LEMON OMELET
- Corn starch, 1 dessertspoonful.
- Cream, ½ cup.
- Eggs, 4.
- Butter.
- Powdered sugar.
- Flour, 1 teaspoonful.
- Salt.
- Boiling milk, 1 cup.
- Lemon honey.
Mix the corn starch, flour, cream and salt. Beat till smooth; add the beaten yolks of the eggs and the boiling milk. Stir in the whites of the eggs, beaten to a stiff froth. Butter four pudding plates, pour in the mixture, and bake in a quick oven ten minutes. Spread lemon honey on half, fold over, and sprinkle powdered sugar on top. Serve hot.