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    Sweet and Hot Mustard


    1 cup sugar
    1 cup cider vinegar
    1/2 teaspoon salt
    1/2 cup (4 ounces) hot mustard
    2 eggs

    Blend all in a blender.
    Pour into top of a double boiler,
    Cook over simmering water, stirring until thick.
    Cool and store in refrigerator.
    Yields about 20 ounces


 

 

 

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