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Baked Corn and Tomatoes

2 cups cooked corn (fresh or

Pepper canned)

1 teaspoon sugar

2 cups tomatoes (fresh or

1 cup fresh bread-crums canned)

3 tablespoons butter or savory

1 teaspoon salt fat

Mix seasonings with the corn and tomatoes and pour all into a greased baking-dish. Spread the crums over the top, dot them with the butter, and bake in a moderate oven for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes.