1-1/2 cup sifted flour 2 tsp. sugar 1 cup milk 2 eggs 1/4 tsp. salt shortening
Sift flour, sugar, and salt together. Beat eggs slightly and add milk. Pour liquid mixture into the dry ingredients and mix well. Beat with rotary beater until smooth. Heat shortening to 365 F in deep container for frying. Dip rosette iron into hot fat, then into batter. Place in hot fat until brown. Drain. Store in a paper container such as a gift box in the refrigerator. Makes 42 to 48 rosettes.
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