Squash Doughnuts

Cream shortening and sugar. Add eggs, squash (squash can be prepared by peeling and cutting into chunks, sprinkled with water, covered with waxed paper and microwaved until fork tender) and vanilla.

Sift flour with salt, baking powder and spices.

Add alternately with milk to first mixture.

Chill dough about 30 minutes.

Turn dough out onto lightly floured board. Roll out to 1/4 inch thickness. Cut with floured doughnut cutter.

Take board close to kettle with hot oil that has been heated to 365 degrees. Carefully transfer cut doughnut with spatula and slide quickly into the hot oil.

Fry as many at a time as can be turned easily. Turn doughnuts as they rise to surface. Fry 2-3 minutes total, or just until golden brown. Lift from fat with long fork. Drain on absorbent paper in a warm place.

Serve plain, sugared or glazed.