Recipe For Cooking Boston Baked Beans With Pork

1 pint of pea beans. 1 teaspoonful of mustard. 1 teaspoonful of soda. 1 teaspoonful of salt. 1/4 to 1/2 pound of salt pork. 2 tablespoonfuls of molasses or sugar.

Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse thoroughly, then parboil until they are soft enough to pierce with a pin and no longer. Change the water while parboiling, always using boiling water for cooking and rinsing. During the last boiling add soda. Rinse thoroughly in hot water. Put one half of the beans into the bean pot. Pour scalding hot water over the salt pork and score the rind in half-inch strips. Put into the bean pot above the beans and pour in remainder of the beans. Mix the mustard, salt, and molasses, or sugar, with hot water and pour over the beans; add boiling water to cover. Bake about eight hours in a moderate oven. Keep the beans covered with water and, also, the cover on the pot until the last hour. The pork may be drawn to the surface and browned during the last hour.

Boston Baked Beans.

Garnish: Cucumber pickles, sliced and spread fan fashion.