-Corning Glass Works

TC-119628

'New tests prove that

Fooos ACTUALLY

BAKE BETTER._

THIS WAY

The Test R ecipes and many others quic~ly and easily prepared

The Juliette K. and Leonard S. Rakow Research Library

Copyright 1927

Corning Glass Works Corning, New York

Printed in U. S. A.

New Tests prove that foods

actually baize better this way

GREAT COOKING SCHOOL FINDS WHAT BAKING WARE GIVES BEST RESULTS

FOR years cooking experts have used these baking dishes in their laboratory kitchens. Over and over again they have recommended

them. Tests in the Household Department of one of the great uni­versities, recently f1roved what the experts have always maintained -that foods actually ba~e better in *Pyrex ovenware.

Many of the most popular everydav recipes for home baking have been tested in the different wares women most frequently use. Pre­pared with the same skill, baked at the same time under identical conditions, the van ous dishes were then examined and judged on the basis of appearance, texture and deliciousness of flavor. In these tests the Pyrex-baked foods outranked all others.

For there is something in the way Pyrex ovenware utilizes heat that actually bakes foods better. Scientists give a very learned explanation of why it is so; but, put simply, it means that heat acts through Pyrex ovenware more effectively than through metal utensils. This more effective heat distributing itself through every part of the food bakes bottom, sides and center as evenly and perfectly as the top.

The recipes for the foods tested will be found among the Time Saving Recipes beginning on page 7, and are usually the basic recipes which lend themselves to countless vanattons.

The experts who made these tests are joined in their approval of Pyrex ovenware by the leading writers, lecturers and teachers in the field of Household Arts.

Miss Alice Bradley, Principal of Miss Farmer's School of Cookery, Boston, says, "foods are especially attractive baked and served in Pyrex ovenware." Mrs. Mildred Maddocks Bentley, Mrs. Caroline B. King, Mrs. Christine Fredericks and many others, all find Pyrex ware gives better results in baking.

Physicians, dietitians and hospitals recommend Pyrex ovenware not only because it bakes better but also because it is so thoroughly clean. There are no cracks or chips to interfere with the complete sterilization of Pyrex ovenware.

*T. M. REC. U. S. PAT. Off.

FOODS ARE MORE DELICIOUS AND WHOLESOME WHEN BAKED

M ORE than ever before, vegetables, fruits and meats are oven­cooked. Nowadays all manner of less expensive cuts of meat

as well as the finest roasts are made flavorful and delicious by oven cooking. Vegetables and fruits also are rendered more delectable by baking.

V1TAL ELEMENTS CONSERVED BY BAKING. Boiling foods and then throwing the water away usually results in a loss of vital elements and mineral salts which are essential for health and well being. It may lead to an insidious starvation almost as serious in its effect as the actual lack of food. Leading food experts advocate baking as a means of saving these precious elements without recourse to the soup kettle and stock pots. Leafy and green vegetables are particularly delicious when baked with a very small amount of moisture in a tightly covered Pyrex casserole.

FLAVORS PERFECTED BY BAKING. Flavor is superlatively important not only to the deliciousness of a dish but to its food value as well. It is therefore the basis upon which good cooking is judged. What can be said in behalf of the cook who extracts the flavors of foods and pours them off in draining, or who over-cooks delicately flavored vegetables, fruits or meats, serving food that is unappetizing, insipid, flat? The skillful cook bakes as many of her delicious dishes as possible, depending upon the heat of her oven and the natural juices of the food to actually cook them.

FooDs MORE D1GESTIBLE WHEN BAKED. Small children and invalids are served baked potatoes or apples, and bread that is delicately toasted, because baking renders foods more readily digestible. The added heat of the oven partially dextrinizes the starches, softening their tiny particles and making them ready to be quickly assimilated m the same way the long, slow oven-heat makes the tougher meats tender, palatable and wholesome.

EcoNOMICAL AND LABOR-SAVING. Once the food is put into the oven, the homemaker is free to give her attention to other duties. Many women nowadays plan whole meals which are baked for several hours in a slow oven and then served in the same dishes- thus eliminating much of drudgery both of cooking and dish washing.

4

l

I

BAKING BY TEMPERATURE

T o bake surely and successfully the up-to-date housewife no longer guesses as to the heat of her oven. She measures her heat

as accurately as she measures the ingredients of her recipe. In order to control oven temperature baking experts insist upon having a glass panel in the oven door through which they can watch the baking process without disturbing the heat. Many new ranges are also equipped with oven heat regulators which make it possible to main' tain any degree of heat desired. For ranges not so equipped a depend­able oven thermometer is placed on the oven shelf where the baking is to be done. If the light near the oven is poor a flashlight is con­venient for reading the temperature through the transparent door. If there is no oven thermometer at hand, one can still gauge the tem­perature of the oven by either of the following tests:

A teaspoon of flour spread about >1 inch thick on a small pan will turn golden brown in a very hot oven (405°-550° F.) in z minutes; hot oven (400°-450° F.) in 4 minutes; moderate oven (:)50°-400° F.) in 10 minutes; slow oven (250°-3500 F.) in 30 minutes.

Or place a piece of unglazed white paper for five minutes on the shelf to be used for baking. In a hot oven (400°-500° F.) it turns dark brown; moderate oven (350°-400° F.) it turns medium brown; slow oven (:i.50°-350° F.) it turns a delicate golden brown.

The following temperature chart worked out by GOOD HOUSl!­

Kl!l!PING INSTITUTE tells at a glance the approximate length of time in the oven and the oven temperature required for the different classes of baked foods:

Baking Temperature Kind of Food er emperature 'lime

Baked Apples 400° F. Until tender Baked Beans ;so• F. 6 to 7 houu Biscuits:

&king-Powder Raised

Breads:

4so° F. 400° F·42s° F.

12 to 15 rn,in. 20 minutes

White 37S° F . 6o minutes Corn 400° F. 20 to~~ min. Muffins 400° F. 25 minutes Popovers 410° F. 30 minutes

and then H0° F. tf minutes

Nut ;so° F. 45 minutes to 1 hour Cakes:

Angel 320° F 1 hour Fruit, Small ;2s° F. 1.14° hours Fruit, Large •1s0 l'. 3 to 4 bouro Gingerbread 32s° F. 35 minutes Plain 37S° F. 30 m.inut.e.s Plain (loof) ;so• F. 4S minutes Plain (layer) ns0 I'. ~o minutes Pound ;so• F. 1 to iU hours Sponge 320° F. I hour

Cookies: Drop, Bran 4>!° F. t, minutes FiUed 410° F. 11 minutea

Kind of Food 'Temperature 'Time Ginger Srop• 110• F. 7 minute& Macaroons 310° F. 2.0 minutes Rolled V.10.Ua 410• P. 10 m1nuu!s Soft Molasses 111• r. 18 minutes

Cream Pull'e and &lairs •oo° F. 35 minute• Cwtard>:

lnd1v1du.1l 1•1• F. 40 minuttl

M~~g~~dfl"~rt 3•1• F. 7S mmutu

M .. t Lo.lf 400° F. '4S mmutcl Mt.at P1t (&king·

410° F. Powder 81ecun Cnm) 30 minute• Mr.atC.t1<role 310• F. •.1-i "'3 h<>Ufl fish 421° F.•410• P. 20to 6o mm. Shcrd HJm 410• P. 20m1nutu

Mcnngue 300° F. 1,- minutes Pies: lo minute•

Apple or ony double• reduce the heat crust ft'c. h.iv1ng slightly dunn11 raw 6 l1nR 410• r. last to mm.)

