PUFF PASTRY SECRETS * I Here are some pointers on successful pastry making. Allow the pastry when rolled out o lie for 15 minutes before baking. That is most important. Use a hot oven as for scones, using the top shelf which is the warmest. A secret of many women who are praised for their pastry is that they use Fether-Flake, and if anyone has used - Fether-Flake without success it is probably because the above points have been overlooked Fether-Flake is so convenient, so time-saving, and always thoroughly dependable. Fether-Flake or any pastry toughens when rolled out, but leaving it for a few minutes allows the toughness to disappear and the resultant pastry to rise evenly. When making pies do not forge 1 to make fine cuts with a kitchen knife around the sides. Fether-Flake is perfect puff pastry ready to roll out and is sold by aU Ernest Adams, Ltd., Cake Shops and Agencies at lOd per lb. —1
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Press, Volume LXXIX, Issue 24112, 23 November 1943, Page 2
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159Page 2 Advertisements Column 4 Press, Volume LXXIX, Issue 24112, 23 November 1943, Page 2
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