Soak 1 qt white beans in cold water over night (15 or 16 hours is none too long). Next morning drain, cover with cold water, boil 1/2 hour, then add a pinch of soda, and let boil, uncovered, until skins crack; then drain. Meanwhile boil 1/2 or 3/4 lb salt pork about 20 minutes, then cut deep gashes crisscross in the top fat of the pork, and put the pork and the parboiled beans in a bean pot, so that the cut pork will be even with the top of the beans; also put 1 small onion, peeled, in with the beans. In a large cup mix 1/2 teasp ground mustard, 1 teasp salt, and 1/2 teasp pepper, with 1/2 cup molasses (or less), thinned with some of the liquor in which the pork was cooked, pour over the beans, (the liquid should almost come to the top of beans), and bake slowly about 8 hours. Tomato juice can be added instead of meat liquor. The bean pot should be of earthenware, and deep. If the liquid evaporates too rapidly, add a very little hot water from time to time. During the last half hour increase the heat so that the top of the beans and the pork may brown nicely. Long soaking in cold water and long, slow baking are essential to success.- [A. G., Mass.