1 cup oysters 1/4 teaspoon salt
2 tablespoons butter Few grains cayenne 1/2 lb. soft mild cheese, cut in small pieces 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.
