Paprika

“ Most of the best catsups on the market are made without paprika, and these catsups are as a rule the most brilliant in color, as they are made almost entirely from fresh tomatoes. The color is not killed by a long succession of cooking processes, and therefore the use of paprika is unnecessary and would add absolutely nothing to the color. ”

“ It is most esteemed as a condiment, being aromatic and appetizing, and not so acrid or biting as is most cayenne. Paprika, commercial name for the mild, sweet varieties of capsicum, chiefly grown in Hungary, Spain, Portugal, Jamaica, Japan and Zanzibar.
Japanese pepper is the fruit of Xanthoxylum, an entirely different genus of plants to the capsicum family. The fruit capsules when bruised are agreeably pungent and aromatic. It is much esteemed as a condiment in China and Japan. ”

“ So far as I know the spices most commonly used are white pepper, paprika, cassia, mace, cloves, bay leaves, and celery salt. Black pepper should not be used at it makes black specks in the soup which are apt to be mistaken for dirt. About 7 oz. of white pepper to 100 gallons of finished soup will give it sufficient spiciness. If paprika is used this can be cut down somewhat. Cassia, mace or cloves are used in small amount, 1 oz. ”

“ The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty salads, lettuce, corn salad, endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc.
The success of salads depends entirely on the dressings used with them. ”

“ To the rice now add sufficient paprika pepper to give a pale pink tint, a good pinch of nutmeg, and salt to taste, and as soon as the rice is perfectly tender put in the chopped prawns, white of egg, and cheese. When thoroughly hot arrange on the dish in a pyramidal form, garnish with the yolk of egg, prawns and watercress, and serve hot. ”

“ To one tablespoonful of lemon or vinegar add three tablespoonsful of the best olive oil, a dash of black pepper, and a half teaspoonful of salt. Beat well with a silver fork, and add enough paprika to give it a ruddy color, and a rich flavor. If the salad dish is rubbed with garlic it will do no great harm to the mixture! ”

“ Drain and shake over the fire a minute or two until they are a little dry. Either mash with potato masher, or put through potato ricer. Add butter, salt, paprika and milk. Beat till very light, fluffy and white. Reheat by setting the saucepan in a larger kettle containing boiling water. Place over flame. More milk may be needed. Pile them lightly on the hot dish in which they are to be served. ”

“ We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians. ”

“ Mix the salt, mustard, sugar, paprika and flour thoroughly. Slowly add the water, taking care not to let the mixture get lumpy. Pour into the yolks and vinegar. Cook slowly, stirring constantly until thick and creamy. Thin with sour cream or whipped cream. ”

“ Fry the slices of half an onion in a tablespoonful of butter until they are tender, then remove them and turn into the pan the mixture of bread, flour, and milk. Stir until it is cooked to a smooth paste.
Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika. Mix them well together and add, one at a time, four eggs, beating in each one well, then add enough cream to make rather a thin batter. Pass the whole through a purée sieve. Beat it well again and turn it into molds. ”

“ Mix the mustard, salt, and paprika in a bowl. Add the egg-yolks, and beat with a fork. Melt the butter in a small saucepan, and add it slowly while stirring the egg-yolks. Add the vinegar and lemon juice slowly while stirring, and then put the mixture in the double-boiler. Set the boiler over the fire and cook, stirring constantly, until the dressing is thick like custard. Take the boiler from the fire, and at once pour the dressing back into the bowl. When the dressing is cool and ready to serve, whip the cream with a dover beater and stir it into the dressing. ”

“ Salt and pepper
1 egg, lightly beaten
1 jigger sherry
Crackers
Prepare as in Rum Tum Tiddy. Stir in sherry last to retain its flavor. Crumble crackers into a hot tureen until it's about 1⁄3 full and pour the hot Rum Tum Tiddy over them.
Blushing Bunny
This is a sister-under-the-skin to the old-fashioned Rum Tum Tiddy, except that her complexion is made a little rosier with a lot of paprika in place of plain pepper, and the paprika cooked in from the start, of course. ”

“ Sprinkle each piece with salt and paprika, and roll in flour. Place the fat in a frying-pan. When very hot add the chicken. Allow all the pieces to brown thoroughly; cover the pan with a lid and add the water, lower the fire and cook [119] over a moderate fire for thirty minutes. Turn frequently to prevent scorching. ”

“ Quantity for 6 Persons.
21⁄4 lbs. of veal from the leg 2 eggs Salt 1 pinch of paprika 1⁄8 lb. of butter 4 hard boiled eggs 2 tbsps. of pickled beets, chopped 1 tbsp. of capers 1 small pickle 6 sardines 6 slices or six-eighths of a lemon 1⁄4 tbsp. of flour. 3⁄4 cup of water 1⁄2 tsp. of meat extract 1 tbsp. of onions Preparation: The meat is cut into six 1⁄2 inch thick slices, sprinkled with salt and paprika and dipped into well beaten egg. The butter is heated and the meat fried brown on both sides, then put on a hot platter. ”

“ Cover and cook slowly until the rice is tender and has absorbed nearly all the liquid, which will take about forty minutes. When half done add salt and paprika to taste. If necessary to stir, use a fork, so as not to break the grains. ”

“ Season with salt, pepper, celery salt, paprika, slight grating nutmeg, and few drops essence anchovy. Turn mixture into buttered mould, bake in a pan of hot water until firm; cool, remove from mould, and cut in small cubes. ”

“ I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga," and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata." (Mem., get recipe for this also.) ”

“ One teaspoon of paprika,
Two tablespoons of finely chopped parsley.
Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast. ”

