Pineapple Omelet

2 tablespoonfuls of butter. 1/4 cup of sugar. 2 tablespoonfuls of flour. 1 teaspoonful of lemon juice. 1/4 teaspoonful of salt. 5 eggs. 1 cup of grated pineapple. 2 tablespoonfuls of butter.

Cook the flour and salt in the bubbling butter; add the pine-apple (juice and pulp) gradually, the sugar and the lemon juice, and let cook ten minutes, then remove from the fire and stir into the yolks of the eggs, beaten very light; fold in the whites of the eggs, beaten dry, and turn into the frying-pan in which the butter is melted. Cook as a puffy omelet, turn on to the serving-dish and sift powdered sugar thickly over the top. Score diagonally with a hot iron. Serve surrounded with a second cup of grated pineapple, cooked with one fourth cup of sugar, to which a tablespoonful of lemon juice has been added, to bring out the flavor of the pineapple. If preferred, garnish with quarter slices of pineapple, saturated with hot syrup and flavored to taste. Rum is considered the proper flavor. Oranges, strawberries or raspberries may take the place of the pineapple, and any one of these may be added to a plain French or puffy omelet. In using berries as a garnish, mix with powdered sugar; if raspberry seeds be objectionable, crush the berries and press through a sieve, then mix with sugar. Oranges should be sliced.