Rum Omelette

Put a little fresh lard in an omelette pan and heat. Be careful that it does not burn or the color of the omelette will be spoiled. Whisk 3 eggs thoroughly until they are very light. Beat in 1 teaspoon of milk, and beat continuously until the pan is hot and ready over the hot fire. Pour in, and as soon as the omelette 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 omelette 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 omelette is on the table, set fire to the rum. Dip the burning rum over the omelette with a spoon, extinguishing the flame, and serve. As salt mixed with eggs prevents them from rising but is very necessary to the taste, add a little to the omelette just before folding. - Mrs. Martha Barber, Mayfair, Ill.

Savoury Omelette

This is really very easy to make, though many people are under the impression that it is a difficult matter. Beat 2 fresh eggs very light. Have tablespoon of lean cooked ham, and a teaspoon of parsley chopped very fine. Add these to the beaten eggs. Heat an oz. of butter in a small frying pan, put in the mixture, and as it sets to the sides of the pan, scrape it towards the handle of the pan until only 1/2 the pan is covered. Brown it underneath, slip it from the pan on to a hot dish, and serve immediately. Time to cook, about 3 minutes, having a clear fire. Do not use an enameled pan for omelettes. - Mrs. T. R. Barker, Kenilworth, Ill.