Now pour this mixture into the hot buttered tin, which should be five or six inches deep, and bake it in the oven.  The mixture will rise to five or six times its original depth.  As soon as it is done, run with the souffle from the oven door to the dining-room door.  However quick you may be, the souffle will probably sink an inch on the way.  Some cooks wrap hot flannel on the outside of the tin to keep up the heat.  If you have a folded dinner napkin round the tin for appearance sake, as is usually the case, fold the napkin before you make the souffle, and make the napkin sufficiently big round that it can be dropped over the tin in an instant.  The napkin should be pinned, and be quite half an inch in diameter bigger than the width of the tin.  This is to save time.  Delay in serving the souffle is fatal.

OMELET SOUFFLE, SWEET.—­In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoonfuls of powdered sugar instead of two tablespoonfuls of grated cheese.  The omelet will, however, require flavouring of some kind, the two most delicate being vanilla and orange-flower water.  You can flavour it with lemon by rubbing a few lumps of sugar on the outside of a lemon, and then pounding this with the powdered sugar.  It must be pounded very thoroughly and mixed very carefully, or else one part of the omelet will taste stronger of lemon than the other.  Some powdered sugar should be shaken over the top of the souffle just before serving.

OMELET SOUFFLE (ANOTHER WAY).—­When a souffle is made on a larger scale, and served up on a flat dish, it is best to proceed as follows:—­Take six ounces of powdered sugar, and mix them with six yolks of eggs and a dessertspoonful of flour and a pinch of salt.  To this must be added whatever flavouring is used, such as vanilla.  This is all mixed together till it is perfectly smooth.  Next beat the six whites to a very stiff froth; mix this in with the batter lightly, put two ounces of butter into an omelet-pan, and as soon as the butter begins to frizzle pour in the mixture.  As it begins to set round the edges, turn it over and heap it up in the middle, and then slide the omelet off on to a plated-edged baking dish, which must be well buttered.  Put it in the oven for about a quarter of an hour, to let it rise, shake some powdered sugar over the top, and serve very quickly.

OMELET, SWEET.—­Make an ordinary plain omelet with six eggs and either two or four ounces of butter, as directed for making omelet, plain.  Instead of adding pepper and salt to the beaten-up eggs, add one or two tablespoonfuls of finely powdered sugar.  At the last moment, sprinkle a little powdered sugar over the omelet, and just glaze the sugar with a red-hot salamander.

OMELET WITH JAM.—­Make a plain sweet omelet as directed above, adding rather less sugar—­about half.  If you make the omelet with two ounces of butter, and turn it over, put a couple of tablespoonfuls of jam on the omelet, and turn the half over the jam.  It is best to put the jam in the oven for a minute or two to take the chill off.