For omelet soufflé made with 6 eggs add ¼ cup of grated cheese to the yolks of the eggs, and ¼ cup to the beaten whites before putting them together.
In making plain omelet with cheese add ¼ cup of cheese to 4 eggs after they are in the omelet pan. Sprinkle with grated cheese to serve, and garnish with watercress or parsley.
RUM OMELET
Make an omelet soufflé, put on a hot dish, and pour ½ cup of heated rum around it, and light it with a match. Rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon. The rum on the platter can then be easily lighted with that in the spoon.
BAKED OMELET SOUFFLÉ
Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites and the yolks, using a fork; then stir in the juice of half a lemon and 3 tablespoons of powdered sugar. Heap in a buttered baking dish, and cook in a hot oven about fifteen minutes.