Carrots Plus

2 lbs carrots sliced - cook with salt and butter until tender & crisp

Sauce
1 c. tomato soup
1 med. onion chopped
1 med. pepper
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp worchester (sic) sauce
1 tsp prepared mustard

Drain carrots--mix well 8 items and cook over slow heat till pepper & onions are tender. Pour over carrots & refrigerate at least 4 hrs. before serving. Serve hot or cold.

[Handwritten. David says she did make cooked carrots but does not remember how they were prepared.]