3 eggs, beaten
1 cup sugar
2 tbsp. all-purpose flour
dash of salt
2 1/2 tsp. dry mustard
2 1/2 tbsp. butter (size of a large walnut)
1 cup vinegar
1 cup milk

Hardware needed: Double boiler or a saucepan and a large PYREX type bowl that will sit over the pan.

Stir eggs in a bowl and set aside.

Mix: sugar, flour, salt, mustard, butter and vinegar in top of double boiler.

Add milk, stir to make sure all is blended and there are no lumps.

Put mixture over the hot water and when mixture starts to get warm.

Take a bit at a time and add to the eggs to temper the eggs.

Then add mixture back to double boiler and cook until it starts to get thick.

It will thicken a little as it cools.

She used to keep in refrigerator until it was gone. Then again, she had no problem scraping mold off of the top of her canned jam. She only lived to the age of 97 so you will have to make your own decisions.

Submitted by: Steve Faidley