2 c. hot ground mustard seed
2 c. sugar
2 c. cider vinegar
2 egg yolks

Combine mustard and vinegar in top of a double boiler. (Do not use aluminum.) Soak at least 8 hours. Add sugar. Heat over boiling water one hour. About 15 minutes before the sauce is done, slightly beat egg yolks and add to mustard. Makes 1 1/8 pints. Use as a dressing on cold meats or as a glaze on baked ham.