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Dill Mustard

1 cup dry mustard
1 cup cider vinegar
3/4 cup sugar
1/4 cup water
2 teaspoons salt
1 1/2 teaspoons 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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