2 lbs. carrots
1 tsp. salt
1/4 tsp. pepper
1 tsp. mustard
1/2 c. salad oil
3/4 c. sugar
3/4 c. white vinegar
1 can tomato soup
1 c. onion, chopped fine

Peel carrots and cut into 1 inch pieces. Cover with water and boil for about 10 minutes. Drain and cool. Mix remaining ingredients for marinade and add carrots. Refrigerate 24 hours. Drain off marinade before serving. Serves 12 to 14.