SARATOGA CHIPS
Cut potatoes into thin slices with a potato cutter, lay in cold water twenty minutes, dry, and fry in deep, hot fat until crisp. Drain from the fat onto brown paper, dredge with salt, and serve very hot.
POTATOES PARISIAN
These are cooked exactly like French-fried potatoes, except that the little vegetable cutter, which cuts tiny globes of potato, is used to form the shapes. Some care must be taken to use strength enough with the cutter to make it cut perfectly round balls.
POTATO STRAWS
Peel 4 or 5 potatoes and then cut them with a patent vegetable cutter in strings; lay them in very cold water for twenty minutes, drain, and put in a frying basket, and slowly immerse in hot fat, and let them fry until a golden brown. Drain, and dredge with salt before serving.