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Vegetable Stock

1 tablespoon sugar 4 tablespoons olive oil 2 quarts cold water 2 bay leaves Salt and pepper Chop the carrot, onion, celery, turnips and tomatoes very fine. Put the sugar in a kettle over the fire, and when it is brown add the olive oil and the vegetables. Add the water and season to taste. Let it simmer for one or two hours; strain and stand aside to cool.