Title: Gourmet's boston baked beans
 Categories: Vegetables, Side dish, American
      Yield: 6 servings
 
      2 c  Dried navy beans, picked ove
           - and rinsed
    3/4 lb Salt pork
    1/2 c  Molasses
    1/2 ts Dry mustard (english style)
    1/4 ts Paprika
      1 ts Onion, grated
 
  In a bowl, combine the beans with 4 cups cold water and let them soak
  overnight.  Drain, reserving any remaining liquid.  Transfer them to a
  small heavy kettle, and add fresh water to cover.  Simmer, covered,
  for 60 minutes.  Drain in a colander, reserving the cooking liquid
  and combining it with the soaking liquid.
  
  To the kettle, add a quarter lb. piece of salt pork and the beans and
  bury the remaining piece of pork, well scored, in the center of the
  beans. In a small bowl, stir together the molasses, 1/2 cup of bean
  liquid, mustard, paprika, and onion.  Pour the mixture over the beans
  and stir in.
  
  Bake the beans, covered, in the middle of a preheated 300f oven for 5
  hours, stirring in some of the bean liquid at hourly intervals as
  necessary to keep the beans just barely covered.  Remove lid and cook
  uncovered for 1 more hour.
  
  a 1946 Gourmet Mag. favorite