Page 7 Advertisements Column 2

Grey River Argus, 8 November 1949, Page 7

WHITEBAIT SAVOURIES . . . R.ing a change with this simple Fether-Flake recipe for tasty Whitebait Savouries. They are easy to make and they will appeal as a delicacy. Take some Fether-Flake and roll out to half-inch thickness. Cut into small squares and bake. When cooked, split and fill with scalloped whitebait. It’s easy, it’s quick, and there’s no mess op bother. They’ll be outstandingly popular because the results with Fether-Flake are always perfect. Fether-Flake is ready-to-bake puff pastry —merely requires to be rolled out, cut to shape, left fifteen minutes, then baked. 'Uniformly made from the purest ingredients. Fether.Flake ensures you delicious goldenbrown pastry every time. Ask for Fether-Flake at Ernest Adams Ltd. Cake Shops and Agencies, —1