Next day, cover ham with boiling water to which 1 cup brown sugar and vinegar have been added. Boil ham for 1 1/2 hours and allow to cool in the water.

Then remove the skin, leaving the fat layer on. Rub well with brown sugar and stick whole cloves all over it.

Bake 2 hours for a 10 lb. ham.

Baking powder can be used in place of yeast as leavening, to make a flour mixture rise.

Baking powders are composed of baking soda (sodium bicarbonate or NaHCO3), an acid and a small amount of starch. There are three kinds of powders, according to the kind of acid used.

1st - Cream of Tartar, 2nd - Phosphate, 3rd - Alum

Use 1 teaspoon soda and 2 1/2 teaspoons of Cream of Tartar for 1 quart of flour.

Use 1 teaspoon soda to 1 pint of thick sour milk, sour cream, buttermilk, kefir, or yogurt.

Use 7/8 teaspoon soda to 1 cup molasses for batters.

Use 3/8 teaspoon soda to 1 cup molasses for stiff doughs.

The US Food and Drug Administration defines Baking Powder as the leavening agent produced by the mixing of an acid-reacting material and sodium bicarbonate, with or without starch or flour. It yields not less than 12% of available carbon dioxide. The acid-reacting materials in baking powder are: (1) Tartaric acid or its acid salts, (2) acid salts of phosphoric acid, (3) compounds of aluminum, or (4) any combination in substantial proportions of the foregoing.

A broad concept of chemical leaving includes possibilities other than the action of acid on baking soda. In commercial bakeries, ammonium bicarbonate NH4HCO3 (also known as Baker's Ammonia or Hartshorn) (NH4HCO3 is sometimes used in baking thin pastries, cookies, crackers and flatbreads. This leavening agent is not often used at home due to the objectionable aroma of ammonia when it is heated. Caution: Baker's Ammonia is not to be confused with household ammonia, which would be poisonous if ingested.

Tartrate baking powders contain cream of tartar (KHC4H4O6) and tartaric acid (H2C4H4O6), which are by-products of the wine making industry and are often more expensive than the components of other types of baking powders and are therefore less often used.

Salt: 1 teaspoon salt to 1 quart of water in soups and sauces.

Pour batter: 1 cup liquid to 1 cup flour. This will make pancakes, crepes, waffles, etc.

Drop batter or sponge: 1 cup liquid to 2 cups flour. For muffins, thicker griddle cakes, waffles, cakes, quick breads, cupcakes, funnel cakes, fried doughnuts, dumplings, spaetzle, sweet yeast doughs, light airy cookies, etc.

Soft dough: 1 cup liquid to 3 cups flour. For fried dough, sweet yeast breads, rich white yeast breads, pretzels, drop cookies, pastry shells, pie crusts, etc.

Stiff dough: 1 cup liquid to 4 cups flour. For pizza, pasta dough, extruded doughs, noodles, pierogi, crusty artisan style breads, rolled cookies, etc.

Note: there are crossovers between each category for various products and these proportions are given for general estimation.

Salt: 1 teaspoon salt to 1 quart in soups; 1 teaspoon salt to 3-4 cups flour for doughs; 1 teaspoon salt to 2 cups water for cereals

Biscuit and Rolls (yeast-raised), 10-20 minutes

Bread (loaf), 45-60 minutes

Cake (layer), 15-30 minutes

Cake (loaf), 35-60 minutes

Cake (sponge or angel), 1 hour

Cookies (depends on size), 5-12 minutes

Corn Cake (thick), 30-40 minutes

Corn Cake (thin), 15-20 minutes

Muffins (baking powder), 20-25 minutes

Muffins (yeast-raised), about 30 minutes

Pies, 30-60 minutes

The green leafy tips of the herb are used to flavor drinks, while the dried leaves can be used for tea. The entire plant (leaves and roots) can be distilled for use in perfumery. The dried plant is sometimes mixed in sachets to contribute a light lemon-like scent.

Melissa officinalis, also known as lemon balm, is a perennial herb that is native to southern Europe, western Asia, and northern Africa. It has a long history of use in both culinary and medicinal applications.

In the kitchen, Melissa officinalis is prized for its lemony, minty flavor. Its leaves are used to add flavor to a variety of dishes, including salads, sauces, soups, and teas. Melissa officinalis is also commonly used to flavor liqueurs, such as Chartreuse and Benedictine.

In addition to its culinary uses, Melissa officinalis has a long history of use in traditional medicine. It is believed to have sedative, digestive, and antiviral properties, and has been used to treat a variety of ailments, including anxiety, insomnia, and digestive issues. Melissa officinalis is also believed to have antibacterial properties and has been used to treat infections.

