Chinese Pretzels #2

• ½ lb. cornstarch
• ½ cup sugar
• 1 cup flour
• 1/8 tsp. salt
• ¼ cup evaporated milk
• 1¼ cups water
• 1 beaten egg
• Oil for deep frying
• Pretzel Irons

Sift together cornstarch, sugar, flour and salt. Mix evaporated milk, water and egg. Combine and blend all ingredients until smooth. Heat oil (1½ inches deep) to 385 degrees. Heat rosette or butterfly iron in hot oil. Dip in batter and place again in hot oil. Do not let batter come over the top of the iron or pretzel will not come off iron. Cook until delicately browned, turning once. Drain on absorbent paper. Makes 6 dozen.