id	sid	tid	token	lemma	pos
16514	1	1	A	a	DT
16514	1	2	LITTLE	LITTLE	NNP
16514	1	3	COOK	COOK	NNP
16514	1	4	-	-	HYPH
16514	1	5	BOOK	BOOK	NNP
16514	1	6	FOR	for	IN
16514	1	7	A	a	DT
16514	1	8	LITTLE	little	JJ
16514	1	9	GIRL	girl	NN
16514	1	10	by	by	IN
16514	1	11	CAROLINE	CAROLINE	NNP
16514	1	12	FRENCH	FRENCH	NNS
16514	1	13	BENTON	BENTON	NNP
16514	1	14	Author	author	NN
16514	1	15	of	of	IN
16514	1	16	`	`	''
16514	1	17	`	`	''
16514	1	18	Gala	Gala	NNP
16514	1	19	Day	Day	NNP
16514	1	20	Luncheons	Luncheons	NNPS
16514	1	21	'	'	POS
16514	1	22	'	'	''
16514	1	23	Boston	Boston	NNP
16514	1	24	,	,	,
16514	1	25	The	the	DT
16514	1	26	Page	Page	NNP
16514	1	27	Company	Company	NNP
16514	1	28	,	,	,
16514	1	29	Publishers	Publishers	NNPS
16514	1	30	Copyright	copyright	NN
16514	1	31	,	,	,
16514	1	32	1905	1905	CD
16514	1	33	by	by	IN
16514	1	34	Dana	Dana	NNP
16514	1	35	Estes	Estes	NNP
16514	1	36	&	&	CC
16514	1	37	Company	Company	NNP
16514	1	38	For	for	IN
16514	1	39	Katherine	Katherine	NNP
16514	1	40	,	,	,
16514	1	41	Monica	Monica	NNP
16514	1	42	and	and	CC
16514	1	43	Betty	Betty	NNP
16514	1	44	Three	three	CD
16514	1	45	Little	little	JJ
16514	1	46	Girls	girl	NNS
16514	1	47	Who	who	WP
16514	1	48	Love	love	VBP
16514	1	49	To	to	TO
16514	1	50	Do	do	VB
16514	1	51	`	`	''
16514	1	52	`	`	''
16514	1	53	Little	little	JJ
16514	1	54	Girl	girl	NN
16514	1	55	Cooking	cooking	NN
16514	1	56	'	'	''
16514	1	57	'	'	''
16514	1	58	Thanks	thank	NNS
16514	1	59	are	be	VBP
16514	1	60	due	due	JJ
16514	1	61	to	to	IN
16514	1	62	the	the	DT
16514	1	63	editor	editor	NN
16514	1	64	of	of	IN
16514	1	65	Good	Good	NNP
16514	1	66	Housekeeping	Housekeeping	NNP
16514	1	67	for	for	IN
16514	1	68	permission	permission	NN
16514	1	69	to	to	TO
16514	1	70	reproduce	reproduce	VB
16514	1	71	the	the	DT
16514	1	72	greater	great	JJR
16514	1	73	part	part	NN
16514	1	74	of	of	IN
16514	1	75	this	this	DT
16514	1	76	book	book	NN
16514	1	77	from	from	IN
16514	1	78	that	that	DT
16514	1	79	magazine	magazine	NN
16514	1	80	.	.	.
16514	2	1	INTRODUCTION	introduction	VB
16514	2	2	Once	once	RB
16514	2	3	upon	upon	IN
16514	2	4	a	a	DT
16514	2	5	time	time	NN
16514	2	6	there	there	EX
16514	2	7	was	be	VBD
16514	2	8	a	a	DT
16514	2	9	little	little	JJ
16514	2	10	girl	girl	NN
16514	2	11	named	name	VBN
16514	2	12	Margaret	Margaret	NNP
16514	2	13	,	,	,
16514	2	14	and	and	CC
16514	2	15	she	-PRON-	PRP
16514	2	16	wanted	want	VBD
16514	2	17	to	to	TO
16514	2	18	cook	cook	VB
16514	2	19	,	,	,
16514	2	20	so	so	RB
16514	2	21	she	-PRON-	PRP
16514	2	22	went	go	VBD
16514	2	23	into	into	IN
16514	2	24	the	the	DT
16514	2	25	kitchen	kitchen	NN
16514	2	26	and	and	CC
16514	2	27	tried	try	VBD
16514	2	28	and	and	CC
16514	2	29	tried	try	VBD
16514	2	30	,	,	,
16514	2	31	but	but	CC
16514	2	32	she	-PRON-	PRP
16514	2	33	could	could	MD
16514	2	34	not	not	RB
16514	2	35	understand	understand	VB
16514	2	36	the	the	DT
16514	2	37	cook	cook	NN
16514	2	38	-	-	HYPH
16514	2	39	books	book	NNS
16514	2	40	,	,	,
16514	2	41	and	and	CC
16514	2	42	she	-PRON-	PRP
16514	2	43	made	make	VBD
16514	2	44	dreadful	dreadful	JJ
16514	2	45	messes	mess	NNS
16514	2	46	,	,	,
16514	2	47	and	and	CC
16514	2	48	spoiled	spoil	VBD
16514	2	49	her	-PRON-	PRP$
16514	2	50	frocks	frock	NNS
16514	2	51	and	and	CC
16514	2	52	burned	burn	VBD
16514	2	53	her	-PRON-	PRP$
16514	2	54	fingers	finger	NNS
16514	2	55	till	till	IN
16514	2	56	she	-PRON-	PRP
16514	2	57	just	just	RB
16514	2	58	had	have	VBD
16514	2	59	to	to	TO
16514	2	60	cry	cry	VB
16514	2	61	.	.	.
16514	3	1	One	one	CD
16514	3	2	day	day	NN
16514	3	3	she	-PRON-	PRP
16514	3	4	went	go	VBD
16514	3	5	to	to	IN
16514	3	6	her	-PRON-	PRP$
16514	3	7	grandmother	grandmother	NN
16514	3	8	and	and	CC
16514	3	9	her	-PRON-	PRP$
16514	3	10	mother	mother	NN
16514	3	11	and	and	CC
16514	3	12	her	-PRON-	PRP$
16514	3	13	Pretty	pretty	JJ
16514	3	14	Aunt	Aunt	NNP
16514	3	15	and	and	CC
16514	3	16	her	-PRON-	PRP$
16514	3	17	Other	other	JJ
16514	3	18	Aunt	Aunt	NNP
16514	3	19	,	,	,
16514	3	20	who	who	WP
16514	3	21	were	be	VBD
16514	3	22	all	all	DT
16514	3	23	sitting	sit	VBG
16514	3	24	sewing	sewing	NN
16514	3	25	,	,	,
16514	3	26	and	and	CC
16514	3	27	asked	ask	VBD
16514	3	28	them	-PRON-	PRP
16514	3	29	to	to	TO
16514	3	30	tell	tell	VB
16514	3	31	here	here	RB
16514	3	32	about	about	IN
16514	3	33	cooking	cooking	NN
16514	3	34	.	.	.
16514	4	1	`	`	''
16514	4	2	`	`	''
16514	4	3	What	what	WP
16514	4	4	is	be	VBZ
16514	4	5	a	a	DT
16514	4	6	roux	roux	NN
16514	4	7	,	,	,
16514	4	8	'	'	''
16514	4	9	'	'	''
16514	4	10	she	-PRON-	PRP
16514	4	11	said	say	VBD
16514	4	12	,	,	,
16514	4	13	`	`	''
16514	4	14	`	`	''
16514	4	15	and	and	CC
16514	4	16	what	what	WP
16514	4	17	's	be	VBZ
16514	4	18	a	a	DT
16514	4	19	mousse	mousse	NN
16514	4	20	and	and	CC
16514	4	21	what	what	WP
16514	4	22	's	be	VBZ
16514	4	23	an	an	DT
16514	4	24	entrée	entrée	NN
16514	4	25	?	?	.
16514	5	1	What	what	WP
16514	5	2	are	be	VBP
16514	5	3	timbales	timbale	NNS
16514	5	4	and	and	CC
16514	5	5	sautés	sautés	NN
16514	5	6	and	and	CC
16514	5	7	ingredients	ingredient	NNS
16514	5	8	,	,	,
16514	5	9	and	and	CC
16514	5	10	how	how	WRB
16514	5	11	do	do	VBP
16514	5	12	you	-PRON-	PRP
16514	5	13	mix	mix	VB
16514	5	14	'em	-PRON-	PRP
16514	5	15	and	and	CC
16514	5	16	how	how	WRB
16514	5	17	long	long	RB
16514	5	18	do	do	VBP
16514	5	19	you	-PRON-	PRP
16514	5	20	bake	bake	VB
16514	5	21	'em	-PRON-	PRP
16514	5	22	?	?	.
16514	6	1	Wo	will	MD
16514	6	2	n't	not	RB
16514	6	3	somebody	somebody	NN
16514	6	4	please	please	UH
16514	6	5	tell	tell	VB
16514	6	6	me	-PRON-	PRP
16514	6	7	all	all	DT
16514	6	8	about	about	IN
16514	6	9	it	-PRON-	PRP
16514	6	10	?	?	.
16514	6	11	'	'	''
16514	6	12	'	'	''
16514	7	1	And	and	CC
16514	7	2	her	-PRON-	PRP$
16514	7	3	Pretty	Pretty	NNP
16514	7	4	Aunt	Aunt	NNP
16514	7	5	said	say	VBD
16514	7	6	,	,	,
16514	7	7	`	`	''
16514	7	8	`	`	''
16514	7	9	See	see	VB
16514	7	10	the	the	DT
16514	7	11	flour	flour	NN
16514	7	12	all	all	RB
16514	7	13	over	over	IN
16514	7	14	that	that	DT
16514	7	15	new	new	JJ
16514	7	16	frock	frock	NN
16514	7	17	!	!	.
16514	7	18	'	'	''
16514	7	19	'	'	''
16514	8	1	and	and	CC
16514	8	2	her	-PRON-	PRP$
16514	8	3	mother	mother	NN
16514	8	4	said	say	VBD
16514	8	5	,	,	,
16514	8	6	`	`	''
16514	8	7	`	`	''
16514	8	8	Dear	dear	JJ
16514	8	9	child	child	NN
16514	8	10	,	,	,
16514	8	11	you	-PRON-	PRP
16514	8	12	are	be	VBP
16514	8	13	not	not	RB
16514	8	14	old	old	JJ
16514	8	15	enough	enough	RB
16514	8	16	to	to	IN
16514	8	17	cooks	cook	NNS
16514	8	18	yet	yet	RB
16514	8	19	;	;	:
16514	8	20	'	'	''
16514	8	21	'	'	''
16514	8	22	and	and	CC
16514	8	23	her	-PRON-	PRP$
16514	8	24	grandmother	grandmother	NN
16514	8	25	said	say	VBD
16514	8	26	,	,	,
16514	8	27	`	`	''
16514	8	28	`	`	''
16514	8	29	Just	just	RB
16514	8	30	wait	wait	VB
16514	8	31	a	a	DT
16514	8	32	year	year	NN
16514	8	33	or	or	CC
16514	8	34	two	two	CD
16514	8	35	,	,	,
16514	8	36	and	and	CC
16514	8	37	I	-PRON-	PRP
16514	8	38	'll	will	MD
16514	8	39	teach	teach	VB
16514	8	40	you	-PRON-	PRP
16514	8	41	myself	-PRON-	PRP
16514	8	42	;	;	:
16514	8	43	'	'	''
16514	8	44	'	'	''
16514	8	45	and	and	CC
16514	8	46	the	the	DT
16514	8	47	Other	Other	NNP
16514	8	48	Aunt	Aunt	NNP
16514	8	49	said	say	VBD
16514	8	50	,	,	,
16514	8	51	`	`	''
16514	8	52	`	`	''
16514	8	53	Some	some	DT
16514	8	54	day	day	NN
16514	8	55	you	-PRON-	PRP
16514	8	56	shall	shall	MD
16514	8	57	go	go	VB
16514	8	58	to	to	IN
16514	8	59	cooking	cooking	NN
16514	8	60	-	-	HYPH
16514	8	61	school	school	NN
16514	8	62	and	and	CC
16514	8	63	learn	learn	VB
16514	8	64	everything	everything	NN
16514	8	65	;	;	:
16514	8	66	you	-PRON-	PRP
16514	8	67	know	know	VBP
16514	8	68	little	little	JJ
16514	8	69	girls	girl	NNS
16514	8	70	ca	can	MD
16514	8	71	n't	not	RB
16514	8	72	cook	cook	VB
16514	8	73	.	.	.
16514	8	74	'	'	''
16514	8	75	'	'	''
16514	9	1	But	but	CC
16514	9	2	Margaret	Margaret	NNP
16514	9	3	said	say	VBD
16514	9	4	,	,	,
16514	9	5	`	`	''
16514	9	6	`	`	''
16514	9	7	I	-PRON-	PRP
16514	9	8	do	do	VBP
16514	9	9	n't	not	RB
16514	9	10	want	want	VB
16514	9	11	to	to	TO
16514	9	12	wait	wait	VB
16514	9	13	till	till	IN
16514	9	14	I	-PRON-	PRP
16514	9	15	'm	be	VBP
16514	9	16	big	big	JJ
16514	9	17	;	;	:
16514	9	18	I	-PRON-	PRP
16514	9	19	want	want	VBP
16514	9	20	to	to	TO
16514	9	21	cook	cook	VB
16514	9	22	now	now	RB
16514	9	23	;	;	:
16514	9	24	and	and	CC
16514	9	25	I	-PRON-	PRP
16514	9	26	do	do	VBP
16514	9	27	n't	not	RB
16514	9	28	want	want	VB
16514	9	29	to	to	TO
16514	9	30	do	do	VB
16514	9	31	cooking	cooking	NN
16514	9	32	-	-	HYPH
16514	9	33	school	school	NN
16514	9	34	cooking	cooking	NN
16514	9	35	,	,	,
16514	9	36	but	but	CC
16514	9	37	little	little	JJ
16514	9	38	girl	girl	NN
16514	9	39	cooking	cooking	NN
16514	9	40	,	,	,
16514	9	41	all	all	RB
16514	9	42	by	by	IN
16514	9	43	myself	-PRON-	PRP
16514	9	44	.	.	.
16514	9	45	'	'	''
16514	9	46	'	'	''
16514	10	1	So	so	RB
16514	10	2	she	-PRON-	PRP
16514	10	3	kept	keep	VBD
16514	10	4	on	on	RP
16514	10	5	trying	try	VBG
16514	10	6	to	to	TO
16514	10	7	learn	learn	VB
16514	10	8	,	,	,
16514	10	9	but	but	CC
16514	10	10	she	-PRON-	PRP
16514	10	11	burned	burn	VBD
16514	10	12	her	-PRON-	PRP$
16514	10	13	fingers	finger	NNS
16514	10	14	and	and	CC
16514	10	15	spoiled	spoil	VBD
16514	10	16	her	-PRON-	PRP$
16514	10	17	dresses	dress	NNS
16514	10	18	worse	bad	JJR
16514	10	19	than	than	IN
16514	10	20	ever	ever	RB
16514	10	21	,	,	,
16514	10	22	and	and	CC
16514	10	23	her	-PRON-	PRP$
16514	10	24	messes	mess	NNS
16514	10	25	were	be	VBD
16514	10	26	so	so	RB
16514	10	27	bad	bad	JJ
16514	10	28	they	-PRON-	PRP
16514	10	29	had	have	VBD
16514	10	30	to	to	TO
16514	10	31	be	be	VB
16514	10	32	thrown	throw	VBN
16514	10	33	out	out	RP
16514	10	34	,	,	,
16514	10	35	every	every	DT
16514	10	36	one	one	CD
16514	10	37	of	of	IN
16514	10	38	them	-PRON-	PRP
16514	10	39	;	;	:
16514	10	40	and	and	CC
16514	10	41	she	-PRON-	PRP
16514	10	42	cried	cry	VBD
16514	10	43	and	and	CC
16514	10	44	cried	cry	VBD
16514	10	45	.	.	.
16514	11	1	And	and	CC
16514	11	2	then	then	RB
16514	11	3	one	one	CD
16514	11	4	day	day	NN
16514	11	5	her	-PRON-	PRP$
16514	11	6	grandmother	grandmother	NN
16514	11	7	said	say	VBD
16514	11	8	,	,	,
16514	11	9	`	`	''
16514	11	10	`	`	''
16514	11	11	It	-PRON-	PRP
16514	11	12	's	be	VBZ
16514	11	13	a	a	DT
16514	11	14	shame	shame	NN
16514	11	15	that	that	DT
16514	11	16	child	child	NN
16514	11	17	should	should	MD
16514	11	18	not	not	RB
16514	11	19	learn	learn	VB
16514	11	20	to	to	TO
16514	11	21	cook	cook	VB
16514	11	22	if	if	IN
16514	11	23	she	-PRON-	PRP
16514	11	24	really	really	RB
16514	11	25	wants	want	VBZ
16514	11	26	to	to	TO
16514	11	27	so	so	RB
16514	11	28	much	much	JJ
16514	11	29	;	;	:
16514	11	30	'	'	''
16514	11	31	'	'	''
16514	11	32	and	and	CC
16514	11	33	her	-PRON-	PRP$
16514	11	34	mother	mother	NN
16514	11	35	said	say	VBD
16514	11	36	`	`	''
16514	11	37	`	`	''
16514	11	38	Yes	yes	UH
16514	11	39	,	,	,
16514	11	40	it	-PRON-	PRP
16514	11	41	is	be	VBZ
16514	11	42	a	a	DT
16514	11	43	shame	shame	NN
16514	11	44	,	,	,
16514	11	45	and	and	CC
16514	11	46	she	-PRON-	PRP
16514	11	47	shall	shall	MD
16514	11	48	learn	learn	VB
16514	11	49	!	!	.
16514	12	1	Let	let	VB
16514	12	2	's	-PRON-	PRP
16514	12	3	get	get	VB
16514	12	4	her	-PRON-	PRP
16514	12	5	a	a	DT
16514	12	6	small	small	JJ
16514	12	7	table	table	NN
16514	12	8	and	and	CC
16514	12	9	some	some	DT
16514	12	10	tins	tin	NNS
16514	12	11	and	and	CC
16514	12	12	aprons	apron	NNS
16514	12	13	,	,	,
16514	12	14	and	and	CC
16514	12	15	make	make	VB
16514	12	16	a	a	DT
16514	12	17	little	little	JJ
16514	12	18	cook	cook	NN
16514	12	19	-	-	HYPH
16514	12	20	book	book	NN
16514	12	21	all	all	DT
16514	12	22	her	-PRON-	PRP$
16514	12	23	own	own	JJ
16514	12	24	out	out	IN
16514	12	25	of	of	IN
16514	12	26	the	the	DT
16514	12	27	old	old	JJ
16514	12	28	ones	one	NNS
16514	12	29	we	-PRON-	PRP
16514	12	30	wrote	write	VBD
16514	12	31	for	for	IN
16514	12	32	ourselves	-PRON-	PRP
16514	12	33	long	long	RB
16514	12	34	ago,--just	ago,--just	-LRB-
16514	12	35	the	the	DT
16514	12	36	plain	plain	JJ
16514	12	37	,	,	,
16514	12	38	easy	easy	JJ
16514	12	39	things	thing	NNS
16514	12	40	anybody	anybody	NN
16514	12	41	can	can	MD
16514	12	42	make	make	VB
16514	12	43	.	.	.
16514	12	44	'	'	''
16514	12	45	'	'	''
16514	13	1	And	and	CC
16514	13	2	both	both	CC
16514	13	3	her	-PRON-	PRP$
16514	13	4	aunts	aunt	NNS
16514	13	5	said	say	VBD
16514	13	6	,	,	,
16514	13	7	`	`	''
16514	13	8	`	`	''
16514	13	9	Do	do	VB
16514	13	10	!	!	.
16514	14	1	We	-PRON-	PRP
16514	14	2	will	will	MD
16514	14	3	help	help	VB
16514	14	4	,	,	,
16514	14	5	and	and	CC
16514	14	6	perhaps	perhaps	RB
16514	14	7	we	-PRON-	PRP
16514	14	8	might	may	MD
16514	14	9	put	put	VB
16514	14	10	in	in	RP
16514	14	11	just	just	RB
16514	14	12	a	a	DT
16514	14	13	few	few	JJ
16514	14	14	cooking	cooking	NN
16514	14	15	-	-	HYPH
16514	14	16	school	school	NN
16514	14	17	things	thing	NNS
16514	14	18	beside	beside	RB
16514	14	19	.	.	.
16514	14	20	'	'	''
16514	14	21	'	'	''
16514	15	1	It	-PRON-	PRP
16514	15	2	was	be	VBD
16514	15	3	not	not	RB
16514	15	4	long	long	RB
16514	15	5	after	after	IN
16514	15	6	this	this	DT
16514	15	7	that	that	IN
16514	15	8	Margaret	Margaret	NNP
16514	15	9	had	have	VBD
16514	15	10	a	a	DT
16514	15	11	birthday	birthday	NN
16514	15	12	,	,	,
16514	15	13	and	and	CC
16514	15	14	she	-PRON-	PRP
16514	15	15	was	be	VBD
16514	15	16	taken	take	VBN
16514	15	17	to	to	IN
16514	15	18	the	the	DT
16514	15	19	kitchen	kitchen	NN
16514	15	20	to	to	TO
16514	15	21	get	get	VB
16514	15	22	her	-PRON-	PRP$
16514	15	23	presents	present	NNS
16514	15	24	,	,	,
16514	15	25	which	which	WDT
16514	15	26	she	-PRON-	PRP
16514	15	27	thought	think	VBD
16514	15	28	the	the	DT
16514	15	29	funniest	funniest	NN
16514	15	30	thing	thing	NN
16514	15	31	in	in	IN
16514	15	32	the	the	DT
16514	15	33	world	world	NN
16514	15	34	.	.	.
16514	16	1	There	there	RB
16514	16	2	they	-PRON-	PRP
16514	16	3	all	all	DT
16514	16	4	were	be	VBD
16514	16	5	,	,	,
16514	16	6	in	in	IN
16514	16	7	the	the	DT
16514	16	8	middle	middle	NN
16514	16	9	of	of	IN
16514	16	10	the	the	DT
16514	16	11	room	room	NN
16514	16	12	:	:	:
16514	16	13	first	first	RB
16514	16	14	her	-PRON-	PRP$
16514	16	15	father	father	NN
16514	16	16	's	's	POS
16514	16	17	present	present	NN
16514	16	18	,	,	,
16514	16	19	a	a	DT
16514	16	20	little	little	JJ
16514	16	21	table	table	NN
16514	16	22	with	with	IN
16514	16	23	a	a	DT
16514	16	24	white	white	JJ
16514	16	25	oilcloth	oilcloth	JJ
16514	16	26	cover	cover	NN
16514	16	27	and	and	CC
16514	16	28	casters	caster	NNS
16514	16	29	,	,	,
16514	16	30	which	which	WDT
16514	16	31	would	would	MD
16514	16	32	push	push	VB
16514	16	33	right	right	RB
16514	16	34	under	under	IN
16514	16	35	the	the	DT
16514	16	36	big	big	JJ
16514	16	37	table	table	NN
16514	16	38	when	when	WRB
16514	16	39	it	-PRON-	PRP
16514	16	40	was	be	VBD
16514	16	41	not	not	RB
16514	16	42	being	be	VBG
16514	16	43	used	use	VBN
16514	16	44	.	.	.
16514	17	1	Over	over	IN
16514	17	2	a	a	DT
16514	17	3	chair	chair	NN
16514	17	4	her	-PRON-	PRP$
16514	17	5	grandmother	grandmother	NN
16514	17	6	's	's	POS
16514	17	7	present	present	JJ
16514	17	8	,	,	,
16514	17	9	three	three	CD
16514	17	10	nice	nice	JJ
16514	17	11	gingham	gingham	NNP
16514	17	12	aprons	apron	NNS
16514	17	13	,	,	,
16514	17	14	with	with	IN
16514	17	15	sleeves	sleeve	NNS
16514	17	16	and	and	CC
16514	17	17	ruffled	ruffle	VBD
16514	17	18	bibs	bibs	NNP
16514	17	19	.	.	.
16514	18	1	On	on	IN
16514	18	2	the	the	DT
16514	18	3	little	little	JJ
16514	18	4	table	table	NN
16514	18	5	the	the	DT
16514	18	6	presents	present	NNS
16514	18	7	of	of	IN
16514	18	8	the	the	DT
16514	18	9	aunties	auntie	NNS
16514	18	10	,	,	,
16514	18	11	shiny	shiny	JJ
16514	18	12	new	new	JJ
16514	18	13	tins	tin	NNS
16514	18	14	and	and	CC
16514	18	15	saucepans	saucepan	NNS
16514	18	16	,	,	,
16514	18	17	and	and	CC
16514	18	18	cups	cup	NNS
16514	18	19	to	to	TO
16514	18	20	measure	measure	VB
16514	18	21	with	with	IN
16514	18	22	,	,	,
16514	18	23	and	and	CC
16514	18	24	spoons	spoon	NNS
16514	18	25	,	,	,
16514	18	26	and	and	CC
16514	18	27	a	a	DT
16514	18	28	toasting	toasting	JJ
16514	18	29	-	-	HYPH
16514	18	30	fork	fork	NN
16514	18	31	,	,	,
16514	18	32	and	and	CC
16514	18	33	ever	ever	RB
16514	18	34	so	so	RB
16514	18	35	many	many	JJ
16514	18	36	things	thing	NNS
16514	18	37	;	;	:
16514	18	38	and	and	CC
16514	18	39	then	then	RB
16514	18	40	on	on	IN
16514	18	41	one	one	CD
16514	18	42	corner	corner	NN
16514	18	43	of	of	IN
16514	18	44	the	the	DT
16514	18	45	table	table	NN
16514	18	46	,	,	,
16514	18	47	all	all	RB
16514	18	48	by	by	IN
16514	18	49	itself	-PRON-	PRP
16514	18	50	,	,	,
16514	18	51	was	be	VBD
16514	18	52	her	-PRON-	PRP$
16514	18	53	mother	mother	NN
16514	18	54	's	's	POS
16514	18	55	present	present	NN
16514	18	56	,	,	,
16514	18	57	her	-PRON-	PRP$
16514	18	58	own	own	JJ
16514	18	59	little	little	JJ
16514	18	60	cook	cook	NN
16514	18	61	-	-	HYPH
16514	18	62	book	book	NN
16514	18	63	,	,	,
16514	18	64	with	with	IN
16514	18	65	her	-PRON-	PRP$
16514	18	66	own	own	JJ
16514	18	67	name	name	NN
16514	18	68	on	on	IN
16514	18	69	it	-PRON-	PRP
16514	18	70	,	,	,
16514	18	71	and	and	CC
16514	18	72	that	that	DT
16514	18	73	was	be	VBD
16514	18	74	best	good	JJS
16514	18	75	of	of	IN
16514	18	76	all	all	DT
16514	18	77	.	.	.
16514	19	1	When	when	WRB
16514	19	2	Margaret	Margaret	NNP
16514	19	3	had	have	VBD
16514	19	4	looked	look	VBN
16514	19	5	at	at	IN
16514	19	6	everything	everything	NN
16514	19	7	,	,	,
16514	19	8	she	-PRON-	PRP
16514	19	9	set	set	VBD
16514	19	10	out	out	RP
16514	19	11	in	in	IN
16514	19	12	a	a	DT
16514	19	13	row	row	NN
16514	19	14	the	the	DT
16514	19	15	big	big	JJ
16514	19	16	bowl	bowl	NN
16514	19	17	and	and	CC
16514	19	18	the	the	DT
16514	19	19	middle	middle	JJ
16514	19	20	-	-	HYPH
16514	19	21	sized	sized	JJ
16514	19	22	bowl	bowl	NN
16514	19	23	and	and	CC
16514	19	24	the	the	DT
16514	19	25	little	little	JJ
16514	19	26	wee	wee	JJ
16514	19	27	bowl	bowl	NN
16514	19	28	,	,	,
16514	19	29	and	and	CC
16514	19	30	put	put	VBD
16514	19	31	the	the	DT
16514	19	32	scalloped	scallop	VBN
16514	19	33	patty	patty	NNP
16514	19	34	-	-	HYPH
16514	19	35	pans	pan	NNS
16514	19	36	around	around	IN
16514	19	37	them	-PRON-	PRP
16514	19	38	,	,	,
16514	19	39	and	and	CC
16514	19	40	the	the	DT
16514	19	41	real	real	JJ
16514	19	42	egg	egg	NN
16514	19	43	-	-	HYPH
16514	19	44	beater	beater	NN
16514	19	45	in	in	IN
16514	19	46	front	front	NN
16514	19	47	of	of	IN
16514	19	48	all	all	DT
16514	19	49	,	,	,
16514	19	50	just	just	RB
16514	19	51	like	like	IN
16514	19	52	a	a	DT
16514	19	53	picture	picture	NN
16514	19	54	,	,	,
16514	19	55	and	and	CC
16514	19	56	then	then	RB
16514	19	57	she	-PRON-	PRP
16514	19	58	read	read	VBD
16514	19	59	a	a	DT
16514	19	60	page	page	NN
16514	19	61	in	in	IN
16514	19	62	her	-PRON-	PRP$
16514	19	63	cook	cook	NN
16514	19	64	-	-	HYPH
16514	19	65	book	book	NN
16514	19	66	,	,	,
16514	19	67	and	and	CC
16514	19	68	began	begin	VBD
16514	19	69	to	to	TO
16514	19	70	believe	believe	VB
16514	19	71	it	-PRON-	PRP
16514	19	72	was	be	VBD
16514	19	73	all	all	RB
16514	19	74	true	true	JJ
16514	19	75	.	.	.
16514	20	1	So	so	RB
16514	20	2	she	-PRON-	PRP
16514	20	3	danced	dance	VBD
16514	20	4	for	for	IN
16514	20	5	joy	joy	NN
16514	20	6	,	,	,
16514	20	7	and	and	CC
16514	20	8	put	put	VBD
16514	20	9	on	on	RP
16514	20	10	a	a	DT
16514	20	11	gingham	gingham	NNP
16514	20	12	apron	apron	NNP
16514	20	13	and	and	CC
16514	20	14	began	begin	VBD
16514	20	15	to	to	TO
16514	20	16	cook	cook	VB
16514	20	17	that	that	DT
16514	20	18	very	very	RB
16514	20	19	minute	minute	NN
16514	20	20	,	,	,
16514	20	21	and	and	CC
16514	20	22	before	before	IN
16514	20	23	another	another	DT
16514	20	24	birthday	birthday	NN
16514	20	25	she	-PRON-	PRP
16514	20	26	had	have	VBD
16514	20	27	cooked	cook	VBN
16514	20	28	every	every	DT
16514	20	29	single	single	JJ
16514	20	30	thing	thing	NN
16514	20	31	in	in	IN
16514	20	32	the	the	DT
16514	20	33	book	book	NN
16514	20	34	.	.	.
16514	21	1	This	this	DT
16514	21	2	is	be	VBZ
16514	21	3	Margaret	Margaret	NNP
16514	21	4	's	's	POS
16514	21	5	cook	cook	NN
16514	21	6	-	-	HYPH
16514	21	7	book	book	NN
16514	21	8	.	.	.
16514	22	1	PART	PART	NNP
16514	22	2	I.	I.	NNP
16514	23	1	THE	the	DT
16514	23	2	THINGS	thing	NNS
16514	23	3	MARGARET	margaret	NN
16514	23	4	MADE	make	VBD
16514	23	5	FOR	for	IN
16514	23	6	BREAKFAST	breakfast	NN
16514	23	7	A	a	DT
16514	23	8	LITTLE	little	JJ
16514	23	9	COOK	COOK	NNP
16514	23	10	BOOK	book	RB
16514	23	11	FOR	for	IN
16514	23	12	A	a	DT
16514	23	13	LITTLE	little	JJ
16514	23	14	GIRL	girl	NN
16514	23	15	CEREALS	cereal	NNS
16514	23	16	1	1	CD
16514	23	17	quart	quart	NN
16514	23	18	of	of	IN
16514	23	19	boiling	boil	VBG
16514	23	20	water	water	NN
16514	23	21	.	.	.
16514	24	1	4	4	CD
16514	24	2	tablespoonfuls	tablespoonful	NNS
16514	24	3	of	of	IN
16514	24	4	cereal	cereal	NN
16514	24	5	.	.	.
16514	25	1	1	1	CD
16514	25	2	teaspoonful	teaspoonful	JJ
16514	25	3	of	of	IN
16514	25	4	salt	salt	NN
16514	25	5	.	.	.
16514	26	1	When	when	WRB
16514	26	2	you	-PRON-	PRP
16514	26	3	are	be	VBP
16514	26	4	to	to	TO
16514	26	5	use	use	VB
16514	26	6	a	a	DT
16514	26	7	cereal	cereal	NN
16514	26	8	made	make	VBN
16514	26	9	of	of	IN
16514	26	10	oats	oat	NNS
16514	26	11	or	or	CC
16514	26	12	wheat	wheat	NN
16514	26	13	,	,	,
16514	26	14	always	always	RB
16514	26	15	begin	begin	VB
16514	26	16	to	to	TO
16514	26	17	cook	cook	VB
16514	26	18	it	-PRON-	PRP
16514	26	19	the	the	DT
16514	26	20	night	night	NN
16514	26	21	before	before	RB
16514	26	22	,	,	,
16514	26	23	even	even	RB
16514	26	24	if	if	IN
16514	26	25	it	-PRON-	PRP
16514	26	26	says	say	VBZ
16514	26	27	on	on	IN
16514	26	28	the	the	DT
16514	26	29	package	package	NN
16514	26	30	that	that	IN
16514	26	31	it	-PRON-	PRP
16514	26	32	is	be	VBZ
16514	26	33	not	not	RB
16514	26	34	necessary	necessary	JJ
16514	26	35	.	.	.
16514	27	1	Put	put	VB
16514	27	2	a	a	DT
16514	27	3	quart	quart	NN
16514	27	4	of	of	IN
16514	27	5	boiling	boil	VBG
16514	27	6	water	water	NN
16514	27	7	in	in	IN
16514	27	8	the	the	DT
16514	27	9	outside	outside	NN
16514	27	10	of	of	IN
16514	27	11	the	the	DT
16514	27	12	double	double	JJ
16514	27	13	boiler	boiler	NN
16514	27	14	,	,	,
16514	27	15	and	and	CC
16514	27	16	another	another	DT
16514	27	17	quart	quart	NN
16514	27	18	in	in	IN
16514	27	19	the	the	DT
16514	27	20	inside	inside	NN
16514	27	21	,	,	,
16514	27	22	and	and	CC
16514	27	23	in	in	IN
16514	27	24	this	this	DT
16514	27	25	last	last	JJ
16514	27	26	mix	mix	NN
16514	27	27	the	the	DT
16514	27	28	salt	salt	NN
16514	27	29	and	and	CC
16514	27	30	cereal	cereal	NN
16514	27	31	.	.	.
16514	28	1	Put	put	VB
16514	28	2	the	the	DT
16514	28	3	boiler	boiler	NN
16514	28	4	on	on	IN
16514	28	5	the	the	DT
16514	28	6	back	back	NN
16514	28	7	of	of	IN
16514	28	8	the	the	DT
16514	28	9	kitchen	kitchen	NN
16514	28	10	range	range	NN
16514	28	11	,	,	,
16514	28	12	where	where	WRB
16514	28	13	it	-PRON-	PRP
16514	28	14	will	will	MD
16514	28	15	be	be	VB
16514	28	16	hardly	hardly	RB
16514	28	17	cook	cook	JJ
16514	28	18	at	at	RB
16514	28	19	all	all	RB
16514	28	20	,	,	,
16514	28	21	and	and	CC
16514	28	22	let	let	VB
16514	28	23	it	-PRON-	PRP
16514	28	24	stand	stand	VB
16514	28	25	all	all	DT
16514	28	26	night	night	NN
16514	28	27	.	.	.
16514	29	1	If	if	IN
16514	29	2	the	the	DT
16514	29	3	fire	fire	NN
16514	29	4	is	be	VBZ
16514	29	5	to	to	TO
16514	29	6	go	go	VB
16514	29	7	out	out	RP
16514	29	8	,	,	,
16514	29	9	put	put	VB
16514	29	10	it	-PRON-	PRP
16514	29	11	on	on	RP
16514	29	12	so	so	IN
16514	29	13	that	that	IN
16514	29	14	it	-PRON-	PRP
16514	29	15	will	will	MD
16514	29	16	cook	cook	VB
16514	29	17	for	for	IN
16514	29	18	two	two	CD
16514	29	19	hours	hour	NNS
16514	29	20	first	first	RB
16514	29	21	.	.	.
16514	30	1	In	in	IN
16514	30	2	the	the	DT
16514	30	3	morning	morning	NN
16514	30	4	,	,	,
16514	30	5	if	if	IN
16514	30	6	the	the	DT
16514	30	7	water	water	NN
16514	30	8	in	in	IN
16514	30	9	the	the	DT
16514	30	10	outside	outside	NN
16514	30	11	of	of	IN
16514	30	12	the	the	DT
16514	30	13	boiler	boiler	NN
16514	30	14	is	be	VBZ
16514	30	15	cold	cold	JJ
16514	30	16	,	,	,
16514	30	17	fill	fill	VB
16514	30	18	it	-PRON-	PRP
16514	30	19	up	up	RP
16514	30	20	hot	hot	RB
16514	30	21	,	,	,
16514	30	22	and	and	CC
16514	30	23	boil	boil	VB
16514	30	24	hard	hard	JJ
16514	30	25	for	for	IN
16514	30	26	an	an	DT
16514	30	27	hour	hour	NN
16514	30	28	without	without	IN
16514	30	29	stirring	stir	VBG
16514	30	30	the	the	DT
16514	30	31	cereal	cereal	NN
16514	30	32	.	.	.
16514	31	1	Then	then	RB
16514	31	2	turn	turn	VB
16514	31	3	it	-PRON-	PRP
16514	31	4	out	out	RP
16514	31	5	in	in	IN
16514	31	6	a	a	DT
16514	31	7	hot	hot	JJ
16514	31	8	dish	dish	NN
16514	31	9	,	,	,
16514	31	10	and	and	CC
16514	31	11	send	send	VB
16514	31	12	it	-PRON-	PRP
16514	31	13	to	to	IN
16514	31	14	the	the	DT
16514	31	15	table	table	NN
16514	31	16	with	with	IN
16514	31	17	a	a	DT
16514	31	18	pitcher	pitcher	NN
16514	31	19	of	of	IN
16514	31	20	cream	cream	NN
16514	31	21	.	.	.
16514	32	1	The	the	DT
16514	32	2	rather	rather	RB
16514	32	3	soft	soft	JJ
16514	32	4	,	,	,
16514	32	5	smooth	smooth	JJ
16514	32	6	cereals	cereal	NNS
16514	32	7	,	,	,
16514	32	8	such	such	JJ
16514	32	9	as	as	IN
16514	32	10	farina	farina	NNP
16514	32	11	and	and	CC
16514	32	12	cream	cream	NN
16514	32	13	of	of	IN
16514	32	14	rice	rice	NN
16514	32	15	,	,	,
16514	32	16	are	be	VBP
16514	32	17	to	to	TO
16514	32	18	be	be	VB
16514	32	19	measured	measure	VBN
16514	32	20	in	in	IN
16514	32	21	just	just	RB
16514	32	22	the	the	DT
16514	32	23	same	same	JJ
16514	32	24	way	way	NN
16514	32	25	,	,	,
16514	32	26	but	but	CC
16514	32	27	they	-PRON-	PRP
16514	32	28	need	nee	MD
16514	32	29	not	not	RB
16514	32	30	be	be	VB
16514	32	31	cooked	cook	VBN
16514	32	32	overnight	overnight	RB
16514	32	33	;	;	:
16514	32	34	only	only	RB
16514	32	35	put	put	VBN
16514	32	36	on	on	RP
16514	32	37	in	in	IN
16514	32	38	a	a	DT
16514	32	39	double	double	JJ
16514	32	40	boiler	boiler	NN
16514	32	41	in	in	IN
16514	32	42	the	the	DT
16514	32	43	morning	morning	NN
16514	32	44	for	for	IN
16514	32	45	an	an	DT
16514	32	46	hour	hour	NN
16514	32	47	.	.	.
16514	33	1	Margaret	Margaret	NNP
16514	33	2	's	's	POS
16514	33	3	mother	mother	NN
16514	33	4	was	be	VBD
16514	33	5	very	very	RB
16514	33	6	particular	particular	JJ
16514	33	7	to	to	TO
16514	33	8	have	have	VB
16514	33	9	all	all	DT
16514	33	10	cereals	cereal	NNS
16514	33	11	cooked	cook	VBN
16514	33	12	a	a	DT
16514	33	13	long	long	JJ
16514	33	14	time	time	NN
16514	33	15	,	,	,
16514	33	16	because	because	IN
16514	33	17	they	-PRON-	PRP
16514	33	18	are	be	VBP
16514	33	19	difficult	difficult	JJ
16514	33	20	to	to	TO
16514	33	21	digest	digest	VB
16514	33	22	if	if	IN
16514	33	23	they	-PRON-	PRP
16514	33	24	are	be	VBP
16514	33	25	only	only	RB
16514	33	26	partly	partly	RB
16514	33	27	cooked	cook	VBN
16514	33	28	,	,	,
16514	33	29	even	even	RB
16514	33	30	though	though	IN
16514	33	31	they	-PRON-	PRP
16514	33	32	look	look	VBP
16514	33	33	and	and	CC
16514	33	34	taste	taste	VBP
16514	33	35	as	as	IN
16514	33	36	though	though	IN
16514	33	37	they	-PRON-	PRP
16514	33	38	were	be	VBD
16514	33	39	done	do	VBN
16514	33	40	.	.	.
16514	34	1	Corn	corn	NN
16514	34	2	-	-	HYPH
16514	34	3	meal	meal	NN
16514	34	4	Mush	Mush	NNP
16514	34	5	1	1	CD
16514	34	6	quart	quart	NN
16514	34	7	of	of	IN
16514	34	8	boiling	boil	VBG
16514	34	9	water	water	NN
16514	34	10	.	.	.
16514	35	1	1	1	CD
16514	35	2	teaspoon	teaspoon	NN
16514	35	3	of	of	IN
16514	35	4	salt	salt	NN
16514	35	5	.	.	.
16514	36	1	4	4	CD
16514	36	2	tablespoons	tablespoon	NNS
16514	36	3	of	of	IN
16514	36	4	corn	corn	NN
16514	36	5	-	-	HYPH
16514	36	6	meal	meal	NN
16514	36	7	.	.	.
16514	37	1	Be	be	VB
16514	37	2	sure	sure	JJ
16514	37	3	the	the	DT
16514	37	4	water	water	NN
16514	37	5	is	be	VBZ
16514	37	6	boiling	boil	VBG
16514	37	7	very	very	RB
16514	37	8	hard	hard	RB
16514	37	9	when	when	WRB
16514	37	10	you	-PRON-	PRP
16514	37	11	are	be	VBP
16514	37	12	ready	ready	JJ
16514	37	13	;	;	:
16514	37	14	then	then	RB
16514	37	15	put	put	VB
16514	37	16	in	in	IN
16514	37	17	the	the	DT
16514	37	18	salt	salt	NN
16514	37	19	,	,	,
16514	37	20	and	and	CC
16514	37	21	pour	pour	VB
16514	37	22	slowly	slowly	RB
16514	37	23	from	from	IN
16514	37	24	your	-PRON-	PRP$
16514	37	25	hand	hand	NN
16514	37	26	the	the	DT
16514	37	27	corn	corn	NN
16514	37	28	-	-	HYPH
16514	37	29	meal	meal	NN
16514	37	30	,	,	,
16514	37	31	stirring	stir	VBG
16514	37	32	all	all	PDT
16514	37	33	the	the	DT
16514	37	34	time	time	NN
16514	37	35	till	till	IN
16514	37	36	there	there	EX
16514	37	37	is	be	VBZ
16514	37	38	not	not	RB
16514	37	39	one	one	CD
16514	37	40	lump	lump	NN
16514	37	41	.	.	.
16514	38	1	Boil	boil	VB
16514	38	2	this	this	DT
16514	38	3	half	half	PDT
16514	38	4	an	an	DT
16514	38	5	hour	hour	NN
16514	38	6	,	,	,
16514	38	7	and	and	CC
16514	38	8	serve	serve	VB
16514	38	9	with	with	IN
16514	38	10	cream	cream	NN
16514	38	11	.	.	.
16514	39	1	Some	some	DT
16514	39	2	like	like	VBP
16514	39	3	a	a	DT
16514	39	4	handful	handful	NN
16514	39	5	of	of	IN
16514	39	6	nice	nice	JJ
16514	39	7	plump	plump	JJ
16514	39	8	raisins	raisin	NNS
16514	39	9	stirred	stir	VBN
16514	39	10	in	in	RB
16514	39	11	,	,	,
16514	39	12	too	too	RB
16514	39	13	.	.	.
16514	40	1	It	-PRON-	PRP
16514	40	2	is	be	VBZ
16514	40	3	better	well	JJR
16514	40	4	to	to	TO
16514	40	5	use	use	VB
16514	40	6	yellow	yellow	JJ
16514	40	7	corn	corn	NN
16514	40	8	-	-	HYPH
16514	40	9	meal	meal	NN
16514	40	10	in	in	IN
16514	40	11	winter	winter	NN
16514	40	12	and	and	CC
16514	40	13	white	white	NN
16514	40	14	in	in	IN
16514	40	15	summer	summer	NN
16514	40	16	.	.	.
16514	41	1	Fried	Fried	NNP
16514	41	2	Corn	Corn	NNP
16514	41	3	-	-	HYPH
16514	41	4	meal	meal	NN
16514	41	5	Mush	Mush	NNP
16514	41	6	Make	make	VB
16514	41	7	the	the	DT
16514	41	8	corn	corn	NN
16514	41	9	-	-	HYPH
16514	41	10	meal	meal	NN
16514	41	11	mush	mush	NN
16514	41	12	the	the	DT
16514	41	13	day	day	NN
16514	41	14	before	before	IN
16514	41	15	you	-PRON-	PRP
16514	41	16	need	need	VBP
16514	41	17	it	-PRON-	PRP
16514	41	18	,	,	,
16514	41	19	and	and	CC
16514	41	20	when	when	WRB
16514	41	21	it	-PRON-	PRP
16514	41	22	has	have	VBZ
16514	41	23	cooked	cook	VBN
16514	41	24	half	half	PDT
16514	41	25	an	an	DT
16514	41	26	hour	hour	NN
16514	41	27	put	put	VBD
16514	41	28	it	-PRON-	PRP
16514	41	29	in	in	IN
16514	41	30	a	a	DT
16514	41	31	bread	bread	NN
16514	41	32	-	-	HYPH
16514	41	33	tin	tin	NN
16514	41	34	and	and	CC
16514	41	35	smooth	smooth	VB
16514	41	36	it	-PRON-	PRP
16514	41	37	over	over	RP
16514	41	38	;	;	:
16514	41	39	stand	stand	VB
16514	41	40	away	away	RB
16514	41	41	overnight	overnight	RB
16514	41	42	to	to	IN
16514	41	43	harden	harden	NNP
16514	41	44	.	.	.
16514	42	1	In	in	IN
16514	42	2	the	the	DT
16514	42	3	morning	morning	NN
16514	42	4	turn	turn	VB
16514	42	5	it	-PRON-	PRP
16514	42	6	out	out	RP
16514	42	7	and	and	CC
16514	42	8	slice	slice	VB
16514	42	9	it	-PRON-	PRP
16514	42	10	in	in	IN
16514	42	11	pieces	piece	NNS
16514	42	12	half	half	PDT
16514	42	13	an	an	DT
16514	42	14	inch	inch	NN
16514	42	15	thick	thick	JJ
16514	42	16	.	.	.
16514	43	1	Put	put	VB
16514	43	2	two	two	CD
16514	43	3	tablespoons	tablespoon	NNS
16514	43	4	of	of	IN
16514	43	5	lard	lard	NN
16514	43	6	or	or	CC
16514	43	7	nice	nice	JJ
16514	43	8	drippings	dripping	NNS
16514	43	9	in	in	IN
16514	43	10	the	the	DT
16514	43	11	frying	frying	NN
16514	43	12	-	-	HYPH
16514	43	13	pan	pan	NN
16514	43	14	,	,	,
16514	43	15	and	and	CC
16514	43	16	make	make	VB
16514	43	17	it	-PRON-	PRP
16514	43	18	very	very	RB
16514	43	19	hot	hot	JJ
16514	43	20	.	.	.
16514	44	1	Dip	dip	VB
16514	44	2	each	each	DT
16514	44	3	piece	piece	NN
16514	44	4	of	of	IN
16514	44	5	mush	mush	NN
16514	44	6	into	into	IN
16514	44	7	a	a	DT
16514	44	8	pan	pan	NN
16514	44	9	of	of	IN
16514	44	10	flour	flour	NN
16514	44	11	,	,	,
16514	44	12	and	and	CC
16514	44	13	shake	shake	VB
16514	44	14	off	off	RP
16514	44	15	all	all	DT
16514	44	16	except	except	IN
16514	44	17	a	a	DT
16514	44	18	coating	coating	NN
16514	44	19	of	of	IN
16514	44	20	this	this	DT
16514	44	21	.	.	.
16514	45	1	Put	put	VB
16514	45	2	the	the	DT
16514	45	3	pieces	piece	NNS
16514	45	4	,	,	,
16514	45	5	a	a	DT
16514	45	6	few	few	JJ
16514	45	7	at	at	IN
16514	45	8	a	a	DT
16514	45	9	time	time	NN
16514	45	10	,	,	,
16514	45	11	into	into	IN
16514	45	12	the	the	DT
16514	45	13	hot	hot	JJ
16514	45	14	fat	fat	NN
16514	45	15	,	,	,
16514	45	16	and	and	CC
16514	45	17	cook	cook	NN
16514	45	18	till	till	IN
16514	45	19	they	-PRON-	PRP
16514	45	20	are	be	VBP
16514	45	21	brown	brown	JJ
16514	45	22	;	;	:
16514	45	23	have	have	VBP
16514	45	24	ready	ready	JJ
16514	45	25	a	a	DT
16514	45	26	heavy	heavy	JJ
16514	45	27	brown	brown	JJ
16514	45	28	paper	paper	NN
16514	45	29	on	on	IN
16514	45	30	a	a	DT
16514	45	31	flat	flat	JJ
16514	45	32	dish	dish	NN
16514	45	33	in	in	IN
16514	45	34	the	the	DT
16514	45	35	oven	oven	NN
16514	45	36	,	,	,
16514	45	37	and	and	CC
16514	45	38	as	as	IN
16514	45	39	you	-PRON-	PRP
16514	45	40	take	take	VBP
16514	45	41	out	out	RP
16514	45	42	the	the	DT
16514	45	43	mush	mush	NN
16514	45	44	lay	lie	VBD
16514	45	45	it	-PRON-	PRP
16514	45	46	on	on	IN
16514	45	47	this	this	DT
16514	45	48	,	,	,
16514	45	49	so	so	IN
16514	45	50	that	that	IN
16514	45	51	the	the	DT
16514	45	52	paper	paper	NN
16514	45	53	will	will	MD
16514	45	54	absorb	absorb	VB
16514	45	55	the	the	DT
16514	45	56	grease	grease	NN
16514	45	57	.	.	.
16514	46	1	When	when	WRB
16514	46	2	all	all	DT
16514	46	3	are	be	VBP
16514	46	4	cooked	cook	VBN
16514	46	5	put	put	VBN
16514	46	6	the	the	DT
16514	46	7	pieces	piece	NNS
16514	46	8	on	on	IN
16514	46	9	a	a	DT
16514	46	10	hot	hot	JJ
16514	46	11	platter	platter	NN
16514	46	12	,	,	,
16514	46	13	and	and	CC
16514	46	14	have	have	VBP
16514	46	15	a	a	DT
16514	46	16	pitcher	pitcher	NN
16514	46	17	of	of	IN
16514	46	18	maple	maple	NN
16514	46	19	syrup	syrup	NN
16514	46	20	ready	ready	JJ
16514	46	21	to	to	TO
16514	46	22	send	send	VB
16514	46	23	to	to	IN
16514	46	24	the	the	DT
16514	46	25	table	table	NN
16514	46	26	with	with	IN
16514	46	27	them	-PRON-	PRP
16514	46	28	.	.	.
16514	47	1	Another	another	DT
16514	47	2	way	way	NN
16514	47	3	to	to	TO
16514	47	4	cook	cook	VB
16514	47	5	corn	corn	NN
16514	47	6	-	-	HYPH
16514	47	7	meal	meal	NN
16514	47	8	mush	mush	NN
16514	47	9	is	be	VBZ
16514	47	10	to	to	TO
16514	47	11	have	have	VB
16514	47	12	a	a	DT
16514	47	13	kettle	kettle	NN
16514	47	14	of	of	IN
16514	47	15	hot	hot	JJ
16514	47	16	fat	fat	JJ
16514	47	17	ready	ready	JJ
16514	47	18	,	,	,
16514	47	19	and	and	CC
16514	47	20	after	after	IN
16514	47	21	flouring	flour	VBG
16514	47	22	the	the	DT
16514	47	23	pieces	piece	NNS
16514	47	24	drop	drop	VBP
16514	47	25	them	-PRON-	PRP
16514	47	26	into	into	IN
16514	47	27	the	the	DT
16514	47	28	fat	fat	NN
16514	47	29	and	and	CC
16514	47	30	cook	cook	NN
16514	47	31	like	like	IN
16514	47	32	doughnuts	doughnut	NNS
16514	47	33	.	.	.
16514	48	1	The	the	DT
16514	48	2	pieces	piece	NNS
16514	48	3	have	have	VBP
16514	48	4	to	to	TO
16514	48	5	be	be	VB
16514	48	6	rather	rather	RB
16514	48	7	smaller	small	JJR
16514	48	8	to	to	TO
16514	48	9	cook	cook	VB
16514	48	10	in	in	IN
16514	48	11	this	this	DT
16514	48	12	way	way	NN
16514	48	13	than	than	IN
16514	48	14	in	in	IN
16514	48	15	the	the	DT
16514	48	16	other	other	JJ
16514	48	17	.	.	.
16514	49	1	Boiled	Boiled	NNP
16514	49	2	Rice	Rice	NNP
16514	49	3	1	1	CD
16514	49	4	cup	cup	NN
16514	49	5	of	of	IN
16514	49	6	rice	rice	NN
16514	49	7	.	.	.
16514	50	1	2	2	CD
16514	50	2	cups	cup	NNS
16514	50	3	of	of	IN
16514	50	4	boiling	boiling	NN
16514	50	5	water	water	NN
16514	50	6	.	.	.
16514	51	1	1	1	CD
16514	51	2	teaspoonful	teaspoonful	JJ
16514	51	3	of	of	IN
16514	51	4	salt	salt	NN
16514	51	5	.	.	.
16514	52	1	Pick	pick	VB
16514	52	2	the	the	DT
16514	52	3	rice	rice	NN
16514	52	4	over	over	RB
16514	52	5	,	,	,
16514	52	6	taking	take	VBG
16514	52	7	out	out	RP
16514	52	8	all	all	PDT
16514	52	9	the	the	DT
16514	52	10	bits	bit	NNS
16514	52	11	of	of	IN
16514	52	12	brown	brown	JJ
16514	52	13	husk	husk	NN
16514	52	14	;	;	:
16514	52	15	fill	fill	VB
16514	52	16	the	the	DT
16514	52	17	outside	outside	NN
16514	52	18	of	of	IN
16514	52	19	the	the	DT
16514	52	20	double	double	JJ
16514	52	21	boiler	boiler	NN
16514	52	22	with	with	IN
16514	52	23	hot	hot	JJ
16514	52	24	water	water	NN
16514	52	25	,	,	,
16514	52	26	and	and	CC
16514	52	27	put	put	VBD
16514	52	28	in	in	IN
16514	52	29	the	the	DT
16514	52	30	rice	rice	NN
16514	52	31	,	,	,
16514	52	32	salt	salt	NN
16514	52	33	,	,	,
16514	52	34	and	and	CC
16514	52	35	water	water	NN
16514	52	36	,	,	,
16514	52	37	and	and	CC
16514	52	38	cook	cook	VB
16514	52	39	forty	forty	CD
16514	52	40	minutes	minute	NNS
16514	52	41	,	,	,
16514	52	42	but	but	CC
16514	52	43	do	do	VBP
16514	52	44	not	not	RB
16514	52	45	stir	stir	VB
16514	52	46	it	-PRON-	PRP
16514	52	47	.	.	.
16514	53	1	Then	then	RB
16514	53	2	take	take	VB
16514	53	3	off	off	RP
16514	53	4	the	the	DT
16514	53	5	cover	cover	NN
16514	53	6	from	from	IN
16514	53	7	the	the	DT
16514	53	8	boiler	boiler	NN
16514	53	9	,	,	,
16514	53	10	and	and	CC
16514	53	11	very	very	RB
16514	53	12	gently	gently	RB
16514	53	13	,	,	,
16514	53	14	without	without	IN
16514	53	15	stirring	stir	VBG
16514	53	16	,	,	,
16514	53	17	turn	turn	VB
16514	53	18	over	over	RP
16514	53	19	the	the	DT
16514	53	20	rice	rice	NN
16514	53	21	with	with	IN
16514	53	22	a	a	DT
16514	53	23	fork	fork	NN
16514	53	24	;	;	:
16514	53	25	put	put	VB
16514	53	26	the	the	DT
16514	53	27	dish	dish	NN
16514	53	28	in	in	IN
16514	53	29	the	the	DT
16514	53	30	oven	oven	NN
16514	53	31	without	without	IN
16514	53	32	the	the	DT
16514	53	33	cover	cover	NN
16514	53	34	,	,	,
16514	53	35	and	and	CC
16514	53	36	let	let	VB
16514	53	37	it	-PRON-	PRP
16514	53	38	stand	stand	VB
16514	53	39	and	and	CC
16514	53	40	dry	dry	VB
16514	53	41	for	for	IN
16514	53	42	ten	ten	CD
16514	53	43	minutes	minute	NNS
16514	53	44	.	.	.
16514	54	1	Then	then	RB
16514	54	2	turn	turn	VB
16514	54	3	it	-PRON-	PRP
16514	54	4	from	from	IN
16514	54	5	the	the	DT
16514	54	6	boiler	boiler	NN
16514	54	7	into	into	IN
16514	54	8	a	a	DT
16514	54	9	hot	hot	JJ
16514	54	10	dish	dish	NN
16514	54	11	,	,	,
16514	54	12	and	and	CC
16514	54	13	cover	cover	NN
16514	54	14	.	.	.
16514	55	1	Have	have	VBP
16514	55	2	cream	cream	NN
16514	55	3	to	to	TO
16514	55	4	eat	eat	VB
16514	55	5	on	on	IN
16514	55	6	it	-PRON-	PRP
16514	55	7	.	.	.
16514	56	1	If	if	IN
16514	56	2	any	any	DT
16514	56	3	rice	rice	NN
16514	56	4	is	be	VBZ
16514	56	5	left	leave	VBN
16514	56	6	over	over	RP
16514	56	7	from	from	IN
16514	56	8	breakfast	breakfast	NN
16514	56	9	,	,	,
16514	56	10	use	use	VB
16514	56	11	it	-PRON-	PRP
16514	56	12	the	the	DT
16514	56	13	next	next	JJ
16514	56	14	morning	morning	NN
16514	56	15	as--	as--	NNP
16514	56	16	Fried	Fried	NNP
16514	56	17	Rice	Rice	NNP
16514	56	18	Press	Press	NNP
16514	56	19	it	-PRON-	PRP
16514	56	20	into	into	IN
16514	56	21	a	a	DT
16514	56	22	pan	pan	NN
16514	56	23	,	,	,
16514	56	24	just	just	RB
16514	56	25	as	as	IN
16514	56	26	you	-PRON-	PRP
16514	56	27	did	do	VBD
16514	56	28	the	the	DT
16514	56	29	mush	mush	NN
16514	56	30	,	,	,
16514	56	31	and	and	CC
16514	56	32	let	let	VB
16514	56	33	it	-PRON-	PRP
16514	56	34	stand	stand	VB
16514	56	35	overnight	overnight	RB
16514	56	36	;	;	:
16514	56	37	the	the	DT
16514	56	38	next	next	JJ
16514	56	39	morning	morning	NN
16514	56	40	slice	slice	NN
16514	56	41	it	-PRON-	PRP
16514	56	42	,	,	,
16514	56	43	dip	dip	VB
16514	56	44	it	-PRON-	PRP
16514	56	45	in	in	IN
16514	56	46	flour	flour	NN
16514	56	47	,	,	,
16514	56	48	and	and	CC
16514	56	49	fry	fry	NN
16514	56	50	,	,	,
16514	56	51	either	either	CC
16514	56	52	in	in	IN
16514	56	53	the	the	DT
16514	56	54	pan	pan	NN
16514	56	55	or	or	CC
16514	56	56	in	in	IN
16514	56	57	the	the	DT
16514	56	58	deep	deep	JJ
16514	56	59	fat	fat	NN
16514	56	60	in	in	IN
16514	56	61	the	the	DT
16514	56	62	kettle	kettle	NN
16514	56	63	,	,	,
16514	56	64	just	just	RB
16514	56	65	as	as	IN
16514	56	66	you	-PRON-	PRP
16514	56	67	did	do	VBD
16514	56	68	the	the	DT
16514	56	69	mush	mush	NN
16514	56	70	.	.	.
16514	57	1	Farina	Farina	NNP
16514	57	2	Croquettes	Croquettes	NNP
16514	57	3	When	when	WRB
16514	57	4	farina	farina	NN
16514	57	5	has	have	VBZ
16514	57	6	been	be	VBN
16514	57	7	left	leave	VBN
16514	57	8	from	from	IN
16514	57	9	breakfast	breakfast	NN
16514	57	10	,	,	,
16514	57	11	take	take	VB
16514	57	12	it	-PRON-	PRP
16514	57	13	while	while	IN
16514	57	14	still	still	RB
16514	57	15	warm	warm	JJ
16514	57	16	and	and	CC
16514	57	17	beat	beat	VBD
16514	57	18	into	into	IN
16514	57	19	a	a	DT
16514	57	20	pint	pint	NN
16514	57	21	of	of	IN
16514	57	22	it	-PRON-	PRP
16514	57	23	the	the	DT
16514	57	24	beaten	beat	VBN
16514	57	25	yolks	yolk	NNS
16514	57	26	of	of	IN
16514	57	27	two	two	CD
16514	57	28	eggs	egg	NNS
16514	57	29	.	.	.
16514	58	1	Let	let	VB
16514	58	2	it	-PRON-	PRP
16514	58	3	then	then	RB
16514	58	4	get	get	VB
16514	58	5	cold	cold	JJ
16514	58	6	,	,	,
16514	58	7	and	and	CC
16514	58	8	at	at	IN
16514	58	9	luncheon	luncheon	NN
16514	58	10	-	-	HYPH
16514	58	11	time	time	NN
16514	58	12	make	make	VB
16514	58	13	it	-PRON-	PRP
16514	58	14	into	into	IN
16514	58	15	round	round	JJ
16514	58	16	balls	ball	NNS
16514	58	17	;	;	:
16514	58	18	dip	dip	VB
16514	58	19	each	each	DT
16514	58	20	one	one	NN
16514	58	21	first	first	RB
16514	58	22	into	into	IN
16514	58	23	the	the	DT
16514	58	24	beaten	beat	VBN
16514	58	25	yolk	yolk	NN
16514	58	26	of	of	IN
16514	58	27	an	an	DT
16514	58	28	egg	egg	NN
16514	58	29	mixed	mix	VBN
16514	58	30	with	with	IN
16514	58	31	a	a	DT
16514	58	32	tablespoonful	tablespoonful	NN
16514	58	33	of	of	IN
16514	58	34	cold	cold	JJ
16514	58	35	water	water	NN
16514	58	36	,	,	,
16514	58	37	and	and	CC
16514	58	38	then	then	RB
16514	58	39	into	into	IN
16514	58	40	smooth	smooth	JJ
16514	58	41	,	,	,
16514	58	42	sifted	sifted	JJ
16514	58	43	bread	bread	NN
16514	58	44	-	-	HYPH
16514	58	45	crumbs	crumb	NNS
16514	58	46	;	;	:
16514	58	47	have	have	VBP
16514	58	48	ready	ready	JJ
16514	58	49	a	a	DT
16514	58	50	kettle	kettle	NN
16514	58	51	of	of	IN
16514	58	52	very	very	RB
16514	58	53	hot	hot	JJ
16514	58	54	fat	fat	NN
16514	58	55	,	,	,
16514	58	56	and	and	CC
16514	58	57	drop	drop	VB
16514	58	58	in	in	IN
16514	58	59	three	three	CD
16514	58	60	at	at	IN
16514	58	61	a	a	DT
16514	58	62	time	time	NN
16514	58	63	,	,	,
16514	58	64	or	or	CC
16514	58	65	,	,	,
16514	58	66	if	if	IN
16514	58	67	you	-PRON-	PRP
16514	58	68	have	have	VBP
16514	58	69	a	a	DT
16514	58	70	wire	wire	NN
16514	58	71	basket	basket	NN
16514	58	72	,	,	,
16514	58	73	put	put	VBD
16514	58	74	three	three	CD
16514	58	75	in	in	IN
16514	58	76	this	this	DT
16514	58	77	and	and	CC
16514	58	78	sink	sink	VB
16514	58	79	into	into	IN
16514	58	80	the	the	DT
16514	58	81	fat	fat	NN
16514	58	82	till	till	IN
16514	58	83	they	-PRON-	PRP
16514	58	84	are	be	VBP
16514	58	85	brown	brown	JJ
16514	58	86	.	.	.
16514	59	1	Serve	serve	VB
16514	59	2	in	in	IN
16514	59	3	a	a	DT
16514	59	4	pyramid	pyramid	NN
16514	59	5	,	,	,
16514	59	6	on	on	IN
16514	59	7	a	a	DT
16514	59	8	napkin	napkin	NN
16514	59	9	,	,	,
16514	59	10	and	and	CC
16514	59	11	pass	pass	VB
16514	59	12	scraped	scrape	VBN
16514	59	13	maple	maple	NN
16514	59	14	sugar	sugar	NN
16514	59	15	with	with	IN
16514	59	16	them	-PRON-	PRP
16514	59	17	.	.	.
16514	60	1	Margaret	Margaret	NNP
16514	60	2	's	's	POS
16514	60	3	mother	mother	NN
16514	60	4	used	use	VBD
16514	60	5	to	to	TO
16514	60	6	have	have	VB
16514	60	7	no	no	DT
16514	60	8	cereal	cereal	NN
16514	60	9	at	at	IN
16514	60	10	breakfast	breakfast	NN
16514	60	11	sometimes	sometimes	RB
16514	60	12	,	,	,
16514	60	13	and	and	CC
16514	60	14	have	have	VBP
16514	60	15	these	these	DT
16514	60	16	croquettes	croquette	NNS
16514	60	17	as	as	IN
16514	60	18	a	a	DT
16514	60	19	last	last	JJ
16514	60	20	course	course	NN
16514	60	21	instead	instead	RB
16514	60	22	,	,	,
16514	60	23	and	and	CC
16514	60	24	every	every	DT
16514	60	25	one	one	NN
16514	60	26	liked	like	VBD
16514	60	27	them	-PRON-	PRP
16514	60	28	very	very	RB
16514	60	29	much	much	RB
16514	60	30	.	.	.
16514	61	1	Rice	Rice	NNP
16514	61	2	Croquettes	Croquettes	NNP
16514	61	3	1	1	CD
16514	61	4	cup	cup	NN
16514	61	5	of	of	IN
16514	61	6	milk	milk	NN
16514	61	7	.	.	.
16514	62	1	Yolk	Yolk	NNP
16514	62	2	of	of	IN
16514	62	3	one	one	CD
16514	62	4	egg	egg	NN
16514	62	5	.	.	.
16514	63	1	1/4	1/4	CD
16514	63	2	cup	cup	NN
16514	63	3	of	of	IN
16514	63	4	rice	rice	NN
16514	63	5	.	.	.
16514	64	1	1	1	LS
16514	64	2	large	large	JJ
16514	64	3	tablespoonful	tablespoonful	NN
16514	64	4	of	of	IN
16514	64	5	powdered	powdered	JJ
16514	64	6	sugar	sugar	NN
16514	64	7	.	.	.
16514	65	1	Small	small	JJ
16514	65	2	half	half	NN
16514	65	3	-	-	HYPH
16514	65	4	teaspoonful	teaspoonful	JJ
16514	65	5	of	of	IN
16514	65	6	salt	salt	NN
16514	65	7	.	.	.
16514	66	1	1/2	1/2	CD
16514	66	2	cup	cup	NN
16514	66	3	of	of	IN
16514	66	4	raisins	raisin	NNS
16514	66	5	and	and	CC
16514	66	6	currants	currant	NNS
16514	66	7	,	,	,
16514	66	8	mixed	mixed	JJ
16514	66	9	.	.	.
16514	67	1	1/2	1/2	CD
16514	67	2	teaspoonful	teaspoonful	JJ
16514	67	3	of	of	IN
16514	67	4	vanilla	vanilla	NN
16514	67	5	.	.	.
16514	68	1	Wash	wash	VB
16514	68	2	the	the	DT
16514	68	3	rice	rice	NN
16514	68	4	and	and	CC
16514	68	5	put	put	VBD
16514	68	6	in	in	RP
16514	68	7	a	a	DT
16514	68	8	double	double	JJ
16514	68	9	boiler	boiler	NN
16514	68	10	with	with	IN
16514	68	11	the	the	DT
16514	68	12	milk	milk	NN
16514	68	13	,	,	,
16514	68	14	salt	salt	NN
16514	68	15	and	and	CC
16514	68	16	sugar	sugar	NN
16514	68	17	and	and	CC
16514	68	18	cook	cook	NN
16514	68	19	till	till	IN
16514	68	20	very	very	RB
16514	68	21	thick	thick	JJ
16514	68	22	;	;	:
16514	68	23	beat	beat	VBD
16514	68	24	the	the	DT
16514	68	25	yolks	yolk	NNS
16514	68	26	of	of	IN
16514	68	27	the	the	DT
16514	68	28	eggs	egg	NNS
16514	68	29	and	and	CC
16514	68	30	stir	stir	VB
16514	68	31	into	into	IN
16514	68	32	the	the	DT
16514	68	33	rice	rice	NN
16514	68	34	,	,	,
16514	68	35	and	and	CC
16514	68	36	beat	beat	VBD
16514	68	37	till	till	IN
16514	68	38	smooth	smooth	JJ
16514	68	39	.	.	.
16514	69	1	Sprinkle	sprinkle	VB
16514	69	2	the	the	DT
16514	69	3	washed	wash	VBN
16514	69	4	raisins	raisin	NNS
16514	69	5	and	and	CC
16514	69	6	currants	currant	NNS
16514	69	7	with	with	IN
16514	69	8	flour	flour	NN
16514	69	9	,	,	,
16514	69	10	and	and	CC
16514	69	11	roll	roll	VB
16514	69	12	them	-PRON-	PRP
16514	69	13	in	in	IN
16514	69	14	it	-PRON-	PRP
16514	69	15	and	and	CC
16514	69	16	mix	mix	VB
16514	69	17	these	these	DT
16514	69	18	in	in	RP
16514	69	19	,	,	,
16514	69	20	and	and	CC
16514	69	21	last	last	JJ
16514	69	22	the	the	DT
16514	69	23	vanilla	vanilla	NN
16514	69	24	.	.	.
16514	70	1	Turn	turn	VB
16514	70	2	out	out	RP
16514	70	3	on	on	IN
16514	70	4	a	a	DT
16514	70	5	platter	platter	NN
16514	70	6	,	,	,
16514	70	7	and	and	CC
16514	70	8	let	let	VB
16514	70	9	all	all	DT
16514	70	10	get	get	VB
16514	70	11	very	very	RB
16514	70	12	cold	cold	JJ
16514	70	13	.	.	.
16514	71	1	Then	then	RB
16514	71	2	make	make	VB
16514	71	3	into	into	IN
16514	71	4	pyramids	pyramid	NNS
16514	71	5	,	,	,
16514	71	6	dip	dip	NN
16514	71	7	in	in	IN
16514	71	8	the	the	DT
16514	71	9	yolk	yolk	NN
16514	71	10	of	of	IN
16514	71	11	an	an	DT
16514	71	12	egg	egg	NN
16514	71	13	mixed	mix	VBN
16514	71	14	with	with	IN
16514	71	15	a	a	DT
16514	71	16	tablespoonful	tablespoonful	NN
16514	71	17	of	of	IN
16514	71	18	water	water	NN
16514	71	19	,	,	,
16514	71	20	and	and	CC
16514	71	21	then	then	RB
16514	71	22	into	into	IN
16514	71	23	sifted	sift	VBN
16514	71	24	bread	bread	NN
16514	71	25	-	-	HYPH
16514	71	26	crumbs	crumb	NNS
16514	71	27	,	,	,
16514	71	28	and	and	CC
16514	71	29	fry	fry	VB
16514	71	30	in	in	IN
16514	71	31	a	a	DT
16514	71	32	deep	deep	JJ
16514	71	33	kettle	kettle	NN
16514	71	34	of	of	IN
16514	71	35	boiling	boil	VBG
16514	71	36	fat	fat	NN
16514	71	37	,	,	,
16514	71	38	using	use	VBG
16514	71	39	a	a	DT
16514	71	40	wire	wire	NN
16514	71	41	basket	basket	NN
16514	71	42	.	.	.
16514	72	1	As	as	IN
16514	72	2	you	-PRON-	PRP
16514	72	3	take	take	VBP
16514	72	4	these	these	DT
16514	72	5	from	from	IN
16514	72	6	the	the	DT
16514	72	7	fat	fat	NN
16514	72	8	,	,	,
16514	72	9	put	put	VBD
16514	72	10	them	-PRON-	PRP
16514	72	11	on	on	IN
16514	72	12	paper	paper	NN
16514	72	13	in	in	IN
16514	72	14	the	the	DT
16514	72	15	oven	oven	NN
16514	72	16	with	with	IN
16514	72	17	the	the	DT
16514	72	18	door	door	NN
16514	72	19	open	open	JJ
16514	72	20	.	.	.
16514	73	1	When	when	WRB
16514	73	2	all	all	DT
16514	73	3	are	be	VBP
16514	73	4	done	do	VBN
16514	73	5	,	,	,
16514	73	6	put	put	VB
16514	73	7	them	-PRON-	PRP
16514	73	8	on	on	IN
16514	73	9	a	a	DT
16514	73	10	hot	hot	JJ
16514	73	11	platter	platter	NN
16514	73	12	and	and	CC
16514	73	13	sift	sift	NN
16514	73	14	powdered	powder	VBD
16514	73	15	sugar	sugar	NN
16514	73	16	over	over	IN
16514	73	17	them	-PRON-	PRP
16514	73	18	,	,	,
16514	73	19	and	and	CC
16514	73	20	put	put	VBD
16514	73	21	a	a	DT
16514	73	22	bit	bit	NN
16514	73	23	of	of	IN
16514	73	24	red	red	JJ
16514	73	25	jelly	jelly	NN
16514	73	26	on	on	IN
16514	73	27	top	top	NN
16514	73	28	of	of	IN
16514	73	29	each	each	DT
16514	73	30	.	.	.
