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Paprika

This condiment has been mentioned in many of these recipes, and, as there are doubtless many who do not know what it is, it may be well to explain.

Paprika is a beautiful, crimson-colored, highly-aromatic yet very mild Hungarian red pepper, being produced from a pepper that resembles our sweet, mild Spanish pepper.

There are several grades of it in the market. The best, which is the ground product of the points of the pepper only, costs one dollar per pound; the remainder making a lower grade about the color of red brick dust. The grocers, strange to say, do not keep it. It may be obtained from Antoine Weirl, the Hungarian importer, or the German Restaurant, N. W. corner Chambers and Church Streets, New York City.

Paprika is more refreshing and more appetizing than curry, and indigestion and dyspepsia are unknown where it is freely used.