PERFECT SCALLOPED OYSTERS

4 cups coarse cracker crumbs
1 cup of melted butter
1 qt. of large oysters (Reserve liquor)
salt and pepper
very rich milk
Worcestershire

Over 4 cups of coarse cracker crumbs made by crushing crackers in your hands pour 1 cup of melted butter and toss with 2 forks. Have 1 qt. of large oysters well drained. Reserve liquor. Butter a large, shallow casserole; sprinkle 1/3 crumbs on the bottom and top them with 1/2 of the oysters which are sprinkled with pepper and a little salt. Use 1/2 of the remaining crumbs and the remaining oysters, salt and pepper. Boil the oyster juice for 1 minute and strain; add enough very rich milk to make almost 2 cups of liquid; add salt, pepper and a dash of Worcestershire. Pour liquid very carefully over the oysters and add the last layer of crumbs. Bake in a 350′ oven for 30 minutes. Casserole may be run under the broiler for a minute or two to brown the top if desired. The secret of having big, plump oysters and crisp crumbs lies in the fact that there are just 2 layers of oysters and plenty of surface for the cracker crumbs.