PL 353. 
BOILED CHAYOTES READY TO SERVE WITH BUTTER. 
(Chayota edulis Jacq.) 
The chayote, a southern vegetable belonging to the same family as the cucumber and squash, 
produces its pear-shaped fruits in the fall and, in the far South, sometimes also in the late 
spring. In flavor the chayote is more delicate than summer squash or vegetable marrow 
and in texture it is much superior to either. A number of excellent dishes are prepared 
from it. For "buttered chayotes," as shown in the above illustration, the fruits are sliced 
about three-quarters of an inch thick, crosswise through the seed, and pared. They are 
boiled until tender in just enough salted water to cover, then drained and placed in a serving 
dish with butter on the top slices, so it will melt over the lower ones. The boiled chayotes 
also may be diced and used in salads or served with a cream sauce. Most delicious sweet 
pickles are made from partly cooked chayotes. (Photographed by E. L. Crandall, Photo- 
graphic Laboratory, March 20, 1923; P28150FS.) 
