Potatoes, fried.—Peel and cut the potatoes into wedge shapes, like the divisions of an orange both in shape and size; have ready some very hot fat, and fry this by dropping in a piece of the potato, if this becomes firm and colours lightly in a few seconds, the fat is ready. Now put your potatoes into the frying basket, and plunge this gently into the friture, being careful to keep them well covered with the fat; in three to four minutes they will be ready, when you lift the frying basket from the fat, allowing the potatoes to drain back for a minute into the pan, then place them on kitchen paper, and allow them to drain for a minute or two in front of the fire. Dust with fine salt, and serve at once very hot. These are the real Pommes Frites of the Parisian restaurants; but the potatoes may be sliced or cut into any shape preferred, or cut as you peel an apple, these ribbons being dropped into boiling fat precisely as before. If you cut the potatoes (choosing very long ones) into long, narrow strips, one-eighth of an inch in depth and width, crisping them for twelve or fifteen minutes in a little cold acidulated water, and fry them in the same way as the fried potatoes, they are the well-known Pommes Pailles or Potato Straws. Some cooks prepare these potatoes in the same way as described for the potato cases, frying them twice. The well-known American novelty, Saratoga Potatoes, are simply potatoes washed, peeled, and sliced as evenly and thinly as possible (a special cutter is generally used for this, and saves much labour, though not absolutely indispensable), and fried as above till perfectly crisp and of a pretty golden brown, then drained, dusted with salt, and served very hot. These, and indeed most well-fried potatoes, may be kept in airtight tins for some time, and only require reheating for a few seconds in boiling fat.