Saratoga Chips

Ingredients

• a piece of alum the size of a pea
• a quart of water
• 3 lbs
• salt

Directions

1. Peel and slice the potatoes very thin. Let lay in very cold water to which has been added a piece of alum the size of a pea. (This size to a quart of water.) Let stand in the water for three or four hours. Heat 3 lbs. of lard in large kettle, drain

2. and dry a large handful of the potatoes at a time, put into the lard until golden brown. Take out with a wire spoon, put on newspaper to drain off the lard, and when cold sprinkle with salt.