Croûton

Definition and stakes

Anonymous,  Vaughan's Vegetable Cook Book…

“ When the peas are tender, rub all through a sieve. Return the soup to the pot and add two tablespoonfuls of butter, a teaspoonful of salt, two well beaten yolks and half a cupful of cream. Let come to a boil and serve with croutons. Croutons are little squares of bread hard baked in the oven, or fried in oil or butter.
DEVILED PEPPERS.
Use green bell peppers, cut off the stem end and remove the inside.
”
Source: Gutenberg

Chambers's Twentieth Century Dictionary…

“ Croton, krō′ton, n. a genus of tropical plants, producing a brownish-yellow oil, having a hot, biting taste.—ns. Crō′tonate, a salt formed by the union of crotonic acid with a base; Crō′ton-oil, a powerful purgative oil, expressed from the seeds of the Croton tiglium, also used externally.—Croton′ic acid, an acid obtained from croton-oil. [Gr. krotōn, a tick or mite, which the seed of the plant resembles.]
Crottles, krot′ls, n.pl. lichens used for dyeing. [Gael. crotal.]
Crouch, krowch, v.i. to squat or lie close to the ground: to cringe: to fawn.
”
Source: Gutenberg

1911 Encyclopædia Britannica (1911)

“ CROCUS, a botanical genus of the natural order Iridaceae, containing about 70 species, natives of Europe, North Africa, and temperate Asia, and especially developed in the dry country of south-eastern Europe and western and central Asia. The plants are admirably adapted for climates in which a season favourable to growth alternates with a hot or dry season; during the latter they remain dormant beneath the ground in the form of a short thickened stem protected by the scaly remains of the bases of last season’s leaves (known botanically as a “corm”) . ”
Source: Wikisource

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