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Tomato Mustard

(Vaughan’s Vegetable Cook Book)







To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a

half hour, and strain through a sieve. Add two dessertspoonfuls of

onions chopped fine, a dessertspoonful of whole pepper, one of allspice,

one of cloves, and half a spoonful of cayenne pepper. Let it simmer down

one-third, adding a teaspoonful of curry, and a teacupful of mustard.

Then simmer half an hour longer.











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