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Show Apple Combinations Make Appetizing Winter Dishes When the frost is on the ground where the "punkins" were and the family porker has been salted down or smoked and is awaiting the cook's hand, then is the season sea-son for the proverbial apple to keep the doctor away, says Elna Miller, extension nutritionist of the state college of agriculture. Then Miss Miller proceeds to tell of some of the ways to use apples in the concoction of appetizing appe-tizing dishes. Since pork has been mentioned, the following combination combin-ation of fried apples and bacon has an appeal: Select good tart apples. Peel them. Cut them In 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove them and drain on clean brown paper and keep in warm place. Leave about one-fourth one-fourth cup of bacon fat in the skillet and fill it up with the apples. ap-ples. Sprinkle on two or three tablespoons of sugar. Apples fried this way require a little more sugar su-gar than ordinary fried apples. Cover the apples. Cook slowly until un-til tender. Remove the cover and turn the apples gently so the. pieces will keep their shape. Let them brown lightly. They are then almost transparent. Place them on a hot platter, and surround them with the crisp bacon. Here Is another interesting combination com-bination with apples and cabbage: 2 quarts shredded cabbage; 1 quart sliced apples; 2 to 4 tablespoons table-spoons butter; 1 teaspoon sugar: 2 teaspoons salt; 1 cup buttered bread crumbs. Oil a baking dish. Make a layer of cabbage, then of apple. Sprinkle with sugar, salt and dot with butter. Repeat until all the ingredients are used. On the las' layer place the buttered crumbs cover and bake until the cabbage and apples are tender. Remove th" top of the baking dish so th" crumbs can brown. Serve from the dish. |