Rosettes

1 cup AP flour
1 cup milk
1/2 tsp salt
1 to 3 tsps sugar
1 egg (unbeaten)
food coloring (optional)
Yield 5 dozen.
Heat shortening to 365.

Mix ingredients into a smooth batter.
Heat mold by dipping it into the hot shortening for about 15 seconds. Drain off excess oil or blot on paper towel. Blotting works best for filling molds, makes solid bottoms.
Dip mold into batter. Hold mold level. Let batter come not quite to the top of the mold, so rosette will come off easy after frying.
Dip the batter covered mold into the hot shortening. Let fry about 45 seconds, or until rosette is brown. Remove and rosette should easily drop off. New molds may require a tap. Drain on a paper towel.
Note: for crispy rosettes, keep shortening at 365. Also to avoid soggy greasy rosettes, don't keep them in the shortening too long.
Store them at room temperature in an uncovered container in a dry location.

Swedish Rosettes

2 eggs
1 egg yolk
1/2 cup half and half cream
1 cup shifted flour
1/3 cups sugar

Yield 30.
Beat eggs, yolk and cream. Add
Mix ingredients into a smooth batter. Stir in flour and sugar, blend until well blended.
Let stand for 2 hours.
Heat shortening to 375. 365 for crisper rosettes, fry as above.