2 lbs. carrots
1/2 c. sugar
1 onion
1 tsp. mustard
3-5 ribs celery
1 tsp. salt
1 lg. bell pepper
1/2 c. Wesson oil
1 can plain tomato soup
1 tbsp. Worcestershire sauce
3/4 c. vinegar
1/2 tsp. pepper

Slice carrots and cook until done. Drain and quarter. Seed bell pepper. Slice onions and separate. Slice celery thin. Cook sugar, oil, soup, vinegar, mustard, salt and pepper until sugar is dissolved. Pour this while warm over vegetables. Let stand for 12 hours. Keep refrigerated.