AUTUMN LUMINARIAS: Pumpkins make lovely lighted centerpieces. Simply cut tops from pumpkins, and scoop out their flesh. Set one candle in a glass holder inside each. Keep an eye on lighted candles, and be sure to blow them out at evening's end.

FREEZING CRANBERRIES: While they're plentiful, take advantage of fresh cranberries' ability to freeze well - up to a year. Spread them on a rimmed baking sheet so they don't harden in clusters, and freeze overnight. Transfer to freezer-safe bags, and label. Whenever a craving for cranberry bread or relish strikes, you'll have a reserve.

NATURAL PROPAGATION: Ground cinnamon can protect cuttings from common damaging fungi that would cause rotting before rooting. The spice happens to be a mild fungicide. Gently press cut stems into a small dish of ground cinnamon; the moisture from the stem will pick up the proper amount. Plant the cutting in a pot with sterile potting mix.

PAINT COLOR REMINDER: When you finish painting a room, touch-ups are usually the last thing on your mind. But it's a good idea to write the paint name and product number on painters' tape, and stick the label to the back of the room's light-switch plate.

HANDY TRICK TO KEEP DRY: Dishwashing gloves protect hands from dishwater, but when you raise your forearms, the sudsy liquid rolls back over the gloves and soaks your elbows and sleeves. A simple solution: Fold over the bottom few inches of the gloves to make a cuff for each. Any water that pools there will return to the sink.

BELLS BY THE BUNCH: Bell peppers are usually roasted one at a time over an open flame to char their skins. But if you gently roast them in an oven, you'll get peppers with pure flavor and plump, moist flesh. The peppers can be roasted in quantity, and the oven does all the work.

Roast peppers on a rimmed baking sheet in the oven at 375 degrees Fahrenheit, turning once, for 20 minutes. Turn off oven; let peppers stand until barely warm, or about 40 minutes. Peel, seed and slice peppers. Sliced peppers can be stored in olive oil in an airtight container for two weeks.

GIVE FOOD, KEEP DISHES: Leftovers are one of the best parts of a dinner party, so pack them with style as you send guests home with food. Purchase takeout cartons in multiple sizes, along with adhesive labels to note what's inside each. At the end of the meal, you won't have to scurry to find the right containers and matching lids - and guests won't need to return any dishes.

AUTUMN ILLUMINATED: These luminarias are perfect for lighting the way to your front porch for a fall party.

1. Collect fallen leaves, and arrange them on top of colored paper treat bags.

2. Put 1 teaspoon acrylic paint (choose colors that contrast with bags) in a 2- to 3-ounce misting bottle; fill halfway with water, and shake to mix. Mist bags and leaves. Let dry 20 minutes. Remove leaves. Repeat on other side. Fill bottom of each bag with sand.

3. Illuminate: For safety reasons, use either glass holders that are three times as tall as candles or substitute battery-operated lights.

FALL'S TUREEN TOPPER: Your next jack-o'-lantern may come with a bonus: a one-of-a-kind tureen lid. For a proper fit, measure the diameter of a round tureen, and choose an appropriate-sized pumpkin with a firm stem. Cut off the top third of the pumpkin, and scrape the interior clean. Cut a small semicircle along the edge to accommodate a ladle. For an added fall accent at the table, arrange a vine or other foliage around the serving bowl's base.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 West 26th St., 9th floor, New York, NY 10001. Questions also may be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.