Rum Omelet

Care should be taken that the lard does not burn, which would spoil the color of the omelet

Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork

Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot fire

As soon as the omelet sets, remove the pan from the hottest part of the fire

Slip a knife under it to prevent sticking to the pan

When the centre is almost firm, slant the pan, work the omelet in shape to fold easily and neatly

When slightly browned, hold a platter against the edge of the pan and deftly turn it out on to the hot dish

Dust a liberal quantity of powdered sugar over it

Singe the sugar into neat stripes with a hot iron rod, heated in the coals

Pour a glass of warm Jamaica rum around it

When it is placed on the table set fire to the rum

With a tablespoon dash the burning rum over the omelet, put out the fire and serve