7.4.16 Happy 4th of July!
Jul 3, 2016 23:31:18 GMT -5
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What a great way to kick off the 4th of July!
To all in the United States….
What do Americans eat on July 4th?
[1815]
"We find the following patriotic advertisement in a late paper printed at Lexington, Kentucky. The 'bra' lads and 'bonnie lassies' of that state unite in celebrating the independence of our country, and on the happy occasion fully partake of 'foreign and domestic liquors' and of a hog broiled whole, or or Barbecue (a word they barbarously spell Barbacue:"). Barbaque. The subscriber respectfully informs the citizens of Fayette and adjoining counties that he will prepare an elegant Barbacue Dinner on the Fourth of July, at his own house, on Limestone Road, nine miles from Lexington, and about the same distance from Paris. There will be an elegant arbor and seats prepared for the ladies and gentlemen, to amuse themselves in dancing. Excellent music is engaged for that purpose. The subscriber furnished foreign liquors of the best quality for the LADIES--the gentlemen will have free access to the use of domestic liquors. Tickets of admittance-- two dollars--there will be no expense omitted to render his entertainment brilliant and interesting. June 12. James Green."
---"From the Salem Gazette," New York Courier [New York City], July 3, 1815 (p. 2)
[1839]
"For the ast forty years every Fourth of July has been celebrated by the good ladies of Northampton, (Mass.) by a pic nic [sic] or rural tea party, upon a beautiful green in the vicinity of that pleasant town. Every succeeding year adds fresh interest and beauty to the delightful custom. It is usually served up in a grove, the ladies having the chief management. Tables, decorated with evergreens and beautiful flowers, and loaded with refreshments of the richest kind are contributed by the families in town. Eighty lady managers preside, assisted by delegated gentlemen. Music is in attendance, and a dance on the green follows during the afternoon. It is a rational and pretty entertainment, free from the selfishness of political festivals and dinner parties, from which the women are always arbitrarily excluded. It is a healthy, a gladsome, a delightful amusement, and one we should like to see more generally prevalent."
---"Dancing Upon the Green," Daily Picayune [New Orleans, LA, June 29, 1839 (p. 2)
"At the 'Concord Brecue,' (the first ever held in this Commonwealth, so we are told,) Hon. Myron Lawrence. The address will be delivered on the celebrated battle ground on the shore of Concord rever. We learn that a large party are expected in boats from Lowell. Some ten or fifteen thousand people from all towns in this country, are expected to be present at this novel feast."
---"Fourth of July Orators," New Hampshire Sentinel [Keene NH] July 1, 1840 (p. 2)
[1847]
"Fourth of July. There is generally a cold collation on this day. Let the centre of the table be ornamented by a pyramid of evergreens or laurel... at the summer, let there be a miniature flag of our country, or a small bust or statue of Washington...A cold boiled ham and cold roast poultry may be placed on one end of the table, or at the middle of one side, and lobster and chicken salads at the sides or end, with bread and butter sandwich and crackers and soda biscuit; such pastry, jelly tarts, jellies floating, floating island or blancmange and baskets of cut cake and maccaroons, as may be desired may be distributed around the table; and syrup water and lemonade with a fine bowl of temperance beverage and bottled soda, which will generally leave a more clear recollection, than wines, cordials, and champagne."
---The American System of Cookery, Mrs. T.J. Crowen [T.J. Crowen:New York] 1847 (p. 405-406)
[1858]
“With comendable liberality the citizens of Magnolia and vicinity determined to celebrate the anniversaary of the American Independence Day, by giving a Free Baarvecue. The Fourth coming on Sunday the Saturday preceding was selected as the most suitable day. Early in the morning a large company left our town for the appointed place. After two hours ride we arrived in Magnolia and there learned that the Barbecue would be given at the Sulpher Spring about one mile above Magnolia, on the River. After resting a short time, we started for the ground and upon our arrival found that a large crowd had already assembled. The people came from every direction; some on horseback, and some in carriges, while yet others made use of that primative vehicle known as an ox wagon. The candidates for District Attorney being present they were invited to address the audiencce, and each one responded with a brief speech...At the conclusion of their speeches dinner was announced. Seated on a large log on top of the hill o'erlooking the table, we enjoyed the scene presented, when the gentlemen charged upon the edibles. The old, the young, and the middle-aged ran forward pell mell and little did they care for others. Here you might see the old man scrambling for possession of that excellent mutton-joint, whilst yonder a fine specimen of 'Young America' would be eagerly clutching after a dish of roasting-ears. One individual we noticed, sauntered around carelessly, did not appear to be noticing anything in particular,--all at once he made a rush towards the table,--for a moment he was lost to view in the crowd, then he re-appeared with a bottle of claret wine under one arm, a jar of pickles under the other, a chunk of meat in one hand and a loaf of bread in the other. He hastily beat a retreat to a safe distance, then leisurely proceeded to discuss the merits of the several articles his prowess had obtained...At night there was a pleasant party at the house of W. A. Hagood, Esq., who, with his usual liberality, tendered the young people free use of his Saloon for the purpose of 'tripping the light fantastic toe.'"
