Take a pint and a half of milk; make it quite warm; half a pint of
small-beer yeast; add sufficient flour to make it as thick as batter;
put it into a pan; cover it over, and keep it warm: when it has risen
as high as it will, add a quarter of a pint of warm water, and half an
ounce of salt,--mix them well together,--rub into a little flour two
ounces of butter; then make your dough, not quite so stiff as for your
bread; let it stand for three-quarters of an hour, and it will be
ready to make into rolls, &c.:--let them stand till they have risen,
and bake them in a quick oven.