Instructions: Melt butter; stir in flour; add milk and cook, stirring, until thick. Beat egg yolks in top of double boiler. Thin mustard in a little of the vinegar, and add to egg yolks. Add salt and all of the vinegar, and the cooked mixture to the egg yolks. Stir and cook until thick; remove from stove and add beaten egg whites mixed with sugar. Cool. Mix with fruit when ready to serve. Will keep in refrigerator for several weeks.

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