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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

POTATO CHIPS
 

 Have potatoes clean, pare them, wipe dry with. clean cloth. Slice thin on slaw cutter, only slicing several potatoes at a time, as they color if sliced long before frying. Have 1 1/2 pints of lard real hot. Drop the sliced potatoes into this. Stir carefully once or twice while frying, only allow them to become a light-brown. Lift into a sieve or colander to drain, afterward putting them into an earthen or porcelain vessel, sprinkling a little salt over them as you put them into this, When cold, cover and keep in a dry place, where they can be kept for a few weeks. The lard can be used a number of times if covered and kept in a cool place. Use a wire spoon or wide fork for stirring and lifting the potatoes. They are to be kept dry in order to retain the crispness, which makes them more palatable.

Sister J. P. Holsinger, Mt. Morris, Ill.