2 eggs
3 tsp. sugar
1/4 tsp. salt
1 tsp. butter
1 c. milk
1 c. flour

Stir eggs slightly and add sugar and salt. Add flour and milk alternately. You may use an egg beater to smooth the dough. Put rosette iron in hot lard to heat. Dip in batter and return to hot lard for about 20 seconds or until lightly brown. Keep lard about 250 degrees.