Omelet With Rum

Make a plain omelet with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top with a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the platter. Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off.