1 pint oysters
2 c. cracker crumbs
2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1/4 c. butter

Drain oysters, reserving oyster liquid. Remove any pieces of shell from the oysters. Spread 1/3 of the crumbs in a layer in the bottom of a greased 1 1/2 quart casserole dish. Cover with half the oysters. Layer on another 1/3 of the crumbs, and top with the rest of the oysters.

In a bowl, combine the oyster liquid, salt, pepper, and milk. Mix well, then pour over the top layer of oysters and cover with remaining crumbs. Dot the top with butter and bake at 375 degrees for 45 minutes. Serve warm.