Required: Four eggs.

One tablespoonful of castor sugar.

One ounce of butter.

A little jam.

About three tablespoonfuls of rum. Break the eggs carefully, separate the whites from the yolks ; put the yolks into a basin, and the whites on a plate. Add the sugar and a teaspoonful of rum to the yolks. Stir these together until they become a thick froth, and a much paler colour. Then add a few grains of salt to the whites and whisk them to a stiff froth..

Melt the butter in an omelet-pan, and brush it all over the pan/then quickly and lightly stir the whisked whites into the yolks, stirring as little as possible. - Pour the mixture into the pan and put it on the fire for a few minutes. Then put the pan in the oven for three minutes more, just to set the omelet, and brown slightly on the top.

Next turn the omelet out on to a piece of sugared paper. Spread a little raspberry or strawberry jam which has been slightly warmed on one half, and fold the other halt over. Slip it carefully on to a hot dish, warm the rum, pour it round the dish, and set it alight.

Cost, 8d.