tin and a napkin should be twisted round it
when brought to table.
A SWEET OMELET.
Beat up three or four eggs, pour them into
an omelet pan, and sprinkle a little white sugar
over them while frying, hold a salamander or
hot shovel over the uppermost side of the omelet,
as it must only be fried on one side. As soon
as it is set, slide it on to a hot dish, double it,
and sprinkle sugar over it and serve quickly.
OMLETTE SOUFLEE.
Fry the eggs as directed for sweet omelet,
using about five yolks and two whites, all of
which require being finely beaten and strained.
Soften a little preserve by holding it over the
fire, or mixing a little warm water with it,
spread it slightly over the omelette, have the
remainder of the whites whisked to a froth with
white sugar, and lay it on the preserve; slide the
omelette on to a hot dish, double it, and serve
directly.
