---------- Recipe via Meal-Master (tm) v8.05

      Title: Mustard~ Traditional English
 Categories: Sauces
      Yield: 12 Servings

      1 c  Water
      1 c  Mustard powder dry

  Mustard loses potency if heated therefore the
  traditional recipe calls for COLD water.

  Mix mustard powder and cold water in proportions to
  make a smooth paste but only enough for current use.
  Let stand for at least 10 minutes before serving to
  allow the enzymes to develop.

  Serve: with beef, ham, cheese and sausages.

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