Recipe: Creamed Tomatoes

A rather unusual, but nevertheless very appetizing, way of preparing tomatoes consists in sautéing them in fat and then serving them with a cream Sauce on freshly toasted bread.
When it is desired to prepare tomatoes in this manner, select medium-sized ones and cut them into slices 1/2 inch thick. Roll the slices first in egg and then in stale bread crumbs or cracker crumbs. Sauté in a generous amount of fat until brown, drain carefully, and brown on the other side. When done, remove from the pan. Add 2 tablespoonfuls of flour to the fat that remains in the pan, and stir until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir until thick. Place the slices of tomato on freshly toasted bread and pour the Sauce over them.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)