Pyrex Cookware, 1924

Pyrex Cookware ad, 1924, originally uploaded by Gatochy.

Scanned from Taschen's "All-American Ads of the 20s". Click image for 966 x 1300 size.

"and when the pie is opened

there is always a new appetite
delight in any Meat. Game or
Chicken Pie. perfectly baked and
served piping hot in transparent

Pyrex

which keeps the food hot throughout the entire meal. The modern housekeeper finds Pyrex a necessity for the kitchen -- and attraction for the table. Pyrex bakes food better and serves it appetizingly in the same dish -- saving time, fuel and extra pot and pan scouring.

Pyrex Chicken Pie by Ida Bailey Allen, international food authority.

2 (4 pound) chicken
2 quarts water
1 1/2 cupfuls peas
1 1/2 cupfuls potato balls
6 cooked onions
1/2 cupful milk
2 cupfuls flour
4 teaspoonfuls baking powder
1 teaspoonful salt
2 tablespoonfuls shortening

Cut up chicken as for fricassee, cover with water, add 2 teaspoonfuls salt and simmer until meat is tender. Drain chicken, and thicken a quart of the stock with 4 tablespoonfuls of flour blended with 1/4 cupful cold water. Remove chicken from bones, add to gravy with the onions, peas and potato balls, bring to boiling point, pour into a Pyrex dish and cover with biscuit crust rolled to one-half inch thickness or cut into biscuits. Bake 35 minutes in hot oven -- 375º F. Place dish on Pyrex glass serving tray and garnish with parsley.

To make crust, sift flour, baking powder and salt. Rub in shortening, moisten with milk, turn on floured board, pat to one-half inch thickness and use as desired.

Illustrating No. 465, Pyrex Pudding Dish and No. 708, Pyrex Serving Tray. At all Dealers' in U. S."