Instructions: When John Adams signed the Declaration of Independence, he wrote to his wife, Abigail, that the day of the signing "will be the most memorable epoch in the history of America.

"... I am apt to believe that it will be celebrated by succeeding generations as the great anniversary Festival. It ought to be commemorated, as the day of deliverance by solemn acts of devotion to God Almighty. It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires and illuminations from one end of this continent to the other ..." and with food.

Though the Adamses celebrated the Fourth of July each year with enthusiasm, their tastes at the dinner table reflected New England thrift and simplicity. On the menu: turtle soup, broiled salmon steaks or poached salmon with egg sauce, green peas, boiled new potatoes in jackets, Indian pudding or apple pandowdy and tea.

As celebrations across the country grew and got more elaborate, there usually was a "committee of arrangements" that had the privilege of drawing up the Fourth of July program. And it was at these first ceremonies that the myriad of Fourth of July food traditions started.

TURTLE SOUP: In the early years of the new nation, the people of Philadelphia enjoyed turtle soup for Independence Day.

Local restaurants advertised the exact hour at which the rich concoction would be available. It could be sampled or "gentlemen" could send their servants to buy it for home consumption.

Turtle meat was also advertised for sale on that day if you wanted to make your own.

The popularity of turtle soup diminished as concern about protecting certain species of turtles grew. Today, mock turtle soup is still popular down South, but you can make it with veal stew meat, too.

PIG ROASTS: In the early 1800s, Fourth of July celebrations were popular, particularly in New York, where the immigrants were celebrating their promised land.

Frederick Marryat described a Fourth of July celebration in 1837: "But what was most remarkable, Broadway being three miles long, and the booths lining each side of it, in every booth, there was a roast pig, large or small as the center attraction. Six miles of Roast Pig!"

Cooking outside is still the favorite way to celebrate. Pig, potatoes, peas and ice cream are still on the hit list. Today, though, paper plates and potluck parties have taken the place of china and servants.

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