1 #LyX 2.3 created this file. For more info see http://www.lyx.org/
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85 By Sándor Szőke (alex@lyx.hu)
88 \begin_layout Standard
89 \begin_inset CommandInset toc
90 LatexCommand tableofcontents
102 \begin_inset Quotes sld
106 \begin_inset Quotes srd
112 \begin_layout Ingredients
113 \begin_inset Argument 1
116 \begin_layout Plain Layout
126 \begin_inset space \thinspace{}
130 \begin_inset space \thinspace{}
135 \begin_inset space \thinspace{}
139 \begin_inset space \thinspace{}
143 \begin_inset space \thinspace{}
149 \begin_layout Standard
151 \begin_inset space \thinspace{}
156 \begin_inset space \thinspace{}
159 litres milk (spare 1.5
160 \begin_inset space \thinspace{}
164 \begin_inset space \thinspace{}
170 \begin_layout Standard
172 \begin_inset space \thinspace{}
176 spoon sugar into the 7
177 \begin_inset space \thinspace{}
181 \begin_inset space \thinspace{}
187 \begin_inset space \thinspace{}
190 dl milk to it and stir it again well.
193 \begin_layout Standard
195 \begin_inset space \thinspace{}
198 eggwhite, when you almost ready add 2
199 \begin_inset space \thinspace{}
204 \begin_inset space \thinspace{}
207 packet vanilia to it.
208 The egg foam must be brewed in the milk (in the approx 2
209 \begin_inset space \thinspace{}
215 \begin_layout Standard
216 Put the eggyolk into the milk, stir a little.
218 spoon and put equivalent sized pieces of the foam into the milk.
219 Almost ready, all the thing must be brewed alltogether.
220 When you are stiring do it carefully, do not brake the foam.
223 \begin_layout Standard
224 You can eat it when it is hot, but I prefer to cool it down.
225 I like when it is cold.
228 \begin_layout Chapter
233 Wineliqueur (1st variant)
236 \begin_layout Ingredients
238 \begin_inset space \thinspace{}
242 \begin_inset space \thinspace{}
249 packets vanilla (3×10
250 \begin_inset space \thinspace{}
254 \begin_inset space \thinspace{}
257 dl rum and rum flavour
260 \begin_layout Standard
261 Stir all of the components and store for at least one week on a cold place.
264 \begin_layout Standard
270 Wineliqueur (2nd variant)
273 \begin_layout Ingredients
275 \begin_inset space \thinspace{}
279 \begin_inset space \thinspace{}
283 \begin_inset space \thinspace{}
288 \begin_inset space \thinspace{}
291 dl rum and rum flavour
294 \begin_layout Standard
295 Stir all of the components and store for at least one week on a cold place.
298 \begin_layout Standard
304 Wineliqueur (3rd variant)
307 \begin_layout Ingredients
313 \begin_inset space \thinspace{}
317 \begin_inset space \thinspace{}
321 \begin_inset space \thinspace{}
324 dl sour cherry fluid (!), 1
325 \begin_inset space \thinspace{}
329 \begin_inset space \thinspace{}
332 packets vanilla (2×10
333 \begin_inset space \thinspace{}
339 \begin_layout Standard
340 Stir all of the components and store for at least one week on a cold place.
343 \begin_layout Standard
352 \begin_layout Ingredients
354 \begin_inset space \thinspace{}
358 \begin_inset space \thinspace{}
362 \begin_inset space \thinspace{}
366 \begin_inset space \thinspace{}
369 dkg powdered sugar (can be replaced with honey)
372 \begin_layout Standard
373 Stir all of the components and store for at least one week on a cold place.
376 \begin_layout Standard