->Mustard Spread 01 <-

1 tsp. salt

1 can Coleman's dry mustard

1 c. apple cider vinegar

1 c. sugar

2 beaten eggs

1 1/2 tsp. dry dill

Combine salt, vinegar, mustard and sugar. Stir well. Refrigerate

overnight. Add eggs and dill. Heat over a double boiler. Bring to

a boil. Reduce heat to medium. Cook for 30 minutes. Pour into jars.

Makes two small jars or 1 large. Refrigerate when cooled. Delicious

on ham and turkey sandwiches.