POTATO CHIPS
Aunt Sarah's way of making particularly fine potato chips: She pared six large white potatoes, one at a time. As she wished to slice them to fry, she rinsed the potatoes, rolled them on a clean cloth to dry them. She sliced the potatoes thinly on a "slaw" cutter. She patted the sliced potatoes between old linen napkins, until all moisture was absorbed, then dropped them into hot fat, consisting of two-thirds lard and one-third suet. Place only one layer of potatoes at a time in the fat. The chips quickly turn light brown; then remove with a perforated skimmer to a colander lined with coarse brown paper, to absorb any remaining fat. Should the fat be the right temperature, the chips will be entirely free from grease. Dust salt over the chips while hot. She never allowed chips to stand in salt water, as many cooks do. She usually made potato chips when frying doughnuts, and always fried potato chips first; after frying doughnuts in the fat fry several large slices of potato in it, as the potato clarifies it. Six large, thinly sliced potatoes will make about five quarts of potato chips when fried and may be kept several weeks in a dry place. The potato chips may be re-heated by placing in a hot oven a few minutes before serving.
FRIED EGGPLANT
Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt on slices; let stand under heavy weight several hours. Wipe slices dry with a napkin and dip in a mixture of white of one egg, and one tablespoon of water, then dip them in fine rolled bread crumbs and fry a rich brown in deep fat. Drain and serve. Catsup should always be served with eggplant.