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Chip Potatoes

Wash and peel a dozen or so of rather small potatoes and divide them into pieces resembling a section of an orange and place them in a basin of water; then remove, dry them on a cloth, put them in a fryingpan with melted fat to a trifle more than half their height and allow them to fry until they are partly done and commence to float; then skin out the potatoes and set the pan over a fiercer fire, and when the fat becomes smoking hot, again place the potatoes in it and fry until the pieces blow themselves out and are quite brown; then take them out, drain off all the liquor, dust over with salt, and serve in a vegetable dish.