Hot Dogs

from The Fannie Farmer Junior Cookbook
by Joan Scobey

Hot dogs, more formally called frankfurters, can be all beef', or a combination of beef and other meats, and sometimes have nonmeat fillers as well. Figure 2 per person, and serve on lightly toasted frankfurter rolls with your favorite accompaniments, such as mustard, sauerkraut, sweet relish.

Serves 4

Ingredients
8 hot dogs
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

1. 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.

2. 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.

3. To broil: Preheat the broiler. Place the hot dogs on the rack in the broiler pan. Put the pan about 2 inches from 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