FRIED TOMATOES

Cut in halves and dust each surface with salt, pepper and enough very fine bread crumbs to dry them. Have some hot butter in the frying pan and brown the tomatoes on both sides. Drop bits of but- ter between and stand over a moderate fire to cook very slowly. When tender take up very carefully and serve on heated platter.

They are sometimes finished with a cream gravy as follows: Pour over them enough cream to nearly cover them, let come to a boil and simmer five minutes, baste carefully and thicken gravy with two eggs (yolks) beaten with a little cold cream. — Ida Butler.