The Boston cooking-school cook book

by Fannie Merritt Farmer

Orange Omelet

3 eggs

2 tablespoons powdered sugar

Few grains salt

1 teaspoon lemon juice

2 oranges

½ tablespoon butter

2½ tablespoons orange juice

Follow directions for Plain Omelet. Remove skin from oranges and cut in slices, lengthwise. Fold in one-third of the slices of orange, well sprinkled with powdered sugar; put remaining slices around omelet, and sprinkle with sugar.