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Rum Omelet

Put half a dozen eggs and a small quantity of milk into a basin, add one teaspoonful of finely-powdered loaf sugar and beat well, but do not make the omelet too light. Turn the mixture into a fryingpan with a small lump of butter and fry until done, rolling the omelet into shape as quickly as it begins to get stiff. Turn it out onto a dish, dredge over a little sugar, pour round one teacupful of rum, ignite it, and serve at once.