("The Settlement" Cook-Book, 1903)
1 pt. oysters.
4 tablespoons oyster liquor.
2 tablespoons milk or cream.
1/2 cup stale bread crumbs,
1 cup cracker crumbs.
1/2 cup melted butter.
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 one-half each of oyster liquor and cream.
Repeat, cover top with remaining crumbs.
Bake thirty minutes in hot oven.
Never allow more than two layers for scalloped oysters; if three layers are used, the middle layer will be underdone.