The Cordele dispatch., 1919-08-01
CORN OIL SUPPLANTINC
HIGH PRICED OLIVE OILS
HIGH BURNING POINT MAKES IT
SUPERIOR FOR ALL COOK
ING PURPOSES
Oil Used for Frying Onions
Can Then be Used to
Bake Delicate Cakes.
BY Edwin r. Bowers, M. D.
Author of Side Stepping Ill-Health,
Zone TheranV" etc

Zone Therapy," etc.
America has made another import
ant discovery This time it has to do
with an essential article Of food-the
lack of which, during the war, was
found to work greater hardship
upon population that the depriva-
tion of any other variety of food
form.
This nutritive substance is 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.
1t has been found that this oil is
unusually 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 very decided
effect in increasing nutrition. Corn
oil is digested and assimilated more
readily than almost any other va,
riety of fat-either animal or vege
| table.
In addition, however, corn oil has
valuable culinary uses, particularly
because 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 six
hundred and fifty degrees before il
burns; whereas butter, for instance
burns at two hundred and fifty de
grees, goose greese at four hundred
lard at four hundred and twenty-five
cotton seed oil at five hundred anC
thirty-five, and olive Oil at six hun
dred degrees.
1t is the low burning property o
animal fats that makes frying will
these fats such a nuisance arount
mealtime in most kitchens. For tht
degree of heat IgeneratSd by gas
gasolene, coal,wood or electricit.
averages about two thousand degrees
The higher burning point of corr
oil, on the contrary, lends itself ad
mirably to modern cooking methods
as it makes it possible to cook the
food quickly, and at a higher tenn
perature, without at the same time
burning and soaring the food.
No Kitchen Odors With Corn Oil
Cooking
Meat, fish, or odoriferous vege
tables, cooked in corn oil, are quickly
sealed over on their surfaces. This
forces them to retain the flavors anC
odors otherwise lost during the pro
cess of cooking with quick-burninp
fats
So complete is this sealing effect
that many families who employ corn
oil in cooking, fry meat or fishballs
onions, and other food products, al
in the same pan-fnishing up, not in
frequently, by using this same oil for
the baking of a delicately Favored
cake or some form of pastry-withouI
carrying the slightest odor or flavor
from one food to the other.
On the other hand, the 'reverse
English can be worked with corr
oil, for it also has a. lower congealing
point it also has lower shrdlvky
! point than other oils This is prop
erty especially valuable in the prepa
ration Of salads, for corn oil can be
subjected to a temperature of four
teen degrees without congealing
whereas olive oil, for instance, be
comes clody and still at temperature
of thirty-two degrees. And the cost
is somewhat less than half the cost
of good olive oil.
Thousands of French and Italian
| families in America are employing
corn oil in salads, in preference to
olive OIL Not only for its low con-
| -=---=--=====----