2 lg., firm green tomatoes
Plain flour, as needed
Salt & pepper
2 tbsp. bacon grease
Oil to barely cover pan
1 (12 oz.) can evaporated skim milk

Slice tomatoes into thick slices. Salt and pepper one side, dip into flour, spread on platter. Begin heating bacon grease and oil. Flip tomato slices over, flour on reverse side. Slide tomatoes gently into pan, brown on one side, taking care not to disturb browned crust. Brown other side, adding just a little more oil if needed. Remove slices, turn heat down. Scrape up little browned pieces, add 1 tablespoon flour. Gradually add milk, stirring continually until thick. Pour over tomatoes. Serve hot. Serves 4.