The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1919-08-08

pected to temperature of fourteen
degrees without congealing, whereas
olive oil, tor instance, becomes cloudy
ana stltt at a temperature of thirty
two degrees. And the cost is some
what less than half the cost of good
olive oil
Thousands of French and Italian
families in America arc employing
corn oil in salads, in preference to
olive oil Not only for its low con
gealing properties, but also for the
reason thaht corn oil is free from the
rancldity so frequently found in olive
oil.
This purity Of corn oil and its free
dom from rancidity is due to the care
full and thorough method of its pre-
paration. For, instead Of being pressed
cold" as is olive oil, corn oil is puri-
fled by filtering and steaming. The
water, protein and glyccrine elements
are removed, and the oil is thoroughly
stcrilizcd. Any disease germs that
may have gotten into the oil are killed,
and the tcrments which later on might
cause rancidity, are destroyed, so that,
with proper care, corn oil will keep
sweet and pure for an indefinite
period.
The oil content in corn averages
about five per cent of the grain. SO
that from a three billion bushcl crop
of corn, there is potential prospect Of
four hundred million gallons OF corn
oil. Which insures comparatively in
expensive article of diet for American
consumption.
Not an Acquired Taste.
Corn oil is a clear, limpid. pale vel
low fluid, free from odor, and with an
agreeable, sweet flavor. 1t possesses
qualities of palatability that do not
have to be acquired.
1t has been found that corn oil is a
great Improvement over butter in the
making of cakes, cookies and pud-
dings, while it is superior to lard as a
shortener for biscuits. pie crust, bread
and crackers.
In fact the great pie, bread and
cracker manufacturers have found
corn oil much more satisfactory and
economical than any other form of
shortening. In the preparation of
cheese straws. mullins, bran gems, and
other delicacies, it has given better
results than anything heretofore used.
For deep frying of dougbnuts, mush
fritters, meat balls, fish, croquettes,
risoles, and other appetite-s stirring
edibles, where a nice brown crust is a
contamination devoutly to be desired,
corn oil has proved itself of unique
value
Housewives who have poured two or
three tablespoonfuls of this oil over a
roast Of beef or lamb, or veal, find that
it checks the seeping out of the meat
substances. and causes the meat to
cook in its own rich juices This gives
an unusual tenderness to the roast,
and increases measurably the meat
flavor. 1t also facilitates the thor
ough cooking of the roast, and pre-
vents the outside from being burnt
into disagreeable tasting and indi-
gestible cinder.
AS dressing in the form of may
onnaise or French dressing for cold
boiled vegetable, such as cabbage,
beets, turnips, potatoes, cauliflower,
and other vegetables, corn oil is all
that the most critical epicure could
desire
In fact, it is not going too far to
state that corn oil will, within the next
decade or two, do more to re-make
the well-known and justly-celebrated
American stomach over into a healthy
organ than any one discovery of mod
ern times.