Take six eggs, separate the whites from the yolks, add to the yolks a table-spoonful of arrowroot or potato-flour, six ounces of pounded loaf-sugar, some grated lemon-peel, and a small quantity of lemon-zest, or chopped peel, or orange-flower water. Beat the whole together for several minutes, until they are made into a batter, and then whip the whites until they become a froth; stir in lightly the batter. Have ready an omelet-pan of the proper size heated upon the stove; put into it a quarter of a pound of butter, and when it begins to boil put the whole into the pan, and stir it with a spoon carefully until it becomes partially firm. That done, turn it out upon a small circular dish, of silver or metal, as the omelet ought to acquire the form of a dome, and the dish be placed in a very moderately heated oven for at least ten min-tues or a quarter of an hour, according to the care and nicety with which it has been made; after which it will have risen into a puff of considerable height, similar to the fashionable supper dish, "trifle." It should then be sprinkled with a little powdered sugar, the salamander held over it, and be served immediately.

An Omelette Souffle should not be cooked till the moment it is wanted. Its whole delicacy, indeed, depends upon its being quickly baked, being very light, and, as Dr. Kitchiner observes, its making but one movement - viz.: from the fire to the throat of the guest. The great art is to make it light, foamy, and, as it were, effervescent.