Sweet Hot Mustard - cooking recipe

Ingredients

1 small can dry mustard
1/2 c. sugar
1/2 c. cider vinegar
1 beaten egg

Preparation

Blend mustard and vinegar in glass dish and let rest for 30 minutes. Add sugar and beaten egg.
Cook in double boiler 1/2 hour until thick. Stir often. Serve warm or cold. Store, covered, in refrigerator; it will keep indefinitely.
It's great on sandwiches, hard-cooked eggs or as a dip for salami or cheese pieces.