Pare, slice very thin, or cut lengthwise into strips. Lay in cold water for half an hour; dry between two soft cloths and fry in deep, hot cottolene, a few at a time, not to cool the fat.

When lightly colored take up with a split spoon and lay upon hot paper in an open oven until all are ready. They should be so dry and crisp as not to soil the napkin lining the dish in which they are served.

You can cut the raw potatoes into balls with the little potato-gouge made for this purpose, or into slender "straws," and fry as above.

SARATOGA POTATOES are nothing more than raw potatoes shaved, rather than cut, into translucent slices, and then laid in ice-cold water again before drying quickly and frying to a very pale brown. As fast as they are fried put them into a hot colander and set in an open' oven.