A Look at Fire-King Ovenware and Selected Recipes
From the Fire-King Cook Book


From the world's largest manufacturer of household glass: a 32 page booklet of recipes, serving suggestions, a catalog of Fire-King products, and an introduction to the characters of the CBS Radio program, "Meet Corliss Archer".

This cookbook was available by mail -- with the following enclosed note:

"Dear Friend
    We take great pleasure in sending you the enclosed Fire-King Casserole Recipe Book which was offered on our "Meet Corliss Archer" radio program.  The recipes in this book were carefully selected by a group of distinguished home economists from a long list of famous tested recipes.  We believe you and your family will enjoy them thoroughly.

     Special Fire-King displays will appear in thousands of stores throughout the nation during September.  Watch for these special Fire-King window displays and convince yourself of  the usefulness and beauty of this modern ovenglass.  Better still, buy a 50c casserole and to the delight of these recipes add the joy of better baking with Fire-King.

                                                                   Very Truly Yours,

                                                     ANCHOR HOCKING GLASS CORPORATION"


Appearing on page 19 is this table display (at left) featuring Fire-King cookware serving pieces with crystal Waterford ("Waffle") dinnerware.

...and, on pages 20 and 21,  this two page spread shows us the line of Sapphire Blue cookware items that were available at the time.

The Fire-King Casserole Recipe Book features 45 recipes. Here are a few:

See Below...

Baked Shrimps

Wash and drain 1 pt. of shrimps. Place in saucepan with 2 tbsp butter and heat on top of stove; stir in 2 tbsp flour, add 1 1/2 cups milk.  Stir well and cook until bubbling.  Add 1/2 cup cooking wine or orange juice, a bit of lemon peel, 1/2 tsp salt, pepper, and a sprinkling of mace.  Stir in 2 eggs well beaten, and place in a Fire-King Open Casserole that has been warmed in the oven.  Cover with buttered cracker crumbs and bake for 20 minutes in a moderate oven (about 350 degrees F.)  Serves 4.

Baked Flounder

Squeeze the juice of an orange into a Fire-King Utility Dish, add 1tbsp. minced parsley and a slice of onion. Cut a 1 1/2 lb filet of flounder into strips, dust with salt and pepper, put in the Utility Dish and bake for 25 minutes, basting occasionally.  Serves 4.

Sweet Potatoes with Apples

Slice 3 cooked sweet potatoes.  Boil 1 cup water with 1 cup sugar.  Add 3 sliced apples, 1/2 tsp salt and 1/4 tsp nutmeg.  Cook for 8 minutes, stir in 3 tbsp butter.  Arrange in a Fire-King Open Casserole, which has been pre-heated in the oven, on top of 1 layer of the sweet potatoes.  Continue with a layer of potatoes, then a layer of apples until the dish is filled.  Pour the liquid over them and bake for 10 minutes.  Marshmallows may be added last, if desired, and baked them until they are puffed.  Serves 4.

Date Pudding

Put 1 cup seeded dates and 1 cup walnut meats through a food chopper.  Add 1 cup powdered sugar and 2 eggs well beaten.  Mix and add 5 tbsp flour and 1 tsp baking powder.  Flavor with vanilla.  Spread evenly, 1/4 inch thick, in a Fire-King Utiltiy Dish.  Bake in a moderate oven (about 325 degrees F.)  Serve plain or with whipped cream.  Serves 6.

Meat Loaf

Mix together thoroughly 1 1/2 lb ground beef, 1 chopped onion, 1 1/2 tbsp Minute Tapioca, 2 tsp salt, 1 egg, 3/4 cup tomatoes.  Put into a greased Fire-King Deep Loaf Dish, spread with 4 tbsp chili sauce and bake for 45 minutes at about 375 degrees F.  Serves 6.

Cheese Souffle

Blenf 3 tbsp flour with 3 tbsp melted butter.  Add 1/2 tbsp dry mustard a 1 tsp salt.  Stir in gradually 1 cup scalded milk and cook until smooth, stirring constantly.  Add 1 cup grated American cheese.  Mix well, then remove from fire and add 3 well-beaten egg yolks.  When the mixture has cooled, fold in the 3 egg whites, beaten stiff.  Turn into a buttered Fire-King Casserole, place the dish in a shallow container of hot water, and bake in a moderate oven for 35 minuted.  Serves 3.

Chicken with Mushrooms

Brown 1 pint of cooked chicken meat, cut in small pieces, with 1/4 lb of mushrooms cut fine, and 1 tbsp butter.  Remove to a Fire-King Open Casserole which has been heated in the oven.  Place in moderate oven.  Make a gravy by browning 1 tbsp flour in the chicken and mushroom liquor; whn browned add salt and pepper, 1 cup of hot water.  After gravy has come to a boil, pour over chicken and mushrooms.  Bake for 25 minutes.  Serves 4.

Lamb Stew

Cook 1 cup minced celery, 1 cup minced carrots, 1 sliced onion in 2 tbsp butter for 2 minutes.  Stir in 1 tbsp flour, add 2 cups water.  Salt and pepper.  When thickened, transfer to a Fire-King Casserole which has been warmed in the oven, and cover with 1 lb lamb steak or chops cut in small pieces, dusted with flour and browned in butter.  Cover, bake in a slow oven ontil meat is tender.  Add more hot water if liquid cooks away.  Pork, veal, beef, or any leftover roast may be used instead of lamb.  Serves 4.

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