PUFF PASTRY MAKING HINTS

Evening Star, Issue 24005, 2 October 1941, Page 10

PUFF PASTRY MAKING HINTS

Contributed by “ Shirley.”

The following information is guaranteed to give a big fillip to anyone’s pastrymaking reputation. The main points to watch are to allow rolled-out pastry to Ho for 15 minutes before baking, and to use a hot oven, as for scones, using the top shelf, of course, which is the warmest. Nowadays very few women trouble to mix their own pastry. They find Fetherflake is so convenient and it is always dependable. Where success has not been achieved with Fetherflake it is probably because the above points have been overlooked. It should be explained that Fetherflake, or any pastry, toughens when it is rolled out, but when allowed to lie for a few minutes the toughness disappears, and the resultant pastry rises evenly. Here is the answer also to the shortage of extra choice biscuits. Resourceful housewives are discovering that ever so many delicious cheese straws can be made from quite a small amount of Fetherflake. In making cheese straws the Fetherflake should bo rolled very thin, and it is important to punch small holes in the pastry with a fork. Whatever is Deing made, of course, must be allowed to lie 15 minutes before baking. That is essential to get perfect results. When making apple pie don’t forget to make fine cuts with a kitchen knife around the sides, before putting aside for the interval before baking. Fetherflake is always obtainable at Ernest Adams Cake Shops and agencies. It costs only lOd a pound, so “ go to it ” and start adding to- your laurels as a wizard with pastry.—[Advt.]