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Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender. Add salt and paprika. Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, when brown add one cup of bean liquid, and the beans. Let simmer and bake in casserole one-half hour. Reserve the bean broth and add more if necessary. Soak the large, very hard Lima beans overnight.
The best authorities seem to have agreed, however, on Salonika, with the accent on the "i," which is pronounced like "e," so that it rhymes with "paprika." But these are all corruptions and abbreviations, for the city was originally named Thessalonica, after the sister of Alexander of Macedon, and thus referred to in the two epistles which St. Paul addressed to the church he founded there.
Season with salt, vinegar, paprika and add one-half cup of cream. Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs.
The officers in charge had no notion we were coming, but no sooner heard we were strangers in Hungary than we must come in, not only to dinner, but to dine with them at their table. We had red-hot stuffed paprika pods, Liptauer cheese mixed salmon-pink with paprika, and these and other things washed down with beer and cataracts of hospitable talk.
Cover the kettle, take it from the fire and allow it to stand until perfectly cold. Strain through two thicknesses of cheese cloth. Reheat to serve. This will serve fifteen persons. 1 quart of plain or chicken bouillon 1 quart of clam bouillon 1/2 pint of cream Paprika This is one of the most elegant of all bouillons.
Fry one minced onion in one tablespoon of fat until light brown. Put in the liver and shake the pan over the fire to sear all sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and one-half cup of strong soup stock. Allow it to boil up once. Add one tablespoon claret or sherry and serve immediately on toast. Buy beef casings of butcher.
Drop these into a kettle of boiling stock, or into hot fat. Drain on brown paper. 6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2 teaspoonful of paprika 1/2 cupful of chopped boiled tongue 1 saltspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise. Take out the yolks without breaking the whites.
Sweet French Dressing: 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.
Two calf's feet, sawed into joints, seasoned with pepper and salt a day before using. Place in an iron pot, one-half pound Italian chestnuts that have been scalded and skinned, then the calf's feet, one-eighth pound of raisins, one pound of fine prunes, one small onion, one small head of celery root, two olives cut in small pieces, one-eighth teaspoon of paprika, one cup of soup stock.
Season with salt, pepper and a tablespoon of butter. If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire. Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by many. Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt.
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