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Corn Modernized
TO-DAY the average national corn crop is three billion bushels a year, almost thirty bushels a person.
Why is it a leading grain?
Because it is adaptable, inexpensive and nutritious, contributing as much in proportion, to the needs of to-day, as it did in Colonial times.
Visibly or invisibly, corn appears in every meal.
Our cattle are fed on it, corn is responsible in part, for our milk, butter, cheese.
It is used for poultry feed-indirectly even corn and eggs are related.
We eat the meat, the chickens fattened on it, and cook not only with the grain ground to meal, but with the wonderful Corn Products modern science has made possible.
Home-makers no longer cook with bear's grease-boil down maple sap-prepare their own starch. This is done for them. Corn is separated into different parts to fill definite needs. The germ, or heart of the corn, contains the oil. This pure natural fat is pressed out as Mazola-the clear, amber oil that can be used by home-makers whenever a fat is needed. Mazola Nothing is added to Mazola-nothing is taken away, It is the oil of corn itself, a natural food-a clean, sweet, digestible fat. Its first great recognized use was as a salad oil-for it makes perfect mayonnaise and all other salad dressings. Then home-makers discovered that it was a wonderful frying fatbecause it did not scorch or burn the food was always sweetdid not need clarifying-less was needed, and because it did not absorb the flavors of the foods fried in it.
The next development was as a shortening. It was easier to pour out the Mazola than to cream firm fats. So Mazola has come to fill many cooking needs.
That portion of the corn-kernel which surrounds the heart is largely starch-reserve food for the young plant. Strangely enough human beings need similar food-and Starch occupies a most important place in the diet for it provides energy. Argo and Kingsford's Cornstarch The starch of corn is separated from the rest of the grain into cornstarch-Argo and Kingsford's. These can form the basis of many delightful puddings and blanc-manges-and in some cases partly replace eggs in custards, ice creams and the like. Gravies, soups and sauces thickened with them have a remarkably smooth texture-a package belongs beside the salt and pepper near every range.
The flour for cakes, hot breads and batter puddings should be sifted with two tablespoonfuls of Argo or Kingsford's Corn with two tablespoonfuls of Argo or Kingsford's Corn starch to each scant cupful.
This insures finer texture and makes the food more tender and delicious.
Karo