1562 
quality. It must be stated, however, that a really 
good chayote , - that is , one which is not watery and which 
has a mealy consistency and good flavor,- is relatively 
rare. 
"The preparation of the chayote for the table, 
as commonly practiced in Guatemala, is not calculated 
to bring out the flavor of the fruit nor to make it 
attractive. to the European palate . The Indians commonly 
consume the frul t without other preparation than boil- 
ing. Salt may be added as seasoning (the Guatemalan 
Indians consume immense quantities of common salt), 
but other seasoning Is rarely added. The fruit Is boiled, 
and then i t is peeled with the f ingers and eaten. Some- 
times it is thrown into a meat stew, after being cut 
in small pieces. In any event, the Indians serve it 
in the most primitive manner imaginable, and indeed 
it may be said that the refinements of chayote prepa- 
ration are rarely practiced by any one in Guatemala. 
Among higher class Guatemalans, however, there are a 
few modes of serving which Increase the palatabllity 
of the chayote and indeed make it a good dish. The 
best of these methods is probably the following, which 
I take from a well-known Antiguan housewife: 
Guisquiles Rellenos. 
"'The chayotes are cut in half and boiled. The 
flesh is then removed from the skins carefully, and 
mixed with eggs , bread crumbs, butter, raisins, a]monds , 
cinnamon, sugar, and wine; after being thoroughly mixed , 
the stuffing is replaced in the skins and bread crumbs 
are sprinkled over the top; a little salt is added and 
they are placed in the oven for a short time. This dish, 
when well prepared, is exceedingly rich and delicious , 
yet it does not partake strongly of the character of 
the chayote . 1 
"Below are given two recipes furnished by Mrs. 
W. C. Townsend, of Antigua: 
Guisquil de papa. 
"'Boil the chayotes thoroughly, then peel them. 
Season with butter, salt, and pepper, and serve. This 
method of serving is applicable to other varieties as 
well.' 
Guisquil de papa, au gratln. 
"'Boil the chayotes thoroughly, then peel them. 
Heat a skillet ver.y hot, and put in it some butter 
and *a little salt and pepper. Put in the chayotes and 
let them brown a bit, then add some bread crumbs and 
stir for a few minutes . Remove from the fire and serve.'" 
