Escalloped Oysters

• 1 pint oysters
• 1 cup cracker crumbs
• 2 tablespoons

Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of buttered, shallow baking dish, cover with oysters and sprinkle with salt and pepper; add ½ each of oyster liquid and cream. Repeat, cover top with remaining crumbs. Bake 30 minutes in hot oven. Never allow more than 2 layers for scalloped oysters; if 3 layers are used, the middle layer will be underdone.