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Raisin Nut Omelet

5 eggs 1/2 teaspoon salt 1/4 cup boiling water 1/2 tablespoon Argo or Kings ford's Cornstarch 1/2 cup soft raisins, halved 1/4 cup chopped nutmeats, plain or salted 1 tablespoon Mazola Powdered sugar Separate the eggs. Beat the whites stiff, the yolks till lemon colored. Add the cornstarch, water and salt to the yolks and stir in the raisins and nuts. Fold in the whites, pour into a frying-pan in which the Mazola has been heated and cook until browned, , lifting occasionally around the edges allowing the uncooked por tion to precipitate. Place in the oven to "set," fold over, and transfer to a platter.