|
Dip iron into hot fat, in a deep kettle, to heat it, then drain excess fat
on brown paper. Fat should be hot enouhg to brown a piece of bread
while counting to sixty. Dip heated iron in batter, to not more than 3/4
its height. If only a thin layer of batter adheres to the iron, tip it again
until a smooth layer forms. It will be partly cooked, from the heat of
the iron. Plunge batter coated iron quickly into melted crisco and
cook from two to three minutes (until active bubbling ceases).
Remove from iron, and drain on brown paper. If rosettes are not crisp,
batter is too thick, and should be diluted with milk.
|
