Pour large kettle full of hot water into convenient vessel. Add a small shovelful of ashes and then put possum in. Turn the possum around until the fur is loosened and can be easily scraped clean. Draw, remove head and feet; wash thoroughly. Salt inside and outside; let stand overnight to freeze. Wash again and put in baking pan with a little water. cover closely and put on fire. When tender, remove cover and put in oven to brown. Dust with pepper and baste frequently with drippings. Have medium sweet potatoes peeled and boiled tender in slightly salty water, adding butter and a little sugar. When tend, arrange potatoes around possum, basting frequently with juices until brown. Arrange possum on platter with potatoes around it and serve.
* This is actually taken from a cookbook owned by Mr. and Mrs. T.C. Maddox. Holland's Cookbook, some are dated 1921.
Tommie Maddox
Velma's Brother
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