Cwt.ird, Pumpkin, or 410• r. 11m1l.\r open pu~s 1ommutct

•nJ rhcn 3•1' F. 30 minute•

Crmbcrry, or 11mibr 410• r. opm crou~t pi.ta 10mmutf'1

"Fruit Deeps," like 40 minutes apple or oth<r deep (reduce the h .. t •hgbtly fruit pies, h;wmg a

oo• F. durrng I.lat 10 min.)

top crutt only Mince Pie. or any

double•crust pie, with a prcv1ousli cooked 61hng 410• f. 30 minutes

Open p,.., JVIOg a 10Uftle 61hng 371• f. 30 minutes

~':si~~·w• 100• F. 1ommutt.1 100• F. nm1nuta

Puf Pu te 10,• F~,-,o• F. n.mmutn Tart Shells soo• F. 1om1nutca Turnoveu 410• f. JS minutes

Poto toes: S.ked, Sm•ll White 100• r. 'l,- minute• Baked. Medium White sooo P. '40 m1nutc1 Baked, L1rRc White 100° F. 1 hour Baked. Sweet 100• F. 3~ m1nutta Scalloped 310° F. 4S minute•

Pudd1n3s: llrea 310• p 1 hour Rice p o• F. , to 3 bt>uu

Scalloped o .. h .. 100• P. l'l minute• (PreYlously cooked matuws uted)

Soufilu ni" P. :ioto 3omm. T1mbolu:

lnd1Y1du.I l'~· f, 4om1nutc1 Large 3'1• F. 7S m1nUt(I

N,o. 232 Utility Dish

Fruit Biscuits- &l(ing powde-r lnscuiu with cuTTants

6

Time Saving R...ecipes for Biscuits and Quick_ Breads

I N MAKING biscuits the secret of success lies in handling as little as possible. Sift the dry ingredients together. Have milk

and shortening cold. Cut the shortening into the dry ingredients with a fork, or with two knives, one in either hand until it is broken into tiny particles, about the texture of cornmeal. Mix in liquid with fork or knife and avoid stirring. Biscuit dough may be prepared in the morning and kept on ice until needed for luncheon or dinner.

Ba~irig Powder Biscuits 1 cups flour 1 teaspoon salt .. teaspoons baking 4 tablespoons

powder shortening ~to x cup milk

Sift dry ingredients together, cut in fot. Mix with knife to soft dough and roll ~ inch thick, shape with biscuit cutter. Place in greased Pyrex biscuit pan and bake n minutes in a hot oven 450• F.

V ARIATIONs: For ~uic~ Biscuits add % more milk and drop from a spoon into greased Pyrex biscuit pan. For Fruit Bucuits add ~ cup of floured currants to dry ingredients. For Cheese Biscuits add M cup grated cheese. For Ginger Biscu1u add ~ cup of preserved or crystallized gmger.

Muffins, BreaUast Ca~es, Nut Breads, Etc.

The following method of mixing is quick and sure: Mix and sift all ingredients thoroughly. Combine all the liquids-milk, melted butter, and eggs well beaten and pour them slowly on the dry ingredients, stir· ring lightly, (avoid vigorous beating and do not attempt to work out lumps before putting into baking dish}.

Nut Bread ~cup sugar 3 cups flour 6 teaspoons bakmg

powder

1 egg, well beaten 1~ cups milk 1 cup chopped

nut meats

7

1 teaspoon salt

Sift dry ingredients, add nuts, and mix in combined liquids. Pour into greased Pyrex loaf pan and let stand in moderately warm place 30 minutes. Bake in a moder• ate oven (:;:i5• F.) for x hour.

~uic~ Coffee Ca~e 1 cups Oour }i teaspoon salt 4 teaspoons baking

powder

1 egg, well beaten }i cup sugar :; tablespoons but·

ter, melted ~cup milk

Sift dry ingredients, mix in combined liquids. Turn into greased Pyrex pan and sprinkle top with 1 tablespoons sugar mixed with % teaspoon cinnamon. Bake in a hot oven, (400• F.) twenty minutes.

Date Bran Bread ~ cup molasses I egg

3-11 teaspoon soda 1 cup milk

:; teaspoons bakmg powder M teaspoon salt 1% cups bran

1 tablespoons melted shortening 1 cups whole 3-11 cup chopped

wheat flour dates

Mix dry ingredients together. Add the melted shortening and dates combined with molasses, egg and milk. Bake in a well greased Pyrex loaf pan 45 minutes in a moderate oven, (325° F.) Raisins may be substituted for dates.

Cak_es

T oo much sugar makes a cake heavy, with a hard, tough crust. About half as much sugar as flour is a safe rule to follow. Pastry

flour is preferable for cakes and muffins as it gives a more delicate texture. If bread flour is used less is needed-subtract 2 tablespoons from each cup. The liquid may be either milk or water-water often results in lighter, more tender texture. Vegetable or animal oils or hardened fats produce excellent cakes. Use a tablespoon less than the amount of butter required. Never add melted shortening while still hot as this results in cake that is tough. In mixing cakes it is important to mix thoroughly, work quickly, and bake at once. Assemble all materials before starting and have Pyrex pans greased and ready. Baking in Pyrex ware gives a cake a tender crust, delicately, evenly brown, and a fine texture throughout.

Loaf Ca~e ('Test Recipe)

~cup butter x cup sugar ~eggs

~cup milk

3 teaspoons baking powder

~ teaspoon salt x~ cups sifted

flour % teaspoon flavoring

Cream the butter in a warmed bowl and add the sugar. Beat the eggs and add a tablespoon to the mixed sugar and butter. Beat until creamy, add the rest of the egg. Mix and sift the flour, salt and bak­ing powder together and add alternately with the milk to the other mixture. Add the flavoring, beat two minutes and pour into a well greased Pyrex loaf pan. Bake in a moderate oven, (350• P.) 45 minutes.

Layer Ca~e Use the recipe for loaf cake but pour the batter into well greased Pyrex layer pans and bake in a slightly hotter oven, (36o0

P.) for 30-35 minutes. Put together and frost with the following:

~uic~ Mocha Icing 3 cups powdered ~ teaspoons

sugar sifted butter ~ cup very strong

black coffee boiling bot

Add butter to coffee and pour over sugar. If too thick to spread add boiling water, drop by drop. Beat well. Spread im· mediately on warm cake.

No. 212 Bread Pan ~uic~ Loaf Ca~e-evenly ba~ed with delicious crust

8

]'{o. 221 Ca~e Dish Layer Ca~e With Ji(r.iic~ Mocha Icing

Cu.p Ca~es (Test Recipe)

Use the recipe for layer cake but pour the batter into well greased Pyrex custard cups and bake in an oven slightly hotter than for loaf cake. (375° F.) for twenty minutes.

~u.ic~ Ca~e Use the same ingredients as are used in the loaf cake recipe. Put all the liquids, eggs, milk and flavoring into a bowl and beat a moment. Sift the dry ingredients together and add all at once. Beat two minutes. Add the melted fat, beat two minutes and bake according to directions. Some cooks say the texture of this cake is not so fine as when the other method is used though expert tests show no noticeable difference. Chopped citron, nuts, dates or figs, candied cherries, candied orange peel, candied ginger-~ to I cup of any one or of any combination may be added just

before cake is poured into greased Pyrex utility dish.

Surprise Ca~es or Filled Ca~es

Any plain cup cake can be made into a Surprise Cake. With a pointed knife cut off a round of the top about 1 .l( inch across. Scoop out about z teaspoons from the center of the cake, fill with Jam, Jelly, Marmalade, Custard, Marsh­mallow Cream, Whipped Cream, etc., replace the "cap" and ice the cake.

Lightning Sponge Ca~e (Test Recipe)

2 eggs y,; teaspoon salt ~ cup sugar ~ teaspoon grated ~ cup flour lemon rind Beat whites until stiff and dry, fold in half of sugar using broad knife, add rest of sugar. Cut in yolks well beaten, flour, salt and lemon. Bake 45 minutes in a slow oven (:120° F.) in 6 Pyrex custard cups or in loaf pan.

]'{o. 426 Cups Lightning Sponge Ca~e-ba~ed in Pyrex cups (larger size)

Pies

THE most deliciously flaky pies are baked in Pyrex pie plates from any standard pastry recipe using flour and shortening in

the proportion of 3 to I. Double crust pies with uncooked filling should bake in a hot oven, (450° F.) for 30 minutes and then bake at a

9

]l{o. 209 Pie Plates Grape fruit Pie With Meringue

moderate heat, (350° F.) for 10 minutes to thoroughly cook the fill, ing. Single crust pies or pastry shells are perfectly shaped when paste is put over the bottom of an inverted Pyrex pie plate and pricked lightly with a fork. Bake in a hot oven (450° F.) until slightly browned.

