I’ve modified this to make 4 flavorful half-cup servings, and I’ve simplified the instructions as well. The original recipe is at the bottom.

2 C milk
3 T sugar
1/2 C crushed saltine crackers
1/2 C coconut
1 T vanilla
1 egg, beaten

In a medium saucepan, scald the milk over medium heat and stir in the sugar. Add the crushed crackers, coconut, and vanilla. In a separate bowl, beat the egg. Stir a quarter cup of the pudding mixture into the beaten egg, then stir this back into the saucepan and cook until thick.

Based on a half-cup serving size, I thought the original recipe should serve 32, not 8. But here it is, just as I copied it from Odessa’s recipe file.

1 gallon milk
2 eggs, separated
2/3 C granulated sugar
2 C broken saltines
1 C shredded coconut
1 t vanilla

While warming the milk, beat egg yolks and sugar until frothy. Add to hot milk and stir in crackers and coconut. Cook until thick. Remove from heat. Beat egg whites until stiff. Add egg whites and vanilla to warm milk mixture. Cool. Makes 8 servings.

Note says “Groff Rest. Mt. Joy”