before cooking, and the fruit, jam, jelly, or preserves should be very thinly spread, as flavor is desired, and not a dessert. Fresh fruits are cut fine, and sprinkled with powdered sugar, spread on half the omelet, and the other half folded over. In the case of juicy fruits, such as oranges, the juice of the fruit is carefully saved, and poured over the folded omelet just before serving.
Among the fresh fruits suitable for omelets are: apricots, bananas, blackberries, cherries, gooseberries, grapefruit, plums, huckleberries, oranges, pineapples, peaches, raspberries, and strawberries — all crushed very fine and seasoned; the juice, if any, being poured over the omelet.
Among the stewed and preserved fruits are: apples, apricots, cherries, currants, figs, gooseberries, peaches, pears, plums, quinces, rhubarb, and the various fruit jams and jellies. Rum or brandy poured over the omelet and set on fire just before serving is a pleasant addition to many of the fruit omelets.
