Frying Scandinavian Rosettes

Frying Scandinavian Rosettes

Beat four eggs without separating. Add one pint of milk, and stir gradually into three cups of flour, sifted with half a teaspoonful of salt and two tablespoonfuls of sugar. Beat very thoroughly when half the liquid has been added. The eggs might be added with half the milk, as all the milk may not be needed. Heat the rosette iron in hot fat. Dip into the batter to half its height, and return to the hot fat until the cake is cooked a delicate brown. Shake from the iron on to soft paper. Serve, sprinkled with powdered sugar, as a dessert dish, or spread the rosettes with jam or preserves and ornament with whipped cream. The batter should stand an hour after being mixed before the rosettes are fried. In winter it may be kept for days, and used as occasion requires, either for this or other purposes, as to coat quarters of banana for frying.