Dried Food Booklet for the Small Household - a guide to drying fruits and vegetables from the year 1893. Food is most easily dried by exposing it to dry ambient air. It is placed on a drying rack (Darre) or traditionally in the Palatinate in a woven basket (Obsthorte, Hörtel) or strung on a cord. The drying area must be free of dust and have good air circulation as well as low humidity. Air drying can also take place in a specially designed drying cabinet, where drying racks are used. Food can also be dried in the oven, placed on wire racks lined with baking paper. The moisture escapes through the oven door, which is slightly ajar. Illustrated with 8 black and white images. Reprint of the original edition from 1893.