50+ Friends Club Cookbook
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Hot and Sweet Mustard

From the Kitchen of: Pepper

1	can	*dry* *Coleman's* brand mustard -- (4 oz)
3		eggs (no -- don't use Eggbeaters here; sorry)
1	c	cider vinegar
1/2	c.	brown sugar -- or to taste (1/2 to 2/3)
1	can	Campbell's consomme -- undiluted (-not-beef broth!)

• Put wet ingredients in blender container first and finish with brown sugar and mustard. Process until no lumps.
• Cook over low heat in a heavy pot about 45 minutes, stirring often. You can't hurry this step; sorry!
• Pour into a covered container (with a good tight lid) and refrigerate.
• Yield: 1 quart.
• NOTES : This is another recipe from college days. Great on a good, densepumpernickel with a slice of onion - - sandwiches just like my Germangranddaddy and I used to have, except with greatly inferior mustard! Thisis good with meats (especially on corned beef for St. Patrick's Daydinner), on sandwiches, with a smoked oyster on a cracker, and all theother traditional uses of mustard. this stuff packs a horseradish punch!