* 1 c. white vinegar
    * 1 lg. (4 oz.) can dry mustard
    * 3/4 c. sugar
    * 2 eggs, beaten

PREPARATION:
Mix vinegar and dry mustard together and refrigerate overnight. In a double boiler over simmering water, add mustard mixture, sugar, and beaten eggs.
Cook approximately 5 minutes, stirring until it sticks to spoon. Keep refrigerated.