OCR Text |
Show mm. If" BY., .... HEIEK Mil J TF FLOWERS are conditioned be- fore you make arrangements for them in vases and other containers, con-tainers, they'll keep fresh for a longer period of time. Garden flowers, such as asters, calendulas, marigolds, snapdragons snapdrag-ons and zinnias last much longer if they are allowed to stand overnight over-night in water to which has been added sugar. Use one teaspoon of sugar for each quart of water. Iris and tulips will last much longer1 if they are picked in the bud and wrapped in wet newspaper immediately. Plunge the wrapped bunches into deep water which comes up to the blooms. Gardenias and camelias never drink water after they're cut. Place these in a cool place and cover them with wet tissue. Violets like water on their flowers. flow-ers. Bunch them first, then turn bunches upside down and immerse in water to allow the flowers to drink from blossom ends as well as ' stems. All green leaves should be conditioned con-ditioned by placing in buckets of water overnight before you arrange ar-range them. RECIPE OF THE WEEK Ice Cream Punch (Makes 1 quart) 1 cup orange juice cup lime juice V cup lemon juice 1 cup pineapple juice cup. sugar. .. ... 1 pint vanilla ice cream Combine fruit juice and sugar, stirring until sugar is dissolved. Add ice cream and beat with rotary beater to blend. This makes a thick, creamy punch. If you like to have big bunches of lilacs around the house, condition condi-tion by immersing these in water ' deeply, using a big tub or bath tub. Let the water come up to the flowers. Add one tablespoon molasses to each quart of water in which you immerse peonies for conditioning. Flowers which are bleeders, like poppies, hollyhocks, poinset-tias, poinset-tias, milkweed and lupines should have the tips of their stems burned... Then plunge them into ice water to remain overnight. Coral bells, lilies of the valley and forget-me-nots should have two drops of alcohol added to their conditioning water. |