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

Beat eggs, sugar and salt slightly. Add milk and flour. Beat until smooth. Heat rosette iron in hot fat (lard or shortening) to 370 degrees. For first rosette, wipe excess fat with paper towels so batter will stick. Dip heated rosette iron into batter being careful not to let batter come over top of iron. Immerse coated iron in hot fat form about 20 seconds or until desired golden brown color. Remove iron from fat turning it over to drain. Jolt rosette off iron onto paper towels to drain. Repeat process until batter is all used up.