Hubbard Squash Soup Recipe

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Thursday, November 16, 1911: Nothing important.

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t write much a hundred years ago today I’m going to go off on a tangent –

My husband and I recently were out in the country and saw a farmer selling pumpkins, squash and other produce from a far. There were two large hubbard squash on the wagon. I immediately knew that I had to have one of them.

The farmer was surprised when I purchased it. He said that few people bought hubbard squash anymore.  He said that the previous year he’d sold none—and my purchase was his first hubbard squash sale this year.

He continued, “Old people buy them once in a while. Young people think they are some type of big gourd.”

(I hope he wasn’t insinuating that I’m old. Middle aged: yes; old: no)

Are hubbard squash really an almost archaic food?  . . .a food from Grandma’s day that people seldom eat now?

Here’s my favorite hubbard squash recipe.  It’s probably not a hundred-year-old recipe—but it’s a good way to use an old-time squash.

This soup is excellent, and I make it several times every Fall.

Hubbard Squash Soup

3 cups hubbard squash pulp (approx. 1/2 hubbard squash)

2 tablespoons olive oil

1 large onion, diced

6 cloves garlic, finely diced

2 stalks celery, chopped

5 cups chicken broth

2 ham hocks

1 tablespoons honey

3/4 teaspoon thyme

2 cups heavy cream

2 cups milk

Preheat oven to 400 degrees. To get squash pulp, cut hubbard squash in half; remove seeds and membranes. Unless the squash is very small, only 1/2 of squash (or even less) will be needed to get 3 cups of pulp. [An aside: The squash in the photo is very large–and I needed to use less than a quarter of it to get 3 cups]. Put squash on a cookie sheet, cut side up.  Bake the squash for 45-60 minutes or until tender. The squash meat will start to become dark. This is okay.  Scrape squash out of the shell, and measure 3 cups of squash for use in this recipe.

Put olive oil in large pot. Heat using medium heat and then add celery, onion, and garlic; cook until tender. Add chicken broth, squash, ham hocks, honey, and thyme. Simmer for 45 minutes. Pull the ham hock out and dice any meat. Return meat to soup; cool slightly Puree soup in a blender until smooth.  Return to pan, and add cream and milk. Reheat soup, then serve.

Yield: 9 servings

Origins of Fire Prevention Week

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, November 15, 1911: There was a fire near Watsontown about noon or a little afterwards. Four of the boys took the afternoon off and hurried away to find out the happenings. Tomorrow they have some work to do. I wouldn’t like to be they, for part of what they have to do is rather difficult.

Her middle-aged granddaughter’s comments 100 years later:

A hundred years ago devastating fires occurred much more frequently than they do today.  Fire codes often were non-existent—and when they did exist they were less stringent than today.

Many homes and businesses were heated with wood or coal stoves, and if the chimneys weren’t cleaned properly, creosote could build up and catch fire.  And, when a fire occurred, it took longer for firefighters to arrive on the scene—and the firefighting equipment they used had many limitations.

"New" buildings in downtown Milton. These buildings were built after the Great Milton Fire of 1880.

People in towns and cities across the US had memories of  “Great Fires.” For example, in the diary Grandma often mentioned shopping in nearby Milton.  There had been a horrible fire that burned most of Milton on May 14, 1880, so when Grandma went shopping she would have been going into “modern” buildings  that were  only about 30 years old. Her parents and other adults would have remembered the fire–and probably told stories about its devastation.

George Venios in Chronicles and Legends of Milton described the Great Milton Fire:

At fifteen minutes before twelve o’clock the steam whistles at the Milton Car Works began to sound frantically but since it was so near to the noon lunch hour, few noticed the importance of the distress signal. A man on horseback charged down Broadway screaming over and over from the top of his lungs for all to hear–“FIRE! — FIRE AT THE CAR WORKS!” . . .

The fire spread rapidly . . . Buildings were crashing and burning like kindling. . .

In less than four hours, almost all of Milton was decimated. Nearly 125 acres burned, consuming 625 buildings . . . Over 3,000 people were left homeless.

So many disastrous fires occurred across the U.S. a hundred years ago, that there was even discussion of creating another holiday called Fire Prevention Day. According to the November 11, 1911 issue of The Youth’s Companion magazine:

Fire-Prevention Day

Shall we give ourselves another holiday? The suggestion is made that we take October 9th, the date of the great Chicago fire, and, in spite of its nearness to Columbus day, observe it as Fire-Prevention Day.

