P Y R E X P R I Z E R E C I P E S

PYREX PRIZE RECIPES

G R E Y S T O N E P R E S S , N E W Y O R K , N. Y.

D E D I C A T E D T O

A L L M E N , W O M E N , A N D C H I L D R E N

W H O L O V E T O C O O K

I N P Y R E X W A R E

Copyright 1953Corning Glass Works, Corning, N. Y. Manufactured in the United States of America

by American Book-Stratford Press, Inc., New York

CONTENTSPAGE

I N T R O D U C T I O N 6

B E V E R A G E S 10

Q U I C K B R E A D S 16

Y E A S T B R E A D S 24

C A K E S AND F R O S T I N G S 30

B R O W N I E S 44

D E S S E R T S 46

E G G S AND C H E E S E 54

M E A T S 58

C A S S E R O L E S 66

P I E S 82

P O U L T R Y 100

S AL ADS 106

SEA F O O D 110

S T E W S AND S OUP S 116

V E G E T A B L E S 122

I N D E X 126

I NT RO DU C TI ON

This book of P y r e x P r i z e R e c i p e s has been published in response to the many requests received from p y r e x Ware users.

All the recipes in this book have been tested and perfected under the supervision of Dr. Lucy M. Maltby, Director of Home Economics and in charge of Corning Glass Works’ famous p y r e x Ware Test Kitchen.

You—who are old friends—won’t think us vain, we are sure, when we claim to be popular among you.

You have welcomed us into your homes. You have let us help with the cooking, the serving, and the storing of food. And we’ve enjoyed it! (Three out of four families in the United States use p y r e x W are!)

You have told us why you like p y r e x Ware, and we would like to pass on your reasons to the new-comers who may join our fam­ily of friends as a result of this recipe book. You have given us many good reasons why you like p y r e x Ware!

F i r s t .........because p y r e x Ware is so easy to wash clean. Odorsand flavors don’t cling to the smooth glass surface.

Second .. .because p y r e x dishes keep their newness even after years of use.

Third . . . .because p y r e x Ware is inexpensive to buy.

Fourth . . .because p y r e x Ware is dependable. (There is only one p y r e x Ware—made by Corning Glass Works with more than a century of experience in the manu­facture of glass products.)

Fifth . . . .because p y r e x Ware is economical, p y r e x Ware heats rapidly, bakes faster and saves fuel.

Sixth -----because p y r e x Ware saves dish washing. The samedish can travel from refrigerator, to oven, to table, and back to refrigerator.

6

To b r in g y o u u p to d a te , w e w o u ld l ik e to r e v ie w t h e v a r ie t y a n d ty p e s o f p y r e x d is h e s w h ic h h a v e b e e n m a d e a v a i la b le f o r y o u r c o n v e n ie n c e :

T R A N S P A R E N T P Y R E X O V E N W A R E

—which is used in the oven ( but not over direct heat on top of the range or under the broiler). It is designed for baking, serving, storing in the refrigerator, or for freezing in the freezer:

Cake Dishes (round and square)—Deep Pie Dishes—Casseroles (with knob or utility covers)—Measures—Custard Cups—Loaf Pans—Oven Roasters—Pie Plates—Mixing Bowls—Utility Dishes.

C O L O R E D P Y R E X O V E N W A R E

—which is also used in the oven ( but not on top o f the range or under the broiler). It, too, is used for baking, serving, storing, and freezing:

Casserole—round, square, and oblong baking dishes—pie plates (in decorator colors)

Refrigerator Dishes—Color Bowls—Hostess Ware Casseroles and Ramekins (in basic colors)

P Y R E X F L A M E W A R E

—which is used over direct heat on top of the range, whether gas, electric, oil, coal, or wood. It is also used for serving, storing, or for baking in the oven!

Double Boiler—Saucepans with lock-on covers and hang-up rings—Percolators—Teapot—Skillet.

P Y R E X D I N N E R W A R E

—which can be used in the oven. It is beautiful enough for enter­taining, and sturdy enough to take hard knocks and high oven heat—the kind of dinnerware that you have dreamed of owning.

Dinner plates—Cups and Saucers—Bread and butter plates— Salad plates and many other dishes.

7

a b c ’s O F PY R EX W A R E C A R E

avoid wet surfaces. Don’t set hot pyrex Dishes on a wet table a or sink—the spot of water cools the dish too rapidly in one

place.

be sure to use a wire grid under a pyrex Flaineware Dish on an □ electric range. These grids are free at any pyrex Ware sales

counter or write to CORNING GLASS WORKS.

cool hot pyrex Dishes before adding liquids, pyrex Ware can stand hot temperatures, but pouring liquid into a hot dish cools the dish too quickly in one spot. When making white sauce, re- move the hot pyrex Flameware Saucepan from the heat and cool slightly before adding the milk to the hot butter and flour mixture.

deep fat frying—NO! Never use pyrex Ware for deep fat fry-d ing. It’s not that the hot grease will break the pyrex Dish. But

if, in that “one-chance-in-a-million” the dish is broken, the fat would catch fire. Be on the safe side!

empty dish! Don’t put an empty pyrex Flameware Dish over £ the direct heat on top of the range. Always put liquid, fat or

other food in the dish first.

faster baking! pyrex Ware bakes faster than shiny metal pans, so less heat is needed. If you are using a recipe which has not

f been tested for pyrex Ware, reduce the oven temperature about 25° F. Thus, if an old recipe says bake at 350° F., use a tem­perature of 325° F. for pyrex Ware.

greasing helps. A well greased pyrex Baking Dish washes easier. If a pyrex Ovenware Dish is filled very full, handles and

rims should be greased, too.

handle hot pyrex Dishes with dry cloths. A wet cloth on a hot pyrex Dish cools the dish too fast in one spot.

8

icy cold to roasting hot! p y r e x Dishes can go directly from freezer to preheated oven. Frozen food thaws and bakes in just a little longer time than the normal baking period, and you can

skip the wait for frozen food to thaw at room temperature.

junior’s food. W hen heating nursing bottles, cans o f baby food, etc., bring water to boiling and rem ove p y r e x Flam ew are Dish

from heat, then put the bottles or cans in the dish. Otherwise the dish might be permanently damaged when the water boils

and leaves dry spots underneath the bottles or. cans being heated.

keep its newness! Soap or detergent and hot water will wash p y r e x Ware dishes sparkling clean. Never use scratchy cleansers.

lo w d ir e c t h e a t . Use low to m oderate direct heat with p y r e x Flameware.

mineral deposits, caused by hard water in some localities, may leave white spots on dishes. Avoid this by washing the p y r e x Double Boiler bottom, for instance, with soap or detergent and

hot water after each use. Stubborn mineral deposits may be rem oved by filling the p y r e x Flam ew are dish half full o f water, adding two tablespoons of vinegar and boiling a few minutes. Then wash in hot soapy water.

NEVER let a p y r e x Flam eware Dish boil dry.

occasional overcooking may cause brown stains. If hard to re­move by just soaking the dish in warm water, add baking soda (3 tablespoons to one quart of water). Diluted laundry bleach also is good for removing stains.

p y r e x Ware has a 2-year replacement policy. Any dish or part of p y r e x Brand Ovenware which breaks from oven-heat within two years from date of purchase, may be replaced by any dealer in p y r e x Ware in exchange for the broken pieces. Any

glass part of a p y r e x Brand Flam eware dish which breaks from heat within two years from date of purchase, when used ac­cording to instructions, may be replaced by any dealer in p y r e x Brand Ware in exchange for the broken pieces.

We will close our abc’s at this point in the hope that we have set down some helpful reminders on p y r e x Ware care and use.

9

B e v e r a g e s

H O T T E A

W hen you boil the w ater and then brew the tea in the same p y rex Teapot, you’ll have ho tte r tea. Just try it!

Using Loose Tea1. Measure required amount of fresh water, 6 oz. for each cup of

finished brew desired.2. Bring water to a brisk, bubbling boil, and remove Teapot from

heat. Immediately after bubbling stops, add loose tea, using1 moderately rounded teaspoonful for each cup.

3. Permit tea to steep at least 3 minutes and no longer than 5 minutes.

4. Stir, let leaves settle, and serve.

Using Teabags1. Measure required amount of fresh water, 6 oz. for each cup of

finished brew desired.2. Bring water to a brisk, bubbling boil. Remove Teapot from

heat and at once add teabags to the bubbling water, using 1 teabag for each cup.

3. Permit tea to steep at least 3 minutes and no longer than 5 minutes.

4. Stir, remove teabags, and serve in the same pyrex Teapot in which the tea was made.

Dish: pyrex 6-cup Teapot

A pyrex Teapot is fine for fruit juices, spaghetti sauce,

soups, and tops for tea.

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Beverages

P E R C O L A T E D C O F F E E

ServingsDesired

Percolator Grind Coffee Water

4 cups 4 to 8 level tablespoons * 24 oz. (3 measuring cups * * )

6 cups 6 to 12 level tablespoons * 36 oz. (4 1/2 measuring cups **)

9 cups 9 to 18 level tablespoons * 54 oz. (6 3/4 measuring cups **)

* Amount of coffee used depends on strength desired.* * A standard measuring cup holds 8 oz.

1. W ater. Measure 6 oz. ( 3/4 cup) of water, hot or cold, for each finished cup of brew. Pour water into the p y r e x Percolator.

Each p y r e x Percolator is designed to make a specified num­ber of cups of coffee. It does the perfect job when used to capacity. A Percolator should not be used less than two-thirds full or the coffee brew will be weak.

2. C offee. Use percolator grind or, if you prefer, drip grind coffee. For each cup of finished brew, measure into the basket 1 to 2 level tablespoons, depending on the strength desired.

3. Putting Together. Place pump and basket in the p y r e x Perco­lator. Put cover on by inserting the lug under the rim opposite the pouring spout. Turn to lock securely so the cover will stay on when pouring.

4. Percolating. Place the p y r e x Percolator over direct heat on the range. On an electric range, use the wire grid between the Percolator and the heating element and have heat at “low” or “medium.” After the water in the p y r e x Percolator begins to turn a brownish color, continue to perk gently for 5 to 7 minutes.

5. Serving. Remove from the range and allow to finish percolating. It is desirable to remove basket and pump before pouring coffee.

6 . Reheating. Coffee may be reheated in the p y r e x Percolator with the basket and pump removed. It tastes best if not again allowed to come to a boil.

p y r e x Percolators have many “talents” in addition to producing wonderful coffee.

12

Beverages

“ B O I L E D ” O R “ B R E W E D ” C O F F E E I N A P Y R E X 9 - C U P P E R C O L A T O R

Without its pump and basket, a p y r e x Percolator is a favor­ite with those people who like really good “boiled” coffee.

6 m easuring cups w ater 1/8 teaspoon salt (48 oz.) 1/2 cup cold w ater

9 to 18 tablespoons percolator grind coffee

1. Bring water to a boil in a p y r e x 9-cup Percolator.2. Remove from heat and allow boiling to stop. Add coffee and

salt and stir well.3. Put the cover in place; return to heat. Simmer very gently for

3 minutes.4. Remove from heat. Add 1/2 cup cold water and let stand for 3

to 5 minutes, or until grounds have settled. Strain coffee from grounds into a second Percolator, or pour directly into serving cups.

Amount: 9 serving cupsDish: p y r e x 9-cup Percolator with basket and pump removed

Make the “boiled" coffee and serve it in the transparent glass percolator. Or, better yet, have two p y r e x C offee Perco­lators—one for making the coffee and another for serving it and reheating.

I C E D C O F F E E

Make a strong coffee brew, using twice the usual amount of coffee. Pour into glasses two-thirds full o f ice cubes. Add cream and sugar if desired.

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Beverages

M U L L E D C I D E R

2 quarts cider 1/2 tablespoon w hole cloves1 cup brown sugar, w ell 1/2 tablespoon w hole allspice

packed3 sticks w hole cinnam on

(2 inches long)

1. Put cider and sugar in a p y r e x 9-cup Percolator. Place spices in the Percolator basket. Let boil gently for 10 minutes.

2. Remove Percolator pump and basket containing spices. Then there’s no need to strain the cider, as the Percolator basket it­self acts as an excellent strainer.

3. Serve very hot.

Amount: 12 servings Dish: p y r e x 9-cup Percolator

C O C O A

Serve directly from the p y r e x Percolator in which the cocoa is cooked and save time and dishwashing.

3 tablespoons sugar 3 cups milk1/8 teaspoon salt 1/4 teaspoon van illa extract

3 tablespoons cocoa 6 m arshm allow s (if desired)1 cup cold w ater

1. Mix sugar, salt, and cocoa together in a p y r e x 4-cup Percolator. Add water. Place over moderate direct heat. Simmer gently for2 minutes, stirring constantly.

2. Add milk and bring slowly almost to boiling point, but do not quite boil.

3. Remove from heat; add vanilla. If desired, beat with a rotary egg beater to prevent scum formation.

4. Put a marshmallow into each cup and then pour in the hot cocoa.

Amount: 6 serving cups Dish: p y r e x 4-cup Percolator

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Q u i c k B r e a d s

B A N A N A N U T B R E A D

To keep th is nicely m oist for several days, p u t the cover on the p y rex D ish and store in the refrigerator.

1. Add water and lemon juice to mashed bananas.2. Combine shortening, sugar, egg, and whole bran with banana

mixture in a pyrex Mixing Bowl.3. Sift together flour, salt, baking powder, and baking soda. Add

nuts and mix well. Combine the two mixtures and stir only enough to dampen dry ingredients.

4. Put batter into a well-greased pyrex Oven-Refrigerator Dish.

2 tablespoons water 1 teaspoon lemon juice

1 cup whole bran1 1/2 cups sifted flour 1/2 teaspoon salt

2 1/2 teaspoons double-acting1 1/2 cups mashed bananas

(4 to 5 bananas)1/4 cup melted shortening 1/2 cup sugar1 egg, well beaten

baking powder 1/2 teaspoon baking soda 1/2 cup chopped nuts

Bake.

Time: bake about 1 hour Temperature: 350° F., moderate oven Amount: 1 loafDish: pyrex 1 1/2-quart Oven-Refrigerator Dish.

Notice how the covers of the pyrex Oven-Refrigerator Set are used as tiles

to serve hot banana nut bread.

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Quick Breads

C I N N A M O N P U F F S O R G L O R I F I E D M U F F I N S

For your most “special” breakfast try these delicate, tender treats. They’re easy to bake in p y r e x Custard Cups.

1 1/2 cups sifted flour 1/2 cup sugar1 1/2 teaspoons double-acting 1 egg

baking pow der 1 teaspoon orange extract1/2 teaspoon salt 1/2 cup milk1/3 cup shortening

C O A T IN G

6 tablespoons melted butter or m argarine 1/2 cup sugar1 teaspoon ground cinnam on

1. Sift together flour, baking powder, and salt.2. Mix thoroughly the shortening,1/2 cup sugar, egg, and orange

extract.3. Add flour mixture alternately with milk to shortening mixture;

stir until smooth. Pour into 12 well-greased p y r e x Custard Cups, filling them about half full. Bake until golden brown.

4. Cool in the p y r e x Custard Cups for 5 minutes, so the tender Cinnamon Puffs will not break apart when handled. Remove and roll in melted butter, then in mixture of 1/2 cup sugar and cinnamon. Serve hot.

Time: bake about 20 minutes Temperature: 350° F., moderate oven Amount: 12 muffins Dishes: 12 p y r e x 5 - o z . Custard Cups

D A T E - C R U M B G E M S

Be sure to make enough o f these muffins so you can reheat them for tomorrow’s breakfast, too. So good!

1/4 cup shortening 1/2 teaspoon salt1/4 cup sugar 1/4 teaspoon nutmeg1 egg 1 cup graham cracker1 cup sifted flour crumbs (11 crackers)4 teaspoons double-acting 1 cup milk

baking pow der 3/4 cup chopped dates

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pyrex Custard Cups make beautifully shaped muffins like these date-crumb gems.

1. Cream shortening and sugar until fluffy in a pyrex Mixing Bowl; add egg and combine thoroughly.

2. Sift flour with baking powder, salt, and nutmeg. Add graham cracker crumbs,

3. Add flour mixture to shortening mixture alternately with milk. Stir in chopped dates. Spoon batter into greased pyrex Custard Cups, filling them about half full. Bake until nicely browned.

