BY ANN CIPPERLY
OPINION —
With fireworks sparkling at twilight, celebrate America’s 250th birthday on this special Fourth of July with plenty of scrumptious food. Whether you are at the lake, beach or relaxing at home, plan a menu with classic summer fare and decorate the table in a patriotic theme with colors of red, white and blue. Celebrate this year with the excitement of 1776, when the news of America’s Declaration of Independence spread throughout the colonies.
On this milestone anniversary for our country, serve a variety of delectable dishes, with many that can be prepared ahead. In Lee County’s early history, classic summer dishes were also served on the Fourth of July at home and lake celebrations, as well as after patriotic speeches at API (Auburn University).
Early Fourth of July Celebration in Opelika
In early Opelika history, Lake Condy was the only recreational area for swimming and picnics. It was also the site of festive Fourth of July celebrations. Huge pits were dug to cook barbecue, while Brunswick stew simmered in big black pots and lemonade was served from barrels. At night, a fireworks display closed the celebration.
Diaries from Opelika families record visits to the lake, telling of making the trip in wagons. According to a diary belonging to the John Fletcher, the lake was built by Zabud Fletcher in 1878. Zabud was born in 1842 north of Opelika in the early community of Mt. Jefferson.
Zabud, his wife Janie and six children moved to the area that would be known as Lake Condy where he had the lake built mostly by farm labor. In his diary, Zabud makes references to digging and hauling rocks to dam the water and building a bathhouse. Two springs at the head of the lake were called Fletcher’s Lake at the time.
In 1912, the property was sold to M.L. Wilson, who resold the property in 1917 to Henry Lozier Condon, who owned the Condon Jewelry Store in Downtown Opelika. The name of Fletcher’s Lake was changed to Lake Condy, dropping the “on” on Condon and adding a “y.”
In 1917, a pamphlet on Opelika stated, “The delightful recreation center is located 2 miles north of Opelika. The grove has four acres of beautiful shade trees.
“The lake proper occupies about one and one-half acres. The entire body of water is supplied by 14 pure water springs. It is known as one of the most delightful bathing places in the South. It is operated under orderly management and kept in tune to meet with the approval of the most particular.”
Condon was Doris Canon’s grandfather. She grew up at the lake with her grandparents, mother and brother. Doris’ great-grandfather, Joshua C. Condon, also lived at the lake.
In 1926, Joshua wrote a letter to his niece telling about the beautiful lake surrounded with a beautiful grove of large oaks, hickory and pine trees, with large dressing rooms for the bathers.
“The roads being good, the people come from 50 miles or more for swimming during the summer months. It is a great resort for different secret organizations to have picnics also the churches and Sunday schools for their suppers, picnics and barbecues.
“The past summer has been a busy one for them. At times we have had 75 to 100 in bathing at once, reminding me of Coney Island.”
The Fourth of July celebrations were Doris’ favorite times, with the barbecue cooking on the big pits, the black pots of stew and the fireworks at night. Children splashed and swam in water so clear stones could be seen at the bottom.
When Doris’s grandparents retired, Katherine and Earl Barks purchased the property in 1946 and brought azaleas and camellias from Mobile. Lake Condy closed to the public in the mid-1980s.
Early Fourth of July Celebrations in Auburn
In early Auburn’s history, Fourth of July was celebrated with music, speeches, dances, dramatic performances and recitations and dinners on the ground, according to research by Sam Hendrix, author of “Auburn: A History In Street Names.”
“On July 5, 1917, The Montgomery Advertiser reported on the day’s events on the Alabama Polytechnic Institute (API) campus,” Sam said. “After the speakers’ patriotic address, the paper noted, ‘another interesting feature of the out-of-doors program was a series of patriotic skits portraying making the flag, the saga of Molly Pitcher, the Spirit of ’76, and the surrender of Cornwallis, with these alternating with patriotic songs.’”
The paper also noted, “An old fashioned community basket dinner was spread on the beautiful college campus, all the homes of the community contributing baskets and enjoying the bountiful dinner with the students and visitors. The feature of the afternoon was a spirited baseball game between representatives of the summer session faculty and the student body.”
Sam found an article in The Advertiser from the previous year in 1916 that said, “The API students acted out the Continental Congress passing the Declaration of Independence, with participants wearing costumes ordered from Philadelphia. Visitors and residents also enjoyed a basket dinner on the college campus.”
The Advertiser’s coverage on July 4, 1918, included a note that the Fourth of July is always a great occasion at API.
“By the 1940s,” Sam said, “the Fourth of July programs focusing on patriot-themed celebrations began to dissipate, and a new pastime emerged to take its place in Auburn summer entertainment: visits to Prather’s Lake.
“Osburn Clyde Prather Sr. advertised the spring-fed lake and sandy beach creation on his farm east of town as ‘Auburn’s best recreation place.’ In the summers for a quarter-century, countless enthusiasts came to swim, dive, boat, fish, picnic and dance to the jukebox, listen to Big League baseball on speakers carrying WJHO’s coverage and generally enjoy the great outdoors with friends and family.
