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Tomato Rarebit

cup stewed tomatoes 1 tablespoonful butter cup grated cheese I egg Salt and cayenne as needed Strain out the seeds from the cup of well-seasoned stewed tomatoes, pressing through all of the pulp, and let simmer uncovered until reduced to half a cup. Cook this rarebit over water, either in a double boiler or chafing-dish. Melt the butter and add the cheese, and stir until the cheese melts. Add seasonings and tomato pulp and heat together, stirring constantly. Blend a little of this hot mixture with the beaten egg before, adding it. Remove from the heat as soon as the egg is well stirred in, and serve on slices of crisp ryebread toast.