Ingredients. - One pound of potatoes. Salt. The use of one and one-half pound of clarified fat or lard, for frying.

Time required, about eight minutes.

For Potato Chips:

1. "Wash the potatoes well in cold water, and scrub them clean with a scrubbing-brush.

2. Take a sharp knife, peel them, and carefully cut out the eyes and any black specks about them.

3. Now peel the potatoes very thinly in ribbons, and twist them into fancy shapes.

4. Take a saucepan and put in it one pound and a half of clarified fat or lard.

5. Put the saucepan on the fire, to heat the fat. Test the heat of it with a piece of bread (see Lesson on "Fry-ing").

6. Take a frying-basket and put in it the ribbons of potato.

7. When the fat is quite hot, put in the frying-basket with the potatoes for about six minutes.

8. Place a piece of whity-brown paper on a plate.

9. When the chips are done, they should be quite crisp and of a pale-brown color. Turn them out on to the paper, to drain off the grease, and sprinkle over them a little salt.

10. Serve them on a hot dish.

For Fried Slices of Potato:

1. Take the potatoes, wash them clean, and peel them with a sharp knife.

2. Put the potatoes on a board, and cut them in slices about one-eighth of an inch in thickness.

3. Take a saucepan and put in it one and a half pound of clarified dripping or lard.

4. Take a frying-basket and place in it the sliced potatoes.

5. Put the saucepan on the fire, to warm the fat.

6. When the fat is warm, but not very hot, place in it the frying-basket with the slices of potatoes, and let them boil in the fat until they are quite tender.

N. B. - You should take out a piece of potato and press it between the thumb and finger, to feel that it is quite tender.

7. Now take out the frying-basket with the potatoes and place it on a plate.

8. Leave the fat on the fire to heat.

9. When the fat is quite hot, place in the frying-basket with the potatoes for about two minutes.

10. Put a piece of whity-brown paper on a plate.

11. When the potatoes are fried, they should be a pale-brown color. Turn them out on to the paper, to drain off the grease.

12. Sprinkle a little salt over them.

13. For serving, arrange them on a hot dish.