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Orange Custard

Strain the juice of four oranges over four ounces of loaf sugar, put it into an enamelled saucepan, and stir it over a gentle fire until the whole is dissolved. When the liquid is almost cold, add three-quarters of a pint of thick cream and the well-beaten yolks of four eggs. Put the custard in a jar, place this in a saucepan of boiling water, and stir it until it thickens; serve either in a glass dish, or in custard cups, and strew over the top a little orange-rind cut into very thin strips. Time, about a quarter of an hour to boil the custard. Sufficient for four or five persons.