The Dawson news. (Dawson, Ga.) 1889-current, 1919-08-05
CORN OIL. is COMING
INTO GENERAL USE
Replacing Olive Oil for Salad Purposes Better Than Animal
Fats for Frying. Kitchen Doesn't Smell
Ru Edwin F. Bowers, M. D.

I gIycerine elements are removed. In
the oil thus sterilized any germs that
may have dropped around are killed.
Further, the oil is deordorized, and
the ferments which later on might
cause rancidity are completely de-
stroyed.
The result is limpid, clear, light
yellow colored oil-odorless, and
with a peculiar and agreeable sweet
flavor that satisfies a 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 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
cost not to exceed one-half the cost
of the highest grade of imported
olive oil. Indeed, many discriminat-
| ing South Europeans, including Ital-
ians, now prefer the sweet bland corn
oil to olive oil.
Corn oil blends perfectly with the
various ingredients used in Guild
ing" a French of a mayonnaise
dressing-making a perfectly smooth
and homogeneous 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 degrees;
whereas olive oil becomes cloudy and
solidifies at a temperature of thirty
two degrees. This makes very great
difference, for crisp GOODNESS is one
of the first requisites of salad.
| But an even more desirable proper
ty in corn oil is its correspondingly
higher burning point While butter
burns at about two hundred and fifty
degrees, goose grease at four hun
dred degrees, lard at four hundred
and twenty-five degrees, cotton seed
oil at five hundred and thirty-tive de-
grees. and olive oil at six hundred,
corn oil does not burn until it is
heated up to six hundred and fifty
degrees Fahrenheit.
1t is the low-burning point of but
ter, lard and other fats and oils that
fills the house with smoke and stencil,
and gives all the neighbors wireless
information as to what the family is
to have for dinner.
Keeps Food Juices Sealed In.
The great advantage of higher
burning point in frying steak, fish,
onions and other odoriferous foods
lis that the higher temperature, used
with corn oil, makes it possible to
cook the food in a shorter space OF
time, and thereby prevents the tough
ening of the meat, the drying out of
the fish, and the diffusion of the per-
fumes not of Araby from other COM
estibles.
Also, the use of corn oil at its un-
usually high temperature "seals IN
Immediately the surface juices OF
the food, retaining thereby the flavor,
aroma and succulence which would
otherwise be lost, or else discriminat-
ed all over the neighborhood The
food is cooked in its own juice, in
stead of being saturated with burnt
grease that would give the food a
flavor and odor anything but deslr-
able.
This makes it possible to fry
doughnuts, fish, onions, or any food
product in one pan, and at any time
if it were necessary without any
one product taking up the odors or
fiavors of any of the other products.
This is carrying American effcien-
CIV into the kitchen, with vengeance
right into the heart of the frying
pan. All of which makes for the con-
servation of life and health-also for
the increase of happiness and the
satisfaction of being alive.