Required: Four eggs. Two extra whites. Three ounces of castor sugar. Half a teaspoonful of vanilla. Half an ounce of flour. Half an ounce of butter.

Put the yolks of the eggs into a basin with the castor sugar, and work them together with a wooden spoon till they form a thick, yellow cream. Then add the flour and vanilla lightly to the mixture. Next beat the six whites to a very stiff froth and add them very lightly to the yolks.

Well butter a fireproof au gratin dish, and pour in the mixture. Put the dish into a moderate oven and bake the omelet for about ten to fifteen minutes, or till it is a pale brown, and feels spongy when it is pressed with the finger. Dust it with castor sugar and serve it immediately.

Omelette Soufflee, Baked in a fireproof dish, this variety of omelet is much appreciated. The top should be a light delicate brown colour, and dusted with castor sugar

Omelette Soufflee, Baked in a fireproof dish, this variety of omelet is much appreciated. The top should be a light delicate brown colour, and dusted with castor sugar

If a little jam is liked, put it in the centre of the souffle before it is baked.

N.B. - At the present time it is the fashion to ornament the top of the souffle by marking it here and there with a red-hot iron or knife.

Cost, 9d.