Boston baked beans (No. 1)
Soak a quart of beans in cold water all night. In the morning soak them for two hours in warm water. Drain, put into a pot with enough water to cover them, and bring them slowly to a boil. When they are tender, turn then into a deep bake-dish; first pouring off the surplus water. Cut gashes in a half-pound piece of parboiled salt pork, and place this in the center of the dish. To a pint of the water in which the beans were boiled add a gill of molasses and a saltspoonful of French mustard. Mix well, and pour this over the beans and pork. Cover the dish and bake in a steady oven for six hours.