PUFF PASTRY SECRETS
Here are some pointers on successful pastry making . Allow the pastry when rolled out •> lie tor 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 Fcther-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 tor a few minutes allows the toughness to disappear and the re sultanl pastry to rise evenly When making pies do not forge 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 all Ernest Adams, Ltd., Cake Shops and Agencies at lOd per lb. —1
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Bibliographic details
Press, Volume LXXIX, Issue 24124, 7 December 1943, Page 2
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157PUFF PASTRY SECRETS Press, Volume LXXIX, Issue 24124, 7 December 1943, Page 2
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