The Local History of Memorial Day

Memorial Day was originally known as “Decoration Day,” a time to decorate the graves of soldiers. In 1871 Ypsilanti, the holiday hadn’t yet caught on. The editor of the Ypsilanti Commercial bemoaned the poor turnout to date.

“The day for decorating soldiers’ graves comes next Tuesday, May 30th,” said Commercial editor C. R. Pattison. “It seems a pity that our citizens have been so derelict in observing this day. Have we no soldiers’ graves in our cemeteries?”

The paper continued, “The men, who in their country’s peril, when treason sought to overthrow the government and blot out human liberty forsook their peaceful avocations and buckled on the armor and far away from home and friend, some on the battle field, some in dark and loathsome dungeons died that their country might live and its invaluable institutions be handed down to their children . . . “

He continued, “Though there be no public decoration in Ypsilanti, individuals including the loving mother, the fond sister, the desolate widow, and even families who have lost dear ones will doubtless wend their sad way to our cemeteries and shed the mournful tear and strew the grave with flowers, the emblem of an unfading future.”

By 1883, Decoration Day had evolved into an event that featured speakers. The May 26, 1883 Ypsilanti Commercial headlines announced, “Decoration Day! Wednesday Next, May 30th. Eloquent Speakers Provided. The day will be observed in a manner that will do worthy honor to the martyred dead.”

A follow-up article in the June 2, 1883 Commercial said, “Decoration Day is one of the best features of life in the United States. Because flowers are so fair and perishable they are the tenderest offering to both the living and the dead.”

The paper continued, “At the time when the garden is covered with sweet spring blossoms, and flowers are everywhere plentiful, it is delightful to see them distributed over the mounds to simply say, ‘You are not forgotten.’ It is to be hoped the custom of marking one day memorable with flowers will never die, but will flourish as a faithful reminder of those whose heroic deeds should be sweetly and touchingly remembered.”

By 1891, the day was memorialized in town with a program and parade. The May 28, 1891 Ypsilanti Commercial laid out the plan for the day.

“The 30th of May, dedicated to the memory of the soldier dead and the decoration of their graves with flowers, occurs this year on Saturday. Carpenter Post, G. A. R., and their Auxiliary Relief Corps, will hold their usual observance of the day, and invite all citizens without distinction to unite with them in the beautiful and appropriate ceremonies that have been instituted to perpetuate the patriotic memories of the war.”

“The Post and military will form on Congress Street at 1:30 p.m. and march to the Methodist church, where exercises will be had as follows:” A brief outline of music, prayer, and speeches followed. “Procession will then form and march to Highland Cemetery. . . At the Cemetery, services in accordance with the Ritual will be had, and Miss Carrie Hardy will read a poem.”

Today Memorial Day is a big event in town with a long parade leading to Highland Cemetery and the public honoring of war dead. It is a holiday mingling sadness with patriotism. And it all started with the long-ago custom of leaving spring flowers, soon to wilt and brown–unlike the memories of those left behind–on the graves of soldiers.

Still Cookin’ with Aunt Gerry

Aunt Gerry heads north to the family cabin in Kingsley, MI for the Memorial Day Holiday weekend.  However, you won’t find her in the kitchen and Aunt Gerry recommends you don’t spend your day there either.  Here is a menu of recipes that can be prepared early so you can enjoy the parade, your family and the day.

Tasty Pork Ribs

Recipe from “Taste of Home” magazine

“If you’re not going to stand over a hot stove all day, why stand over a hot grill?” - Aunt Gerry

8 bone-in country-style pork ribs (8 ounces each)

1 cup ketchup

1 cup barbecue sauce

1/4 cup packed brown sugar

1/4 cup Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon molasses

1 garlic clove, minced

2 tablespoons dried minced onion

1 teaspoon Cajun seasoning

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. 8 servings.

Home Econ. Potato Salad

“This recipe is from a cookbook of recipes compiled by Home Economics teachers from across the country.

