The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1919-08-01
CORN OIL COMING
into GENERAL USE
,c;rq Olive Oil for Salad Pur-
Nep noses: Kitchen. Doesn't Smell
Like Smokehouse Afire.
Edwin r. Bowers, M. u.

,,. since the Indians passed the
;,tormat1on along to our Ola Turltai
intners and their equally puritanicai
,,ae we. In America, have acknoWi-
adoed that corn is Wonderlully hu-
ts,I,ous and SUSTAINING 1000.
II is only within recent wears, now
-. that we have come to realize
49, the oil in the germ OF the corn,
S,therto regarded as a by-product, Is
80 nj the most valuable OF all the In
ored1ents OF the corn.
tor recent experiments have proved
.hat corn oil, pound Tor pound, Is one
y tthe most readily converted and as
Simulated of all tats, and that 1t has
.rerv high nutritlve qualities by rea-
son of TINS tact.
Corn oil is true made-ln-Amer-
;ca" product, inasmuch as Its use has
been confined largely to Amerlca-al-
though it is quite conceivable that,
before many years there Will De
very great demand created tor II
abroad-especialiy IN the BRITISH Isles,
in all the northern countries OF Eu-
rope( and, perhaps, even In the oiVe-
growing countries themselves.
Better Than Olive Oil.
Corn oil has unique qualities, which
d
eli in many respects. For one thing
its method of preparation preserves
If from rancidity to which olive oil
;s 50 liable, for Fermentation processes
have been overcome In the prepara-
ton of corn Oil.
Olive oil, as is generally known, is
merely the oil pressed from ripe
olives. 1t undergoes no process OF re-
inning or sterilization. SO there is
nothing, once the oil has been exposed
10 the air-or even before, tor that
,latter-to prevent the action OF bas-
teria responsible for the development
Of rancidltv.
With corn oil, on the contrary,
yreat care is taken to insure thorough
Sterilization. The crude, yellow oil,
expressed from the corn germs, is
purified by filtration and steaming.
Then the water, protein substances,
and glycerine elements, are removed.
In the oil thus sterilized any germs
that may have dropped around are
killed. Further, the oil is deodorized
and the ferments which later on might
cause rancidity, are completely de-
stroyed. :.
The result is a limpid, clear, light
yellow colored oil-odorless, and with
peculiar and agreeable sweet flavor
that satisfies natural taste. For,
unlike the taste for olives or olive
oil, the liking for corn oil does not
have to be acquired. 1t comes right
along, and makes itself ito home
with American palates, anyhow.
In mixing salad dressing 1t has been
found that corn oil is equal to the
best olive oil, and very much better
~
cost not to exceed one-half the cost
of the highest trade of imported olive
oil. Indeed, many discriminating
South including Italians
now prefer the sweet bland corn oil
to olive oil.
corn oil blends perfectly with the
various ingredients used in building
a french or mayonaise dressing
making perfectly smooth and homo
geneous combination.
One interesting fact in connection
this use of corn oil is that corr
o, does not CONCEAL as readily a!
doe olive oil. 1t remains fluid dowr
to a emperature of fourteen degrees
whe olive oil becomes cloudy ant
soliul at a temperature OF 81 de
grees. is makes very great dit
ference, tor crisp GOODNESS is one O
the first requisites of salad.
But an even more desirable prop
erty in corn oil is its corre~o ondingl.
higher burning point While butte
burns at about ESQ degrees, goos'
grease 1T AGO degrees, lard at ~!
degrees, cottonseed oil at 535 de
grees, and olive. oil at 600. corn OF
does Ii burn dnt,; il As heated UP t.
$50 de tes Fahrenheit.
1t is II low-burning point OF but
ter, lard, and other fats and oils, tina
fills the house with smoke and stencil
and gives all the neighbors wireless
information as to what the family /
to have for dinner.
Keeps the Food Juices Sealed In.
The great advantage OF a highee
burning point in frying steak. isl
onions and other odoriferous foods
is that the higher temperature, use
with corn OIL makes it possible t
cook the food in shorter space Q
time and thereby prevents the tough
ening of the meat the drying out Q
the fish and the diffusion Of the per
fumes not of Araby from other comes
tibles.
Also, the use of corn oil at its IN
usually high temperature seals in
Immediately the surface juices of tn
food, retaining thereby the flavo
aroma and succulence which woul