Rosettes

Directions

1. 1
   Add sugar to slightly beaten eggs, then add milk.
2. 2
   Sift flour before measuring, then combined flour and salt.
3. 3
   Stir in first mixture until batter is smooth and about the consistency of
4. 4
   heavy cream.
5. 5
   Add
6. 6
   flavoring.
7. 7
   Dip iron into hot fat in a deep kettle to heat it.
8. 8
   Drain excess fat on brown paper.
9. 9
   Fat should
10. 10
    be
11. 11
    hot enough to brown a piece of bread, counting to 60.
12. 12
    Dip
13. 13
    heated iron in batter, not more than 3/4 its height. If only
14. 14
    a
15. 15
    thin layer
16. 16
    of batter adheres to the iron, dip it again until smooth layer forms.
17. 17
    It will be partly cooked from the
18. 18
    heat of the iron. Plunge batter-coated iron quickly into the hot
19. 19
    fat
20. 20
    and
21. 21
    cook, from
22. 22
    2 to 3 minutes or until active bubbling ceases.
23. 23
    Remove from iron and drain on brown paper or paper towels.