2 eggs
2 tsp. sugar
1/4 tsp. salt
1 c. milk
1 c. flour
1 tbsp. lemon extract
Crisco
Powdered sugar

Add sugar to slightly beaten eggs. Then add milk. Sift in flour and salt. Beat mixture until smooth and about the consistency of heavy cream. Add lemon flavor. Heat Crisco in a fry baby or kettle until hot enough to brown a piece of bread while you count to sixty. Heat rosette iron in the hot Crisco. Then dip iron into the batter until the batter covers only 3/4 the height of the design iron. Fry rosette in the hot Crisco until very lightly browned. Turn over and brown top edge. Remove from hot Crisco. Drain on brown paper. Sift powdered sugar over rosettes.