Banana Pudding

I've found that the pudding turns out best if every trace of egg white is removed from the egg yolks. If the egg whites cook with the pudding, little lumps will appear.
 
Recipe from Great-Grandma Addie Chisholm

• Vanilla wafers
• 6 bananas
• 3 eggs, separated
• 3/4 C. sugar
• 2 T. flour
• 1/4 tsp salt
• 2 C. milk
• 1 tsp. vanilla
• 1 tsp. butter
• Whipped cream

Place cookies on bottom and sides of one 9" x 13" dish so's to cover inside of dish well. Slice bananas and layer evenly over cookies. Separate eggs. In a medium saucepan, combine sugar, flour, and salt; stir in milk. Cook over low-medium heat, stirring constantly, until thickened. Take 1/3 of hot mixture and, in a medium bowl, stir with egg yolks. Mix egg mixture with contents in saucepan; cook over low-medium heat, stirring constantly, for five minutes. Remove from heat and add vanilla and butter, stirring until butter is melted. Pour pudding evenly over banana layer. Refrigerate until chilled; serve topped with whipped cream.