OMELETTE SOUFFLÉ.

4 eggs
3 oz. of sifted castor sugar
the grated rind of 1/2 a lemon
1 oz. of butter

Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Whip the whites of the eggs to a very stiff froth, mix it with the other ingredients, pour the mixture into a well-buttered pie-dish or cake tin, and bake the soufflé in a moderately hot oven from 10 to 15 minutes. Serve immediately.