WHY HOT A FISH PIE? Here is a recipe that deserves to be more popular. Line a pie plate with FetherFlake Pastry. Put m a layer of fish cutlets, then a little finely chopped onion and a few pieces of butter.- Season well. Cover with Fether-Flake. Make a few cuts in top to allow steam to escape. Bake about thirty minutes. Wherever introduced this dish becomes a firm favourite. Fether-Flake makes the making of all pics and open tarts such a very simple matter. The perfect quality of Fether-Flake is self-evident. Only the best ingredients are used. FetherFlake is obtainable at 8d per lb from all Bruest Adams Ltd. Cake Shops.—[Advt.]
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Evening Star, Issue 21824, 13 September 1934, Page 13
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111Page 13 Advertisements Column 2 Evening Star, Issue 21824, 13 September 1934, Page 13
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