Thickening
In thickening sauces and soups, ordinary flour can always be used and cornstarch also, and as a rule I have said “flour” only in these recipes, but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in America. In Germany it is always used, and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour.