POTATO CHIPS

Slice potatoes very thin with slicer or sharp knife, soak in cold water from ten to twenty-four hours to remove the starch, and fry in hot fat until brown. Drain upon brown paper, and sprinkle with salt while still warm. The frying basket must not be more than one-third full at a time, and must be held so as to be easily lifted from the fat should there be any danger of its boiling over before the water evap- orates. The potatoes can be fried the day before using if more convenient, as they can easily be recrisped by placing a few moments in the oven.