Recipe: Homemade Mustard (6)

ZESTY MUSTARD
3/4 c. white wine vinegar
2 tbsp. flour
3/4 c. half & half
1/3 c. dry mustard
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
Combine vinegar and mustard in top of a non-aluminum double boiler (do not stir). Cover and let stand at room temperature at least 8 hours. Combine sugar, flour, and salt; gradually add to mustard mixture, stirring well with a wire whisk. Blend in half & half. Bring water to a boil; reduce heat and cook, stirring constantly until slightly thickened. Gradually stir about 1/4 of hot mustard mixture into egg; quickly add to remaining hot mustard mixture, stirring constantly with a wire whisk. Continue to cook over simmering water, stirring constantly until smooth and thickened. Remove from heat, cool and spoon into 1/2 pint jars or airtight containers. Store in refrigerator. Stir well before serving. Yield: 2 (1/2 pints).

C.'S HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
A pinch of tumeric
vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or with other dishes where hot mustard is desired.

SWEET MUSTARD
1 (4 oz.) can dry mustard
1 c. vinegar
2 eggs
3/4 c. sugar
1 tsp. salt
1 1/2 c. mayonnaise
Mix mustard and vinegar together and let stand overnight. Combine remaining ingredients, except mayonnaise. Heat in double boiler until thick. Cool. Combine with mayonnaise.

SHARP MUSTARD
1 c. dry mustard
1 c. cider vinegar
1 c. sugar
Combine these ingredients and bring to a boil. Cook for about 5 minutes. Remove from heat and cook overnight in refrigerator. The next day add 1 egg, slightly beaten and bring to a boil, cooking 1 minute or until thick.

MIX YOUR OWN MUSTARD
1 c. sugar
1 c. cider vinegar
3/4 c. (1/2 oz. can) dry mustard
3 eggs
Whirl all ingredients in blender until smooth. Cook and stir in double boiler over simmering water until thickened, about 10 minutes. Store in covered sterilized jars in refrigerator. Makes 2 1/4 cups. Optional: You can add different herbs for flavors.

VIRGIL MUSTARD
1/2 c. vinegar
1/2 tsp. dry mustard
1/4 tsp. turmeric
1 rounding tsp. cornstarch
Shake of salt
1/2 c. brown sugar
Heat vinegar to hot, but not boiling. Make a thin paste of dry mustard, turmeric, cornstarch, and salt. Add to the hot vinegar and cook until thickened. Add brown sugar. Store at room temperature. Do not refrigerate. Delicious on baked beans, ham, and meatloaf. (Heard someone who likes it on turkey sandwiches.)