A deviation from the time-worn rabbit is an Oyster Rabbit a la Frank Harris, which cannot fail to tickle some palates. Clean and remove the hard muscles from half a pint of oysters and let them heat until their edges curl in a chafer with some of their own liquor, finally removing to a hot bowl. Then put in the blazer one tablespoonful butter, one-half pound cheese broken in small bits, one saltspoon each of salt and mustard, and a few grains of cayenne, with a suspicion of bicarbonate of soda, if desired. While the cheese is melting, beat two eggs slightly, adding them to the oyster liquor and pouring gradually in the melted cheese. Add the oysters, cook a moment, and serve up on hot toast or crackers.