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

Beat eggs slightly, add sugar, salt, milk and vanilla. mix together, stir in sifted flour. heat oil to 375 to 400 degrees. Heat rosette iron in oil. Dip iron carefully in thin batter and fry. Keep a thick cloth or folded paper towel for removing excess oil before dipping into batter. Fry only to light brown, then remove rosette by tapping iron lightly with fork. Dust with powdered sugar.

Rosettes may be stored plain in covered container, then dip into dish of powdered sugar at serving time; arrange on pretty plate.