Ripe tomatoes,

Corn meal,

Milk or cream,

Butter,

Flour,

Salt and pepper.

Slice large ripe, but firm fruit into medium thick slices, season with salt and pepper, sprinkle plentifully with fine cornmeal, and then fry in smoking hot fat until browned on both sides.

Take up carefully with a broad-bladed knife, and arrange in little piles on a hot platter. Put another spoon of butter or pork-drippings into the pan, add flour and stir till frothy, then add cream or milk, to make the desired consistency, season to taste with salt and pepper, pour it over the tomatoes, and serve.