Pare, wash, and slice some raw potatoes as thin as wafers. This can
be done with a sharp knife, although there is a little instrument for
the purpose, to be had at the house-furnishing stores, which flutes
prettily as well as slices evenly. Lay in ice-water for half an hour,
wipe dry in two cloths, spreading them upon one, and pressing the other
upon them. Have ready in the frying-pan some boiling lard or nice
dripping, fry the potatoes to a light brown, sprinkle with salt, and
serve in a napkin laid in a deep dish and folded over them. To dry them
of the fat, take from the frying-pan as soon as they are brown, with a
perforated skimmer, put into a cullender and shake for an instant. They
should be crisp and free from grease.
_Or,_
Chop cold boiled potatoes into bits, season with pepper and salt, and
fry lightly in dripping or butter, turning them constantly until nicely
browned.