Baked Beans Recipe

For a small family, soak one pint of the small navy beans over night,

and next morning boil gently until nearly tender. Drain, throw away that

water, and add a teaspoonful of salt, a tablespoon of molasses and a

cupful of boiling water. Cut a quarter of a pound of salt pork in small

pieces, put half of the beans in a baking dish, add a layer of half the

pork, fill up with the rest of the beans and lay the rest of the pork

around over the top. Cover the beans with boiling water, put a tin over

the dish, and bake a number of hours,--the longer the better. As the

water boils away, add enough more to keep from burning, and half an hour

before serving, uncover and allow to brown over the top. If a slow fire

is going in the range, the beans will be the better for cooking most of

the day, but they must be watched to keep from burning. However, they

will taste very fine if boiled longer at first,--until perfectly tender,

and then baked only an hour.