Beat the whites and yolks separately. Add the sugar to the yolks, a little at a time, beating very thoroughly, until they are smooth and thick. The whites should stand alone. Put two tablespoonfuls of butter in a frying-pan, heat to boiling, and when you have added the vanilla to the omelette, pour it in and cook very quickly, as you would a plain one. Slip the knife frequently under it, to loosen from the sides and bottom. It is more apt to scorch than an omelette without sugar. Turn out upon a very hot dish, sift powdered sugar over the top, and serve instantly, or it will fall and become heavy.
Omelette Soufflée—(Baked.)
- 6 eggs.
- 6 tablespoonfuls of powdered sugar.
- Juice of a lemon and half the peel, grated.
Beat yolks and whites separately and very well. Add to the yolks by degrees the powdered sugar, and beat until it ceases to froth, and is thick and smooth. The whites should be stiff enough to cut with a knife. Stir together lightly with the seasoning, pour into a well-buttered dish, and bake in a quick oven five or six minutes. The dish should be warmed when it is buttered, not to chill the eggs. Send around with a spoon, and let each one help himself before it can fall.
Apple Omelette. ✠
- 6 large pippins.
- 1 tablespoonful butter.
- 8 eggs.
- 5 or 6 tablespoonfuls sugar.
- Nutmeg to taste.
- 1 teaspoonful rose-water.
Stew the apples, when you have pared and cored them, as for apple-sauce. Beat them very smooth while hot, adding the butter, sugar, and nutmeg. When perfectly cold, put with the eggs, which should be whipped light, yolks and whites separately. Put in the yolks first, then the rose-water, lastly the whites, and pour into a deep bake-dish, which has been warmed and buttered. Bake in a moderate oven until it is delicately browned. Eat warm—not hot—for tea, with Graham bread. It is better for children—I say nothing of their elders—than cake and preserves.