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4 eggs
3/4 c. sugar
2 Tbsp. dry mustard
1 pkg. gelatin
1/2 c. white vinegar
1/2 c. water
1/2 tsp. salt
1/2 pt. whipping cream

Beat eggs well; add sugar, mustard and vinegar until
well blended. Soak gelatin in water. Add to egg mixture, in
top of double boiler, and cook until thickened to consistency
of heavy cream, stirring constantly. When cool, add cream,
whipped. Pour into ring mold and refrigerate. Very good
served with ham.

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