Time: bake 25 to 30 minutes Temperature: 350° F., moderate oven Amount: 12 muffins Dishes: 12 pyrex 5-oz. Custard Cups

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Quick Breads

C O R N M E A L M U F F I N S

1 cup sifted flour 1 cup yellow corn m eal 1 teaspoon salt

1/4 cup sugar

4 teaspoons double-actingbaking pow der

1 egg, beaten1 cup milk

V* cup melted shortening

1. Sift together flour, corn meal, salt, sugar and baking powder. Add beaten egg, milk, and melted shortening all at once and stir only enough to moisten flour mixture.

2 . Drop batter into 12 greased p y r e x Custard Cups, filling them about half full. Bake.

Time: bake about 25 minutes Temperature: 350 ° F., moderate oven Amount: 12 small muffins Dishes: 12 p y r e x 5 - o z . Custard Cups

1. Sift together flour, sugar, baking powder, salt, and spices in a p y r e x Mixing Bowl. Cut in shortening until mixture is like coarse crumbs. Reserve 3/4 cup of this mixture for top of coffee cake.

2. To the rest of crumb mixture add beaten eggs and coffee; mix lightly. Pour into a greased p y r e x Utility Dish.

3. Sprinkle top of coffee cake with remaining crumb mixture and the chopped nuts. Bake until toothpick put into center comes out clean.

Time: bake about 35 to 40 minutes Temperature: 350° F., moderate oven Amount: cake, 11 3/4 inches by 7 1/2 inches; 16 servings Dish: p y r e x 2-quart Utility Dish

C O F F E E C R U M B C A K E

3 cups sifted flour 2 teaspoons ground1 1/3 cups sugar

4 teaspoons double-actingcinnam on

2/3 cup shortening2 eggs, w ell beaten

1 1/3 cups cooled coffee brew 3/4 cup chopped pecans

baking powder1 teaspoon salt1 teaspoon nutmeg

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Quick Breads

D I X I E ’ S O R A N G E B R E A D

2 cups sifted flour 2/3 cup orange juice2 teaspoons double-acting 1/2 cup orange rind (ground

baking pow der or shredded)Vs teaspoon salt 1 egg, w ell beaten1/4 cup butter or m argarine 1 cup sugar

1. Sift together flour, baking powder, and salt.2. Cut in butter until mixture is like coarse meal.3. Squeeze orange for juice.4. Grind whole orange rind in the food chopper, or shred the

rind; combine with orange juice, egg, and sugar. Stir liquid mixture into dry ingredients just enough to moisten.

5. Pour into a greased p y r e x Loaf Pan and bake.

Time: bake 50 to 60 minutes Temperature: 350° F., moderate oven Amount: 1 loaf Dish: p y r e x 1-quart Loaf Pan

P O P O V E R S

3 eggs 1/2 teaspoon salt1 cup milk 1 tablespoon butter or1 cup sifted flour m argarine, melted

1. Beat all ingredients together until smooth with a rotary egg beater or an electric mixer.

2 . Pour batter into the greased unheated p y r e x Custard Cups, filling them about one-third full. Bake until popovers are firm, crusty, and golden brown.

Time: bake about 35 minutes Temperature: 400° F., hot oven Amount: 10 popovers Dishes: 10 p y r e x 5 - o z . Custard Cups

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There’s a sort o f cookery myth that popovers are hard to make. This probably goes back to the time when all the pop- over recipes said, “Pour batter into sizzling hot cups."

But here’s the modern idea! Just put the popover batter into unheated p y r e x Custard Cups. The Custard Cups can even be ice cold and popovers will be perfect. Mix the popover batter and store in the refrigerator overnight in the Custard Cups. In the morning pop the popovers into the hot oven— p y r e x Custard Cups and all. Be sure everybody has lots of butter for these shiny, crisp morsels.

Popovers make a pretty fancy dessert, too. Just slice off their tops and fill with fruit or w hipped cream. lyut the tops back on again like little hats.

Yeast Breads

H O T C R O S S R U N S

B U N S

1 package hot roll m ix 1/3 cup currants(14 1/4 oz.)

IC I N G

Vi cup sifted confectioners 1 1/2 tablespoons milk sugar (about)

1. Buns. Follow directions on the package for preparing rolls. After the first rising, work in currants during kneading process.

2. Shape into 24 balls. Place in 2 well greased p y r e x Round Cake Dishes for the second rising.

3. When buns have doubled in bulk, bake until golden brown and nicely done.

4. Icing. Mix sugar with enough milk to make an icing firm enough to spread.

5. Cool buns slightly. Apply icing with a spoon in the form of a cross on each bun.

Time: bake 20 to 25 minutes Temperature: 375° F., moderate oven Amount: 2 dozen bunsDishes: 2 p y r e x Round Cake Dishes, 8 1/4 inches in diameter

The decorations on these hot cross buns may be varied. Christmas might suggest

red and green cherries.

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Yeast Breads

C H E E S E B R E A D

1 tablespoon sugar1 teaspoon salt2 teaspoons butter or

m argarine1 1/4 cups scalded milk

1 package dry yeast

2 tablespoons lukew arm w ater

3 1/4 cups sifted flour 1 1/2 cups grated Am erican

C heddar cheese (6 oz.)

1. Add sugar, salt, and butter to scalded milk in a large p y r e x Bowl. Cool to lukewarm.

2. Soften yeast in the water. Add to milk mixture.3. Mix in 2 cups of the flour. Add cheese and 3/4 cup more flour.4. Add remaining flour and knead for about 5 minutes in the

Bowl.5. Cover and let rise, in a warm place, until doubled in bulk,

about 1 hour.6. Knead and shape. Place in a greased p y r e x Loaf Pan. Let rise

until doubled in bulk, about 30 minutes. Bake.

Time: bake 30 to 40 minutesTemperature: 350° F., moderate ovenAmount: 1 loafDish: p y r e x 1-quart Loaf Pan

E N G L I S H M U F F I N S

1 cup scalded milk3 tablespoons butter or

m argarine 1 1/2 teaspoons salt

2 tablespoons sugar

1 package dry yeast 1/4 cup lukew arm w ater1 egg, beaten4 cups sifted flour

1/4 cup corn meal

1. Pour scalded milk over butter, salt and sugar in a large p y r e x Mixing Bowl. Stir until well blended. Cool to lukewarm.

2. Soften yeast in the lukewarm water and combine with lukewarm milk mixture.

3. Stir in egg and 2 cups of the flour. Beat until smooth, about 2 minutes. Blend in remaining flour and knead in the Bowl.

4. Let rise until doubled in bulk.

26

Yeast Breads

5. Knead on a lightly floured board or pastry cloth. Roll to about 1/2-inch thickness. Cut into 2 1/2-inch circles with a floured cutter. Arrange on well greased p y r e x Utility Dishes which have been sprinkled with the corn meal. Let rise until doubled in bulk.

6. Bake for 8 minutes. Turn each muffin over and bake for 8 minutes more.

Time: bake 16 minutes in all Temperature: 400° F., hot oven Amount: 12 muffins Dishes: 2 p y r e x 2-quart Utility Dishes

Vi cup shortening

1. Mix together the lukewarm water, dry yeast, and 1 tablespoon sugar in the largest p y r e x Mixing Bowl.

2. Scald milk and remove from heat. Add shortening, 1/3 cup sugar, and the salt. Cool slightly and add beaten eggs. When luke­warm, add to yeast in the p y r e x Bowl.

3. Stir in 2 1/2 cups of the flour and beat well for 4 minutes.4. Add 1 1/2 cups more flour and mix very well until flour is thor­

oughly blended into dough. Cover with towel and let rise in a warm place until doubled in bulk ( about 1 hour).

5. Turn dough onto floured board and knead lightly, adding only enough flour (about 1/3 cup) to keep dough from sticking.

For shaping and baking, follow directions for tea rings.

B A S I C S W E E T R O L L R E C I P E

1/4 cup lukew arm w ater2 packages dry yeast1 tablespoon sugar

3/4 cup milk

1/3 cup sugar1 teaspoon salt3 eggs, well beaten

4 1/3 cups sifted flour (about)

27

Yeast Breads

T E A R I N G S

One tea ring takes one third o f this recipe.

1 Basic Sweet Roll Recipe (page 27) 6 tablespoons melted butter

F I L L I N G

3 /4 cup seedless raisins 3 teaspoons ground3/4 cup currants cinnam on1/2 cup hot w ater 3 /4 cup chopped dates3/4 cup dark brown sugar, 3/4 cup broken pecans

w ell packed 6 tablespoons finely dicedcandied fruit

T E A R I N G I C I N G

1 cup sifted confectioners Vi teaspoon van illa extractsugar 1/4 cup candied cherries,

2 tablespoons top milk quartered

1. Prepare Basic Sweet Roll Recipe. After kneading, divide dough into thirds.

2. Roll each third of dough into a rectangle about 12 inches by10 inches. Brush with melted butter.

3. Filling. Soak raisins and currants in the 1/2 cup hot water for5 minutes. Drain. Combine brown sugar, cinnamon, well- drained raisins and currants, dates, pecans, and candied fruit.

4. Spread one-third of filling on each rectangle of dough.5. Roll each rectangle jelly-roll fashion, starting with long edge.

Grasp ends and carefully stretch until roll is about 19 inches long.

6 . Place each roll, seam side down, in a well-greased p y r e x Pie Plate, joining ends together to form a circle. With kitchen scissors snip almost through ring every inch. Separate sections slightly. Place an inverted p y r e x Custard Cup, greased on the outside, in center of ring to form a perfect inner circle.

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The round p y r e x Pie Plate holds the tea ring in a perfect circle.

7. Let rise, uncovered, until doubled in bulk (about 1 hour).8. Bake. Cool slightly.9. Tea Ring Icing. Mix together confectioners sugar, top milk, and

vanilla. Ice rings and garnish with quarters of cherries.

Time: bake 25 minutes Temperature: 325° F., slow oven Amount: 3 tea ringsDishes: 3 p y r e x 9 1/2-inch Pie Plates, #210

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Cakes and Frostings

A N G E L - F O O D - C A K E - I N - A - H U R R Y W I T H S T R A W B E R R Y F R O S T I N G

1 package prepared angel food cake mix (14 oz.)

1. Prepare cake mix in a p y r e x Mixing Bowl according to the directions on the package, being sure that egg whites are beaten so stiff they do not slide when the Bowl is tipped. When fold­ing dry ingredients into egg white foam, have spatula or spoon reach to the very bottom of the Bowl.

2. Leave the batter right in the p y r e x Mixing Bowl and bake.3. Turn the Bowl upside down on rack to cool before removing

cake from Bowl. Ice inverted cake with Strawberry Frosting or sprinkle with confectioners sugar.

Time: bake about 35 minutesTemperature: 350° F., moderate ovenAmount: 1 cake, 9 3/4 inches in diameter; 12 servingsDish: p y r e x 4-quart Mixing Bowl

S T R A W B E R R Y F R O S T I N G

2 egg w hites, unbeaten 5 tablespoons crushed Vs teaspoon salt straw berries and juice1 cup granulated sugar 1 tablespoon light corn sirup

1. Put all ingredients in the upper bowl of a p y r e x Double Boiler.2. Beat with rotary egg beater until thoroughly mixed before put­

ting over boiling water.3. Insert upper bowl in lower bowl of p y r e x Double Boiler con­

taining rapidly boiling water. Beat constantly with rotary egg beater. Cook about 4 minutes, or until frosting will stand in peaks.

4. Remove from heat and beat about 1 minute, or until thick enough to spread on cooled cake.

Amount: frosting for this mound-shaped angel food cake, or for2 layers, 8 inches in diameter

Dish: p y r e x Double Boiler

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H ere’s a b ig cake to take to the church supper in its pyrex Baking Dish.

1 1/2 cups raisins 1/2 cup shortening

1 1/2 cups brown sugar, well packed

2 eggs VA cups thick, unsweetened

applesauce3 cups sifted cake flour

1. Cover raisins with boiling water and set aside for a few min­utes so raisins will plump.

2. Cream shortening in a pyrex Mixing Bowl. Add sugar gradu­ally, beating until well mixed. Add eggs and beat well. Stir in applesauce.

3. Sift together flour, baking soda, salt, and spices. Stir into apple­sauce mixture.

4. Drain raisins well. Add raisins and nuts to batter. Pour into a greased pyrex Utility Dish.

5. Bake. When cool, top with Lemon Icing.

Time: bake about 1 1/4 hours Temperature: 300° F., slow ovenAmount: 1 cake, 13 1/2 inches by 8 3/4 inches; about 25 servings Dish: pyrex 3-quart Utility Dish

LEMON ICING1/3 cup butter or margarine 2 tablespoons lemon juice grated rind of 1 lemon 1 tablespoon water3 cups sifted confectioners

sugar

1. Cream butter in a pyrex Mixing Bowl. Add grated lemon rind, and blend. Add cup of the confectioners sugar gradually. Stir in lemon juice and water.

2. Add the rest of the confectioners sugar, mixing until icing has a creamy, spreading consistency.

Amount: icing for cake, 13 1/2 inches by 8 3/4 inches Dish: pyrex 1 1/2-quart Mixing Bowl

C a k e s a n d F r o s t i n g s

A P P L E S A U C E C A K E W IT H L E M O N IC IN G

1 1/2 teaspoons baking soda 3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves 3/4 teaspoon nutmeg 3/4 cup broken nuts

32

Applesauce cake with lemon icing is easy to make-practically a “never-fail.”

33

C a k e s a n d F r o s t i n g s

C H O C O L A T E C H IF F O N C A K E W IT H M IN T F R O S T IN G

Serve and store this cake in the sam e py rex U tility Dish in which the cake is baked.

1 1/8 cups sifted cake flour 1 teaspoon vanilla extract(1 cup plus 2 tablespoons) 1/3 cup cold water

1/2 cup sugar 3 squares unsweetened 1/2 teaspoon salt chocolate, melted (3 oz.)

1 1/2 teaspoons double-acting 1/2 cup chopped walnutsbaking powder 1/4 teaspoon cream of tartar

1/4 cup salad oil 4 egg whites2 egg yolks Vi cup sugar

1. Sift flour, 1/2 cup sugar, salt, and baking powder together into a pyrex Mixing Bowl. Make a well in these ingredients and add salad oil, unbeaten egg yolks, vanilla, and the 1/3 cup cold water. Beat until smooth.

2. Stir in melted chocolate and chopped walnuts.3. Add cream of tartar to egg whites in another pyrex Mixing

Bowl. Beat egg whites until fluffy. Add 1/2 cup sugar gradually, about 2 tablespoons at a time, and continue beating egg whites until they are very stiff. Fold into chocolate mixture.

4. Turn batter into an ungreased pyrex Utility Dish. Bake. Re­move from oven and turn Cake Dish upside down on a cake rack to cool.

Time: bake about 55 minutesTemperature: 325° F., slow ovenAmount: 1 cake, 11 3/4 inches by 7 1/2 inches; 20 piecesDish: pyrex 2-quart Utility Dish

MINT FROSTING

1 egg white 1 teaspoon corn sirup1/8 teaspoon salt 1/8 teaspoon peppermint 3/4 cup granulated sugar extract3 tablespoons cold water few drops red food coloring

34

There’s nothing better than a p y r e x D ouble Boiler for making mint

frosting. It’s wonderful.

1. Put egg white, salt, sugar, cold water, and corn sirup in the upper bowl of a p y r e x Double Boiler. Beat with egg beater until thoroughly mixed before putting over boiling water.

2. Insert upper bowl in lower bowl of the Double Boiler contain­ing rapidly boiling water. Beat constantly with egg beater for about 4 minutes, or until frosting will stand in peaks.

3. Remove from heat. Add peppermint extract and a few drops of red food coloring. Beat until thick enough to spread on cake.

Amount: frosting for top of cake 11 3/4 inches by 7 1/2 inchesDish: p y r e x Double Boiler

C a k e s a n d F r o s t i n g s

C O C O A D E V I L ’S F O O D C A K E W IT H M IN U T E F R O S T IN G

A py rex Casserole makes a w onderful cake dish.

