Scalloped oysters

4

1 pint oysters 2 C medium coarse cracker crumbs ½ C butter, melted ¾ C light cream ¼ C oyster liquor ¼ teaspoon Worcestershire sauce ½ teaspoon salt

Drain oysters, reserving ¼ C liquor. Combine crumbs and butter. Spread ⅓ of crumbs in greased 8 by 1¼" round pan. Cover with half oysters. Sprinkle with pepper. Using another third of the crumbs, spread a second layer, cover with remaining oysters, and sprinkle with pepper. Combine cream, oyster liquor, Worcestershire and salt. Pour over oysters. Top with last of crumbs. Bake in moderate oven, (350) about 40 minutes.