1924 & 1925 Booklets - Pyrex: Experts Book on Better Cooking
(Part 1) 

Beginning in early 1924, consumers were invited to write to the company and request a copy of a new Pyrex booklet.  It outlines the many benefits of using Pyrex ovenware, emphasizing how much time and effort can be saved when food is baked and served in the same dish.  The booklet offers novel concepts too, like baking foods in the oven that normally might be cooked on the stove.  Specific recipes and numerous other meal suggestions were included, prepared by Alice Bradley, the principal of Fannie Farmer's School of Cookery in Boston.

Front & back covers: French custard cups and tray on the front, teapots with tiles on the back.

The booklet does not provide a detailed listing of every available Pyrex item, but an example of almost every shape is illustrated.  It is organized into sections focused on groups of related Pyrex products with ideas of how to use them most effectively for nutritious and economical meals, attractively served.

For 1925, an updated version was issued which placed better emphasis on product lists and featured the new items that had launched since the first publication.  But essentially, the 1925 booklet is the same as the one printed in 1924, except for some additional pictures and altered captions.

1925 Booklet.  An endorsement from Alice Bradley.

Pyrex purchasers were encouraged to find new ways to use the product, and to use it more often every day.  With the many shapes and sizes offered at that time, owning a large and up-to-date variety of Pyrex was the best way to ensure that just the right dish would be on hand for every imaginable necessity.

The introduction states:  "The work of preparing the daily meals will be more interesting, the dishwashing will be easier, and the dining table more attractive if the supply of Pyrex is increased from time to time and if Pyrex is used on every possible occasion.  It soon becomes a habit to 'serve it in Pyrex.'"

Notes on cleaning Pyrex, and the proper way to measure ingredients.  The illustration depicts an 8 oz Pyrex measuring cup with two spouts, a new item in 1924.

The advice to use abrasive metal scrubbers for cleaning Pyrex was misguided.  Newer use & care instructions specifically advise against this approach since it damages the glass.
       

Casseroles with ordinary lids: round & oval, shallow & deep; plus square. 

Round casseroles: 167 (1 Qt), 168 (1½ Qt), 169 (2 Qt), 170 (2½ Qt). 
Oval casseroles: 193 (1 Qt), 197 (1½ Qt), 194 (2 Qt), 190 (3 Qt). 
Shallow round casseroles: 112 (1 Qt), 113 (1½ Qt).
Shallow oval casseroles: 183 (1 Qt), 184 (1½ Qt), 185 (2 Qt).
Square casserole: 800 (1½ Qt). 

Casseroles with Victor covers, round & oval; plus two-piece baking dish.

Round casseroles: 267 (1 Qt), 268 (1½ Qt), 269 (2 Qt), 270 (2½ Qt).
Oval casseroles: 293 (1 Qt), 297 (1½ Qt), 294 (2 Qt), 290 (3 Qt).
Shallow oval casseroles: 283 (1 Qt), 284 (1½ Qt), 285 (2 Qt).
Two-piece covered oval baker, or 2-in-1 baking & serving dish: 110 (10"). 

In the 1925 booklet, the illustration on this page was modified to include a round casserole with handles.  It was inserted in place of the small oval casserole on the top left.

Handled casseroles: 627 (1 Qt), 628 (1½ Qt).

Pudding dishes, or open baking dishes.  Some are lidless casseroles.

Pudding dish with handles: 450 (1½ Qt).
Round pudding dishes: 463 (½ Qt), 464 (1 Qt), 465 (1½ Qt), 466 (2 Qt), 467 (2½ Qt).
Shallow round pudding dishes: 132 (1 Qt), 155 (1½ Qt).
Square pudding dish: 800 (1½ Qt). 

Shallow baking dishes, some are individually-sized.

Round shallow baking dish: 135 (1 Qt).
Oblong baking dish: 145 (7¾"). 
Oval shallow dishes: 400 (9 oz), 401 (10 oz), 402 (12½ oz), 403 (18½ oz). 

Individually-sized handled dishes.

French au gratin dishes: 330 (10-1/8"), 331 (11¼"), 332 (12¼").
Round dishes with handles: 301 (8½"), 302 (6-7/8"). 

Also see: Part Two; Recipes.


Related Articles: 

1918 Pyrex Leaflet
1920 Leaflet: Pyrex ... For Gifts
1922 Pyrex Leaflet 
1927 Pyrex Booklet
1927 Advertisement: Pyrex $5.15 Set 
1929 Pyrex Booklet: Part One, Part Two
1931 Pyrex Booklet: Part One, Part Two, Recipes 
1934 Pyrex Calendar: Part One, Part Two 
1937 Advertisement: Pyrex & Flameware
1938 Pyrex Leaflet
1943 Pyrex Order Form
1945 Pyrex Booklet
Clear Pyrex 1915 - 1950: Casseroles, Round, Oval; Baking Pans, Pie Plates
Compare basic & Standard round casseroles
Compare shallow & deep oval casseroles 
Which casseroles use the same lid?
Extra Photos: Clear Pyrex - Older than 1950 (Part 1), (Part 2) 
Which model numbers are duplicates?