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Potatoes Waldorf

Peel and wash some potatoes and then cut them round and round in curls in the same manner in which apples are peeled; place two flat stewpans over the fire with an equal quantity of lard in each; when boiling throw in the pieces in one of the pans and fry until just commencing to color, then remove quickly with a drainer and throw into the second pan of boiling lard; when they have become nicely browned and soft take the potatoes out of the fat, drain them for a minute or two on kitchen paper at the front of the fire; spread a folded napkin over a hot dish, pile on the potatoes, dredging a small quantity of salt over them, and serve while hot.