|4 eggs, slightly beaten
4 teaspoons granulated sugar
2 cups milk
2 cups flour
1/2 teaspoon salt
powdered sugar or granulated sugar mixed with cinnamon
Mix eggs, granulated sugar and milk (I prefer to
use the blender). Stir in flour and salt, beat until smooth. In
3-quart saucepan, heat 1-1/2 inches of vegetable oil to 350°
for timbales or 400°
for rosettes. Heat rosette iron in oil, drain; dip into batter (it should
sizzle). Fry in oil until golden in color.
Dip rosettes in powdered sugar or in
mixture of granulated sugar and cinnamon.
Timbales: Fill just before serving
with pudding, pie filling, fresh fruit, ice cream, sherbet, etc., for
dessert. Or for lunch, fill with creamed vegetables, chicken or meat
salad, tuna salad, fruit salad, scrambled eggs, etc.