The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-08-06

who is overseas has written home that
once more they have their company
cooks, for which the men are all very
glad. 1t seems they had French COOKS
when they first went over for few
weeks and they don't especially care
for the French cooking.
4 n 4
Some of the women of the canteen
committee of the Red Cross had an
interesting and gratifying expert
ence Sunday down at one of the sta
lions where they were meeting troop
trains. Two poorly dressed, rough
looking men walked up to one of the
workers and gave her a dollar, saying
this was the first time they had been
able to see where their money was
being used for the benefit of the boys.
The commanding officer with one of
the trains was equally pleased with
the work of the committee who gave
them bananas and ice tea. He said
they had been trying to get fruit along
the way; they had come from Califor-
MIA, but found that there was not
enough at the stations to supply the
demand. He was more than grateful
for the service of the Topeka women,
who by the way were on the job from
early morning until 10 o'clock at
night.
THERE'S A GIRL IN OUR TOWN
Who received nine letters from
| overseas yesterday. She says they all
came from her two brothers who are
in France.
Miss Mary Fitzgerald will leave
Thursday to join her mother. Mrs. M.
J. Fitzgerald, and her sister. Miss
Gertrude Fitzgerald, at Las Vegas. N
NJ. Mrs. Fitzgerald and her daughter
| have been in New Mexico since early
| in the spring for Miss Fitzgerald's
health. Miss Mary Fitzgerald was
here with her father, the late MIR. NJ.
]. Fitzgerald, at the time of his death
and has since been disposing Of the
property before joining her mother
and sister in q permanent residence in
Las Vegas.
If your war garden is producing
well you will appreciate these recipes
from the United States food admins
| tration:
| Tomatoes a Ia Creme-Wipe, peel
and slice three large tomatoes. sSprin-
kle with salt and pepper, dredge with
| rice flour and saute in little hot fat.
Place on hot platter and poIr over
them one cup of medium white sauce.
Baked Tomatoes-Wipe six small,
| selected tomatoes and make two one
! inch gashes on the blossom end OF
/ each, having the gashes cross each
| other at right angles. Place in a gran
| lite ware pan and bake until thoroly
heated and serve with any dressing
Stuffed Tomatoes-Wipe and re-
move thin slices from stem end or six
medium sized tomatoes. Take out
seeds and pulp. sprinkle inside of to-
matoes with salt, fnvert, and let stand.
Cook five minutes two tablespoons
savory fat with one-half tablespoon
| finely chopped onion. Add one-half
cup finely chopped cold cooked -hick-
en-. one-half cup cooked rice, tomato
pulp and salt and pepper TO taste
! Cook five minutes, then add one egs
slightly beaten, cook one minute. and
refill tomatoes with mixture. Place in
oiled pan. and bake twenty minutes In
/ a hot oven.
Tomatoes with Scrambled Eggs-A
=! few spoonfuls of stewed tomato may
be mixed with eggs and scrambled
Beat eggs slightly with a fork, season
and mix with tomato. Melt in no
omelet pan half a tablespoonful Of Eat
pour in eggs and tomato. and cool
lightly, holding pan away from the in
tense heat. A tablespoonful of tomato
for every two eggs is a good proper
ton, but more may be used.
! Tomato Paste-When tomatoes ar