6 firm tomatoes
1 tbsp. cold water
Fat
1 egg
Salt and pepper (to taste)
Corn meal

Wash the tomatoes. Remove a thin slice from the stem end, slicing the remainder in slices 1/2 inch thick. Beat the egg slightly; add the water.

Dip the tomato slice in the mixture; roll in corn meal, to which has been added the salt and pepper. Let the tomatoes dry some while heating fat in a frying pan.

Place tomatoes in hot fat browning on one side. Turn carefully; reduce temperature so that tomatoes will have time to cook while browning on the other side. Lift from the pan to platter. An excellent side dish with spaghetti, fish or grits and sausages.