Page 4 Advertisements Column 3

Greymouth Evening Star, 4 June 1942, Page 4

MAKE YOUR OWN CHEESE STRAWS With the shortage biscuits and the need to conserve sugar supplies, the wise housewife will serve Cheese Straws more frequently. These are always appreciated and are very easily made. There is no neeci to make your own pastry as most women find that Fether-Flake cannot be surpassed and is so marvellously convenient. If making Cheese Straws alone, of course, not a great deal of Fether-Flake is required, but many women make Cheese Straws with scraps of Fether-Flake left over from making pastry, sweets or savouries. All you have to do is to roll the scraps of Fether-Flake pastry out thinly, sprinkle with a thick layer of grated . cheese and season with cayenne papper. Then fold and roll out three times. This is important. Cut into small strips or straws, leave for 15 minutes, then bake in moderate oven 15 minutes. To purchase Fether-Flake you do not have to go further than the nearest Ernest Adams’ Cake Shop or Agency, where fresh supplies of 1 Fether-Flake are always available at lid lb.