17-year-old Helena Muffly wrote exactly 100 years ago today:
Wednesday, September 4, 1912: Same as yesterday.
Her middle-aged granddaughter’s comments 100 years later:
The previous day, she’d written:
Nothing doing today.
Sounds like a slow couple of days in Grandma’s life.
I wonder if Grandma’s mother was busy preserving foods for the upcoming winter months while Grandma in school. . . or did she wait until Saturday for major canning projects when she had her daughters home to help.
Maybe she made Bread and Butter Pickles.
Bread and Butter Pickles
8 cups cucumbers, thinly sliced
2 cups onions, thinly sliced
2 tablespoons salt
2 cups vinegar
3 cups sugar
2 teaspoons turmeric
3 inches stick cinnamon
2 teaspoons celery seed
4 peppers (red and green), finely diced
Mix cucumbers, onions, and salt together in a large ceramic bowl or casserole dish. Let stand two hours; drain. In a large pan mix together vinegar, sugar, turmeric, cinnamon, celery seed, and peppers. Bring to a boil. Put in drained cucumbers and onions. Boil for 15 minutes. Jar and seal.
Makes about 3 1/2 pints. (I usually double the recipe, but it requires a very large pan.)
Note: Small thinly sliced zucchini or yellow summer squash can be substituted for the cucumbers for excellent pickled squash.
I make this recipe almost every summer and they always turn out great.
(I probably should note that this recipe isn’t from my side of the family. I got this old recipe from my mother-in-law, but it is a typical traditional Pennsylvania recipe. In any case, the pickles are really good. )