Mix a pint and a half of warm milk and water, with a quarter of a
pint of good yeast, and a little salt; stir them together for a
quarter of an hour, then strain the liquor into a quarter of a peck
of fine flour; mix the dough well and set it to rise for an hour,
then roll it up and pull it into small pieces, make them up in the
hand like balls, and lay a flannel over them while rolling to keep
them warm. The dough should be closely covered up the whole time;
when the whole is rolled into balls, the first that are made will
be ready for baking. When they are spread out in the right form for
muffins, lay them on tins and bake them, and as the bottoms begin to
change colour turn them on the other side.