McDonald's Old and Better French Fries

I used to enjoy the french fries served
at McDonald's a lot more years ago.
One reason is they changed the
oil recipe used to cook them in.
Just about the same time they stopped
serving food in styrofoam containers.
Here's the way they used to cook them.

Ingredients:
2 large Idaho russett potatoes
1/4 cup superfine sugar
2 Tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard
salt

Directions:
Peel the potatoes. In a large mixing bowl,
combine sugar, corn syrup, and hot water.
Make sure the sugar is dissolved.
Using a french fry slicer, cut the
peeled potatoes into shoestrings.
The potatoes should be 1/4" x 1/4" in thickness,
and about 4" to 6" long.
Place the shoestringed potatoes
into the bowl of sugar-water, and refrigerate.
Let them soak about 30 minutes.
While they're soaking, put the
shortening into the deep fryer and turn on.
The shortening has to pre-heat a very long time.
It will eventually liquify.
After it has liquified and is at least 375 degrees F.,
drain the potatoes and dump them into the fryer.
After 1 or 2 minutes, remove the potatoes
and place them on a paper towel lined plate.
Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or
beef drippings to the hot Crisco®.
Turn the temperature to full.
Stir in the lard as it melts into the oil.
After the deep fryer is reheated to 375 degrees F.,
add the potatoes and deep fry again.
This time for 5-7 minutes until golden brown.
Remove and place in a large bowl.
Sprinkle generously with salt,
then "toss" the fries to mix the salt evenly.
This recipe make about 2 medium sized fries.