Have boiling lard at least three inches deep in a frying kettle or pan.

Dry the potatoes thoroughly in a towel, and drop in a few slices at a time, frying to a golden brown.

Take out with a skimmer, and lay on a double brown paper in the oven to dry, salting them lightly.

They may be eaten either hot or cold.

Three medium-sized potatoes will make a large dishful; or, as they keep perfectly well, enough may be done at once for several meals, heating them a few minutes in the oven before using.
FISH BALLS.
One pint of cold salt fish, prepared as on page 136, and chopped very fine.