Scaloped Oysters

Directions

1. Drain oysters over bowl to save juice.
2. Remove bits of shell from oysters individually.
3. Butter 1 quart casserole.
4. Alternate layers of oysters and crumbs, seasoning with salt and pepper and a little scraped onion.
5. Reserve crumbs for top.
6. Pour in oyster juice and milk enough to reach top layer of oysters.
7. More milk may be added later if mixture seems dry.
8. Sprinkle with buttered crumbs.
9. Bake in moderate oven 350f about 30 minutes until golden brown and oysters are ruffled.
10. Over cooking makes them tough and dry.