|Vinegar||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dry mustard||2 Tablespoon|
|Heavy cream||1⁄2 Pint, whipped|
Soften gelatin in 1/4 cup water.
Beat eggs until thick and lemony; pour over gelatin in top of double boiler.
Add sugar, mustard, salt and vinegar; mix well.
Cook, stirring constantly, until smooth and thickened.
Cool; fold in whipped cream.
Pour into ring mold; chill until set.