French Fried Potatoes

Wash and pare small potatoes, cut in eighths lengthwise, and soak one hour in cold water to cover. Drain and parboil in boiling salted water to cover two minutes; again drain, plunge into cold water, dry between towels, fry in deep fat until delicately browned, a few at a time, and drain on brown paper. Heat fat to a higher temperature, return all the potatoes to fat, using a frying basket, and fry until crisp and brown, keeping the basket in motion. Again drain on brown paper and sprinkle with salt.

Fried Potato Curls

Wash and pare potatoes and cut in one-half-inch slices. Cut round and round so as to make curls. Put in cold water and let stand thirty minutes. Drain, dry on a towel and fry in deep fat. Drain on brown paper and sprinkle with salt.

Fried Potato Dots

Wash and pare large potatoes and shape with an apple corer; then cut pieces thus formed in one-fourth-inch slices, crosswise. Soak in cold water eight minutes, drain, cook in salted boiling water two minutes; again drain, put in ice water and let stand ten minutes. Drain, dry between towels, fry in deep fat, drain on brown paper and sprinkle with salt.

Fried Potatoes, Bourgoyne

Wash, pare and cut potatoes in one-fourth-inch slices; then slice in strips; there should be three cups. Parboil one minute in boiling salted water, drain, dry on towel, fry in deep fat and drain on brown paper. Melt three-fourths teaspoon butter in hot iron fry pan, and add three-fourths teaspoon finely cut chives; add potatoes and stir until potatoes have absorbed fat.