My husband gave it to me early in our marriage.   I’m not sure if it was a nice gift or a subtle hint.” -Aunt Gerry

5 cups potatoes, cooked and peeled

1 ½ teaspoons salt

½ cup onion, thinly sliced

¼ cup celery, chopped

2 tablespoons green pepper, chopped

4 hard-cooked eggs, chopped

1 cup mayonnaise

2 teaspoons vinegar

½ teaspoon prepared mustard

For the dressing, combine mayonnaise, vinegar, and mustard.  Quarter potatoes then cut into ¼ inch slices.  Add remaining ingredients.  Gently stir in dressing.  Chill for 4 or 5 hours.

Three Bean Bake

Recipe from “Traverse City Record Eagle”

“Yes, it calls for lima beans.  Before you say ‘ewww’ give ‘em a try - they taste great in this dish!” -Aunt Gerry

3 slices bacon

1 medium onion, chopped

1 medium green pepper, chopped

2 cans (16 oz. ea.) baked beans

1 can (16 oz.) lima beans, drained

1 can (16 oz.) kidney beans, undrained

½ cup chili sauce

2 tablespoons brown sugar

3 tablespoons vinegar

½ teaspoon dry mustard

¼ teaspoon pepper

Cook bacon in a medium skillet, drain, reserving 2 tablespoons drippings in skillet.  Crumble bacon and set aside.  Saute’ onion and green pepper in drippings until tender.  Combine onion mixture, bacon and remaining ingredients;  spoon mixture into a greased 2 ½ quart casserole.  Bake uncovered, in 350 degree oven 1 hour.

Choaptee’s Peanut Butter Cookies

“Renamed this recipe for my granddaughter Haley, who always wanted two cookies;

One for herself and one for her imaginary friend, Choaptee.” -Aunt Gerry

½ cup shortening

½ cup butter

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar (packed)

2 eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and eggs.  Blend in flour, baking soda, baking powder and salt.  Cover and chill.  Heat oven to 375 degrees.  Shape dough into 1-inch balls.  Place 3 inches apart on lightly greased baking sheet.  With fork dipped in flour, flatten in crisscross pattern to 2 inches.  Bake 10 to 12 minutes or until set but not hard.

Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin’” You can email Aunt Gerry at AuntGerry@YpsiNews.com

Ongoing Summer Events in Ypsilanti

MONDAYS

Kids’ Club Storytime 10:30am  Ypsilanti District Library (Michigan Ave.)

Baby Brigade Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Paul Keller Orchestra 8:00pm  Keystone Underground (200 W. Michigan Ave.)

Name That Tune Trivia  10:00pm  Pub13 (13 N. Washington)

TUESDAYS

Toddler Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Downtown Farmer’s Market 2:00pm - 6:00pm  (Ferris St. between Hamilton & Adams)

Motorcycle Mania 5:00pm - 9:00pm  Depot Town

City Council Meeting 1st & 3rd Tuesdays  7:00pm  City Council Chambers (1 S. Huron)

African American Authors Last Tuesdays 7:00pm  Ypsilanti District Library (Whittaker Rd.)

My Trivia Live 9:00pm  Tap Room (201 W. Michigan Ave.)

Kareoke with Tune in a Bucket 10:00pm  Pub 13 (13 N. Washington)

WEDNESDAYS

Toddler Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Preschool Storytime 1:30pm  Ypsilanti District Library (Whittaker Rd.)

Mystery Lovers Book Group Last Wednesdays  2:00pm  Ypsilanti District Library (Whittaker Rd.)

Open Mic & Live Music 8:00pm  Keystone Underground (200 W. Michigan Ave.)

Dueling Pianos 8:00pm  Pub 13 (13 N. Washington)

Open Mic w/ The Martindales 9:00pm - 1:00am  Tap Room (201 W. Michigan Ave.)

THURSDAYS

Jump Start Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Morning Book Discussion 1st Thursdays  10:30am  Ypsilanti District Library (Whittaker Rd.)

Cruise Nights 5:00pm - 9:00pm  Depot Town

Jazz Night 8:00pm  Keystone Underground (200 W. Michigan Ave.)

FRIDAYS

T.G.I.F. Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Underground Roots Presents 7:00pm  Keystone Underground (200 W. Michigan Ave.)

Crossroads Summer Festival 7:00pm  Washington St.  (North of Michigan Ave.)

SATURDAYS

Super Saturday Storytime 10:30am  Ypsilanti District Library (Whittaker Rd.)

