Milk Punch
Managing editor Elsie McMillan '55 reported in her July issue coverage of Reunion that undergraduates asked alumni, "What is milk punch, anyway?" She received the following answer.

Editor: Here is the official Cornell Milk Punch recipe, as used during the '50s and '60s:

* Withdraw 1.5 gallons of milk from a 5-gallon can (preferably Cornell Dairy).
* Add 2 quarts of Rye, 2 fifths of dark rum, 1/2 pint of brandy, 1 handful of nutmeg, and 1/2 gallon of vanilla ice cream.
* Stir well with hands and arms.

This recipe was used at Quill and Dagger tapping and at the Sigma Alpha Epsilon Spring Weekend Sunday morning party:

The odor of milk punch fast and free
Always lingers at SAE
Ron Demer '59

[Some suggest seasoning to ability with the rye or brandy -- Hal Sieling '62]