Orange Custards
Beat the yolks of six eggs with one and one half cupfuls granulated sugar till light; add to this two cupfuls of orange juice, the juice of one lemon, and the grated peel of one orange; fill in small cupfuls and place in steamer, when solid set away to chill; serve on boiled rice, over which pour a pint of rich cream, sweetened and flavored with a little grated peel of orange.