1 #LyX 2.4 created this file. For more info see https://www.lyx.org/
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96 By Sándor Szőke (alex@lyx.hu)
99 \begin_layout Standard
100 \begin_inset CommandInset toc
101 LatexCommand tableofcontents
108 \begin_layout Chapter
113 \begin_inset Quotes sld
117 \begin_inset Quotes srd
123 \begin_layout Ingredients
124 \begin_inset Argument 1
127 \begin_layout Plain Layout
137 \begin_inset space \thinspace{}
142 \begin_inset space \thinspace{}
148 \begin_inset space \thinspace{}
152 \begin_inset space \thinspace{}
157 \begin_inset space \thinspace{}
163 \begin_layout Standard
165 \begin_inset space \thinspace{}
170 \begin_inset space \thinspace{}
173 litres milk (spare 1.5
174 \begin_inset space \thinspace{}
178 \begin_inset space \thinspace{}
184 \begin_layout Standard
186 \begin_inset space \thinspace{}
190 spoon sugar into the 7
191 \begin_inset space \thinspace{}
195 \begin_inset space \thinspace{}
201 \begin_inset space \thinspace{}
204 dl milk to it and stir it again well.
207 \begin_layout Standard
209 \begin_inset space \thinspace{}
213 when you almost ready add 2
214 \begin_inset space \thinspace{}
219 \begin_inset space \thinspace{}
222 packet vanilia to it.
223 The egg foam must be brewed in the milk (in the approx 2
224 \begin_inset space \thinspace{}
230 \begin_layout Standard
231 Put the eggyolk into the milk,
234 spoon and put equivalent sized pieces of the foam into the milk.
236 all the thing must be brewed alltogether.
237 When you are stiring do it carefully,
238 do not brake the foam.
241 \begin_layout Standard
242 You can eat it when it is hot,
243 but I prefer to cool it down.
244 I like when it is cold.
247 \begin_layout Chapter
252 Wineliqueur (1st variant)
255 \begin_layout Ingredients
257 \begin_inset space \thinspace{}
262 \begin_inset space \thinspace{}
270 packets vanilla (3×10
271 \begin_inset space \thinspace{}
276 \begin_inset space \thinspace{}
279 dl rum and rum flavour
282 \begin_layout Standard
283 Stir all of the components and store for at least one week on a cold place.
286 \begin_layout Standard
292 Wineliqueur (2nd variant)
295 \begin_layout Ingredients
297 \begin_inset space \thinspace{}
302 \begin_inset space \thinspace{}
307 \begin_inset space \thinspace{}
313 \begin_inset space \thinspace{}
316 dl rum and rum flavour
319 \begin_layout Standard
320 Stir all of the components and store for at least one week on a cold place.
323 \begin_layout Standard
329 Wineliqueur (3rd variant)
332 \begin_layout Ingredients
339 \begin_inset space \thinspace{}
344 \begin_inset space \thinspace{}
349 \begin_inset space \thinspace{}
352 dl sour cherry fluid (!),
354 \begin_inset space \thinspace{}
359 \begin_inset space \thinspace{}
362 packets vanilla (2×10
363 \begin_inset space \thinspace{}
369 \begin_layout Standard
370 Stir all of the components and store for at least one week on a cold place.
373 \begin_layout Standard
382 \begin_layout Ingredients
384 \begin_inset space \thinspace{}
389 \begin_inset space \thinspace{}
394 \begin_inset space \thinspace{}
399 \begin_inset space \thinspace{}
402 dkg powdered sugar (can be replaced with honey)
405 \begin_layout Standard
406 Stir all of the components and store for at least one week on a cold place.
409 \begin_layout Standard