1931 Cuban Cookery by Blanche Z de Baralt

77

BOILED CHAYOTES.

Peel, cut in two, lengthwise, take out soft ~eed and pith, cut in several longitudinal sections and cook in salted boiling water -15 or 20 minutes are sufficient. Drain off the water at once, or the chayote will lose its beautiful fresh green color and t~rn yellow. It can be eaten hot with butter or cold with oil and vinegar, as a salad. It is delightful either way. STUFFED CHAYOTES. I I A very charming luncheon dish -or a novelty for Sunday evening supper. Eaten hot or cold. 4 medium sized chayotes (8 pieces) 1 cup bread crumbs 2 eggs Yz cup raisins ;172 cup blanched almonds chopped . 2 oz. butter

Yz cup sugar salt to taste

Yz teaspoonful powdered cinnamon. Cut chayotes in two, lengthwise and

cook in salted boiling water. Do not peel them.