Tomato Relish.
121b. tomatoes, firm, but ripe
4lb. onions
4lb. sugar
4 level tablespoonfuls curry
6 level tablespoonfuls dry mustard
two handfuls salt
one level teaspoonful cayenne pepper
sufficient vinegar to cover
Cut the tomatoes in medium-sized pieces, place them on a dish, and sprinkle with a handful of salt. Let both tomatoes and onions stand for 12 hours, and then drain off all the liquid. Put tomatoes and onions in a stewpan, add the sugar, and almost cover them with vinegar. Put on the fire and boll for five minutes. Then add the cayenne, and stir in the curry powder and mustard, which have been mixed with cold vinegar. Boil for one hour, then bottle and seal whilst hot.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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