Page 2 Advertisements Column 3

Press, Volume LXXXII, Issue 24913, 28 June 1946, Page 2

PASTRY AND THE WEATHER All expert pastry-makers know that there are certain important points to watch in making perfect puff pastry. Ernest Adams, Ltd., have taken care of all these factors in the production of Fether-Flake, but there is one important point that leaves ultimate success in the hands of the user—that is that while it is generally known that pastry should be left to stand at least fifteen minutes before baking, in cold weather it is necessary to leave it longer—the longer the better, depending on the temperature of the kitchen. By observing this simple precaution users of Fether-Flake will always be assured of beautiful, light, flaky pastry every time. One of the secrets of the success of Fether-Flake is its perfect uniformity plus the extreme simplicity. All you have to do is to roll out FetherFlake, 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. Fether-Flake is sold only at Ernest Adams, Ltd., Cake Shops and Agencies at lOd per lb. Country Agencies slightly extra. Advt.

Gordons Gin LONDON.