Required: Peeled potatoes. Frying fat.

After peeling the potatoes, cut them round and round as if peeling an apple. They should be in long, ribbon-like pieces. Have two pans of frying fat on the fire. When a bluish smoke rises from one, throw in some of the ribbons, and fry them until they are just beginning to colour, then with a fishslice lift them into the second pan, and fry them a golden brown. Drain them well on paper, sprinkle with salt, and pile them up in a hot vegetable-dish.