POINTERS ON PASTRY

Grey River Argus, 27 November 1942, Page 1

POINTERS ON PASTRY

Any pastry, even Fethor-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 Fetlier-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 bastrv 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. —2