Mustard Mold
4 eggs
3/4 cup water
1 cup cider vinegar
3/4 cup sugar
1 package gelatin, dissolved in 1/4 cup water
1 1/2 tablespoons Coleman’s dry mustard
1 teaspoon tumeric
1/2 teaspoon salt
1 carton whipping cream
Cook first 9 ingredients in top of double boiler over low heat for 1/2 hour, until thick, being careful not to let it get lumpy. Cool sauce and fold in whipped cream. Place in tin or Tupperware mold and refrigerate until firm.