Ingredients:

1 cup tomato pulp

1 can corn

1 cup fresh bread crumbs

1 tablespoon vegetable butter

1 teaspoon sugar

2 eggs

Salt to taste

 

Direction:

Add the butter and the sugar to the tomato and bring to a boil. Salt to taste, and pour very slowly into the beaten yolks, stirring constantly. Add the corn and fresh, untoasted crumbs, and mix. Add salt to taste; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture. Pour into an oiled baking pan, and bake in a medium slow oven about 30 minutes or until set; then remove and serve.