Beat the yolks of four eggs smooth with three tablespoonfuls of powdered sugar and a teaspoonful of essence. In a separate bowl whip the whites so stiff that you could cut them with a knife. Fold the whites lightly into the yolks and the sugar and turn into a buttered pudding-dish, still lightly. Sift powdered sugar over the top, and bake in a steady oven until lightly browned.

Send immediately to the table in the dish.

Fried Omelet Souffle

Mix as above, but fry, as you would a plain omelet, in a little butter in a frying-pan. Turn out upon a very hot platter, sift powdered sugar over it, and serve instantly.