OYSTERS, CLAMS, AND OTHER MOLLUSKS 239 



washing process. The washed oysters are graded ac- 

 cording to size, from the smallest, "standards," 

 through "selects," "counts," to "extra selects." They 

 are then carefully drained, placed in containers, 

 packed in ice, and shipped. Recently, small, sealed 

 tin cans of oysters have become very popular. Such 

 containers permit the retailing of the oysters with- 

 out exposing them to the air. Non-returnable tin 

 cans of one, three, and five gallons capacity are also 

 in common use. 



It is hardly necessary to mention the many deli- 

 cious dishes prepared from oysters. In Europe, oysters 

 are a food enjoyed only by the rich; but in America 

 they are commonly eaten all along the Atlantic and 

 Gulf coasts and in many inland cities. The Europeans 

 usually eat oysters raw, either in cocktails or on the 

 half-shell. In the coastal cities of the United States, 

 many oysters are eaten in this way, but even there 

 more are cooked. In the interior, oysters are more 

 commonly served in soup, chowder, stews, fricassees, 

 pot-pies, fritters, and as fried and scalloped oysters. 

 There are at least a hundred inviting dishes which 

 may be prepared from oysters. There is a single bulle- 

 tin ^ that tells how to cook them in ninety-eight ways. 

 Some of these will arouse one's curiosity; surely 

 "angels on horseback" and "pate a la princesse" are 

 dishes fit to set before any king. For those of more 

 plebeian tastes, "oyster sausages," "oysters and 

 spaghetti," and "oysters a la Kirkpatrick" will be 

 more likely to appeal. New Englanders will be 

 5 Bureau of Fisheries, Economic Circular No. 58 (1923). 



