1 lb. carrots
1 lg. or 2 med. bell peppers
1 lg. or 2 med. onions
1 tsp. celery seed
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 can cut string beans
1 can whole kernel corn
1 can English peas
1 tsp. Worcestershire sauce

Peel and slice carrots; boil until fork tender. Drain canned vegetables; add thinly sliced peppers and onions. Make a mixture of remaining ingredients and pour over carrots and other vegetables. Store in tight container in refrigerator. Keeps well.