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

Beat eggs, sugar and salt slightly. Add milk and flour. Beat until smooth. Bake with a rosette iron. Heat iron well in boiling oil or fat and dip into batter, being careful not to let batter run over the form. Dip the iron with batter sticking to it into the hot fat until nicely browned. This makes 40 rosettes. When serving, sprinkle with powdered sugar.