[From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 170-171]
FRENCH FRIED POTATOES
Wash and peel potatoes;
cut in pieces lengthwise, about one and
one-half inches thick. Soak
in cold water thirty minutes. Drain and
dry between towels. Fry in
deep hot fat. Fat must not be too hot,
as potatoes must cook as well as
brown. Drain and serve.
Do not cook too many
pieces at one time or potato will not be
crisp.
Wash, peel, then cut
white or sweet potatoes in eighths, lengthwise.
Cover with boiling water.
Put in saucepan, let come to just one good
boil. Remove and drain thoroughly.
Dry on clean towel. Drop in
deep hot fat to brown quickly.
Drain from fat, sprinkle with salt.
Serve at once.
Wash, pare, and cut
potatoes in one-quarter inch long slices. Cut
these slices in long straws.
Dry on towels. Fry golden brown quickly
in deep hot fat. Drain on
brown paper. Sprinkle with salt. Serve
at once.
Wash and peel required
number of potatoes. Select them of uni-
form size if possible. Slice
in round slices as thin as a wafer. Slaw
or potato cutter is best to use
for this purpose. Soak in cold water
twenty minutes, drain in sieve,
then dry on towel. drop, one by one,
in boiling hot fat, fry until golden
brown color; turn over occasionally
with a skimmer. When brown,
lift from fat with skimmer, put in a
wire basket or on brown paper to
drain. Sprinkle with fine salt and
serve hot.
Scrub, peel, then slice
potatoes in thin round slices a little
thicker than for Saratoga chips.
Let stand in cold water thirty
minutes. Drain, then plunge
into boiling water just long enough to
dip in and out. Drain and
dry perfectly on towels. Drop piece by
piece in a skillet of boiling hot
fat. Shake skillet so that chips will
puff. Remove with skimmer
as soon as brown. Drain on brown
paper. Sprinkle with salt.
Do not cook too many slices at one time.
[note: When the instructions say
to dry on a "towel," a cloth tea towel is probably meant, rather than a
paper towel.]