Vegetable Stew.

Two leeks; one turnip; two large onions; 2 ozs. butter; paprika; two carrots; one parsnip; 1 lb. potatoes; quart water.

Peel and cut up all the vegetables except the potatoes and fry in the butter until golden brown. Add the water and simmer for an hour. Add the potatoes and seasoning. Cook for a further twenty minutes.