1 #LyX 1.6.1svn created this file. For more info see http://www.lyx.org/
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31 \paperorientation portrait
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36 \quotes_language swedish
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53 By Sándor Szőke (alex@lyx.hu)
56 \begin_layout Standard
57 \begin_inset CommandInset toc
58 LatexCommand tableofcontents
70 \begin_inset Quotes sld
74 \begin_inset Quotes srd
80 \begin_layout Ingredients
84 \begin_layout Plain Layout
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111 \begin_inset space \thinspace{}
117 \begin_layout Standard
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124 \begin_inset space \thinspace{}
127 litres milk (spare 1.5
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138 \begin_layout Standard
140 \begin_inset space \thinspace{}
144 spoon sugar into the 7
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158 dl milk to it and stir it again well.
161 \begin_layout Standard
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166 eggwhite, when you almost ready add 2
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175 packet vanilia to it.
176 The egg foam must be brewed in the milk (in the approx 2
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183 \begin_layout Standard
184 Put the the eggyolk into the milk, stir a little.
186 spoon and put equivalent sized pieces of the foam into the milk.
187 Almost ready, all the thing must be brewed alltogether.
188 When you are stiring do it carefully, do not brake the foam.
191 \begin_layout Standard
192 You can eat it when it is hot, but I prefer to cool it down.
193 I like when it is cold.
196 \begin_layout Chapter
201 Wineliqueur (1st variant)
204 \begin_layout Ingredients
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210 \begin_inset space \thinspace{}
217 packets vanilla (3×10
218 \begin_inset space \thinspace{}
222 \begin_inset space \thinspace{}
225 dl rum and rum flavour
228 \begin_layout Standard
229 Stir all of the components and store for at least one week on a cold place.
232 \begin_layout Standard
238 Wineliqueur (2nd variant)
241 \begin_layout Ingredients
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247 \begin_inset space \thinspace{}
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259 dl rum and rum flavour
262 \begin_layout Standard
263 Stir all of the components and store for at least one week on a cold place.
266 \begin_layout Standard
272 Wineliqueur (3rd variant)
275 \begin_layout Ingredients
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289 \begin_inset space \thinspace{}
292 dl sour cherry fluid (!), 1
293 \begin_inset space \thinspace{}
297 \begin_inset space \thinspace{}
300 packets vanilla (2×10
301 \begin_inset space \thinspace{}
307 \begin_layout Standard
308 Stir all of the components and store for at least one week on a cold place.
311 \begin_layout Standard
320 \begin_layout Ingredients
322 \begin_inset space \thinspace{}
326 \begin_inset space \thinspace{}
330 \begin_inset space \thinspace{}
334 \begin_inset space \thinspace{}
337 dkg powdered sugar (can be replaced with honey)
340 \begin_layout Standard
341 Stir all of the components and store for at least one week on a cold place.
344 \begin_layout Standard