Currant or other tart jelly.
5 eggs.
4 tablespoonfuls cream, or the same of milk, thickened with
a teaspoonful of rice-flour or arrow-root.
2 tablespoonfuls powdered sugar.
1 teaspoonful bitter almond or vanilla flavoring.
Beat whites and yolks separately, adding to the latter the sugar and
milk after they are thick and smooth. Next, chop in the seasoning;
lastly, stir in the whites with a few swift strokes. Put a large
spoonful of butter in the frying-pan, and, when it is hot, pour in
the omelette. Spread upon it when done, which will be in a very few
minutes, some nice jelly. Take the pan from the fire to do this, spread
quickly, slip your knife or tin spatula under one-half of the omelette,
and double it over. Turn over on a hot platter, sift powdered sugar
upon it, and eat at once.