Title: Special Mustard
Categories: Condiment
Yield: 4 Servings

2		(2 ounce) cans Coleman's dry
		Mustard
1	c	Cider vinegar
2		Eggs
3/4	c	Sugar

Mix mustard and vinegar: cover, and let stand overnight at room temperature. Next day, beat eggs and add sugar. Combine sugar/egg mixute with mustard in the top of a double boiler. Cook, stirring, until desired thickness, about 4 minutes. Put in jar and keep indefinetly in refrigerator.

From: Mary Elizabeth Thuston Magic, The Cookbook of The Junior League of Birmingham From: Pat Stockett Date: 06-23-98 (07:21) The Once And Future Legend (1) Cooking

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