2 eggs, well beaten
1/4 tsp. salt
1 c. flour
1 c. milk
2 tbsp. cooking oil
1 tbsp. sugar
Fat or oil for deep frying

Beat together all ingredients except fat with rotary beater, or use blender. Chill for 2 hours. Heat fat until 375 degrees registers on frying thermometer. Dip rosette iron into batter (heat it in the oil first) until the mold is about 3/4 covered. Do not allow the batter to come above the top of the iron or it will be difficult to remove the rosette. Dip the covered mold into the hot fat. Fry for 25-30 seconds. With a fork, loosen the rosette and let it float in the fat and fry until golden brown. Later ones will come off by themselves. Drain on absorbent paper. Dip rosette iron again into batter and continue frying. Makes about 36 rosettes. After they may be sprinkled with confectioners sugar or granulated sugar mixed with cinnamon.