---"Fourth of July at Magnolia," Trinity Advocate [Palestine TX], July 7, 1858 (p. 2)
[1868]
"New Englanders marked Independence Day with seasonal fare. Tradition has it that salmon, peas, and new potatoes made up one common menu. Nathan Fish confirms part of this in his diary entry or 4 July 1868: 'Had salmon, Peas and beans.' A whole poached or baked salmon, often served with an egg sauce, made an impressive centerpiece...salmon, because of its size, firm texture, and flavor, conveyed more status and elegance to a meal than, for example, cod or haddock. Green peas and new potatoes at dinner meant the last of fresh peas before hot weather ad the earliest of new potatoes. According to his diary, Nathan Fish didnt have new potatoes that year until two weeks after the Fourth. The beans he speaks of could have been early green beans; it was a little too early for shell beans."
---Saltwater Foodways, Sandra L. Oliver [Mystic Seaport Museum:Mystic CT] 1995 (p. 221)
[1870]
"The day was pleasantly spent, as the record below will show. Picnics and excursions out of town, and to city groves, a ball match in the afternoon and fireworks and theaters in the evening, constituted the pleasures of the day. Less drunkeness than usual was noticed upon the street, and fewer accidents."
---"How Brooklyn Celebrated Independence Day," Brooklyn Daily Eagle, July 5, 1870 (p. 2)
[1877]
“An old-fashioned Fourth of July barbecue—something that the present generation never witnessed—is advertised by the Chylor brothers, to take place at the State Fair-grounds. A 1,600-pound ox and numerous fine fat sheep are to be served up free, and then the crowd are to be treated to No. 1 trotting, passing, and running games, music and dancing. Inshort, a glorious, old-fashioned, happy celebration of the Fourth of July may be looked for.”
---Indianapolis Journal [IN], June 30, 1877 (p. 10)
[1898]
“It is safe to say that the leading feature of the Fourth of July in Decatur this year was the number of picnic parties which went out of the town with a bucket of lemonade and an ice cream freezer under the seat of the hack, buggy express agon or tally-ho.”
---“Picnics A Feature,” Decatur Daily Review, [IA] July 5, 1898 (p. 2)
[1903]
"Fourth of July.
Breakfast Red Raspberries and Cream, Fried Chicken, Scrambled Tomatoes, Warmed Potatoes, Tennessee Muffins, Toast, Coffee.
Supper Cold Sliced Lamb, Crab Pie, Water-cress Salad, Cheese Toast, Graham Bread, Sponge Cake, Blackberries, Tea.
Dinner Clam Soup, Boiled Cod with Lobster Sauce, Roast Lamb, Mint Sauce, Green Peas, Spinach with Eggs, Cucumbers Sliced, Chicken Patties, Naple Biscuits, Vanilla Ice-cream, Chocolate Macaroons, Strawberries, Coffee."
---White House Cook Book, Hugo Ziemann and Mrs. F.L. Gilette [Saalfield Publishing:New York] 1903 (p. 468)
[1911]
"Menu No. I: Iced Tomato Bouillon, Salamon Balls, Sweetbread Salad, Lenox Sandwiches, Salad Rolls, Strawberry Biscuit Macroon, Cocoanut Rings, Lady Baltimore Cake, Fourth of July Punch.
Menu No. II: Lucullus Lobster, Jellied Veal, Horseradish Sauce, Finger Rolls, Sembric Sandwiches, Orange Ice Cream with Crushed Strawberries, Nut Wafers, Lemon Queens, Claret Punch.
Menu No. III: Molded Sweetbreads Truffle Sauce, Tyrolienne Halibut, Sweedish [sic] Rings, Graham Sandwiches, Strawberry Ice Cream, Nuremburgs, Fruit Punch."
---Catering for Special Occasions, Fannie Merrit Farmer [David McKay Publisher:Philadelphia] 1911 (p. 107-125)
[NOTE: Recipe for "Fourth of July Punch: 1 cup sugar, 1/2 cup water, 1 can sliced pineapple, cut in pieces, Juice 2 lemons, Juice 2 oranges, 1/2 cup raspberry syrup, 1/4 cup brandy, 1 pint Moselle wine, 1 pint bottle Apollinaris. Boil sugar and water five minutes and add remaining ingredients. Pour over a cake of ice." (p. 113).]
“Old Fashioned Fourth of July Barbecue and Picnic…Roasted Oxen, Sheep and Pigs, Free Dinner for All. Athletic Contests, Sports, Swings. A Program of Speaking and Music. Free Band. Concerts Morning, Afternoon and Evening. Evening Dance by Colville Band.”
---display ad, Colville Examiner, [WA], July 1, 1911 (p. 7)
[1925]
"An informal porch party, with the right sort of hostess, will rouse enthusiasm...More strenuous but quite as well worthwhile, are community picnics...Refreshments... should be homemade if practicable. Too often our fashions for public luncheons are settled by the caterers, and what they find it most convenient to serve. Wherever there is a historical aspect about our picnic...why not plan the food to be served to fit the period as carefully as we do the costumes? Few would be ready to lend choice, old china, even to decorate the tables, but it may be there are some pewter platters and pitchers, that would not be injured by use, and would lend an 'air' to the whole feast. Pies and doughnuts, loaf cakes and cookies are to be chosen rather than the ices and angel cakes of the present day, and often will win applause because they are less common than ice cream. Since ice cream cones have become daily food, it is no longer a rarity, a 'treat,' in the old sense of that word."
