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French Fried Potatoes

Thinly pare the potatoes and cut them in eighths lengthwise, if small; in sixteenths, if they are very large. Let the cut potatoes stand in cold water for thirty minutes, drain on a cloth and fry in deep Snowdrift, hot enough to brown a bit of bread in one and a half minutes. Drain on crumpled, unglazed paper. Dust lightly with salt, and serve.