2 eggs, slightly beaten
2 tsp. sugar
1 c. milk
1 c. flour, sifted
1/2 tsp. salt
1 tbsp. lemon extract
Salad oil

In medium bowl, add beaten eggs, sugar, and milk. Add flour and salt. Beat until smooth and the consistency of cream. Add extract.

Put salad oil in deep heavy pan, heat to 400 degrees. Dip rosette forms into hot oil to heat. Drain excess oil on paper towels. Dip heated forms into the batter to not more then 3/4 of their depth. Plunge into hot oil until batter is light brown. Ease rosette off forms onto paper towels to drain. Sift powdered sugar over the top. Makes 6 dozen.