13 Vegetable Soup
Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
cup of chopped potatoes, cover and cook five minutes, then add a qt. of
boiling water and cook an hour. Mash the vegetables, add a tablespoonful
of butter and a little chopped parsley. Season with salt and pepper.