16514	74	1	This	this	DT
16514	74	2	is	be	VBZ
16514	74	3	a	a	DT
16514	74	4	nice	nice	JJ
16514	74	5	dessert	dessert	NN
16514	74	6	for	for	IN
16514	74	7	luncheon	luncheon	NN
16514	74	8	.	.	.
16514	75	1	All	all	DT
16514	75	2	white	white	JJ
16514	75	3	cereals	cereal	NNS
16514	75	4	may	may	MD
16514	75	5	be	be	VB
16514	75	6	made	make	VBN
16514	75	7	into	into	IN
16514	75	8	croquettes	croquette	NNS
16514	75	9	;	;	:
16514	75	10	if	if	IN
16514	75	11	they	-PRON-	PRP
16514	75	12	are	be	VBP
16514	75	13	for	for	IN
16514	75	14	breakfast	breakfast	NN
16514	75	15	,	,	,
16514	75	16	do	do	VB
16514	75	17	not	not	RB
16514	75	18	sweeten	sweeten	VB
16514	75	19	them	-PRON-	PRP
16514	75	20	,	,	,
16514	75	21	but	but	CC
16514	75	22	for	for	IN
16514	75	23	luncheon	luncheon	NN
16514	75	24	use	use	VBP
16514	75	25	the	the	DT
16514	75	26	rule	rule	NN
16514	75	27	just	just	RB
16514	75	28	given	give	VBN
16514	75	29	,	,	,
16514	75	30	with	with	IN
16514	75	31	or	or	CC
16514	75	32	without	without	IN
16514	75	33	raisins	raisin	NNS
16514	75	34	and	and	CC
16514	75	35	currants	currant	NNS
16514	75	36	.	.	.
16514	76	1	Hominy	Hominy	NNP
16514	76	2	Cook	Cook	NNP
16514	76	3	this	this	DT
16514	76	4	just	just	RB
16514	76	5	as	as	IN
16514	76	6	you	-PRON-	PRP
16514	76	7	did	do	VBD
16514	76	8	the	the	DT
16514	76	9	rice	rice	NN
16514	76	10	,	,	,
16514	76	11	drying	dry	VBG
16514	76	12	it	-PRON-	PRP
16514	76	13	in	in	IN
16514	76	14	the	the	DT
16514	76	15	oven	oven	NN
16514	76	16	;	;	:
16514	76	17	serve	serve	VB
16514	76	18	one	one	CD
16514	76	19	morning	morning	NN
16514	76	20	plain	plain	JJ
16514	76	21	,	,	,
16514	76	22	as	as	IN
16514	76	23	cereal	cereal	NN
16514	76	24	,	,	,
16514	76	25	with	with	IN
16514	76	26	cream	cream	NN
16514	76	27	,	,	,
16514	76	28	and	and	CC
16514	76	29	then	then	RB
16514	76	30	next	next	JJ
16514	76	31	morning	morning	NN
16514	76	32	fried	fry	VBN
16514	76	33	,	,	,
16514	76	34	with	with	IN
16514	76	35	maple	maple	NN
16514	76	36	syrup	syrup	NN
16514	76	37	,	,	,
16514	76	38	after	after	IN
16514	76	39	the	the	DT
16514	76	40	rest	rest	NN
16514	76	41	of	of	IN
16514	76	42	the	the	DT
16514	76	43	meal	meal	NN
16514	76	44	.	.	.
16514	77	1	Fried	fried	JJ
16514	77	2	hominy	hominy	NN
16514	77	3	is	be	VBZ
16514	77	4	always	always	RB
16514	77	5	nice	nice	JJ
16514	77	6	to	to	TO
16514	77	7	put	put	VB
16514	77	8	around	around	RP
16514	77	9	a	a	DT
16514	77	10	dish	dish	NN
16514	77	11	of	of	IN
16514	77	12	fried	fried	JJ
16514	77	13	chicken	chicken	NN
16514	77	14	or	or	CC
16514	77	15	roast	roast	NN
16514	77	16	game	game	NN
16514	77	17	,	,	,
16514	77	18	and	and	CC
16514	77	19	it	-PRON-	PRP
16514	77	20	looks	look	VBZ
16514	77	21	especially	especially	RB
16514	77	22	well	well	RB
16514	77	23	if	if	IN
16514	77	24	,	,	,
16514	77	25	instead	instead	RB
16514	77	26	of	of	IN
16514	77	27	being	be	VBG
16514	77	28	sliced	slice	VBN
16514	77	29	,	,	,
16514	77	30	it	-PRON-	PRP
16514	77	31	is	be	VBZ
16514	77	32	cut	cut	VBN
16514	77	33	out	out	RP
16514	77	34	into	into	IN
16514	77	35	fancy	fancy	JJ
16514	77	36	shapes	shape	NNS
16514	77	37	with	with	IN
16514	77	38	a	a	DT
16514	77	39	cooky	cooky	NN
16514	77	40	-	-	HYPH
16514	77	41	cutter	cutter	NN
16514	77	42	.	.	.
16514	78	1	After	after	IN
16514	78	2	Margaret	Margaret	NNP
16514	78	3	had	have	VBD
16514	78	4	learned	learn	VBN
16514	78	5	to	to	TO
16514	78	6	cook	cook	VB
16514	78	7	all	all	DT
16514	78	8	kinds	kind	NNS
16514	78	9	of	of	IN
16514	78	10	cereals	cereal	NNS
16514	78	11	,	,	,
16514	78	12	she	-PRON-	PRP
16514	78	13	went	go	VBD
16514	78	14	on	on	RP
16514	78	15	to	to	IN
16514	78	16	the	the	DT
16514	78	17	next	next	JJ
16514	78	18	thing	thing	NN
16514	78	19	in	in	IN
16514	78	20	her	-PRON-	PRP$
16514	78	21	cook	cook	NN
16514	78	22	-	-	HYPH
16514	78	23	book	book	NN
16514	78	24	.	.	.
16514	79	1	EGGS	EGGS	NNP
16514	79	2	Soft	Soft	NNP
16514	79	3	Boiled	Boiled	NNP
16514	79	4	Put	put	VBP
16514	79	5	six	six	CD
16514	79	6	eggs	egg	NNS
16514	79	7	in	in	IN
16514	79	8	a	a	DT
16514	79	9	baking	baking	NN
16514	79	10	-	-	HYPH
16514	79	11	dish	dish	NN
16514	79	12	and	and	CC
16514	79	13	cover	cover	VB
16514	79	14	them	-PRON-	PRP
16514	79	15	with	with	IN
16514	79	16	boiling	boil	VBG
16514	79	17	water	water	NN
16514	79	18	;	;	:
16514	79	19	put	put	VB
16514	79	20	a	a	DT
16514	79	21	cover	cover	NN
16514	79	22	on	on	IN
16514	79	23	and	and	CC
16514	79	24	let	let	VB
16514	79	25	them	-PRON-	PRP
16514	79	26	stand	stand	VB
16514	79	27	where	where	WRB
16514	79	28	they	-PRON-	PRP
16514	79	29	will	will	MD
16514	79	30	keep	keep	VB
16514	79	31	hot	hot	JJ
16514	79	32	,	,	,
16514	79	33	but	but	CC
16514	79	34	not	not	RB
16514	79	35	cook	cook	VB
16514	79	36	,	,	,
16514	79	37	for	for	IN
16514	79	38	ten	ten	CD
16514	79	39	minutes	minute	NNS
16514	79	40	,	,	,
16514	79	41	or	or	CC
16514	79	42	,	,	,
16514	79	43	if	if	IN
16514	79	44	the	the	DT
16514	79	45	family	family	NN
16514	79	46	likes	like	VBZ
16514	79	47	them	-PRON-	PRP
16514	79	48	well	well	RB
16514	79	49	done	do	VBN
16514	79	50	,	,	,
16514	79	51	twelve	twelve	CD
16514	79	52	minutes	minute	NNS
16514	79	53	.	.	.
16514	80	1	They	-PRON-	PRP
16514	80	2	will	will	MD
16514	80	3	be	be	VB
16514	80	4	perfectly	perfectly	RB
16514	80	5	cooked	cook	VBN
16514	80	6	,	,	,
16514	80	7	but	but	CC
16514	80	8	not	not	RB
16514	80	9	tough	tough	JJ
16514	80	10	,	,	,
16514	80	11	soft	soft	JJ
16514	80	12	and	and	CC
16514	80	13	creamy	creamy	JJ
16514	80	14	all	all	PDT
16514	80	15	the	the	DT
16514	80	16	way	way	NN
16514	80	17	through	through	RB
16514	80	18	.	.	.
16514	81	1	Another	another	DT
16514	81	2	way	way	NN
16514	81	3	to	to	TO
16514	81	4	cook	cook	VB
16514	81	5	them	-PRON-	PRP
16514	81	6	is	be	VBZ
16514	81	7	this	this	DT
16514	81	8	:	:	:
16514	81	9	Put	put	VB
16514	81	10	the	the	DT
16514	81	11	eggs	egg	NNS
16514	81	12	in	in	IN
16514	81	13	a	a	DT
16514	81	14	kettle	kettle	NN
16514	81	15	of	of	IN
16514	81	16	cold	cold	JJ
16514	81	17	water	water	NN
16514	81	18	on	on	IN
16514	81	19	the	the	DT
16514	81	20	stove	stove	NN
16514	81	21	,	,	,
16514	81	22	and	and	CC
16514	81	23	the	the	DT
16514	81	24	moment	moment	NN
16514	81	25	the	the	DT
16514	81	26	water	water	NN
16514	81	27	boils	boil	VBZ
16514	81	28	take	take	VB
16514	81	29	them	-PRON-	PRP
16514	81	30	up	up	RP
16514	81	31	,	,	,
16514	81	32	and	and	CC
16514	81	33	they	-PRON-	PRP
16514	81	34	will	will	MD
16514	81	35	be	be	VB
16514	81	36	just	just	RB
16514	81	37	done	do	VBN
16514	81	38	.	.	.
16514	82	1	An	an	DT
16514	82	2	easy	easy	JJ
16514	82	3	way	way	NN
16514	82	4	to	to	TO
16514	82	5	take	take	VB
16514	82	6	them	-PRON-	PRP
16514	82	7	up	up	RP
16514	82	8	all	all	DT
16514	82	9	at	at	IN
16514	82	10	once	once	RB
16514	82	11	is	be	VBZ
16514	82	12	to	to	TO
16514	82	13	put	put	VB
16514	82	14	them	-PRON-	PRP
16514	82	15	in	in	IN
16514	82	16	a	a	DT
16514	82	17	wire	wire	NN
16514	82	18	basket	basket	NN
16514	82	19	,	,	,
16514	82	20	and	and	CC
16514	82	21	sink	sink	VB
16514	82	22	this	this	DT
16514	82	23	under	under	IN
16514	82	24	the	the	DT
16514	82	25	water	water	NN
16514	82	26	.	.	.
16514	83	1	A	a	DT
16514	83	2	good	good	JJ
16514	83	3	way	way	NN
16514	83	4	to	to	TO
16514	83	5	serve	serve	VB
16514	83	6	boiled	boil	VBN
16514	83	7	eggs	egg	NNS
16514	83	8	is	be	VBZ
16514	83	9	to	to	TO
16514	83	10	crumple	crumple	VB
16514	83	11	up	up	RP
16514	83	12	a	a	DT
16514	83	13	fresh	fresh	JJ
16514	83	14	napkin	napkin	NN
16514	83	15	in	in	IN
16514	83	16	a	a	DT
16514	83	17	deep	deep	JJ
16514	83	18	dish	dish	NN
16514	83	19	,	,	,
16514	83	20	which	which	WDT
16514	83	21	has	have	VBZ
16514	83	22	been	be	VBN
16514	83	23	made	make	VBN
16514	83	24	very	very	RB
16514	83	25	hot	hot	JJ
16514	83	26	,	,	,
16514	83	27	and	and	CC
16514	83	28	lay	lie	VBD
16514	83	29	the	the	DT
16514	83	30	eggs	egg	NNS
16514	83	31	in	in	IN
16514	83	32	the	the	DT
16514	83	33	folds	fold	NNS
16514	83	34	of	of	IN
16514	83	35	the	the	DT
16514	83	36	napkin	napkin	NN
16514	83	37	;	;	:
16514	83	38	this	this	DT
16514	83	39	prevents	prevent	VBZ
16514	83	40	their	-PRON-	PRP$
16514	83	41	breaking	breaking	NN
16514	83	42	,	,	,
16514	83	43	and	and	CC
16514	83	44	keeps	keep	VBZ
16514	83	45	them	-PRON-	PRP
16514	83	46	warm	warm	JJ
16514	83	47	.	.	.
16514	84	1	Poached	poached	JJ
16514	84	2	Eggs	egg	NNS
16514	84	3	Take	take	VB
16514	84	4	a	a	DT
16514	84	5	pan	pan	NN
16514	84	6	which	which	WDT
16514	84	7	is	be	VBZ
16514	84	8	not	not	RB
16514	84	9	more	more	JJR
16514	84	10	than	than	IN
16514	84	11	three	three	CD
16514	84	12	inches	inch	NNS
16514	84	13	deep	deep	JJ
16514	84	14	,	,	,
16514	84	15	and	and	CC
16514	84	16	put	put	VBD
16514	84	17	in	in	RP
16514	84	18	as	as	RB
16514	84	19	many	many	JJ
16514	84	20	muffin	muffin	NN
16514	84	21	-	-	HYPH
16514	84	22	rings	ring	NNS
16514	84	23	as	as	IN
16514	84	24	you	-PRON-	PRP
16514	84	25	wish	wish	VBP
16514	84	26	to	to	TO
16514	84	27	cook	cook	VB
16514	84	28	eggs	egg	NNS
16514	84	29	.	.	.
16514	85	1	Pour	pour	VB
16514	85	2	in	in	IN
16514	85	3	boiling	boil	VBG
16514	85	4	water	water	NN
16514	85	5	till	till	IN
16514	85	6	the	the	DT
16514	85	7	rings	ring	NNS
16514	85	8	are	be	VBP
16514	85	9	half	half	RB
16514	85	10	covered	cover	VBN
16514	85	11	,	,	,
16514	85	12	and	and	CC
16514	85	13	scatter	scatter	VB
16514	85	14	half	half	PDT
16514	85	15	a	a	DT
16514	85	16	teaspoonful	teaspoonful	NN
16514	85	17	of	of	IN
16514	85	18	salt	salt	NN
16514	85	19	in	in	IN
16514	85	20	the	the	DT
16514	85	21	water	water	NN
16514	85	22	.	.	.
16514	86	1	Let	let	VB
16514	86	2	it	-PRON-	PRP
16514	86	3	boil	boil	VB
16514	86	4	up	up	RP
16514	86	5	once	once	RB
16514	86	6	,	,	,
16514	86	7	and	and	CC
16514	86	8	then	then	RB
16514	86	9	draw	draw	VB
16514	86	10	the	the	DT
16514	86	11	pan	pan	NN
16514	86	12	to	to	IN
16514	86	13	the	the	DT
16514	86	14	edge	edge	NN
16514	86	15	of	of	IN
16514	86	16	the	the	DT
16514	86	17	stove	stove	NN
16514	86	18	,	,	,
16514	86	19	where	where	WRB
16514	86	20	the	the	DT
16514	86	21	water	water	NN
16514	86	22	will	will	MD
16514	86	23	not	not	RB
16514	86	24	boil	boil	VB
16514	86	25	again	again	RB
16514	86	26	.	.	.
16514	87	1	Take	take	VB
16514	87	2	a	a	DT
16514	87	3	cup	cup	NN
16514	87	4	,	,	,
16514	87	5	break	break	VB
16514	87	6	one	one	CD
16514	87	7	egg	egg	NN
16514	87	8	in	in	IN
16514	87	9	it	-PRON-	PRP
16514	87	10	,	,	,
16514	87	11	and	and	CC
16514	87	12	gently	gently	RB
16514	87	13	slide	slide	VB
16514	87	14	this	this	DT
16514	87	15	into	into	IN
16514	87	16	a	a	DT
16514	87	17	ring	ring	NN
16514	87	18	,	,	,
16514	87	19	and	and	CC
16514	87	20	so	so	RB
16514	87	21	on	on	RB
16514	87	22	till	till	IN
16514	87	23	all	all	DT
16514	87	24	are	be	VBP
16514	87	25	full	full	JJ
16514	87	26	.	.	.
16514	88	1	While	while	IN
16514	88	2	they	-PRON-	PRP
16514	88	3	are	be	VBP
16514	88	4	cooking	cook	VBG
16514	88	5	,	,	,
16514	88	6	take	take	VB
16514	88	7	some	some	DT
16514	88	8	toast	toast	NN
16514	88	9	and	and	CC
16514	88	10	cut	cut	VBD
16514	88	11	it	-PRON-	PRP
16514	88	12	into	into	IN
16514	88	13	round	round	JJ
16514	88	14	pieces	piece	NNS
16514	88	15	with	with	IN
16514	88	16	the	the	DT
16514	88	17	biscuit	biscuit	NN
16514	88	18	cutter	cutter	NN
16514	88	19	;	;	:
16514	88	20	wet	wet	LS
16514	88	21	these	these	DT
16514	88	22	a	a	DT
16514	88	23	very	very	RB
16514	88	24	little	little	JJ
16514	88	25	with	with	IN
16514	88	26	boiling	boiling	NN
16514	88	27	water	water	NN
16514	88	28	,	,	,
16514	88	29	and	and	CC
16514	88	30	butter	butter	VB
16514	88	31	them	-PRON-	PRP
16514	88	32	.	.	.
16514	89	1	When	when	WRB
16514	89	2	the	the	DT
16514	89	3	eggs	egg	NNS
16514	89	4	have	have	VBP
16514	89	5	cooked	cook	VBN
16514	89	6	twelve	twelve	CD
16514	89	7	minutes	minute	NNS
16514	89	8	,	,	,
16514	89	9	take	take	VB
16514	89	10	a	a	DT
16514	89	11	cake	cake	NN
16514	89	12	-	-	HYPH
16514	89	13	turner	turner	NN
16514	89	14	and	and	CC
16514	89	15	slip	slip	VB
16514	89	16	it	-PRON-	PRP
16514	89	17	under	under	IN
16514	89	18	one	one	CD
16514	89	19	egg	egg	NN
16514	89	20	with	with	IN
16514	89	21	its	-PRON-	PRP$
16514	89	22	ring	ring	NN
16514	89	23	,	,	,
16514	89	24	and	and	CC
16514	89	25	lift	lift	VB
16514	89	26	the	the	DT
16514	89	27	two	two	CD
16514	89	28	together	together	RB
16514	89	29	on	on	IN
16514	89	30	to	to	IN
16514	89	31	a	a	DT
16514	89	32	piece	piece	NN
16514	89	33	of	of	IN
16514	89	34	toast	toast	NN
16514	89	35	,	,	,
16514	89	36	and	and	CC
16514	89	37	then	then	RB
16514	89	38	take	take	VB
16514	89	39	off	off	RP
16514	89	40	the	the	DT
16514	89	41	ring	ring	NN
16514	89	42	;	;	:
16514	89	43	and	and	CC
16514	89	44	so	so	RB
16514	89	45	on	on	RB
16514	89	46	with	with	IN
16514	89	47	all	all	PDT
16514	89	48	the	the	DT
16514	89	49	eggs	egg	NNS
16514	89	50	.	.	.
16514	90	1	Shake	shake	VB
16514	90	2	a	a	DT
16514	90	3	very	very	RB
16514	90	4	little	little	JJ
16514	90	5	salt	salt	NN
16514	90	6	and	and	CC
16514	90	7	pepper	pepper	NN
16514	90	8	over	over	IN
16514	90	9	the	the	DT
16514	90	10	dish	dish	NN
16514	90	11	,	,	,
16514	90	12	and	and	CC
16514	90	13	put	put	VBD
16514	90	14	parsley	parsley	NN
16514	90	15	around	around	IN
16514	90	16	the	the	DT
16514	90	17	edge	edge	NN
16514	90	18	.	.	.
16514	91	1	Sometimes	sometimes	RB
16514	91	2	a	a	DT
16514	91	3	little	little	JJ
16514	91	4	chopped	chop	VBN
16514	91	5	parsley	parsley	NN
16514	91	6	is	be	VBZ
16514	91	7	nice	nice	JJ
16514	91	8	to	to	TO
16514	91	9	put	put	VB
16514	91	10	over	over	RP
16514	91	11	the	the	DT
16514	91	12	eggs	egg	NNS
16514	91	13	,	,	,
16514	91	14	too	too	RB
16514	91	15	.	.	.
16514	92	1	Poached	poached	JJ
16514	92	2	Eggs	egg	NNS
16514	92	3	with	with	IN
16514	92	4	Potted	Potted	NNP
16514	92	5	Ham	Ham	NNP
16514	92	6	Make	make	VBP
16514	92	7	the	the	DT
16514	92	8	rounds	round	NNS
16514	92	9	of	of	IN
16514	92	10	toast	toast	NN
16514	92	11	and	and	CC
16514	92	12	poach	poach	VBD
16514	92	13	the	the	DT
16514	92	14	eggs	egg	NNS
16514	92	15	as	as	IN
16514	92	16	before	before	RB
16514	92	17	.	.	.
16514	93	1	Make	make	VB
16514	93	2	a	a	DT
16514	93	3	white	white	JJ
16514	93	4	sauce	sauce	NN
16514	93	5	in	in	IN
16514	93	6	this	this	DT
16514	93	7	way	way	NN
16514	93	8	:	:	:
16514	93	9	melt	melt	VB
16514	93	10	a	a	DT
16514	93	11	tablespoonful	tablespoonful	NN
16514	93	12	of	of	IN
16514	93	13	butter	butter	NN
16514	93	14	,	,	,
16514	93	15	and	and	CC
16514	93	16	when	when	WRB
16514	93	17	it	-PRON-	PRP
16514	93	18	bubbles	bubble	VBZ
16514	93	19	put	put	VBN
16514	93	20	in	in	RP
16514	93	21	a	a	DT
16514	93	22	tablespoonful	tablespoonful	NN
16514	93	23	of	of	IN
16514	93	24	flour	flour	NN
16514	93	25	;	;	:
16514	93	26	shake	shake	VB
16514	93	27	well	well	RB
16514	93	28	,	,	,
16514	93	29	and	and	CC
16514	93	30	add	add	VB
16514	93	31	a	a	DT
16514	93	32	cup	cup	NN
16514	93	33	of	of	IN
16514	93	34	hot	hot	JJ
16514	93	35	milk	milk	NN
16514	93	36	and	and	CC
16514	93	37	a	a	DT
16514	93	38	small	small	JJ
16514	93	39	half	half	RB
16514	93	40	-	-	HYPH
16514	93	41	teaspoonful	teaspoonful	JJ
16514	93	42	of	of	IN
16514	93	43	salt	salt	NN
16514	93	44	;	;	,
16514	93	45	cook	cook	NN
16514	93	46	till	till	IN
16514	93	47	smooth	smooth	JJ
16514	93	48	.	.	.
16514	94	1	Moisten	moisten	VB
16514	94	2	each	each	DT
16514	94	3	round	round	NN
16514	94	4	of	of	IN
16514	94	5	toast	toast	NN
16514	94	6	with	with	IN
16514	94	7	a	a	DT
16514	94	8	very	very	RB
16514	94	9	little	little	JJ
16514	94	10	boiling	boiling	NN
16514	94	11	water	water	NN
16514	94	12	,	,	,
16514	94	13	and	and	CC
16514	94	14	spread	spread	VBD
16514	94	15	with	with	IN
16514	94	16	some	some	DT
16514	94	17	of	of	IN
16514	94	18	the	the	DT
16514	94	19	potted	pot	VBN
16514	94	20	ham	ham	NNP
16514	94	21	which	which	WDT
16514	94	22	comes	come	VBZ
16514	94	23	in	in	IN
16514	94	24	little	little	JJ
16514	94	25	tin	tin	JJ
16514	94	26	cans	can	NNS
16514	94	27	;	;	:
16514	94	28	lay	lie	VBD
16514	94	29	a	a	DT
16514	94	30	poached	poached	JJ
16514	94	31	egg	egg	NN
16514	94	32	on	on	IN
16514	94	33	each	each	DT
16514	94	34	round	round	NN
16514	94	35	,	,	,
16514	94	36	and	and	CC
16514	94	37	put	put	VBD
16514	94	38	a	a	DT
16514	94	39	teaspoonful	teaspoonful	JJ
16514	94	40	of	of	IN
16514	94	41	white	white	JJ
16514	94	42	sauce	sauce	NN
16514	94	43	on	on	IN
16514	94	44	each	each	DT
16514	94	45	egg	egg	NN
16514	94	46	.	.	.
16514	95	1	If	if	IN
16514	95	2	you	-PRON-	PRP
16514	95	3	have	have	VBP
16514	95	4	no	no	DT
16514	95	5	potted	potted	JJ
16514	95	6	ham	ham	NN
16514	95	7	in	in	IN
16514	95	8	the	the	DT
16514	95	9	house	house	NN
16514	95	10	,	,	,
16514	95	11	but	but	CC
16514	95	12	have	have	VBP
16514	95	13	plain	plain	RB
16514	95	14	boiled	boil	VBN
16514	95	15	ham	ham	NN
16514	95	16	,	,	,
16514	95	17	put	put	VBD
16514	95	18	this	this	DT
16514	95	19	through	through	IN
16514	95	20	the	the	DT
16514	95	21	meat	meat	NN
16514	95	22	-	-	HYPH
16514	95	23	chopper	chopper	NN
16514	95	24	till	till	IN
16514	95	25	you	-PRON-	PRP
16514	95	26	have	have	VBP
16514	95	27	half	half	PDT
16514	95	28	a	a	DT
16514	95	29	cupful	cupful	JJ
16514	95	30	,	,	,
16514	95	31	put	put	VBN
16514	95	32	in	in	RP
16514	95	33	a	a	DT
16514	95	34	heaping	heaping	NN
16514	95	35	teaspoonful	teaspoonful	JJ
16514	95	36	of	of	IN
16514	95	37	the	the	DT
16514	95	38	sauce	sauce	NN
16514	95	39	,	,	,
16514	95	40	a	a	DT
16514	95	41	saltspoonful	saltspoonful	NN
16514	95	42	of	of	IN
16514	95	43	dry	dry	JJ
16514	95	44	mustard	mustard	NN
16514	95	45	,	,	,
16514	95	46	and	and	CC
16514	95	47	a	a	DT
16514	95	48	pinch	pinch	NN
16514	95	49	of	of	IN
16514	95	50	red	red	JJ
16514	95	51	pepper	pepper	NN
16514	95	52	,	,	,
16514	95	53	and	and	CC
16514	95	54	it	-PRON-	PRP
16514	95	55	will	will	MD
16514	95	56	do	do	VB
16514	95	57	just	just	RB
16514	95	58	as	as	RB
16514	95	59	well	well	RB
16514	95	60	.	.	.
16514	96	1	Scrambled	Scrambled	NNP
16514	96	2	Eggs	Eggs	NNP
16514	96	3	4	4	CD
16514	96	4	eggs	egg	NNS
16514	96	5	.	.	.
16514	97	1	2	2	CD
16514	97	2	tablespoonfuls	tablespoonful	NNS
16514	97	3	of	of	IN
16514	97	4	milk	milk	NN
16514	97	5	.	.	.
16514	98	1	1/2	1/2	CD
16514	98	2	teaspoonful	teaspoonful	JJ
16514	98	3	of	of	IN
16514	98	4	salt	salt	NN
16514	98	5	.	.	.
16514	99	1	Put	put	VB
16514	99	2	the	the	DT
16514	99	3	eggs	egg	NNS
16514	99	4	in	in	IN
16514	99	5	a	a	DT
16514	99	6	bowl	bowl	NN
16514	99	7	and	and	CC
16514	99	8	stir	stir	VB
16514	99	9	till	till	IN
16514	99	10	they	-PRON-	PRP
16514	99	11	are	be	VBP
16514	99	12	well	well	RB
16514	99	13	mixed	mixed	JJ
16514	99	14	;	;	:
16514	99	15	add	add	VB
16514	99	16	the	the	DT
16514	99	17	milk	milk	NN
16514	99	18	and	and	CC
16514	99	19	salt	salt	NN
16514	99	20	.	.	.
16514	100	1	Make	make	VB
16514	100	2	the	the	DT
16514	100	3	frying	frying	JJ
16514	100	4	-	-	HYPH
16514	100	5	pan	pan	NN
16514	100	6	very	very	RB
16514	100	7	hot	hot	JJ
16514	100	8	,	,	,
16514	100	9	and	and	CC
16514	100	10	put	put	VBD
16514	100	11	a	a	DT
16514	100	12	tablespoonful	tablespoonful	NN
16514	100	13	of	of	IN
16514	100	14	butter	butter	NN
16514	100	15	in	in	IN
16514	100	16	it	-PRON-	PRP
16514	100	17	;	;	:
16514	100	18	when	when	WRB
16514	100	19	it	-PRON-	PRP
16514	100	20	melts	melt	VBZ
16514	100	21	,	,	,
16514	100	22	shake	shake	VB
16514	100	23	it	-PRON-	PRP
16514	100	24	well	well	RB
16514	100	25	from	from	IN
16514	100	26	side	side	NN
16514	100	27	to	to	IN
16514	100	28	side	side	VB
16514	100	29	,	,	,
16514	100	30	till	till	IN
16514	100	31	all	all	PDT
16514	100	32	the	the	DT
16514	100	33	bottom	bottom	NN
16514	100	34	of	of	IN
16514	100	35	the	the	DT
16514	100	36	pan	pan	NN
16514	100	37	is	be	VBZ
16514	100	38	covered	cover	VBN
16514	100	39	.	.	.
16514	101	1	Put	put	VB
16514	101	2	in	in	IN
16514	101	3	the	the	DT
16514	101	4	eggs	egg	NNS
16514	101	5	and	and	CC
16514	101	6	stir	stir	VB
16514	101	7	them	-PRON-	PRP
16514	101	8	,	,	,
16514	101	9	scraping	scrape	VBG
16514	101	10	them	-PRON-	PRP
16514	101	11	off	off	IN
16514	101	12	the	the	DT
16514	101	13	bottom	bottom	NN
16514	101	14	of	of	IN
16514	101	15	the	the	DT
16514	101	16	pan	pan	NN
16514	101	17	until	until	IN
16514	101	18	they	-PRON-	PRP
16514	101	19	begin	begin	VBP
16514	101	20	to	to	TO
16514	101	21	get	get	VB
16514	101	22	a	a	DT
16514	101	23	little	little	JJ
16514	101	24	firm	firm	NN
16514	101	25	;	;	:
16514	101	26	then	then	RB
16514	101	27	draw	draw	VB
16514	101	28	the	the	DT
16514	101	29	pan	pan	NN
16514	101	30	to	to	IN
16514	101	31	the	the	DT
16514	101	32	edge	edge	NN
16514	101	33	of	of	IN
16514	101	34	the	the	DT
16514	101	35	stove	stove	NN
16514	101	36	,	,	,
16514	101	37	and	and	CC
16514	101	38	scrape	scrape	VB
16514	101	39	up	up	RP
16514	101	40	from	from	IN
16514	101	41	the	the	DT
16514	101	42	bottom	bottom	NN
16514	101	43	all	all	PDT
16514	101	44	the	the	DT
16514	101	45	time	time	NN
16514	101	46	till	till	IN
16514	101	47	the	the	DT
16514	101	48	whole	whole	JJ
16514	101	49	looks	look	VBZ
16514	101	50	alike	alike	RB
16514	101	51	,	,	,
16514	101	52	creamy	creamy	JJ
16514	101	53	and	and	CC
16514	101	54	firm	firm	JJ
16514	101	55	,	,	,
16514	101	56	but	but	CC
16514	101	57	not	not	RB
16514	101	58	hard	hard	JJ
16514	101	59	.	.	.
16514	102	1	Put	put	VB
16514	102	2	them	-PRON-	PRP
16514	102	3	in	in	IN
16514	102	4	a	a	DT
16514	102	5	hot	hot	JJ
16514	102	6	,	,	,
16514	102	7	covered	covered	JJ
16514	102	8	dish	dish	NN
16514	102	9	.	.	.
16514	103	1	Scrambled	scrambled	JJ
16514	103	2	Eggs	Eggs	NNP
16514	103	3	with	with	IN
16514	103	4	Parsley	Parsley	NNP
16514	103	5	Chop	Chop	NNP
16514	103	6	enough	enough	JJ
16514	103	7	parsley	parsley	NN
16514	103	8	to	to	TO
16514	103	9	make	make	VB
16514	103	10	a	a	DT
16514	103	11	teaspoonful	teaspoonful	JJ
16514	103	12	,	,	,
16514	103	13	and	and	CC
16514	103	14	mince	mince	VB
16514	103	15	half	half	NN
16514	103	16	as	as	RB
16514	103	17	much	much	JJ
16514	103	18	onion	onion	NN
16514	103	19	.	.	.
16514	104	1	Put	put	VB
16514	104	2	the	the	DT
16514	104	3	onion	onion	NN
16514	104	4	in	in	IN
16514	104	5	the	the	DT
16514	104	6	butter	butter	NN
16514	104	7	when	when	WRB
16514	104	8	you	-PRON-	PRP
16514	104	9	heat	heat	VBP
16514	104	10	the	the	DT
16514	104	11	pan	pan	NN
16514	104	12	,	,	,
16514	104	13	and	and	CC
16514	104	14	cook	cook	VB
16514	104	15	the	the	DT
16514	104	16	eggs	egg	NNS
16514	104	17	in	in	IN
16514	104	18	it	-PRON-	PRP
16514	104	19	;	;	:
16514	104	20	when	when	WRB
16514	104	21	you	-PRON-	PRP
16514	104	22	are	be	VBP
16514	104	23	nearly	nearly	RB
16514	104	24	ready	ready	JJ
16514	104	25	to	to	TO
16514	104	26	take	take	VB
16514	104	27	the	the	DT
16514	104	28	eggs	egg	NNS
16514	104	29	off	off	IN
16514	104	30	the	the	DT
16514	104	31	fire	fire	NN
16514	104	32	,	,	,
16514	104	33	put	put	VBN
16514	104	34	in	in	IN
16514	104	35	the	the	DT
16514	104	36	parsley	parsley	NN
16514	104	37	.	.	.
16514	105	1	After	after	IN
16514	105	2	Margaret	Margaret	NNP
16514	105	3	had	have	VBD
16514	105	4	learned	learn	VBN
16514	105	5	to	to	TO
16514	105	6	make	make	VB
16514	105	7	these	these	DT
16514	105	8	perfectly	perfectly	RB
16514	105	9	,	,	,
16514	105	10	she	-PRON-	PRP
16514	105	11	began	begin	VBD
16514	105	12	to	to	TO
16514	105	13	mix	mix	VB
16514	105	14	other	other	JJ
16514	105	15	things	thing	NNS
16514	105	16	with	with	IN
16514	105	17	the	the	DT
16514	105	18	eggs	egg	NNS
16514	105	19	.	.	.
16514	106	1	Scrambled	scrambled	JJ
16514	106	2	Eggs	Eggs	NNP
16514	106	3	with	with	IN
16514	106	4	Tomato	Tomato	NNP
16514	106	5	When	when	WRB
16514	106	6	Margaret	Margaret	NNP
16514	106	7	found	find	VBD
16514	106	8	a	a	DT
16514	106	9	cupful	cupful	NN
16514	106	10	of	of	IN
16514	106	11	tomato	tomato	NN
16514	106	12	in	in	IN
16514	106	13	the	the	DT
16514	106	14	refrigerator	refrigerator	NN
16514	106	15	,	,	,
16514	106	16	she	-PRON-	PRP
16514	106	17	would	would	MD
16514	106	18	take	take	VB
16514	106	19	that	that	DT
16514	106	20	,	,	,
16514	106	21	add	add	VB
16514	106	22	a	a	DT
16514	106	23	half	half	NN
16514	106	24	-	-	HYPH
16514	106	25	teaspoonful	teaspoonful	JJ
16514	106	26	of	of	IN
16514	106	27	salt	salt	NN
16514	106	28	,	,	,
16514	106	29	two	two	CD
16514	106	30	shakes	shake	NNS
16514	106	31	of	of	IN
16514	106	32	pepper	pepper	NN
16514	106	33	,	,	,
16514	106	34	and	and	CC
16514	106	35	a	a	DT
16514	106	36	teaspoonful	teaspoonful	NN
16514	106	37	of	of	IN
16514	106	38	chopped	chop	VBN
16514	106	39	parsley	parsley	NN
16514	106	40	,	,	,
16514	106	41	and	and	CC
16514	106	42	simmer	simmer	VB
16514	106	43	it	-PRON-	PRP
16514	106	44	all	all	DT
16514	106	45	on	on	IN
16514	106	46	the	the	DT
16514	106	47	fire	fire	NN
16514	106	48	for	for	IN
16514	106	49	five	five	CD
16514	106	50	minutes	minute	NNS
16514	106	51	;	;	:
16514	106	52	then	then	RB
16514	106	53	she	-PRON-	PRP
16514	106	54	would	would	MD
16514	106	55	cook	cook	VB
16514	106	56	half	half	PDT
16514	106	57	a	a	DT
16514	106	58	teaspoonful	teaspoonful	NN
16514	106	59	of	of	IN
16514	106	60	minced	mince	VBN
16514	106	61	onion	onion	NN
16514	106	62	in	in	IN
16514	106	63	the	the	DT
16514	106	64	butter	butter	NN
16514	106	65	in	in	IN
16514	106	66	the	the	DT
16514	106	67	hot	hot	JJ
16514	106	68	frying	frying	JJ
16514	106	69	-	-	HYPH
16514	106	70	pan	pan	NN
16514	106	71	as	as	IN
16514	106	72	before	before	RB
16514	106	73	,	,	,
16514	106	74	and	and	CC
16514	106	75	turn	turn	VB
16514	106	76	in	in	RP
16514	106	77	the	the	DT
16514	106	78	eggs	egg	NNS
16514	106	79	,	,	,
16514	106	80	and	and	CC
16514	106	81	when	when	WRB
16514	106	82	they	-PRON-	PRP
16514	106	83	were	be	VBD
16514	106	84	beginning	begin	VBG
16514	106	85	to	to	TO
16514	106	86	grow	grow	VB
16514	106	87	firm	firm	NN
16514	106	88	,	,	,
16514	106	89	put	put	VBN
16514	106	90	in	in	IN
16514	106	91	the	the	DT
16514	106	92	tomato	tomato	NN
16514	106	93	.	.	.
16514	107	1	In	in	IN
16514	107	2	summer	summer	NN
16514	107	3	-	-	HYPH
16514	107	4	time	time	NN
16514	107	5	she	-PRON-	PRP
16514	107	6	often	often	RB
16514	107	7	cut	cut	VBD
16514	107	8	up	up	RP
16514	107	9	two	two	CD
16514	107	10	fresh	fresh	JJ
16514	107	11	tomatoes	tomato	NNS
16514	107	12	and	and	CC
16514	107	13	stewed	stew	VBD
16514	107	14	them	-PRON-	PRP
16514	107	15	down	down	RP
16514	107	16	to	to	IN
16514	107	17	a	a	DT
16514	107	18	cupful	cupful	JJ
16514	107	19	,	,	,
16514	107	20	instead	instead	RB
16514	107	21	of	of	IN
16514	107	22	using	use	VBG
16514	107	23	the	the	DT
16514	107	24	canned	canned	JJ
16514	107	25	.	.	.
16514	108	1	Scrambled	scrambled	JJ
16514	108	2	Eggs	Eggs	NNP
16514	108	3	with	with	IN
16514	108	4	Chicken	Chicken	NNP
16514	108	5	Chop	Chop	NNP
16514	108	6	fine	fine	RB
16514	108	7	a	a	DT
16514	108	8	cup	cup	NN
16514	108	9	of	of	IN
16514	108	10	cold	cold	JJ
16514	108	11	chicken	chicken	NN
16514	108	12	,	,	,
16514	108	13	or	or	CC
16514	108	14	any	any	DT
16514	108	15	light	light	JJ
16514	108	16	-	-	HYPH
16514	108	17	colored	color	VBN
16514	108	18	meat	meat	NN
16514	108	19	,	,	,
16514	108	20	and	and	CC
16514	108	21	heat	heat	VB
16514	108	22	it	-PRON-	PRP
16514	108	23	with	with	IN
16514	108	24	a	a	DT
16514	108	25	tablespoonful	tablespoonful	NN
16514	108	26	of	of	IN
16514	108	27	water	water	NN
16514	108	28	,	,	,
16514	108	29	a	a	DT
16514	108	30	half	half	RB
16514	108	31	-	-	HYPH
16514	108	32	teaspoonful	teaspoonful	JJ
16514	108	33	of	of	IN
16514	108	34	salt	salt	NN
16514	108	35	,	,	,
16514	108	36	two	two	CD
16514	108	37	shakes	shake	NNS
16514	108	38	of	of	IN
16514	108	39	pepper	pepper	NN
16514	108	40	,	,	,
16514	108	41	and	and	CC
16514	108	42	a	a	DT
16514	108	43	teaspoonful	teaspoonful	NN
16514	108	44	of	of	IN
16514	108	45	chopped	chop	VBN
16514	108	46	parsley	parsley	NN
16514	108	47	.	.	.
16514	109	1	Cook	cook	VB
16514	109	2	a	a	DT
16514	109	3	half	half	RB
16514	109	4	-	-	HYPH
16514	109	5	teaspoonful	teaspoonful	JJ
16514	109	6	of	of	IN
16514	109	7	minced	mince	VBN
16514	109	8	onion	onion	NN
16514	109	9	in	in	IN
16514	109	10	the	the	DT
16514	109	11	butter	butter	NN
16514	109	12	you	-PRON-	PRP
16514	109	13	put	put	VBP
16514	109	14	in	in	IN
16514	109	15	the	the	DT
16514	109	16	hot	hot	JJ
16514	109	17	frying	frying	JJ
16514	109	18	-	-	HYPH
16514	109	19	pan	pan	NN
16514	109	20	,	,	,
16514	109	21	and	and	CC
16514	109	22	turn	turn	VB
16514	109	23	in	in	RP
16514	109	24	the	the	DT
16514	109	25	eggs	egg	NNS
16514	109	26	,	,	,
16514	109	27	and	and	CC
16514	109	28	when	when	WRB
16514	109	29	they	-PRON-	PRP
16514	109	30	set	set	VBP
16514	109	31	mix	mix	NN
16514	109	32	in	in	IN
16514	109	33	the	the	DT
16514	109	34	chicken	chicken	NN
16514	109	35	.	.	.
16514	110	1	Sometimes	sometimes	RB
16514	110	2	Margaret	Margaret	NNP
16514	110	3	used	use	VBD
16514	110	4	both	both	CC
16514	110	5	the	the	DT
16514	110	6	tomato	tomato	NNP
16514	110	7	filling	filling	NN
16514	110	8	and	and	CC
16514	110	9	the	the	DT
16514	110	10	chicken	chicken	NN
16514	110	11	in	in	IN
16514	110	12	the	the	DT
16514	110	13	eggs	egg	NNS
16514	110	14	,	,	,
16514	110	15	when	when	WRB
16514	110	16	she	-PRON-	PRP
16514	110	17	wanted	want	VBD
16514	110	18	to	to	TO
16514	110	19	make	make	VB
16514	110	20	a	a	DT
16514	110	21	large	large	JJ
16514	110	22	dish	dish	NN
16514	110	23	.	.	.
16514	111	1	Creamed	Creamed	NNP
16514	111	2	Eggs	Eggs	NNP
16514	111	3	Cook	Cook	NNP
16514	111	4	six	six	CD
16514	111	5	eggs	egg	NNS
16514	111	6	twenty	twenty	CD
16514	111	7	minutes	minute	NNS
16514	111	8	,	,	,
16514	111	9	and	and	CC
16514	111	10	while	while	IN
16514	111	11	they	-PRON-	PRP
16514	111	12	are	be	VBP
16514	111	13	on	on	IN
16514	111	14	the	the	DT
16514	111	15	fire	fire	NN
16514	111	16	make	make	VBP
16514	111	17	a	a	DT
16514	111	18	cup	cup	NN
16514	111	19	of	of	IN
16514	111	20	white	white	JJ
16514	111	21	sauce	sauce	NN
16514	111	22	,	,	,
16514	111	23	as	as	IN
16514	111	24	before	before	RB
16514	111	25	:	:	:
16514	111	26	one	one	CD
16514	111	27	tablespoonful	tablespoonful	NN
16514	111	28	of	of	IN
16514	111	29	butter	butter	NN
16514	111	30	,	,	,
16514	111	31	melted	melt	VBN
16514	111	32	,	,	,
16514	111	33	one	one	CD
16514	111	34	of	of	IN
16514	111	35	flour	flour	NN
16514	111	36	,	,	,
16514	111	37	one	one	CD
16514	111	38	cup	cup	NN
16514	111	39	of	of	IN
16514	111	40	hot	hot	JJ
16514	111	41	milk	milk	NN
16514	111	42	,	,	,
16514	111	43	a	a	DT
16514	111	44	little	little	JJ
16514	111	45	salt	salt	NN
16514	111	46	;	;	,
16514	111	47	cook	cook	NN
16514	111	48	till	till	IN
16514	111	49	smooth	smooth	JJ
16514	111	50	.	.	.
16514	112	1	Peel	peel	VB
16514	112	2	the	the	DT
16514	112	3	eggs	egg	NNS
16514	112	4	and	and	CC
16514	112	5	cut	cut	VB
16514	112	6	the	the	DT
16514	112	7	whites	white	NNS
16514	112	8	into	into	IN
16514	112	9	pieces	piece	NNS
16514	112	10	as	as	RB
16514	112	11	large	large	JJ
16514	112	12	as	as	IN
16514	112	13	the	the	DT
16514	112	14	tip	tip	NN
16514	112	15	of	of	IN
16514	112	16	your	-PRON-	PRP$
16514	112	17	finger	finger	NN
16514	112	18	,	,	,
16514	112	19	and	and	CC
16514	112	20	put	put	VBD
16514	112	21	the	the	DT
16514	112	22	yolks	yolk	NNS
16514	112	23	through	through	IN
16514	112	24	the	the	DT
16514	112	25	potato	potato	NN
16514	112	26	-	-	HYPH
16514	112	27	ricer	ricer	NN
16514	112	28	.	.	.
16514	113	1	Mix	mix	VB
16514	113	2	the	the	DT
16514	113	3	eggs	egg	NNS
16514	113	4	white	white	JJ
16514	113	5	with	with	IN
16514	113	6	the	the	DT
16514	113	7	sauce	sauce	NN
16514	113	8	,	,	,
16514	113	9	and	and	CC
16514	113	10	put	put	VBD
16514	113	11	in	in	RP
16514	113	12	a	a	DT
16514	113	13	hot	hot	JJ
16514	113	14	dish	dish	NN
16514	113	15	,	,	,
16514	113	16	with	with	IN
16514	113	17	the	the	DT
16514	113	18	yellow	yellow	JJ
16514	113	19	yolks	yolk	NNS
16514	113	20	over	over	IN
16514	113	21	the	the	DT
16514	113	22	top	top	NN
16514	113	23	.	.	.
16514	114	1	Or	or	CC
16514	114	2	,	,	,
16514	114	3	put	put	VB
16514	114	4	the	the	DT
16514	114	5	whites	white	NNS
16514	114	6	on	on	IN
16514	114	7	pieces	piece	NNS
16514	114	8	of	of	IN
16514	114	9	toast	toast	NN
16514	114	10	,	,	,
16514	114	11	which	which	WDT
16514	114	12	you	-PRON-	PRP
16514	114	13	have	have	VBP
16514	114	14	dipped	dip	VBN
16514	114	15	in	in	IN
16514	114	16	part	part	NN
16514	114	17	of	of	IN
16514	114	18	the	the	DT
16514	114	19	white	white	JJ
16514	114	20	sauce	sauce	NN
16514	114	21	,	,	,
16514	114	22	and	and	CC
16514	114	23	put	put	VBD
16514	114	24	the	the	DT
16514	114	25	yolks	yolk	NNS
16514	114	26	on	on	IN
16514	114	27	top	top	NN
16514	114	28	,	,	,
16514	114	29	and	and	CC
16514	114	30	serve	serve	VB
16514	114	31	on	on	IN
16514	114	32	a	a	DT
16514	114	33	small	small	JJ
16514	114	34	platter	platter	NN
16514	114	35	.	.	.
16514	115	1	Another	another	DT
16514	115	2	nice	nice	JJ
16514	115	3	way	way	NN
16514	115	4	to	to	TO
16514	115	5	cream	cream	VB
16514	115	6	eggs	egg	NNS
16514	115	7	is	be	VBZ
16514	115	8	this	this	DT
16514	115	9	:	:	:
16514	115	10	Cook	cook	VB
16514	115	11	them	-PRON-	PRP
16514	115	12	till	till	IN
16514	115	13	hard	hard	RB
16514	115	14	,	,	,
16514	115	15	and	and	CC
16514	115	16	cut	cut	VB
16514	115	17	them	-PRON-	PRP
16514	115	18	all	all	DT
16514	115	19	up	up	RP
16514	115	20	into	into	IN
16514	115	21	bits	bit	NNS
16514	115	22	.	.	.
16514	116	1	Make	make	VB
16514	116	2	the	the	DT
16514	116	3	white	white	JJ
16514	116	4	sauce	sauce	NN
16514	116	5	,	,	,
16514	116	6	and	and	CC
16514	116	7	into	into	IN
16514	116	8	it	-PRON-	PRP
16514	116	9	stir	stir	VBP
16514	116	10	the	the	DT
16514	116	11	beaten	beat	VBN
16514	116	12	yolk	yolk	NNP
16514	116	13	of	of	IN
16514	116	14	one	one	CD
16514	116	15	egg	egg	NN
16514	116	16	,	,	,
16514	116	17	just	just	RB
16514	116	18	after	after	IN
16514	116	19	taking	take	VBG
16514	116	20	it	-PRON-	PRP
16514	116	21	from	from	IN
16514	116	22	the	the	DT
16514	116	23	fire	fire	NN
16514	116	24	.	.	.
16514	117	1	Mix	mix	VB
16514	117	2	the	the	DT
16514	117	3	eggs	egg	NNS
16514	117	4	with	with	IN
16514	117	5	this	this	DT
16514	117	6	,	,	,
16514	117	7	and	and	CC
16514	117	8	put	put	VBD
16514	117	9	in	in	RP
16514	117	10	a	a	DT
16514	117	11	hot	hot	JJ
16514	117	12	dish	dish	NN
16514	117	13	or	or	CC
16514	117	14	on	on	IN
16514	117	15	toast	toast	NN
16514	117	16	.	.	.
16514	118	1	You	-PRON-	PRP
16514	118	2	can	can	MD
16514	118	3	sprinkle	sprinkle	VB
16514	118	4	grated	grate	VBN
16514	118	5	cheese	cheese	NN
16514	118	6	over	over	IN
16514	118	7	this	this	DT
16514	118	8	sometimes	sometimes	RB
16514	118	9	,	,	,
16514	118	10	for	for	IN
16514	118	11	a	a	DT
16514	118	12	change	change	NN
16514	118	13	.	.	.
16514	119	1	Creamed	Creamed	NNP
16514	119	2	Eggs	Eggs	NNP
16514	119	3	in	in	IN
16514	119	4	Baking	Baking	NNP
16514	119	5	-	-	HYPH
16514	119	6	Dishes	Dishes	NNP
16514	119	7	Cut	Cut	NNP
16514	119	8	six	six	CD
16514	119	9	hard	hard	RB
16514	119	10	-	-	HYPH
16514	119	11	boiled	boil	VBN
16514	119	12	eggs	egg	NNS
16514	119	13	up	up	RP
16514	119	14	into	into	IN
16514	119	15	bits	bit	NNS
16514	119	16	,	,	,
16514	119	17	mix	mix	VB
16514	119	18	with	with	IN
16514	119	19	a	a	DT
16514	119	20	cup	cup	NN
16514	119	21	of	of	IN
16514	119	22	white	white	JJ
16514	119	23	sauce	sauce	NN
16514	119	24	,	,	,
16514	119	25	and	and	CC
16514	119	26	put	put	VBD
16514	119	27	in	in	IN
16514	119	28	small	small	JJ
16514	119	29	baking	baking	NN
16514	119	30	-	-	HYPH
16514	119	31	dishes	dish	NNS
16514	119	32	which	which	WDT
16514	119	33	you	-PRON-	PRP
16514	119	34	have	have	VBP
16514	119	35	buttered	butter	VBN
16514	119	36	.	.	.
16514	120	1	Cover	cover	VB
16514	120	2	over	over	RP
16514	120	3	with	with	IN
16514	120	4	fine	fine	JJ
16514	120	5	,	,	,
16514	120	6	sifted	sifted	JJ
16514	120	7	bread	bread	NN
16514	120	8	-	-	HYPH
16514	120	9	crumbs	crumb	NNS
16514	120	10	,	,	,
16514	120	11	and	and	CC
16514	120	12	dot	dot	VB
16514	120	13	with	with	IN
16514	120	14	bits	bit	NNS
16514	120	15	of	of	IN
16514	120	16	butter	butter	NN
16514	120	17	,	,	,
16514	120	18	about	about	RB
16514	120	19	four	four	CD
16514	120	20	to	to	IN
16514	120	21	each	each	DT
16514	120	22	dish	dish	NN
16514	120	23	,	,	,
16514	120	24	and	and	CC
16514	120	25	brown	brown	NNP
16514	120	26	in	in	IN
16514	120	27	the	the	DT
16514	120	28	oven	oven	NN
16514	120	29	.	.	.
16514	121	1	Stick	stick	VB
16514	121	2	a	a	DT
16514	121	3	bit	bit	NN
16514	121	4	of	of	IN
16514	121	5	parsley	parsley	NN
16514	121	6	in	in	IN
16514	121	7	the	the	DT
16514	121	8	top	top	NN
16514	121	9	of	of	IN
16514	121	10	each	each	DT
16514	121	11	,	,	,
16514	121	12	and	and	CC
16514	121	13	put	put	VBD
16514	121	14	each	each	DT
16514	121	15	dish	dish	NN
16514	121	16	on	on	IN
16514	121	17	a	a	DT
16514	121	18	plate	plate	NN
16514	121	19	,	,	,
16514	121	20	to	to	TO
16514	121	21	serve	serve	VB
16514	121	22	.	.	.
16514	122	1	Birds	bird	NNS
16514	122	2	'	'	POS
16514	122	3	Nests	nest	NNS
16514	122	4	Sometimes	sometimes	RB
16514	122	5	when	when	WRB
16514	122	6	she	-PRON-	PRP
16514	122	7	wanted	want	VBD
16514	122	8	something	something	NN
16514	122	9	very	very	RB
16514	122	10	pretty	pretty	JJ
16514	122	11	for	for	IN
16514	122	12	breakfast	breakfast	NN
16514	122	13	,	,	,
16514	122	14	Margaret	Margaret	NNP
16514	122	15	used	use	VBD
16514	122	16	this	this	DT
16514	122	17	rule	rule	NN
16514	122	18	:	:	:
16514	122	19	Open	open	VB
16514	122	20	six	six	CD
16514	122	21	eggs	egg	NNS
16514	122	22	,	,	,
16514	122	23	putting	put	VBG
16514	122	24	the	the	DT
16514	122	25	whites	white	NNS
16514	122	26	together	together	RB
16514	122	27	in	in	IN
16514	122	28	one	one	CD
16514	122	29	large	large	JJ
16514	122	30	bowl	bowl	NN
16514	122	31	,	,	,
16514	122	32	and	and	CC
16514	122	33	the	the	DT
16514	122	34	yolks	yolk	NNS
16514	122	35	in	in	IN
16514	122	36	six	six	CD
16514	122	37	cups	cup	NNS
16514	122	38	on	on	IN
16514	122	39	the	the	DT
16514	122	40	kitchen	kitchen	NN
16514	122	41	table	table	NN
16514	122	42	.	.	.
16514	123	1	Beat	beat	VB
16514	123	2	the	the	DT
16514	123	3	whites	white	NNS
16514	123	4	till	till	IN
16514	123	5	they	-PRON-	PRP
16514	123	6	are	be	VBP
16514	123	7	stiff	stiff	JJ
16514	123	8	,	,	,
16514	123	9	putting	put	VBG
16514	123	10	in	in	RP
16514	123	11	half	half	PDT
16514	123	12	a	a	DT
16514	123	13	teaspoonful	teaspoonful	NN
16514	123	14	of	of	IN
16514	123	15	salt	salt	NN
16514	123	16	just	just	RB
16514	123	17	at	at	IN
16514	123	18	the	the	DT
16514	123	19	last	last	JJ
16514	123	20	.	.	.
16514	124	1	Divide	divide	VB
16514	124	2	the	the	DT
16514	124	3	whites	white	NNS
16514	124	4	,	,	,
16514	124	5	putting	put	VBG
16514	124	6	them	-PRON-	PRP
16514	124	7	into	into	IN
16514	124	8	six	six	CD
16514	124	9	patty	patty	NN
16514	124	10	-	-	HYPH
16514	124	11	pans	pan	NNS
16514	124	12	,	,	,
16514	124	13	or	or	CC
16514	124	14	small	small	JJ
16514	124	15	baking	baking	NN
16514	124	16	-	-	HYPH
16514	124	17	dishes	dish	NNS
16514	124	18	.	.	.
16514	125	1	Make	make	VB
16514	125	2	a	a	DT
16514	125	3	little	little	JJ
16514	125	4	hole	hole	NN
16514	125	5	or	or	CC
16514	125	6	nest	nest	NN
16514	125	7	in	in	IN
16514	125	8	the	the	DT
16514	125	9	middle	middle	NN
16514	125	10	of	of	IN
16514	125	11	each	each	DT
16514	125	12	,	,	,
16514	125	13	and	and	CC
16514	125	14	slip	slip	VB
16514	125	15	one	one	CD
16514	125	16	yolk	yolk	NN
16514	125	17	carefully	carefully	RB
16514	125	18	from	from	IN
16514	125	19	the	the	DT
16514	125	20	cup	cup	NN
16514	125	21	into	into	IN
16514	125	22	the	the	DT
16514	125	23	place	place	NN
16514	125	24	.	.	.
16514	126	1	Sprinkle	sprinkle	VB
16514	126	2	a	a	DT
16514	126	3	little	little	JJ
16514	126	4	salt	salt	NN
16514	126	5	and	and	CC
16514	126	6	pepper	pepper	NN
16514	126	7	over	over	IN
16514	126	8	them	-PRON-	PRP
16514	126	9	,	,	,
16514	126	10	and	and	CC
16514	126	11	put	put	VBD
16514	126	12	a	a	DT
16514	126	13	bit	bit	NN
16514	126	14	of	of	IN
16514	126	15	butter	butter	NN
16514	126	16	on	on	IN
16514	126	17	top	top	NN
16514	126	18	,	,	,
16514	126	19	and	and	CC
16514	126	20	put	put	VBD
16514	126	21	the	the	DT
16514	126	22	dishes	dish	NNS
16514	126	23	into	into	IN
16514	126	24	a	a	DT
16514	126	25	pan	pan	NN
16514	126	26	and	and	CC
16514	126	27	set	set	VBN
16514	126	28	in	in	IN
16514	126	29	the	the	DT
16514	126	30	oven	oven	NN
16514	126	31	till	till	IN
16514	126	32	the	the	DT
16514	126	33	egg	egg	NN
16514	126	34	-	-	HYPH
16514	126	35	whites	white	NNS
16514	126	36	are	be	VBP
16514	126	37	a	a	DT
16514	126	38	little	little	JJ
16514	126	39	brown	brown	JJ
16514	126	40	.	.	.
16514	127	1	Omelette	Omelette	NNP
16514	127	2	Making	make	VBG
16514	127	3	an	an	DT
16514	127	4	omelette	omelette	NN
16514	127	5	seems	seem	VBZ
16514	127	6	rather	rather	RB
16514	127	7	a	a	DT
16514	127	8	difficult	difficult	JJ
16514	127	9	thing	thing	NN
16514	127	10	for	for	IN
16514	127	11	a	a	DT
16514	127	12	little	little	JJ
16514	127	13	girl	girl	NN
16514	127	14	,	,	,
16514	127	15	but	but	CC
16514	127	16	Margaret	Margaret	NNP
16514	127	17	made	make	VBD
16514	127	18	hers	her	NNS
16514	127	19	in	in	IN
16514	127	20	a	a	DT
16514	127	21	very	very	RB
16514	127	22	easy	easy	JJ
16514	127	23	way	way	NN
16514	127	24	.	.	.
16514	128	1	Her	-PRON-	PRP$
16514	128	2	rule	rule	NN
16514	128	3	said	say	VBD
16514	128	4	:	:	:
16514	128	5	Break	break	VB
16514	128	6	four	four	CD
16514	128	7	eggs	egg	NNS
16514	128	8	separately	separately	RB
16514	128	9	.	.	.
16514	129	1	Beat	beat	VB
16514	129	2	the	the	DT
16514	129	3	whites	white	NNS
16514	129	4	till	till	IN
16514	129	5	they	-PRON-	PRP
16514	129	6	are	be	VBP
16514	129	7	stiff	stiff	JJ
16514	129	8	,	,	,
16514	129	9	and	and	CC
16514	129	10	then	then	RB
16514	129	11	wash	wash	NN
16514	129	12	and	and	CC
16514	129	13	wipe	wipe	NN
16514	129	14	dry	dry	VBP
16514	129	15	the	the	DT
16514	129	16	egg	egg	NN
16514	129	17	-	-	HYPH
16514	129	18	beater	beater	NN
16514	129	19	,	,	,
16514	129	20	and	and	CC
16514	129	21	beat	beat	VBD
16514	129	22	the	the	DT
16514	129	23	yolks	yolk	NNS
16514	129	24	till	till	IN
16514	129	25	they	-PRON-	PRP
16514	129	26	foam	foam	NN
16514	129	27	,	,	,
16514	129	28	and	and	CC
16514	129	29	then	then	RB
16514	129	30	put	put	VB
16514	129	31	in	in	RP
16514	129	32	half	half	PDT
16514	129	33	a	a	DT
16514	129	34	teaspoonful	teaspoonful	NN
16514	129	35	of	of	IN
16514	129	36	salt	salt	NN
16514	129	37	.	.	.
16514	130	1	Pour	pour	VB
16514	130	2	the	the	DT
16514	130	3	yolks	yolk	NNS
16514	130	4	over	over	IN
16514	130	5	the	the	DT
16514	130	6	whites	white	NNS
16514	130	7	,	,	,
16514	130	8	and	and	CC
16514	130	9	mix	mix	VB
16514	130	10	gently	gently	RB
16514	130	11	with	with	IN
16514	130	12	a	a	DT
16514	130	13	large	large	JJ
16514	130	14	spoon	spoon	NN
16514	130	15	.	.	.
16514	131	1	Have	have	VB
16514	131	2	a	a	DT
16514	131	3	cake	cake	NN
16514	131	4	-	-	HYPH
16514	131	5	griddle	griddle	NN
16514	131	6	hot	hot	JJ
16514	131	7	,	,	,
16514	131	8	with	with	IN
16514	131	9	a	a	DT
16514	131	10	piece	piece	NN
16514	131	11	of	of	IN
16514	131	12	butter	butter	NN
16514	131	13	melted	melt	VBN
16514	131	14	on	on	IN
16514	131	15	it	-PRON-	PRP
16514	131	16	and	and	CC
16514	131	17	spread	spread	VBD
16514	131	18	over	over	IN
16514	131	19	the	the	DT
16514	131	20	whole	whole	JJ
16514	131	21	surface	surface	NN
16514	131	22	;	;	:
16514	131	23	pour	pour	VB
16514	131	24	the	the	DT
16514	131	25	eggs	egg	NNS
16514	131	26	on	on	RP
16514	131	27	and	and	CC
16514	131	28	let	let	VB
16514	131	29	them	-PRON-	PRP
16514	131	30	cook	cook	VB
16514	131	31	for	for	IN
16514	131	32	a	a	DT
16514	131	33	moment	moment	NN
16514	131	34	.	.	.
16514	132	1	The	the	DT
16514	132	2	take	take	VB
16514	132	3	a	a	DT
16514	132	4	cake	cake	NN
16514	132	5	-	-	HYPH
16514	132	6	turner	turner	NN
16514	132	7	and	and	CC
16514	132	8	slip	slip	VB
16514	132	9	under	under	IN
16514	132	10	an	an	DT
16514	132	11	edge	edge	NN
16514	132	12	,	,	,
16514	132	13	and	and	CC
16514	132	14	look	look	VB
16514	132	15	to	to	TO
16514	132	16	see	see	VB
16514	132	17	if	if	IN
16514	132	18	the	the	DT
16514	132	19	middle	middle	NN
16514	132	20	is	be	VBZ
16514	132	21	getting	get	VBG
16514	132	22	brown	brown	JJ
16514	132	23	,	,	,
16514	132	24	because	because	IN
16514	132	25	the	the	DT
16514	132	26	color	color	NN
16514	132	27	comes	come	VBZ
16514	132	28	there	there	RB
16514	132	29	first	first	RB
16514	132	30	.	.	.
16514	133	1	When	when	WRB
16514	133	2	it	-PRON-	PRP
16514	133	3	is	be	VBZ
16514	133	4	a	a	DT
16514	133	5	nice	nice	JJ
16514	133	6	even	even	RB
16514	133	7	color	color	NN
16514	133	8	,	,	,
16514	133	9	slip	slip	VB
16514	133	10	the	the	DT
16514	133	11	turner	turner	NNP
16514	133	12	well	well	RB
16514	133	13	under	under	RB
16514	133	14	,	,	,
16514	133	15	and	and	CC
16514	133	16	turn	turn	VB
16514	133	17	the	the	DT
16514	133	18	omelette	omelette	NN
16514	133	19	half	half	NN
16514	133	20	over	over	RB
16514	133	21	,	,	,
16514	133	22	covering	cover	VBG
16514	133	23	one	one	CD
16514	133	24	part	part	NN
16514	133	25	with	with	IN
16514	133	26	the	the	DT
16514	133	27	other	other	JJ
16514	133	28	,	,	,
16514	133	29	and	and	CC
16514	133	30	then	then	RB
16514	133	31	slip	slip	VB
16514	133	32	the	the	DT
16514	133	33	whole	whole	JJ
16514	133	34	off	off	RP
16514	133	35	on	on	IN
16514	133	36	a	a	DT
16514	133	37	hot	hot	JJ
16514	133	38	platter	platter	NN
16514	133	39	.	.	.
16514	134	1	Bridget	bridget	NN
16514	134	2	had	have	VBD
16514	134	3	to	to	TO
16514	134	4	show	show	VB
16514	134	5	Margaret	Margaret	NNP
16514	134	6	how	how	WRB
16514	134	7	to	to	TO
16514	134	8	manage	manage	VB
16514	134	9	this	this	DT
16514	134	10	the	the	DT
16514	134	11	first	first	JJ
16514	134	12	time	time	NN
16514	134	13	,	,	,
16514	134	14	but	but	CC
16514	134	15	after	after	IN
16514	134	16	that	that	DT
16514	134	17	she	-PRON-	PRP
16514	134	18	could	could	MD
16514	134	19	do	do	VB
16514	134	20	it	-PRON-	PRP
16514	134	21	alone	alone	JJ
16514	134	22	.	.	.
16514	135	1	Spanish	spanish	JJ
16514	135	2	Omelette	Omelette	NNP
16514	135	3	1	1	CD
16514	135	4	cup	cup	NN
16514	135	5	of	of	IN
16514	135	6	cooked	cooked	JJ
16514	135	7	tomato	tomato	NNP
16514	135	8	.	.	.
16514	136	1	1	1	CD
16514	136	2	green	green	JJ
16514	136	3	pepper	pepper	NN
16514	136	4	.	.	.
16514	137	1	1	1	CD
16514	137	2	slice	slice	NN
16514	137	3	of	of	IN
16514	137	4	onion	onion	NN
16514	137	5	.	.	.
16514	138	1	1	1	CD
16514	138	2	teaspoonful	teaspoonful	JJ
16514	138	3	of	of	IN
16514	138	4	chopped	chop	VBN
16514	138	5	parsley	parsley	NN
16514	138	6	.	.	.
16514	139	1	1	1	CD
16514	139	2	teaspoonful	teaspoonful	JJ
16514	139	3	salt	salt	NN
16514	139	4	.	.	.
16514	140	1	3	3	CD
16514	140	2	shakes	shake	NNS
16514	140	3	of	of	IN
16514	140	4	pepper	pepper	NN
16514	140	5	.	.	.
16514	141	1	Cut	cut	VB
16514	141	2	the	the	DT
16514	141	3	green	green	JJ
16514	141	4	pepper	pepper	NN
16514	141	5	in	in	IN
16514	141	6	half	half	NN
16514	141	7	and	and	CC
16514	141	8	take	take	VB
16514	141	9	out	out	RP
16514	141	10	all	all	PDT
16514	141	11	the	the	DT
16514	141	12	seeds	seed	NNS
16514	141	13	;	;	:
16514	141	14	mix	mix	VB
16514	141	15	with	with	IN
16514	141	16	the	the	DT
16514	141	17	tomato	tomato	NN
16514	141	18	,	,	,
16514	141	19	and	and	CC
16514	141	20	cook	cook	VB
16514	141	21	all	all	RB
16514	141	22	together	together	RB
16514	141	23	with	with	IN
16514	141	24	the	the	DT
16514	141	25	seasoning	seasoning	NN
16514	141	26	for	for	IN
16514	141	27	five	five	CD
16514	141	28	minutes	minute	NNS
16514	141	29	.	.	.
16514	142	1	Make	make	VB
16514	142	2	an	an	DT
16514	142	3	omelette	omelette	NN
16514	142	4	by	by	IN
16514	142	5	the	the	DT
16514	142	6	last	last	JJ
16514	142	7	rule	rule	NN
16514	142	8	while	while	IN
16514	142	9	the	the	DT
16514	142	10	tomato	tomato	NN
16514	142	11	is	be	VBZ
16514	142	12	cooking	cooking	NN
16514	142	13	,	,	,
16514	142	14	and	and	CC
16514	142	15	when	when	WRB
16514	142	16	it	-PRON-	PRP
16514	142	17	is	be	VBZ
16514	142	18	done	do	VBN
16514	142	19	,	,	,
16514	142	20	just	just	RB
16514	142	21	before	before	IN
16514	142	22	you	-PRON-	PRP
16514	142	23	fold	fold	VBP
16514	142	24	it	-PRON-	PRP
16514	142	25	over	over	RP
16514	142	26	,	,	,
16514	142	27	put	put	VBN
16514	142	28	in	in	IN
16514	142	29	the	the	DT
16514	142	30	tomato	tomato	NN
16514	142	31	.	.	.
16514	143	1	Omelette	Omelette	NNP
16514	143	2	with	with	IN
16514	143	3	Mushrooms	mushroom	NNS
16514	143	4	Take	take	VBP
16514	143	5	a	a	DT
16514	143	6	can	can	NN
16514	143	7	of	of	IN
16514	143	8	mushrooms	mushroom	NNS
16514	143	9	and	and	CC
16514	143	10	slice	slice	VB
16514	143	11	half	half	NN
16514	143	12	of	of	IN
16514	143	13	them	-PRON-	PRP
16514	143	14	into	into	IN
16514	143	15	thin	thin	JJ
16514	143	16	pieces	piece	NNS
16514	143	17	.	.	.
16514	144	1	Make	make	VB
16514	144	2	a	a	DT
16514	144	3	cup	cup	NN
16514	144	4	of	of	IN
16514	144	5	very	very	RB
16514	144	6	rich	rich	JJ
16514	144	7	white	white	JJ
16514	144	8	sauce	sauce	NN
16514	144	9	,	,	,
16514	144	10	using	use	VBG
16514	144	11	cream	cream	NN
16514	144	12	instead	instead	RB
16514	144	13	of	of	IN
16514	144	14	milk	milk	NN
16514	144	15	,	,	,
16514	144	16	and	and	CC
16514	144	17	cook	cook	VB
16514	144	18	the	the	DT
16514	144	19	mushrooms	mushroom	NNS
16514	144	20	in	in	IN
16514	144	21	it	-PRON-	PRP
16514	144	22	for	for	IN
16514	144	23	one	one	CD
16514	144	24	minute	minute	NN
16514	144	25	.	.	.
16514	145	1	Make	make	VB
16514	145	2	the	the	DT
16514	145	3	omelette	omelette	NN
16514	145	4	as	as	IN
16514	145	5	before	before	RB
16514	145	6	,	,	,
16514	145	7	and	and	CC
16514	145	8	spread	spread	VBD
16514	145	9	with	with	IN
16514	145	10	the	the	DT
16514	145	11	sauce	sauce	NN
16514	145	12	when	when	WRB
16514	145	13	you	-PRON-	PRP
16514	145	14	turn	turn	VBP
16514	145	15	it	-PRON-	PRP
16514	145	16	over	over	RP
16514	145	17	.	.	.
16514	146	1	Omelette	Omelette	NNP
16514	146	2	with	with	IN
16514	146	3	Mushrooms	Mushrooms	NNPS
16514	146	4	and	and	CC
16514	146	5	Olives	Olives	NNPS
16514	146	6	This	this	DT
16514	146	7	was	be	VBD
16514	146	8	a	a	DT
16514	146	9	very	very	RB
16514	146	10	delicious	delicious	JJ
16514	146	11	dish	dish	NN
16514	146	12	,	,	,
16514	146	13	and	and	CC
16514	146	14	Margaret	Margaret	NNP
16514	146	15	only	only	RB
16514	146	16	made	make	VBD
16514	146	17	it	-PRON-	PRP
16514	146	18	for	for	IN
16514	146	19	company	company	NN
16514	146	20	.	.	.
16514	147	1	She	-PRON-	PRP
16514	147	2	prepared	prepare	VBD
16514	147	3	the	the	DT
16514	147	4	mushrooms	mushroom	NNS
16514	147	5	just	just	RB
16514	147	6	as	as	IN
16514	147	7	in	in	IN
16514	147	8	the	the	DT
16514	147	9	rule	rule	NN
16514	147	10	above	above	RB
16514	147	11	,	,	,
16514	147	12	and	and	CC
16514	147	13	added	add	VBD
16514	147	14	twelve	twelve	CD
16514	147	15	olives	olive	NNS
16514	147	16	,	,	,
16514	147	17	cut	cut	VBN
16514	147	18	into	into	IN
16514	147	19	small	small	JJ
16514	147	20	pieces	piece	NNS
16514	147	21	,	,	,
16514	147	22	and	and	CC
16514	147	23	spread	spread	VBD
16514	147	24	the	the	DT
16514	147	25	omelette	omelette	NN
16514	147	26	with	with	IN
16514	147	27	the	the	DT
16514	147	28	whole	whole	NN
16514	147	29	when	when	WRB
16514	147	30	she	-PRON-	PRP
16514	147	31	turned	turn	VBD
16514	147	32	it	-PRON-	PRP
16514	147	33	.	.	.
16514	148	1	Eggs	egg	NNS
16514	148	2	Baked	bake	VBN
16514	148	3	in	in	IN
16514	148	4	Little	Little	NNP
16514	148	5	Dishes	Dishes	NNPS
16514	148	6	Margaret	Margaret	NNP
16514	148	7	's	's	POS
16514	148	8	mother	mother	NN
16514	148	9	had	have	VBD
16514	148	10	some	some	DT
16514	148	11	pretty	pretty	RB
16514	148	12	little	little	JJ
16514	148	13	dishes	dish	NNS
16514	148	14	with	with	IN
16514	148	15	handles	handle	NNS
16514	148	16	,	,	,
16514	148	17	brown	brown	JJ
16514	148	18	on	on	IN
16514	148	19	the	the	DT
16514	148	20	outside	outside	JJ
16514	148	21	and	and	CC
16514	148	22	white	white	JJ
16514	148	23	inside	inside	RB
16514	148	24	.	.	.
