THE CANADA STARCH CO. LimitTeEp

FRENCH FRIED POTATQES

ASH and pare potatoes. Cut in eighths, length-

wise. Let stand in cold water at least one
hour. Dry thoroughly between towels and fry in
deep, hot Mazola. Sprinkle with salt.

SARATOGA CHIPS

ASH and pare potatoes. Slice thinly, using

vegetable slicer, into a bowl of cold water.
Let stand until crisp. Dry between towels and fry
in deep, hot Mazola until light brown. Remove
from kettle and sprinkle with salt.

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