* 1 c. white vinegar
* 1 lg. (4 oz.) can dry mustard
* 3/4 c. sugar
* 2 eggs, beaten
PREPARATION:
Mix vinegar and dry mustard together and refrigerate overnight. In a double boiler over simmering water, add mustard mixture, sugar, and beaten eggs.
Cook approximately 5 minutes, stirring until it sticks to spoon. Keep refrigerated.
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