Omelet Souffle

6 eggs 3 tablespns. powdered sugar 1 tablespn. lemon juice

Beat the yolks of the eggs with the sugar, add the lemon juice, chop in stiffly-beaten whites, heap in buttered baking dish; bake in slow oven till set. The yolks of 4 eggs only may be used.

Top of souffle may be dusted with sugar before baking.

Omelet Souffle No. 2

1 cup flour 1 tablespn. oil or butter

1 pt. milk 5 eggs

1 tablespn. sugar 3/4 teaspn. salt

Mix flour, butter and sugar, pour boiling milk over, stirring. Boil well.

When partially cool add yolks of eggs, then the stiffly-beaten whites with salt; bake in a slow oven; serve plain or with maple syrup, honey, or hard sauce.