But though our worthy ancestors were thus singularly averse to giving dinners, yet they kept up the social bands of intimacy by occasional banquettings, called tea-parties.
These fashionable parties were generally confined to the higher classes, or noblesse: that is to say, such as kept their own cows and drove their own waggons.

The company commonly assembled at three o'clock, and went away about six, unless it was in winter time, when the fashionable hours were a little earlier, that the ladies might get home before dark.

The tea-table was crowned with a huge earthen dish, well stored with slices of fat pork, fried brown, cut up into morsels, and swimming in gravy.

The company being seated round the genial board, and each furnished with a fork, evinced their dexterity in launching at the fattest pieces in this mighty dish--in much the same manner as sailors harpoon porpoises at sea, or our Indians spear salmon in the lakes.

Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks--a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.
The tea was served out of a majestic delf teapot, ornamented with paintings of fat little Dutch shepherds and shepherdesses, tending pigs, with boats sailing in the air, and houses built in the clouds, and sundry other ingenious Dutch fantasies.