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In the early 1930s, most pottery companies stared to produced kitchenware. A brief list of potteries with their special lines include: Paden City - Bak Serve, Harker - Bakerite, Cronin - Bake Oven, and Crooksville - Pantry Ware. In 1933, Homer Laughlin introduced an extensive assortment of embossed kitchenware called, 'OvenServe.' This line included various sizes of bowls, bakers, platters, as well as some dinnerware pieces; plates, teacups, and saucers.
On January 23, 1933, Frederick Rhead wrote in his journals about a 'cooking and kitchenware program.' After collecting samples of kitchenware from other companies, Rhead began making sketches of various items. By February 6th, he wrote that the drawings were 'made into a folio and turned over to J.M. Wells.' However. for the rest of the month the Art Department worked on the Chelsea shape for Quaker Oats and adding new items to the recently released and very successful Virginia Rose.
Rhead notes making a couple 'thermo' custard cups in brown, pink, and white glazes on the last week of March. These first oven ware pieces were probably plain shapes. The first time Rhead notes any type of embossed work was on March 30, 1933. The next day representatives from Woolworth's visited HLC to veiw the various samples. After reviewing the custards, a line of kitchenware with the following items was suggested:
small custards
individual casserole
bakers
pie plates
large casserole
bowls for sauce
jug
salt and pepper
mixing or measuring bowl
8', 7', 6' and 4' plates
teacup
St. Dennis cup and saucer
bowl for soup
4' and 5' soup
36s oatmeal
nappy
sugar/creamer
restaurant individual creamer
baked apple
ashtray
The twenty items listed above are as Rhead wrote them. Remember he used trade sizes so the 8', 7', 6', and 4' plates would have actual measurements close to: 10:, 9', 8', and 6'.
Several trials of clays with various decorations were made to see which could withstand oven temperatures. On April 4, 1933, Rhead noted the new oven ware glaze samples were not good. More patterns specifications, and trials were conducted for the next two weeks and on the 17th, J.M. Wells approved the first nine items for the March 31st listing. It was during this time that Kaufman's became interested in the new oven ware.
More buyers expressed interest in the oven-to-table line, but only a few pieces had been modeled at the time and nothing had been released into production. It became apparent to many at HLC that their new oven ware was going ot be a success even though it wasn't anywhere near completion. On April 25, 1933, J. M. Wells advised Rhead that the Art Department was to 'concentrate on oven ware.' From May to August 1933, the new oven proof line was developed.
The first items created were made in two styles; plain and with the familiar floral embossing. Some of the items form the March 31st list were dropped and new pieces such as the French casseroles and shirred egg dishes were added. On June 9, 1933, Rhead noted producing several trial glazes for the cooking ware:
Pink - 1383
Light Blue - 841
Fawn - 1432
Golden Green - 1427
Orange - 1428
Turquoise Green - 1425
Deep Ivory - 1434
Melon Yellow - 1436
Vellum Yelow - 1432
Eventually, OvenServe was made primarily in Orange (a.k.a. pumpkin), Melon Yellow, and Ivory. The ivory glaze developed for this shape would go on to be used with Kitchen Kraft, Virginia Rose, Marigold, and others. At some point, it was decided that the Art Glazes would be used. Casseroles and under plates have been found in leaf green (right), rose, and rust with the Wells Art Glazes backstamp. Small OvenServe pieces in other solid colors were made by both HLC and Taylor, Smith & Taylor (TS&T) for Quaker Oats.
On June 9, 1933, names were being considered for the oven ware. One option was, 'OvenDrive,' but 'OvenServe' with its one-word spelling was selected. Two days later backstamps and labels were made with the new OvenServe logo. By the end of the month, dozens of decorations were tested on OvenServe. On July 7th, Polychrome, the hand-painted treatment consisting of yellow, blue, green, and pink, was being used and variations would be considered in weeks ahead.
With the majority of OvenServe modeled and in production, the Art Department started to develop other wares, namely Craftsman/Georgian. More pieces would be revised and added to OvenServe in the next year including pie plates, casseroles, and jugs. In August 1934, three new items were modeled the (long) spoon, pie server (listed as a 'cake knife' in the modeling log) and a 40-oz. teapot. In April 1935, an open sugar and creamer were made. The sugar lid was modeled in January 1936 and released in February. It was also during this time that two more teapots were modeled. Both had capacities of 16-oz, but they were listed as 'low' and 'tall' teapots.
