: To carve a rib roast: 1. The old-fashioned way has always been to stand the roast on its ribs and carve downward in slices as thin as you wish.
2. The more porfessional method, particularly for a many-ribbed roast and thicker slices, is to lay the roast on its side. First cut along the rib to loosen the meat from the bone, then make horizontal slices.

Rolled Rib Roast Place meat in a V-shaped rack and increase cooking time to approximately 30 minutes to the pound. Allow 1/3 pound per serving. Carve as would Pot Roast.

Turn the oven up to 450 degrees and pour the pan drippings into a 9 X 9-inch pan or an 11 X 7-inch pan. Put the pan in the oven to keep sizzling while you prepare the batter. Combine the eggs, milk, flour, and salt and beat until well blended. Pour batter into the prepared pan and bake 25-30 minutes. Serve piping hot from the baking pan, a generous square with each helping of roast beef.

Sift the flour, cinnamon, ginger, and cloves together onto a piece of waxed paper.

Put the butter in a large mixing bowl and beat until it is smooth and creamy.

Add the sugar and molasses (and honey, if you wish), and continue beating until well blended. Mix the baking soda and boiling water and pour into the butter-sugar mixture, beating well. Add the flour misture and continue to beat until the batter is smooth, then beat in the eggs.

Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick or broom straw inserted in the center o the cake comes out clean. Remove from oven and let cool in the pan for 5 minutes, then turn out onto a rack. Serve war. (Some like this gingerbread cool, so try it both ways.)

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In the beginning, a soufganiya consisted of two rounds of dough sandwiching some jam, but the jam always fell out during the frying. Today, with new injectors on the market, balls of dough can be deep-fried first and then injected with jam before being rolled in sugar. This is a much easier and quicker way of preparing the doughnuts, and no jam escapes during cooking. This recipe is adapted from that of Bulgarian-born Sophi Ashkenazi, one of Tel Aviv's leading caterers. It is perhaps the only distinctly Israeli holiday dish.

1. Dissolve the yeast and 1 tablespoon of the sugar in the water. Let sit for 10 minutes.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, whole egg, yolk, salt, lemon zest, and the remaining 2 tablespoons sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover, and let rise in a warm place for at least an hour. If you want to prepare it ahead, as I often do, place the dough in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass, cut into rounds about 2 inches in diameter and roll these into balls. Cover and let rise 30 minutes more.

5. Pour 2 inches of oil into a heavy pot and heat to 375 degrees.

6. Drop the doughnuts into the oil, 4 or 5 at a time. Cook about 3 minutes on each side, turning when brown. Drain on paper towels. Using an injector (available at cooking stores), insert a teaspoon of jam into each doughnut. You can also use a turkey baster, first softening the jam in a food processor. Simply push a knife halfway into the doughnut to cut a slit, then put the turkey baster into the slit and squeeze out the jam. Roll the soufganiyot in confectioners' or granulated sugar and serve immediately.