When fruit is plentiful puddings appear often as dessert on well supplied farm tables, and at all seasons puddings, when well made and not too rich, afford wholesome and favorite variety to the daily bill of fare. Every cook will surely be able to find among the following extensive collection of recipes something to suit her culinary resources and the family taste. The same recipes can frequently be used by substituting some other fruit, or varying the flavor. There are tricks in all trades, and a clever cook can manage to make occasional changes to suit herself, without impairing the result.

Graham Pudding

Sift together 2 cups graham flour, 1 teasp each soda and cinnamon, and 1/2 teasp each salt and cloves. Pour over this 1 cup milk and 1/2 cup molasses. Beat well, then add 1 cup seeded raisins well dredged with flour, and pour this mixture into well greased cans, allowing space for swelling. Cover closely and steam for 2 to 4 hours, according to size of molds. Serve warm with a golden sauce made of scant 1/2 cup butter creamed with 1 cup powdered sugar, 3 tablesp cream added slowly, 1/2 teasp vanilla, and 1 well-beaten egg. Heat over a kettle of hot water, stirring frequently, and serve hot with the warm pudding.-[E. T., Va.

Sago Pudding

Put 3 pts rich milk in a double boiler, add 1 cup sago and let cook till clear. Remove from fire, add beaten yolks of 2 eggs, 1/2 cup sugar, and flavor with lemon or vanilla, or a little of both. Pour into a well buttered baking dish and bake about 1/2 hour. When done cover with a meringue made of the whites of 2 eggs and a little powdered sugar, and return to the oven a few minutes to brown.-[Mrs. F. E. P., Wash.

Cornstarch Pudding

Heat 1 qt sweet milk and add to it 3 rounding tablesp cornstarch mixed smooth with a little cold milk. Stir well, then add 5 tablesp sugar and a little salt. Cook about 5 minutes, and then add 3 or 4 well-beaten eggs and 1 teasp butter. Bake in a well buttered pudding dish and serve cold with cream.- [Mrs. J. B., Kan.

Oatmeal Pudding

Soak 1 cup oatmeal overnight in 1 qt milk; in the morning add 1 well-beaten egg, 1/2 cup seeded raisins, nutmeg and salt to taste and 4 tablesp sugar. Bake about 1 hour. This is nice for invalids and people with poor digestion.-[Mrs. L. A. G., Mass.

Caramel Pudding

Brown 3/4 cup granulated sugar in a pie tin set on top of the stove. Stir constantly and be sure it is well browned. Then stir this browned sugar into 1 qt scalding milk, add pinch salt, stir well, and when cool add 4 well-beaten eggs, saving out the whites of 2. Pour into a buttered pudding dish and bake until well set. When done cover with a meringue made of the whites of the 2 eggs and some powdered sugar, and return to the oven a few minutes to brown. Instead of the egg meringue I sometimes serve this pudding with whipped and sweetened cream on top.- [Mrs. F. E. P., Wash.

Cottage Pudding

Cream 1/2 cup sugar and 1 tablesp butter, add 1 well-beaten egg, 1/2 cup milk and 1 scant cup flour sifted with 1 teasp baking powder and a little salt. Bake in a moderate oven, and serve hot or cold with any preferred sauce.-[K. A. D., N. D.