2 eggs
2 tbsp. granulated sugar
1/4 tsp. salt
1 c. all-purpose flour
1 c. milk
1 tsp. vanilla
Crisco for frying
Powdered sugar

In bowl combine eggs, granulated sugar and salt. Beat well. Add flour, milk and vanilla; beat until smooth. Heat rosette iron in hot Crisco (375 degrees). Dip hot rosette iron into batter, then put into Crisco for 15-20 seconds. Release rosette from iron with fork, fry until golden, then flip and fry the other side. Remove to paper towel. Sift powdered sugar over cooled rosettes. Makes about 50.