Excerpt from Youngstown Cook Book: Compiled by the Ladies of the First Presbyterian Church
Cooking is an art which is capable, more than any other, of ministering to the comfort and enjoyment of hfe. It is not surprising, therefore, that from the earliest times great attention and study have been bestowed upon its cultivation.
The cook book made its appearance among the first Helpings of Literature. Archestratus, who was the guide of Epicurus in his pleasures, and enjoyed the reputation of inventing made dishes first, attempted to pursue, for the use of posterity, the rules he successfully followed in preparing feasts for the philosophers or statesmen who ate his fish done in oil and wine and fragrant herbs. His task was a comparatively easy one, as the variety of food meat or vegetable that found its way to the table of the Greeks of his time was by no means great, and the field widened with each of his successors, as wealth, refinement, and commerce increased the wants of men, at the same time they afforded opportunities for supplying them.
In our own language there were cook books before Chaucer sung, or Tyndale translated the Bible, and with each generation they have increased in number and improved in quality.
It is not pretended that they can make good cooks give that skill and knack which are in part almost genius, and in part the result of early training and careful practice. There are rules, however, which it may require skill to follow, but which, if followed, will prepare for the table dishes which will gratify the appetite and please the palate, without offending the stomach.
It has been the aim of cook books to gather these rules as the results of the experience of those who were at the time most celebrated for the mastery of their art; and the ladies of the First Presbyterian Church of Youngstown offer to the public this their contribution to kitchen literature. All the receipts are known to be good, as they are used by the most experienced housewives. No pains have been spared to make this book meet the needs of the time, and it is confidently believed that it is without any serious faults, either in what it offers, or in what it omits, in the way of rules for the guidance of cooks. It has been a work involving great expenditure of time and labor, and the compilers do not see wherein there is anything lacking, or they could have done better. They now offer it to housekeepers everywhere, asking for it a fair trial, and unhesitatingly promise no failures where the recipes are faithfully followed.
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