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Omelet Souffle

An omelet souffle should be served in the same dish in which it is baked, and should be sent to table with the greatest expedition after it is taken out of the oven, as it falls and grows heavy very quickly. Break half a dozen fresh eggs into separate bowls. Whisk four of the yolks, and mix with them a tea-spoonful of dry flour, three table-spoonfuls of finely-powdered sugar, a small pinch of salt, and any flavouring that may be preferred, such as grated nutmeg, lemon-or orange-rind, vanilla, etc. Butter the souffle-pan, to keep the omelet from sticking to it, whisk the whites of the six eggs to a firm froth, mix them lightly with the yolks, pour the mixture into the pan, and bake in a quick oven. When it is well risen and brightly browned on the top, the omelet is done enough. Sift a little sugar over it very expeditiously, and serve. Some cooks put a hot flannel round the pan to prevent its cooling on the way to the dining-room. Time to bake, a quarter of an hour. Probable cost, 8d. Sufficient for two or three persons.