Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Omelette with Jelly.

• Currant or other tart jelly.
• 5 eggs.
• 4 tablespoonfuls cream, or the same of milk, thickened with a teaspoonful of rice-flour or arrow-root.
• 2 tablespoonfuls powdered sugar.
• 1 teaspoonful bitter almond or vanilla flavoring.

Beat whites and yolks separately, adding to the latter the sugar and milk after they are thick and smooth. Next, chop in the seasoning; lastly, stir in the whites with a few swift strokes. Put a large spoonful of butter in the frying-pan, and, when it is hot, pour in the omelette. Spread upon it when done, which will be in a very few minutes, some nice jelly. Take the pan from the fire to do this, spread quickly, slip your knife or tin spatula under one-half of the omelette, and double it over. Turn over on a hot platter, sift powdered sugar upon it, and eat at once.