TIPS TO FETHER-FLAKE USERS This is the first of four announcements designed to assist busy housewives in obtaining the beautifully light, fluffy, flaky, golden-brown pastry for which Fether-Flake is famous. In use, Fether-Flake is simplicity itself, as it is perfect ipuff pastry ready to bake requiring only to be rolled out, cut to shape, left 15 minutes, then baked. Here are three points worth remembering : (1) Roll to J-inch thickness, using light, quick strokes. (2) Leave standing at least 15 minutes—longer in colder weather. (•3) Use hot oven 450 deg. Preferably a newly heated oven. , Fether-Flake is made from the very choicest ingredients, and prepared under the finest hygienic conditions. Watch your daily panel' for more Fether-Flake Raking Tins. FetherFlake is obtainable for lOd lb at only Ernest Adams Ltd.. Cake Shops, and Agencies. —[Advt.]
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Bibliographic details
Evening Star, Issue 26067, 3 April 1947, Page 11
Word Count
135Page 11 Advertisements Column 4 Evening Star, Issue 26067, 3 April 1947, Page 11
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