Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1918-06-25
NEW PRODUCT FROM CORN
Yields Most Valuable Cooking Oi
that is Known.

With the passing Of corn liquor IL
seems that another corn product has
appeared TO take it's place, and il bids
Lar to bc .ipGeJoparnhiy =. 'iS'',P
and prove great factor in the ad-
| vanccmcnt of the country. This new
product is called corn OIL" and is now
being recommended highly as sub
stitutc for lard and other fats.
Corn is distinctly IN American plant
and it's use as food product has been
more or less restricted Ia tn" south
in the past: but its advantages and
throughout the country. Th" new
product, corn OIL" is Just h"ginnin"
| to come into use. and discussing IT..
NJ. f.. I.andaurr Of the corn division
of the United States food adminiS'ra-
tion. says
Il do not know oi any vcg"tahl" oil
| that | can recommend NOR" highly
| than corn oil II is pressed from corn
hearts and refined to an rdihl" oil of
enormously high shortening value.
Icomparativr tests have been made of
| it's use in place Of butter. lard. olir"
oil or shortening compounds. These
,ligcStillr. more economical and mulch
| richer foods than any other cookin"
product. The analysis from nutri-
tive standpoint demonstrates that II
combines more nuuriShin" qualities
| than butter or other fat.
Corn oil is much cheaper than
lard. about third as cheap as
| good butter and about onc-hali the
price of olive oil in normal times.
Because OF its richness only two
thirds as much corn oil is used for
shortening as would br used Of but
ter or lard.
| For deep frying, corn oil can bc
used over and over again. us il does
in il. II may bc used to fry fish and
then, after straining, Ia fry onions and
later some sweet dClicacy. For frying
crullcrs, fish. meat, and croquct,"S
/ nOtnllS uS Ntl N'Ih''i'' WIN ''''
~ matter OF significance to tn"
housewife is that corn oil will not
smoke, with resultant had odorS. un-
iii heated to over ESQ degrees T..
while butter burns at 80 degrees.
lard at IS degrees and cottonsecd oil
at $50 degrees. When food is cook
de at low temperature, lard and other
Fats soak into it, making il greasy
land indigcstiblc all the flavor cs-
| canes in the grease. In using corn oil
at a high temperature the surface
| Juices are instantly coasulatcd, seal
/ ing the food so that no taste or smell
escapes into the oil. thereby cooking
the food in it's own juocc and retain
| ing all the flavor. aroma and sue
culencc.
THE low congcaling point in corn
oil makes 1t very desirable for salad
dressings and condiments. Corn oil
remains fluid down TO II degrees,
while other table oils solidify at g.
degrees.
sterilized and purified by stcamins
in alteration. This steaming also de-
stroys the ferments, which would
cause rancidity and thus insures the
keeping quality"
Corn syrup. corn starch and other
valuable products derived from corn
are already in general use. and II this
new discover y succeeds in making
one-half as much development in corn
as cottonseed oil has in cotton seed
there is no limit as to what may bs
expected from this source. and on the
face Of it II appears to be. a most eN-
| Peter Troelstra. the Dutch Social
ist leader. who, after conference
with Philip Scheidemann. leader OF tn,
lGerman Socialist party. intended tc
60 10 London to attend the annual