1 sm. jar Coleman mustard
Apple cider vinegar
1 c. sugar
2 egg yolks

Put mustard in measuring cup and add vinegar until full. Mix and let stand overnight.

Next day put this mixture in double boiler, add 1 cup of sugar and 2 egg yolks. Cook until it thickens (will thicken more when cool). Serve over cream cheese with crackers. Also serve with kielbasa or chicken. Will keep for weeks in refrigerator.