Title: Squash Doughnuts
Categories: Cake Blank
Yield: 6 Servings
| 1 | c | Milk |
| 1 | c | Cooked squash |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 3 | c | Flour |
| 1 1/4 | c | Sugar |
| 2 | tb | Shortening |
| 2 | | Eggs, well beaten |
| 1 | ts | Vanilla |
| 3 | ts | Baking powder |
Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour,
measure, and sift with salt, baking powder, and spices. Add alternately
with milk to first mixture. Chill dough. Turn onto lightly floured board.
Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat
(365 F) until brown. Drain on crumpled absorbent paper. Florence Taft
Eaton, Concord, MA.