Milk and flour may also be blended well before adding the egg mixture in order to eliminate too much beating.

Combine all and add only enough milk to make a batter slightly thicker than heavy cream. I have used skim milk, 2% or whole milk and can't tell any difference.

I strain the mixture through a sieve so no flour lumps are left.

I use cooking oil for frying - no special brand - whatever is cheapest at the time.

Heat oil to 375°F.

Leave irons in hot oil for several minutes so iron is hot before being dipped into batter. I find it works best for me to use two molds with handles, so one mold is heating in the oil while I'm using the other mold to fry a rosette.

Wipe iron with a cloth and dip into batter, being careful that the batter does not come above the edge of the iron.

Place quickly in hot oil, submerging it completely. Fry until lightly browned and remove from iron. When the most active bubbling lessens, rosettes may be checked to see if they are done. Usually need to fry at least 20 seconds, but not over 35 seconds.

Dip rosettes in granulated or powdered sugar before storing. Stored in a cool, dry area they will keep for months. THESE DO NOT FREEZE WELL - get soggy.

May also be made without sugar in the dough and without dipping into sugar.

VARIATIONS: Cup like molds make a nice way to serve creamed chicken, veal or vegetables.

Also may use any kind of fruit, jelly or marmalade, with or without whipped topping.

Make without sugar especially if using vegetables or meats.

TROUBLE SHOOTING:

If the rosettes do not come off the iron, they are not fried enough.

If they drop into the fat, the iron is usually not deep enough in the oil.

If they are not crisp, they have been fried too fast. Cook a little slower.

If blisters form, the eggs have been beaten too much. (There are often small blisters or bubbles even when eggs are beaten very little.)

If rosettes do not drop off the molds easily, put back in hot fat - the dough is not cooked enough next to the mold.

In taking the mold with the rosette on from the oil, hold mold upside down to let the fat drain back.

Makes about 40.