Rosettes - cooking recipe

Ingredients

2 eggs, slightly beaten
2 tsp. sugar
1/4 tsp. salt
1 c. milk
1 c. flour
1 Tbsp. lemon extract

Preparation

Add sugar to slightly beaten eggs, then add milk.
Sift flour before measuring, then combined flour and salt.
Stir in first mixture until batter is smooth and about the consistency of
heavy cream.
Add
flavoring.
Dip iron into hot fat in a deep kettle to heat it.
Drain excess fat on brown paper.
Fat should
be
hot enough to brown a piece of bread, counting to 60.
Dip
heated iron in batter, not more than 3/4 its height. If only
a
thin layer
of batter adheres to the iron, dip it again until smooth layer forms.
It will be partly cooked from the
heat of the iron. Plunge batter-coated iron quickly into the hot
fat
and
cook, from
2 to 3 minutes or until active bubbling ceases.
Remove from iron and drain on brown paper or paper towels.