Required : Half a pound of apples.
Peel, core, and slice the apples, then boil them with a few drops of water to keep them from burning. Stir them well. When soft, beat them to a pulp with a fork - you will require enough pulp to fill a teacup - and add to the pulp the sugar, cinnamon, and lemon-juice.
Let it cool a little, then stir it into the beaten yolks of the eggs. Beat this mixture well. Now whisk the whites of the eggs to a very stiff froth, and stir them into the apple very lightly.
Butter an omelet pan thickly, hold it over the fire till it is quite hot, and then pour in the mixture. Put the pan into a fairly quick oven (never mind if the handle sticks out of the door) till the omelet feels firm and spongy when pressed, and is a delicate brown. It may take five or eight minutes.
Turn the omelet out with the brown side down on a sugared paper, fold it over, and serve it at once on a hot dish.