Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
minutes until nearly all the water has evaporated, season with salt and
pepper, add a generous tablespoonful of butter, a tablespoonful of bread
crumbs and half a pint of fresh mushrooms chopped fine. Cook until the
mushrooms are tender. Have some bread cut in nice slices toasted and
slightly moistened with warm milk. Pour the tomatoes and mushrooms over
it and serve very hot.