The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1919-11-06

This nutritive substance it fat. The
particular fat which has been evolved
by the American food experts into an
indispensable article Of food is the oil
derived from the germ of corn. It
has been found that this oil is I'm.
usually rich in lecithin, considered
by many psychologists as one of the
most important tonics, restoratives,
and tissue-builders known to science.
Lecithin is a dominant element in the
fat that goes to make up brain and
nerve cells, and has a very decided
oil is digested and assimilated more
readily than almost any other variety
of fat-either animal or vegetable. In
addition. however, corn oil has valua-
BILE culinary uses, particularly a
of the fact that the burning point of
this oil is so much higher than that
of other oils or animal fats. Corn
oil stands a temperature of siZ Il
VI Gu duu Hlty dCSlCCo DCIOlL II Jul
whereas butter, for instance, burns at
two hundred and fifty degrees, goose
at four hundred, lard at four
hundred and twenty-five, cotton seed
olive oil at six hundred degrees. Ii
is the low burning property of animal
fats that makes frying with these
fats such a nuisance around meal-time
heat generated by gas, gasoline, coal
wood, or electricity averages about
two thousand degrees. The higher
burning point of corn oil, on the con
trary, lends itself admirably t mod
ern cooking methods, as it makes it
possible to cook the food quickly, and
at a higher temperature. without, at the
same time burning and soaring the food.
Meat, fish, or oderiferous vegetables,
cooked in corn oil, are quickly sealed
over their surfaces. This forces them
to retain the fiavors and odors other
wise lost during the process of cooking
with Quick-burning fats. So complete
is this sealing that many families who
employ corn oil in cooking, fry meat
or fishballs, onions, and other fooo
products, all in the same pan-finish-
ing up, not infrequently, by using this
same oil for the baking Of a delicately
favored cake or some form of pastry
ifhnItt no rryyiYnu tho CIfohtncf 0dnr
Or flavor from one food to the other.
On the other hand, the reverse Eng
lish' can be worked with corn oil,
for it also has a lower ~congealing point
than other oils. This is a property
especially valuable in the preparation
of salads, for corr oil can be SUBJ
jected to a temperature of fourteen de-
grees without congealing, whereas
olive oil. for instance, becomes cloudy
and stiff at q 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 are en-
ploying corn oil in salads, in prefer
ence to olive oil. Not only for it's low
%congealing properties, but also for
the reason that corn oil is free from.
the rancidity so frequently found in
Give oil. This purity of corn oil and
it's freedom from rancidity is due to
the careful and thorough method of
It's preparation. For, instead of being
pressed "cold," as is olive oil, corn
oil is purified by altering and steam
ing. The water, protein and glycer-
inc elements are removed, and the oil
is thoroughly sterilized. Any disease
germs that may have gotten into the
oil are killed, and the ferments 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 Ave per cent
of the grain. So that from a three
billion bushel crop of corn. there is
a potential prospect of four hundred
million gallons of corn oil. Which
insures a comparatively inexpensive
article of diet for American consump-
ton. Corn oil is a clear, limpid, pale
yellow fluid, free from odor. and with
an agreeable. sweet favor. It pos
sesses qualities Of palatability that do
not have to be acquired. 1t has been
found that corn oil is a great improve
ment over butter in the making ri
| cakes. cookies and buildings; while
It is superior to lard as a shortener
for biscuits. pie crust. bread ana