Below are examples of several cherished staples of the MacMurray experience.
By Stately Elms
Known as the "College Song," "By Stately Elms" was written in 1890 by then-instructor in voice Phoebe K. Murray '90. The first public performance of the song was given in 1907 by the Glee Club. The original second verse, which referenced Belles Lettres and Phi Nu, was re-written to reflect the addition of other societies on campus, but the first verse has remained unchanged over the years.
- download .mp3 (MP3)
- download sheet music (PDF)
- "By Stately Elms" as performed by the MacMurray Women's Choir, 1958 (MP3)
Hail to MacMurray
"Hail to MacMurray" first appears in the College's history in 1932. When MacMurray College for Men was established under President Norris in 1955, male students adopted their own school song, and both the men's and women's versions were sung at graduation until 1971. At that time, the second verse of "Hail to MacMurray" was re-written to include the men's motto.
1/2 lb vanilla wafers
3 Tbsp melted butter
1 cup powdered sugar
1/2 cup margarine
2 eggs, beaten
1 pkg (10 oz) frozen strawberries
1/2 cup coarsely chopped pecans
1/2 pt whipping cream, whipped (or 2 cup Cool Whip)
Crush wafers; combine with butter. Press 2/3 of crumbs into 9 x 9 x 2 inch pan. Cream 1 cup powdered sugar and 1/2 cup margarine. Add to above one package frozen strawberries, 1/2 cup coarsely chopped pecans, and 1/2 pint whipped whipping cream (or 2 cups Cool Whip). Pour strawberry mixture over crumbs and sprinkle on remaining crumbs. Freeze at least 24 hours before serving.
Mrs. Ollie Brown's Cinnamon Rolls
Shared by Liz Reeves, a manager at The Hub in the basement of Rutledge Hall, this recipe originally belonged to her mother, Mrs. Ollie Brown. Reeves' cinnamon rolls were truly a "hot" item, known to be the sole reason many students got out of bed each day.
1 cup lukewarm water
2 cakes yeast (Fleischman's)
1 tsp salt 1/4 cup granulated sugar
1/4 cup soft butter or margarine
2 whole eggs
3 cups flour
Place water in a large bowl. Add the yeast, salt, and half of the sugar. Stir in one cup of flour. Let stand about ten minutes. Add rest of ingredients, make a soft dough that can be handled. Let rise until double in bulk. Knead well, roll out about 1/2 inch thick. Spread with melted butter, then cinnamon mixed with sugar. Roll up like a jelly roll and cut in 3/4 inch slices. Place in well-greased pan, then sprinkle with 3/4 cup brown sugar mixed with cinnamon, dot with 1/3 cups butter. Let rise until light. Bake in moderate oven (375 degrees) for 20 - 30 minutes.