Add gelatine dissolved as in rule for strawberry cream, and, when cold, the pint of whipped cream.

These creams are very delicious, and not as expensive as rich pastry.
OMELETTE SOUFFLEE.
Six whites and three yolks of eggs; three tablespoonfuls of powdered sugar sifted; a few drops of lemon or vanilla.

Beat the yolks, flavoring, and sugar to a light cream; beat the whites to the stiffest froth.

Have the yolks in a deep bowl.

Turn the whites on to them, and do not stir, but mix, by cutting down through the middle, and gradually mixing white and yellow.