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Omelet Souffle, Moulded

Take four fresh eggs, and break the yolks and whites into separate basins. Beat the yolks well, and mix with them two table-spoonfuls of powdered sugar, a small pinch of salt, three macaroons finely-crumbled, a tea-spoonful of finely-minced candied peel, and a dessert-spoonful of arrowroot. When these ingredients are thoroughly and smoothly mixed, add the whites of the eggs beaten to a firm froth. Pour the mixture into a well-buttered, simply-marked mould, which should be so large that the omelet will no more than half fill it, and bake in a moderate oven. When the souffle is set and lightly browned it is done enough. Turn it out, sift powdered sugar over it, and serve as expeditiously as possible. Time to bake, a quarter of an hour. Probable cost, 8d. Sufficient for two or three persons.