MACAROON TARTS
Ingredients: 2 Stiffly-beaten, whites of eggs; 4oz sugar; 2oz dessicated cocoT ;^ c + Su enc ™0£ lemon: Jam; and 4ozi of Fether Flake Puff Pastry. You buy it ready mixed for use. All you have to do is ROLL AND BAKE, Roll Fether Flake thin; cut into rounds, and line patty tins. Put a spoonful of jam in each/ then a spooniul of the mixture. Bake in a good oven for about 15 minutes. _When buying, ask to have^ your Fether Flake wrapped in Recipe Sheet No. 6, which gives this and six other tested recipes. Fether Flake is perfect puff pastry made fresh every day by Adams Bruce, Ltd., only, and kept under ideal conI ditions in their kitchens and shops It is sold straight from the refrigerator iat these five Adams Bruce Shops ONLY: Cuba Street; Manners Street (next the .rtaza); 12 Willis Street (near the Grand Hotel); Riddiford Street Newtown; and High Street, Lower Hutt.—P.B.A.
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https://paperspast.natlib.govt.nz/newspapers/EP19441226.2.92
Bibliographic details
Evening Post, Volume CXXXVIII, Issue 152, 26 December 1944, Page 6
Word Count
159MACAROON TARTS Evening Post, Volume CXXXVIII, Issue 152, 26 December 1944, Page 6
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