buttered dish. Place it instantly in a rather brisk oven and bake it from five to ten minutes, till it is a light-yellowish brown, and puffed up high. Sift powdered sugar over it as quickly as possible, and carry it immediately to the dinner-table; handing it round rapidly for every one to take a piece, as it falls very soon.
These omelets are served up at dinner-parties immediately on the removal of the meats.
They must be made, cooked, served up, and eaten with great celerity. Therefore it is not usual to commence mixing a sweet or soufflée omelet, till after the company has set down to dinner.
If exactly followed, this receipt will be found excellent.
SUNDERLANDS OR JELLY PUFFS.—Take a broad pan, and put into it a pint of rich milk, and half a pound of the best fresh butter. Cut up the butter in the milk, and, if in cold weather, set it in a warm place, on the stove, or on the hearth near the fire, till the butter is quite soil; but do not allow it to melt or oil; it must be merely warmed so as to soften. Then take it off, and with a knife stir the butter well through the milk till thoroughly mixed. Have ready half a pound of fine flour sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, till they are very thick and light. Then stir the beaten egg into the pan of milk and butter, in turn with the sifted flour, a little at a time of each. Stir the whole very hard, and then put the mixture into buttered tea-cups, filling them only two-thirds. Set them immediately into a brisk oven, and bake them twenty minutes or more, till they are well browned, and puffed up very light. Then take them from the oven, and with a knife open a slit in the side of each puff, and carefully put in, with a spoon, sufficient fruit jelly or marmalade to fill up the whole inside or cavity. Afterwards close the slit, and
