The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1919-08-13

|
your ailment write Lydia E. Pinkham
Medicine Co., Lynn, Mass. The result
of its long experience is at your service
the water, protein substances, and gly-
cerine elements, are removed. In the
oil thus sterilizcd, any germs that
may have dropped ai0aild, are killed
Further, the oil is deodorized, and the
ferments which later on might cause
rancidity, are completely destroyed
The result is limpid, clear, light
yellow colored oil-odorless, and with
a peculiar and agreeable sweet flavor
that satisfies a natural taste. For, un-
like 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 A.
merican palatcs, anyhow.
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 onc-half the cost of
the highest grade Of imported olive
OIL Indeed, many discriminating
South Europeans, including Italians,
now prefer the sweet bland corn oil to
Give OIL
Corn oil blends perfectly with the
various ingredients used in "build-
ing French or mayonnaise dress
ing making 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. 1t remains fluid down to a
temperature of fourteen degrees;
whereas olive oil becomes cloudy and
solldlfies at temperature of thirty
two degrees. This makes a very great
difference, for crisp coldness is one of
the first requisites of salad.
But an even more desirable pro-
perty in corn oil is it's corresponding
ly higher burning point While but
ter burns at about two hundred and
fifty degrees, goose grease at four
hundred degrees, lard at four hundred
and twenty-five degrees, cottonseed oil
at five hundred and thirty-five de-
grees, and olive oil at six hundred,
corn oil does not burn until it is heat
ed 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 the FO0d-juices Sealed In
The great advantage of a higher
burning point in frying steak, fish, on
ions, and other odoriferous foods, is
that the higher temperature, used
with corn oil, makes it possible to
cook the food in 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 come
stibles.
Also, the use Of corn oil at its
unusually 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 disseminat-
ed all over the neighborhood. The food
is cooked in it's own juice, instead of
being saturated with burnt grease
that would give the food flavor and
odor anything but desirable.
This makes it possible to fry dough
nuts, fish, onions, or any food product
in one pan, and at one time--if it
were necessary-withou any one pro
duct taking up the odors or flavors of
any Of the other products.
This is carrying American efIicien-
cy into the kitchen, with a 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 sat-
isfaction Of being alive.