Omelette Souffle, No. 1

Beat separately the whites and yolks of eight eggs, roll a fresh lemon on four tablespoousful of powdered sugar, mix together the yolks and whites of the eggs, add the sugar; mix two even tablespoousful of flour very smoothly in a little milk or cream, and stir into the eggs; pour them into a buttered pudding-dish, and bake fifteen minutes. Serve quickly.

Omelette Souffle, No. 2

Boil half a quarter of a pound of butter with two and a half tablespoonsful of sifted flour, stirring all the time; add a tumbler of new milk; stir over the fire until the consistence of starch; take it from the fire, and add quickly the yolks of four eggs beaten light and the grated rind of a lemon; let it stand until just before dinner, then add two heaping tablespoonsful of powdered sugar and the whites of the eggs beaten very light. Bake fifteen or twenty minutes in a quick oven, and serve immediately. This quantity is sufficient for four or five persons.