Fried Tomatoes II

Directions

1. Cut large, solid, ripe tomatoes in 1/2 inch slices.
2. Dredge thickly with flour.
3. Fry quickly in 2 tablespoons of hot drippings or butter, browning well on both sides.
4. Remove to serving platter, sprinkle with salt, pepper and brown sugar.
5. Keep warm.
6. Add 1 tablespoon of butter to the pan fryings and blend in a tablespoon of flour,.
7. Add the milk and cook, stirring constantly.
8. It should be about the consistency of thick cream.
9. Pour it over the tomatoes and serve.
10. .