Oyster Rarebit
1 cup oysters
2 tablespoons butter
½ lb. soft mild cheese, cut in small pieces
¼ 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 zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.