WHY NOT A FISH PIE? Here is a recipe Hint deserves to be iiiore popular. Line a pie plate with Fether-Flake pastry. Put in a layer of fish cutlets, then a little finely chopped onion and a few pieces of butter. Season well. Cover with Fether-Flake. Make a few cuts in top to allow steam to escape. Bake about 30 minutes. Wherever, introduced this dish becomes a firm favourite. Fether-Flake makes the making of all pies and open tarts such a very simple matter. The perfect quality of Fether-Flake ia self-evident. Only the best ingredients are used. Fether-Flake is obtainable at Sd per lb from all Ernest Adams. Ltd., Cake Shops.—Advt.
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Otago Daily Times, Issue 22373, 21 September 1934, Page 15
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111Page 15 Advertisements Column 3 Otago Daily Times, Issue 22373, 21 September 1934, Page 15
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