Old-Fashioned Banana Pudding

Old-Fashioned Banana Pudding 1⁄3 cup all-purpose flour 1 dash salt 2 1⁄2 cups milk 1 (14 ounce) can sweetened condensed milk 2 egg yolks 2 teaspoons vanilla extract 3 cups sliced ripe bananas 45 vanilla wafers 4 egg whites 1⁄4 cup sugar Mix flour and salt in a large sauce pan. Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat. Stir in vanilla. Layer enough banana slices to cover the bottom of a 2 quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers. Repeat layering, starting with bananas, then using pudding, then vanilla wafers. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding. Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form. Spread this over the top of the pudding, forming a seal to the edges. Bake pudding at 325F for 25 minutes or until the meringue becomes light golden. Allow to cool 30 minutes before serving. Refrigerate unused portions. SERVINGS 8-10