6 to 8 slices bacon, diced
1/4 to 1/2 tsp. baking soda
1 qt. crushed tomatoes
Flour
Milk

Fry bacon until crisp. Remove and reserve. Add sufficient flour to make a roux. Stir flour in the bacon grease until the roux becomes golden tan in color. Lower heat and add tomatoes. Stir until this mixture becomes bubbly. Add baking soda and stir in well. Start adding milk in a quantity that does not make gravy too runny. Continue stirring until this gravy becomes thickened. Add bacon. When the gravy is just right, serve over buttered toast.