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Scalloped Tomatoes

Serve Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned.