Take one quart of shelled sand clams, two large potatoes, two large onions, one clove of garlic, one sweet pepper, one thick slice of salt pork, one-half pound small oyster crackers, one-half glass sherry, one tablespoonful Worcestershire sauce, one tomato, salt, and pepper. In a large stewpan place the salt pork cut into small dice, and let this fry slightly over a slow fire until the bottom of the stewpan is well greased. Take this off the fire and put in a layer of potatoes sliced thin, on top of the salt pork, then a layer of onions sliced thin, and a layer of clams. Put on this salt and pepper and sprinkle with a little flour and then a layer of crackers. Chop the sweet pepper and tomato fine and mix with them the bruised and mashed garlic. On top of each succession of layers put a little of the mixture. Continue making these layers until all the ingredients are placed in the stewpan, and then pour on the top sufficient water to just show. Cover tightly and let cook gently for half an hour. Pour on the Worcestershire sauce and sherry just before serving. Do not stir this while cooking, and in order to prevent its burning it should be cooked over an asbestos cover. When done this should be thick enough to be eaten with a fork. Among the good Bohemians who lived in San Francisco as a child when it was in the post-pioneer days, and who has enjoyed the good things of all the famous restaurants is Mrs. Emma Sterett, who has given us the following recipe for clam fritters which we consider the most delicious of all we have ever eaten, and when you try them you will agree with us: Clam Fritters Take two dozen clams, washed thoroughly and drained. Put in chopping bowl and chop, not too fine. Add to these one clove of garlic mashed, one medium-sized onion chopped fine, add bread crumbs sufficient to stiffen the mass, chopped parsley, celery and herbs to taste. Beat two eggs separately and add to the clams. If too stiff to drop from a spoon add the strained liquor of clams. Drop tablespoonfuls of this mixture into hot fat, turn and cook for sufficient time to cook through, then drain on brown paper and serve. Abalone's are a univalve that has been much in vogue among the Chinese but has seldom found place on the tables of restaurants owing to the difficulty in preparing them, as they are tough and insipid under ordinary circumstances. When made tender either by the Chinese method of pounding, or by steeping in vinegar, they serve the purpose of clams but have not the fine flavor. The Hof Brau restaurant is now making a specialty of abalone's, but it takes sentiment to say that one really finds anything extra good in them. Another shell fish much in vogue among the Italian restaurants is mussels, which are found to perfection along the coast. These are usually served Bordelaise, and make quite a pleasant change when one is surfeited with other shell fish, but the best recipe is: Mussels Mariniere