This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Pare the potatoes and throw them into cold water for one hour. Then cut them, either with a vegetable spoon, or in slices or blocks. Have ready a pan of very hot lard; dry the potatoes on a towel. This must be done quickly, so as not to allow the potato to discolor. Now drop them quickly into the hot lard. When done, take them out with a skimmer, and put in a colander. Stand the colander on a tin plate, and then in the oven, with the door open, to keep warm while you fry the remainder. When all are done, sprinkle with salt, and serve hot.
Cut cold boiled potatoes in slices. Put two tablespoonfuls of lard or dripping into a frying-pan; when hot, put in just enough potatoes to cover the bottom of, the pan. When brown on one side, turn and brown the other; then dish and keep warm while you fry another panful, and in this way fry the desired quantity, adding more lard or dripping as you consume it.
Cut cold boiled or steamed potatoes into dice, and to every pint of these dice allow one good-sized onion, one table-spoonful of chopped parsley, a dash of black pepper, a sprinkling of salt, and one tablespoonful of butter. Put the butter into a frying-pan; when hot, add the onion cut in thin slices; fry and stir until half done, then add the potatoes; fry and stir gently until the potatoes are all a nice light brown. It may require a little more butter, as no vegetable absorbs so much butter as the potato. When done, turn into a hot dish, sprinkle with the salt, pepper, and parsley, and serve very hot.
Pare one large potato, and cut in very thin slices, on a vegetable cutter, over a bowl of cold water, so that each slice will fall into the water (this makes them light and dry after being fried); soak ten minutes, then take out a few pieces at a time, and dry them on a soft towel. Have ready a kettle of boiling lard. Throw in the slices, a few at a time, stir them with a skimmer; when a light brown, take them out, and place on a piece of soft brown paper in a colander, dredge with salt, and stand in the open oven to keep warm while you fry the remainder. Turn the first from the colander into a hot dish, and skim out the second frying on the paper, and so continue until you have finished.
Pare the potatoes, and cut in slices about the sixteenth of an inch in thickness; then dry them on a towel. Do not soak in cold water. Have ready two pans of hot lard, one a little hotter than the other; turn the potatoes, a few at a time, into the coolest lard. When fried, take them out, drain a half-minute in the colander, then throw them into the very hot lard, for an instant, to swell or puff. If the second lard is quite hot, and the potatoes are good, they will certainly swell. When done, dust them with salt, and serve very hot.