2 eggs, slightly beaten
2 tsp. sugar
1 c. milk
1 c. flour
1 tbsp. lemon extract

Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then together with salt. Stir into first mixture until batter is smooth and about the consistency of heavy cream. Add flavoring. You may strain this batter to get the lumps out.

Dip rosette iron into hot fat to heat it; then drain excess fat on paper toweling. Dip heated iron into batter, then fry. If the rosettes are not crisp, the batter is too thick, and should be diluted with milk. Dip rosettes in powdered or granulated sugar until still warm.