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pan shortcake. Decorate pan-baked or fried shortcakes with berries and non-fat whipped crme-style toppings. Add honey to beer to sweeten it or add fruit juice concentrate, a teaspoon at a time to your taste.

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The somewhat sweet flavor when added to barbecues and stews, soybean dishes and breads, adds depth or dimension. Ales are heavier than lager beers and have a slightly higher alcoholic content. They are less sweet and darker. Porter is sweeter ale, used for cooking vegetable dishes and sweet and sour fish.

Stout is stewed in cheese and poultry dishes. Beer is used as a stock for gravy. It is nutritious and zesty. Use your darker beers for beef and light beer for shellfish and dairy.

Beer is brewed and fermented from malt grains. Some beers are non-alcoholic if marked as non-alcoholic. Other types of beer have lowerw alcoholic content than other types of beer. Beer is nutritious and contains some vitamin B qualities. Beer is the least expensive liquor to be used for cooking. Lager, clear and light-bodied with about 3.5 percent alcohol, is great for soups in which bones, meat, and vegetables are simmered.

Bock

Bock, heavier and darker, with a sweet flavor is good to add to bread dough for added nutrition and aroma Substitute the beer for water or milk. Ales are heavier than lager beers.

They have slightly higher alcohol content and are darker and bitterer. So don't add ales to delicate soups, like crme (or cream) of beer-and-lemon chicken soup, or celery stocks. Cream' refers to a creamed soup containing dairy, and crme' refers to a non-dairy soup.

Shrimp in beer with the shell left remaining broth is used in all stocks and stews. Use in heavy meat and fish stews where lots of spices and olive oil are added with other flavors coming from the vegetables, bones, hearty meats, and other stockpot additions. Porter is sweeter ale. It's best in which to boil shrimp, crab, other shellfish, scallops, fish, and for making old fashioned chowders.

Stout

Stout is very dark, has a stronger hop taste and higher alcohol content. Lace, baste, and simmer stout with cold roasts, meats and poultry or vegetable protein meat substitutes basking in a cold juice made from marinating and stewing in Stout. Proof is a measurement of alcoholic strength.

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