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

Beat eggs and sugar. Add milk. Stir in flour and salt; beat until smooth (should be the consistency of heavy cream). Add 1 tablespoon lemon extract

Put oil in deep fryer, heat to 400 degrees. Dip rosette forms in the hot oil to heat them, drain excess oil on paper towel. Dip heated forms into the batter to not more than 3/4 their depth. If only a thin layer of batter adheres to the form dip them again until a smooth layer adheres. Plunge batter coated forms into hot oil and cook until active bubbling ceases. With fork ease rosettes off forms and onto paper towels to drain. While still warm, dip in confectioners' sugar or sift sugar over them. Approximately 6 dozen.