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Eggs, Frothed

Mix the juice of a lemon with a table-spoonful of water, and beat up with it the yolks of eight eggs and the whites of four. Sweeten to taste, and add a pinch of salt. Put the mixture into an omelet-pan and fry carefully. Have ready four whites of eggs whipped with a pound of fine sugar to a high froth, and flavoured with vanilla or lemon. Place the omelet on a dish, and heap the frothed eggs over it. Brown it lightly in an oven or before the fire. Time to fry, about five minutes. Probable cost, 1s. 6d. Sufficient for four persons.