Submitted photo
Cecilia Smith, left, and Eleanor Betler make Fasnacht Keucli and rosettes in preparation for Fasnacht, a winter festival that took place Saturday in Helvetia. Betler said both of these treats are made of dough that is rolled out, deep fried in fat and sprinkled with sugar. The rosettes are put onto flower-patterned irons that residents brought with them from Switzerland. The iron is dipped into fat with the dough, then fried into a rosette. These deep-fried goodies are eaten before Lent, when many people fast from eating sweets or other indulgences.
Cecilia Smith, left, and Eleanor Betler make Fasnacht Keucli and rosettes in preparation for Fasnacht, a winter festival that took place Saturday in Helvetia. Betler said both of these treats are made of dough that is rolled out, deep fried in fat and sprinkled with sugar. The rosettes are put onto flower-patterned irons that residents brought with them from Switzerland. The iron is dipped into fat with the dough, then fried into a rosette. These deep-fried goodies are eaten before Lent, when many people fast from eating sweets or other indulgences.
