Have a little plane or cabbage cutter. Take two or three fine large potatoes and pare them. Cut them by rubbing them over the plane into slices as thin or thinner than a wafer. Put them for a few moments in ice water to become chilled. Then test some boiling lard to see if it is of the proper temperature. The slices must color quickly, but the fat must not be so hot as to turn them dark. Have ready some salt and a dish for the potatoes; also a tin plate and a perforated ladle. Throw the slices of cold potato separately into the hot lard; keep them separated till they are of a delicate yellow color. Then skim them out on the tin plate, sprinkle them with salt and put them in the dish. Only fry five or six slices at a time until all are cooked. Two potatoes will make a large dishful.