Boston Baked Beans
1 pint pea beans
1/8 lb salt pork
1/2 tsp salt
1/2 tsp dry mustard
2 tbsp molasses
1 - Take 1 pint pea beans; pick them over and wash well.
2 - Let them stand soaking in cold water overnight, and in the morning drain them, add fresh water and let them
simmer until the skins will burst. (do not allow them to cook long enough to break)
3 - When soft turn them into the bean pot.
4 - Take 1/8 lb salt pork, part lean, part fat, and, after boiling water has been pouredover it, scrape the rind
and scor it in 1/2 inch strips.
5 - Settle it down among the beans, leaving only the rind above the surface.
6 - Now in a cup mix together 1/2 tsp salt, 1/2 tsp dry mustard, and 2 tbsp molasses, filling the cup with hot water and stirring.
7 - Pour the mixture over the pork and beans.
8 - Pour in enough water to cover the beans, and set them in the oven to bake 8 hours, keeping them covered with water
until the last hour, when the surface of the pork and the beans should be allowed to brown.