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Escalloped Tomatoes

Season a quart of canned, or freshly stewed tomatoes with a tablespoonful of sugar, a teaspoonful of salt and a fourth teaspoonful of pepper. Rub a baking-dish lightly with Snowdrift. Mix one and a half cupfuls of dry bread crumbs with a fourth cupful of melted Snowdrift and put a thin layer in the bottom of the baking-dish. Add a layer of the tomatoes, then one of the crumbs, alternating in this way until all is used, making the last layer of crumbs. Bake about forty minutes in a moderate oven, 350 degrees F. If desired, a little onion juice may be added to the tomato.