The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1914-07-21
MISS McLIN MAKING GOOD
IN DOMESTIC SCIENCE

Miss Edith Foster is conducting
most interesting page in Dixie. for the
women of Florida. This weeks issue
carries an attractive picture of Miss
McLin, and some good recipes that
will be of interest to Pensacola house
wives. Dixie says:
Miss Pearle MCLin is A young wo-
man who has achieved prominence as
! teacher of domestic science and art.
She is the daughter of the late la
mented B. E. McLin, who for many
years was Floridas secretary of agri-
culture. Miss McIin is a graduate
of the State College for Women. and
in addition to her rare gifts she is
young woman of exceptional executive
ability and possesses a charming per
sonality Under her guidance the caf-
feteria of the Y. W. c. A. has a most
enviable reputation.
Miss McLin has kindly consented to
contribute to Dixie's woman's page
nishes the following recipes of her
own:
| Mayonnaise Salad Dressing-1 tea
spoon salt, l teaspoon sugar, l tea
spoon dry mustard, IA to IL tea
spoon paprika, egg yolks, table
! spoons lemon or lime juice, IL to
| cups Wessen oil.
Mix dry ingredients. Beat yolks a
few seconds and gradually add dry
mixture. When we'll mixed add one
| half teaspoon acid. Add oil in same
! quantity and as it is taken up by the
egg alternate with the acid until 3 or
tablespoons each have been added.
| Continue adding in larger quantities
| and beating or stirring constantly un-
| til all is used If mixture becomes
| warm it will separate or curdle. 1t is
| best to place bowls containing egg
| yolks in a larger bowl or Fan con-
| tanning crushed ice to which a little
| water has been added. If. by chance
| the dressing should curdle, take a
! fresh egg yolk and add the curdled
mixture gradually. Some egg yolks
| are larger than others: because of
| this larger quantity of oil may be
required sometimes than a others. An
| extra pinch of salt is needed when
more oil is used. For mixing. a wood
en- fork may be used or if double or
| more the recipe is made a wire egg
beaten is preferable.
Chocolate Pudding pint sweet
milk. level tablespoons cornstarch,
| 3 level tablespoons sugar, pinch salt
8 squares Bakers chocolate, or
| ia hlespoons cocoa.
Pour milk in upper part of double
| boiler. Crate chocolate and mix dry
or cold milk until consistency of thick
cream. When the milk in boiler is
scalding hot pour cold mixture in
gradually stirring constantly for
or minutes until thickened. Pour
into mOldS which have been dipped IN
cold water When thoroughly chilled
turn on serving plates and serve plain
or with whipped cream.
The above recipe Excluding the
chocolate) may be used as plain
blanc mana ge with fresh fruits either
served over 1t or moulded in the blanc
mango.
Crab Salad-PiCk the meat from
crabs and place on ice. After wash
ing tender lettuce leaves place them
in ice, water Allowing level table
spoon each of Mayonnaise and emu
sauce for each individual salad, fold
together easily equal quantities OF
dressing and sauce. Tender celery and
a bit of white onion. finely diced, are
added to the mixture. Place on or
near the ice. When ready to serve.
turn the crab meat on lettuce leaves
and pour the dressing over it,
The dressing is nice used with po-
tato or cabbage salad.