Recipe - Rosettes

2 Eggs
1 teaspoon Sugar
1 cup Milk
1 cup Flour

Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in oil
preheated to about 350F. Dip heated iron up to Three fourths depth of iron in batter.
Quickly immerse in oil. Rosette will release from iron. Turn over. Remove
when delicately browned. Drain on paper towel. Dip in granulated sugar.

Hints: May need to add more flour if batter slips off iron. Make sure iron
is sufficiently hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini