The Waterbury Democrat., 1933-09-23
NEA Service Writer


 There comes a time toward the end of the season when markets and gardens are filled with odds and ends of the summers crop. There may not be enough of any individual garden or orchard to serve on the table or can for win- ter use, but variety of appetizing soups, salad mixtures. relishcs, chutneys and preserves may be made by combining the left overs.
 If thought is given to the pre- dominating taste desired, almost any combination of vegetables can be used for some purposes. For other uses & careful study of com factory results.
 To Add to Meat Stock
 An excellent soup mixture to add to meat stock in the winter Is made by filling a sterilized jar with layers of all the vegetables nt hand. Late peas, beans, carrots, corn celery, okra, tomatoes, on- ions, turnips, caulihower and cab combinations. The mixture is canned according to the usual hot. pask method, processing the can, for the period required by the veg etable needing the longest time.
 Salad mixtures arc canned in slightly sweetened vinegar. The vegetables arc fresh and delicious tasting when served in tho winter with Q plain French dressing or mayonnaise dressing. They also are good added to a jellied salad. Lima beans, small uncut beans, carrots, rcd and green peppers, silver skinned. onions and cucum- bers are particularly good for this purpose. With tho exception of cucumbers. which should be soak ed over night in salt solution. tho vegetables are prepared as for canning.
 When vegetables are ready, pack them in sterilizcd jars and pour over solution made by bringing to the boiling point 3-l cup sugar. IA cup water. 2 cups vinegar and 2 teaspoons salt. Proc ess in hot water bath for 30 min utes or at ten pounds pressure for ten minutes.
 Fruits are canned in light syrup when wanted for salads. Soup Mixture One cup lima beans, cup corn cut from cob, cup diced car rots, l cup diced celery. small onion minced, 4 cups diced toma- toes, 2 teaspoons salt, table. spoon minced parsley.
 Prepare vegetables as for the table. Combine and bring to the boiling point. Add salt and boil l five. minutes. Pack in sterilized jars, half seal and process in hot water bath for three hours or un- der ten pounds pressure for forty five minutes.
 Pack Dessert First
 The packing of the food in the lunch kit Is of almost as great i'm portance as the lunch itself. If plenty of waxed paper of different thicknesses, paper napkins, tiny waxed cardboard containers and small paper baking cups and pic. fiic spoons are available the task Is frightened and neatness Is as. sured. Well wrapped foods stay fresh and appetizing. Put the des. sert in first. Otherwise the box must be unpacked to reach the sandwiches and there Is the possi- tuS QCoSGIt Ohty WILL pS eaten and the rest of the lunch overlooked.
 Always consider the personal likes and dislikes of a child. Girls cookies. But neatness and order thrive on daintness. Boys like regular man-size sandwiches and cookies. But neatness and order appeal to all children.
 The age of a child is important. Children under twelve require a different sort of lunch than that prepared for the high-school girl or boy.
 If there is not a cafeteria in the school to furnish a hot drink or soup this should be carried in a thermos bottle. The hot food aids digestion and does much to relieve nerve strain,
 Sandwich is Mainstay
 The sandwich is the mainstay of the lunch box and must be con-