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Vanilla Cream Sauce

This is to be served with hot cakes, such as baba. Boil one pint of cold milk in a saucepan. Put three yolks of eggs in a small basin with two ounces of powdered sugar, one ounce of flour and a piece of vanilla stick one inch long. Beat these well together with a wire whip for two minutes, pour the mixture into the boiling milk, stir it again briskly with the whisk until it boils, remove from the fire and add one-half gill of maraschino. Beat again for one minute and pour the cream nicely over the cake before sending to the table.