Lorraine Odom
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 oz can Coleman’s® dry mustard
• 1 cup vinegar (apple cider vinegar)
• 1 cup light brown sugar
• 2 eggs, beaten

Mix mustard and vinegar in Pyrex bowl or large measuring cup and let set overnight. The next morning whisk in the beaten eggs and brown sugar. Transfer to a saucepan and heat and cook a few minutes over a low flame as it pops out over higher flame. Cook just long enough to cook the eggs. Cool, pour in jar and refrigerate.

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