1 #LyX 2.4 created this file. For more info see https://www.lyx.org/
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92 By Sándor Szőke (alex@lyx.hu)
95 \begin_layout Standard
96 \begin_inset CommandInset toc
97 LatexCommand tableofcontents
104 \begin_layout Chapter
109 \begin_inset Quotes sld
113 \begin_inset Quotes srd
119 \begin_layout Ingredients
120 \begin_inset Argument 1
123 \begin_layout Plain Layout
133 \begin_inset space \thinspace{}
137 \begin_inset space \thinspace{}
142 \begin_inset space \thinspace{}
146 \begin_inset space \thinspace{}
150 \begin_inset space \thinspace{}
156 \begin_layout Standard
158 \begin_inset space \thinspace{}
163 \begin_inset space \thinspace{}
166 litres milk (spare 1.5
167 \begin_inset space \thinspace{}
171 \begin_inset space \thinspace{}
177 \begin_layout Standard
179 \begin_inset space \thinspace{}
183 spoon sugar into the 7
184 \begin_inset space \thinspace{}
188 \begin_inset space \thinspace{}
194 \begin_inset space \thinspace{}
197 dl milk to it and stir it again well.
200 \begin_layout Standard
202 \begin_inset space \thinspace{}
205 eggwhite, when you almost ready add 2
206 \begin_inset space \thinspace{}
211 \begin_inset space \thinspace{}
214 packet vanilia to it.
215 The egg foam must be brewed in the milk (in the approx 2
216 \begin_inset space \thinspace{}
222 \begin_layout Standard
223 Put the eggyolk into the milk, stir a little.
225 spoon and put equivalent sized pieces of the foam into the milk.
226 Almost ready, all the thing must be brewed alltogether.
227 When you are stiring do it carefully, do not brake the foam.
230 \begin_layout Standard
231 You can eat it when it is hot, but I prefer to cool it down.
232 I like when it is cold.
235 \begin_layout Chapter
240 Wineliqueur (1st variant)
243 \begin_layout Ingredients
245 \begin_inset space \thinspace{}
249 \begin_inset space \thinspace{}
256 packets vanilla (3×10
257 \begin_inset space \thinspace{}
261 \begin_inset space \thinspace{}
264 dl rum and rum flavour
267 \begin_layout Standard
268 Stir all of the components and store for at least one week on a cold place.
271 \begin_layout Standard
277 Wineliqueur (2nd variant)
280 \begin_layout Ingredients
282 \begin_inset space \thinspace{}
286 \begin_inset space \thinspace{}
290 \begin_inset space \thinspace{}
295 \begin_inset space \thinspace{}
298 dl rum and rum flavour
301 \begin_layout Standard
302 Stir all of the components and store for at least one week on a cold place.
305 \begin_layout Standard
311 Wineliqueur (3rd variant)
314 \begin_layout Ingredients
320 \begin_inset space \thinspace{}
324 \begin_inset space \thinspace{}
328 \begin_inset space \thinspace{}
331 dl sour cherry fluid (!), 1
332 \begin_inset space \thinspace{}
336 \begin_inset space \thinspace{}
339 packets vanilla (2×10
340 \begin_inset space \thinspace{}
346 \begin_layout Standard
347 Stir all of the components and store for at least one week on a cold place.
350 \begin_layout Standard
359 \begin_layout Ingredients
361 \begin_inset space \thinspace{}
365 \begin_inset space \thinspace{}
369 \begin_inset space \thinspace{}
373 \begin_inset space \thinspace{}
376 dkg powdered sugar (can be replaced with honey)
379 \begin_layout Standard
380 Stir all of the components and store for at least one week on a cold place.
383 \begin_layout Standard