---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
       Title: Hot And Sweet Mustard
  Categories: Sauce
       Yield: 1 Cup
       2 oz Can dry mustard
     1/2 c  Sugar
     1/2 c  Distilled white vinegar
       1    Egg; beaten to blend
   Combine mustard and sugar in top of double boiler. Gradually whisk in
   vinegar, then egg. Set over simmering water and cook until mixture 
   slightly and mellows in flavor, stirring frequently, about 12 
   Transfer to jar with tight-fitting lid. Refrigerate mustard until 
 ready to
   use. (Can be prepared up to 4 weeks ahead.)
   (Too Busy To Cook, 1991)