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Ribands, Potato

Peel four or five large potatoes. Throw them into cold water for a few minutes, and dry them with a cloth. Cut them round and round into thin strips or ribands till the centre is reached, and fry them in plenty of boiling fat until they are brightly browned. Drain them well, sprinkle a little pepper and salt over them, and serve very hot. Time to fry, eight to ten minutes. Sufficient for three or four persons.