Florida Apple Pie ('Test Recipe) (Service for Six)

3 cups or more sliced apples

1 }i tablespoons butter

1 cup sugar 2 teaspoons

orange iu1ce

1 teaspoon grated orange nnd

Line a 10 inch greased Pyrex pie plate with pastry and fill with apples closely packed; 1f they seem dry add 2 or 3 table· spoons water. Dot with butter, sprinkle with sugar mixed with orange. Add the top crust and bake. Another delicious flavoring is made from M cup sugar and 2 tablespoons currant jelly. Or use~ cup finely chopped citron. Dried apples, soaked 3 or 4 hours, may be substituted.

Grape Fruit Pie ('Test Recipe) (&TVict: for Six)

1 }i cups sugar 3 tablespoons Bour 3 tablespoons

cornstarch .H cup grapefruit

juice

I cup boiling water

3 egg yolks 1M teaspoons

butter

Mix dry ingredients, add boiling water, stirring constantly and cook ten minutes. Add butter and yolks and cook a little longer. Stir in grapefruit juice. When cool pour into crust previously baked on greased inverted Pyrex pie plate. Cover

with egg whites whipped up with two tablespoons of powdered sugar and bake meringue in slow oven (320• P.) Serve cold.

Prune Cream Pie (Service for Six)

~ pound prunes U cup butter M cup sugar % cup grated ~;( cup molasses coconut .H cup prune juice U cup orange Yolks of 4 eggs marmalade or

candied orange peel

10

Soak prunes overnight and cook in the water in which they were soaked sweet• ened with 3 tablespoons of the molasses. Cook sugar, coconut, molasses and prune juice for ten minutes; remove from fire and add prunes cut from stones, and other ingredients. Pill a pie shell baked on inverted greased Pyrex pie plate. Bake 25-30 minutes in moderate oven (350• F.) Serve with whipped cream.

Cranberry Raisin Pie (&nnce for Six)

2 cups cranberries 1 cup sugar 1 cup seedless 3 tablespoons flour

raisins pinch of salt Mix raisins, sugar, flour and salt and add to cranberries which have been washed and picked over. Pour into IO inch greased Pyrex pie plate lined with pastry. Cover with top crust. Bake IO minutes in hot oven (425° F.) and then reduce to moderate heat (350° P.) and bake 30 minutes longer.

Custards and Puddings

T HE control of the heat at which custards are baked determines their success. Too hot an oven makes a custard leathery and

watery, too long cooking makes it watery. Place custard cups or pudding dish in pan of water and bake in slow oven (320° F.) Remove custard baked in Pyrex ware from the oven the instant it is firmly set -the consistency of jelly when tested with a knife-Pyrex ovenware holding heat longer than metal utensils continues to cook custard slightly after it is out of oven. If knife comes out clean the custard will be too well done by the time it is cool. The transparency of Pyrex ovenware is a great help in judging the consistency of the cus· tard.

3 eggs

Marshmallow Custard (Test Recipe) (Service for Six)

'.l. cups milk I cup cream

3 tablespoons sugar

% teaspoon vanilla salt

6 marshmallows

Put all the ingredients ( eircept marsh­mallows) in a bowl and beat just enough to mix thoroughly and to dissolve the sugar. Place a marshmallow in the bottom of each of six greased Pyrex cups which have been slightly buttered and pour the custard mixture over them. Bake about forty minutes. Cool and serve in the cups.

V ARIATIONs. For SILVER CReAM CusTARD follow the above recipe using instead of three whole eggs, the whites of five. For GOLDEN CusTARD use the yolks of five in this same recipe. Marshmallows may be omitted; maple sugar used in· stead of the granulated sugar, part of the sugar carmelized before using, chopped nuts, coconut, dates, raisins, figs, are all delicious ways of varying cup custards.

Chocolate Rice Pudding (Test Recipe)

(Seroice for Fo1.1r) ~ cup rice % cup sugar 4 cups milk ~ teaspoon salt 2 squares chocolate melted or% cup cocoa Wash rice, mix ingredients thoroughly in slightly greased Pyrex pudding dish and bake in slow oven (300° F.) about two hours. Stir occasionally. Dot with marsh· mallows and put back into moderate oven (375° P.) for about 10 minutes to melt and brown.

Coconut Pudding (Service for Five)

2 tablespoons 3 tablespoons yellow honey cornmeal t quart milk

2 tablespoons '.l. tablespoons coconut granulated

tapioca Combine the corn meal, coconut, tapioca, honey, and milk and bake in a greased Pyrex pudding dish in a slow oven (320° F.) for four hours, stirring occa• sionally during the first half of the bak· ing.

N.o. 623 Ro1.1nd Casserole Chocolate Rice P1.1dding-garnished with marshmall-Ows delicately browned

II

]'{o. 232 Utility Dish

Applts Glac~arc str11td from the Pyrex u11hty d1Sh

Apples Glace (Test Recipe) (Service for Six)

6 firm red apples I cup sugar i~ cups water 3 tablespoons

sugar C.Ore and peel the apples one-third of the way from the stem end. Place them in a greased Pyrex utility dish. Boil the sugar and water together six minutes, pour over the apples and place in a hot oven (400• f.). Baste the apples occasion• ally until they are tender, but still whole and perfect. Then put one teaspoon of sugar into each apple and sprinkle some over the peel surface. Place under the fiame of the broiler, or in the top of a very hot oven until the sugar has melted and the apple has browned slightly. Basting once or twice durmg this process helps to give the apples a glaml appear-ance.

Brown Betty (Test Recipe) {Service for Six)

3 cups stale bread 3 cups sliced diced apples

3 tablespoons butter 1 cup sugar I teaspoon cmna- }i cup water

mon Mix the diced bread with two table­spoons of melted butter. Place the bread, apples and sugar mixed with cmnamon in alternate layers in a greased Pyrex casserole. finishmg with a layer of but­tered diced bread on top. Add the water. If the apples are not juicy the amount of water may be increased. C.Over the dish and bake in a moderate oven (375• F.) until the apples are soft and the crumbs are brown. When a Pyrex casserole is used it is not necessary to remove the CO\"er to brown the top.

Moc~ Cherry Cobbler (Service for Six)

2 eggs 2}i cups milk ~ cup of chopped

candied chemes

J.i cup sugar 2}i cups of bread

diced

Mix eggs, milk and sugar. Cut bread in H mch dice. Place in six slightly greased Pyrex custard cups and pour over the liquid. Add the cherries. Bake H hour in moderate oven (310• F.). Set the cups in hot water.

Stuffed Apples (Sennet for Eight)

8 tart arples ~ cupful cooked ~ cupfu puffed rice

raisins 2 cupfuls hot maple syrup

Wash, core and pare the apples half way down. Place in a greased Pyrex casserole and 6!1 the cavities with the mixed rice and raisms. Pour the hot maple syrue over all and bake in a hot oven (400• F.) for three-quarters of an hour or until the apples are perfectly tender, covering them the first half hour. Serve hot, or cold.

Apples en Casserole (Service for Eight)

6 medium-sized apples

3 bananas

~cup boiling water

Butter Sugar

C.Ore, pare and slice the apples; peel and slice the bananas. Place the fruit in alter• nate layers in a greased Pyrex casserole; sprinkle each layer with one-fourth cup of sugar and two tablespoons of butter. Pour the boiling water over the fruit, cover closely, and bake in a hot oven (400• F.) one-half hour. Remove the cover and bake ten minutes longer. Serve with cream.

Meatless Main Dishes Eggs Ba~ed in Tomato Cups

Cut slice from stem end of tomatoes and place them in greased Pyrex ramekins; bake until tender in hot oven (420° F.)­press down pulp--drop in raw egg­season with salt and pepper--cover with crumbs- bake until set.

Eggs Latticed with Asparagus (Service for Six)

6 hard boiled eggs I can asparagus

2 cups white sauce Melted butter

Heat the asparagus, being careful not to break the stalks. Place a layer of aspara­gus in the bottom of a greased Pyrex pudding dish. Pour on the white sauce and arrange the eggs cut in halves. Put the remaining asparagus, cut in uniform lengths, in a lattice around the eggs. Pour a little melted butter over all and set in a hot oven (450°F.) to heat through. Sprinkle with paprika and serve.

