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Baked Beans

1 quart beans pound salt fat pork 1 teaspoon mustard cup molasses 1 teaspoon salt Pick over and wash beans; cover with cold water and soak overnight. In the morning, drain, cover with fresh water and cook slowly below boiling point until soft, then drain. Put-inch slices of salt pork in the bottom of an earthen bean pot or covered crock. Put beans in pot and bury the remaining pork (which should be gashed in several places) in the beans. Mix the salt, mustard and molasses in a cup; fill the cup with boiling water and pour the mixture over the beans. Add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake in a slow oven 300°F. 5 to 8 hours. If baked a long time, they become dark and have a rich flavor.