Original Banana Pudding

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk.

Blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat. Add vanilla. Spread small amount on bottom of a 1 1/2-quart casserole. Cover with layer of Nilla wafers. Top with layer of sliced bananas.

Pour about 1/3 of the custard over the bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.

Beat egg whites until stiff but not dry.

Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.

Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.

Bake at 425° for 15 minutes or until delicately browned.

Cool slightly or chill.

Just before serving, garnish with banana slices, then Nilla wafers upright around edge of dish.