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Scalloped Corn (Husk one dozen ears of corn)

Husk one dozen ears of corn, score and press out the pulp as previously directed. Scald, pare and cut fine six good-sized ripe tomatoes. Measure a half pint of stale bread crumbs. Put a layer of corn in the bottom of a baking dish, then a layer of tomatoes, then a sprinkling of bread crumbs, dust with salt and pepper; another layer of corn, then the tomatoes, bread crumbs, and so continue until all the ingredients are used, having the last layer bread crumbs. Put bits of butter over the top and bake in a moderate oven a half hour.