Scalloped Tomatoes and Corn.
Open a can of corn; drain, and cook twenty minutes in boiling water, salted. Throw off the water; cover the bottom of a bake-dish with fine crumbs; put in a layer of corn, butter, pepper, and salt; upon this a layer of canned tomatoes; butter and pepper, and sprinkle with a little sugar. Go on in this order until the dish is full. Cover with bread-crumbs; stick bits of butter over them, and bake, covered, half an hour. Brown and serve in the dish.