1909: Duryeas’ Corn Starch Cook Book, 180 Excellent Recipes Showing the Value of Duryeas’ Cornstarch in the Making of Good Things to Eat by Emma Churchman Hewitt
A Word to the Housewife
...The novice knows cornstarch merely for puddings or desserts. The experienced cook uses it also for thickening her gravies and sauces instead of flour–which turns lumpy and gives a raw taste….To the woman who never has any luck with piecrust let me say, you can have perfect, flaky crust by using part Duryeas’ Cornstarch, and the under-crust will be tender and dry….
47-pages.
