2 lbs. carrots, peel & slice thin, cook & cool
1 onion, chopped
1 green pepper, diced
1 c. sugar
1/2 c. vinegar or 1/2 c. salad oil
1 can tomato soup
1 tsp. salt, pepper & dry mustard

Just bring to boil, sugar, vinegar, salad oil, tomato soup, salt, pepper and dry mustard. Cool. Then pour over carrots and onion and green pepper. Serve cold. Keeps well.