With the proper utensils cut pared potatoes into uniform thin slices and curls. Let stand in ice water two hours or more, changing the water once or twice. When ready to cook, fry a few slices at a time in hot fat. The use of a basket makes draining a simple matter. Shake the basket over the kettle and turn the slices upon soft paper; let stand at the mouth of the oven until ready to serve. Sprinkle with salt before serving. Avoid having the fat too hot. When properly fried the slices are of straw color, crisp and tender. The fat should not register higher than 370°, when the potatoes are put in, and should fall during the cooking to 340° or 345°.