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Plain Puffy Omelet

1/3 Cupful Boiling Water 1/8 Teaspoonful Pepper 1/2 Teaspoonfuls Salt 1 Tablespoonful Snowdrift Separate the eggs, beat the yolks till lemon colored, and add the seasonings and boiling water. Whip the egg whites until stiff and fold the yolk mixture into them. In the meantime, heat a goodsized frying pan and melt the Snowdrift in it. Turn the omelet mixture into this and cook it gently, lifting it around the edges with a knife to allow the uncooked portions to precipitate. When the omelet seems solidified, allow it to brown on the bottom, then place it in the oven to "set" the top. Cut at right angles to the handle, fold over, and transfer to a platter by means of a pancake turner.