OMELETTE SOUFFLE

Whites of six eggs, yolks of three, juice of half a lemon, three tablespoonfuls powdered sugar. Grease a quart baking dish with butter. Now beat the whites to a very stiff froth, beat the yolks, add them carefully to the whites, then the sugar and juice of lemon, stir carefully and quickly heap into baking dish, powdered over with
sugar and put into the oven. Bake fifteen minutes or until golden-brown and serve hot.