ALMA'S RECIPE FOR 'POSSUM

      Title: ALMA'S RECIPE FOR 'POSSUM
  Categories: Meats, Game, Southern
       Yield: 6 Servings
  
     1/2 c  Lime
       1 g  Water
       1 c  Salt
       1    Red pepper pod
  
   Put 1/2 cup lime in about 1 gallon of boiling water and scald
   quickly, and pull off hair while hot.  Scrape well--remove feet,
   tail, and entrails--like you would a pig.  Cut off ears, remove eyes
   and head if desired.  Pour hot water over it and clean thoroughly.
   
   Put one cup salt in sufficient cold water to cover possum, add 1 pod
   red pepper and let stand overnight.  In the morning remove salt water
   and pour boiling water over it.  Cook in enough boiling water to boil
   up over possum but not enough to cover.  Cook until skin can be
   pierced with a fork easily, and let stand in water until ready for
   baking.
   
   When ready to bake, place possum in pan with skin side up.  Bake in a
   moderate oven until crisp and brown.  If fire is too hot, skin will
   blister and burn.
   
   Carve possum and surround with potatoes (sliced or quartered) which
   have been previously baked.
   
       192    DULL, Mrs. S.R.
                                         Southern Cooking
                                         Grosset & Dunlap
                                         New York
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