Fried Potatoes.
Pare, slice thin, and lay in ice-water half an hour. Dry between two towels, and fry to a pale brown in hot lard, a little salt. Drain by shaking in a colander, and serve in a dish lined with a napkin.
Pare, slice thin, and lay in ice-water half an hour. Dry between two towels, and fry to a pale brown in hot lard, a little salt. Drain by shaking in a colander, and serve in a dish lined with a napkin.