I have the 1972 edition of this book. It is, hands down, the best cooking resource I've ever laid hands on. The version I have is my Mom's, and is the only thing I demanded be set aside for me for my adult life.
Funny fact: The 1972 edition has a whole section about scalding milk, and every recipe that involves milk has a reminder to scald it. Why? Because in 1972, buying unpasteurized milk was still common. Awesome.