---"Summer Celebrations," Anna Barrows American Cookery, June-July 1925 (p. 23-26)
[1927]
"Fourth of July Dinners.
Cantaloupes Filled with Raspberries, Broiled Fresh Salmon, New Potatoes, Green Peas, Clover Leaf Rolls, Cucumber Salad, Toasted Crckers Vanilla Ice Cream with Crushed Strawberries, Sponge Cake.
Jellied Canned Tomato Soup, Broiled Lobsters, Stuffed Potatoes, Luncheon Rolls, Fresh Asparagus, Stuffed Green Pepper Salad, Cherry Pie."
---Good Housekeeping's Book of Good Meals, Katharine A. Fisher [Good Housekeeping:New York] 1927 (p. 238)
"Fourth of July Dinner: Pineapple Sherbet, Lemon Wafers, Escaloped Chicken, New Creamed Peas, Browned Potatoes, Vegetable Salad, Caramel Rolls, Frozen Custard, Lady Fingers, Iced Tea, Mints."
---The Farmer's Guide Cook Book, Laura E Shanks [Farmer's Guide:Huntington IN] 1927 (p. 184)
[1933]
"The Fourth of July has a way of becoming a holiday for everyone but mother unless she diverts the current. The children want picnics or parties, and father wants a good time. So does mother for that matter, only a good time is a bit more difficult or her because she is responsible for the food for family and friends who may drop in. Her good time depends on her forethought. She really can act with surprising ease as a magic combination hostess, mother and dispenser of favors. That is, she can if she plans the main dish or two she can prepare the day before, and if she buys plenty of paper plates, cups, glasses, napkins and so forth to do away with dishwashing and other service on what often proves to be a boiling hot day. To our grandmothers, Fourth of July meant lamb and green peas. Here is an adaptation of the menu Robinson Crusoe immortalized in wrestling it from the virgin soil of a South Sea isle: Jellied Lamb and Green Peas, Potato Chips, Isle of Cream Cheese in Strawberry Jam, Crusty Rolls, Chocolate Milk, Radishes, Olives, Loganberry and Vanillla Special."
---"Fourth of July Menus," Floris Culver Thompson, Christian Science Monitor, June 30, 1933 (p. 6)
[NOTE: recipes for Jellied Lamb and Green Peas, Isle of Cream Cheese in Strawberry Jam, Homeade Corned Beef, Potato Salad, Blueberry Cake, Salmon and Cucumber Loaf and Spaghetti and Mushrooms are included in this article.]
[1934]
“You can’t have too many ideas for the Fourth of July picnic. Whether you go away or stay at home for the celebration, the food should be festive and tempting. Today, however, let’s concentrate on the stay-at-home picnic. Set the scene under a big shade tree or on the screened porch, with a table for the food and a few comfortable porch chairs or cushions. Place at one end of the table, the paper napkins, plates and cups and just the necessary flat silver. Visualize a big salad bowl with a crisp vegetable salad, a tray of cold spreads and sliced meats for sandwich fillings, a cutting board holding all the necessary sliced bread and crackers to satisfy the biggest appetite, one hot casserole dish, if the day is not too warm and a big pot of hot coffee or pitcher of ice tea with a tray of paper cups close by. Dessert may be a big cake—brought out at the close of the meal, a big bowl of fresh fruit, a short cake or frozen dessert.
Porch Picnic Menu. Assorted breads, rye white, graham and finger rolls; assorted meats and spreads including salami cut in thin slices, spiced gold tongue, ground ham with grated pineapple and chopped walnuts spread, cream cheese and green pepper spread. Arrange on a chop or cold meat plate with the sliced meats around the edge and the spreads in the center. Salad bowl—Cucumbers, tomato quarters, head lettuce, radishes and celery dressed with French dressing. Arrange in large crockery or wooden bowl. Jelly and pickles. Bowls of creamed butter and mustard butter. Shoe string potatoes. Cocoanut cake with orange custard filling. Hot tea or coffee.
Porch Picnic Menu. Hot ham shortcake, pineapple and cucumber gelatin salad, ripe olives, cheese crackers, iced tea, raspberries and sliced bananas, ice box cookies.”
---“Capital Kitchen: Here are Some Tempting Menus for July 4th ‘Porch Picnics’,” Susan Mills, Washington Post, July 2, 1934 (p. 13)
[NOTE: recipes for Hot Ham Shortcake and Creamed Ham are included.]
“Fourth of July…brings up the subject of picnics. For what’s an Independence day if it means a lot of overcooked ladies and hours of extra labor in the kitchens, preparing feasts and foolishness…In keeping with this spirit of emancipation let’s change the order of outgoing and make the sandwiches where and when we picnic, not stew over them at home. So make it a buy-it-as-you-go picnic and do it buffet style. Stop at the grocer’s and supply yourself with butter, sliced bread or buns, cheese, jams, peanut butter, assorted cold meats, a jar of salad dressing, and a head of lettuce. A good delicatessen will furnish the salad or a few ingredients in the way of fresh vegetables or fruits may be poked into a bag and the salad made ‘on location.’…
Dinner for Campfire Picnickers. Kabobs, Baked Potatoes, Toasted Rolls, Radishes, Pickles, Tomato and Lettuce Salad, Fresh Fruit, Crackers and Cheese, Coffee.”
