54 THE TOURIST'S CALIFORNIA The clams of Pizmo have helped make this coast town famous. In fresh or salt water there is no fish more ex- quisite than the Truckee Trout, pink as young sal- mon, daintiest autocrat of lake or river. It ap- peals most to gourmets when baked in paper-bags that have been saturated with olive oil. At Tahoe, trout breakfasts are a feature of the Tavern's menu. Shasta resorts serve to perfection the Dolly Varden Trout. Both this species and the Rainbow are found at their best in the rapids of the McCloud River. When the Rainbow Trout enters salt water it becomes a steelhead, and coars- ens in fibre. White goats are eaten in California and found very good. In the Iberian Peninsula they are, of course, a staple roast. Native epicures consider super-excellent the flesh of the pig which runs half- wild in the Shasta Valley, and feeds on both corn and acorns until fat for the killing. Game is abundant almost everywhere, from canvas-back to meadow-lark. The Chinese prepare toothsomely (to the Or- iental taste at least) pig's and duck's heads, steaks of the halioti, pork dumplings, and rice macaroni. Chop suey is fas'hioned with bamboo root and water nuts, celery, beans, onions, pork or chicken and mushrooms fried in peanut-oil, that savoury fat of whose superior qualities Amer-
