Rosettes

2 eggs
1 tsp. sugar
1/4 tsp. salt
1 cup milk
1 cup flour

Beat eggs slightly with sugar and salt. Add milk and flour, then beat till
smooth. Heat rosette iron in vegetable shortening to 370 . For first
rosette, wipe excess oil from iron with paper towels and dip into batter,
but do not allow to come over top of iron. Put iron back in hot oil. Fry
for
about 20 sec. or until desired color.

To remove iron from oil, turn it over to drain. Shake rosette off iron and
repeat above steps. Drain rosettes on paper towels. Place paper towels
between layers. Place in 300 oven. Turn off heat and allow rosettes to
cool. Dust with powdered or regular sugar before serving.

Makes approx. 40 rosettes.
.. . . Mrs. Sig Score, Menomonie, WI

from http://www.rootsweb.com/~wgnorway/recipe.html#Rosettes

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