1 #LyX 2.0 created this file. For more info see http://www.lyx.org/
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71 By Sándor Szőke (alex@lyx.hu)
74 \begin_layout Standard
75 \begin_inset CommandInset toc
76 LatexCommand tableofcontents
88 \begin_inset Quotes sld
92 \begin_inset Quotes srd
98 \begin_layout Ingredients
102 \begin_layout Plain Layout
112 \begin_inset space \thinspace{}
116 \begin_inset space \thinspace{}
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129 \begin_inset space \thinspace{}
135 \begin_layout Standard
137 \begin_inset space \thinspace{}
142 \begin_inset space \thinspace{}
145 litres milk (spare 1.5
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150 \begin_inset space \thinspace{}
156 \begin_layout Standard
158 \begin_inset space \thinspace{}
162 spoon sugar into the 7
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167 \begin_inset space \thinspace{}
173 \begin_inset space \thinspace{}
176 dl milk to it and stir it again well.
179 \begin_layout Standard
181 \begin_inset space \thinspace{}
184 eggwhite, when you almost ready add 2
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190 \begin_inset space \thinspace{}
193 packet vanilia to it.
194 The egg foam must be brewed in the milk (in the approx 2
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201 \begin_layout Standard
202 Put the eggyolk into the milk, stir a little.
204 spoon and put equivalent sized pieces of the foam into the milk.
205 Almost ready, all the thing must be brewed alltogether.
206 When you are stiring do it carefully, do not brake the foam.
209 \begin_layout Standard
210 You can eat it when it is hot, but I prefer to cool it down.
211 I like when it is cold.
214 \begin_layout Chapter
219 Wineliqueur (1st variant)
222 \begin_layout Ingredients
224 \begin_inset space \thinspace{}
228 \begin_inset space \thinspace{}
235 packets vanilla (3×10
236 \begin_inset space \thinspace{}
240 \begin_inset space \thinspace{}
243 dl rum and rum flavour
246 \begin_layout Standard
247 Stir all of the components and store for at least one week on a cold place.
250 \begin_layout Standard
256 Wineliqueur (2nd variant)
259 \begin_layout Ingredients
261 \begin_inset space \thinspace{}
265 \begin_inset space \thinspace{}
269 \begin_inset space \thinspace{}
274 \begin_inset space \thinspace{}
277 dl rum and rum flavour
280 \begin_layout Standard
281 Stir all of the components and store for at least one week on a cold place.
284 \begin_layout Standard
290 Wineliqueur (3rd variant)
293 \begin_layout Ingredients
299 \begin_inset space \thinspace{}
303 \begin_inset space \thinspace{}
307 \begin_inset space \thinspace{}
310 dl sour cherry fluid (!), 1
311 \begin_inset space \thinspace{}
315 \begin_inset space \thinspace{}
318 packets vanilla (2×10
319 \begin_inset space \thinspace{}
325 \begin_layout Standard
326 Stir all of the components and store for at least one week on a cold place.
329 \begin_layout Standard
338 \begin_layout Ingredients
340 \begin_inset space \thinspace{}
344 \begin_inset space \thinspace{}
348 \begin_inset space \thinspace{}
352 \begin_inset space \thinspace{}
355 dkg powdered sugar (can be replaced with honey)
358 \begin_layout Standard
359 Stir all of the components and store for at least one week on a cold place.
362 \begin_layout Standard