1 cup sifted flour 3/4 cup sugarVi teaspoon double-acting

1/4 cup cocoa 1/3 cup shortening 1/2 cup water1/2 teaspoon vanilla extract2 eggs

baking powder 3/4 teaspoon baking soda1/2 teaspoon salt

1. Sift together flour, sugar, baking powder, soda, salt, and cocoa into a pyrex Mixing Bowl.

2. Add shortening, water, and vanilla. Beat briskly for 2 minutes by hand or with electric beater at medium speed.

3. Add eggs and beat for 2 more minutes.4. Pour into a well-greased pyrex Casserole. Bake uncovered.

Cool on a rack and leave in the pyrex Casserole for storage.

Time: bake about 1 hour Temperature: 300° F., slow oven Amount: 10 to 12 servingsDish: pyrex 1 1/2-quart Casserole, 7 1/2 inches in diameter

2 cups sifted confectioners pecan halves sugar

1. Place butter in a pyrex Mixing Bowl. Add confectioners sugar alternately with cream. Beat thoroughly.

2. Add vanilla and spread on top of cooled cake. Decorate with pecan halves.

Amount: thick frosting for top of 7 1/2-inch cake Dish: pyrex Mixing Bowl

MINUTE FROSTING1 tablespoon butter or

margarine3 tablespoons cream 1/2 teaspoon vanilla extract

36

Ice the cocoa devil’s food cake, put the cover on the p y r e x Dish and seal with tape.

37

C a k e s a n d F r o s t i n g s

E A S T E R C A K E W IT H C R EA M Y M A R S H M A L L O W F R O S T IN G

1 1/2 cups sifted cake flour 3/4 cup sugar1 1/2 teaspoons double-acting 1 egg

baking powder 1 teaspoon vanilla extract1/4 teaspoon salt 1/2 cup milk 6 tablespoons shortening

1. Sift together flour, baking powder, and salt.2. Cream shortening with sugar until fluffy in a pyrex Mixing

Bowl. Add egg and vanilla and beat until very light.3. Add sifted dry ingredients alternately with milk to creamed

mixture, combining thoroughly.4. Pour batter into a greased pyrex Square Cake Dish and bake.

Remove from oven and cool on cake rack.

Time: bake 30 to 35 minutes Temperature: 350° F., moderate oven Amount: 1 cake 8 inches square; 9 to 16 servings Dish: pyrex 2-quart Square Cake Dish

CREAMY MARSHMALLOW FROSTING1 egg white 6 tablespoons corn sirup

1/8 teaspoon salt 3/4 teaspoon vanilla extract2 tablespoons granulated few drops yellow food

sugar coloring

1. Beat egg white until foamy in a pyrex Mixing Bowl. Add salt and sugar and beat until rounded peaks form.

2. Heat corn sirup to boiling and pour over egg white meringue, continuing to beat until frosting is stiff.

3. Beat in vanilla and yellow food coloring. Spread on cooled cake.

Amount: frosting for top of cake 8 inches square Dish: pyrex 1 1/2-quart Mixing Bowl

38

W hat children wouldn’t be intrigued by this Easter cake?

D E C O R A T I O N S

3/4 cup moist shredded coco- 20 jelly bean eggs nut (1/2 of 4-oz. can) 4 m arshm allow s

2 drops green food coloring red food coloring

1. Measure coconut in a p y r e x 2-cup Measure. Add green color­ing, mixing with fork until coconut is uniformly green.

2. Make a nest of coconut on each corner of cake and fill with jelly bean eggs.

3. To make a bunny, elongate a marshmallow to an oval shape. With scissors, snip long triangular cuts to make ears. Push ears up and forward. Shape nose, front feet, and tail by pinching with fingers. Using red food coloring on a toothpick, paint on eyes, nose, and mouth. Place a bunny on or near each nest.

39

C a k e s a n d F r o s t i n g s

P R A L IN E CA K E

A py rex 2-quart Casserole Cover fits this cake dish. Cover and store any leftover cake in the same dish used for baking.

CAKE1/4 cup shortening 1 1/2 teaspoons double-acting3/4 cup granulated sugar baking powder1 egg 2/3 cup milk

1 1/2 cups sifted cake flour 1 teaspoon vanilla extract1/4 teaspoon salt

TOPPING1/4 cup brown sugar, well 2 tablespoons melted butter

packed or margarine2 teaspoons flour 1/2 cup chopped pecans1 tablespoon water

1. Cake. Cream shortening in a pyrex Mixing Bowl. Add granu­lated sugar gradually, creaming until fluffy. Beat in egg thor­oughly.

2. Sift together 1 1/2 cups flour, the salt, and baking powder. Add to shortening mixture alternately with milk, beating until smooth after each addition. Stir in vanilla. Pour into a well- greased pyrex Round Cake Dish.

3. Bake about 40 minutes, or until done. Cool slightly.4. Topping. Mix together brown sugar, 2 teaspoons flour, the

water, melted butter, and chopped nuts. Carefully spread on top of slightly cooled cake. Return to oven, and bake for 10 minutes more.

Time: bake cake 40 minutesbake cake and topping 10 minutes more

Temperature: 325° F., slow ovenAmount: 1 layer, 8 1/4 inches in diameter; 8 to 10 servingsDish: pyrex 1 1/2-quart Round Cake Dish

40

This praline cake has a baked topping and can b e reheated in its p y r e x Baking Dish.

41

C a k e s a n d F r o s t i n g s

W H IT E M O U N D C A K E W IT H C O M F O R T F R O S T IN G

The py rex 2 1/2-Quart M ixing Bowl is a w onderful mold for a fancy party cake. This cake is frosted upside down, which accen tuates its m ound shape.

Vi cup shortening 3 cups sifted cake flour1 1/2 cups sugar 3 1/2 teaspoons double-acting

1 teaspoon almond extract baking powder1 teaspoon vanilla extract 1/2 teaspoon salt3 eggs 1 cup milk

1. Cream shortening in a pyrex Mixing Bowl. Add sugar gradu­ally, creaming until fluffy.

2. Beat in flavorings. Add eggs one at a time, beating well after each addition.

3. Sift together remaining dry ingredients. Add alternately with milk to shortening mixture.

4. Pour batter into a well-greased pyrex Mixing Bowl. Bake. Cool for at least 20 minutes before removing from the pyrex Bowl. Loosen with a spatula and invert on a plate.

Time: bake about 1 1/2 hoursTemperature: 300° F., slow ovenAmount: mound cake, 8 3/4 inches in diameter; 12 to 16 servingsDish: pyrex 2 1/2-quart Mixing Bowl

COMFORT FROSTING2 cups granulated sugar 2 egg whites

1/4 cup light corn sirup 1 teaspoon vanilla extract6 tablespoons water sections from 2 oranges

1. Cook sugar, sirup, and water together in a pyrex Flameware Saucepan until it reaches a temperature of 240° F., or forms a soft ball when a teaspoonful is put into a cup of cold water.

2. Remove from heat and let stand while beating egg whites in a pyrex Mixing Bowl until they stand in peaks.

42

White mound cake, topped with comfort frosting, lendsitself to decorating for

birthdays, showers, or weddings.

3. Pour sirup slowly over egg whites, beating constantly with a rotary beater or an electric mixer.

4. Add vanilla and beat until mixture holds its .shape.5. Frost mound-shaped cake and trim with orange sections.

Am ount: frosting for mound cake, 8 3/4 inches in diameter; or center, top, and sides of a 2-layer cake 8 inches in diameter

Dish: p y r e x 1-quart Flameware Saucepan

43

Brownies

“ B E T T E R - T H A N - B R O W N I E S ”

2 squares unsweetened 3/4 cup sifted cake flour 1 teaspoon double-actingchocolate (2 oz.)

1/2 cup shortening 1 cup sugar3 eggs

baking powder 1/2 teaspoon salt 1 cup chopped nuts

1 teaspoon vanilla extract

1. Melt chocolate and shortening together in a p y r e x Mixing Bowl in the oven.

2. Cool the Bowl slightly. Beat in sugar; then add eggs one at a time, beating well after each addition. Stir in vanilla.

3. Sift together flour, baking powder, and salt; add to chocolate mixture. Stir in chopped nuts. Pour into a greased p y r e x Util­ity Dish. Bake. W hen cool, top with D e Luxe Chocolate Frost­ing.

Tim e: bake about 30 minutesTem perature : 325° F ., slow ovenAm ount: 24 brownies about 2 inches square, or 15 brownies about

3 inches squareD ish : p y r e x 2-quart Utility Dish 11 3/4 inches by 7 1/2 inches

1/2 package sweet chocolate 3 1/4 cups confectioners sugar

3 tablespoons butter or m argarine

1. Melt chocolate and butter together.2. Dissolve sugar in hot milk. Pour into chocolate mixture and

add vanilla.3. Beat until thick enough to spread.

Am ount: frosting for top of a cake, 11 3/4 inches by 7 1/2 inches D ish : p y r e x 1 1/2-quart Mixing Bowl

D E L U X E C H O C O L A T E F R O S T I N G

(2 OZ.)1 square unsweetened

chocolate (1 oz.)

( 1-lb. package)5 tablespoons hot milk

1/2 teaspoon vanilla extract

44

Desserts

A U T U M N B L U S H

T O P P I N G

1 3/4 cups drained sour 1 cup cherry juicecherries (# 2 can) 1/2 cup sugar

1/4 teaspoon red food 2 tablespoons flourcoloring 1/3 cup nuts

C A K E B A T T E R

1/2 cup butter or margarine 1 1/4 cups sugar 2 1/4 cups sifted flour 1 cup milk

3 teaspoons double-acting 1 teaspoon vanilla extract baking powder 1 egg

1 teaspoon salt

1. Topping. Drain cherries, saving juice. Add food coloring to juice.

2. Blend 1/2 cup sugar-and 2 tablespoons flour with 3 tablespoons of the juice in a p y r e x Flameware Saucepan. Add remaining cherry juice and cook, stirring constantly, until thickened. Set aside to cool while mixing cake batter. Chop nuts.

3. Cake Batter. Cream the butter in a p y r e x Mixing Bowl. Sift 2 1/4 cups flour, the baking powder, salt, and 1 1/4 cups sugar onto butter.

4. Add milk and vanilla. Mix until all dry ingredients are damp­ened. Beat 2 minutes. Add egg. Beat 1 minute longer.

5. Turn into a well-greased p y r e x Utility Dish or into 2 p y r e x Round Cake Dishes. Scatter drained cherries and nuts over top of batter.

6 . Pour Topping sauce over top. Bake.Tim e: bake about 50 minutes in Utility Dish

bake about 40 minutes in Round Cake DishesTem perature: 350° F ., moderate ovenAm ount: 8 to 10 servingsDish: p y r e x 2-quart Utility Dish or 2 p y r e x 1 1/2-quart Round Cake

Dishes

In this version of Autumn Blush frozen cherrieswere used and a few

left uncooked for decorations.

46

Desserts

This is like a rich chocolate cake with a chocolate sauce underneath. It is delicious served slightly warm with whipped cream.

3/4 cup granulated sugar 1 1/4 cups sifted cake flour

2 teaspoons double-acting baking powder

1/4 teaspoon salt2 tablespoons butter or

margarine

T O P P I N G

1/2 cup granulated sugar 2 tablespoons cocoa 1/2 cup brown sugar, well 1 cup boiling w ater

packed

1. Sift together 3/4 cup granulated sugar, the flour, baking powder, and salt.

2. Melt butter and chocolate together; mix with milk and vanilla. Stir into flour mixture. Add broken nuts and blend thoroughly. Pour into a well-greased p y r e x Round Cake Dish.

3. T op p in g . Mix together 1/2 cup granulated sugar, the brown sugar, and cocoa; spread on top of batter. Pour the cup of boil­ing water over all. Bake.

Tim e: bake about 1 hour Tem perature : 350° F., moderate oven A m ount: 6 to 8 servings D ish : p y r e x 1 1/2-quart Round Cake Dish

For summertime, this chocolate upside-down pudding is lus­cious with mint ice cream. The broken nuts in the batter may be pecans or walnuts.

C H O C O L A T E U P S I D E - D O W N P U D D I N G

1 square unsweetened chocolate (1 oz.)

1/2 cup milk1 teaspoon vanilla extract

1/2 cup broken nuts

4 8

Whipped cream sweetened with crushed peppermint candy is a wonderful topping

for chocolate upside-down pudding.

49

Desserts

C R A N B E R R Y W H I P

Not too sweet, not too tart, this is a delicate dessert to serve in individual p y r e x ramekins or custard cups. Red ramekins would look Christmasy at holiday time. Or put the Cranberry Whip in tart shells and top with whipped cream and candied fruit.

1 tablespoon unflavored 3 egg whites gelatine 1/8 teaspoon salt

1/4 cup cold w ater 3 tablespoons sugar1 cup jellied strained cran- 1 teaspoon lemon juice

berry sauce (canned or 1 teaspoon grated orange homemade) rind

1. Soften gelatine in the cold water.2. Break up cranberry sauce with a fork in a p y r e x Flameware

Saucepan. Bring to a boil over low direct heat, stirring con­stantly. Remove from heat and dissolve softened gelatine in cranberry sauce.

3. Beat egg whites and salt until egg whites are stiff but not dry. Add sugar, lemon juice, and grated orange rind gradually, con­tinuing to beat.

4. Add hot cranberry-gelatine mixture slowly to beaten egg whites, beating constantly. Beat for 2 minutes longer.

5. Pour into a p y r e x Bowl and refrigerate until set, about 2 hours. If desired, serve with cream.

Time: chill 2 hours Am ount: 6 to 8 servings D ish : p y r e x 1 1/2-quart Bowl.

C ranberry whip is a nice light dessert after a big meal.

50

Desserts

This is really a “special,” perfect for a dessert bridge or a buffet luncheon. Its hidden beauty for the hostess lies in the fact that it may be made several hours ahead of serving time and stored in the refrigerator.

L E M O N F L U F F P U D D I N G

1 cup hot water 1 package lemon-flavored

gelatin4 egg yolks juice of 1 lemon

1/2 cup sugar4 egg whites1 cup whipping cream

1/2 lb. vanilla-fllled wafers

1. Add the hot water to gelatin and stir until completely dissolved. Chill slightly.

2. Beat egg yolks until light and lemon colored in the upper bowl of a p y r e x Double Boiler. Add lemon juice and sugar. Then insert the upper bowl in the lower bowl of the Double Boiler containing boiling water. Cook until mixture is thick, stirring to keep it smooth. Cool for a few minutes.

3. Beat egg whites in a p y r e x Mixing Bowl until shiny and straight peaks are formed when beater is withdrawn.

4. Whip cream.5. Into the egg-yolk mixture first fold the gelatin and next the

beaten egg whites. Finally fold in the whipped cream.6 . Roll the wafers into very fine crumbs. Sprinkle half of crumbs

evenly over bottom of a p y r e x Square Cake Dish or a p y r e x Utility Dish.

7. Pour whipped cream mixture on top of crumbs. Then sprinkle the rest of the crumbs over the top.

8 . Chill in refrigerator at least 2 hours, or until well set.9. Cut into squares and, if desired, serve with a dash of whipped

cream topped with a maraschino cherry or other decorations to fit the party color scheme.

Am ount: 9 to 12 servingsDish: p y r e x 2-quart Square Cake Dish or p y r e x 2-quart Utility

Dish

52

D e s s e r t s

The easiest, m ost delicious steam ed pudding ever—steam ing individually in py rex custard cups cuts the cooking time. W hen unm olded, the little puddings are attractively shaped for serving.

PUDDING1 whole orange (rind and all) 2 cups sifted flour1 cup seedless raisins 1 teaspoon baking soda2 tablespoons butter 1/2 teaspoon salt 1/2 cup sugar 1 cup buttermilk

TOPPING1/2 cup orange juice 1/4 cup sugar

1. Grind orange and raisins in food chopper.2. Cream together butter and sugar; add ground orange and

raisins.3. Sift together flour, soda, and salt. Add alternately with butter­

milk to fruit mixture.4. Fill 8 well-greased pyrex Custard Cups two-thirds full. Cover

with aluminum foil or waxed paper. Steam for 45 minutes. Unmold.

5. Topping. Mix orange juice with 1/4 cup sugar. Pour over pud­dings and let stand for 5 minutes. Serve hot with Hard Sauce or sweetened whipped cream.

Time: steam 45 minutesDishes: 8 pyrex 5-oz. Custard Cups

HARD SAUCE1/2 cup butter 1 teaspoon vanilla extract

1 1/2 cups sifted confectioners sugar

Cream butter in a pyrex Mixing Bowl. Add sugar and vanilla gradually. Beat until mixture is very smooth and fluffy.

