Flower Power!! Take 2 - Floral Bouquet (2nd Edition) Begins to Go Mainstream

In 1969, Corning released the Floral Bouquet Limited Edition Gift line.

Due to it's popularity, Corning decided to continue producing the pattern in 1970, though in a slightly modified form.  This, to us collectors, has become known as 2nd edition Floral Bouquet...  Though at the time, it was still called "Floral Bouquet", just like the Limited Gift line had been.

The modifications were fairly simple... First, the special ceramic knob lids used on the Gift line were replaced with the standard clear glass Pyrex lids.  Secondly, the pattern was altered by using a solid yellow background instead of a linen looking texture and the flowers were accented with blue and avocado colors to make them stand out more. Thirdly, the line was expanded slightly by the addition of a 10 inch skillet and a 1 quart saucepan.

This version of Floral Bouquet would remain in production until mid 1971, when the 3rd edition of Floral Bouquet would be released.

P-12-ES and P-22-B Electromatic Skillet set with P-12-C lid

Note the flat ground bottom....

P-10-B skillet with P-10-C lid

P-2 1/2-B Saucepan with P-9-C lid

P-1 3/4-B Saucepan with P-7-C lid

P-1 1/2-B Saucepan with P-7-C lid

P-1-B Saucepan with P-7-C lid.

Though there is a percolator to match this set, it wasn't released until 1971.  The percolators for Floral Bouquet (2nd & 3rd editions) are exactly the same.  All 9/10 cup percolators have a significant amount of yellow in the background of the front medallion (for the pattern does not wrap around like Renaissance does).  These include the P-149 stove top and the P-80-EP & E-1210 Electromatics.

P-149

 P-80-EP

All the 6 cup percolators, however, have a small single patch of yellow between 2 of the flowers.  As far as I can tell, there were only two 6 cup models produced.  The P-146 Stove Top and the P-6-EP electromatic.

P-146

P-6-EP

No matter when the percolator was produced (1971-1974) it is the size, not the edition, that determined the pattern.  For this reason, I usually leave them out of the "Editions" list... Aside from the Original Gift line P-119, they all look the same.

Where is your Corning Ware??
~~

Flower Power! - The Floral Bouquet (1st Edition) Limited Gift Line

Though the Floral Bouquet pattern is covered in "the books".  I think these dates refer only to the 2nd and 3rd editions of the pattern (1970-1975) at which point a larger selection of pieces were in production.  1st Edition Floral Bouquet, however, was originally released in the fall of 1969 as a Limited Edition Gift line, just like Platinum Filigree (1966), Renaissance (1970) & Nature's Bounty (1971).   Unlike the other 3 gift lines, however, Floral Bouquet evolved over time, even before breaking out into a full fledged line.

At the end of 1969 Corning released just 3 pieces.  Similar to the Platinum Filigree Gift Line, the Party Buffet (1 3/4 quart) and the Royal Buffet (2 1/2 quart) were chosen.  However, unlike Platinum Filligree, the percolator released was a P-119 Stove Top model instead of an Electromatic (P-80-EP or P-6-EP).  It should be noted here that some of the P-119 percolators are marked as P-219, which means they were originally intended to be sold as "Just/All White" percolators, but apparently the popularity of the pattern forced Corning to dip into their "Just/All White" back stock to produce more Floral Bouquet percolators

These 1st Edition Floral Bouquet saucepans featured a wrap around pattern of white flowers in "negative" due pale avocado outlining and gold linen textured background print.  The matching percolator did not have a wrap around pattern, merely a portion of the design was set front and center.

As with all of Corning's Limited Edition Gift Lines these Floral Bouquet pieces were sold in specially designed boxes featuring a unique numbering system.  Thus, though the piece itself may be marked as a P-1 3/4-B, the box, containing the dish, lid and candle warmer cradle, was labeled as P-520.

Now this is where it gets fun.   Apparently, the gift line was a huge success, so Corning scrambled to add more pieces to the line.. Thus, in early 1970, more pieces were added, though not ALL had the floral pattern.  A couple of coordinating solids were added to break up the busy-ness of the design, when it went to the table.  After all, serve ware should compliment your table, not perpetrate a chaotic assault on your visual cortex.

Added to the original 3 pieces were the P-1 1/2-B with plastic trivet (box P-510), along with a new option for the P-1 3/4; being the plastic trivet (box P-515) instead of Family Buffet candle warmer (box P-520).  The solid complimentary colors were an Avocado P-2 1/2 with Candle Warmer (box P-517) and a Butterscotch P-1 3/4, also with Candle Warmer (box P-516).

1st Edition Floral Bouquet (and coordinates) kicked off what would become a tradition for Corning's "Limited Edition Gift Lines"; the "special" lids.  While Renaissance and Nature's Bounty both had pebble textured lids, the 1st Edition Floral Bouquet & Complimentary Colors had a ceramic knob that literally screwed down onto a threaded stump on the top of the lid. 

These knobs matched the dish.  

Floral Bouquet print pieces had white knobs (to match the negative space flowers) the Butterscotch Party Buffet had a butterscotch knob and the Avocado Royal Buffet had an Avocado knob.

The lid sizes are equivalent to the standard sizes, but followed by an extra C in their model number.  Thus, the P-1 1/2-B and P-1 3/4-B both have a P-7-CC sized lid and the P-2 1/2-B has a P-9-CC sized lid regardless of the knob color.

Though Floral Bouquet changed to the solid yellow background in late 1970 (2nd edition) it appears that a few other pieces were produced in the 1st edition pattern before the change to the design was made   The P-22-B Electromatic Skillet would be one of these pieces.

I also tracked down a P-80-EP Electromatic percolator... Alas, it was smashed during shipping because the seller did not properly pad the heating element inside..

