Pare the potatoes, shave them very thin, soak for ¹⁄₂ hour in ice-cold salted water; drain in a colander, and spread upon a dry towel; fry a few at a time in very hot fat, 1 minute being sufficient to cook and brown them properly, sprinkle lightly with salt, and when needed at table, heat quickly in the oven.
STUFFED POTATOES WITH CHEESE AND BACON
4 large potatoes,
³⁄₄ teaspoon salt,
4 tablespoons grated cheese,
¹⁄₄ teaspoon paprika,
¹⁄₄ cup hot milk,
4 slices bacon.
Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk; beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.