Recipe Archives->Preserving->Mustard 28

MUSTARD

1 1/2 oz. dry mustard
1/2 c. white vinegar
1/2 tsp. turmeric
3/4 tsp. salt
1/4 tsp. mixed Italian spices
1 c. sugar
2 eggs

Mix first 5 ingredients and put in small saucepan. Add sugar and
eggs and cook over low heat until thickened. Cool. Keep in refrigerator.

Serve this hot, sweet mustard with cocktail franks or cubes of
cheese.  Also good on sandwiches. Put a jar of mustard in cheese
baskets. Makes a great gift!

Printable version: mustard28.txt.