Pour a large kettleful of hot water in a convenient vessel, add a small shovel of ashes, and then put the 'possum in this, but do not have the water as hot as for scalding chickens. Turn the 'possum around until the fur is loosened, and you will have no trouble in skinning him perfectly clean. Remove head, feet and entrails, wash thoroughly in cold water, salt in and outside, and let hang over night. In the morning wash again and put in a baking pan with a little water. Cover closely with another pan, and put it over the fire. When tender remove the top pan and put the 'possum in the oven to brown. Dust with black pepper and baste with lard. While it is baking, peel potatoes, cut them in thick slices, and put them in a skillet over the fire with salt and a little water and lard. Cover, and let steam until tender. By that time the 'possum will be nicely brown. Turn the prepared potatoes over him, return to the oven, and when nicely brown, put the 'possum on a platter, arrange the potatoes around him, and serve.-[Mrs. S. J. S., Ala.