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Updated: June 23, 2025
Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic minced fine. Fry ten minutes; add one red pepper or one canned pimento chopped, or one teaspoon of paprika, and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt.
To one pint of boiled and minced new cabbage add one-half pint of hot milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon each of salt and pepper, one teaspoon finely minced parsley and a generous dash of sweet paprika. The butter and flour should be creamed together before stirring in. Let simmer for about ten minutes, stirring occasionally to keep from burning.
The second is: Cold Fillet of Sand-Dabs, Palace Select six nice fresh sand-dabs. Raise the fillets from the bone skin and pare nicely, and season with salt and paprika. Arrange them in an earthenware dish. Cut in Julienne one stalk of celery, one green pepper, one cucumber, two or three tomatoes, depending on their size.
Across the lake, woods sprinkled with gold-dust and paprika broke the sweep of sparse yellow stubble, and a red barn was softly brilliant in the caressing sunlight and lively air of the Minnesota prairie. Over there was the field of valor, where grown-up men with shiny shotguns went hunting prairie-chickens; the Great World, leading clear to the Red River Valley and Canada.
Drain, return to the fire, and for one pint of carrots add one teaspoon of minced parsley, a grating of loaf sugar, one-half teaspoon of paprika, one tablespoon of butter and the juice of half a lemon. Heat through, shaking the dish now and then, so that each piece of the vegetable will be well coated with the mixture or dressing. Wash, scrape and slice one quart carrots roundwise.
Why, one of his professors had a penholder he had used for forty years! One episode in connection with the umbrella remained fixed in Gyuri's memory ever after. We read in Márton's famous cookery book that "fish with paprika" must only be boiled in Tisza water, and the same book says that a woman cannot prepare the dish properly.
When we arrived at our destination our appetites were far too keenly set to think about the Eastern Question, and right glad were we to see active preparations for supper. The national dishes, the gulyas hus and the paprika handl, were produced amongst a number of other good things, such as roast hare. You get to like the paprika, or red pepper, very much.
I am not fond of drawing things out to too great a length, so will only give a short description of the Mravucsáns' supper, which was really excellent, and if any one were discontented, it could only have been Madame Krisbay, who burned her mouth severely when eating of the first dish, which was lamb with paprika. "Oh," she exclaimed, "something is pricking my throat!"
I transcribe it in M. Henry's own verbiage: The chicken must be well cleaned inside. Next put in it some butter, salt and pepper, a little paprika, and into full of sweet corn, then close the chicken. Next put it in a saucepan with other more sweet corn, against butter, salt, pepper, a little whisky; cook about half of one hour. The best sweet corn is the California sweet corn in can.
Put on each egg a bit of butter, a little pepper and salt. Bake in moderate oven from four to six minutes. Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese. Place dish in a pan of hot water in moderate oven for five minutes until eggs are set.
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