For Panfrying:

• 1 tablespoon butter

Equipment

To boil:

• 4-quart saucepan
• Tongs

To panfry:

• 12-inch skillet
• Small knife
• Tongs

To broil:

• Broiler pan with a rack
• Oven mitts
• Tongs

Directions:

To boil: Bring 2 quarts of water to a boil in the saucepan, lower the heat, add the hot dogs, and simmer for 4 to 5 minutes. Don't worry if the hot dog casings split. Remove with tongs and serve in hot dog rolls.

To panfry: Melt the butter over moderate heat in the skillet. With the small knife make 4 or 5 shallow diagonal cuts along the top of the hot dogs, and, turning them with tongs, panfry about 3 minutes on each side, or until they are brown.

To broil: Preheat the broiler. Place the hot dogs on the rack in the broiler pan. Put the pan about 2 inches &rom the source of heat and broil about 2 minutes on each side, or until well browned. Wear oven mitts to pull the broiler pan out and use tongs to turn the hot dogs over.

Variation

Split each hot dog lengthwise, almost but not quite through, tuck in thin strips of American cheese, wind a strip of bacon around each hot dog, and broil until the bacon is crisp.

© 1942, 1957, 1993 by Fannie Farmer Cookbook Corporation © 2000 by Time Warner Bookmark