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Maraschino Pudding

Dissolve three ounces of gelatine in one breakfast cupful of water; beat the yolks of ten eggs with one quart of milk, pour them into a lined saucepan, and stir them over a slow fire until they are thickened, but do not let it boil or the eggs will curdle; then stir in the dissolved gelatine, and when it is somewhat cooled add one wineglassful of Maraschino. Place the mixture in a mould and keep it in a cool place for an hour. When it is ready to serve, turn the pudding onto a dish, and pour over it some whipped cream.