Beat six eggs, whites and yolks separately, with seven spoonfuls of powdered sugar. Flavor with lemon, and bake like a pudding for ten or fifteen minutes, or just long enough to set the eggs. Longer baking will spoil the jelly-like consistency of the omelet.
OMELETTE SOUFFLE
Beat six eggs, the whites and yolks separately; put to the yolks four dessertspoonfuls of white sugar powdered, and the yellow rind of a lemon chopped very fine; mix them thoroughly, whip the whites to a high froth and add them to the yolks. Put quarter of a pound of butter into the pan, over a brisk fire, and as soon as it is completely melted pour in the mixture; stir it that the butter may be completely incorporated with the eggs. When it is so, put it in a buttered dish and set it over hot embers or ashes, strew powdered sugar over the top and color it with a hot shovel; this may be done in the oven. Serve as soon as possible, as it soon falls and so the appearance is spoiled.
OMELETTE SOUFFLE IN A MOULD
Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water; stir these well together, whip the whites of the eggs to a high froth, and mix them with the yolks. Pour the mixture into a buttered mould, about half full; bake it in a moderate oven for half an hour. When done turn it on to a dish and serve quickly. This omelet must be clear and shake like a jelly.
A DELICIOUS OMELET
Beat separately, and lightly, six eggs; add to them a tablespoonful of chopped green onion, and the same of parsley, chopped fine; beat them into the eggs with two tablespoonfuls of water, and at the last moment a little salt. Have a thick-bottomed skillet or pan on the fire, put in a teaspoonful of nice sweet butter, and when this is hot put in the eggs. Take a broad-bladed knife and keep rolling the omelet as it sets; do not let it get too brown, but roll it in an oblong shape; never turn an omelet over, but push and roll it, as described, then slide it on a hot dish, pour a spoonful of melted butter over it, and send it to table hot. A wood fire is the best, over which to cook an omelet, as you want only a blaze; a great heat in the stove makes it impossible to have the eggs of the light delicate brown required.
SPANISH OMELET
Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine. The onions should be cooked a little before being put into the eggs, or they will not be cooked enough. When mixed together put it into a thick-bottomed pan and commence rolling. When it is a light brown, give it the last roll, let it lie a moment in the pan, then dish it. Put fresh butter as it goes to table, for the butter the omelet is fried in is never good to send to table.
OMELET WITH OYSTERS