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Orange Butter Pie

8 ounces of sugar. 8 ounces of best fresh butter. 9 eggs. 2 oranges. Grate the rinds and squeeze the juice of the oranges into the sugar in a deep saucepan, put in the butter and then the eggs slightly beaten. Set the mixture over the fire and stir it till it becomes thick and ropy, like melted cheese. It may lessen the trouble, and danger of burning on the bottom to set it in a large saucepan containing boiling water. When done beat the mixture with an egg whisk a few minutes. The cooking of this mixture causes it to remain light and thick and rounded in the pies or tarts after baking, instead of falling and becoming waxy as it otherwise would do. Bake in a very slow oven or with a pan on the shelf above to ward off the heat.