4 eggs
1 c. water
1/2 c. cider vinegar
3/4 c. sugar
1 env. Knox gelatin
1/2 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. turmeric; optional
1/2 pt. whipping cream, whipped

Beat eggs in top of double boiler. Add water and cider vinegar. In a separate bowl mix the sugar, gelatin, dry mustard, salt, and turmeric. Stir dry ingredients into egg mixture. Cook over boiling water until slightly thickened, about 25 minutes. Cool 45 minutes or so. Fold in whipping cream. Pour into mold and chill until firm. A great dish to serve with ham.