Potatoes Fried and Channeled

Put some frying fat (No. 55) in a pan provided with a wire basket. Peel raw potatoes, cut them in slices with a channeled knife, having each one about an inch and a half in diameter and three-sixteenths of an inch thick; throw them into cold water immediately, soak for one hour, then drain; put them into a wire basket, and plunge into the warm frying fat; then cook, keeping them at the same degree of heat, stirring about several times; when done and nicely colored, drain, wipe, salt and dress in a pyramid.