1 #LyX 2.1 created this file. For more info see http://www.lyx.org/
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80 By Sándor Szőke (alex@lyx.hu)
83 \begin_layout Standard
84 \begin_inset CommandInset toc
85 LatexCommand tableofcontents
97 \begin_inset Quotes sld
101 \begin_inset Quotes srd
107 \begin_layout Ingredients
108 \begin_inset Argument 1
111 \begin_layout Plain Layout
121 \begin_inset space \thinspace{}
125 \begin_inset space \thinspace{}
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138 \begin_inset space \thinspace{}
144 \begin_layout Standard
146 \begin_inset space \thinspace{}
151 \begin_inset space \thinspace{}
154 litres milk (spare 1.5
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159 \begin_inset space \thinspace{}
165 \begin_layout Standard
167 \begin_inset space \thinspace{}
171 spoon sugar into the 7
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176 \begin_inset space \thinspace{}
182 \begin_inset space \thinspace{}
185 dl milk to it and stir it again well.
188 \begin_layout Standard
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193 eggwhite, when you almost ready add 2
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199 \begin_inset space \thinspace{}
202 packet vanilia to it.
203 The egg foam must be brewed in the milk (in the approx 2
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210 \begin_layout Standard
211 Put the eggyolk into the milk, stir a little.
213 spoon and put equivalent sized pieces of the foam into the milk.
214 Almost ready, all the thing must be brewed alltogether.
215 When you are stiring do it carefully, do not brake the foam.
218 \begin_layout Standard
219 You can eat it when it is hot, but I prefer to cool it down.
220 I like when it is cold.
223 \begin_layout Chapter
228 Wineliqueur (1st variant)
231 \begin_layout Ingredients
233 \begin_inset space \thinspace{}
237 \begin_inset space \thinspace{}
244 packets vanilla (3×10
245 \begin_inset space \thinspace{}
249 \begin_inset space \thinspace{}
252 dl rum and rum flavour
255 \begin_layout Standard
256 Stir all of the components and store for at least one week on a cold place.
259 \begin_layout Standard
265 Wineliqueur (2nd variant)
268 \begin_layout Ingredients
270 \begin_inset space \thinspace{}
274 \begin_inset space \thinspace{}
278 \begin_inset space \thinspace{}
283 \begin_inset space \thinspace{}
286 dl rum and rum flavour
289 \begin_layout Standard
290 Stir all of the components and store for at least one week on a cold place.
293 \begin_layout Standard
299 Wineliqueur (3rd variant)
302 \begin_layout Ingredients
308 \begin_inset space \thinspace{}
312 \begin_inset space \thinspace{}
316 \begin_inset space \thinspace{}
319 dl sour cherry fluid (!), 1
320 \begin_inset space \thinspace{}
324 \begin_inset space \thinspace{}
327 packets vanilla (2×10
328 \begin_inset space \thinspace{}
334 \begin_layout Standard
335 Stir all of the components and store for at least one week on a cold place.
338 \begin_layout Standard
347 \begin_layout Ingredients
349 \begin_inset space \thinspace{}
353 \begin_inset space \thinspace{}
357 \begin_inset space \thinspace{}
361 \begin_inset space \thinspace{}
364 dkg powdered sugar (can be replaced with honey)
367 \begin_layout Standard
368 Stir all of the components and store for at least one week on a cold place.
371 \begin_layout Standard