CINCINNATI BAKED BEANS.
Measure beans (marrowfat are best), put them in cold water and parboil fifteen minutes and drain; use the Boston bean pot. For three pints of dried beans add three level teaspoonfuls salt, one-quarter pound pickled pork cut fine, six tablespoonfuls New Orleans molasses or six tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the above well and put in a three-quart bean pot, and fill within one inch of top with boiling water. May be kept in oven several days, but must never be allowed to get dry, adding boiling water as needed.