Preheat oven to 400°F. (hot).
Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular.
Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.
Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers.
Bake until lightly browned, about 25 to 30 minutes.
Gingerbread
9 servings
| Shortening | ½ cup |
| Brown sugar, packed | ⅓ cup |
| Egg | 1 |
| Light molasses | ½ cup |
| Flour, unsifted | 1½ cups |
| Salt | ½ teaspoon |
| Baking soda | ¾ teaspoon |
| Ginger | ½ teaspoon |
| Cinnamon | ½ teaspoon |
| Boiling water | ½ cup |
Preheat oven to 350°F. (moderate). Grease an 8- by 8- by 2-inch baking pan.
Beat shortening and sugar until creamy. Add egg and molasses; beat well.