_Exeter Buns._ (Run-In Heading Within Light Buns of Different Kinds)

Instructions

1. Exeter Buns are somewhat celebrated in the city whose name they bear, especially those of one maker whose secret for them Acton says she has recently obtained.
2. Instead of being made into a dough with milk, Devonshire cream is used for them, either entirely or in part.
3. If the cream is very thick, a portion of water should be added to it, or the yeast would not ferment freely.
4. The better plan is to dilute it with a quarter of a pint or rather more of warm water; and when it is sufficiently risen, to make up the buns lightly, like bread, with the cream, which must also be warm.
5. Then proceed by the receipt given above.