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Boston Baked Beans.
An excellent and favorite dish with every New England family, if carefully prepared: Get a red, earthen jar (I believe the red ones are unglazed and, therefore, preferred). It should be 14to 16 inchesdeep, with a wide mouth. Get the beans at a first-class grocery, lest they should be old or poor in quality; pick, wash and soak them over night in plenty of cold water; scald them the next day with a tea-spoonful of soda; they should not boil unless they have been long stored. Drain off the water twice, at least, to remove the taste of the soda, and to each 3 pts. of beans, before soaking, allow 11/2 lbs. of good, sweet, salt pork—a rib piece, not too fat, is best. Let the beans cover all but the top of the pork, which must have been freshened if very salty, the rind scraped and scored; adding hot water enough to cover the beans, in which half a small cup of molasses has been dissolved. They should be put in the oven at bed-time, while there is still a moderate fire remaining. They will be ready in the morning. If the pork is not very salt, add a little salt to the water in which the beans are baked.
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