1 quart of skinned sliced green tomatoes
1 cupful of sliced onions
2 tablespoonfuls of pork drippings
1 teaspoonful of curry powder
Cook the onion in the drippings for a few minutes, add the green tomatoes, cover, and cook until tender. Add the pork, curry powder, salt to taste, and 2 or 3 tablespoonfuls of brown meat juice from a roasting pan, or about 1/2 cupful of brown gravy. Cook until thoroly heated and serve in a ring of hot boiled rice. Tart apples may be used instead of the green tomatoes.
(From Successful Farming magazine, dated September 1930)