The history of Melissa officinalis dates back thousands of years, with references to the herb found in ancient Greek and Roman texts. It was prized by the Greeks and Romans for its medicinal properties, and was believed to have a calming effect on the mind and body.

Overall, Melissa officinalis is a versatile herb with both culinary and medicinal uses. Its lemony, minty flavor makes it a popular ingredient in many dishes, while its potential health benefits make it a valuable natural remedy in traditional medicine.

Bananas are thought to have originated in the region of Southeast Asia and the South Pacific, and they have been cultivated for thousands of years. Today, bananas are grown in tropical regions all over the world, and they are the fourth most important food crop in terms of global production, behind rice, wheat, and maize.

There are hundreds of different varieties of bananas, but the most common types are the Cavendish and the plantain. Cavendish bananas are the type that most people are familiar with and are typically eaten raw as a snack or used in cooking and baking. Plantains are similar to bananas but are generally larger and have a firmer, starchier texture. They are often cooked before they are eaten, either by frying, boiling, or grilling.

In addition to being eaten as a fruit, bananas are used in a variety of dishes and are a popular ingredient in smoothies and other beverages. They are also used in baking, and can be mashed and used as a substitute for butter or oil in some recipes.

In terms of nutritional value, bananas are a good source of several important nutrients. One medium banana (about 120 grams) contains about 105 calories, 1 gram of protein, 3 grams of fiber, and 27% of the daily recommended value of potassium. Bananas are also a good source of vitamin C and contain small amounts of other nutrients, including vitamin B6, manganese, and magnesium.

Bannock is a simple flatbread made from basic ingredients such as flour, water, and sometimes baking soda or powder, and is typically round. A bannock is usually cut into sections before serving. It is a staple food in many cultures around the world, including Scotland, Ireland, and Canada.

The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle in Scots).

In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture.

In North America, bannock was introduced to indigenous communities by European settlers and became an important part of their cuisine. Today, it is still widely enjoyed and is often served warm and fresh from the fire or grill.

Traditionally, bannock was made over an open fire using a stick or metal rod to hold the dough while it cooked. Today, it can also be made in the oven or on a griddle.

Despite its simplicity, bannock can be quite versatile and can be served plain, with sweet or savory toppings, or even stuffed with fillings such as cheese or meat. Some popular variations include fruit bannock, garlic bannock, and whole wheat bannock.

In conclusion, bannock is a delicious and versatile bread that has been an important part of many cultures for centuries. Whether you're looking for a quick and easy snack or a new addition to your campfire cooking repertoire, give this classic flatbread a try!

When the whole barley grain is ground, it forms barley-meal; when the husk is removed, and roughly ground, it constitutes Scotch, milled, or pot barley. Pearl barley is the grain with the husk removed, rounded and polished by rubbing. So-called patent barley is simply pearl barley crushed to the state of flour. Barley-water is prepared from pearl barley, and forms a slightly nutritive liquid which, in the past, was sometimes used as an easily digestible food for infants and the sick.

Malt is the product yielded when barley has been allowed to germinate or sprout, and the germination stopped at a certain point by exposure to heat.

As a result of this process, the starch of the grain is largely converted into sugar by the development within the barley grain of an active nitrogenous ferment called diastase. A powder made from this product (known as diastatic malt) is commonly used in baking as a food for yeast and is often an ingredient in breads.

The process of making barm begins by mixing flour and water into a paste and leaving it exposed to the air for several days. During this time, wild yeasts and bacteria will begin to colonize the mixture and start the fermentation process. Once the desired level of activity has been reached, the culture can be used to make bread or used in brewing to add flavor and complexity to beer.

In some regions, barm is also known as "barm cake," "Victoria sponge," or simply "sponge." This name comes from the light and airy texture of the bread or cake produced with barm. The yeast and bacteria in the culture create tiny bubbles that expand during baking, resulting in a soft and tender crumb.

In summary, barm is a versatile and flavorful ingredient that has been used for centuries in both baking and brewing. Its unique properties make it ideal for creating light and fluffy breads, cakes, and other baked goods, as well as adding depth and complexity to beers.

The consistency of a batter is a crucial characteristic which is determined by the proportion of the ratio of flour to liquid in the recipe. The properties of the finished product are a result of the consistency of the batter.

For example, different consistencies of batter will produce popovers, fritters (batter for fried foods), pancakes, quick breads, cakes, muffins, cookies, crackers, biscuits, breads (dough), pastas (paste), etc.

A pour, or thin batter flows easily from a spoon or ladle. It varies in consistency (thickness) from a popover batter, which has nearly the thickness of cream to a waffle or pancake batter, which is thicker. A drop, or thick batter (which is used for cakes, muffins, cookies, etc.), does not pour, but must be shaken or pushed from a spoon.

