Recipe - Boston Baked Beans (Dry K

5 One half ga WATER; COLD
1 qt WATER; HOT
1 ga JUICE RESERVED
1 pound BACON;SLICED FZ
9 pound BEANS KIDNEY #10
1 pound SUGAR; BROWN, 2 LB
6 tablespoon MUSTARD FLOUR
One fourth cup VINEGAR CIDER
2 1/3 tablespoon SALT TABLE 5LB

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEAN
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 TO COVER BEANS, IF NECESSARY.
SIMMER 1 One half HOURS OR UNTIL BEANS ARE TENDER.

5. COMBINE SALT, BROWN SUGAR, MUSTARD FLOUR, MOLASSES, VINEGAR, AND BACON.
ADD TO BEANS; MIX WELL.

6. POUR BEAN MIXTURE INTO GREASED PAN; COVER. BAKE 2 HOURS OR UNTIL
TENDER. REMOVE COVER; BAKE ABOUT 15 MINUTES. STIR. BAKE ADDITIONAL 15
MINUTES
(EXTRA HOT WATER MAY BE ADDED TO KEEP BEANS MOIST IF NECESSARY.)

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS
WITH COOL WATER; SOAK OVERNIGHT.

NOTE: 2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE COVERED AT 325 F.
ABOU
1 One fourth HOURS. UNCOVER; BAKE ABOUT 15 MINUTES ON LOW FANS; STIR.

NOTE: 3. ONENO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A02500.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A25000.

Recipe Number: Q00300

SERVING SIZE: One half CUP (3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.