16514	149	1	These	these	DT
16514	149	2	Margaret	Margaret	NNP
16514	149	3	buttered	butter	VBD
16514	149	4	,	,	,
16514	149	5	and	and	CC
16514	149	6	put	put	VBD
16514	149	7	one	one	CD
16514	149	8	egg	egg	NN
16514	149	9	in	in	IN
16514	149	10	each	each	DT
16514	149	11	,	,	,
16514	149	12	sprinkling	sprinkle	VBG
16514	149	13	with	with	IN
16514	149	14	salt	salt	NN
16514	149	15	,	,	,
16514	149	16	pepper	pepper	NN
16514	149	17	,	,	,
16514	149	18	and	and	CC
16514	149	19	butter	butter	NN
16514	149	20	,	,	,
16514	149	21	with	with	IN
16514	149	22	a	a	DT
16514	149	23	little	little	JJ
16514	149	24	parsley	parsley	NN
16514	149	25	.	.	.
16514	150	1	She	-PRON-	PRP
16514	150	2	put	put	VBD
16514	150	3	the	the	DT
16514	150	4	dishes	dish	NNS
16514	150	5	in	in	IN
16514	150	6	the	the	DT
16514	150	7	oven	oven	NN
16514	150	8	till	till	IN
16514	150	9	the	the	DT
16514	150	10	eggs	egg	NNS
16514	150	11	were	be	VBD
16514	150	12	firm	firm	JJ
16514	150	13	,	,	,
16514	150	14	and	and	CC
16514	150	15	served	serve	VBD
16514	150	16	them	-PRON-	PRP
16514	150	17	in	in	IN
16514	150	18	the	the	DT
16514	150	19	small	small	JJ
16514	150	20	dishes	dish	NNS
16514	150	21	,	,	,
16514	150	22	one	one	CD
16514	150	23	on	on	IN
16514	150	24	each	each	DT
16514	150	25	plate	plate	NN
16514	150	26	.	.	.
16514	151	1	Eggs	egg	NNS
16514	151	2	with	with	IN
16514	151	3	Cheese	Cheese	NNP
16514	151	4	6	6	CD
16514	151	5	eggs	egg	NNS
16514	151	6	.	.	.
16514	152	1	2	2	CD
16514	152	2	heaping	heaping	NN
16514	152	3	tablespoonfuls	tablespoonful	NNS
16514	152	4	Parmesan	Parmesan	NNP
16514	152	5	cheese	cheese	NN
16514	152	6	.	.	.
16514	153	1	1/2	1/2	CD
16514	153	2	teaspoonful	teaspoonful	JJ
16514	153	3	salt	salt	NN
16514	153	4	.	.	.
16514	154	1	Pinch	pinch	NN
16514	154	2	of	of	IN
16514	154	3	red	red	JJ
16514	154	4	pepper	pepper	NN
16514	154	5	.	.	.
16514	155	1	Beat	beat	VB
16514	155	2	the	the	DT
16514	155	3	eggs	egg	NNS
16514	155	4	without	without	IN
16514	155	5	separating	separate	VBG
16514	155	6	till	till	IN
16514	155	7	light	light	NN
16514	155	8	and	and	CC
16514	155	9	foamy	foamy	NN
16514	155	10	,	,	,
16514	155	11	and	and	CC
16514	155	12	then	then	RB
16514	155	13	add	add	VB
16514	155	14	the	the	DT
16514	155	15	cheese	cheese	NN
16514	155	16	,	,	,
16514	155	17	salt	salt	NN
16514	155	18	,	,	,
16514	155	19	and	and	CC
16514	155	20	pepper	pepper	NN
16514	155	21	.	.	.
16514	156	1	Put	put	VB
16514	156	2	a	a	DT
16514	156	3	tablespoonful	tablespoonful	NN
16514	156	4	of	of	IN
16514	156	5	butter	butter	NN
16514	156	6	in	in	IN
16514	156	7	the	the	DT
16514	156	8	frying	frying	NN
16514	156	9	-	-	HYPH
16514	156	10	pan	pan	NN
16514	156	11	,	,	,
16514	156	12	and	and	CC
16514	156	13	when	when	WRB
16514	156	14	it	-PRON-	PRP
16514	156	15	is	be	VBZ
16514	156	16	hot	hot	JJ
16514	156	17	put	put	NN
16514	156	18	in	in	IN
16514	156	19	the	the	DT
16514	156	20	eggs	egg	NNS
16514	156	21	,	,	,
16514	156	22	and	and	CC
16514	156	23	stir	stir	VB
16514	156	24	till	till	IN
16514	156	25	smooth	smooth	JJ
16514	156	26	and	and	CC
16514	156	27	firm	firm	JJ
16514	156	28	.	.	.
16514	157	1	Serve	serve	VB
16514	157	2	on	on	IN
16514	157	3	small	small	JJ
16514	157	4	pieces	piece	NNS
16514	157	5	of	of	IN
16514	157	6	buttered	butter	VBN
16514	157	7	toast	toast	NN
16514	157	8	.	.	.
16514	158	1	Parmesan	parmesan	JJ
16514	158	2	cheese	cheese	NN
16514	158	3	is	be	VBZ
16514	158	4	very	very	RB
16514	158	5	nice	nice	JJ
16514	158	6	to	to	TO
16514	158	7	use	use	VB
16514	158	8	in	in	IN
16514	158	9	cooking	cooking	NN
16514	158	10	;	;	:
16514	158	11	it	-PRON-	PRP
16514	158	12	comes	come	VBZ
16514	158	13	in	in	IN
16514	158	14	bottles	bottle	NNS
16514	158	15	,	,	,
16514	158	16	all	all	DT
16514	158	17	ready	ready	JJ
16514	158	18	grated	grate	VBD
16514	158	19	to	to	TO
16514	158	20	use	use	VB
16514	158	21	.	.	.
16514	159	1	Eggs	egg	NNS
16514	159	2	with	with	IN
16514	159	3	Bacon	Bacon	NNP
16514	159	4	Take	take	VB
16514	159	5	some	some	DT
16514	159	6	bacon	bacon	NN
16514	159	7	and	and	CC
16514	159	8	put	put	VBD
16514	159	9	in	in	RP
16514	159	10	a	a	DT
16514	159	11	hot	hot	JJ
16514	159	12	frying	frying	JJ
16514	159	13	-	-	HYPH
16514	159	14	pan	pan	NN
16514	159	15	,	,	,
16514	159	16	and	and	CC
16514	159	17	cook	cook	NN
16514	159	18	till	till	IN
16514	159	19	it	-PRON-	PRP
16514	159	20	crisps	crisp	NNS
16514	159	21	.	.	.
16514	160	1	Then	then	RB
16514	160	2	lift	lift	VB
16514	160	3	it	-PRON-	PRP
16514	160	4	out	out	RP
16514	160	5	on	on	IN
16514	160	6	a	a	DT
16514	160	7	hot	hot	JJ
16514	160	8	dish	dish	NN
16514	160	9	and	and	CC
16514	160	10	put	put	VBD
16514	160	11	in	in	IN
16514	160	12	the	the	DT
16514	160	13	oven	oven	NN
16514	160	14	.	.	.
16514	161	1	Break	break	VB
16514	161	2	six	six	CD
16514	161	3	eggs	egg	NNS
16514	161	4	in	in	IN
16514	161	5	separate	separate	JJ
16514	161	6	cups	cup	NNS
16514	161	7	,	,	,
16514	161	8	and	and	CC
16514	161	9	slide	slide	VB
16514	161	10	them	-PRON-	PRP
16514	161	11	carefully	carefully	RB
16514	161	12	into	into	IN
16514	161	13	the	the	DT
16514	161	14	fat	fat	NN
16514	161	15	left	leave	VBN
16514	161	16	in	in	IN
16514	161	17	the	the	DT
16514	161	18	pan	pan	NN
16514	161	19	,	,	,
16514	161	20	and	and	CC
16514	161	21	let	let	VB
16514	161	22	them	-PRON-	PRP
16514	161	23	cook	cook	VB
16514	161	24	till	till	IN
16514	161	25	they	-PRON-	PRP
16514	161	26	are	be	VBP
16514	161	27	rather	rather	RB
16514	161	28	firm	firm	JJ
16514	161	29	and	and	CC
16514	161	30	the	the	DT
16514	161	31	bottom	bottom	NN
16514	161	32	is	be	VBZ
16514	161	33	brown	brown	JJ
16514	161	34	.	.	.
16514	162	1	Then	then	RB
16514	162	2	take	take	VB
16514	162	3	a	a	DT
16514	162	4	cake	cake	NN
16514	162	5	-	-	HYPH
16514	162	6	turner	turner	NN
16514	162	7	and	and	CC
16514	162	8	take	take	VB
16514	162	9	them	-PRON-	PRP
16514	162	10	out	out	RP
16514	162	11	carefully	carefully	RB
16514	162	12	,	,	,
16514	162	13	and	and	CC
16514	162	14	put	put	VBD
16514	162	15	in	in	IN
16514	162	16	the	the	DT
16514	162	17	middle	middle	NN
16514	162	18	of	of	IN
16514	162	19	the	the	DT
16514	162	20	dish	dish	NN
16514	162	21	,	,	,
16514	162	22	and	and	CC
16514	162	23	arrange	arrange	VB
16514	162	24	the	the	DT
16514	162	25	bacon	bacon	NN
16514	162	26	all	all	RB
16514	162	27	around	around	RB
16514	162	28	,	,	,
16514	162	29	with	with	IN
16514	162	30	parsley	parsley	NN
16514	162	31	on	on	IN
16514	162	32	the	the	DT
16514	162	33	edge	edge	NN
16514	162	34	.	.	.
16514	163	1	Ham	Ham	NNP
16514	163	2	and	and	CC
16514	163	3	Eggs	Eggs	NNP
16514	163	4	,	,	,
16514	163	5	Moulded	Moulded	NNP
16514	163	6	Take	take	VB
16514	163	7	small	small	JJ
16514	163	8	,	,	,
16514	163	9	deep	deep	JJ
16514	163	10	tins	tin	NNS
16514	163	11	,	,	,
16514	163	12	such	such	JJ
16514	163	13	as	as	IN
16514	163	14	are	be	VBP
16514	163	15	used	use	VBN
16514	163	16	for	for	IN
16514	163	17	timbales	timbale	NNS
16514	163	18	,	,	,
16514	163	19	and	and	CC
16514	163	20	butter	butter	VB
16514	163	21	them	-PRON-	PRP
16514	163	22	.	.	.
16514	164	1	Make	make	VB
16514	164	2	one	one	CD
16514	164	3	cup	cup	NN
16514	164	4	of	of	IN
16514	164	5	white	white	JJ
16514	164	6	sauce	sauce	NN
16514	164	7	;	;	:
16514	164	8	take	take	VB
16514	164	9	a	a	DT
16514	164	10	cup	cup	NN
16514	164	11	of	of	IN
16514	164	12	cold	cold	JJ
16514	164	13	boiled	boil	VBN
16514	164	14	ham	ham	NN
16514	164	15	which	which	WDT
16514	164	16	has	have	VBZ
16514	164	17	been	be	VBN
16514	164	18	put	put	VBN
16514	164	19	through	through	IN
16514	164	20	the	the	DT
16514	164	21	meat	meat	NN
16514	164	22	-	-	HYPH
16514	164	23	chopper	chopper	NN
16514	164	24	,	,	,
16514	164	25	and	and	CC
16514	164	26	mix	mix	VB
16514	164	27	with	with	IN
16514	164	28	a	a	DT
16514	164	29	tablespoonful	tablespoonful	JJ
16514	164	30	of	of	IN
16514	164	31	white	white	JJ
16514	164	32	sauce	sauce	NN
16514	164	33	and	and	CC
16514	164	34	one	one	CD
16514	164	35	egg	egg	NN
16514	164	36	,	,	,
16514	164	37	slightly	slightly	RB
16514	164	38	beaten	beat	VBN
16514	164	39	.	.	.
16514	165	1	Press	press	VB
16514	165	2	this	this	DT
16514	165	3	like	like	IN
16514	165	4	a	a	DT
16514	165	5	lining	lining	NN
16514	165	6	into	into	IN
16514	165	7	the	the	DT
16514	165	8	tins	tin	NNS
16514	165	9	,	,	,
16514	165	10	and	and	CC
16514	165	11	then	then	RB
16514	165	12	gently	gently	RB
16514	165	13	drop	drop	VB
16514	165	14	a	a	DT
16514	165	15	raw	raw	JJ
16514	165	16	egg	egg	NN
16514	165	17	in	in	IN
16514	165	18	the	the	DT
16514	165	19	centre	centre	NN
16514	165	20	of	of	IN
16514	165	21	each	each	DT
16514	165	22	.	.	.
16514	166	1	Stand	stand	VB
16514	166	2	them	-PRON-	PRP
16514	166	3	in	in	IN
16514	166	4	a	a	DT
16514	166	5	pan	pan	NN
16514	166	6	of	of	IN
16514	166	7	boiling	boil	VBG
16514	166	8	water	water	NN
16514	166	9	in	in	IN
16514	166	10	the	the	DT
16514	166	11	oven	oven	NN
16514	166	12	till	till	IN
16514	166	13	the	the	DT
16514	166	14	eggs	egg	NNS
16514	166	15	are	be	VBP
16514	166	16	firm,--about	firm,--about	RB
16514	166	17	ten	ten	CD
16514	166	18	minutes,--and	minutes,--and	NN
16514	166	19	turn	turn	VB
16514	166	20	out	out	RP
16514	166	21	on	on	IN
16514	166	22	a	a	DT
16514	166	23	round	round	JJ
16514	166	24	platter	platter	NN
16514	166	25	.	.	.
16514	167	1	Put	put	VB
16514	167	2	around	around	RP
16514	167	3	them	-PRON-	PRP
16514	167	4	the	the	DT
16514	167	5	rest	rest	NN
16514	167	6	of	of	IN
16514	167	7	the	the	DT
16514	167	8	white	white	JJ
16514	167	9	sauce	sauce	NN
16514	167	10	.	.	.
16514	168	1	You	-PRON-	PRP
16514	168	2	can	can	MD
16514	168	3	stand	stand	VB
16514	168	4	the	the	DT
16514	168	5	little	little	JJ
16514	168	6	moulds	mould	NNS
16514	168	7	on	on	IN
16514	168	8	circles	circle	NNS
16514	168	9	of	of	IN
16514	168	10	toast	toast	NN
16514	168	11	if	if	IN
16514	168	12	you	-PRON-	PRP
16514	168	13	wish	wish	VBP
16514	168	14	.	.	.
16514	169	1	This	this	DT
16514	169	2	rule	rule	NN
16514	169	3	was	be	VBD
16514	169	4	given	give	VBN
16514	169	5	Margaret	Margaret	NNP
16514	169	6	by	by	IN
16514	169	7	her	-PRON-	PRP$
16514	169	8	Pretty	Pretty	NNP
16514	169	9	Aunt	Aunt	NNP
16514	169	10	,	,	,
16514	169	11	who	who	WP
16514	169	12	got	get	VBD
16514	169	13	it	-PRON-	PRP
16514	169	14	at	at	IN
16514	169	15	cooking	cooking	NN
16514	169	16	-	-	HYPH
16514	169	17	school	school	NN
16514	169	18	;	;	:
16514	169	19	it	-PRON-	PRP
16514	169	20	sounded	sound	VBD
16514	169	21	harder	hard	RBR
16514	169	22	than	than	IN
16514	169	23	it	-PRON-	PRP
16514	169	24	really	really	RB
16514	169	25	was	be	VBD
16514	169	26	,	,	,
16514	169	27	and	and	CC
16514	169	28	after	after	IN
16514	169	29	trying	try	VBG
16514	169	30	it	-PRON-	PRP
16514	169	31	once	once	IN
16514	169	32	Margaret	Margaret	NNP
16514	169	33	often	often	RB
16514	169	34	used	use	VBD
16514	169	35	it	-PRON-	PRP
16514	169	36	.	.	.
16514	170	1	FISH	FISH	NNS
16514	170	2	One	one	CD
16514	170	3	day	day	NN
16514	170	4	some	some	DT
16514	170	5	small	small	JJ
16514	170	6	,	,	,
16514	170	7	cunning	cunne	VBG
16514	170	8	little	little	JJ
16514	170	9	fish	fish	NN
16514	170	10	came	come	VBD
16514	170	11	home	home	RB
16514	170	12	from	from	IN
16514	170	13	market	market	NN
16514	170	14	,	,	,
16514	170	15	and	and	CC
16514	170	16	Margaret	Margaret	NNP
16514	170	17	felt	feel	VBD
16514	170	18	sure	sure	JJ
16514	170	19	they	-PRON-	PRP
16514	170	20	must	must	MD
16514	170	21	be	be	VB
16514	170	22	meant	mean	VBN
16514	170	23	for	for	IN
16514	170	24	her	-PRON-	PRP
16514	170	25	to	to	TO
16514	170	26	cook	cook	VB
16514	170	27	.	.	.
16514	171	1	They	-PRON-	PRP
16514	171	2	were	be	VBD
16514	171	3	called	call	VBN
16514	171	4	smelts	smelt	NNS
16514	171	5	,	,	,
16514	171	6	and	and	CC
16514	171	7	,	,	,
16514	171	8	on	on	IN
16514	171	9	looking	look	VBG
16514	171	10	,	,	,
16514	171	11	she	-PRON-	PRP
16514	171	12	found	find	VBD
16514	171	13	a	a	DT
16514	171	14	rule	rule	NN
16514	171	15	for	for	IN
16514	171	16	cooking	cook	VBG
16514	171	17	them	-PRON-	PRP
16514	171	18	,	,	,
16514	171	19	just	just	RB
16514	171	20	as	as	IN
16514	171	21	she	-PRON-	PRP
16514	171	22	had	have	VBD
16514	171	23	expected	expect	VBN
16514	171	24	.	.	.
16514	172	1	Fried	Fried	NNP
16514	172	2	Smelts	Smelts	NNP
16514	172	3	Put	put	VBP
16514	172	4	a	a	DT
16514	172	5	deep	deep	JJ
16514	172	6	kettle	kettle	NN
16514	172	7	on	on	IN
16514	172	8	the	the	DT
16514	172	9	fire	fire	NN
16514	172	10	,	,	,
16514	172	11	with	with	IN
16514	172	12	two	two	CD
16514	172	13	cups	cup	NNS
16514	172	14	of	of	IN
16514	172	15	lard	lard	NN
16514	172	16	in	in	IN
16514	172	17	it	-PRON-	PRP
16514	172	18	,	,	,
16514	172	19	to	to	TO
16514	172	20	get	get	VB
16514	172	21	it	-PRON-	PRP
16514	172	22	very	very	RB
16514	172	23	hot	hot	JJ
16514	172	24	.	.	.
16514	173	1	Wipe	wipe	VB
16514	173	2	each	each	DT
16514	173	3	smelt	smell	VBD
16514	173	4	inside	inside	RB
16514	173	5	and	and	CC
16514	173	6	out	out	RB
16514	173	7	with	with	IN
16514	173	8	a	a	DT
16514	173	9	clean	clean	JJ
16514	173	10	wet	wet	JJ
16514	173	11	cloth	cloth	NN
16514	173	12	,	,	,
16514	173	13	and	and	CC
16514	173	14	then	then	RB
16514	173	15	with	with	IN
16514	173	16	a	a	DT
16514	173	17	dry	dry	JJ
16514	173	18	one	one	NN
16514	173	19	.	.	.
16514	174	1	Have	have	VB
16514	174	2	a	a	DT
16514	174	3	saucer	saucer	NN
16514	174	4	of	of	IN
16514	174	5	flour	flour	NN
16514	174	6	mixed	mix	VBN
16514	174	7	with	with	IN
16514	174	8	a	a	DT
16514	174	9	teaspoonful	teaspoonful	NN
16514	174	10	of	of	IN
16514	174	11	salt	salt	NN
16514	174	12	,	,	,
16514	174	13	and	and	CC
16514	174	14	another	another	DT
16514	174	15	saucer	saucer	NN
16514	174	16	of	of	IN
16514	174	17	milk	milk	NN
16514	174	18	.	.	.
16514	175	1	Put	put	VB
16514	175	2	the	the	DT
16514	175	3	tail	tail	NN
16514	175	4	of	of	IN
16514	175	5	each	each	DT
16514	175	6	smelt	smell	VBN
16514	175	7	through	through	IN
16514	175	8	its	-PRON-	PRP$
16514	175	9	gills	gill	NNS
16514	175	10	--	--	:
16514	175	11	that	that	RB
16514	175	12	is	is	RB
16514	175	13	,	,	,
16514	175	14	the	the	DT
16514	175	15	opening	opening	NN
16514	175	16	near	near	IN
16514	175	17	its	-PRON-	PRP$
16514	175	18	mouth	mouth	NN
16514	175	19	.	.	.
16514	176	1	Then	then	RB
16514	176	2	roll	roll	VB
16514	176	3	the	the	DT
16514	176	4	smelts	smelt	NNS
16514	176	5	first	first	RB
16514	176	6	in	in	IN
16514	176	7	milk	milk	NN
16514	176	8	and	and	CC
16514	176	9	then	then	RB
16514	176	10	in	in	IN
16514	176	11	flour	flour	NN
16514	176	12	,	,	,
16514	176	13	and	and	CC
16514	176	14	shake	shake	VB
16514	176	15	off	off	RP
16514	176	16	any	any	DT
16514	176	17	lumps	lump	NNS
16514	176	18	.	.	.
16514	177	1	Throw	throw	VB
16514	177	2	a	a	DT
16514	177	3	bit	bit	NN
16514	177	4	of	of	IN
16514	177	5	bread	bread	NN
16514	177	6	into	into	IN
16514	177	7	the	the	DT
16514	177	8	fat	fat	NN
16514	177	9	in	in	IN
16514	177	10	the	the	DT
16514	177	11	kettle	kettle	NN
16514	177	12	,	,	,
16514	177	13	and	and	CC
16514	177	14	see	see	VB
16514	177	15	if	if	IN
16514	177	16	it	-PRON-	PRP
16514	177	17	turns	turn	VBZ
16514	177	18	brown	brown	JJ
16514	177	19	quickly	quickly	RB
16514	177	20	;	;	:
16514	177	21	it	-PRON-	PRP
16514	177	22	does	do	VBZ
16514	177	23	if	if	IN
16514	177	24	the	the	DT
16514	177	25	fat	fat	NN
16514	177	26	is	be	VBZ
16514	177	27	hot	hot	JJ
16514	177	28	enough	enough	RB
16514	177	29	,	,	,
16514	177	30	but	but	CC
16514	177	31	if	if	IN
16514	177	32	not	not	RB
16514	177	33	you	-PRON-	PRP
16514	177	34	must	must	MD
16514	177	35	wait	wait	VB
16514	177	36	.	.	.
16514	178	1	Put	put	VB
16514	178	2	four	four	CD
16514	178	3	smelts	smelt	NNS
16514	178	4	in	in	IN
16514	178	5	the	the	DT
16514	178	6	wire	wire	NN
16514	178	7	basket	basket	NN
16514	178	8	,	,	,
16514	178	9	and	and	CC
16514	178	10	stand	stand	VB
16514	178	11	it	-PRON-	PRP
16514	178	12	in	in	IN
16514	178	13	the	the	DT
16514	178	14	fat	fat	NN
16514	178	15	,	,	,
16514	178	16	so	so	IN
16514	178	17	that	that	IN
16514	178	18	the	the	DT
16514	178	19	fish	fish	NN
16514	178	20	are	be	VBP
16514	178	21	entirely	entirely	RB
16514	178	22	covered	cover	VBN
16514	178	23	,	,	,
16514	178	24	for	for	IN
16514	178	25	only	only	RB
16514	178	26	half	half	PDT
16514	178	27	a	a	DT
16514	178	28	minute	minute	NN
16514	178	29	,	,	,
16514	178	30	or	or	CC
16514	178	31	till	till	IN
16514	178	32	you	-PRON-	PRP
16514	178	33	can	can	MD
16514	178	34	count	count	VB
16514	178	35	thirty	thirty	CD
16514	178	36	.	.	.
16514	179	1	As	as	IN
16514	179	2	you	-PRON-	PRP
16514	179	3	take	take	VBP
16514	179	4	them	-PRON-	PRP
16514	179	5	out	out	IN
16514	179	6	of	of	IN
16514	179	7	the	the	DT
16514	179	8	kettle	kettle	NN
16514	179	9	,	,	,
16514	179	10	lay	lie	VBD
16514	179	11	them	-PRON-	PRP
16514	179	12	on	on	IN
16514	179	13	heavy	heavy	JJ
16514	179	14	brown	brown	JJ
16514	179	15	paper	paper	NN
16514	179	16	on	on	IN
16514	179	17	a	a	DT
16514	179	18	pan	pan	NN
16514	179	19	in	in	IN
16514	179	20	the	the	DT
16514	179	21	oven	oven	NN
16514	179	22	,	,	,
16514	179	23	to	to	TO
16514	179	24	drain	drain	VB
16514	179	25	and	and	CC
16514	179	26	keep	keep	VB
16514	179	27	hot	hot	JJ
16514	179	28	,	,	,
16514	179	29	and	and	CC
16514	179	30	leave	leave	VB
16514	179	31	the	the	DT
16514	179	32	door	door	NN
16514	179	33	open	open	JJ
16514	179	34	till	till	IN
16514	179	35	all	all	DT
16514	179	36	are	be	VBP
16514	179	37	done	do	VBN
16514	179	38	.	.	.
16514	180	1	Lay	Lay	NNP
16514	180	2	a	a	DT
16514	180	3	folded	fold	VBN
16514	180	4	napkin	napkin	NN
16514	180	5	on	on	IN
16514	180	6	a	a	DT
16514	180	7	long	long	JJ
16514	180	8	,	,	,
16514	180	9	narrow	narrow	JJ
16514	180	10	platter	platter	NN
16514	180	11	,	,	,
16514	180	12	and	and	CC
16514	180	13	arrange	arrange	VB
16514	180	14	the	the	DT
16514	180	15	fishes	fish	NNS
16514	180	16	in	in	IN
16514	180	17	two	two	CD
16514	180	18	rows	row	NNS
16514	180	19	,	,	,
16514	180	20	with	with	IN
16514	180	21	slices	slice	NNS
16514	180	22	of	of	IN
16514	180	23	lemon	lemon	NN
16514	180	24	and	and	CC
16514	180	25	parsley	parsley	NN
16514	180	26	on	on	IN
16514	180	27	the	the	DT
16514	180	28	sides	side	NNS
16514	180	29	.	.	.
16514	181	1	Fish	fish	NN
16514	181	2	-	-	HYPH
16514	181	3	balls	ball	NNS
16514	181	4	One	one	CD
16514	181	5	morning	morning	NN
16514	181	6	there	there	EX
16514	181	7	was	be	VBD
16514	181	8	quite	quite	PDT
16514	181	9	a	a	DT
16514	181	10	good	good	JJ
16514	181	11	deal	deal	NN
16514	181	12	of	of	IN
16514	181	13	cold	cold	JJ
16514	181	14	mashed	mashed	JJ
16514	181	15	potato	potato	NN
16514	181	16	in	in	IN
16514	181	17	the	the	DT
16514	181	18	ice	ice	NN
16514	181	19	-	-	HYPH
16514	181	20	box	box	NN
16514	181	21	,	,	,
16514	181	22	so	so	RB
16514	181	23	Margaret	Margaret	NNP
16514	181	24	decided	decide	VBD
16514	181	25	to	to	TO
16514	181	26	have	have	VB
16514	181	27	fish	fish	NN
16514	181	28	-	-	HYPH
16514	181	29	balls	ball	NNS
16514	181	30	for	for	IN
16514	181	31	breakfast	breakfast	NN
16514	181	32	.	.	.
16514	182	1	Her	-PRON-	PRP$
16514	182	2	rule	rule	NN
16514	182	3	said	say	VBD
16514	182	4	:	:	:
16514	182	5	Take	take	VB
16514	182	6	a	a	DT
16514	182	7	box	box	NN
16514	182	8	of	of	IN
16514	182	9	prepared	prepared	JJ
16514	182	10	codfish	codfish	NN
16514	182	11	and	and	CC
16514	182	12	put	put	VBD
16514	182	13	it	-PRON-	PRP
16514	182	14	in	in	IN
16514	182	15	a	a	DT
16514	182	16	colander	colander	NN
16514	182	17	and	and	CC
16514	182	18	pour	pour	VB
16514	182	19	a	a	DT
16514	182	20	quart	quart	NN
16514	182	21	of	of	IN
16514	182	22	boiling	boil	VBG
16514	182	23	water	water	NN
16514	182	24	through	through	IN
16514	182	25	it	-PRON-	PRP
16514	182	26	,	,	,
16514	182	27	stirring	stir	VBG
16514	182	28	it	-PRON-	PRP
16514	182	29	as	as	IN
16514	182	30	you	-PRON-	PRP
16514	182	31	do	do	VBP
16514	182	32	so	so	RB
16514	182	33	.	.	.
16514	183	1	Let	let	VB
16514	183	2	it	-PRON-	PRP
16514	183	3	drain	drain	VB
16514	183	4	while	while	IN
16514	183	5	you	-PRON-	PRP
16514	183	6	heat	heat	VBP
16514	183	7	two	two	CD
16514	183	8	cups	cup	NNS
16514	183	9	of	of	IN
16514	183	10	mashed	mash	VBN
16514	183	11	potato	potato	NN
16514	183	12	in	in	IN
16514	183	13	a	a	DT
16514	183	14	double	double	JJ
16514	183	15	boiler	boiler	NN
16514	183	16	,	,	,
16514	183	17	with	with	IN
16514	183	18	half	half	PDT
16514	183	19	a	a	DT
16514	183	20	cup	cup	NN
16514	183	21	of	of	IN
16514	183	22	hot	hot	JJ
16514	183	23	milk	milk	NN
16514	183	24	,	,	,
16514	183	25	beating	beat	VBG
16514	183	26	and	and	CC
16514	183	27	stirring	stir	VBG
16514	183	28	till	till	IN
16514	183	29	it	-PRON-	PRP
16514	183	30	is	be	VBZ
16514	183	31	smooth	smooth	JJ
16514	183	32	.	.	.
16514	184	1	Squeeze	squeeze	VB
16514	184	2	the	the	DT
16514	184	3	water	water	NN
16514	184	4	from	from	IN
16514	184	5	the	the	DT
16514	184	6	codfish	codfish	JJ
16514	184	7	and	and	CC
16514	184	8	mix	mix	VB
16514	184	9	with	with	IN
16514	184	10	the	the	DT
16514	184	11	potato	potato	NN
16514	184	12	.	.	.
16514	185	1	Beat	beat	VB
16514	185	2	one	one	CD
16514	185	3	egg	egg	NN
16514	185	4	without	without	IN
16514	185	5	separating	separate	VBG
16514	185	6	it	-PRON-	PRP
16514	185	7	,	,	,
16514	185	8	and	and	CC
16514	185	9	put	put	VBD
16514	185	10	this	this	DT
16514	185	11	in	in	RP
16514	185	12	,	,	,
16514	185	13	too	too	RB
16514	185	14	,	,	,
16514	185	15	with	with	IN
16514	185	16	a	a	DT
16514	185	17	very	very	RB
16514	185	18	little	little	JJ
16514	185	19	pepper	pepper	NN
16514	185	20	,	,	,
16514	185	21	and	and	CC
16514	185	22	beat	beat	VBD
16514	185	23	it	-PRON-	PRP
16514	185	24	all	all	RB
16514	185	25	well	well	RB
16514	185	26	.	.	.
16514	186	1	Turn	turn	VB
16514	186	2	it	-PRON-	PRP
16514	186	3	out	out	RP
16514	186	4	on	on	IN
16514	186	5	a	a	DT
16514	186	6	floured	floured	JJ
16514	186	7	board	board	NN
16514	186	8	,	,	,
16514	186	9	and	and	CC
16514	186	10	make	make	VB
16514	186	11	into	into	IN
16514	186	12	small	small	JJ
16514	186	13	balls	ball	NNS
16514	186	14	,	,	,
16514	186	15	rolling	roll	VBG
16514	186	16	each	each	DT
16514	186	17	one	one	NN
16514	186	18	in	in	IN
16514	186	19	flour	flour	NN
16514	186	20	as	as	IN
16514	186	21	it	-PRON-	PRP
16514	186	22	is	be	VBZ
16514	186	23	done	do	VBN
16514	186	24	,	,	,
16514	186	25	and	and	CC
16514	186	26	brushing	brush	VBG
16514	186	27	off	off	RP
16514	186	28	most	most	JJS
16514	186	29	of	of	IN
16514	186	30	the	the	DT
16514	186	31	flour	flour	NN
16514	186	32	afterward	afterward	RB
16514	186	33	.	.	.
16514	187	1	Have	have	VBP
16514	187	2	ready	ready	JJ
16514	187	3	a	a	DT
16514	187	4	kettle	kettle	NN
16514	187	5	of	of	IN
16514	187	6	hot	hot	JJ
16514	187	7	lard	lard	NN
16514	187	8	,	,	,
16514	187	9	just	just	RB
16514	187	10	as	as	IN
16514	187	11	for	for	IN
16514	187	12	smelts	smelt	NNS
16514	187	13	,	,	,
16514	187	14	and	and	CC
16514	187	15	drop	drop	VB
16514	187	16	in	in	IN
16514	187	17	three	three	CD
16514	187	18	or	or	CC
16514	187	19	four	four	CD
16514	187	20	of	of	IN
16514	187	21	the	the	DT
16514	187	22	balls	ball	NNS
16514	187	23	at	at	IN
16514	187	24	one	one	CD
16514	187	25	time	time	NN
16514	187	26	,	,	,
16514	187	27	and	and	CC
16514	187	28	cook	cook	NN
16514	187	29	till	till	IN
16514	187	30	light	light	NNP
16514	187	31	brown	brown	NNP
16514	187	32	.	.	.
16514	188	1	Lift	lift	VB
16514	188	2	them	-PRON-	PRP
16514	188	3	out	out	RP
16514	188	4	on	on	IN
16514	188	5	a	a	DT
16514	188	6	paper	paper	NN
16514	188	7	in	in	IN
16514	188	8	the	the	DT
16514	188	9	oven	oven	NN
16514	188	10	,	,	,
16514	188	11	and	and	CC
16514	188	12	let	let	VB
16514	188	13	them	-PRON-	PRP
16514	188	14	keep	keep	VB
16514	188	15	hot	hot	JJ
16514	188	16	while	while	IN
16514	188	17	you	-PRON-	PRP
16514	188	18	cook	cook	VBP
16514	188	19	the	the	DT
16514	188	20	rest	rest	NN
16514	188	21	.	.	.
16514	189	1	Serve	serve	VB
16514	189	2	with	with	IN
16514	189	3	parsley	parsley	NN
16514	189	4	on	on	IN
16514	189	5	a	a	DT
16514	189	6	hot	hot	JJ
16514	189	7	platter	platter	NN
16514	189	8	.	.	.
16514	190	1	Creamed	Creamed	NNP
16514	190	2	Codfish	Codfish	NNP
16514	190	3	Pour	Pour	NNP
16514	190	4	boiling	boil	VBG
16514	190	5	water	water	NN
16514	190	6	over	over	IN
16514	190	7	a	a	DT
16514	190	8	package	package	NN
16514	190	9	of	of	IN
16514	190	10	prepared	prepared	JJ
16514	190	11	codfish	codfish	NN
16514	190	12	in	in	IN
16514	190	13	the	the	DT
16514	190	14	colander	colander	NN
16514	190	15	and	and	CC
16514	190	16	drain	drain	VB
16514	190	17	it	-PRON-	PRP
16514	190	18	.	.	.
16514	191	1	Heat	heat	VB
16514	191	2	a	a	DT
16514	191	3	frying	frying	JJ
16514	191	4	-	-	HYPH
16514	191	5	pan	pan	NN
16514	191	6	,	,	,
16514	191	7	and	and	CC
16514	191	8	,	,	,
16514	191	9	while	while	IN
16514	191	10	you	-PRON-	PRP
16514	191	11	are	be	VBP
16514	191	12	waiting	wait	VBG
16514	191	13	,	,	,
16514	191	14	beat	beat	VBD
16514	191	15	the	the	DT
16514	191	16	yolk	yolk	NN
16514	191	17	of	of	IN
16514	191	18	an	an	DT
16514	191	19	egg	egg	NN
16514	191	20	.	.	.
16514	192	1	Squeeze	squeeze	VB
16514	192	2	the	the	DT
16514	192	3	water	water	NN
16514	192	4	from	from	IN
16514	192	5	the	the	DT
16514	192	6	fish	fish	NN
16514	192	7	.	.	.
16514	193	1	Put	put	VB
16514	193	2	one	one	CD
16514	193	3	tablespoonful	tablespoonful	NN
16514	193	4	of	of	IN
16514	193	5	butter	butter	NN
16514	193	6	in	in	IN
16514	193	7	a	a	DT
16514	193	8	hot	hot	JJ
16514	193	9	pan	pan	NN
16514	193	10	,	,	,
16514	193	11	and	and	CC
16514	193	12	when	when	WRB
16514	193	13	it	-PRON-	PRP
16514	193	14	bubbles	bubble	VBZ
16514	193	15	put	put	VBN
16514	193	16	in	in	RP
16514	193	17	two	two	CD
16514	193	18	tablespoonfuls	tablespoonful	NNS
16514	193	19	of	of	IN
16514	193	20	flour	flour	NN
16514	193	21	,	,	,
16514	193	22	and	and	CC
16514	193	23	stir	stir	VB
16514	193	24	and	and	CC
16514	193	25	rub	rub	VB
16514	193	26	till	till	IN
16514	193	27	all	all	DT
16514	193	28	is	be	VBZ
16514	193	29	smooth	smooth	JJ
16514	193	30	.	.	.
16514	194	1	Pour	pour	VB
16514	194	2	in	in	IN
16514	194	3	slowly	slowly	RB
16514	194	4	a	a	DT
16514	194	5	pint	pint	NN
16514	194	6	of	of	IN
16514	194	7	hot	hot	JJ
16514	194	8	milk	milk	NN
16514	194	9	,	,	,
16514	194	10	and	and	CC
16514	194	11	mix	mix	VB
16514	194	12	well	well	RB
16514	194	13	,	,	,
16514	194	14	rubbing	rub	VBG
16514	194	15	in	in	IN
16514	194	16	the	the	DT
16514	194	17	flour	flour	NN
16514	194	18	and	and	CC
16514	194	19	butter	butter	NN
16514	194	20	till	till	IN
16514	194	21	there	there	EX
16514	194	22	is	be	VBZ
16514	194	23	not	not	RB
16514	194	24	a	a	DT
16514	194	25	single	single	JJ
16514	194	26	lump	lump	NN
16514	194	27	.	.	.
16514	195	1	Then	then	RB
16514	195	2	stir	stir	VB
16514	195	3	in	in	IN
16514	195	4	the	the	DT
16514	195	5	fish	fish	NN
16514	195	6	with	with	IN
16514	195	7	a	a	DT
16514	195	8	little	little	JJ
16514	195	9	pepper	pepper	NN
16514	195	10	,	,	,
16514	195	11	and	and	CC
16514	195	12	when	when	WRB
16514	195	13	it	-PRON-	PRP
16514	195	14	boils	boil	VBZ
16514	195	15	put	put	VBN
16514	195	16	in	in	IN
16514	195	17	the	the	DT
16514	195	18	egg	egg	NN
16514	195	19	.	.	.
16514	196	1	Stir	stir	VB
16514	196	2	it	-PRON-	PRP
16514	196	3	all	all	DT
16514	196	4	up	up	RP
16514	196	5	once	once	RB
16514	196	6	,	,	,
16514	196	7	and	and	CC
16514	196	8	it	-PRON-	PRP
16514	196	9	is	be	VBZ
16514	196	10	done	do	VBN
16514	196	11	.	.	.
16514	197	1	Put	put	VB
16514	197	2	in	in	RP
16514	197	3	a	a	DT
16514	197	4	hot	hot	JJ
16514	197	5	covered	covered	JJ
16514	197	6	dish	dish	NN
16514	197	7	,	,	,
16514	197	8	or	or	CC
16514	197	9	on	on	IN
16514	197	10	slices	slice	NNS
16514	197	11	of	of	IN
16514	197	12	buttered	butter	VBN
16514	197	13	toast	toast	NN
16514	197	14	.	.	.
16514	198	1	Salt	Salt	NNP
16514	198	2	Mackerel	Mackerel	NNP
16514	198	3	This	this	DT
16514	198	4	was	be	VBD
16514	198	5	a	a	DT
16514	198	6	dish	dish	JJ
16514	198	7	Margaret	Margaret	NNP
16514	198	8	's	's	POS
16514	198	9	grandmother	grandmother	NN
16514	198	10	liked	like	VBD
16514	198	11	so	so	RB
16514	198	12	much	much	JJ
16514	198	13	that	that	IN
16514	198	14	they	-PRON-	PRP
16514	198	15	had	have	VBD
16514	198	16	it	-PRON-	PRP
16514	198	17	every	every	DT
16514	198	18	little	little	JJ
16514	198	19	while	while	NN
16514	198	20	,	,	,
16514	198	21	even	even	RB
16514	198	22	though	though	IN
16514	198	23	it	-PRON-	PRP
16514	198	24	was	be	VBD
16514	198	25	old	old	JJ
16514	198	26	-	-	HYPH
16514	198	27	fashioned	fashioned	JJ
16514	198	28	.	.	.
16514	199	1	Put	put	VB
16514	199	2	the	the	DT
16514	199	3	mackerel	mackerel	NN
16514	199	4	into	into	IN
16514	199	5	a	a	DT
16514	199	6	large	large	JJ
16514	199	7	pan	pan	NN
16514	199	8	of	of	IN
16514	199	9	cold	cold	JJ
16514	199	10	water	water	NN
16514	199	11	with	with	IN
16514	199	12	the	the	DT
16514	199	13	skin	skin	NN
16514	199	14	up	up	RP
16514	199	15	,	,	,
16514	199	16	and	and	CC
16514	199	17	soak	soak	VB
16514	199	18	it	-PRON-	PRP
16514	199	19	all	all	DT
16514	199	20	one	one	CD
16514	199	21	afternoon	afternoon	NN
16514	199	22	and	and	CC
16514	199	23	night	night	NN
16514	199	24	,	,	,
16514	199	25	changing	change	VBG
16514	199	26	the	the	DT
16514	199	27	water	water	NN
16514	199	28	four	four	CD
16514	199	29	times	time	NNS
16514	199	30	.	.	.
16514	200	1	In	in	IN
16514	200	2	the	the	DT
16514	200	3	morning	morning	NN
16514	200	4	put	put	VBD
16514	200	5	it	-PRON-	PRP
16514	200	6	in	in	IN
16514	200	7	a	a	DT
16514	200	8	pan	pan	NN
16514	200	9	on	on	IN
16514	200	10	the	the	DT
16514	200	11	fire	fire	NN
16514	200	12	with	with	IN
16514	200	13	enough	enough	JJ
16514	200	14	water	water	NN
16514	200	15	to	to	TO
16514	200	16	cover	cover	VB
16514	200	17	it	-PRON-	PRP
16514	200	18	,	,	,
16514	200	19	and	and	CC
16514	200	20	drop	drop	VB
16514	200	21	in	in	RP
16514	200	22	a	a	DT
16514	200	23	slice	slice	NN
16514	200	24	of	of	IN
16514	200	25	onion	onion	NN
16514	200	26	,	,	,
16514	200	27	minced	mince	VBD
16514	200	28	fine	fine	RB
16514	200	29	,	,	,
16514	200	30	a	a	DT
16514	200	31	teaspoonful	teaspoonful	JJ
16514	200	32	of	of	IN
16514	200	33	vinegar	vinegar	NN
16514	200	34	,	,	,
16514	200	35	and	and	CC
16514	200	36	a	a	DT
16514	200	37	sprig	sprig	NN
16514	200	38	of	of	IN
16514	200	39	parsley	parsley	NNP
16514	200	40	.	.	.
16514	201	1	Simmer	simmer	VB
16514	201	2	it	-PRON-	PRP
16514	201	3	twenty	twenty	CD
16514	201	4	minutes,--that	minutes,--that	NNP
16514	201	5	is	be	VBZ
16514	201	6	,	,	,
16514	201	7	let	let	VB
16514	201	8	it	-PRON-	PRP
16514	201	9	just	just	RB
16514	201	10	bubble	bubble	VB
16514	201	11	slowly,--and	slowly,--and	NN
16514	201	12	while	while	IN
16514	201	13	it	-PRON-	PRP
16514	201	14	is	be	VBZ
16514	201	15	cooking	cook	VBG
16514	201	16	make	make	VB
16514	201	17	a	a	DT
16514	201	18	cup	cup	NN
16514	201	19	of	of	IN
16514	201	20	white	white	JJ
16514	201	21	sauce	sauce	NN
16514	201	22	as	as	IN
16514	201	23	before	before	RB
16514	201	24	:	:	:
16514	201	25	one	one	CD
16514	201	26	tablespoonful	tablespoonful	NN
16514	201	27	of	of	IN
16514	201	28	butter	butter	NN
16514	201	29	,	,	,
16514	201	30	melted	melt	VBN
16514	201	31	,	,	,
16514	201	32	one	one	CD
16514	201	33	tablespoonful	tablespoonful	NN
16514	201	34	of	of	IN
16514	201	35	flour	flour	NN
16514	201	36	,	,	,
16514	201	37	one	one	CD
16514	201	38	cup	cup	NN
16514	201	39	of	of	IN
16514	201	40	hot	hot	JJ
16514	201	41	milk	milk	NN
16514	201	42	,	,	,
16514	201	43	a	a	DT
16514	201	44	little	little	JJ
16514	201	45	salt	salt	NN
16514	201	46	.	.	.
16514	202	1	Cook	cook	VB
16514	202	2	till	till	IN
16514	202	3	smooth	smooth	JJ
16514	202	4	.	.	.
16514	203	1	Take	take	VB
16514	203	2	up	up	RP
16514	203	3	the	the	DT
16514	203	4	fish	fish	NN
16514	203	5	and	and	CC
16514	203	6	pour	pour	VB
16514	203	7	off	off	RP
16514	203	8	all	all	PDT
16514	203	9	the	the	DT
16514	203	10	water	water	NN
16514	203	11	;	;	:
16514	203	12	place	place	VB
16514	203	13	it	-PRON-	PRP
16514	203	14	on	on	IN
16514	203	15	a	a	DT
16514	203	16	hot	hot	JJ
16514	203	17	platter	platter	NN
16514	203	18	and	and	CC
16514	203	19	pour	pour	VB
16514	203	20	the	the	DT
16514	203	21	sauce	sauce	NN
16514	203	22	over	over	IN
16514	203	23	it	-PRON-	PRP
16514	203	24	.	.	.
16514	204	1	MEATS	MEATS	NNP
16514	204	2	When	when	WRB
16514	204	3	it	-PRON-	PRP
16514	204	4	came	come	VBD
16514	204	5	to	to	IN
16514	204	6	cooking	cook	VBG
16514	204	7	meat	meat	NN
16514	204	8	for	for	IN
16514	204	9	breakfast	breakfast	NN
16514	204	10	,	,	,
16514	204	11	Margaret	Margaret	NNP
16514	204	12	thought	think	VBD
16514	204	13	she	-PRON-	PRP
16514	204	14	had	have	VBD
16514	204	15	better	well	JJR
16514	204	16	take	take	VB
16514	204	17	first	first	RB
16514	204	18	what	what	WP
16514	204	19	looked	look	VBD
16514	204	20	easiest	easy	JJS
16514	204	21	,	,	,
16514	204	22	so	so	RB
16514	204	23	she	-PRON-	PRP
16514	204	24	chose--	chose--	VBP
16514	204	25	Corned	Corned	NNP
16514	204	26	Beef	Beef	NNP
16514	204	27	Hash	Hash	NNP
16514	204	28	1	1	CD
16514	204	29	pint	pint	NN
16514	204	30	of	of	IN
16514	204	31	chopped	chopped	JJ
16514	204	32	corned	corn	VBN
16514	204	33	beef	beef	NN
16514	204	34	.	.	.
16514	205	1	1	1	CD
16514	205	2	pint	pint	NN
16514	205	3	of	of	IN
16514	205	4	cold	cold	JJ
16514	205	5	boiled	boil	VBN
16514	205	6	potatoes	potato	NNS
16514	205	7	.	.	.
16514	206	1	1	1	CD
16514	206	2	cup	cup	NN
16514	206	3	of	of	IN
16514	206	4	clear	clear	JJ
16514	206	5	soup	soup	NN
16514	206	6	,	,	,
16514	206	7	or	or	CC
16514	206	8	one	one	CD
16514	206	9	cup	cup	NN
16514	206	10	of	of	IN
16514	206	11	cold	cold	JJ
16514	206	12	water	water	NN
16514	206	13	.	.	.
16514	207	1	1	1	CD
16514	207	2	tablespoonful	tablespoonful	JJ
16514	207	3	of	of	IN
16514	207	4	butter	butter	NN
16514	207	5	.	.	.
16514	208	1	1	1	CD
16514	208	2	teaspoonful	teaspoonful	JJ
16514	208	3	of	of	IN
16514	208	4	finely	finely	RB
16514	208	5	minced	mince	VBN
16514	208	6	onion	onion	NN
16514	208	7	.	.	.
16514	209	1	1/2	1/2	CD
16514	209	2	teaspoonful	teaspoonful	JJ
16514	209	3	of	of	IN
16514	209	4	salt	salt	NN
16514	209	5	.	.	.
16514	210	1	3	3	CD
16514	210	2	shakes	shake	NNS
16514	210	3	of	of	IN
16514	210	4	pepper	pepper	NN
16514	210	5	.	.	.
16514	211	1	Mix	mix	VB
16514	211	2	all	all	RB
16514	211	3	together	together	RB
16514	211	4	.	.	.
16514	212	1	Have	have	VBP
16514	212	2	a	a	DT
16514	212	3	hot	hot	JJ
16514	212	4	frying	frying	JJ
16514	212	5	-	-	HYPH
16514	212	6	pan	pan	NN
16514	212	7	,	,	,
16514	212	8	and	and	CC
16514	212	9	in	in	IN
16514	212	10	it	-PRON-	PRP
16514	212	11	put	put	VBD
16514	212	12	a	a	DT
16514	212	13	tablespoonful	tablespoonful	NN
16514	212	14	of	of	IN
16514	212	15	butter	butter	NN
16514	212	16	or	or	CC
16514	212	17	nice	nice	JJ
16514	212	18	fat	fat	NN
16514	212	19	,	,	,
16514	212	20	and	and	CC
16514	212	21	when	when	WRB
16514	212	22	it	-PRON-	PRP
16514	212	23	bubbles	bubble	VBZ
16514	212	24	shake	shake	VBP
16514	212	25	it	-PRON-	PRP
16514	212	26	all	all	RB
16514	212	27	around	around	IN
16514	212	28	the	the	DT
16514	212	29	pan	pan	NN
16514	212	30	.	.	.
16514	213	1	Put	put	VB
16514	213	2	in	in	IN
16514	213	3	the	the	DT
16514	213	4	hash	hash	NN
16514	213	5	and	and	CC
16514	213	6	cook	cook	VB
16514	213	7	it	-PRON-	PRP
16514	213	8	till	till	IN
16514	213	9	dry	dry	JJ
16514	213	10	,	,	,
16514	213	11	stirring	stir	VBG
16514	213	12	it	-PRON-	PRP
16514	213	13	often	often	RB
16514	213	14	and	and	CC
16514	213	15	scraping	scrape	VBG
16514	213	16	it	-PRON-	PRP
16514	213	17	from	from	IN
16514	213	18	the	the	DT
16514	213	19	bottom	bottom	NN
16514	213	20	of	of	IN
16514	213	21	the	the	DT
16514	213	22	pan	pan	NN
16514	213	23	.	.	.
16514	214	1	When	when	WRB
16514	214	2	none	none	NN
16514	214	3	of	of	IN
16514	214	4	the	the	DT
16514	214	5	soup	soup	NN
16514	214	6	or	or	CC
16514	214	7	water	water	NN
16514	214	8	runs	run	VBZ
16514	214	9	out	out	RP
16514	214	10	when	when	WRB
16514	214	11	you	-PRON-	PRP
16514	214	12	lift	lift	VBP
16514	214	13	a	a	DT
16514	214	14	spoonful	spoonful	JJ
16514	214	15	,	,	,
16514	214	16	and	and	CC
16514	214	17	when	when	WRB
16514	214	18	it	-PRON-	PRP
16514	214	19	seems	seem	VBZ
16514	214	20	steaming	steam	VBG
16514	214	21	hot	hot	JJ
16514	214	22	,	,	,
16514	214	23	you	-PRON-	PRP
16514	214	24	can	can	MD
16514	214	25	send	send	VB
16514	214	26	it	-PRON-	PRP
16514	214	27	to	to	IN
16514	214	28	the	the	DT
16514	214	29	table	table	NN
16514	214	30	in	in	IN
16514	214	31	a	a	DT
16514	214	32	hot	hot	JJ
16514	214	33	dish	dish	NN
16514	214	34	,	,	,
16514	214	35	with	with	IN
16514	214	36	parsley	parsley	NN
16514	214	37	around	around	IN
16514	214	38	it	-PRON-	PRP
16514	214	39	.	.	.
16514	215	1	Or	or	CC
16514	215	2	you	-PRON-	PRP
16514	215	3	can	can	MD
16514	215	4	let	let	VB
16514	215	5	it	-PRON-	PRP
16514	215	6	cook	cook	VB
16514	215	7	without	without	IN
16514	215	8	stirring	stir	VBG
16514	215	9	till	till	IN
16514	215	10	there	there	EX
16514	215	11	is	be	VBZ
16514	215	12	a	a	DT
16514	215	13	nice	nice	JJ
16514	215	14	brown	brown	JJ
16514	215	15	crust	crust	NN
16514	215	16	on	on	IN
16514	215	17	the	the	DT
16514	215	18	bottom	bottom	NN
16514	215	19	,	,	,
16514	215	20	when	when	WRB
16514	215	21	you	-PRON-	PRP
16514	215	22	can	can	MD
16514	215	23	double	double	VB
16514	215	24	it	-PRON-	PRP
16514	215	25	over	over	RP
16514	215	26	as	as	IN
16514	215	27	you	-PRON-	PRP
16514	215	28	would	would	MD
16514	215	29	an	an	DT
16514	215	30	omelette	omelette	NN
16514	215	31	.	.	.
16514	216	1	Or	or	CC
16514	216	2	you	-PRON-	PRP
16514	216	3	can	can	MD
16514	216	4	make	make	VB
16514	216	5	a	a	DT
16514	216	6	pyramid	pyramid	NN
16514	216	7	of	of	IN
16514	216	8	the	the	DT
16514	216	9	hash	hash	NN
16514	216	10	in	in	IN
16514	216	11	the	the	DT
16514	216	12	middle	middle	NN
16514	216	13	of	of	IN
16514	216	14	a	a	DT
16514	216	15	round	round	JJ
16514	216	16	platter	platter	NN
16514	216	17	,	,	,
16514	216	18	and	and	CC
16514	216	19	put	put	VBD
16514	216	20	poached	poached	JJ
16514	216	21	eggs	egg	NNS
16514	216	22	in	in	IN
16514	216	23	a	a	DT
16514	216	24	circle	circle	NN
16514	216	25	around	around	IN
16514	216	26	it	-PRON-	PRP
16514	216	27	.	.	.
16514	217	1	Many	many	JJ
16514	217	2	people	people	NNS
16514	217	3	like	like	IN
16514	217	4	one	one	CD
16514	217	5	small	small	JJ
16514	217	6	cold	cold	JJ
16514	217	7	boiled	boil	VBN
16514	217	8	beet	beet	NN
16514	217	9	cut	cut	VBN
16514	217	10	up	up	RP
16514	217	11	fine	fine	RB
16514	217	12	in	in	IN
16514	217	13	corned	corned	JJ
16514	217	14	beef	beef	NN
16514	217	15	hash	hash	NN
16514	217	16	,	,	,
16514	217	17	and	and	CC
16514	217	18	sometimes	sometimes	RB
16514	217	19	for	for	IN
16514	217	20	a	a	DT
16514	217	21	change	change	NN
16514	217	22	you	-PRON-	PRP
16514	217	23	can	can	MD
16514	217	24	put	put	VB
16514	217	25	this	this	DT
16514	217	26	in	in	RP
16514	217	27	before	before	IN
16514	217	28	you	-PRON-	PRP
16514	217	29	put	put	VBP
16514	217	30	it	-PRON-	PRP
16514	217	31	in	in	IN
16514	217	32	the	the	DT
16514	217	33	frying	frying	JJ
16514	217	34	-	-	HYPH
16514	217	35	pan	pan	NN
16514	217	36	.	.	.
16514	218	1	Broiled	broil	VBN
16514	218	2	Bacon	Bacon	NNP
16514	218	3	Margaret	Margaret	NNP
16514	218	4	's	's	POS
16514	218	5	mother	mother	NN
16514	218	6	believed	believe	VBD
16514	218	7	there	there	EX
16514	218	8	was	be	VBD
16514	218	9	only	only	RB
16514	218	10	one	one	CD
16514	218	11	very	very	RB
16514	218	12	nice	nice	JJ
16514	218	13	way	way	NN
16514	218	14	to	to	TO
16514	218	15	cook	cook	VB
16514	218	16	bacon	bacon	NN
16514	218	17	.	.	.
16514	219	1	It	-PRON-	PRP
16514	219	2	was	be	VBD
16514	219	3	like	like	IN
16514	219	4	this	this	DT
16514	219	5	:	:	:
16514	219	6	Slice	slice	VB
16514	219	7	the	the	DT
16514	219	8	bacon	bacon	NN
16514	219	9	very	very	RB
16514	219	10	,	,	,
16514	219	11	very	very	RB
16514	219	12	thin	thin	JJ
16514	219	13	,	,	,
16514	219	14	and	and	CC
16514	219	15	cut	cut	VBD
16514	219	16	off	off	RP
16514	219	17	the	the	DT
16514	219	18	rind	rind	NN
16514	219	19	.	.	.
16514	220	1	Put	put	VB
16514	220	2	the	the	DT
16514	220	3	slices	slice	NNS
16514	220	4	close	close	JJ
16514	220	5	together	together	RB
16514	220	6	in	in	IN
16514	220	7	a	a	DT
16514	220	8	wire	wire	NN
16514	220	9	broiler	broiler	NN
16514	220	10	,	,	,
16514	220	11	and	and	CC
16514	220	12	lay	lie	VBD
16514	220	13	this	this	DT
16514	220	14	over	over	IN
16514	220	15	a	a	DT
16514	220	16	shallow	shallow	JJ
16514	220	17	pan	pan	NN
16514	220	18	in	in	IN
16514	220	19	a	a	DT
16514	220	20	very	very	RB
16514	220	21	hot	hot	JJ
16514	220	22	oven	oven	NN
16514	220	23	for	for	IN
16514	220	24	about	about	RB
16514	220	25	three	three	CD
16514	220	26	minutes	minute	NNS
16514	220	27	.	.	.
16514	221	1	If	if	IN
16514	221	2	it	-PRON-	PRP
16514	221	3	is	be	VBZ
16514	221	4	brown	brown	JJ
16514	221	5	on	on	IN
16514	221	6	top	top	NN
16514	221	7	,	,	,
16514	221	8	then	then	RB
16514	221	9	you	-PRON-	PRP
16514	221	10	can	can	MD
16514	221	11	turn	turn	VB
16514	221	12	the	the	DT
16514	221	13	broiler	broiler	NN
16514	221	14	over	over	RP
16514	221	15	,	,	,
16514	221	16	but	but	CC
16514	221	17	if	if	IN
16514	221	18	not	not	RB
16514	221	19	,	,	,
16514	221	20	wait	wait	VB
16514	221	21	a	a	DT
16514	221	22	moment	moment	NN
16514	221	23	longer	long	RBR
16514	221	24	.	.	.
16514	222	1	When	when	WRB
16514	222	2	both	both	DT
16514	222	3	sides	side	NNS
16514	222	4	are	be	VBP
16514	222	5	toasted	toast	VBN
16514	222	6	,	,	,
16514	222	7	lay	lay	VB
16514	222	8	it	-PRON-	PRP
16514	222	9	on	on	IN
16514	222	10	a	a	DT
16514	222	11	hot	hot	JJ
16514	222	12	platter	platter	NN
16514	222	13	and	and	CC
16514	222	14	put	put	VBD
16514	222	15	sprigs	sprig	NNS
16514	222	16	of	of	IN
16514	222	17	parsley	parsley	NN
16514	222	18	around	around	RB
16514	222	19	.	.	.
16514	223	1	This	this	DT
16514	223	2	is	be	VBZ
16514	223	3	much	much	RB
16514	223	4	nicer	nice	JJR
16514	223	5	than	than	IN
16514	223	6	bacon	bacon	NN
16514	223	7	cooked	cook	VBN
16514	223	8	in	in	IN
16514	223	9	the	the	DT
16514	223	10	frying	frying	JJ
16514	223	11	-	-	HYPH
16514	223	12	pan	pan	NN
16514	223	13	or	or	CC
16514	223	14	over	over	IN
16514	223	15	coals	coal	NNS
16514	223	16	,	,	,
16514	223	17	for	for	IN
16514	223	18	it	-PRON-	PRP
16514	223	19	is	be	VBZ
16514	223	20	neither	neither	CC
16514	223	21	greasy	greasy	JJ
16514	223	22	nor	nor	CC
16514	223	23	smoky	smoky	JJ
16514	223	24	,	,	,
16514	223	25	but	but	CC
16514	223	26	pink	pink	JJ
16514	223	27	and	and	CC
16514	223	28	light	light	JJ
16514	223	29	brown	brown	NNP
16514	223	30	,	,	,
16514	223	31	and	and	CC
16514	223	32	crisp	crisp	NNP
16514	223	33	and	and	CC
16514	223	34	delicious	delicious	JJ
16514	223	35	,	,	,
16514	223	36	and	and	CC
16514	223	37	good	good	NN
16514	223	38	for	for	IN
16514	223	39	sick	sick	JJ
16514	223	40	people	people	NNS
16514	223	41	and	and	CC
16514	223	42	little	little	JJ
16514	223	43	children	child	NNS
16514	223	44	and	and	CC
16514	223	45	everybody	everybody	NN
16514	223	46	.	.	.
16514	224	1	Broiled	broil	VBN
16514	224	2	Chops	Chops	NNPS
16514	224	3	Wipe	Wipe	NNP
16514	224	4	off	off	RP
16514	224	5	the	the	DT
16514	224	6	chops	chop	NNS
16514	224	7	with	with	IN
16514	224	8	a	a	DT
16514	224	9	clean	clean	JJ
16514	224	10	wet	wet	JJ
16514	224	11	cloth	cloth	NN
16514	224	12	and	and	CC
16514	224	13	trim	trim	VB
16514	224	14	off	off	RP
16514	224	15	the	the	DT
16514	224	16	edges	edge	NNS
16514	224	17	;	;	:
16514	224	18	if	if	IN
16514	224	19	very	very	RB
16514	224	20	fat	fat	JJ
16514	224	21	cut	cut	NN
16514	224	22	rather	rather	RB
16514	224	23	close	close	RB
16514	224	24	to	to	IN
16514	224	25	the	the	DT
16514	224	26	meat	meat	NN
16514	224	27	.	.	.
16514	225	1	Rub	rub	VB
16514	225	2	the	the	DT
16514	225	3	wire	wire	NN
16514	225	4	broiler	broiler	NN
16514	225	5	with	with	IN
16514	225	6	some	some	DT
16514	225	7	of	of	IN
16514	225	8	the	the	DT
16514	225	9	fat	fat	NN
16514	225	10	,	,	,
16514	225	11	so	so	IN
16514	225	12	that	that	IN
16514	225	13	the	the	DT
16514	225	14	chops	chop	NNS
16514	225	15	will	will	MD
16514	225	16	not	not	RB
16514	225	17	stick	stick	VB
16514	225	18	.	.	.
16514	226	1	Lay	Lay	NNP
16514	226	2	in	in	IN
16514	226	3	the	the	DT
16514	226	4	chops	chop	NNS
16514	226	5	and	and	CC
16514	226	6	put	put	VBD
16514	226	7	over	over	RP
16514	226	8	a	a	DT
16514	226	9	clear	clear	JJ
16514	226	10	,	,	,
16514	226	11	red	red	JJ
16514	226	12	fire	fire	NN
16514	226	13	without	without	IN
16514	226	14	flame	flame	NN
16514	226	15	,	,	,
16514	226	16	and	and	CC
16514	226	17	toast	toast	VB
16514	226	18	one	one	CD
16514	226	19	side	side	NN
16514	226	20	first	first	RB
16514	226	21	and	and	CC
16514	226	22	then	then	RB
16514	226	23	the	the	DT
16514	226	24	other	other	JJ
16514	226	25	;	;	:
16514	226	26	do	do	VB
16514	226	27	this	this	DT
16514	226	28	till	till	IN
16514	226	29	they	-PRON-	PRP
16514	226	30	are	be	VBP
16514	226	31	brown	brown	JJ
16514	226	32	.	.	.
16514	227	1	Lay	lay	VB
16514	227	2	on	on	IN
16514	227	3	a	a	DT
16514	227	4	hot	hot	JJ
16514	227	5	platter	platter	NN
16514	227	6	,	,	,
16514	227	7	and	and	CC
16514	227	8	dust	dust	NN
16514	227	9	both	both	DT
16514	227	10	sides	side	NNS
16514	227	11	with	with	IN
16514	227	12	salt	salt	NN
16514	227	13	and	and	CC
16514	227	14	a	a	DT
16514	227	15	tiny	tiny	JJ
16514	227	16	bit	bit	NN
16514	227	17	of	of	IN
16514	227	18	pepper	pepper	NN
16514	227	19	.	.	.
16514	228	1	Put	put	VB
16514	228	2	bits	bit	NNS
16514	228	3	of	of	IN
16514	228	4	lemon	lemon	NN
16514	228	5	and	and	CC
16514	228	6	parsley	parsley	NN
16514	228	7	around	around	RB
16514	228	8	,	,	,
16514	228	9	and	and	CC
16514	228	10	send	send	VB
16514	228	11	to	to	IN
16514	228	12	the	the	DT
16514	228	13	table	table	NN
16514	228	14	hot	hot	JJ
16514	228	15	.	.	.
16514	229	1	Panned	Panned	NNP
16514	229	2	Chops	Chops	NNP
16514	229	3	If	if	IN
16514	229	4	the	the	DT
16514	229	5	fire	fire	NN
16514	229	6	is	be	VBZ
16514	229	7	not	not	RB
16514	229	8	clear	clear	JJ
16514	229	9	so	so	IN
16514	229	10	that	that	IN
16514	229	11	you	-PRON-	PRP
16514	229	12	can	can	MD
16514	229	13	not	not	RB
16514	229	14	broil	broil	VB
16514	229	15	the	the	DT
16514	229	16	chops	chop	NNS
16514	229	17	,	,	,
16514	229	18	you	-PRON-	PRP
16514	229	19	must	must	MD
16514	229	20	pan	pan	VB
16514	229	21	them	-PRON-	PRP
16514	229	22	.	.	.
16514	230	1	Take	take	VB
16514	230	2	a	a	DT
16514	230	3	frying	frying	JJ
16514	230	4	-	-	HYPH
16514	230	5	pan	pan	NN
16514	230	6	and	and	CC
16514	230	7	make	make	VB
16514	230	8	it	-PRON-	PRP
16514	230	9	very	very	RB
16514	230	10	hot	hot	JJ
16514	230	11	indeed	indeed	RB
16514	230	12	;	;	:
16514	230	13	then	then	RB
16514	230	14	lay	lie	VBD
16514	230	15	in	in	IN
16514	230	16	the	the	DT
16514	230	17	chops	chop	NNS
16514	230	18	,	,	,
16514	230	19	which	which	WDT
16514	230	20	you	-PRON-	PRP
16514	230	21	have	have	VBP
16514	230	22	wiped	wipe	VBN
16514	230	23	and	and	CC
16514	230	24	trimmed	trim	VBN
16514	230	25	,	,	,
16514	230	26	and	and	CC
16514	230	27	cook	cook	VB
16514	230	28	one	one	CD
16514	230	29	side	side	NN
16514	230	30	very	very	RB
16514	230	31	quickly	quickly	RB
16514	230	32	,	,	,
16514	230	33	and	and	CC
16514	230	34	then	then	RB
16514	230	35	the	the	DT
16514	230	36	other	other	JJ
16514	230	37	,	,	,
16514	230	38	and	and	CC
16514	230	39	after	after	IN
16514	230	40	that	that	DT
16514	230	41	let	let	VBD
16514	230	42	them	-PRON-	PRP
16514	230	43	cook	cook	VB
16514	230	44	more	more	RBR
16514	230	45	slowly	slowly	RB
16514	230	46	.	.	.
16514	231	1	When	when	WRB
16514	231	2	they	-PRON-	PRP
16514	231	3	are	be	VBP
16514	231	4	done,--you	done,--you	NNP
16514	231	5	can	can	MD
16514	231	6	tell	tell	VB
16514	231	7	by	by	IN
16514	231	8	picking	pick	VBG
16514	231	9	open	open	RP
16514	231	10	a	a	DT
16514	231	11	little	little	JJ
16514	231	12	place	place	NN
16514	231	13	in	in	IN
16514	231	14	one	one	CD
16514	231	15	with	with	IN
16514	231	16	a	a	DT
16514	231	17	fork	fork	NN
16514	231	18	and	and	CC
16514	231	19	looking	look	VBG
16514	231	20	on	on	IN
16514	231	21	the	the	DT
16514	231	22	inside,--put	inside,--put	XX
16514	231	23	them	-PRON-	PRP
16514	231	24	on	on	IN
16514	231	25	a	a	DT
16514	231	26	platter	platter	NN
16514	231	27	as	as	IN
16514	231	28	before	before	RB
16514	231	29	,	,	,
16514	231	30	with	with	IN
16514	231	31	pepper	pepper	NN
16514	231	32	and	and	CC
16514	231	33	salt	salt	NN
16514	231	34	.	.	.
16514	232	1	If	if	IN
16514	232	2	they	-PRON-	PRP
16514	232	3	are	be	VBP
16514	232	4	at	at	RB
16514	232	5	all	all	RB
16514	232	6	greasy	greasy	JJ
16514	232	7	,	,	,
16514	232	8	put	put	VBN
16514	232	9	on	on	IN
16514	232	10	brown	brown	JJ
16514	232	11	paper	paper	NN
16514	232	12	in	in	IN
16514	232	13	the	the	DT
16514	232	14	oven	oven	NNP
16514	232	15	first	first	RB
16514	232	16	,	,	,
16514	232	17	to	to	TO
16514	232	18	drain	drain	VB
16514	232	19	,	,	,
16514	232	20	leaving	leave	VBG
16514	232	21	the	the	DT
16514	232	22	door	door	NN
16514	232	23	of	of	IN
16514	232	24	the	the	DT
16514	232	25	oven	oven	JJ
16514	232	26	open	open	NN
16514	232	27	.	.	.
16514	233	1	Be	be	VB
16514	233	2	careful	careful	JJ
16514	233	3	not	not	RB
16514	233	4	to	to	TO
16514	233	5	let	let	VB
16514	233	6	them	-PRON-	PRP
16514	233	7	get	get	VB
16514	233	8	cold	cold	JJ
16514	233	9	.	.	.
16514	234	1	Liver	Liver	NNP
16514	234	2	and	and	CC
16514	234	3	Bacon	Bacon	NNP
16514	234	4	Buy	buy	VBP
16514	234	5	half	half	PDT
16514	234	6	a	a	DT
16514	234	7	pound	pound	NN
16514	234	8	of	of	IN
16514	234	9	calf	calf	NN
16514	234	10	's	's	POS
16514	234	11	liver	liver	NN
16514	234	12	and	and	CC
16514	234	13	half	half	PDT
16514	234	14	a	a	DT
16514	234	15	pound	pound	NN
16514	234	16	of	of	IN
16514	234	17	bacon	bacon	NN
16514	234	18	.	.	.
16514	235	1	Cut	cut	VB
16514	235	2	the	the	DT
16514	235	3	liver	liver	NN
16514	235	4	in	in	IN
16514	235	5	thin	thin	JJ
16514	235	6	slices	slice	NNS
16514	235	7	and	and	CC
16514	235	8	pour	pour	NN
16514	235	9	boiling	boil	VBG
16514	235	10	water	water	NN
16514	235	11	over	over	IN
16514	235	12	it	-PRON-	PRP
16514	235	13	,	,	,
16514	235	14	and	and	CC
16514	235	15	then	then	RB
16514	235	16	wipe	wipe	VB
16514	235	17	each	each	DT
16514	235	18	slice	slice	NN
16514	235	19	dry	dry	JJ
16514	235	20	.	.	.
16514	236	1	Slice	slice	VB
16514	236	2	the	the	DT
16514	236	3	bacon	bacon	NN
16514	236	4	very	very	RB
16514	236	5	thin	thin	RB
16514	236	6	and	and	CC
16514	236	7	cut	cut	VBD
16514	236	8	off	off	RP
16514	236	9	the	the	DT
16514	236	10	rind	rind	NN
16514	236	11	;	;	:
16514	236	12	put	put	VB
16514	236	13	this	this	DT
16514	236	14	in	in	IN
16514	236	15	a	a	DT
16514	236	16	hot	hot	JJ
16514	236	17	frying	frying	JJ
16514	236	18	-	-	HYPH
16514	236	19	pan	pan	NN
16514	236	20	and	and	CC
16514	236	21	cook	cook	NN
16514	236	22	very	very	RB
16514	236	23	quickly	quickly	RB
16514	236	24	,	,	,
16514	236	25	turning	turn	VBG
16514	236	26	it	-PRON-	PRP
16514	236	27	once	once	RB
16514	236	28	or	or	CC
16514	236	29	twice	twice	RB
16514	236	30	.	.	.
16514	237	1	Just	just	RB
16514	237	2	as	as	RB
16514	237	3	soon	soon	RB
16514	237	4	as	as	IN
16514	237	5	it	-PRON-	PRP
16514	237	6	is	be	VBZ
16514	237	7	brown	brown	JJ
16514	237	8	take	take	VBP
16514	237	9	it	-PRON-	PRP
16514	237	10	out	out	RP
16514	237	11	and	and	CC
16514	237	12	lay	lie	VBD
16514	237	13	it	-PRON-	PRP
16514	237	14	on	on	IN
16514	237	15	brown	brown	JJ
16514	237	16	paper	paper	NN
16514	237	17	in	in	IN
16514	237	18	the	the	DT
16514	237	19	oven	oven	NN
16514	237	20	in	in	IN
16514	237	21	a	a	DT
16514	237	22	pan	pan	NN
16514	237	23	.	.	.
