The daily banner., 1919-08-12
CORN OIL COMING
INTO GENERAL Use
Replacing Olive Oil For Salad Pur-
poses-Better Than Animal Fats
For Frying - Kitchen Doesn't
Smell Like SmOkehOuSe on Fire.

(By Edwin F. Bowers, NJ. D., au,
thor of alcohol, its influence on
Mind and Body" and Bathing fol
Healthy
Ever since the Indians passed the
| information along to our old Puritan
fathers and then equally puritanical
wives we, in America, have acknowl-
edged that corn is a wonderfully nu-
| tritious and sustaining food.
It is only within recent years, how.
ever, that we have come to realize
that the oil in the germ Of the corn,
hitherto regarded as a by-product, Is
one of the most valuable Of all the
ingredients of the corn.
For recent experiments have prov
ed that corn oil, pound for pound, is
one of the most readily converted and
assimilated of all fats, and that it
has very high nutritive qualities by
reason of this fact.
Corn oil is a true "made-in-Ameri-
ca" product ,inasmuch as its use has
been confined largely to America-al
though it is quite conceivable that,
before many years, there i'll be very
great demand created for it abroad
especially in the British Isles, in all
the northern countries of Europe,
and, perhaps, even in the olive-groW
ing countries themselves.
Corn oil has unique qualities, which
give it a great advantage over olive
oil in many respects. For one thing,
it's method of preparation preserves
it from rancidity to which olive oil is
so liable, for fermentation processes
hnI in hn
ton of corn oil.
is merely the oil pressed from ripe
olives. 1t undergoes no process OF
refining or sterilization. So there is
nothing, once the oil has been expos
sed to the air-or even before, for
that matter-to prevent the action OF
bacteria responsible for the deVel-
opment of rancid1ty.
With corn oil, on the contrary,
great 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 deodor-
lied, and the ferments which later on
might cause rancidity, are complete
ly destroyed.
The result is limpid, clear, light
yellow colored oil-odorless, and
with a 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 TO
home"-with American palates, any
how.
In mixing salad dressing it has
been found that corn oil is equal to
the best olive oil, and very much bet
ter than ordinary olive oil--and at a
cost not to exceed one-half the cost
of the highest grade of imported
olive oil. Indeed, many discriminate
ing South Europeans, including TIA
lians, now prefer the sweet bland
corn oil to olive oil.
Corn oil blends perfectly with the
various ingredients used in build
ing" a French or mayonnaise dress
ing-making a perfectly smooth and
combination.
One interesting fact in connection
with this use of corn oil is that corn
oil does not CONCEAL as readily as
does olive oil. It remains fluid down
to a temperature of fourteen de-
grees; whereas olive oil becomes
cloudy and solidifies at a tempera-