PEEL AND SLICE TOMATOES, ROLL THEM IN FLOUR AND SEASON WITH SALT, PEPPER AND SUGAR. SAUTE THE TOMATO SLICES IN EQUAL PARTS OF BUTTER AND BACON FAT. WHEN THE TOMATOES ARE A RICH BROWN COLOR, CAREFULLY REMOVE THEM FOT A WARM PLATTER, MAKE A BROWN SAUCE BY ADDING FLOUR AND CREAM TO THE FAT IN SKILLET. THIS IS A  DELICATE DISH MUST BE HANDLED CAREFULLY.