Categories: Salads, Side dish 
      Yield: 6 servings 
  
      3 c  Carrots, cleaned and grated 
      1 ts White wine or rice vinegar 
      1 tb Brown sugar 
    1/4 c  Raisins 
    1/2 c  Mayonnaise 
           Pinch of salt 
  
  Put carrots in a bowl and sprinkle with vinegar and brown sugar. Mix 
  together well. Rub raisins between your hands to seperate them. Seed, if 
  necessary. Add raisins, mayonnaise and salt to carrots and gently mix 
  together. Chill thoroughly in refrigerator before serving. 
  Source: British Columbia Heritage Cookbook 
  :       by Mary Evans-Atkinson   pub 1984 
  :       ISBN 0-920620-60-4 
   
  From the collection of K.Deck