Potato Chips.
Peel and slice, round, some fine potatoes. Lay in cold water for one hour. Dry by laying them upon a dry towel and pressing with another. Fry in salted lard, quickly, to a delicate brown. Take out as soon as they are done; shake briskly in a hot colander to free them from fat, and send to table in a deep dish—uncovered—lined with a napkin.