omparatively 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.

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.

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