1/4 c. Crisco
6 level tbsp. flour
1 c. milk
1 c. water
1 1/2 c. canned stewed tomatoes
1 tsp. salt

In large skillet, melt Crisco on high heat. Add flour and stir constantly until it is slightly browned. Remove from heat. Let cool.

Mix together the milk and water. Add to Crisco flour mixture and stir until well blended. Add tomatoes. Put back on heat and stir until thickened. Serve over toast or biscuits at breakfast.