1 c. all-purpose flour
2/3 c. yellow cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. dry mustard
2 tbsp. shortening
1 beaten egg
3/4 c. milk
1 lb. frankfurters (8 to 10)
Cooking oil

In a bowl, combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk. Add to dry ingredients; mix well. Insert wooden skewers in ends of frankfurters. Pour oil into skillet to a depth of 1 inch; heat to 375 degrees. Coat franks with batter. (If batter is too thick, add 1 to 2 tablespoons milk.) Arrange coated franks, 3 at a time, in hot oil. Turn franks with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again half way through cooking time. Serve hot with ketchup and mustard, if desired. Makes 4 to 5 servings.