1 qt. beans
1 lb. salt pork
1 lg. onion
1 tbsp. salt
1/2 c. molasses
1/2 c. brown sugar
1 tsp. dry mustard
6 c. water
1 c. ketchup

Pick over beans and wash thoroughly. Cover with water and soak over night. Cook in same water until the skins pierce easily. Simmer but do not boil. Drain but keep the water. Remove rind and wipe off salt pork. Put a thin slice in bottom of bean pot. Cut the rest of salt pork every half inch, making cuts 1 inch thick. Put half of beans in pot and cover with onions and ketchup, then put in remaining beans. Bury the salt pork in beans. To a cup of the boiling leftover water, add molasses, brown sugar, salt and mustard and pour over beans. Bake 6 to 8 hours 1t 250 degrees (add water if necessary). Uncover last hour of cooking time.