2 sm. eggs
2 tbsp. sugar
1/4 tsp. salt
1 c. flour
1 c. milk
1 tbsp. cream
1 tbsp. cornstarch
1 tsp. vanilla or cardamom

Put eggs in a small bowl. Beat lightly with a table fork. Alternately add a little of the dry and liquid ingredients until all are beaten in. Batter will look thin.

Heat 1 quart of Crisco oil in a 2 quart kettle. Put rosette iron in hot oil. Test iron to see if it sizzles. Quickly dot the iron onto a napkin to remove excess oil then dip into batter and fry in oil until golden brown. Rub across top of iron with a fork to make rosette drop off. Use a paper towel to put them on. You can sprinkle rosettes with sugar if you wish.