1.   Blend cornstarch with cup cold water, stir into stew and cook, stirring, until sauce thickens.

2.   But if you want a glossier, Chinese-restaurant kind of sauce, mix a teaspoon of cornstarch with the chicken broth.

3.   Combine the cornstarch with the remaining cup of broth, mixing thoroughly.

4.   Dissolve the cornstarch with the dark rum until it becomes a smooth paste and add to the simmering sauce to thicken it.

5.   In a small bowl combine the cornstarch with four tablespoons cold water.

6.   In a small bowl, whisk cornstarch with remaining water until smooth.

7.   In a small bowl mix the cornstarch with one-quarter cup of the evaporated milk.

8.   In a small cup, mix the cornstarch with a spoonful or two of cold water to make a slurry.

9.   Mix cornstarch with kirsch until smooth.

10.   Mix cornstarch with water.