A MEMORIAL DAY BARBECUE

My grandmother and my father always called it "Decoration Day," but the rest of the family called it Memorial Day. Perhaps because they were born in the 19th century rather than the 20th. But Decoration or Memorial Day doesn't date to World War I but rather to the Civil War when in April 1866, four young Mississippi women went to the cemetery to decorate the graves of their loved ones with garlands of flowers. In the same cemetery was a small plot of Union soldiers and they gently scattered magnolia blossoms on those graves.

From that simple act by these Southern women came the holiday that we know as Memorial Day.

And due to the fact that in the late 1800s, the Civil War had touched almost every life, it was celebrated with more fanfare than Independence Day.

It's not just a day to honor the blue and the gray but rather a day to honor all of those who have fought America's wars and others who have passed on. It is now observed on the last Monday in May.

When I was a child, we spent the day going to cemeteries far and wide -- north to Faucett, Mo., and south to Fontana, Kan. There, in Kansas, lies my great-greatgrandmother, who is buried without a headstone. Instead, a tree marks the spot of her grave. She died during the depression and there was no money for a headstone.

We always took a picnic. That, to me, was the best part of Decoration Day. Fried chicken, deviled eggs, potato salad and chocolate cake. Eaten off a red and white checked tablecloth spread on a roadside table. A jug of lemonade to wash everything down with.

Now, Memorial Day is a three-day weekend, and it is our tradition to dust off the grill and have our first backyard barbecue. We ask a few friends to join us and if it isn't too chilly, we eat in the garden. No red and white tablecloths and no paper plates.

Hamburgers are always a good choice, fixed with all the trimmings. Accompaniments are potato salad (my mother's recipe) and coleslaw. We love this blue cheese coleslaw. It came a long-time ago from a Nevada Thalia's tour. We've made it many times and it goes so well with both hamburgers and brisket. It's a pretty salad as well. The dressing, too, is good to use as a blue cheese salad dressing on lettuce salads.

BLUE CHEESE COLESLAW

6 cups Shredded cabbage 2 teaspoons Chopped pimento (I use a small jar) 2 tablespoons chopped green onion tops (I use a whole bunch) Dressing: 1/2 cup sour cream 2 tablespoons mayonnaise 1 tablespoon lemon juice 1/2 teaspoon Sugar Dash salt 4 ounces blue cheese, crumbled Combine cabbage, pimiento and onion tops. Chill thoroughly. Mix together remaining ingredients, chill. Pour over cabbage and toss lightly.

Martha Meinsen Scott is a weekly columnist for the Fort Scott Tribune. She may be reached through the Tribune by calling (620) 223-1462.