1 pkg. Zwieback (Nabisco)
3 tbsp. melted butter
Pinch of nutmeg or about 1/8 tsp.
1/2 c. sugar

Mix Zwieback (roll Zwieback with rolling pin on wax paper or paper that is in box, roll fine). Take out about a good 1/3 cup of dry crumbs that will go on the meringue. Mix Zwieback, butter, nutmeg and sugar to rest of crumbs. Mix with hand and press down in pan, 13 x 9 x 2 inches.

CUSTARD:

5 lg. egg yolks
3/4 c. sugar
1 qt. & 1 c. milk
7 level tbsp. cornstarch

(Cook in double boiler.) Mix cornstarch and sugar, then add a little milk and mix well. Then add all milk and beaten egg yolks. Cook like custard and when thickens, add 1/4 teaspoon salt and 3 teaspoons of vanilla. Pour hot upon crumbs in pan which have been patted down tight in pan with palm of hand.

MERINGUE:

Beat egg whites stiff, add 5 level tablespoons of sugar. Beat until it stands in peaks. Put on top of custard and bake in oven at 425 degrees for 5 to 7 minutes or until golden brown. Be sure to top meringue at this time with the reserve dry crumbs. This is done before baking meringue.