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Scalloped Oysters

1 pint oysters 1 cup grated bread crumbs 1/2 cup coarse cracker crumbs 1/2 cup butter 1 cup oyster liquor 1 teaspoon salt 1/8 teaspoon pepper Drain and clean the oysters; rub a pudding dish thickly with cold butter, sprinkle the bottom with a layer of bread crumbs. Mix the rest of the bread and cracker crumbs and stir in the butter. Arrange the oysters and bread in alternate layers, season each with pepper and salt. Pour over the oyster liquor, bake twenty-five to thirty minutes in a quick oven.