16514	238	1	Take	take	VB
16514	238	2	a	a	DT
16514	238	3	saucer	saucer	NN
16514	238	4	of	of	IN
16514	238	5	flour	flour	NN
16514	238	6	and	and	CC
16514	238	7	mix	mix	VB
16514	238	8	in	in	IN
16514	238	9	it	-PRON-	PRP
16514	238	10	a	a	DT
16514	238	11	teaspoonful	teaspoonful	NN
16514	238	12	of	of	IN
16514	238	13	salt	salt	NN
16514	238	14	and	and	CC
16514	238	15	a	a	DT
16514	238	16	very	very	RB
16514	238	17	little	little	JJ
16514	238	18	pepper	pepper	NN
16514	238	19	;	;	:
16514	238	20	dip	dip	VB
16514	238	21	the	the	DT
16514	238	22	slices	slice	NNS
16514	238	23	of	of	IN
16514	238	24	liver	liver	NN
16514	238	25	in	in	IN
16514	238	26	this	this	DT
16514	238	27	,	,	,
16514	238	28	one	one	CD
16514	238	29	at	at	IN
16514	238	30	a	a	DT
16514	238	31	time	time	NN
16514	238	32	,	,	,
16514	238	33	and	and	CC
16514	238	34	shake	shake	VB
16514	238	35	them	-PRON-	PRP
16514	238	36	free	free	JJ
16514	238	37	of	of	IN
16514	238	38	lumps	lump	NNS
16514	238	39	.	.	.
16514	239	1	Lay	lay	VB
16514	239	2	them	-PRON-	PRP
16514	239	3	in	in	IN
16514	239	4	the	the	DT
16514	239	5	hot	hot	JJ
16514	239	6	fat	fat	NN
16514	239	7	of	of	IN
16514	239	8	the	the	DT
16514	239	9	bacon	bacon	NN
16514	239	10	in	in	IN
16514	239	11	the	the	DT
16514	239	12	pan	pan	NN
16514	239	13	and	and	CC
16514	239	14	fry	fry	VB
16514	239	15	till	till	IN
16514	239	16	brown	brown	NNP
16514	239	17	.	.	.
16514	240	1	Have	have	VBP
16514	240	2	a	a	DT
16514	240	3	hot	hot	JJ
16514	240	4	platter	platter	NN
16514	240	5	ready	ready	JJ
16514	240	6	,	,	,
16514	240	7	and	and	CC
16514	240	8	lay	lie	VBD
16514	240	9	the	the	DT
16514	240	10	slices	slice	NNS
16514	240	11	of	of	IN
16514	240	12	liver	liver	NN
16514	240	13	in	in	IN
16514	240	14	a	a	DT
16514	240	15	nice	nice	JJ
16514	240	16	row	row	NN
16514	240	17	on	on	IN
16514	240	18	it	-PRON-	PRP
16514	240	19	,	,	,
16514	240	20	and	and	CC
16514	240	21	then	then	RB
16514	240	22	put	put	VB
16514	240	23	one	one	CD
16514	240	24	slice	slice	NN
16514	240	25	of	of	IN
16514	240	26	bacon	bacon	NN
16514	240	27	on	on	IN
16514	240	28	each	each	DT
16514	240	29	slice	slice	NN
16514	240	30	of	of	IN
16514	240	31	liver	liver	NN
16514	240	32	.	.	.
16514	241	1	Put	put	VB
16514	241	2	parsley	parsley	NNP
16514	241	3	all	all	RB
16514	241	4	around	around	RB
16514	241	5	,	,	,
16514	241	6	and	and	CC
16514	241	7	sometimes	sometimes	RB
16514	241	8	use	use	VB
16514	241	9	slices	slice	NNS
16514	241	10	of	of	IN
16514	241	11	lemon	lemon	NN
16514	241	12	,	,	,
16514	241	13	too	too	RB
16514	241	14	,	,	,
16514	241	15	for	for	IN
16514	241	16	a	a	DT
16514	241	17	change	change	NN
16514	241	18	.	.	.
16514	242	1	Liver	Liver	NNP
16514	242	2	and	and	CC
16514	242	3	Bacon	Bacon	NNP
16514	242	4	on	on	IN
16514	242	5	Skewers	skewer	NNS
16514	242	6	Get	get	VBP
16514	242	7	from	from	IN
16514	242	8	the	the	DT
16514	242	9	butcher	butcher	NN
16514	242	10	half	half	PDT
16514	242	11	a	a	DT
16514	242	12	dozen	dozen	NN
16514	242	13	small	small	JJ
16514	242	14	wooden	wooden	JJ
16514	242	15	skewers	skewer	NNS
16514	242	16	,	,	,
16514	242	17	and	and	CC
16514	242	18	prepare	prepare	VB
16514	242	19	the	the	DT
16514	242	20	liver	liver	NN
16514	242	21	and	and	CC
16514	242	22	bacon	bacon	NN
16514	242	23	as	as	IN
16514	242	24	you	-PRON-	PRP
16514	242	25	did	do	VBD
16514	242	26	for	for	IN
16514	242	27	frying	frying	NN
16514	242	28	,	,	,
16514	242	29	scalding	scalding	NN
16514	242	30	,	,	,
16514	242	31	dipping	dip	VBG
16514	242	32	the	the	DT
16514	242	33	liver	liver	NN
16514	242	34	in	in	IN
16514	242	35	flour	flour	NN
16514	242	36	,	,	,
16514	242	37	and	and	CC
16514	242	38	taking	take	VBG
16514	242	39	the	the	DT
16514	242	40	rind	rind	NN
16514	242	41	off	off	IN
16514	242	42	the	the	DT
16514	242	43	bacon	bacon	NN
16514	242	44	.	.	.
16514	243	1	Make	make	VB
16514	243	2	three	three	CD
16514	243	3	slices	slice	NNS
16514	243	4	of	of	IN
16514	243	5	toast	toast	NN
16514	243	6	,	,	,
16514	243	7	cut	cut	VBN
16514	243	8	into	into	IN
16514	243	9	strips	strip	NNS
16514	243	10	,	,	,
16514	243	11	and	and	CC
16514	243	12	put	put	VBD
16514	243	13	in	in	IN
16514	243	14	the	the	DT
16514	243	15	oven	oven	NN
16514	243	16	to	to	TO
16514	243	17	keep	keep	VB
16514	243	18	hot	hot	JJ
16514	243	19	.	.	.
16514	244	1	Cut	cut	VB
16514	244	2	up	up	RP
16514	244	3	both	both	DT
16514	244	4	liver	liver	NN
16514	244	5	and	and	CC
16514	244	6	bacon	bacon	NN
16514	244	7	into	into	IN
16514	244	8	pieces	piece	NNS
16514	244	9	the	the	DT
16514	244	10	size	size	NN
16514	244	11	of	of	IN
16514	244	12	a	a	DT
16514	244	13	fifty	fifty	CD
16514	244	14	-	-	HYPH
16514	244	15	cent	cent	NN
16514	244	16	piece	piece	NN
16514	244	17	and	and	CC
16514	244	18	put	put	VBD
16514	244	19	them	-PRON-	PRP
16514	244	20	on	on	IN
16514	244	21	the	the	DT
16514	244	22	skewers	skewer	NNS
16514	244	23	,	,	,
16514	244	24	first	first	RB
16514	244	25	one	one	CD
16514	244	26	of	of	IN
16514	244	27	the	the	DT
16514	244	28	liver	liver	NN
16514	244	29	and	and	CC
16514	244	30	then	then	RB
16514	244	31	one	one	CD
16514	244	32	of	of	IN
16514	244	33	the	the	DT
16514	244	34	bacon	bacon	NN
16514	244	35	,	,	,
16514	244	36	and	and	CC
16514	244	37	so	so	RB
16514	244	38	on	on	RB
16514	244	39	,	,	,
16514	244	40	about	about	RB
16514	244	41	six	six	CD
16514	244	42	of	of	IN
16514	244	43	each	each	DT
16514	244	44	.	.	.
16514	245	1	Put	put	VB
16514	245	2	these	these	DT
16514	245	3	in	in	IN
16514	245	4	the	the	DT
16514	245	5	hot	hot	JJ
16514	245	6	frying	frying	JJ
16514	245	7	-	-	HYPH
16514	245	8	pan	pan	NN
16514	245	9	and	and	CC
16514	245	10	turn	turn	VB
16514	245	11	them	-PRON-	PRP
16514	245	12	over	over	RP
16514	245	13	till	till	IN
16514	245	14	they	-PRON-	PRP
16514	245	15	are	be	VBP
16514	245	16	brown	brown	JJ
16514	245	17	.	.	.
16514	246	1	Then	then	RB
16514	246	2	lay	lay	VB
16514	246	3	one	one	CD
16514	246	4	skewer	skewer	NN
16514	246	5	on	on	IN
16514	246	6	each	each	DT
16514	246	7	strip	strip	NN
16514	246	8	of	of	IN
16514	246	9	toast	toast	NN
16514	246	10	,	,	,
16514	246	11	and	and	CC
16514	246	12	put	put	VBD
16514	246	13	lemon	lemon	NN
16514	246	14	and	and	CC
16514	246	15	parsley	parsley	NN
16514	246	16	around	around	RB
16514	246	17	.	.	.
16514	247	1	You	-PRON-	PRP
16514	247	2	can	can	MD
16514	247	3	also	also	RB
16514	247	4	put	put	VB
16514	247	5	large	large	JJ
16514	247	6	oysters	oyster	NNS
16514	247	7	on	on	IN
16514	247	8	the	the	DT
16514	247	9	skewers	skewer	NNS
16514	247	10	with	with	IN
16514	247	11	pieces	piece	NNS
16514	247	12	of	of	IN
16514	247	13	bacon	bacon	NN
16514	247	14	,	,	,
16514	247	15	and	and	CC
16514	247	16	cook	cook	NN
16514	247	17	in	in	IN
16514	247	18	the	the	DT
16514	247	19	same	same	JJ
16514	247	20	way	way	NN
16514	247	21	.	.	.
16514	248	1	Broiled	Broiled	NNP
16514	248	2	Steak	Steak	NNP
16514	248	3	See	see	VB
16514	248	4	that	that	IN
16514	248	5	the	the	DT
16514	248	6	fire	fire	NN
16514	248	7	is	be	VBZ
16514	248	8	clear	clear	JJ
16514	248	9	and	and	CC
16514	248	10	red	red	JJ
16514	248	11	,	,	,
16514	248	12	without	without	IN
16514	248	13	flames	flame	NNS
16514	248	14	.	.	.
16514	249	1	Trim	trim	VB
16514	249	2	off	off	RP
16514	249	3	most	most	JJS
16514	249	4	of	of	IN
16514	249	5	the	the	DT
16514	249	6	fat	fat	NN
16514	249	7	from	from	IN
16514	249	8	the	the	DT
16514	249	9	steak	steak	NN
16514	249	10	,	,	,
16514	249	11	and	and	CC
16514	249	12	rub	rub	VB
16514	249	13	the	the	DT
16514	249	14	wires	wire	NNS
16514	249	15	of	of	IN
16514	249	16	the	the	DT
16514	249	17	broiler	broiler	NN
16514	249	18	with	with	IN
16514	249	19	it	-PRON-	PRP
16514	249	20	and	and	CC
16514	249	21	heat	heat	VB
16514	249	22	it	-PRON-	PRP
16514	249	23	over	over	IN
16514	249	24	the	the	DT
16514	249	25	coals	coal	NNS
16514	249	26	.	.	.
16514	250	1	Then	then	RB
16514	250	2	put	put	VBN
16514	250	3	in	in	RP
16514	250	4	the	the	DT
16514	250	5	meat	meat	NN
16514	250	6	and	and	CC
16514	250	7	turn	turn	VB
16514	250	8	over	over	RP
16514	250	9	and	and	CC
16514	250	10	over	over	RB
16514	250	11	as	as	IN
16514	250	12	it	-PRON-	PRP
16514	250	13	cooks	cook	VBZ
16514	250	14	,	,	,
16514	250	15	and	and	CC
16514	250	16	be	be	VB
16514	250	17	careful	careful	JJ
16514	250	18	not	not	RB
16514	250	19	to	to	TO
16514	250	20	let	let	VB
16514	250	21	it	-PRON-	PRP
16514	250	22	take	take	VB
16514	250	23	fire	fire	NN
16514	250	24	.	.	.
16514	251	1	When	when	WRB
16514	251	2	brown	brown	JJ
16514	251	3	,	,	,
16514	251	4	put	put	VBD
16514	251	5	it	-PRON-	PRP
16514	251	6	on	on	IN
16514	251	7	a	a	DT
16514	251	8	hot	hot	JJ
16514	251	9	platter	platter	NN
16514	251	10	,	,	,
16514	251	11	dust	dust	NN
16514	251	12	over	over	RB
16514	251	13	with	with	IN
16514	251	14	salt	salt	NN
16514	251	15	and	and	CC
16514	251	16	a	a	DT
16514	251	17	very	very	RB
16514	251	18	little	little	JJ
16514	251	19	pepper	pepper	NN
16514	251	20	,	,	,
16514	251	21	and	and	CC
16514	251	22	dot	dot	VB
16514	251	23	it	-PRON-	PRP
16514	251	24	with	with	IN
16514	251	25	tiny	tiny	JJ
16514	251	26	lumps	lump	NNS
16514	251	27	of	of	IN
16514	251	28	butter	butter	NN
16514	251	29	.	.	.
16514	252	1	Put	put	VB
16514	252	2	parsley	parsley	NNP
16514	252	3	around	around	RB
16514	252	4	.	.	.
16514	253	1	Steak	Steak	NNP
16514	253	2	ought	ought	MD
16514	253	3	to	to	TO
16514	253	4	be	be	VB
16514	253	5	pink	pink	JJ
16514	253	6	inside	inside	RB
16514	253	7	;	;	:
16514	253	8	not	not	RB
16514	253	9	brown	brown	JJ
16514	253	10	and	and	CC
16514	253	11	not	not	RB
16514	253	12	red	red	JJ
16514	253	13	.	.	.
16514	254	1	Put	put	VB
16514	254	2	a	a	DT
16514	254	3	fork	fork	NN
16514	254	4	in	in	IN
16514	254	5	as	as	IN
16514	254	6	you	-PRON-	PRP
16514	254	7	did	do	VBD
16514	254	8	with	with	IN
16514	254	9	the	the	DT
16514	254	10	chops	chop	NNS
16514	254	11	,	,	,
16514	254	12	and	and	CC
16514	254	13	twist	twist	NN
16514	254	14	in	in	IN
16514	254	15	a	a	DT
16514	254	16	little	little	JJ
16514	254	17	,	,	,
16514	254	18	and	and	CC
16514	254	19	you	-PRON-	PRP
16514	254	20	can	can	MD
16514	254	21	see	see	VB
16514	254	22	when	when	WRB
16514	254	23	it	-PRON-	PRP
16514	254	24	gets	get	VBZ
16514	254	25	the	the	DT
16514	254	26	right	right	JJ
16514	254	27	color	color	NN
16514	254	28	.	.	.
16514	255	1	Steak	steak	VB
16514	255	2	with	with	IN
16514	255	3	Bananas	Bananas	NNP
16514	255	4	Peel	peel	VB
16514	255	5	one	one	CD
16514	255	6	banana	banana	NN
16514	255	7	and	and	CC
16514	255	8	slice	slice	NN
16514	255	9	in	in	IN
16514	255	10	round	round	JJ
16514	255	11	pieces	piece	NNS
16514	255	12	,	,	,
16514	255	13	and	and	CC
16514	255	14	while	while	IN
16514	255	15	the	the	DT
16514	255	16	steak	steak	NN
16514	255	17	is	be	VBZ
16514	255	18	cooking	cook	VBG
16514	255	19	fry	fry	NN
16514	255	20	them	-PRON-	PRP
16514	255	21	in	in	IN
16514	255	22	a	a	DT
16514	255	23	little	little	JJ
16514	255	24	hot	hot	JJ
16514	255	25	butter	butter	NN
16514	255	26	till	till	IN
16514	255	27	they	-PRON-	PRP
16514	255	28	are	be	VBP
16514	255	29	brown	brown	JJ
16514	255	30	.	.	.
16514	256	1	After	after	IN
16514	256	2	the	the	DT
16514	256	3	meat	meat	NN
16514	256	4	is	be	VBZ
16514	256	5	on	on	IN
16514	256	6	the	the	DT
16514	256	7	platter	platter	NN
16514	256	8	,	,	,
16514	256	9	lay	lie	VBD
16514	256	10	these	these	DT
16514	256	11	pieces	piece	NNS
16514	256	12	over	over	IN
16514	256	13	it	-PRON-	PRP
16514	256	14	,	,	,
16514	256	15	arranging	arrange	VBG
16514	256	16	them	-PRON-	PRP
16514	256	17	prettily	prettily	RB
16514	256	18	,	,	,
16514	256	19	and	and	CC
16514	256	20	put	put	VBD
16514	256	21	the	the	DT
16514	256	22	parsley	parsley	NN
16514	256	23	around	around	RB
16514	256	24	as	as	IN
16514	256	25	before	before	RB
16514	256	26	.	.	.
16514	257	1	Bananas	banana	NNS
16514	257	2	are	be	VBP
16514	257	3	very	very	RB
16514	257	4	nice	nice	JJ
16514	257	5	with	with	IN
16514	257	6	steak	steak	NN
16514	257	7	.	.	.
16514	258	1	Frizzled	frizzle	VBN
16514	258	2	Dried	Dried	NNP
16514	258	3	Beef	Beef	NNP
16514	258	4	Take	take	VB
16514	258	5	half	half	PDT
16514	258	6	a	a	DT
16514	258	7	pound	pound	NN
16514	258	8	of	of	IN
16514	258	9	dried	dry	VBN
16514	258	10	beef	beef	NN
16514	258	11	,	,	,
16514	258	12	shaved	shave	VBD
16514	258	13	very	very	RB
16514	258	14	thin	thin	JJ
16514	258	15	.	.	.
16514	259	1	Chop	chop	VB
16514	259	2	it	-PRON-	PRP
16514	259	3	fine	fine	RB
16514	259	4	and	and	CC
16514	259	5	pull	pull	VB
16514	259	6	out	out	RP
16514	259	7	the	the	DT
16514	259	8	strings	string	NNS
16514	259	9	.	.	.
16514	260	1	Put	put	VB
16514	260	2	a	a	DT
16514	260	3	large	large	JJ
16514	260	4	tablespoonful	tablespoonful	NN
16514	260	5	of	of	IN
16514	260	6	butter	butter	NN
16514	260	7	in	in	IN
16514	260	8	the	the	DT
16514	260	9	frying	frying	NN
16514	260	10	-	-	HYPH
16514	260	11	pan	pan	NN
16514	260	12	,	,	,
16514	260	13	and	and	CC
16514	260	14	when	when	WRB
16514	260	15	it	-PRON-	PRP
16514	260	16	bubbles	bubble	VBZ
16514	260	17	put	put	VBN
16514	260	18	in	in	IN
16514	260	19	the	the	DT
16514	260	20	meat	meat	NN
16514	260	21	.	.	.
16514	261	1	Stir	stir	VB
16514	261	2	till	till	IN
16514	261	3	it	-PRON-	PRP
16514	261	4	begins	begin	VBZ
16514	261	5	to	to	TO
16514	261	6	get	get	VB
16514	261	7	brown	brown	JJ
16514	261	8	,	,	,
16514	261	9	and	and	CC
16514	261	10	then	then	RB
16514	261	11	sprinkle	sprinkle	VB
16514	261	12	in	in	IN
16514	261	13	one	one	CD
16514	261	14	tablespoonful	tablespoonful	NN
16514	261	15	of	of	IN
16514	261	16	flour	flour	NN
16514	261	17	and	and	CC
16514	261	18	stir	stir	VB
16514	261	19	again	again	RB
16514	261	20	,	,	,
16514	261	21	and	and	CC
16514	261	22	then	then	RB
16514	261	23	put	put	VBD
16514	261	24	in	in	RP
16514	261	25	one	one	CD
16514	261	26	cup	cup	NN
16514	261	27	of	of	IN
16514	261	28	hot	hot	JJ
16514	261	29	milk	milk	NN
16514	261	30	.	.	.
16514	262	1	Shake	shake	VB
16514	262	2	in	in	IN
16514	262	3	a	a	DT
16514	262	4	little	little	JJ
16514	262	5	pepper	pepper	NN
16514	262	6	,	,	,
16514	262	7	but	but	CC
16514	262	8	no	no	DT
16514	262	9	salt	salt	NN
16514	262	10	.	.	.
16514	263	1	As	as	RB
16514	263	2	soon	soon	RB
16514	263	3	as	as	IN
16514	263	4	it	-PRON-	PRP
16514	263	5	boils	boil	VBZ
16514	263	6	up	up	RP
16514	263	7	once	once	RB
16514	263	8	,	,	,
16514	263	9	it	-PRON-	PRP
16514	263	10	is	be	VBZ
16514	263	11	done	do	VBN
16514	263	12	,	,	,
16514	263	13	and	and	CC
16514	263	14	you	-PRON-	PRP
16514	263	15	can	can	MD
16514	263	16	put	put	VB
16514	263	17	it	-PRON-	PRP
16514	263	18	in	in	IN
16514	263	19	a	a	DT
16514	263	20	hot	hot	JJ
16514	263	21	covered	covered	JJ
16514	263	22	dish	dish	NN
16514	263	23	.	.	.
16514	264	1	If	if	IN
16514	264	2	you	-PRON-	PRP
16514	264	3	like	like	IN
16514	264	4	a	a	DT
16514	264	5	change	change	NN
16514	264	6	,	,	,
16514	264	7	stir	stir	VB
16514	264	8	in	in	IN
16514	264	9	sometimes	sometimes	RB
16514	264	10	two	two	CD
16514	264	11	beaten	beat	VBN
16514	264	12	eggs	egg	NNS
16514	264	13	in	in	IN
16514	264	14	the	the	DT
16514	264	15	milk	milk	NN
16514	264	16	instead	instead	RB
16514	264	17	of	of	IN
16514	264	18	using	use	VBG
16514	264	19	it	-PRON-	PRP
16514	264	20	plain	plain	JJ
16514	264	21	.	.	.
16514	265	1	Veal	veal	NN
16514	265	2	Cutlet	Cutlet	NNP
16514	265	3	Wipe	Wipe	NNP
16514	265	4	off	off	IN
16514	265	5	the	the	DT
16514	265	6	meat	meat	NN
16514	265	7	with	with	IN
16514	265	8	a	a	DT
16514	265	9	clean	clean	JJ
16514	265	10	wet	wet	JJ
16514	265	11	cloth	cloth	NN
16514	265	12	,	,	,
16514	265	13	and	and	CC
16514	265	14	then	then	RB
16514	265	15	with	with	IN
16514	265	16	one	one	NN
16514	265	17	that	that	WDT
16514	265	18	is	be	VBZ
16514	265	19	dry	dry	JJ
16514	265	20	.	.	.
16514	266	1	Dust	dust	VB
16514	266	2	it	-PRON-	PRP
16514	266	3	over	over	RP
16514	266	4	with	with	IN
16514	266	5	salt	salt	NN
16514	266	6	,	,	,
16514	266	7	pepper	pepper	NN
16514	266	8	,	,	,
16514	266	9	and	and	CC
16514	266	10	flour	flour	NN
16514	266	11	.	.	.
16514	267	1	Put	put	VB
16514	267	2	a	a	DT
16514	267	3	tablespoonful	tablespoonful	NN
16514	267	4	of	of	IN
16514	267	5	nice	nice	JJ
16514	267	6	dripping	dripping	NN
16514	267	7	in	in	IN
16514	267	8	a	a	DT
16514	267	9	hot	hot	JJ
16514	267	10	frying	frying	JJ
16514	267	11	-	-	HYPH
16514	267	12	pan	pan	NN
16514	267	13	,	,	,
16514	267	14	and	and	CC
16514	267	15	let	let	VB
16514	267	16	it	-PRON-	PRP
16514	267	17	heat	heat	VB
16514	267	18	till	till	IN
16514	267	19	it	-PRON-	PRP
16514	267	20	smokes	smoke	VBZ
16514	267	21	a	a	DT
16514	267	22	little	little	JJ
16514	267	23	.	.	.
16514	268	1	Lay	Lay	NNP
16514	268	2	in	in	IN
16514	268	3	the	the	DT
16514	268	4	meat	meat	NN
16514	268	5	and	and	CC
16514	268	6	cook	cook	NN
16514	268	7	till	till	IN
16514	268	8	brown	brown	NNP
16514	268	9	,	,	,
16514	268	10	turning	turn	VBG
16514	268	11	it	-PRON-	PRP
16514	268	12	over	over	RP
16514	268	13	twice	twice	RB
16514	268	14	as	as	IN
16514	268	15	it	-PRON-	PRP
16514	268	16	cooks	cook	VBZ
16514	268	17	.	.	.
16514	269	1	Look	look	VB
16514	269	2	in	in	IN
16514	269	3	the	the	DT
16514	269	4	inside	inside	NN
16514	269	5	and	and	CC
16514	269	6	see	see	VB
16514	269	7	if	if	IN
16514	269	8	it	-PRON-	PRP
16514	269	9	is	be	VBZ
16514	269	10	brown	brown	JJ
16514	269	11	,	,	,
16514	269	12	for	for	IN
16514	269	13	cutlet	cutlet	NN
16514	269	14	must	must	MD
16514	269	15	not	not	RB
16514	269	16	be	be	VB
16514	269	17	eaten	eat	VBN
16514	269	18	red	red	JJ
16514	269	19	or	or	CC
16514	269	20	pink	pink	JJ
16514	269	21	inside	inside	RB
16514	269	22	.	.	.
16514	270	1	Put	put	VB
16514	270	2	in	in	RP
16514	270	3	a	a	DT
16514	270	4	hot	hot	JJ
16514	270	5	oven	oven	NN
16514	270	6	and	and	CC
16514	270	7	cover	cover	VB
16514	270	8	it	-PRON-	PRP
16514	270	9	up	up	RP
16514	270	10	while	while	IN
16514	270	11	you	-PRON-	PRP
16514	270	12	make	make	VBP
16514	270	13	the	the	DT
16514	270	14	gravy	gravy	NN
16514	270	15	,	,	,
16514	270	16	by	by	IN
16514	270	17	putting	put	VBG
16514	270	18	one	one	CD
16514	270	19	tablespoonful	tablespoonful	NN
16514	270	20	of	of	IN
16514	270	21	flour	flour	NN
16514	270	22	into	into	IN
16514	270	23	the	the	DT
16514	270	24	hot	hot	JJ
16514	270	25	fat	fat	NN
16514	270	26	in	in	IN
16514	270	27	the	the	DT
16514	270	28	pan	pan	NN
16514	270	29	,	,	,
16514	270	30	stirring	stir	VBG
16514	270	31	it	-PRON-	PRP
16514	270	32	till	till	IN
16514	270	33	it	-PRON-	PRP
16514	270	34	is	be	VBZ
16514	270	35	brown	brown	JJ
16514	270	36	.	.	.
16514	271	1	Then	then	RB
16514	271	2	put	put	VB
16514	271	3	in	in	RP
16514	271	4	a	a	DT
16514	271	5	cup	cup	NN
16514	271	6	of	of	IN
16514	271	7	boiling	boiling	NN
16514	271	8	water	water	NN
16514	271	9	,	,	,
16514	271	10	half	half	PDT
16514	271	11	a	a	DT
16514	271	12	teaspoonful	teaspoonful	NN
16514	271	13	of	of	IN
16514	271	14	salt	salt	NN
16514	271	15	,	,	,
16514	271	16	and	and	CC
16514	271	17	a	a	DT
16514	271	18	very	very	RB
16514	271	19	little	little	JJ
16514	271	20	pepper	pepper	NN
16514	271	21	;	;	:
16514	271	22	put	put	VB
16514	271	23	this	this	DT
16514	271	24	through	through	IN
16514	271	25	the	the	DT
16514	271	26	wire	wire	NN
16514	271	27	sieve	sieve	NN
16514	271	28	,	,	,
16514	271	29	pressing	press	VBG
16514	271	30	it	-PRON-	PRP
16514	271	31	with	with	IN
16514	271	32	a	a	DT
16514	271	33	spoon	spoon	NN
16514	271	34	,	,	,
16514	271	35	and	and	CC
16514	271	36	turn	turn	VB
16514	271	37	over	over	RP
16514	271	38	the	the	DT
16514	271	39	meat	meat	NN
16514	271	40	.	.	.
16514	272	1	Put	put	VB
16514	272	2	parsley	parsley	NN
16514	272	3	around	around	IN
16514	272	4	the	the	DT
16514	272	5	cutlet	cutlet	NN
16514	272	6	,	,	,
16514	272	7	and	and	CC
16514	272	8	send	send	VB
16514	272	9	hot	hot	JJ
16514	272	10	to	to	IN
16514	272	11	the	the	DT
16514	272	12	table	table	NN
16514	272	13	.	.	.
16514	273	1	Margaret	Margaret	NNP
16514	273	2	's	's	POS
16514	273	3	father	father	NN
16514	273	4	said	say	VBD
16514	273	5	he	-PRON-	PRP
16514	273	6	could	could	MD
16514	273	7	not	not	RB
16514	273	8	possibly	possibly	RB
16514	273	9	manage	manage	VB
16514	273	10	without	without	IN
16514	273	11	potatoes	potato	NNS
16514	273	12	for	for	IN
16514	273	13	breakfast	breakfast	NN
16514	273	14	,	,	,
16514	273	15	so	so	RB
16514	273	16	sometimes	sometimes	RB
16514	273	17	Margaret	Margaret	NNP
16514	273	18	let	let	VBD
16514	273	19	Bridget	Bridget	NNP
16514	273	20	cook	cook	VB
16514	273	21	the	the	DT
16514	273	22	cereal	cereal	NN
16514	273	23	and	and	CC
16514	273	24	meat	meat	NN
16514	273	25	,	,	,
16514	273	26	while	while	IN
16514	273	27	she	-PRON-	PRP
16514	273	28	made	make	VBD
16514	273	29	something	something	NN
16514	273	30	nice	nice	JJ
16514	273	31	out	out	IN
16514	273	32	of	of	IN
16514	273	33	the	the	DT
16514	273	34	cold	cold	JJ
16514	273	35	potatoes	potato	NNS
16514	273	36	she	-PRON-	PRP
16514	273	37	found	find	VBD
16514	273	38	in	in	IN
16514	273	39	the	the	DT
16514	273	40	cupboard	cupboard	NN
16514	273	41	.	.	.
16514	274	1	Creamed	Creamed	NNP
16514	274	2	Potatoes	Potatoes	NNP
16514	274	3	Cut	Cut	NNP
16514	274	4	cold	cold	JJ
16514	274	5	boiled	boil	VBN
16514	274	6	potatoes	potato	NNS
16514	274	7	into	into	IN
16514	274	8	pieces	piece	NNS
16514	274	9	as	as	RB
16514	274	10	large	large	JJ
16514	274	11	as	as	IN
16514	274	12	the	the	DT
16514	274	13	end	end	NN
16514	274	14	of	of	IN
16514	274	15	your	-PRON-	PRP$
16514	274	16	finger	finger	NN
16514	274	17	;	;	:
16514	274	18	put	put	VB
16514	274	19	them	-PRON-	PRP
16514	274	20	into	into	IN
16514	274	21	a	a	DT
16514	274	22	pan	pan	NN
16514	274	23	on	on	IN
16514	274	24	the	the	DT
16514	274	25	back	back	NN
16514	274	26	of	of	IN
16514	274	27	the	the	DT
16514	274	28	stove	stove	NN
16514	274	29	with	with	IN
16514	274	30	enough	enough	JJ
16514	274	31	milk	milk	NN
16514	274	32	to	to	TO
16514	274	33	cover	cover	VB
16514	274	34	them	-PRON-	PRP
16514	274	35	,	,	,
16514	274	36	and	and	CC
16514	274	37	let	let	VB
16514	274	38	them	-PRON-	PRP
16514	274	39	stand	stand	VB
16514	274	40	till	till	IN
16514	274	41	they	-PRON-	PRP
16514	274	42	have	have	VBP
16514	274	43	drunk	drink	VBN
16514	274	44	up	up	RP
16514	274	45	all	all	PDT
16514	274	46	the	the	DT
16514	274	47	milk	milk	NN
16514	274	48	;	;	:
16514	274	49	perhaps	perhaps	RB
16514	274	50	they	-PRON-	PRP
16514	274	51	will	will	MD
16514	274	52	slowly	slowly	RB
16514	274	53	cook	cook	VB
16514	274	54	a	a	DT
16514	274	55	little	little	JJ
16514	274	56	as	as	IN
16514	274	57	they	-PRON-	PRP
16514	274	58	do	do	VBP
16514	274	59	this	this	DT
16514	274	60	,	,	,
16514	274	61	but	but	CC
16514	274	62	that	that	DT
16514	274	63	will	will	MD
16514	274	64	do	do	VB
16514	274	65	no	no	DT
16514	274	66	harm	harm	NN
16514	274	67	.	.	.
16514	275	1	In	in	IN
16514	275	2	another	another	DT
16514	275	3	saucepan	saucepan	NN
16514	275	4	or	or	CC
16514	275	5	in	in	IN
16514	275	6	the	the	DT
16514	275	7	frying	frying	JJ
16514	275	8	-	-	HYPH
16514	275	9	pan	pan	NN
16514	275	10	put	put	VBD
16514	275	11	a	a	DT
16514	275	12	tablespoonful	tablespoonful	NN
16514	275	13	of	of	IN
16514	275	14	butter	butter	NN
16514	275	15	,	,	,
16514	275	16	and	and	CC
16514	275	17	when	when	WRB
16514	275	18	it	-PRON-	PRP
16514	275	19	bubbles	bubble	VBZ
16514	275	20	put	put	VBN
16514	275	21	in	in	RP
16514	275	22	a	a	DT
16514	275	23	tablespoonful	tablespoonful	NN
16514	275	24	of	of	IN
16514	275	25	flour	flour	NN
16514	275	26	,	,	,
16514	275	27	and	and	CC
16514	275	28	stir	stir	VB
16514	275	29	till	till	IN
16514	275	30	they	-PRON-	PRP
16514	275	31	melt	melt	VBP
16514	275	32	together	together	RB
16514	275	33	;	;	:
16514	275	34	then	then	RB
16514	275	35	put	put	VB
16514	275	36	in	in	RP
16514	275	37	two	two	CD
16514	275	38	cups	cup	NNS
16514	275	39	of	of	IN
16514	275	40	hot	hot	JJ
16514	275	41	milk	milk	NN
16514	275	42	,	,	,
16514	275	43	and	and	CC
16514	275	44	stir	stir	VB
16514	275	45	till	till	IN
16514	275	46	it	-PRON-	PRP
16514	275	47	is	be	VBZ
16514	275	48	all	all	RB
16514	275	49	smooth	smooth	JJ
16514	275	50	.	.	.
16514	276	1	Put	put	VB
16514	276	2	in	in	RP
16514	276	3	one	one	CD
16514	276	4	teaspoonful	teaspoonful	NN
16514	276	5	of	of	IN
16514	276	6	salt	salt	NN
16514	276	7	,	,	,
16514	276	8	and	and	CC
16514	276	9	last	last	VB
16514	276	10	the	the	DT
16514	276	11	potatoes	potato	NNS
16514	276	12	,	,	,
16514	276	13	but	but	CC
16514	276	14	stir	stir	VB
16514	276	15	them	-PRON-	PRP
16514	276	16	only	only	RB
16514	276	17	once	once	RB
16514	276	18	while	while	IN
16514	276	19	they	-PRON-	PRP
16514	276	20	cook	cook	VBP
16514	276	21	,	,	,
16514	276	22	for	for	IN
16514	276	23	fear	fear	NN
16514	276	24	of	of	IN
16514	276	25	breaking	break	VBG
16514	276	26	them	-PRON-	PRP
16514	276	27	.	.	.
16514	277	1	Add	add	VB
16514	277	2	one	one	CD
16514	277	3	teaspoonful	teaspoonful	NN
16514	277	4	of	of	IN
16514	277	5	chopped	chop	VBN
16514	277	6	parsley	parsley	NN
16514	277	7	,	,	,
16514	277	8	and	and	CC
16514	277	9	put	put	VBD
16514	277	10	them	-PRON-	PRP
16514	277	11	in	in	IN
16514	277	12	a	a	DT
16514	277	13	hot	hot	JJ
16514	277	14	covered	covered	JJ
16514	277	15	dish	dish	NN
16514	277	16	.	.	.
16514	278	1	You	-PRON-	PRP
16514	278	2	can	can	MD
16514	278	3	make	make	VB
16514	278	4	another	another	DT
16514	278	5	sort	sort	NN
16514	278	6	of	of	IN
16514	278	7	potatoes	potato	NNS
16514	278	8	when	when	WRB
16514	278	9	you	-PRON-	PRP
16514	278	10	have	have	VBP
16514	278	11	finished	finish	VBN
16514	278	12	creaming	cream	VBG
16514	278	13	them	-PRON-	PRP
16514	278	14	in	in	IN
16514	278	15	this	this	DT
16514	278	16	way	way	NN
16514	278	17	,	,	,
16514	278	18	by	by	IN
16514	278	19	putting	put	VBG
16514	278	20	a	a	DT
16514	278	21	layer	layer	NN
16514	278	22	of	of	IN
16514	278	23	them	-PRON-	PRP
16514	278	24	in	in	IN
16514	278	25	a	a	DT
16514	278	26	deep	deep	JJ
16514	278	27	buttered	butter	VBN
16514	278	28	baking	baking	NN
16514	278	29	-	-	HYPH
16514	278	30	dish	dish	NN
16514	278	31	,	,	,
16514	278	32	with	with	IN
16514	278	33	a	a	DT
16514	278	34	layer	layer	NN
16514	278	35	of	of	IN
16514	278	36	white	white	JJ
16514	278	37	sauce	sauce	NN
16514	278	38	over	over	IN
16514	278	39	the	the	DT
16514	278	40	top	top	NN
16514	278	41	,	,	,
16514	278	42	and	and	CC
16514	278	43	break	break	NN
16514	278	44	-	-	HYPH
16514	278	45	crumbs	crumb	NNS
16514	278	46	and	and	CC
16514	278	47	bits	bit	NNS
16514	278	48	of	of	IN
16514	278	49	butter	butter	NN
16514	278	50	for	for	IN
16514	278	51	a	a	DT
16514	278	52	crust	crust	NN
16514	278	53	.	.	.
16514	279	1	Brown	brown	JJ
16514	279	2	well	well	RB
16514	279	3	in	in	IN
16514	279	4	a	a	DT
16514	279	5	hot	hot	JJ
16514	279	6	oven	oven	NN
16514	279	7	.	.	.
16514	280	1	When	when	WRB
16514	280	2	you	-PRON-	PRP
16514	280	3	do	do	VBP
16514	280	4	this	this	DT
16514	280	5	,	,	,
16514	280	6	remember	remember	VB
16514	280	7	to	to	TO
16514	280	8	make	make	VB
16514	280	9	the	the	DT
16514	280	10	sauce	sauce	NN
16514	280	11	with	with	IN
16514	280	12	three	three	CD
16514	280	13	cups	cup	NNS
16514	280	14	of	of	IN
16514	280	15	milk	milk	NN
16514	280	16	and	and	CC
16514	280	17	two	two	CD
16514	280	18	tablespoonfuls	tablespoonful	NNS
16514	280	19	of	of	IN
16514	280	20	flour	flour	NN
16514	280	21	and	and	CC
16514	280	22	two	two	CD
16514	280	23	of	of	IN
16514	280	24	butter	butter	NN
16514	280	25	,	,	,
16514	280	26	and	and	CC
16514	280	27	then	then	RB
16514	280	28	you	-PRON-	PRP
16514	280	29	will	will	MD
16514	280	30	have	have	VB
16514	280	31	enough	enough	JJ
16514	280	32	for	for	IN
16514	280	33	everything	everything	NN
16514	280	34	.	.	.
16514	281	1	Hashed	Hashed	NNP
16514	281	2	Browned	Browned	NNP
16514	281	3	Potatoes	Potatoes	NNP
16514	281	4	Chop	Chop	NNP
16514	281	5	four	four	CD
16514	281	6	cold	cold	JJ
16514	281	7	potatoes	potato	NNS
16514	281	8	fine	fine	RB
16514	281	9	,	,	,
16514	281	10	and	and	CC
16514	281	11	add	add	VB
16514	281	12	one	one	CD
16514	281	13	teaspoonful	teaspoonful	NN
16514	281	14	of	of	IN
16514	281	15	salt	salt	NN
16514	281	16	and	and	CC
16514	281	17	a	a	DT
16514	281	18	very	very	RB
16514	281	19	little	little	JJ
16514	281	20	pepper	pepper	NN
16514	281	21	.	.	.
16514	282	1	Put	put	VB
16514	282	2	a	a	DT
16514	282	3	tablespoonful	tablespoonful	NN
16514	282	4	of	of	IN
16514	282	5	butter	butter	NN
16514	282	6	in	in	IN
16514	282	7	the	the	DT
16514	282	8	frying	frying	NN
16514	282	9	-	-	HYPH
16514	282	10	pan	pan	NN
16514	282	11	,	,	,
16514	282	12	and	and	CC
16514	282	13	turn	turn	VB
16514	282	14	it	-PRON-	PRP
16514	282	15	so	so	IN
16514	282	16	it	-PRON-	PRP
16514	282	17	runs	run	VBZ
16514	282	18	all	all	RB
16514	282	19	over	over	RB
16514	282	20	;	;	:
16514	282	21	when	when	WRB
16514	282	22	it	-PRON-	PRP
16514	282	23	bubbles	bubble	VBZ
16514	282	24	put	put	VBN
16514	282	25	in	in	IN
16514	282	26	the	the	DT
16514	282	27	potatoes	potato	NNS
16514	282	28	,	,	,
16514	282	29	and	and	CC
16514	282	30	smooth	smooth	VB
16514	282	31	them	-PRON-	PRP
16514	282	32	evenly	evenly	RB
16514	282	33	over	over	IN
16514	282	34	the	the	DT
16514	282	35	pan	pan	NN
16514	282	36	.	.	.
16514	283	1	Cook	cook	VB
16514	283	2	till	till	IN
16514	283	3	they	-PRON-	PRP
16514	283	4	are	be	VBP
16514	283	5	brown	brown	JJ
16514	283	6	and	and	CC
16514	283	7	crusty	crusty	NN
16514	283	8	on	on	IN
16514	283	9	the	the	DT
16514	283	10	bottom	bottom	NN
16514	283	11	;	;	:
16514	283	12	then	then	RB
16514	283	13	put	put	VBD
16514	283	14	in	in	RP
16514	283	15	a	a	DT
16514	283	16	teaspoonful	teaspoonful	NN
16514	283	17	of	of	IN
16514	283	18	chopped	chop	VBN
16514	283	19	parsley	parsley	NN
16514	283	20	,	,	,
16514	283	21	and	and	CC
16514	283	22	fold	fold	VB
16514	283	23	over	over	RP
16514	283	24	like	like	IN
16514	283	25	an	an	DT
16514	283	26	omelette	omelette	NN
16514	283	27	.	.	.
16514	284	1	Saratoga	Saratoga	NNP
16514	284	2	Potatoes	Potatoes	NNP
16514	284	3	Wash	Wash	NNP
16514	284	4	and	and	CC
16514	284	5	pare	pare	VBP
16514	284	6	four	four	CD
16514	284	7	potatoes	potato	NNS
16514	284	8	,	,	,
16514	284	9	and	and	CC
16514	284	10	rub	rub	VB
16514	284	11	them	-PRON-	PRP
16514	284	12	on	on	IN
16514	284	13	the	the	DT
16514	284	14	potato	potato	NN
16514	284	15	-	-	HYPH
16514	284	16	slicer	slicer	NN
16514	284	17	till	till	IN
16514	284	18	they	-PRON-	PRP
16514	284	19	are	be	VBP
16514	284	20	in	in	IN
16514	284	21	thin	thin	JJ
16514	284	22	pieces	piece	NNS
16514	284	23	;	;	:
16514	284	24	put	put	VBD
16514	284	25	them	-PRON-	PRP
16514	284	26	in	in	IN
16514	284	27	ice	ice	NN
16514	284	28	-	-	HYPH
16514	284	29	water	water	NN
16514	284	30	for	for	IN
16514	284	31	fifteen	fifteen	CD
16514	284	32	minutes	minute	NNS
16514	284	33	.	.	.
16514	285	1	Heat	heat	NN
16514	285	2	two	two	CD
16514	285	3	cups	cup	NNS
16514	285	4	of	of	IN
16514	285	5	lard	lard	NN
16514	285	6	very	very	RB
16514	285	7	hot	hot	JJ
16514	285	8	,	,	,
16514	285	9	till	till	IN
16514	285	10	when	when	WRB
16514	285	11	you	-PRON-	PRP
16514	285	12	drop	drop	VBP
16514	285	13	in	in	RP
16514	285	14	a	a	DT
16514	285	15	bit	bit	NN
16514	285	16	of	of	IN
16514	285	17	bread	bread	NN
16514	285	18	it	-PRON-	PRP
16514	285	19	browns	brown	VBZ
16514	285	20	at	at	IN
16514	285	21	once	once	RB
16514	285	22	.	.	.
16514	286	1	Wipe	wipe	VB
16514	286	2	the	the	DT
16514	286	3	potatoes	potato	NNS
16514	286	4	dry	dry	VBP
16514	286	5	and	and	CC
16514	286	6	drop	drop	VB
16514	286	7	in	in	IN
16514	286	8	a	a	DT
16514	286	9	handful	handful	NN
16514	286	10	.	.	.
16514	287	1	Have	have	VB
16514	287	2	a	a	DT
16514	287	3	skimmer	skimmer	NN
16514	287	4	ready	ready	JJ
16514	287	5	,	,	,
16514	287	6	and	and	CC
16514	287	7	as	as	RB
16514	287	8	soon	soon	RB
16514	287	9	as	as	IN
16514	287	10	they	-PRON-	PRP
16514	287	11	brown	brown	VBP
16514	287	12	take	take	VBP
16514	287	13	them	-PRON-	PRP
16514	287	14	out	out	RP
16514	287	15	and	and	CC
16514	287	16	lay	lie	VBD
16514	287	17	on	on	IN
16514	287	18	brown	brown	JJ
16514	287	19	paper	paper	NN
16514	287	20	in	in	IN
16514	287	21	the	the	DT
16514	287	22	oven	oven	NN
16514	287	23	,	,	,
16514	287	24	and	and	CC
16514	287	25	put	put	VBD
16514	287	26	in	in	RP
16514	287	27	another	another	DT
16514	287	28	handful	handful	NN
16514	287	29	.	.	.
16514	288	1	Potato	Potato	NNP
16514	288	2	Cakes	Cakes	NNP
16514	288	3	Take	take	VBP
16514	288	4	two	two	CD
16514	288	5	cups	cup	NNS
16514	288	6	of	of	IN
16514	288	7	mashed	mash	VBN
16514	288	8	potato	potato	NN
16514	288	9	,	,	,
16514	288	10	and	and	CC
16514	288	11	mix	mix	VB
16514	288	12	well	well	RB
16514	288	13	with	with	IN
16514	288	14	the	the	DT
16514	288	15	beaten	beat	VBN
16514	288	16	yolk	yolk	NN
16514	288	17	of	of	IN
16514	288	18	one	one	CD
16514	288	19	egg	egg	NN
16514	288	20	,	,	,
16514	288	21	and	and	CC
16514	288	22	make	make	VB
16514	288	23	into	into	IN
16514	288	24	small	small	JJ
16514	288	25	flat	flat	JJ
16514	288	26	cakes	cake	NNS
16514	288	27	;	;	:
16514	288	28	dip	dip	VB
16514	288	29	each	each	DT
16514	288	30	into	into	IN
16514	288	31	flour	flour	NN
16514	288	32	.	.	.
16514	289	1	Heat	heat	NN
16514	289	2	two	two	CD
16514	289	3	tablespoonfuls	tablespoonful	NNS
16514	289	4	of	of	IN
16514	289	5	nice	nice	JJ
16514	289	6	dripping	dripping	NN
16514	289	7	,	,	,
16514	289	8	and	and	CC
16514	289	9	when	when	WRB
16514	289	10	it	-PRON-	PRP
16514	289	11	is	be	VBZ
16514	289	12	hot	hot	JJ
16514	289	13	lay	lay	NN
16514	289	14	in	in	IN
16514	289	15	the	the	DT
16514	289	16	cakes	cake	NNS
16514	289	17	and	and	CC
16514	289	18	brown	brown	NNP
16514	289	19	,	,	,
16514	289	20	turning	turn	VBG
16514	289	21	each	each	DT
16514	289	22	with	with	IN
16514	289	23	the	the	DT
16514	289	24	cake	cake	NN
16514	289	25	-	-	HYPH
16514	289	26	turner	turner	NN
16514	289	27	as	as	IN
16514	289	28	it	-PRON-	PRP
16514	289	29	gets	get	VBZ
16514	289	30	crusty	crusty	NN
16514	289	31	on	on	IN
16514	289	32	the	the	DT
16514	289	33	bottom	bottom	NN
16514	289	34	.	.	.
16514	290	1	Fried	fried	JJ
16514	290	2	Sweet	Sweet	NNP
16514	290	3	Potatoes	potato	NNS
16514	290	4	Take	take	VBP
16514	290	5	six	six	CD
16514	290	6	cold	cold	JJ
16514	290	7	boiled	boil	VBN
16514	290	8	sweet	sweet	JJ
16514	290	9	-	-	HYPH
16514	290	10	potatoes	potato	NNS
16514	290	11	,	,	,
16514	290	12	slice	slice	VB
16514	290	13	them	-PRON-	PRP
16514	290	14	and	and	CC
16514	290	15	lay	lie	VBD
16514	290	16	in	in	IN
16514	290	17	hot	hot	JJ
16514	290	18	dripping	dripping	NN
16514	290	19	in	in	IN
16514	290	20	the	the	DT
16514	290	21	frying	frying	JJ
16514	290	22	-	-	HYPH
16514	290	23	pan	pan	NN
16514	290	24	till	till	IN
16514	290	25	brown	brown	NNP
16514	290	26	.	.	.
16514	291	1	These	these	DT
16514	291	2	are	be	VBP
16514	291	3	especially	especially	RB
16514	291	4	nice	nice	JJ
16514	291	5	with	with	IN
16514	291	6	veal	veal	NN
16514	291	7	cutlets	cutlet	NNS
16514	291	8	.	.	.
16514	292	1	Toast	Toast	NNP
16514	292	2	Toast	Toast	NNP
16514	292	3	is	be	VBZ
16514	292	4	very	very	RB
16514	292	5	difficult	difficult	JJ
16514	292	6	for	for	IN
16514	292	7	grown	grown	JJ
16514	292	8	people	people	NNS
16514	292	9	to	to	TO
16514	292	10	make	make	VB
16514	292	11	,	,	,
16514	292	12	because	because	IN
16514	292	13	they	-PRON-	PRP
16514	292	14	have	have	VBP
16514	292	15	made	make	VBN
16514	292	16	it	-PRON-	PRP
16514	292	17	wrong	wrong	JJ
16514	292	18	all	all	DT
16514	292	19	their	-PRON-	PRP$
16514	292	20	lives	life	NNS
16514	292	21	,	,	,
16514	292	22	but	but	CC
16514	292	23	it	-PRON-	PRP
16514	292	24	is	be	VBZ
16514	292	25	easy	easy	JJ
16514	292	26	for	for	IN
16514	292	27	little	little	JJ
16514	292	28	girls	girl	NNS
16514	292	29	to	to	TO
16514	292	30	learn	learn	VB
16514	292	31	to	to	TO
16514	292	32	make	make	VB
16514	292	33	,	,	,
16514	292	34	because	because	IN
16514	292	35	they	-PRON-	PRP
16514	292	36	can	can	MD
16514	292	37	make	make	VB
16514	292	38	it	-PRON-	PRP
16514	292	39	right	right	JJ
16514	292	40	from	from	IN
16514	292	41	the	the	DT
16514	292	42	first	first	JJ
16514	292	43	.	.	.
16514	293	1	Cut	cut	NN
16514	293	2	bread	bread	NN
16514	293	3	that	that	WDT
16514	293	4	is	be	VBZ
16514	293	5	at	at	RB
16514	293	6	least	least	RBS
16514	293	7	two	two	CD
16514	293	8	days	day	NNS
16514	293	9	old	old	JJ
16514	293	10	into	into	IN
16514	293	11	slices	slice	NNS
16514	293	12	a	a	DT
16514	293	13	quarter	quarter	NN
16514	293	14	of	of	IN
16514	293	15	an	an	DT
16514	293	16	inch	inch	NN
16514	293	17	thick	thick	JJ
16514	293	18	.	.	.
16514	294	1	If	if	IN
16514	294	2	you	-PRON-	PRP
16514	294	3	are	be	VBP
16514	294	4	going	go	VBG
16514	294	5	to	to	TO
16514	294	6	make	make	VB
16514	294	7	only	only	RB
16514	294	8	a	a	DT
16514	294	9	slice	slice	NN
16514	294	10	or	or	CC
16514	294	11	two	two	CD
16514	294	12	,	,	,
16514	294	13	take	take	VB
16514	294	14	the	the	DT
16514	294	15	toasting	toasting	NN
16514	294	16	-	-	HYPH
16514	294	17	fork	fork	NN
16514	294	18	,	,	,
16514	294	19	but	but	CC
16514	294	20	if	if	IN
16514	294	21	you	-PRON-	PRP
16514	294	22	want	want	VBP
16514	294	23	a	a	DT
16514	294	24	plateful	plateful	JJ
16514	294	25	,	,	,
16514	294	26	take	take	VB
16514	294	27	the	the	DT
16514	294	28	wire	wire	NN
16514	294	29	broiler	broiler	NN
16514	294	30	.	.	.
16514	295	1	Be	be	VB
16514	295	2	sure	sure	JJ
16514	295	3	the	the	DT
16514	295	4	fire	fire	NN
16514	295	5	is	be	VBZ
16514	295	6	red	red	JJ
16514	295	7	,	,	,
16514	295	8	without	without	IN
16514	295	9	any	any	DT
16514	295	10	flames	flame	NNS
16514	295	11	.	.	.
16514	296	1	Move	move	VB
16514	296	2	the	the	DT
16514	296	3	slices	slice	NNS
16514	296	4	of	of	IN
16514	296	5	bread	bread	NN
16514	296	6	back	back	RB
16514	296	7	and	and	CC
16514	296	8	forth	forth	RB
16514	296	9	across	across	IN
16514	296	10	the	the	DT
16514	296	11	coals	coal	NNS
16514	296	12	,	,	,
16514	296	13	but	but	CC
16514	296	14	do	do	VBP
16514	296	15	not	not	RB
16514	296	16	let	let	VB
16514	296	17	them	-PRON-	PRP
16514	296	18	brown	brown	VB
16514	296	19	;	;	:
16514	296	20	do	do	VBP
16514	296	21	both	both	DT
16514	296	22	sides	side	NNS
16514	296	23	this	this	DT
16514	296	24	way	way	NN
16514	296	25	,	,	,
16514	296	26	and	and	CC
16514	296	27	then	then	RB
16514	296	28	brown	brown	VB
16514	296	29	first	first	RB
16514	296	30	one	one	CD
16514	296	31	and	and	CC
16514	296	32	then	then	RB
16514	296	33	the	the	DT
16514	296	34	other	other	JJ
16514	296	35	afterward	afterward	RB
16514	296	36	.	.	.
16514	297	1	Trim	trim	VB
16514	297	2	off	off	RP
16514	297	3	the	the	DT
16514	297	4	edges	edge	NNS
16514	297	5	,	,	,
16514	297	6	butter	butter	VB
16514	297	7	a	a	DT
16514	297	8	little	little	JJ
16514	297	9	quickly	quickly	RB
16514	297	10	,	,	,
16514	297	11	and	and	CC
16514	297	12	send	send	VB
16514	297	13	to	to	IN
16514	297	14	the	the	DT
16514	297	15	table	table	NN
16514	297	16	hot	hot	JJ
16514	297	17	.	.	.
16514	298	1	Baker	Baker	NNP
16514	298	2	's	's	POS
16514	298	3	bread	bread	NN
16514	298	4	makes	make	VBZ
16514	298	5	the	the	DT
16514	298	6	best	good	JJS
16514	298	7	toast	toast	NN
16514	298	8	.	.	.
16514	299	1	Milk	milk	NN
16514	299	2	Toast	Toast	NNP
16514	299	3	Put	put	VBP
16514	299	4	one	one	CD
16514	299	5	pint	pint	NN
16514	299	6	of	of	IN
16514	299	7	milk	milk	NN
16514	299	8	on	on	RP
16514	299	9	in	in	IN
16514	299	10	a	a	DT
16514	299	11	double	double	JJ
16514	299	12	boiler	boiler	NN
16514	299	13	and	and	CC
16514	299	14	let	let	VB
16514	299	15	it	-PRON-	PRP
16514	299	16	heat	heat	VB
16514	299	17	.	.	.
16514	300	1	Melt	Melt	NNP
16514	300	2	one	one	CD
16514	300	3	tablespoonful	tablespoonful	NN
16514	300	4	of	of	IN
16514	300	5	butter	butter	NN
16514	300	6	,	,	,
16514	300	7	and	and	CC
16514	300	8	when	when	WRB
16514	300	9	it	-PRON-	PRP
16514	300	10	bubbles	bubble	VBZ
16514	300	11	stir	stir	VBP
16514	300	12	in	in	IN
16514	300	13	one	one	CD
16514	300	14	small	small	JJ
16514	300	15	tablespoonful	tablespoonful	NN
16514	300	16	of	of	IN
16514	300	17	corn	corn	NN
16514	300	18	-	-	HYPH
16514	300	19	starch	starch	NN
16514	300	20	,	,	,
16514	300	21	and	and	CC
16514	300	22	when	when	WRB
16514	300	23	these	these	DT
16514	300	24	are	be	VBP
16514	300	25	rubbed	rub	VBN
16514	300	26	smooth	smooth	JJ
16514	300	27	,	,	,
16514	300	28	put	put	VBN
16514	300	29	in	in	IN
16514	300	30	one	one	CD
16514	300	31	-	-	HYPH
16514	300	32	third	third	NN
16514	300	33	of	of	IN
16514	300	34	the	the	DT
16514	300	35	milk	milk	NN
16514	300	36	.	.	.
16514	301	1	Cook	cook	VB
16514	301	2	and	and	CC
16514	301	3	stir	stir	VB
16514	301	4	till	till	IN
16514	301	5	even	even	RB
16514	301	6	,	,	,
16514	301	7	without	without	IN
16514	301	8	lumps	lump	NNS
16514	301	9	,	,	,
16514	301	10	and	and	CC
16514	301	11	then	then	RB
16514	301	12	put	put	VBD
16514	301	13	in	in	RP
16514	301	14	the	the	DT
16514	301	15	rest	rest	NN
16514	301	16	of	of	IN
16514	301	17	the	the	DT
16514	301	18	milk	milk	NN
16514	301	19	and	and	CC
16514	301	20	stir	stir	VB
16514	301	21	well	well	RB
16514	301	22	;	;	:
16514	301	23	add	add	VB
16514	301	24	half	half	PDT
16514	301	25	a	a	DT
16514	301	26	teaspoonful	teaspoonful	NN
16514	301	27	of	of	IN
16514	301	28	salt	salt	NN
16514	301	29	,	,	,
16514	301	30	and	and	CC
16514	301	31	put	put	VBD
16514	301	32	on	on	IN
16514	301	33	the	the	DT
16514	301	34	back	back	NN
16514	301	35	of	of	IN
16514	301	36	the	the	DT
16514	301	37	stove	stove	NN
16514	301	38	.	.	.
16514	302	1	Make	make	VB
16514	302	2	six	six	CD
16514	302	3	slices	slice	NNS
16514	302	4	of	of	IN
16514	302	5	toast	toast	NN
16514	302	6	;	;	:
16514	302	7	put	put	VB
16514	302	8	one	one	CD
16514	302	9	slice	slice	NN
16514	302	10	in	in	IN
16514	302	11	the	the	DT
16514	302	12	dish	dish	NN
16514	302	13	and	and	CC
16514	302	14	put	put	VBD
16514	302	15	a	a	DT
16514	302	16	spoonful	spoonful	NN
16514	302	17	of	of	IN
16514	302	18	the	the	DT
16514	302	19	white	white	JJ
16514	302	20	sauce	sauce	NN
16514	302	21	over	over	IN
16514	302	22	it	-PRON-	PRP
16514	302	23	,	,	,
16514	302	24	then	then	RB
16514	302	25	put	put	VBD
16514	302	26	in	in	RP
16514	302	27	another	another	DT
16514	302	28	and	and	CC
16514	302	29	another	another	DT
16514	302	30	spoonful	spoonful	JJ
16514	302	31	,	,	,
16514	302	32	and	and	CC
16514	302	33	so	so	RB
16514	302	34	on	on	RB
16514	302	35	till	till	IN
16514	302	36	all	all	DT
16514	302	37	are	be	VBP
16514	302	38	in	in	RB
16514	302	39	,	,	,
16514	302	40	and	and	CC
16514	302	41	pour	pour	VB
16514	302	42	the	the	DT
16514	302	43	sauce	sauce	NN
16514	302	44	that	that	WDT
16514	302	45	is	be	VBZ
16514	302	46	left	leave	VBN
16514	302	47	over	over	RB
16514	302	48	all	all	DT
16514	302	49	.	.	.
16514	303	1	If	if	IN
16514	303	2	you	-PRON-	PRP
16514	303	3	want	want	VBP
16514	303	4	this	this	DT
16514	303	5	extra	extra	JJ
16514	303	6	nice	nice	JJ
16514	303	7	,	,	,
16514	303	8	do	do	VBP
16514	303	9	not	not	RB
16514	303	10	take	take	VB
16514	303	11	quite	quite	RB
16514	303	12	so	so	RB
16514	303	13	much	much	JJ
16514	303	14	butter	butter	NN
16514	303	15	,	,	,
16514	303	16	and	and	CC
16514	303	17	use	use	VB
16514	303	18	a	a	DT
16514	303	19	pint	pint	NN
16514	303	20	of	of	IN
16514	303	21	cream	cream	NN
16514	303	22	instead	instead	RB
16514	303	23	of	of	IN
16514	303	24	the	the	DT
16514	303	25	milk	milk	NN
16514	303	26	.	.	.
16514	304	1	Baking	baking	NN
16514	304	2	-	-	HYPH
16514	304	3	powder	powder	NN
16514	304	4	Biscuit	Biscuit	NNP
16514	304	5	Margaret	Margaret	NNP
16514	304	6	's	's	POS
16514	304	7	Other	Other	NNP
16514	304	8	Aunt	Aunt	NNP
16514	304	9	said	say	VBD
16514	304	10	little	little	JJ
16514	304	11	girls	girl	NNS
16514	304	12	could	could	MD
16514	304	13	never	never	RB
16514	304	14	,	,	,
16514	304	15	never	never	RB
16514	304	16	make	make	VB
16514	304	17	biscuit	biscuit	NN
16514	304	18	,	,	,
16514	304	19	but	but	CC
16514	304	20	this	this	DT
16514	304	21	little	little	JJ
16514	304	22	girl	girl	NN
16514	304	23	really	really	RB
16514	304	24	did	do	VBD
16514	304	25	,	,	,
16514	304	26	by	by	IN
16514	304	27	this	this	DT
16514	304	28	rule	rule	NN
16514	304	29	:	:	:
16514	304	30	1	1	CD
16514	304	31	pint	pint	NN
16514	304	32	sifted	sift	VBD
16514	304	33	flour	flour	NN
16514	304	34	.	.	.
16514	305	1	1/2	1/2	CD
16514	305	2	teaspoonful	teaspoonful	JJ
16514	305	3	of	of	IN
16514	305	4	salt	salt	NN
16514	305	5	.	.	.
16514	306	1	4	4	CD
16514	306	2	teaspoonfuls	teaspoonful	NNS
16514	306	3	of	of	IN
16514	306	4	baking	baking	NN
16514	306	5	-	-	HYPH
16514	306	6	powder	powder	NN
16514	306	7	.	.	.
16514	307	1	3/4	3/4	CD
16514	307	2	cup	cup	NN
16514	307	3	of	of	IN
16514	307	4	milk	milk	NN
16514	307	5	.	.	.
16514	308	1	1	1	CD
16514	308	2	tablespoonful	tablespoonful	JJ
16514	308	3	of	of	IN
16514	308	4	butter	butter	NN
16514	308	5	.	.	.
16514	309	1	Put	put	VB
16514	309	2	the	the	DT
16514	309	3	salt	salt	NN
16514	309	4	and	and	CC
16514	309	5	baking	baking	NN
16514	309	6	-	-	HYPH
16514	309	7	powder	powder	NN
16514	309	8	in	in	IN
16514	309	9	the	the	DT
16514	309	10	flour	flour	NN
16514	309	11	and	and	CC
16514	309	12	sift	sift	VB
16514	309	13	well	well	RB
16514	309	14	,	,	,
16514	309	15	and	and	CC
16514	309	16	then	then	RB
16514	309	17	rub	rub	VB
16514	309	18	the	the	DT
16514	309	19	butter	butter	NN
16514	309	20	in	in	RP
16514	309	21	with	with	IN
16514	309	22	a	a	DT
16514	309	23	spoon	spoon	NN
16514	309	24	.	.	.
16514	310	1	Little	little	JJ
16514	310	2	by	by	IN
16514	310	3	little	little	JJ
16514	310	4	put	put	NN
16514	310	5	in	in	IN
16514	310	6	the	the	DT
16514	310	7	milk	milk	NN
16514	310	8	,	,	,
16514	310	9	mixing	mix	VBG
16514	310	10	all	all	PDT
16514	310	11	the	the	DT
16514	310	12	time	time	NN
16514	310	13	,	,	,
16514	310	14	and	and	CC
16514	310	15	then	then	RB
16514	310	16	lift	lift	VB
16514	310	17	out	out	RP
16514	310	18	the	the	DT
16514	310	19	dough	dough	NN
16514	310	20	on	on	IN
16514	310	21	a	a	DT
16514	310	22	floured	floured	JJ
16514	310	23	board	board	NN
16514	310	24	and	and	CC
16514	310	25	roll	roll	VB
16514	310	26	it	-PRON-	PRP
16514	310	27	out	out	RP
16514	310	28	lightly	lightly	RB
16514	310	29	,	,	,
16514	310	30	just	just	RB
16514	310	31	once	once	RB
16514	310	32	,	,	,
16514	310	33	till	till	IN
16514	310	34	it	-PRON-	PRP
16514	310	35	is	be	VBZ
16514	310	36	one	one	CD
16514	310	37	inch	inch	NN
16514	310	38	thick	thick	JJ
16514	310	39	.	.	.
16514	311	1	Flour	flour	VB
16514	311	2	your	-PRON-	PRP$
16514	311	3	hands	hand	NNS
16514	311	4	and	and	CC
16514	311	5	mould	mould	VB
16514	311	6	the	the	DT
16514	311	7	little	little	JJ
16514	311	8	balls	ball	NNS
16514	311	9	as	as	RB
16514	311	10	quickly	quickly	RB
16514	311	11	as	as	IN
16514	311	12	you	-PRON-	PRP
16514	311	13	can	can	MD
16514	311	14	,	,	,
16514	311	15	and	and	CC
16514	311	16	put	put	VB
16514	311	17	them	-PRON-	PRP
16514	311	18	close	close	JJ
16514	311	19	together	together	RB
16514	311	20	in	in	IN
16514	311	21	a	a	DT
16514	311	22	shallow	shallow	JJ
16514	311	23	pan	pan	NN
16514	311	24	that	that	WDT
16514	311	25	has	have	VBZ
16514	311	26	had	have	VBN
16514	311	27	a	a	DT
16514	311	28	little	little	JJ
16514	311	29	flour	flour	NN
16514	311	30	shaken	shake	VBN
16514	311	31	over	over	IN
16514	311	32	the	the	DT
16514	311	33	bottom	bottom	NN
16514	311	34	,	,	,
16514	311	35	and	and	CC
16514	311	36	bake	bake	VB
16514	311	37	in	in	RP
16514	311	38	a	a	DT
16514	311	39	hot	hot	JJ
16514	311	40	oven	oven	NN
16514	311	41	about	about	IN
16514	311	42	twenty	twenty	CD
16514	311	43	minutes	minute	NNS
16514	311	44	,	,	,
16514	311	45	or	or	CC
16514	311	46	till	till	IN
16514	311	47	the	the	DT
16514	311	48	biscuits	biscuit	NNS
16514	311	49	are	be	VBP
16514	311	50	brown	brown	JJ
16514	311	51	.	.	.
16514	312	1	If	if	IN
16514	312	2	you	-PRON-	PRP
16514	312	3	handle	handle	VBP
16514	312	4	the	the	DT
16514	312	5	dough	dough	NN
16514	312	6	much	much	RB
16514	312	7	,	,	,
16514	312	8	the	the	DT
16514	312	9	biscuits	biscuit	NNS
16514	312	10	will	will	MD
16514	312	11	be	be	VB
16514	312	12	tough	tough	JJ
16514	312	13	,	,	,
16514	312	14	so	so	RB
16514	312	15	you	-PRON-	PRP
16514	312	16	must	must	MD
16514	312	17	work	work	VB
16514	312	18	fast	fast	RB
16514	312	19	.	.	.
16514	313	1	Grandmother	Grandmother	NNP
16514	313	2	's	's	POS
16514	313	3	Corn	Corn	NNP
16514	313	4	Bread	Bread	NNP
16514	313	5	1	1	CD
16514	313	6	1/2	1/2	CD
16514	313	7	cups	cup	NNS
16514	313	8	of	of	IN
16514	313	9	milk	milk	NN
16514	313	10	.	.	.
16514	314	1	1	1	CD
16514	314	2	cup	cup	NN
16514	314	3	sifted	sift	VBD
16514	314	4	yellow	yellow	JJ
16514	314	5	corn	corn	NN
16514	314	6	-	-	HYPH
16514	314	7	meal	meal	NN
16514	314	8	.	.	.
16514	315	1	1	1	CD
16514	315	2	tablespoonful	tablespoonful	JJ
16514	315	3	melted	melted	JJ
16514	315	4	butter	butter	NN
16514	315	5	.	.	.
16514	316	1	1	1	CD
16514	316	2	teaspoonful	teaspoonful	JJ
16514	316	3	sugar	sugar	NN
16514	316	4	.	.	.
16514	317	1	1	1	CD
16514	317	2	teaspoonful	teaspoonful	JJ
16514	317	3	baking	baking	NN
16514	317	4	-	-	HYPH
16514	317	5	powder	powder	NN
16514	317	6	.	.	.
16514	318	1	2	2	CD
16514	318	2	eggs	egg	NNS
16514	318	3	.	.	.
16514	319	1	1/2	1/2	CD
16514	319	2	teaspoonful	teaspoonful	JJ
16514	319	3	of	of	IN
16514	319	4	salt	salt	NN
16514	319	5	.	.	.
16514	320	1	Scald	Scald	NNP
16514	320	2	the	the	DT
16514	320	3	milk	milk	NN
16514	320	4	--	--	:
16514	320	5	that	that	RB
16514	320	6	is	is	RB
16514	320	7	,	,	,
16514	320	8	let	let	VB
16514	320	9	it	-PRON-	PRP
16514	320	10	boil	boil	VB
16514	320	11	up	up	RP
16514	320	12	just	just	RB
16514	320	13	once	once	RB
16514	320	14	--	--	:
16514	320	15	and	and	CC
16514	320	16	pour	pour	VB
16514	320	17	it	-PRON-	PRP
16514	320	18	over	over	IN
16514	320	19	the	the	DT
16514	320	20	corn	corn	NN
16514	320	21	-	-	HYPH
16514	320	22	meal	meal	NN
16514	320	23	.	.	.
16514	321	1	Let	let	VB
16514	321	2	this	this	DT
16514	321	3	cool	cool	JJ
16514	321	4	while	while	IN
16514	321	5	you	-PRON-	PRP
16514	321	6	are	be	VBP
16514	321	7	separating	separate	VBG
16514	321	8	and	and	CC
16514	321	9	beating	beat	VBG
16514	321	10	the	the	DT
16514	321	11	eggs	egg	NNS
16514	321	12	;	;	:
16514	321	13	let	let	VB
16514	321	14	these	these	DT
16514	321	15	wait	wait	VB
16514	321	16	while	while	IN
16514	321	17	you	-PRON-	PRP
16514	321	18	mix	mix	VBP
16514	321	19	the	the	DT
16514	321	20	corn	corn	NN
16514	321	21	-	-	HYPH
16514	321	22	meal	meal	NN
16514	321	23	,	,	,
16514	321	24	the	the	DT
16514	321	25	butter	butter	NN
16514	321	26	,	,	,
16514	321	27	salt	salt	NN
16514	321	28	,	,	,
16514	321	29	baking	baking	NN
16514	321	30	-	-	HYPH
16514	321	31	powder	powder	NN
16514	321	32	,	,	,
16514	321	33	and	and	CC
16514	321	34	sugar	sugar	NN
16514	321	35	,	,	,
16514	321	36	and	and	CC
16514	321	37	then	then	RB
16514	321	38	the	the	DT
16514	321	39	yolks	yolk	NNS
16514	321	40	;	;	:
16514	321	41	add	add	VB
16514	321	42	the	the	DT
16514	321	43	whites	white	NNS
16514	321	44	last	last	RB
16514	321	45	,	,	,
16514	321	46	very	very	RB
16514	321	47	lightly	lightly	RB
16514	321	48	.	.	.
16514	322	1	Bake	bake	VB
16514	322	2	in	in	RP
16514	322	3	a	a	DT
16514	322	4	buttered	butter	VBN
16514	322	5	biscuit	biscuit	NN
16514	322	6	-	-	HYPH
16514	322	7	tin	tin	NN
16514	322	8	in	in	IN
16514	322	9	a	a	DT
16514	322	10	hot	hot	JJ
16514	322	11	oven	oven	NN
16514	322	12	for	for	IN
16514	322	13	about	about	RB
16514	322	14	half	half	PDT
16514	322	15	an	an	DT
16514	322	16	hour	hour	NN
16514	322	17	.	.	.
16514	323	1	Because	because	IN
16514	323	2	grandmother	grandmother	NN
16514	323	3	's	's	POS
16514	323	4	corn	corn	NN
16514	323	5	bread	bread	NN
16514	323	6	was	be	VBD
16514	323	7	a	a	DT
16514	323	8	little	little	JJ
16514	323	9	old	old	JJ
16514	323	10	-	-	HYPH
16514	323	11	fashioned	fashioned	JJ
16514	323	12	,	,	,
16514	323	13	Margaret	Margaret	NNP
16514	323	14	's	's	POS
16514	323	15	Other	Other	NNP
16514	323	16	Aunt	Aunt	NNP
16514	323	17	put	put	VBD
16514	323	18	in	in	RP
16514	323	19	another	another	DT
16514	323	20	recipe	recipe	NN
16514	323	21	,	,	,
16514	323	22	which	which	WDT
16514	323	23	made	make	VBD
16514	323	24	a	a	DT
16514	323	25	corn	corn	NN
16514	323	26	bread	bread	NN
16514	323	27	quite	quite	RB
16514	323	28	like	like	IN
16514	323	29	cake	cake	NN
16514	323	30	,	,	,
16514	323	31	and	and	CC
16514	323	32	most	most	RBS
16514	323	33	delicious	delicious	JJ
16514	323	34	.	.	.
