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Aunt Elizabeth's Mustard


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

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