r gravy, and keep it stirring till it is
of a proper thickness, then let it stand to cool; work up the remainder
of your forcemeat, and roll it out as you do paste; pour your sauce over
the birds, and lay on your forcemeat; close the edges, and wash it over
with the yolks of eggs, and strew bread crumbs over that; send it to the
oven about half an hour, and then to table as hot as you can.

SNOW BALLS. Swell some rice in milk, and strain it off. Having pared and
cored some apples, put the rice round them, and tie up each in a cloth.
Add to each a bit of lemon peel, a clove, or cinnamon, and boil them
well.

SNOW CREAM. Put to a quart of cream the whites of three eggs well
beaten, four spoonfuls of sweet wine, sugar to sweeten, and a bit of
lemon peel. Whip it to a froth, remove the peel, and serve the cream in
a dish.

SOLDERING. Put into a crucible two ounces of lead, and when it is
melted, throw in an ounce of tin. This alloy is that generally known by
the name of solder. When heated by a hot iron, and applied to tinned
iron, with powdered rosin, it acts as a cement or solder. It is also
used to join leaden pipes, and other articles.

SOLES. A fine thick sole is almost as good eating as turbot, and may be
boiled in the same way. Wash the fish and clean it nicely, put it into a
fish-kettle with a handful of salt, and as much cold water as will cover
it. Set it on the side of the fire, take off the scum as it rises, and
let it boil gently about five minutes, or longer if it be very large.
Send it up on a fish-drainer, garnished with slices of lemon and sprigs
of curled parsley, or nicely fried smelts, or oysters. Slices of lemon
for garnish are universally approved, either with fried or boiled fish.
Parsley and butter, or fennel and butter, make an excellent sauce;
chervil sauce, or anchovies, are also approved. Boiled soles are very
good warmed up like eels, or covered with white wine sauce. When soles
are very large, the best way is to take off the fillets, trim them
neatly, and press them dry in a soft cloth. Egg them over, strew on fine
bread crumbs, and fry them. Or skin and wash a pair of large soles very
clean, dry them in a cloth, wash them with the yolk of an egg on both
sides, and strew over them a little flour, and a few bread crumbs; fry
them of a fine gold colour, in Florence oil, enough to cover them; when
done, drain them, and lay them into an earthen dish that will hold them
at length, and se