<<Disclaimer: Verify this information before applying it to your situation.>>

As I'm shovelling out my house prior to the renovation, I've been
peeking into every cook book I come across to see if there is any goody
about flours.  Well, today I found an OLD copy of James Beard;s AMERICAN
COOKERY, which traces American cooking since colonial times--very
intertesting and because it is by James Beard, very good.  Under flours
he talked about the advantages os wheat flour (boo, hiss), but mentioned
in passing that cornstarch could be substituted, but you should use3/4
cup or cornstarch for every cup of wheat flour or increase the liquids
or eggs!!  Now, a number of people have hit upon this by accident, but
perhaps that is one of the secrets.  Add more eggs (or liquid) and sift
the ingredients to remove the grit (or use sweet rice flour) and we
might come closer to a wheat flour consistency. He did not, however,
address the blandness and the way the combination of flours "soaks" upa
and dissipates spices.

I will not be baking for a few weeks (the kitchen is under attack) so,
if anyone tries this out, please report back to us.

If you do find the book (probably in the library), check out the Tomato
Soup cake, a favorite in our family.  It is wonderful.  When I work out
the flour, I'll post the recipe.

Ann