Potatoes Souffled

Good souffled potatoes can best be made by using those called Holland potatoes. First trim the raw potatoes in ovals of equal size, two and a quarter inches long by one and a quarter wide, and then proceed to slice them lengthwise three-sixteenths of an inch in thickness. As quickly as they are cut throw them into a bowl of cold water, leaving them in for twenty-five minutes. Heat two panfuls of fat, one of fresh beef kidney suet, the other having previously been used for other purposes and therefore its strength being somewhat extracted, it should be clean and white. Wipe the sliced potatoes on a cloth, dry them thoroughly, put them in a basket and plunge them into the oldest fat, leaving them cook until they become soft, but do not let them take color. Remove and place them on a large sieve to drain and cool for a few moments, and just before serving plunge the potatoes into the fresh, hot fat, toss them, remove those that do not souffle, also those that souffle badly; set them to cool, and return them again to the hot fat. Should they not souffle at the second immersion, it is useless to try again. Salt the potatoes before serving, dress around the meat, or on a napkin in a separate dish.