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Corn and Tomatoes, Baked

Use equal quantities of cooked corn cut from the cob, and raw tomatoes peeled and sliced, adding to a pint of each, one tablespoon of salt, three tablespoons of butter, one-half pint of bread crumbs, one-half teaspoon of pepper and one teaspoon of sugar. Mix the seasoning with the corn and tomatoes, and pour all into a baking-dish. Spread the crumbs over the top, dot them with the butter, and bake one-half hour. This is a satisfactory way of utilizing corn that has been left over.