"Brown in frying pan 6 slices of bacon, chopped. Pour off fat, and add 4 cups of cooked fresh peas and 1 teaspoon of salt and 1/8 of teaspoon black pepper. Add 1 cup of rich milk.
"Turn into casserole dish, and cover with 1/2 cup of buttered bread crumbs.
"Bake in a hot oven, 400 degrees, for 20 minutes. Add additional broiled bacon for a delicious dish. Serves 6."
More "Lost" Toll House RecipesToll House Baked Beans (1948)
Classic Toll House Chocolate Chip Cookies (1938)
(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948. Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)