Divide this batter in half. Add red food coloring to one half and green to the other. After the rosettes are fried, dust the red ones in confectioners' sugar mixed with cherry gelatin and the green ones in confectioners' sugar mixed with lime gelatin.

Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Savory Pastries
Omit sugar and vanilla extract from basic batter. Add 1 teaspoon dried dillweed and 1/4 teaspoon salt.

Spice Pastries
To basic batter add 1/2 teaspoon each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.