Seven eggs; two tablespoonfuls of sugar; one-half cupful of milk (or cream); grated peel of half a lemon; one-half cupful of marmalade or jam. Beat yolks and whites apart and very-stiff. Add sugar, lemon, and milk to the yolks; then, with a few rapid whirls of your egg-beater, the whites. Put the marmalade in the bottom of a neat bake-dish (buttered), pour on the omelet, and bake until it has puffed up high and begins to "crust" well. Serve in the bake-dish at once or it will fall. Eight minutes should suffice to cook it.