CORN AND TOMATO PIE
Butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes, and season with salt, pepper, and butter; cover the top with pie-crust and bake in a moderately hot oven for fifteen minutes. If a crust is not desired the dish can be covered with bread crumbs and browned. If fresh tomatoes and corn are used the pie will require twice the time to cook, the first half of the time covered with a plate, and the last half uncovered.