Show AUTUMN BRIDE BRIbE 5 I S 'S 4 4 y 7 CA p 9 7 JY S SS S'S S 'S Sc 4 j 4 5 45 r S 9 c S 5 c ti s' s I 4 1 r S. S f Ih I- I h 4 r r 5 A A S' S is i's l j 4 vA y 54 5 7 S 7 7 5 45 i I 1 The October r bride In white satin is h pictured handing I yellow gladioli to a maid of honor who wears a bouffant gown of orchid silk sIk taffeta The wedding gown is form formfitting with pleated cuffs to to match the the neckline The short tulle veil is atta attached at at- ta fa he hed to tova tola a halo hat of stiffened lace Preserve e Left Overs Let Overs r I j vS tl Fall II Garden d Fa Gar From en rt iJ The old garden looks a little sad now with all the best vines p picked nearly bare and only minute last-minute fragments of this and that left But theres there's one final spurt of activity left that left that is if you dont don't mind a little work What t you can do is combine the leftovers and can them Then next winter bring them out for foran foran foran an admiring family as soup salad I and relish reUsh An excellent soup mixture to add to meat stock is made by filling a sterilized jar with layers of all the vegetables left over Late peas beans carrots corn okra ohra celery tomatoes onion turnips cauliflower and cabbage Can according to the usual pack hot-pack method processing th the cans for the period required Corthe for Cor forthe the vegetable needing the longest time n rc Make l Salad Ingredients Tart Salad mixtures are canned in slightly sweetened vinegar Then se serve v in m winter with a plain French dressing or with a mayonnaise Or add to a jellied salad Lima beans tiny uncut beans carrots cut in neat neat m dice threads of red and green grcen sweet peppers thin paper-thin slices of skinned silver onions and slices of cucumbers are particularly good forthe for forthe forthe the salad With the exception of the tho cucumbers which should be soaked over overnight night in a salt solution the vegetables eg t bles ar arc p prepared pared as for canning When they arc are arc ready pack in sterilized jars and pour over a solution so so- luti lution lutio n made by bringing to to the boiling boil boil- ing point cup sugar sugar Vs c cup water 2 cups vinegar and 2 2 teaspoons salt Process in hot water bath for tor 30 minutes or for foi ten minutes under ten pounds pressure in a steam pressure pressure pres pres- su sure e cooker Can fruits for for salad saladin in light syrup Here is a recipe for a soup mixture mixture mix mix- ture Lure which will serve as a basic recipe for other mixtures One nc cup lima Jima beans 1 I cup corn cut from Itom cob 1 cup diced carrots 1 cup diced celery j 1 small onion minced 4 cups diced tomatoes 2 teaspoons salt 1 tablespoon spoon minced parsley Prepare vegetables as for Cor table Combine and bring to to th the boiling point Add salt an and ana boil five minutes min ruin utes tries Pack in sterilized jars half hal seal and proc process ss in hot water bath for or three hours or under ten pounds pressure for 45 minutes You sec see seethe the time lime is c calculated for forthe the beans and corn corn Of course this com combination can be varied to suit the vegetables abes yo you happen to have at af hand but its it's a good plan to include tomatoes in mall all aU mixtures The acidity of of the to tomate tomato tomato to- to mato mate aids aids' In preserving the vege vege- tables A savory combination adds okra and a few new turnips cut in tiny dice to tomatoes and corn You'll broth al although although although al- al like this in a chicken though its it's good in any soup |