DOWN UNDER TOMATO RELISH

     2 lb ripe tomatoes          4 tsp prepared mustard
     1 lb onions                 1 cup vinegar
     1 lb sugar                  cornflour
     4 tsp curry powder          vinegar
     1 tbsp salt                 

Finely chop tomatoes and onion. Mix with all other ingredients and boil slowly for one hour. Thicken with a little cornflour mixed with cold vinegar as necessary and boil another five minutes. Process and seal in water bath if desired.

Adapted from “Jet Age Cookbook” (1970). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!