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Boston Baked Beans

1 pint pea beans

½ teaspoon salt

1 small onion

½ teaspoon dry mustard

⅛ pound salt pork, part fat 2 tablespoons molasses and part lean

Soak beans in cold water overnight; in the morning place them in fresh water to cover and simmer gently until skins begin to burst, being careful that they do not cook long enough to break. When they are soft turn them into a bean-pot. Beans may be put into the pot without this preliminary cooking.

Pour boiling water over the salt pork. Scrape the rind until white, score it in half-inch strips, and bury the meat in the beans, leaving only the rind exposed. Mix together salt, mustard and molasses. Place these in a cup, fill the cup with hot water, stir until well mixed, and pour the liquid over the beans and pork. Add enough water to cover the beans, and bake eight hours, adding water to keep them covered, until the last hour, when the pork should be raised to the surface to crisp.

If pork is disliked, it may be omitted, but more salt must then be used, together with one-third cup of butter or butter substitute or drippings, or half a pound of fat and lean corned beef may be substituted.