NAPOLEON CAKE. Divide 8 ozs. Fether-Flake into halves, roll out thinly. Line a square tin with one piece, prick and spread with raspberry jam. Make a nice sponge sandwich and spread over Fether-Flake. Cover the other piece of Fether-Flake with jam and place on top of sponge. Bake in a moderate oven about 2-hour. Ice when cold and decorate with chopped nuts. TREACLE TART. 6 ozs Fether-Flake; 2 ozs breadcrumbs; rind of lemon; golden syrup. Line a tin plate with the Fether-Flake, bake till firm and then put in half breadcrumbs and the lemon rind. Cover well with syrup, finish with breadcrumbs and bake till FetherFlake is cooked. Fether-Flake 9d per lb at the Ernest Adams Ltd. Cake Shop.—Advt.
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Greymouth Evening Star, 31 October 1931, Page 2
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119Page 2 Advertisements Column 4 Greymouth Evening Star, 31 October 1931, Page 2
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