Ingredients:

4 oz. can of Coleman’s dry mustard (or two 2 oz. cans)

1 cup malt vinegar

1 cup sugar

1 whole egg beaten

2 egg yolks

 

Directions:

Sift the mustard into the cup of vinegar and stir. Cover and let stand overnight in ice box. The next day, mix egg, egg yolks and sugar into the vinegar mixture. Stir well.

Put in double boiler and cook until thick. (I keep stirring all the while—takes about one hour to thicken.)

Let cool.

Put in glass jars or plastic containers. (I use the “I Can’t Believe It’s Not Butter containers as they are small and yellow.) Keeps forever in the ice box.