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.