14 BULLETIN 4G9, U. S. DEPAETMENT OF AGEICULTUEE. 
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 lvithin recent years. They are commercial pos- 
iAnn. Rpt. Ohio Dairy and Food Comr., 21 (1906), pp. 18-23. 
