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Sweet Potato Souffles

Peel six even-sized, sound, dry sweet potatoes and neatly trim them into even squares; then cut them into lengthwise slices the thickness of a silver dollar and plunge them into hot but not boiling fat. Lightly turn with a skimmer and fry for seven minutes, occasionally turning them; remove, place in a frying basket and let cool off, then plunge again in boiling fat and continually turn while cooking for three minutes; remove, thoroughly drain, place on a dish with a folded napkin and serve.

N. B. Sweet potatoes should never be washed when prepared this way, and special care should be taken to cut them in as near even slices as possible.