Creamed Chayotes

A

• 6 large chayotes, cut in two, lengthwise (see Glossary)
• 3 quarts (12 cups) water<

1. Wash chayotes, bring to a boil in water and salt included in A. Reduce heat to moderate, cover, and boil about 1 hour, or until fork-tender. Drain well, remove cores and fibrous part under cores. Scoop out the pulp, being careful not to break the shells. Place chayote shells on an aluminum sheet. Mash pulp immediately (or use an