BAKED OMELET.
Pour two-thirds of a cupful of warm milk over butter the size of an egg; when melted, add the yolks of four eggs beaten stiff, one teaspoonful of flour, and two tablespoonfuls of powdered sugar. Stir in quickly the whites of four eggs beaten stiff.
Bake in a buttered earthen dish at once.
Source: Cooking (1889, August 9). The Gippsland Farmers' Journal and Traralgon, Heyfield and Rosedale News (Vic. : 1887 - 1893), p. 3 (SUPPLEMENT TO THE GIPPSLAND FARMERS' JOURNAL).
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