Extra Photos: Clear Pyrex (Older than 1950) 
    

135 1 Qt shallow baking dish, different from a cake pan.  Its base is much smaller than its top, and the sides are curved and bulging.  In contrast, cake pans aim to be as straight and perpendicular as possible.  135s were made between 1922 & 1926 approximately.

221 cake pan, shallow version, without handles.  Until the mid 1920s there had been an even shallower 220 cake pan with a larger diameter.  The 221 was updated in 1939 with the addition of handles and a deeper capacity.

Shirred Egg Dish or Round Dish with Handles, 302, 6½".  It is the newer type from the late 1920s & early 1930s, with larger upturned handles.

Pie plates with wide flat rims, 201 & 209.  They are almost the same age and are identical in every aspect, aside from their model numbers.  This size was numbered 201 from 1915 to 1921, then called a 209 after that.

Petite Marmite 502 small bean pot (14 oz), lid not shown.  It is the newer type from the late 1920s & early 1930s.  French, or deep, custard cups, 425 (5 oz) and two 426s (6 oz) on the right.  The older 426 is thicker with a more substantial rim which makes it look larger, but it has the same capacity as the newer one.

423 custard cup, 435 baked apple dish, 414 custard cup.  A 435 holds about 13 oz.  Both custard cups are 4 oz, but their shapes are not identical.  A 423 has a smaller base and is a fraction of an inch taller than the newer 414 cup.

445 custard cups, 5 oz.  This shape debuted in 1937 and remained available through the 1940s.

432 ramekin, holds 3½ oz.  This type was discontinued sometime between 1922 & 1924.  The other type of ramekin is a 442 with a wide flat rim and a 4 oz capacity.

Late 1930s measuring cup, 8 oz.  Until 1940, measuring cups had embossed markings.

Squat Teapot, probably 6 cup size, manufactured between 1922 & 1931.

A portion of the four-piece refrigerator set that launched in 1924 and re-launched in 1929: 212 loaf pan with 592-593 lid, and 663 square refrigerator dish, lid not shown.  By 1931 there were five refrigerator dish sizes, the two largest being ordinary loaf pans with lids.  Loaf pans developed handles about 1936 or 1937, and these could be purchased with lids too.

Square 1½ Qt casserole, 053 with 653 lid.  This type was manufactured from 1926 to 1938.  Unlike other casserole shapes, square was offered in only one size.

Octagonal casseroles, 672 (1 Qt) & 673 (1½ Qt).  Both lids are engraved with the same pattern.  This shape first appeared in 1930.

Decagonal pie plate, 279 (9").  It was a companion of octagonal casseroles, and this example has a matching engraved design.

Deep oval 197 (1½ Qt) casserole.  Both top and bottom are interchangeable with other pieces, so they carry more than one model number.  The casserole is marked 197-297 since it could also use a 297 Victor cover.  The lid is marked 193-197 because it also fits a 193 (1 Qt) casserole.

Deep oval 194 (2 Qt) casserole with 294 Victor cover and silver-plate stand.  A regular 194 lid also fits this size.

Small aluminum percolator with Pyrex tops.  The top that is attached to the lid is an older one, and it carries no brand name.  Its model number is 953, and the newer one marked "Pyrex" was called an 853, but these numbers do not appear on them.  A 954 was another Pyrex percolator top, but with a generic rounded knob instead.


Related Articles:

Extra Photos: Clear Pyrex (1950 and Newer)
Clear Pyrex 1915 - 1950, handles, lids & knobs
Compare shallow & deep oval casseroles 
Compare basic & Standard round casseroles
1918 Pyrex Leaflet
1920 Leaflet: Pyrex ... For Gifts
1922 Pyrex Leaflet 
1924-1925 Pyrex Booklets: Part One, Part Two
1927 Pyrex Booklet
1931 Pyrex Booklet: Part One, Part Two 
1934 Pyrex Calendar: Part One, Part Two 
1938 Pyrex Leaflet
1943 Pyrex Order Form