1/2 lb. (2 c.) graham crackers, rolled fine
1/4 c. sugar
1/2 c. melted butter

Mix and pat into 9"x13" pan. 1 c. sugar 1/4 c. poppy seed 3 tbsp. cornstarch 1 tbsp. butter 4 egg yolks

Mix well and boil until thick in a double boiler. Add 1 teaspoon vanilla and pour in lined pan. Take 4 egg whites, whip until stiff but not dry. Add 4 tablespoons sugar and 1 teaspoon vanilla. Place on top of custard and sprinkle with chopped nuts and bake slowly until brown, 20 minutes at 350 degrees.