The use of an electric fan is an effective means of drying.  As there is no danger of the food scorching, the fan proves as effective as the sun for drying.

Sliced vegetables or fruits are placed on trays one foot wide and three feet long.  These trays are stacked and the fan placed close to one end, with the current of air directed lengthwise along the trays.  The number of trays to be used is regulated by the size of the fan.  Drying by this process may be done in twenty-four hours or less.  With sliced string beans and shredded sweet potatoes a few hours are sufficient if the air is dry.

Of importance equal to proper drying is the proper packing and storage of the finished product.  Use baking-powder and coffee cans and similar covered tins, pasteboard boxes with tight-fitting covers, strong paper bags, and patented paraffin paper boxes, which may be bought in quantities at comparatively low cost.

A paraffin container of the type used by oyster dealers for the delivery of oysters will be found inexpensive and easily handled.  If using this or a baking-powder can or similar container, after filling adjust the cover closely.  The cover should then be sealed.  To do this paste a strip of paper round the top of the can, covering the joint between can and cover for the purpose of excluding air.  Pasteboard boxes should be sealed by applying melted paraffin with a brush to the joint.

If a paper bag is used the top should be twisted, doubled over and tied with a string.  Moisture may be kept out of paper bags by coating them, using a brush dipped into melted paraffin.  Another good precaution is to store bags in an ordinary lard pail or can or other tin vessel having a closely fitting cover.

The products should be stored in a cool, dry place, well ventilated and protected from rats, mice and insects.  In localities where the air is very moist, moisture-proof containers must be used.  It is good practice to use small containers, so that it will not be necessary to leave the contents exposed long after opening and before using.

A very good plan is to pack just enough fruit or vegetables for one or two meals in each container.  This will lessen the chance of large quantities being spoiled.  For convenience label all packages.

CHAPTER XIII

HOW TO DRY FRUITS

Having decided to add the accomplishment of drying to your other housewifely arts, you have given some thought and study to the subject of driers.  You now know whether you prefer sun, artificial or fan drying.  You have either made or bought some kind of a drier.  Little other equipment is needed.