TOMATO RELISH
KEEPS WELL Twelve large tomatoes, four large onions, one tablespoonful of curry powder, two tablespoonfuls of mustard, one pound of sugar, one scant tablespoonful of salt. Peel the tomatoes and onions, and cut onions up into dice, and the tomatoes into small pieces. Place in the preserving pan and just cover with vinegar. Boil briskly for two hours and a half, with salt and sugar added. Then, when well cooked, mix the dry ingredients with a little vinegar, and add a large teaspoon of flour to thicken. Boil well up again to cook the flour, take up into dry, hot, clean jars, and tie or seal down.
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Bibliographic details
Timaru Herald, Volume CXXXVII, Issue 19750, 17 March 1934, Page 14
Word Count
109TOMATO RELISH Timaru Herald, Volume CXXXVII, Issue 19750, 17 March 1934, Page 14
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