Many of these cakes are now obsolete. In one of the old inventories of the Van Cortlandt family, in a list of kitchen utensils is the item, “1 Bolly-byssha Pan.” This is the Anglicized spelling of _bollo-bacia_,--_bolle_ the old Dutch and Spanish word for a bun, or small loaf of flour and sugar; _bacia_ the Spanish for a metal pan. In old receipts in the same family the word is called _bolla-bouche_ and _bolla-buysies_. The receipt runs thus:-- “To a pound of flower a quarter of a pound of sugar, the same of butter, 4 egs, sum Nut-Meg and Senamond, milk & yeast, A pint of milk to 2 pound of flower.” Domestic swine afforded the Dutch many varied and appetizing foods. Two purely Dutch dishes were _rolliches_ and head cheese. _Rolliches_ were made of lean beef and fat cut in pieces about as large as dice, then highly seasoned with herbs and spices, sewed in tripe and boiled for several hours. This roll was then pressed into an oblong loaf, which made pretty slices when cut and served cold. Head cheese, or _hoofd-kaas_, was similar in appearance, but was made of pigs’-feet and portions of the head chopped fine, boiled in a bag, and pressed into the shape of a cheese. This also was served in cold slices. _Speck ende kool_, pork and cabbage, was another domestic stand-by; fried pork and apples were made into an appetizing dinner dish. Roast ducks were served with pork-dumplings,--of which the mystery of manufacture is unknown to me. A great favorite of the Dutch is shown through this advertisement in the “New York Gazette” of December 17, 1750:-- “The Printer hereof, ever mindful to please and gratify his Customers, finding but little Entertainment at present suitable to the Genius of many; has been obliged to provide for the Winter Evening Diversion of such of his Friends as are that way inclined, A Parcel of the Nuts commonly called KESKATOMAS NUTS which he sells at _One Shilling_ per Half a Peck. N. B. They are all right ‘Sopus and of the right sort.’” A writer in the “Literary World” in 1850 thus defines and eulogizes these nuts:-- “Hickory, shell-bark, kiskitomas nut! Or whatsoever thou art called, thy praise Has ne’er been sounded yet in poet’s lays.” Michaux, in his “North American Sylva,” says that many descendants of the Dutch in New Jersey and New York still call the hickory-nut _Kisky-Thomas-nuts_. The name is derived from an Indian word, not from the Dutch. These nuts were served at every winter evening company, great or small. Mrs. Grant tells of their appearance on the tea-table.