MUSTARD SAUCE - # 2

By sharon_rm2010

UC COOKBOOK - serve hot over ham.

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Ingredients

2 cups white sugar
1/4 cup dry mustard
5 eggs, well beaten
2 cups white vinegar

Details

Preparation

Step 1

Mix together. Cook in double boiler until thick. Add 3 ounces margarine and tumeric to color. Serve hot over ham. Very good cold. Stores well in refrigerator for months.