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French Fried Potatoes

Cut into oblong or other shapes, raw potatoes, dry each piece well on a napkin and cook ten or fifteen minutes in boiling hot fat, in a frying-basket. Drain, lay in the oven on paper until all are fried, sift salt over and serve in an uncovered dish.

FRIED POTATOES, No. I-Cut cold boiled potatoes into slices one-fourth of an inch thick, and fry them in a frying-pan in a very little lard, browning both sides of the slices. Add more lard as needed, and season the potatoes with salt and pepper after frying. FRIED POTATOES, No. 2-Cut one pint of uncooked potatoes into blocks measuring about three-fourths of an inch each way, and place them in boiling, salted water. Cook them until almost done, ten or eleven minutes being usually required; then drain off all the water, and allow five minutes for the escape of steam. Have in readiness a sufficient quantity of smoking-hot lard, and drop into it a dozen or so of the potato cubes; let them brown richly, skim them out, and lay them to drain upon brown butcher paper placed on a hot plate. Then put in another dozen cubes. Sift salt and pepper over the potatoes, and serve.