Banana Pudding

Combine 1/2 cup sugar, flour and salt in top of double boiler; stir in milk.

Cook over boiling water, stirring constantly until thickened.

Cook, uncovered, 15 minutes more, stirring occasionally.

Beat egg yolks; gradually stir in hot mixture. Return to double boiler.

Cook 5 minutes, stirring constantly. Remove from heat; add vanilla.

Line bottom of casserole with vanilla wafers; top with layer of sliced bananas.

Continue to layer wafers, bananas and custard, ending with custard on top. Beat egg whites stiff, but not dry.

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

Pile on top of pudding and bake at 425° for 5 minutes or until delicately browned. Serve warm or chilled.