Unamrked OvenServe Teapot with an unusual green glaze
Teapot with recessed lid Courtesy Terri Puleo
The last piece of OvenServe modeled was the salad fork in June 1937. This was done during the development of the plain kitchenware line, Kitchen Kraft. The spoon was redesigned and made shorter. The new spoon, fork and pie lifter were used with both OvenServe and Kitchen Kraft.
The treatments on OvenServe vary just as they do on dinnerware lines. Solid colors, decals, edge trim, platinum stamps, and hand-painted work have all been found on OvenServe pieces. The more exotic items such as batter jugs, measuring cups, long spoon, sugar, and creamer are generally found with very simple treatments such as hand-painted embossing. Several retailers carried OvenServe with green hand-painted embossing including Woolworth's. This is one of the most common OvenServe treatments. Decals and platinum stamps are generally found on more common pieces such as pie plates and casseroles.
Almost every piece of OvenServe is marked with a backstamp. The only exceptions are the four utensils which will have no markings. Collectible versions of the small spoon, fork, and pie lifter were recently produced by China Specialties in various solid colors. Such pieces will have an embossed 'C.S.' on the reverse of the handles.
OvenServe was mass produced from 1933 until the late 1930s when it was overshadowed by the plain shapes of Kitchen Kraft. By this time, many of the OvenServe items had been discontinued and are very hard to find today. These key pieces are the measuring cup, long handled spoon, batter jug, sugar, and the creamer. The most common pieces are five items produced for Quaker Oats. The small baker, custard, ramekin, and small French casserole were produced by HLC and TS&T in various solid colors until the mid-1950s
Original OvenServe sticker
Pattern OS-66 (same as VR-235)
Pattern OS-94, Rose and Poppy
Pattern OS-101 (same as VR-353 and 383)
Pattern OS-90 (same as W-5923)
Pattern OS-139
Pattern OS-54
Pattern OS-62
Green hand-painted embossing
Pattern OS-71, Silver stars and red trim
Three sizes of OvenServe bakers
9-inch plate, Pattern OS-86 (same as VR-128)
Pie plate, Pattern OS-96, Windblown Poppy
10' plates in yellow and silver stamp border with red trim.
9-inch plate, Red Poppies
9-inch plate, Pattern OS-95 (same as VR-351)
Casserole with black trim, pattern OS-52
6' pudding dish and a baked apple in yellow
Custards with decals and platinum/red trim
French Casseroles, green embossing, rust glaze, and pattern OS-81 (far right)
8 ¾' mixing bowl with decal and orange trim
Polychrome 9' plate and a batter jug in ivory
plate with green embossing
Pie lifter and short spoon in yellow, fork and long spoon in turquoise, a non-standard glaze.
7 ¾' OvenServe mixing bowls - with decals and in the orange glaze
9 ¾' OvenServe mixing bowl with deco leaf decal and red trim
9 ¾' OvenServe mixing bowl with columbines, pattern OS-65 (same as VR-232)
12' OvenServe mixing bowl with hand-painted, polychrome embossing.
OvenServe 9' plates
Shirred egg and cereal bowl
l-r: OS-81, green embossing and Lecot bean pots
Deco Leaf cake lifter and spoon
Cups and saucers in orange
Ramekin and French casserole in orange
9' platter in melon yellow
Shirred egg, ramekin and custard
OvenServe creamer and open sugar
Carnival (left) and OvenServe (right) teacups
Six-inch casserole with foil label and custard
Polychrome measuring cup
Small casserole and custard in yellow
Small casserole and custard in Kraft Blue colored clay
OvenServe in the speckled Whitestone (a.k.a. 'Black Pepper') glaze of the 1960s. Most pieces from this line are not marked.
Kitchen Kraft stickers on the small OvenServe Whitestone casseroles
Marking on the medium size oval baker, but with no date code.
OvenServe casserole in the 1960s/1970s gold speck glaze.
Assortment of Items:
10' plate
9' plate
7' plate
6' plate
Teacup
Saucer
Shirred Egg, small
Shirred Egg, large
Creamer
Open sugar
Covered sugar
French casserole, small
French casserole, large
Measuring cup
9' pie plate
10' pie plate
6' bowl
8' bowl
9' bowl
10' bowl
5' cereal
Custard
Ramekin
Small oval baker
Medium oval baker
Large oval baker
Batter jug
4' covered bean pot (4' leftover)
5' covered bean pot (5' leftover)
Baked apple
13' platter
11' platter
9' platter
6' covered casserole
9' covered casserole
Pie lifter
Fork
Small spoon
Large spoon
Mixing bowls
Page 1: Embossed OvenServe
Page 2: Royal OvenServe
Page 3: Kitchen Kraft
Page 4: Other OvenServe
Some of you may remember that during the summer I was experimenting with a pie menus implementation on Mac OS X. Once I obtained my studentship to work in the Department over the summer, the pie menus fell by the wayside, and I haven’t worked on them very much since. Today, however, was the deadline for submission of our choice of project to carry out during our 4th year, and you’ll never guess what project I decided to undertake.
