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Omelette Soufflée

Whites of six eggs Yolks of three eggs Juice of half a lemon 3 tablespoonfuls powdered sugar First grease a quart baking dish with butter, and then see that the oven is hot. Now beat the whites to a very stiff froth, beat the yolks, add them to the whites, then the sugar and juice of lemon; stir carefully, and quickly heap into the baking dish; dredge with powdered sugar and put into the oven. Bake fifteen minutes, or until a golden brown, and serve immediately. It may also be baked in paper cases.