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Vegetables, Preserved, by Drying

A convenient method of preparing desiccated vegetables, as practised largely in some countries, consists in drying them for a short time, and then exposing them to a slow heat in ovens. When soaked for cooking, peas, roots, potatoes, beets, corn, and other substances swell out and show very little change in their esculent properties. A modification of this process consists in placing the substances, after being sun-dried, in paper bags, which are pasted up at the mouth, and then covered with sand, and heated till perfectly crisp, but not burned or materially altered in colour.