In article >,
"D.Currie" > wrote:

> Sounds interesting, but what's S.R. flour? And can you describe cornflour?
> I'm thinking it's either what I'd call cornstarch or a fine cornmeal, but
> those two are pretty different from each other.
>
> Thanks,
>
> Donna

Betcha it's self-rising, Donna.
And I'm betting on cornstarch being the equivalent of cornflour (I
sometimes see ground mustard referred to as mustard flour).
Maybe the RFC FAQ file has it in the glossary of ingredients.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

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