5 to 6 Jersey tomatoes, medium
1 lg. green pepper
2 to 3 outer stalks of celery

Slice tomatoes, about 1/2 inch thick, salt and pepper to taste and dredge each slice in flour. Fry in oil (2 tablespoons). Dice green pepper and celery and saute in a separate pan. Combine with fried tomatoes. Cover ingredients with milk about 1 inch from top. Bring to a boil then reduce heat to low, stirring constantly until mixture thickens. Lift out skins. Serve on toast.