Omelette aux Confitures.
7 eggs.
2 tablespoonfuls of sugar.
½ cup of milk (or cream).
Grated peel of ½ lemon.
½ cup of marmalade or jam.
Beat yolks and whites apart and very stiff. Add sugar, lemon, and milk to the yolks; then, with a few rapid whirls of your “beater,” the whites. Put the marmalade in the bottom of a neat bake-dish (buttered), pour on the omelette, and bake until it has puffed up high and begins to “crust” well. Serve at once, or it will fall. Eight minutes should suffice to cook it—at the outside.