---“Fourth of July Picnic Needn’t Shackle Cooks,” Chicago Daily Tribune, July 2, 1934 (p. 19)
[NOTE: Recipes for Tuna Fish Sandwiches, Egg and Olive Sandwiches, Kabobs and baked campfire potatoes “wrapped in wet leaves, mud, or in wet grocery paper and bury them under the burned-down coals. Allow about an hour for baking medium sized potatoes.”]
[1939]
“Hyde Park (N.Y.)…On the shaded lawn of a field stone cottage on their family estate, President and Mrs. Roosevelt gave a typical Fourth of July picnic today for nearly fourscore guests. Mrs. Roosevelt superintended the broiling of hot dogs over an open fire and their distribution in quantities, and moved busily about the tables set under evergreen and birch trees, seeing to it that plates were well filled and that the guests were enjoying themselves…In addition to hot dogs, the picnic punch provided Boston baked beans, cold meats and lettuce and tomato salad, watermelon, coffee, soft drinks and beer.”
---“Roosevelts Serve Hot Dogs at Fourth of July Picnic,” Los Angles Times, July 5, 1939 (p. 3)
[NOTE: In June of 1939, the Roosevelts served hot dogs to the King and Queen of England.]
[1940]
“This particular year we are probably going to celebrate Independence day more thoroughly than in the past several years. If not at the club or a restaurant, right in the home with a very special Day for this very special cake.
Independence Day Cake
2 cups sifted cake flour
2 teaspoons double-acting baking powder
½ teaspoon salt
2/3 cup of butter or other shortening
2 egg yolks, well beaten
1/3 cup milk
teaspoon vanilla
3 egg whites, stiffly beaten.
Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well; add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, fold in egg white. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 to 30 minutes. Cover tops and sides of cake with Pink Frosting. Decorate around base of cake with Fourth f July ornaments.
Pink Frosting
2 egg whites, unbeaten
1 ½ cups sugar
5 tablespoons water
1 ½ teaspoons light corn syrup
1 teaspoon vanilla
Combine egg whites, sugar, water and corn syrup on top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread. Add coloring to hot frosting to give a delicate shell-pink tint. Just a tiny speck of coloring on the end of a knife, or a few drops of liquid coloring is enough.”
---“Independence Day Cake,” Frederick News Post [MD], July 3, 1940 (p. 9)
[1942]
"The Fourth of July traditionally has been the occasion for the grownups to put the children into the family car and start out to visit the folks down on the farm, or to take a picnic lunch to the dunes or just stay at home with a pitcher of lemonade and enough firecrackers to annoy the neighbors and endanger the children's arms and eyes...But this year times have changed. This year the family is too busy fighting a war to keep the nation which grew from those 13 states free of oppression to take a day off. In many cases, father, mother and even the older children are giving up their celebration to stay at their machines turning out tanks, guns and bullets. Brother in the army won't get home this Fourth and the home front stands firm behind him. Bathing suits hand limply in the closet, as Chicago lathes, drill presses and forges roar out the victory tune. On Saturday at the Stewart-Werer plant, 1218 Diversey Parkway, thousand so workers and the officials will work to fill vital orders for the nation's armed forces, under a poster proclaiming 'Every minute I Waste Is a Help to the Enemy.' Quietly, with no fanfare, these Americans are doing their share in the war effort. 'We're going to have a real celebration-- we're going to work harder all day. There's no time for a ceremony, for we're just getting into the rhythm now,' thus George F. Thomas, plant superintendent, described the factory's plans for the holiday."
---"W-o-r-k Spells Fourth of July at Arms Plant," Chicago Daily Times, June 28, 1942 (p. N1)
[1944]
"Hints for a Festive Fourth of July. Consider a buffet dinner...These foods are simple to serve, indoors or out...
Red, White and Blue Breakfast: Red Raspberries or Sweet Cherries, Cooked Cream of Wheat and Whole Milk, Blueberry Muffins, Butter or Fortified Margarine, Coffee and Milk.
Pack This as a Picnic Lunch: Fried Chicken, Potato Salad, relishes (Carrot strips, tomato wedges, pickles), Buttered Whole Grain Bread Sandwiches, Buttered Baked Brow Bread Sandwiches, Sandwiches of Lettuce on Enriched White Bread, Inexpensive Cocoa Cake, Coffee and Milk.
Serve This 'Company Dinner'! Fried Chicken with Gravy, Creamed or Buttered New Potatoes with New Peas or Parsley Potatoes Pickles, Snappy Cole Slaw, Baking Powder Biscuits, Economy Ice Cream with Fresh Red Raspberry Sauce, Coffee or Milk.
Decorate the Table: Have a centerpiece of American or United Nations flags--or use an arrangement of red, white and blue garden flowers. For place decorations stick red or blue birthday candles into marshmallows. Or stick small American flags into marshmallows, cookies or cupcakes."
