SOME EGG RECIPES. 123 
A Soufflée (literally puffed up) is an omelet 
usually baked, and to which some fruit or jelly 
is added. 
A Fondu (méaning something poured) is a 
sort of omelet in which cheese is used for 
flavoring. 
There are really but two ways of making 
omelet; the French omelet, when the yolks 
and whites of the eggs are beaten together — 
the Puffy omelet when they are _ beaten 
separately. 
It is better to cook several small omelets than 
one large one, because of danger of burning and 
trouble in turning. If for aside dish, one egg 
for each person will be sufficient, and two or 
three eggs are all that should be cooked at once. 
If the eggs be separated, beat the yolks till 
lighter colored, and the whites till stiff and dry. 
Many cooks prefer to use more yolks than 
whites in their omelets. 
