Lazzarini also makes a specialty of snails, and they are well worth
trying while you are experimenting with the unusual things to eat. The
recipe for these is as follows:

Snails a la Bordelaise

Put ten pounds of snails in a covered barrel and keep for ten days. Then
put in a tub with a handful of salt and a quarter of a gallon of
vinegar. Stir for twenty minutes until a foam rises, then take out and
wash thoroughly until the water runs clear. Put in a large pot a pint of
virgin olive oil, four large onions and eight cloves of garlic, all
chopped fine, and a small bunch of parsley, chopped fine. Put the pot
over the fire and when the onions are browned stir in some white wine or
Marsala and then put in the snails. Cover and let simmer for thirty-five
minutes. While cooking add a pint of meat stock, a little butter and
some anise seed. When done put in a soup tureen and serve. To remove the
snails use small wooden toothpicks.



A Breath of the Orient

San Francisco's world-famed Chinatown, like the rest of the city, is
changed since the big fire, and the Chinatown of today is but a
reminiscence of the old Oriental city that was set in the midst of the
most thriving Occidental metropolis--The City That Was. There has never
been much of Chinatown that savored of Bohemianism, but it has always
been the vogue for visitors to make a trip through its mysterious
alleys, peering into the fearsome dark doorways, listening to the