1/8 tsp. salt
6 c. milk
1 c. sugar
Nutmeg
6 jumbo eggs, beaten with a wire whisk
1 c. Grapenuts
1 tbsp. vanilla

Use a heavy bottom 3-quart size pan. Put salt and milk in pan. Add 1/2 cup sugar. Stir and place on low heat of burner. In the meantime, heat the 6 eggs and remaining 1/2 cup sugar in a bowl with a whisk. After the milk is warm, add Grapenuts, beaten eggs and vanilla to the pan. Stir gently. Sprinkle with nutmeg. Place cover on pan and lower heat to a simmer. Do not disturb for 1 1/2 to 2 hours. Test pudding with the blade of a butter knife. It should be practically clean when pudding is done.

Remove pan from stove. Remove cover and allow to cool for 3 to 4 hours. Spoon carefully into covered casserole. Use a large serving spoon to avoid breaking up the pudding. Place in refrigerator. When completely cold, spoon in dessert dishes and serve plain or with Cool Whip.