RUM OMELET.

Put a small quantity of lard into the pan; let it simmer a few minutes and remove it; wipe the pan dry with a towel, and put in a little fresh lard in which the omelet may be fried.  Care should be taken that the lard does not burn, which would spoil the color of the omelet.  Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork.  The longer they are beaten, the lighter will the omelet be.  Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot fire.  As soon as the omelet sets, remove the pan from the hottest part of the fire.  Slip a knife under it to prevent sticking to the pan.  When the centre is almost firm, slant the pan, work the omelet in shape to fold easily find neatly, and when slightly browned, hold a platter against the edge of the pan and deftly turn it out on to the hot dish.  Dust a liberal quantity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod, heated in the coals; pour a glass of warm Jamaica rum around it, and when it is placed on the table set fire to the rum.  With a tablespoon dash the burning rum over the omelet, put out the fire and serve.  Salt mixed with the eggs prevents them from rising, and when it is so used the omelet will look flabby, yet without salt it will taste insipid.

Add a little salt to it just before folding it and turning out on the dish.

"The Cook."

SANDWICHES.

HAM SANDWICHES.

Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pepper, a pinch of salt and the yolk of an egg; rub the butter to a cream, add the other ingredients and mix thoroughly; then stir in as much chopped ham as will make it consistent and spread between thin slices of bread.  Omit salad oil and substitute melted butter if preferred.

HAM SANDWICHES, PLAIN.

Trim the crusts from thin slices of bread; butter them and lay between every two some thin slices of cold boiled ham.  Spread the meat with a little mustard if liked.

CHICKEN SANDWICHES.

Mince up fine any cold boiled or roasted chicken; put it into a saucepan with gravy, water or cream enough to soften it; add a good piece of butter, a pinch of pepper; work it very smooth while it is heating until it looks almost like a paste.  Then spread it on a plate to cool.  Spread it between slices of buttered bread.

SARDINE SANDWICHES.

Take two boxes of sardines and throw the contents into hot water, having first drained away all the oil.  A few minutes will free the sardines from grease.  Pour away the water and dry the fish in a cloth; then scrape away the skins and pound the sardines in a mortar till reduced to paste; add pepper, salt and some tiny pieces of lettuce, and spread on the sandwiches, which have been previously cut as above.  The lettuce adds very much to the flavor of the sardines.