VEGETABLE STEW
Put 4 tablespoons of butter in a large saucepan, and when melted add to it ½ cup of sliced onions, ½ cup of diced carrots, 1 cup of shredded celery, and ¼ cup of turnips cut in oblong pieces, and toss them in the butter for fifteen minutes; then pour over them 6 cups of cold vegetable broth or water, add 1 teaspoon of salt, 2 bay leaves, 6 small onions halved, 4 carrots cut in quarters, 6 small squares of turnip, and let simmer slowly for half an hour; then add 5 potatoes cut in half, and let cook for half an hour more, and add more vegetable broth to keep the vegetables covered. Make dumplings, and drop into the boiling stew, cover tightly, and cook ten minutes more; season well with salt and pepper, and serve with enough of the stock, thickened with a little flour and butter, to cover.