“Prather brought in enough sand to mimic a short stretch of the Gulf Coast,” Sam said. “He employed lifeguards, and he held to rules forbidding alcoholic beverages. The place had lights from 1945, and hours over the Fourth of July holiday ran from 6 a.m. until 11:30 p.m., with the late hours being reserved for fishermen.”
Clyde Prather Jr.’s father passed when he was around 8 or 9 years old. He remembers that his mother, Anne Prather, would always make pound cake and homemade ice cream for family and relatives who came to town to celebrate July 4th at the lake. The family still prepares her pound cake and ice cream recipes for celebrating the 4th.
Fourth of July celebrations were also held at Pinetucket, which was built in 1835 and is the oldest house in Auburn. It is the family home of Mary Norman, president of the Auburn Heritage Association. The house was built by her fourth great uncle, Lewis Allen Foster.
Mary is the great, great-granddaughter of the Rev. Frances LaFayette Cherry, who wrote the “History of Opelika” around 1881. His son, George Nicholas Cherry, lived at Pinetucket from 1900 until his death in 1934. He died at the front door, according to Mary’s great-grandmother’s diary.
When Mary was growing up, she remembers that the family got together on the Fourth of July at Pinetucket, as they did for other holidays. Holiday celebrations were recorded in the diary.
“I remember July Fourth potluck afternoon meals on the patio at Pinetucket with cousins from all around coming to celebrate,” said Mary. “My grandfather had eight siblings, and my grandmother had four, so the cousins coming could become as many as 40 or so. The crowds diminished over the years as new generations moved away.
“One favorite dessert of the meal was a cousin’s chocolate cake. Her husband ran the college dairy and creamery and was able to get the good dark chocolate from Belgium. Unfortunately, the recipe has disappeared.”
Whatever is on the menu for Independence Day this year for your family, take time to be thankful for America’s freedom on the 250th anniversary, and remember those who have served and are serving our country today to keep us free.
BOSTON BUTT
Mary Norman, president of the Auburn Heritage Association, resides at Pinetucket, which was built in 1835 and is the oldest house in Auburn.
6 lb. Boston butt, with or without bone
1 cup apple cider vinegar
Place Boston butt in saucepan and cover completely with water, add apple cider vinegar.
Bring to boil and simmer 30 minutes. Remove from liquid.
Use the following rub to rub all over butt before placing on grill (you may also use this rub for baby back ribs). You may prepare this the night before and allow the rub to sink into the meat overnight.
Rub:
½ cup brown sugar
4 tsp. kosher salt
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. cracked black pepper
1 tsp. red chili flakes
½ tsp. cayenne pepper (or how much you can stand)
½ tsp. allspice
Basting Sauce:
3/4 cup apple cider vinegar
½ tsp. garlic
2 Tbsp. brown sugar
Salt, pepper to taste
Prepare the grill with coals on one side. Place butt on grill away from the coals.
Prepare the basting sauce by combining all ingredients. Do not start basting until after the first half hour as you want the rub to sink into the meat if you have not prepared it overnight. Baste with the basting sauce every half hour. Keep basting mixture warm on the stove in between basting and stir well.
Cook for at least 4 to 5 hours. If grill gets too hot, remove some of the coals. You are trying to smoke the butt.
Remove butt and let completely cool. You can prepare a day ahead and put in refrigerator overnight before you pull the pork. The real key is pulling the pork finely.
Serve with your favorite barbecue sauce.
SQUASH CASSEROLE
Mary Norman
10 small to medium yellow crook neck squash, washed and sliced
1 large onion
2 to 3 Tbsp. butter
1 egg, beaten
2 Tbsp. sour cream
Salt and pepper to taste
8 oz. cheddar or mozzarella, grated, divided (Can use more if desired, and at times I’ve used mozzarella and Parmesan.)
4 to 6 slices of bacon, fried and crumbled
Place squash and chopped onion with salt to taste in saucepan; cover with water. Boil squash and onion until done. Drain the water from pan.
Place pan back on stove, and let squash mixture cook down while mashing mixture together. Cook down for approximately 2 to 3 minutes. Add 3 oz. of grated cheese to mixture and stir until melted. Let squash mixture cool down. Add pepper to taste and stir well. Add sour cream and stir well. Then add beaten egg and crumbled bacon. Top with remaining grated cheese.
Place and casserole dish and cook at 350 degrees for 20 to 30 minutes until hot and cheese is slightly browned. Easy to double the recipe.
STRAWBERRY SALAD
Mary Norman
2 small or one large pkg. strawberry Jello
3 mashed bananas
1 large can crushed pineapple, drained
8 oz. pkg. frozen sliced strawberries, thawed
1 cup chopped pecans
Dissolve strawberry Jello in 1 cup water. Add mashed bananas. Add pineapple and then thawed strawberries. Stir in pecans. Let salad sit overnight in refrigerator.
