3 carrots, 3 turnips, 3 onions, 3 leeks, 5 potatoes, 2 oz Stork margarine, 2 quarts water salt and pepper ... Scrub the vegetables; peel the turnips, potatoes and onions; scrape the carrots; wash the leeks. Cut the leeks and onions into fine rings and the turnips, carrots and potatoes into dice. Melt the Stork margarine in a large saucepan, add the vegetables, put on the lid and leave them to sweat in the hot Stork for 15 minutes, shaking the pan from time to time. Then add 2 quarts of boiling water and a little salt and leave the soup to simmer gently until the carrots are tender. If the vegetables are old, or dry, the cooking may take 1-1½ hours. Season with salt and pepper and serve hot. Other vegetables from the allotment may be added to this soup, such as cabbage, green beans, celery, etc., but they should all be cut in small pieces or shreds before cooking. From Cooking in War-time (1940) by Elizabeth Craig.