3 tablespoons butter.

1/4 cup flour.

1 cup scalded milk.

4 eggs.

¼ cup sugar.

1 tablespoon orange juice.

1 teaspoon grated orange rind.

Melt butter, add flour and stir until well blended; then pour on milk gradually, while stirring constantly, and bring to the boiling point. Add orange juice and grated rind to yolks of eggs and beat until thick and lemon-colored; then add sugar, continuing the beating. Combine mixtures and fold in whites of eggs, beaten until stiff and dry. Turn into a buttered melon mould and steam forty-five minutes. Serve with Orange Sauce (see The Boston Cooking-School Cook Book, p. 407) or Creamy Sauce, flavored with juice and grated rind of orange.