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Easy
Beat the yolks well; add the milk, and then add the whites of the Eggs, beaten to a stiff froth. Beat all together. The longer the Eggs are beaten, the lighter will be the Omelet. Make a Plain Omelet. Fold and turn quickly into a hot dish; place three lumps of loaf sugar on top, and bring to the table hot. As you place it on the table, pour the Rum over the Omelet and a