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Classic
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page 181
Boston baked beans. Soak in fresh water over night a quart of small white beans;
in the morning change the water and put them in a porcelain kettle, with water
enough to cover, and parboil until the skins wrinkle; then pour off that water,
mix the beans with salt, and put them in an earthen bean-pot (do not use a tin
pan); take a a piece of fat salt pork, score the top and place in the middle of
the beans; in a cup mix a tablespoon molasses, a teaspoon dry mustard, a half
teaspoon baking soda, and pour over the beans; fill the pot with warm water,
cover the top with the earthen lid, and bake in a slow oven all day, being
careful not to let the water dry out, and thus dry the beans; keep replacing the
water until about 3 o'clock, and then let them remain in the oven untouched
until 4.
Spinach with bouillon.
Pick the spinach and clean it, then scald it for 8 minutes over a brisk fire;
put it immediately in fresh water and stir so as to make it cool quick
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