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Lemon Omelets

Mix one dessertspoonful of corn starch with one teaspoonful of flour and one-half teacupful of milk or cream; when quite smooth, stir in the yolks of four well-beaten eggs and one-half pint of boiling milk. Beat the whites of four eggs to a stiff froth and mix them with the above preparation. Butter four pudding plates, pour the mixture on them, dividing it equally and bake in a quick oven for ten minutes or until well set. When cooked, turn the omelets onto a hot dish, spread about one teaspoonful of lemon-honey over half of each, fold them over, sprinkle a little powdered sugar on the top, and serve while hot.