Tomato and Mushroom Pudding.

Four large tomatoes, peeled and sliced; 4 ozs. breadcrumbs; paprika; 1/2 lb. mushrooms, skinned; 2 ozs. butter.

Grease a basin and put the sliced tomatoes all round, and then alternate layers of breadcrumbs and mushrooms. Season each layer with paprika and dot with butter. Finish with a layer of breadcrumbs, cover with greased paper and steam for one hour. Serve with tomato sauce.