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CRISPY CORN DOGS
1 egg white, beaten stiff   (I used the pwd ones, prepare as directed)
3 T cornstarch
5 T cornmeal
sprinkle of salt
1 tsp baking pwd
2 T water more or less
Mix all.  If it's too thick add 1 tsp water at a time. If too thin  
add cornmeal.
Make this X3 for 1 lb of hotdogs.
Heat a deep pot with oil to 375 degrees.  Put the batter in a tall  
drinking glass.  Use skewers in the hot dogs, dip and fry 2 at a time  
till browned.
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I miss having corn dogs at the State Fair!  I tried several recipes  
that didn't suit me that were based on corn bread, so this is an  
adaptation of a recipe from a 1976 gluten cookbook that a friend gave  
me.  I tried a recipe from this book and I noticed that the batter  
didn't absorb the fat.
CHEESE DROPPIES  1 egg white, 2 T milk, 2 T cornmeal or rice flour 2  
T grated cheese, salt.  Fry in hot fat.
Beth, Missouri

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