16514	324	1	Perfect	perfect	JJ
16514	324	2	Corn	Corn	NNP
16514	324	3	Bread	bread	NN
16514	324	4	1	1	CD
16514	324	5	large	large	JJ
16514	324	6	cup	cup	NN
16514	324	7	of	of	IN
16514	324	8	yellow	yellow	JJ
16514	324	9	corn	corn	NN
16514	324	10	-	-	HYPH
16514	324	11	meal	meal	NN
16514	324	12	.	.	.
16514	325	1	1	1	CD
16514	325	2	small	small	JJ
16514	325	3	cup	cup	NN
16514	325	4	of	of	IN
16514	325	5	flour	flour	NN
16514	325	6	.	.	.
16514	326	1	1/2	1/2	CD
16514	326	2	cup	cup	NN
16514	326	3	of	of	IN
16514	326	4	sugar	sugar	NN
16514	326	5	.	.	.
16514	327	1	2	2	CD
16514	327	2	eggs	egg	NNS
16514	327	3	.	.	.
16514	328	1	2	2	CD
16514	328	2	teaspoonfuls	teaspoonful	NNS
16514	328	3	of	of	IN
16514	328	4	baking	baking	NN
16514	328	5	-	-	HYPH
16514	328	6	powder	powder	NN
16514	328	7	.	.	.
16514	329	1	3	3	CD
16514	329	2	tablespoonfuls	tablespoonful	NNS
16514	329	3	of	of	IN
16514	329	4	butter	butter	NN
16514	329	5	.	.	.
16514	330	1	1	1	CD
16514	330	2	teaspoonful	teaspoonful	JJ
16514	330	3	of	of	IN
16514	330	4	salt	salt	NN
16514	330	5	.	.	.
16514	331	1	Flour	flour	NN
16514	331	2	to	to	IN
16514	331	3	a	a	DT
16514	331	4	thin	thin	JJ
16514	331	5	batter	batter	NN
16514	331	6	.	.	.
16514	332	1	Mix	mix	VB
16514	332	2	the	the	DT
16514	332	3	sugar	sugar	NN
16514	332	4	and	and	CC
16514	332	5	butter	butter	NN
16514	332	6	and	and	CC
16514	332	7	rub	rub	VB
16514	332	8	to	to	IN
16514	332	9	a	a	DT
16514	332	10	cream	cream	NN
16514	332	11	;	;	:
16514	332	12	add	add	VB
16514	332	13	the	the	DT
16514	332	14	yolks	yolk	NNS
16514	332	15	of	of	IN
16514	332	16	the	the	DT
16514	332	17	eggs	egg	NNS
16514	332	18	,	,	,
16514	332	19	well	well	RB
16514	332	20	beaten	beat	VBN
16514	332	21	,	,	,
16514	332	22	and	and	CC
16514	332	23	then	then	RB
16514	332	24	half	half	PDT
16514	332	25	a	a	DT
16514	332	26	cup	cup	NN
16514	332	27	of	of	IN
16514	332	28	milk	milk	NN
16514	332	29	;	;	:
16514	332	30	then	then	RB
16514	332	31	put	put	VBD
16514	332	32	in	in	IN
16514	332	33	the	the	DT
16514	332	34	baking	baking	NN
16514	332	35	-	-	HYPH
16514	332	36	powder	powder	NN
16514	332	37	mixed	mix	VBN
16514	332	38	in	in	IN
16514	332	39	the	the	DT
16514	332	40	flour	flour	NN
16514	332	41	and	and	CC
16514	332	42	the	the	DT
16514	332	43	salt	salt	NN
16514	332	44	,	,	,
16514	332	45	and	and	CC
16514	332	46	then	then	RB
16514	332	47	part	part	NN
16514	332	48	of	of	IN
16514	332	49	the	the	DT
16514	332	50	corn	corn	NN
16514	332	51	-	-	HYPH
16514	332	52	meal	meal	NN
16514	332	53	,	,	,
16514	332	54	and	and	CC
16514	332	55	a	a	DT
16514	332	56	little	little	JJ
16514	332	57	more	more	JJR
16514	332	58	milk	milk	NN
16514	332	59	;	;	:
16514	332	60	next	next	JJ
16514	332	61	fold	fold	VB
16514	332	62	in	in	IN
16514	332	63	the	the	DT
16514	332	64	beaten	beat	VBN
16514	332	65	whites	white	NNS
16514	332	66	of	of	IN
16514	332	67	the	the	DT
16514	332	68	eggs	egg	NNS
16514	332	69	,	,	,
16514	332	70	and	and	CC
16514	332	71	if	if	IN
16514	332	72	it	-PRON-	PRP
16514	332	73	still	still	RB
16514	332	74	is	be	VBZ
16514	332	75	not	not	RB
16514	332	76	like	like	IN
16514	332	77	`	`	''
16514	332	78	`	`	''
16514	332	79	a	a	DT
16514	332	80	thin	thin	JJ
16514	332	81	batter	batter	NN
16514	332	82	,	,	,
16514	332	83	'	'	''
16514	332	84	'	'	''
16514	332	85	put	put	VBD
16514	332	86	in	in	RP
16514	332	87	a	a	DT
16514	332	88	little	little	JJ
16514	332	89	more	more	JJR
16514	332	90	milk	milk	NN
16514	332	91	.	.	.
16514	333	1	Then	then	RB
16514	333	2	bake	bake	VB
16514	333	3	in	in	RP
16514	333	4	a	a	DT
16514	333	5	buttered	butter	VBN
16514	333	6	biscuit	biscuit	NN
16514	333	7	-	-	HYPH
16514	333	8	tin	tin	NN
16514	333	9	till	till	IN
16514	333	10	brown	brown	NNP
16514	333	11	,	,	,
16514	333	12	cut	cut	VBN
16514	333	13	in	in	IN
16514	333	14	squares	square	NNS
16514	333	15	and	and	CC
16514	333	16	serve	serve	VB
16514	333	17	hot	hot	JJ
16514	333	18	.	.	.
16514	334	1	This	this	DT
16514	334	2	is	be	VBZ
16514	334	3	particularly	particularly	RB
16514	334	4	good	good	JJ
16514	334	5	eaten	eat	VBN
16514	334	6	with	with	IN
16514	334	7	hot	hot	JJ
16514	334	8	maple	maple	NN
16514	334	9	syrup	syrup	NN
16514	334	10	.	.	.
16514	335	1	Popovers	popover	NNS
16514	335	2	Put	put	VBP
16514	335	3	the	the	DT
16514	335	4	muffin	muffin	NN
16514	335	5	-	-	HYPH
16514	335	6	tins	tin	NNS
16514	335	7	or	or	CC
16514	335	8	iron	iron	NN
16514	335	9	gem	gem	NN
16514	335	10	-	-	HYPH
16514	335	11	pans	pan	NNS
16514	335	12	in	in	IN
16514	335	13	the	the	DT
16514	335	14	oven	oven	NN
16514	335	15	to	to	TO
16514	335	16	get	get	VB
16514	335	17	very	very	RB
16514	335	18	hot	hot	JJ
16514	335	19	,	,	,
16514	335	20	while	while	IN
16514	335	21	you	-PRON-	PRP
16514	335	22	mix	mix	VBP
16514	335	23	these	these	DT
16514	335	24	popovers	popover	NNS
16514	335	25	.	.	.
16514	336	1	2	2	CD
16514	336	2	eggs	egg	NNS
16514	336	3	.	.	.
16514	337	1	2	2	CD
16514	337	2	cups	cup	NNS
16514	337	3	of	of	IN
16514	337	4	milk	milk	NN
16514	337	5	.	.	.
16514	338	1	2	2	CD
16514	338	2	cups	cup	NNS
16514	338	3	of	of	IN
16514	338	4	flour	flour	NN
16514	338	5	.	.	.
16514	339	1	1	1	CD
16514	339	2	small	small	JJ
16514	339	3	teaspoonful	teaspoonful	JJ
16514	339	4	of	of	IN
16514	339	5	salt	salt	NN
16514	339	6	.	.	.
16514	340	1	Beat	beat	VB
16514	340	2	the	the	DT
16514	340	3	eggs	egg	NNS
16514	340	4	very	very	RB
16514	340	5	lightly	lightly	RB
16514	340	6	without	without	IN
16514	340	7	separating	separate	VBG
16514	340	8	them	-PRON-	PRP
16514	340	9	.	.	.
16514	341	1	Pour	pour	VB
16514	341	2	the	the	DT
16514	341	3	milk	milk	NN
16514	341	4	in	in	RP
16514	341	5	and	and	CC
16514	341	6	beat	beat	VBD
16514	341	7	again	again	RB
16514	341	8	.	.	.
16514	342	1	Sift	sift	VB
16514	342	2	the	the	DT
16514	342	3	salt	salt	NN
16514	342	4	and	and	CC
16514	342	5	flour	flour	NN
16514	342	6	together	together	RB
16514	342	7	,	,	,
16514	342	8	pour	pour	VBP
16514	342	9	over	over	IN
16514	342	10	the	the	DT
16514	342	11	eggs	egg	NNS
16514	342	12	and	and	CC
16514	342	13	milk	milk	NN
16514	342	14	into	into	IN
16514	342	15	it	-PRON-	PRP
16514	342	16	,	,	,
16514	342	17	and	and	CC
16514	342	18	beat	beat	VBD
16514	342	19	quickly	quickly	RB
16514	342	20	with	with	IN
16514	342	21	a	a	DT
16514	342	22	spoon	spoon	NN
16514	342	23	till	till	IN
16514	342	24	it	-PRON-	PRP
16514	342	25	is	be	VBZ
16514	342	26	foamy	foamy	JJ
16514	342	27	.	.	.
16514	343	1	Strain	strain	VB
16514	343	2	through	through	IN
16514	343	3	a	a	DT
16514	343	4	wire	wire	NN
16514	343	5	sieve	sieve	NN
16514	343	6	,	,	,
16514	343	7	and	and	CC
16514	343	8	take	take	VB
16514	343	9	the	the	DT
16514	343	10	hot	hot	JJ
16514	343	11	pans	pan	NNS
16514	343	12	out	out	IN
16514	343	13	of	of	IN
16514	343	14	the	the	DT
16514	343	15	oven	oven	NN
16514	343	16	and	and	CC
16514	343	17	fill	fill	VB
16514	343	18	each	each	DT
16514	343	19	one	one	CD
16514	343	20	-	-	HYPH
16514	343	21	half	half	NN
16514	343	22	full	full	JJ
16514	343	23	;	;	:
16514	343	24	bake	bake	VB
16514	343	25	just	just	RB
16514	343	26	twenty	twenty	CD
16514	343	27	-	-	HYPH
16514	343	28	five	five	CD
16514	343	29	minutes	minute	NNS
16514	343	30	.	.	.
16514	344	1	Cooking	cooking	NN
16514	344	2	-	-	HYPH
16514	344	3	school	school	NN
16514	344	4	Muffins	muffin	NNS
16514	344	5	2	2	CD
16514	344	6	cups	cup	NNS
16514	344	7	sifted	sift	VBD
16514	344	8	flour	flour	NN
16514	344	9	.	.	.
16514	345	1	2	2	CD
16514	345	2	teaspoonfuls	teaspoonful	NNS
16514	345	3	baking	baking	NN
16514	345	4	-	-	HYPH
16514	345	5	powder	powder	NN
16514	345	6	.	.	.
16514	346	1	1/2	1/2	CD
16514	346	2	teaspoonful	teaspoonful	JJ
16514	346	3	of	of	IN
16514	346	4	salt	salt	NN
16514	346	5	.	.	.
16514	347	1	1	1	CD
16514	347	2	cup	cup	NN
16514	347	3	of	of	IN
16514	347	4	milk	milk	NN
16514	347	5	.	.	.
16514	348	1	2	2	CD
16514	348	2	eggs	egg	NNS
16514	348	3	.	.	.
16514	349	1	1	1	CD
16514	349	2	large	large	JJ
16514	349	3	teaspoonful	teaspoonful	JJ
16514	349	4	of	of	IN
16514	349	5	melted	melted	JJ
16514	349	6	butter	butter	NN
16514	349	7	.	.	.
16514	350	1	Mix	mix	VB
16514	350	2	the	the	DT
16514	350	3	flour	flour	NN
16514	350	4	,	,	,
16514	350	5	salt	salt	NN
16514	350	6	,	,	,
16514	350	7	and	and	CC
16514	350	8	baking	baking	NN
16514	350	9	-	-	HYPH
16514	350	10	powder	powder	NN
16514	350	11	,	,	,
16514	350	12	and	and	CC
16514	350	13	sift	sift	NNP
16514	350	14	.	.	.
16514	351	1	Beat	beat	VB
16514	351	2	the	the	DT
16514	351	3	yolks	yolk	NNS
16514	351	4	of	of	IN
16514	351	5	the	the	DT
16514	351	6	eggs	egg	NNS
16514	351	7	,	,	,
16514	351	8	put	put	VBN
16514	351	9	in	in	IN
16514	351	10	the	the	DT
16514	351	11	butter	butter	NN
16514	351	12	with	with	IN
16514	351	13	them	-PRON-	PRP
16514	351	14	and	and	CC
16514	351	15	the	the	DT
16514	351	16	milk	milk	NN
16514	351	17	,	,	,
16514	351	18	then	then	RB
16514	351	19	the	the	DT
16514	351	20	flour	flour	NN
16514	351	21	,	,	,
16514	351	22	and	and	CC
16514	351	23	last	last	JJ
16514	351	24	the	the	DT
16514	351	25	stiff	stiff	JJ
16514	351	26	whites	white	NNS
16514	351	27	of	of	IN
16514	351	28	the	the	DT
16514	351	29	eggs	egg	NNS
16514	351	30	.	.	.
16514	352	1	Have	have	VBP
16514	352	2	the	the	DT
16514	352	3	muffin	muffin	NN
16514	352	4	-	-	HYPH
16514	352	5	tins	tin	NNS
16514	352	6	hot	hot	JJ
16514	352	7	,	,	,
16514	352	8	pour	pour	VBP
16514	352	9	in	in	IN
16514	352	10	the	the	DT
16514	352	11	batter	batter	NN
16514	352	12	,	,	,
16514	352	13	and	and	CC
16514	352	14	bake	bake	VB
16514	352	15	fifteen	fifteen	CD
16514	352	16	or	or	CC
16514	352	17	twenty	twenty	CD
16514	352	18	minutes	minute	NNS
16514	352	19	.	.	.
16514	353	1	These	these	DT
16514	353	2	must	must	MD
16514	353	3	be	be	VB
16514	353	4	eaten	eat	VBN
16514	353	5	at	at	IN
16514	353	6	once	once	RB
16514	353	7	or	or	CC
16514	353	8	they	-PRON-	PRP
16514	353	9	will	will	MD
16514	353	10	fall	fall	VB
16514	353	11	.	.	.
16514	354	1	There	there	EX
16514	354	2	was	be	VBD
16514	354	3	one	one	CD
16514	354	4	little	little	JJ
16514	354	5	recipe	recipe	NN
16514	354	6	in	in	IN
16514	354	7	Margaret	Margaret	NNP
16514	354	8	's	's	POS
16514	354	9	book	book	NN
16514	354	10	which	which	WDT
16514	354	11	she	-PRON-	PRP
16514	354	12	thought	think	VBD
16514	354	13	must	must	MD
16514	354	14	be	be	VB
16514	354	15	meant	mean	VBN
16514	354	16	for	for	IN
16514	354	17	the	the	DT
16514	354	18	smallest	small	JJS
16514	354	19	girl	girl	NN
16514	354	20	who	who	WP
16514	354	21	ever	ever	RB
16514	354	22	tried	try	VBD
16514	354	23	to	to	TO
16514	354	24	cook	cook	VB
16514	354	25	,	,	,
16514	354	26	it	-PRON-	PRP
16514	354	27	was	be	VBD
16514	354	28	so	so	RB
16514	354	29	easy	easy	JJ
16514	354	30	.	.	.
16514	355	1	But	but	CC
16514	355	2	the	the	DT
16514	355	3	little	little	JJ
16514	355	4	muffins	muffin	NNS
16514	355	5	were	be	VBD
16514	355	6	good	good	JJ
16514	355	7	enough	enough	RB
16514	355	8	for	for	IN
16514	355	9	grown	grown	JJ
16514	355	10	people	people	NNS
16514	355	11	to	to	TO
16514	355	12	like	like	VB
16514	355	13	.	.	.
16514	356	1	This	this	DT
16514	356	2	was	be	VBD
16514	356	3	it	-PRON-	PRP
16514	356	4	:	:	:
16514	356	5	Barneys	Barneys	NNP
16514	356	6	4	4	CD
16514	356	7	cups	cup	NNS
16514	356	8	of	of	IN
16514	356	9	whole	whole	JJ
16514	356	10	wheat	wheat	NN
16514	356	11	flour	flour	NN
16514	356	12	.	.	.
16514	357	1	3	3	CD
16514	357	2	teaspoonfuls	teaspoonful	NNS
16514	357	3	of	of	IN
16514	357	4	baking	baking	NN
16514	357	5	-	-	HYPH
16514	357	6	powder	powder	NN
16514	357	7	.	.	.
16514	358	1	1	1	CD
16514	358	2	teaspoonful	teaspoonful	JJ
16514	358	3	of	of	IN
16514	358	4	salt	salt	NN
16514	358	5	.	.	.
16514	359	1	Enough	enough	JJ
16514	359	2	water	water	NN
16514	359	3	to	to	TO
16514	359	4	make	make	VB
16514	359	5	it	-PRON-	PRP
16514	359	6	seem	seem	VB
16514	359	7	like	like	IN
16514	359	8	cake	cake	NN
16514	359	9	batter	batter	NN
16514	359	10	.	.	.
16514	360	1	Drop	drop	VB
16514	360	2	with	with	IN
16514	360	3	a	a	DT
16514	360	4	spoon	spoon	NN
16514	360	5	into	into	IN
16514	360	6	hot	hot	JJ
16514	360	7	buttered	buttered	JJ
16514	360	8	muffin	muffin	NN
16514	360	9	-	-	HYPH
16514	360	10	pans	pan	NNS
16514	360	11	,	,	,
16514	360	12	and	and	CC
16514	360	13	bake	bake	VB
16514	360	14	in	in	RP
16514	360	15	a	a	DT
16514	360	16	hot	hot	JJ
16514	360	17	oven	oven	NN
16514	360	18	about	about	IN
16514	360	19	fifteen	fifteen	CD
16514	360	20	minutes	minute	NNS
16514	360	21	.	.	.
16514	361	1	Bridget	bridget	NN
16514	361	2	had	have	VBD
16514	361	3	to	to	TO
16514	361	4	show	show	VB
16514	361	5	Margaret	Margaret	NNP
16514	361	6	what	what	WP
16514	361	7	was	be	VBD
16514	361	8	meant	mean	VBN
16514	361	9	by	by	IN
16514	361	10	a	a	DT
16514	361	11	`	`	''
16514	361	12	`	`	''
16514	361	13	cake	cake	NN
16514	361	14	batter	batter	NN
16514	361	15	,	,	,
16514	361	16	'	'	''
16514	361	17	'	'	''
16514	361	18	but	but	CC
16514	361	19	after	after	IN
16514	361	20	she	-PRON-	PRP
16514	361	21	had	have	VBD
16514	361	22	seen	see	VBN
16514	361	23	once	once	RB
16514	361	24	just	just	RB
16514	361	25	how	how	WRB
16514	361	26	thick	thick	JJ
16514	361	27	that	that	DT
16514	361	28	was	be	VBD
16514	361	29	,	,	,
16514	361	30	she	-PRON-	PRP
16514	361	31	could	could	MD
16514	361	32	always	always	RB
16514	361	33	tell	tell	VB
16514	361	34	in	in	IN
16514	361	35	a	a	DT
16514	361	36	minute	minute	NN
16514	361	37	when	when	WRB
16514	361	38	she	-PRON-	PRP
16514	361	39	had	have	VBD
16514	361	40	put	put	VBN
16514	361	41	in	in	IN
16514	361	42	water	water	NN
16514	361	43	enough	enough	RB
16514	361	44	.	.	.
16514	362	1	Griddle	Griddle	NNP
16514	362	2	-	-	HYPH
16514	362	3	cakes	cakes	NNP
16514	362	4	2	2	CD
16514	362	5	eggs	egg	NNS
16514	362	6	.	.	.
16514	363	1	1	1	CD
16514	363	2	cup	cup	NN
16514	363	3	of	of	IN
16514	363	4	milk	milk	NN
16514	363	5	.	.	.
16514	364	1	1	1	CD
16514	364	2	1/2	1/2	CD
16514	364	3	cups	cup	NNS
16514	364	4	flour	flour	NN
16514	364	5	.	.	.
16514	365	1	2	2	CD
16514	365	2	teaspoonfuls	teaspoonful	NNS
16514	365	3	of	of	IN
16514	365	4	baking	baking	NN
16514	365	5	-	-	HYPH
16514	365	6	powder	powder	NN
16514	365	7	.	.	.
16514	366	1	1/2	1/2	CD
16514	366	2	teaspoonful	teaspoonful	JJ
16514	366	3	of	of	IN
16514	366	4	salt	salt	NN
16514	366	5	.	.	.
16514	367	1	Put	put	VB
16514	367	2	the	the	DT
16514	367	3	eggs	egg	NNS
16514	367	4	in	in	IN
16514	367	5	a	a	DT
16514	367	6	bowl	bowl	NN
16514	367	7	without	without	IN
16514	367	8	separating	separate	VBG
16514	367	9	them	-PRON-	PRP
16514	367	10	,	,	,
16514	367	11	and	and	CC
16514	367	12	beat	beat	VBD
16514	367	13	them	-PRON-	PRP
16514	367	14	with	with	IN
16514	367	15	a	a	DT
16514	367	16	spoon	spoon	NN
16514	367	17	till	till	IN
16514	367	18	light	light	NN
16514	367	19	.	.	.
16514	368	1	Put	put	VB
16514	368	2	in	in	IN
16514	368	3	the	the	DT
16514	368	4	milk	milk	NN
16514	368	5	,	,	,
16514	368	6	then	then	RB
16514	368	7	the	the	DT
16514	368	8	flour	flour	NN
16514	368	9	mixed	mix	VBN
16514	368	10	with	with	IN
16514	368	11	the	the	DT
16514	368	12	salt	salt	NN
16514	368	13	,	,	,
16514	368	14	and	and	CC
16514	368	15	last	last	VB
16514	368	16	the	the	DT
16514	368	17	baking	baking	NN
16514	368	18	-	-	HYPH
16514	368	19	powder	powder	NN
16514	368	20	all	all	RB
16514	368	21	alone	alone	JJ
16514	368	22	.	.	.
16514	369	1	Bake	bake	VB
16514	369	2	on	on	RP
16514	369	3	a	a	DT
16514	369	4	hot	hot	JJ
16514	369	5	,	,	,
16514	369	6	buttered	butter	VBN
16514	369	7	griddle	griddle	NN
16514	369	8	.	.	.
16514	370	1	This	this	DT
16514	370	2	seems	seem	VBZ
16514	370	3	a	a	DT
16514	370	4	queer	queer	NN
16514	370	5	rule	rule	NN
16514	370	6	,	,	,
16514	370	7	but	but	CC
16514	370	8	it	-PRON-	PRP
16514	370	9	makes	make	VBZ
16514	370	10	delicious	delicious	JJ
16514	370	11	cakes	cake	NNS
16514	370	12	,	,	,
16514	370	13	especially	especially	RB
16514	370	14	if	if	IN
16514	370	15	eaten	eat	VBN
16514	370	16	with	with	IN
16514	370	17	sugar	sugar	NN
16514	370	18	and	and	CC
16514	370	19	thick	thick	JJ
16514	370	20	cream	cream	NN
16514	370	21	.	.	.
16514	371	1	Flannel	Flannel	NNP
16514	371	2	Cakes	Cakes	NNP
16514	371	3	1	1	CD
16514	371	4	tablespoonful	tablespoonful	NN
16514	371	5	of	of	IN
16514	371	6	butter	butter	NN
16514	371	7	.	.	.
16514	372	1	1	1	CD
16514	372	2	tablespoonful	tablespoonful	JJ
16514	372	3	of	of	IN
16514	372	4	sugar	sugar	NN
16514	372	5	.	.	.
16514	373	1	2	2	CD
16514	373	2	eggs	egg	NNS
16514	373	3	.	.	.
16514	374	1	2	2	CD
16514	374	2	cupfuls	cupful	NNS
16514	374	3	of	of	IN
16514	374	4	flour	flour	NN
16514	374	5	.	.	.
16514	375	1	1	1	CD
16514	375	2	teaspoonful	teaspoonful	JJ
16514	375	3	of	of	IN
16514	375	4	baking	baking	NN
16514	375	5	-	-	HYPH
16514	375	6	powder	powder	NN
16514	375	7	.	.	.
16514	376	1	Milk	milk	NN
16514	376	2	enough	enough	JJ
16514	376	3	to	to	TO
16514	376	4	make	make	VB
16514	376	5	a	a	DT
16514	376	6	smooth	smooth	JJ
16514	376	7	,	,	,
16514	376	8	rather	rather	RB
16514	376	9	thin	thin	JJ
16514	376	10	batter	batter	NN
16514	376	11	.	.	.
16514	377	1	Rub	rub	VB
16514	377	2	the	the	DT
16514	377	3	butter	butter	NN
16514	377	4	and	and	CC
16514	377	5	sugar	sugar	NN
16514	377	6	to	to	IN
16514	377	7	a	a	DT
16514	377	8	cream	cream	NN
16514	377	9	,	,	,
16514	377	10	add	add	VB
16514	377	11	the	the	DT
16514	377	12	eggs	egg	NNS
16514	377	13	,	,	,
16514	377	14	beaten	beat	VBN
16514	377	15	together	together	RB
16514	377	16	lightly	lightly	RB
16514	377	17	,	,	,
16514	377	18	then	then	RB
16514	377	19	the	the	DT
16514	377	20	flour	flour	NN
16514	377	21	,	,	,
16514	377	22	in	in	IN
16514	377	23	which	which	WDT
16514	377	24	you	-PRON-	PRP
16514	377	25	have	have	VBP
16514	377	26	mixed	mix	VBN
16514	377	27	the	the	DT
16514	377	28	baking	baking	NN
16514	377	29	-	-	HYPH
16514	377	30	powder	powder	NN
16514	377	31	,	,	,
16514	377	32	and	and	CC
16514	377	33	then	then	RB
16514	377	34	the	the	DT
16514	377	35	milk	milk	NN
16514	377	36	.	.	.
16514	378	1	It	-PRON-	PRP
16514	378	2	is	be	VBZ
16514	378	3	easy	easy	JJ
16514	378	4	to	to	TO
16514	378	5	know	know	VB
16514	378	6	when	when	WRB
16514	378	7	you	-PRON-	PRP
16514	378	8	have	have	VBP
16514	378	9	the	the	DT
16514	378	10	batter	batter	NN
16514	378	11	just	just	RB
16514	378	12	right	right	RB
16514	378	13	,	,	,
16514	378	14	for	for	IN
16514	378	15	you	-PRON-	PRP
16514	378	16	can	can	MD
16514	378	17	put	put	VB
16514	378	18	a	a	DT
16514	378	19	tiny	tiny	JJ
16514	378	20	bit	bit	NN
16514	378	21	on	on	IN
16514	378	22	the	the	DT
16514	378	23	griddle	griddle	NN
16514	378	24	and	and	CC
16514	378	25	make	make	VB
16514	378	26	a	a	DT
16514	378	27	little	little	JJ
16514	378	28	cake	cake	NN
16514	378	29	;	;	:
16514	378	30	if	if	IN
16514	378	31	it	-PRON-	PRP
16514	378	32	rises	rise	VBZ
16514	378	33	high	high	JJ
16514	378	34	and	and	CC
16514	378	35	is	be	VBZ
16514	378	36	thick	thick	JJ
16514	378	37	,	,	,
16514	378	38	put	put	VBP
16514	378	39	more	more	JJR
16514	378	40	milk	milk	NN
16514	378	41	in	in	IN
16514	378	42	the	the	DT
16514	378	43	batter	batter	NN
16514	378	44	;	;	:
16514	378	45	if	if	IN
16514	378	46	it	-PRON-	PRP
16514	378	47	is	be	VBZ
16514	378	48	too	too	RB
16514	378	49	thin	thin	JJ
16514	378	50	,	,	,
16514	378	51	it	-PRON-	PRP
16514	378	52	will	will	MD
16514	378	53	run	run	VB
16514	378	54	about	about	RB
16514	378	55	on	on	IN
16514	378	56	the	the	DT
16514	378	57	griddle	griddle	NN
16514	378	58	,	,	,
16514	378	59	and	and	CC
16514	378	60	you	-PRON-	PRP
16514	378	61	must	must	MD
16514	378	62	add	add	VB
16514	378	63	more	more	JJR
16514	378	64	flour	flour	NN
16514	378	65	;	;	:
16514	378	66	but	but	CC
16514	378	67	it	-PRON-	PRP
16514	378	68	is	be	VBZ
16514	378	69	better	well	JJR
16514	378	70	not	not	RB
16514	378	71	to	to	TO
16514	378	72	thin	thin	VB
16514	378	73	it	-PRON-	PRP
16514	378	74	too	too	RB
16514	378	75	much	much	RB
16514	378	76	,	,	,
16514	378	77	but	but	CC
16514	378	78	to	to	TO
16514	378	79	add	add	VB
16514	378	80	more	more	JJR
16514	378	81	milk	milk	NN
16514	378	82	if	if	IN
16514	378	83	the	the	DT
16514	378	84	batter	batter	NN
16514	378	85	is	be	VBZ
16514	378	86	too	too	RB
16514	378	87	thick	thick	JJ
16514	378	88	.	.	.
16514	379	1	Sweet	Sweet	NNP
16514	379	2	Corn	Corn	NNP
16514	379	3	Griddle	griddle	NN
16514	379	4	-	-	HYPH
16514	379	5	cakes	cake	NNS
16514	379	6	These	these	DT
16514	379	7	ought	ought	MD
16514	379	8	to	to	TO
16514	379	9	be	be	VB
16514	379	10	made	make	VBN
16514	379	11	of	of	IN
16514	379	12	fresh	fresh	JJ
16514	379	13	sweet	sweet	JJ
16514	379	14	corn	corn	NN
16514	379	15	,	,	,
16514	379	16	but	but	CC
16514	379	17	you	-PRON-	PRP
16514	379	18	can	can	MD
16514	379	19	make	make	VB
16514	379	20	them	-PRON-	PRP
16514	379	21	in	in	IN
16514	379	22	winter	winter	NN
16514	379	23	out	out	IN
16514	379	24	of	of	IN
16514	379	25	canned	can	VBN
16514	379	26	grated	grate	VBN
16514	379	27	corn	corn	NN
16514	379	28	,	,	,
16514	379	29	or	or	CC
16514	379	30	canned	can	VBN
16514	379	31	corn	corn	NN
16514	379	32	rubbed	rub	VBD
16514	379	33	through	through	IN
16514	379	34	a	a	DT
16514	379	35	colander	colander	NN
16514	379	36	.	.	.
16514	380	1	1	1	CD
16514	380	2	quart	quart	NNP
16514	380	3	grated	grate	VBD
16514	380	4	corn	corn	NN
16514	380	5	.	.	.
16514	381	1	1	1	CD
16514	381	2	cup	cup	NN
16514	381	3	of	of	IN
16514	381	4	flour	flour	NN
16514	381	5	.	.	.
16514	382	1	1	1	CD
16514	382	2	cup	cup	NN
16514	382	3	of	of	IN
16514	382	4	milk	milk	NN
16514	382	5	.	.	.
16514	383	1	1	1	CD
16514	383	2	tablespoonful	tablespoonful	JJ
16514	383	3	melted	melted	JJ
16514	383	4	butter	butter	NN
16514	383	5	.	.	.
16514	384	1	4	4	CD
16514	384	2	eggs	egg	NNS
16514	384	3	.	.	.
16514	385	1	1/2	1/2	CD
16514	385	2	teaspoonful	teaspoonful	JJ
16514	385	3	of	of	IN
16514	385	4	salt	salt	NN
16514	385	5	.	.	.
16514	386	1	Beat	beat	VB
16514	386	2	the	the	DT
16514	386	3	eggs	egg	NNS
16514	386	4	separately	separately	RB
16514	386	5	,	,	,
16514	386	6	and	and	CC
16514	386	7	put	put	VBD
16514	386	8	the	the	DT
16514	386	9	yolks	yolk	NNS
16514	386	10	into	into	IN
16514	386	11	the	the	DT
16514	386	12	corn	corn	NN
16514	386	13	;	;	:
16514	386	14	then	then	RB
16514	386	15	add	add	VB
16514	386	16	the	the	DT
16514	386	17	milk	milk	NN
16514	386	18	,	,	,
16514	386	19	then	then	RB
16514	386	20	the	the	DT
16514	386	21	flour	flour	NN
16514	386	22	,	,	,
16514	386	23	then	then	RB
16514	386	24	the	the	DT
16514	386	25	salt	salt	NN
16514	386	26	,	,	,
16514	386	27	and	and	CC
16514	386	28	beat	beat	VBD
16514	386	29	well	well	RB
16514	386	30	.	.	.
16514	387	1	Last	last	JJ
16514	387	2	of	of	IN
16514	387	3	all	all	DT
16514	387	4	,	,	,
16514	387	5	fold	fold	VB
16514	387	6	in	in	IN
16514	387	7	the	the	DT
16514	387	8	whites	white	NNS
16514	387	9	and	and	CC
16514	387	10	bake	bake	VB
16514	387	11	on	on	RP
16514	387	12	a	a	DT
16514	387	13	hot	hot	JJ
16514	387	14	griddle	griddle	NN
16514	387	15	.	.	.
16514	388	1	Waffles	waffle	NNS
16514	388	2	2	2	CD
16514	388	3	cups	cup	NNS
16514	388	4	of	of	IN
16514	388	5	flour	flour	NN
16514	388	6	.	.	.
16514	389	1	1	1	CD
16514	389	2	teaspoonful	teaspoonful	JJ
16514	389	3	baking	baking	NN
16514	389	4	powder	powder	NN
16514	389	5	.	.	.
16514	390	1	1	1	CD
16514	390	2	1/2	1/2	CD
16514	390	3	cups	cup	NNS
16514	390	4	of	of	IN
16514	390	5	milk	milk	NN
16514	390	6	.	.	.
16514	391	1	1	1	CD
16514	391	2	tablespoonful	tablespoonful	JJ
16514	391	3	butter	butter	NN
16514	391	4	.	.	.
16514	392	1	1/2	1/2	CD
16514	392	2	teaspoonful	teaspoonful	JJ
16514	392	3	of	of	IN
16514	392	4	salt	salt	NN
16514	392	5	.	.	.
16514	393	1	3	3	CD
16514	393	2	eggs	egg	NNS
16514	393	3	,	,	,
16514	393	4	beaten	beat	VBN
16514	393	5	separately	separately	RB
16514	393	6	.	.	.
16514	394	1	Mix	mix	VB
16514	394	2	the	the	DT
16514	394	3	flour	flour	NN
16514	394	4	,	,	,
16514	394	5	baking	baking	NN
16514	394	6	-	-	HYPH
16514	394	7	powder	powder	NN
16514	394	8	,	,	,
16514	394	9	and	and	CC
16514	394	10	salt	salt	NN
16514	394	11	;	;	:
16514	394	12	put	put	VBD
16514	394	13	the	the	DT
16514	394	14	beaten	beat	VBN
16514	394	15	egg	egg	NN
16514	394	16	yolks	yolk	NNS
16514	394	17	in	in	IN
16514	394	18	the	the	DT
16514	394	19	milk	milk	NN
16514	394	20	,	,	,
16514	394	21	and	and	CC
16514	394	22	add	add	VB
16514	394	23	the	the	DT
16514	394	24	melted	melted	JJ
16514	394	25	butter	butter	NN
16514	394	26	,	,	,
16514	394	27	the	the	DT
16514	394	28	flour	flour	NN
16514	394	29	and	and	CC
16514	394	30	last	last	JJ
16514	394	31	the	the	DT
16514	394	32	beaten	beat	VBN
16514	394	33	whites	white	NNS
16514	394	34	of	of	IN
16514	394	35	the	the	DT
16514	394	36	eggs	egg	NNS
16514	394	37	.	.	.
16514	395	1	Make	make	VB
16514	395	2	the	the	DT
16514	395	3	waffle	waffle	NN
16514	395	4	-	-	HYPH
16514	395	5	iron	iron	NN
16514	395	6	very	very	RB
16514	395	7	hot	hot	JJ
16514	395	8	,	,	,
16514	395	9	and	and	CC
16514	395	10	grease	grease	VB
16514	395	11	it	-PRON-	PRP
16514	395	12	very	very	RB
16514	395	13	thoroughly	thoroughly	RB
16514	395	14	on	on	IN
16514	395	15	both	both	DT
16514	395	16	sides	side	NNS
16514	395	17	by	by	IN
16514	395	18	tying	tie	VBG
16514	395	19	a	a	DT
16514	395	20	little	little	JJ
16514	395	21	rag	rag	NN
16514	395	22	to	to	IN
16514	395	23	a	a	DT
16514	395	24	clean	clean	JJ
16514	395	25	stick	stick	NN
16514	395	26	and	and	CC
16514	395	27	dipping	dipping	NN
16514	395	28	in	in	IN
16514	395	29	melted	melted	JJ
16514	395	30	butter	butter	NN
16514	395	31	.	.	.
16514	396	1	Put	put	VB
16514	396	2	in	in	RP
16514	396	3	some	some	DT
16514	396	4	batter	batter	NN
16514	396	5	on	on	IN
16514	396	6	one	one	CD
16514	396	7	side	side	NN
16514	396	8	,	,	,
16514	396	9	filling	fill	VBG
16514	396	10	the	the	DT
16514	396	11	iron	iron	NN
16514	396	12	about	about	IN
16514	396	13	half	half	RB
16514	396	14	-	-	HYPH
16514	396	15	full	full	JJ
16514	396	16	,	,	,
16514	396	17	and	and	CC
16514	396	18	close	close	VB
16514	396	19	the	the	DT
16514	396	20	iron	iron	NN
16514	396	21	,	,	,
16514	396	22	putting	put	VBG
16514	396	23	this	this	DT
16514	396	24	side	side	NN
16514	396	25	down	down	RP
16514	396	26	over	over	IN
16514	396	27	the	the	DT
16514	396	28	fire	fire	NN
16514	396	29	;	;	:
16514	396	30	when	when	WRB
16514	396	31	it	-PRON-	PRP
16514	396	32	has	have	VBZ
16514	396	33	cooked	cook	VBN
16514	396	34	for	for	IN
16514	396	35	about	about	RB
16514	396	36	two	two	CD
16514	396	37	minutes	minute	NNS
16514	396	38	,	,	,
16514	396	39	turn	turn	VB
16514	396	40	the	the	DT
16514	396	41	iron	iron	NN
16514	396	42	over	over	RB
16514	396	43	without	without	IN
16514	396	44	opening	open	VBG
16514	396	45	it	-PRON-	PRP
16514	396	46	,	,	,
16514	396	47	and	and	CC
16514	396	48	cook	cook	VB
16514	396	49	the	the	DT
16514	396	50	other	other	JJ
16514	396	51	side	side	NN
16514	396	52	.	.	.
16514	397	1	When	when	WRB
16514	397	2	you	-PRON-	PRP
16514	397	3	think	think	VBP
16514	397	4	it	-PRON-	PRP
16514	397	5	is	be	VBZ
16514	397	6	done	do	VBN
16514	397	7	,	,	,
16514	397	8	open	open	VB
16514	397	9	it	-PRON-	PRP
16514	397	10	a	a	DT
16514	397	11	little	little	JJ
16514	397	12	and	and	CC
16514	397	13	look	look	VB
16514	397	14	to	to	TO
16514	397	15	see	see	VB
16514	397	16	if	if	IN
16514	397	17	it	-PRON-	PRP
16514	397	18	is	be	VBZ
16514	397	19	brown	brown	JJ
16514	397	20	;	;	:
16514	397	21	if	if	IN
16514	397	22	not	not	RB
16514	397	23	,	,	,
16514	397	24	keep	keep	VB
16514	397	25	it	-PRON-	PRP
16514	397	26	over	over	IN
16514	397	27	the	the	DT
16514	397	28	coals	coal	NNS
16514	397	29	till	till	IN
16514	397	30	it	-PRON-	PRP
16514	397	31	is	be	VBZ
16514	397	32	.	.	.
16514	398	1	Take	take	VB
16514	398	2	out	out	RP
16514	398	3	the	the	DT
16514	398	4	waffle	waffle	NN
16514	398	5	,	,	,
16514	398	6	cut	cut	VBN
16514	398	7	in	in	IN
16514	398	8	four	four	CD
16514	398	9	pieces	piece	NNS
16514	398	10	,	,	,
16514	398	11	and	and	CC
16514	398	12	pile	pile	VB
16514	398	13	on	on	IN
16514	398	14	a	a	DT
16514	398	15	plate	plate	NN
16514	398	16	in	in	IN
16514	398	17	the	the	DT
16514	398	18	oven	oven	NN
16514	398	19	,	,	,
16514	398	20	while	while	IN
16514	398	21	you	-PRON-	PRP
16514	398	22	again	again	RB
16514	398	23	grease	grease	VBP
16514	398	24	the	the	DT
16514	398	25	iron	iron	NN
16514	398	26	and	and	CC
16514	398	27	cook	cook	VB
16514	398	28	another	another	DT
16514	398	29	.	.	.
16514	399	1	Serve	serve	VB
16514	399	2	very	very	RB
16514	399	3	hot	hot	JJ
16514	399	4	and	and	CC
16514	399	5	crisp	crisp	JJ
16514	399	6	,	,	,
16514	399	7	with	with	IN
16514	399	8	maple	maple	NN
16514	399	9	syrup	syrup	NN
16514	399	10	or	or	CC
16514	399	11	powdered	powdered	JJ
16514	399	12	sugar	sugar	NN
16514	399	13	and	and	CC
16514	399	14	thick	thick	JJ
16514	399	15	cream	cream	NN
16514	399	16	.	.	.
16514	400	1	Some	some	DT
16514	400	2	people	people	NNS
16514	400	3	like	like	IN
16514	400	4	honey	honey	NN
16514	400	5	on	on	IN
16514	400	6	their	-PRON-	PRP$
16514	400	7	waffles	waffle	NNS
16514	400	8	.	.	.
16514	401	1	You	-PRON-	PRP
16514	401	2	might	may	MD
16514	401	3	try	try	VB
16514	401	4	all	all	PDT
16514	401	5	these	these	DT
16514	401	6	things	thing	NNS
16514	401	7	in	in	IN
16514	401	8	turn	turn	NN
16514	401	9	.	.	.
16514	402	1	Last	last	JJ
16514	402	2	of	of	IN
16514	402	3	all	all	PDT
16514	402	4	the	the	DT
16514	402	5	things	thing	NNS
16514	402	6	Margaret	Margaret	NNP
16514	402	7	learned	learn	VBD
16514	402	8	to	to	TO
16514	402	9	make	make	VB
16514	402	10	for	for	IN
16514	402	11	breakfast	breakfast	NN
16514	402	12	came	come	VBD
16514	402	13	coffee	coffee	NN
16514	402	14	,	,	,
16514	402	15	and	and	CC
16514	402	16	this	this	DT
16514	402	17	she	-PRON-	PRP
16514	402	18	could	could	MD
16514	402	19	make	make	VB
16514	402	20	in	in	IN
16514	402	21	two	two	CD
16514	402	22	ways	way	NNS
16514	402	23	;	;	:
16514	402	24	sometimes	sometimes	RB
16514	402	25	she	-PRON-	PRP
16514	402	26	made	make	VBD
16514	402	27	it	-PRON-	PRP
16514	402	28	this	this	DT
16514	402	29	first	first	JJ
16514	402	30	way	way	NN
16514	402	31	,	,	,
16514	402	32	and	and	CC
16514	402	33	sometimes	sometimes	RB
16514	402	34	the	the	DT
16514	402	35	other	other	JJ
16514	402	36	,	,	,
16514	402	37	which	which	WDT
16514	402	38	is	be	VBZ
16514	402	39	called	call	VBN
16514	402	40	French	french	JJ
16514	402	41	coffee	coffee	NN
16514	402	42	.	.	.
16514	403	1	Coffee	coffee	NN
16514	403	2	First	first	RB
16514	403	3	be	be	VB
16514	403	4	sure	sure	JJ
16514	403	5	your	-PRON-	PRP$
16514	403	6	coffee	coffee	NN
16514	403	7	-	-	HYPH
16514	403	8	pot	pot	NN
16514	403	9	is	be	VBZ
16514	403	10	shining	shine	VBG
16514	403	11	clean	clean	JJ
16514	403	12	;	;	:
16514	403	13	look	look	VB
16514	403	14	in	in	IN
16514	403	15	the	the	DT
16514	403	16	spout	spout	NN
16514	403	17	and	and	CC
16514	403	18	in	in	IN
16514	403	19	all	all	PDT
16514	403	20	the	the	DT
16514	403	21	cracks	crack	NNS
16514	403	22	,	,	,
16514	403	23	and	and	CC
16514	403	24	wipe	wipe	VB
16514	403	25	them	-PRON-	PRP
16514	403	26	out	out	RP
16514	403	27	carefully	carefully	RB
16514	403	28	,	,	,
16514	403	29	for	for	IN
16514	403	30	you	-PRON-	PRP
16514	403	31	can	can	MD
16514	403	32	not	not	RB
16514	403	33	make	make	VB
16514	403	34	good	good	JJ
16514	403	35	coffee	coffee	NN
16514	403	36	except	except	IN
16514	403	37	in	in	IN
16514	403	38	a	a	DT
16514	403	39	perfectly	perfectly	RB
16514	403	40	clean	clean	JJ
16514	403	41	pot	pot	NN
16514	403	42	.	.	.
16514	404	1	Then	then	RB
16514	404	2	get	get	VB
16514	404	3	three	three	CD
16514	404	4	heaping	heaping	NN
16514	404	5	tablespoonfuls	tablespoonful	NNS
16514	404	6	of	of	IN
16514	404	7	ground	ground	NN
16514	404	8	coffee	coffee	NN
16514	404	9	,	,	,
16514	404	10	and	and	CC
16514	404	11	one	one	CD
16514	404	12	tablespoonful	tablespoonful	NN
16514	404	13	of	of	IN
16514	404	14	cold	cold	JJ
16514	404	15	water	water	NN
16514	404	16	,	,	,
16514	404	17	and	and	CC
16514	404	18	one	one	CD
16514	404	19	tablespoonful	tablespoonful	NN
16514	404	20	of	of	IN
16514	404	21	white	white	NN
16514	404	22	of	of	IN
16514	404	23	egg	egg	NN
16514	404	24	.	.	.
16514	405	1	Mix	mix	VB
16514	405	2	the	the	DT
16514	405	3	egg	egg	NN
16514	405	4	with	with	IN
16514	405	5	the	the	DT
16514	405	6	coffee	coffee	NN
16514	405	7	and	and	CC
16514	405	8	water	water	NN
16514	405	9	thoroughly	thoroughly	RB
16514	405	10	,	,	,
16514	405	11	and	and	CC
16514	405	12	put	put	VBD
16514	405	13	in	in	IN
16514	405	14	the	the	DT
16514	405	15	pot	pot	NN
16514	405	16	.	.	.
16514	406	1	Pour	pour	VB
16514	406	2	in	in	IN
16514	406	3	one	one	CD
16514	406	4	quart	quart	NN
16514	406	5	of	of	IN
16514	406	6	boiling	boiling	NN
16514	406	7	water	water	NN
16514	406	8	,	,	,
16514	406	9	and	and	CC
16514	406	10	let	let	VB
16514	406	11	it	-PRON-	PRP
16514	406	12	boil	boil	VB
16514	406	13	up	up	RP
16514	406	14	once	once	RB
16514	406	15	.	.	.
16514	407	1	Then	then	RB
16514	407	2	stir	stir	VB
16514	407	3	down	down	RP
16514	407	4	the	the	DT
16514	407	5	grounds	ground	NNS
16514	407	6	which	which	WDT
16514	407	7	come	come	VBP
16514	407	8	to	to	IN
16514	407	9	the	the	DT
16514	407	10	top	top	NN
16514	407	11	,	,	,
16514	407	12	put	put	VBN
16514	407	13	in	in	IN
16514	407	14	two	two	CD
16514	407	15	tablespoonfuls	tablespoonful	NNS
16514	407	16	of	of	IN
16514	407	17	cold	cold	JJ
16514	407	18	water	water	NN
16514	407	19	,	,	,
16514	407	20	and	and	CC
16514	407	21	let	let	VB
16514	407	22	it	-PRON-	PRP
16514	407	23	stand	stand	VB
16514	407	24	for	for	IN
16514	407	25	a	a	DT
16514	407	26	minute	minute	NN
16514	407	27	on	on	IN
16514	407	28	the	the	DT
16514	407	29	back	back	NN
16514	407	30	of	of	IN
16514	407	31	the	the	DT
16514	407	32	stove	stove	NN
16514	407	33	,	,	,
16514	407	34	and	and	CC
16514	407	35	then	then	RB
16514	407	36	strain	strain	VB
16514	407	37	it	-PRON-	PRP
16514	407	38	into	into	IN
16514	407	39	the	the	DT
16514	407	40	silver	silver	NN
16514	407	41	pot	pot	NN
16514	407	42	for	for	IN
16514	407	43	the	the	DT
16514	407	44	table	table	NN
16514	407	45	.	.	.
16514	408	1	This	this	DT
16514	408	2	pot	pot	NN
16514	408	3	must	must	MD
16514	408	4	be	be	VB
16514	408	5	made	make	VBN
16514	408	6	very	very	RB
16514	408	7	hot	hot	JJ
16514	408	8	,	,	,
16514	408	9	by	by	IN
16514	408	10	filling	fill	VBG
16514	408	11	it	-PRON-	PRP
16514	408	12	with	with	IN
16514	408	13	boiling	boil	VBG
16514	408	14	water	water	NN
16514	408	15	and	and	CC
16514	408	16	letting	let	VBG
16514	408	17	it	-PRON-	PRP
16514	408	18	stand	stand	VB
16514	408	19	on	on	IN
16514	408	20	the	the	DT
16514	408	21	kitchen	kitchen	NN
16514	408	22	table	table	NN
16514	408	23	while	while	IN
16514	408	24	the	the	DT
16514	408	25	coffee	coffee	NN
16514	408	26	is	be	VBZ
16514	408	27	boiling	boil	VBG
16514	408	28	.	.	.
16514	409	1	If	if	IN
16514	409	2	this	this	DT
16514	409	3	rule	rule	NN
16514	409	4	makes	make	VBZ
16514	409	5	coffee	coffee	NN
16514	409	6	stronger	strong	JJR
16514	409	7	than	than	IN
16514	409	8	the	the	DT
16514	409	9	family	family	NN
16514	409	10	like	like	IN
16514	409	11	it	-PRON-	PRP
16514	409	12	,	,	,
16514	409	13	take	take	VB
16514	409	14	less	less	JJR
16514	409	15	coffee	coffee	NN
16514	409	16	,	,	,
16514	409	17	and	and	CC
16514	409	18	if	if	IN
16514	409	19	it	-PRON-	PRP
16514	409	20	is	be	VBZ
16514	409	21	not	not	RB
16514	409	22	strong	strong	JJ
16514	409	23	enough	enough	RB
16514	409	24	,	,	,
16514	409	25	take	take	VB
16514	409	26	more	more	JJR
16514	409	27	coffee	coffee	NN
16514	409	28	.	.	.
16514	410	1	French	french	JJ
16514	410	2	Coffee	Coffee	NNP
16514	410	3	Get	get	VBP
16514	410	4	one	one	CD
16514	410	5	of	of	IN
16514	410	6	the	the	DT
16514	410	7	pots	pot	NNS
16514	410	8	which	which	WDT
16514	410	9	are	be	VBP
16514	410	10	made	make	VBN
16514	410	11	so	so	IN
16514	410	12	the	the	DT
16514	410	13	coffee	coffee	NN
16514	410	14	will	will	MD
16514	410	15	drip	drip	VB
16514	410	16	through	through	RB
16514	410	17	;	;	:
16514	410	18	put	put	VB
16514	410	19	three	three	CD
16514	410	20	tablespoonfuls	tablespoonful	NNS
16514	410	21	of	of	IN
16514	410	22	very	very	RB
16514	410	23	finely	finely	RB
16514	410	24	powdered	powder	VBN
16514	410	25	coffee	coffee	NN
16514	410	26	in	in	IN
16514	410	27	this	this	DT
16514	410	28	,	,	,
16514	410	29	and	and	CC
16514	410	30	pour	pour	VB
16514	410	31	in	in	IN
16514	410	32	a	a	DT
16514	410	33	quart	quart	NN
16514	410	34	of	of	IN
16514	410	35	boiling	boil	VBG
16514	410	36	water	water	NN
16514	410	37	.	.	.
16514	411	1	When	when	WRB
16514	411	2	it	-PRON-	PRP
16514	411	3	is	be	VBZ
16514	411	4	all	all	RB
16514	411	5	dripped	drip	VBN
16514	411	6	through	through	RB
16514	411	7	,	,	,
16514	411	8	it	-PRON-	PRP
16514	411	9	is	be	VBZ
16514	411	10	ready	ready	JJ
16514	411	11	to	to	TO
16514	411	12	put	put	VB
16514	411	13	in	in	IN
16514	411	14	the	the	DT
16514	411	15	hot	hot	JJ
16514	411	16	silver	silver	NN
16514	411	17	pot	pot	NN
16514	411	18	.	.	.
16514	412	1	PART	PART	NNP
16514	412	2	II	ii	CD
16514	412	3	.	.	.
16514	413	1	THE	the	DT
16514	413	2	THINGS	thing	NNS
16514	413	3	MARGARET	margaret	NN
16514	413	4	MADE	make	VBD
16514	413	5	FOR	for	IN
16514	413	6	LUNCHEON	LUNCHEON	NNS
16514	413	7	OR	or	CC
16514	413	8	SUPPER	supper	NN
16514	413	9	So	so	RB
16514	413	10	many	many	JJ
16514	413	11	things	thing	NNS
16514	413	12	in	in	IN
16514	413	13	this	this	DT
16514	413	14	part	part	NN
16514	413	15	of	of	IN
16514	413	16	Margaret	Margaret	NNP
16514	413	17	's	's	POS
16514	413	18	book	book	NN
16514	413	19	call	call	VBP
16514	413	20	for	for	IN
16514	413	21	white	white	JJ
16514	413	22	sauce	sauce	NN
16514	413	23	,	,	,
16514	413	24	or	or	CC
16514	413	25	cream	cream	NN
16514	413	26	sauce	sauce	NN
16514	413	27	,	,	,
16514	413	28	that	that	IN
16514	413	29	the	the	DT
16514	413	30	rule	rule	NN
16514	413	31	for	for	IN
16514	413	32	that	that	DT
16514	413	33	came	come	VBD
16514	413	34	first	first	RB
16514	413	35	of	of	IN
16514	413	36	all	all	DT
16514	413	37	.	.	.
16514	414	1	White	White	NNP
16514	414	2	or	or	CC
16514	414	3	Cream	Cream	NNP
16514	414	4	Sauce	Sauce	NNP
16514	414	5	1	1	CD
16514	414	6	tablespoonful	tablespoonful	JJ
16514	414	7	of	of	IN
16514	414	8	butter	butter	NN
16514	414	9	.	.	.
16514	415	1	1	1	CD
16514	415	2	tablespoonful	tablespoonful	JJ
16514	415	3	of	of	IN
16514	415	4	flour	flour	NN
16514	415	5	.	.	.
16514	416	1	1	1	CD
16514	416	2	cup	cup	NN
16514	416	3	hot	hot	JJ
16514	416	4	milk	milk	NN
16514	416	5	or	or	CC
16514	416	6	cream	cream	NN
16514	416	7	,	,	,
16514	416	8	one	one	CD
16514	416	9	-	-	HYPH
16514	416	10	third	third	NN
16514	416	11	teaspoonful	teaspoonful	NN
16514	416	12	of	of	IN
16514	416	13	salt	salt	NN
16514	416	14	.	.	.
16514	417	1	Melt	melt	VB
16514	417	2	the	the	DT
16514	417	3	butter	butter	NN
16514	417	4	,	,	,
16514	417	5	and	and	CC
16514	417	6	when	when	WRB
16514	417	7	it	-PRON-	PRP
16514	417	8	bubbles	bubble	VBZ
16514	417	9	put	put	VBN
16514	417	10	in	in	IN
16514	417	11	the	the	DT
16514	417	12	flour	flour	NN
16514	417	13	,	,	,
16514	417	14	shaking	shake	VBG
16514	417	15	the	the	DT
16514	417	16	saucepan	saucepan	NN
16514	417	17	as	as	IN
16514	417	18	you	-PRON-	PRP
16514	417	19	do	do	VBP
16514	417	20	so	so	RB
16514	417	21	,	,	,
16514	417	22	and	and	CC
16514	417	23	rub	rub	VB
16514	417	24	till	till	IN
16514	417	25	smooth	smooth	JJ
16514	417	26	.	.	.
16514	418	1	Put	put	VB
16514	418	2	in	in	IN
16514	418	3	the	the	DT
16514	418	4	hot	hot	JJ
16514	418	5	milk	milk	NN
16514	418	6	,	,	,
16514	418	7	a	a	DT
16514	418	8	little	little	JJ
16514	418	9	at	at	IN
16514	418	10	a	a	DT
16514	418	11	time	time	NN
16514	418	12	,	,	,
16514	418	13	and	and	CC
16514	418	14	stir	stir	VB
16514	418	15	and	and	CC
16514	418	16	cook	cook	VBP
16514	418	17	without	without	IN
16514	418	18	boiling	boil	VBG
16514	418	19	till	till	IN
16514	418	20	all	all	DT
16514	418	21	is	be	VBZ
16514	418	22	smooth	smooth	JJ
16514	418	23	and	and	CC
16514	418	24	free	free	JJ
16514	418	25	from	from	IN
16514	418	26	lumps	lump	NNS
16514	418	27	.	.	.
16514	419	1	Add	add	VB
16514	419	2	the	the	DT
16514	419	3	salt	salt	NN
16514	419	4	,	,	,
16514	419	5	and	and	CC
16514	419	6	,	,	,
16514	419	7	if	if	IN
16514	419	8	you	-PRON-	PRP
16514	419	9	choose	choose	VBP
16514	419	10	,	,	,
16514	419	11	a	a	DT
16514	419	12	little	little	JJ
16514	419	13	pepper	pepper	NN
16514	419	14	.	.	.
16514	420	1	Cream	cream	NN
16514	420	2	sauce	sauce	NN
16514	420	3	is	be	VBZ
16514	420	4	made	make	VBN
16514	420	5	exactly	exactly	RB
16514	420	6	as	as	IN
16514	420	7	is	be	VBZ
16514	420	8	white	white	JJ
16514	420	9	sauce	sauce	NN
16514	420	10	,	,	,
16514	420	11	but	but	CC
16514	420	12	cream	cream	NN
16514	420	13	is	be	VBZ
16514	420	14	used	use	VBN
16514	420	15	in	in	IN
16514	420	16	place	place	NN
16514	420	17	of	of	IN
16514	420	18	milk	milk	NN
16514	420	19	.	.	.
16514	421	1	What	what	WP
16514	421	2	is	be	VBZ
16514	421	3	called	call	VBN
16514	421	4	thick	thick	JJ
16514	421	5	white	white	JJ
16514	421	6	sauce	sauce	NN
16514	421	7	is	be	VBZ
16514	421	8	made	make	VBN
16514	421	9	by	by	IN
16514	421	10	taking	take	VBG
16514	421	11	two	two	CD
16514	421	12	tablespoonfuls	tablespoonful	NNS
16514	421	13	of	of	IN
16514	421	14	butter	butter	NN
16514	421	15	and	and	CC
16514	421	16	two	two	CD
16514	421	17	of	of	IN
16514	421	18	flour	flour	NN
16514	421	19	,	,	,
16514	421	20	and	and	CC
16514	421	21	only	only	RB
16514	421	22	one	one	CD
16514	421	23	cup	cup	NN
16514	421	24	of	of	IN
16514	421	25	milk	milk	NN
16514	421	26	.	.	.
16514	422	1	Creamed	Creamed	NNP
16514	422	2	Oysters	Oysters	NNP
16514	422	3	1	1	CD
16514	422	4	pint	pint	NN
16514	422	5	oysters	oyster	NNS
16514	422	6	.	.	.
16514	423	1	1	1	CD
16514	423	2	large	large	JJ
16514	423	3	cup	cup	NN
16514	423	4	of	of	IN
16514	423	5	cream	cream	NN
16514	423	6	sauce	sauce	NN
16514	423	7	.	.	.
16514	424	1	Make	make	VB
16514	424	2	the	the	DT
16514	424	3	sauce	sauce	NN
16514	424	4	of	of	IN
16514	424	5	cream	cream	NN
16514	424	6	if	if	IN
16514	424	7	you	-PRON-	PRP
16514	424	8	have	have	VBP
16514	424	9	it	-PRON-	PRP
16514	424	10	,	,	,
16514	424	11	and	and	CC
16514	424	12	if	if	IN
16514	424	13	not	not	RB
16514	424	14	use	use	VB
16514	424	15	a	a	DT
16514	424	16	very	very	RB
16514	424	17	heaping	heaping	NN
16514	424	18	tablespoonful	tablespoonful	NN
16514	424	19	of	of	IN
16514	424	20	butter	butter	NN
16514	424	21	in	in	IN
16514	424	22	the	the	DT
16514	424	23	white	white	JJ
16514	424	24	sauce	sauce	NN
16514	424	25	.	.	.
16514	425	1	Keep	keep	VB
16514	425	2	this	this	DT
16514	425	3	hot	hot	JJ
16514	425	4	.	.	.
16514	426	1	Drain	drain	VB
16514	426	2	off	off	IN
16514	426	3	the	the	DT
16514	426	4	oyster	oyster	JJ
16514	426	5	-	-	HYPH
16514	426	6	juice	juice	NN
16514	426	7	and	and	CC
16514	426	8	wash	wash	VB
16514	426	9	the	the	DT
16514	426	10	oysters	oyster	NNS
16514	426	11	by	by	IN
16514	426	12	holding	hold	VBG
16514	426	13	them	-PRON-	PRP
16514	426	14	under	under	IN
16514	426	15	the	the	DT
16514	426	16	cold	cold	JJ
16514	426	17	-	-	HYPH
16514	426	18	water	water	NN
16514	426	19	faucet	faucet	NN
16514	426	20	.	.	.
16514	427	1	Strain	strain	VB
16514	427	2	the	the	DT
16514	427	3	juice	juice	NN
16514	427	4	and	and	CC
16514	427	5	put	put	VBD
16514	427	6	the	the	DT
16514	427	7	oysters	oyster	NNS
16514	427	8	back	back	RB
16514	427	9	in	in	IN
16514	427	10	it	-PRON-	PRP
16514	427	11	,	,	,
16514	427	12	and	and	CC
16514	427	13	put	put	VBD
16514	427	14	them	-PRON-	PRP
16514	427	15	on	on	IN
16514	427	16	the	the	DT
16514	427	17	fire	fire	NN
16514	427	18	and	and	CC
16514	427	19	let	let	VB
16514	427	20	them	-PRON-	PRP
16514	427	21	just	just	RB
16514	427	22	simmer	simmer	VB
16514	427	23	till	till	IN
16514	427	24	the	the	DT
16514	427	25	edges	edge	NNS
16514	427	26	of	of	IN
16514	427	27	the	the	DT
16514	427	28	oysters	oyster	NNS
16514	427	29	curl	curl	NN
16514	427	30	;	;	:
16514	427	31	then	then	RB
16514	427	32	drain	drain	VB
16514	427	33	them	-PRON-	PRP
16514	427	34	from	from	IN
16514	427	35	the	the	DT
16514	427	36	juice	juice	NN
16514	427	37	again	again	RB
16514	427	38	and	and	CC
16514	427	39	drop	drop	VB
16514	427	40	them	-PRON-	PRP
16514	427	41	in	in	IN
16514	427	42	the	the	DT
16514	427	43	sauce	sauce	NN
16514	427	44	,	,	,
16514	427	45	and	and	CC
16514	427	46	add	add	VB
16514	427	47	a	a	DT
16514	427	48	little	little	JJ
16514	427	49	more	more	JJR
16514	427	50	salt	salt	NN
16514	427	51	(	(	-LRB-
16514	427	52	celery	celery	NN
16514	427	53	-	-	HYPH
16514	427	54	salt	salt	NN
16514	427	55	is	be	VBZ
16514	427	56	nice	nice	JJ
16514	427	57	if	if	IN
16514	427	58	you	-PRON-	PRP
16514	427	59	have	have	VBP
16514	427	60	it	-PRON-	PRP
16514	427	61	)	)	-RRB-
16514	427	62	,	,	,
16514	427	63	and	and	CC
16514	427	64	just	just	RB
16514	427	65	a	a	DT
16514	427	66	tiny	tiny	JJ
16514	427	67	bit	bit	NN
16514	427	68	of	of	IN
16514	427	69	cayenne	cayenne	NN
16514	427	70	pepper	pepper	NN
16514	427	71	.	.	.
16514	428	1	You	-PRON-	PRP
16514	428	2	can	can	MD
16514	428	3	serve	serve	VB
16514	428	4	the	the	DT
16514	428	5	oysters	oyster	NNS
16514	428	6	on	on	IN
16514	428	7	squares	square	NNS
16514	428	8	of	of	IN
16514	428	9	buttered	butter	VBN
16514	428	10	toast	toast	NN
16514	428	11	,	,	,
16514	428	12	or	or	CC
16514	428	13	put	put	VBD
16514	428	14	them	-PRON-	PRP
16514	428	15	in	in	IN
16514	428	16	a	a	DT
16514	428	17	large	large	JJ
16514	428	18	dish	dish	NN
16514	428	19	,	,	,
16514	428	20	with	with	IN
16514	428	21	sifted	sift	VBN
16514	428	22	bread	bread	NN
16514	428	23	-	-	HYPH
16514	428	24	crumbs	crumb	VBZ
16514	428	25	over	over	IN
16514	428	26	the	the	DT
16514	428	27	top	top	JJ
16514	428	28	and	and	CC
16514	428	29	tiny	tiny	JJ
16514	428	30	bits	bit	NNS
16514	428	31	of	of	IN
16514	428	32	butter	butter	NN
16514	428	33	,	,	,
16514	428	34	and	and	CC
16514	428	35	brown	brown	NNP
16514	428	36	in	in	IN
16514	428	37	the	the	DT
16514	428	38	oven	oven	NN
16514	428	39	.	.	.
16514	429	1	Or	or	CC
16514	429	2	you	-PRON-	PRP
16514	429	3	can	can	MD
16514	429	4	put	put	VB
16514	429	5	them	-PRON-	PRP
16514	429	6	in	in	IN
16514	429	7	small	small	JJ
16514	429	8	dishes	dish	NNS
16514	429	9	as	as	IN
16514	429	10	they	-PRON-	PRP
16514	429	11	are	be	VBP
16514	429	12	,	,	,
16514	429	13	and	and	CC
16514	429	14	put	put	VBD
16514	429	15	a	a	DT
16514	429	16	sprig	sprig	NN
16514	429	17	of	of	IN
16514	429	18	parsley	parsley	NN
16514	429	19	in	in	IN
16514	429	20	each	each	DT
16514	429	21	dish	dish	NN
16514	429	22	.	.	.
16514	430	1	Panned	Panned	NNP
16514	430	2	Oysters	oyster	NNS
16514	430	3	Take	take	VBP
16514	430	4	the	the	DT
16514	430	5	oysters	oyster	NNS
16514	430	6	from	from	IN
16514	430	7	their	-PRON-	PRP$
16514	430	8	juice	juice	NN
16514	430	9	,	,	,
16514	430	10	strain	strain	VB
16514	430	11	it	-PRON-	PRP
16514	430	12	,	,	,
16514	430	13	wash	wash	VB
16514	430	14	the	the	DT
16514	430	15	oysters	oyster	NNS
16514	430	16	,	,	,
16514	430	17	and	and	CC
16514	430	18	put	put	VBD
16514	430	19	them	-PRON-	PRP
16514	430	20	back	back	RB
16514	430	21	in	in	RB
16514	430	22	.	.	.
16514	431	1	Put	put	VB
16514	431	2	them	-PRON-	PRP
16514	431	3	in	in	IN
16514	431	4	a	a	DT
16514	431	5	saucepan	saucepan	NN
16514	431	6	with	with	IN
16514	431	7	a	a	DT
16514	431	8	little	little	JJ
16514	431	9	salt,--about	salt,--about	NN
16514	431	10	half	half	PDT
16514	431	11	a	a	DT
16514	431	12	teaspoonful	teaspoonful	JJ
16514	431	13	to	to	IN
16514	431	14	a	a	DT
16514	431	15	pint	pint	NN
16514	431	16	of	of	IN
16514	431	17	oysters,--and	oysters,--and	CC
16514	431	18	a	a	DT
16514	431	19	little	little	JJ
16514	431	20	pepper	pepper	NN
16514	431	21	,	,	,
16514	431	22	and	and	CC
16514	431	23	a	a	DT
16514	431	24	piece	piece	NN
16514	431	25	of	of	IN
16514	431	26	butter	butter	NN
16514	431	27	as	as	RB
16514	431	28	large	large	JJ
16514	431	29	as	as	IN
16514	431	30	the	the	DT
16514	431	31	end	end	NN
16514	431	32	of	of	IN
16514	431	33	your	-PRON-	PRP$
16514	431	34	thumb	thumb	NN
16514	431	35	.	.	.
16514	432	1	Let	let	VB
16514	432	2	them	-PRON-	PRP
16514	432	3	simmer	simmer	VB
16514	432	4	till	till	IN
16514	432	5	the	the	DT
16514	432	6	edges	edges	NNP
16514	432	7	curl	curl	NN
16514	432	8	,	,	,
16514	432	9	just	just	RB
16514	432	10	as	as	IN
16514	432	11	before	before	RB
16514	432	12	,	,	,
16514	432	13	and	and	CC
16514	432	14	put	put	VBD
16514	432	15	them	-PRON-	PRP
16514	432	16	on	on	IN
16514	432	17	squares	square	NNS
16514	432	18	of	of	IN
16514	432	19	hot	hot	JJ
16514	432	20	buttered	buttered	JJ
16514	432	21	toast	toast	NN
16514	432	22	.	.	.
16514	433	1	Scalloped	Scalloped	NNP
16514	433	2	Oysters	oyster	NNS
16514	433	3	1	1	CD
16514	433	4	pint	pint	NN
16514	433	5	of	of	IN
16514	433	6	oysters	oyster	NNS
16514	433	7	.	.	.
16514	434	1	12	12	CD
16514	434	2	large	large	JJ
16514	434	3	crackers	cracker	NNS
16514	434	4	,	,	,
16514	434	5	or	or	CC
16514	434	6	1	1	CD
16514	434	7	cup	cup	NN
16514	434	8	of	of	IN
16514	434	9	bread	bread	NN
16514	434	10	-	-	HYPH
16514	434	11	crumbs	crumb	NNS
16514	434	12	.	.	.
16514	435	1	1/2	1/2	CD
16514	435	2	cup	cup	NN
16514	435	3	of	of	IN
16514	435	4	milk	milk	NN
16514	435	5	.	.	.
16514	436	1	The	the	DT
16514	436	2	strained	strained	JJ
16514	436	3	oyster	oyster	NN
16514	436	4	-	-	HYPH
16514	436	5	juice	juice	NN
16514	436	6	.	.	.
16514	437	1	Butter	butter	VB
16514	437	2	a	a	DT
16514	437	3	deep	deep	JJ
16514	437	4	baking	baking	NN
16514	437	5	-	-	HYPH
16514	437	6	dish	dish	NN
16514	437	7	.	.	.
16514	438	1	Roll	roll	VB
16514	438	2	the	the	DT
16514	438	3	crackers	cracker	NNS
16514	438	4	,	,	,
16514	438	5	or	or	CC
16514	438	6	make	make	VB
16514	438	7	the	the	DT
16514	438	8	bread	bread	NN
16514	438	9	-	-	HYPH
16514	438	10	crumbs	crumb	NNS
16514	438	11	of	of	IN
16514	438	12	even	even	RB
16514	438	13	size	size	NN
16514	438	14	;	;	:
16514	438	15	some	some	DT
16514	438	16	people	people	NNS
16514	438	17	like	like	IN
16514	438	18	one	one	CD
16514	438	19	better	well	JJR
16514	438	20	than	than	IN
16514	438	21	the	the	DT
16514	438	22	other	other	JJ
16514	438	23	,	,	,
16514	438	24	and	and	CC
16514	438	25	you	-PRON-	PRP
16514	438	26	can	can	MD
16514	438	27	try	try	VB
16514	438	28	both	both	DT
16514	438	29	ways	way	NNS
16514	438	30	.	.	.
16514	439	1	Put	put	VB
16514	439	2	a	a	DT
16514	439	3	layer	layer	NN
16514	439	4	of	of	IN
16514	439	5	crumbs	crumb	NNS
16514	439	6	in	in	IN
16514	439	7	the	the	DT
16514	439	8	dish	dish	NN
16514	439	9	,	,	,
16514	439	10	then	then	RB
16514	439	11	a	a	DT
16514	439	12	layer	layer	NN
16514	439	13	of	of	IN
16514	439	14	oysters	oyster	NNS
16514	439	15	,	,	,
16514	439	16	washed	wash	VBD
16514	439	17	,	,	,
16514	439	18	then	then	RB
16514	439	19	a	a	DT
16514	439	20	sprinkling	sprinkling	NN
16514	439	21	of	of	IN
16514	439	22	salt	salt	NN
16514	439	23	and	and	CC
16514	439	24	pepper	pepper	NN
16514	439	25	and	and	CC
16514	439	26	a	a	DT
16514	439	27	few	few	JJ
16514	439	28	bits	bit	NNS
16514	439	29	of	of	IN
16514	439	30	butter	butter	NN
16514	439	31	.	.	.
16514	440	1	Then	then	RB
16514	440	2	another	another	DT
16514	440	3	layer	layer	NN
16514	440	4	of	of	IN
16514	440	5	crumbs	crumb	NNS
16514	440	6	,	,	,
16514	440	7	oysters	oyster	NNS
16514	440	8	,	,	,
16514	440	9	and	and	CC
16514	440	10	seasoning	seasoning	NN
16514	440	11	,	,	,
16514	440	12	till	till	IN
16514	440	13	the	the	DT
16514	440	14	dish	dish	NN
16514	440	15	is	be	VBZ
16514	440	16	full	full	JJ
16514	440	17	,	,	,
16514	440	18	with	with	IN
16514	440	19	crumbs	crumb	NNS
16514	440	20	on	on	IN
16514	440	21	the	the	DT
16514	440	22	top	top	NN
16514	440	23	.	.	.
16514	441	1	Mix	mix	VB
16514	441	2	the	the	DT
16514	441	3	milk	milk	NN
16514	441	4	and	and	CC
16514	441	5	oyster	oyster	NN
16514	441	6	-	-	HYPH
16514	441	7	juice	juice	NN
16514	441	8	and	and	CC
16514	441	9	pour	pour	VB
16514	441	10	slowly	slowly	RB
16514	441	11	over	over	RB
16514	441	12	.	.	.