Older recipes often did not specify an amount of flour to be used by measurement, but instead would describe the consistency of the batter desired to achieve the result (for example, drop batter or stiff batter). Experienced cooks could then simply add sufficient flour to produce the correct consistency called for in the recipe.

Proportions:

1 cup liquid to 1 cup flour = pour batter
1 cup liquid to 2 cups flour = drop batter or sponge
1 cup liquid to 3 cups flour = soft dough
1 cup liquid to 4 cups flour = stiff dough

Egg whites require a perfectly clean bowl and beaters, and so should be beaten first, or else the bowl should be thoroughly washed. The bowl may be wiped lightly with vinegar, or a copper bowl can be used for better volume in the beaten whites. It helps to add a pinch of cream of tartar to the egg whites to stabilize them and increase volume.

Yolks are usually beaten until thick and a light lemony color. When yolks are beaten with sugar, they are often beaten until they form "ribbons" when the beater is lifted from the bowl, as is done when making cakes.

Both the beet root and the leafy green tops are edible. The tops are high in Calcium, Potassium, and Vitamin A. The beet root is high in Potassium and Boron.

Avoid selecting old, very large and woody beets since they cannot be tenderized and will always be tough. Their weight is not as heavy as beets which have been grown adequately watered and in light soil.

Allow about 2 1/2 lbs for 6 people.

To prepare beets, wash well and remove the leafy tops, leaving 2 inches of stem above the beet root. If the leaves are fresh and in good condition, they may be used as greens and prepared similarly to spinach.

Beets may be boiled, steamed, baked, or prepared using a pressure cooker. The length of cooking time varies according to the maturity of the beet. When they can be pierced with a fork and are tender, plunge them into cold water; then rub off the peel using a paper towel. Small beets can be served whole, while mature beets are usually thinly sliced.

Harvard Beets are a popular sweet and sour side dish.

A hearty Russian soup called Borscht is prepared with beets.

Beets Nutrition Facts

Biscuit doughs should be handled as little as possible and the ingredients should be kept cold. These formulations are normally baked in a high temperature oven in order that the dough will "set" before the shortening has had a chance to melt.

The biscuit method is a technique for making pie dough that involves using cold fat (typically shortening or butter) and cold water to create flaky layers.

To make pie dough using the biscuit method, you start by cutting the fat into small pieces and chilling it in the freezer until it's very cold.

Then, you mix the flour and salt together in a bowl, and cut in the cold fat until it resembles pea-size pieces.

Next, you slowly add the cold water, stirring gently after each addition, until the dough comes together.

Finally, you shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least two hours to allow the fat to solidify again.

When you roll out the dough, the cold fat creates pockets of air, which expand during baking to create a flaky texture.

• Lobster Bisque: This is one of the most famous bisque varieties and is made with lobster meat and shells. The shells are roasted to intensify their flavor before being simmered in a broth with aromatic vegetables and spices. The soup is then strained and thickened with a roux before being pureed.

• Shrimp Bisque: Similar to lobster bisque, shrimp bisque is made with shrimp shells and flesh. The shells are often sauteed in butter to release their flavor before being combined with aromatic vegetables and herbs. The soup is then simmered and thickened with a roux before being pureed.

• Vegetable Bisque: This type of bisque is typically made with carrots, tomatoes, and other hearty vegetables. It is similar in consistency to seafood bisques, but has a more earthy flavor from the vegetables used.

Bisques can also be made with chicken or veal instead of seafood, although these versions are less common.

Have a sauce pan of slightly salted water heating to a boil.

When the water is at a hard boil, pour off the cold water from the rice, and sprinkle it into the boiling water gradually, so as to keep the particles separated.

Boil the rice steadily for 15-20 minutes, then remove from heat and drain off all the water.

Place the saucepan with the lid partly off, over veru low heat to allow the rice to dry. The moisture will evaporate and each grain of rice will be separated, so that if shaken the grains will fall apart. This is the way rice is cooked in the South where it is grown. It is especially suitable for long grain Carolina rice.

A sweetener such as sugar, molasses, honey, or corn syrup may be added to the salt and water solution for added flavor and to improve browning of the meat during cooking.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

To prepare a brine solution for poultry, add ¾ cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. To make a brine use ordinary table salt, Kosher salt or canning salt (sodium chloride).

Use food-grade plastic, stainless steel, or glass containers to hold the brining solution. Poultry should be totally submerged in solution and store under refrigeration (below 40°F. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use. If stuffing poultry, brine the poultry first. Cook immediately after stuffing.