For medium sized turkey cut two loaves of bread in slices and toast; put in pan which will hold all the dressing and moisten with cold water. Fry 1 ½ pounds of bulk sausage until brown and crisp, take up in chopping bowl. Turn 1 quart can of hominy which has been drained in the pan where sausage was fried; cover closely and brown, stirring occasionally; a pan cake turner is excellent for this purpose, as it will stick to the pan. Chop sausage medium fine, put in pan with toast. Take up hominy and treat in same manner. Season with a little chopped onion, if desired, sage salt and pepper. No butter is required with this dressing as the gravy from the sausage is sufficient, unless one likes a very rich dressing.

Mrs. W. K. James.