Amount: sauce for 8 servings Dish: pyrex 1-quart Bowl

O R A N G E -R A IS IN S T E A M E D P U D D IN G

53

Eggs and Cheese

N I P P Y C H E E S E S O U F F L E

A p y r e x Dish is a “natural” for souffles.

Vi cup butter or m argarine Vi cup flour1 teaspoon salt

dash of cayenne

1 1/2 cups hot milk1 cup grated sharp cheese

(4 oz.)6 eggs

1/4 teaspoon ground mustard

1. Melt butter in the upper bowl of a p y r e x Double Boiler over boiling water. Blend in flour, salt, cayenne, and mustard.

2. Add milk very slowly, stirring constantly, to make a smooth and thick white sauce. Remove from heat.

3. Add grated cheese and stir until cheese is melted.4. Separate eggs. Beat egg yolks and stir into sauce. Cool slightly.5. Beat egg whites in a large p y r e x Mixing Bowl until shiny and

straight peaks are formed when beater is withdrawn. Fold sauce gently into egg whites. Pour mixture into an ungreased p y r e x Baking Dish. Bake until a knife inserted near center comes out clean and top of souffle is puffy and brown. Serve immediately.

Tim e: bake 1 1/4 hoursTem perature : 300° F ., slow ovenAm ount: 6 servingsD ish : any p y r e x 2-quart Baking Dish, such as a Loaf Pan or an

Open Baker

T h e p y r e x Loaf Pan is a fine dish to use for nippy ch eese souffle. Just mark

into six servings and put on the plates.

54

Eggs and Cheese

T U N A - S T U F F E D E G G S ON R I C E W I T H C U R R Y S A U C E

Here is an easy to prepare, inexpensive Friday dish—hard- cooked eggs stuffed with a delicious tuna mixture, baked in a bed of rice, and covered with a rich curry sauce. An epicurean delight!

3 cups cooked rice 1/3 cup grated tuna fish2 tablespoons butter or (1/2 of 6 1/2-oz. can)

margarine 1/3 cup mayonnaise6 hard-cooked eggs Vi teaspoon salt

C U R R Y S A U C E

1/4 cup butter or margarine 1/2 teaspoon curry powder 1/4 cup flour 2 cups milk1 teaspoon salt

1. Place rice in a well-greased py r e x Round Cake Dish. Dot with2 tablespoons butter.

2. Cut eggs in half lengthwise and remove yolks.3. Mash yolks and mix in tuna, mayonnaise, and salt. Fill egg

whites with this mixture and arrange on top of rice.4. Curry Sauce. Melt cup butter over low direct heat in a p y r e x

Flameware Saucepan. Remove from heat and blend in flour and seasonings.

5. Add milk, and cook until thickened, stirring constantly, about 10 minutes. Pour over stuffed eggs. Garnish with a sprinkle of paprika, if desired. Bake.

Tim e: bake about 15 minutes Tem perature : 325° F ., slow oven Am ount: 6 servingsDish: p y r e x 1 1/2-quart Round Cake Dish

56

Tuna-stuffecl eggs on rice makes a delightful Lenten dish.

57

Meats

R O A S T B E E F W I T H V E G E T A B L E S

Time and work saver—roast beef surrounded with vegetables, hot from the oven to table in the p y r e x Baking Dish. The savory meat juice gives added flavor to the vegetables. Add a salad and you have a meal for “High Days or Holidays.”

4 lbs. rolled roast beef 8 carrots2 teaspoons salt 8 potatoes

1/8 teaspoon pepper 8 onions

1. Season meat with salt and pepper. Place roast, fat side up, in a p y r e x Baking Dish.

2. Roast meat uncovered. Allow 28 to 32 minutes per pound for cooking a rare roast, 34 to 38 minutes per pound for medium, and 44 to 48 minutes per pound for well done. (On a meat thermometer, the internal temperature will be 140° F. for rare, 160° F. for medium, and 170° F. for well done.)

3. Clean carrots, potatoes, and onions. Cook in boiling water for about 20 minutes, or until almost tender.

4. A half hour before roast is done, arrange vegetables around meat in the p y r e x Baking Dish and continue baking.

Tim e: roast meat about 2 to 3 hours Tem perature : 300° F ., slow oven Am ount: 8 servingsDish: p y r e x 3-quart Open Baking Dish ( bottom of p y r e x Oven

Roaster)

Roast b eef as you like it—rare or well done.

58

MeatsH A M W I T H D R E S S I N G

4 cups soft bread crumbs 2 slices smoked ham, 1/2-inch1/2 cup raisins thick (2 lbs.)1/4 cup brown sugar, well 30 whole cloves

packed 9 slices pineapple ( # 2 can)1 teaspoon ground mustard parsley

1/4 cup melted butter

1. D ressin g . Mix bread crumbs, raisins, sugar, and mustard to­gether. Pour butter evenly over dressing mixture.

2. Place 1 slice of ham in a p y r e x Utility Dish. Spread dressing lightly over the slice. Top with second slice of ham. Stick cloves in the fat around edge of ham slice.

3. Cut 1 pineapple slice into wedges to make flower petals for the top of the ham. Place 2 pineapple slices, one on top of the other, in each corner of the Dish. Bake. Garnish with parsley.

Time: bake about 1 hourTem perature : 325° F ., slow ovenAm ount: 6 to 8 servingsD ish : p y r e x 3-quart Utility Dish

H A M L O A F W I T H P I N E A P P L E

VA lbs. ground smoked ham 3/4 cup juice from sliced3/4 lb. ground fresh pork pineapple1/8 teaspoon pepper 3 tablespoons minced onion

1 1/4 cups cracker crumbs 6 slices canned pineapple2 eggs, well beaten 7 maraschino cherries

1. Mix thoroughly the ham, pork, pepper, cracker crumbs, eggs, pineapple juice, and onion.

2. Arrange 2 slices of pineapple against each long side of a greased p y r e x Loaf Pan, and set a cherry in the center of each pine­apple slice.

3. Put ham mixture into Loaf Pan, pressing against pineapple slices to hold them in place. Cut remaining 2 pineapple slices into fifths and arrange with maraschino cherries in flower shapes on top of ham loaf. Bake.

Time: bake about 1 1/4 hoursTem perature : 350° F., moderate ovenAm ount: 10 to 12 servingsDish: p y r e x 2-quart Loaf Pan

60

( A b o v e ) When a whole ham is too big for your family, how about sliced ham with dressing?

( B e l o w ) Ham loaf looks good in the sparkling p y r e x Dish, and it is good!

Meats

O V E N - B A R B E C U E D S P A R E R I B S

4 lbs. small meaty spareribs

B A R B E C U E S A U C E

1 cup chopped onion2 tablespoons hot fat

1/4 cup brown sugar, well

1/4 cup Worcestershire sauce 1/4 cup vinegar2 tablespoons prepared

packed 1/2 cup lemon juice2 cups tomato catsup2 cups tomato juice

mustard4 teaspoons salt

1/2 teaspoon pepper 1/4 teaspoon chili powder

1. Cut spareribs into 8 serving pieces. Arrange spareribs in a p y r e x Roaster.

2. Barbecue Sauce. Brown onion in hot fat in a large skillet. Add remaining ingredients and simmer for 15 minutes.

3. Pour this Barbecue Sauce over spareribs. Place the cover on the p y r e x Roaster. Bake until meat is tender.

Tim e: bake about 2 hours Tem perature : 350° F., moderate oven Am ount: 8 servings D ish : p y r e x 3-quart Oven Roaster

1 1/4 cups soft bread crumbs 3 slices bacon

1. Cook liver slowly in fat until firm.2. Put liver, pork, and onion through food chopper. Combine

with egg, bread crumbs, salt, pepper, catsup, tomato juice, and lemon juice.

R O U N D L I V E R L O A F

1 lb. pork liver, sliced3 tablespoons fa t

1/2 lb. fresh pork

1 teaspoon salt1/4 teaspoon pepper2 tablespoons tomato catsup

1/2 cup tomato juice2 tablespoons lemon juice

1 medium onion1 egg, well beaten

62

Baked liver loaf is served with individual gelatine salads

m olded in p y r e x Custard Cups.

3. Pack into a well-greased p y r e x Open Baking Dish. Lay slices of bacon on top. Bake.

Tim e: bake about 1 hour Tem perature: 350° F ., moderate oven Am ount: 6 servings Dish: p y r e x 1-quart Open Baking Dish

M e a t s

B A K E D B A R B E C U E D H A M B U R G E R S

For a picnic, w rap the covered p y rex Casserole in news­papers so these ham burgers will stay ho t un til you reach the picnic grounds. They w ould be nice, too, for a backyard supper.

BARBECUE SAUCE

1/2 cup tomato catsup 1 teaspoon Worcestershire1 teaspoon ground mustard sauce

dash Tabasco sauce

HAMBURGERS

1 teaspoon salt 8 slices salami (about1 1/2 lbs. ground beef chuck 1/2 lb.)

2 tablespoons fat 1 large sweet onion, sliced

8 buttered sandwich rolls

1. Barbecue Sauce. Measure catsup in a pyrex Measure. Blend in mustard, Worcestershire sauce and Tabasco sauce

2. Hamburgers. Work salt into ground beef with a fork. Shape into 8 flat patties. Brown lightly in melted fat in a skillet over direct heat.

3. Arrange 4 slices salami in a well greased pyrex Casserole. Place a browned hamburger on top of each salami slice. Put 1 tablespoon of Barbecue Sauce on each hamburger. Top each with a slice of onion. Repeat, making a second layer directly over bottom layer.

4. Cover and bake for 30 minutes. Bake uncovered for 15 minutes longer. Serve in buttered rolls.

Time: bake 45 minutes in all Temperature: 350° F., moderate oven Amount: 8 servings Dish: pyrex 1 1/2-quart Casserole

6 4

Veal V iennese goes proudly from the oven to your table in the lime

p y r e x Utility Dish.

V E A L V I E N N E S E C U T L E T S

2 veal round steaks, 1/2 inch thick (about 2 lbs.)

3 tablespoons flour 1/4 teaspoon salt1/8 teaspoon pepper

1/2 teaspoon onion salt3 tablespoons fat2 cans condensed tomato

soup (10 1/2 oz. each)1 lemon, thinly sliced

1. Dredge veal cutlets in mixture of flour, salt, pepper, and onion salt. Brown in melted fat over direct heat, about 15 minutes.

2. Place a slice of veal in a well-greased p y r e x Utility Dish. Pour about /3 of the undiluted tomato soup over veal. Add a few lemon slices and top with other slice of veal. Pour the rest of the soup over all. Garnish with remaining lemon slices. Bake until tender.

Tim e: bake 1 1/2 to 2 hours Am ount: 6 servingsTem perature: 300° F., slow oven Dish: p y r e x 2-quart Utility Dish

65

Casseroles

F R A N K F U R T E R - C O R N B R E A D S H O R T C A K E

cup chopped celery cup chopped onion cup chopped green pepper cup fat

2 1/2 cups tomatoes ( # 2 can) 8 frankfurters

1/2 teaspoon salt

P A C K A G E D T O P P I N G

1 package corn muffin mix (11 3/4 oz.) or

H O M E M A D E T O P P I N G

3/4 cup flour3 teaspoons double-acting

baking powder1 teaspoon salt

3/4 cup corn meal2 tablespoons shortening 1 egg, well beaten

2/3 cup milk

1. Brown celery, onion, and green pepper in fat in a p y r e x Flame- ware Saucepan. Remove the Saucepan from heat; add tomatoes, frankfurters cut into eighths, and 1/2 teaspoon salt. Pour into a greased p y r e x Bowl.

2. Packaged Topping. If you use corn muffin mix, prepare accord­ing to directions on the package.

3. Homemade Topping. Sift together flour, baking powder, and 1 teaspoon salt. Stir in corn meal. Cut shortening into flour mix­ture until well blended. Add well-beaten egg and milk, and mix until dry ingredients are moistened.

4. Pour corn meal batter on top of tomato-frankfurter mixture in the p y r e x Bowl. This topping may be garnished with additional small slices of frankfurters.

5. Bake uncovered.

Tim e: bake about 35 minutesTem perature : 375° F., moderate ovenA m ount: 6 to 8 servingsDish: p y r e x 2 1/2-quart Bowl

Frankfurter-corn bread shortcake is not only tasty but inexpensive.

66

Casseroles

C A N A D I A N - S T Y L E B A C O N W I T H C A N D I E D S W E E T P O T A T O E S

Canadian-style bacon is smoked, cured pork loin. Other cuts of smoked ham, thinly sliced, may be used.

1 lb. cooked sweet potatoes 18 half slices pineapple ( # 3 vacuum can) ( # 2 can)

2/3 cup brown sugar, well 1/4 cup juice from pineapple packed 2 tablespoons butter or

1/4 teaspoon salt margarine1/8 teaspoon ground cinnamon parsley for garnish 1/8 lb. Canadian-style bacon,

thinly sliced

1. Slice sweet potatoes in quarters lengthwise and arrange in 2 rows in a greased p y r e x Utility Dish. Sprinkle with brown sugar, salt, and cinnamon.

2. Arrange alternate slices of bacon and pineapple on top of potatoes. Pour pineapple juice over all.

3. Dot with butter. Bake. Garnish with parsley.

Tim e: bake about 45 minutes Tem perature : 325° F., slow oven Am ount: 5 or 6 servings Dish: p y r e x 2-quart Utility Dish

M E A T L O A F “ M E A L - I N - A - D I S H ”

Freeze this loaf for a future busy day. When wanted for serving, remove freezer tape and put directly into the oven for thawing and reheating.

1 1/4 lbs. ground beef 1/4 lb. ground pork 1/4 cup minced onion 1 cup rolled oats, uncooked

2 1/2 teaspoons salt 1/4 teaspoon pepper1 teaspoon ground mustard

1/4 cup tomato catsup 1 egg, well beaten1 cup milk2 cups freshly blanched

mixed vegetables or1 package frozen mixed

vegetables (12 oz.)

68

M eat loaf “meal-in-a-dish” goes to the freezer in its p y r e x Casserole.

T h e utility lid is flat for stacking.

1. Mix together all ingredients except vegetables. Put meat mix­ture into a greased p y r e x Casserole. Bake.

2. Arrange blanched fresh vegetables in a ring on top of meat loaf. ( If frozen packaged vegetables are used, do not put them on meat loaf until ready to reheat.) Seal Casserole cover in place with freezer tape. Freeze.

3. Reheat in oven just before serving until piping hot clear to the center.

Tim e: bake meat loaf about 1 hour and bake meat loaf with vege­tables, after freezing, about 45 minutes

Tem perature: 375° F., moderate oven Am ount: 6 servings Dish: p y r e x 1 1/2-quart Casserole

69

Casseroles

M O N D A Y - N I G H T M E A T P I E

This is not only tasty, it also looks pretty on the table in the Lime Green Baking Dish.

F I L L I N G

1/4 cup sliced onion 1 1/3 cups meat broth or1/2 cup diced celery 1 can condensed consomme4 large carrots, cut into thin ( 1 0 1/2 OZ.)

strips 1/2 cup water1 cup diced potatoes 1/4 cup flour

1/2 teaspoon salt 2 cups diced roast beef,lamb, or veal (or 12-oz. can)

L A T T I C E S T R I P S

3/4 cup sifted flour 1/4 cup shortening1/4 teaspoon salt 2 to 3 tablespoons water

1. Filling. Add onion, celery, carrots, potatoes, and 1/2 teaspoon salt to meat broth in a p y r e x Flameware Saucepan. Cook over low, direct heat for 5 minutes. If cooked vegetables are used, bring only to a boil.

2. Make a paste of 1/2 cup water and 1/4 cup flour, and pour into broth mixture. Then add diced meat. Bring mixture again to a boil, stirring constantly. Pour into a well-greased p y r e x Round Cake Dish.

3. Lattice Strips. Sift together 3/4, cup flour and 1/4 teaspoon salt. Cut in shortening until like coarse meal. Add water, a little at a time, using only enough to make dough stick together. Press together into a ball and roll out into a rectangle 8 1/2 inches long. Cut into strips 8 1/2 inches long and make lattice work over meat mixture, pressing edges firmly against sides of the p y r e x Cake Dish. Bake.

