Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1919-07-27

America has made another I'M
portant discovery, This time is has to
do with an essential article of food
the lack of which, during the war,
was found to work a greater hard
ship Jpn a population than the dep
rivation of any other variety of
food.
This nutritive substance is fat. The
particular fat which has been evolv
ed 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, consider
ed by many psychologists as one of
the most important tonics, restora-
tives, and tissue-builders known to
science.
Lecithin is a dominant element in
the fat that goes to make up brain
and nerve cells, and very decided
effect in increasing nutrition. Corn
oil is digested and assimllated more
readily than almost. any other vari-
ETY. 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 the oil is so much higher
than that of other oils or animal
fats. Corn oil stands a temperature
of six hundred and fifty degrees be-
fore it burns; whereas butter, for
instance, burns at two hundred and
fifty degrees, goose grease at four
hundred, lard at four hundred and
twenty-five, cotton seed oil at five
hundred and thirty-five and olive oil
at six hundred degrees.
1t is the low burning property OF
animal. fats that makes frying with
these fats such a nuisance around
meal time in most kitchens. For the
tdegree of heat generated oy gas, gas
oIene, coal, wood, or electricity av-
erages about two thousand degrees.
The higher burning point of corn
oil, on the contrary lends itself ad-
mirably to modern cooking meth
odi, as it makes it possible 20 cook
the food quickly, and at higher tenn
peratures without, at the same time
burning and soaring the food.
No Kitchen Odors
a
bles. cooked in corn oil, are quickly
sealed over on their surfaces. This
forces them to retain the flavors and
odors otherwise lost during the pro,
cess of cooking with quick-burnlng
fats.
So complete is this sealing effect
hat MANY families who employ corr
oil in cooking; fry meat and flshballs
onions, and other food products, al
in the same pan-finishing up, mo-
infrequently by using this same oil
for the, baking of dehcately fla
vored cake or some form of pastry
without carrying the slightest cd
or or flavor from one food to the
other.
On the other hand the ''rcvers,
English can be worked with corn oil
for it also has a lower congealin&
point than other oils This So prop
erty especially valuable in the prep
aration of salads, for com. oil car
be subjected to a temperature 81
fourteen degrees without congcaiins
whereas olive oil, for instance, be
comes cloudy and stiff at tempera
ture of thirty-two degrees. And th(
cost is somewhat less Lhan half th'
cost of good olive oil.
Thousands of French and Italian
families in America are employing
corn OIL in salads, in preference to Of
i've oil. Not only for its lower con
gealing properties, but also for the
reason that corn oil is free from the
rancidity so frequently found in Olive
oil.
This purity of corn oil and its