Recipe - Squash Doughnuts

1 cup Milk
1 cup Cooked squash
One half teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Nutmeg
3 cup Flour
1 One fourth cup Sugar
2 tablespoon Shortening
2 Eggs, well beaten
1 teaspoon Vanilla
3 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini