Fried Potatoes.
12 potatoes.
Butter or dripping for frying.
Salt to taste.
Peel the potatoes; cut from end to end in even strips, by first halving, then quartering each; cutting into eighths, and if the potato be large, into sixteenths. The more regular the shape and uniform the size the better the dish will look. Lay these in cold—ice-water if you have it—for at least half an hour; then upon a dry cloth, covering with another and patting the upper gently to dry each piece. The butter or dripping should be boiling hot. Fry the potatoes briskly, turning as the lower side is done to a yellow-brown. As you take them out of the fat—which should be done the instant they are of the right color—put into a hot cullender set over a plate in the open oven, and sprinkle with salt. Serve in a napkin laid within a hot dish and folded lightly over them. A dish-cover would make them “soggy,” whereas they should be crisp.