Gourmet's Boston Baked Beans

1. In a bowl, combine the beans with 4 cups cold water and let them soak overnight.
2. Drain, reserving any remaining liquid.
3. Transfer them to a small heavy kettle, and add fresh water to cover.
4. Simmeri, covered, for 60 minutes.
5. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
6. 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.
7. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion.
8. Pour the mixture over the beans and stir in. Bakei 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.
9. Remove lid and cook uncovered for 1 more hour.
10. a 1946 Gourmet Mag.
11. favorite.