We hear the Mystery Chef’s 1938 biscuit recipe is great. Does anyone have it? Comment here. Then we can put the following Mystery Chef’s butter on it! The Mystery Chef’s butter recipe is contained within this script of one of his radio cooking shows between 1932 to 1945: You have to register to hear the audio version. Meanwhile, here is a partial script:
“Good Day! This is the Mystery Chef. Thank you for honoring me by inviting me into your home. And what’s more let me thank you for your very delightful and very helpful letter. As promised, I shall start my little chat on the art of…cooking by giving you the “Butter Stretcher” recipe for the benefit of those who have missed it.
“With butter recently raised to 10 red points, I believe this butter recipe should be in every home in America, and Canada. Letters include the actual praising the recipe are still arriving by every mail. Here are actualy quotations: “The best butter I ever tasted.” “I wouldn’t take a hundred dollars for your Butter Stretcher recipe.” Another: “Now I can give the children all the bread and butter they want without saying, ‘Go easy on the butter.’” Still another: “Your Butter Stretcher recipe has solved my greatest breaking problem, as my family will not use anything but butter at the table. Now they can have it, and they all like it better than the ordinary butter. Thanks a million to you!”
“A thousand of enthusiastic letters have been received. But still there are many who have missed the recipe and have asked that I give it again. There’s countless radio friends who can not find any substitute for butter that they care to use; would rather eat their bread without butter than spread it with any butter substitute. Now, by using the recipe I shall give you now, you can continue to give the children all the enriched bread and butter they should have, to give them the energy they all need, used up in their strenuous play. As a matter of fact we should all eat plenty of enriched bread and butter for needed energy.
“Here’s the recipe. Please listen carefully. It’s a very easy recipe. You’ll have absolutely no difficulty in remembering it, even if you do not have writing materials handy.
“Take half a pound of butter and cream it. Now that means to stir it and stir it with a large spoon until the butter is soft and quite creamy. Then you break a whole egg into the creamed butter and you beat it with a rotary egg beater. Now you can use an electric beater if it has a slow speed. And when the whole egg is beaten into the butter, you warm a half pint of cream to body temperature. Now that is a half pint of light cream. One cup and you heat it only to body temperature. Then you add one tablespoon full of the warm cream to the butter and beat it in. And then add another tablespoon of warm cream and beat it in. Continue to add the warm cream one tablespoon at a time; and you must beat each tablespoon in before you add the next. When all is added the whole mixture will be very soft. Place it in your refrigerator and it will be hard and ready to serve in less than an hour. Okay, so if light cream can not be obtained, then use evaporated milk in place of the cream.
“Butter contains Vitamen A and D. And fresh butter vitamen A, B, C, D and G. Also contains calcium phosphate and iron, The last treatment will be contained in the egg.
“And if you have been using one of the other butter stretcher recipes, such as mixing butter and margarine, or by using gelatine, then compare the butter made by the recipe I’ve just given you, which dairy products only are used. You’ll find it so much better. There really is no comparison!
“Now before I give you my recipe for the day, I think I better say, now a word to all who have asked me to give my “Easy Fruit Canning” recipe….”