Colman's Mustard
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Margaret's Hot Cooked Mustard

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The Kids Have Grown
Breedon, Bill
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Margaret's Hot Cooked Mustard

1 cup (about two 2-ounce cans)
Colman's dry mustard
1 cup tarragon vinegar
2 teaspoon salt
3 eggs
1 cup sugar

In a glass bowl combine the dry mustard, vinegar and salt, mixing well. Refrigerate the mixture overnight. The next day, beat together the eggs
and sugar until combined very well. Stir in the mustard mixture. Heat in
the top of a double boiler over simmering water , stirring constantly,
about 10 minutes or until thickened. Keeps indefinitely in refrigerator.
(Thank you, dear Margaret! May you rest in peace.)

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