APPLES IN THE MAIN COURSE 



Baked acorn squash with apples 



To give a sharper flavor to the mild acorn ; ; . 



2 small acorn squashes " l /4 cup brown sugar 



3 cups chopped apple Nutmeg 



V2 teaspoon salt 2 tablespoons table fat 



Cut squash in halves and scoop out seeds. 



Place squash in a baking dish; fill centers 

 with apple. 



Pour a little water into the dish. Cover and 

 bake at 350° F. (moderate oven) 30 minutes, 

 or until partly done. 



Sprinkle with salt, sugar, and nutmeg and 

 dot with fat. 



Bake uncovered about 45 minutes, or until 

 the squash is soft. 



Four servings. 



Apple fritters 



Fritters are special, and especially good with 

 any lean meat — cold sliced or hot . . . 



1 cup sifted flour 1 egg, beaten 



V2 teaspoon salt "•/$: cup milk 



1 1 /2 teaspoons baking 1 tablespoon melted fat 



powder 1 cup thinly sliced apples 



1 tablespoon sugar Fat for deep-fat frying 



Sift together flour, salt, baking powder, and 

 sugar. 



Combine egg, milk, and fat. Add to the dry 

 ingredients all at once, stirring only enough to 

 moisten. 



Stir in the apples. 



Drop by spoonfuls into hot fat (350°-375°F.) 

 and cook until browned. 



Serve with sirup or sprinkle with confec- 

 tioners' sugar. 



Eight small fritters. 



