Carrots - cooking recipe

Ingredients

2 lb. carrots, scraped and sliced
1 tsp. salt
1 (10 1/2 oz.) can tomato soup
1 c. sugar
1/2 c. corn oil
3/4 c. vinegar
1 tsp. dry mustard

Preparation

Boil carrots in salted water until tender.
Drain.
Combine other ingredients and heat but do not boil.
Pour over carrots in a covered casserole.
Store in refrigerator overnight before serving.
Will keep for several days.