Cabinet Pudding.—Put a pint of new milk on to boil with two spoonfuls of sugar and the rind of a fresh lemon; then add it to three well-beaten eggs. Butter a mould, and decorate the bottom and sides with strips of candied peel, stoned raisins, etc. Fill with alternate layers of sliced sponge cake and raisins. Pour the custard over, and let it soak for an hour or so, then cover with buttered paper, and steam the pudding gently for an hour and a half.
If this pudding were for eating cold (and it is quite as good so), a little dissolved gelatine should be added to the custard before pouring it over the cake. A few macaroons give a nice flavour to a cold pudding.
THE ROMANTICISM OF BEETHOVEN.
By ELEONORE D’ESTERRE-KEELING.
The title of this paper will probably surprise many of my readers who have been accustomed to regard Beethoven solely as the king of classic music.
I have not set myself so foolish a task as the attempt to prove that this is not his true position. Undoubtedly Beethoven is king of classic music, but—how much more than that he is!
It must have struck everyone that there is a certain quality in Beethoven’s music which is absent from that of every other classic composer, a quality which appeals to each one of us personally, and which does not appeal in vain.
