1 #LyX 2.2 created this file. For more info see http://www.lyx.org/
5 \origin /systemlyxdir/examples/
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81 By Sándor Szőke (alex@lyx.hu)
84 \begin_layout Standard
85 \begin_inset CommandInset toc
86 LatexCommand tableofcontents
98 \begin_inset Quotes sld
102 \begin_inset Quotes srd
108 \begin_layout Ingredients
109 \begin_inset Argument 1
112 \begin_layout Plain Layout
122 \begin_inset space \thinspace{}
126 \begin_inset space \thinspace{}
131 \begin_inset space \thinspace{}
135 \begin_inset space \thinspace{}
139 \begin_inset space \thinspace{}
145 \begin_layout Standard
147 \begin_inset space \thinspace{}
152 \begin_inset space \thinspace{}
155 litres milk (spare 1.5
156 \begin_inset space \thinspace{}
160 \begin_inset space \thinspace{}
166 \begin_layout Standard
168 \begin_inset space \thinspace{}
172 spoon sugar into the 7
173 \begin_inset space \thinspace{}
177 \begin_inset space \thinspace{}
183 \begin_inset space \thinspace{}
186 dl milk to it and stir it again well.
189 \begin_layout Standard
191 \begin_inset space \thinspace{}
194 eggwhite, when you almost ready add 2
195 \begin_inset space \thinspace{}
200 \begin_inset space \thinspace{}
203 packet vanilia to it.
204 The egg foam must be brewed in the milk (in the approx 2
205 \begin_inset space \thinspace{}
211 \begin_layout Standard
212 Put the eggyolk into the milk, stir a little.
214 spoon and put equivalent sized pieces of the foam into the milk.
215 Almost ready, all the thing must be brewed alltogether.
216 When you are stiring do it carefully, do not brake the foam.
219 \begin_layout Standard
220 You can eat it when it is hot, but I prefer to cool it down.
221 I like when it is cold.
224 \begin_layout Chapter
229 Wineliqueur (1st variant)
232 \begin_layout Ingredients
234 \begin_inset space \thinspace{}
238 \begin_inset space \thinspace{}
245 packets vanilla (3×10
246 \begin_inset space \thinspace{}
250 \begin_inset space \thinspace{}
253 dl rum and rum flavour
256 \begin_layout Standard
257 Stir all of the components and store for at least one week on a cold place.
260 \begin_layout Standard
266 Wineliqueur (2nd variant)
269 \begin_layout Ingredients
271 \begin_inset space \thinspace{}
275 \begin_inset space \thinspace{}
279 \begin_inset space \thinspace{}
284 \begin_inset space \thinspace{}
287 dl rum and rum flavour
290 \begin_layout Standard
291 Stir all of the components and store for at least one week on a cold place.
294 \begin_layout Standard
300 Wineliqueur (3rd variant)
303 \begin_layout Ingredients
309 \begin_inset space \thinspace{}
313 \begin_inset space \thinspace{}
317 \begin_inset space \thinspace{}
320 dl sour cherry fluid (!), 1
321 \begin_inset space \thinspace{}
325 \begin_inset space \thinspace{}
328 packets vanilla (2×10
329 \begin_inset space \thinspace{}
335 \begin_layout Standard
336 Stir all of the components and store for at least one week on a cold place.
339 \begin_layout Standard
348 \begin_layout Ingredients
350 \begin_inset space \thinspace{}
354 \begin_inset space \thinspace{}
358 \begin_inset space \thinspace{}
362 \begin_inset space \thinspace{}
365 dkg powdered sugar (can be replaced with honey)
368 \begin_layout Standard
369 Stir all of the components and store for at least one week on a cold place.
372 \begin_layout Standard