2 eggs
1 tbsp. granulated sugar
1/4 tsp. salt
1 c. sifted all-purpose flour
1 c. milk
1 tsp. vanilla
Confectioners' sugar

Combine eggs, sugar and salt; beat well. Add flour, milk and vanilla and beat smooth. Heat rosette iron in deep hot fat (375 degrees) for 2 minutes. Remove; drain off excess fat.

Then dip hot iron into batter to 1/4 inch from top of iron; dip at once into hot fat (375 degrees). Fry rosette until golden, about 1/2 minute. Lift iron out; tip slightly to drain off any excess fat. With fork, push rosette off iron onto paper towels placed on rack. Reheat iron for 1 minute; make next rosette. Sift confectioners' sugar over cooled rosettes. Makes 3 1/2 dozen.