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Orange Custard Fritters

Put one pound of flour into a basin and stir it gradually, keeping it quite smooth, one quart of milk and five well-beaten eggs. Turn the batter into a saucepan, and stir it over a moderate fire for twenty minutes without letting it boil; then move it to the side of the fire, and mix in four tablespoonfuls of powdered sugar, one of finely-chopped orange peel, one-half saltspoonful of salt, and the well-beaten yolks of five eggs. Butter a baking-sheet, and, when the custard is well mixed, spread it over about one inch in thickness. When cold, cut it into equal-sized pieces, dip them in beaten egg and then in finely-grated breadcrumbs, and fry them in butter till a golden brown. Drain the fritters, dust some sugar over, put them on a folded napkin, or an ornamental dish-paper on a hot dish, and serve.