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Allethea Wall's Copper Penniesvegetables, relishes 2 lb carrots 1 medium onion 1 medium green pepper 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1 teaspoon worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.
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