COMPRESSED VEGETABLES

vegetables evaporated at a comparatively low temperature, from 120 degree to 140 degree Fahr., until they are well shrunk but have not become brittle, then spread in layers and compressed into cakes about 1/2 inch thick. The cakes are frequently stamped into "one-ration" tablets of about 1 ounce each. They are very useful under some conditions, but unless carefully and successfully prepared they are liable to have too strong a "hay" flavor to be generally liked.