PUFF PASTRY SECRETS.
Here are some pointers on successful pastry making. Allow the pastry when rolled out to lie for fifteen minutes before baking. That is most important. Use a hot oven as tor scones, using the top shelf which is the warmest. A secret of many women who are praised' for their pastry is that they use Fether-Flake, and if anyone has used Fether-Flake without success it is probablyi because the above points have been overlooked. Fether-Flake is so convenient, so time-saving and always thoroughly dependable. Feth-er-Flake or any pastry toughens when it is rolled out, but leaving it for a few minutes allows the toughness to disappear and the resultant pastry to rise evenly. When making pies do not forget to make fine cuts with a kitchen knife around the sides. Fether-Flake is perfect puff pastry ready to roll out and is sold by all Ernest Adams Ltd. Cake Snaps and Agencies at lid per lb—Advt,
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Bibliographic details
Grey River Argus, 17 December 1943, Page 2
Word Count
158PUFF PASTRY SECRETS. Grey River Argus, 17 December 1943, Page 2
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