Tim e: bake about 40 minutesTem perature : 375° F., moderate ovenAm ount: 4 servingsD ishes: p y r e x 2-quart Flameware Saucepan and p y r e x 1 1/2-quart

Round Cake Dish

70

Monday-night meat pie comes right out of the oven and

onto the table.

71

Casseroles

L I T T L E V E A L P I E S

F I L L I N G

6 small onions2 cups chicken broth or

1 cup cooked peas 3/4 cup sliced cooked mush­

rooms2 1/2 c ups diced cooked veal

bouillon 1/4 cup flour 1 teaspoon salt

C R U S T

1 1/2 cups sifted flour 1/2 teaspoon salt1/4 teaspoon double-acting Vi cup shortening

baking powder 5 to 6 tablespoons water

1. Filling. Parboil onions for 10 minutes.2. Heat 1 cup of the chicken broth in a p y r e x Flameware Sauce­

pan. Mix together & cup flour, 1 teaspoon salt, and the remain­ing cup of chicken broth to form a smooth paste. Add to hot chicken broth and cook over low direct heat until thick, stir­ring constantly.

3. Add peas, mushrooms, and veal. Continue cooking for about 2 minutes, or until vegetables and meat are heated through.

4. Place a parboiled onion in each of 6 well-greased p y r e x Deep Pie Dishes. Fill with veal mixture.

5. Crust. Sift together 1 1/2 cups flour, the baking powder, and 1/2 teaspoon salt. Cut in shortening until it is like coarse meal. Add water, a little at a time, mixing only enough to hold in­gredients together.

6 . Place dough on a lightly floured board and roll to about 1/8-inch thickness. Cut 6 circles the size of the top of the Deep Pie Dishes. Slit crust circles to allow steam to escape. Place crust circles on top of veal filling.

7. Bake until crust is browned.

Tim e: bake about 30 minutesTem perature : 425° F., hot ovenAm ount: 6 servingsD ishes: 6 p y r e x Deep Pie Dishes, 10-oz. size

72

Little veal pies in the p y r e x Deep Pie Dishes stay hot for

late-comers. If someone in your family can’t eat onions, omit the onion from

one of the pies.

73

Casseroles

P I Z Z A

3 cups prepared biscuit mix 6 tablespoons tomato paste1 cup milk3 tablespoons salad oil

12 small cooked onions1 cup ground smoked ham

or luncheon meat3 cups cooked tomatoes

(3-oz. can)1/2 teaspoon ground oregano 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 lb. Swiss cheese, cut into

thin strips

1. Make a soft dough by stirring biscuit mix and milk together. Divide dough in half. On a lightly floured board roll out each piece of dough into a circle 1/8 inch thick. Line bottom and sides of 2 p y r e x Pie Plates with biscuit dough. Brush with salad oil.

2. Place 6 onions and 1/2 cup meat in each Pie Plate.3. Combine remaining ingredients except cheese, and pour over

onions and meat in the Pie Plates. Top with cheese strips. Bake.

Tim e: bake 12 to 15 minutes Tem perature : 450° F., very hot oven Am ount: 4 to 6 servings D ishes: 2 p y r e x 9 1/2-inch Pie Plates # 2 1 0

1/3 cu p diced onion2 tablespoons bacon fat

1/2 cup diced celery 1 3/4 cups tomato puree

1 can prepared spaghetti sauce (8 oz.)

1/2 teaspoon salt dash of pepper

L O A F

1/2 package spaghetti (4 oz.) 2 tablespoons melted butter1 egg, well beaten or margarine1 cup grated American 2 tablespoons minced parsley

cheese (4 oz.) 1 tablespoon minced onion1 cup soft bread crumbs 1 tablespoon chopped1 cup milk pimiento

1 teaspoon salt

74

S P A G H E T T I S U P R E M E

C R E O L E S A U C E

Spaghetti suprem e is a good Len ten meal.

1. Creo le Sauce. Cook onion in melted fat over direct heat until slightly yellow.

2. Add celery, puree, spaghetti sauce, and seasonings. Cook over low direct heat 20 minutes, or until celery is tender.

3. Lo a f. Break up spaghetti and cook according to the directions on the package. Drain.

4. Mix egg with remaining loaf ingredients. Combine with spa­ghetti and Creole Sauce. Pour into a greased p y r e x Square Cake Dish. Bake until firm. If preferred, place loaf ingredients in the greased p y r e x Square Cake Dish; pour Creole Sauce over loaf, and bake.

Tim e: bake about 40 minutesTem perature: 325° F., slow ovenAm ount: 8 servingsDish: p y r e x 2-quart Square Cake Dish

75

Casseroles

S P A G H E T T I A ND M E A T B A L L S

M E A T B A L L S

1 egg1/4 cup milk1 teaspoon salt

1/4 cup corn meal1 lb. ground beef chuck2 tablespoons fat

S A U C E

1/2 cup minced onion 1 cup chopped celery

1/4 cup chopped green pepper1 can spaghetti sauce (8 oz.)

1/2 cup sliced mushrooms, cooked or uncooked

2 cups tomatoes 1 1/2 teaspoons salt

1/8 teaspoon pepper 1/2 lb. thin spaghetti

1. M eat Balls. Beat egg well. Add milk, salt, and corn meal. Com­bine thoroughly with beef and shape into 12 balls. Brown in hot fat in a p y r e x Flameware Saucepan over direct heat.

2. Sauce. Remove Saucepan from heat and add all sauce ingredi- ients, stirring to blend. Simmer over very low direct heat for 1 hour.

3. About 20 minutes before sauce is done, cook spaghetti accord­ing to directions on the package. Drain and serve with sauce.

Tim e: simmer sauce 1 hour Tem perature : low direct heat Am ount: 6 servingsDish: p y r e x 2-quart Flameware Saucepan

T U N A - N O O D L E B A K E

4 oz. noodles, uncooked 4 oz. American cheese, sliced1 can condensed cream of 2 hard-cooked eggs, sliced

mushroom soup (10 1/2 oz.) 8 stuffed olives, sliced 2/3 cup w ater 1 can tuna fish (7 oz.)Vi teaspoon Worcestershire sprig of parsley

sauce

1. Cook noodles according to directions on the package. Drain.2. Heat m u s h r o o m s o u p and the water in a p y r e x Flameware

76

Saucepan, stirring until smooth. Add Worcestershire sauce and cheese. Continue cooking only until cheese is melted.

3. Reserve a few egg and olive slices for garnish. Add rest of egg slices, olive slices, and the tuna fish to noodles in a p y r e x Open Baker. Pour mushroom sauce over noodle mixture and mix together lightly. Bake.

4. For serving, garnish with reserved egg and olive slices and a sprig of parsley.

Time: bake 30 minutes Tem perature: 375° F., moderate oven Am ount: 6 servings Dish: p y r e x 2-quart Open Baker

Tuna-noodle hake and cole slaw com plem ent each other.

77

Casseroles

This never fails to get “rave” notices whenever it’s served!

F O N D U E

1 cup macaroni, uncooked 1 cup grated sharp cheese4 eggs, separated (4 oz.)1 cup milk 3/4 cup coarsely chopped

1/2 teaspoon salt green pepper1 cup soft bread crumbs 6 tablespoons finely cut

pimiento (4-oz. can)

Q U I C K M U S H R O O M S A U C E

2 cans condensed cream of mushroom soup ( 10 1/2-oz. each)

1. F on du e. Cook macaroni in a p y r e x Flameware Saucepan ac­cording to directions on the package.

2. Beat egg yolks. Add milk, salt, crumbs, cheese, macaroni, green pepper, and pimiento.

3. Beat egg whites until stiff but not dry, and gently fold into macaroni mixture.

4. Pour into a greased p y r e x Baking Dish. Bake until knife in­serted near center of Fondue comes out clean.

5. Quick M ushroom Sauce. Heat undiluted soup in a p y r e x Flameware Saucepan and serve hot over the Fondue.

Tim e: bake about 1 hour Tem peratu re : 325° F., slow oven Am ount: 8 servingsD ishes: p y r e x 1 1/2-quart Baking Dish and p y r e x 1-quart Flam e­

ware Saucepan

Puffy like a souffle—hearty like macaroni and cheese—that’s Fondue. The mushroom sauce may be heated in a p y r e x Tea­pot instead of a Flameware Saucepan. Take the Teapot to the table for serving; it’s handy for pouring and keeps the sauce hot.

78

R A V E F O N D U E W I T H Q U I C K M U S H R O O M S A U C E

Rave Fondue looks beautiful garnished with pimiento and green pepper.

79

Casseroles

M I X E D V E G E T A B L E P I E

VA cups diced carrots1 1/2 cups peas

1/2 cup diced celery 1/3 cup diced onion 2/3 cup water4 slices bacon

3 tablespoons flour VA cups canned tomatoes

1 teaspoon salt1/2 teaspoon Worcestershire

sauce2 cups mashed potatoes

1. Cook together carrots, peas, celery, and onion in 2/3 cup water in a p y r e x Flameware Saucepan over direct heat until vegeta­bles are tender. ( If canned vegetables are used, add to other vegetables at end of cooking.) Do not drain vegetables.

2. Partially cook bacon. Stir flour into 2 tablespoons of bacon fat. Add tomatoes, salt, and Worcestershire sauce. Cook about 3 minutes, stirring constantly. Add tomato sauce to vegetables and pour into a greased p y r e x Oven-Refrigerator Dish.

3. Arrange mashed potatoes in 6 mounds on top of vegetables. Cut partially cooked bacon slices in half and arrange around potato mounds. Bake.

Tim e: bake about 25 minutesTem perature : 350° F., moderate ovenAm ount: 6 servingsD ish : p y r e x 1 1/2-quart Yellow Oven-Refrigerator Dish

3 cups sliced raw potatoes 8 Vienna sausages, diced

(4-oz. can)1 can sliced mushrooms

(8 oz.)1/4 cup flour 1 teaspoon salt

1/8 teaspoon pepper3 tablespoons minced onion 1 cup milk 1 tomato, sliced

1/4 cup grated American cheese (1 oz.)

parsley, if desired

1. Arrange about half the potato slices, sausages, and mushrooms in a greased p y r e x Casserole. Sprinkle with half the flour, salt, pepper, and onion. Repeat. Pour milk over all.

80

S C A L L O P E D P O T A T O E S W I T H V I E N N A S A U S A G E S

Scalloped potatoes with Vienna sausages and tomatoes are delicious

with corn muffins.

2. Cover and bake for 45 minutes.3. Remove from oven. Top with tomato slices and grated cheese.

Then bake uncovered for 30 minutes longer. If desired, garnish with sprigs of parsley for serving.

Tim e: bake about 1 1/4 hours in all Tem perature: 350° F ., moderate oven Am ount: 3 or 4 servings Dish: p y r e x 1 1/2-quart Casserole

81

Pies

A N N A ’ S A P P L E P I E

Apple pie still remains Americas favorite dessert. Bring it to the table made just the way your menfolk want it in this p y r e x Pie Plate.

1 tablespoon flour 1/2 teaspoon nutmeg5 cups sliced apples 1/2 teaspoon ground cinnamon

1 1/4 cups sugar 1 tablespoon butter

Prepare crust according to the directions on pages 96 and 97 for Two-Crust Pie in p y r e x 932-inch Pie Plate # 210 .1. Sprinkle 1 tablespoon flour on unbaked bottom crust in the

p y r e x Pie Plate.2. Arrange apple slices on crust. Sprinkle with sugar and spices

mixed together. Dot with butter. Cover with top crust.3. Bake for 10 minutes in a hot oven, 425° F. Lower temperature

of oven to moderate, 375° F., and bake 30 minutes longer, or until apples are done.

Tim e: bake about 40 minutes in allTem perature : 425° F ., hot oven, for first 10 minutes and then 375°

F., moderate oven, for 30 minutes Am ount: 8 servings D ish : p y r e x 9 1/2-inch Pie Plate # 2 1 0

Serve this delicious apple pie with “cheese apples.” To make these, shape lb. sharp American cheese into balls about 1 inch in diameter. Dip balls into red food coloring. In­sert a cocktail pick into each “Cheese Apple” and stick these picks into a real apple. The apple will stand erect if three short pieces of picks are inserted for tripod “legs.”

D ay: in and day-out use won’t hurt your p y r e x Pie Plate. It will com e

up sparkling after every pie you bake.

82

Pies

B L A C K - A N D - W H I T E R E F R I G E R A T O R P I E

1 1/2 cups m ilk 1/4 cup cold w ater1/4 cup cornstarch 4 egg w hites1/2 cup g ranulated sugar 1/4 teaspoon sa lt1/2 cup cold m ilk 1/4 teaspoon cream of ta rta r

4 egg yo lks 1/2 cup g ranulated sugar1 1/2 squares unsweetened 1 tablespoon alm ond extract

chocolate, melted 1 cup w hipp ing cream(1 1/2 oz.) 3 teaspoons confectioners

2 teaspoons v a n illa extract sugar1 tablespoon unflavored 1/2 square unsweetened choc-

gelatine o late , shredded (1/2 oz.)

Prepare baked pie shell according to directions on pages 98 and99 for One-Crust Pie in p y r e x 8 1/2-inch Pie Plate # 209 .1. Scald 1 1/2 cups milk in the upper bowl of a p y r e x Double Boiler.2. Combine cornstarch, 1/2 cup granulated sugar, and 1/2 cup cold

milk and add to scalded milk. Bring just to a boil over direct heat, stirring constantly. Then place the upper bowl over boil­ing water.

3. Beat egg yolks slightly; gradually add about 3 tablespoons of the hot mixture. Pour this into hot mixture remaining in the Double Boiler and cook over boiling water until thickened, or mixture coats a metal spoon. Remove from heat.

4. Remove 1 cup of cooked mixture and stir into it the melted chocolate and vanilla. Pour into cool baked pie shell. Chill until set.

5. Soften gelatine in the cold water. Dissolve completely in hot custard remaining in the Double Boiler. Cool until slightly set.

6 . Beat egg whites, salt, and cream of tartar until frothy. Add H cup granulated sugar and continue beating until mixture forms peaks. Fold into custard and add almond extract. Pour over chocolate mixture in pie shell. Chill until firm.

7. Whip cream; add confectioners sugar. Spread on pie just be­fore serving. Garnish with chocolate curls made with a shred­der.

Am ount: 6 servingsD ishes: p y r e x Double Boiler and p y r e x 8 1/2-inch Pie Plate # 2 0 9

84

Use this black-and-white refrigerator pie as a prize for your next

afternoon bridge-party—p y r e x Pie Plate and all.

85

Pies

S H O O F L Y P I E

3/4 cup sifted flour 1/2 cup brown sugar, well

packed 3/4 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves

1/2 teaspoon ground cinnamon

3 tablespoons butter 1 1/2 teaspoons baking soda

1/2 cup hot w ater 1/2 cup molasses 1 egg yolk, beaten

Prepare unbaked pie shell according to directions on page 98 forOne-Crust Pie in p y r e x 8 1/2-inch Pie Plate # 209 .

1. Rub together flour, brown sugar, salt, spices, and butter to make crumbs.

2. Dissolve soda in the hot water. Cool, and stir in molasses and beaten egg yolk.

3. Sprinkle half the crumbs on bottom of unbaked pie shell. Pour in molasses mixture. Sprinkle remaining crumbs on top.

4. Bake for 10 minutes in a hot oven, 400° F. Then lower tem­perature of oven to moderate, 350° F., and bake 20 minutes longer.

Tim e: bake about 30 minutes in allTem perature: 400° F., hot oven for first 10 minutes and then 350°

F ., moderate oven for 20 minutes longerAm ount: 6 servingsDish: p y r e x 8 1/2-inch Pie Plate # 2 0 9

1 package prepared mince- 3/4 cup applesauce meat (9 oz.) or 1/2 cup seedless raisins

2 1/4 cups moist mincemeat

Prepare crust according to directions on pages 96 and 97 for Fancy Top Variation of Two-Crust Pie in p y r e x 8 1/2-inch Flavor-

Saver Pie Plate # 228 .

86

C H R I S T M A S M I N C E P I E

1. Prepare mincemeat according to the directions on the package. Add applesauce and raisins. Pour filling into bottom crust in the p y r e x Pie Plate.

2. Make a fancy top crust in the shape of a 7-inch Christmas tree. Sprinkle with white or colored granulated sugar, if de­sired, and place on top of pie filling. Bake until crust is nicely browned.

