"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Wed 05 Apr 2006 11:27:22p, Thus Spake Zarathustra, or was it sf?
>
>> On Thu, 6 Apr 2006 00:09:02 -0600, D.Currie wrote:
>>
>>>
>>> "Bronwyn" > wrote in message
>>> oups.com...
>>> > Sponge Kisses
>>> >
>>> > [PWMU Cookbook]
>>> >
>>> > 2 eggs, their weight in sugar, butter, S.R. flour, cornflour, a few
>>> > drops of lemon essence.
>>> >
>>> > Sift flour and cornflour, and beat the eggs. Cream butter and
>>> > sugar, add the eggs, lemon essence and then the flours. Put in
>>> > teaspoons on greased cookie slide. Bake in mod. oven 10-15 min. When
>>> > cool, sandwich together with raspberry or strawberry jam and sift
>>> > icing sugar over top.
>>> >
>>> > Notes: a little fine grated lemon rind instead of essence.
>>> > whipped cream with jam would be nice.
>>> >
>>>
>>> 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.
>>>
>> Cornflour usually means cornstarch.... trying to find what the heck sr
>> flour is brough me to an interesting site:
>> http://homepages.rootsweb.com/~marci...w/recipes.html
>>
>> Found lots of sites that call for it, but still don't know what it is.
>
> self-rising flour

In UK we call it self raising flour