New York State History

The table dainties of the higher class­es were supaan en melk,* hoofd-kass, † worst,‡ koolslaa,§ and the famous Dutch oile-Jcoek, || with the chopped raisin and ap­ple in the centre. The renowned Peter Kalm says of the Dutch: ''They rise ear­ly, and go to bed late, and are almost over-wise and cleanly in regard to the floor. The use of tea is general; coffee seldom. They seldom put sugar or milk in their tea, but take a small piece of the former in their mouths while sipping the bever­age."

They breakfasted at seven, dined at twelve, and supped at six. Sweet milk and buttermilk were used at every meal. Cheese at dinner and breakfast was grated instead of sliced. The prevailing bever­ages were beer and water-though, to be candid, the Dutch thought the latter some­what injurious when taken inwardly. Fish, flesh, and fowls, preserves of the richest kind, pastry, nuts, fruits, and va­rious wines, were used by the richer class­es, especially when entertaining company.

As an example of the richness of the food, an old receipt for wedding cake says it must be "mixed in a wash-tub" and con­tain twelve dozen eggs. Hospitality was pure and generous without formality, but nothing was allowed to interfere with household or farm duties. Every family had its brass mortar and pestle, used for grinding the grain for the household.

* Suppaun and milk.

† Head-cheese.

‡ Sausages.

§ Cabbage, hence our coldslaw.

|| Literally oil-cake.