Baked beans
25 portions, 1 cup each
2¼ quarts (4 pounds) dry beans, Great Northern or pea 4 quarts boiling water ¾ pound salt pork, sliced ¼ teaspoon red pepper 1 cup brown sugar, well packed 3½ teaspoons powdered dry mustard 2 tablespoons salt 1 cup chopped onion 1 cup molasses
Add beans to boiling water and boil 2 minutes. Remove from heat and soak in the hot water 1 hour. Or if more convenient, soak overnight after the 2-minute boil.
Drain beans and heat the drained liquid. Place beans in beanpots or other covered baking dishes with a slice of salt pork in the center of each. Top with slices of salt pork.
Combine seasonings, onion, and molasses and pour over beans. Add hot bean liquid. Additional water may be needed as the beans bake.
To serve immediately. Cover and bake at 300° F. (slow oven) for 6 hours or until the beans are tender.
To freeze. Bake the beans covered at 300° F. (slow oven) for 5 hours or until nearly done. Cool quickly. Pack in freezer containers, leaving head space ([p. 4]). Seal and freeze immediately.
To prepare for serving. Add a small amount of water to the beans and reheat in a saucepan over low heat, stirring frequently to prevent sticking. Or reheat in the top of a double boiler. Or bake at 400° F. (hot oven) until beans are heated through, about 45 minutes for pints, 1 hour for quarts.
Menu suggestion. Serve with coleslaw, brown bread, and lemon sponge pudding.