Title: Squash doughnuts
 Categories: Cakes, 1941
      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.