Recipe#5178

Title: Dill Mustard

From: Jim Kirk 
Date: Wed, 06 Aug 1997 07:42:46 -0000 
Source: A Taste of Home Dec/Jan'94
  From the collection of K.Deck
  
  Posted By kdeck@epaus.island.net (Karen Deck) On rec.food.recipes or
  rec.food.cooking

      Yield: 2 Cups
 
   1.00 c  Dry mustard
   1.00 c  Cider vinegar
   0.75 c  Sugar
   0.25 c  Water
   2.00 ts Salt
   1.50 ts Dill weed
   2.00    Eggs, lightly beaten
 
   In the top of a double boiler, combine mustard, vinegar, sugar,
  water, salt and dill. Cover and let stand at room temperature for 4
  hours. Bring water in bottom of double boiler to a boil. Add eggs to
  mustard mixture. Cook and stir until thickened, about 10 minutes.
  Cool. Store in refrigerator.