Next beat the six whites to a very stiff froth; mix this in with the batter lightly, put two ounces of butter into an omelet-pan, and as soon as the butter begins to frizzle pour in the mixture.

As it begins to set round the edges, turn it over and heap it up in the middle, and then slide the omelet off on to a plated-edged baking dish, which must be well buttered.

Put it in the oven for about a quarter of an hour, to let it rise, shake some powdered sugar over the top, and serve very quickly.
OMELET, SWEET .-- Make an ordinary plain omelet with six eggs and either two or four ounces of butter, as directed for making omelet, plain.

Instead of adding pepper and salt to the beaten-up eggs, add one or two tablespoonfuls of finely powdered sugar.

At the last moment, sprinkle a little powdered sugar over the omelet, and just glaze the sugar with a red-hot salamander.
OMELET WITH JAM .-- Make a plain sweet omelet as directed above, adding rather less sugar--about half.