Ba~ed Eggs Au Gratin (Service for Six)

6 hard boiled eggs 1 cup buttered ~ cup grated cheese crumbs seasoned

2 cups medium with 1 teaspoon white sauce of mustard

Cut eggs in half, place in greased Pyrex au gratin dish and cover with sauce. Sprinkle with cheese and buttered crumbs. Bake in a moderate oven (375° F.) until the crumbs brown.

Ba~ed Beans (Test Recipe) (Service for Five)

2 cups navy beans ~ cup molasses ~ pound salt pork 2 teaspoons salt

r teaspoon mustard r cup hot water 1 onion

Soak beans over night. Boil until skins separate, drain and put into Pyrex bean pot. Bury the pork which has been scalded and scored through rind. Add molasses, mustard, salt and hot water, mixed. Bury the onion which is removed before serving. Pour over more boiling water to cover beans; cover bean pot, put in oven and bake slowly 6 hours or more, adding water occasionally if the beans seem dry.

N.ut Roast (Service for Six)

r cup diced cheese 1 teaspoon lemon l ~ cups bread juice

crumbs r teaspoon grated % cup chopped lemon rind

nut meats x teaspoon 2 tablespoons chopped pars-

butter ley minced onion ~ teaspoon salt

1 cup water or U teaspoon stock pepper

I egg Cook onion in two tablespoons of fat until brown. Then add liquid, seasoning and beaten egg. Pour this over cheese, 1 cup of crumbs, and nut meats which have been stirred together. Turn mixture into greased Pyrex casserole, cover with remaind~r of crumbs to which tablespoon of melted butter has been added. Bake thirty minutes in moderate oven. (375° F.) Serve with white sauce, garnish with parsley.

N.o. 5o6 Bean Pot Ba~ed Beans-are more under and delicious ba~ed in Pyrex Bean Pots

13

Cheese and Spinach (Sm:iu fC1T Four)

1 can or 1 teaspoon salt 1}2 pounds of fresh ~ teaspoon

spinach pepper 1 cup milk 1 cup buttered M pound cheese crumbs

Heat the milk in double boiler and add diced cheese and seasoning, beat with a dover beater until smooth. Mix thorough• ly with cooked spinach; put into buttered Pyrex ramekins. Bake in moderate oven (37.5• F.) fifteen minutes. Strips of bacon may be laid across top before baking. Or break an egg, carefully keeping yolk whole, into each one, and bake until eggs are set.

Ba~ed 'f omatoes and Cheese (&rvice for Sax)

6 large 6rm toma· 6 smps of bacon toes 1 cup bread

U pound cheese crumbs seasoned with ~ tea• spoon Worces• tershire sauce, salt and pepper.

Scoop out tomatoes and fill with alternate layers of seasoned bread crumbs and cheese, cut in thin flakes. Put straps of bacon across each tomato. Put in a greased Pyrex pie plate or utility dish, or into six ramekins, in which there is just enough V.'ater to keep tomato from stick• ing. Bake about twenty-five minutes in a moderate o,·en, {375• F.) or unul tomato shells are tender.

Fish and Meats Oysters, Scalloped with Corn

('fest Recipe) (&rvice fC1T Six)

1 •~ cups dried 4 tablespoons bread or cracker butter crumbs 'l4 oysters

H cup stewed or % cup corn canned tomato Salt and pepper

Place one-third of the crumbs on the bottom of a buttered Pyrex loaf pan; on this lay one-half the oysters sprinkled with salt and pepper, dot with butter; add layers of tomato and corn, repeat these layers of crumbs, oysters, season• ing, tomato and corn. Top with buttered crumbs, using the remaining crumbs and butter. Bake twenty minutes in a moder• ate oven, (375° F.).

Fish Pie (&rvice fC1T Sax)

'l cups flaked 'l table:;poons cooked fish minced parsley

N_o. 633 Oval Casserole

Beef sua~ Pit-with crust made from tiny bal{ing pow• der biscuits

3 cups mashed potatoes

1.)1 cups white sauce

1 cup grated cheese

Butter a Pyrex dish. Line with mashed potatoes. Put in a layer of fish, then a layer of white sauce with parsley mixed in, and then half the cheese, another layer of fish and white sauce, finishing wnh the cheese. Bake in a hot oven at 47.5° F. until the cheese 1s brown.

Fillets of Cod (or any white fish) Cod steaks Canned tomatoes

(1J1 inches thick) Grated cheese Onion Buttered crumbs Remove bone from I~ inch thick cod steaks, shape and fusten with toothpicks and lay on greased Pyrex platter. Sprinkle with salt and pepper. Put on each a thin slice of onion, a solid piece of tomato from canned tomatoes. Pour a tablespoon of tomato juice o,·er each and sprinkle with buttered crumbs and grated cheese. Bake }i hour in a hot oven at 4'l5• F.

]'{o. 212 Bread or Loaf Pan ~uic~ Scalloped Potatoes with Virginia Ham

Ba~ed Stuffed Fish Place meat in greased Pyrex dish, add (Service for Six) oruon. Cover with left-over gravy and

2 to 3 pounds fish 1 onion minced boiling water. Bake in a slow oven (300• %: cup rice M teaspoon curry F.) for I hour. Add flour mixed with 3 2 cups canned powder tablespoons cold water, stir well and

tomatoes Salt and pepper sea5,0n. Add potatoes. Cover with tiny Salt pork bakmg powder biscuit uncooked and

Prepare fish, rubbing with salt inside and bake in a hot oven (450• F.) 12 minutes.

out, lay on greased Pyrex platter and fill until it bulges with rice stuffing. Make this by mixing rice (cooked 10 minutes in boiling water and drained) with other ingredients, and cooking until liquid is absorbed. Gash fish crosswise at top in several places and insert strips of salt pork. Bake 40 minutes in hot oven (425• F.'

Fish Soujf!e 2 tablespoons

butter 2 tablespoons flour

U teaspoon pepper iu cups milk

I tablespoon minced parsley

IM cups fish flakes I teaspoon

grated onion 3 eggs

Make a white sauce of the butter flour pepper and milk, add to this the ~nion: parsley, and the fish flakes. Beat egg­yolks and add to this mixture, then fold in the whites beaten stiff. Bake in a but­tered Pyrex pudding dish or loaf pan in a moderate oven, (375• F.) till firm in the center. Serve with or without tomato sauce. Service for six.

Beef Stea~ Pie (Test Recipe)

Cold broiled steak or roast beef cut in I inch pieces

2 tablespoons flour Cooked potatoes

sliced thin M sliced onion

15

Scalloped Ham and Potatoes (Test Recipe)

I slice of ham 2 1 pint (approxi-inches thick mately) milk

Potatoes, pared Chopped parsley and sliced

Cut ham in pieces for service. Put in greased Pyrex loaf pan or utility dish. Pile potatoes on side, and pour in milk. Bake in slow oven (325° F.) IM to :i

hours. Sprinkle with parsley.

Beef En Casserole (Test Recipe)

(Service for Four) 2 cups cooked beef X teaspoon 1 cup carrot pepper t green pepper I cup stock or 1

8 small onions cup water in A stalk celery which a bouil-1 cup canned Ion cube has

tomatoes been dissolved 1 cup string beans IU cups potato I teaspoon salt balls 2 tablespoons flour 2 tablespoons fat Place all of the ingredients except the potato balls, fat and flour in a greased Pyrex casserole. Bake in a moderate oven (375• F.) until the carrots, onions and string beans are tender, then add the potato balls and the fat and flour which ha,·e been mixed together. Cover and bake for 30 minutes longer.

Veal Loaf ('fest Recipe)

2~ pounds of veal J4 pound salt pork

I teaspoon of chopped onion

1 cup of bread crumbs

~ cup stock or milk

1 egg 31 teaspoon of

sage

:i. teaspoons salt To the chopped rneat add the other in­gredients. Mix well. Pack in greased Pyrex loaf pan. Bake for two hours in a moderate (375• F .) oven. Baste with a mixture of M cup of water or stock in which :i. tablespoons of fat have been melted.

