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Tomato Mustard (V)

Mrs. Carson.

One peck of tomatoes, one teacupful of salt; boil in a preserving pan half an hour; pulp it through a colander and return to kettle with the following: one dessert spoon of cloves, (ground spices), one of allspice, one of black pepper, one of ginger, one of cayenne, a little garlic, some onions, and a little curry powder. Let it boil down considerably, then strain through a sieve and add flour of mustard, until the proper thickness is obtained, and simmer for a short time; then bottle for use.