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Boston Baked Beans

Soak one pint of beans over night. Early in the morning set on stove and let them nearly boil; remove and let cold water run on them until cool, put in bean pot with three-quarters of a pound salt pork, one heaping teaspoon mustard, two of sugar, one scant spoon salt; fill pot with cold water and set in oven with cover on; as water cooks out add more, and cook all day; remove cover last hour. Should cook in moderate oven and show a little moisture when done.

— Mrs. L. B. Banker