For my cousins Susan and Anne:
Mildred Robertson's Scalloped Oysters
2 cans oysters
2 cups medium coarse cracker crumbs (4 - 6 crackers)
1/2 c. butter, melted
3/4 c. half and half cream
1/2 tsp salt
1/4 tsp worcestershire sauce
Drain oysters, reserving 1/4 c. liquid. Combine crumbs and butter. Spread 1/3 of the drums in an 8x8x2" baking dish. Cover with half of the oysters. Sprinkle with pepper, cover again with 1/3 of the crumbs. Cover with the remaining oysters. Mix cream with reserved oyster liquid, salt and worcestershire sauce. Pour over oysters. Top with remaining cracker crumbs. Bake in 350 degree over about 40 minutes.
Floyd Robertson's Favorite Cherry Delight:
Sift 1 c. flour with 1 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 c. sugar. Add 1/4 c. softened shortening and 1/2 c. milk. Beat vigorously until smooth. Pour batter into well greased pan and place 2 c. drained cherries over batter. Take 1 c. cherry juice and 1/2 c. sugar mixed together. Pour over cherries and batter. Bake in moderate over 1 hour or until light brown.