French fried potatoes

French Fried Potatoes.—Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain dry from fat, and serve hot.

George's mutton chop congealed on the plate, untouched. The French fried potatoes cooled off, unnoticed. This was no time for food.

“Waiter, you may bring me a nice thick steak, and waiter, bring me some french fried potatoes and some sliced tomatoes, and waiter, bring me a demi-tasse.”

Add a few slices of fresh tomato, or a few french fried potatoes, or small quantities of green lima beans, diced celery, small whole boiled onions, green peas, sliced green pepper, or cooked carrots and turnips to the serving platter.

Later she said that she had a piece of steak and some french fried potatoes in addition to the corn.