2 Carrots.

1 Turnip.

1 Parsnip.

2 large Onions.

4 Potatoes.

4 leaves of Celery.

1 quart of Water.

2 oz. Butter.

1 teaspoonful of Marmite.

1 tablespoonful of Flour.

Salt and Pepper to taste.

How To Make:

Peel and dice up all the vegetables, take about a pound of the diced vegetables and fry in the butter a golden brown, stir in the flour till well incorporated, add the water and the rest of the vegetables, and simmer for 2 hours; add the Marmite and pepper and salt to taste. Serve with Nut Dumplings.

Nut Dumpling.


2 oz. milled Kernels (any kind available).

2 oz. white Breadcrumbs.

2 oz. Flour.

2 oz. Nutter Suet.

Pinch of Salt.

How To Make:

Chop the suet fine and mix with the other ingredients, make a hole in the centre and pour in 2 tablespoonfuls of milk or water, knead into a stiff dough, roll up into balls the size of a walnut, and cook in fast-boiling water or stock 20 minutes.