Do you have a 1-gallon jug or other small glass container?
Do you have a day or two before you have to pitch?
Do you have some DME and some clean water?
If the answers to those questions are both yes, mix up about 4oz DME with 1 quart (or liter) of water. Boil it for about 15 minutes with 1/8 tsp of yeast nutrient, cool it in an ice bath and transfer to your sanitized container. Pitch the yeast, cover with a sanitized stopper and shake vigorously. Put in a drilled stopper with airlock and wait about 24 hours. If you are getting vigorous fermentation activity in the starter, it should be good to pitch after 24 hours (make sure to keep it relatively warm, in the 70's unlike your primary fermentation. There won't be enough off flavor from that to affect your beer).
Pitch the whole thing as though it were just a giant vial of liquid yeast (some people like to pour off the "beer" first; it's up to you).
If you like you can go bigger with your starter or "step up" to a bigger starter if you have another 24 hours before you need to pitch.
Disclaimer: I am not an expert on starters; I expect someone else will give you better instructions although they will likely be pretty similar to mine (you seemed like you were in a hurry for info)