1 #LyX 2.3 created this file. For more info see http://www.lyx.org/
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87 By Sándor Szőke (alex@lyx.hu)
90 \begin_layout Standard
91 \begin_inset CommandInset toc
92 LatexCommand tableofcontents
104 \begin_inset Quotes sld
108 \begin_inset Quotes srd
114 \begin_layout Ingredients
115 \begin_inset Argument 1
118 \begin_layout Plain Layout
128 \begin_inset space \thinspace{}
132 \begin_inset space \thinspace{}
137 \begin_inset space \thinspace{}
141 \begin_inset space \thinspace{}
145 \begin_inset space \thinspace{}
151 \begin_layout Standard
153 \begin_inset space \thinspace{}
158 \begin_inset space \thinspace{}
161 litres milk (spare 1.5
162 \begin_inset space \thinspace{}
166 \begin_inset space \thinspace{}
172 \begin_layout Standard
174 \begin_inset space \thinspace{}
178 spoon sugar into the 7
179 \begin_inset space \thinspace{}
183 \begin_inset space \thinspace{}
189 \begin_inset space \thinspace{}
192 dl milk to it and stir it again well.
195 \begin_layout Standard
197 \begin_inset space \thinspace{}
200 eggwhite, when you almost ready add 2
201 \begin_inset space \thinspace{}
206 \begin_inset space \thinspace{}
209 packet vanilia to it.
210 The egg foam must be brewed in the milk (in the approx 2
211 \begin_inset space \thinspace{}
217 \begin_layout Standard
218 Put the eggyolk into the milk, stir a little.
220 spoon and put equivalent sized pieces of the foam into the milk.
221 Almost ready, all the thing must be brewed alltogether.
222 When you are stiring do it carefully, do not brake the foam.
225 \begin_layout Standard
226 You can eat it when it is hot, but I prefer to cool it down.
227 I like when it is cold.
230 \begin_layout Chapter
235 Wineliqueur (1st variant)
238 \begin_layout Ingredients
240 \begin_inset space \thinspace{}
244 \begin_inset space \thinspace{}
251 packets vanilla (3×10
252 \begin_inset space \thinspace{}
256 \begin_inset space \thinspace{}
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 (2nd variant)
275 \begin_layout Ingredients
277 \begin_inset space \thinspace{}
281 \begin_inset space \thinspace{}
285 \begin_inset space \thinspace{}
290 \begin_inset space \thinspace{}
293 dl rum and rum flavour
296 \begin_layout Standard
297 Stir all of the components and store for at least one week on a cold place.
300 \begin_layout Standard
306 Wineliqueur (3rd variant)
309 \begin_layout Ingredients
315 \begin_inset space \thinspace{}
319 \begin_inset space \thinspace{}
323 \begin_inset space \thinspace{}
326 dl sour cherry fluid (!), 1
327 \begin_inset space \thinspace{}
331 \begin_inset space \thinspace{}
334 packets vanilla (2×10
335 \begin_inset space \thinspace{}
341 \begin_layout Standard
342 Stir all of the components and store for at least one week on a cold place.
345 \begin_layout Standard
354 \begin_layout Ingredients
356 \begin_inset space \thinspace{}
360 \begin_inset space \thinspace{}
364 \begin_inset space \thinspace{}
368 \begin_inset space \thinspace{}
371 dkg powdered sugar (can be replaced with honey)
374 \begin_layout Standard
375 Stir all of the components and store for at least one week on a cold place.
378 \begin_layout Standard