2 cups dry navy beans
6 cups (1½ quarts) water
¼ pound salt pork, cut in chunks or slices
1½ teaspoons salt
¼ cup brown sugar, packed
1 teaspoon dry mustard
2 teaspoons chopped onion
½ cup dark molasses
Boil beans in water 2 minutes. Soak 1 hour, or overnight if preferred.
Add salt pork and salt to beans and simmer until beans are tender, about 1½ hours. Drain; save ½ cup liquid. Place beans in a 3-quart casserole.
Combine bean cooking liquid, brown sugar, mustard, onion, and molasses. Pour over beans. Bake uncovered at 350° F. (moderate oven) 1 hour, or until beans are lightly browned on top and of desired consistency.
Menu suggestion
Serve with frankfurters or cold cuts, coleslaw, and baked apples.
Vegetables
Knowing how to prepare vegetables to retain their nutritive value and appetite appeal is a test of any good cook. To help you improve your skill with vegetables, here are some cooking tips—
• Boil vegetables in as little water as possible; losses in vitamins and minerals will be less, the less water you use. Serve the cooking liquids with your vegetables, or make them into sauces, gravies, or soups.
• Cook vegetables until just tender, and serve them immediately; they will taste better and retain more nutrients.