To date, I have found no catalog information giving a date for the addition of these 2 pieces to the Gift Line.

Where is your Corning Ware??
~~

Curious Corningware Cookmate - Mysterious Macaroni & Cheese

You've already seen my Electromatic skillet in action, complete with P-22-B flat bottomed skillet in Trefoil, but I have another.  Another P-22-B that is.  It's one of those mystery patterns, about which, I cannot find any information.  Not a bit.  Not in books, not on the internet; absolutely nowhere.  I would think that it may be a European made piece, but it has P-series handles on it, which means that it is pre-1972.

I like to call it Black Scroll, but for all I know, it was simply a variation on the Trefoil pattern.  There are other patterns that have multiple print designs.  Pastel Bouquet is an excellent example of this.  Depending on the piece, the floral pattern is slightly different.  Fruit Basket is another one where the design changes depending on the pieces. Then again, both of these are P-22-B skillets, so it's not really a matter of a different design print on different sized pieces.

Another Corningware Mystery.

Though the skillet may be perplexing, there is nothing all that enigmatic about good old Mac & Cheese. Normally, I am a hard core "Baked" Mac kind of guy.  There are occasions, however, when I like a good skillet Mac; which tends to be more like the "Blue Box" stuff. (without the disturbingly orange powder)  I just cannot bring myself to accept anything labeled as Powdered Cheese Food Product to be actual edible cheese.  This time, I am using Fontina and Havarti, but that was simply because they were in my refrigerator.  This is just as delicious with 8 oz of Sharp Cheddar.

Since this is Corningware, I went ahead and finished it off under the broiler to get that crunchy breadcrumb topping. 

Skillet Macaroni & Cheese

2 cups Whole Milk
4 cups Water
4 TB Unsalted Butter
1/2 cup Panko
8 oz Elbow Macaroni (I like the vegetable kind)
1 tsp Salt
1/4 tsp Pepper
1 Garlic Clove, minced
4 oz Danish Fontina, shredded
4 oz Havarti, shredded

1 Quart Saucemaker (P-55/P-64)
1 Electromatic Skillet (P-12-ES) with Dish (P-22-B) and P-12-C cover

Begin heating the milk in your Saucemaker, set over medium-low flame. (it doesn't need to be "hot", just warm)

Pour 4 cups of water into the Electromatic skillet.

Turn the heater base up to 425F Degrees to bring the water to a boil.

Meanwhile, melt 4 TB Unsalted Butter.

Add the Panko and stir with a fork to coat the Panko; set aside.

When the Water in the SK10 Skillet is begins to boil....

add the Macaroni and stir.

Reduce the temperature to 275F Degrees and continue boiling the macaroni, stirring frequently, until almost all of the water has been absorbed. (about 8-10 minutes)

Add the warmed Milk....

Along with the Salt, Pepper and Garlic.

Stir well and bring the heat up to 350F Degrees, cooking for 5 minutes.

Reduce the temperature to 200F Degrees and add the Cheese.

Stir until melted and homogeneous.

Partially cover and simmer at 200F Degrees for about 10 minutes.

Meanwhile, turn on the Oven Broiler.
Once you are done simmering the cheese sauce, remove the SK10 dish from the Electromatic Heater base and sprinkle with the Butter soaked Panko.

Place under the broiler for about 3-5 minutes, or until all browned and crispy.

 Now is the time to enjoy!

Where is your Corningware??
~~

Bringin' the Sexy to the Kichen - Orange Jicama Chicken

Recently I did an exposé on the Electromatic Skillet and Table Range.  While information is all well and good, there is something to be said for practical application of said information...  Meaning, ya gotta cook somethin' in it.....

But first, some totally gratuitous shots of my Electromatic Skillet and Trefoil ensemble.

Turn to the left.....

Now turn to the right......

I must say, that is some seriously sexy retro-chic right there.  Eat your heart out Mad Men.

OK, enough of that...  I'm hungry....

Orange Jicama Chicken

 (with Snow Peas)

24 oz Chicken Breast (or Thighs), cut into 1 inch pieces
10 oz (2 cups) Jicama, peeled and cubed (about 1 medium Jicama)
6 - 8 oz Snow Peas
3 TB Tamari (low Sodium)
2 tsp Cornstarch
1/2 tsp Orange Zest
4 oz Orange Juice
2 TB Olive Oil
Rice for Serving
optional - Cashews for Serving

P-12-ES or E-1310 Electromatic Skillet/Table Range (Base and P-22-B "2 1/2 quart" Skillet)

Cut the chicken into 1 inch pieces, then set aside.

Peel and cube the Jicama, and set aside. (make sure when peeling to remove the yellowish fiber layer right below the skin)

Remove the tips and strings from the Snow Peas, and set aside.

Whisk the Tamari, Cornstarch, Orange Zest and Orange Juice together in a small Pyrex pitcher, and set aside.

Set your Electromatic Skillet to 350F Degrees and add 1 TB Light Olive Oil.

When hot, add the Jicama and the Snow Peas; Stir frying for 1 minute.

Remove from the Skillet and set aside.

Add 1 TB Light Olive Oil to the skillet.

When hot, add 1/2 of the Chicken pieces and saute for 2 1/2 minutes.

Remove the first batch of chicken and set aside.

Saute the remaining chicken for 2 1/2 minutes.

Add the reserved Chicken back to the skillet and heat through.

Slowly stir in the Orange Juice/Tamari mixture.

Reduce the temperature to 300F degrees and cook, stir until thickened and bubbly. (3-5 minutes)

Add the reserved Jicama and Snow Peas, stirring to combine.

Cover and cook for 1 minutes longer; just until the vegetables heat through.

Serve over Rice with a sprinkling of Cashews, if desired.

Where is your Corningware??
~~