It’s relatively uncommon for students to propose their own project, but it’s encouraged by the department, and with this in mind I decided to forego the 113 existing project choices and instead I wrote a proposal to create a pie menus implementation on Mac OS X:
Project Proposal: Pie (radial) Menus on Mac OS X
Pie menus are menus which are circular in shape, presenting menu options as pie-wedge slices which the user can select directionally. This type of menu interface has been growing in popularity in recent years, and can be commonly seen in games (including Maxis' The Sims), 3D modelling applications (Alias Wavefront's Maya), academic applications, and so on.
Pie menus offer several usability advantages over conventional (linear) menus:
The target-acquisition area is much larger compared to linear menus, since a slice can be selected purely by angle, with distance from the center being (optionally) irrelevant. Thus, acquisition area is potentially limited only by screen space.
Studies have shown that human beings are quicker to develop angular memory (i.e. that 'Save' is at position South-West on a pie menu) than distance memory (i.e. that 'Save' is 5 options down in a linear menu).
Pie menus allow the use of gestural shortcuts as well as keyboard shortcuts: if a pie menu has an 'Edit' submenu option at position East, then in that sub-piemenu the option 'Copy' is at position North, the user can simply remember East-North corresponds to Edit > Copy. The key point is that using the pie menu system physically teaches the user the gestural shortcut for the options, thus muscle memory is immediately trained, hastening the progress from novice to advanced user. Pie menus can even be implemented to accept quick gestural shortcuts without even displaying the pie itself; such pie menus are known as 'marking menus'.
However, pie menus also bring several challenges for the implementor and UI designer:
Pie menus typically consume significant screen space.
Pie menus can become unusable if many options are present, and indeed research shows that after more than about 8 options, usability gains compared to linear menus start to drop. The issue is that, if all options are simply drawn within the pie, each slice becomes too narrow for accurate target acquisition.
There are many implementation and usability questions regarding how to present sub-menus, and so forth.
Past uses of pie menus have been rather contrived in that they have been used in very controlled, limited contexts; i.e. games or applications where it can be ensured that no menu has more than 8 options, or other such artificial constraints. I propose to develop a robust pie menu implementation which will actually provide pie-menu equivalents of the normal linear menus in arbitrary existing applications.
Pie Plate Mac Os Catalina
The Mac OS X operating system is a modern OS with a BSD Unix core, and several application environments running on top of it. The primary native application environment is Cocoa, whose applications are typically developed in Objective-C, an object-oriented superset of ANSI C whose syntax and messaging behaviour are inspired by Smalltalk.
Mac OS X allows the creation of so-called Input Managers, which allow code to be injected into existing applications. For example, the ability to externally edit the text in all Cocoa text fields, system-wide, could be implemented on OS X in this way. I propose to create a robust pie-menu implementation as an Input Manger, which will thus create pie-menu equivalents of the main menubar of arbitrary existing applications.
Pie Plate Mac Os Download
In this way, the flexibility and intuitiveness of my pie menu implementation would be put to a genuine test by having to 'pie-ify' existing linear menu systems, rather than simply contrived example menus.
I already have all necessary hardware and software for Mac OS X development, and have several years' experience in such development; I can happily provide example work on request.
In a nutshell, I propose to design and implement a robust pie-menu system on Mac OS X, for use system-wide, and to investigate answers to the key design and usability problems which arise when moving from a linear to a radial menu paradigm.
It’s almost unheard-of to have a project based on Mac OS X (a grand total of one of the 113 prewritten projects is a Cocoa one, but it’s a port), so I was very pleasantly surprised when my proposal was accepted by the academic I approached as a potential supervisor (Phil Gray). Thus, for the next 6 months or so, I’ll be working on pie menus for OS X as part of my honours CS work. I’m very excited by the opportunity, and I plan to use this new category of the blog as a sort of informal development log and a place to discuss the work as I move forward with it.
Pie Plate Mac Os X
For now, though, time for some rest. I’ve had a 20-hour day so far and I’m beyond exhausted, but also now very energised about the year ahead; I guess the lesson is that, if you have something you’re really passionate about working on, it’s always worth at least asking if you can do so officially. I really needed a piece of news like this to get me back into the proper mindset for another year of study, and indeed spending the last 8 hours or so in the pub with my colleagues helped a fair bit too!
