Rosettes

2 eggs
1 tablespoon white sugar
1 cup flour
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
pinch of nutmeg (optional)

Rosette Iron
Oil at about 375 degrees in deep pot

Combine eggs, sugar and salt and beat well with a mixer.  Add remaining ingredients and beat until mixture is smooth.  Heat Rosette iron in oil for about a minute or two, drain well and dip iron into batter slightly below top of iron.  Dip immediately into hot oil for about 20 - 30 seconds or until golden brown.  Push cookie off iron with a fork or butter knife onto paper towel.  Reheat iron and repeat.  Sprinkle with icing sugar.