OMELET, SWEET
Make an ordinary plain omelet with six eggs and either two or four ounces of butter, as directed for making omelet, plain. Instead of adding pepper and salt to the beaten-up eggs, add one or two tablespoonfuls of finely powdered sugar. At the last moment, sprinkle a little powdered sugar over the omelet, and just glaze the sugar with a red-hot salamander.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