That course is urged by Governor Hadley of Missouri, prompted, perhaps, by the burning last winter of the Capitol at Jefferson City with many priceless records. It was urged also by the National Fire Marshals’ Association in convention in Albany, New York, where also the state Capitol was recently damaged by fire. . .

If a day could be given to cleaning up waste places, to inspecting danger spots, to punishing those who violate the building laws, to having fire-drills in schools and factories, to installing and testing fire-fighting devices, and in general, to stimulating a keener sense of the waste of fire, it would be so valuable a holiday that it might well be made monthly, rather than yearly.

But would another holiday, whatever its name, be so usefully employed?

It’s awesome  that there was interest in creating a holiday that would be dedicated to the public good a hundred years ago.

Fire Prevention Day never became a national holiday, but the idea eventually later morphed into Fire Prevention Week. In 1925, President Calvin Coolidge proclaimed the first Fire Prevention Week.

Now the National Fire Protection Association sponsors National Protection Week each year. It  is held during the week that contains October 9 (the date of the Great Chicago Fire).  During that week schools often have activities about fire prevention, the media publishes safety tips, fire stations hold open houses, and so on.

Average Daily Temperatures, 1911 and 2011

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, November 14, 1911: The first snow of winter fell today to the depth of an inch or more. James and I got a ride to school this morning. It seems I don’t get as many rides this year as I did last.

1911 = blue line; 2011 = red line

Her middle-aged granddaughter’s comments 100 years later:

This diary entry got me searching for historic weather data.  I found daily data for 1911 and 2011 for Williamsport Pennsylvania which is located about 20 miles northwest of McEwensville on the National Climatic Data Center website.

I wondered if it had been warmer or cooler in 1911 than in 2011. So I found the average daily temperature for the first day of each month for both years.

I discovered that the average daily temperature was higher in 1911 than in 2011 for 6 months of the year; and it was lower for 5. (I could make the comparison for only 11 months, since I don’t have December 2011 data.)

The National Climatic Data Center at the U.S. Dept. of Commerce is an awesome source for historic weather data at individual weather stations across the US. The data go back to the late 1800s for many locations.

Click here find the original handwritten data sheets for individual weather stations.

Click here for more recent data for individual stations.

I started searching for weather data to learn about the November 14, 1911 snowstorm that Grandma mentioned in her diary. I was surprised to discover that it did not snow on November 14, 1911 in Williamsport. The storm must have been very localized.

1911 Green Dress

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Monday, November 13, 1911: A veritable winter day. Gee whiz! But it is cold. I wore my heavy green dress to school, which was oh so comfortable. Rachel was down this evening and Rufus served us with pop corn.

Her middle-aged granddaughter’s comments 100 years later:

I found this drawing of a green school dress in the September 1911 issue of Ladies Home Journal. I wonder if Grandma’s heavy green dress was similar to it.

A hundred years ago Ladies Home Journal  readers could order patterns so that they could make the clothes featured in the magazine:

Patterns for the designs shown on this page can be supplied at fifteen cents for each number, post-free. The amount of material required for the various sizes is printed on the pattern envelopes. Order from your nearest dealer in patterns: or by mail giving number of pattern, bust measure, and age, and including the price to the Pattern Department, The Ladies’ Home Journal, Philadelphia.

Note where readers were directed to send their pattern order. It’s hard to believe that a hundred years ago just putting Philadelphia down as the address would get a letter to the right place.

Rachel and Rufus

In this post Grandma refers to her sister Ruth as Rufus. Rachel was their friend Rachel Oakes. She was the primary teacher at McEwensville.

Sharing Hopes and Fears with Bosom Friends

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Sunday, November 12, 1911: Went to Sunday School this morning. Our Sunday School teacher is sick. This afternoon I gave Caroline a visit. But such a day to go calling. It rained and blew and hailed.

Photo source: Wikimedia Commons

Her middle-aged granddaughter’s comments 100 years later:

Brrr. . . . the weather sounds dreadful.

Caroline refers to Grandma’s friend Carrie Stout. She lived on a farm midway between the Muffly farm and McEwensville.

