8 ripe tomatoes, sliced thick
1 to 1 1/2 c. flour
1 qt. milk, probably less
Crisco

Heat Crisco in cast-iron skillet. Dredge tomatoes in flour. Fry in hot Crisco until browned. Turn; fry other side. Remove to platter. Add butter to drippings in pan to equal 3 tablespoons. Stir in 3 tablespoons flour; make a roux. Add 3 cups milk and stir to boil, scraping up browned bits from bottom of skillet. Pour over tomatoes. Serve over toast points.