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Dill Mustard

1 c Dry mustard
1 c Cider vinegar
3/4 c Sugar
1/4 c Water
2 ts Salt
1 1/2 ts Dill weed
2 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.

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