A Few Puddings With raspberries and red :urrants corning in, summer pudding must not be forgotten. While everybody knows how to make this delectable dish, with its layers of plain, thin, bread and the raspberries and currants poured into it, the whole beinx pressed down by an iron for twenty-four hours, the season often passes without remembrance of this agTeeable addition, to the pudding series. Another quick and useful pudding consists of an ice-brick or two over which raspberries or loganberries rare poured. Tho ice-brick may be of superlative quality, but even if it is not the thick syrup of the loganberry compensates for any deficiencies. At the end of a longish dinner, where only a light sweet is wanted, orances in caramel may be remembered. Tho oranges are very carefully peeled aad all traces of skin removed. Caramel is then them and allowed to set. Another ice dish is served with the fruit which takes precedence over other insredientu at thi fim of year. Into a small glass bowl preserved atrswDerries are poured. On the top of thiB is placed ice. and on th inn nt the ice real strawberries. Vanilla ico is treated m the same way with marmalade. Jelly ia pleasine at this ti especially when It is free from gelatine. jeiiy is put, mto custard glasses in three layers of colour. On the tOD of thiawhiniwi cream is poured, to be mixed up with the jelly below. One more dish is cream caramel, upon the Burface of which ohopped-up barley-sucar and almonH hav been sprinkled.