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Try These at Home

A Punch from the Past

Alumni who were on campus during the 25 years that L. P. Young was president of the College, 1939-1964, may remember a beverage that his wife, Dorothy, whipped up for special occasions. We provide the recipe below for those who’d like to raise a glass of punch for old times’ sake.

Mrs. Young’s Rhubarb Punch

6 lbs. rhubarb

Grated rind of 2 lemons

Grated rind of 2 oranges

3 lbs. sugar

1 pint lemon juice

1 pint orange juice

1 quart ginger ale

Wash rhubarb and cut into 2-inch pieces. Cover with water. Simmer until tender. During last of cooking, add sugar and enough water to make 6 quarts. When ready to serve, add lemon juice, orange juice, and ginger ale.

A Taste of South Africa

Here’s a simple sauce provided by chef Johann Becker that’s a standard in his country, South Africa. Becker visited campus in the fall through Sodexo’s Global Chef program.

Sheba Sauce

1 onion, chopped 
Small can diced tomatoes

1 crushed garlic

Fry onions and garlic in a little butter or oil until translucent. Add tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Add a teaspoon of sugar or apricot jelly. Serve on pasta or with sausages.