{"newspaper_name": "The Yazoo Democrat.", "edition": "01", "page": "p14", "byline": ""}
{"character_count": 757, "word_count": 149, "ccnet_language_score": [0.9050999879837036], "ccnet_perplexity": [1647.199951171875], "fasttext_language": ["en"]}
VELVET CAKEs.-TO one quart Of -four
put pint Of warm milk, and gill Ofyeast /;
stir It well; then set it in warm place to
rise for two hours; then work into it two
large tablespoonflls Of melted butter, or
beef dripping -four your hands well, and
make II in small cakes; rub bit of butter
over pan, and lay them in; dip your
hand in milk, and pass it over the tops Of
them; and bake in quick oven.


FRENcH RoLLs.--WorIx one pound Of
butter into pound Of -four; put TO 1t one
beaten egg, two tablesPOOnfuls eff yeast,
one tdaspo0nfil Of salt, and as much warm
milk as win make asoA dough; strew -four
over; cover it with cloth, and set it in a
warm place for an hour or more, until light
-four your hands well; make it in small
rolls; bake it in quick oven.