Scalloped Oysters (Irma Jean Weinberg)

Drain 3 pints oysters
Liquid:
18 T cream
1 1/2 C melted butter


Combine 1 1/2 C dry bread crumbs and 3 C cracker crumbs (set aside)

Grease a baking dish and cover bottom with half of crumbs then layer of oyster mixture. Season with salt and paprika and pour 1/2 the liquid over it.
Layer again then add crumbs over the top.
Dot with butter.

Bake for 20 min. at 400