1 1/2 lb. carrots
6 tbsp. sliced green onions
1 1/2 tsp. sugar
3/4 c. mayonnaise
3/4 c. sour cream
1 1/2 tsp. lemon juice
3/8 tsp. iodized salt
Dash of pepper
Sliced green onion tops for trim

Pare carrots; cut in sticks. Cook in boiling, salted water until crisp tender. Drain and rinse under cold water to stop cooking. Place in bowl. Sprinkle with green onion and sugar. Cover and chill.

Stir together mayonnaise, sour cream, lemon juice, salt and pepper. At serving time, or slightly before, mix lightly with carrots, saving a little to put on top; trim with onion tops. Serves 8.