Rosettes

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

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   flavoring.

7. 7

   Dip iron into hot fat in a deep kettle to heat it.

8. 8

   Drain excess fat on brown paper.

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   Fat should

10. 10

    be

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    hot enough to brown a piece of bread, counting to 60.

12. 12

    Dip

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    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.

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    It will be partly cooked from the

18. 18

    heat of the iron. Plunge batter-coated iron quickly into the hot

19. 19

    fat

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    and

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    cook, from

22. 22

    2 to 3 minutes or until active bubbling ceases.

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    Remove from iron and drain on brown paper or paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.