17-year-old Helena Muffly wrote exactly 100 years ago today:
Sunday, February 2, 1913: It was a very tight fit. The girls slept with me. It was very nice, especially where one must cling to the very edge for fear
Went to Sunday School this morning. Besse was out. We had ice cream today. Second time. Rufus took Helen home this evening, that is they both went to Christian Endeavor, but I stayed to studying General History. It’s awfully cold here, so I’m going to be. Good-night.
Her middle-aged granddaughter’s comments 100 years later:
Based on the diary, I think that Grandma and her sister Ruth (called Rufus in this entry) shared a double bed during the winter months since the second floor of homes were cold back in the days of wood and coal stoves.
The previous day Grandma wrote that a friend, Tweet (Helen) Wesner, came to visit. Probably the three girls squeezed into the double bed.
A hundred years ago making homemade ice cream was often winter activity rather than a summer one. The Muffly’s did not have electricity and lived on a farm. Ice was more readily available in the winter—and it would be easier to store the ice cream.
Here are the directions in a hundred-year-old cookbook for making ice cream:
Directions for Freezing
Select a reliable freezer and one which runs easily. Keep the gearing well oiled.
Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappes, etc.; equal measures of ice and of salt for molding and for freezing mousses, bombes, and parfaits.
For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen. Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold.
Lowney’s Cook Book (1912)