1/2 c. sugar
3 tbsp. dry mustard
1/4 tsp. salt
1/4 c. water
2 pkg. Knox unflavored gelatine
3/4 c. vinegar (I use 1/2 white and 1/2 spiced)
4 eggs, beaten
1/2 pt. whipping cream, whipped (Cool Whip okay)

Mix dry ingredients in bowl. Soak gelatine in water and dissolve over hot water. Add dissolved gelatine and vinegar to beaten eggs. Add dry ingredients and cook over hot water, stirring until thickened and creamy*. Cool. Fold in Cool Whip. Pour into ring mold and chill several hours or overnight. Unmold and fill center with cole slaw.**

*Does not boil, just thickens. Do not overcook.

**Use cole slaw that is almost dry, adding a little celery seed.

This is excellent with pork loin or ham.