Ingredients. - Two eggs. Half an ounce of butter. Jam. Sugar and salt. Teaspoonful of orange-flower water.

Time required, about ten minutes.

To make an Omelet Souffle of two eggs:

1. Break two eggs; put the whites in one basin and the yolks in another.

2. Put one teaspoonful of orange-flower water and one tablespoonful of powdered sugar into a stewpan.

3. Put the stewpan on the fire and let it boil quickly for three minutes, stirring occasionally.

4. Then pour it into a cup to cool, add it to the yolks of egg, and beat them to a cream.

5. Add a quarter of a salt-spoonful of salt to the whites of egg, and whip them to a stiff froth.

6. Add the whites to the mixture in the basin, and mix them together very lightly.

7. Put half an ounce of butter into a frying-pan.

8. Put the pan on the fire and let the butter get quite hot, but not burn.

9. When the butter is quite hot, pour in the mixture.

10. Let it stay on a slow fire for two, but not more than three, minutes.

11. Then take the pan off the fire and put it in a brisk oven (the heat should rise to 240°).

12. Let it stay for about three or four minutes in the oven.

13. Take rather more than a dessertspoonful of jam.

14. Put the jam into a stewpan on the fire and stir it until it has melted.

15. Take the pan out of the oven.

16. Take a knife and pass it round the edge of the omelet souffle, to ease it from the pan.

17. Give the pan a shake, to loosen the omelet souffle.

18. Turn the omelet souffle on to a hot dish.

19. Spread the jam on the omelet souffle, and fold it over like a sandwich.

20. Sprinkle a little white powdered sugar over it.