~ 48 2

13. Rosettes

2 eggs, slightly beaten 1c. flour
& to’ salt 1 Dswthk
2 t. euger

Beat. eggs slightly, add salt and sugar. Stir well.
Add flour and milk gradually to egg mixture, till
the batter is thin - similar to "Ponnukokur" batter.
Fry in deep fat, preferably Crisco. The Rosette

iron is heated in the fat before dipping it into

_the batter. fo not let the batter go over the edge
of iron. Dip in hot fat, and fry till golden brown.
It will fall off the iron if the temperature of the
fat is right. Drain on heavy brown paper.

To store: place on china plate, cover loosely with
foil or towel and store in a dry warm place.

14. Drop Doughnuts (Astar Bollur)

C. sugar (scant)

1 4 t. nutmeg

Se eg + 4 | ae LC, Mie

2 eggs . GC. Shee

1 t. vanilla 2 t. baking powder

Cream butter and sugar. Add eggs, one at a time and
beat well. Add vanilla and nutmeg. Mix flour and
baking powder. Gradually add milk and flour mixture
to first part, stirring till smooth batter, thick
enough to drop from a teaspoon into pre-heated fat or
oil. Fry at 360 F. till golden brown. Drain on
brown paper, sprinkled with sugar. :

Note: Do not fry too quickly. Make sure they are well
done. A half cup of raisins or currents can be added
to the dough if desired.