|Eggs||4 , separated|
|Confectioner’s sugar||1⁄4 Cup (4 tbs)|
1. Beat the egg yolks with half the sugar until lemon-colored. Stir in the vanilla and salt.
2. Whip the egg whites with the rest of the sugar. Combine the 2 mixtures.
3. Melt the butter or margarine in an omelet pan and pour the egg mixture in. Cover and cook over low heat 6 to 8 minutes, or until the bottom is crusted.
4. Remove the cover, fold the omelet over, or sprinkle it with confectioners' sugar, or place several spoonfuls of preserves on half the omelet before folding over. Rum Dessert Omelet: Omit the vanilla; flavor the omelet with 1 tablespoon rum. Baked Dessert Omelet: Follow the recipe for Dessert or Rum Omelet given above. Cook the omelet uncovered, over low heat on top of the range until puffed. Then set the pan in a Moderate oven, 350° F., and finish by baking 10 minutes. This omelet need not be folded.