Pork and Beans.
Soak a quart of beans overnight. The next day boil them with a sliced onion, one large onion to a quart of beans (they will not taste of the onion), and when they are almost done, put them into a baking-dish, taking out the onions. Almost bury in the centre of the beans a quarter of a pound of salt pork; pour in some of the water in which the beans were boiled, and bake about an hour.
Another way is to omit the onions, and after parboiling the beans put them into the bake-pan with one large spoonful of molasses and a quarter of a pound of pork, and bake them two hours.