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Rum Omelet

Beat three eggs in a bowl, and add a very small pinch of salt, a tea-spoonful of finely-powdered sugar, a slice of butter, and a table-spoonful of rum. Fry the omelet in the usual way. Lay it on a hot dish, and pour round it half a tumblerful of rum which has been warmed in a saucepan. Set light to this, and take the omelet to table with the flames rising round it. Sufficient for one or two persons.