Vegetable Soup
Cut in half-inch dice sufficient carrot and turnip to measure one-third of a cupful of each; cut into half-inch pieces celery to measure one-half of a cupful; dice one and one-half cupfuls of raw potato and slice one-half of a white onion. In a stewpan put three tablespoonfuls of butter, add the carrot, turnip, celery and onion, cover and cook for fifteen minutes without browning. Add the potatoes and cook for five minutes then add one quart of water and boil steadily for an hour beating occasionally with a spoon to break up the vegetables. Add salt and pepper to taste, one tablespoonful of parsley and serve.