Short Cut to Tastier Tarts Stake your claim to fame by making a tasty Treacle Tart the easy way—the Fether-Flake way. 6 ozs Fether-Flake pastry 2ozs breadcrumbs rind of one lemon Golden syrup Line a tin plate with the Fether-Flake and bake until firm. Put in half the breadcrumbs and the lemon rind. Cover well with golden-syrup, finish with breadcrumbs and bake until pastry is cooked. Always allow Fether-Flake to lie for at least 15 minutes before baking and use a hot oven as for scones. This assures you of the golden delicious flaky pastry for which Fether-Flake is famous. Fether-Flake is perfect puff pastry, ready to roll out and bake —try some to-day. Fether-Flake is sold exclusively by Ernest Adams Cake Shops and Agencies. —Advt.
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Bibliographic details
Press, Volume LXXXVI, Issue 26032, 8 February 1950, Page 2
Word Count
126Page 2 Advertisements Column 2 Press, Volume LXXXVI, Issue 26032, 8 February 1950, Page 2
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