1 lb. bacon
Salt and pepper to taste
1/2 c. flour
Milk
Water
Firm tomatoes, sliced
Cornmeal
Salad oil
1 1/2 c. self-rising flour
1 egg, slightly beaten
2 c. buttermilk

Fry bacon; drain. Make gravy using bacon drippings, flour, salt, milk, and water to desired consistency. Dip tomatoes in cornmeal and fry. Make fritters using oil, self-rising flour, cornmeal, egg, and buttermilk. Fry on hot griddle in thin round cakes or fritters. On huge platter, place corn fritters, then top with alternate layers of gravy, fried tomatoes, and bacon. Start the stacking of layers again.