---------- 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.