ANNE PRATHER’S POUND CAKE
Deana Prather
2 sticks butter, room temperature
½ cup Crisco
3 cups sugar
5 eggs
3 cups all-purpose flour
½ tsp. baking powder
1 Tbsp. vanilla (or 2 tsp. vanilla and 1 tsp. almond extract)
1 cup milk
Cream butter and Crisco together. Add sugar and beat well until creamy. Add eggs one at a time, and count to 60 after each egg before adding another one.
Mix flour and baking powder together. Add alternately with milk, beginning and ending with flour. Add vanilla.
Pour batter into a greased and floured tube pan. Turn oven to 325 degrees and put cake in the cold oven. Bake for one hour and 15 minutes.
DORIS CANON’S SOUTHERN POTATO SALAD
Doris grew up at Lake Condy, which was once the site of festive Fourth of July celebrations. Huge pits were dug to cook barbecue, while Brunswick stew simmered in big black pots and lemonade was served from barrels. At night fireworks were displayed to close the celebration. Recipe courtesy of her daughter, Barbara Sims.
5 lb. potatoes, peeled and cut into 1-inch cubes
3 – 4 boiled eggs, chopped
3 – 4 stalks celery, chopped
Chopped green pepper
Several large spoonfuls cubed sweet pickles
Mayonnaise
Salt to taste
Celery seeds, optional
Cook potatoes in boiling salted water until tender; drain. Cool thoroughly. Add chopped eggs, celery and pepper to cooled potatoes. Add sweet pickles and mayonnaise, starting with 1 large spoonful and add more as needed. Mix well. Salt to taste. Sprinkle generously with celery seeds if using and mix well.
BRISKET RUB
Jim Collins
¼ cup kosher salt
¼ cup sugar
¼ cup black pepper
¾ cup paprika
2 Tbsp. garlic salt
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. chili powder
2 tsp. ground red pepper (optional)
Mopping sauce:
12 oz. can of beer or Coke
1 cup apple cider vinegar
½ cup water
½ cup Worcestershire sauce
¼ cup vegetable oil
2 Tbsp. brisket rub (from above)
Rub generous amounts over entire surface of brisket. The brisket can be cooked immediately, but is best if allowed to sit in refrigerator for a day or two.
Cook brisket 45 minutes per pound at 300 degrees. Mop meat every 20 to 30 minutes. Another variation is to cook for 3 to 4 hours on a smoker and then freeze for future use, cooking at 350 degrees for three hours when thawed. This recipe makes enough for two good-sized briskets. Leftover rub keeps well in airtight container. Enjoy!
EASY BARBECUE COLE SLAW
Patsy Bond
2 pkg. coleslaw mix
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk (or ¼ cup milk and ¾ tsp. white vinegar or lemon juice)
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. red wine vinegar
Mix all ingredients together in large bowl. When well blended, pour into serving dish with lid. Store in refrigerate for at least 2 hours before serving.
EASY GRILLED CHICKEN
½ cup lemon juice
½ cup soy sauce
1 tsp. or more garlic powder (or fresh garlic)
2 Tbsp. Worcestershire sauce
Boneless, skinless chicken thighs or boneless chicken breasts
Combine marinade ingredients. Pour over chicken. Marinate in refrigerator overnight. Grill chicken on each side until done.
FOURTH OF JULY TRIFLE
1 qt. strawberries, sliced
1 or two pints blueberries
1 large box instant vanilla pudding
2 cups heavy cream
4 Tbsp. sugar
Pound cake or angel food cake slices or cubes
Save a few strawberries and blueberries to garnish. Mix pudding as directed on box; set aside. Whip cream with 4 Tbsp. sugar.
Line bottom of a deep glass bowl with a third of the cake slices. Pour a third the strawberries berries over cake and then pour a third of the custard over top, a third of the blueberries (be sure they are along the edges) and one-third whipped cream.
Repeat two more times. Garnish with berries. Cover and chill until ready to serve.
Note: Can sweeten berries to taste before using. Can use raspberries instead of strawberries or a combination of both.
ICE CREAM CONE CUPCAKES WITH RED AND BLUE SPRINKLES
Let children decorate their own cupcakes.
18½ oz. box cake mix
24 to 28 flat-bottomed ice cream cones
Prepare cake mix according to directions on box. Fill cones ¾ full with batter. Place cones in muffin tins to prepare topping. Bake at 350 degrees for 20 minutes. Cool.
Frosting
½ cup shortening
1 box powdered sugar
4 Tbsp. milk
1 tsp. vanilla
Sprinkles or candy topping in red and blue, if desired
Cream shortening and powdered sugar with milk until creamy. Beat in vanilla. Frost cupcakes. Sprinkle cupcakes with sprinkles or candy in red and blue.
