Beer Rye Bread 3 cups beer 1/3 cup lard or bacon fat l/2 cup firmly packed light brown sugar 1/2 cup light molasses 1/2 tablespoons salt 2 tablespoons grated orange rind 2 tablespoons caraway seeds 2 packages active dry yeast 1/2 cup warm water 5 cups unsifted rye flour 5 to 6 cups unsifted white flour Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk. Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done . Yield: 2 large loaves

Raisin Beer Bread 2 cups beer 1 (15 oz.) package raisins 5 cups sifted all-purpose flour 1 1/4th cups sugar 1 tablespoon baking soda l/2 teaspoon salt l 1/2 teaspoons ground nutmeg 3 eggs, well beaten 21/2 cups grated American cheese (10 ounces) 2 cups chopped walnuts Heat beer to boiling point and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well. Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake in a moderate oven (350 degrees) for 45 minutes, or until a toothpick inserted in center of loaf comes out clean. Serve warm or cold, plain or with butter, cream cheese, marmalade or cheddar spread. Makes 2 large loaves. Note: Batter can also be baked in muffin pans but reduce baking time by 10 minutes. Makes about 48 muffins.

Beer Cheese Bisque 1/4 cup butter or margarine 1 small onion, chopped 2 small carrots, finely chopped 1Ú2 cup finely chopped celery 1/3 cup all-purpose flour 3 cups light cream 2 1Ú2 cups grated sharp cheddar cheese 4 egg yolks, slightly beaten Salt and white pepper 1/4 cup chopped chives Melt butter and saute onion carrots and celery until golden. Stir in flour. Gradually stir in cream and beer. Cook over low heat stirring constantly until slightly thickened. Add cheese and stir until cheese is melted. Beat hot soup into egg yolks. Return to heat and season to taste with salt and pepper. Do not boil. Garnish each serving with a daub of sour cream sprinkled with chives. Yield: 12 servings

Beer Barbecue Sauce Delicious as a basting sauce for charcoal grilled hamburgers or hot dogs or steak this beer-heightened sauce doubles as a tenderizing marinade for economy cuts. 1/4th cup oil 1 small onion, chopped 1 clove garlic, chopped 6 tablespoons lemon juice 2 cups beer 2 cups chill sauce 1 tablespoon Worcestershire sauce 1 teaspoon salt Heat oil and saute onion and garlic until soft. Add lemon juice, beer, chili sauce Worcestershire and salt. Cook over medium heat until sauce bubbles, about 5 minutes. Use sauce to brush meat during grilling. As a marinade, cover thick chuck or round steaks completely with sauce and let stand in refrigerator for several hours.

Shrimp in Beer Batter Wherever you go, there's always a chef or a hostess who is famed for a beer batter shrimp. What a dish to complement tall glasses of golden sparkling beer!   3 pounds of shrimp in shell 2 cups warm beer 2 2/4th cups flour 2 teaspoons paprika dash of Tabasco dash of Worcestershire sauce Peel and split shrimp, leaving tails intact. Mix all remaining ingredients together. Roll shrimp in additional flour, salt and pepper. Dip into beer batter and fry in deep hot fat for 2-3 minutes. Yield: 6-8 servings

Roast of Pork Loin (Stuffed with Fruit)   1 cup mixed dried fruits 1 can or bottle (12 ozs.) beer 4 to 4 1/2 pounds boned loin of pork, center cut salt freshly ground black pepper 2 tablespoons butter or margarine 2 tablespoons vegetable oil 2 tablespoons red currant jelly 2 tablespoons flour Remove pits from prunes. Cut large pieces of fruit into 1-inch pieces. Place fruit in saucepan; cover with cold beer and bring to a boil. Remove from heat and let fruit soak in the beer for 30 minutes. Drain fruit on paper towels, reserving beer, set aside. Make a pocket in the pork by cutting a deep slit down the length of the loin, going to within 1Ú2-inch of the two ends and to within 1-inch of the other side. Season the pocket lightly with salt and pepper and stuff it with the fruit. Skewer opening closed. Tie with string at 1-inch intervals. In large roasting pan, melt butter and oil over moderate heat. Brown loin evenly on all sides, about 20 minutes. Remove all fat from pan. Pour in reserved beer; bring to a simmer on top of the stove. Bake in 350 degree oven, covered 1 l/2 hours or until meat is well done. Remove loin to platter. Skim fat from liquid in pan, bring liquid to a boil. When it has reduced to about 2 cups, stir in currant jelly. Blend flour with a little cold water; stir into sauce. Simmer, stirring until sauce is smooth. Taste for seasoning. Carve meat into 1-inch slices. Garnish with watercress, if desired. Pass sauce separately. Makes 8 servings

Cheese Potpourri This tangy spread keeps well in the refrigerator or freezer. Serve it dramatically in a hollowed-out round loaf of pumpernickel or rye bread. Cut the bread from the center into thin slices and supplement the supply with slices of salty rye or pumpernickel . 1 1Ú2 pounds aged Cheddar cheese 1/4 pound Roquefort or blue cheese crumbled 1 teaspoon dry mustard 2 tablespoons soft butter 1 teaspoon Worcestershire 1/3 teaspoon Tabasco 2 teaspoons grated onion or chopped chives 1 12-ounce bottle or can beer Grate cheese. Place all ingredients except beer in bowl of electric mixer. Let stand at room temperature about 30 minutes to soften cheese. Mix slowly, adding beer gradually, until spread is smooth and fluffy. Serve immediately or store in a tightly covered container in the refrigerator or freezer. Makes 5 cups canape spread

Chocolate Layer Cake   2 squares (ounces) unsweetened chocolate 1 2/3 cups sifted flour 1/4 teaspoon salt 1 l/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup shortening 1 cup sugar 2 eggs 3/4 cup beer Preheat oven to 350 degrees. Grease two 8-inch layer-cake pans and dust lightly with flour. Melt the chocolate over hot water. Cool. Sift together the flour salt. baking powder and soda. Cream the shortening, gradually adding the sugar; beat until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in the chocolate. Add the flour mixture alternately with the beer, mixing until well blended. Turn into the pans. Bake 25 minutes or until a cake tester comes out clean. Cool for 5 minutes in the pans and then turn out onto a cake rack. Let cool completely before frosting. Put layers together with whipped cream or butter frosting. Add nuts if desired.

Butterscotch Tarts 1 (3-5/8 oz.) package butterscotch pudding and pie filling 1/2 cup beer 1 1/2 cups milk 1 teaspoon pumpkin pie spice 1 teaspoon instant coffee 6 baked tart shells 1 cup whipped topping Cook pudding as directed on package using beer and milk for liquid. When pudding has thickened, stir in spice and coffee. Cover pudding and let cool. Arrange tart shells on serving dish; beat pudding with a spoon or wire whisk before filling tarts. Chill filled tarts until icy cold. Serve with whipped topping and a sprinkling of pie spice. Makes 6 servings. Try mixing tart shells from prepared mix or favorite recipe, substituting beer for liquid measure. Bake according to directions.

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