Required: Peeled potatoes. Frying fat.

Cut the potatoes into thin slices, trimming the edges evenly. Lastly, cut the slices into thin matchlike strips. Dry them in a cloth. When a bluish smoke rises from the fat put in the straws and fry to a pretty golden brown.

If possible, put the straws in a frying-basket; they so quickly brown when once they are cooked, and take such a long time to lift out of the fat with a spoon or fish-slice. Drain them well on paper, and serve piled up on a hot dish.

Potato waffles