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. ”
