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

Beat eggs, sugar and salt slightly. Add milk and flour. Beat until smooth. Bake with a rosette iron. Heat form well in boiling oil or fat and dip into batter, being careful not to let batter run over the top edge of the form. Dip the iron with the batter sticking to it into the hot fat until nicely browned. This makes about 40 rosettes. When serving, sprinkle with powdered sugar.