Newspaper Page Text
CORN OIL NOW SUPPLANTING
HIGH-PRICED OLIVE OILS
HIGH BURNING POINT MAKES IT SITERIOR FOR ALL COOKING PUR
POSES. OIL USED FOR FRYING ONIONS CAN THEN IIE
l SEI) TO RAKE DELICATE CAKES.
(By Edwin F. Bowers, M. I).)
America lias made another important
discovery. This time it Ims to do with
an essential article of food the la< k
of which, during the war, was found
to work a greater hardship upon a
population than the deprivation of any
other variety of foot! 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.
It has been found that this oil is
unusually rich in licithin, considered
by many physiologists as one of the
most important tonics, restoratives,
and tissue-builders known to science.
Licithin is a dominant element in
the fat that goes to make up brain
and nerve cells, and lias a very decid
ed effect in increasing nutrition. Corn
oil is digested and assimulated more
readily than almost any other variety
of fat—either animal or vegetable.
In addition, however, corn oil lias
valuable culinary uses, particularly be
cause of the fact that the burning
point of tins oil is so much higher
than that of other oils or animals fats.
Corn oil stands a temperature of six
hundred and fifty degrees before 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.
It is the low burning property of
animal fats that makes frying with
these fats sucli a nuisance around
meal-time in iyost kitchens. For the
degree of heat generated by gas, gas
olene, coal. wood, or electricity aver
ages about t.wo thousand degrees.
The higher burning point of corn
oii, 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 temperature,
without, at the same time, burning
and searing the food.
No Kitchen Odors Witli Coni Oil
Cooking
Meat, fish, or odoriferous vegetables,
cooked in corn oil, are quickly sealed
over on their surfaces. This forces
them to retain the flavors and odors
otherwise lost during (lit* process of
cooking with quick-burning fats.
So complete Is lliis sealing effect
that many families who employ corn
oil In cooking, fry mdnt or tishlmlls,
onions, and other food products, all in
the same pan—finishing up, not in
frequently, by using this same oil for
the baking of a delicately flavored cake
or some form of pastry—without car
rying tin 1 slightest odor or flavor from
one food to tin* other.
On the other lmnd, the “reverse Eng
lish" can he worked with corn oil, for
it also has a lower congealing point
than other oils. This is a property es
pecially valuable in the preparation
of salads, for corn oil can he subject
ed to a temperature of fourteen de
grees without congealing, when ras
olive oil. for Instance, becomes cloudy
and stiff at, a 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
THE UNIVERSAL CAR
Remember that when you bring your Ford car to
u* no mechanical attention that you get the genu
ine Ford service—materials, experienced workmen
aid save both time and money. We are authorize'"
aid Ford factory prices. Your Ford is too useful
,oo valuable to take chances with poor mechanics,
rith equally poor quality materials. Bring it to u_
and first, come first to receive delivery.
Fcnl dealers, trusted by the Ford Motor Company
FLANiGAN & FLANIGAN
•* ,
oil in salads, in preference to olive
oil. Not only for its low congealing
properties, hut also for the reason
that corn oil is free from the rancid
ity so frequently found in.olive oil.
This purity of corn oil and its free
dom from rancidity is due to tlit- care
ful and thorough method of it.s prep
aration. For, instead of being press
ed “cold” as is olive oil, corn oil is
purified by filtering and steaming. The
water, protein and glycerine elements
are removed, and the oil is thoroughly
sterilized. Any disease germs that
! may have gotten into the oil an* kill
ed, and tho ferments which later on
might cause rancidity, are destroyed,
so that, with proper care, corn oil will
keep sweet and pure for :t:i indefinite
; period.
The oil content in corn averages
about five per cent of the grain. So
that from a three nijlion bushel crop
of corn, there is a potential prospect
of four hundred million gallons of corn
| oil. Which insures a comparatively
j inexpensive article of diet for Amer
i ican consumption.
Not an Acquired Taste
Corn oil is a clear, limpid, pale yel
low fluid, free from odor, and with
an agreeable, sweet flavor, it possesses
qualities of palatbability tlict do not
have to be acquired.
It has been found that corn oil is a
great improvement over butter in the
making of calces, eooKies and puddings;
while it is superior to lard as a short
oner for biscuits, pie crust, bread and
crackers.
In fact, the great pie, bread and
cracker manufacturers have found
corn oil much more satisfactory and
economical than any other form or
shortening. In tin* preparation of
cheese straws, muffins, bran gems, and
other delicacies, it has given better re
sults than anything heretofore used.
