Tradition!

Mother's family didn't usually get together too much at Thanksgiving (it happened, but not often); their holidays were Christmas and Easter.  And one of the dishes always served was Scalloped Oysters.  After Grandma and Grandpa Shaw died in 1965, Scalloped oysters continued to be served although nobody ate them and the Aunts spent a great deal of time bemoaning the high cost of a pint of oysters.  One year in the 1970s Mother didn't have the holiday meal at her house, so I hosted.  I did not make the oysters.  Odessa, Dorothy, and Mother all carried on about the lack of oysters, but they finally admitted they hated them and only fixed them because their mother loved them--and hated throwing the expensive things away, untouched.  They never graced our family holiday table again.

Scalloped Oysters
Elsie Nelson

1 pint oysters
2 Cups medium coarse cracker crumbs
1/2 Cup butter or margarine, melted
3/4 Cup Light cream
1/4 Cup oyster liquid
1/4 teaspoon Worestershire sauce
1/4 teaspoon salt

Drain oysters, reserving 1/4 Cup liquid.  Combine cracker crumbs and butter.  Spread one third the cracker crumbs in greased 8x8 inh pan.  Cover with half the oysters.

Using another third of the rumbs, spread a second layer, covering with remaining oysters.  Top with last of the crumbs.

Combine cream, liquid, sauce, and salt.  Pour over crackers ad bake in 350 degree oven about 40 minutes.