Fry bacon in a large skillet until crisp; remove bacon, reserving drippings. Set bacon aside. Sprinkle tomato slices with salt and pepper, dredge in 1/4 cup flour. Fry in hot bacon drippings until browned, turning once. Drain well on paper towels. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add 2 tablespoons flour and cook 1 minute, stirring constantly. Gradually add milk; cook over Medium heat, stirring constantly, until thickened and bubbly. Arrange tomato slices in serving dish; add gravy, and top each tomato slice with bacon. Yield: 4 servings. Submitted to magazine by Mrs. John. R. Taylor, Jr., Jonesboro, Tn Mc formatting by bobbi744@sojourn. Com