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Fried Potatoes

Instructions

Pare, wash and cut into slices or quarters. Soak in cold salted water, drain and dry between towels. Have sufficient fat in a kettle to more than cover the potatoes. When it is very hot drop the potatoes in, a few at a time, so as not to reduce the heat of the fat too quickly. When brown, which should be in about 4 or 5 minutes for quarters and about 2 minutes if sliced, drain and sprinkle with salt.

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Source

Public School Domestic Science (1898).