---Health For Victory Meal Planning Guide, July 1944 (p. 21)
[1950]
“Fourth of July was a day for community celebration till the automobile broke up the crowd and hurried each family away for its own private partying. The gathering used to be big; so was the menu and, apparently, the appetites. Forty-five years ago today, at the first Independence Day dinner of Atlantic City’s new Traymore Hotel, guests sat down to a meal that stands in colossal contrast to the sandwich-with-beer of today’s picnic. Somewhat abbreviated, the bill of fare follows—and do not ask this column how Blue Point oysters and venison were procured in July:
Choice of: Blue point oysters, Little neck clams, Cream soup, Consomme, Olives, Radishes, Nuts, Choice of: Filet of sole, Smoked tongue, Choice of: Roast beef, Roast lamb, Roast duck, Potatoes, Carrots, Choice of: Venison, Soft-shell crabs, Punch, Squab, Sliced tomatoes, Lettuce, Choice of : Steamed pudding, Huckleberry pie, Orange cream pie, Fruits, Cheese, Wafers, Coffee.
---“News of Food: Resounding Patriotism and Colossal Eating Made Old-Time Fourth Expansive Occasion,” New York Times, July 4, 1950 (p. 9)
“It’s the custom in New England to serve cold salmon steaks on the Fourth of July. No one know where it started, or why, but the custom is spreading to all parts of the country. Perhaps the color was responsible, but we think it more likely that it’s because salmon fishing is at its height in July.”
---“Cold Salmon Steak Becomes a Fourth of July Tradition,” Mary Meade, Chicago Daily Tribune, June 12, 1950 (p. D5)
[NOTE: Recipes for Cold Salmon Steaks and Quick Chocolate Mousse follow.]
[1955]
"Progressive Fourth of July (each course served in a different garden): Steamed Clams (with butter sauce, clam broth in paper cups, crisp crackers, Barbecued Salmon Steaks, Grilled Best Corn Ever, Olive Coleslaw, Blueberry Pie with Spiced Sour Cream, Hot Coffee (instant)."
---Good Housekeeping Cook Book, Dorothy Marsh editor [Good Housekeeping Institute:New York] 1955 (p. 600)
[1964]
“The World’s fair celebrated the Fourth of July yesterday in the traditional manner, with fireworks, the ringing of bells, patriotic words, singing, dancing and a program by the Boy Scouts…At the Festival ’64 Restaurant in the Gas Pavilion, George Lang, director of the restaurant, came up with a meal served by Abigail and John Adams at their home July 4, 1776. Actually, the Adams family first served this meal in 1773…The menu consisted of green turtle soup, New England poached salmon with egg sauce and apple pan dowdy. Mr. Lang offered the same menu yesterday for $6.75.”
---“Fourth of July Glorious as Usual, But Especially Glorious at Fair,” New York Times, July 5, 1964 (p. 44)
"Fourth of July Party. This is the perfect day for a children's parade and a picnic...Menu: Favorite Fancy Franks, Pink Eggs and Pickled Beets, Potato Chips, Icy Watermelon Wedges, Borwnie S'Mores...Patriotic Birthday Party. Paper axes for place cards on a red-white-and-blue tablecloth...Menu; Baked Ham Slices, Potato Chips, Sweet Pickles, Carrot Sticks, Buttered Rolls, Star Cake, Cold Milk with Peppermint Sticks."
---Betty Crocker's Parties for Children, Lois M. Freeman [Golden Press:New York] 1964 (p. 160)
[1968]
"One of the fascinating aspects of charcoal cookery is the undaunted zest with which most outdoor chefs approach their task. The man who normally shuns pots and pans and who couldn't find the pilot light on a gas range achieves a ramrod self-assurance standing before a backyard brazier The irony is that charcoal grilling, in theory at least, has far more variables than a kitchen range. But with all its pitfalls a sturdy firebox is the greater adventure, aand it is reasonable to assume that more charcoal will be burned this Fourth of July weekend than in any other comparable period of the year. Popular grilling depends on many factors, and it is best done on a spot well sheltered from the wind. Food cooks slowly or rapidly, depending on the itensity of the charcoal heat and the priximity of the coals to the food. But whatever the factors and whatever the results--and heaven knows they vary from grill to grill--the out-of-doors does whet the appetite. Even burnt offerings seem to have something going for them. Here is a sampling of recipes for Indpendence Day weekend. There are drinks and appetizers and two for the grill--striped bass with rosemary and a chili-flavored hamburger."
---"It's Fourth of July and That's an Occasion for a Barbecue," Craig Claiborne New York Times, July 4, 1968 (p. 20)
[NOTE: recipes for Diana Kennedy's Ceviche (Pickled raw fish), Grilled Chili Burgers, Hot Potato Salad with Herbs, Orange Frappe, Sanrgrita and Salty Dog follow.]
