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

Beat together eggs, sugar and salt. Add milk, flour, vanilla and beat until smooth. Heat rosette iron in deep fat at 375 degrees. Dip iron into batter and then into hot fat for about 1 minute. Tip upside down to drain. Set out on paper toweling. Cool completely. Sprinkle with confectioners' sugar.

Note: Do not allow rosettes to remain on oil saturated paper toweling - they will get soft. Store in cardboard box, not in airtight container.