File:Dutch New York (1909) (14785785783).jpg

Identifier: dutchnewyork01sing (find matches)
Title: Dutch New York
Year: 1909 (1900s)
Authors: Singleton, Esther, d. 1930
Subjects: Dutch Americans -- New York (State) New York New York (N.Y.) -- Social life and customs To 1775 New York (State) -- History Colonial period, ca. 1600-1775
Publisher: New York : Dodd, Mead
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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t at the apothecarys, whosometimes mixed flour in his sugar, as the baker wouldput bean meal in his flour. On well-provided tableswere also found macaroons and oblies (wafers)made of thin egg pancakes rolled and hardened in theoven. White-bread sop, waftle cakes, salted almonds,egg-cheese, almond bread, clotted cream, chestnuts,roasted, served with butter, sugar, and cinnamon, afterwhich came blanc-mange, apples, pears, cheese, andaniseed sugar comfits, with which the meal ended. Innumerable are the pictures of kitchens by theDutch painters of the period. A very interesting oneby Jan Steen faces this page, where the cook is spittinga bird while laughing with the errand boy who bringsto her an unplucked bird and a basket of eggs. All cake-bakers had a sign with the picture of SaintNicholas, a bishop. Saint Obertus, an oven with theinscription Delicious and sweet, some biscuits, cakes,and pastry for sale, or various emblems of the trade.Here and there one would find a molasses barrel or
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z X u < NEW AMSTERDAM HOUSEKEEPING 127 a beehive with inscriptions underneath, what issweeter than honey, and Here we sell honey bythe jug, while the Holy Land was overflowing withit, and various others. Under the veranda all kindsand sizes of cakes were exhibited, while the shopwas filled with boxes of various kinds. In an oldprint we see the baker descending the staircase, sleevestucked up, with a skull cap on, while a boy stands onthe stoop with an oxs horn and the inscription Niceand warm. The wife is superintending things, andthreatens the cat with uplifted finger because she islicking the honey barrel. On the boxes we read pas-teys, letters, roundels, sugars, marmelades, spice-cake,marsepan, pea-sweets, edge-cake, etc. Among thedelicacies we find quartered tarts, tarts with creamand eggs, gin, chevreuil, quinces, pears, jelly tarts, andvarious others. The New Amsterdam bakers were subject to thestrictest rules and regulations. Their wares were regu-larly inspected, and baking

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