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1 (7x9 inch) pan Milk Corn Bread 6 boiled eggs

(see recipe for Milk Corn Bread) 2-3 stalks celery

1 medium onion 3-4 slices white bread (or equivalent in biscuits)

1 tsp. Sage Black pepper to taste

After baking hen or turkey, use fat to sauté celery and onions until clear. (If a lot of fat, drain off at least 1 cup and do not use as this will make dressing too greasy.) Add as much water to broth to make the amount of dressing you desire. Crumble corn bread and other bread in the chicken broth. Add sautéed celery and onion mixture. Add black pepper to taste and sage. Stir well. Last, add sliced boiled eggs. Stir just enough to blend. Simmer until hot through, stirring occasionally to keep from sticking. Serve immediately.

2 c. corn meal 1/2 rounded tsp. salt

1 c. flour 1 c. buttermilk

4 tsp. baking powder 4 Tbsp. shortening or oil

1/2 tsp. soda 1 egg (optional)

Water

Mix all ingredients well. Add enough water to make a medium consistency. Pour into greased 7x9 inch pan. Drizzle bacon grease on top. Bake at 450 deg for approximately 20 minutes. Serves 6.