14 BULLETIN 469, IT. S. DEPARTMENT OF AGRICULTURE. 



is white in color. It has only recently come into use for culinary 

 purposes but bids fair to become an important cooking fat. There 

 are a number of coconut-oil products on the market, but these are 

 not much used for home cooking. They are extensively used in 

 bakeries and similar establishments, one reason being that they can 

 be obtained with a considerable range of hardness, so that they are 

 useful for many special purposes. For instance, one of the coconut 

 fats is combined with sugar for use as a filling for some sweet 

 crackers. 



CORN OIL. 



Corn oil is prepared from the germ of the corn which is obtained 

 as a by-product in the manufacture of cornstarch and glucose. The 

 germs are ground and subjected to pressure which removes the oil. 

 Some studies have been made of the use of corn oil for shortening 

 purposes. Pastry made with mixtures of lard and corn oil in amounts 

 not exceeding 10 per cent of the latter gave results identical with 

 those in which lard alone was used. 1 When properly refined, corn oil 

 is a wholesome product and is marketed to some extent as a table 

 oil. Large quantities of the crude oil are used for industrial pur- 

 poses. 



MISCELLANEOUS OILS. 



In addition to the above-mentioned vegetable oils there are a num- 

 ber of others, such as soy bean, sunflower, sesame, and colza or rape- 

 seed oils, which may be mentioned here. When carefully prepared 

 these oils are of a yellow color and bland flavor and are used for 

 food purposes in those countries where the particular seeds are ob- 

 tainable in large quantities and the supply of other edible oils is 

 limited. Walnut and similar nut oils, produced in some countries 

 where the nut crops are large, are of good flavor and find a use for 

 salad purposes. 



There is some attempt being made to promote the utilization for 

 table purposes of oils expressed from the kernels of the stones of 

 such fruits as the apricot, peach, and cherry. Inasmuch as these 

 stones are available in quantity as a waste product of the drying 

 and canning of fruits, and the expression and refining of the oil 

 may be done at small cost, thev offer an additional source of edible 

 oil." 



HARDENED VEGETABLE FATS. 



Hardened vegetable oils, technically known as hydrogenated oils, 

 which have much the same consistency as lard or butter, have been 

 put on the market within recent years. They are commercial pos- 



lAnn. Rpt. Ohio Dairy unci Food Comr., 21 (1906), pp. 18-23. 



