|
|steamed or sun-withered | .. | 3 to 4 | 24
| | | |
POTATOES, | | | |
IRISH | Cook and rice them | .. | 21/2 | 5 to 6
| | | |
POTATOES, | | | |
IRISH | Cook and slice them | | |
| 1/4-inch thick | .. | 6 |12 to 20
| | | |
POTATOES, | | | |
SWEET | Cook and rice them | .. | 21/2 |12 to 20
| | | |
POTATOES, | | | |
SWEET | Cook and slice them | | |
| 1/4-inch thick | .. | 6 |12 to 20
| | | |
PUMPKINS | | | |
AND SQUASH | Cut into 1/3-inch | | |
| strips; peel; remove | 3 | 3 to 4 | 16
| seeds | | |
| | | |
SPINACH |Wash thoroughly; can be | | |
| sliced | 3 | 3 |12 to 18
| | | |
SALSIFY | Wash; cut into 1/2-inch | 6 | 21/2 to 3 |20 to 24
| slices | | |
|
SWISS CHARD|Wash thoroughly; can be | | |
| sliced | 3 | 3 to 4 |12 to 18
| | | |
TOMATOES | Wash; slice after | | |
|steaming to loosen skin | 2 to 3 | 21/2 to 3 |12 to 16
| | | |
TURNIPS | Pare and slice thin | 5 | 21/2 to 3 |12 to 18
| | | |
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[Footnote 1: Till skin cracks.]

In a properly constructed sun drier vegetables will dry in from 3 to
12 hours under normal summer condi