Chic~en and Mushrooms with Potato Crust

1 cup cooked Mashed potato chicken 1 egg yolk

M cup mushrooms x tablespoon milk 3 tablespoons of Salt

butter Pepper :i. tablespoons flour 1 cup milk

Saute fresh mushrooms in butter, add flour and when well blended pour on milk and cook until thickened, season with salt and pepper and stir in the diced chicken. Pour into greased shallow Pyrex baking dish, cover with thin layer of mashed potato, soft enough to spread well. Brush with egg yolk diluted with tablespoon of milk. Put into hot oven (450° F.) until heated through and deli­cately browned. (Instead of mushrooms, 1 cup oysters or Ys cup celery or Ys cup cooked ham may be used).Service for four.

Vegetables Asparagus and Olives Au Gratin

(Service for Four) 1 small can asparagus r cup white sauce M cup ripe olives buttered crumbs

1 egg, boiled hard Put a layer of cooked or canned asparn­gus in greased Pyrex loaf pan, sprinkle with olives stoned and cut in halves, and egg coarsely chopped. Cover with white sauce and sprinkle with buttered crumbs. Bake until crumbs are brown. Almost any other cooked vegetable may replace the asparagus.

Ba~ed N.ew Beets (Service for Six)

18 new beets Salt Butter Pepper

Wash and scrub the beets, cut off the stem ends, and place in a greased Pyrex utility dish containing a little hot water to keep them from sticking, and bake until tender in a 400• F . oven for forty• five minutes to one hour. Cool, remove skins, and serve seasoned with butter, salt and pepper.

Lincolnshire Carrots (Service for Six)

n small carrots t31 cups white sauce J4 teaspoon mustard

Select tender, young carrots, wash,

t6

scrape, and slice them. Put in greased Pyrex casserole with a little boiling water and bake until tender; and pour over them a thin white sauce, to which mus­tard has been added. This gives the sauce a distinctive flavor, particularly appetiz­ing with tender, young carrots.

Cauliflower Polonaise (Service for Six)

buttered crumbs 1 cauliflower I tablespoon chopped r tablespoon

pimento chopped parsley 1 cup white sauce

Cook cauliflower in boiling salted water until almost tender. Then put in greased Pyrex pudding dish, pour over white sauce, sprinkle with buttered crumbs and bake in hot oven (500° F.) until crumbs are brown. Garnish with parsley and pimento, mixed together. One-third cup cheese, grated, may be added to the bread crumbs if desired.

Braised Celery (Service for Four)

1 bunch celery parsley I medium sized onion tM cups stock Cut celery into short pieces and mix with sliced onion, sprig of parsley, chopped, and stock, in greased Pyrex casserole. Cover and bake x hour in moderate oven (375° F.)

Russian Cucumbers (Service for Six)

~ medium-sized I tablespoon butter, cucumbers fat or oil

" teaspoon salt J.i teaspoon pepper I.Ii cups light cream

Peel and slice or quarter the cucumbers, arrange in a greased Pyrex casserole, cover with cream, and seasorungs and fat. Cover and bake for thirty minutes in a hot oven (400° F.)

Maryland Corn Pie (Sm.1cc for Six)

6 slices Bacon :2 teaspoons sugar tomatoes bread crumbs corn chopped green pepper Lay three pieces of partially cooked bacon in the bottom of a greased Pyrex Casse­role and three more around the sides. Sprinkle with fine breadcrumbs, add a l.tyer of fresh, sliced tomatoes and a little j:'reen pepper. Sprinkle with salt and half the sugar, and dot with butter. Add a layer of uncooked corn cut from the cob. Sprinkle with salt and bits of butter; then finish with another layer of tomato and seasonings. Cover with buttered crumbs. Bake in a hot oven (400• F.) 30 minutes. (Canned corn may be sub­stituted).

Ba~ed Onions Fill a greased Pyrex casserole with sliced onions sprinkling each layer with salt and pepper and bits of butter. Bake in a mod­erate oven (350• F.) for one hour or until a light brown. Use instead of fried onions with steak, etc. Drippings are good used in place of butter.

Kidney Beans and Spaghetti ('Test Recipe) (Sm.1ce for Six)

x cup spaghetti ::i. tablespoons flour ::i. cups dried kidney beans ::i. teaspoons salt 3 tablespoons butter >• teaspoon pepper ::i. cups stewed

tomatoes Soak the beans overnight, add one tea­spoon of salt, and cook them until tender. Break the spaghetti into pieces about an inch long and cook in boiling, salted water until soft. Drain and pour cold

water through it. Melt the butter, add flour, then the tomatoes and cook all until thickened. Put spaghetti and beans into greased Pyrex casserole, add season­ings and sauce, and bake until bubbling. Emergency method: Put 1 can of kidney beans and r can of spaghetti with tomato sauce in greased Pyrex casserole. Season with salt and pepper, and 3 tablespoons of butter and bake in a hot oven (450• e.) about xo minutes.

Lima Beans en Casserole (ScT11ice for Six)

t,\i cups dried lima beans Salt ::i. me<l1um-sized onions 1 cup milk ~i pound sliced bacon Pepper

t green pepper Soak the beans O\'ernight; boil until soft and drain. Sear the bacon in a hot frying­pan; remove from pan and add the onions and green pepper sliced and cook until soft. Jn a greased Pyrex casserole place a layer of beans sprinkled with onions, small pieces of the bacon, salt and pepper; repeat until all is used. Pour on the milk and bake in hot oven (400• F.) ::i.o-30 minutes.

Scalloped Mushrooms (Servia for Five)

x pint soft bread i,\i cups stock or crumbs bouillon

17

6 tablespoons butter Pepper ~4 pound mushrooms Salt

)i cup dry crumbs Separate caps of mushrooms from stems. Chop the stems fine. Put a layer of but• tered crumbs into a greased Pyrex cas­serole, follow with one of the mushroom­caps, and chopped stems, sprinkle with salt and pepper. Repeat till dish is nearly full. Pour over the stock and cover top with dry bread crumbs mixed with melted butter. Cover and bake in bot oven (400• F.) for fifteen minutes; r~ move ltd and brown.

Scalloped Onions. Italian Style (SeT11ice for Eight)

::i. pounds white onions K cup grated cheese 1 cup minced ham ::i. cups medium white sauce made with I cup milk and i cup chicken broth Put half of the onions, quartered and

cooked until tender into a greased Pyrex pudding dish, and pour O\'er them half the sauce; spread minced ham over this, then add the rest of the onions and white sauce. Sprinkle with one-fourth cupful of grated cheese and set in a hot O\'en (soo· P.) unttl brown.

~uic~ Scalloped Potatoes (Test Recipe) (&rvice for Six)

1 pint of cooked potatoes, 1 cup white diced sauce ~ cup buttered crumbs

Mix potatoes and white sauce and pour into greased Pyre" pudding dish, cover with buttered crumbs and bake in a moderate O\'en until brown. Parsley, green pepper, minced chicken, ham, or meat, small boiled onions, may be added for variations.

Sweet Potato and Apple (&mcc for jil-e)

4 medium-sized sweet 4 medium-sized potatoes apples

1 teaspoon salt i cup water ~ cupful brown 4 tablespoons

sugar butter Partially cook sweet potatoes, and cut in dice. Pare, core and cut apples in cubes. Crease a Pyrex casserole, and place in it alternately layers of sweet potatoes sprinkled with salt, and layers of apple. Pour over them a syrup made by cooking brown sugar and water; dot with butter. Cover and bake for thirty minutes in a hot oven (.100• F.) The top may be gar­nished with marshmallows and returned to the O\'en to brown.

Volcano Potatoes Hot mashed potatoes paprika

1 tablespoon grated cheese Make potato cones about three inches high and place in a greased Pyrex pie plate. In the top of each potato cone make a narrow deep indentation. Mix a tablespoon of grated cheese with a little salt and enough paprika to color it quite red, and fill each potato cone with this mixture. Sprinkle more cheese over the

cones and place in a hot oven (450• F.) until cheese melts and covers the sides of the cones. If preferred, the potatoes may be made into one large volcano.

