1 #LyX 2.3 created this file. For more info see http://www.lyx.org/
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88 By Sándor Szőke (alex@lyx.hu)
91 \begin_layout Standard
92 \begin_inset CommandInset toc
93 LatexCommand tableofcontents
100 \begin_layout Chapter
105 \begin_inset Quotes sld
109 \begin_inset Quotes srd
115 \begin_layout Ingredients
116 \begin_inset Argument 1
119 \begin_layout Plain Layout
129 \begin_inset space \thinspace{}
133 \begin_inset space \thinspace{}
138 \begin_inset space \thinspace{}
142 \begin_inset space \thinspace{}
146 \begin_inset space \thinspace{}
152 \begin_layout Standard
154 \begin_inset space \thinspace{}
159 \begin_inset space \thinspace{}
162 litres milk (spare 1.5
163 \begin_inset space \thinspace{}
167 \begin_inset space \thinspace{}
173 \begin_layout Standard
175 \begin_inset space \thinspace{}
179 spoon sugar into the 7
180 \begin_inset space \thinspace{}
184 \begin_inset space \thinspace{}
190 \begin_inset space \thinspace{}
193 dl milk to it and stir it again well.
196 \begin_layout Standard
198 \begin_inset space \thinspace{}
201 eggwhite, when you almost ready add 2
202 \begin_inset space \thinspace{}
207 \begin_inset space \thinspace{}
210 packet vanilia to it.
211 The egg foam must be brewed in the milk (in the approx 2
212 \begin_inset space \thinspace{}
218 \begin_layout Standard
219 Put the eggyolk into the milk, stir a little.
221 spoon and put equivalent sized pieces of the foam into the milk.
222 Almost ready, all the thing must be brewed alltogether.
223 When you are stiring do it carefully, do not brake the foam.
226 \begin_layout Standard
227 You can eat it when it is hot, but I prefer to cool it down.
228 I like when it is cold.
231 \begin_layout Chapter
236 Wineliqueur (1st variant)
239 \begin_layout Ingredients
241 \begin_inset space \thinspace{}
245 \begin_inset space \thinspace{}
252 packets vanilla (3×10
253 \begin_inset space \thinspace{}
257 \begin_inset space \thinspace{}
260 dl rum and rum flavour
263 \begin_layout Standard
264 Stir all of the components and store for at least one week on a cold place.
267 \begin_layout Standard
273 Wineliqueur (2nd variant)
276 \begin_layout Ingredients
278 \begin_inset space \thinspace{}
282 \begin_inset space \thinspace{}
286 \begin_inset space \thinspace{}
291 \begin_inset space \thinspace{}
294 dl rum and rum flavour
297 \begin_layout Standard
298 Stir all of the components and store for at least one week on a cold place.
301 \begin_layout Standard
307 Wineliqueur (3rd variant)
310 \begin_layout Ingredients
316 \begin_inset space \thinspace{}
320 \begin_inset space \thinspace{}
324 \begin_inset space \thinspace{}
327 dl sour cherry fluid (!), 1
328 \begin_inset space \thinspace{}
332 \begin_inset space \thinspace{}
335 packets vanilla (2×10
336 \begin_inset space \thinspace{}
342 \begin_layout Standard
343 Stir all of the components and store for at least one week on a cold place.
346 \begin_layout Standard
355 \begin_layout Ingredients
357 \begin_inset space \thinspace{}
361 \begin_inset space \thinspace{}
365 \begin_inset space \thinspace{}
369 \begin_inset space \thinspace{}
372 dkg powdered sugar (can be replaced with honey)
375 \begin_layout Standard
376 Stir all of the components and store for at least one week on a cold place.
379 \begin_layout Standard