This recipe is on an old, yellowed newspaper clipping glued to an index card. Note the old-fashioned wording:
"Cover a quart of beans with warm water and soak for eight hours, or all night. In the morning drain, cover with hot water and boil until the skin curls up from a bean when it is blown upon. Drain, add to the beans a teaspoonful of mixed mustard, a teaspoonful of vinegar, pepper to taste; add a little salt, taking care not to add too much, as the pork may season sufficiently. Put into a bean pot, add a cupful of molasses, stirring this in well, and thrust into the center of the mass a pound of good salt pork, cut almost through in several places. Cover closely and bake for at least six hours in a steady oven."