Time: bake about 35 minutesTemperature: 400° F ., hot ovenAm ount: 6 to 8 servingsDish: p y r e x 8 1/2-inch Flavor-Saver Pie Plate # 2 2 8

M ake Christmas m ince pie the day before, store it in a p y r e x Pie Plate,

then heat it up just before serving.

87

E A S T E R C H I F F O N P I E

1. Cooky Dough P ie Shell. Cream sugar, butter, and egg together in a p y r e x Mixing Bowl. Add milk and blend well. Sift flour, baking powder, salt, and ginger together and combine with sugar mixture. Chill about 1 hour.

2. Roll 2/3 of chilled dough on a lightly floured board or pastry cloth to a circle about V1/8 inch thick and 1 1/2 inches larger than the inverted p y r e x Pie Plate.

3. Fold circle of dough in half and transfer it to p y r e x Pie Plate. Unfold and fit into Pie Plate. Avoid stretching.

4. Trim dough with scissors, leaving about 1 inch overhanging the Pie Plate. Fold dough back and under. Make a fluted edge. Put a plain p y r e x Pie Plate on shell. Bake 12 to 15 minutes. Cool.

5. Roll out remainder of dough about inch thick. Cut 6 bunnies or other fancy shapes with a cooky cutter. Place in a p y r e x Utility Dish. Bake about 12 minutes.

6 . C h iffon F illin g . Mix well-beaten egg yolks, 3 tablespoons sugar, the salt, grated lime rind, and lime juice together in the upper bowl of a p y r e x Double Boiler over boiling water. Cook until thick.

Pies

C O O K Y D O U G H P I E S H E L L

1/2 cup su g a r3 ta b le s p o o n s butter or

m a rg a r in e 1 e g g , b e a te n

1/4 cup milk

1 3/4 cups flour 1 te a sp o o n d ou ble-acting

bak in g pow der 1/2 te a sp o o n salt 1/2 te a sp o o n ground g ing er

C H I F F O N F I L L I N G

3 e g g yolks3 ta b le s p o o n s s u g a r 1/8 te a sp o o n sa lt 1 ta b le s p o o n g ra te d lime

rindVi cup lime ju ice

1/4 cup lim e-flavored g elatin [1/2 p a ck a g e )

1/2 cup boiling w a te r3 e g g w hites

Vi te a sp o o n cream o f ta r ta r3 ta b le sp o o n s su g ar

T O P P I N G F O R B U N N Y C O O K I E S

1 s q u a re u n sw eeten ed choco la te (1 oz.)

88

This Easter chiffon pie could becom e a Christmas pie if red-sugared bells, instead of bunnies, w ere used.

7. Add gelatin to the boiling water in a p y r e x Measure. Stir until dissolved. Pour over egg-yolk mixture and beat until well blended. Cool until partially set; then beat until smooth.

8 . Beat egg whites with cream of tartar until frothy. Add 3 table­spoons sugar gradually, beating until stiff and glossy. Fold in the egg-yolk mixture and pour into the cool Cooky Dough Pie Shell. Chill until set, about 2 hours.

9. Spread bunnies with melted chocolate and place on pie just before serving.

Time: bake Cooky Dough Pie Shell 12 to 15 minutes and bake bunnies about 12 minutes

Temperature: 400° F., hot ovenAm ount: 6 servingsDishes: p y r e x 9 1/2-inch Flavor-Saver Pie Plate # 2 2 9

89

Pies

1. Grease a p y r e x Pie Plate ve ry w e ll with butter or margarine, well up over the rim.

2. M eringue C rust. Beat egg whites until they stand in stiff but not dry peaks.

3. Sift 3/4 cup sugar with cream of tartar and slowly add to beaten egg whites, continuing to beat.

4. W hen meringue makes very stiff, glossy peaks, spread it over the bottom and up the sides of the greased Pie Plate, just to the rim . Make bottom of Meringue Crust 1/4-inch thick and sides 1 inch thick. (Cutting the pie into serving pieces will be very difficult if Meringue Crust is spread up onto the rim of the Pie Plate.)

5. Sprinkle edge of Meringue Crust with 2 tablespoons of the coconut. Bake until coconut is lightly browned and crisp. Cool crust.

6. Toast the remaining 1 tablespoon coconut in oven in a p y r e x 532-inch Pie Plate for 10 to 15 minutes while the Meringue Crust bakes.

90

H E A V E N L Y P I E

You who love your food both sophisticated and rich, try this “heavenly pie” served in the p y r e x Pie Plate it’s made in. Any cream pie should be eaten the same day it is made.

1 ta b le s p o o n butter or m a rg a r in e (for g re a s in g Pie Plate)

M E R I N G U E C R U S T

3 e g g w hites 3/4 cup su g a r1/4 te a sp o o n c re a m o f ta r ta r

3 ta b le s p o o n s shredded coconut

F I L L I N G

3 e g g yolks 1/3 cup s u g a r

2 1/2 ta b le s p o o n s lem on juice

1 ta b le s p o o n g ra te d lemon rind

1/8 te a s p o o n sa lt 1 cup w h ipping cream

T O P P I N G

1 cup w h ipping cream

Pies

7. Filling. Beat egg yolks slightly in the upper bowl of a p y r e x Double Boiler. Stir in 1/3 cup sugar, the lemon juice, grated lemon rind and salt. Cook over boiling water, stirring con­stantly, until thick, about 8 to 10 minutes. Cool.

8. Whip 1 cup heavy cream in a p y r e x Mixing Bowl and fold into the cooled filling. Spread in cooled Meringue Crust.

9. Chill in refrigerator for at least 3 hours before garnishing.10. Topping. Just before serving, whip 1 cup heavy cream. Make

6 to 8 little mounds of the whipped cream on top of pie, 1 for each serving. Sprinkle with the toasted coconut.

Time: bake Meringue Crust about 1 hour Temperature: 275° F., very slow oven Am ount: 6 to 8 servingsDishes: p y r e x 9 1/2-inch Pie Plate # 2 1 0 and p y r e x Double Boiler

L I T T L E F R U I T P I E

The little 5 1/2-inch p y r e x Pie Plate is just the right size to make an individual pie.

3 or 4 ta b le sp o o n s su g a r 1 cup fresh fruit (apples,1 ta b le sp o o n flour cherries, berries , peaches)

1/8 te a sp o o n sa lt 1/2 teaspoo n butter 1/4 te a sp o o n spice or flavoring

Prepare crust according to directions on pages 96 and 97 for Two- Crust Pie in p y r e x 5 1/2-inch Pie Plate # 206 .1. Combine sugar, flour, salt and spice or flavoring. Sprinkle 1

tablespoon of this mixture on unbaked bottom crust in the p y r e x Pie Plate.

2. Arrange fruit in crust and sprinkle with remaining sugar mix­ture. Dot with butter.

3. Cover with top crust. Bake until fruit is tender and crust is lightly browned.

Time: bake about 30 minutes Temperature: 375° F ., moderate oven Am ount: 1 generous serving Dish: p y r e x 5 1/2-inch Pie Plate # 2 0 6

91

Pies

L E M O N M E R I N G U E P I E

A beautiful pie with a wonderful lemon tang.

F I L L I N G

2/3 cup flour 1 1/4 cups s u g a r

1/2 te a s p o o n sa lt 2 1/4 cups cold w a te r

3 e g g yolks

1 ta b le s p o o n butter1 ta b le s p o o n g ra te d lemon

rind1/3 cup lemon juice

M E R I N G U E

3 e g g w hites 1/2 te a s p o o n sa lt

6 ta b le sp o o n s su g a r

Prepare baked pie shell according to directions on pages 98 and99 for One-Crust Pie in p y r e x 8 1/2-inch Pie Plate # 909 .

1. F illin g . Mix flour, 1 1/4 cups sugar, and teaspoon salt together in a p y r e x Flameware Saucepan. Blend with the cold water. Cook over low direct heat until thick, stirring constantly, about 10 to 12 minutes.

2. Blend a little of this hot filling mixture with slightly beaten egg yolks. Combine with filling remaining in Saucepan. Cook 2 minutes longer over low direct heat, stirring constantly. Add butter.

3. Remove from heat and add lemon rind and lemon juice. Cool about 5 minutes. Pour into cool baked pie shell.

4. M eringue. Beat egg whites with salt until foamy. Add sugar, a tablespoon at a time, beating continually, until meringue stands in firm peaks.

5. Spread meringue over warm pie filling, making sure the meringue touches crust all the way around to prevent shrink­age. Bake.

Time: bake meringue-topped pie 8 to 10 minutesTem pera ture : 400° F., hot ovenAm ount: 6 to 8 servingsDish: p y r e x 8 1/2-inch Pie Plate # 9 0 9 or # 2 0 9

92

T h e Flamingo p y r e x Pie Plate com plem ents the colors in lemon m eringue pie.

93

Pies

P E C A N P I E

This Southern favorite will also rate the votes of the North, the East; and the West. The extra large p y r e x Pie Plate cuts eight to ten servings. This pie may be frozen for future use right in the p y r e x Pie Plate.

Prepare unbaked pie shell according to directions on page 98 for One-Crust Pie in p y r e x 10 1/2-inch Pie Plate # 211 . Or use 1 package pie crust mix prepared according to the directions on the package.

1. Beat eggs and sugar together until well blended. Add butter, corn sirup, salt, vanilla, and chopped pecans, and mix thor­oughly.

2. Pour into prepared unbaked pie shell. Bake until filling is set.3. Garnish with pecan halves. Serve slightly warm or cold, topped

with whipped cream, if desired.

Time: bake about 1 1/4 hours Tem pera ture : 350° F., moderate oven Am oun t: 8 to 10 servings Dish: p y r e x 10 1/2-inch Pie Plate # 2 1 1

5 e g g s1 cup su g a r6 ta b le s p o o n s melted

1 1/2 te a sp o o n s van il la

butter 1 1/2 cups corn sirup

1/2 te a sp o o n salt

ex tract 1 1/2 cups chopped pecans 16 pecan ha lves fo r garnish

1 cup w hipping cream , ifdesired

A regional pie—from the South—is this pecan pie, and it’s “easy as p ie” to make.

94

Pies

G E N E R A L D I R E C T I O N S F O R T W O - C R U S T P I E

T h e best pie makers handle crust gently. They mix the dough with a delicate touch, flour the board sparingly, and press lightly with the rolling pin. Result—tender pie crust.

1. Sift flour and salt together into a p y r e x Mixing Bowl. Cut in shortening until it is like coarse meal.

2. Sprinkle water, a tablespoonful at a time, on flour-shortening mixture. Mix gently with a fork. Use only enough water to make dough stick together.

3. Press dough into a ball. Divide into 2 parts, one slightly larger than the other.

4. Bottom Crust. Flatten larger part of dough with hand. Roll out on a lightly floured board or a pastry cloth to a circle about 1/8 inch thick and about 1 inch larger than the inverted p y r e x Pie Plate.

5. Fold this circle of dough in half and transfer to the Pie Plate. Unfold and fit into the Pie Plate. Avoid stretching.

6 . Trim dough with scissors, leaving about 1/4 inch overhanging the edge of the Pie Plate. Add filling according to pie recipe used.

7. Top C rust. Roll out remaining dough to a circle about 1 inch larger than the inverted p y r e x Pie Plate. ( It will be slightly thinner than bottom crust.)

8 . Fold dough in half and cut slits near center to let steam escape while baking. Unfold this top crust over filling. Crust should extend about 1/2 inch all around p y r e x Pie Plate. Tuck overhang­ing crust under bottom crust edge and seal by pressing to­gether. Form desired edge.

9. Bake according to directions in pie recipe used.

96

Pies

V A R I A T I O N S O F T O P C R U S T

1. Lattice Top

Roll out top crust dough about 1/8 inch thick. Cut into strips. Lay half of strips over filling, then cross with other strips to form a lattice top. Fasten ends of strips by pinching to edge of bottom crust. Bake according to directions in pie recipe used.

2. Fancy Top

Roll out top crust dough about 1/8 inch thick. Follow direc­tions in pie recipe being used for cutting fancy shapes and for baking.

T W O - C R U S T I N G R E D I E N T S

for p y r e x 7 1/2-inch Pie Plate # 2 0 8

1 1/2 cups sifted flour 3/4 teaspoo n salt

1/2 cup shortening 4 to 5 tab lesp oo ns w a ter

for p y r e x 8 1/2-inch Pie Plates # 2 0 9 , # 2 2 8 , # 9 0 9

2 cups sifted flour 1 teaspoo n salt

2/3 cup shortening 5 to 6 tab lesp oo ns w a ter

for p y r e x 9 1/2-inch Pie Plates # 2 1 0 , # 2 2 9

2 1/2 cups sifted flour 1 1/4 teaspoo ns salt

Vi cup shortening 6 to 8 tab lesp oo ns w a ter

for p y r e x 101/2-inch Pie Plate # 2 1 1

3 cups sifted flour 1 1/2 teasp oo n s salt

1 cup shortening 8 to 10 tab lesp oo ns w a ter

for p y r e x 5 1/2-inch Pie Plate # 2 0 6

1/2 cup sifted flour 1/4 teasp oo n salt

3 tab lesp oo ns shortening 1 1/2 to 2 tab lesp oo n s w a ter

9 7

Pies

G E N E R A L D I R E C T I O N S F O R O N E - C R U S T P I E

1. Sift flour and salt together into a p y r e x Mixing Bowl. Cut in shortening until it is like coarse meal.

2. Sprinkle water, a tablespoonful at a time, on flour-shortening mixture. Mix gently with a fork. Use only enough water to make dough stick together.

3. Press dough into a ball and flatten with hand. Roll out on lightly floured board or pastry cloth to a circle about 1/8 inch thick and about 1 1/2 inches larger than inverted p y r e x Pie Plate.

4. Fold circle of dough in half and transfer to the Pie Plate. Un­fold and fit into the Pie Plate. Avoid stretching.

5. Trim dough with scissors, leaving about 1 inch overhanging the edge of the Pie Plate. Fold dough back and under and make fluted or other desired edge. The unbaked shell is now ready for filling according to the pie recipe used.

O N E - C R U S T I N G R E D I E N T S

for p y r e x 7 1/2-inch Pie Plate # 2 0 8

Vi cup sifted flour Vi te a sp o o n salt

Vi cup shortening2 to 3 ta b le sp o o n s w a ter

for p y r e x 8 1/2-inch Pie Plates # 2 0 9 , # 2 2 8 , # 9 0 9

1 cup sifted flour 1/2 te a sp o o n salt

1/3 cup shortening3 ta b le sp o o n s w a te r

for p y r e x 9 1/2-inch Pie Plates # 2 1 0 , # 2 2 9

1 1/2 cups sifted flour 3/4 te a sp o o n sa lt

Vi cup shortening4 to 5 ta b le sp o o n s w ater

for p y r e x 1 0 1/2-inch Pie Plate # 2 1 1

2 cups sifted flour1 te a sp o o n sa lt

2/3 cup shortening 5 to 6 ta b le sp o o n s w a te r

98

Smart trick! To keep a pie shell from humping, “sandwich” it between

two p y r e x Pie Plates when baking.

Baked Pie ShellWhen recipe calls for a baked pie shell, place a second p y r e x Pie Plate of the same size and shape * on the unbaked pie shell. The pie crust is held between the 2 p y r e x Pie Plates dur­ing baking. Bake in a hot oven, 425° F., for 16 to 20 minutes, or until lightly browned. Remove top Pie Plate and you have a perfectly shaped pie shell. Cool and fill according to pie recipe used.

* Exception: When making a baked pie shell in a p y r e x Flavor-Saver Pie Plate, use a smaller, plain p y r e x Pie Plate on top. Thus, use a #209 in a Flavor-Saver Pie Plate #229 and a #208 in a #228.

