24 ripe tomatoes
2 c. chopped onions
3 sweet peppers (green for color)
1 lg. carrot, for color
1 1/2 c. sugar
1 1/2 c. vinegar
2 tsp. salt
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. mustard
1 tsp. celery seed
1 tsp. Tabasco sauce
1/2 tsp. curry powder

Scald tomatoes to remove peels and cut out obvious blemishes. In a food grinder or chopper put tomatoes, onions, peppers and the carrot. Then combine all ingredients except sugar. Boil 2 hours or until liquid has decreased by half. Add sugar as boiling continues and stir constantly for 15 minutes. To preserve: process in boiling bath for 5 minutes in the normal canning method.

Excellent on eggs for breakfast, tops off the sandwich for lunch, just perfect for that meat or fish entree at supper! Serves 1 for five or six months.