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3 or 4 green tomatoes
2 whole eggs
1 c. milk
1/8 tsp. salt
1 c. flour
2 Tbsp. shortening

Slice tomatoes 1/4 inch thick. Beat eggs; add salt and
milk. Mix well. Heat shortening in iron skillet. Dip toma-
toes in milk and eggs; then dip in flour. Coat both sides with
flour. Shake off excess flour. Cook on low until brown on one
side. Turn over and brown other side, until tender. Serve.

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