16514	442	1	Then	then	RB
16514	442	2	cover	cover	VB
16514	442	3	the	the	DT
16514	442	4	top	top	NN
16514	442	5	with	with	IN
16514	442	6	bits	bit	NNS
16514	442	7	of	of	IN
16514	442	8	butter	butter	NN
16514	442	9	,	,	,
16514	442	10	and	and	CC
16514	442	11	bake	bake	VB
16514	442	12	in	in	RP
16514	442	13	the	the	DT
16514	442	14	oven	oven	NN
16514	442	15	till	till	IN
16514	442	16	brown	brown	NNP
16514	442	17	--	--	:
16514	442	18	about	about	RB
16514	442	19	half	half	PDT
16514	442	20	an	an	DT
16514	442	21	hour	hour	NN
16514	442	22	.	.	.
16514	443	1	You	-PRON-	PRP
16514	443	2	can	can	MD
16514	443	3	put	put	VB
16514	443	4	these	these	DT
16514	443	5	oysters	oyster	NNS
16514	443	6	into	into	IN
16514	443	7	small	small	JJ
16514	443	8	dishes	dish	NNS
16514	443	9	,	,	,
16514	443	10	just	just	RB
16514	443	11	as	as	IN
16514	443	12	you	-PRON-	PRP
16514	443	13	did	do	VBD
16514	443	14	the	the	DT
16514	443	15	creamed	cream	VBN
16514	443	16	oysters	oyster	NNS
16514	443	17	,	,	,
16514	443	18	or	or	CC
16514	443	19	into	into	IN
16514	443	20	large	large	JJ
16514	443	21	scallop	scallop	NN
16514	443	22	-	-	HYPH
16514	443	23	shells	shell	NNS
16514	443	24	,	,	,
16514	443	25	and	and	CC
16514	443	26	bake	bake	VB
16514	443	27	them	-PRON-	PRP
16514	443	28	only	only	RB
16514	443	29	ten	ten	CD
16514	443	30	or	or	CC
16514	443	31	fifteen	fifteen	CD
16514	443	32	minutes	minute	NNS
16514	443	33	.	.	.
16514	444	1	In	in	IN
16514	444	2	serving	serve	VBG
16514	444	3	,	,	,
16514	444	4	put	put	VB
16514	444	5	a	a	DT
16514	444	6	small	small	JJ
16514	444	7	sprig	sprig	NN
16514	444	8	of	of	IN
16514	444	9	parsley	parsley	NN
16514	444	10	into	into	IN
16514	444	11	each	each	DT
16514	444	12	.	.	.
16514	445	1	Pigs	pig	NNS
16514	445	2	in	in	IN
16514	445	3	Blankets	blanket	NNS
16514	445	4	These	these	DT
16514	445	5	were	be	VBD
16514	445	6	great	great	JJ
16514	445	7	fun	fun	NN
16514	445	8	to	to	TO
16514	445	9	make	make	VB
16514	445	10	,	,	,
16514	445	11	and	and	CC
16514	445	12	Margaret	Margaret	NNP
16514	445	13	often	often	RB
16514	445	14	begged	beg	VBD
16514	445	15	to	to	TO
16514	445	16	get	get	VB
16514	445	17	them	-PRON-	PRP
16514	445	18	ready	ready	JJ
16514	445	19	for	for	IN
16514	445	20	company	company	NN
16514	445	21	.	.	.
16514	446	1	15	15	CD
16514	446	2	large	large	JJ
16514	446	3	oysters	oyster	NNS
16514	446	4	.	.	.
16514	447	1	15	15	CD
16514	447	2	very	very	RB
16514	447	3	thin	thin	JJ
16514	447	4	slices	slice	NNS
16514	447	5	of	of	IN
16514	447	6	bacon	bacon	NN
16514	447	7	.	.	.
16514	448	1	Sprinkle	sprinkle	VB
16514	448	2	each	each	DT
16514	448	3	oyster	oyster	NN
16514	448	4	with	with	IN
16514	448	5	a	a	DT
16514	448	6	very	very	RB
16514	448	7	little	little	JJ
16514	448	8	salt	salt	NN
16514	448	9	and	and	CC
16514	448	10	pepper	pepper	NN
16514	448	11	.	.	.
16514	449	1	Trim	trim	VB
16514	449	2	the	the	DT
16514	449	3	rind	rind	NN
16514	449	4	from	from	IN
16514	449	5	the	the	DT
16514	449	6	bacon	bacon	NN
16514	449	7	and	and	CC
16514	449	8	wrap	wrap	VB
16514	449	9	each	each	DT
16514	449	10	oyster	oyster	NN
16514	449	11	in	in	IN
16514	449	12	one	one	CD
16514	449	13	slice	slice	NN
16514	449	14	,	,	,
16514	449	15	pinning	pin	VBG
16514	449	16	this	this	DT
16514	449	17	`	`	''
16514	449	18	`	`	''
16514	449	19	blanket	blanket	VBP
16514	449	20	'	'	''
16514	449	21	'	'	''
16514	449	22	tightly	tightly	RB
16514	449	23	on	on	IN
16514	449	24	the	the	DT
16514	449	25	back	back	NN
16514	449	26	with	with	IN
16514	449	27	a	a	DT
16514	449	28	tiny	tiny	JJ
16514	449	29	Japanese	japanese	JJ
16514	449	30	wooden	wooden	JJ
16514	449	31	toothpick	toothpick	NN
16514	449	32	.	.	.
16514	450	1	Have	have	VBP
16514	450	2	ready	ready	JJ
16514	450	3	a	a	DT
16514	450	4	hot	hot	JJ
16514	450	5	frying	frying	JJ
16514	450	6	-	-	HYPH
16514	450	7	pan	pan	NN
16514	450	8	,	,	,
16514	450	9	and	and	CC
16514	450	10	lay	lie	VBD
16514	450	11	in	in	IN
16514	450	12	five	five	CD
16514	450	13	oysters	oyster	NNS
16514	450	14	,	,	,
16514	450	15	and	and	CC
16514	450	16	cook	cook	VB
16514	450	17	till	till	IN
16514	450	18	the	the	DT
16514	450	19	bacon	bacon	NN
16514	450	20	is	be	VBZ
16514	450	21	brown	brown	JJ
16514	450	22	and	and	CC
16514	450	23	the	the	DT
16514	450	24	edges	edge	NNS
16514	450	25	of	of	IN
16514	450	26	the	the	DT
16514	450	27	oysters	oyster	NNS
16514	450	28	curl	curl	NN
16514	450	29	,	,	,
16514	450	30	turning	turn	VBG
16514	450	31	each	each	DT
16514	450	32	over	over	RP
16514	450	33	once	once	RB
16514	450	34	.	.	.
16514	451	1	Put	put	VB
16514	451	2	these	these	DT
16514	451	3	on	on	IN
16514	451	4	a	a	DT
16514	451	5	hot	hot	JJ
16514	451	6	plate	plate	NN
16514	451	7	in	in	IN
16514	451	8	the	the	DT
16514	451	9	oven	oven	NN
16514	451	10	with	with	IN
16514	451	11	the	the	DT
16514	451	12	door	door	NN
16514	451	13	open	open	JJ
16514	451	14	,	,	,
16514	451	15	and	and	CC
16514	451	16	cook	cook	VB
16514	451	17	five	five	CD
16514	451	18	more	more	JJR
16514	451	19	,	,	,
16514	451	20	and	and	CC
16514	451	21	so	so	RB
16514	451	22	on	on	RB
16514	451	23	.	.	.
16514	452	1	Put	put	VB
16514	452	2	them	-PRON-	PRP
16514	452	3	on	on	IN
16514	452	4	a	a	DT
16514	452	5	long	long	JJ
16514	452	6	,	,	,
16514	452	7	narrow	narrow	JJ
16514	452	8	platter	platter	NN
16514	452	9	,	,	,
16514	452	10	with	with	IN
16514	452	11	slices	slice	NNS
16514	452	12	of	of	IN
16514	452	13	lemon	lemon	NN
16514	452	14	and	and	CC
16514	452	15	sprigs	sprig	NNS
16514	452	16	of	of	IN
16514	452	17	parsley	parsley	NN
16514	452	18	around	around	RB
16514	452	19	.	.	.
16514	453	1	Or	or	CC
16514	453	2	you	-PRON-	PRP
16514	453	3	can	can	MD
16514	453	4	put	put	VB
16514	453	5	each	each	DT
16514	453	6	one	one	NN
16514	453	7	on	on	IN
16514	453	8	a	a	DT
16514	453	9	strip	strip	NN
16514	453	10	of	of	IN
16514	453	11	toast	toast	NN
16514	453	12	which	which	WDT
16514	453	13	you	-PRON-	PRP
16514	453	14	have	have	VBP
16514	453	15	dipped	dip	VBN
16514	453	16	in	in	IN
16514	453	17	the	the	DT
16514	453	18	gravy	gravy	NN
16514	453	19	in	in	IN
16514	453	20	the	the	DT
16514	453	21	pan	pan	NN
16514	453	22	;	;	:
16514	453	23	this	this	DT
16514	453	24	is	be	VBZ
16514	453	25	the	the	DT
16514	453	26	better	well	JJR
16514	453	27	way	way	NN
16514	453	28	.	.	.
16514	454	1	This	this	DT
16514	454	2	dish	dish	NN
16514	454	3	must	must	MD
16514	454	4	be	be	VB
16514	454	5	eaten	eat	VBN
16514	454	6	very	very	RB
16514	454	7	hot	hot	JJ
16514	454	8	,	,	,
16514	454	9	or	or	CC
16514	454	10	it	-PRON-	PRP
16514	454	11	will	will	MD
16514	454	12	not	not	RB
16514	454	13	be	be	VB
16514	454	14	good	good	JJ
16514	454	15	.	.	.
16514	455	1	Creamed	Creamed	NNP
16514	455	2	Fish	Fish	NNP
16514	455	3	2	2	CD
16514	455	4	cups	cup	NNS
16514	455	5	of	of	IN
16514	455	6	cold	cold	JJ
16514	455	7	fish	fish	NN
16514	455	8	.	.	.
16514	456	1	1	1	CD
16514	456	2	cup	cup	NN
16514	456	3	of	of	IN
16514	456	4	white	white	JJ
16514	456	5	sauce	sauce	NN
16514	456	6	.	.	.
16514	457	1	Pick	pick	VB
16514	457	2	any	any	DT
16514	457	3	cold	cold	JJ
16514	457	4	fish	fish	NN
16514	457	5	left	leave	VBN
16514	457	6	from	from	IN
16514	457	7	dinner	dinner	NN
16514	457	8	into	into	IN
16514	457	9	even	even	JJ
16514	457	10	bits	bit	NNS
16514	457	11	,	,	,
16514	457	12	taking	take	VBG
16514	457	13	out	out	RP
16514	457	14	all	all	PDT
16514	457	15	the	the	DT
16514	457	16	bones	bone	NNS
16514	457	17	and	and	CC
16514	457	18	skin	skin	NN
16514	457	19	,	,	,
16514	457	20	and	and	CC
16514	457	21	mix	mix	VB
16514	457	22	with	with	IN
16514	457	23	the	the	DT
16514	457	24	hot	hot	JJ
16514	457	25	white	white	JJ
16514	457	26	sauce	sauce	NN
16514	457	27	.	.	.
16514	458	1	Stir	stir	VB
16514	458	2	until	until	IN
16514	458	3	smooth	smooth	JJ
16514	458	4	,	,	,
16514	458	5	and	and	CC
16514	458	6	add	add	VB
16514	458	7	a	a	DT
16514	458	8	small	small	JJ
16514	458	9	half	half	RB
16514	458	10	-	-	HYPH
16514	458	11	teaspoonful	teaspoonful	JJ
16514	458	12	of	of	IN
16514	458	13	chopped	chop	VBN
16514	458	14	parsley	parsley	NN
16514	458	15	.	.	.
16514	459	1	You	-PRON-	PRP
16514	459	2	can	can	MD
16514	459	3	put	put	VB
16514	459	4	this	this	DT
16514	459	5	in	in	IN
16514	459	6	a	a	DT
16514	459	7	buttered	butter	VBN
16514	459	8	baking	baking	NN
16514	459	9	-	-	HYPH
16514	459	10	dish	dish	NN
16514	459	11	and	and	CC
16514	459	12	cover	cover	VB
16514	459	13	the	the	DT
16514	459	14	top	top	NN
16514	459	15	with	with	IN
16514	459	16	crumbs	crumb	NNS
16514	459	17	and	and	CC
16514	459	18	bits	bit	NNS
16514	459	19	of	of	IN
16514	459	20	butter	butter	NN
16514	459	21	,	,	,
16514	459	22	and	and	CC
16514	459	23	brown	brown	NNP
16514	459	24	in	in	IN
16514	459	25	the	the	DT
16514	459	26	oven	oven	NN
16514	459	27	,	,	,
16514	459	28	or	or	CC
16514	459	29	you	-PRON-	PRP
16514	459	30	can	can	MD
16514	459	31	put	put	VB
16514	459	32	it	-PRON-	PRP
16514	459	33	in	in	IN
16514	459	34	small	small	JJ
16514	459	35	dishes	dish	NNS
16514	459	36	and	and	CC
16514	459	37	brown	brown	NNP
16514	459	38	also	also	RB
16514	459	39	,	,	,
16514	459	40	or	or	CC
16514	459	41	you	-PRON-	PRP
16514	459	42	can	can	MD
16514	459	43	serve	serve	VB
16514	459	44	it	-PRON-	PRP
16514	459	45	just	just	RB
16514	459	46	as	as	IN
16514	459	47	is	be	VBZ
16514	459	48	,	,	,
16514	459	49	in	in	IN
16514	459	50	little	little	JJ
16514	459	51	dishes	dish	NNS
16514	459	52	.	.	.
16514	460	1	Creamed	Creamed	NNP
16514	460	2	Lobster	Lobster	NNP
16514	460	3	1	1	CD
16514	460	4	lobster	lobster	NN
16514	460	5	,	,	,
16514	460	6	or	or	CC
16514	460	7	the	the	DT
16514	460	8	meat	meat	NN
16514	460	9	from	from	IN
16514	460	10	1	1	CD
16514	460	11	can	can	NN
16514	460	12	.	.	.
16514	461	1	1	1	CD
16514	461	2	large	large	JJ
16514	461	3	cup	cup	NN
16514	461	4	of	of	IN
16514	461	5	white	white	JJ
16514	461	6	or	or	CC
16514	461	7	cream	cream	NN
16514	461	8	sauce	sauce	NN
16514	461	9	.	.	.
16514	462	1	Take	take	VB
16514	462	2	the	the	DT
16514	462	3	lobster	lobster	NN
16514	462	4	out	out	IN
16514	462	5	of	of	IN
16514	462	6	the	the	DT
16514	462	7	shell	shell	NN
16514	462	8	and	and	CC
16514	462	9	clean	clean	VB
16514	462	10	it	-PRON-	PRP
16514	462	11	;	;	:
16514	462	12	Bridget	Bridget	NNP
16514	462	13	will	will	MD
16514	462	14	have	have	VB
16514	462	15	to	to	TO
16514	462	16	show	show	VB
16514	462	17	you	-PRON-	PRP
16514	462	18	how	how	WRB
16514	462	19	the	the	DT
16514	462	20	first	first	JJ
16514	462	21	time	time	NN
16514	462	22	.	.	.
16514	463	1	Or	or	CC
16514	463	2	,	,	,
16514	463	3	if	if	IN
16514	463	4	you	-PRON-	PRP
16514	463	5	are	be	VBP
16514	463	6	using	use	VBG
16514	463	7	canned	canned	JJ
16514	463	8	lobster	lobster	NN
16514	463	9	,	,	,
16514	463	10	pour	pour	VB
16514	463	11	away	away	RP
16514	463	12	all	all	PDT
16514	463	13	the	the	DT
16514	463	14	juice	juice	NN
16514	463	15	and	and	CC
16514	463	16	pick	pick	VB
16514	463	17	out	out	RP
16514	463	18	the	the	DT
16514	463	19	bits	bit	NNS
16514	463	20	of	of	IN
16514	463	21	shell	shell	NNP
16514	463	22	,	,	,
16514	463	23	and	and	CC
16514	463	24	find	find	VB
16514	463	25	the	the	DT
16514	463	26	black	black	JJ
16514	463	27	string	string	NN
16514	463	28	which	which	WDT
16514	463	29	is	be	VBZ
16514	463	30	apt	apt	JJ
16514	463	31	to	to	TO
16514	463	32	be	be	VB
16514	463	33	there	there	RB
16514	463	34	,	,	,
16514	463	35	and	and	CC
16514	463	36	throw	throw	VB
16514	463	37	it	-PRON-	PRP
16514	463	38	away	away	RB
16514	463	39	.	.	.
16514	464	1	Cut	cut	VB
16514	464	2	the	the	DT
16514	464	3	meat	meat	NN
16514	464	4	in	in	IN
16514	464	5	pieces	piece	NNS
16514	464	6	as	as	RB
16514	464	7	large	large	JJ
16514	464	8	as	as	IN
16514	464	9	the	the	DT
16514	464	10	end	end	NN
16514	464	11	of	of	IN
16514	464	12	your	-PRON-	PRP$
16514	464	13	finger	finger	NN
16514	464	14	,	,	,
16514	464	15	and	and	CC
16514	464	16	heat	heat	VB
16514	464	17	it	-PRON-	PRP
16514	464	18	in	in	IN
16514	464	19	the	the	DT
16514	464	20	sauce	sauce	NN
16514	464	21	till	till	IN
16514	464	22	it	-PRON-	PRP
16514	464	23	steams	steam	VBZ
16514	464	24	.	.	.
16514	465	1	Put	put	VB
16514	465	2	in	in	RP
16514	465	3	a	a	DT
16514	465	4	small	small	JJ
16514	465	5	half	half	RB
16514	465	6	-	-	HYPH
16514	465	7	teaspoonful	teaspoonful	JJ
16514	465	8	of	of	IN
16514	465	9	salt	salt	NN
16514	465	10	,	,	,
16514	465	11	a	a	DT
16514	465	12	pinch	pinch	NN
16514	465	13	of	of	IN
16514	465	14	cayenne	cayenne	NN
16514	465	15	,	,	,
16514	465	16	and	and	CC
16514	465	17	a	a	DT
16514	465	18	squeeze	squeeze	NN
16514	465	19	of	of	IN
16514	465	20	lemon	lemon	NN
16514	465	21	.	.	.
16514	466	1	Do	do	VB
16514	466	2	not	not	RB
16514	466	3	put	put	VB
16514	466	4	this	this	DT
16514	466	5	in	in	IN
16514	466	6	a	a	DT
16514	466	7	large	large	JJ
16514	466	8	dish	dish	NN
16514	466	9	,	,	,
16514	466	10	but	but	CC
16514	466	11	in	in	IN
16514	466	12	small	small	JJ
16514	466	13	ones	one	NNS
16514	466	14	,	,	,
16514	466	15	buttered	butter	VBD
16514	466	16	well	well	RB
16514	466	17	,	,	,
16514	466	18	and	and	CC
16514	466	19	serve	serve	VB
16514	466	20	at	at	IN
16514	466	21	once	once	RB
16514	466	22	.	.	.
16514	467	1	Stand	stand	VB
16514	467	2	a	a	DT
16514	467	3	little	little	JJ
16514	467	4	claw	claw	NN
16514	467	5	up	up	RB
16514	467	6	in	in	IN
16514	467	7	each	each	DT
16514	467	8	dish	dish	NN
16514	467	9	.	.	.
16514	468	1	Creamed	Creamed	NNP
16514	468	2	Salmon	Salmon	NNP
16514	468	3	1	1	CD
16514	468	4	can	can	MD
16514	468	5	salmon	salmon	VB
16514	468	6	.	.	.
16514	469	1	1	1	CD
16514	469	2	cup	cup	NN
16514	469	3	of	of	IN
16514	469	4	white	white	JJ
16514	469	5	sauce	sauce	NN
16514	469	6	.	.	.
16514	470	1	Prepare	prepare	VB
16514	470	2	this	this	DT
16514	470	3	dish	dish	VB
16514	470	4	exactly	exactly	RB
16514	470	5	as	as	IN
16514	470	6	you	-PRON-	PRP
16514	470	7	did	do	VBD
16514	470	8	the	the	DT
16514	470	9	plain	plain	RB
16514	470	10	creamed	creamed	JJ
16514	470	11	white	white	JJ
16514	470	12	fish	fish	NN
16514	470	13	.	.	.
16514	471	1	Take	take	VB
16514	471	2	it	-PRON-	PRP
16514	471	3	out	out	IN
16514	471	4	of	of	IN
16514	471	5	the	the	DT
16514	471	6	can	can	MD
16514	471	7	,	,	,
16514	471	8	remove	remove	VB
16514	471	9	all	all	PDT
16514	471	10	the	the	DT
16514	471	11	juice	juice	NN
16514	471	12	,	,	,
16514	471	13	bones	bone	NNS
16514	471	14	,	,	,
16514	471	15	and	and	CC
16514	471	16	fat	fat	NN
16514	471	17	,	,	,
16514	471	18	and	and	CC
16514	471	19	put	put	VBD
16514	471	20	in	in	IN
16514	471	21	the	the	DT
16514	471	22	white	white	JJ
16514	471	23	sauce	sauce	NN
16514	471	24	,	,	,
16514	471	25	and	and	CC
16514	471	26	cook	cook	VB
16514	471	27	a	a	DT
16514	471	28	moment	moment	NN
16514	471	29	till	till	IN
16514	471	30	smooth	smooth	VB
16514	471	31	.	.	.
16514	472	1	Add	add	VB
16514	472	2	a	a	DT
16514	472	3	small	small	JJ
16514	472	4	half	half	RB
16514	472	5	-	-	HYPH
16514	472	6	teaspoonful	teaspoonful	JJ
16514	472	7	of	of	IN
16514	472	8	salt	salt	NN
16514	472	9	,	,	,
16514	472	10	a	a	DT
16514	472	11	little	little	JJ
16514	472	12	pepper	pepper	NN
16514	472	13	,	,	,
16514	472	14	and	and	CC
16514	472	15	a	a	DT
16514	472	16	squeeze	squeeze	NN
16514	472	17	of	of	IN
16514	472	18	lemon	lemon	NN
16514	472	19	,	,	,
16514	472	20	and	and	CC
16514	472	21	put	put	VBD
16514	472	22	in	in	RP
16514	472	23	a	a	DT
16514	472	24	baking	baking	NN
16514	472	25	-	-	HYPH
16514	472	26	dish	dish	NN
16514	472	27	and	and	CC
16514	472	28	brown	brown	NN
16514	472	29	,	,	,
16514	472	30	or	or	CC
16514	472	31	serve	serve	VB
16514	472	32	as	as	IN
16514	472	33	it	-PRON-	PRP
16514	472	34	is	be	VBZ
16514	472	35	,	,	,
16514	472	36	in	in	IN
16514	472	37	small	small	JJ
16514	472	38	dishes	dish	NNS
16514	472	39	.	.	.
16514	473	1	Scalloped	Scalloped	NNP
16514	473	2	Lobster	Lobster	NNP
16514	473	3	or	or	CC
16514	473	4	Salmon	Salmon	NNP
16514	473	5	1	1	CD
16514	473	6	can	can	MD
16514	473	7	of	of	IN
16514	473	8	fish	fish	NN
16514	473	9	,	,	,
16514	473	10	or	or	CC
16514	473	11	1	1	CD
16514	473	12	pint	pint	NN
16514	473	13	.	.	.
16514	474	1	1	1	CD
16514	474	2	large	large	JJ
16514	474	3	cup	cup	NN
16514	474	4	of	of	IN
16514	474	5	cracker	cracker	NN
16514	474	6	or	or	CC
16514	474	7	bread	bread	NN
16514	474	8	crumbs	crumb	NNS
16514	474	9	.	.	.
16514	475	1	1	1	CD
16514	475	2	large	large	JJ
16514	475	3	cup	cup	NN
16514	475	4	of	of	IN
16514	475	5	white	white	JJ
16514	475	6	sauce	sauce	NN
16514	475	7	.	.	.
16514	476	1	Prepare	prepare	VB
16514	476	2	this	this	DT
16514	476	3	dish	dish	NN
16514	476	4	almost	almost	RB
16514	476	5	as	as	IN
16514	476	6	you	-PRON-	PRP
16514	476	7	did	do	VBD
16514	476	8	the	the	DT
16514	476	9	scalloped	scallop	VBN
16514	476	10	oysters	oyster	NNS
16514	476	11	.	.	.
16514	477	1	Take	take	VB
16514	477	2	out	out	RP
16514	477	3	all	all	PDT
16514	477	4	the	the	DT
16514	477	5	bones	bone	NNS
16514	477	6	and	and	CC
16514	477	7	skin	skin	NN
16514	477	8	and	and	CC
16514	477	9	juice	juice	NN
16514	477	10	from	from	IN
16514	477	11	the	the	DT
16514	477	12	fish	fish	NN
16514	477	13	;	;	:
16514	477	14	butter	butter	VB
16514	477	15	a	a	DT
16514	477	16	baking	baking	NN
16514	477	17	-	-	HYPH
16514	477	18	dish	dish	NN
16514	477	19	,	,	,
16514	477	20	put	put	VBN
16514	477	21	in	in	RP
16514	477	22	a	a	DT
16514	477	23	layer	layer	NN
16514	477	24	of	of	IN
16514	477	25	fish	fish	NN
16514	477	26	,	,	,
16514	477	27	then	then	RB
16514	477	28	salt	salt	NN
16514	477	29	and	and	CC
16514	477	30	pepper	pepper	NN
16514	477	31	,	,	,
16514	477	32	then	then	RB
16514	477	33	a	a	DT
16514	477	34	layer	layer	NN
16514	477	35	of	of	IN
16514	477	36	crumbs	crumb	NNS
16514	477	37	and	and	CC
16514	477	38	butter	butter	NN
16514	477	39	,	,	,
16514	477	40	and	and	CC
16514	477	41	a	a	DT
16514	477	42	layer	layer	NN
16514	477	43	of	of	IN
16514	477	44	white	white	JJ
16514	477	45	sauce	sauce	NN
16514	477	46	,	,	,
16514	477	47	then	then	RB
16514	477	48	fish	fish	NN
16514	477	49	,	,	,
16514	477	50	seasoning	seasoning	NN
16514	477	51	,	,	,
16514	477	52	crumbs	crumb	NNS
16514	477	53	and	and	CC
16514	477	54	butter	butter	NN
16514	477	55	again	again	RB
16514	477	56	,	,	,
16514	477	57	and	and	CC
16514	477	58	have	have	VB
16514	477	59	the	the	DT
16514	477	60	crumbs	crumb	NNS
16514	477	61	on	on	IN
16514	477	62	top	top	NN
16514	477	63	.	.	.
16514	478	1	Dot	dot	NN
16514	478	2	over	over	RP
16514	478	3	with	with	IN
16514	478	4	butter	butter	NN
16514	478	5	and	and	CC
16514	478	6	brown	brown	NN
16514	478	7	in	in	IN
16514	478	8	the	the	DT
16514	478	9	oven	oven	NN
16514	478	10	,	,	,
16514	478	11	or	or	CC
16514	478	12	serve	serve	VB
16514	478	13	in	in	IN
16514	478	14	small	small	JJ
16514	478	15	dishes	dish	NNS
16514	478	16	.	.	.
16514	479	1	Crab	Crab	NNP
16514	479	2	Meat	Meat	NNP
16514	479	3	in	in	IN
16514	479	4	Shells	Shells	NNP
16514	479	5	You	-PRON-	PRP
16514	479	6	can	can	MD
16514	479	7	buy	buy	VB
16514	479	8	very	very	RB
16514	479	9	nice	nice	JJ
16514	479	10	,	,	,
16514	479	11	fresh	fresh	JJ
16514	479	12	crab	crab	NN
16514	479	13	meat	meat	NN
16514	479	14	in	in	IN
16514	479	15	tins	tin	NNS
16514	479	16	,	,	,
16514	479	17	and	and	CC
16514	479	18	the	the	DT
16514	479	19	shells	shell	NNS
16514	479	20	also	also	RB
16514	479	21	.	.	.
16514	480	1	A	a	DT
16514	480	2	very	very	RB
16514	480	3	delicious	delicious	JJ
16514	480	4	dish	dish	NN
16514	480	5	is	be	VBZ
16514	480	6	made	make	VBN
16514	480	7	by	by	IN
16514	480	8	mixing	mix	VBG
16514	480	9	a	a	DT
16514	480	10	cup	cup	NN
16514	480	11	of	of	IN
16514	480	12	rich	rich	JJ
16514	480	13	cream	cream	NN
16514	480	14	sauce	sauce	NN
16514	480	15	with	with	IN
16514	480	16	the	the	DT
16514	480	17	crab	crab	NN
16514	480	18	meat	meat	NN
16514	480	19	,	,	,
16514	480	20	seasoning	season	VBG
16514	480	21	it	-PRON-	PRP
16514	480	22	well	well	RB
16514	480	23	with	with	IN
16514	480	24	salt	salt	NN
16514	480	25	and	and	CC
16514	480	26	pepper	pepper	NN
16514	480	27	and	and	CC
16514	480	28	putting	put	VBG
16514	480	29	in	in	RP
16514	480	30	the	the	DT
16514	480	31	crab	crab	NN
16514	480	32	-	-	HYPH
16514	480	33	shells	shell	NNS
16514	480	34	;	;	:
16514	480	35	cover	cover	VB
16514	480	36	with	with	IN
16514	480	37	crumbs	crumb	NNS
16514	480	38	,	,	,
16514	480	39	dot	dot	VBP
16514	480	40	with	with	IN
16514	480	41	butter	butter	NN
16514	480	42	,	,	,
16514	480	43	and	and	CC
16514	480	44	brown	brown	NNP
16514	480	45	in	in	IN
16514	480	46	the	the	DT
16514	480	47	oven	oven	NN
16514	480	48	.	.	.
16514	481	1	This	this	DT
16514	481	2	is	be	VBZ
16514	481	3	a	a	DT
16514	481	4	nice	nice	JJ
16514	481	5	thing	thing	NN
16514	481	6	to	to	TO
16514	481	7	have	have	VB
16514	481	8	for	for	IN
16514	481	9	a	a	DT
16514	481	10	company	company	NN
16514	481	11	luncheon	luncheon	NN
16514	481	12	.	.	.
16514	482	1	Creamed	Creamed	NNP
16514	482	2	Chicken	Chicken	NNP
16514	482	3	or	or	CC
16514	482	4	Turkey	Turkey	NNP
16514	482	5	2	2	CD
16514	482	6	cups	cup	NNS
16514	482	7	of	of	IN
16514	482	8	cold	cold	JJ
16514	482	9	chicken	chicken	NN
16514	482	10	.	.	.
16514	483	1	1	1	CD
16514	483	2	large	large	JJ
16514	483	3	cup	cup	NN
16514	483	4	of	of	IN
16514	483	5	white	white	JJ
16514	483	6	or	or	CC
16514	483	7	creamed	creamed	JJ
16514	483	8	sauce	sauce	NN
16514	483	9	.	.	.
16514	484	1	1/2	1/2	CD
16514	484	2	teaspoonful	teaspoonful	JJ
16514	484	3	of	of	IN
16514	484	4	chopped	chop	VBN
16514	484	5	parsley	parsley	NN
16514	484	6	.	.	.
16514	485	1	Salt	salt	NN
16514	485	2	and	and	CC
16514	485	3	pepper	pepper	NN
16514	485	4	.	.	.
16514	486	1	Pick	pick	VB
16514	486	2	the	the	DT
16514	486	3	chicken	chicken	NN
16514	486	4	or	or	CC
16514	486	5	turkey	turkey	VB
16514	486	6	off	off	RP
16514	486	7	the	the	DT
16514	486	8	bones	bone	NNS
16514	486	9	and	and	CC
16514	486	10	cut	cut	VBN
16514	486	11	into	into	IN
16514	486	12	small	small	JJ
16514	486	13	bits	bit	NNS
16514	486	14	before	before	IN
16514	486	15	you	-PRON-	PRP
16514	486	16	measure	measure	VBP
16514	486	17	it	-PRON-	PRP
16514	486	18	.	.	.
16514	487	1	Heat	heat	VB
16514	487	2	it	-PRON-	PRP
16514	487	3	in	in	IN
16514	487	4	the	the	DT
16514	487	5	sauce	sauce	NN
16514	487	6	till	till	IN
16514	487	7	very	very	RB
16514	487	8	hot	hot	JJ
16514	487	9	,	,	,
16514	487	10	but	but	CC
16514	487	11	do	do	VB
16514	487	12	not	not	RB
16514	487	13	let	let	VB
16514	487	14	it	-PRON-	PRP
16514	487	15	boil	boil	VB
16514	487	16	,	,	,
16514	487	17	and	and	CC
16514	487	18	add	add	VB
16514	487	19	the	the	DT
16514	487	20	seasoning,--about	seasoning,--about	NNP
16514	487	21	half	half	PDT
16514	487	22	a	a	DT
16514	487	23	teaspoonful	teaspoonful	NN
16514	487	24	of	of	IN
16514	487	25	salt	salt	NN
16514	487	26	,	,	,
16514	487	27	and	and	CC
16514	487	28	a	a	DT
16514	487	29	tiny	tiny	JJ
16514	487	30	bit	bit	NN
16514	487	31	of	of	IN
16514	487	32	cayenne	cayenne	NN
16514	487	33	,	,	,
16514	487	34	or	or	CC
16514	487	35	as	as	RB
16514	487	36	much	much	JJ
16514	487	37	celery	celery	NN
16514	487	38	-	-	HYPH
16514	487	39	salt	salt	NN
16514	487	40	in	in	IN
16514	487	41	the	the	DT
16514	487	42	place	place	NN
16514	487	43	of	of	IN
16514	487	44	the	the	DT
16514	487	45	common	common	JJ
16514	487	46	kind	kind	NN
16514	487	47	.	.	.
16514	488	1	Put	put	VB
16514	488	2	in	in	RP
16514	488	3	a	a	DT
16514	488	4	large	large	JJ
16514	488	5	buttered	buttered	NN
16514	488	6	dish	dish	NN
16514	488	7	and	and	CC
16514	488	8	serve	serve	VBP
16514	488	9	,	,	,
16514	488	10	or	or	CC
16514	488	11	in	in	IN
16514	488	12	small	small	JJ
16514	488	13	dishes	dish	NNS
16514	488	14	,	,	,
16514	488	15	either	either	CC
16514	488	16	with	with	IN
16514	488	17	crumbs	crumb	NNS
16514	488	18	on	on	IN
16514	488	19	top	top	NN
16514	488	20	or	or	CC
16514	488	21	not	not	RB
16514	488	22	.	.	.
16514	489	1	A	a	DT
16514	489	2	nice	nice	JJ
16514	489	3	addition	addition	NN
16514	489	4	to	to	IN
16514	489	5	this	this	DT
16514	489	6	dish	dish	NN
16514	489	7	is	be	VBZ
16514	489	8	half	half	PDT
16514	489	9	a	a	DT
16514	489	10	green	green	JJ
16514	489	11	pepper	pepper	NN
16514	489	12	,	,	,
16514	489	13	the	the	DT
16514	489	14	seeds	seed	NNS
16514	489	15	taken	take	VBN
16514	489	16	out	out	RP
16514	489	17	,	,	,
16514	489	18	chopped	chop	VBD
16514	489	19	very	very	RB
16514	489	20	fine	fine	RB
16514	489	21	indeed	indeed	RB
16514	489	22	,	,	,
16514	489	23	and	and	CC
16514	489	24	mixed	mix	VBN
16514	489	25	with	with	IN
16514	489	26	the	the	DT
16514	489	27	white	white	NNP
16514	489	28	meat	meat	NNP
16514	489	29	;	;	:
16514	489	30	the	the	DT
16514	489	31	contrast	contrast	NN
16514	489	32	of	of	IN
16514	489	33	colors	color	NNS
16514	489	34	is	be	VBZ
16514	489	35	pretty	pretty	JJ
16514	489	36	and	and	CC
16514	489	37	the	the	DT
16514	489	38	taste	taste	NN
16514	489	39	improved	improve	VBD
16514	489	40	.	.	.
16514	490	1	Scalloped	Scalloped	NNP
16514	490	2	Eggs	Eggs	NNP
16514	490	3	6	6	CD
16514	490	4	hard	hard	RB
16514	490	5	-	-	HYPH
16514	490	6	boiled	boil	VBN
16514	490	7	eggs	egg	NNS
16514	490	8	.	.	.
16514	491	1	1	1	CD
16514	491	2	cup	cup	NN
16514	491	3	cream	cream	NN
16514	491	4	or	or	CC
16514	491	5	white	white	JJ
16514	491	6	sauce	sauce	NN
16514	491	7	.	.	.
16514	492	1	1	1	CD
16514	492	2	cup	cup	NNP
16514	492	3	fine	fine	JJ
16514	492	4	bread	bread	NN
16514	492	5	-	-	HYPH
16514	492	6	crumbs	crumb	NNS
16514	492	7	.	.	.
16514	493	1	Salt	salt	NN
16514	493	2	and	and	CC
16514	493	3	pepper	pepper	NN
16514	493	4	.	.	.
16514	494	1	Cook	cook	VB
16514	494	2	the	the	DT
16514	494	3	eggs	egg	NNS
16514	494	4	twenty	twenty	CD
16514	494	5	minutes	minute	NNS
16514	494	6	,	,	,
16514	494	7	and	and	CC
16514	494	8	while	while	IN
16514	494	9	they	-PRON-	PRP
16514	494	10	are	be	VBP
16514	494	11	cooking	cook	VBG
16514	494	12	make	make	VBP
16514	494	13	the	the	DT
16514	494	14	white	white	JJ
16514	494	15	sauce	sauce	NN
16514	494	16	,	,	,
16514	494	17	and	and	CC
16514	494	18	butter	butter	NN
16514	494	19	one	one	CD
16514	494	20	large	large	JJ
16514	494	21	or	or	CC
16514	494	22	six	six	CD
16514	494	23	small	small	JJ
16514	494	24	dishes	dish	NNS
16514	494	25	.	.	.
16514	495	1	Peel	peel	VB
16514	495	2	the	the	DT
16514	495	3	eggs	egg	NNS
16514	495	4	and	and	CC
16514	495	5	cut	cut	VB
16514	495	6	them	-PRON-	PRP
16514	495	7	into	into	IN
16514	495	8	bits	bit	NNS
16514	495	9	as	as	RB
16514	495	10	large	large	JJ
16514	495	11	as	as	IN
16514	495	12	the	the	DT
16514	495	13	end	end	NN
16514	495	14	of	of	IN
16514	495	15	your	-PRON-	PRP$
16514	495	16	finger	finger	NN
16514	495	17	.	.	.
16514	496	1	Put	put	VB
16514	496	2	a	a	DT
16514	496	3	layer	layer	NN
16514	496	4	of	of	IN
16514	496	5	bread	bread	NN
16514	496	6	-	-	HYPH
16514	496	7	crumbs	crumb	NNS
16514	496	8	on	on	IN
16514	496	9	the	the	DT
16514	496	10	bottom	bottom	NN
16514	496	11	of	of	IN
16514	496	12	the	the	DT
16514	496	13	dish	dish	NN
16514	496	14	,	,	,
16514	496	15	then	then	RB
16514	496	16	a	a	DT
16514	496	17	layer	layer	NN
16514	496	18	of	of	IN
16514	496	19	egg	egg	NN
16514	496	20	,	,	,
16514	496	21	then	then	RB
16514	496	22	a	a	DT
16514	496	23	sprinkling	sprinkling	NN
16514	496	24	of	of	IN
16514	496	25	salt	salt	NN
16514	496	26	,	,	,
16514	496	27	pepper	pepper	NN
16514	496	28	,	,	,
16514	496	29	and	and	CC
16514	496	30	bits	bit	NNS
16514	496	31	of	of	IN
16514	496	32	butter	butter	NN
16514	496	33	,	,	,
16514	496	34	then	then	RB
16514	496	35	a	a	DT
16514	496	36	layer	layer	NN
16514	496	37	of	of	IN
16514	496	38	white	white	JJ
16514	496	39	sauce	sauce	NN
16514	496	40	.	.	.
16514	497	1	Then	then	RB
16514	497	2	more	more	JJR
16514	497	3	crumbs	crumb	NNS
16514	497	4	,	,	,
16514	497	5	egg	egg	NN
16514	497	6	,	,	,
16514	497	7	and	and	CC
16514	497	8	seasoning	seasoning	NN
16514	497	9	,	,	,
16514	497	10	till	till	IN
16514	497	11	the	the	DT
16514	497	12	dish	dish	NN
16514	497	13	is	be	VBZ
16514	497	14	full	full	JJ
16514	497	15	,	,	,
16514	497	16	with	with	IN
16514	497	17	crumbs	crumb	NNS
16514	497	18	on	on	IN
16514	497	19	top	top	NN
16514	497	20	.	.	.
16514	498	1	Put	put	VB
16514	498	2	bits	bit	NNS
16514	498	3	of	of	IN
16514	498	4	butter	butter	NN
16514	498	5	over	over	IN
16514	498	6	all	all	DT
16514	498	7	and	and	CC
16514	498	8	brown	brown	JJ
16514	498	9	in	in	IN
16514	498	10	the	the	DT
16514	498	11	oven	oven	NN
16514	498	12	.	.	.
16514	499	1	Eggs	egg	NNS
16514	499	2	in	in	IN
16514	499	3	Double	double	JJ
16514	499	4	Cream	Cream	NNP
16514	499	5	This	this	DT
16514	499	6	is	be	VBZ
16514	499	7	a	a	DT
16514	499	8	rule	rule	NN
16514	499	9	Margaret	Margaret	NNP
16514	499	10	's	's	POS
16514	499	11	Pretty	Pretty	NNP
16514	499	12	Aunt	Aunt	NNP
16514	499	13	got	get	VBD
16514	499	14	in	in	IN
16514	499	15	Paris	Paris	NNP
16514	499	16	,	,	,
16514	499	17	and	and	CC
16514	499	18	it	-PRON-	PRP
16514	499	19	is	be	VBZ
16514	499	20	a	a	DT
16514	499	21	very	very	RB
16514	499	22	nice	nice	JJ
16514	499	23	one	one	NN
16514	499	24	.	.	.
16514	500	1	Have	have	VBP
16514	500	2	half	half	PDT
16514	500	3	a	a	DT
16514	500	4	pint	pint	NN
16514	500	5	of	of	IN
16514	500	6	very	very	RB
16514	500	7	thick	thick	JJ
16514	500	8	cream	cream	NN
16514	500	9	--	--	:
16514	500	10	the	the	DT
16514	500	11	kind	kind	NN
16514	500	12	you	-PRON-	PRP
16514	500	13	use	use	VBP
16514	500	14	to	to	IN
16514	500	15	whip	whip	NN
16514	500	16	;	;	:
16514	500	17	the	the	DT
16514	500	18	French	french	JJ
16514	500	19	call	call	NN
16514	500	20	this	this	DT
16514	500	21	double	double	JJ
16514	500	22	cream	cream	NN
16514	500	23	.	.	.
16514	501	1	Cook	cook	VB
16514	501	2	six	six	CD
16514	501	3	eggs	egg	NNS
16514	501	4	hard	hard	RB
16514	501	5	and	and	CC
16514	501	6	cut	cut	VBD
16514	501	7	them	-PRON-	PRP
16514	501	8	into	into	IN
16514	501	9	bits	bit	NNS
16514	501	10	.	.	.
16514	502	1	Butter	butter	VB
16514	502	2	a	a	DT
16514	502	3	baking	baking	NN
16514	502	4	-	-	HYPH
16514	502	5	dish	dish	NN
16514	502	6	,	,	,
16514	502	7	or	or	CC
16514	502	8	small	small	JJ
16514	502	9	dishes	dish	NNS
16514	502	10	,	,	,
16514	502	11	and	and	CC
16514	502	12	put	put	VBD
16514	502	13	in	in	RP
16514	502	14	a	a	DT
16514	502	15	layer	layer	NN
16514	502	16	of	of	IN
16514	502	17	egg	egg	NN
16514	502	18	,	,	,
16514	502	19	then	then	RB
16514	502	20	a	a	DT
16514	502	21	layer	layer	NN
16514	502	22	of	of	IN
16514	502	23	cream	cream	NN
16514	502	24	,	,	,
16514	502	25	then	then	RB
16514	502	26	a	a	DT
16514	502	27	sprinkling	sprinkling	NN
16514	502	28	of	of	IN
16514	502	29	salt	salt	NN
16514	502	30	,	,	,
16514	502	31	and	and	CC
16514	502	32	one	one	CD
16514	502	33	of	of	IN
16514	502	34	paprika	paprika	NNP
16514	502	35	,	,	,
16514	502	36	which	which	WDT
16514	502	37	is	be	VBZ
16514	502	38	sweet	sweet	JJ
16514	502	39	red	red	JJ
16514	502	40	pepper	pepper	NN
16514	502	41	.	.	.
16514	503	1	Put	put	VB
16514	503	2	one	one	CD
16514	503	3	thin	thin	JJ
16514	503	4	layer	layer	NN
16514	503	5	of	of	IN
16514	503	6	fine	fine	JJ
16514	503	7	,	,	,
16514	503	8	sifted	sift	VBD
16514	503	9	crumbs	crumb	NNS
16514	503	10	on	on	IN
16514	503	11	top	top	NN
16514	503	12	with	with	IN
16514	503	13	butter	butter	NN
16514	503	14	,	,	,
16514	503	15	and	and	CC
16514	503	16	brown	brown	NNP
16514	503	17	in	in	IN
16514	503	18	the	the	DT
16514	503	19	oven	oven	NN
16514	503	20	.	.	.
16514	504	1	Or	or	CC
16514	504	2	you	-PRON-	PRP
16514	504	3	can	can	MD
16514	504	4	put	put	VB
16514	504	5	the	the	DT
16514	504	6	eggs	egg	NNS
16514	504	7	and	and	CC
16514	504	8	cream	cream	NN
16514	504	9	together	together	RB
16514	504	10	and	and	CC
16514	504	11	heat	heat	VB
16514	504	12	them	-PRON-	PRP
16514	504	13	,	,	,
16514	504	14	and	and	CC
16514	504	15	serve	serve	VB
16514	504	16	on	on	IN
16514	504	17	thin	thin	JJ
16514	504	18	pieces	piece	NNS
16514	504	19	of	of	IN
16514	504	20	buttered	butter	VBN
16514	504	21	toast	toast	NN
16514	504	22	,	,	,
16514	504	23	with	with	IN
16514	504	24	one	one	CD
16514	504	25	extra	extra	JJ
16514	504	26	egg	egg	NN
16514	504	27	put	put	VBN
16514	504	28	through	through	IN
16514	504	29	the	the	DT
16514	504	30	ricer	ricer	NN
16514	504	31	over	over	IN
16514	504	32	the	the	DT
16514	504	33	whole	whole	NN
16514	504	34	.	.	.
16514	505	1	Creamed	creamed	JJ
16514	505	2	Eggs	Eggs	NNP
16514	505	3	in	in	IN
16514	505	4	Toast	Toast	NNP
16514	505	5	Make	make	VBP
16514	505	6	small	small	JJ
16514	505	7	pieces	piece	NNS
16514	505	8	of	of	IN
16514	505	9	nice	nice	JJ
16514	505	10	toast	toast	NN
16514	505	11	and	and	CC
16514	505	12	dip	dip	VB
16514	505	13	each	each	DT
16514	505	14	one	one	CD
16514	505	15	in	in	IN
16514	505	16	white	white	JJ
16514	505	17	sauce	sauce	NN
16514	505	18	.	.	.
16514	506	1	Boil	boil	VB
16514	506	2	hard	hard	JJ
16514	506	3	four	four	CD
16514	506	4	eggs	egg	NNS
16514	506	5	,	,	,
16514	506	6	and	and	CC
16514	506	7	cut	cut	VBN
16514	506	8	in	in	RP
16514	506	9	even	even	JJ
16514	506	10	slices	slice	NNS
16514	506	11	and	and	CC
16514	506	12	cover	cover	VB
16514	506	13	the	the	DT
16514	506	14	toast	toast	NN
16514	506	15	,	,	,
16514	506	16	and	and	CC
16514	506	17	then	then	RB
16514	506	18	spread	spread	VB
16514	506	19	the	the	DT
16514	506	20	rest	rest	NN
16514	506	21	of	of	IN
16514	506	22	the	the	DT
16514	506	23	white	white	JJ
16514	506	24	sauce	sauce	NN
16514	506	25	over	over	IN
16514	506	26	all	all	DT
16514	506	27	in	in	IN
16514	506	28	a	a	DT
16514	506	29	thin	thin	JJ
16514	506	30	layer	layer	NN
16514	506	31	.	.	.
16514	507	1	Devilled	Devilled	NNP
16514	507	2	Eggs	Eggs	NNP
16514	507	3	6	6	CD
16514	507	4	eggs	egg	NNS
16514	507	5	.	.	.
16514	508	1	2	2	CD
16514	508	2	saltspoonfuls	saltspoonful	NNS
16514	508	3	of	of	IN
16514	508	4	dry	dry	JJ
16514	508	5	mustard	mustard	NN
16514	508	6	.	.	.
16514	509	1	1/2	1/2	CD
16514	509	2	teaspoonful	teaspoonful	JJ
16514	509	3	of	of	IN
16514	509	4	salt	salt	NN
16514	509	5	.	.	.
16514	510	1	1	1	CD
16514	510	2	saltspoonful	saltspoonful	NN
16514	510	3	of	of	IN
16514	510	4	cayenne	cayenne	NN
16514	510	5	pepper	pepper	NN
16514	510	6	.	.	.
16514	511	1	1	1	CD
16514	511	2	teaspoonful	teaspoonful	JJ
16514	511	3	of	of	IN
16514	511	4	olive	olive	JJ
16514	511	5	-	-	HYPH
16514	511	6	oil	oil	NN
16514	511	7	or	or	CC
16514	511	8	cream	cream	NN
16514	511	9	.	.	.
16514	512	1	1	1	LS
16514	512	2	large	large	JJ
16514	512	3	tablespoonful	tablespoonful	NN
16514	512	4	of	of	IN
16514	512	5	chopped	chop	VBN
16514	512	6	ham	ham	NN
16514	512	7	.	.	.
16514	513	1	1/2	1/2	CD
16514	513	2	teaspoonful	teaspoonful	JJ
16514	513	3	of	of	IN
16514	513	4	vinegar	vinegar	NN
16514	513	5	.	.	.
16514	514	1	Boil	Boil	NNP
16514	514	2	the	the	DT
16514	514	3	eggs	egg	NNS
16514	514	4	hard	hard	JJ
16514	514	5	for	for	IN
16514	514	6	twenty	twenty	CD
16514	514	7	minutes	minute	NNS
16514	514	8	,	,	,
16514	514	9	and	and	CC
16514	514	10	put	put	VBD
16514	514	11	them	-PRON-	PRP
16514	514	12	in	in	IN
16514	514	13	cold	cold	JJ
16514	514	14	water	water	NN
16514	514	15	at	at	IN
16514	514	16	once	once	RB
16514	514	17	to	to	TO
16514	514	18	get	get	VB
16514	514	19	perfectly	perfectly	RB
16514	514	20	cold	cold	JJ
16514	514	21	so	so	IN
16514	514	22	they	-PRON-	PRP
16514	514	23	will	will	MD
16514	514	24	not	not	RB
16514	514	25	turn	turn	VB
16514	514	26	dark	dark	JJ
16514	514	27	.	.	.
16514	515	1	Then	then	RB
16514	515	2	peel	peel	VB
16514	515	3	,	,	,
16514	515	4	cut	cut	VBN
16514	515	5	in	in	IN
16514	515	6	halves	half	NNS
16514	515	7	and	and	CC
16514	515	8	take	take	VB
16514	515	9	out	out	RP
16514	515	10	the	the	DT
16514	515	11	yolks	yolk	NNS
16514	515	12	.	.	.
16514	516	1	Put	put	VB
16514	516	2	these	these	DT
16514	516	3	in	in	IN
16514	516	4	a	a	DT
16514	516	5	bowl	bowl	NN
16514	516	6	,	,	,
16514	516	7	and	and	CC
16514	516	8	rub	rub	VB
16514	516	9	in	in	IN
16514	516	10	the	the	DT
16514	516	11	seasoning	seasoning	NN
16514	516	12	,	,	,
16514	516	13	but	but	CC
16514	516	14	you	-PRON-	PRP
16514	516	15	can	can	MD
16514	516	16	leave	leave	VB
16514	516	17	out	out	RP
16514	516	18	the	the	DT
16514	516	19	ham	ham	NN
16514	516	20	if	if	IN
16514	516	21	you	-PRON-	PRP
16514	516	22	like	like	VBP
16514	516	23	.	.	.
16514	517	1	With	with	IN
16514	517	2	a	a	DT
16514	517	3	small	small	JJ
16514	517	4	teaspoon	teaspoon	NN
16514	517	5	,	,	,
16514	517	6	put	put	VBD
16514	517	7	the	the	DT
16514	517	8	mixture	mixture	NN
16514	517	9	back	back	RB
16514	517	10	into	into	IN
16514	517	11	the	the	DT
16514	517	12	eggs	egg	NNS
16514	517	13	and	and	CC
16514	517	14	smooth	smooth	VB
16514	517	15	them	-PRON-	PRP
16514	517	16	over	over	RP
16514	517	17	with	with	IN
16514	517	18	a	a	DT
16514	517	19	knife	knife	NN
16514	517	20	.	.	.
16514	518	1	If	if	IN
16514	518	2	you	-PRON-	PRP
16514	518	3	do	do	VBP
16514	518	4	not	not	RB
16514	518	5	serve	serve	VB
16514	518	6	these	these	DT
16514	518	7	eggs	egg	NNS
16514	518	8	with	with	IN
16514	518	9	cold	cold	JJ
16514	518	10	meat	meat	NN
16514	518	11	it	-PRON-	PRP
16514	518	12	is	be	VBZ
16514	518	13	best	good	JJS
16514	518	14	to	to	TO
16514	518	15	lay	lay	VB
16514	518	16	them	-PRON-	PRP
16514	518	17	on	on	IN
16514	518	18	lettuce	lettuce	NN
16514	518	19	when	when	WRB
16514	518	20	you	-PRON-	PRP
16514	518	21	send	send	VBP
16514	518	22	them	-PRON-	PRP
16514	518	23	to	to	IN
16514	518	24	the	the	DT
16514	518	25	table	table	NN
16514	518	26	.	.	.
16514	519	1	Eggs	egg	NNS
16514	519	2	in	in	IN
16514	519	3	Beds	Beds	NNP
16514	519	4	Chop	Chop	NNP
16514	519	5	a	a	DT
16514	519	6	cup	cup	NN
16514	519	7	of	of	IN
16514	519	8	nice	nice	JJ
16514	519	9	cold	cold	JJ
16514	519	10	meat	meat	NN
16514	519	11	,	,	,
16514	519	12	and	and	CC
16514	519	13	season	season	NN
16514	519	14	with	with	IN
16514	519	15	a	a	DT
16514	519	16	little	little	JJ
16514	519	17	salt	salt	NN
16514	519	18	,	,	,
16514	519	19	pepper	pepper	NN
16514	519	20	and	and	CC
16514	519	21	chopped	chop	VBD
16514	519	22	parsley	parsley	NN
16514	519	23	.	.	.
16514	520	1	Add	add	VB
16514	520	2	enough	enough	JJ
16514	520	3	stock	stock	NN
16514	520	4	or	or	CC
16514	520	5	hot	hot	JJ
16514	520	6	water	water	NN
16514	520	7	just	just	RB
16514	520	8	to	to	TO
16514	520	9	wet	wet	VB
16514	520	10	it	-PRON-	PRP
16514	520	11	,	,	,
16514	520	12	and	and	CC
16514	520	13	cook	cook	VB
16514	520	14	till	till	IN
16514	520	15	rather	rather	RB
16514	520	16	dry	dry	JJ
16514	520	17	.	.	.
16514	521	1	Put	put	VB
16514	521	2	this	this	DT
16514	521	3	in	in	IN
16514	521	4	buttered	butter	VBN
16514	521	5	baking	baking	NN
16514	521	6	-	-	HYPH
16514	521	7	dishes	dish	NNS
16514	521	8	,	,	,
16514	521	9	filling	fill	VBG
16514	521	10	each	each	DT
16514	521	11	half	half	RB
16514	521	12	-	-	HYPH
16514	521	13	full	full	JJ
16514	521	14	,	,	,
16514	521	15	and	and	CC
16514	521	16	on	on	IN
16514	521	17	top	top	NN
16514	521	18	of	of	IN
16514	521	19	each	each	DT
16514	521	20	gently	gently	RB
16514	521	21	slip	slip	VBP
16514	521	22	from	from	IN
16514	521	23	a	a	DT
16514	521	24	cup	cup	NN
16514	521	25	one	one	CD
16514	521	26	egg	egg	NN
16514	521	27	.	.	.
16514	522	1	Sprinkle	sprinkle	VB
16514	522	2	over	over	RP
16514	522	3	with	with	IN
16514	522	4	salt	salt	NN
16514	522	5	and	and	CC
16514	522	6	pepper	pepper	NN
16514	522	7	,	,	,
16514	522	8	and	and	CC
16514	522	9	put	put	VBD
16514	522	10	in	in	IN
16514	522	11	the	the	DT
16514	522	12	oven	oven	NN
16514	522	13	till	till	IN
16514	522	14	firm	firm	NN
16514	522	15	.	.	.
16514	523	1	Shepherd	Shepherd	NNP
16514	523	2	's	's	POS
16514	523	3	Pie	Pie	NNP
16514	523	4	This	this	DT
16514	523	5	was	be	VBD
16514	523	6	a	a	DT
16514	523	7	dish	dish	JJ
16514	523	8	Margaret	Margaret	NNP
16514	523	9	used	use	VBN
16514	523	10	to	to	TO
16514	523	11	make	make	VB
16514	523	12	on	on	IN
16514	523	13	wash	wash	NN
16514	523	14	-	-	HYPH
16514	523	15	day	day	NN
16514	523	16	and	and	CC
16514	523	17	house	house	NN
16514	523	18	-	-	HYPH
16514	523	19	cleaning	clean	VBG
16514	523	20	day	day	NN
16514	523	21	,	,	,
16514	523	22	and	and	CC
16514	523	23	such	such	JJ
16514	523	24	times	time	NNS
16514	523	25	when	when	WRB
16514	523	26	everybody	everybody	NN
16514	523	27	was	be	VBD
16514	523	28	busy	busy	JJ
16514	523	29	and	and	CC
16514	523	30	no	no	DT
16514	523	31	one	one	NN
16514	523	32	wanted	want	VBD
16514	523	33	to	to	TO
16514	523	34	stop	stop	VB
16514	523	35	and	and	CC
16514	523	36	go	go	VB
16514	523	37	to	to	IN
16514	523	38	market	market	NN
16514	523	39	to	to	TO
16514	523	40	buy	buy	VB
16514	523	41	anything	anything	NN
16514	523	42	for	for	IN
16514	523	43	luncheon	luncheon	NN
16514	523	44	.	.	.
16514	524	1	1	1	CD
16514	524	2	cup	cup	NN
16514	524	3	of	of	IN
16514	524	4	chopped	chop	VBN
16514	524	5	meat	meat	NN
16514	524	6	.	.	.
16514	525	1	1	1	CD
16514	525	2	cup	cup	NN
16514	525	3	of	of	IN
16514	525	4	boiling	boiling	NN
16514	525	5	water	water	NN
16514	525	6	.	.	.
16514	526	1	1	1	CD
16514	526	2	teaspoonful	teaspoonful	JJ
16514	526	3	of	of	IN
16514	526	4	chopped	chop	VBN
16514	526	5	parsley	parsley	NN
16514	526	6	.	.	.
16514	527	1	1/2	1/2	CD
16514	527	2	teaspoonful	teaspoonful	JJ
16514	527	3	of	of	IN
16514	527	4	salt	salt	NN
16514	527	5	.	.	.
16514	528	1	1	1	CD
16514	528	2	teaspoonful	teaspoonful	JJ
16514	528	3	of	of	IN
16514	528	4	lemon	lemon	NN
16514	528	5	juice	juice	NN
16514	528	6	,	,	,
16514	528	7	or	or	CC
16514	528	8	1/2	1/2	CD
16514	528	9	teaspoonful	teaspoonful	JJ
16514	528	10	Worcestershire	Worcestershire	NNP
16514	528	11	sauce	sauce	NN
16514	528	12	.	.	.
16514	529	1	Butter	butter	VB
16514	529	2	the	the	DT
16514	529	3	size	size	NN
16514	529	4	of	of	IN
16514	529	5	a	a	DT
16514	529	6	hickory	hickory	NN
16514	529	7	-	-	HYPH
16514	529	8	nut	nut	NN
16514	529	9	.	.	.
16514	530	1	2	2	CD
16514	530	2	cups	cup	NNS
16514	530	3	hot	hot	JJ
16514	530	4	mashed	mashed	JJ
16514	530	5	potato	potato	NN
16514	530	6	.	.	.
16514	531	1	If	if	IN
16514	531	2	the	the	DT
16514	531	3	potato	potato	NN
16514	531	4	is	be	VBZ
16514	531	5	cold	cold	JJ
16514	531	6	,	,	,
16514	531	7	put	put	VB
16514	531	8	half	half	PDT
16514	531	9	a	a	DT
16514	531	10	cup	cup	NN
16514	531	11	of	of	IN
16514	531	12	hot	hot	JJ
16514	531	13	milk	milk	NN
16514	531	14	in	in	IN
16514	531	15	it	-PRON-	PRP
16514	531	16	,	,	,
16514	531	17	beat	beat	VBD
16514	531	18	it	-PRON-	PRP
16514	531	19	up	up	RP
16514	531	20	well	well	RB
16514	531	21	,	,	,
16514	531	22	and	and	CC
16514	531	23	stand	stand	VB
16514	531	24	it	-PRON-	PRP
16514	531	25	on	on	IN
16514	531	26	the	the	DT
16514	531	27	back	back	NN
16514	531	28	of	of	IN
16514	531	29	the	the	DT
16514	531	30	stove	stove	NN
16514	531	31	.	.	.
16514	532	1	Then	then	RB
16514	532	2	mix	mix	VB
16514	532	3	all	all	PDT
16514	532	4	the	the	DT
16514	532	5	other	other	JJ
16514	532	6	things	thing	NNS
16514	532	7	with	with	IN
16514	532	8	the	the	DT
16514	532	9	meat	meat	NN
16514	532	10	,	,	,
16514	532	11	and	and	CC
16514	532	12	put	put	VBD
16514	532	13	it	-PRON-	PRP
16514	532	14	in	in	IN
16514	532	15	the	the	DT
16514	532	16	frying	frying	JJ
16514	532	17	-	-	HYPH
16514	532	18	pan	pan	NN
16514	532	19	and	and	CC
16514	532	20	let	let	VB
16514	532	21	it	-PRON-	PRP
16514	532	22	cook	cook	VB
16514	532	23	till	till	IN
16514	532	24	it	-PRON-	PRP
16514	532	25	seems	seem	VBZ
16514	532	26	rather	rather	RB
16514	532	27	dry	dry	JJ
16514	532	28	.	.	.
16514	533	1	Butter	butter	VB
16514	533	2	a	a	DT
16514	533	3	baking	baking	NN
16514	533	4	-	-	HYPH
16514	533	5	dish	dish	NN
16514	533	6	,	,	,
16514	533	7	and	and	CC
16514	533	8	cover	cover	VB
16514	533	9	the	the	DT
16514	533	10	sides	side	NNS
16514	533	11	and	and	CC
16514	533	12	bottom	bottom	NN
16514	533	13	with	with	IN
16514	533	14	a	a	DT
16514	533	15	layer	layer	NN
16514	533	16	of	of	IN
16514	533	17	potato	potato	NN
16514	533	18	an	an	DT
16514	533	19	inch	inch	NN
16514	533	20	thick	thick	JJ
16514	533	21	.	.	.
16514	534	1	Put	put	VB
16514	534	2	the	the	DT
16514	534	3	meat	meat	NN
16514	534	4	in	in	IN
16514	534	5	the	the	DT
16514	534	6	centre	centre	NN
16514	534	7	and	and	CC
16514	534	8	cover	cover	VB
16514	534	9	it	-PRON-	PRP
16514	534	10	over	over	RP
16514	534	11	with	with	IN
16514	534	12	potato	potato	NN
16514	534	13	and	and	CC
16514	534	14	smooth	smooth	VB
16514	534	15	it	-PRON-	PRP
16514	534	16	.	.	.
16514	535	1	Put	put	VB
16514	535	2	bits	bit	NNS
16514	535	3	of	of	IN
16514	535	4	butter	butter	NN
16514	535	5	all	all	RB
16514	535	6	over	over	IN
16514	535	7	the	the	DT
16514	535	8	top	top	NN
16514	535	9	,	,	,
16514	535	10	and	and	CC
16514	535	11	brown	brown	VB
16514	535	12	it	-PRON-	PRP
16514	535	13	in	in	IN
16514	535	14	the	the	DT
16514	535	15	oven	oven	NN
16514	535	16	.	.	.
16514	536	1	Serve	serve	VB
16514	536	2	with	with	IN
16514	536	3	this	this	DT
16514	536	4	a	a	DT
16514	536	5	dish	dish	NN
16514	536	6	of	of	IN
16514	536	7	chow	chow	NN
16514	536	8	-	-	HYPH
16514	536	9	chow	chow	NN
16514	536	10	,	,	,
16514	536	11	or	or	CC
16514	536	12	one	one	CD
16514	536	13	of	of	IN
16514	536	14	small	small	JJ
16514	536	15	cucumber	cucumber	NN
16514	536	16	pickles	pickle	NNS
16514	536	17	.	.	.
16514	537	1	Chicken	Chicken	NNP
16514	537	2	Hash	Hash	NNP
16514	537	3	1	1	CD
16514	537	4	cup	cup	NN
16514	537	5	of	of	IN
16514	537	6	cold	cold	JJ
16514	537	7	chicken	chicken	NN
16514	537	8	,	,	,
16514	537	9	cut	cut	VBN
16514	537	10	in	in	IN
16514	537	11	small	small	JJ
16514	537	12	,	,	,
16514	537	13	even	even	RB
16514	537	14	pieces	piece	NNS
16514	537	15	.	.	.
16514	538	1	1/2	1/2	CD
16514	538	2	cup	cup	NN
16514	538	3	chicken	chicken	NN
16514	538	4	stock	stock	NN
16514	538	5	,	,	,
16514	538	6	or	or	CC
16514	538	7	hot	hot	JJ
16514	538	8	water	water	NN
16514	538	9	.	.	.
16514	539	1	1	1	CD
16514	539	2	teaspoonful	teaspoonful	JJ
16514	539	3	chopped	chop	VBN
16514	539	4	parsley	parsley	NN
16514	539	5	.	.	.
16514	540	1	1/2	1/2	CD
16514	540	2	teaspoonful	teaspoonful	JJ
16514	540	3	salt	salt	NN
16514	540	4	.	.	.
16514	541	1	A	a	DT
16514	541	2	pinch	pinch	NN
16514	541	3	of	of	IN
16514	541	4	pepper	pepper	NN
16514	541	5	.	.	.
16514	542	1	Butter	butter	VB
16514	542	2	the	the	DT
16514	542	3	size	size	NN
16514	542	4	of	of	IN
16514	542	5	a	a	DT
16514	542	6	hickory	hickory	NN
16514	542	7	-	-	HYPH
16514	542	8	nut	nut	NN
16514	542	9	.	.	.
16514	543	1	Put	put	VB
16514	543	2	the	the	DT
16514	543	3	chicken	chicken	NN
16514	543	4	stock,--which	stock,--which	.
16514	543	5	is	be	VBZ
16514	543	6	the	the	DT
16514	543	7	water	water	NN
16514	543	8	the	the	DT
16514	543	9	chicken	chicken	NN
16514	543	10	was	be	VBD
16514	543	11	cooked	cook	VBN
16514	543	12	in	in	RB
16514	543	13	,	,	,
16514	543	14	or	or	CC
16514	543	15	chicken	chicken	NN
16514	543	16	broth,--or	broth,--or	NN
16514	543	17	,	,	,
16514	543	18	if	if	IN
16514	543	19	there	there	EX
16514	543	20	is	be	VBZ
16514	543	21	none	none	NN
16514	543	22	,	,	,
16514	543	23	the	the	DT
16514	543	24	hot	hot	JJ
16514	543	25	water	water	NN
16514	543	26	,	,	,
16514	543	27	into	into	IN
16514	543	28	the	the	DT
16514	543	29	frying	frying	JJ
16514	543	30	-	-	HYPH
16514	543	31	pan	pan	NN
16514	543	32	,	,	,
16514	543	33	and	and	CC
16514	543	34	mix	mix	VB
16514	543	35	in	in	IN
16514	543	36	the	the	DT
16514	543	37	chicken	chicken	NN
16514	543	38	and	and	CC
16514	543	39	seasoning	seasoning	NN
16514	543	40	,	,	,
16514	543	41	and	and	CC
16514	543	42	cook	cook	NN
16514	543	43	and	and	CC
16514	543	44	stir	stir	VB
16514	543	45	till	till	IN
16514	543	46	it	-PRON-	PRP
16514	543	47	is	be	VBZ
16514	543	48	rather	rather	RB
16514	543	49	dry	dry	JJ
16514	543	50	.	.	.
16514	544	1	Serve	serve	VB
16514	544	2	as	as	IN
16514	544	3	it	-PRON-	PRP
16514	544	4	is	be	VBZ
16514	544	5	,	,	,
16514	544	6	or	or	CC
16514	544	7	on	on	IN
16514	544	8	squares	square	NNS
16514	544	9	of	of	IN
16514	544	10	buttered	butter	VBN
16514	544	11	toast	toast	NN
16514	544	12	.	.	.
16514	545	1	You	-PRON-	PRP
16514	545	2	can	can	MD
16514	545	3	make	make	VB
16514	545	4	any	any	DT
16514	545	5	cold	cold	JJ
16514	545	6	meat	meat	NN
16514	545	7	into	into	IN
16514	545	8	hash	hash	NN
16514	545	9	this	this	DT
16514	545	10	way	way	NN
16514	545	11	,	,	,
16514	545	12	having	have	VBG
16514	545	13	it	-PRON-	PRP
16514	545	14	different	different	JJ
16514	545	15	every	every	DT
16514	545	16	time	time	NN
16514	545	17	.	.	.
16514	546	1	Sometimes	sometimes	RB
16514	546	2	you	-PRON-	PRP
16514	546	3	can	can	MD
16514	546	4	put	put	VB
16514	546	5	in	in	IN
16514	546	6	the	the	DT
16514	546	7	chopped	chop	VBN
16514	546	8	green	green	JJ
16514	546	9	pepper	pepper	NN
16514	546	10	,	,	,
16514	546	11	as	as	IN
16514	546	12	before	before	RB
16514	546	13	,	,	,
16514	546	14	or	or	CC
16514	546	15	a	a	DT
16514	546	16	slice	slice	NN
16514	546	17	of	of	IN
16514	546	18	chopped	chop	VBN
16514	546	19	onion	onion	NN
16514	546	20	,	,	,
16514	546	21	or	or	CC
16514	546	22	a	a	DT
16514	546	23	cup	cup	NN
16514	546	24	of	of	IN
16514	546	25	hot	hot	JJ
16514	546	26	,	,	,
16514	546	27	seasoned	seasoned	JJ
16514	546	28	peas	pea	NNS
16514	546	29	;	;	:
16514	546	30	or	or	CC
16514	546	31	,	,	,
16514	546	32	leave	leave	VB
16514	546	33	out	out	RP
16514	546	34	half	half	PDT
16514	546	35	the	the	DT
16514	546	36	soup	soup	NN
16514	546	37	or	or	CC
16514	546	38	water	water	NN
16514	546	39	,	,	,
16514	546	40	and	and	CC
16514	546	41	put	put	VBD
16514	546	42	in	in	RP
16514	546	43	a	a	DT
16514	546	44	cup	cup	NN
16514	546	45	of	of	IN
16514	546	46	stewed	stew	VBN
16514	546	47	tomato	tomato	NNP
16514	546	48	.	.	.
16514	547	1	Broiled	broil	VBN
16514	547	2	Sardines	sardine	NNS
16514	547	3	These	these	DT
16514	547	4	little	little	JJ
16514	547	5	fish	fish	NN
16514	547	6	are	be	VBP
16514	547	7	really	really	RB
16514	547	8	not	not	RB
16514	547	9	broiled	broil	VBN
16514	547	10	at	at	RB
16514	547	11	all	all	RB
16514	547	12	,	,	,
16514	547	13	but	but	CC
16514	547	14	that	that	DT
16514	547	15	is	be	VBZ
16514	547	16	the	the	DT
16514	547	17	name	name	NN
16514	547	18	of	of	IN
16514	547	19	the	the	DT
16514	547	20	nice	nice	JJ
16514	547	21	and	and	CC
16514	547	22	easy	easy	JJ
16514	547	23	dish	dish	NN
16514	547	24	.	.	.
16514	548	1	Take	take	VB
16514	548	2	a	a	DT
16514	548	3	box	box	NN
16514	548	4	of	of	IN
16514	548	5	large	large	JJ
16514	548	6	sardines	sardine	NNS
16514	548	7	and	and	CC
16514	548	8	drain	drain	VB
16514	548	9	off	off	RP
16514	548	10	all	all	PDT
16514	548	11	the	the	DT
16514	548	12	oil	oil	NN
16514	548	13	,	,	,
16514	548	14	and	and	CC
16514	548	15	lay	lie	VBD
16514	548	16	them	-PRON-	PRP
16514	548	17	on	on	IN
16514	548	18	heavy	heavy	JJ
16514	548	19	brown	brown	JJ
16514	548	20	paper	paper	NN
16514	548	21	while	while	IN
16514	548	22	you	-PRON-	PRP
16514	548	23	make	make	VBP
16514	548	24	four	four	CD
16514	548	25	slices	slice	NNS
16514	548	26	of	of	IN
16514	548	27	toast	toast	NN
16514	548	28	.	.	.
16514	549	1	Trim	trim	VB
16514	549	2	off	off	RP
16514	549	3	the	the	DT
16514	549	4	edges	edge	NNS
16514	549	5	and	and	CC
16514	549	6	cut	cut	VBD
16514	549	7	them	-PRON-	PRP
16514	549	8	into	into	IN
16514	549	9	strips	strip	NNS
16514	549	10	,	,	,
16514	549	11	laying	lay	VBG
16514	549	12	them	-PRON-	PRP
16514	549	13	in	in	IN
16514	549	14	a	a	DT
16514	549	15	row	row	NN
16514	549	16	on	on	IN
16514	549	17	a	a	DT
16514	549	18	hot	hot	JJ
16514	549	19	platter	platter	NN
16514	549	20	.	.	.
16514	550	1	Put	put	VB
16514	550	2	the	the	DT
16514	550	3	sardines	sardine	NNS
16514	550	4	into	into	IN
16514	550	5	the	the	DT
16514	550	6	oven	oven	NN
16514	550	7	and	and	CC
16514	550	8	make	make	VB
16514	550	9	them	-PRON-	PRP
16514	550	10	very	very	RB
16514	550	11	hot	hot	JJ
16514	550	12	,	,	,
16514	550	13	and	and	CC
16514	550	14	lay	lie	VBD
16514	550	15	one	one	CD
16514	550	16	on	on	IN
16514	550	17	each	each	DT
16514	550	18	strip	strip	NN
16514	550	19	of	of	IN
16514	550	20	toast	toast	NN
16514	550	21	and	and	CC
16514	550	22	sprinkle	sprinkle	VB
16514	550	23	them	-PRON-	PRP
16514	550	24	with	with	IN
16514	550	25	lemon	lemon	NN
16514	550	26	juice	juice	NN
16514	550	27	,	,	,
16514	550	28	and	and	CC
16514	550	29	put	put	VBD
16514	550	30	sliced	sliced	JJ
16514	550	31	lemon	lemon	NN
16514	550	32	and	and	CC
16514	550	33	sprigs	sprig	NNS
16514	550	34	of	of	IN
16514	550	35	parsley	parsley	NN
16514	550	36	all	all	RB
16514	550	37	around	around	RB
16514	550	38	.	.	.
