APPLES IN THE MAIN COURSE 
Baked acorn squash with apples 
To give a sharper flavor to the mildacorn ... 
2 small acorn squashes Nutmeg 
3 cups chopped apple 2 tablespoons butter or mar- 
fy teaspoon salt garine 
1/4 cup brown sugar 
Cut squash in halves and scoop out seeds. 
Place squash in a baking dish with hollow 
side up; 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 
1 teaspoon salt fy cup milk 
11% 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. 
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