Scouting, Volume 39, Number 3, March 1951 Page: 24
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AN INTERNATIONAL
They wore odd uniforms and they couldn't
speak English, but when they pointed to the
chow on the fire and motioned us into their camp,
we understood and accepted their invitation. Once
•again at a Jamboree, where fellows of many lands
camped together, chow had served as an inter-
national language of hospitality and friendship.
Whether your gang goes to the next Jamboree
or not, this same language can strengthen their ap-
preciation of the World Brotherhood to which we
all belong. Understanding other people's customs
will draw us together with stronger bonds than
fear of bombs.
Among the easiest of these customs to appre-
ciate is the other fellows' cooking. When your
Explorers prepare a dish from another country
and realize that young men in Scouting in the
other country enjoy the same chow, they begin to
get the idea of how much alike all people are in
spite of some differences.
Thus the Explorer Service has written to sev-
eral friends in the Boy Scouts International Bu-
reau and asked for typical recipes that American
Explorers should like. Here are the replies:
England
From famous Gilwell Park, national center of
Scouter training in Epping Forest near London,
come recipes for Scotch Eggs and Welsh Rabbit.
Scotch Eggs. Put % lb. of sausage meat in a
bowl with V\ lb. bread crumbs. Chop some parsley
very fine; add seasoning if needed. Wet mixture
with a beaten egg. Boil 6 eggs for a quarter hour;
take off shells. Divide mixture into 6 and cover
each egg with it. Fry a light brown and serve with
tomato sauce.
Welsh Rabbit. 1 mug of milk, 1 oz. butter, %
lb. grated cheese, 1 egg, seasoning. Put milk into
billy (sauce pan) and boil; add grated cheese,
beaten egg, and seasoning. Cook slowly over the
fire, stirring all the time. Remove billy from fire,
add butter, then reheat. Pour the mixture over hot
buttered toast and serve.
Nigeria
The National Headquarters at Lagos sent three
recipes, the first suggested by a Rover Scout.
Baked Yams. Do not peel the yam but wash off
the earth. Get a stick, cleaned of the outside bark,
and make a hole in the center of the yam from end
to end. Be careful how you do this as you will
need two little pieces of yam to use as stoppers.
Pour into the hole some groundnut oil or shee
butter, stopping up the ends with the pieces of
yam.
Place the yam in hot embers, completely cover-
ing it so that it may cook evenly all around. When
it is about half done, pour in some more oil or
butter, and replace in the embers until well baked.
When ready take out of the ashes, peel off the out-
side, and eat.
Sakwara. 1 chicken or equivalent amount of
meat, 12 tomatoes, 4 red peppers, 8 onions, 1 pint
peanut oil, 8 cups water, 3 fairly large yams.
To make the soup, cut up and fry the chicken or
meat in some peanut oil. Cut up tomatoes, peppers,
and onions very small. Put the water in a pan, add
chicken or meat, and simmer for two hours. Add
remaining peanut oil and bring to a boil.
Peel and cut up yams, boil in water, add salt.
When tender strain off water. Mash and beat yams
until quite stiff. Make into yam balls, and serve
covered with the hot soup.
Taushe. 1 chicken or equivalent amount of meat.
4 lbs. spinach, 1 marrow, 1 lb. peanut butter, W2
lbs. rice, 8 cups water, cooking fat.
Cut up chicken or meat and fry lightly. Boil
spinach and strain. Cut up and boil marrow uritil
mashed. Put water in pan, add chicken or meat,
spinach, marrow, and peanut butter; simmer for
about an hour. See that peanut butter is well
mixed in the stew by stirring from time to time.
Cook and strain the rice. Serve with the hot stew.
(Other ingredients, like okra, green peppers, etc..
can be added to the stew during the simmering.)
Philippines
From the other side of the Pacific, Philippine
Explorers send a meal for Crew cooking.
Inihaw. 6 lbs. spare ribs or sliced pork, 4 egg-
plants, 4 lemons, 1 cup soy sauce, 3 cups rice, milk
or iced tea — enough for Crew.
Cook rice in a No. 10 tin can. Wash rice and add
water up to about V2 inch above level of rice.
Cover and place over a good fire until water boils
and dries up. Allow rice to stay over live coals for
about five minutes to cook well.
Place spare ribs or sliced pork on a deep plate
or container. Slice 2 lemons and add juice to cup
of soy sauce. Pour mixture on plate containing the
meat, and keep turning meat so sauce may be
evenly distributed. Let stand about ten minutes.
Fix grate or wire mesh about four inches over live
coals. Place meat flat on grate, leave till browned,
then keep turning until cooked thoroughly.
While the meat is .cooking, place eggplant at
24
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Boy Scouts of America. Scouting, Volume 39, Number 3, March 1951, periodical, March 1951; New York, New York. (https://texashistory.unt.edu/ark:/67531/metapth329194/m1/26/: accessed April 20, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.