Rosettes

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. Heat fat or oil to 370 F. in a deep kettle. If you do not have a thermometer, put a small piece of bread into fat and count to sixty. Bread should brown. Dip your iron into hot fat to heat it and drain excess fat on absorbent paper. Dip heated iron into batter to about 3/4 its height. If iron is properly heated and drained the batter will coat the iron. If batter does not adhere the iron is too cool or greasy. Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases. Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely. Your rosette should be crisp as soon as it is slightly cool. If it is not, your fat may be too cool. If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose. While still warm, dip in powdered sugar.