Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar.

Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture.

Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, flam set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly.

Serve at once.

This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.