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Corn Omelet

I pint of grated corn I gill of cream 5 eggs I teaspoonful of salt 1/4 teaspoonful of pepper Throw the corn into a kettle of boiling water, cook five minutes, take out, score and press as directed in preceding recipes. Separate the eggs, beat the yolks until light, add to them the cream, and then add gradually to the corn, mixing carefully.

Add the salt and pepper. Whisk the whites to a very stiff froth, stir them carefully into the corn. Put a tablespoonful of butter into a frying pan, and when very hot, turn in one half the mixture. Cook quickly, watching and shaking until the omelet is set. Turn on a heated dish and serve at once. Fry the remaining half in the same way.