A Cookbook from the 1950's

One of my most prized possessions is a cook book my grandmother had.  To all my aunts, uncles, cousins and sisters:  NO, you may not have it!  It is Meta Given's 1952 Modern Encyclopedia of Cooking.  It is a "modern cookbook, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life".  Wow, that's quite a promise.  The first part of the cookbook is devoted to "The Diet Pattern".  There are recommended daily allowances (eat at least 3-4 eggs a week, if not one a day, as well as 3-5 tablespoons of butter or oleomargarine a day fortified with vitamin A), charts for normal rate at which children should gain weight, approximate caloric values, menus relating to daily allowances etc.  But after all this about diet, what is next in the cookbook?  Desserts, cookies, candies, cheeses, cakes, pies, etc.  Vegetables are dead last.  One of the things about looking at a cookbook from 1952 is that we were barely out of rationing and WWII.  So, there are still many recipes in here for wild game of all types.  Ever wonder how to skin a raccoon?  From The Modern Encyclopedia of Cooking:

"Raccoon meat is very dark and when the coon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor.  This fat also extends in layers between the strong bands of muscle.  It should always be removed along with the scent glands.  Unless these glands are removed, the meat will have a tainted flavor.  The scent glands are located under the forelegs and along the spine in the small of the back.  they are usually pea shaped, have a waxy texture and range in color from reddish to light yellow.  Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh.  Those most experienced in the cooking of raccoon recommend parboiling it first.  Some also add a tablespoon of baking soda and black pepper to the parboiling water to remove the strong gamey flavor."

Ok then.  There's too much "strong odor" and "gamey" and "tainted flavor" in there for me.  I'm sure there are people in the good old US of A who still eat raccoon.  I just don't think I'll be serving it at my next dinner party.