_Boston Baked Beans_
1 qt. navy beans
1 tbsp. salt
1/2 tbsp. mustard
3 tbsp. sugar
2 tbsp. molasses
1 c. boiling water
1/2 lb. fat salt pork
Boiling water to cover
Look over the beans and soak them in cold water overnight.
In the morning drain, cover with fresh water, and simmer them until the
skins will burst, but do not let the beans become broken.
Scald one-half pound of fat salt pork. Scrape the pork. Put a slice in
the bottom of the bean pot. Cut the remaining pork across the top in
strips just through the rind, and bury the pork in beans, leaving the
rind exposed.
Add one cup of boiling water to seasonings and pour over the beans.
Cover with boiling water. Bake slowly, adding more water as necessary.
Bake from 6 to 8 hours, uncover at the last, so that the water will
evaporate and the beans brown on top. Serves twelve.