Squash Doughnuts
1 Cup Milk
1 Cup cooked Squash
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
3 teaspoons baking-powder
3 cups flour
1 ¼ cups sugar
2 tablespoons shortening
2 eggs, well beaten
1 teaspoon vanilla flavoring
➔Cream shortening and sugar. Add eggs, squash, and flovoring.
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 ¼ inch thick.
Cut with floured cutter. Fry in deep fat (365F) until brown.
Drain on crumpled absorbant paper.
Addie Folsom, Plymouth, N.H. SearchLight Recipe Book ©1946