Cut raw potatoes in the shape of wine-corks, and then slice these as thin as shilling-pieces; and as you turn them out of hand, throw them into a pan containing cold water; and when about to fry them, let them be drained on a clean napkin to absorb all moisture, and put into a wire frying-basket, to be fried in hot fat of a light-brown colour: when done, they must be perfectly crisp.