For those late tomatoes that don't get ripe. 1/2 lb. butter Flour Milk Salt and pepper to taste Any flavoring you want

Cut green tomatoes into slices. Melt about half the butter in a frypan, mix flour (about 1 1/2 cups), salt and pepper. Dip tomatoes into flour. Fry tomatoes until brown on both sides (heat set at about 350 degrees). Take tomatoes out of pan and let stand. Add the rest of the butter to the frypan and melt. Add flour to butter until dark brown and pasty.

You may need to use more flour than is left after dipping tomatoes (above). When flour is brown, add milk to frypan until you get a thick or thin (your choice) batter. Add pepper and salt to taste. Add the tomatoes to the pan and let simmer for about 20 minutes, stirring occasionally. Toast bread and put tomatoes over toast. Experiment with different spices. Try it, it's great!