THE ALM HUTTE. 129 



schmarren might be light and delicate. Being an 

 epicure in his way, he had also taken care to have 

 a few apples with him, to make his own mess the 

 more savoury. I had some white bread, the remains 

 of a dried sausage, and a small bottle of rum. We 

 inspected our store, and I then blew the fire into 

 a blaze, while Maxl prepared the usual dish of the 

 hunter and mountaineer. It is made in this wise : 

 some of the flour was turned out into an earthen pan ; 

 a certain quantity of water and the yolk of one egg 

 was then added (the other being kept for tomorrow's 

 breakfast) ; and the whole having been well stirred, 

 water was poured in till it grew sufficiently thin. The 

 frying-pan, containing great lumps of butter, was now 

 put on the fire, and, when this boiled, the contents of 

 the pan were emptied into it. The cake was allowed 

 to get brown on one side, care being taken however 

 that it did not burn ; it was then turned, and with an 

 iron instrument the whole was chopped up into pieces 

 varying in size from a filbert to a small walnut. An 

 apple was sliced in, some more butter added, all well 

 stirred up together, and when every little piece was 

 nicely brown it was turned out smoking into the pan 

 ready to be eaten. 



Sitting on the raised ledge, with our feet inside 

 and towards the hearth, we ate our supper, and well 

 pleased was Maxl at the praise I bestowed upon his 

 cookery. The schmarren was really excellent : to make 

 it well is said not to be so easy as it appears, and that 

 without due attention the cake becomes heavy and 



K 



