10 Department Circular 286, U. S. Dept, of Agriculture. 
slowly in a covered frying pan until tender. Sprinkle with salt and a little 
sugar if desired. Serve hot. Previously boiled chayotes are excellent when fried 
as described above. 
Stuffed chayotes. —Cut chayotes in half lengthwise. Boil until tender and 
remove pulp, or scoop out the raw pulp and cook with the seeds in a small 
quantity of water until tender. Mash the pulp and season with butter, salt, 
and pepper to taste. Mince a small piece of cooked beef or other cold meat 
together with the boiled chayote seeds and a little onion and parsley and fry 
until brown; add to this the chayote pulp; replace the mixture in the skins, 
smooth over the tops with butter, and bake until well browned. 
Chayote baked ivith cheese. —Place sliced chayotes in a saucepan with a 
piece of salt pork and cook until tender in just enough water to cook them. 
Season with paprika and salt. When tender remove slices with a skimmer 
and place in a baking dish. Prepare a white sauce, using the water in which 
Fig. 4.—A chayote sliced crosswise preparatory to paring and cooking. This method 
of preparation is very satisfactory for general use. The thickness of the slices is 
varied from one-half to three-fourths of an inch, depending upon, the kind of dish 
to be prepared. The single large seed is seen in cross section. (P25022FS.) 
the chayotes were cooked and some milk, and pour over the chayotes. Cover 
with grated cheese and bread crumbs, add bits of butter, and bake to a golden 
brown. 
Chayote fritters. — (1) Boil the sliced chayotes until tender and rub through 
a colander. For three cups of chayote pulp use 1 egg, 1 teaspoon salt, 1 tea¬ 
spoon baking powder, 2 tablespoons sweet milk, sufficient flour to make a frit¬ 
ter batter. Stir pulp and batter together and fry like ordinary griddlecake^ 
or drop by tablespoonfuls into deep hot fat and cook until brown. Serve hot, 
with or without sirup. 
(2) Slice and pare the chayotes; boil until tender; dip in any preferred 
fritter batter and fry. 
Chayote salads. —Because of its delicate texture and mild flavor the chayote 
is especially desirable for use in salads. 
Prepare as for creamed chayotes, cool, and serve on lettuce leaves with 
mayonnaise or French dressing; or the boiled and diced chayotes may be served 
in a mixed salad with tomatoes, celery, or other vegetables. 
Chayote pickles. —Young chayote fruits make excellent pickles, either sweet 
or sour pickles, or dill pickles. The chayote sweet pickle when well made is 
especially delicious. When used for such purposes the chayotes are usually 
cut lengthwise, though they may be cut in any manner desired. For making 
pickles, chowchow, or relishes, any favorite recipe can be used without any 
