OMELETTE SOUFFLÉ (2)

6 eggs
1 teacupful of milk
1 dessertspoonful of cornflour
2 oz. of castor sugar
1 tablespoonful of orange water.

Mix the yolks of the eggs with the orange water, the sugar and the cornflour(previously smoothed with the milk), stirring the whole for 10 minutes; whip up the whites of the eggs to a very stiff froth, and mix this lightly with the other ingredients; have ready a buttered soufflé dish, pour the mixture into it, and bake the soufflé about 20 minutes until it is a golden brown and well risen; sift sugar over it and serve immediately.