1903 The still-room by C. Roundell

The Still-Room

and to this may be put the juice of the removed seed-vessels and peelings. Vegetables require, in addition to the peeling, slicing, or cutting up, to be steamed or cooked for five to seven minutes before they are dried. This is necessary in order to keep their colour and to prevent their becoming hard. When dried on a small scale the cooking in boiling water is generally filled in from below upwards. French beans are cut into strips by a special machine, and cooked for a few minutes. A little soda added to the water helps to preserve their bright green colour. The time required for drying 10 to 12 pounds of dry. Peas require simply shelling and a few minutes' cooking. They should not be quite ripe, and are laid thinly on the trays. They take from one to one and a half hours to dry. Temperature 212^^ to 220"^ F. 100 pounds of green pods will yield about 10 to 12 pounds of dried peas. sufficient. Like apples, vegetables are always is from three-quarters to one hour. Temperature 150° to 160^ F. 100 pounds of fresh beans giving

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