Baked Corn and Tomatoes

2 cups cooked corn                      

1 tsp. sugar

2 cups tomatoes

1 cup fresh bread-crumbs

1 tsp. salt                            

3 Tbsps. fat

Pepper

Mix seasonings with corn and tomatoes and pour all into a greased baking-dish. Spread the crumbs over top, dot them with fat, and bake in a moderate oven (350-400 F.) for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes.