Sift two pounds of flour into a pan, and mix
with it a tea-spoonful of salt. Warm together a jill of water and
a jill of milk. Make a hole in the middle of the pan of flour; mix
with the milk and water a jill of the best yeast, and pour it into
the hole. Mix into the liquid enough of the surrounding flour to
make a thin batter, which you must stir till quite smooth and free
from lumps. Then strew a handful of flour over the top, and set it
in a warm, place to rise for two hours or more. When it is quite
light, and has cracked on the top, make it into a dough with some
more milk and water. Knead it well for ten minutes. Cover it, and
set it again to rise for twenty minutes. Then make the dough into
rolls or round balls. Bake them in a square pan, and send them to
table hot, cut in three, buttered and put together again.