1 lg. can peaches (reserve juice)
6 eggs, separated
1 qt. milk
1 c. sugar
1/4 c. cornstarch
2 dozen ladyfingers or sponge cake
3 tsp. vanilla
1/2 tsp. cream of tartar
6 egg whites
3/4 to 1 box powdered sugar

Mix together egg yolks, milk, sugar and cornstarch. Cook over low fire until it thickens, stirring frequently. (Takes about 20 minutes to thicken.) Then add vanilla.

Dip cakes in peach juice and line them in 9x13 inch casserole dish. Pour a little of the custard pudding over the cakes; then add a layer of peach slices. Repeat each layer and top with meringue.

MERINGUE:

Beat egg whites and cream of tartar until stiff. Then add enough powdered sugar to make mixture thick (it should stand and form stiff peaks). Spread meringue on pudding and make peaks with a fork. Place under broiler for a few seconds until light brown. Refrigerate and serve cold. Serves 10-12.