Banana Pudding

Reserve 1 banana and 10 to 12 vanilla wafers for garnish. 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 occasionally, for 5 minutes.

Remove from heat; add vanilla.

Spread small amount on bottom of 1 1/2-quart casserole.

Cover with layer of sliced banana.

Pour about 1/3 of custard over banana.

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, sealing well to edges.

Bake at 425° for 5 minutes or until delicately brown.

Cool slightly or chill.

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