Boston Baked Beans
| 1 qt. navy beans | 2 tbsp. molasses | |
| 1 tbsp. salt | 1 c. boiling water | |
| ½ tbsp. mustard | ½ lb. fat salt pork | |
| 3 tbsp. sugar | Boiling water to cover |
Look over the beans and soak them in cold water overnight.
In the morning drain, cover with fresh water, and simmer them until the skins will burst, but do not let the beans become broken.
Scald one-half pound of fat salt pork. Scrape the pork. Put a slice in the bottom of the bean pot. Cut the remaining pork across the top in strips just through the rind, and bury the pork in beans, leaving the rind exposed.
Add one cup of boiling water to seasonings and pour over the beans. Cover with boiling water. Bake slowly, adding more water as necessary. Bake from 6 to 8 hours, uncover at the last, so that the water will evaporate and the beans brown on top. Serves twelve.
METHOD OF WORK
Have the beans washed and put to soak the night before the lesson is to be given. Assign to one of the pupils the task of putting them on to simmer early the next morning. Call the class together for a few moments when the beans are ready to bake. Assign one of the pupils to attend to the fire and the oven. Let the beans bake all day. If the lesson is to be given late in the afternoon, the beans may be ready to serve, or the cooking may be continued on the second day and the lesson completed then. It would be well to serve the dish at the lunch period. Have the biscuits prepared to serve with the baked beans.
LESSON XVII: BUTTER CAKES—PLAIN YELLOW CAKE—COCOA—COFFEE—TEA