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- COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE NEXT DAY BEAT THE Large eggs AND SUGAR TOGETHER. Add in TO THE MUSTARD Mix, IN A SMALL PAN, AND COOK OVER MEDIUM HEAT Till THICK. STORE IN THE REFRIGERATOR, IN A TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.
