August 14, 2003

The Fannie Farmer Cookbook

  • Standing Rib Roast
  • Yorkshire Pudding

    Lost Recipes

  • Gingerbread

    The Foods of Israel Today

  • Soufganiyot (Jelly Donuts)

  •       In her new cookbook, Lost Recipes, Marion Cunningham, author of The Fannie Farmer Cookbook urges Americans to return to home-cooking. "Fewer and fewer people are cooking," she says. "Either because they don't know how or because they don't want to bother." In fact, one survey found that only 30 percent of the population cooks at home.

    The holidays are the perfect time to remedy this situation! But how can you make a big Christmas dinner when you're not even used to cooking at all. Herewith, Marion's suggestions for the beginning home cook. Plus:

  • Read a Q&A with her about Christmas dinner
  • Read a Q&A with Joan Nathan about Channukah dinner
  • Send the recipe for Gingerbread as a holiday ecard!

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          Happy Holidays!

          Farah Miller


    "What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure!" --Nora Ephron
    by Marion Cunningham

    Cooking - American
    Knopf Hardcover
    September 1996
    Order your copy online


    1 standing rib roast, at least 4 pounds

    1/4 cup beef broth or water


    Freshly ground pepper

    (Allow 1/2 - 1 pound per serving)

    STANDING RIB ROAST Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a meat thermometer.

    Preheat the oven to 325 degrees. Place the meat, fat side up, in a shallow open pan and allow it to come to room temperature. Roast for approximately 20 minutes to the pound. Insert a meat thermometer toward the end of the estimated cooking time: the meat is rare at 130 degrees, medium at 140 degrees, and well done at 160 degrees. Remove from the oven when the thermometer registers 5 degrees lower than the desired temperature, and let the roast sit on a carving board while the Yorkshire pudding bakes, if you are making it, and while you make a simple gravy: the roast will continue to cook and become easier to carve. Drain off most of the fat and place the roasting pan over a burner. Add the broth or simply 1/4 cup of water, and stir and scrape with a large kitchen spoon, loosening the brown glaze on the bottom of the pan. Add more liquid if you wish and salt and pepper to taste, and cook over low heat until well blended, about 2 minutes. Spoon over slices of carved beef.

    : 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.


    1/4 cup roast beef pan drippings

    2 eggs

    1 cup milk

    1 cup flour

    3/4 teaspoon salt

    Serves six


    First cousin to the popover, this crisp, golden-brown puff is a glorious accompaniment to Roast Beef. Remove the roast from the oven 25 minutes before it is to be served. it's essential that it be cooked in the roast beef fat and drippings, which flavor it so beautifully. The Yorkshire pudding will cook while the roast "rests" and can be brought to the table after you have carved the meat.

    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.

    Excerpted from THE FANNIE FARMER COOKBOOK. Copyright 1996 by Marion Cunningham. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


    by Marion Cunningham

    Cooking - Culinary Arts
    Knopf Hardcover
    October 2003
    Order your copy online


    2 1/2 cups all-purpose flour

    1 teaspoon ground cinnamon

    2 teaspoons ground ginger

    1 teaspoon ground cloves

    8 tablespoons (1 stick) butter, softened

    1/2 cup sugar

    1 cup dark molasses

    1 tablespoon honey (optional)

    2 teaspoons baking soda

    1 cup boiling water

    2 eggs, lightly beaten

    Serves 8 or 9


    Preheat the oven to 350 degrees. Grease and lightly flour an 8-inch square pan.

    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.)


    Excerpted from LOST RECIPES by Marion Cunningham. Copyright 2003 by Marion Cunningham. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


    by Joan Nathan

    Cooking - Jewish and Kosher
    Knopf Hardcover
    March 2001
    Order your copy online


    1 package dry yeast

    3 tablespoons sugar

    1/4 cup lukewarm water

    3 1/2 cups unbleached all-purpose flour (about)

    1/2 cup lukewarm milk

    1 large egg

    1 large egg yolk

    Pinch of salt

    Grated zest of 1 lemon

    3 1/2 tablespoons butter, at room temperature

    Vegetable oil for deep-frying

    Apricot jam, about 1/2 cup

    Confectioners' or granulated sugar for rolling

    Yield: About 24 doughnuts

    Soufganiyot—Israeli Hanukkah Jelly Doughnuts

    Every baker in Israel worth his dough makes thse jelly doughnuts for Hannukkah. Soufganiya, the modern Israeli word for a doughnut stuffed with jam, also called ponchik in Russian, comes from the Gree sufgan ("puffed," "fried," and "spongy") and from the Hebrew sofiget ("water) and sofeg ("to blot"). It is typical of new Israeli words that they are sometimes inspired by the Arabic, by the Hebrew, or by other languages, and sometimes just invented; but they are all deeply discussed by the Academy of the Hebrew Language before being incorporated into the lexicon.

    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.

    Excerpted from THE FOODS OF ISRAEL TODAY by Joan Nathan. Copyright 2001 by Joan Nathan. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

    Related Links
  • Visit the Schocken Books website to find more books by Joan Nathan, and a calendar of all Jewish holidays.

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