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ROSETTES Gladys Christianson and Eileen Constalie, Westby 2 eggs and 1 tsp. sugar 4 tsp. salt 1 cup milk 1 cup flour Beat eggs lightly (don't want bubbles) add sugar, salt and milk. Stir in flour gradually - beat until smooth (You can also beat the flour and milk together and then add to the egg mixture.) Let sit 3 - 4 hours or overnight. Heat oil (may use Crisco) to 400 degrees. Dip rosette iron into oil - then into batter not letting batter come over the top of the iron. Fry in oil about 35 seconds. Remove from the iron and place on paper toweling. Store in covered tin. Get about 40 rosettes. Do's and Don'ts: If rosettes don't come off of iron they are not left in long enough. If the rosettes have blisters, the eggs are beaten too much. If they drop off into oil, there should be more oil. If rosette is not crisp, the iron is too hot. Be sure to keep the iron in oil long enough. Sugar may be put on top of rosette when cooled. |