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Sugar Snaps

2 cups sugar 4 cups Five Roses flour 1 egg 1½ teaspoons baking powder.

VERY time you fold and butter a pastry dough, every time you roll it, you add an extra flake. When the heat expands the cold air between the buttered flakes, each layer puffs and springs in the oven. This is how puff paste is made. Because Five Roses flour has elasticity to spare, you can fold and roll your pastry much thinner without snapping. Because Five Roses resists fat absorption, your pastry is never soggy, nor do the layers stick together-the shortening acts as an impenetrable coating between the flakes. Because Five Roses is ground to a uniform fineness, your pastry puffs evenly in the oven, and you get that even flakiness of texture so much desired-thin as tissue paper. If you really desire crisp, melting pie crust with that nutty flavor peculiar to Manitoba wheat kernels alone, follow the lead of the best pastry makers in Canada. Follow their recipes. Use Five Roses flour.