Vintage Revere Ware
This booklet, Revere's Guide to Better Cooking (1941, 32 pages), probably came with the purchase of a set of Revere Ware pots and pans. The publication date is only a couple of years after the cookware's introduction at the 1939 Chicago Housewares Show.
The covers and the interior pages of the booklet all are printed with the patriotic color scheme of red, white and blue.
Revere Copper and Brass Incorporated of Rome, NY was the manufacturer of the cookware at the time of this book's publication.
The booklet has a short intro about the benefits of waterless cooking and why Revere Ware was the product that would ensure success in this area. There are a few recipes included as well as instructions on caring for and using the cookware.
The positive attributes of the cookware were the copper clad bottoms that were good for even distribution of heat and the stainless steel which provided for "easier cleaning, greater beauty, greater sanitation." They use Dieticians and Chefs as the experts recommending the product. You can click on any of the smaller photos below to enlarge.
One page lists some of Revere Ware's "Extra Features" such as the bakelite handles and the self-sealing lids. No hiding places for germs is an additional benefit.
Tips for keeping your Revere Ware looking "Spotlessly New" are shown on another page.
This is from the Vegetable Cooking Guide, telling how to prepare Spinach, Squash and Turnips in Revere Ware.
Preparing dried fruit, Baked Apples and Applesauce is shown on this page.
This page shows an eleven piece set which was chosen by a jury of "influential women" as being a collection of the most essential pieces.
Another page shows the All Pupose Set:
What I find most interesting are the two pages in the rear of the booklet that show the then-current pieces in the Revere Ware product line. Each piece is illustrated and shows the catalog number, dimensions and capacity.
These two pages can be useful today for cooks who are looking for pieces to fill out their collections.