From Mrs. J. H. Barnard

Three cupfuls granulated sugar, 1/2 cupful Karo corn syrup, 1/2 cupful water; whites of 3 eggs, 1 cupful chopped nuts. Boil sugar, syrup and water to the point when it will form a soft ball when dropped in cold water. Take out one cupful and stir into the beaten whites of eggs. Boil the rest of the syrup until it is brittle when dropped in cold water; then mix with the whites and beat and beat and beat. Add nuts and flavoring (lemon or vanilla). Drop on buttered or wax paper or in buttered pan and cut.

Divinity Creams

From Mrs. Waldo Coleman

2-2/3 cupfuls of granulated sugar, 2/3 cupful of Karo corn syrup, 1/2 cupful of cold water. Mix all together and boil until the mixture cracks in water when tested. Let mixture stand a minute or two; then pour over the stiffly beaten whites of three eggs. Beat all until quite stiff, but not too stiff to pour. Add 1 cupful of broken walnut meats and pour into buttered platter to cool. Flavor if desired with a teaspoonful of vanilla.