Having cut off the crust, cut the bread into any shape preferred, such
as squares, circles, diamonds, etc. Let it soak in custard (milk, one or
two eggs, sugar, and a flavoring of either lemon-zest, or vanilla,
cinnamon, nutmeg, rose-water, brandy, or wine). When well soaked (not
enough, however, to break into pieces), roll it first in bread crumbs,
then in beaten egg (sweetened and flavored), and again in bread or
cracker crumbs, and fry in boiling lard. Serve the fritters sprinkled
with powdered sugar, with or without a sweet sauce.
PORK FRITTERS (see page 164).