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