The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Pork and Beans

• 1 cup beans
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon molasses
• 1 tablespoon butter, or
• ¹⁄₈ lb. salt pork
• Water to cover

Cook the beans for four or more hours, as directed in the recipe for [dried navy beans]. Put them into a baking-dish, add the other ingredients, gashing the pork frequently and laying it on top. Put it into an insulated oven with stones that will turn white tissue paper a golden brown. Bake them for eight hours or more.