[1972]
“To celebrate the Fourth of July, many Westerners traditionally plan a family or neighborhood gathering. Barbecued chicken with hearty accompaniments will feed a hungry dozen or more. For visiting vacationers, we suggest a refreshing Scandinavian-style supper you can assemble quickly. Or is family members have departed for camp or summer jobs, and Italian-style dinner for two might be the order of the day…
Fourth of July barbecue: Assorted Raw Vegetables, Grilled or Spit-Roasted Chicken, Macaroni Salad, Parmesan Buttermilk Rolls, Butter, Lemonade, Iced Tea, Ice Cream, Assorted Sundae Toppings…
Scandinavian-style supper: Appetizer-Salad Board, Creamed Scallops with Grapes, Patty Shells or Hot Cooked Rice, Fresh Fruit Tray, Cookies…
Italian-style dinner for two: Veal Strips with Artichokes, Buttered Green Noodles, Sliced Tomatoes and Avocado, Oil and Vinegar Dressing, Bread Sticks or Crusty Rolls, Butter, Melon Wedges with Fresh Lime.”
---“July Menus,” Sunset, July 1972 (p. 104-109)
[1975]
“With a can of Miller High Life beer in his hand, United States envoy George Bush presided over an Independence Day picnic that broke the Peking diplomatic community’s tradition of staid national day celebrations. About 500 guests gathered on the lawn in front of the U.S. liaison office for hot dogs, beer, soft drinks and recordings by singers Johnny Cash and John Denver. Although a few diplomatic eyebrows were raised, Bush’s party was a hit with the majority of the guests— diplomats, journalists, American visitors and the Chinese guests who happily consumed the drinks and food flown in for the occasion. Attired in fire-engine red slacks and a blue golf shirt, Bush awarded door prizes to half a dozen guests. Most guests later attended a showing of the American movie ‘That’s Entertainment.’”
---“Beer and Hot Dogs in Peking on the 4th,” Washington Post, July 5, 1975 (p. A9)
[1976: America's Bicentennial]
New York City's Windows on the World opened its doors on floor 107 of the World Trade Center's North Tower.
"Birthdays, holidays and other rites give life the diamond-shine of legend. They are a time to pause, to mark, to reconsider. And also to celebrate; joy and sentiment are the absolutes! This July fourth, at exactly 2 P.M. EDT, our entire nation will burst into bell-song. In Philadelphia, exactly two centuries to the minute after it pealed its original message of independence, the repaired Liberty Bell with again sound the call. Simultaneously, churches, schools, town halls, fire stations and homes--wherever there is a bell or carillon--will join in the joyful noise for two glorious minutes. Listen to the bells. They are tolling for you, and for the beginning of the third century of our American nation...Happy Bicentennial, America. Your citizens sometimes treat you shabbily, focusing on your faults and failures. Your media dwell too much on the disparities and not enough on the unity. It is time for a Bicentennial celebration, to reach down under the cynical glaze. A familiar flag ripples on its pole, and evokes deep memories. The ringing of the bells reverberates within the chambers of the heart. A child stands, awed and silent, before the Lincoln Memorial, and we are all caught in the web of continuity. Happy Birthday, America. May we all find our own way to celebrate--with joy and with pride. ---"The Art of Celebration: Ringing In A Joyous Bicentennial," Ladies' Home Journal, July 1976 (p. 67) [NOTE: this issue offers two food features from Sue B. Huffman, Food Editor: (1) "In Love With Strawberries," recipes: Dips for Fresh Strawberries, Strawberry Bavarian, Strawberry-Rose Mold, Strawberry Meringues, Dieter's Delight, Strawberry Wine Bowl, Strawberry Ice, Strawberry Shortcake & Strawberry Tart. (2) "Picnic Salads," recipes for Sweet 'N' Sour Cole Slaw, Szechwan Broccoli and Beef Salad, Tuna-Lime Bean Salad, Macaroni and Salami Salad, Health Salad, Salad Russe, Tarragon-Green Bean Salad & Italian Cheese Salad.---(p. 72-88).]
"Vichyssoise, Broiled Salmon Steaks with Dill Butter, Parsleyed Potatoes, Butter-Steamed Peas, Tomato Aspic, Luncheon Rolls, Watermelon Bombe, Napa Fume Blanc '74."
---"Fourth of July Luncheon," Gourmet, July 1976 (p. 48-54)
"Fourth of July Picnic: Old-fashioned food at its best, with all the traditional picnic favorites, from homemade relish to home-baked pie....Pineapple-Glazed Baked Ham, Oven -Fried Turkey Strips, Corn Relish, Potato Salad, Braised Pepper Salad, Anadama Bread, Buttermilk Chocolate Cake, Pecan Pie, Watermelon, Milk, Lemonade, Peanuts...Backyard Barbecue: Fun and easy for the whole family because everyone can help grill the chicken and potatoes, make the homemade ice cream. Deviled Barbecue Chicken, Fried Potato Wedges, Corn on the Cob, Tossed Green Salad with Sliced Radishes, Homemade Banana-Nut Ice Cream, Iced Tea...Picnic for Two: Simple little pack-up-and-go picnic with the romantic loaf-of-bread, jug-of-wine tradition. Salmon Loaf with Creamy Dill Sauce, Caesar Rice Salad, Sesame Crackers, Cucumber Squares, Cantaloupe Wedges, Bol Paese Cheese, Thermos of Coffee, Wine: Pinot Blanc."---(p. 92-101) [NOTE: this issue also reprints selected recipes from Charlotte Turgeon's Saturday Evening Post All-American Cookbook c. 1976. "Remember When Home Cooking Recipes feature Rhubarb-Strawberry Pie, Boiled Fresh Corn on the Cob, Homemade Bag Sausage, Aunt Charlotte's Nut Bread, Old-Fashioned Potato Soup, Ambrosia, Real Apple Pie, & A Good Fried Egg."
