Corn, 4 good-sized ears,

Eggs, 5,

Cream, 2 tablespoons,

Salt, 1/4 teaspoon,

Butter, 1 tablespoon,

Pepper.

Score lengthwise and scrape out the pulp of the corn. Beat the yolks and whites of the eggs separately; mix the corn, cream, yolks, and the seasoning all together, and give it a brisk beating for 1 or 2 minutes.

Put the butter in the omelette-pan, and while it is heating add the stiffly beaten whites, stirring in lightly. Pour the whole mixture into the hot butter, raising the center with a hot knife, and tipping the pan so as to let all the uncooked part reach the hot pan.

As soon as nicely browned, and evenly cooked, fold it over, turn out on a hot platter, and serve at once.