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git-svn-id: svn://svn.lyx.org/lyx/lyx-devel/branches/BRANCH_1_6_X@28016 a592a061-630c-0410-9148-cb99ea01b6c8
351 lines
5.4 KiB
Plaintext
351 lines
5.4 KiB
Plaintext
#LyX 1.6.1svn created this file. For more info see http://www.lyx.org/
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\lyxformat 345
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\begin_document
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\begin_header
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\textclass recipebook
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\begin_preamble
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\end_preamble
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\use_default_options false
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\language english
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\inputencoding auto
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\font_roman times
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\font_sans helvet
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\font_typewriter courier
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\font_default_family default
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\font_sc false
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\font_osf false
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\font_sf_scale 100
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\font_tt_scale 100
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\graphics default
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\paperfontsize default
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\spacing single
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\use_hyperref false
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\papersize default
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\use_geometry false
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\use_amsmath 1
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\use_esint 0
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\cite_engine basic
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\use_bibtopic false
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\paperorientation portrait
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\secnumdepth 2
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\tocdepth 3
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\paragraph_separation indent
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\defskip medskip
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\quotes_language swedish
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\papercolumns 1
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\papersides 1
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\paperpagestyle default
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\tracking_changes false
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\output_changes false
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\author ""
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\author ""
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\end_header
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\begin_body
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\begin_layout Title
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Recipe book example
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\end_layout
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\begin_layout Author
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By Sándor Szőke (alex@lyx.hu)
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\end_layout
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\begin_layout Standard
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\begin_inset CommandInset toc
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LatexCommand tableofcontents
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\end_inset
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\end_layout
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\begin_layout Chapter
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Soups
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\end_layout
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\begin_layout Recipe
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\begin_inset Quotes sld
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\end_inset
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Birdmilk
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\begin_inset Quotes srd
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\end_inset
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\end_layout
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\begin_layout Ingredients
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\begin_inset OptArg
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status open
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\begin_layout Plain Layout
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\begin_inset space ~
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\end_inset
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(for 4 persons)
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\end_layout
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\end_inset
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2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk, 7
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\begin_inset space \thinspace{}
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\end_inset
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pcs.
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egg, 3
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g), 6
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\begin_inset space \thinspace{}
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\end_inset
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tbl spoon sugar
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into 2
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\begin_inset space \thinspace{}
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\end_inset
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litres milk (spare 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl for later) and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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\end_layout
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\begin_layout Standard
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Put 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar into the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggyolk and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia.
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Stir well.
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Add 1.5
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\begin_inset space \thinspace{}
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\end_inset
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dl milk to it and stir it again well.
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\end_layout
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\begin_layout Standard
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Whisk the 7
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\begin_inset space \thinspace{}
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\end_inset
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eggwhite, when you almost ready add 2
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\begin_inset space \thinspace{}
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\end_inset
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tbl.
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spoon sugar and 1
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\begin_inset space \thinspace{}
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\end_inset
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packet vanilia to it.
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The egg foam must be brewed in the milk (in the approx 2
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\begin_inset space \thinspace{}
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\end_inset
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l).
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\end_layout
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\begin_layout Standard
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Put the the eggyolk into the milk, stir a little.
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Now take a tbl.
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spoon and put equivalent sized pieces of the foam into the milk.
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Almost ready, all the thing must be brewed alltogether.
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When you are stiring do it carefully, do not brake the foam.
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\end_layout
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\begin_layout Standard
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You can eat it when it is hot, but I prefer to cool it down.
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I like when it is cold.
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\end_layout
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\begin_layout Chapter
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Drinks
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\end_layout
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\begin_layout Recipe
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Wineliqueur (1st variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine, 25
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 3
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\begin_inset space ~
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\end_inset
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packets vanilla (3×10
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\begin_inset space \thinspace{}
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\end_inset
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g), 3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (2nd variant)
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\end_layout
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\begin_layout Ingredients
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1
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\begin_inset space \thinspace{}
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\end_inset
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litre wine, 40
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 1
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\begin_inset space \thinspace{}
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\end_inset
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pc.
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vanilla stick, 3-4
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\begin_inset space \thinspace{}
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\end_inset
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dl rum and rum flavour
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Wineliqueur (3rd variant)
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space ~
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\end_inset
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litres wine, 50
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\begin_inset space \thinspace{}
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\end_inset
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dkg sugar, 5
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\begin_inset space \thinspace{}
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\end_inset
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dl water, 5
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\begin_inset space \thinspace{}
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\end_inset
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dl sour cherry fluid (!), 1
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\begin_inset space \thinspace{}
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\end_inset
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dl Cuba rum, 2
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\begin_inset space \thinspace{}
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\end_inset
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packets vanilla (2×10
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\begin_inset space \thinspace{}
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\end_inset
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g)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\begin_layout Recipe
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Home made Baily's
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\end_layout
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\begin_layout Ingredients
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2
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\begin_inset space \thinspace{}
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\end_inset
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dl Whisky or Rum, 3
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\begin_inset space \thinspace{}
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\end_inset
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dl skimmings, 2
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\begin_inset space \thinspace{}
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\end_inset
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pcs egg yolk, 40
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\begin_inset space \thinspace{}
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\end_inset
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dkg powdered sugar (can be replaced with honey)
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\end_layout
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\begin_layout Standard
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Stir all of the components and store for at least one week on a cold place.
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\end_layout
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\begin_layout Standard
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Taste it and enjoy.
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:)
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\end_layout
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\end_body
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\end_document
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