Timbale Cases
1 cup sifted flour
1/2 teaspoon salt
2 eggs slightly beaten
7/8 to 1 cup milk
1 tablespoon salad oil (use vegetable oil)

"Mix and sift dry ingredients, gradually mix in mixture of egg, milk and oil, beating only until smooth; strain and let stand an hour if full of air bubbles; when ready to use, pour small amount into a large cup for dipping. Set iron in deep fat and heat to 360° - 370° degrees F., or until a cube of bread browns in 1 minute. Drain iron slightly on unglazed paper (brown paper bag or toweling)and dip into cup, covering only the sides of iron to about one-eighth inch of top. Lower into hot fat and fry1 to 1½ minutes, or until delicately browned; remove from fat, loosen case from iton with a fork and drain on unglazed paper, inverting to drain inside; if fat is too hot or too cold, batter will not cling to the iron. Repeat, adding batter to cup, as needed for more dipping. Timbale iron comes in various shapes which can be used for vegetables, creamed entrees and desserts. Aproximately 40 cases".

Rosettes or Rosetbakkels....."Use recipe for Timbale Cases (above), adding l tablespoon sugar to batter; use rosette iron, being careful not to let batter come up over edge of iron. Use in same way as patties with whipped cream flavored with raspberry or other jams, or other creamy desserts. Or dust with confectioners' sugar before serving on a cooky plate. Store plain rosettes in tight container in a dry place; if they soften, crisp by placing in moderate oven (350°F.) about 5 minutes. Yield 40 rosettes"..
-----------------------------------------------------------
I also think that maybe "Funnel Cake" batter could be adapted for this use ???