POINTERS ON PASTRY
Any pastry, even Fether-Flake, toughens when rolled out. That is why it is necessary to allow it to lie for a few minutes, when the toughness disappears and the resultant pastry rises evenly. Resourceful housewives are discovering in Fether-Flake pastry the answer to the biscuit shortage. They find that ever so many delicious Cheese Straws can be made from quite a small amount of Fether-Flake. In making cheese straws the FetherFlake should be rolled very thin, and it is important to punch small holes in the pastry with a fork. Whatever is being made, of course, must be allowed to lie for 10 minutes before baking. That is essential to get perfect results. When making an apple pie do not forget to make fine cuts with a kitchen knife round the sides, before putting aside for the interval before baking. Fether-Flake is always obtainable at Ernest Adams’ Cake Shops and Agencies.
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Greymouth Evening Star, 24 December 1942, Page 6
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154POINTERS ON PASTRY Greymouth Evening Star, 24 December 1942, Page 6
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