BAKED BEANS
- 4 cupfuls beans
- ½ lb. salt pork
- 1 heaping teaspoonful mustard
- 1 tablespoonful salt
- 4 tablespoonfuls molasses or sugar
- 1 onion, if liked
Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one-half of the beans into a bean pot; add the mustard, salt, and sweetening.
Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water.
Put the lid on the bean pot and bake in a slow oven for eight hours.
Uncover the last hour of cooking.
To score pork, cut the pork rind into squares.