3/4 c. sugar
3 tbsp. all-purpose flour
Dash of salt
4 eggs
2 c. milk
1/2 tsp. vanilla
Vanilla wafers
5-6 med. fully ripe bananas

Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook uncovered, over boiling water, stirring constantly until thickened. Remove from heat and add vanilla.

Spread small amount of pudding on bottom of 1 1/2-quart casserole. Cover with a layer of vanilla wafers. Top with a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer vanilla wafers, bananas and custard to make 3 layers of each, ending with custard.

Beat remaining 3 egg whites stiff but not dry and add remaining 1/4 cup sugar. Beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface.

Bake in preheated oven (425 degrees) about 5 minutes or until delicately browned. (This is the recipe my mother used in the 1930's when I was a child and it is still my favorite.)