Fresh Peas with Lettuce (&mcc for Six)

,_cups peas (or ,_ quarts in the pod) ~ teaspoon salt U teaspoon pepper i small head lettuce 1 tablespoon butter

1 slice onion Break lettuce apart and lay the large leaves in a grea:;ed small Pyrex casserole. Pour the peas onto the lettuce leaves, place heart of lettuce in the center and sprinkle with onion, coarsely chopped. Cover closely and bake in a bot oven (425• F.) until peas are tender {the time depends on the age and freshness of the peas.) Just before serving add butter, salt and pepper.

Cabbage Au Gratin ,. cups boiled H cup buttered cabbage crumbs

i tablespoon flour r cup milk

18

1 tablespoon butter ~ teaspoon salt ~. cup grated cheese Few grains of

pepper Chop the cabbage, seasoning with salt and pepper and put into a buttered Pyrex baking dish; cover with cream sauce made by melting the butter, adding Oour, and seasomng, and then milk gradu· ally, stirring constantly until the llliicture thickens. Cover with buttered crumbs and grated cheese; bake at 500° F. for twelve minutes. Service for five.

Devilled 'Tomatoes 3 large tomatoes I teaspoon ,. tablespoons mustard

butter I tablespoon i egg yolk \'inegar Pew grains pepper ~ teaspoon salt Cut the tomatoes in half and over the cut surface of each half spread the butter mixed to a paste with the other ingred­ients. Bake in greased Pyiex utility dish 30 minutes in a moderate oven (;50° F.). Service for three.

1

Vegetable Curry 1 large onion x cup boiling I pint green peas water 1 cup diced .11 teaspoon curry

turnips powder ~ cup shredded 'l tablespoons

carrots butter 'l cups diced x tablespoon

potatoes lemon-Juice. Put vegetables, which previously have been cooked, into a greased Pyrex baking dish. Saute the omon, in the butter till yellowed, add the boiling water mixed with the curry powder and the lemon­juice. Cook for five minutes and pour over vegetables. &ke for ten minutes and serve very hot. This is particularly good with cold lamb or veal, and can be made of various left-over vegetables as long as the general quantities are heeded. Service for six.

Celery and Cheese Casserole 1 cup cheese 1 cup milk 'l tablespoons 'l tablespoons

grated onion butter 1 cup cooked 'l tablespoons

spaghetti flour 'l cups diced celery % teaspoon salt

,% cup buttered '• teaspoon grated bread pepper crumbs

Make a cream sauce by adding Oour to melted butter, and when well blended, pour in gradually the milk and cook until thickened. Then add finely diced cheese. Beat with dover egg beater until mixture is smooth. Pour over the spaghetti, celery, and onion mixed together, in well greased Pyrex casserole and cover with buttered bread crumbs. Bake thirty min­utes in moderately hot oven (375• F.) . Service for six.

Pyrex Ware in the Fireless Cooker

Many women are so enthusiastic about Pyrex ovenware that they use it in their fireless cookers to supplement their usual cooker utensils.

Because the deep wells of most cookers make it difficult to remove shallow dishes, various methods, depending on the cooker and the food, must be used to get these out without spilling. Wherever possible, use the Pyrex dishes on the rack provided for baking. Sometimes a wire basket ordinarily used for frying proves ideal for removing Pyrex dishes.

There are many occasions when the woman who plans for her work well, will combine the services of Pyrex ovenware and the fireless cooker.

In the Pressure Cooker

All over the country women are using pressure cookers for everyday cooking as well as for canning. The quick, thorough cooking under steam pressure without the addition of water insures the conserva­tion of the valuable food elements. M ost of the pressure cookers endorsed by home economics experts permit the use of Pyrex dishes.

Be sure that the dishes are far enough apart from each other and from the sides of the cooker to permit the free circulation of steam.

19

"Dressing Up" Everyday Foods Quick easy ways to make them

deliciously attracti-ve

M ODERN dietetics teaches that the appearance of food bas a tremendous influence upon appetite, helping to control the

whole delicate bodily system of digestion. Wise is the woman who \ • masters the tricks of garnishing-she wields a magic wand that makes every dish a new joy, every meal a feast!

Yet the art is simple. Let every food have definite shape and con­trasting color. Often the food itself may be used as a garnish through combining it with another dish. For example, a moment spent in carefully arranging sausages and bacon around a mound of sweet potatoes will be repaid many times by the added pleasure the dish will give.

Easily arranged garnishes to supplement the popular lemon slices and parsley, are yolks of hard cooked eggs, put through a ricer, whites of eggs or beet slices cut into fancy shapes, cucumbers scored length­wise then cut into even slices, small green pickles cut into delicate slices, without detaching, and spread fanshape, thin strips of pimento, rings of shiny green pepper, little wedges of tomato.

A few minutes in ice cold water will make gay rosettes from 2

inch sticks of celery fringed at one end; will convert radishes sliced in thin parallel rows and again sliced at right angles into spiney chrysanthemums; or make radish tulips of those that have been slit into six sections and the skin cut back nearly to the stem end with a sharp knife.

For decorating simple desserts, whipped cream, marshmallows, nut meats, candied ginger or orange, and bright colored fruits and jellies offer many possibilities.

The woman who gives thought to preparing attractive foods can do wonders with the contents of a tin can. Baked beans turned into a Pyrex dish, covered with strips of bacon and left in a moderate oven until the bacon curls will delight many who scorn canned foods. Corn combined with milk and eggs and bits of pimento or green peppers loses all trace of its tin-can origin baked in transparent Pyrex oven­ware. A tin each of beet, of mixed vegetables and of tomato soup turned into a casserole and warmed through in the oven, will become a masterpiece if covered with hot mashed potato and set under the broiler to brown.

20

Delightful Aids to Hospitality

T HE hostess who prides herself on her delicious food is equally particular about the beauty and style of her table. For she knows

that styles change in table settings just as surely as in clothes and in furniture. Today, as never before, brilliant colors are used. But the woman of taste never allows on her table crude colors that give it a garnish "arty" look.

Fine glassware is perhaps the safest, surest way to add color to the table without detracting from the trim beauty of fine linen and silver. Steuben Glass offers a wide variety of exquisite glass for every purpose and for every taste. Each piece represents the skill and love of beauty, the traditions of craftsmanship which have characterized the fine glass-making throughout the ages. Furthermore each piece is a work of art, an original with that illusive beauty that belongs only to the work of human hands.

Complete table services of Steuben Glass are exquisitely lovely. A few pieces- goblets, compotes, ice tea sets-add color and beauty out of all proportion to their cost, while candlesticks or a single vase or bowl of colorful flowers or fruit is marvelously effective.

Steuben Glass, like Pyrex ovenware is also made at Corning Glass Works.

-....... -·rr ~,

~

T

:It

Your Kitchen as Well Equipped as a Laboratory

PYREX ovenware offers you the very qualities the scientist demands in his research laboratory: it is clean and easy to clean, it does not

absorb grease or odors, no impurities can cling to it unknown to you, it cleans like a tumbler. It is durable, never getting dilapidated, never wearing out. It bakes more perfectly, bringing out the full flavor of the food; it enables you to watch while the food is baking and bakes evenly and thoroughly all through. With Pyrex ware your kitchen is as well equipped and efficient as the modern laboratory.

CASSEROLES Pyr .. casoeroltt make pou1ble new and dehchtful waya o(

cooking and aerving vqetabltt, fruits, d .... rt• and meate, {ti>< cheaper cute attain a delictoua fl.a vor through c;iuerole cooking).

Roun<l casaetolea may be bid in four sizes,~ Qt., 1 qt., 1~ qt., and• qt.

Owl caaserolea (deep or oballow) come in tbreesizes.1 qt .• 1~ Qt. and • qt. The square c.uouole i• to be bid only 1n the •>i Qt ......

CUSTARD CUPS-ROUND Transparent Pyrex Custard cups enable even tbe ama• teur cook to bake cu1t.1rds per(ectly. They are popular, too, for muffins. popovers, all manner of puddings, anJ for moldinii ge4tme rec1pa. (3 ~ .. 4 oz.. and 6 oz.. 11ze•)

PIE PLATES-ROUND Pies bak<J in Pyrex pie pbtea are O.kier, more tender, more delicious than when baked 1n any otbez way

Round pl.at., with brrud runt come 1n mclividual pte size (4~" diameter) anJ In four larger ...... s~·. 9~·', 10~ ..... 11~• diameter•.

