2    Eggs
1 ts Sugar
1 c  Milk
1 c  Flour

Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in oil
preheated to about 350F. Dip heated iron up to 3/4 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.