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Potatoes, Fried

French kidney potatoes are the best for this purpose. Wash and peel some potatoes, and cut them from the breadth (not the length) in slices as thin as a shilling. As they are sliced throw them into cold water, and keep them there until wanted. When they are to be fried dry them carefully in a napkin, and throw them--a few at a time--into as much boiling fat as will cover them entirely. The fat may be known to be boiling when it ceases to hiss, and is still. Move the potatoes about in the fat that they may be equally cooked, and when they are brightly browned on both sides and crisp, put them on a cloth or on brown paper before the fire to drain the grease from them, sprinkle a little salt over them, and serve very hot. Fried potatoes are good with steaks or chops, or may be even served by themselves as a breakfast dish. Cold boiled potatoes may be sliced and fried in the same way, but the slices should be cut a quarter of an inch thick. Time to fry, about eight minutes. The best and easiest way of frying potatoes is to put them a few at a time into a frying basket and fry in boiling fat.