1924 & 1925 Booklets - Pyrex: Experts Book on Better Cooking
(Part 2) 

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.

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.  Also see: Part One.

Centre pages.  (Larger version in new window.)
             

Loaf pans, biscuit pans, rectangular utility dishes.

Utility dishes: 231 (10½"), 232 (12-5/8").
Loaf pans: 213 (4-7/8 x 3"), 212 (9-1/8"), 214 (10-5/8").
Biscuit pans: 234 (9-1/8"), 235 (11-1/8"). 

Custard cups, ramekins, and individual baking dishes.

Individual deep pie dish, or cocotte: 452 (6 oz).
Ramekin, wide flat rim: 442 (4 oz).
Custard cups, flared: 422 (6 oz), 423 (4 oz).
French custard cups, deep: 424 (4 oz), 426 (6 oz).
Individual covered casserole: 164 (8 oz). 

Pie plates and cake pans.

Hexagonal pie plate: 200 (9¾"), previously named 1203.
Round pie plates: 205 (4-7/8"), 206 (6½"), 207 (7½"), 208 (8½"), 209 (9½"), 210 (10½"), 211 (11½").
Round cake pans: 220 (9¾", shallow), 221 (9-1/8", standard).
Square cake pans: 809 (9-1/8"), 810 (10-1/8"). 

Bell-top mushroom dishes, bean pots & petite marmite, and divided dish.

Mushroom dishes: 642 (302 round dish with handles + 652 4" bell-top), 645 (301 round dish with handles + 655 5" bell-top).
Bean Pots: 502 (1 pt), 504 (1 Qt), 506 (2 Qt).
Double Compartment baking dish: 130 (9¾"). 

Platters and trays, or tiles.

Oval platters: 313 (13¾"), 315 (15¾").
Round trays with handles: 706 (7"), 708 (9"), 710 (11"). 

Teapots: Tall, Squat, Round; ten in total.

Teapots were introduced in late 1922 with three shapes to choose from: tall, squat, round.  Each shape was offered in three sizes: 2 cup, 4 cup, 6 cup.  A 1 cup teapot with a round shape became available as well. 

Refrigerator Dishes and the Pyrexette Set.  Both products were introduced during 1924.  (Image from 1925 booklet.)

Refrigerator Dishes: 662 (6 x 6 x 2"), 663 (6 x 6 x 3"), 592 (5 x 9 x 2"), 593 (212 loaf pan + 592-593 lid).

Pyrexette Set: 205 pie plate (4-7/8"), 213 loaf pan (4-7/8 x 3"), 452 cocotte (6 oz), two 423 custard cups (4 oz), 164 casserole (8 oz).

Also see: Part One; 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
Extra Photos: Clear Pyrex - Older than 1950 (Part 1), (Part 2) 
Pyrexette Box and Recipes
Compare Pyrex & Flameware Platters 
Which casseroles use the same lid?
Which model numbers are duplicates?
Isn't that date incorrect?