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Orange Omelet

Peel three oranges down to the juice-pulp, then slice in - lengthwise strips until the heavier "rag" around the core is reached. Set these slices aside. Make a plain omelet with three eggs, beating whites and yolks separately. Add to the yolks one-half cup of orange juice and the grated rind of one orange, a saltspoon of salt and two tablespoonfuls of sugar. Beat this in with the stiffwhipped whites and place in hot buttered omelet pan. When the omelet is set and browning, place the sliced orange on top, fold over, and serve at once.