The National Cook Book, 9th ed.

by Hannah Mary Peterson

FRIED POTATOES, No. 2.

135. Boil some potatoes; when done, peel them, and set them away to get cold. Then chop them up fine, and add pepper and salt to the taste. Flour them, and fry in hot lard. They must be brown.

Some add a little vinegar just before they are taken out of the pan.