17-year-old Helena Muffly wrote exactly 100 years ago today:
Wednesday, November 13, 1912: Nothing of any account seems to be happening around here, so I can’t write much.
Her middle-aged granddaughter’s comments 100 years later:
Another slow day for Grandma—the total opposite from my life.
I’m bustling around getting ready for Thanksgiving—cleaning the house and planning the menu for the big day.
I recently flipped through the November, 1912 issue of Ladies Home Journal looking for recipes that might be good this Thanksgiving.
Here’s a keeper I found for Squash Muffins. I tested them yesterday—and plan to make them again for Thanksgiving.
They’re delicious served warm with butter—and have a wonderfully delicious, delicate taste. They are less sweet than many modern muffins.
Here’s the recipe—slightly adapted for modern stoves and ingredients.
Preheat oven to 400 degrees. Put two-thirds of a cupful of cooked squash into a bowl, then add a quarter of a cupful of sugar, two well-beaten eggs, two cupfuls of flour, half a teaspoonful of salt, three teaspoonfuls of baking powder and three tablespoonsfuls of melted butter. Mix well and bake in well-greased muffin pans for approximately twenty minutes. If these muffins are intended for a luncheon or a tea, a quarter of a teaspoonful of powdered ginger may be added.
Makes approximately 18 muffins
I added ginger—even though we ate the muffins at dinner.
I used hubbard squash, but butternut or other winter squash (or canned/frozen squash) would also work. I peeled and cubed about 1 1/2 cups of squash and boiled in water in a pan on the stove for about 15 minutes. I then drained the squash, mashed and measured out two-thirds of a cup to use in the recipe.