Rum Omelet
3 eggs
1½ tablespoonfuls of sugar
¼ a teaspoonful of salt
2 tablespoonfuls of lemon juice or water
2 tablespoonfuls of butter
¼ a cup of rum
Beat the eggs without separating till a full spoonful can be taken up; add sugar, salt and liquid and mix thoroughly. Melt the butter in the hot omelet pan, turn in the egg mixture, shake the pan till the omelet is cooked, roll and turn upon a hot platter; pour over the rum, light it and send to the table, at once, while it is burning. Roll the omelet when it is a little underdone.
SOUPS STEWS and HASHES are rendered very much more tasty and appetizing by using
LEA & PERRINS
SAUCE
THE ORIGINAL WORCESTERSHIRE
A superior seasoning for all kinds of Fish, Steaks, Roasts, Game, Gravies, Salads, etc. It gives appetizing relish to an otherwise insipid dish.
Beware of Imitations.
John Duncan's Sons, Agts.,
New York
Rae's Lucca Oil
"THE PERFECTION OF OLIVE OIL"
THE VERY FINEST QUALITY
OF
PURE OLIVE OIL
SOLD IN BOTTLES AND TINS
OF VARIOUS SIZES
S. RAE & CO.
LEGHORN, TUSCANY, ITALY
Buy advertised Goods—Do not accept substitutes
Query 1631.—"Recipes for Lady Baltimore Cake, Peanut Cookies and Maple-Walnut Sundae."