Pudding a la Benvenuto

Cook five to six large pancakes and cut them up into inch-wide bands. Butter a dome-shaped cylindrical mold and line it with these bands, one overlapping the other. Put seven ounces of flour in a saucepan with one pint of boiling milk and thicken it on the fire to obtain a smooth paste; remove it at once and add to it two ounces of butter, a pinch of salt, four ounces of sugar, two ounces of grated cocoanut laid on a paper-covered baking sheet and slightly roasted in the oven, the peel of one lemon and eight raw egg-yolks; return it to the fire, stirring continuously, and as soon as the preparation attains consistency incorporate into it slowly the well-beaten whites of five eggs. With this fill up the mold, alternating it with layers of pancake parings, first covered with apple jelly (No. 3668) and then rolled up. Set the mold into a saucepan with boiling water reaching to half its height and place it on the range; when the water boils, finish cooking in a slow oven for forty-five minutes. As soon as this is accomplished take out the pudding, let it stand for five minutes, then unmold it on a dish and serve at once with a sauce-boat of orange syrup thickened with arrowroot and flavored with maraschino.