GARDEN ROOTS from ANDREWS 

The New Red Rhubarbs 
A Welcome Addition to the Early Spring Diet 
Refreshing—Healthful 
Plant the Three Varieties Listed Below 
MacDONALD RED RHUBARB 
MacDonald is a snappy “new model” rhubarb. The attractive features are 
the new bright red color combination and a “pick up” that will surprise you. 
It “gets into high” so quickly that you can cut stalks from it a year sooner 
than you can from the old style green-stalked varieties. 
Another great improvement in the new MacDonald is its excellent quality, 
sweeter than common rhubarb and requiring less sugar. 
Plant some of this splendid red rhubarb this year. It yields heavily and 
lasts a lifetime. When once you have tried MacDonald you will grow no other. 
ENDORSED BY MacDONALD COLLEGE 
Prof. L. G. Bunting, MacDonald College, Quebec, where this variety was 
originated, writes: “MacDonald is very highly colored, attractive, red stalk, of 
large size, productive, very tender and succulent, and of excellent quality, and 
particularly valuable for pie and desserts. Its color, when cooked without 
peeling, is as attractive as that of raspberries.” 
REQUIRES LESS SUGAR 
“Hardy Fruits” Magazine, Winnipeg, Canada, describes MacDonald as fol- 
lows: “MacDonald requires less sugar for cooking than any of the old standard 
varieties.” Prices on page 30-G. 
RUBY RED RHUBARB 
Another new red rhubarb introduced from Canada. The stalks are 
intensely red as the name implies—even the inside of the stalk is red. 
Rhubarb sauce made from Ruby is as red as strawberry sauce. The skin 
is so tender it cam be cooked with the stalk. Both Ruby and MacDonald 
are money-makers on the market because they sell on sight at a pre- 
mium over common rhubarb. Prices on page 30-G. 
CANADA RED RHUBARB 
A brand new rhubarb imported from Canada. Stems dark red clear 
to heart and up in the leaf. Produces the sweetest and finest flavored, 
most beautiful red sauce. Stock limited. Prices, page 30-G. 

RED RHUBARB RECIPES 
RED RHUBARB SAUCE 
Wash, do not peel. Cut in 14-inch pieces. To 4 cups of red rhubarb 
pour boiling water over the rhubarb, let stand 5 minutes, drain, and 
use only 114 cups sugar. Place in saucepan with just enough water to 
keep it from burning; cook until soft. Flavor with the grated yellow 
rind of orange. Or, boil 2 cups sugar and 1 cup water to a syrup. add 
rhubarb, let boil a few minutes until tender, but not broken, 
RED RHUBARB PIE 
2 tablespoons cornstarch 
3 cups red rhubarb 
1 egg, slightly beaten 
11% cups sugar 
Line a pie plate with cookie dough. Cut rhubarb in 14-inch pieces; 
sprinkle with cornstarch. Mix all together, turn into lined pie plate. 
Bake in a hot oven 30 minutes at 425° F.; then reduce to 325° F. Mix 
equal parts rhubarb and strawberry for variety. 
Full Directions for Planting With Every Order 
{20} 

PARADISE 
ASPARAGUS 
Produces a normal crop one 
year earlier than any other va- 
riety. Growers who have seen 
this asparagus growing have 
been amazed to see the straight, 
crisp, large stalks that were 
produced from plants set only 
the year before. An exception- 
ally strong, vigorous producer. 
Some growers say it produces 
twice the crop of ordinary as- 
paragus. Only six to eight 
stalks needed to make a pound. 
This variety is every bit as 
rust-resistant as the Martha 
Washington. Has an unusually 
pleasant, milder flavor than 
ordinary asparagus and is pre- 
ferred by most who taste it. 
With today’s trend of freez- 
ing vegetables for the market, 
it has another distinct advan- 
tage because it retains its fresh 
flavor after freezing. Because 
it brings returns one year ear- 
lier and because of its great § 
size, large crop, and fine, mild 
flavor, this NEW variety will @ 
quickly supersede all others for 
home-garden use, commercial | 
production and shippers. Prices 
on page 29-J. 


