| 1 | Beat eggs. |
| 2 | Add sugar. |
| 3 | Add milk and flour alternately. |
| 4 | Heat iron in oil preheated to about 350°F. |
| 5 | Dip heated iron up to ?depth of iron in batter. |
| 6 | Quickly immerse in oil. |
| 7 | Rosette will release from iron. |
| 8 | Turn over. |
| 9 | Remove when delicately browned. |
| 10 | Drain on paper towel. |
| 11 | Dip in granulated sugar. |
| 12 | hints: may need to add more flour if batter slips off iron. |
| 13 | Make sure iron is sufficiently hot. |
