2 eggs, slightly beaten
1 tbsp. sugar
1/4 tsp. salt
1 tsp. flavoring desired
1 c. flour (measure then sift)
1 c. whole milk

Add salt, sugar, and flavoring to eggs. Add 1/2 cup milk and all of the flour, then remaining 1/2 cup milk, stirring, do not beat. If foamy, let set. Place oil and mold in fryer and heat to 385 degrees. Keeping hot during entire procedure. Shake excess oil off iron and touch iron on paper towel to absorb oil. Dip hot into batter almost to top. NOT OVER TOP OF IRON. Tilt to side when removing from batter to avoid drips. Place in hot oil. When rosette holds its shape remove the iron and allow to brown, then turn over and brown other side. Remove from oil and drain on absorbent paper. Irons should be washed with mild soap, never scrub with abrasives.