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Oyster Rarebit

1 cup oysters 2 tablespoons butter 1/2 lb. soft mild cheese, cut in small pieces 14 teaspoon salt Few grains cayenne 2 eggs Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten . As soon as mixture is smooth, add soft part of oysters.

Serve on unsweetened wafer crackers or bread toasted on one side, rarebit being poured over untoasted side. 2 tablespoons butter 2 tablespoons flour 34 cup thin cream 3 3/4 cup stewed and strained tomatoes