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Rum Omelet

Put into a clean smooth pan a little fresh lard and be careful it does not burn or the color of the omelet will be spoiled. Whisk three eggs thoroughly until they are very light. Beat in one teaspoon of milk and beat continuously till the pan is hot and ready over a hot fire. Pour in and as soon as the omelet is set remove it from the hottest part of the fire; slip a knife under it to prevent it from sticking. When the center is almost firm, tip the pan and work the omelet loose so that it will fold easily and neatly and then turn it carefully out on a hot platter. Dust powdered sugar over it very generously and with a hot iron rod singe the sugar in stripes. Pour a glass of Jamaica rum around it and when the omelet is on the table set fire to the rum. Dip the burning rum over the omelet with a spoon, extinguish the flame and serve, As salt mixed with eggs prevents them from rising but is necessary to the taste, add a little to the omelet just before folding. APPLE OMELET TO SERVE WITH BROILED SPARERIBS