Hot Mustard
2 cans (2 oz.) dry Coleman Mustard
1 cup dark cider vinegar
2 eggs, slightly beaten
1 cup sugar
pinch of salt
Combine mustard and vinegar. Let stand overnight. Using a double boiler, combine mustard mixture, sugar, eggs and salt. Stir over medium heat until thick, about 25 minutes. Pour into glass jars and keep in the refrigerator.