Delicious Cherry Balls

From 1911:

Sift one-half cup of flour into one-half cup of milk and three level tablespoons butter scalding hot; stir until the mixture leaves the side of the bowl; add a grating of lemon and a cup of stoned cherries; remove from the fire, and beat in two eggs, one at a time; shape with two spoons and fry in deep fat. Serve hot, rolled in powdered sugar.