PASTRY AND THE WEATHER All expert pastry makers know that there are certain important points to watch in making perfect pud pastry Lrnest Adams Ltd.. have taken care of all these factors in the production of FetherFlake but there is one important point that leaves ulimate success in the hands of the user-that Is that while it is gene-, rally known that pastry should be lett to stand at least 15 minutes before baking. in cold weather it is necessary to leave it longer—the longer the belter depending on the temperature of the kitchen By observing this simple precaution users 01 Fether-Flake will always be assured ol beautiful light, flaky pastry every time One oi the secrets of the success of Fether-Flake is Us perfect uniformity plus the extreme simplicity All you have to do is to roll out Fether-Flake, cut to shape leave as indicated then add meat, fruit, jam. or filling as desired. Pieces left over can be used for small tarts, cheese straws and savoury biscuits. FetherFlake is sold only at Ernest Adams. Ltd., Cake Shops and Agencies at lOd lb. Country Agencies slightly extra.—Advt.
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Bibliographic details
Otago Daily Times, Issue 26199, 9 July 1946, Page 3
Word Count
188Page 3 Advertisements Column 5 Otago Daily Times, Issue 26199, 9 July 1946, Page 3
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