RING A CHANGE WITH WHITEBAIT Even with a delicacy like whitebait, a little touch or small change in preparation can make a big difference. Try this Fether-Flake recipe for Whitebait Savouries . . . they’re delicious and easy to make. 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. They'll be outstandingly popular, because the results from Fether-Flake are always perfect. Light brown, fluffy, flaky pastry that tastes as good as it looks. Fether-Flake is perfect puff pastry ready to bake—just roll out, cut to shape, leave 15 minutes, then bake. Fether-Flake is sold only by Ernest Adams, Ltd., Cake Shops and Agencies for lid lb (slightly extra at country agencies).—Advt.
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Bibliographic details
Otago Daily Times, Issue 26582, 3 October 1947, Page 7
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122Page 7 Advertisements Column 5 Otago Daily Times, Issue 26582, 3 October 1947, Page 7
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