2 lg. green tomatoes (unpeeled)
3 tbsp. bacon or vegetable fat
1 egg, beaten
3/4 c. flour or cornmeal and flour mixed
Salt and pepper to taste

Slice tomatoes 1/4 inch thick. Dip into egg and then the meal or flour mixture to which salt and pepper has been added. Fry in hot oil over medium heat until golden brown on each side and tender in the center when pricked with a fork. Drain on paper towel. Serve hot as a breakfast or dinner vegetable.