Another unknown relation discovered in the family home. Lucy Ann Philips Sharpe was a distant relation on my paternal grandmother’s side of the family. Born in Birdville, Texas on December 25, 1852, she married Henry Laurens Sharpe on August 21, 1873 here in Dallas. She lived a long life before passing away at the age of 88 in Weatherford, Texas. But it’s her divinity that we are most interested in. As an annual Christmas tradition, she made batches of it and mailed them to her ten children. That’s right. Ten. Ten living children. So she was able to continually charm her husband, and this is why I have dressed her in pink.
I don’t recall ever having visited Birdville or Weatherford. And I certainly can’t say that I’ve ever tasted Divinity. But Lucy’s daughter Jimmie Harris sent my father this Christmas recipe after the two had connected during my father’s research on his family’s history. Buried for fifteen years in piles and piles of stuff, it is now being published for the digital world. I can’t say I plan to cook this up, but perhaps, those of you who love to experiment in the kitchen, can advise me whether this recipe promises to be tasty. But something tells me it could stand some additional fancy touches.
3 cups of sugar
1 cup of white Karo
3/4 cups of water
3 egg whites
1 cup of sugar
1/2 cup of water
1 1/2 cups of nuts (but which kind?)
1 teaspoon of vanilla
Boil first pan mixture a little past soft ball stage. Add to egg whites that have been beaten until they stand in peaks. Cook second pan until it spins a thread or reaches cracked stage. Add to the first mixture and beat until it becomes stiff and loses its shine. Add vanilla and nuts (perhaps pecans?). Drop spoonfuls on waxed paper or press into buttered pans and cut. It may be rolled and dipped in melted chocolate. Now the recipe is talking to me. Store in air-tight containers. Bon appétit!