Rosette

1 c. flour

1/2 c. evaporated milk

1/2 c. water

1 tbsp. sugar

1/2 tsp -- ?

salt 1 egg -- unbeaten

2 lbs. shortening

Heat to 365 degrees. I use electric skillet. Sift flour before measuring, mix milk, sugar, salt and egg. Stir slowly into flour, beat smooth, heat iron by dipping in hot shortening (365 degrees) 10 seconds. Remove from shortening and dip in batter even to top of iron. Dip back into shortening as soon as batter starts to expand from iron. Lift and allow rosette to drop off. When brown turn to brown other side. Drain on absorbent paper. Store in tightly covered container to serve, sprinkle with powdered sugar. Makes 60.