16514	551	1	Cheese	Cheese	NNP
16514	551	2	Fondu	Fondu	NNP
16514	551	3	This	this	DT
16514	551	4	was	be	VBD
16514	551	5	a	a	DT
16514	551	6	recipe	recipe	NN
16514	551	7	the	the	DT
16514	551	8	Pretty	Pretty	NNP
16514	551	9	Aunt	Aunt	NNP
16514	551	10	put	put	VBD
16514	551	11	in	in	IN
16514	551	12	Margaret	Margaret	NNP
16514	551	13	's	's	POS
16514	551	14	book	book	NN
16514	551	15	out	out	IN
16514	551	16	of	of	IN
16514	551	17	the	the	DT
16514	551	18	one	one	NN
16514	551	19	she	-PRON-	PRP
16514	551	20	had	have	VBD
16514	551	21	made	make	VBN
16514	551	22	at	at	IN
16514	551	23	cooking	cooking	NN
16514	551	24	school	school	NN
16514	551	25	.	.	.
16514	552	1	1	1	CD
16514	552	2	cup	cup	NN
16514	552	3	fresh	fresh	JJ
16514	552	4	bread	bread	NN
16514	552	5	-	-	HYPH
16514	552	6	crumbs	crumb	NNS
16514	552	7	.	.	.
16514	553	1	2	2	CD
16514	553	2	cups	cup	NNS
16514	553	3	grated	grate	VBD
16514	553	4	cheese	cheese	NN
16514	553	5	.	.	.
16514	554	1	1	1	CD
16514	554	2	cup	cup	NN
16514	554	3	of	of	IN
16514	554	4	milk	milk	NN
16514	554	5	.	.	.
16514	555	1	1	1	CD
16514	555	2	bit	bit	NN
16514	555	3	of	of	IN
16514	555	4	soda	soda	NN
16514	555	5	as	as	RB
16514	555	6	large	large	JJ
16514	555	7	as	as	IN
16514	555	8	a	a	DT
16514	555	9	pea	pea	NN
16514	555	10	.	.	.
16514	556	1	1/2	1/2	CD
16514	556	2	teaspoonful	teaspoonful	JJ
16514	556	3	of	of	IN
16514	556	4	salt	salt	NN
16514	556	5	.	.	.
16514	557	1	1	1	CD
16514	557	2	pinch	pinch	NN
16514	557	3	of	of	IN
16514	557	4	red	red	JJ
16514	557	5	pepper	pepper	NN
16514	557	6	.	.	.
16514	558	1	1	1	CD
16514	558	2	teaspoonful	teaspoonful	JJ
16514	558	3	of	of	IN
16514	558	4	butter	butter	NN
16514	558	5	.	.	.
16514	559	1	2	2	CD
16514	559	2	eggs	egg	NNS
16514	559	3	.	.	.
16514	560	1	Put	put	VB
16514	560	2	the	the	DT
16514	560	3	butter	butter	NN
16514	560	4	in	in	IN
16514	560	5	a	a	DT
16514	560	6	saucepan	saucepan	NN
16514	560	7	to	to	TO
16514	560	8	heat	heat	VB
16514	560	9	while	while	IN
16514	560	10	you	-PRON-	PRP
16514	560	11	beat	beat	VBP
16514	560	12	the	the	DT
16514	560	13	eggs	egg	NNS
16514	560	14	light	light	NN
16514	560	15	without	without	IN
16514	560	16	separating	separate	VBG
16514	560	17	them	-PRON-	PRP
16514	560	18	;	;	:
16514	560	19	let	let	VB
16514	560	20	these	these	DT
16514	560	21	stand	stand	VB
16514	560	22	while	while	IN
16514	560	23	you	-PRON-	PRP
16514	560	24	stir	stir	VBP
16514	560	25	everything	everything	NN
16514	560	26	else	else	RB
16514	560	27	into	into	IN
16514	560	28	the	the	DT
16514	560	29	pan	pan	NN
16514	560	30	,	,	,
16514	560	31	beginning	begin	VBG
16514	560	32	with	with	IN
16514	560	33	the	the	DT
16514	560	34	milk	milk	NN
16514	560	35	;	;	:
16514	560	36	cook	cook	VB
16514	560	37	this	this	DT
16514	560	38	five	five	CD
16514	560	39	minutes	minute	NNS
16514	560	40	,	,	,
16514	560	41	stirring	stir	VBG
16514	560	42	all	all	PDT
16514	560	43	the	the	DT
16514	560	44	time	time	NN
16514	560	45	,	,	,
16514	560	46	and	and	CC
16514	560	47	then	then	RB
16514	560	48	put	put	VBD
16514	560	49	in	in	RP
16514	560	50	the	the	DT
16514	560	51	eggs	egg	NNS
16514	560	52	and	and	CC
16514	560	53	cook	cook	VB
16514	560	54	three	three	CD
16514	560	55	minutes	minute	NNS
16514	560	56	more	more	RBR
16514	560	57	.	.	.
16514	561	1	Put	put	VB
16514	561	2	six	six	CD
16514	561	3	large	large	JJ
16514	561	4	crackers	cracker	NNS
16514	561	5	on	on	IN
16514	561	6	a	a	DT
16514	561	7	hot	hot	JJ
16514	561	8	platter	platter	NN
16514	561	9	and	and	CC
16514	561	10	pour	pour	VB
16514	561	11	the	the	DT
16514	561	12	whole	whole	NN
16514	561	13	over	over	IN
16514	561	14	them	-PRON-	PRP
16514	561	15	,	,	,
16514	561	16	and	and	CC
16514	561	17	send	send	VB
16514	561	18	at	at	RP
16514	561	19	once	once	RB
16514	561	20	to	to	IN
16514	561	21	the	the	DT
16514	561	22	table	table	NN
16514	561	23	to	to	TO
16514	561	24	be	be	VB
16514	561	25	eaten	eat	VBN
16514	561	26	very	very	RB
16514	561	27	hot	hot	JJ
16514	561	28	.	.	.
16514	562	1	Sometimes	sometimes	RB
16514	562	2	Margaret	Margaret	NNP
16514	562	3	made	make	VBD
16514	562	4	three	three	CD
16514	562	5	or	or	CC
16514	562	6	four	four	CD
16514	562	7	slices	slice	NNS
16514	562	8	of	of	IN
16514	562	9	toast	toast	NN
16514	562	10	before	before	IN
16514	562	11	she	-PRON-	PRP
16514	562	12	began	begin	VBD
16514	562	13	the	the	DT
16514	562	14	fondu	fondu	NN
16514	562	15	,	,	,
16514	562	16	and	and	CC
16514	562	17	used	use	VBD
16514	562	18	those	those	DT
16514	562	19	in	in	IN
16514	562	20	place	place	NN
16514	562	21	of	of	IN
16514	562	22	the	the	DT
16514	562	23	crackers	cracker	NNS
16514	562	24	,	,	,
16514	562	25	and	and	CC
16514	562	26	the	the	DT
16514	562	27	dish	dish	NN
16514	562	28	was	be	VBD
16514	562	29	just	just	RB
16514	562	30	as	as	RB
16514	562	31	nice	nice	JJ
16514	562	32	.	.	.
16514	563	1	Easy	Easy	NNP
16514	563	2	Welsh	Welsh	NNP
16514	563	3	Rarebit	Rarebit	NNP
16514	563	4	2	2	CD
16514	563	5	cups	cup	NNS
16514	563	6	of	of	IN
16514	563	7	rich	rich	JJ
16514	563	8	cheese	cheese	NN
16514	563	9	,	,	,
16514	563	10	grated	grate	VBD
16514	563	11	.	.	.
16514	564	1	Yolks	yolk	NNS
16514	564	2	of	of	IN
16514	564	3	two	two	CD
16514	564	4	eggs	egg	NNS
16514	564	5	.	.	.
16514	565	1	1/2	1/2	CD
16514	565	2	cup	cup	NN
16514	565	3	of	of	IN
16514	565	4	milk	milk	NN
16514	565	5	.	.	.
16514	566	1	1/2	1/2	CD
16514	566	2	teaspoonful	teaspoonful	JJ
16514	566	3	of	of	IN
16514	566	4	salt	salt	NN
16514	566	5	.	.	.
16514	567	1	Saltspoonful	saltspoonful	JJ
16514	567	2	of	of	IN
16514	567	3	cayenne	cayenne	NN
16514	567	4	.	.	.
16514	568	1	Make	make	VB
16514	568	2	three	three	CD
16514	568	3	nice	nice	JJ
16514	568	4	slices	slice	NNS
16514	568	5	of	of	IN
16514	568	6	toast	toast	NN
16514	568	7	,	,	,
16514	568	8	cut	cut	VBD
16514	568	9	off	off	RP
16514	568	10	the	the	DT
16514	568	11	crusts	crust	NNS
16514	568	12	,	,	,
16514	568	13	and	and	CC
16514	568	14	cut	cut	VB
16514	568	15	each	each	DT
16514	568	16	piece	piece	NN
16514	568	17	in	in	IN
16514	568	18	two	two	CD
16514	568	19	.	.	.
16514	569	1	Butter	butter	VB
16514	569	2	these	these	DT
16514	569	3	,	,	,
16514	569	4	and	and	CC
16514	569	5	very	very	RB
16514	569	6	quickly	quickly	RB
16514	569	7	dip	dip	VB
16514	569	8	each	each	DT
16514	569	9	one	one	NN
16514	569	10	in	in	IN
16514	569	11	boiling	boil	VBG
16514	569	12	water	water	NN
16514	569	13	,	,	,
16514	569	14	being	be	VBG
16514	569	15	careful	careful	JJ
16514	569	16	not	not	RB
16514	569	17	to	to	TO
16514	569	18	soak	soak	VB
16514	569	19	them	-PRON-	PRP
16514	569	20	.	.	.
16514	570	1	Put	put	VB
16514	570	2	these	these	DT
16514	570	3	on	on	IN
16514	570	4	a	a	DT
16514	570	5	hot	hot	JJ
16514	570	6	platter	platter	NN
16514	570	7	in	in	IN
16514	570	8	the	the	DT
16514	570	9	oven	oven	NN
16514	570	10	.	.	.
16514	571	1	Put	put	VB
16514	571	2	the	the	DT
16514	571	3	milk	milk	NN
16514	571	4	in	in	IN
16514	571	5	a	a	DT
16514	571	6	saucepan	saucepan	NN
16514	571	7	over	over	IN
16514	571	8	the	the	DT
16514	571	9	fire	fire	NN
16514	571	10	,	,	,
16514	571	11	being	be	VBG
16514	571	12	careful	careful	JJ
16514	571	13	not	not	RB
16514	571	14	to	to	TO
16514	571	15	have	have	VB
16514	571	16	one	one	NN
16514	571	17	that	that	WDT
16514	571	18	is	be	VBZ
16514	571	19	too	too	RB
16514	571	20	hot	hot	JJ
16514	571	21	,	,	,
16514	571	22	only	only	RB
16514	571	23	moderate	moderate	JJ
16514	571	24	,	,	,
16514	571	25	and	and	CC
16514	571	26	when	when	WRB
16514	571	27	it	-PRON-	PRP
16514	571	28	boils	boil	VBZ
16514	571	29	up	up	RP
16514	571	30	put	put	VB
16514	571	31	in	in	IN
16514	571	32	the	the	DT
16514	571	33	cheese	cheese	NN
16514	571	34	and	and	CC
16514	571	35	stir	stir	VB
16514	571	36	without	without	IN
16514	571	37	stopping	stop	VBG
16514	571	38	,	,	,
16514	571	39	until	until	IN
16514	571	40	the	the	DT
16514	571	41	cheese	cheese	NN
16514	571	42	all	all	DT
16514	571	43	melts	melt	NNS
16514	571	44	and	and	CC
16514	571	45	it	-PRON-	PRP
16514	571	46	looks	look	VBZ
16514	571	47	smooth	smooth	JJ
16514	571	48	.	.	.
16514	572	1	Then	then	RB
16514	572	2	put	put	VBN
16514	572	3	in	in	RP
16514	572	4	the	the	DT
16514	572	5	beaten	beat	VBN
16514	572	6	yolks	yolk	NNS
16514	572	7	of	of	IN
16514	572	8	the	the	DT
16514	572	9	eggs	egg	NNS
16514	572	10	and	and	CC
16514	572	11	the	the	DT
16514	572	12	seasoning	seasoning	NN
16514	572	13	,	,	,
16514	572	14	and	and	CC
16514	572	15	pour	pour	VBP
16514	572	16	at	at	IN
16514	572	17	once	once	RB
16514	572	18	over	over	IN
16514	572	19	the	the	DT
16514	572	20	toast	toast	NN
16514	572	21	and	and	CC
16514	572	22	serve	serve	VB
16514	572	23	very	very	RB
16514	572	24	hot	hot	JJ
16514	572	25	.	.	.
16514	573	1	Many	many	JJ
16514	573	2	people	people	NNS
16514	573	3	like	like	IN
16514	573	4	a	a	DT
16514	573	5	saltspoonful	saltspoonful	NN
16514	573	6	of	of	IN
16514	573	7	dry	dry	JJ
16514	573	8	mustard	mustard	NN
16514	573	9	mixed	mix	VBN
16514	573	10	in	in	RP
16514	573	11	with	with	IN
16514	573	12	the	the	DT
16514	573	13	pepper	pepper	NN
16514	573	14	.	.	.
16514	574	1	You	-PRON-	PRP
16514	574	2	can	can	MD
16514	574	3	also	also	RB
16514	574	4	serve	serve	VB
16514	574	5	this	this	DT
16514	574	6	rarebit	rarebit	NN
16514	574	7	on	on	IN
16514	574	8	toasted	toasted	JJ
16514	574	9	and	and	CC
16514	574	10	buttered	butter	VBN
16514	574	11	crackers	cracker	NNS
16514	574	12	.	.	.
16514	575	1	Scalloped	Scalloped	NNP
16514	575	2	Cheese	Cheese	NNP
16514	575	3	6	6	CD
16514	575	4	slices	slice	NNS
16514	575	5	of	of	IN
16514	575	6	bread	bread	NN
16514	575	7	.	.	.
16514	576	1	3/4	3/4	CD
16514	576	2	of	of	IN
16514	576	3	a	a	DT
16514	576	4	pound	pound	NN
16514	576	5	of	of	IN
16514	576	6	cheese	cheese	NN
16514	576	7	.	.	.
16514	577	1	2	2	CD
16514	577	2	eggs	egg	NNS
16514	577	3	.	.	.
16514	578	1	1	1	CD
16514	578	2	tablespoonful	tablespoonful	JJ
16514	578	3	of	of	IN
16514	578	4	butter	butter	NN
16514	578	5	.	.	.
16514	579	1	1	1	CD
16514	579	2	cup	cup	NN
16514	579	3	of	of	IN
16514	579	4	cream	cream	NN
16514	579	5	.	.	.
16514	580	1	1/2	1/2	CD
16514	580	2	teaspoonful	teaspoonful	JJ
16514	580	3	of	of	IN
16514	580	4	salt	salt	NN
16514	580	5	.	.	.
16514	581	1	1/2	1/2	CD
16514	581	2	teaspoonful	teaspoonful	JJ
16514	581	3	of	of	IN
16514	581	4	dry	dry	JJ
16514	581	5	mustard	mustard	NN
16514	581	6	.	.	.
16514	582	1	1/4	1/4	CD
16514	582	2	teaspoonful	teaspoonful	JJ
16514	582	3	of	of	IN
16514	582	4	paprika	paprika	NNS
16514	582	5	.	.	.
16514	583	1	Butter	butter	VB
16514	583	2	the	the	DT
16514	583	3	bread	bread	NN
16514	583	4	and	and	CC
16514	583	5	cut	cut	VBD
16514	583	6	it	-PRON-	PRP
16514	583	7	into	into	IN
16514	583	8	strips	strip	NNS
16514	583	9	,	,	,
16514	583	10	and	and	CC
16514	583	11	line	line	VB
16514	583	12	the	the	DT
16514	583	13	bottom	bottom	NN
16514	583	14	and	and	CC
16514	583	15	sides	side	NNS
16514	583	16	of	of	IN
16514	583	17	a	a	DT
16514	583	18	baking	baking	NN
16514	583	19	-	-	HYPH
16514	583	20	dish	dish	NN
16514	583	21	with	with	IN
16514	583	22	it	-PRON-	PRP
16514	583	23	.	.	.
16514	584	1	Then	then	RB
16514	584	2	beat	beat	VB
16514	584	3	the	the	DT
16514	584	4	eggs	egg	NNS
16514	584	5	very	very	RB
16514	584	6	light	light	JJ
16514	584	7	without	without	IN
16514	584	8	separating	separate	VBG
16514	584	9	them	-PRON-	PRP
16514	584	10	,	,	,
16514	584	11	and	and	CC
16514	584	12	mix	mix	VB
16514	584	13	everything	everything	NN
16514	584	14	with	with	IN
16514	584	15	them	-PRON-	PRP
16514	584	16	;	;	:
16514	584	17	put	put	VBN
16514	584	18	in	in	IN
16514	584	19	the	the	DT
16514	584	20	dish	dish	NN
16514	584	21	and	and	CC
16514	584	22	bake	bake	VB
16514	584	23	half	half	PDT
16514	584	24	an	an	DT
16514	584	25	hour	hour	NN
16514	584	26	,	,	,
16514	584	27	and	and	CC
16514	584	28	serve	serve	VB
16514	584	29	at	at	IN
16514	584	30	once	once	RB
16514	584	31	.	.	.
16514	585	1	Veal	veal	NN
16514	585	2	Loaf	loaf	NN
16514	585	3	1	1	CD
16514	585	4	1/2	1/2	CD
16514	585	5	pounds	pound	NNS
16514	585	6	of	of	IN
16514	585	7	veal	veal	NN
16514	585	8	and	and	CC
16514	585	9	2	2	CD
16514	585	10	strips	strip	NNS
16514	585	11	of	of	IN
16514	585	12	salt	salt	NN
16514	585	13	pork	pork	NN
16514	585	14	,	,	,
16514	585	15	chopped	chop	VBN
16514	585	16	together	together	RB
16514	585	17	.	.	.
16514	586	1	1/2	1/2	CD
16514	586	2	cup	cup	NN
16514	586	3	of	of	IN
16514	586	4	bread	bread	NN
16514	586	5	-	-	HYPH
16514	586	6	crumbs	crumb	NNS
16514	586	7	.	.	.
16514	587	1	1	1	CD
16514	587	2	beaten	beat	VBN
16514	587	3	egg	egg	NN
16514	587	4	.	.	.
16514	588	1	1/2	1/2	CD
16514	588	2	teaspoonful	teaspoonful	JJ
16514	588	3	of	of	IN
16514	588	4	grated	grate	VBN
16514	588	5	nutmeg	nutmeg	NNS
16514	588	6	.	.	.
16514	589	1	1/2	1/2	CD
16514	589	2	teaspoonful	teaspoonful	JJ
16514	589	3	of	of	IN
16514	589	4	black	black	JJ
16514	589	5	pepper	pepper	NN
16514	589	6	.	.	.
16514	590	1	1	1	CD
16514	590	2	1/2	1/2	CD
16514	590	3	teaspoonfuls	teaspoonful	NNS
16514	590	4	of	of	IN
16514	590	5	salt	salt	NN
16514	590	6	.	.	.
16514	591	1	Bake	bake	VB
16514	591	2	three	three	CD
16514	591	3	hours	hour	NNS
16514	591	4	.	.	.
16514	592	1	Have	have	VBP
16514	592	2	the	the	DT
16514	592	3	butcher	butcher	NN
16514	592	4	chop	chop	VB
16514	592	5	the	the	DT
16514	592	6	meat	meat	NN
16514	592	7	all	all	RB
16514	592	8	together	together	RB
16514	592	9	for	for	IN
16514	592	10	you	-PRON-	PRP
16514	592	11	;	;	:
16514	592	12	then	then	RB
16514	592	13	put	put	VB
16514	592	14	everything	everything	NN
16514	592	15	together	together	RB
16514	592	16	in	in	IN
16514	592	17	a	a	DT
16514	592	18	dish	dish	NN
16514	592	19	and	and	CC
16514	592	20	stir	stir	VB
16514	592	21	in	in	IN
16514	592	22	the	the	DT
16514	592	23	egg	egg	NN
16514	592	24	,	,	,
16514	592	25	beaten	beat	VBN
16514	592	26	without	without	IN
16514	592	27	separating	separating	NN
16514	592	28	,	,	,
16514	592	29	and	and	CC
16514	592	30	mix	mix	VB
16514	592	31	very	very	RB
16514	592	32	well	well	RB
16514	592	33	.	.	.
16514	593	1	Press	press	VB
16514	593	2	it	-PRON-	PRP
16514	593	3	into	into	IN
16514	593	4	a	a	DT
16514	593	5	bread	bread	NN
16514	593	6	-	-	HYPH
16514	593	7	pan	pan	NN
16514	593	8	and	and	CC
16514	593	9	put	put	VBD
16514	593	10	in	in	IN
16514	593	11	the	the	DT
16514	593	12	oven	oven	NN
16514	593	13	for	for	IN
16514	593	14	three	three	CD
16514	593	15	hours	hour	NNS
16514	593	16	by	by	IN
16514	593	17	the	the	DT
16514	593	18	clock	clock	NN
16514	593	19	.	.	.
16514	594	1	Every	every	DT
16514	594	2	half	half	JJ
16514	594	3	-	-	HYPH
16514	594	4	hour	hour	NN
16514	594	5	pour	pour	NN
16514	594	6	over	over	IN
16514	594	7	it	-PRON-	PRP
16514	594	8	a	a	DT
16514	594	9	tablespoonful	tablespoonful	JJ
16514	594	10	hot	hot	JJ
16514	594	11	water	water	NN
16514	594	12	and	and	CC
16514	594	13	butter	butter	NN
16514	594	14	mixed	mix	VBN
16514	594	15	;	;	:
16514	594	16	you	-PRON-	PRP
16514	594	17	can	can	MD
16514	594	18	put	put	VB
16514	594	19	a	a	DT
16514	594	20	tablespoonful	tablespoonful	NN
16514	594	21	of	of	IN
16514	594	22	butter	butter	NN
16514	594	23	into	into	IN
16514	594	24	a	a	DT
16514	594	25	cup	cup	NN
16514	594	26	of	of	IN
16514	594	27	water	water	NN
16514	594	28	,	,	,
16514	594	29	and	and	CC
16514	594	30	keep	keep	VB
16514	594	31	it	-PRON-	PRP
16514	594	32	on	on	IN
16514	594	33	the	the	DT
16514	594	34	back	back	NN
16514	594	35	of	of	IN
16514	594	36	the	the	DT
16514	594	37	stove	stove	NN
16514	594	38	ready	ready	JJ
16514	594	39	all	all	PDT
16514	594	40	the	the	DT
16514	594	41	time	time	NN
16514	594	42	;	;	:
16514	594	43	after	after	IN
16514	594	44	the	the	DT
16514	594	45	meat	meat	NN
16514	594	46	has	have	VBZ
16514	594	47	baked	bake	VBN
16514	594	48	two	two	CD
16514	594	49	hours	hour	NNS
16514	594	50	,	,	,
16514	594	51	put	put	VBN
16514	594	52	in	in	RP
16514	594	53	a	a	DT
16514	594	54	piece	piece	NN
16514	594	55	of	of	IN
16514	594	56	heavy	heavy	JJ
16514	594	57	brown	brown	JJ
16514	594	58	paper	paper	NN
16514	594	59	over	over	IN
16514	594	60	the	the	DT
16514	594	61	top	top	NN
16514	594	62	,	,	,
16514	594	63	and	and	CC
16514	594	64	keep	keep	VB
16514	594	65	it	-PRON-	PRP
16514	594	66	there	there	RB
16514	594	67	till	till	IN
16514	594	68	it	-PRON-	PRP
16514	594	69	is	be	VBZ
16514	594	70	done	do	VBN
16514	594	71	,	,	,
16514	594	72	or	or	CC
16514	594	73	it	-PRON-	PRP
16514	594	74	may	may	MD
16514	594	75	get	get	VB
16514	594	76	too	too	RB
16514	594	77	brown	brown	JJ
16514	594	78	.	.	.
16514	595	1	This	this	DT
16514	595	2	is	be	VBZ
16514	595	3	to	to	TO
16514	595	4	slice	slice	VB
16514	595	5	cold	cold	JJ
16514	595	6	;	;	:
16514	595	7	it	-PRON-	PRP
16514	595	8	is	be	VBZ
16514	595	9	very	very	RB
16514	595	10	nice	nice	JJ
16514	595	11	for	for	IN
16514	595	12	a	a	DT
16514	595	13	picnic	picnic	NN
16514	595	14	.	.	.
16514	596	1	Pressed	press	VBN
16514	596	2	Chicken	Chicken	NNP
16514	596	3	This	this	DT
16514	596	4	was	be	VBD
16514	596	5	one	one	CD
16514	596	6	of	of	IN
16514	596	7	the	the	DT
16514	596	8	things	thing	NNS
16514	596	9	Margaret	Margaret	NNP
16514	596	10	liked	like	VBD
16514	596	11	to	to	TO
16514	596	12	make	make	VB
16514	596	13	for	for	IN
16514	596	14	Sunday	Sunday	NNP
16514	596	15	night	night	NN
16514	596	16	supper	supper	NN
16514	596	17	.	.	.
16514	597	1	Have	have	VB
16514	597	2	a	a	DT
16514	597	3	good	good	JJ
16514	597	4	-	-	HYPH
16514	597	5	sized	sized	JJ
16514	597	6	chicken	chicken	NN
16514	597	7	cut	cut	VBN
16514	597	8	up	up	RP
16514	597	9	,	,	,
16514	597	10	and	and	CC
16514	597	11	wipe	wipe	VB
16514	597	12	each	each	DT
16514	597	13	piece	piece	NN
16514	597	14	with	with	IN
16514	597	15	a	a	DT
16514	597	16	clean	clean	JJ
16514	597	17	,	,	,
16514	597	18	damp	damp	JJ
16514	597	19	cloth	cloth	NN
16514	597	20	.	.	.
16514	598	1	Put	put	VB
16514	598	2	them	-PRON-	PRP
16514	598	3	in	in	IN
16514	598	4	a	a	DT
16514	598	5	kettle	kettle	NN
16514	598	6	or	or	CC
16514	598	7	deep	deep	JJ
16514	598	8	saucepan	saucepan	NN
16514	598	9	and	and	CC
16514	598	10	cover	cover	VB
16514	598	11	with	with	IN
16514	598	12	cold	cold	JJ
16514	598	13	water	water	NN
16514	598	14	,	,	,
16514	598	15	and	and	CC
16514	598	16	cook	cook	VB
16514	598	17	very	very	RB
16514	598	18	slowly	slowly	RB
16514	598	19	and	and	CC
16514	598	20	gently	gently	RB
16514	598	21	,	,	,
16514	598	22	covered	cover	VBN
16514	598	23	,	,	,
16514	598	24	till	till	IN
16514	598	25	the	the	DT
16514	598	26	meat	meat	NN
16514	598	27	falls	fall	VBZ
16514	598	28	off	off	IN
16514	598	29	the	the	DT
16514	598	30	bones	bone	NNS
16514	598	31	.	.	.
16514	599	1	When	when	WRB
16514	599	2	it	-PRON-	PRP
16514	599	3	begins	begin	VBZ
16514	599	4	to	to	TO
16514	599	5	grow	grow	VB
16514	599	6	tender	tender	NN
16514	599	7	,	,	,
16514	599	8	put	put	VBN
16514	599	9	in	in	RP
16514	599	10	a	a	DT
16514	599	11	half	half	NN
16514	599	12	teaspoonful	teaspoonful	JJ
16514	599	13	of	of	IN
16514	599	14	salt	salt	NN
16514	599	15	.	.	.
16514	600	1	Take	take	VB
16514	600	2	it	-PRON-	PRP
16514	600	3	out	out	RP
16514	600	4	,	,	,
16514	600	5	and	and	CC
16514	600	6	cut	cut	VBD
16514	600	7	it	-PRON-	PRP
16514	600	8	up	up	RP
16514	600	9	in	in	IN
16514	600	10	nice	nice	JJ
16514	600	11	,	,	,
16514	600	12	even	even	RB
16514	600	13	pieces	piece	NNS
16514	600	14	,	,	,
16514	600	15	and	and	CC
16514	600	16	put	put	VBD
16514	600	17	all	all	PDT
16514	600	18	the	the	DT
16514	600	19	bones	bone	NNS
16514	600	20	back	back	RB
16514	600	21	into	into	IN
16514	600	22	the	the	DT
16514	600	23	kettle	kettle	NN
16514	600	24	,	,	,
16514	600	25	and	and	CC
16514	600	26	let	let	VB
16514	600	27	them	-PRON-	PRP
16514	600	28	cook	cook	VB
16514	600	29	till	till	IN
16514	600	30	there	there	EX
16514	600	31	is	be	VBZ
16514	600	32	only	only	RB
16514	600	33	about	about	IN
16514	600	34	a	a	DT
16514	600	35	pint	pint	NN
16514	600	36	and	and	CC
16514	600	37	a	a	DT
16514	600	38	half	half	NN
16514	600	39	of	of	IN
16514	600	40	broth	broth	NN
16514	600	41	.	.	.
16514	601	1	Add	add	VB
16514	601	2	a	a	DT
16514	601	3	little	little	JJ
16514	601	4	more	more	JJR
16514	601	5	salt	salt	NN
16514	601	6	,	,	,
16514	601	7	and	and	CC
16514	601	8	a	a	DT
16514	601	9	sprinkling	sprinkling	NN
16514	601	10	of	of	IN
16514	601	11	pepper	pepper	NN
16514	601	12	,	,	,
16514	601	13	and	and	CC
16514	601	14	strain	strain	VB
16514	601	15	this	this	DT
16514	601	16	through	through	IN
16514	601	17	a	a	DT
16514	601	18	jelly	jelly	JJ
16514	601	19	bag	bag	NN
16514	601	20	.	.	.
16514	602	1	Mix	mix	VB
16514	602	2	it	-PRON-	PRP
16514	602	3	with	with	IN
16514	602	4	the	the	DT
16514	602	5	chicken	chicken	NN
16514	602	6	,	,	,
16514	602	7	and	and	CC
16514	602	8	put	put	VBD
16514	602	9	them	-PRON-	PRP
16514	602	10	both	both	DT
16514	602	11	into	into	IN
16514	602	12	a	a	DT
16514	602	13	bread	bread	NN
16514	602	14	tin	tin	NN
16514	602	15	,	,	,
16514	602	16	and	and	CC
16514	602	17	when	when	WRB
16514	602	18	cold	cold	JJ
16514	602	19	put	put	NN
16514	602	20	on	on	IN
16514	602	21	ice	ice	NN
16514	602	22	over	over	IN
16514	602	23	night	night	NN
16514	602	24	.	.	.
16514	603	1	After	after	IN
16514	603	2	it	-PRON-	PRP
16514	603	3	has	have	VBZ
16514	603	4	stood	stand	VBN
16514	603	5	for	for	IN
16514	603	6	an	an	DT
16514	603	7	hour	hour	NN
16514	603	8	,	,	,
16514	603	9	put	put	VB
16514	603	10	a	a	DT
16514	603	11	weight	weight	NN
16514	603	12	on	on	IN
16514	603	13	it	-PRON-	PRP
16514	603	14	,	,	,
16514	603	15	to	to	TO
16514	603	16	make	make	VB
16514	603	17	it	-PRON-	PRP
16514	603	18	firm	firm	JJ
16514	603	19	.	.	.
16514	604	1	Slice	slice	VB
16514	604	2	with	with	IN
16514	604	3	a	a	DT
16514	604	4	very	very	RB
16514	604	5	sharp	sharp	JJ
16514	604	6	knife	knife	NN
16514	604	7	,	,	,
16514	604	8	and	and	CC
16514	604	9	put	put	VBD
16514	604	10	on	on	RP
16514	604	11	a	a	DT
16514	604	12	platter	platter	NN
16514	604	13	with	with	IN
16514	604	14	parsley	parsley	NN
16514	604	15	all	all	RB
16514	604	16	around	around	RB
16514	604	17	.	.	.
16514	605	1	This	this	DT
16514	605	2	is	be	VBZ
16514	605	3	a	a	DT
16514	605	4	nice	nice	JJ
16514	605	5	luncheon	luncheon	NN
16514	605	6	dish	dish	NN
16514	605	7	for	for	IN
16514	605	8	a	a	DT
16514	605	9	summer	summer	NN
16514	605	10	day	day	NN
16514	605	11	,	,	,
16514	605	12	as	as	RB
16514	605	13	well	well	RB
16514	605	14	as	as	IN
16514	605	15	a	a	DT
16514	605	16	supper	supper	NN
16514	605	17	dish	dish	NN
16514	605	18	.	.	.
16514	606	1	When	when	WRB
16514	606	2	you	-PRON-	PRP
16514	606	3	have	have	VBP
16514	606	4	bits	bit	NNS
16514	606	5	of	of	IN
16514	606	6	cold	cold	JJ
16514	606	7	meat	meat	NN
16514	606	8	which	which	WDT
16514	606	9	you	-PRON-	PRP
16514	606	10	can	can	MD
16514	606	11	not	not	RB
16514	606	12	slice	slice	VB
16514	606	13	,	,	,
16514	606	14	and	and	CC
16514	606	15	yet	yet	RB
16514	606	16	which	which	WDT
16514	606	17	you	-PRON-	PRP
16514	606	18	wish	wish	VBP
16514	606	19	to	to	TO
16514	606	20	serve	serve	VB
16514	606	21	in	in	IN
16514	606	22	some	some	DT
16514	606	23	nice	nice	JJ
16514	606	24	way	way	NN
16514	606	25	,	,	,
16514	606	26	make	make	VB
16514	606	27	this	this	DT
16514	606	28	rule	rule	NN
16514	606	29	,	,	,
16514	606	30	which	which	WDT
16514	606	31	sounds	sound	VBZ
16514	606	32	difficult	difficult	JJ
16514	606	33	,	,	,
16514	606	34	but	but	CC
16514	606	35	is	be	VBZ
16514	606	36	really	really	RB
16514	606	37	very	very	RB
16514	606	38	easy	easy	JJ
16514	606	39	:	:	:
16514	606	40	Meat	Meat	NNP
16514	606	41	Soufflé	Soufflé	NNP
16514	606	42	1	1	CD
16514	606	43	cup	cup	NN
16514	606	44	of	of	IN
16514	606	45	white	white	JJ
16514	606	46	sauce	sauce	NN
16514	606	47	.	.	.
16514	607	1	1	1	CD
16514	607	2	cup	cup	NN
16514	607	3	of	of	IN
16514	607	4	chopped	chop	VBN
16514	607	5	meat	meat	NN
16514	607	6	.	.	.
16514	608	1	2	2	CD
16514	608	2	eggs	egg	NNS
16514	608	3	.	.	.
16514	609	1	Teaspoonful	teaspoonful	JJ
16514	609	2	of	of	IN
16514	609	3	chopped	chop	VBN
16514	609	4	parsley	parsley	NN
16514	609	5	.	.	.
16514	610	1	Half	half	PDT
16514	610	2	a	a	DT
16514	610	3	teaspoonful	teaspoonful	JJ
16514	610	4	minced	minced	JJ
16514	610	5	onion	onion	NN
16514	610	6	.	.	.
16514	611	1	Put	put	VB
16514	611	2	the	the	DT
16514	611	3	parsley	parsley	NN
16514	611	4	and	and	CC
16514	611	5	onion	onion	NN
16514	611	6	in	in	IN
16514	611	7	the	the	DT
16514	611	8	meat	meat	NN
16514	611	9	,	,	,
16514	611	10	and	and	CC
16514	611	11	mix	mix	VB
16514	611	12	with	with	IN
16514	611	13	the	the	DT
16514	611	14	white	white	JJ
16514	611	15	sauce	sauce	NN
16514	611	16	.	.	.
16514	612	1	Beat	beat	VB
16514	612	2	the	the	DT
16514	612	3	yolks	yolk	NNS
16514	612	4	of	of	IN
16514	612	5	the	the	DT
16514	612	6	eggs	egg	NNS
16514	612	7	and	and	CC
16514	612	8	stir	stir	VB
16514	612	9	in	in	RP
16514	612	10	,	,	,
16514	612	11	and	and	CC
16514	612	12	cook	cook	VB
16514	612	13	one	one	CD
16514	612	14	minute	minute	NN
16514	612	15	,	,	,
16514	612	16	and	and	CC
16514	612	17	then	then	RB
16514	612	18	cool	cool	JJ
16514	612	19	.	.	.
16514	613	1	Beat	beat	VB
16514	613	2	the	the	DT
16514	613	3	whites	white	NNS
16514	613	4	of	of	IN
16514	613	5	the	the	DT
16514	613	6	eggs	egg	NNS
16514	613	7	and	and	CC
16514	613	8	fold	fold	VB
16514	613	9	in	in	RB
16514	613	10	,	,	,
16514	613	11	and	and	CC
16514	613	12	bake	bake	VB
16514	613	13	half	half	PDT
16514	613	14	an	an	DT
16514	613	15	hour	hour	NN
16514	613	16	,	,	,
16514	613	17	or	or	CC
16514	613	18	a	a	DT
16514	613	19	little	little	JJ
16514	613	20	more	more	JJR
16514	613	21	,	,	,
16514	613	22	in	in	IN
16514	613	23	a	a	DT
16514	613	24	deep	deep	JJ
16514	613	25	,	,	,
16514	613	26	buttered	butter	VBD
16514	613	27	baking	baking	NN
16514	613	28	-	-	HYPH
16514	613	29	dish	dish	NN
16514	613	30	.	.	.
16514	614	1	You	-PRON-	PRP
16514	614	2	must	must	MD
16514	614	3	serve	serve	VB
16514	614	4	this	this	DT
16514	614	5	immediately	immediately	RB
16514	614	6	,	,	,
16514	614	7	or	or	CC
16514	614	8	it	-PRON-	PRP
16514	614	9	will	will	MD
16514	614	10	fall	fall	VB
16514	614	11	.	.	.
16514	615	1	Cold	cold	JJ
16514	615	2	Meats	Meats	NNPS
16514	615	3	Of	of	RB
16514	615	4	course	course	RB
16514	615	5	,	,	,
16514	615	6	like	like	IN
16514	615	7	other	other	JJ
16514	615	8	people	people	NNS
16514	615	9	,	,	,
16514	615	10	Margaret	Margaret	NNP
16514	615	11	's	's	POS
16514	615	12	mother	mother	NN
16514	615	13	often	often	RB
16514	615	14	had	have	VBD
16514	615	15	cold	cold	JJ
16514	615	16	meat	meat	NN
16514	615	17	for	for	IN
16514	615	18	luncheon	luncheon	NN
16514	615	19	or	or	CC
16514	615	20	supper	supper	NN
16514	615	21	,	,	,
16514	615	22	and	and	CC
16514	615	23	one	one	CD
16514	615	24	of	of	IN
16514	615	25	the	the	DT
16514	615	26	things	thing	NNS
16514	615	27	her	-PRON-	PRP$
16514	615	28	cook	cook	NN
16514	615	29	-	-	HYPH
16514	615	30	book	book	NN
16514	615	31	told	tell	VBD
16514	615	32	her	-PRON-	PRP
16514	615	33	was	be	VBD
16514	615	34	how	how	WRB
16514	615	35	to	to	TO
16514	615	36	make	make	VB
16514	615	37	it	-PRON-	PRP
16514	615	38	look	look	VB
16514	615	39	nice	nice	JJ
16514	615	40	when	when	WRB
16514	615	41	it	-PRON-	PRP
16514	615	42	came	come	VBD
16514	615	43	on	on	IN
16514	615	44	the	the	DT
16514	615	45	table	table	NN
16514	615	46	.	.	.
16514	616	1	Always	always	RB
16514	616	2	trim	trim	VB
16514	616	3	off	off	RP
16514	616	4	all	all	DT
16514	616	5	bits	bit	NNS
16514	616	6	of	of	IN
16514	616	7	skin	skin	NN
16514	616	8	and	and	CC
16514	616	9	ragged	ragged	JJ
16514	616	10	pieces	piece	NNS
16514	616	11	from	from	IN
16514	616	12	the	the	DT
16514	616	13	meat	meat	NN
16514	616	14	,	,	,
16514	616	15	and	and	CC
16514	616	16	remove	remove	VB
16514	616	17	the	the	DT
16514	616	18	cold	cold	JJ
16514	616	19	fat	fat	NN
16514	616	20	,	,	,
16514	616	21	except	except	IN
16514	616	22	on	on	IN
16514	616	23	ham	ham	NN
16514	616	24	,	,	,
16514	616	25	and	and	CC
16514	616	26	then	then	RB
16514	616	27	you	-PRON-	PRP
16514	616	28	must	must	MD
16514	616	29	trim	trim	VB
16514	616	30	it	-PRON-	PRP
16514	616	31	to	to	IN
16514	616	32	a	a	DT
16514	616	33	rather	rather	RB
16514	616	34	narrow	narrow	JJ
16514	616	35	edge	edge	NN
16514	616	36	.	.	.
16514	617	1	If	if	IN
16514	617	2	you	-PRON-	PRP
16514	617	3	have	have	VBP
16514	617	4	a	a	DT
16514	617	5	rather	rather	RB
16514	617	6	small	small	JJ
16514	617	7	dish	dish	NN
16514	617	8	for	for	IN
16514	617	9	a	a	DT
16514	617	10	large	large	JJ
16514	617	11	family	family	NN
16514	617	12	,	,	,
16514	617	13	put	put	VB
16514	617	14	slices	slice	NNS
16514	617	15	of	of	IN
16514	617	16	hard	hard	JJ
16514	617	17	boiled	boil	VBN
16514	617	18	eggs	egg	NNS
16514	617	19	around	around	IN
16514	617	20	the	the	DT
16514	617	21	edge	edge	NN
16514	617	22	,	,	,
16514	617	23	or	or	CC
16514	617	24	make	make	VB
16514	617	25	devilled	devilled	JJ
16514	617	26	eggs	egg	NNS
16514	617	27	,	,	,
16514	617	28	and	and	CC
16514	617	29	put	put	VBD
16514	617	30	those	those	DT
16514	617	31	around	around	RB
16514	617	32	in	in	IN
16514	617	33	halves	half	NNS
16514	617	34	.	.	.
16514	618	1	Sometimes	sometimes	RB
16514	618	2	you	-PRON-	PRP
16514	618	3	can	can	MD
16514	618	4	cut	cut	VB
16514	618	5	lettuce	lettuce	NN
16514	618	6	in	in	IN
16514	618	7	very	very	RB
16514	618	8	narrow	narrow	JJ
16514	618	9	ribbons	ribbon	NNS
16514	618	10	by	by	IN
16514	618	11	holding	hold	VBG
16514	618	12	several	several	JJ
16514	618	13	leaves	leave	NNS
16514	618	14	in	in	IN
16514	618	15	your	-PRON-	PRP$
16514	618	16	hand	hand	NN
16514	618	17	at	at	IN
16514	618	18	once	once	RB
16514	618	19	,	,	,
16514	618	20	folding	fold	VBG
16514	618	21	them	-PRON-	PRP
16514	618	22	lengthwise	lengthwise	RB
16514	618	23	,	,	,
16514	618	24	and	and	CC
16514	618	25	using	use	VBG
16514	618	26	a	a	DT
16514	618	27	pair	pair	NN
16514	618	28	of	of	IN
16514	618	29	scissors	scissor	NNS
16514	618	30	.	.	.
16514	619	1	Sometimes	sometimes	RB
16514	619	2	a	a	DT
16514	619	3	dozen	dozen	NN
16514	619	4	pimolas	pimola	NNS
16514	619	5	may	may	MD
16514	619	6	be	be	VB
16514	619	7	sliced	slice	VBN
16514	619	8	across	across	IN
16514	619	9	and	and	CC
16514	619	10	put	put	VB
16514	619	11	about	about	RP
16514	619	12	the	the	DT
16514	619	13	meat	meat	NN
16514	619	14	,	,	,
16514	619	15	especially	especially	RB
16514	619	16	if	if	IN
16514	619	17	it	-PRON-	PRP
16514	619	18	is	be	VBZ
16514	619	19	cold	cold	JJ
16514	619	20	chicken	chicken	NN
16514	619	21	or	or	CC
16514	619	22	turkey	turkey	NNP
16514	619	23	.	.	.
16514	620	1	Always	always	RB
16514	620	2	use	use	VB
16514	620	3	parsley	parsley	NN
16514	620	4	with	with	IN
16514	620	5	meat	meat	NN
16514	620	6	,	,	,
16514	620	7	cold	cold	JJ
16514	620	8	or	or	CC
16514	620	9	hot	hot	JJ
16514	620	10	.	.	.
16514	621	1	Saratoga	saratoga	NN
16514	621	2	potatoes	potato	NNS
16514	621	3	make	make	VBP
16514	621	4	a	a	DT
16514	621	5	good	good	JJ
16514	621	6	border	border	NN
16514	621	7	for	for	IN
16514	621	8	lamb	lamb	NN
16514	621	9	or	or	CC
16514	621	10	roast	roast	NN
16514	621	11	beef	beef	NN
16514	621	12	,	,	,
16514	621	13	and	and	CC
16514	621	14	cold	cold	JJ
16514	621	15	peas	pea	NNS
16514	621	16	mixed	mix	VBN
16514	621	17	with	with	IN
16514	621	18	mayonnaise	mayonnaise	NN
16514	621	19	are	be	VBP
16514	621	20	always	always	RB
16514	621	21	delicious	delicious	JJ
16514	621	22	with	with	IN
16514	621	23	either	either	DT
16514	621	24	chicken	chicken	NN
16514	621	25	or	or	CC
16514	621	26	lamb	lamb	NN
16514	621	27	.	.	.
16514	622	1	If	if	IN
16514	622	2	only	only	RB
16514	622	3	the	the	DT
16514	622	4	dish	dish	NN
16514	622	5	looks	look	VBZ
16514	622	6	pretty	pretty	JJ
16514	622	7	,	,	,
16514	622	8	it	-PRON-	PRP
16514	622	9	is	be	VBZ
16514	622	10	almost	almost	RB
16514	622	11	certain	certain	JJ
16514	622	12	to	to	TO
16514	622	13	taste	taste	VB
16514	622	14	well	well	RB
16514	622	15	.	.	.
16514	623	1	Sliced	Sliced	NNP
16514	623	2	Meat	Meat	NNP
16514	623	3	with	with	IN
16514	623	4	Gravy	Gravy	NNP
16514	623	5	When	when	WRB
16514	623	6	there	there	EX
16514	623	7	are	be	VBP
16514	623	8	a	a	DT
16514	623	9	few	few	JJ
16514	623	10	slices	slice	NNS
16514	623	11	left	leave	VBN
16514	623	12	from	from	IN
16514	623	13	a	a	DT
16514	623	14	roast	roast	NN
16514	623	15	,	,	,
16514	623	16	put	put	VBD
16514	623	17	them	-PRON-	PRP
16514	623	18	in	in	IN
16514	623	19	a	a	DT
16514	623	20	frying	frying	JJ
16514	623	21	-	-	HYPH
16514	623	22	pan	pan	NN
16514	623	23	with	with	IN
16514	623	24	some	some	DT
16514	623	25	of	of	IN
16514	623	26	the	the	DT
16514	623	27	gravy	gravy	NN
16514	623	28	left	leave	VBN
16514	623	29	also	also	RB
16514	623	30	,	,	,
16514	623	31	and	and	CC
16514	623	32	heat	heat	NN
16514	623	33	;	;	:
16514	623	34	serve	serve	VB
16514	623	35	with	with	IN
16514	623	36	parsley	parsley	NN
16514	623	37	around	around	RB
16514	623	38	.	.	.
16514	624	1	If	if	IN
16514	624	2	there	there	EX
16514	624	3	is	be	VBZ
16514	624	4	not	not	RB
16514	624	5	gravy	gravy	JJ
16514	624	6	,	,	,
16514	624	7	take	take	VB
16514	624	8	a	a	DT
16514	624	9	little	little	JJ
16514	624	10	boiling	boiling	NN
16514	624	11	water	water	NN
16514	624	12	,	,	,
16514	624	13	add	add	VB
16514	624	14	a	a	DT
16514	624	15	little	little	JJ
16514	624	16	salt	salt	NN
16514	624	17	,	,	,
16514	624	18	pepper	pepper	NN
16514	624	19	,	,	,
16514	624	20	and	and	CC
16514	624	21	half	half	NN
16514	624	22	-	-	HYPH
16514	624	23	teaspoonful	teaspoonful	JJ
16514	624	24	of	of	IN
16514	624	25	minced	mince	VBN
16514	624	26	onion	onion	NN
16514	624	27	,	,	,
16514	624	28	and	and	CC
16514	624	29	as	as	RB
16514	624	30	much	much	JJ
16514	624	31	chopped	chop	VBN
16514	624	32	parsley	parsley	NN
16514	624	33	.	.	.
16514	625	1	Lay	Lay	NNP
16514	625	2	in	in	IN
16514	625	3	the	the	DT
16514	625	4	meat	meat	NN
16514	625	5	in	in	IN
16514	625	6	the	the	DT
16514	625	7	frying	frying	NN
16514	625	8	-	-	HYPH
16514	625	9	pan	pan	NN
16514	625	10	,	,	,
16514	625	11	cover	cover	NN
16514	625	12	,	,	,
16514	625	13	and	and	CC
16514	625	14	let	let	VB
16514	625	15	it	-PRON-	PRP
16514	625	16	simmer	simmer	VB
16514	625	17	,	,	,
16514	625	18	turning	turn	VBG
16514	625	19	occasionally	occasionally	RB
16514	625	20	.	.	.
16514	626	1	A	a	DT
16514	626	2	few	few	JJ
16514	626	3	drops	drop	NNS
16514	626	4	of	of	IN
16514	626	5	Kitchen	Kitchen	NNP
16514	626	6	Bouquet	Bouquet	NNP
16514	626	7	will	will	MD
16514	626	8	improve	improve	VB
16514	626	9	this	this	DT
16514	626	10	;	;	:
16514	626	11	it	-PRON-	PRP
16514	626	12	is	be	VBZ
16514	626	13	a	a	DT
16514	626	14	brown	brown	JJ
16514	626	15	sauce	sauce	NN
16514	626	16	which	which	WDT
16514	626	17	comes	come	VBZ
16514	626	18	in	in	IN
16514	626	19	small	small	JJ
16514	626	20	bottles	bottle	NNS
16514	626	21	.	.	.
16514	627	1	Some	some	DT
16514	627	2	of	of	IN
16514	627	3	the	the	DT
16514	627	4	things	thing	NNS
16514	627	5	Margaret	Margaret	NNP
16514	627	6	made	make	VBD
16514	627	7	for	for	IN
16514	627	8	breakfast	breakfast	NN
16514	627	9	she	-PRON-	PRP
16514	627	10	made	make	VBD
16514	627	11	for	for	IN
16514	627	12	lunch	lunch	NN
16514	627	13	or	or	CC
16514	627	14	supper	supper	NN
16514	627	15	,	,	,
16514	627	16	too	too	RB
16514	627	17	,	,	,
16514	627	18	such	such	JJ
16514	627	19	as	as	IN
16514	627	20	frizzled	frizzle	VBN
16514	627	21	beef	beef	NN
16514	627	22	,	,	,
16514	627	23	and	and	CC
16514	627	24	scalloped	scallop	VBD
16514	627	25	eggs	egg	NNS
16514	627	26	and	and	CC
16514	627	27	omelettes	omelette	NNS
16514	627	28	.	.	.
16514	628	1	She	-PRON-	PRP
16514	628	2	had	have	VBD
16514	628	3	some	some	DT
16514	628	4	vegetables	vegetable	NNS
16514	628	5	besides	besides	RB
16514	628	6	,	,	,
16514	628	7	such	such	JJ
16514	628	8	as--	as--	NNP
16514	628	9	Baked	Baked	NNP
16514	628	10	Tomatoes	Tomatoes	NNP
16514	628	11	6	6	CD
16514	628	12	large	large	JJ
16514	628	13	tomatoes	tomato	NNS
16514	628	14	.	.	.
16514	629	1	1	1	CD
16514	629	2	cup	cup	NN
16514	629	3	bread	bread	NN
16514	629	4	-	-	HYPH
16514	629	5	crumbs	crumb	NNS
16514	629	6	.	.	.
16514	630	1	1/2	1/2	CD
16514	630	2	teaspoonful	teaspoonful	JJ
16514	630	3	of	of	IN
16514	630	4	salt	salt	NN
16514	630	5	.	.	.
16514	631	1	1	1	CD
16514	631	2	tablespoonful	tablespoonful	JJ
16514	631	3	of	of	IN
16514	631	4	butter	butter	NN
16514	631	5	.	.	.
16514	632	1	1	1	CD
16514	632	2	slice	slice	NN
16514	632	3	of	of	IN
16514	632	4	onion	onion	NN
16514	632	5	.	.	.
16514	633	1	Put	put	VB
16514	633	2	the	the	DT
16514	633	3	butter	butter	NN
16514	633	4	in	in	IN
16514	633	5	the	the	DT
16514	633	6	frying	frying	NN
16514	633	7	-	-	HYPH
16514	633	8	pan	pan	NN
16514	633	9	,	,	,
16514	633	10	and	and	CC
16514	633	11	when	when	WRB
16514	633	12	it	-PRON-	PRP
16514	633	13	bubbles	bubble	VBZ
16514	633	14	put	put	VBN
16514	633	15	in	in	IN
16514	633	16	the	the	DT
16514	633	17	bread	bread	NN
16514	633	18	-	-	HYPH
16514	633	19	crumbs	crumb	NNS
16514	633	20	,	,	,
16514	633	21	the	the	DT
16514	633	22	salt	salt	NN
16514	633	23	and	and	CC
16514	633	24	onion	onion	NN
16514	633	25	,	,	,
16514	633	26	with	with	IN
16514	633	27	a	a	DT
16514	633	28	dusting	dusting	NN
16514	633	29	of	of	IN
16514	633	30	pepper	pepper	NN
16514	633	31	,	,	,
16514	633	32	and	and	CC
16514	633	33	stir	stir	VB
16514	633	34	till	till	IN
16514	633	35	the	the	DT
16514	633	36	crumbs	crumb	NNS
16514	633	37	are	be	VBP
16514	633	38	a	a	DT
16514	633	39	little	little	JJ
16514	633	40	brown	brown	JJ
16514	633	41	and	and	CC
16514	633	42	the	the	DT
16514	633	43	onion	onion	NN
16514	633	44	is	be	VBZ
16514	633	45	all	all	DT
16514	633	46	cooked	cook	VBN
16514	633	47	;	;	:
16514	633	48	then	then	RB
16514	633	49	take	take	VB
16514	633	50	out	out	RP
16514	633	51	the	the	DT
16514	633	52	onion	onion	NN
16514	633	53	and	and	CC
16514	633	54	throw	throw	VB
16514	633	55	it	-PRON-	PRP
16514	633	56	away	away	RB
16514	633	57	.	.	.
16514	634	1	Wipe	wipe	VB
16514	634	2	the	the	DT
16514	634	3	tomatoes	tomato	NNS
16514	634	4	with	with	IN
16514	634	5	a	a	DT
16514	634	6	clean	clean	JJ
16514	634	7	wet	wet	JJ
16514	634	8	cloth	cloth	NN
16514	634	9	,	,	,
16514	634	10	and	and	CC
16514	634	11	cut	cut	VBD
16514	634	12	out	out	RP
16514	634	13	the	the	DT
16514	634	14	stem	stem	NN
16514	634	15	and	and	CC
16514	634	16	a	a	DT
16514	634	17	round	round	JJ
16514	634	18	hole	hole	NN
16514	634	19	or	or	CC
16514	634	20	little	little	JJ
16514	634	21	well	well	RB
16514	634	22	in	in	IN
16514	634	23	the	the	DT
16514	634	24	middle	middle	NN
16514	634	25	;	;	:
16514	634	26	fill	fill	VB
16514	634	27	this	this	DT
16514	634	28	with	with	IN
16514	634	29	the	the	DT
16514	634	30	crumbs	crumb	NNS
16514	634	31	,	,	,
16514	634	32	piling	pile	VBG
16514	634	33	them	-PRON-	PRP
16514	634	34	up	up	RP
16514	634	35	well	well	RB
16514	634	36	on	on	IN
16514	634	37	top	top	NN
16514	634	38	;	;	:
16514	634	39	put	put	VB
16514	634	40	them	-PRON-	PRP
16514	634	41	in	in	IN
16514	634	42	a	a	DT
16514	634	43	baking	baking	NN
16514	634	44	-	-	HYPH
16514	634	45	dish	dish	NN
16514	634	46	and	and	CC
16514	634	47	stand	stand	VB
16514	634	48	them	-PRON-	PRP
16514	634	49	in	in	IN
16514	634	50	a	a	DT
16514	634	51	hot	hot	JJ
16514	634	52	oven	oven	NN
16514	634	53	;	;	:
16514	634	54	mix	mix	VB
16514	634	55	a	a	DT
16514	634	56	cup	cup	NN
16514	634	57	of	of	IN
16514	634	58	hot	hot	JJ
16514	634	59	water	water	NN
16514	634	60	with	with	IN
16514	634	61	a	a	DT
16514	634	62	tablespoonful	tablespoonful	NN
16514	634	63	of	of	IN
16514	634	64	butter	butter	NN
16514	634	65	,	,	,
16514	634	66	and	and	CC
16514	634	67	every	every	DT
16514	634	68	little	little	JJ
16514	634	69	while	while	IN
16514	634	70	take	take	VB
16514	634	71	out	out	RP
16514	634	72	the	the	DT
16514	634	73	baking	baking	NN
16514	634	74	-	-	HYPH
16514	634	75	dish	dish	NN
16514	634	76	and	and	CC
16514	634	77	wet	wet	VB
16514	634	78	the	the	DT
16514	634	79	tomatoes	tomato	NNS
16514	634	80	on	on	IN
16514	634	81	top	top	NN
16514	634	82	.	.	.
16514	635	1	Cook	cook	VB
16514	635	2	them	-PRON-	PRP
16514	635	3	about	about	IN
16514	635	4	half	half	PDT
16514	635	5	an	an	DT
16514	635	6	hour	hour	NN
16514	635	7	,	,	,
16514	635	8	or	or	CC
16514	635	9	till	till	IN
16514	635	10	the	the	DT
16514	635	11	skins	skin	NNS
16514	635	12	get	get	VBP
16514	635	13	wrinkled	wrinkle	VBN
16514	635	14	all	all	RB
16514	635	15	over	over	RB
16514	635	16	.	.	.
16514	636	1	Serve	serve	VB
16514	636	2	them	-PRON-	PRP
16514	636	3	in	in	IN
16514	636	4	the	the	DT
16514	636	5	dish	dish	NN
16514	636	6	they	-PRON-	PRP
16514	636	7	are	be	VBP
16514	636	8	cooked	cook	VBN
16514	636	9	in	in	RB
16514	636	10	,	,	,
16514	636	11	if	if	IN
16514	636	12	you	-PRON-	PRP
16514	636	13	like	like	VBP
16514	636	14	,	,	,
16514	636	15	or	or	CC
16514	636	16	put	put	VBD
16514	636	17	each	each	DT
16514	636	18	one	one	NN
16514	636	19	on	on	IN
16514	636	20	a	a	DT
16514	636	21	small	small	JJ
16514	636	22	plate	plate	NN
16514	636	23	,	,	,
16514	636	24	pour	pour	VB
16514	636	25	some	some	DT
16514	636	26	of	of	IN
16514	636	27	the	the	DT
16514	636	28	juice	juice	NN
16514	636	29	in	in	IN
16514	636	30	the	the	DT
16514	636	31	baking	baking	NN
16514	636	32	-	-	HYPH
16514	636	33	dish	dish	NN
16514	636	34	over	over	IN
16514	636	35	it	-PRON-	PRP
16514	636	36	,	,	,
16514	636	37	and	and	CC
16514	636	38	stick	stick	VB
16514	636	39	a	a	DT
16514	636	40	sprig	sprig	NN
16514	636	41	of	of	IN
16514	636	42	parsley	parsley	NN
16514	636	43	in	in	IN
16514	636	44	the	the	DT
16514	636	45	top	top	NN
16514	636	46	.	.	.
16514	637	1	Stuffed	stuff	VBN
16514	637	2	Potatoes	potato	NNS
16514	637	3	Wash	Wash	NNP
16514	637	4	six	six	CD
16514	637	5	large	large	JJ
16514	637	6	potatoes	potato	NNS
16514	637	7	and	and	CC
16514	637	8	scrub	scrub	VBD
16514	637	9	them	-PRON-	PRP
16514	637	10	with	with	IN
16514	637	11	a	a	DT
16514	637	12	little	little	JJ
16514	637	13	brush	brush	NN
16514	637	14	,	,	,
16514	637	15	till	till	IN
16514	637	16	they	-PRON-	PRP
16514	637	17	are	be	VBP
16514	637	18	a	a	DT
16514	637	19	nice	nice	JJ
16514	637	20	clean	clean	JJ
16514	637	21	light	light	NN
16514	637	22	brown	brown	NNP
16514	637	23	,	,	,
16514	637	24	and	and	CC
16514	637	25	bake	bake	VB
16514	637	26	them	-PRON-	PRP
16514	637	27	for	for	IN
16514	637	28	half	half	PDT
16514	637	29	an	an	DT
16514	637	30	hour	hour	NN
16514	637	31	in	in	IN
16514	637	32	a	a	DT
16514	637	33	hot	hot	JJ
16514	637	34	oven	oven	NN
16514	637	35	;	;	:
16514	637	36	or	or	CC
16514	637	37	,	,	,
16514	637	38	if	if	IN
16514	637	39	they	-PRON-	PRP
16514	637	40	are	be	VBP
16514	637	41	quite	quite	RB
16514	637	42	large	large	JJ
16514	637	43	,	,	,
16514	637	44	bake	bake	VBP
16514	637	45	them	-PRON-	PRP
16514	637	46	till	till	IN
16514	637	47	they	-PRON-	PRP
16514	637	48	are	be	VBP
16514	637	49	soft	soft	JJ
16514	637	50	and	and	CC
16514	637	51	puffy	puffy	JJ
16514	637	52	.	.	.
16514	638	1	Cut	cut	VB
16514	638	2	off	off	RP
16514	638	3	one	one	CD
16514	638	4	end	end	NN
16514	638	5	from	from	IN
16514	638	6	each	each	DT
16514	638	7	and	and	CC
16514	638	8	take	take	VB
16514	638	9	out	out	RP
16514	638	10	the	the	DT
16514	638	11	inside	inside	NN
16514	638	12	with	with	IN
16514	638	13	a	a	DT
16514	638	14	teaspoon	teaspoon	NN
16514	638	15	,	,	,
16514	638	16	holding	hold	VBG
16514	638	17	the	the	DT
16514	638	18	potato	potato	NN
16514	638	19	in	in	IN
16514	638	20	a	a	DT
16514	638	21	towel	towel	NN
16514	638	22	as	as	IN
16514	638	23	you	-PRON-	PRP
16514	638	24	do	do	VBP
16514	638	25	so	so	RB
16514	638	26	,	,	,
16514	638	27	for	for	IN
16514	638	28	it	-PRON-	PRP
16514	638	29	will	will	MD
16514	638	30	be	be	VB
16514	638	31	very	very	RB
16514	638	32	hot	hot	JJ
16514	638	33	.	.	.
16514	639	1	Mix	mix	VB
16514	639	2	well	well	RB
16514	639	3	this	this	DT
16514	639	4	potato	potato	NN
16514	639	5	with	with	IN
16514	639	6	two	two	CD
16514	639	7	tablespoonfuls	tablespoonful	NNS
16514	639	8	of	of	IN
16514	639	9	rich	rich	JJ
16514	639	10	milk	milk	NN
16514	639	11	or	or	CC
16514	639	12	cream	cream	NN
16514	639	13	,	,	,
16514	639	14	a	a	DT
16514	639	15	half	half	RB
16514	639	16	-	-	HYPH
16514	639	17	teaspoonful	teaspoonful	JJ
16514	639	18	of	of	IN
16514	639	19	salt	salt	NN
16514	639	20	and	and	CC
16514	639	21	just	just	RB
16514	639	22	as	as	RB
16514	639	23	much	much	JJ
16514	639	24	butter	butter	NN
16514	639	25	,	,	,
16514	639	26	and	and	CC
16514	639	27	put	put	VBD
16514	639	28	this	this	DT
16514	639	29	back	back	RB
16514	639	30	into	into	IN
16514	639	31	the	the	DT
16514	639	32	shells	shell	NNS
16514	639	33	.	.	.
16514	640	1	Stand	stand	VB
16514	640	2	the	the	DT
16514	640	3	potatoes	potato	NNS
16514	640	4	side	side	NN
16514	640	5	by	by	IN
16514	640	6	side	side	NN
16514	640	7	in	in	IN
16514	640	8	a	a	DT
16514	640	9	pan	pan	NN
16514	640	10	close	close	RB
16514	640	11	together	together	RB
16514	640	12	,	,	,
16514	640	13	the	the	DT
16514	640	14	open	open	JJ
16514	640	15	ends	end	VBZ
16514	640	16	up	up	RP
16514	640	17	,	,	,
16514	640	18	till	till	IN
16514	640	19	they	-PRON-	PRP
16514	640	20	are	be	VBP
16514	640	21	browned	brown	VBN
16514	640	22	.	.	.
16514	641	1	SALADS	SALADS	NNP
16514	641	2	The	the	DT
16514	641	3	Other	Other	NNP
16514	641	4	Aunt	Aunt	NNP
16514	641	5	said	say	VBD
16514	641	6	Margaret	Margaret	NNP
16514	641	7	could	could	MD
16514	641	8	never	never	RB
16514	641	9	,	,	,
16514	641	10	never	never	RB
16514	641	11	make	make	VB
16514	641	12	salads	salad	NNS
16514	641	13	,	,	,
16514	641	14	but	but	CC
16514	641	15	her	-PRON-	PRP$
16514	641	16	mother	mother	NN
16514	641	17	said	say	VBD
16514	641	18	they	-PRON-	PRP
16514	641	19	were	be	VBD
16514	641	20	the	the	DT
16514	641	21	easiest	easy	JJS
16514	641	22	thing	thing	NN
16514	641	23	of	of	IN
16514	641	24	all	all	DT
16514	641	25	to	to	TO
16514	641	26	learn	learn	VB
16514	641	27	,	,	,
16514	641	28	so	so	RB
16514	641	29	she	-PRON-	PRP
16514	641	30	did	do	VBD
16514	641	31	put	put	VB
16514	641	32	them	-PRON-	PRP
16514	641	33	in	in	IN
16514	641	34	just	just	RB
16514	641	35	the	the	DT
16514	641	36	same	same	JJ
16514	641	37	;	;	:
16514	641	38	she	-PRON-	PRP
16514	641	39	bought	buy	VBD
16514	641	40	a	a	DT
16514	641	41	tin	tin	NN
16514	641	42	of	of	IN
16514	641	43	olive	olive	JJ
16514	641	44	oil	oil	NN
16514	641	45	from	from	IN
16514	641	46	the	the	DT
16514	641	47	Italian	italian	JJ
16514	641	48	grocery	grocery	NN
16514	641	49	,	,	,
16514	641	50	because	because	IN
16514	641	51	it	-PRON-	PRP
16514	641	52	was	be	VBD
16514	641	53	better	well	JJR
16514	641	54	and	and	CC
16514	641	55	cheaper	cheap	JJR
16514	641	56	than	than	IN
16514	641	57	bottled	bottled	JJ
16514	641	58	oil	oil	NN
16514	641	59	,	,	,
16514	641	60	and	and	CC
16514	641	61	she	-PRON-	PRP
16514	641	62	gave	give	VBD
16514	641	63	Margaret	Margaret	NNP
16514	641	64	one	one	CD
16514	641	65	important	important	JJ
16514	641	66	direction	direction	NN
16514	641	67	,	,	,
16514	641	68	`	`	''
16514	641	69	`	`	''
16514	641	70	When	when	WRB
16514	641	71	you	-PRON-	PRP
16514	641	72	make	make	VBP
16514	641	73	salads	salad	NNS
16514	641	74	,	,	,
16514	641	75	always	always	RB
16514	641	76	have	have	VB
16514	641	77	everything	everything	NN
16514	641	78	very	very	RB
16514	641	79	cold	cold	JJ
16514	641	80	,	,	,
16514	641	81	'	'	''
16514	641	82	'	'	''
16514	641	83	and	and	CC
16514	641	84	after	after	IN
16514	641	85	that	that	DT
16514	641	86	the	the	DT
16514	641	87	rules	rule	NNS
16514	641	88	were	be	VBD
16514	641	89	easy	easy	JJ
16514	641	90	to	to	TO
16514	641	91	follow	follow	VB
16514	641	92	,	,	,
16514	641	93	and	and	CC
16514	641	94	the	the	DT
16514	641	95	salads	salad	NNS
16514	641	96	were	be	VBD
16514	641	97	as	as	RB
16514	641	98	nice	nice	JJ
16514	641	99	as	as	IN
16514	641	100	could	could	MD
16514	641	101	be	be	VB
16514	641	102	.	.	.
16514	642	1	French	french	JJ
16514	642	2	Dressing	dress	VBG
16514	642	3	3	3	CD
16514	642	4	tablespoonfuls	tablespoonful	NNS
16514	642	5	of	of	IN
16514	642	6	oil	oil	NN
16514	642	7	.	.	.
16514	643	1	1/2	1/2	CD
16514	643	2	teaspoonful	teaspoonful	JJ
16514	643	3	lemon	lemon	NN
16514	643	4	juice	juice	NN
16514	643	5	or	or	CC
16514	643	6	vinegar	vinegar	NN
16514	643	7	.	.	.
16514	644	1	1/2	1/2	CD
16514	644	2	teaspoonful	teaspoonful	JJ
16514	644	3	of	of	IN
16514	644	4	salt	salt	NN
16514	644	5	.	.	.
16514	645	1	3	3	CD
16514	645	2	shakes	shake	NNS
16514	645	3	of	of	IN
16514	645	4	pepper	pepper	NN
16514	645	5	.	.	.
16514	646	1	Stir	stir	VB
16514	646	2	together	together	RB
16514	646	3	till	till	IN
16514	646	4	all	all	DT
16514	646	5	is	be	VBZ
16514	646	6	well	well	RB
16514	646	7	mixed	mixed	JJ
16514	646	8	.	.	.
16514	647	1	Many	many	JJ
16514	647	2	people	people	NNS
16514	647	3	prefer	prefer	VBP
16514	647	4	this	this	DT
16514	647	5	dressing	dressing	NN
16514	647	6	without	without	IN
16514	647	7	pepper	pepper	NN
16514	647	8	and	and	CC
16514	647	9	with	with	IN
16514	647	10	a	a	DT
16514	647	11	saltspoonful	saltspoonful	NN
16514	647	12	of	of	IN
16514	647	13	sugar	sugar	NN
16514	647	14	in	in	IN
16514	647	15	its	-PRON-	PRP$
16514	647	16	place	place	NN
16514	647	17	;	;	:
16514	647	18	you	-PRON-	PRP
16514	647	19	can	can	MD
16514	647	20	try	try	VB
16514	647	21	it	-PRON-	PRP
16514	647	22	both	both	DT
16514	647	23	ways	way	NNS
16514	647	24	.	.	.
16514	648	1	Tomato	Tomato	NNP
16514	648	2	and	and	CC
16514	648	3	Lettuce	Lettuce	NNP
16514	648	4	Salad	Salad	NNP
16514	648	5	Peel	peel	NN
16514	648	6	four	four	CD
16514	648	7	tomatoes	tomato	NNS
16514	648	8	;	;	:
16514	648	9	you	-PRON-	PRP
16514	648	10	can	can	MD
16514	648	11	do	do	VB
16514	648	12	this	this	DT
16514	648	13	most	most	RBS
16514	648	14	easily	easily	RB
16514	648	15	by	by	IN
16514	648	16	pouring	pour	VBG
16514	648	17	boiling	boil	VBG
16514	648	18	water	water	NN
16514	648	19	over	over	IN
16514	648	20	them	-PRON-	PRP
16514	648	21	and	and	CC
16514	648	22	skinning	skin	VBG
16514	648	23	them	-PRON-	PRP
16514	648	24	when	when	WRB
16514	648	25	they	-PRON-	PRP
16514	648	26	wrinkle	wrinkle	VBP
16514	648	27	,	,	,
16514	648	28	but	but	CC
16514	648	29	you	-PRON-	PRP
16514	648	30	must	must	MD
16514	648	31	drain	drain	VB
16514	648	32	off	off	RP
16514	648	33	all	all	PDT
16514	648	34	the	the	DT
16514	648	35	water	water	NN
16514	648	36	afterward	afterward	RB
16514	648	37	,	,	,
16514	648	38	and	and	CC
16514	648	39	let	let	VB
16514	648	40	them	-PRON-	PRP
16514	648	41	get	get	VB
16514	648	42	firm	firm	JJ
16514	648	43	in	in	IN
16514	648	44	the	the	DT
16514	648	45	ice	ice	NN
16514	648	46	-	-	HYPH
16514	648	47	box	box	NN
16514	648	48	;	;	:
16514	648	49	wash	wash	VB
16514	648	50	the	the	DT
16514	648	51	lettuce	lettuce	NN
16514	648	52	and	and	CC
16514	648	53	gently	gently	RB
16514	648	54	pat	pat	VB
16514	648	55	it	-PRON-	PRP
16514	648	56	dry	dry	JJ
16514	648	57	with	with	IN
16514	648	58	a	a	DT
16514	648	59	clean	clean	JJ
16514	648	60	cloth	cloth	NN
16514	648	61	;	;	:
16514	648	62	slice	slice	VB
16514	648	63	the	the	DT
16514	648	64	tomatoes	tomato	NNS
16514	648	65	thin	thin	JJ
16514	648	66	,	,	,
16514	648	67	pour	pour	VBP
16514	648	68	off	off	RP
16514	648	69	the	the	DT
16514	648	70	juice	juice	NN
16514	648	71	,	,	,
16514	648	72	and	and	CC
16514	648	73	arrange	arrange	VB
16514	648	74	four	four	CD
16514	648	75	slices	slice	NNS
16514	648	76	on	on	IN
16514	648	77	each	each	DT
16514	648	78	plate	plate	NN
16514	648	79	of	of	IN
16514	648	80	lettuce	lettuce	NN
16514	648	81	,	,	,
16514	648	82	or	or	CC
16514	648	83	mix	mix	VB
16514	648	84	them	-PRON-	PRP
16514	648	85	together	together	RB
16514	648	86	in	in	IN
16514	648	87	the	the	DT
16514	648	88	large	large	JJ
16514	648	89	bowl	bowl	NN
16514	648	90	,	,	,
16514	648	91	and	and	CC
16514	648	92	pour	pour	VB
16514	648	93	the	the	DT
16514	648	94	dressing	dressing	NN
16514	648	95	over	over	RP
16514	648	96	.	.	.
