POTATO CHIPS


Aunt Sarah's way of making particularly fine potato chips: She pared
six large white potatoes, one at a time. As she wished to slice them
to fry, she rinsed the potatoes, rolled them on a clean cloth to dry
them. She sliced the potatoes thinly on a "slaw" cutter. She patted
the sliced potatoes between old linen napkins, until all moisture was
absorbed, then dropped them into hot fat, consisting of two-thirds
lard and one-third suet. Place only one layer of pot
toes at a time in
the fat. The chips quickly turn light brown; then remove with a
perforated skimmer to a colander lined with coarse brown paper, to
absorb any remaining fat. Should the fat be the right temperature, the
chips will be entirely free from grease. Dust salt over the chips
while hot. She _never_ allowed chips to stand in salt water, as many
cooks do. She usually made potato chips when frying doughnuts, and
always fried potato chips first; after frying doughnuts in the fat fry
several large slices of potato in it, as the potato clarifies it. Six
large, thinly sliced potatoes will make about five quarts of potato
chips when fried and may be kept several weeks in a dry place. The
potato chips may be re-heated by placing in a hot oven a few minutes
before serving.



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