Title: Boston baked beans (dry k
 Categories: 
      Yield: 100 Servings
 
  2 1/2 ga WATER; COLD
      1 qt WATER; HOT
      1 lb BACON;SLICED FZ
      9 lb BEANS KIDNEY #10
      1 lb SUGAR; BROWN, 2 LB
    1/4 c  VINEGAR CIDER
  2 1/3 tb SALT TABLE 5LB
 
  1. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
  BEANS THOROUGHLY.
  
  2. COVER WITH WATER. BRING TO A BOIL. BOIL 2 MINUTES. TURN OFF HEAT.
  
  3. COVER; LET SOAK 1 HOUR.
  
  4. BRING BEANS TO A BOIL; ADD MORE WATER IF NECESSARY TO KEEP BEANS
  COVERED. SIMMER 1 1/2 HOURS OR UNTIL TENDER (NOT MUSHY).
  
  5. DRAIN BEANS. RESERVE LIQUID AND BEANS.
  
  6. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES,
  RESERVED LIQUID AND WATER, AND BACON. ADD TO BEANS; MIX WELL.
  
  7. POUR ABOUT 20 LB 2 OZ (7 1/2 QT) BEAN MIXTURE INTO EACH LIGHTLY
  GREASED PAN; COVER. IF CONVECTION OVEN IS USED, BAKE AT 325 DEGREE F,
  1 HOUR TO 1 HOUR 15 MINUTES (OR UNTIL SAUCE IS JUST BELOW SURFACE OF
  BEANS) ON HIGH FAN, CLOSED VENT. UNCOVER; STIR; BAKE ADDITIONAL
  
  Recipe Number: Q00302
  
  SERVING SIZE: .50 CUP (3
  
  From the  (actually used today!).