77 / 156
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.