KIDNEY BEAN SCALLOP
Two cups kidney beans, soaked over night. Cook until tender. Drain.
To each 2 cups of beans, add:
2 tablespoons fat
1 tablespoon chopped onion
¼ cup tomato pulp
1 teaspoon salt
⅛ teaspoon pepper
Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.