No eggs were used by the Professor's wife in these cakes, but Mary always added yolk of 1 egg to the cakes when she baked them.
MARY'S RECIPE FOR "CORN CAKE" 1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.
2 teaspoonfuls baking powder.
1 tablespoonful sugar.
1/2 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful lard.
1 egg.
Sift together flour, salt and baking powder, sugar, and add 1/2 cup of granulated, yellow cornmeal.

Mix with 1 cup milk, 1 beaten egg, and the 2 tablespoonfuls of butter and lard.

Beat thoroughly.

Add a tablespoonful more of flour if not as stiff as ordinary cake batter.
Pour in well-greased bread tin and bake about 40 minutes in a hot oven.
AUNT SARAH'S DELICIOUS CREAM BISCUITS Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful of salt and 1/2 teaspoonful of sugar.

Sift twice; stir together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream.
Quickly mix all together, cutting through flour with a knife, until a soft dough is formed, mixing and handling as little as possible.