BOSTON BAKED BEANS 1 lb. (2 c.) dry navy beans 1½ qt. cold water 1 tsp. salt 1/3 c. brown sugar 1 tsp. salt 1 tsp. dry mustard ¼ c. molasses ¼ lb. salt pork 1 medium onion, sliced Rinse beans; add cold water. Bring to boiling; simmer 2 minutes; remove from heat; cover, let stand 1 hour. (Or, add beans to water and let soak overnight.) Add 1 tsp. salt to beans and soaking water; cover; simmer till tender, about 1 hour. Drain, reserving liquid. Measure 1¾ c. bean liquid, adding water if needed. Combine with next 4 ingredients. Cut salt pork in half; score one half and set aside. Grind or thin-slice remainder. In a 2-quart bean pot or casserole, alternate layers of beans, onion, ground salt pork and sugar mixture. Repeat. Top with scored salt pork Cover; bake at 300°F. for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.   MANHATTAN CLAM CHOWDER 3 slices bacon, finely diced 1 c. finely diced celery 1 c. chopped onion 2 c. minced clams 1 can t...