Time for Fruit Pies Plenty oi fruit about, so plenty of opportunities to make delicious pies with Fether-Flake perfect putt pastry Prepare the fruit in the usual way. then do this: Roll out Fether-Flake. leave standing for fifteen minutes to ensure lightness—cut to shape, cover fruit and bake in the usual way What a thrill when you open the oven door —lovely golden brown pastry with the promise of perfect eating pleasure. First favourite with thousands ot families, Fether-Flake is marvellous for Meat Pies, Fruit Pies, Bacon and Egg Pies, Treacle Tarts and Jam Tarts And here’s an economy hint—from pieces of Fether-Flake left over you can make all sorts of small Tarts. Savouries, and Cheese Straws—no skill required to make them. Put your trust in Fether-Flake and pastry success is easy as pie. Fether-Flake is now in much better supply. Ask for it at Ernest Adams Cake Shops and Agencies. —Advt
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Bibliographic details
Press, Volume LXXXV, Issue 25766, 30 March 1949, Page 2
Word Count
152Page 2 Advertisements Column 2 Press, Volume LXXXV, Issue 25766, 30 March 1949, Page 2
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