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Montrose Pudding

Scald one pint of cream in a double boiler; add the yolks of six eggs and one cupful of sugar beaten together until light, and stir until it thickens. Take quickly from the fire, add another pint of cream and set aside until cold; add one teaspoonful of vanilla and two tablespoonfuls of maraschino, and freeze. Boil together for five minutes three-quarters of a cupful of sugar and one pint of water and cool; add one cupful of syrup from canned strawberries, one teaspoonful of lemon juice, and freeze. Line a mold with one inch layer of the frozen cream, fill the center with the water ice and cover with the remainder of the cream. Over the top lay a piece of waxed paper, then put * on the cover and bind the edge with a strip of muslin dipped in melted butter. Pack in a mixture of fine ice and salt and set aside for at least four hours to freeze. Turn out carefully and serve with the sauce poured round it.