1 c. white vinegar
1 c. dry mustard (Coleman or Durkee)
1 c. sugar
2 beaten eggs

Soak vinegar and mustard in a glass jar overnight. Next day, cook in top of double boiler on low heat. Heat this mixture with 1 cup sugar and 2 beaten eggs. Cook slowly until thick. Watch carefully. Store in refrigerator in glass jars.

To serve: Pour over block of cream cheese, serve with crackers. Also great on sandwiches.