Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons melted but- 1 cup of orange juice
- 1 cup of orange juice
- 2 tablespoons fat
- 2 eggs well beaten
- 3 oranges
- 4 light cups flour
- 64 salads
- one
- one kind may blend more agreeably
Directions
V2 yeast cake. 1 teaspoon salt.
1^ cup lukewarm water. 3 tablespoons sugar.
2 eggs well beaten. Grated rind of 3 oranges.
2 tablespoons melted but- 1 cup of orange juice, ter. 4 light cups flour.
2 tablespoons fat. '
Dissolve yeast in the warm water and beat this, with other ingredients, thoroughly together. After this is done add the flour and knead until elastic. Cover, allow, to rise and make into loaves. Let the loaves rise and bake in hot oven.
The success of a salad depends upon the pleasant com- bination of the materials. We cannot always find new ma- terial for novelties in this line, but in studying the combi- nations and serving of the many delightful things that na- ture has given us we are always able to produce a variety of new salads, and to make beautiful garnishes for this pleasing course at a dinner or luncheon.
Most all salads must be lightly blended and some mixed at serving time. They must be cold, crisp and daintily served. Salads form a separate course at a dinner or for- mal affair. For family use they are usually served with the dinner.
The selection of the salad depends largely upon the rest of the menu. A vegetable salad is the favorite one for home use, as it combines in flavor with all kinds of meat, and makes a well-balanced meal — ^the one that appeals to the working class.
We give a variety of recipes and many more can be used from these suggestions. There are several kinds of dress- ing, some with oil, some without. One kind may blend more agreeably with some salads than others. We give a cooked dressing that is especially good. It may seem expensive, but when we realize the fact that it keeps indefinitely in glass jars with glass top in sanitary refrigerators, and can be made from left-over yolks, it will prove itself both eco- nomical and a labor-saving help in many ways.