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Custard Fritters

Break five eggs into a bowl, add three ounces powdered sugar, three-quarters of a pint cold milk and one teaspoon juice from a sound lemon. Briskly beat up the whole together with a whisk for five minutes. Strain through a strainer into a lightly buttered tin pan and set in the oven to bake for twenty minutes. Remove from the oven and let get cold. Turn it then on the lightly floured part of a table and cut the custard into lozenge-shaped pieces; turn each piece in the flour, then in beaten eggs, after this in bread or cake crumbs. Arrange them in a frying basket and fry in boiling fat for five minutes, lift up, thoroughly drain on a cloth and sprinkle a little fine sugar over, dress on a dish with a folded napkin and serve.