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Swiss Pudding (Grated rind one lemon eggs cup)

Grated rind one lemon 5 eggs 1½ cup powdered sugar Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemoncolored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point. 1/2 cup butter 1 cup sugar ½ cup milk