FURTHER FETHER-FLAKE TIPS Here is the third of a series of four Fether-Flake announcements, published m the interests of the thousands 01 housewives who use Fether-Flake for all their pastry dishes. FetherFlake is perfect puff pastry ready for the oven, requiring only to be rolled out. cut to shape, left 15 minutes, filled and baked Here are three more small points regarding the baking of Fether-Flake which may assist you in achieving the characteristic FetherFlake results. (7) Use a pie funnel particularly with large crusts. (8) When rolling out, just enough flour to prevent pastry sticking to rolling pin. is correct (9) In making meat pies, allow precooked meat tc cool before covering with Fether-Flake. Watch your daily paper for a complete summary of Fether-Flake Baki ing Tips. Fether-Flake is obtainable' for lOd lb at Ernest Adams Cake Shops and Agencies only. —Advt.
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Press, Volume LXXXIII, Issue 25177, 7 May 1947, Page 5
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143Page 5 Advertisements Column 2 Press, Volume LXXXIII, Issue 25177, 7 May 1947, Page 5
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