Potato Chips or Saratoga Potatoes

From a
1912
cook book
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Pare the Potatoes,
shave them very thin,
and soak them for 30 minutes
in cold Salted Water;
then drain them in a colander,
and spread upon a dry towel.
Fry a few at a time in very hot Fat,
1 minute being usually sufficient
to brown and cook them properly;
and lay them on brown paper to drain.
Sprinkle lightly with Salt;
and when needed at the table,
heat quickly in the warm oven.
In cool weather enough Potato Chips may be cooked
at one time to last a week or ten days.
They should be kept in a cool, dry place.
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