Boston Pork and Beans

From a
1909
cook book
................

.

Pick over and wash 1 Qt. of Dried Beans
the night before you bake them.
Put them to soak in cold Water.
In the morning,
pour off the Water,
put them in a kettle,
then cover with plenty of Cold Water,
and set to boil.
Cook until perfectly tender;
turn off the Bean Water;
put them into a pot;
score in lines the Rind of a piece of Pork and bury it,
all but the surface of the Rind,
in the middle of the beans.
Add enough boiling Water to the Beans to cover.
Stir in 2 Tbsp. Molasses,
and 1 tsp. fresh Mustard.
Cover the pot and put in the oven.
Bake moderately, but steadily, 5 hours.
if the Water wastes away
so as to be below the surface of the Beans,
supply enough just to cover them.
Toward the end of the time,
it may be allowed to dry down enough
just to permit the Pork to brown.
Uncover the pot for a little while for this purpose.
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