Depot Town Farmer’s Market 8:00am - 1:00pm  Freighthouse Market Plaza (Depot Town)

Local DJ’s 8:00pm  Keystone Underground (200 W. Michigan Ave.)

SUNDAYS

Kareoke w/ Gypsy 10:00pm Pub 13 (13 N. Washington)

Fresh Express Salads Recalled

Fresh Express announced a voluntary recall Monday for some ready-to-eat salads in 26 states because of possible salmonella contamination.  The Romaine-based salads have expiration dates between May 13 and May 16, and the letter “S” in the product code.

The salads were sold in the following states: Michigan, Minnesota, Wisconsin, Louisiana, Nebraska, Montana, Missouri, Iowa, Kansas, Oklahoma, Arkansas, Nevada, Arizona, California, Colorado, New Mexico, Texas, Oregon, Washington, Alaska, Hawaii, Idaho, Utah, Wyoming, North Dakota, and South Dakota. No other Fresh Express salads were included in the recall.

The recall notification was issued out of caution based on an isolated instance where a single package of Fresh Express Hearts of Romaine Salad was confirmed positive for Salmonella during a random sample test by the U.S. Food and Drug Administration, according to a news release. The salad had a use-by date of May 15.  Company officials said it is “highly unlikely” that any of the potentially affected salads are still on store shelves because of the expired use-by dates, but consumers might still have the product in their refrigerator and should immediately discard it.

The use-by date is found in the upper right hand corner of the package with the product code located immediately underneath. For Fresh Express Gourmet Cafe Salads, the use-by date and product code are located on the bottom of the salad bowl.  Fresh Express said it is working closely with the FDA, and after learning about the positive test, completed a company-wide product traceability review.

Source: PR Newswire

Still Cookin’ with Aunt Gerry

For Aunt Gerry, the fresh breezes of spring mean hanging the wash outside on the clothesline, watching Uncle Joe putter in the back yard, and breaking out the recipes for special springtime salads.

Macaroni-Tuna Salad

I found this on a package of “Creamettes” macaroni years ago.

The actual name is “Sea Island Salad” but I can never remember that. - Aunt Gerry

1 ½ cup dry macaroni

1 cup mayonnaise

½ cup dairy sour cream

½ tsp. celery seed

½ tsp. onion salt

Two 5-oz. cans albacore tuna, drained

One 10 pkg. frozen peas, thawed

½ cup diced cheddar cheese

2 tbsp. minced green pepper

1 tbsp. diced pimiento

Cook macaroni according to general package directions.  Drain and chill.  Stir together mayonnaise, sour cream and seasonings.  Fold into chilled macaroni.  Gently stir in remaining ingredients.  Chill thoroughly.

Springtime Strawberry Salad

The recipe states a prep time of 10 minutes.

I think that’s for younger cooks.  What’s your hurry? - Aunt Gerry

1 pkg. (10 0z.) assorted salad greens or 8 cups torn lettuce

1 pkg. (6 oz.) grilled chicken breast strips

1 can (15 oz.) mandarin orange segments, drained

½ medium red onion, sliced

½ cup sliced almonds

2 cups sliced strawberries

½ cup creamy poppy seed dressing

Toss greens, chicken, oranges, strawberries and onions in a large bowl.  Sprinkle with almonds.  Serve with dressing.

Spinach Salad

I got this recipe from a co-worker in the Campus Life office at Eastern Michigan University.

I retired from EMU in 1992 but never retired this recipe! - Aunt Gerry

Dressing

1 cup oil

¾ cup sugar

¼ cup vinegar

1/3 cup ketchup

1 tsp. salt

1 tsp. Worcestershire sauce

1 medium onion, grated

Mix ingredients until sugar is dissolved.  Chill.

Salad

1 large pkg. fresh, salad spinach

1 can sliced water chestnuts, drained

4 hard boiled eggs, sliced

10 sliced bacon, fried crisp and crumbled

Toss together salad ingredients.  Pour dressing over salad or serve dressing on the side.

Geraldine Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joseph in their Augusta Township home for 43 years.  After working 20 years at Eastern Michigan University, she retired in 1992.  In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever.  At 80 years old, Aunt Gerry is happy that she’s “Still Cookin’”. You can email Aunt Gerry at AuntGerry@YpsiNews.com

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