Apricot Omelet

Put the yolks of six eggs and the whites of four into a basin; sprinkle over them a small quantity of salt, and beat well. Pour into an omelet pan with a lump of butter, and as soon as it is set, turn it carefully out. Spread over as much apricot jam or marmalade as required, fold the omelet up, and place on a dish, sprinkle over powdered sugar, glaze in an oven with a salamander, and serve very hot.

Celestine Omelet

Pound six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly and one tablespoonful of whipped cream, and mix it well with a spatula. Make a sweet omelet with twelve eggs, fold over the side opposite the pan, pour the mixture into the center, fold the other side over and turn the omelet out onto a hot dish. Sprinkle the top with three tablespoonfuls of powdered sugar, glaze the omelet, and decorate it with some ladyfingers cut into halves, also a teacupful of whipped cream.

Jelly Omelet

Put one teaspoonful of butter into a fryingpan and place it over the fire. Beat the yolks of three eggs together with one teaspoonful of sugar and whisk the whites also to a stiff froth. When the butter is melted, mix the whites and yolks gently together, and put them into the pan; as fast as the omelet cooks, lift the cooked part with a fork and throw it on one side of the pan, letting the uncooked part down upon the hot pan. When the omelet is cooked to the desired degree, place one tablespoonful of jelly in the middle, fold the omelet together and turn it out on a hot dish; sprinkle over powdered sugar, and serve.

Kirsch Omelets

Make a sweet omelet with a dozen eggs; when it is done and glazed throw round a wineglassful of kirsch, and set the omelet on fire. Serve it while burning.

Lemon Omelets

Mix one dessertspoonful of corn starch with one teaspoonful of flour and one-half teacupful of milk or cream; when quite smooth, stir in the yolks of four well-beaten eggs and one-half pint of boiling milk. Beat the whites of four eggs to a stiff froth and mix them with the above preparation. Butter four pudding plates, pour the mixture on them, dividing it equally and bake in a quick oven for ten minutes or until well set. When cooked, turn the omelets onto a hot dish, spread about one teaspoonful of lemon-honey over half of each, fold them over, sprinkle a little powdered sugar on the top, and serve while hot.

Rum Omelet

Put half a dozen eggs and a small quantity of milk into a basin, add one teaspoonful of finely-powdered loaf sugar and beat well, but do not make the omelet too light. Turn the mixture into a fryingpan with a small lump of butter and fry until done, rolling the omelet into shape as quickly as it begins to get stiff. Turn it out onto a dish, dredge over a little sugar, pour round one teacupful of rum, ignite it, and serve at once.