This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
1 pound Swift'ning for deep frying 6 small-sized potatoes (about) Salt.
Heat Swift'ning slowly in deep kettle, to 350° F. Wash and pare potatoes and cut lengthwise into strips about 3/8-inch thick; soak in cold water to 1 hour. Drain, wipe very dry between towels, and place just enough in bottom of frying basket or sieve to cover sparsely. Immerse in hot Swift'ning (350° F.) and cook 6 to 10 minutes, or until a golden brown, keeping potatoes in motion. Drain well over kettle, then place on tray covered with absorbent paper. Sprinkle with salt and serve hot. Allow 1 to 2 potatoes per person.
6 to 10 minutes.
Prepare potatoes as described in above recipe. After cutting potatoes in strips, parboil 3 minutes in boiling salted water. Drain. Dry between towels. Fry as directed above.