Corn Dogs

Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening.

Combine egg and milk and add to mixture. To ensure that batter adheres to hot dogs, wipe them off with a paper towel.

Insert sticks into hot dogs or use a fork to roll hot dogs in batter until coated.

(Another trick is to pour the batter into a tall glass for easy dipping.)

Deep-fry in hot vegetable oil at 350 to 375 degrees for 4 to 5 minutes.

Drain on paper towels.

Note: If batter is too thick, add a little milk.