Swedish Rosettes

Directions

1. 1
   Beat eggs
2. 2
   slightly.
3. 3
   Add
4. 4
   sugar and salt.
5. 5
   Alternately add flour and
6. 6
   milk.
7. 7
   Beat
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   until
9. 9
   smooth.
10. 10
    Add
11. 11
    vanilla
12. 12
    and blend. Heat fat
13. 13
    to
14. 14
    375°.
15. 15
    Place rosette
16. 16
    iron
17. 17
    in hot fat. When well heated,
18. 18
    dip in batter (do not allow batter to cover top of iron). Immerse iron in hot fat completely for 25 to 30 seconds or until rosette
19. 19
    is
20. 20
    crisp and brown; let drip thoroughly. Slip rosette off iron onto absorbent paper.
21. 21
    Sprinkle with powdered
22. 22
    sugar. Store
23. 23
    in
24. 24
    tightly covered
25. 25
    container. Will keep about 2 weeks.