1931 Cuban Cookery by Blanche Z de Baralt

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When done drain off water and

allow to cool.

With a spoon. take out pulp from– centre of chayote. discarding seed and taking care not to break the shell of the vegetable. Pass pulp through colander to make a puree. add beaten eggs. sugar. bread crumbs. softened in :milk. butter, raisins and cinnamon. Mix into a smooth paste and refill the emptied shells. Sprinkle top of each half with a little powdered bread or cracker dust and the chop.ped almonds. Finish with a bit of butter on each and bake in oven until brown. CHAYOTES AU GRATIN. Place in a pyrex dish. cover with bechamel sauce (2 oz. butter, heaping spoonful flour. 2 cups milk. salt and pepper). 1 cupful grated cheese~ stud with butter and sprinkle with hnely powdered bread crumbs Brown in oven. Four or five chayotes boiled in slices as indicated above.