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 ca...