Chelsea Historical Banana Pudding
1 cup sugar
1 tablespoon flour or cornstarch
2 cups milk
speck of salt
1 teaspoon vanilla
Directions: Preheat oven to 325 degrees. Separate eggs. Cream the yolks with sugar/flour mixture and gradually add milk. Cook the mixture over slow heat until the mixture begins to boil. Alternate layers of wafers and bananas in dish. Cover with custard and cool. Beat egg whites and add 2 tablespoons sugar. Beat stiff but not dry. A small amount of cream of tartar will make egg whites prettier. Top with beaten whites and bake at 325 degrees until golden brown.