1 box vanilla wafers
1 c. sugar
2 1/2 tbsp. flour
2 eggs, separated
1/2 stick butter
1 lg. can evaporated skim milk
1/4 c. water or homo milk
1 tsp. vanilla
4-5 med. bananas

Mix flour and sugar well, then add milk slowly, stirring until well mixed. Bring to boil and while heating, beat the egg yolks. When the mixture starts getting thick, add a little of the hot mixture to the eggs and mix well. Pour all the egg mixture into the pudding mixture and continue to cook a little more until thick. Remove from stove and add butter and vanilla. Stirring until mixed in and the butter is melted. Pour over alternate layers of bananas and wafers.

Use whites of eggs to make a meringue topping. Use 6 tablespoons sugar, 1 teaspoon cream of tartar. Beat egg whites until foamy then add sugar a tablespoon at a time and beat well. Add cream of tartar, beat to soft peaks form. Spread on top of pudding and place in 375 degree oven until lightly browned. Place on rack to cook. I use this recipe for making coconut cream pie. Increase the egg yolks to 3 and add coconut to the mixture after it is cooked.