99

Poultry

B A R B E C U E D C H I C K E N

3 packages frozen chicken pieces (1 lb . each)

B A R B E C U E S A U C E

1/2 cup f in e ly chopped on ion 1 tab lespoon p repared1/2 cup fin e ly chopped ce le ry mustard1/2 cup f in e ly chopped green 1/4 cup lemon ju ice

pepper 1 cup tom a to catsup1/4 cup cooking o il 3/4 cup tom a to juice2 tab lespoons b row n sugar 1 teaspoon sa lt2 tab lespoons W orcester- 1/4 teaspoon pepper

shire sauce 1 clove ga rlic2 tab lespoons v in e ga r

1. Flour and salt chicken; brown in hot fat.2. B a rbecu e Sauce. Cook onion, celery, and green pepper in oil

in p y r e x Flameware Saucepan until tender. Remove from heat.3. Blend in other ingredients.4. Simmer 20 minutes. Remove clove of garlic.5. Arrange browned chicken pieces in a p y r e x Hostess Casserole

and cover with Barbecue Sauce.6 . Bake, covered, 45 minutes, and uncovered for 15 minutes, or

until chicken is very tender.

Time: bake about 1 hour in allTem pera ture : 350° F., moderate ovenA m oun t: 6 servingsDishes: p y r e x 1-quart Flameware Saucepan and p y r e x 2 1/2-quart

Hostess Casserole

B a rb ecu ed chicken is delicious with carrot curls, mustard pickles, English marmalade,

and cottage cheese with chives.

100

P o u l t r y

C H IC K E N A LA M A R Y L A N D

1 chicken (3 lbs.)1/4 cup flour2 teaspoons salt1 egg, well beaten

1 1/2 cups fine dry bread crumbs

2 tablespoons butter or margarine

1. Cut chicken into suitable pieces for serving. Wash in cold water and drain well.

2. Mix flour and salt together. Coat pieces of chicken with the seasoned flour, then dip in egg. Roll in the bread crumbs.

3. Place chicken in greased pyrex Casserole. Dot with butter. Cover and bake until chicken is tender and nicely browned.

Time: bake about 2 hours Temperature: 350° F., moderate oven Amount: 6 servings Dish: pyrex 2-quart Casserole

R O A S T T U R K E Y W IT H C E L E R Y S T U F F IN G

Turkey used to be the Thanksgiving an d holiday trea t for fam ily gatherings. Now th a t th is fowl is available the year ’round, any special celebration calls for turkey. The pyrex 3-quart U tility Dish is just the righ t size for roasting an 8- to 10-lb. bird.

STUFFING1 large loaf bread 2 1/4 teaspoons salt

(1 1/4 lb. loaf) 1 1/4 teaspoons poultry3/4 cup minced onion

1 1/8 cups shortening 1/2 teaspoon nutmeg 1/8 teaspoon pepper 1/2 cup water

seasoning

3 cups chopped celery,stalks and leaves

1 turkey weighing 9 to 10 1 tablespoon melted lbs. ready-to-cook weight unsalted fat

1 tablespoon salt parsley to garnish

102

TURKEY

Poultry

1. Stuffing. Remove crusts and cut bread into 1/2-inch cubes. Place in a p y r e x Mixing Bowl.

2. Cook onion in shortening until yellow.3. Add onion and shortening, celery, 2 1/4 teaspoons salt, poultry

seasoning, nutmeg, pepper, and water to bread cubes. Toss mixture lightly with a fork.

4. Turkey . Wash the bird, making sure it is thoroughly clean in­side and out. Pluck out any pin feathers with tweezers. Rub inside of bird with 1 tablespoon salt.

5. Just before turkey is to be roasted, stuff body and neck cavities lightly: (D o not pack—stuffing swells during cooking.) Close neck opening by pinning neck skin to back with a short skewer or a lacing pin. Close body opening over stuffing with lacing pins and string, inserting pins crosswise and lacing string around ends of pins. Truss (shape) turkey by tying legs firmly to tail. Tuck wing tips under back.

6 . Place turkey in a p y r e x Utility Dish. Brush entire body with melted fat. .Cover turkey with an oil-drenched cheesecloth to prevent too much browning. If you have a meat thermometer, insert it in the center of the inside thigh muscle.

7. Roast until done.Tests fo r doneness: When turkey is done, meat thermometer should register 200° F. If you have no meat thermometer, move drumstick up and down. If the leg joint gives readily or breaks, the turkey is done.For serving, remove trussing and put frills on drumstick ends. Garnish with parsley, if desired. An easy way to make frills is to cut out solid centers from 2 small paper doilies and wrap the lacy edges around the ends of drumsticks, securing with strips of cellulose tape.

Time: roast 4 to 4 1/2 hours for a 9-lb. to 10-lb. turkey Temperature: 325° F., slow oven Am ount: 16 to 20 servingsDish: p y r e x 3-quart Utility Dish, 1 3 1/2 inches b y 8 3/4 inches

103

P o u l t r y

Here are baking times for other size turkeys:

Weight of Turkey, Ready-to-Cook8 to 12 lbs.

12 to 16 lbs.

Oven Heat325° F. 325° F.

Total Cooking Time4 to 4 1/2 hours4 1/2 to 5 hours

GIBLET GRAVY(10-lb. turkey)

turkey gibletsVi cup flourVi cup fat drippings or

3 1/2 cups turkey stock and water

2 teaspoons salt 1/4 teaspoon peppershortening

1. Cover giblets (turkey gizzard, heart, liver, and neck) with water in a pyrex Flameware Saucepan. Simmer over lowest direct heat. Remove liver as soon as tender, 15 to 25 minutes, and continue to simmer the rest until gizzard and heart are fork-tender, about 2 to 3 1/2 hours. Save broth for stock. Cut or chop giblets fine.

2. Measure hot fat drippings from turkey. Add melted shorten­ing, if necessary, to make cupful in all. Pour into a pyrex Flameware Saucepan.

3. Blend flour into drippings. Gradually add stock (if stock from the roasting plus broth from giblets is insufficient, add water to make a total of 3 1/2 cupfuls). Cook over low direct heat, stirring constantly, until thickened.

4. Add seasonings and giblets and cook about 5 minutes longer, continuing to stir.

Amount: 4 1/2 cups gravyDishes: 2 pyrex 1 1/2-quart Flameware Saucepans

104

A pyrex 3-quart Utility Dish is ideal for roasting a turkey.

105

Salads

F R O S T Y F R U I T S A L A D

F reeze these salads in your p y r e x Custard Cups.

3 ta b le s p o o n s m a y o n n a is e 1 cup d ra ined crushed pine- 1 p a c k a g e crea m ch e e s e a p p le

(3 oz.) 1 cup chopped w alnuts or1 cup o r a n g e sections, cut p ecans

in thirds 1/2 cup m arasch ino cherries,1 cup fresh fruit in s ea so n cut in halves

(sliced s tra w b e rr ies , rasp- 1 cup w hipping cream berries, h alved pitted ch er­ries, diced p e ach e s , or pears)

1. Blend mayonnaise and cheese together in a p y r e x Mixing Bowl. Combine with orange sections, prepared fresh fruit, pine­apple, nuts, and maraschino cherries.

2. Whip cream and fold into fruit mixture. Pour into p y r e x Cus­tard Cups. Set Custard Cups in freezing compartment of re­frigerator for about 3 hours, or until frozen.

3. When salad is frozen, unmold individual salads by slipping a small knife inside Custard Cups around salads. Serve on let- tuce, water cress, or endive.

Time: freeze about 3 hoursAm oun t: 12 servingsDishes: 12 p y r e x 5 - o z . Custard Cups

Frosty fruit salad goes right into the freezing com partm ent of the refrigerator

in the p y r e x Custard Cups.

106

Salads

H O T P O T A T O S A L A D W I T H B A C O N

No, salads aren’t always cold. This one is purposely very, very hot.

1. Place potatoes in a p y r e x Mixing Bowl.2. Fry bacon until crisp. Drain.3. Cook onions in 1/2 cup of the bacon fat over low direct heat in a

p y r e x Flameware Saucepan for about 5 minutes, or until yel­low. Remove from heat.

4. Mix together flour, sugar, salt, celery seed, and pepper. Blend into onion-and-fat mixture. Stir in the water and vinegar.

5. Return to heat and boil for 1 minute. Pour over potatoes. Add5 slices of the crisp bacon, broken into small pieces, and the chopped pimiento. Mix lightly.

6 . Cover the p y r e x Bowl with waxed paper and let stand for 1 hour.

7. Bake until heated throughout. Garnish with parsley and three remaining slices of bacon.

Time: bake about 20 minutes Tem pera ture :.325° F., slow oven Am ount: 8 servings Dish: p y r e x 2 1/2-quart Bowl

Hot potato salad is a savory dish for that cool day when ap­petites call for something warm. It’s easy to make in a p y r e x

bowl that is heat-resistant for oven use.

2 q u arts d iced, cooked 2 te a sp o o n s salt 1/2 te a sp o o n celery seed 1/8 te a sp o o n pepper1 cup w a te r

2/3 cup v in e g a r 1/4 cup chopped pimiento pars ley fo r garnish

p o tatoes 8 slices b acon1 cup chopped onion

1/2 cup b acon fa t3 ta b le sp o o n s flour2 ta b le sp o o n s su g a r

108

Hot potato salad is a delightful surprise baked and served in a pyrex Dish.

109

S e a F o o d

C H IL L E D O Y S T E R C O C K T A IL

H ere is a perfect p reface to any meal. This sauce would be good with shrim ps, clams, or for alm ost any sea food cocktail.

COCKTAIL SAUCE3/4 cup tomato catsup 6 drops Tabasco sauce6 tablespoons lemon juice Vi teaspoon onion salt4 teaspoons horseradish Vi teaspoon celery salt2 teaspoons Worcestershire

sauce

OYSTERS1 pint small oysters (about 1 lemon, cut in 6 wedges

36 oysters)

1. Cocktail Sauce. Mix all sauce ingredients together in a pyrex Pint Measure.

2. Chill oysters thoroughly. Arrange about 6 oysters in each of 6 chilled pyrex Custard Cups, 5-oz. size. Pour Cocktail Sauce over oysters.

3. Set each Custard Cup of oysters in a pyrex 1-pint Deep Pie Dish. Surround Custard Cups with crushed ice. Garnish with lemon wedges.

Amount: 6 servingsDishes: 6 pyrex 5-oz. Custard Cups and 6 pyrex 1-pint Deep Pie

Dishes

Oyster cocktail is kept chilled in a pyrex Deep Pie Dish.

110

Sea Food

C A L I F O R N I A C U R R Y

1 p a c k a g e quick-cooking rice (5 oz.)

1 can tuna fish (7 oz.)1 can cond ensed cream of

1/4 te a sp o o n curry pow der 1 1/2 cups d ra ined crushed

p in e a p p le 1/2 cup chopped salted

chicken soup ( 10 1/2 oz.) c a s h e w nuts (2 oz.)1/2 cup milk

1. Cook rice according to the directions on the package.2. Pour boiling water over tuna fish to remove excess oil. Drain.3. Mix soup, milk, and curry powder in a p y r e x Flameware

Saucepan. Cook over low direct heat until almost boiling, about5 minutes.

4. Add tuna and drained pineapple and bring again almost to boiling point, about 5 minutes.

5. Serve over hot cooked rice. Top with the chopped nuts.

Time: cook about 10 minutes Tem pera ture : low direct heat Am ount: 4 to 6 servings Dish: p y r e x 1-quart Flameware Saucepan

If you wish, you may turn rice into a p y r e x Round Cake Dish, pour on the tuna sauce, and place in a moderate oven, 3 5 0 0 F ., for 15 to 20 minutes. Top with nuts just before serving.

L O B S T E R A L A K I N G

m a rg a r in e 1/4 cup flour 1/2 te a sp o o n celery seed1 te asp o o n salt

1/2 te a sp o o n paprik a2 cups milk

3 ta b le sp o o n s butter or 1 cup cooked lobster m eat 2/3 cup sliced mushrooms

(4 oz.)1/4 cup chopped g reen pepper2 ta b le s p o o n s diced pimiento6 slices to ast2 hard-cooked e g g s , sliced

112

Lobster a la king can come right to the table and be kept hot

in the pyrex Double Boiler.

1. Melt butter in the upper bowl of a pyrex Double Boiler over boiling water. Blend in flour, celery seed, salt, and paprika. Stir in milk, and cook until thickened.

2. Cut lobster into one-inch pieces and stir into cream sauce. Add mushrooms, green pepper, and pimiento.

3. Serve on crisp toast. Garnish servings with egg slices.

Amount: 6 servings Dish: pyrex Double Boiler

113

Sea Food

S H R I M P C R E O L E

4 cans sh rim p (4 1/2 oz. each) o r

1/2 cup m inced on ion 1 cup diced celery

1 lb . cooked jum bo shrim p 1 cup diced mushrooms1 teaspoon sa lt

1/8 teaspoon pepper 1/4 cup bu tte r o r m a rga rine

2 1/2 cups canned tomatoes, in c lud ing ju ice ( # 2 can)

1/4 cup f lo u r 3/4 cup w a te rVi cup g ra ted cheese (2 oz.)

1. Simmer shrimp in seasoned butter for about 2 minutes. Re­move from heat.

2. Add tomatoes and juice, onion, celery, and mushrooms.3. Combine flour and the water to form a smooth paste and add

to tomato-shrimp mixture.4. Cook gently for 10 minutes, or until sauce thickens and no

starchy taste remains.5. Pour into a greased p y r e x Casserole and sprinkle with grated

cheese.6 . Cover and bake.

Time: bake about 15 minutesTem pera ture : 350° F ., moderate ovenAm ount: 8 servingsDish: p y r e x 2-quart Flamingo Casserole

The gourm et touch is supplied b y the olives.

Vi cup m ilk1/2 lb . process p im ien to

3 cups cooked rice1 cup flaked salm on ( 7 3/4- o z .

can)cheese 1 teaspoon sa lt

1/4 teaspoon pepper1/4 cup chopped o r sliced

stu ffed o lives fo r garn ish , i f desired

114

S A L M O N - R I C E C A S S E R O L E

Salmon-rice casserole is a good Friday-night supper dish, baked and

served in colorful pyrex Ware.

1. Cheese Sauce. Combine milk, cheese, salt, and pepper in a pyrex Double Boiler. Heat only until well blended and smooth.

2. Put a layer of cooked rice in a well-greased pyrex Baking Dish. On top of this arrange layers of salmon, olives, and the cheese sauce. Repeat, ending with cheese sauce. If desired, arrange slices of stuffed olives around edge for garnish

3. Bake until lightly browned.

Time: bake about 30 minutesTemperature: 350° F., moderate ovenAmount: 6 servingsDish: pyrex 1 1/2-quart Baking Dish, such as Casserole or Round

Cake Dish

115

Stews and Soups

No guessing n eed ed when you watch the dumplings cook in a transparent p y r e x Saucepan.

S T E W

1 1/2 lbs. la m b or mutton 1 1/2 cups diced p o ta toes3 1/2 cups boil ing w a te r 1/2 cup sliced onion

3/4 cup diced carro ts 1 te a sp o o n saltVi cup diced turnip 1/8 te a sp o o n p epper

D U M P L I N G S

1 cup sifted flour 1/2 te a sp o o n s u g a r1 1/2 te a s p o o n s d ou b le-ac t in g 2 ta b le sp o o n s shortening

b ak in g p o w d er 1/2 cup milk (about)Vi te a sp o o n salt

1. Stew. Cut meat into small pieces. Cover with the boiling water and simmer in a covered p y r e x Flameware Saucepan for 2 hours.

2. Add raw vegetables and seasonings and cook 1/2 hour longer. (The cooking time may be shortened if cooked vegetables are used.)

3. Dumplings. Sift dry ingredients together. Cut in shortening until it is like coarse meal.

4. Add just enough milk to make a soft dough so dumplings can be dropped from a spoon onto the top of the stew.

5. Cover and cook gently for about 15 minutes longer, or until dumplings are fluffy and cooked throughout.

Time: cook about 2 3/4 hours in all Tem pera ture : low direct heat Am oun t: 4 to 6 servings Dish: p y r e x 2-quart Flameware Saucepan

An old favorite cooked the modern way—mulligan stew in a

p y r e x Flameware Saucepan.

M U L L I G A N S T E W A N D D U M P L I N G S

116

Stews and Soups

Garnish with parsley, and serve directly from the p y r e x

Flameware Saucepan to keep the stew hot for second help­ings.