---"The All-American Picnic," Good Housekeeping, July 1976 (p. 78-91)
"Whether a simple back-yard party of the lavish 'frolics' often held in the early 19th century, the picnic is an American institution. It is as traditional to the Fourth of July as the 'illuminations,' John Adams specified to be an appropriate observance of the day. The idyllic scene opposite has all the ingredients for a happy outing, whatever century you're in--baskets of good food and wine, children, music and a lovely landscape, a few flowering flirtations and probably some uninvited ants. In the same tradition, Redbook has packed four different kinds of picnics, all in the spirit of 1976...Great American Barbecue Picnic: Mint Juleps, Shandygaffs, Cuba Libres, Grilled Chicken Legs With Lemon Basil Marinade, Steak Sandwiches on Garlic Bread, Flowerpot Salad with Creamy Guacamole, Trash-Can Corn, Banana Split Firecrackers, Cold Beer, Lemonade, Iced Tea...Natural Foods Picnic: Chick-Pea Soup, Pita Bread and Raw Vegetables, Spinach Pies, Supertabouli, Parsley Salad, Fantastic Fruit Thing, Coconut Shortbread Cookies, Cool Herb Tea...Serendipity Picnic: Whether it's Ibsen in the ampitheater, Miss Bette in the band shell or skinny dipping in the swimming hole, this no-recipe picnic can be as ambitious or as fussless as you like. Carry crystal stemware or paper cups; spread out a blue linen cloth or use the gras as a backdrop. Make the menu from the best of what's available in route--from supermarket delicatessen, health-food store or fast-food chain. For example: Southern Fried or Spit-Barbecued Chicken, marinated Artichoke Hearts (speared from the jar), Ripe Plum Tomatoes (take salt and pepper), Fresh Rye Bread, Muenster or Monterey Jack Cheese, Black and Green Grapes (or any summer fruit), Linzer Sandwiches (spread tea cookies with a thin layer o raspberry jam: sandwich then with a thin chocolate bar), Cool White Wine, Coffee Spritzer (Half fill a glass or paper cup with chilled low-calorie coffee soda; top with ice-cold milk)...Elegant Wicker-Basket Picnic: Cream of Water Cress Soup, Country Pate, Tiny Radish and Cucumber Sandwiches, Fresh Cherries and Apricots, Almond Crisps, Chilled White Wine."
---"Great American Picnics," Redbook, July 1976(p. 101-118)
"We bring you three remarkable meals from three families living in different parts of the West. Each mixes into the menu a little melting pot history...1. From Santa Fe, the Lopez Beef Barbecue: Barbecued Beef Short Ribs, Green Chiles, Red Chile Sauce, Pinto Beans, Zucchini with Corn and Peppers, Santa Fe Flour Tortillas, Butter, Mixed Green Salad with Tomato and Avocado, Fruit and Cookies...(2) From California (via Louisiana), Sarah's Grill: Red Snapper, Shrimp, and Chicken with Smoky Barbecue Sauce, Hot Water Corn Cakes, Dirty Rice, Mixed Greens Salad, Fresh Peach Cobbler, Whipping Cream...(3) From Hawaii, the Daligocon's Rib Barbecue: Papaya Wedges, Pineapple Chunks, Mangoes, Strawberries, Barbecued Spareribs Hawaiian, Steamed Rice, Banana Poi, Sweet Potato Banana Casserole, Aloha Pineapple Cream Squares." ---"Fourth of July Barbecues," Sunset, July 1976 (p. 56-61, 118)
[1980]
“All-American Picnic favorites…A salad of Carrots, Zucchini and Mushrooms; Dill Bread in Clusters; Oregon Baked Lima Beans; Potato Salad; Pork and Veal Pie; Fried Chicken; Apple Nut Cake; Coleslaw-filled Cabbage; Deviled Crab; Onion Casserole.”
---“All-American Cooking: Oregon’s Richard Nelson Salutes the Fourth of July with a Showstopping Picnic,” Carol Field, Bon Appetit, July 1980 (p. 42-43)
[1988]
“Trust super-hostess Martha Stewart to come up with a fabulous Fourth of July menu that’s mostly cook-ahead—for real kitchen independence! Shrimp Wrapped in Snow Peas, Beet and Cucumber Soup, Baked Ham with Herb-Honey Mustard, Corn on the Cog with Lime Butter, Confetti Salad, Garden Salad with Pears and Blue Cheese, Butter-Caraway Rolls, Raspberry-Rhubarb Pie, Star-Spangled Cake, Watermelon Fruit Basket.”
