2 lb. carrots, cooked in salt water until done, cool & slice thin
1 c. sugar
1/2 c. corn oil
2 onions, sliced thin
1 tsp. black pepper
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 green pepper
1 tsp. salt

Drain carrots after cooking. Cool. Mix with all other ingredients. Refrigerate.