MO DIVINITY AND HOE CAKE RECIPE

For: Billie Kay Piatt of Pinellas Park.

From: Nancy Barlow of Seminole.

Recipe: Divinity and Seafoam, from Today's Woman Candy Cook Book, published in 1953. "An old party favorite during the early part of this century, here are two forms of an easy-to-make candy."
Divinity and Seafoam

* 2 cups sugar
* 1 cup light corn syrup
* 1/2 cup water
* 1 teaspoon vinegar
* 2 egg whites, beaten dry
* 1 teaspoon vanilla extract
* 1 cup broken nut meats, walnuts preferred

Combine sugar, corn syrup, water and vinegar in a covered pot. Cook for about 5 minutes, then remove cover and cook to 260 or 265 degrees on candy thermometer.

Cool slightly, then pour over the beaten egg whites. Beat vigorously until very stiff, then allow to cool, stirring occasionally, until mixture is about 100 degrees.

Add vanilla and nuts and drop from buttered teaspoon onto waxed paper or buttered cookie sheets.

To make seafoam, substitute dark Karo Syrup. Other ingredients and procedures are identical.

Makes about 5 dozen pieces.

* * *

From: Judy Combs of Dunedin.

Recipe: Twice-Cooked Divinity.
Twice-Cooked Divinity

* 2 cups sugar
* 1/4 cup white corn syrup
* 1/2 cup water
* Dash salt
* 2 stiffly beaten egg whites
* 1 teaspoon vanilla extract
* Chopped nuts if desired

In a heavy saucepan, combine sugar, syrup, water and salt; stir until dissolved. Bring to a boil and boil until a medium-ball stage is reached (240 degrees on a candy thermometer). When the mixture reaches the medium-ball stage, slowly pour one-third of the cooked mixture over the stiffly beaten egg whites, beating constantly with the electric mixer on high speed. (Do not beat the egg whites in a plastic bowl. Use glass bowl if possible.)

Return remaining syrup to the heat and cook again to a very hard ball stage (265 degrees). If using the water-test method, add several drops of syrup to a small bowl of cool water. The syrup will form a firm ribbon that bends when lifted from the water. Slowly pour the remaining syrup into the candy mixture, beating constantly. Add vanilla. When the candy mixture holds its shape, drop by teaspoon onto a lightly greased cookie sheet or waxed paper. Swirl each piece to a peak.

Chopped nuts may be added to the divinity for added variety. Judy prefers old-fashioned hickory nuts or black walnut pieces. Most people use chopped pecans or just garnish with a pecan half.

When completely cooled, store in a covered plastic container.

* * *

From: Doris Miller of St. Petersburg.

Recipe: Chocolate Divinity from the Pittsburgh Press about 40 years ago.
Chocolate Divinity

* 2-1/2 cups sugar
* 1/2 cup light corn syrup
* 1/2 cup water
* 1/4 teaspoon salt
* 2 egg whites
* 2 squares (2 ounces) unsweetened chocolate, melted and cooled
* 1 teaspoon vanilla extract
* 1 cup coarsely chopped walnuts or pecans if desired

In a medium-sized saucepan (about 2 quarts), mix together the sugar, corn syrup, water and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat; cook without stirring to 248 degrees (on a candy thermometer) or until 1 teaspoon of the syrup dropped into 1 cup ice-cold water forms a firm ball that does not flatten.

Just before syrup reaches 248 degrees, beat egg whites until stiff but not dry. Pour about one-half of the syrup very slowly over the beaten egg whites, beating constantly until blended.

Meanwhile, cook the remainder of the syrup to 272 degrees or until 1 teaspoon dropped into 1 cup ice-cold water separates into threads that are hard but not brittle. Add syrup, about 1 tablespoon at a time, to the first mixture, beating well after each addition and using either a wooden spoon or an electric mixer. If mixture becomes too thick for mixer, continue beating with a wooden spoon. Continue beating 5 minutes after last addition of syrup. Add melted chocolate and vanilla.

Beat until mixture begins to lose its gloss and holds its shape when dropped from a spoon, about 5 minutes more. If nuts are used, mix them in at the end of this beating period. Drop by teaspoonfuls onto waxed paper. Makes about 11/4 pounds.

Snowy divinity: Omit chocolate; after last addition of syrup, continue beating until mixture holds shape.

* * *

From: Paul Flury of Hudson.

For: Ed Hinman, also of Hudson.

Recipe: Hoe Cakes, from Miss Mary's Down-Home Cooking by Diana Dalsass, 1984.
Hoe Cakes

* 1-1/2 cups cornmeal, preferably white
* 1/2 teaspoon salt
* 2-1/4 cups boiling water

Stir together the cornmeal and salt; then stir in water.

Heat a griddle or large skillet and oil it lightly. Drop the batter by tablespoons onto the skillet. Cook until browned on one side. Turn and brown the other side.

Serve immediately, spread with butter.