18-year-old Helena Muffly wrote exactly 100 years ago today:
Wednesday, September 24, 1913: Nothing much continues.
Her middle-aged granddaughter’s comments 100 years later:
Grandma, I know that you were writing the diary for yourself . . .and that nothing much happened, AGAIN.
But for those of us glancing over your shoulder a hundred years later we care about even the little things like, what did you eat for dinner?
It’s getting to be Fall, maybe you ate winter squash from the garden. . . . and if it was a small squash perhaps it was stuffed with meat, vegetables, and cheese.
Here’s a recipe I often use to stuff acorn squash. It’s not an authentic hundred-year-old recipe—they definitely wouldn’t have had sliced American cheese back then—but I like it and it gives a sense of how people used miscellaneous fall vegetables and other common ingredients to stuff squash.
Stuffed Acorn Squash
Delicata or other small winter squash can be substituted for the acorn squash.
1 acorn squash
1/4 pound ground beef
1/2 cup celery
1/4 cup onion
3 slices American cheese
1/4 cup Parmesan cheese
salt and pepper
Preheat oven to 325 degrees. Halve and seed squash. Place cut side down in shallow baking pan; pour approximately 1/2 inch very warm water in pan around squash. Bake until tender—about 1 1/4 hours.*
About 10-15 minutes before the squash has completed cooking, brown ground beef in skillet. Add celery and onion; cook until tender. Add cheeses and stir constantly just until cheese melts. Turn squash up on serving dish; dot with butter, sprinkle with salt and pepper, then fill cavity with meat mixture.
*Or squash can be microwaved until tender—about 15 minutes.
Yield: 2 servings