1 1/2 lbs. b e e f chuck or s te w ­ing m e a t

2 ta b le sp o o n s butter or m a rg a r in e

1 1/2 te a sp o o n s sa lt 1/4 te a sp o o n p ep p er5 cups boiling w a te r

1 1/2 cups diced p o ta to es

1. Cut meat into 2-inch cubes.2. Melt butter in a p y r e x Flameware Saucepan and brown sea­

soned meat. Remove from heat.3. Add 5 cups boiling water. Cook over low direct heat for about

1 1/4 hours, or until meat is fairly tender.4. Add vegetables and cook about 25 minutes longer, or until

vegetables are tender.5. Stir 1/4 cup flour into the 1/2 cup cold water to form a smooth

paste. Add to stew and cook about 10 minutes longer.

Time: cook about 1/4 hours Tem pera ture : low direct heat Am ount: 6 servingsDish: p y r e x 2-quart Flameware Saucepan

Long, slow cooking develops this rich flavorful beef stew. It is a perfect one-dish meal, a tasty combination of beef with vitamin-rich vegetables.

2 to m a to e s , q u a rtered1/2 cup sliced string b ea n s 1 cup diced celery3 ta b le s p o o n s minced onion 6 sm all carrots , sliced

leng thw ise 1/4 cup flour 1/2 cup cold w a te r

118

B E E F S T E W

F o r making w onderful b eef stew, just take your p y r e x Saucepan off its “hang-up” hook.

119

Stews and Soups

O Y S T E R S T E W2 cups oysters (1 pint)

1/4 cup butter or m a rg a r in e 1 q u art milk

1 1/2 te a s p o o n s salt 1/8 te a s p o o n pepper 1 te a s p o o n paprika

1. Drain oysters.2. Melt butter in a p y r e x Flameware Saucepan. Add drained

oysters and cook 3 minutes or until edges of oysters curl. Re­move from heat.

3. Add milk, salt, pepper and paprika. Return to heat and bring almost to a boil. Serve very hot.

Time: cook about 10 minutes Tem pera ture : low direct heat Am ount: 4 to 6 servings Dish: p y r e x 2-quart Flameware Saucepan

Bits of ham from the ham bone make a tasty garnish.

1. Rinse and place peas with ham bone in a p y r e x Flameware Saucepan. Add the water, onion, and salt.

2. Cover and simmer for about 2 hours, or until peas are mushy in consistency. Remove bone. Serve soup with toasted bread cubes.

Time: simmer for about 2 hours Tem pera ture : low direct heat Am ount: 6 or 7 servings Dish: p y r e x 2-quart Flameware Saucepan.

S P L I T P E A S O U P

1 cup quick-cooking split 1/4 cup diced onion 1 1/2 te a s p o o n s salt

1 cup toasted b read cubes or croutons

p e a s (8 oz.)1 sm all ham bone5 cups w a te r

120

S p lit p ea soup is g ood on a wintry day served with toasted bread cubes.

121

Vegetables

W H O L E C A U L I F L O W E R W I T H D R I E D B E E F S A U C E

1 medium cau lif low er 1 cup w a te r1 1/2 q u a rts cold w a te r 1/2 te a s p o o n saltVA te a sp o o n s sa lt

D R I E D B E E F S A U C E

1/2 cup butter or m a rg a r in e 3 cups milk6 tab le s p o o n s flour 4 oz. dried b ee f

1. Soak the cauliflower, head down, for 1/2 hour in the 1 1/2 quarts cold water to which 1 1/2 teaspoons salt have been added. This is to draw out any insects.

2. Drain and place the cauliflower upright in a p y r e x Flameware Saucepan. Add 1 cup water and 1/2 teaspoon salt. Cover and cook until tender, about 15 minutes. Drain again.

3. D ried B e e f Sauce. Melt butter in a p y r e x Flameware Sauce­pan. Blend in flour. Remove from heat and add milk. Return to heat and cook about 10 minutes, stirring constantly.

4. Shred dried beef into small pieces and add to sauce. Pour sauce over whole cooked cauliflower just before serving.

Time: cook cauliflower about 15 minutes and cook sauce about 10 minutes

Tem pera ture : low direct heatAm ount: 5 or 6 servingsDishes: p y r e x 2-quart Flameware Saucepan for cauliflower and

p y r e x 1 1/2-quart Flameware Saucepan for sauce

H om em akers w ho are famous fo r their v eg etab le cookery enjoy using

p y r e x Percolators an d Saucepans.

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V e g e t a b l e s

G R E E N B E A N S W IT H M U S H R O O M S

1 cup water 1/2 lb. fresh mushrooms1 teaspoon salt 3 tablespoons butter2 packages frozen French-

style green beans (10 oz. each)

1. Place water, salt, and green beans in a pyrex Flameware Sauce­pan. Cover and bring to a boil over low direct heat.

2. Clean mushrooms with vegetable brush, and slice.3. Add mushrooms to green beans when water begins to boil.

Cover and cook over low direct heat until beans and mush­rooms are tender.

4. Remove from heat and drain. Add butter.

Time: cook about 8 to 10 minutesTemperature: low direct heatAmount: about 8 servingsDish: pyrex 1 1/2-quart Flameware Saucepan

R A K E D A S P A R A G U S

Baked in a covered p y rex dish, asparagus is superior in color, texture, flavor, and appearance to boiled asparagus.

1 lb. asparagus tips, fresh 2 tablespoons butter or frozen 1/2 teaspoon salt

2 tablespoons water

1. Wash and place asparagus tips in a pyrex Oven-Refrigerator Dish. Add water.

2. Dot with butter. Sprinkle with salt. Cover and bake until tender.

Time: bake 25 to 30 minutes Temperature: 350° F., moderate oven Amount: 3 or 4 servingsDish: pyrex 1 1/2-quart Oven-Refrigerator Dish

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Vegetables

O N I O N S U P R E M E

Onion Suprem e is a delicious accompaniment to a Pot Roast dinner.

B I S C U I T C R U S T

2 cups sifted flour 1/2 teasp oo n salt3 te a sp o o n s d ou ble-acting 1/3 cup shortening

b ak in g pow d er 2/3 cup milk (about)

F I L L I N G

7 cups sliced onions (2 lbs.) 1/2 cup buttermilk 1/4 cup butter or m a rg a r in e 1 e g g , well b ea te n 1/2 cup top milk 1 teaspoo n salt

1. Biscuit Crust. Sift flour, baking powder and 1/2 teaspoon salt together. Cut in shortening until mixture is like coarse meal. Mix in enough milk to make a soft dough, easy to roll out.

2. Pat or roll dough out to a circle about 13 inches in diameter and about inch thick. Line a p y r e x Pie Plate with the Biscuit Crust. Trim edge.

3. Filling. Cook sliced onions in butter over direct heat until soft and browned. Combine top milk, buttermilk, well beaten egg and 1 teaspoon salt with onions.

4. Put filling into Biscuit Crust. Bake until crust is golden brown.

Time: bake about 20 minutes Temperature: 425° F., hot oven Am ount: 6 servings Dish: p y r e x 9 1/2-inch Pie Plate # 2 1 0

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Index

Angel-food cake, using mix, 30 Apple pie, Anna’s, 82 Applesauce cake, 32 Asparagus, baked, 124

BaconCanadian style with candied sweet po­

tatoes, 68 Hot potato salad with, 108

Banana nut bread, 16 Barbecue sauce, 62, 64, 100 Beans, green with mushrooms, 124 Beef

Baked barbecued hamburgers, 64 Beef stew, 118 Dried beef sauce, 122 Meat balls, spaghetti and, 76 Meat loaf “meal-in-a-dish,” 68 Monday-night meat pie, 70 Roast beef with vegetables, 58

BeveragesCider, mulled, 15 Cocoa, 15 Coffee

Boiled, 14 Iced, 14 Percolated, 12

Tea, hot, 10 Breads, quick

Banana nut bread, 16 Cinnamon puffs, 18 Coffee crumb cake, 20 Com meal muffins, 20 Date-crumb gems, 18 Dixie’s orange bread, 22 Popovers, 22

Breads, yeastBasic sweet roll dough, 27 Cheese bread, 26 English muffins, 26 Hot cross buns, 24 Tea rings, 28

Brownies, chocolate, 44

CakesAngel-food, using mix, 30 Applesauce, 32 Autumn blush, 46 Brownies, chocolate, 44 Coffee crumb, 20 Chocolate chiffon, 34 Chocolate upside down pudding, 48 Cocoa devil’s food, 36 Easter, 38 Praline, 40 Tea rings, 28 White mound, 42

Casserole DishesBarbecued chicken, 100 Canadian bacon with candied sweet

potatoes, 68 Chicken a la Maryland, 102 Frankfurter com bread shortcake, 66 Hot potato salad with bacon, 108 Little veal pies, 72

Meat loaf “meal-in-a-dish,” 68 Mixed vegetable pie, 80 Monday night meat pie, 70 Nippy cheese souffle, 54 Pizza, 74Rave fondue with quick mushroom

sauce, 78 Salmon-rice casserole, 114 Scalloped potatoes with Vienna sau­

sages, 80 Shrimp Creole, 114 Tuna-noodle bake, 76 Tuna-stuffed eggs on rice, 56 Veal Viennese cutlets, 65

Cauliflower, whole with dried beef sauce, 122

Celery stuffing, 102 Cheese

Apples for pie, 82 Bread, 26Fondue with quick mushroom sauce, 78 Sauce, 114 Souffle, 54

Cherry topping, 46 Chicken

a la Maryland, 102 Barbecued, 100

Chocolate brownies, 44 Chocolate chiffon cake, 34 Chocolate devil’s food cake, 36 Christmas foods, see Holiday Foods Cider, mulled, 15 Cinnamon puffs, 18 Cocktail sauce, 110 Cocoa, 15 Coffee

Boiled, 14 Iced, 14 Percolated, 12

Coffee crumb cake, 20 Corn bread shortcake, frankfurter, 66 Com meal muffins, 20 Cranberry whip, 50 Curry, California, 112 Curry sauce, 56

Date-crumb gems, 18 Desserts

Autumn blush, 46 Chocolate upside down pudding, 48 Orange-raisin steamed pudding, 53 Popovers, 22See also, Refrigerator Desserts

Devil’s food cake, 36 Dressings

Celery stuffing, 102 Ham with dressing, 60

Dumplings, Mulligan stew with, 116

Easter cake, 38Easter foods, see Holiday Foods Eggs, Tuna-stuffed, 56 English muffins, 26

Fillings, Tea rings, 28

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Index

Fish, see Sea FoodFrankfurter com bread shortcake, 66 Frostings, see Icings, Fillings, and Top­

pingsFruit salad, Frosty, 106

Gravy, Giblet, 104

Hamloaf with pineapple, 60 with dressing, 60

Hamburgers, Baked barbecued, 64 Hard sauce, 53 Holiday foods

ChristmasChristmas mince pie, 86 Cranberry whip, 50 Easter chiffon pie, 88 Hot cross buns, 24

EasterEaster cake, 38 Easter chiffon pie, 88 Hot cross buns, 24

Hot cross buns, 24

IcingsChocolate de luxe, 44 Comfort, 42 Confectioner’s, 24 , 28 Lemon, 32 Marshmallow, 38 Mint, 34 Minute, 36 Strawberry, 30See also, Fillings and Toppings

Lemon fluff pudding, 52 Lemon icing, 32 Lemon meringue pie, 92 Liver loaf, 62 Lobster a la king, 112

Marshmallow frosting, 38 Meats

Beef stew, 118Canadian style bacon with candied

sweet potatoes, 68 Frankfurter-corn bread shortcake, 66 Ham loaf with pineapple, 60 Ham with dressing, 60 Little veal pies, 72 Meat balls, spaghetti and, 76 Meat loaf “meal-in-a-dish,” 68 Monday night meat pie, 70 Mulligan stew with dumplings, 116 Oven-barbecued spareribs, 62 Pizza, 74Roast beef with vegetables, 58 Round liver loaf, 62 Veal Viennese cutlets, 65

Meringue, 92 Meringue pie crust, 90 Mince pie, 86 Mulled cider, 15 Muffins

Cinnamon puffs, 18 Corn meal muffins, 20

Date-crumb gems, 18 English muffins, 26 Popovers, 22

Mushroom sauce, 78 Mushrooms, green beans with, 124

Onion supreme, 125 Orange bread, Dixie’s, 22 Orange-raisin steamed pudding, 53 Oysters

cocktail, 110 stew, 120

PastryBiscuit crust, 125 Cookie dough crust, 88 One crust pies, 98 Two crust pies, 96

Pea soup, split, 120 Pecan pie, 94 Pie crust

One crust pies, 98 Two crust pies, 96

PiesApple, Anna’s, 82 Black and white refrigerator, 84 Christmas mince, 86 Easter chiffon, 88 Fruit, 91 Heavenly, 90 Lemon meringue, 92 One crust, 98 Pecan, 94 Shoofly, 86 Two crust, 96

Pies, MeatLittle veal, 72 Monday night meat, 70 Pizza, 74

Pies, VegetableMixed vegetable pie, 80 Onion supreme, 125

Pineapple, Ham loaf with, 60 Pizza, 74 Popovers, 22 Pork

Oven-barbecued spareribs, 62 See also, Ham, Liver and Bacon

PotatoesSalad, hot, 108Scalloped with Vienna sausages, 80 Sweet, Canadian style bacon with can­

died, 68 Poultry

Barbecued chicken, 100 Chicken a la Maryland, 102 Turkey, Roast with celery stuffing, 102

Praline cake, 40 Puddings

Chocolate upside down pudding, 48 Cranberry whip, 50 Lemon fluff pudding, 52 Orange-raisin steamed pudding, 53

Quick breads, see Breads

Refrigerator dessertsBlack and white pie, 84

127

Index

Refrigerator desserts— Continued Cranberry whip, 50 Lemon fluff pudding, 52

RiceCalifornia curry, 112 Salmon-rice casserole, 114 Tuna-stuffed eggs on rice, 56

Roast beef with vegetables, 58 Rolls

Basic sweet roll dough, 27 English muffins, 26 Hot cross buns, 24

SaladsFruit, frosty, 106 Potato, Hot with bacon, 108

Salmon-rice casserole, 114 Sauces

Barbecue, 62, 64, 100 Cheese, 114 Cocktail, 110 Curry, 56, 112 Dried beef, 122 Hard, 53 Mushroom, 78 Spaghetti, 76 Spaghetti, Creole, 74 See also, Toppings

Sea foodCalifornia curry, 112 Lobster a la king, 112 Oyster cocktail, 110 Oyster stew, 120 Salmon-rice casserole, 114 Shrimp Creole, 114 Tuna-noodle bake, 76 Tuna-stuffed eggs, 56

Shoofly pie, 86 Shrimp Creole, 114 Souffle, Cheese, 54 Soups

Oyster stew, 120 Split pea, 120

SpaghettiSpaghetti and meat balls, 76 Spaghetti supreme, 74

Spareribs, Oven-barbecued, 62 Stews

Beef, 118Mulligan with dumplings, 116 Oyster, 120

Strawberry frosting, 30 Stuffing, celery, 102

Tea, Hot, 10 Toppings

Cherry, 46 Chocolate, 48 Praline, 40 Steamed pudding, 53 See also, Icings and Sauces

Tuna fishCalifornia curry, 112 Noodle bake, 76 Stuffed eggs, 56

Turkey, Roast with celery stuffing, 102

VealLittle pies, 72 Monday night meat pie, 70 Viennese cutlets, 65

VegetablesAsparagus, baked, 124 Beans, Green with mushrooms, 124 Cauliflower, Whole with dried beef

sauce, 122 Mixed pie, 80 Onion supreme, 125 Roast beef with, 58

Yeast breads, s ee Breads

P Y R E X P RI Z E R E C I P E SIn the 37 years Corning Glass Works has been making p y r e x brand cookingware, it has been fortunate in receiving from homemakers—both in the United States and abroad—a wide variety of recipes which are particularly suitable for use with glass cooking utensils. These recipes have been used in the p y r e x Test Kitchen at Corning, New York. Corning Glass Works is happy to present them, believing they are worthy to go out under the name “ p y r e x Prize Recipes.”

While these recipes may be prepared in other makes of cooking- ware, they have been tailor-made for best results in p y r e x Ware.

“ p y r e x ” is a registered trade mark in the United States and many foreign countries of Corning Glass Works, Corning, New York; in the Dominion of Canada of Corning Glass Works of Canada, Ltd.; and in Great Britain and certain British dominions and colonies of James A. Jobling & Company, Ltd.

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This book was digitized by the Rakow Research Library of the Corning Museum of Glass in May 2014.

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For access to the original files, please contact the library at www.cmog.org/library