UTILITY DISHES-OBLONG Bake apples, potatoes, stulfed tomatoes or peppers. All kinda of meats and ""41loped veget>blea are baked 1n the popUbr Pyrex utJluy d1ab.

•

BREAD OR LOAF PANS-OBLONG Bread hoked in the Pyrex loaf pan rises higher and b .. a better crust: Use it also for meat loaves, fish loavee, cake and ecalloped dishes.

PLATTER-OVAL Fish, ateak, omelette or chicken can go to the table just as it comes from the oven on a Pyrex platter. And it will keep hot for a aecond helping .

AU GRATIN DISH Pyrex au gratm dishes are unusually attractive for table uae. Shallow with comfortable handles, they allow all kinds of creamed and scalloped d1Sh<1 to thoroughly heat through while the cheese or crumhs on top get delicately brown.

INDIVIDUAL DEEP PIE DISH Individual Pyrex disheo bake decp•dish meat or berry pies that arc more Oavorfol. lusc1ou1 and tooth.some! They are capecially attractive for tray tervice for in .. validJ, <IC. (6 Ot. &i:.e).

PIE PLATE-HEXAGONAL The hexagonal pie plate is just the size moat cooks prefer for a pie to tcrvc tix. And bow easy to d1v1dc the pie evenly! (9~ inches m diameter).

PUDDING DISH-SQUARE For those who prefer square dishes there is the squ.ire Pyrex pudding dish-deep enough to ~ivc a 11ood crust and ct:nttr, not too deep for easy strvmii.

PUDDING DISH-ROUND Yoo can..., all the luscious goodnus o( the "da o( the pu;ldang as well as the golden brown of the top-ooked and served in the Pyrex pudding d11b. Uscd for all m.1nner of creamed and scalloped d11hc1, apoon brcid, eoumea. etc.

INDIVIDUAL BAKER- WIDE RIM Pyrn R.tmckins or individual b.•ker1 uc JUSt nghr for a 11ngle serving of vegetable •u gritan, cuserole1 o( meats, or scalloped d1sbel (4 o:; ... u\.

• BEAN POTS

!leans baked in Pyrex wn pots rival in flavor the famous Boston ptoduct. And how much more auucuve they are aerved in transparent Pyrex ware!

CAKE DISH-SQUARE Square layer cakes, short cakca, hot bread• for br .. kf.11 or luncheon, arc delicious baked in Pyre• cake diah.

BISCUIT PAN-OBLONG Foe better cookies, com bread, ginger bread and btt.::utC• uae a ahallow Pyre• ba&CWt pm.

CAKE DISH-ROUND Pyre• shallow round cake pans deaigncd especially for layer cakes, are used with equal 1ucceu for bakina applu, potatoes, breaHa1t egga, bacon. etc.

-- . 7·~··' · \ ·~ / •

_,/'/ \ ----::- _.,..,, ...___

COVERED BAKING DJSH-OV AL Covered b.1king dishes combine the uau of a email caoscrole and two single vegetable dishes, for the cover can oleo be used ae a dish for baking and serving.

DOUBLE COMPARTMENT BAKING DISH

Double comportment baking dishes are incrt..uingly popul.r 11ncc they make it so easy to cook and serve two vegeubles at the same 11me without loorng their rnd1Y1du>hty o( Oavor.

TEAPOT TILE The small round tray d .. igned for use under Pyres teapot• aervct many other purposes dut require a beat ... prool, or moisture-proof tile (6 inch d"mew).

PERCOLATOR TOPS Pyrex percolator tops never break from heating. They 6t all atandard percolators and colfee po11.

MEASURING CUP-ROUND Bothng liquids can be measured safely in Pyru measur• ing cup.a. Accurate markings ahow ounce. qu.1rter or third cup measurements clearly through Pyrex tran5' parent mcuuring cups.

HOUSEHOLD SET ~ P)•tu household Set equips the avence kitchen with Pyrex ware for all every day needs. Th11 makes it especially appealing to the bride or young bowekeeper who receives this set among her wedding gifts. The established housekeeper also is delighted with it and long remembers the birthday, Christma., anniversary or Mother's Day that is marked by this thoughtful gift. (Round caoscrole, ~ pie pi<ltes, utility dish, loaf pan, 6 custard cups, tea pot and tea tile).

Even • 11ngle piece will please her. Start a set now and 611 1 n the v.mous pieces from tune to 11me unul It II completed.

GIFT SET The most useful of all Pyrex dishes arc included in the 9 piece set and make thtS a gift that 1s greatl y apprc­ti,1tcd both by those who have other P yrex di<hes and those to whom it introduces this sparkling t rans­parent ovenware . A ttracuvcly packed, this Pyrex set 11 a popular choice for pn::cs, for abowcra, for birthday, ann1v<rSlry or Christmas llJvinc. (Round casserolt, uuhty d1ab, pie pbtt, 6 custard cups).

PYREXETIE SET T. M . Rear. U. $. l'at. Ott

Pyrexettc Set of six miniature dishes is an unusu.il and instructive gift which will delight the child who lovu to "play bowc"-and wh.it child dot0n't? Recipes are furnished wttb the eet and bdp the cluld with the 6rst lessons 1n coolung. E.tch set includes cauerole, bread pan, puddin& d1ab, r1c plate and two custard cups.

TEAPOTS SPGrkhne, transparent Pyrex tea po .. allow you to watcl> the tea stttpmg and tell when 1 t is cucdy the nght 11renctb. They ,,.,tbstand lnhnc water without breaking; their spouts arc just ri&ht for easy pouring, their handles are a convenient •hape and stay cool while the tea keeps &te3m1ng hot. Round or squat shape-one. two, four and .six cup aiu:s.

New PYR..EX Pieces

PUDDING DISH- OVAL PuddinR dishes have such a variety of uses that we are now adding to the line a deep oval pudding dish. Even though not covered, the food in a PYREX Pudding d11b will keep bot throughout the meal.

PUDDING DISH-OVAL, SHALLOW Theoc complete the pudding dish line. For foods, the attractiveness of which is added to by a delicious, crusty brown,- these shallow puddings exactly meet the requirement.

To carry 1~ qunt round ca..erole or pudding du.h.

To carry 1~ quart ovil cau<role or pudding dish.

PYREX TILES To nicely 1upport and carry the ropul.ir 1 1~ quart lize caS1Crolc in either style.

To carry 1~ quart oval, shallow caucrolc or pud• ding dish.

To carry 1~ quart aqu>re casserole or pudd1ngd1Sh.

PYREX ROASTER The new PYREX self·basting Ro.utcr allows one to loolc in through the PYREX top and v1Cw the roasting action. Bottom 11 of highest gnde aluminum. R1bb<d bottom. alf vent 1n aide. The cover. when an\•tned, nukes a 1plend1d serving pbttet.

WELL ~ TREE PLATIER A new item in the PYREX line, long popubr in Sliver. PYREX Platters keep the food and juice• bot longer. This platter 1tts evenly upon the t;;1hle and the juices are co!lcct<J in the well. The PYREX inset protects the silver ig;unst knife marks.

~7

Nursing Bottles that will not break_ from too sudden heating or cooling

PYREX Nursing Bottles are made to withstand the most violent temperature shocks without so much as cracking. Everyone who

uses Pyrex ware knows how this famous ware resists the heat of the oven which is often much hotter than boiling water. This ability to withstand heating and cooling makes Pyrex Nursing Bottles invaluable in the nursery, saving untold annoyance and dis­tress which a bottle broken just as a feeding is ready, will cause. Also Pyrex Nursing Bottles can be sterilized in boiling waterand quickly cooled again with perfect safety. A boon indeed when time is short!

These heat-proof nursing bottles are designed to meet all the demands of baby specialists and baby nurses. They are six sided so they will not roll or slip easily from the hand yet there are no hard-to-clean angles inside. All are rounded off smoothly and evenly. They are made with broad flat bottoms that stand firmly and securely. Standard nipples are easily adjusted and hold fast in use. Ounce and half ounce graduations are clearly, plainly marked.

