Yum,
yum, yum and yum. Definitely NOT your average mustard!
Mix in top
of double boiler:
½
cup sugar
2 eggs
5 tablespoons dry mustard
1 teaspoon salt
1 cup cream
Cook until
thick. Remove from heat. Let cool 10 minutes. Add ¼ cup vinegar.
Put in jars while still warm. Store in refrigerator.
Elizabeth
Hantke
Oak Beach, New York
6/97
Aunt
Elizabeth's Mustard
