Sweet-Hot Mustard

From Ruth Hoch (Our neighbor across the road on the farm)

Step 1. Combine 4 oz Coleman's dry mustard (3/4 of can) and 1 cup wine vinegar-refrigerate overnight.
Step 2. Next day,  mix 4 beaten eggs and 1 cup sugar in double boiler . Heat, stirring frequently. Almost constantly. The trick is not to let the eggs stick.
Step 3. Add mustard and wine vinegar mixture and stir some more.
Step 4. Cook and stirring constantly until it thickens (about 10 minutes)
Step 5. Pour into small jars (3 small jelly jars). Cool on counter and then refrigerate.

Note: The then very young couple Ruth Hoch and her husband Dr. (dentist) Charles Hoch purchased the farm across the road from us in 1963. Ruth's passion was golf. Charles, was his race standardbred race horses which he bred and trained on the farm.
         I was 12 at the time and because our end of Bryn Zion Road went to Clayton Elementary and the other end went to Kenton Elementary, I did not know that George Dunning, who was my age, lived across the road. I found out in seventh grade when we all went to East Smyrna Elementary, and George and I were in the same class. Needless-to-say, I was thrilled to have someone in my class close by. I enjoyed the summer between the seventh and eighth grade getting to ride to little league baseball games with the Dunnings.
      My excitement was short lived because a little over a year after I learned that George was there, the Hoch's purchased the farm and George moved away. I was really unhappy with the Hochs. However, they soon became wonderful neighbors and friends. Charles died in the 1980s, but Ruth remains a very special friend even though she moved off the farm years ago.
     Most Christmases Ruth made a basket of the most delicious treats. This mustard is one of the best, and Mother made gallons of it for gifts in the years to come. It keeps forever in the refrigerator. I finally used the last of it several years ago. It is the best mustard to use with ham. Just the right combination of sweet and hot.