Friends, then as now, played an important role in adolescents’ lives.  Here’s what a book published in 1911 had to say:

The boy seeks his chum and the girl her bosom friend into whose sympathetic ears hopes, fears, dreams, ambitions, and secrets are poured.

Boy and Girl (1911) by Emma Virginia Fish

I wonder what dreams, hopes, and ambitions Grandma shared with Carrie.  And, if—as the years passed– Grandma fulfilled her dreams, or if they were dashed or forgotten.

1911 Women’s Coats

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Saturday, November 11, 1911: Mater and I went to Milton this morning on a shopping tour. As soon as we got there we went into several cars in which they had many curious things from California on exhibition. A shark was one of these, only he happened to be dead. An ostrich mounted, a live alligator and some monkeys. We each got a souvenir. Mine is some kind of pampas grass. After seeing all this we commenced shopping or mother’s rather since she was getting things for me. I got a chocolate colored coat trimmed with contrasting material, a brown hat with a blue and green feather, simply cute, a skirt for school and kid gloves. Have I not cause to be thankful?

Source: Ladies Home Journal (Sept. 1911)

Her middle-aged granddaughter’s comments 100 years later:

It sounds like train cars had been converted into a traveling museum and animal farm.

I bet that Grandma looked awesome in her new coat, skirt, and gloves.  The September and October, 1911 issues of Ladies Home Journal showed the latest coat styles.

Source: Ladies Home Journal (Sept. 1911)
Source: Ladies Home Journal (Oct. 1911)

Old Cocoa Fudge Recipe

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Friday, November 10, 1911: Must begin to study harder if I ever want to graduate. Teacher gave out our reports and also gave quite a lecture about our marks also this afternoon. Ruthie expected a friend this evening and made chocolate fudge, but she didn’t come but the fudge however was not wasted.

Cocoa Fudge
Cocoa Fudge with Black Walnuts

 Her middle-aged granddaughter’s comments 100 years later:

Rough day at school!–Good thing Grandma’s sister Ruth made fudge!  Chocolate is a wonderful comfort food.  🙂

I found an excellent central Pennsylvania fudge recipe that is more than 100 years old in the Lycoming Valley Cook Book by the Ladies of Trout Run M.E. Church (1907).*

Cocoa Fudge

One-fourth cup of milk, one and one-half tablespoonfuls butter, one and one-fourth cups powdered sugar, nine tablespoonsful cocoa, a pinch of salt, one-half teaspoonful vanilla. Put the butter and milk in a sauce-pan, and when the butter has melted, add the sugar, cocoa and salt. Stir until dissolved, then cook, stirring occasionally, until it strings, which will be about eight minutes. Remove from stove, set in a pan of cold water, add the vanilla, then beat gently. The instant it begins to thicken, pour into a buttered pan. When hard, cut in squares. Great care must be taken not to beat it much, because, if beaten too thick, it cannot be poured into the pan.

Grace Harbor, Trout Run, Pa.

I stirred black walnuts—see yesterday’s post— into some of the fudge before I put it in the pan. The resulting fudge was awesome and brought back memories of fudge I ate many years ago when I was a small child.

Black walnuts have a wonderfully intense flavor that co-mingled beautifully with the rich cocoa flavor in the fudge.

My Cook’s Notes About How I Interpreted the Recipe:

  • I assumed that “strings” meant ,when I lifted my stirring spoon above the pan and then tipped it so that the chocolate mixture could flow back into the pan, that a “string” of chocolate went from the spoon to the pan.  It did not take 8 minutes for the mixture to reach this stage—it probably was more like 5 minutes.
  • The mixture started to thicken only a few seconds after I set the sauce pan in cold water and began to stir.
  • After the fudge hardened, I had a little difficult getting it out of the pan, so I set the pan in hot water for a couple minutes. It when came right out and was easy to cut into squares.
  • I was surprised how little fudge this recipe made.  I put it in a small 5 inch by 5 inch casserole dish that I usually use for left-overs.  Families were larger a hundred years ago than they are now—so I would have thought that the recipe would make a large quantity rather than a tiny amount. Maybe cooks typically tripled or quadrupled the recipe.

Last spring I did another post on old fudge recipes—one even used molasses as in ingredient. Click her to see 1911 Chocolate Fudge Recipes.

* I got the recipe out of a 1992 reprint of the  1907 book.  Kwik-Kopy Printing, Williamsport PA published the reprint.