Cover 4 to 5 pounds fat hen with boiling water, simmer gently until tender.

CORNBREAD FOR DRESSING:

1 1/2 c. corn meal
1 tbsp. baking powder
1 1/4 c. milk
1 lg. egg

Beat together thoroughly. Cook in a very hot oven (salt and flour are omitted purposely from this recipe).

FOR DRESSING:

Into a large pan or bowl, crumble corn bread and add:

6 c. cubes or torn white bread, pressed down but not packed
1 c. finely chopped onion
1 c. chopped celery
1 tsp. sage
1 tsp. black pepper

Mix well. Add 5 cups hot chicken broth. Beat to moisten all bread. Add 6 unbeaten eggs and 1 tablespoon baking powder. Beat thoroughly. Add another cup broth and salt to taste, beat again.

Pour dressing into well greased pan and bake at 450 degrees for approximately 45 minutes. Brown hen in oven while dressing is baking. Use remaining broth and giblets to make gravy. Serves 10-12.