Beat four eggs very light and stir them into a cupful of warm water mixed with one of warm milk. Add a teaspoonful of salt and half as much soda, with half a cupful of melted butter. Pour the mixture upon a hollowed quart of sifted flour in a bowl, beat in a half cake of yeast dissolved in four tablespoonfuls of warm water. Whip up the batter for five minutes; put into a well-greased mould; let it rise for six hours, or until very light, and bake three-quarters of an hour in a steady oven. Put paper over it when it has been fifteen minutes in the oven, removing it to brown ten minutes before you take it out. Turn out upon a hot plate.

This is the "one and only genuine " recipe for the time-honored Sally Lunn, named, as Miss Leslie told us a half century ago, for the inventor.