3010. 
THE RURAL* NEW-YORKEB 
27© 
Mrs. Spraker Talks. 
"I wonder why you did that/ Airs. 
Spraker spoke meditatively. 
I paused in the middle of the room, 
the plate of fish I had just bought in 
my hand. I looked from it to Mrs. 
Spraker. “What have I done now?” I 
cried, puzzled. 
“There, there, dear,” she said, “I don’t 
know as I ought to say so much. It 
would serve me right if you told me to 
attend to my own affairs and let yours 
alone.” This apologetic mood was rare 
with Airs. Spraker. 
I turned a bowl over the fish and put 
it in the refrigerator. ‘‘You are a great 
help to me,” I said. “Don’t for pity’s 
sake stop telling me things.” 
“Well, if you feel that way,” she said 
with evident relief, “I’ll go on. I 
wouldn’t have thought of it, only I’ve 
heard you say how fond you are of fish, 
and that you wished the fish man came 
twice a week. So I wondered why you 
did not buy a whole fish, instead of those 
few pieces, especially as it would only 
cost a little bit more.” 
“But,” I protested, “a big haddock for 
two of us. It doesn’t keep so very well, 
you know.” 
“It keeps better if it is cooked, and 
you have ice.” 
"But I'm afraid w r e’d get tired of it,— 
the same thing two days in succession.” 
“You do as I tell you next week, and 
see what you think of my way,” she said. 
"I will,” I agreed. 
“You get a whole cod or haddock and 
get the man to cut it up for boiling, and 
be sure and have him give you the head 
and trimmings, don’t forget that. I’ll 
come over and tell you how to manage.” 
True to her agreement, Airs. Spraker 
was on hand when I brought in the fish, 
—on a platter this time. “It wasn’t the 
largest he had,” I explained, “but it was 
as much as I dared to buy, and it cost 
just 10 cents more than what I got last 
week.” 
Mrs. Spraker nodded. “That’s all 
right,” she said, “large enough. Now 
have you an enamel kettle that a steamer 
will fit into?” 
“Yes,” I said, and I produced it. 
"Now get a wet cloth and wipe your 
fish off, then put the head and trimmings 
into the bottom of the kettle, cover them 
with cold water and put them on to cook. 
When they boil, it will be time to put 
the rest of your fish into the steamer, 
for you know it takes longer to steam 
anything than to boil or fry it. You see 
the idea of doing this way is that any 
juices that escape from the fish will fall 
into the kettle below and won’t be wast¬ 
ed. You can sprinkle some salt over the 
fish after it has been cooking a while.” 
“Well,” I prompted her, “what next?” 
“You will want to cook some potatoes 
for 3 T our dinner, or if j’ou like, maca¬ 
roni with tomato sauce, that goes well 
with fish. When your fish is thoroughly 
cooked, take it out carefully on a hot 
platter. Peel the skin off each piece, 
but don’t trouble the bones. Put the 
skins in with the head. You’ll likely 
want to put some more salt on your fish, 
and a little butter won’t come amiss. A 
white gravy for your potatoes will be 
nice.” 
“Well,” she went on, “there’s your 
dinner for the first day. Just before you 
sit down take the kettle and strain the 
water into a dish to cool. You want to 
let it boil down so there won’t be more 
than a quart. After dinner you will prob¬ 
ably have quite a little fish left on your 
platter. Put it into a glass fruit jar 
after picking out all the bones. Put the 
fish water or stock you have been cooling 
into another jar. Don’t put the covers 
on your jars till you are su”e the con¬ 
tents are cold, then cover t.ghtly and 
lay them in the top of the refrigerator 
right against the ice. Now that will keep 
till day after to-morrow if you want it 
to. Then you can make a fine chowder. 
"Fry an onion in a little butter or pork 
■fat, as you prefer, put in your fish stock 
and cook }-our sliced potatoes in it, add 
milk when the potatoes are done, season 
to taste, last of all add the fish and let 
it boil up. Of course you have to use 
your judgment and go by the amount of 
fish you have and make the size of your 
chowder accordingly.” 
“Thank you ever so much,” I said, “It 
sounds easy and very attractive.” 
Airs. Spraker rose to go, then changed 
her mind and sat down again. 
“Oh, and next week if you want a 
change, steam your fish and boil the head 
the same way, only make fish stew in¬ 
stead of chowder, and scalloped fish the 
next day.” I waited and she went on. 
“You’ll want to make your stew the 
first day, because you wouldn’t have time 
for the other. Boil the stock down to a 
pint, add a quart or so of good rich 
milk. Put in a part of your fish, enough 
to suit your taste and season. If you 
like you can put in a few split crackers 
that you have dipped quickly into hot 
water. Perhaps you like crackers in your 
chowder too. The scalloped fish you 
make with potatoes sliced very thin—a 
layer of potatoes and a layer of fish, po¬ 
tatoes on top, with salt, pepper (if you 
like it) and butter for each layer. Add 
hot milk to reach nearly to the top of 
the potatoes and bake an hour. 
“There, I guess that’s all I’ve got to 
say about fish to-day,” and with that she 
left me. susan b. robbins. 
One wasted day don’t spoil a year. 
One failure needn’t eause a fear; 
Old Nature errs, with all her skill. 
And has her spells of standing still. 
There’s clouds to-day, bnt that's no sign 
The sun ain't ever goin’ to shine: 
And though to-day brings pain and sorrow. 
You may be wearin’ bells to-morrow. 
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