---Family Circle, June 28, 1988 (p. 53)
[1994]
“Fourth of July Family Reunion Picnic: Corona beer, Tomatillo and Yellow Tomato Salsa with Tortilla Chips, Chipotle Mayonnaise Dip with Carrots, Sutter Home Cabernet Sauvignon ’91, Pink Lemonade, Grilled Turkey Burgers, Homemade Tomato Ketchup, Grilled Sausages, Tomato Cucumber and avocado with Lemon Vinaigrette, Herbed Tricolor Pasta Salad, Cumin Corn on the Cob, Orange and Sour-Cream Drop Shortcakes with Assorted Berries, Date Walnut Yogurt Ice Cream.”
---Gourmet, July 1994 (p. 88)
[1995]
“There’s no better way to celebrate than by serving up true American originals like grilled steak and New England baked beans. And though every dish is delicious, you’ll hear three cheers for the Red, White and Blueberry Cake.”
---“The Great American Cookout,” Ladies Home Journal, July 1995 (p. 108-109)
[2001]
“On the Fourth of July, our nation celebrates in a big way. From backyard barbecues to the mega-gathering on The Mall in Washington, D.C., we come together to share our pride of place, patriotism and love of a good party…Wherever you plan to be, you’ll need food. Use this menu to adorn your picnic blanket with a delicious but doable meal. Make the coleslaw, potato salad, grilled vegetable salad, pie, brownies and lemonade on July 3. Roll the sandwiches the morning of the picnic, or bring the ingredients with you, and let each person make his or her own.”
---“Independence Day Picnic,” Donna Florio Southern Living, July 2001 (p. 132)
[NOTE: Recipes for New Potato Salad, Philly Firecrackers (wrap sandwiches), Creamy Dill Slaw, Grilled Marinated Vegetable Salad, Homemade Lemonade, Granny Smith Apple Pie and Chocolate-Glazed Brownies included.]
[2009]
“Texas meets the Carolinas meets the Gulf Coast in this blowout holiday menu that serves up the best of the South… Grilled Shrimp with Molasses-Guava Glaze, Sweet Tea with Vodka and Lemonade, Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce, Watermelon, Feta and Arugula Salad, Heirloom Tomatoes with Shell Beans Vinaigrette, Sweet Potato and Poblano Salad, Beer, Chocolate Cake with Ganache and Praline Topping.”
---“Star-Spangled 4th of July,” Bon Appetit, July 2009 (p. 88)
[2014]
“Celebrate the sweet land of liberty with a patriotic palette of stunning desserts. These techniques and flavors will dazzle at your summer bash. Shooting Star Cookies: These surprise-inside super-sandwich cookies are made with dough tinted and layered to create an impressive stripe effect. Break off a piece to release a shower of colorful sugar. Firecracker Party Cake: A striped tower of cinnamon cake and ultra-creamy mascarpone brings sweet heat to the dessert course. Each mouthful of this layered confection is like munching on cinnamon candies. Prepare and assemble the cake a day ahead in a trifle bowl and proudly escort this scoopable dessert to the table on party day…Berry Flag Tart: Sugared stars and stripes laid over a field of blueberries and raspberries pay delicious homage to the flag…prepare this super-easy crowd-size tart in a 15X10-inch baking pan, and serve each spice with a scoop of vanilla ice cream for an all-American finish. Coconut Cream Punch: A constellation of star fruit bobs in a creamy rum and coconut punch…Grapefruit soda lends a tangy, citrusy kick. Fresh blueberries stirred in just before serving add a cool pop. Frozen Yogurt Icebox Cake: The ultimate in make-ahead desserts, this fresh take on icebox cake has a shining surprise inside. Nestled between layers of berry-flavored frozen Greek yogurt is a creamy vanilla star. Build it in a bread pan for photogenic strait-edge and sprinkle with coconut chips for contrasting crunch.”
---“Stars & Stripes,” Better Homes & Gardens, July 2014 (p. 103-106)
Excerpts from: www.foodtimeline.org/july4th.html
*****
Queen + Adam Lambert Fall Asia Tour
Q3 note: I think that there may be one more date added to this tour, plus they have time to add another show in Tokyo if these two sell out.
September 12, 2016 Queen + Adam Lambert, Tel Aviv, Israel First Queen concert in Israel.
September 17, 2016 Queen + Adam Lambert, Grand Prix, Singapore First Queen concert in Singapore. This concert is part of the 2016 Formula 1 Singapore Airlines Singapore Grand Prix.
September 22 and 23, 2016 Queen + Adam Lambert, Nippon Budokan, Tokyo, Japan This is the original site of Queen’s historic first concert in Japan in April 1975.
September 26, 2016 Queen + Adam Lambert, Mercedes Benz Arena, Shanghai, China This will be Queen’s first concert in mainland China.
September 28, 2016 Queen + Adam Lambert, AsiaWorld-Expo, Hong Kong First Queen concert in Hong Kong or China.
September 30, 2016 Queen + Adam Lambert, Impact Arena, Muang Thong Thani, Bangkok, ThailandFirst Queen concert in Thailand.
*****
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*****
Happy Birthday
55glamgal, glambamm86, glamm86, megglambot,
mickivick, tommysloverr and virg1877!!!
Happy Birthday
55glamgal, glambamm86, glamm86, megglambot,
mickivick, tommysloverr and virg1877!!!