Cuisine: Three cheers for the red, white and blue!

Any schoolchild knows that the Fourth of July is Independence Day and can probably recall that it commemorates the signing of the Declaration of Independence from Great Britain in 1776.

The roots of our revolution, however, go back much farther. Some of them are worth noting.

The famous Boston Tea Party was in 1773 after Great Britain sought to impose a tax on certain imports, including tea. This would be like somebody taxing our coffee these days.

The Colonists would not stand for the tax. Disguised as Indians, a group of them dumped a cargo of tea into Boston Harbor, thumbing their noses at the king's edict.

The battles of Lexington and Concord took place in April of 1775, when the Redcoats marched into those towns where they had reason to believe that arms were being stored. The well-known signal of "one if by land, and two if by sea" was accomplished with a lantern in Boston's Old North Church tower and set Paul Revere on his way to alert the countryside.

The battle on the Lexington green did not amount to much, but the Colonists harried the British all the way back from Concord Bridge to Boston in a sort of 18th century guerrilla warfare that astounded the King's regulars, who expected soldiers to stand and fight in open fields like proper European regulars.

These and other incidents led to the outbreak of widespread hostilities. Eventually a group of solemn and dedicated men gathered in Philadelphia in 1776 to craft one of the world's great documents. In it, they pledged their lives, their fortunes and their sacred honor to stand together against Great Britain for an independent America.

If not for them, we would have a very different nation today. So let us observe the holiday with flags and bunting, parades and drums, songs and marches, picnics and fireworks.

It's a time to forget recent gloomy events and remember a glorious past.

The original Colonies had a rich and distinctive cuisine which varied from Maine all the way south to the Low Country of the Carolinas and Georgia. Let's plan a party which draws upon this worthy heritage and salute the original settlers as we celebrate.

Shrubs

In warm weather, Americans up and down the coast enjoyed this drink that was made from local fruits or imported citrus fruits. Shrub syrups were prepared when various fruits were in season and were sort of a Colonial refreshment. A good start would be cranberry juice, alone or in combination with other fruits. Mixed with cool water in the hot days of summer, they made a refreshing drink for children and adults. These alcoholic recipes froman inn at Old Sturbridge Village in Massachusetts differ in that they require no syrup and have a citrus base. They are not for children.

Rum lime shrub

1 quart dark rum
3 cups lime juice
2 cups sugar
1 quart water

Mix and let stand for seven days in a cool place and serve over ice, a luxury not many of our ancestors enjoyed unless they had their own ice house.

Brandy orange shrub

1 quart brandy
2 1/2 quarts orange juice
1 cup sugar
1 quart water

Mix and let stand 7 days and use as above.

Baltimore crab cakes

Most restaurant crab cakes are full of filler and very little crab. Barbara Mikulski, currently a U.S. Senator, makes them this way for eight people.

3 slices white bread, crusts removed
2 beaten egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning
1 tablespoon snipped fresh parsley
1 pound lump crabmeat
Oil for frying

Tear the bread into small pieces. Beat the egg in a bowl, then add bread pieces and stir until soaked. Add mayonnaise, mustard, seasoning and parsley, beating well. Pick over and add crabmeat to bowl and gently mix ingredients by hand, taking care not to break up lumps of crab.

Form mixture into eight cakes about 3 inches in diameter and ¾-inch thick. Do not compress cakes. They should just barely hold together. Place on plate covered with waxed paper, cover with more waxed paper and refrigerate for at least an hour.

Pour salad oil into a heavy skillet to a depth of ½-inch and set over medium high heat. Fry cakes a few at a time about four minutes on each side until golden brown. Drain on paper towels and keep hot until all are done, then serve with dip of mustard-mayonnaise, cocktail sauce or a mix of your own choosing.

Williamsburg chicken salad

This recipe, from an inn in Virginia, uses no mayonnaise except for garnish.

3 cups cooked chicken, coarsely diced
½ cup minced celery
¼ cup minced onion
¼ cup vinaigrette or Italian dressing
2 tablespoons lemon juice
Tabasco sauce as desired
Salt and pepper

Mix all of these ingredients in large bowl and chill. Have ready for serving:6 crisp lettuce leaves
Mayonnaise (optional)
6 hard-cooked eggs, halved
3 tomatoes cut in wedges
6 black olives
6 tablespoons sliced, toasted almonds

When ready to serve, spoon the salad onto lettuce on individual plates. Garnish with mayonnaise, eggs, tomatoes, olives and nuts. Serve with hot rolls or biscuits.

Pennsylvania bean salad

This salad is fairly modern, but has been popular in the northeast for many years. All cans are just about a pound.

1 can kidney beans
1 can cut green beans
1 can wax beans
1 can garbanzo beans
1 medium onion, chopped
1 green pepper, chopped
3-4 stalks celery, chopped
11/2 cup salad oil
½ cup cider vinegar
¼ cup sugar

Drain kidney beans in colander, then pour over them the remaining beans. Drain well. Place in large bowl with onion, pepper and celery. Mix dressing of oil, vinegar and sugar in jar and shake well. Pour over vegetables and stir thoroughly. Cover and chill overnight.

Manhattan peppermint stick ice cream

Nothing could be easier. Purchase small peppermint candy wheels and crush four of them, then add to a pint of softened vanilla ice cream. Chill again before serving.