Radio stars (Sept 1933)

Record Details:

Something wrong or inaccurate about this page? Let us Know!

Thanks for helping us continually improve the quality of the Lantern search engine for all of our users! We have millions of scanned pages, so user reports are incredibly helpful for us to identify places where we can improve and update the metadata.

Please describe the issue below, and click "Submit" to send your comments to our team! If you'd prefer, you can also send us an email to with your comments.

We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.

Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.

RADIO STARS THE MYSTERY CHEF SPEAKS FOR HIMSELF! And tells you how simple it is to cook really wel I. Some amazingly val- uable informa- tion here OXIC of the easiest pies to make is a Deej) Dish Fruit Pie. They are delicious either hot or cold, and at this time of the year it is jjossihle to make many varieties of these i)ie- There are two that T have never seen serverl in this country, yet they are great favorites in Great Britain. I refer to red currants and rasjiherries mixed and a])ples and hlackherries mixed. Of cr;urse, it is too late now to get the red currants and ras])berries, but apples and black- berries can still be had. I refer to the wild blackberry. Those who live in the country can easily find them, and those who have cars can obtain them, too. You do not need a lot of blackberries—only a cu]) full (or even less) for a pie. The ])ie is really composed of api>les: the blackberries just flavor and color the a])ples to a wonder- ful crimson color You will be greatly surprised at the difference one cup of l)lackberries will make in an ap])le pie. and you arc going to be delighted with the ]ierfectly delicious flavor (hat is supplied by the adflition of only a few blackbernes IX making a deej) dish pie, there is another tip that few seemed to know about prior to my liroadcasts. Tin tip is to use an inverted cuj) in the center of the pie Thi- inverted cuj) (or other small utensil which I will ex))l;nii later) serves two ])urpose-; first, it serves as a bridi.'( support to hold the pastry uj) in the center of the pic: the second purj) is to hold the juice and save it from running over. \'ou will be greatly surj)rised to sec how much juice will be drawn up into the cup. When servuir ihe pie von will lind i)leiit\ of inicc. but when that i- used u]>, you simply ])lace your knife under the cu]i (which is drawn down tight with suction), raise the cuji and immediately the i)ie will again be flooded with juice. Let me explain the kind of utensil you should use. .\ tea CUJ) is too large around and the demi-tasse size is not generally deej) enough, '^"ou require a utensil that is slightly taller than the dec]) dish, .so that when it .stands ui^side-down in the dish the Ixittom of the utensil should come up just a little higher than the sides of the In this way it forms a sujiport for the pastry in the center I generally use a small china cream pitcher that is small in circumference yet tall enough so that it i.-- deeper than the dish. But you will have to find your own uten-il to suit the dee]> dish that you use. .Send for my recijR's and I ])romise that anyone, even those with no i)revious cooking experience, can make thesr delicious iiic aiul make them perfect. Tlir Mystery Chef. MYSTERY CHEF COUPON Radin .S-ars. ]()() I-itth I'li-.iso send nn- tl i- .Mystery Chef s deep dish pie recipe- I enrl(.-( :i -t.iinpt <1. self-addressed cnvelopi Xami \(l(1r.—