Bread Fritters.
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.