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urday morning to pick up the family’s bean pot and take it to a community oven, usually in the cellar of a nearby tavern. The freelance baker then returned the baked beans, with a bit of brown bread, on Saturday evening or Sunday morning.”
6 cups pea or navy beans
1 pound salt pork
1 tablespoon dry mustard
1 tablespoon salt
1 teaspoon black pepper
1 cup molasses . 1 small onion (optional)
Pick over beans, cover with cold water, and soak overnight. In the morning, drain, cover with fresh water, bring to a boil very slowly, then simmer until the skins burst, “whiqji is best determined,” wrote Fannie Farmer, “by taking a few beans on the 6tp of a spoon and blowing on them, when skins will burst if sufficiently cooked.” Miss Farmer adds that beans tested this way “must, of course, be thrown away.” Drain beans.
Scald the salt pork, which should be well streaked with lean, by letting it stand in boiling water for 5 to 10 minutes. Cut off two thin slices, one to place in bottom of pot, the other to be cut into bits. Score rind of the remaining piece with a sharps knife. Mix dry mustard, salt, black pepper, and molasses. Alternate the layers of beans in the pot with the molasses mixture and the bits of pork. If you use an onion, bury it in
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