1 (4 oz.) can dry Coleman's mustard or French's dry mustard
1 c. light brown sugar
1 tbsp. flour
2 lg. eggs
1/2 c. vinegar
1/2 c. water

Mix sugar, dry mustard, flour in saucepan, add eggs, vinegar and water. Beat until smooth. Cook over low heat until boiling and thick. Pour into jar. Refrigerate. Keeps for 1 month. Enjoy.