1 #LyX 2.2 created this file. For more info see http://www.lyx.org/
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82 By Sándor Szőke (alex@lyx.hu)
85 \begin_layout Standard
86 \begin_inset CommandInset toc
87 LatexCommand tableofcontents
99 \begin_inset Quotes sld
103 \begin_inset Quotes srd
109 \begin_layout Ingredients
110 \begin_inset Argument 1
113 \begin_layout Plain Layout
123 \begin_inset space \thinspace{}
127 \begin_inset space \thinspace{}
132 \begin_inset space \thinspace{}
136 \begin_inset space \thinspace{}
140 \begin_inset space \thinspace{}
146 \begin_layout Standard
148 \begin_inset space \thinspace{}
153 \begin_inset space \thinspace{}
156 litres milk (spare 1.5
157 \begin_inset space \thinspace{}
161 \begin_inset space \thinspace{}
167 \begin_layout Standard
169 \begin_inset space \thinspace{}
173 spoon sugar into the 7
174 \begin_inset space \thinspace{}
178 \begin_inset space \thinspace{}
184 \begin_inset space \thinspace{}
187 dl milk to it and stir it again well.
190 \begin_layout Standard
192 \begin_inset space \thinspace{}
195 eggwhite, when you almost ready add 2
196 \begin_inset space \thinspace{}
201 \begin_inset space \thinspace{}
204 packet vanilia to it.
205 The egg foam must be brewed in the milk (in the approx 2
206 \begin_inset space \thinspace{}
212 \begin_layout Standard
213 Put the eggyolk into the milk, stir a little.
215 spoon and put equivalent sized pieces of the foam into the milk.
216 Almost ready, all the thing must be brewed alltogether.
217 When you are stiring do it carefully, do not brake the foam.
220 \begin_layout Standard
221 You can eat it when it is hot, but I prefer to cool it down.
222 I like when it is cold.
225 \begin_layout Chapter
230 Wineliqueur (1st variant)
233 \begin_layout Ingredients
235 \begin_inset space \thinspace{}
239 \begin_inset space \thinspace{}
246 packets vanilla (3×10
247 \begin_inset space \thinspace{}
251 \begin_inset space \thinspace{}
254 dl rum and rum flavour
257 \begin_layout Standard
258 Stir all of the components and store for at least one week on a cold place.
261 \begin_layout Standard
267 Wineliqueur (2nd variant)
270 \begin_layout Ingredients
272 \begin_inset space \thinspace{}
276 \begin_inset space \thinspace{}
280 \begin_inset space \thinspace{}
285 \begin_inset space \thinspace{}
288 dl rum and rum flavour
291 \begin_layout Standard
292 Stir all of the components and store for at least one week on a cold place.
295 \begin_layout Standard
301 Wineliqueur (3rd variant)
304 \begin_layout Ingredients
310 \begin_inset space \thinspace{}
314 \begin_inset space \thinspace{}
318 \begin_inset space \thinspace{}
321 dl sour cherry fluid (!), 1
322 \begin_inset space \thinspace{}
326 \begin_inset space \thinspace{}
329 packets vanilla (2×10
330 \begin_inset space \thinspace{}
336 \begin_layout Standard
337 Stir all of the components and store for at least one week on a cold place.
340 \begin_layout Standard
349 \begin_layout Ingredients
351 \begin_inset space \thinspace{}
355 \begin_inset space \thinspace{}
359 \begin_inset space \thinspace{}
363 \begin_inset space \thinspace{}
366 dkg powdered sugar (can be replaced with honey)
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