4 eggs

3 teaspoonfuls powdered sugar

1/2 teaspoonful vanilla extract

Teaspoonful butter

Chafing-dish or double-boiler Teaspoon Egg-beater Spatula

2 bowls for mixing Fork

Take 2 eggs and separate the whites and yolks. Put the whites in one bowl and the yolks in another.

Add to the yolks 2 whole eggs, 3 generous tea-spoonfuls of powdered sugar, and 1/2 teaspoonful vanilla. Beat with an egg-beater until very light.

Put some boiling water in the under pan of your chafing-dish or double boiler. A chafing-dish is the best, for it is easier to serve the omelet in the dish in which it is cooked, and you cannot do this with an ordinary double boiler.

Be sure that the lamp in your chafing-dish is lighted.

In the upper pan drop a teaspoonful of butter and as it melts spread it over the pan with a spoon so that the sides as well as the bottom are greased.

Whip the 2 remaining whites with an eggbeater until very stiff, and mix them with the rest of the eggs, very carefully with a fork.

Pour into the buttered pan, cover the pan and cook it without touching for 15 minutes.

Serve at once, in the same pan.

If you use a double boiler, loosen the sides of the omelet with a spatula, or flexible knife, so that it will come away from the pan, fold half of it over the other half and turn out upon a hot plate.

This is enough for 3 people.