A few good paring knives, some plates, and if possible some cutting or slicing device to lighten the work of preparation are all that are necessary.  A sharp kitchen knife will serve every purpose in slicing and cutting fruits for drying, if no other device is at hand.  The thickness of all slices of fruit should be from an eighth to a quarter of an inch.  Whether sliced or cut into strips the pieces should be small, so as to dry quickly.  They should not, however, be so small as to make them hard to handle or to keep them from being used to advantage in preparing dishes for the table, such as would be prepared from fresh products.  Berries are dried whole.  Apples, quinces, peaches and pears dry better if cut into halves, rings or quarters.

Cleanliness is essential.  A knife blade that is not bright and clean will discolor the product on which it is used.

Winter apples should be chosen for drying when possible, as sweet apples and early varieties are not so well adapted to the purpose.  The Northern Spy, the Baldwin and the Ben Davis give a good-flavored dried product.  Most early varieties lack sufficient firmness of texture for the best results.  On the other hand, some comparatively early kinds, such as Gravenstein and Porter, are considerably prized in some sections.

To prepare them for drying, apples are peeled, cored, trimmed and sliced one quarter of an inch thick.  Be sure to cut out all worm holes, decayed spots and other blemishes.  Defects are easily cut out with an ordinary straight-back, sharp-pointed knife having a blade two and a half to three inches long.

To prevent discoloration, as fast as the fruit is prepared dip it into a weak salt solution—­three level teaspoonfuls of salt to one gallon of water.  After all the apples are prepared, remove surplus moisture and put on trays, water-bath drier or whatever device you are using.

HOW TO REGULATE THE HEAT

Start with the temperature at 110 degrees Fahrenheit, gradually raise it to 130 degrees and do the drying at that temperature.  It is important to know the degree of heat in the drier, and this cannot be determined very accurately except by using a thermometer.  Inexpensive oven thermometers can be bought or an ordinary thermometer can be suspended in the drier.  If a thermometer is not used the greatest care should be given to the regulation of the heat.  The temperature in the drier rises rather quickly and the product may scorch unless close attention is given to it.

The reason sun drying is popularly believed to give fruits and vegetables a sweeter flavor probably is that in the sun they never are scorched, whereas in the oven or over a stove scorching is likely to happen unless one is very careful.  An oven or dairy thermometer is a good investment.  If you do not have a thermometer test the heat by the air feeling warm to the hand.  The product should never be so hot that it cannot be grasped in the hand.  In order to prevent the fruit from burning where artificial heat is used and to keep it from sticking to the drier by remaining in contact with it too long, stir the fruit occasionally.  To insure the most uniform drying in sun drying, the fruit also should be stirred occasionally.