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Curried Vegetables

Pare and cut into half-inch dice, sufficient carrots and white turnips to measure one cupful of each; add one-half of a can of peas and one cup of dried flageolet beans (lima or kidney beans may be used instead), soaked over night and parboiled. Brown two tablespoonfuls of butter in a saucepan, add one heaping tablespoonful of flour and brown again. Stir in one pint of stock (water will do) and when thickened add one small teaspoonful of salt, one-quarter of a teaspoonful of pepper, one teaspoonful of curry powder, one-half of a teaspoonful of sugar, one tablespoonful of chopped onion, one and one-half tablespoonfuls of vinegar and the prepared vegetables. Simmer until the latter are tender-about two hours-add one and one-half cupfuls of diced potatoes; simmer for twenty minutes longer and serve in a border of boiled rice.