FRUIT MERINGUE
IS ALWAYS POPULAR. Especially when made with peaches or apricots (stewed, tinned or preserved). Here is the recipe: 6 ozs. Fether-Flake; 2 lbs. fruit; 2 stiffly' beaten whites of eggs. Bake the Fether-Flake on a tin plate. Rub the fruit through a sieve. Add pulp and syrup to the stiffly beaten whites. Pile on to baked Fether-Flake case. Serve cold, with custard if desired. Fether-Flake is a great time-saver and increases the housewife’s ability to add variety to the menu. FetherFlake is puff pastry ready to bake. Simply roll out. cut to shape, leave 15 minutes, add fillings, then bake in a hot oven. Fether-Flake is sold at lid per lb. at all Ernest Adams Ltd, Cake Shops and Agencies. —-*.
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https://paperspast.natlib.govt.nz/newspapers/GRA19431223.2.42
Bibliographic details
Grey River Argus, 23 December 1943, Page 6
Word Count
122FRUIT MERINGUE Grey River Argus, 23 December 1943, Page 6
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