“ Paprika Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sautéd caps.
364 Halibut Timbales I
1 lb. ”

“ This breaks the fibers of the meat, making it more tender. Wash and peel the potatoes, slicing in half lengthwise. Scrape the carrots, and cut into one-half inch slices lengthwise. Wash the onions and remove their outside skins. Sprinkle the vegetables with one and a half level teaspoons of salt, and the paprika. ”

“ Put a tablespoonful butter and one of flour in a saucepan; mix until smooth, add one-half pint strained tomatoes, a bay leaf, one-fourth teaspoonful celery seed. Stir constantly until boiling; add one-half teaspoonful salt, one-quarter teaspoonful paprika. ”

“ Fry six pork chops brown with three sliced onions, adding a little butter or oil if the chops are not fat enough to fry. Pour over two cans of tomatoes and add three whole cloves of garlic peeled and sliced, and salt and paprika to season. A seeded and chopped green pepper is an improvement. Simmer slowly until the meat is in rags, adding boiling water if required. When the sauce is thick and dark, rub through a coarse sieve, pressing through as much of the meat pulp as possible. If it is not thick enough, simmer until it reaches the consistency of thick meat gravy. ”

“ Pour the salad dressing over the lettuce, cheese and grapefruit.
Cheese Mixture
Mix the Neufchatel and cottage cheese, the salt, paprika, cream and salad dressing. Stir until very creamy. Spread on a piece of waxed paper to the thickness of one inch. Place in the refrigerator, on the ice if possible. When cold and hard, cut in pieces three-fourths of an inch square. Place a cube in the center of the grapefruit circle on each side plate.
French Dressing
8 T-lemon juice
2 t-salt
1⁄2 t-paprika
1 C-olive oil
Mix and beat thoroughly the lemon juice, salt and paprika. ”

“ Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of flour, stir until smooth, and then add gradually 1 cup of milk, and season with paprika and salt. Let boil, then add 1⁄2 cup of stale bread crumbs, 1 teaspoon of chopped parsley, 11⁄2 cups of cold boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix them gently through the onion mixture with a fork. ”

“ Mix well a scant teaspoonful of granulated sugar, the same of dry mustard, half a teaspoonful salt, as much black pepper and paprika mixed, put in the bottom of a deep small bowl, and stir for two minutes. Wet with claret vinegar, adding it gradually, and stirring smooth. Make as thick as cream. Add twenty drops tabasco, twenty drops onion juice, the strained juice of half a lemon, and half a teaspoonful of brandy, rum or whiskey. Mix well, then add, tablespoonful at a time, a gill of salad oil, stirring hard between spoonfuls. ”

“ Mix one and one-half teaspoons mustard, one and one-fourth teaspoons salt, one teaspoon powdered sugar, and one-fourth teaspoon paprika. Add yolks three eggs slightly beaten, one-fourth cup olive oil, and one-half cup vinegar in which one-half teaspoon finely chopped shallot has infused five minutes. Cook over hot water until mixture thickens. Remove from range, and add one-half tablespoon curry powder, two tablespoons melted butter, and one teaspoon finely chopped parsley. ”

“ The active properties of pepper are an acrid resin,51 a volatile oil, and a crystallizable, colorless substance called pipertine, or peperic. Why white pepper should be preferred before the black is one of the anomalies of the trade. White pepper has really only about a quarter the strength of black pepper, and is the least economical to use for these reasons: (1) Because of being allowed to ripen it loses much of its pungency. (2) Because it is deprived of the outer skin or husk, which contains much of the constituents which go to make good pepper. ”

“ The relative value of black and white pepper is but imperfectly understood. The former is decidedly the best. It grows in long, small clusters of from 20 to 50 grains. When ripe, it is of a bright red colour. After being gathered, it is spread on mats in the sun, when it loses its red colour, and becomes black and shrivelled as we see it. White pepper is of two sorts, common and genuine. The former is made by blanching the grains of the common black pepper, by steeping them for a while in water, and then gently rubbing them, so as to remove the dark outer coat. ”

“ Piper nigrum is indigenous to the forests of Travancore and Malabar, whence it has been introduced into Sumatra, Java, Borneo, the Malay Peninsula, Siam, the Philippines and the West Indies.
History—Pepper [2144] is one of the spices earliest used by mankind, and although now a commodity of but small importance in comparison with sugar, coffee, and cotton, it was for many ages the staple article of trade between Europe and India. It would require in fact a volume to give a full idea of the prominent importance of pepper during the middle ages. ”

“ The pepper-tree is a tall bush-like plant, that, when trained and supported with props, will attain a height varying from fifteen to eighteen feet. The pepper grows in small, grape-like bunches, which are first red, then green, and lastly, nearly black. The plant begins to bear in the second year.
White pepper is not a natural production, but is obtained by dipping the black pepper several times in sea-water: this causes it to lose its colour, and become a dirty white. The price of a pikul of white pepper is six dollars (24s.) , whereas that of a pikul of black is only three dollars (12s.) ”

“ Stuffed red peppers:—Open the pepper, take out the seeds and wash and dry carefully. Boil and then chop fine as much fresh pork as you will need to stuff your peppers. In a dish of hot lard put the meat with plenty of fine-cut tomatoes and onions, salt and pepper. Boil a few moments, then add a little sugar, cloves, cinnamon, almonds, and raisins cut in half, cook a little, then fill the peppers. If you have eight peppers beat three eggs, whites and yolks separately; when well beaten put together, and in this roll the peppers, having first sprinkled over them a little flour. ”