For deep frying of doughnuts, mush,
fritters, meat bulls, fish, croquettes,-
risoles, and other appetite-stirring edi
bles, where a nice brown crust is a
consummation devoutly to be desired,
corn oil has proved itself of unique
value. %
Housewives who have poured two
or throe tahlospoonfuls of this oil over
a roast of Iteef or lamb, or veal, find
that it checks the seeping out of the
meat substances, and causes the meat
to cook in its own rich juices. This
gives an unusual tenderness to tin*
roast, and increases measurably the
meat flavor. It also facilitates the
thorough-cooking of the roast, and pre
vents tin* outside from being burnt
into a disagreeable-tasting and indi
gestible cinder.
Asa dressing in the form of a may
onnaise or French dressing for cold
boihsl vegetables, such as cabbage,
beets, turnips, potatoes, cauliflower,
and other vegetables, corn oil is all
that the most, critical epicure could de
sin*.
In fact, is is not going too far to
state that corn oil will, within the
next decade or two, do more to re-make
the well-known and justly-celebrated
American stomach over into a heal
thy organ, than any one discovery of
modern times.
FORD for sale. —See J. 11. Mayo.
THE WINDER NEWS, WINDER, GA. THURSDAY, AUGUST 7, 1919.
IMPORTANT NOTICE
Notice is hereby given that the may
or and council at its last sitting, pass
ed an ordinance requiring that all
children must be vaccinated before en
tering Winder Public Schools. Those
who have been vaccinated within the
last five years are required to furnish
i physician’s ticket. Attend to this
matter before applying for ticket and
avoid delay. Tins July 22, 1919.
ri 1H J. It. ARNOLD, City Clerk.
IF YOU WANT LAND?
If you come to Hancock county look
ing for land call on W. D. Wall and
W. A. Watson, who will he glad to
give information and assistance in se
curing suitable farms. 4t-pd
“He is the most tender-hearted mail
I ever saw.”
“Kind to animals?”
"I should say so. Why, when he
found the family cat insisted on sleep
ing in tlie coal Din, lie immediately or
dqfcd a ton of soft coal.”—-Tit-Bit,s.
“EVERYTHING
ELECTRICAL”
From the smallest bulb to the
largest motor, at lowest possi
ble prices. “Quality” House'
Wiring.
PAGE C. GREGORY
Electrical Contractor.
Phone 304 or 40
“You have read my new story?”
“Yes.”
“Wliat do you think of it?”
“To lie perfectly candid with you, I
think the covers are too far apart.”
—Exchange.
An Old Fault Finder
An irritable and fault finding dis
position is often caused by indigestion.
A man with good digestion and bowels
that act regularly is usually good 11a
furod. When troubled with indigestion
or constipation take Chamberlain’s
Tablets. They strengthen the stomach
and enables if to perform its functions
naturally. They also cause a gentle
movement of the bowels.
Pl pppp ip,
The Best Physic
When you want a pleasant physic
try Chamberlain's Tablets. They are
easy to take and mild and gentle in
effect. They are highly prized by
pimple who have become acquainted
with their good qualities. They only
cost a quarter.
Cigarettes madelo
Camels are offered you as a cigarette entirely
I out the ordinary—-a flavor and smoothness
I WiAnEis. never before attained. To best realize their qual
j ity compare Camels ''with any cigarette in
Ii I Camels flavor is so refreshing, so enticing, it will
win you at once —it is so new and unusual. That’s
what Camels expert blend of choice Turkish*and !
choice Domestic tobacco gives you! You’ll prefer , j
Hid to either kind of tobacco smoked straight!
’ou smoke Camels, you’ll note absence of
lpleasant cigaretty aftertaste or any un- | |l| *
it cigaretty odor. And, you’ll be delighted
>ver that you can smoke Camels liberally
; Camels at any angle —they surely supply
te contentment beyond anything you ever j
need. They’re a cigarette revelation!
ou do not miss coupons, premiums or gifts.
'ou'll prefer Camels quality!
18 cents a package
Camels are sold everywhere in scientifically sealed pack
ages of 20 c garettes or ten packages < 2OO cigarettes ) in a y
glai&me-paper-covered carton. We strongly recommend jjlj I jjij |jj|
this carton for the home or office supply or when you travel.
R. J. REYNOLDS TOBACCO CO.. Win.ton-Salem, N. C. jjjj jjjjlj
11118 I '. ll pjiliiiiilllßS HI 111
KIMBALL HOUSE
Atlanta, Ga.
CENTRALLY LOCATED—RATES MODERATE
L. T. Dinkier C. L. Dinkier
Prop. Mgr—