1/3 cup sugar
2 tbsp. flour
2 tbsp. prepared mustard
1 beaten egg
1/2 cup milk, diluted with 1/2 cup vinegar
1/2 tsp. salt

Place all ingredients in pan. Bring to a boil, stirring constantly. When cool, thin with cream or lemon juice.

Note: This will keep in a jar, refrigerated, for several weeks.

Submitted by: Liz Gebhardt