Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1919-08-13
CORN OIL sUPpLANTING OTHERS
High burning Point Makes it Supe-
rior for All Cooking Purposes.
(By Edwin f. Bowers, Nj. D. }


America has another Important
discovery. This time it has to do
with an essential article OF food
the lack of which, during the war,
was found to work a greater hard
ship upon Il population than the de-
privation 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 o! the
most important tonics restorative
and tissue builders known to science.
Lecithin is a dominant element III
the fat that goes to make up brain
and ne"ve cells, and has very de-
cided effect in increasing nutrition.
Corn oil is digested and assimilated
more readily than almost any other
variety Of fat, either animal or v..ge-
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 temperature of six
hundred and fifty degrees before it
burns, whereas butter, for instance,
burns at two hundred and fifty de-
| greeS, 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 hun
dred 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
degree of heat generated by gas,
gasolene, coal, wood or electricity
averages about two thousand deg ccs
The higher burning point Of corn
oil. on the contrary, lends itself ad-
mirably to modern cooking methods,
as it makes it possible to cook the
food quickly and at higher tenn
perature, without, at the same time,
burning and soaring the food.
No Kitchen Odors with Corn Oil.
Meat, fish or odoriferous vegeta-
bles, cooked in corn oil, are quickly
sealed over on their surfaces. This
forces them to retain the fiavors and
odors otherwise lost during the pro-
cess of cooking with quick-burning
fats.
SO complete is this sealing, effect
that many families who employ corn
oil in cooking, fry meat or fishballs,
onions and other fo ID products, all
in the same pan-finishing up, not
infrequently, by using the same oil
for the b" king Of a delicately favored
cake or some form Of pastry-with-
out carrying the slightest odor or
flavor from one food to the other.
On the other hand. the reverse
English" can be worked with corn
oil. for 1t also has a lower congealing
point than other oils. This is a pro-
perty especially valuable in the pre-
paratiOn Of salads. for corn oil can
be subjected to temperature of
fourteen degrees without congealing,
whereas olive oil, for instance, be-
comes cloudy and stiff at temper
ature 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 it's low 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 free
dom 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 Gltering and steam
ing. The water, protein and glycer-
inc elements are removed and the oil
is thoroughly sterliZed. 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 70 n,r;,I