The use of Pyrex Nursing Bottles insures the quick, efficient preparation of bottle feedings, and freedom from the worry of breaking bottles.

U. S. Dept. of Labor CHILDREN'S BUREAU

says: "J{ew bottles should be washed thoroughly in hot suds, rinsed with cold water, and boiled before using. All bot• ties should always be boiled for jive minutes before they are used."

Bureau Publication, J{o. 8 (Revised).

Heat-proof, cold-proof Pyrex Nursing Bottles come in the two shapes baby specialists approve-with the narrow neck and with the wide open top-in the popular 8 ounce size.

How to Care for Pyrex Ware T.M. Rew.U.S.Pat.Off.

USE Pyrex as you do any other ovenware, greasing well before putting food mixtures in for baking. For batters and doughs

thoroughly grease dishes just as you do others. If foods "bake on" to the edges of Pyrex ovenware, soak the dishes as soon as possible for about 20 minutes and then the foods are quickly removed with cleansing powder used on the dish cloth, or with steel wool or a metal dish "mitt." Then washed and dried in the usual way, Pyrex ovenware will be as sparkling clean as your polished tumblers. Even if foods are forgotten and left in the oven until burned to a crisp, Pyrex ware is unharmed. Just fill the dish with water to which a little washing powder has been added and heat in the oven; or put it into a pan of cold water on the stove and heat to boiling and Pyrex ovenware is readily washed clean.

SpeciaJ 'J\[_ote on Pie and Ca~e Ma~ing In the case of such pies as pumpkin, squash, custard and the like, (that

is, pies with only an under crust) the temperature of the oven should be very hot (about 400°) at first to "set" the edges of the pastry and begin baking the crust on the bottom before the custard mixture gets hot. Finish cooking the filling at a lower temperature.

In regard to flour dusting Pyrex dishes, we do not recommend this. True pastry has enough fat to prevent sticking.

Better 'Tea

To brew the finest tea, the pot should be heated by filling with boiling water and emptying before using. Put the fresh tea leaves into this warm Pyrex teapot allowing one level teaspoon of Oolong or a scant teaspoon of Ceylon or Orange Pekoe for each cup. Pour on freshly boiling water. If the water is below the boiling point it will not draw out the essential oil which gives the tea its delicate flavor. Water that has boiled for some time tastes flat and insipid, Never allow the tea itself to boil, for that extracts the tannin which is a deleterious element. (Pyrex teapots should never be placed over the flame.) Let the tea stand three to five minutes until the desired strength is reached, and serve. It is easy to tell when tea is exactly the way you like it through transparent Pyrex teapots.

Pyrex teapots can be easily and thoroughly cleaned, spout and all. The handles never become hot and the spouts are designed for free, accurate pouring. The lids have double rims to prevent their falling off as the teapot is tipped. Tea does not discolor Pyrex teapots nor will they craze or crack from boiling water though of course Pyrex teapots are never used on the stove.

~9

INDEX TO RECIPES Page Page

APJf:~r.d. ~w.e~t ~o.~to .... : : : : : : 18 12

Fish, Baked Stuffed . . . . . . . . . . . . . 15 Fillets of Cod. . . . . . . . . . . . . . . 14

En Casserole ............... . l'.l, Pie.......... . . . . . .. .. ... .. 14 Stuffed .. .......... ..... .. .

Asparagus and Olives .. . . . .... . . Baking Temperatures . .. . ...... . Beans, Baked . . . . ......... .. .

12

16 5-6

13

Ham and Potatoes Scalloped . . . . . 15

Mushrooms, Scalloped. . . . . . . . . . 17

Nut Bread........... . . . ..... 7 Roast ..... . . . . . 13

Kidney with Spaghetti ....... . Lima En Casserole ..... .

Beef En Casserole ........ .

Beefsteak Pie ............ .

Beets, Baked New . .

Biscuits, Baking Powder ........ . Cheese ................... . Fruit .................... . . Ginger .......... . . ... .. ... . Quick.. . . .. .. ...... .

Bread, Date Bran ........... . . .

Brown Betty . ....... . . ... ... . . Cake Making ............. . .. .

17 17

15

15

16

7 7 7 7 7 7

12 8

Olives and Asparagus au gratin . . 16

Onions, Baked . . . . . . . . . . . . . . 17 Scalloped, Italian Style. . . . . . . 17

Oysters Scalloped with Corn . 14

Peas, Green, baked with Lettuce.. 18

Pie, Cranberry and Raisin . . . . . . . 10 Fish . .......... . .. 14 Florida Apple . . .. .... ...... . 10 Grape Fruit . . . 10 Prune Cream. . 10

Potatoes, Scalloped with Ham . . . . 15 Quick Scalloped . . 18 Volcano .... . ............ .. 18

Cup Cakes ..... . ......... . Mocha Layer Cake .... . . . ... . Lightning Sponge Cake ... . .. . . Loaf Cake ........... ... . .. . Quick Cake ... ..... .. . .... . . Surprise Cakes ........ ..... .

Carrots, Lincolnshire ..... ..... .

9 8 9 8 9 9

16

Sweet Potatoes and Apple... . 18

Scalloped Corn, Quick ...... .... 17 Mushrooms . . . ....... .. .... 17 Onions, Italian Style. . . . . . . . . . 17 O ysters and Corn . . . . . . . . . . . . 14 Potatoes with Ham ...... . . . .. 15 Potatoes, Quick . . . . . 18

Cauliflower Polonaise .. .. ..... . . 16 Spaghetti with Kidney Beans..... 17

Celery, Braised .. ........ ..... . 16 Spinach and Cheese . . . . . . . . . . . . 14

Cheese, Baked Tomatoes and .... . Biscuit. . . . . ........ . and Spinach .. ...... ....... .

Cherry Cobbler, Mock .... ... .. .

Chocolate Rice Pudding ... .. ... .

Coconut Pudding ............. .

Coffee Cake, Quick .......... .. . Corn, Oysters Scalloped with ... .

Pie, Maryland ....... . Quick Scalloped ......... ... .

14 7

14

n

II

II

7 14 17 17

Sweet Potato and Apple. .. . . . . . . 18

Test Recipes Apples Glace............... n Baked Beans. . . . . . . . . . . . . . . . 13 Beef En Casserole. . . . . . . . . . . . l 5 Beef Steak Pie. . . . . . . . . . . . . . . 15 Brown Betty . . . . . . . 12

Chocolate Rice Pudding. . . . . . . 11

Florida Apple Pie......... ... 10 Grape Fruit Pie. . . . . . . . . . . . . 10

Lightning Sponge Cake. . . . . . . . 9 Loaf Cake... . . . . . . . . . . 8

Cucumbers, Russian ........... .

Custards, Marshmallow ...... .. . Silver cream ... .. . . . Golden .... ........ . ...... .

Eggs, Baked au gratin .......... . Baked in Tomato Cups ....... . Latticed with Asparagus . .. . . .

17

Il

II II

13 13 13

Marshmallow Custard . . . . . . . . n Oysters Scalloped with Corn . . 14 Quick Scalloped Potatoes. . . . . . 18

Spaghetti with Kidney Beans . . 17 Veal Loaf. . . . . . . . . . . . . . . . . . 16

Veal Loaf. . . . . . . . . . . . • . 16 Volcano Potatoes ....... ....... 18

30

INSTRUCTIONS REGARDING THE USE OF PYREX WARE

No " tempering" required. Should not be handled with a wet cloth while the dish is hot. Is not sold for use on top of the stove or flame. A void rough handling such as knocking two dishes together. Hot dishes should not be placed in contact with a wet table top, nor suddenly with any water. Per­mit hot dish to cool gradually.

'This label identifies genuine Pyrex Ovenware.

GUARANTEE Any Pyrex dish or part which breaks from oven-heat within two years from date of purchase may be replaced by any Pyrex dealer in exchange for the broken piece.

CORNING GLASS WORKS CORNING, N. Y.

Manufacturers of Pyrex Ovenware, Nursing Bottles, Teapots, Laboratory Glassware, Insulators and Industrial Products, Incandescent Lamp bulbs, Thermometer Tubing,

Steuben Art Glass, Railroad and Marine Glassware.

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