[Illustration: BAKED BEANS]
4 cups (2 lbs.) dried beans
Cold water
1 large onion
4 teaspoons salt
½ cup catsup
½ cup GRANDMA’S MOLASSES
½ teaspoon pepper
2 teaspoons dry mustard
½ lb. salt pork
Wash beans. Cover generously with cold water; soak overnight. Add onion,
salt, and if necessary, additional water to cover beans; bring to
boiling point in covered saucepan. Remove onion. Simmer until beans are
tender. Drain; save 3 cups bean liquid (add additional water to make 3
cups, if necessary). Mix bean liquid with catsup, molasses, pepper, and
mustard. Pour beans, onion, and salt pork into bean pot. Add liquid
mixture. Cover. Bake in moderately slow oven (325° F.) 1¾ hours.
Uncover. Lift pork to top of beans; bake 20 to 25 minutes to brown pork.
YIELD: 16 servings.
_Old Fashioned Baked Beans_: Simmer only until beans are half done
(skins break). Bake in slow oven (300° F.) 6 to 8 hours.