Perfect Scalloped Oysters by Millie Shannon

1 pint oysters
2 c. cracker crumbs (medium coarse)
1/2 c. melted butter or margarine
1/2 t. salt
dash pepper
3/4 c. cream
1/4 c. oyster liquor
1/4 t. Worcestershire sauce
Drain oysters - saving liquor. Combine crumbs, butter, salt, pepper. Spread 1/3 of buttered crumbs in a greased 8 x l-1/4 inch round pan. Cover with half the oysters. Using another third of crumbs, spread a second layer; cover with remaining oysters. Combine cream, oyster liquor and Worcestershire sauce. Pour over oysters. Top with last of crumbs. Bake in moderate oven (350°) for 40 minutes.
Makes 4 servings.