An easy holiday recipe from my friend Ellen, who helps me keep up with my fines at the Welty Library. It’s beautifully succulent, with a sweet/savory tang, rather colorful—as roast meats go—and has a wonderful aroma. Ellen uses a 14-oz. can jellied cranberry sauce to a packet of Lipton Onion Soup Mix for each two pounds of untrimmed brisket. That’s it. She places the brisket in a lightly oiled baking pan, puts slices of cranberry jelly on the meat, shakes the soup mix on top, covers and cooks in a 300 oven until meat is tender. Doubtless more elaborate, “foodie-friendly” versions of this recipe exist, but—speaking strictly for myself—I stand with mouth agape in admiration for the sheer 60s simplicity of this version. Serve with onion rolls and red cabbage slaw.