APPLES IN THE MAIN COURSE
Reading edition
Baked acorn squash with apples
To give a sharper flavor to the mild acorn....
2 small acorn squashes ¼ cup brown sugar 3 cups chopped apple Nutmeg ½ 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 ½ teaspoon salt ½ cup milk 1½ teaspoons baking powder 1 tablespoon melted fat 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 confectioners’ sugar.
Eight small fritters.
7
Apple stuffing
One way to bring together the ever-popular pork and apple team....
¼ cup diced salt pork ½ cup chopped onion ¼ cup chopped parsley 5 medium-size tart apples, diced ½ cup sugar 2 cups soft bread cubes
Cook salt pork in a fry pan until crisp, and remove from fat. Cook onion and parsley in the fat for a few minutes.
Place apples in the pan, sprinkle with sugar. Cover and cook until tender, then continue cooking uncovered a few minutes until apples are candied.
Add salt pork and bread cubes; heat through.
Yield: 3 cups stuffing.
Ways to use apple stuffing....
Pile hot stuffing between two sections of spareribs, skewer them together, and bake. Or use to stuff a boned shoulder of fresh pork. One-half of this recipe will stuff four large pork chops, with enough left over to cook on top of the chops.
Apple relish
Easy to make ... no cooking....
1 cup finely chopped unpared apples 1 cup finely shredded cabbage ½ cup finely chopped celery 1 tablespoon chopped green pepper ⅓ cup sugar 3 tablespoons vinegar ½ teaspoon salt ¼ teaspoon ginger ¼ teaspoon mustard Dash of cayenne pepper 1 tablespoon chopped canned pimiento
Mix apples, cabbage, celery, and green pepper.
Combine sugar, vinegar, spices, and pimiento. Add to apples and vegetables and mix lightly but thoroughly.
Yield: 2 cups.
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