2 eggs
1 tbsp. sugar
1/4 tsp. salt
1 c. flour
1 c. milk
1 tsp. vanilla
Confectioners' sugar

Combine the eggs, sugar, and salt. Beat well. Add the flour, milk, and vanilla. Beat until smooth. Heat rosette iron in deep, hot fat (375 degrees) 2 minutes. Drain excess fat from iron; dip into batter to 1/4 inch from top of iron, then immediately into hot fat. Fry rosette until golden brown, about 1/2 minute. Lift out; tip upside down to drain. With fork, push the rosette off iron onto cake rack placed over paper towels. Reheat iron 1 minute before making next rosette. Sprinkle rosettes with confectioners' sugar. Makes 5 1/2 dozen.