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Cocoanut Pudding

Break into a bowl three eggs (keeping yolks and whites together), two ounces fine sugar and one teaspoon vanilla essence. Sharply whisk for two minutes, then pour in three gills cold milk and one gill cream; whisk again for two minutes, add two ounces shredded cocoanut, lightly mix for a minute, then pour the preparation into a quart pudding mould. Place in a small saucepan with hot water up to one-half the height of the mould. Set in a slow oven for forty minutes. Remove, unmould on a dish and pour the following sauce over: Place two ounces granulated sugar in a very small saucepan with one and a half gills cold water; boil for two minutes; remove from the fire; add one teaspoon kirsch and one teaspoon maraschino. Lightly mix and use.