16514	649	1	Egg	Egg	NNP
16514	649	2	Salad	Salad	NNP
16514	649	3	Cut	Cut	NNP
16514	649	4	up	up	RP
16514	649	5	six	six	CD
16514	649	6	hard	hard	RB
16514	649	7	-	-	HYPH
16514	649	8	boiled	boil	VBN
16514	649	9	eggs	egg	NNS
16514	649	10	into	into	IN
16514	649	11	quarters	quarter	NNS
16514	649	12	,	,	,
16514	649	13	lay	lie	VBD
16514	649	14	them	-PRON-	PRP
16514	649	15	on	on	IN
16514	649	16	lettuce	lettuce	NN
16514	649	17	,	,	,
16514	649	18	and	and	CC
16514	649	19	pour	pour	VB
16514	649	20	the	the	DT
16514	649	21	dressing	dressing	NN
16514	649	22	over	over	RP
16514	649	23	.	.	.
16514	650	1	Or	or	CC
16514	650	2	pass	pass	VB
16514	650	3	a	a	DT
16514	650	4	dish	dish	NN
16514	650	5	of	of	IN
16514	650	6	them	-PRON-	PRP
16514	650	7	with	with	IN
16514	650	8	cold	cold	JJ
16514	650	9	meat	meat	NN
16514	650	10	.	.	.
16514	651	1	Fish	fish	NN
16514	651	2	Salad	Salad	NNP
16514	651	3	Pick	pick	VBP
16514	651	4	up	up	RP
16514	651	5	cold	cold	JJ
16514	651	6	fish	fish	NN
16514	651	7	and	and	CC
16514	651	8	pour	pour	VB
16514	651	9	the	the	DT
16514	651	10	dressing	dressing	NN
16514	651	11	over	over	IN
16514	651	12	it	-PRON-	PRP
16514	651	13	,	,	,
16514	651	14	and	and	CC
16514	651	15	put	put	VBD
16514	651	16	two	two	CD
16514	651	17	sliced	sliced	JJ
16514	651	18	hard	hard	RB
16514	651	19	-	-	HYPH
16514	651	20	boiled	boil	VBN
16514	651	21	eggs	egg	NNS
16514	651	22	around	around	IN
16514	651	23	it	-PRON-	PRP
16514	651	24	;	;	:
16514	651	25	a	a	DT
16514	651	26	few	few	JJ
16514	651	27	tips	tip	NNS
16514	651	28	of	of	IN
16514	651	29	celery	celery	NN
16514	651	30	,	,	,
16514	651	31	nice	nice	JJ
16514	651	32	white	white	JJ
16514	651	33	ones	one	NNS
16514	651	34	,	,	,
16514	651	35	are	be	VBP
16514	651	36	pretty	pretty	RB
16514	651	37	around	around	IN
16514	651	38	the	the	DT
16514	651	39	whole	whole	NN
16514	651	40	.	.	.
16514	652	1	Cauliflower	cauliflower	NN
16514	652	2	Salad	Salad	NNP
16514	652	3	Take	take	VB
16514	652	4	cold	cold	JJ
16514	652	5	boiled	boil	VBN
16514	652	6	cauliflower	cauliflower	NN
16514	652	7	and	and	CC
16514	652	8	pick	pick	VB
16514	652	9	it	-PRON-	PRP
16514	652	10	up	up	RP
16514	652	11	into	into	IN
16514	652	12	nice	nice	JJ
16514	652	13	pieces	piece	NNS
16514	652	14	;	;	:
16514	652	15	pour	pour	VB
16514	652	16	the	the	DT
16514	652	17	dressing	dressing	NN
16514	652	18	over	over	RP
16514	652	19	,	,	,
16514	652	20	and	and	CC
16514	652	21	put	put	VBD
16514	652	22	on	on	IN
16514	652	23	the	the	DT
16514	652	24	ice	ice	NN
16514	652	25	till	till	IN
16514	652	26	you	-PRON-	PRP
16514	652	27	need	need	VBP
16514	652	28	it	-PRON-	PRP
16514	652	29	.	.	.
16514	653	1	String	string	NN
16514	653	2	Bean	bean	NN
16514	653	3	Salad	salad	NN
16514	653	4	Take	take	VB
16514	653	5	cold	cold	JJ
16514	653	6	string	string	NN
16514	653	7	beans	bean	NNS
16514	653	8	,	,	,
16514	653	9	either	either	CC
16514	653	10	the	the	DT
16514	653	11	green	green	JJ
16514	653	12	ones	one	NNS
16514	653	13	or	or	CC
16514	653	14	the	the	DT
16514	653	15	yellow	yellow	JJ
16514	653	16	,	,	,
16514	653	17	pour	pour	VB
16514	653	18	the	the	DT
16514	653	19	dressing	dressing	NN
16514	653	20	over	over	RP
16514	653	21	,	,	,
16514	653	22	put	put	VBN
16514	653	23	on	on	IN
16514	653	24	ice	ice	NN
16514	653	25	,	,	,
16514	653	26	and	and	CC
16514	653	27	serve	serve	VB
16514	653	28	on	on	IN
16514	653	29	lettuce	lettuce	NN
16514	653	30	.	.	.
16514	654	1	Any	any	DT
16514	654	2	cold	cold	JJ
16514	654	3	vegetables	vegetable	NNS
16514	654	4	can	can	MD
16514	654	5	be	be	VB
16514	654	6	used	use	VBN
16514	654	7	besides	besides	IN
16514	654	8	these	these	DT
16514	654	9	,	,	,
16514	654	10	especially	especially	RB
16514	654	11	asparagus	asparagus	JJ
16514	654	12	,	,	,
16514	654	13	while	while	IN
16514	654	14	lettuce	lettuce	NN
16514	654	15	alone	alone	RB
16514	654	16	is	be	VBZ
16514	654	17	best	good	JJS
16514	654	18	of	of	IN
16514	654	19	all	all	DT
16514	654	20	.	.	.
16514	655	1	Pineapple	Pineapple	NNP
16514	655	2	Salad	Salad	NNP
16514	655	3	Put	put	VB
16514	655	4	large	large	JJ
16514	655	5	bits	bit	NNS
16514	655	6	of	of	IN
16514	655	7	picked	pick	VBN
16514	655	8	-	-	HYPH
16514	655	9	up	up	RP
16514	655	10	pineapple	pineapple	NN
16514	655	11	on	on	IN
16514	655	12	white	white	JJ
16514	655	13	lettuce	lettuce	NN
16514	655	14	,	,	,
16514	655	15	and	and	CC
16514	655	16	pour	pour	VB
16514	655	17	the	the	DT
16514	655	18	dressing	dressing	NN
16514	655	19	over	over	RP
16514	655	20	.	.	.
16514	656	1	Orange	Orange	NNP
16514	656	2	or	or	CC
16514	656	3	Grapefruit	Grapefruit	NNP
16514	656	4	Salad	Salad	NNP
16514	656	5	Peel	Peel	NNP
16514	656	6	three	three	CD
16514	656	7	oranges	orange	NNS
16514	656	8	or	or	CC
16514	656	9	one	one	CD
16514	656	10	grapefruit	grapefruit	NN
16514	656	11	,	,	,
16514	656	12	and	and	CC
16514	656	13	scrape	scrape	VB
16514	656	14	off	off	RP
16514	656	15	all	all	PDT
16514	656	16	the	the	DT
16514	656	17	white	white	JJ
16514	656	18	lining	lining	NN
16514	656	19	of	of	IN
16514	656	20	the	the	DT
16514	656	21	skin	skin	NN
16514	656	22	.	.	.
16514	657	1	Divide	divide	VB
16514	657	2	it	-PRON-	PRP
16514	657	3	into	into	IN
16514	657	4	sections	section	NNS
16514	657	5	,	,	,
16514	657	6	or	or	CC
16514	657	7	`	`	''
16514	657	8	`	`	''
16514	657	9	quarters	quarter	NNS
16514	657	10	,	,	,
16514	657	11	'	'	''
16514	657	12	'	'	''
16514	657	13	and	and	CC
16514	657	14	with	with	IN
16514	657	15	the	the	DT
16514	657	16	scissors	scissor	NNS
16514	657	17	cut	cut	VBN
16514	657	18	off	off	RP
16514	657	19	the	the	DT
16514	657	20	thin	thin	JJ
16514	657	21	edge	edge	NN
16514	657	22	;	;	:
16514	657	23	turn	turn	VB
16514	657	24	down	down	RP
16514	657	25	the	the	DT
16514	657	26	transparent	transparent	JJ
16514	657	27	sides	side	NNS
16514	657	28	and	and	CC
16514	657	29	cut	cut	VBD
16514	657	30	these	these	DT
16514	657	31	off	off	RP
16514	657	32	,	,	,
16514	657	33	too	too	RB
16514	657	34	,	,	,
16514	657	35	scraping	scrape	VBG
16514	657	36	the	the	DT
16514	657	37	pulp	pulp	NN
16514	657	38	carefully	carefully	RB
16514	657	39	,	,	,
16514	657	40	so	so	IN
16514	657	41	as	as	IN
16514	657	42	not	not	RB
16514	657	43	to	to	TO
16514	657	44	waste	waste	VB
16514	657	45	it	-PRON-	PRP
16514	657	46	.	.	.
16514	658	1	Take	take	VB
16514	658	2	out	out	RP
16514	658	3	all	all	PDT
16514	658	4	the	the	DT
16514	658	5	seeds	seed	NNS
16514	658	6	;	;	:
16514	658	7	lay	lie	VBD
16514	658	8	the	the	DT
16514	658	9	pieces	piece	NNS
16514	658	10	on	on	IN
16514	658	11	lettuce	lettuce	NN
16514	658	12	,	,	,
16514	658	13	and	and	CC
16514	658	14	pour	pour	VB
16514	658	15	the	the	DT
16514	658	16	dressing	dressing	NN
16514	658	17	over	over	RP
16514	658	18	.	.	.
16514	659	1	White	white	JJ
16514	659	2	grapes	grape	NNS
16514	659	3	,	,	,
16514	659	4	cut	cut	VBN
16514	659	5	in	in	IN
16514	659	6	halves	half	NNS
16514	659	7	,	,	,
16514	659	8	with	with	IN
16514	659	9	the	the	DT
16514	659	10	seeds	seed	NNS
16514	659	11	taken	take	VBN
16514	659	12	out	out	RP
16514	659	13	,	,	,
16514	659	14	are	be	VBP
16514	659	15	nice	nice	JJ
16514	659	16	mixed	mixed	JJ
16514	659	17	with	with	IN
16514	659	18	this	this	DT
16514	659	19	,	,	,
16514	659	20	and	and	CC
16514	659	21	pineapple	pineapple	NN
16514	659	22	,	,	,
16514	659	23	grapes	grape	NNS
16514	659	24	,	,	,
16514	659	25	and	and	CC
16514	659	26	oranges	orange	NNS
16514	659	27	,	,	,
16514	659	28	with	with	IN
16514	659	29	a	a	DT
16514	659	30	little	little	JJ
16514	659	31	banana	banana	NN
16514	659	32	,	,	,
16514	659	33	are	be	VBP
16514	659	34	delicious	delicious	JJ
16514	659	35	.	.	.
16514	660	1	Mayonnaise	Mayonnaise	NNP
16514	660	2	Yolk	Yolk	NNP
16514	660	3	of	of	IN
16514	660	4	1	1	CD
16514	660	5	egg	egg	NN
16514	660	6	.	.	.
16514	661	1	1/2	1/2	CD
16514	661	2	cup	cup	NN
16514	661	3	of	of	IN
16514	661	4	olive	olive	NN
16514	661	5	-	-	HYPH
16514	661	6	oil	oil	NN
16514	661	7	.	.	.
16514	662	1	1	1	CD
16514	662	2	tablespoonful	tablespoonful	JJ
16514	662	3	of	of	IN
16514	662	4	lemon	lemon	NN
16514	662	5	juice	juice	NN
16514	662	6	or	or	CC
16514	662	7	vinegar	vinegar	NN
16514	662	8	.	.	.
16514	663	1	1/2	1/2	CD
16514	663	2	teaspoonful	teaspoonful	JJ
16514	663	3	of	of	IN
16514	663	4	salt	salt	NN
16514	663	5	.	.	.
16514	664	1	Pinch	pinch	NN
16514	664	2	of	of	IN
16514	664	3	red	red	JJ
16514	664	4	pepper	pepper	NN
16514	664	5	.	.	.
16514	665	1	Put	put	VB
16514	665	2	the	the	DT
16514	665	3	yolk	yolk	NN
16514	665	4	of	of	IN
16514	665	5	the	the	DT
16514	665	6	egg	egg	NN
16514	665	7	into	into	IN
16514	665	8	a	a	DT
16514	665	9	very	very	RB
16514	665	10	cold	cold	JJ
16514	665	11	bowl	bowl	NN
16514	665	12	;	;	:
16514	665	13	it	-PRON-	PRP
16514	665	14	is	be	VBZ
16514	665	15	better	well	JJR
16514	665	16	to	to	TO
16514	665	17	put	put	VB
16514	665	18	the	the	DT
16514	665	19	bowl	bowl	NN
16514	665	20	,	,	,
16514	665	21	the	the	DT
16514	665	22	egg	egg	NN
16514	665	23	,	,	,
16514	665	24	the	the	DT
16514	665	25	oil	oil	NN
16514	665	26	,	,	,
16514	665	27	and	and	CC
16514	665	28	the	the	DT
16514	665	29	beater	beater	NN
16514	665	30	all	all	RB
16514	665	31	on	on	IN
16514	665	32	the	the	DT
16514	665	33	ice	ice	NN
16514	665	34	a	a	DT
16514	665	35	half	half	JJ
16514	665	36	-	-	HYPH
16514	665	37	hour	hour	NN
16514	665	38	before	before	IN
16514	665	39	you	-PRON-	PRP
16514	665	40	need	need	VBP
16514	665	41	them	-PRON-	PRP
16514	665	42	,	,	,
16514	665	43	for	for	IN
16514	665	44	then	then	RB
16514	665	45	the	the	DT
16514	665	46	mayonnaise	mayonnaise	NN
16514	665	47	comes	come	VBZ
16514	665	48	quicker	quick	RBR
16514	665	49	.	.	.
16514	666	1	With	with	IN
16514	666	2	a	a	DT
16514	666	3	Dover	Dover	NNP
16514	666	4	egg	egg	NN
16514	666	5	-	-	HYPH
16514	666	6	beater	beater	NN
16514	666	7	beat	beat	NN
16514	666	8	till	till	IN
16514	666	9	the	the	DT
16514	666	10	yolk	yolk	NN
16514	666	11	is	be	VBZ
16514	666	12	very	very	RB
16514	666	13	light	light	JJ
16514	666	14	indeed	indeed	RB
16514	666	15	;	;	:
16514	666	16	then	then	RB
16514	666	17	have	have	VB
16514	666	18	some	some	DT
16514	666	19	one	one	NN
16514	666	20	else	else	RB
16514	666	21	begin	begin	VB
16514	666	22	to	to	TO
16514	666	23	put	put	VB
16514	666	24	in	in	IN
16514	666	25	the	the	DT
16514	666	26	oil	oil	NN
16514	666	27	,	,	,
16514	666	28	one	one	CD
16514	666	29	drop	drop	NN
16514	666	30	at	at	IN
16514	666	31	a	a	DT
16514	666	32	time	time	NN
16514	666	33	,	,	,
16514	666	34	till	till	IN
16514	666	35	the	the	DT
16514	666	36	mayonnaise	mayonnaise	NN
16514	666	37	becomes	become	VBZ
16514	666	38	so	so	RB
16514	666	39	thick	thick	JJ
16514	666	40	it	-PRON-	PRP
16514	666	41	is	be	VBZ
16514	666	42	difficult	difficult	JJ
16514	666	43	to	to	TO
16514	666	44	turn	turn	VB
16514	666	45	the	the	DT
16514	666	46	beater	beater	NN
16514	666	47	;	;	:
16514	666	48	then	then	RB
16514	666	49	put	put	VB
16514	666	50	in	in	RP
16514	666	51	a	a	DT
16514	666	52	drop	drop	NN
16514	666	53	or	or	CC
16514	666	54	two	two	CD
16514	666	55	of	of	IN
16514	666	56	lemon	lemon	NN
16514	666	57	or	or	CC
16514	666	58	vinegar	vinegar	NN
16514	666	59	,	,	,
16514	666	60	and	and	CC
16514	666	61	this	this	DT
16514	666	62	will	will	MD
16514	666	63	thin	thin	VB
16514	666	64	it	-PRON-	PRP
16514	666	65	so	so	IN
16514	666	66	you	-PRON-	PRP
16514	666	67	can	can	MD
16514	666	68	use	use	VB
16514	666	69	the	the	DT
16514	666	70	oil	oil	NN
16514	666	71	again	again	RB
16514	666	72	;	;	:
16514	666	73	keep	keep	VB
16514	666	74	on	on	RP
16514	666	75	doing	do	VBG
16514	666	76	this	this	DT
16514	666	77	till	till	IN
16514	666	78	you	-PRON-	PRP
16514	666	79	have	have	VBP
16514	666	80	nearly	nearly	RB
16514	666	81	a	a	DT
16514	666	82	cup	cup	NN
16514	666	83	of	of	IN
16514	666	84	the	the	DT
16514	666	85	dressing	dressing	NN
16514	666	86	;	;	:
16514	666	87	if	if	IN
16514	666	88	you	-PRON-	PRP
16514	666	89	need	need	VBP
16514	666	90	more	more	JJR
16514	666	91	oil	oil	NN
16514	666	92	than	than	IN
16514	666	93	the	the	DT
16514	666	94	rule	rule	NN
16514	666	95	calls	call	VBZ
16514	666	96	for	for	IN
16514	666	97	,	,	,
16514	666	98	use	use	VB
16514	666	99	it	-PRON-	PRP
16514	666	100	,	,	,
16514	666	101	and	and	CC
16514	666	102	toward	toward	IN
16514	666	103	the	the	DT
16514	666	104	last	last	JJ
16514	666	105	add	add	VB
16514	666	106	it	-PRON-	PRP
16514	666	107	two	two	CD
16514	666	108	or	or	CC
16514	666	109	three	three	CD
16514	666	110	drops	drop	NNS
16514	666	111	at	at	IN
16514	666	112	a	a	DT
16514	666	113	time	time	NN
16514	666	114	.	.	.
16514	667	1	When	when	WRB
16514	667	2	you	-PRON-	PRP
16514	667	3	have	have	VBP
16514	667	4	enough	enough	NN
16514	667	5	,	,	,
16514	667	6	and	and	CC
16514	667	7	it	-PRON-	PRP
16514	667	8	is	be	VBZ
16514	667	9	stiff	stiff	JJ
16514	667	10	enough	enough	RB
16514	667	11	,	,	,
16514	667	12	put	put	VBN
16514	667	13	in	in	IN
16514	667	14	the	the	DT
16514	667	15	pepper	pepper	NN
16514	667	16	and	and	CC
16514	667	17	salt	salt	NN
16514	667	18	and	and	CC
16514	667	19	it	-PRON-	PRP
16514	667	20	is	be	VBZ
16514	667	21	done	do	VBN
16514	667	22	.	.	.
16514	668	1	Never	never	RB
16514	668	2	use	use	VB
16514	668	3	mustard	mustard	NN
16514	668	4	except	except	IN
16514	668	5	with	with	IN
16514	668	6	lobster	lobster	NN
16514	668	7	,	,	,
16514	668	8	as	as	IN
16514	668	9	this	this	DT
16514	668	10	will	will	MD
16514	668	11	spoil	spoil	VB
16514	668	12	the	the	DT
16514	668	13	taste	taste	NN
16514	668	14	.	.	.
16514	669	1	Some	some	DT
16514	669	2	salads	salad	NNS
16514	669	3	,	,	,
16514	669	4	especially	especially	RB
16514	669	5	fruit	fruit	NN
16514	669	6	and	and	CC
16514	669	7	vegetable	vegetable	NN
16514	669	8	,	,	,
16514	669	9	need	nee	MD
16514	669	10	very	very	RB
16514	669	11	thick	thick	JJ
16514	669	12	mayonnaise	mayonnaise	NN
16514	669	13	,	,	,
16514	669	14	and	and	CC
16514	669	15	then	then	RB
16514	669	16	it	-PRON-	PRP
16514	669	17	is	be	VBZ
16514	669	18	better	well	JJR
16514	669	19	to	to	TO
16514	669	20	make	make	VB
16514	669	21	it	-PRON-	PRP
16514	669	22	with	with	IN
16514	669	23	lemon	lemon	NN
16514	669	24	juice	juice	NN
16514	669	25	,	,	,
16514	669	26	while	while	IN
16514	669	27	a	a	DT
16514	669	28	fish	fish	NN
16514	669	29	salad	salad	NN
16514	669	30	,	,	,
16514	669	31	or	or	CC
16514	669	32	one	one	NN
16514	669	33	to	to	TO
16514	669	34	use	use	VB
16514	669	35	with	with	IN
16514	669	36	meats	meat	NNS
16514	669	37	,	,	,
16514	669	38	may	may	MD
16514	669	39	be	be	VB
16514	669	40	thinner	thin	JJR
16514	669	41	,	,	,
16514	669	42	and	and	CC
16514	669	43	then	then	RB
16514	669	44	the	the	DT
16514	669	45	vinegar	vinegar	NN
16514	669	46	will	will	MD
16514	669	47	do	do	VB
16514	669	48	;	;	:
16514	669	49	the	the	DT
16514	669	50	lemon	lemon	NN
16514	669	51	juice	juice	NN
16514	669	52	makes	make	VBZ
16514	669	53	it	-PRON-	PRP
16514	669	54	thick	thick	JJ
16514	669	55	.	.	.
16514	670	1	Always	always	RB
16514	670	2	taste	taste	VB
16514	670	3	it	-PRON-	PRP
16514	670	4	before	before	IN
16514	670	5	using	use	VBG
16514	670	6	it	-PRON-	PRP
16514	670	7	,	,	,
16514	670	8	to	to	TO
16514	670	9	see	see	VB
16514	670	10	if	if	IN
16514	670	11	it	-PRON-	PRP
16514	670	12	is	be	VBZ
16514	670	13	just	just	RB
16514	670	14	right	right	JJ
16514	670	15	,	,	,
16514	670	16	and	and	CC
16514	670	17	,	,	,
16514	670	18	if	if	IN
16514	670	19	not	not	RB
16514	670	20	,	,	,
16514	670	21	put	put	VBN
16514	670	22	in	in	RP
16514	670	23	more	more	JJR
16514	670	24	salt	salt	NN
16514	670	25	,	,	,
16514	670	26	or	or	CC
16514	670	27	whatever	whatever	WDT
16514	670	28	it	-PRON-	PRP
16514	670	29	needs	need	VBZ
16514	670	30	.	.	.
16514	671	1	You	-PRON-	PRP
16514	671	2	will	will	MD
16514	671	3	soon	soon	RB
16514	671	4	learn	learn	VB
16514	671	5	.	.	.
16514	672	1	Most	Most	JJS
16514	672	2	people	people	NNS
16514	672	3	think	think	VBP
16514	672	4	mayonnaise	mayonnaise	NN
16514	672	5	is	be	VBZ
16514	672	6	very	very	RB
16514	672	7	difficult	difficult	JJ
16514	672	8	to	to	TO
16514	672	9	make	make	VB
16514	672	10	,	,	,
16514	672	11	but	but	CC
16514	672	12	,	,	,
16514	672	13	really	really	RB
16514	672	14	,	,	,
16514	672	15	it	-PRON-	PRP
16514	672	16	is	be	VBZ
16514	672	17	as	as	RB
16514	672	18	easy	easy	JJ
16514	672	19	as	as	IN
16514	672	20	baking	baking	NN
16514	672	21	potatoes	potato	NNS
16514	672	22	,	,	,
16514	672	23	after	after	IN
16514	672	24	you	-PRON-	PRP
16514	672	25	have	have	VBP
16514	672	26	once	once	RB
16514	672	27	learned	learn	VBN
16514	672	28	how	how	WRB
16514	672	29	.	.	.
16514	673	1	Every	every	DT
16514	673	2	salad	salad	NN
16514	673	3	given	give	VBN
16514	673	4	before	before	IN
16514	673	5	is	be	VBZ
16514	673	6	just	just	RB
16514	673	7	as	as	RB
16514	673	8	nice	nice	JJ
16514	673	9	with	with	IN
16514	673	10	mayonnaise	mayonnaise	NN
16514	673	11	as	as	IN
16514	673	12	with	with	IN
16514	673	13	French	french	JJ
16514	673	14	dressing	dressing	NN
16514	673	15	,	,	,
16514	673	16	and	and	CC
16514	673	17	you	-PRON-	PRP
16514	673	18	can	can	MD
16514	673	19	try	try	VB
16514	673	20	each	each	DT
16514	673	21	one	one	NN
16514	673	22	both	both	DT
16514	673	23	ways	way	NNS
16514	673	24	;	;	:
16514	673	25	then	then	RB
16514	673	26	there	there	EX
16514	673	27	are	be	VBP
16514	673	28	these	these	DT
16514	673	29	,	,	,
16514	673	30	which	which	WDT
16514	673	31	are	be	VBP
16514	673	32	better	well	JJR
16514	673	33	with	with	IN
16514	673	34	mayonnaise	mayonnaise	NN
16514	673	35	.	.	.
16514	674	1	Chicken	Chicken	NNP
16514	674	2	Salad	Salad	NNP
16514	674	3	1	1	CD
16514	674	4	cup	cup	NN
16514	674	5	of	of	IN
16514	674	6	chicken	chicken	NN
16514	674	7	cut	cut	VBN
16514	674	8	in	in	IN
16514	674	9	large	large	JJ
16514	674	10	bits	bit	NNS
16514	674	11	.	.	.
16514	675	1	1/2	1/2	CD
16514	675	2	cup	cup	NN
16514	675	3	of	of	IN
16514	675	4	celery	celery	NN
16514	675	5	,	,	,
16514	675	6	cut	cut	VBN
16514	675	7	up	up	RP
16514	675	8	and	and	CC
16514	675	9	then	then	RB
16514	675	10	dried	dry	VBN
16514	675	11	.	.	.
16514	676	1	2	2	CD
16514	676	2	hard	hard	RB
16514	676	3	-	-	HYPH
16514	676	4	boiled	boil	VBN
16514	676	5	eggs	egg	NNS
16514	676	6	,	,	,
16514	676	7	cut	cut	VBN
16514	676	8	into	into	IN
16514	676	9	good	good	JJ
16514	676	10	-	-	HYPH
16514	676	11	sized	sized	JJ
16514	676	12	pieces	piece	NNS
16514	676	13	.	.	.
16514	677	1	6	6	CD
16514	677	2	olives	olive	NNS
16514	677	3	,	,	,
16514	677	4	stoned	stone	VBD
16514	677	5	and	and	CC
16514	677	6	cut	cut	VBD
16514	677	7	up	up	RP
16514	677	8	.	.	.
16514	678	1	1/2	1/2	CD
16514	678	2	cup	cup	NN
16514	678	3	mayonnaise	mayonnaise	NN
16514	678	4	.	.	.
16514	679	1	Mix	mix	VB
16514	679	2	all	all	DT
16514	679	3	very	very	RB
16514	679	4	lightly	lightly	RB
16514	679	5	together	together	RB
16514	679	6	,	,	,
16514	679	7	as	as	IN
16514	679	8	stirring	stirring	NN
16514	679	9	will	will	MD
16514	679	10	make	make	VB
16514	679	11	the	the	DT
16514	679	12	salad	salad	NN
16514	679	13	mussy	mussy	NN
16514	679	14	;	;	:
16514	679	15	put	put	VBN
16514	679	16	on	on	IN
16514	679	17	lettuce	lettuce	NN
16514	679	18	.	.	.
16514	680	1	Lobster	lobster	NN
16514	680	2	Salad	salad	NN
16514	680	3	1	1	CD
16514	680	4	cup	cup	NN
16514	680	5	of	of	IN
16514	680	6	lobster	lobster	NN
16514	680	7	,	,	,
16514	680	8	cut	cut	VBN
16514	680	9	in	in	IN
16514	680	10	large	large	JJ
16514	680	11	bits	bit	NNS
16514	680	12	.	.	.
16514	681	1	2	2	CD
16514	681	2	hard	hard	RB
16514	681	3	-	-	HYPH
16514	681	4	boiled	boil	VBN
16514	681	5	eggs	egg	NNS
16514	681	6	,	,	,
16514	681	7	cut	cut	VBN
16514	681	8	in	in	IN
16514	681	9	pieces	piece	NNS
16514	681	10	.	.	.
16514	682	1	1/2	1/2	CD
16514	682	2	teaspoonful	teaspoonful	JJ
16514	682	3	of	of	IN
16514	682	4	dry	dry	JJ
16514	682	5	mustard	mustard	NN
16514	682	6	,	,	,
16514	682	7	stirred	stir	VBN
16514	682	8	in	in	IN
16514	682	9	.	.	.
16514	683	1	1/2	1/2	CD
16514	683	2	cup	cup	NN
16514	683	3	of	of	IN
16514	683	4	mayonnaise	mayonnaise	NN
16514	683	5	.	.	.
16514	684	1	Mix	mix	VB
16514	684	2	and	and	CC
16514	684	3	put	put	VB
16514	684	4	on	on	IN
16514	684	5	lettuce	lettuce	NN
16514	684	6	.	.	.
16514	685	1	Celery	celery	JJ
16514	685	2	Salad	salad	NN
16514	685	3	2	2	CD
16514	685	4	heads	head	NNS
16514	685	5	of	of	IN
16514	685	6	celery	celery	NN
16514	685	7	.	.	.
16514	686	1	3	3	CD
16514	686	2	hard	hard	RB
16514	686	3	-	-	HYPH
16514	686	4	boiled	boil	VBN
16514	686	5	eggs	egg	NNS
16514	686	6	(	(	-LRB-
16514	686	7	or	or	CC
16514	686	8	else	else	RB
16514	686	9	1	1	CD
16514	686	10	cup	cup	NN
16514	686	11	of	of	IN
16514	686	12	English	English	NNP
16514	686	13	walnuts	walnut	NNS
16514	686	14	)	)	-RRB-
16514	686	15	.	.	.
16514	687	1	1/2	1/2	CD
16514	687	2	cup	cup	NN
16514	687	3	very	very	RB
16514	687	4	stiff	stiff	JJ
16514	687	5	mayonnaise	mayonnaise	NN
16514	687	6	.	.	.
16514	688	1	Wash	wash	VB
16514	688	2	,	,	,
16514	688	3	wipe	wipe	NN
16514	688	4	,	,	,
16514	688	5	and	and	CC
16514	688	6	cut	cut	VBD
16514	688	7	the	the	DT
16514	688	8	celery	celery	NN
16514	688	9	into	into	IN
16514	688	10	pieces	piece	NNS
16514	688	11	as	as	RB
16514	688	12	large	large	JJ
16514	688	13	as	as	IN
16514	688	14	the	the	DT
16514	688	15	first	first	JJ
16514	688	16	joint	joint	NN
16514	688	17	of	of	IN
16514	688	18	your	-PRON-	PRP$
16514	688	19	little	little	JJ
16514	688	20	finger	finger	NN
16514	688	21	,	,	,
16514	688	22	and	and	CC
16514	688	23	then	then	RB
16514	688	24	rub	rub	VB
16514	688	25	it	-PRON-	PRP
16514	688	26	in	in	IN
16514	688	27	a	a	DT
16514	688	28	clean	clean	JJ
16514	688	29	towel	towel	NN
16514	688	30	till	till	IN
16514	688	31	it	-PRON-	PRP
16514	688	32	is	be	VBZ
16514	688	33	as	as	RB
16514	688	34	dry	dry	JJ
16514	688	35	as	as	IN
16514	688	36	can	can	MD
16514	688	37	be	be	VB
16514	688	38	.	.	.
16514	689	1	Cut	cut	VB
16514	689	2	up	up	RP
16514	689	3	the	the	DT
16514	689	4	eggs	egg	NNS
16514	689	5	,	,	,
16514	689	6	sprinkle	sprinkle	VB
16514	689	7	all	all	DT
16514	689	8	with	with	IN
16514	689	9	salt	salt	NN
16514	689	10	,	,	,
16514	689	11	and	and	CC
16514	689	12	add	add	VB
16514	689	13	the	the	DT
16514	689	14	mayonnaise	mayonnaise	NN
16514	689	15	and	and	CC
16514	689	16	lay	lie	VBD
16514	689	17	on	on	IN
16514	689	18	lettuce	lettuce	NN
16514	689	19	.	.	.
16514	690	1	Or	or	CC
16514	690	2	mix	mix	VB
16514	690	3	the	the	DT
16514	690	4	celery	celery	NN
16514	690	5	and	and	CC
16514	690	6	the	the	DT
16514	690	7	walnuts	walnut	NNS
16514	690	8	and	and	CC
16514	690	9	mayonnaise	mayonnaise	NN
16514	690	10	;	;	:
16514	690	11	either	either	CC
16514	690	12	salad	salad	NN
16514	690	13	is	be	VBZ
16514	690	14	nice	nice	JJ
16514	690	15	.	.	.
16514	691	1	Celery	Celery	NNP
16514	691	2	and	and	CC
16514	691	3	Apple	Apple	NNP
16514	691	4	Salad	Salad	NNP
16514	691	5	2	2	CD
16514	691	6	sweet	sweet	JJ
16514	691	7	apples	apple	NNS
16514	691	8	.	.	.
16514	692	1	1	1	CD
16514	692	2	head	head	NN
16514	692	3	of	of	IN
16514	692	4	celery	celery	NN
16514	692	5	.	.	.
16514	693	1	1/2	1/2	CD
16514	693	2	cup	cup	NN
16514	693	3	of	of	IN
16514	693	4	English	English	NNP
16514	693	5	walnuts	walnut	NNS
16514	693	6	,	,	,
16514	693	7	broken	break	VBN
16514	693	8	up	up	RP
16514	693	9	.	.	.
16514	694	1	1/2	1/2	CD
16514	694	2	cup	cup	NN
16514	694	3	mayonnaise	mayonnaise	NN
16514	694	4	.	.	.
16514	695	1	Peel	peel	VB
16514	695	2	the	the	DT
16514	695	3	apples	apple	NNS
16514	695	4	and	and	CC
16514	695	5	cut	cut	VBD
16514	695	6	into	into	IN
16514	695	7	very	very	RB
16514	695	8	small	small	JJ
16514	695	9	bits	bit	NNS
16514	695	10	;	;	:
16514	695	11	chop	chop	VB
16514	695	12	the	the	DT
16514	695	13	celery	celery	NN
16514	695	14	and	and	CC
16514	695	15	press	press	NN
16514	695	16	in	in	IN
16514	695	17	a	a	DT
16514	695	18	towel	towel	NN
16514	695	19	;	;	:
16514	695	20	chop	chop	NN
16514	695	21	or	or	CC
16514	695	22	break	break	VB
16514	695	23	up	up	RP
16514	695	24	the	the	DT
16514	695	25	walnuts	walnut	NNS
16514	695	26	,	,	,
16514	695	27	but	but	CC
16514	695	28	save	save	VB
16514	695	29	two	two	CD
16514	695	30	halves	half	NNS
16514	695	31	for	for	IN
16514	695	32	each	each	DT
16514	695	33	person	person	NN
16514	695	34	besides	besides	IN
16514	695	35	the	the	DT
16514	695	36	half	half	JJ
16514	695	37	-	-	HYPH
16514	695	38	cupful	cupful	JJ
16514	695	39	you	-PRON-	PRP
16514	695	40	put	put	VBP
16514	695	41	in	in	IN
16514	695	42	the	the	DT
16514	695	43	salad	salad	NN
16514	695	44	.	.	.
16514	696	1	Mix	mix	VB
16514	696	2	all	all	DT
16514	696	3	together	together	RB
16514	696	4	,	,	,
16514	696	5	lay	lie	VBD
16514	696	6	on	on	IN
16514	696	7	white	white	JJ
16514	696	8	hearts	heart	NNS
16514	696	9	of	of	IN
16514	696	10	lettuce	lettuce	NN
16514	696	11	on	on	IN
16514	696	12	plates	plate	NNS
16514	696	13	,	,	,
16514	696	14	and	and	CC
16514	696	15	then	then	RB
16514	696	16	put	put	VB
16514	696	17	the	the	DT
16514	696	18	walnuts	walnut	NNS
16514	696	19	on	on	IN
16514	696	20	top	top	NN
16514	696	21	,	,	,
16514	696	22	two	two	CD
16514	696	23	on	on	IN
16514	696	24	each	each	DT
16514	696	25	plate	plate	NN
16514	696	26	.	.	.
16514	697	1	Cabbage	Cabbage	NNP
16514	697	2	Salad	Salad	NNP
16514	697	3	1/2	1/2	CD
16514	697	4	a	a	DT
16514	697	5	small	small	JJ
16514	697	6	cabbage	cabbage	NN
16514	697	7	.	.	.
16514	698	1	1	1	CD
16514	698	2	cup	cup	NN
16514	698	3	very	very	RB
16514	698	4	stiff	stiff	JJ
16514	698	5	mayonnaise	mayonnaise	NN
16514	698	6	.	.	.
16514	699	1	1	1	CD
16514	699	2	teaspoonful	teaspoonful	JJ
16514	699	3	celery	celery	NN
16514	699	4	-	-	HYPH
16514	699	5	seed	seed	NN
16514	699	6	.	.	.
16514	700	1	Cut	cut	VB
16514	700	2	the	the	DT
16514	700	3	cabbage	cabbage	NN
16514	700	4	in	in	IN
16514	700	5	four	four	CD
16514	700	6	pieces	piece	NNS
16514	700	7	and	and	CC
16514	700	8	cut	cut	VBD
16514	700	9	out	out	RP
16514	700	10	the	the	DT
16514	700	11	hard	hard	JJ
16514	700	12	core	core	NN
16514	700	13	;	;	:
16514	700	14	slice	slice	VB
16514	700	15	the	the	DT
16514	700	16	rest	rest	NN
16514	700	17	very	very	RB
16514	700	18	fine	fine	RB
16514	700	19	on	on	IN
16514	700	20	the	the	DT
16514	700	21	cutter	cutter	NN
16514	700	22	you	-PRON-	PRP
16514	700	23	use	use	VBP
16514	700	24	for	for	IN
16514	700	25	Saratoga	Saratoga	NNP
16514	700	26	potatoes	potato	NNS
16514	700	27	;	;	:
16514	700	28	mix	mix	VB
16514	700	29	with	with	IN
16514	700	30	the	the	DT
16514	700	31	mayonnaise	mayonnaise	NN
16514	700	32	and	and	CC
16514	700	33	put	put	VBD
16514	700	34	in	in	IN
16514	700	35	the	the	DT
16514	700	36	salad	salad	NN
16514	700	37	-	-	HYPH
16514	700	38	dish	dish	NN
16514	700	39	;	;	:
16514	700	40	sprinkle	sprinkle	VB
16514	700	41	over	over	RP
16514	700	42	with	with	IN
16514	700	43	celery	celery	NN
16514	700	44	-	-	HYPH
16514	700	45	seed	seed	NN
16514	700	46	,	,	,
16514	700	47	when	when	WRB
16514	700	48	you	-PRON-	PRP
16514	700	49	wish	wish	VBP
16514	700	50	it	-PRON-	PRP
16514	700	51	to	to	TO
16514	700	52	be	be	VB
16514	700	53	very	very	RB
16514	700	54	nice	nice	JJ
16514	700	55	,	,	,
16514	700	56	but	but	CC
16514	700	57	it	-PRON-	PRP
16514	700	58	will	will	MD
16514	700	59	do	do	VB
16514	700	60	without	without	IN
16514	700	61	this	this	DT
16514	700	62	last	last	JJ
16514	700	63	touch	touch	NN
16514	700	64	.	.	.
16514	701	1	Cabbage	cabbage	NN
16514	701	2	Salad	Salad	NNP
16514	701	3	in	in	IN
16514	701	4	Green	Green	NNP
16514	701	5	Peppers	Peppers	NNPS
16514	701	6	Wipe	Wipe	NNP
16514	701	7	green	green	JJ
16514	701	8	peppers	pepper	NNS
16514	701	9	and	and	CC
16514	701	10	cut	cut	VBD
16514	701	11	off	off	RP
16514	701	12	the	the	DT
16514	701	13	small	small	JJ
16514	701	14	end	end	NN
16514	701	15	of	of	IN
16514	701	16	each	each	DT
16514	701	17	.	.	.
16514	702	1	Take	take	VB
16514	702	2	out	out	RP
16514	702	3	the	the	DT
16514	702	4	seed	seed	NN
16514	702	5	and	and	CC
16514	702	6	the	the	DT
16514	702	7	stem	stem	NN
16514	702	8	;	;	:
16514	702	9	fill	fill	VB
16514	702	10	each	each	DT
16514	702	11	pepper	pepper	NN
16514	702	12	with	with	IN
16514	702	13	the	the	DT
16514	702	14	cabbage	cabbage	NN
16514	702	15	salad	salad	NN
16514	702	16	,	,	,
16514	702	17	letting	let	VBG
16514	702	18	it	-PRON-	PRP
16514	702	19	stand	stand	VB
16514	702	20	out	out	RP
16514	702	21	at	at	IN
16514	702	22	the	the	DT
16514	702	23	top	top	NN
16514	702	24	;	;	:
16514	702	25	put	put	VB
16514	702	26	each	each	DT
16514	702	27	one	one	NN
16514	702	28	on	on	IN
16514	702	29	a	a	DT
16514	702	30	plate	plate	NN
16514	702	31	on	on	IN
16514	702	32	a	a	DT
16514	702	33	leaf	leaf	NN
16514	702	34	of	of	IN
16514	702	35	lettuce	lettuce	NN
16514	702	36	.	.	.
16514	703	1	Stuffed	stuff	VBN
16514	703	2	Tomato	Tomato	NNP
16514	703	3	Salad	Salad	NNP
16514	703	4	1	1	CD
16514	703	5	cup	cup	NN
16514	703	6	of	of	IN
16514	703	7	cut	cut	VBN
16514	703	8	-	-	HYPH
16514	703	9	up	up	RP
16514	703	10	celery	celery	NN
16514	703	11	.	.	.
16514	704	1	1/2	1/2	CD
16514	704	2	cup	cup	NN
16514	704	3	of	of	IN
16514	704	4	English	English	NNP
16514	704	5	walnuts	walnut	NNS
16514	704	6	.	.	.
16514	705	1	6	6	CD
16514	705	2	small	small	JJ
16514	705	3	,	,	,
16514	705	4	round	round	JJ
16514	705	5	tomatoes	tomato	NNS
16514	705	6	.	.	.
16514	706	1	1/2	1/2	CD
16514	706	2	cup	cup	NN
16514	706	3	of	of	IN
16514	706	4	mayonnaise	mayonnaise	NN
16514	706	5	.	.	.
16514	707	1	Peel	peel	VB
16514	707	2	the	the	DT
16514	707	3	tomatoes	tomato	NNS
16514	707	4	and	and	CC
16514	707	5	scoop	scoop	VB
16514	707	6	out	out	RB
16514	707	7	as	as	RB
16514	707	8	much	much	JJ
16514	707	9	of	of	IN
16514	707	10	the	the	DT
16514	707	11	inside	inside	NN
16514	707	12	as	as	IN
16514	707	13	you	-PRON-	PRP
16514	707	14	can	can	MD
16514	707	15	,	,	,
16514	707	16	after	after	IN
16514	707	17	cutting	cut	VBG
16514	707	18	a	a	DT
16514	707	19	round	round	JJ
16514	707	20	hole	hole	NN
16514	707	21	in	in	IN
16514	707	22	the	the	DT
16514	707	23	stem	stem	NN
16514	707	24	end	end	NN
16514	707	25	;	;	:
16514	707	26	make	make	VB
16514	707	27	a	a	DT
16514	707	28	salad	salad	NN
16514	707	29	with	with	IN
16514	707	30	the	the	DT
16514	707	31	celery	celery	NN
16514	707	32	,	,	,
16514	707	33	the	the	DT
16514	707	34	cut	cut	VBN
16514	707	35	-	-	HYPH
16514	707	36	up	up	RP
16514	707	37	walnuts	walnut	NNS
16514	707	38	,	,	,
16514	707	39	and	and	CC
16514	707	40	the	the	DT
16514	707	41	mayonnaise	mayonnaise	NN
16514	707	42	,	,	,
16514	707	43	and	and	CC
16514	707	44	fill	fill	VB
16514	707	45	the	the	DT
16514	707	46	tomatoes	tomato	NNS
16514	707	47	,	,	,
16514	707	48	letting	let	VBG
16514	707	49	it	-PRON-	PRP
16514	707	50	stand	stand	VB
16514	707	51	up	up	RP
16514	707	52	well	well	RB
16514	707	53	on	on	IN
16514	707	54	top	top	NN
16514	707	55	.	.	.
16514	708	1	Serve	serve	VB
16514	708	2	on	on	IN
16514	708	3	plates	plate	NNS
16514	708	4	,	,	,
16514	708	5	each	each	DT
16514	708	6	one	one	NN
16514	708	7	on	on	IN
16514	708	8	a	a	DT
16514	708	9	leaf	leaf	NN
16514	708	10	of	of	IN
16514	708	11	lettuce	lettuce	NN
16514	708	12	.	.	.
16514	709	1	Potato	Potato	NNP
16514	709	2	Salad	Salad	NNP
16514	709	3	3	3	CD
16514	709	4	cold	cold	JJ
16514	709	5	boiled	boil	VBN
16514	709	6	potatoes	potato	NNS
16514	709	7	.	.	.
16514	710	1	3	3	CD
16514	710	2	hard	hard	RB
16514	710	3	-	-	HYPH
16514	710	4	boiled	boil	VBN
16514	710	5	eggs	egg	NNS
16514	710	6	.	.	.
16514	711	1	1/2	1/2	CD
16514	711	2	cup	cup	NN
16514	711	3	English	english	JJ
16514	711	4	walnuts	walnut	NNS
16514	711	5	.	.	.
16514	712	1	12	12	CD
16514	712	2	olives	olive	NNS
16514	712	3	.	.	.
16514	713	1	Break	break	VB
16514	713	2	up	up	RP
16514	713	3	the	the	DT
16514	713	4	walnuts	walnut	NNS
16514	713	5	,	,	,
16514	713	6	saving	save	VBG
16514	713	7	a	a	DT
16514	713	8	dozen	dozen	NN
16514	713	9	halves	half	NNS
16514	713	10	unbroken	unbroken	JJ
16514	713	11	.	.	.
16514	714	1	Cut	cut	VB
16514	714	2	the	the	DT
16514	714	3	potatoes	potato	NNS
16514	714	4	and	and	CC
16514	714	5	eggs	egg	NNS
16514	714	6	into	into	IN
16514	714	7	bits	bit	NNS
16514	714	8	of	of	IN
16514	714	9	even	even	RB
16514	714	10	size	size	NN
16514	714	11	,	,	,
16514	714	12	as	as	RB
16514	714	13	large	large	JJ
16514	714	14	as	as	IN
16514	714	15	the	the	DT
16514	714	16	tip	tip	NN
16514	714	17	of	of	IN
16514	714	18	your	-PRON-	PRP$
16514	714	19	finger	finger	NN
16514	714	20	;	;	:
16514	714	21	stone	stone	VB
16514	714	22	the	the	DT
16514	714	23	olives	olive	NNS
16514	714	24	and	and	CC
16514	714	25	cut	cut	VBD
16514	714	26	them	-PRON-	PRP
16514	714	27	up	up	RP
16514	714	28	,	,	,
16514	714	29	too	too	RB
16514	714	30	;	;	:
16514	714	31	mix	mix	VB
16514	714	32	them	-PRON-	PRP
16514	714	33	together	together	RB
16514	714	34	in	in	IN
16514	714	35	a	a	DT
16514	714	36	bowl	bowl	NN
16514	714	37	,	,	,
16514	714	38	but	but	CC
16514	714	39	do	do	VBP
16514	714	40	not	not	RB
16514	714	41	stir	stir	VB
16514	714	42	them	-PRON-	PRP
16514	714	43	much	much	JJ
16514	714	44	,	,	,
16514	714	45	or	or	CC
16514	714	46	you	-PRON-	PRP
16514	714	47	will	will	MD
16514	714	48	break	break	VB
16514	714	49	the	the	DT
16514	714	50	potatoes	potato	NNS
16514	714	51	;	;	:
16514	714	52	sprinkle	sprinkle	VB
16514	714	53	well	well	RB
16514	714	54	with	with	IN
16514	714	55	French	french	JJ
16514	714	56	dressing	dressing	NN
16514	714	57	,	,	,
16514	714	58	and	and	CC
16514	714	59	put	put	VBD
16514	714	60	on	on	IN
16514	714	61	the	the	DT
16514	714	62	ice	ice	NN
16514	714	63	;	;	:
16514	714	64	when	when	WRB
16514	714	65	it	-PRON-	PRP
16514	714	66	is	be	VBZ
16514	714	67	lunch	lunch	NN
16514	714	68	or	or	CC
16514	714	69	supper	supper	NN
16514	714	70	time	time	NN
16514	714	71	,	,	,
16514	714	72	mix	mix	VB
16514	714	73	quickly	quickly	RB
16514	714	74	,	,	,
16514	714	75	only	only	RB
16514	714	76	once	once	RB
16514	714	77	,	,	,
16514	714	78	with	with	IN
16514	714	79	stiff	stiff	JJ
16514	714	80	mayonnaise	mayonnaise	NN
16514	714	81	,	,	,
16514	714	82	and	and	CC
16514	714	83	put	put	VBN
16514	714	84	on	on	RP
16514	714	85	lettuce	lettuce	NN
16514	714	86	;	;	:
16514	714	87	this	this	DT
16514	714	88	is	be	VBZ
16514	714	89	a	a	DT
16514	714	90	delicious	delicious	JJ
16514	714	91	salad	salad	NN
16514	714	92	to	to	TO
16514	714	93	have	have	VB
16514	714	94	with	with	IN
16514	714	95	cold	cold	JJ
16514	714	96	meats	meat	NNS
16514	714	97	.	.	.
16514	715	1	Margaret	Margaret	NNP
16514	715	2	's	's	POS
16514	715	3	mother	mother	NN
16514	715	4	liked	like	VBD
16514	715	5	to	to	TO
16514	715	6	have	have	VB
16514	715	7	gingerbread	gingerbread	NN
16514	715	8	or	or	CC
16514	715	9	cookies	cookie	NNS
16514	715	10	for	for	IN
16514	715	11	lunch	lunch	NN
16514	715	12	often	often	RB
16514	715	13	,	,	,
16514	715	14	so	so	IN
16514	715	15	those	those	DT
16514	715	16	things	thing	NNS
16514	715	17	came	come	VBD
16514	715	18	next	next	RB
16514	715	19	in	in	IN
16514	715	20	the	the	DT
16514	715	21	cook	cook	NN
16514	715	22	-	-	HYPH
16514	715	23	book	book	NN
16514	715	24	.	.	.
16514	716	1	Gingerbread	Gingerbread	NNP
16514	716	2	1	1	CD
16514	716	3	cup	cup	NN
16514	716	4	molasses	molasse	NNS
16514	716	5	.	.	.
16514	717	1	1	1	CD
16514	717	2	egg	egg	NN
16514	717	3	.	.	.
16514	718	1	1	1	CD
16514	718	2	teaspoonful	teaspoonful	JJ
16514	718	3	of	of	IN
16514	718	4	soda	soda	NN
16514	718	5	.	.	.
16514	719	1	1	1	CD
16514	719	2	teaspoonful	teaspoonful	NN
16514	719	3	of	of	IN
16514	719	4	ginger	ginger	NN
16514	719	5	.	.	.
16514	720	1	1	1	CD
16514	720	2	tablespoonful	tablespoonful	JJ
16514	720	3	melted	melted	JJ
16514	720	4	butter	butter	NN
16514	720	5	.	.	.
16514	721	1	1/2	1/2	CD
16514	721	2	cup	cup	NN
16514	721	3	of	of	IN
16514	721	4	milk	milk	NN
16514	721	5	.	.	.
16514	722	1	2	2	CD
16514	722	2	cups	cup	NNS
16514	722	3	of	of	IN
16514	722	4	flour	flour	NN
16514	722	5	.	.	.
16514	723	1	Beat	beat	VB
16514	723	2	the	the	DT
16514	723	3	eggs	egg	NNS
16514	723	4	without	without	IN
16514	723	5	separating	separate	VBG
16514	723	6	,	,	,
16514	723	7	but	but	CC
16514	723	8	very	very	RB
16514	723	9	light	light	JJ
16514	723	10	;	;	:
16514	723	11	put	put	VB
16514	723	12	the	the	DT
16514	723	13	soda	soda	NN
16514	723	14	into	into	IN
16514	723	15	the	the	DT
16514	723	16	molasses	molasse	NNS
16514	723	17	,	,	,
16514	723	18	put	put	VBD
16514	723	19	them	-PRON-	PRP
16514	723	20	in	in	IN
16514	723	21	the	the	DT
16514	723	22	milk	milk	NN
16514	723	23	,	,	,
16514	723	24	with	with	IN
16514	723	25	the	the	DT
16514	723	26	ginger	ginger	NN
16514	723	27	and	and	CC
16514	723	28	butter	butter	NN
16514	723	29	,	,	,
16514	723	30	then	then	RB
16514	723	31	one	one	CD
16514	723	32	cup	cup	NN
16514	723	33	of	of	IN
16514	723	34	flour	flour	NN
16514	723	35	,	,	,
16514	723	36	measure	measure	NN
16514	723	37	in	in	IN
16514	723	38	a	a	DT
16514	723	39	medium	medium	JJ
16514	723	40	-	-	HYPH
16514	723	41	sized	sized	JJ
16514	723	42	cup	cup	NN
16514	723	43	and	and	CC
16514	723	44	only	only	JJ
16514	723	45	level	level	NN
16514	723	46	,	,	,
16514	723	47	then	then	RB
16514	723	48	the	the	DT
16514	723	49	egg	egg	NN
16514	723	50	,	,	,
16514	723	51	and	and	CC
16514	723	52	last	last	VB
16514	723	53	the	the	DT
16514	723	54	rest	rest	NN
16514	723	55	of	of	IN
16514	723	56	the	the	DT
16514	723	57	flour	flour	NN
16514	723	58	.	.	.
16514	724	1	Bake	bake	VB
16514	724	2	in	in	RP
16514	724	3	a	a	DT
16514	724	4	buttered	butter	VBN
16514	724	5	biscuit	biscuit	NN
16514	724	6	-	-	HYPH
16514	724	7	tin	tin	NN
16514	724	8	.	.	.
16514	725	1	For	for	IN
16514	725	2	a	a	DT
16514	725	3	change	change	NN
16514	725	4	,	,	,
16514	725	5	sometimes	sometimes	RB
16514	725	6	add	add	VB
16514	725	7	a	a	DT
16514	725	8	teaspoonful	teaspoonful	NN
16514	725	9	of	of	IN
16514	725	10	cloves	clove	NNS
16514	725	11	and	and	CC
16514	725	12	cinnamon	cinnamon	NN
16514	725	13	,	,	,
16514	725	14	mixed	mixed	JJ
16514	725	15	,	,	,
16514	725	16	to	to	IN
16514	725	17	this	this	DT
16514	725	18	,	,	,
16514	725	19	and	and	CC
16514	725	20	a	a	DT
16514	725	21	cup	cup	NN
16514	725	22	of	of	IN
16514	725	23	chopped	chopped	JJ
16514	725	24	almonds	almond	NNS
16514	725	25	.	.	.
16514	726	1	Or	or	CC
16514	726	2	,	,	,
16514	726	3	when	when	WRB
16514	726	4	the	the	DT
16514	726	5	gingerbread	gingerbread	NN
16514	726	6	is	be	VBZ
16514	726	7	ready	ready	JJ
16514	726	8	for	for	IN
16514	726	9	the	the	DT
16514	726	10	oven	oven	JJ
16514	726	11	drop	drop	NN
16514	726	12	over	over	IN
16514	726	13	halves	half	NNS
16514	726	14	of	of	IN
16514	726	15	almonds	almond	NNS
16514	726	16	.	.	.
16514	727	1	Soft	soft	JJ
16514	727	2	Gingerbread	Gingerbread	NNP
16514	727	3	,	,	,
16514	727	4	to	to	TO
16514	727	5	Be	be	VB
16514	727	6	Eaten	eat	VBN
16514	727	7	Hot	Hot	NNP
16514	727	8	1	1	CD
16514	727	9	cup	cup	NN
16514	727	10	of	of	IN
16514	727	11	molasses	molasse	NNS
16514	727	12	.	.	.
16514	728	1	1/2	1/2	CD
16514	728	2	cup	cup	NN
16514	728	3	boiling	boiling	NN
16514	728	4	water	water	NN
16514	728	5	.	.	.
16514	729	1	1/4	1/4	CD
16514	729	2	cup	cup	NN
16514	729	3	melted	melt	VBN
16514	729	4	butter	butter	NN
16514	729	5	.	.	.
16514	730	1	1	1	CD
16514	730	2	1/2	1/2	CD
16514	730	3	cups	cup	NNS
16514	730	4	flour	flour	NN
16514	730	5	.	.	.
16514	731	1	3/4	3/4	CD
16514	731	2	teaspoonful	teaspoonful	JJ
16514	731	3	soda	soda	NN
16514	731	4	.	.	.
16514	732	1	1	1	CD
16514	732	2	teaspoonful	teaspoonful	JJ
16514	732	3	ginger	ginger	NN
16514	732	4	.	.	.
16514	733	1	1/2	1/2	CD
16514	733	2	teaspoonful	teaspoonful	JJ
16514	733	3	salt	salt	NN
16514	733	4	.	.	.
16514	734	1	Put	put	VB
16514	734	2	the	the	DT
16514	734	3	soda	soda	NN
16514	734	4	in	in	IN
16514	734	5	the	the	DT
16514	734	6	molasses	molasse	NNS
16514	734	7	and	and	CC
16514	734	8	beat	beat	VBD
16514	734	9	it	-PRON-	PRP
16514	734	10	well	well	RB
16514	734	11	in	in	IN
16514	734	12	a	a	DT
16514	734	13	good	good	JJ
16514	734	14	-	-	HYPH
16514	734	15	sized	sized	JJ
16514	734	16	bowl	bowl	NN
16514	734	17	,	,	,
16514	734	18	then	then	RB
16514	734	19	put	put	VBD
16514	734	20	in	in	RP
16514	734	21	the	the	DT
16514	734	22	melted	melted	JJ
16514	734	23	butter	butter	NN
16514	734	24	,	,	,
16514	734	25	ginger	ginger	NN
16514	734	26	,	,	,
16514	734	27	salt	salt	NN
16514	734	28	,	,	,
16514	734	29	and	and	CC
16514	734	30	flour	flour	NN
16514	734	31	,	,	,
16514	734	32	and	and	CC
16514	734	33	beat	beat	VBD
16514	734	34	again	again	RB
16514	734	35	,	,	,
16514	734	36	and	and	CC
16514	734	37	add	add	VB
16514	734	38	last	last	JJ
16514	734	39	the	the	DT
16514	734	40	water	water	NN
16514	734	41	,	,	,
16514	734	42	very	very	RB
16514	734	43	hot	hot	JJ
16514	734	44	indeed	indeed	RB
16514	734	45	.	.	.
16514	735	1	Have	have	VBP
16514	735	2	a	a	DT
16514	735	3	buttered	butter	VBN
16514	735	4	tin	tin	NN
16514	735	5	ready	ready	JJ
16514	735	6	,	,	,
16514	735	7	and	and	CC
16514	735	8	put	put	VBD
16514	735	9	it	-PRON-	PRP
16514	735	10	at	at	IN
16514	735	11	once	once	RB
16514	735	12	in	in	IN
16514	735	13	the	the	DT
16514	735	14	oven	oven	NN
16514	735	15	;	;	:
16514	735	16	when	when	WRB
16514	735	17	half	half	NN
16514	735	18	-	-	HYPH
16514	735	19	baked	baked	JJ
16514	735	20	,	,	,
16514	735	21	it	-PRON-	PRP
16514	735	22	is	be	VBZ
16514	735	23	well	well	JJ
16514	735	24	to	to	TO
16514	735	25	put	put	VB
16514	735	26	a	a	DT
16514	735	27	piece	piece	NN
16514	735	28	of	of	IN
16514	735	29	paper	paper	NN
16514	735	30	over	over	IN
16514	735	31	it	-PRON-	PRP
16514	735	32	,	,	,
16514	735	33	as	as	IN
16514	735	34	all	all	DT
16514	735	35	gingerbread	gingerbread	NN
16514	735	36	burns	burn	VBZ
16514	735	37	easily	easily	RB
16514	735	38	.	.	.
16514	736	1	You	-PRON-	PRP
16514	736	2	can	can	MD
16514	736	3	add	add	VB
16514	736	4	cloves	clove	NNS
16514	736	5	and	and	CC
16514	736	6	cinnamon	cinnamon	NN
16514	736	7	to	to	IN
16514	736	8	this	this	DT
16514	736	9	rule	rule	NN
16514	736	10	,	,	,
16514	736	11	and	and	CC
16514	736	12	sometimes	sometimes	RB
16514	736	13	you	-PRON-	PRP
16514	736	14	can	can	MD
16514	736	15	make	make	VB
16514	736	16	it	-PRON-	PRP
16514	736	17	and	and	CC
16514	736	18	serve	serve	VB
16514	736	19	it	-PRON-	PRP
16514	736	20	hot	hot	JJ
16514	736	21	as	as	IN
16514	736	22	a	a	DT
16514	736	23	pudding	pudding	NN
16514	736	24	,	,	,
16514	736	25	with	with	IN
16514	736	26	a	a	DT
16514	736	27	sauce	sauce	NN
16514	736	28	of	of	IN
16514	736	29	sugar	sugar	NN
16514	736	30	and	and	CC
16514	736	31	water	water	NN
16514	736	32	,	,	,
16514	736	33	thickened	thicken	VBD
16514	736	34	and	and	CC
16514	736	35	flavored	flavor	VBN
16514	736	36	.	.	.
16514	737	1	Ginger	Ginger	NNP
16514	737	2	Cookies	cookie	NNS
16514	737	3	1/2	1/2	CD
16514	737	4	cup	cup	NN
16514	737	5	butter	butter	NN
16514	737	6	.	.	.
16514	738	1	1	1	CD
16514	738	2	cup	cup	NN
16514	738	3	molasses	molasse	NNS
16514	738	4	.	.	.
16514	739	1	1/2	1/2	CD
16514	739	2	cup	cup	NNP
16514	739	3	brown	brown	JJ
16514	739	4	sugar	sugar	NN
16514	739	5	.	.	.
16514	740	1	1	1	CD
16514	740	2	teaspoonful	teaspoonful	JJ
16514	740	3	ginger	ginger	NN
16514	740	4	.	.	.
16514	741	1	1	1	CD
16514	741	2	tablespoonful	tablespoonful	JJ
16514	741	3	mixed	mixed	JJ
16514	741	4	cinnamon	cinnamon	NN
16514	741	5	and	and	CC
16514	741	6	cloves	clove	NNS
16514	741	7	.	.	.
16514	742	1	1	1	CD
16514	742	2	teaspoonful	teaspoonful	JJ
16514	742	3	soda	soda	NN
16514	742	4	,	,	,
16514	742	5	dissolved	dissolve	VBN
16514	742	6	in	in	IN
16514	742	7	a	a	DT
16514	742	8	tablespoonful	tablespoonful	NN
16514	742	9	of	of	IN
16514	742	10	water	water	NN
16514	742	11	.	.	.
16514	743	1	Flour	flour	NN
16514	743	2	enough	enough	JJ
16514	743	3	to	to	TO
16514	743	4	make	make	VB
16514	743	5	it	-PRON-	PRP
16514	743	6	so	so	RB
16514	743	7	stiff	stiff	JJ
16514	743	8	you	-PRON-	PRP
16514	743	9	can	can	MD
16514	743	10	not	not	RB
16514	743	11	stir	stir	VB
16514	743	12	it	-PRON-	PRP
16514	743	13	with	with	IN
16514	743	14	a	a	DT
16514	743	15	spoon	spoon	NN
16514	743	16	.	.	.
16514	744	1	Melt	melt	VB
16514	744	2	the	the	DT
16514	744	3	molasses	molasse	NNS
16514	744	4	and	and	CC
16514	744	5	butter	butter	NN
16514	744	6	together	together	RB
16514	744	7	on	on	IN
16514	744	8	the	the	DT
16514	744	9	stove	stove	NN
16514	744	10	,	,	,
16514	744	11	and	and	CC
16514	744	12	then	then	RB
16514	744	13	take	take	VB
16514	744	14	the	the	DT
16514	744	15	saucepan	saucepan	NN
16514	744	16	off	off	RP
16514	744	17	and	and	CC
16514	744	18	add	add	VB
16514	744	19	the	the	DT
16514	744	20	rest	rest	NN
16514	744	21	of	of	IN
16514	744	22	the	the	DT
16514	744	23	things	thing	NNS
16514	744	24	in	in	IN
16514	744	25	the	the	DT
16514	744	26	recipe	recipe	NN
16514	744	27	,	,	,
16514	744	28	and	and	CC
16514	744	29	turn	turn	VB
16514	744	30	the	the	DT
16514	744	31	dough	dough	NN
16514	744	32	out	out	RP
16514	744	33	on	on	IN
16514	744	34	a	a	DT
16514	744	35	floured	floured	JJ
16514	744	36	board	board	NN
16514	744	37	and	and	CC
16514	744	38	roll	roll	VB
16514	744	39	it	-PRON-	PRP
16514	744	40	very	very	RB
16514	744	41	thin	thin	JJ
16514	744	42	,	,	,
16514	744	43	and	and	CC
16514	744	44	cut	cut	VBN
16514	744	45	in	in	IN
16514	744	46	circles	circle	NNS
16514	744	47	with	with	IN
16514	744	48	a	a	DT
16514	744	49	biscuit	biscuit	NN
16514	744	50	-	-	HYPH
16514	744	51	cutter	cutter	NN
16514	744	52	.	.	.
16514	745	1	Put	put	VB
16514	745	2	a	a	DT
16514	745	3	little	little	JJ
16514	745	4	flour	flour	NN
16514	745	5	on	on	IN
16514	745	6	the	the	DT
16514	745	7	bottom	bottom	NN
16514	745	8	of	of	IN
16514	745	9	four	four	CD
16514	745	10	shallow	shallow	JJ
16514	745	11	pans	pan	NNS
16514	745	12	,	,	,
16514	745	13	lift	lift	VB
16514	745	14	the	the	DT
16514	745	15	cookies	cookie	NNS
16514	745	16	with	with	IN
16514	745	17	the	the	DT
16514	745	18	cake	cake	NN
16514	745	19	-	-	HYPH
16514	745	20	turner	turner	NN
16514	745	21	and	and	CC
16514	745	22	lay	lie	VBD
16514	745	23	them	-PRON-	PRP
16514	745	24	in	in	RP
16514	745	25	,	,	,
16514	745	26	and	and	CC
16514	745	27	put	put	VBD
16514	745	28	them	-PRON-	PRP
16514	745	29	in	in	IN
16514	745	30	the	the	DT
16514	745	31	oven	oven	NN
16514	745	32	.	.	.
16514	746	1	They	-PRON-	PRP
16514	746	2	will	will	MD
16514	746	3	bake	bake	VB
16514	746	4	very	very	RB
16514	746	5	quickly	quickly	RB
16514	746	6	,	,	,
16514	746	7	so	so	RB
16514	746	8	you	-PRON-	PRP
16514	746	9	must	must	MD
16514	746	10	watch	watch	VB
16514	746	11	them	-PRON-	PRP
16514	746	12	.	.	.
16514	747	1	When	when	WRB
16514	747	2	you	-PRON-	PRP
16514	747	3	want	want	VBP
16514	747	4	these	these	DT
16514	747	5	to	to	TO
16514	747	6	be	be	VB
16514	747	7	extra	extra	JJ
16514	747	8	nice	nice	JJ
16514	747	9	,	,	,
16514	747	10	put	put	VB
16514	747	11	a	a	DT
16514	747	12	teaspoonful	teaspoonful	NN
16514	747	13	of	of	IN
16514	747	14	mixed	mixed	JJ
16514	747	15	cinnamon	cinnamon	NN
16514	747	16	and	and	CC
16514	747	17	cloves	clove	NNS
16514	747	18	in	in	IN
16514	747	19	them	-PRON-	PRP
16514	747	20	and	and	CC
16514	747	21	sprinkle	sprinkle	VB
16514	747	22	the	the	DT
16514	747	23	tops	top	NNS
16514	747	24	with	with	IN
16514	747	25	sugar	sugar	NN
16514	747	26	.	.	.
16514	748	1	Grandmother	Grandmother	NNP
16514	748	2	's	's	POS
16514	748	3	Sugar	Sugar	NNP
16514	748	4	Cookies	Cookies	NNPS
16514	748	5	1	1	CD
16514	748	6	cup	cup	NN
16514	748	7	of	of	IN
16514	748	8	butter	butter	NN
16514	748	9	.	.	.
16514	749	1	2	2	CD
16514	749	2	cups	cup	NNS
16514	749	3	of	of	IN
16514	749	4	sugar	sugar	NN
16514	749	5	.	.	.
16514	750	1	2	2	CD
16514	750	2	eggs	egg	NNS
16514	750	3	.	.	.
16514	751	1	1	1	CD
16514	751	2	cup	cup	NN
16514	751	3	of	of	IN
16514	751	4	milk	milk	NN
16514	751	5	.	.	.
16514	752	1	2	2	CD
16514	752	2	teaspoonfuls	teaspoonful	NNS
16514	752	3	of	of	IN
16514	752	4	baking	baking	NN
16514	752	5	-	-	HYPH
16514	752	6	powder	powder	NN
16514	752	7	.	.	.
16514	753	1	1/2	1/2	CD
16514	753	2	teaspoonful	teaspoonful	JJ
16514	753	3	of	of	IN
16514	753	4	vanilla	vanilla	NN
16514	753	5	.	.	.
16514	754	1	Flour	flour	NN
16514	754	2	enough	enough	JJ
16514	754	3	to	to	TO
16514	754	4	roll	roll	VB
16514	754	5	out	out	RP
16514	754	6	easily	easily	RB
16514	754	7	.	.	.
16514	755	1	Rub	rub	VB
16514	755	2	the	the	DT
16514	755	3	butter	butter	NN
16514	755	4	and	and	CC
16514	755	5	sugar	sugar	NN
16514	755	6	to	to	IN
16514	755	7	a	a	DT
16514	755	8	cream	cream	NN
16514	755	9	;	;	:
16514	755	10	put	put	VBN
16514	755	11	in	in	IN
16514	755	12	the	the	DT
16514	755	13	milk	milk	NN
16514	755	14	,	,	,
16514	755	15	then	then	RB
16514	755	16	the	the	DT
16514	755	17	eggs	egg	NNS
16514	755	18	beaten	beat	VBN
16514	755	19	together	together	RB
16514	755	20	lightly	lightly	RB
16514	755	21	,	,	,
16514	755	22	then	then	RB
16514	755	23	two	two	CD
16514	755	24	cups	cup	NNS
16514	755	25	of	of	IN
16514	755	26	flour	flour	NN
16514	755	27	,	,	,
16514	755	28	into	into	IN
16514	755	29	which	which	WDT
16514	755	30	you	-PRON-	PRP
16514	755	31	have	have	VBP
16514	755	32	sifted	sift	VBN
16514	755	33	the	the	DT
16514	755	34	baking	baking	NN
16514	755	35	-	-	HYPH
16514	755	36	powder	powder	NN
16514	755	37	;	;	:
16514	755	38	then	then	RB
16514	755	39	the	the	DT
16514	755	40	vanilla	vanilla	NN
16514	755	41	.	.	.
16514	756	1	Take	take	VB
16514	756	2	a	a	DT
16514	756	3	bit	bit	NN
16514	756	4	of	of	IN
16514	756	5	this	this	DT
16514	756	6	and	and	CC
16514	756	7	put	put	VBD
16514	756	8	it	-PRON-	PRP
16514	756	9	on	on	IN
16514	756	10	the	the	DT
16514	756	11	floured	floured	JJ
16514	756	12	board	board	NN
16514	756	13	and	and	CC
16514	756	14	see	see	VB
16514	756	15	if	if	IN
16514	756	16	it	-PRON-	PRP
16514	756	17	`	`	''
16514	756	18	`	`	''
16514	756	19	rolls	roll	VBZ
16514	756	20	out	out	RP
16514	756	21	easily	easily	RB
16514	756	22	,	,	,
16514	756	23	'	'	''
16514	756	24	'	'	''
16514	756	25	and	and	CC
16514	756	26	,	,	,
16514	756	27	if	if	IN
16514	756	28	it	-PRON-	PRP
16514	756	29	does	do	VBZ
16514	756	30	not	not	RB
16514	756	31	,	,	,
16514	756	32	but	but	CC
16514	756	33	is	be	VBZ
16514	756	34	soft	soft	JJ
16514	756	35	and	and	CC
16514	756	36	sticky	sticky	JJ
16514	756	37	,	,	,
16514	756	38	put	put	VBN
16514	756	39	in	in	RP
16514	756	40	a	a	DT
16514	756	41	handful	handful	NN
16514	756	42	more	more	JJR
16514	756	43	of	of	IN
16514	756	44	flour	flour	NN
16514	756	45	.	.	.
16514	757	1	These	these	DT
16514	757	2	cookies	cookie	NNS
16514	757	3	must	must	MD
16514	757	4	not	not	RB
16514	757	5	be	be	VB
16514	757	6	any	any	DT
16514	757	7	stiffer	stiff	JJR
16514	757	8	than	than	IN
16514	757	9	you	-PRON-	PRP
16514	757	10	can	can	MD
16514	757	11	help	help	VB
16514	757	12	,	,	,
16514	757	13	or	or	CC
16514	757	14	they	-PRON-	PRP
16514	757	15	will	will	MD
16514	757	16	not	not	RB
16514	757	17	be	be	VB
16514	757	18	good	good	JJ
16514	757	19	,	,	,
16514	757	20	so	so	RB
16514	757	21	try	try	VB
16514	757	22	not	not	RB
16514	757	23	to	to	TO
16514	757	24	use	use	VB
16514	757	25	any	any	DT
16514	757	26	more	more	JJR
16514	757	27	flour	flour	NN
16514	757	28	than	than	IN
16514	757	29	you	-PRON-	PRP
16514	757	30	must	must	MD
16514	757	31	.	.	.
16514	758	1	They	-PRON-	PRP
16514	758	2	usually	usually	RB
16514	758	3	had	have	VBD
16514	758	4	tea	tea	NN
16514	758	5	for	for	IN
16514	758	6	luncheon	luncheon	NN
16514	758	7	or	or	CC
16514	758	8	supper	supper	NN
16514	758	9	at	at	IN
16514	758	10	Margaret	Margaret	NNP
16514	758	11	's	's	POS
16514	758	12	house	house	NN
16514	758	13	,	,	,
16514	758	14	but	but	CC
16514	758	15	sometimes	sometimes	RB
16514	758	16	they	-PRON-	PRP
16514	758	17	had	have	VBD
16514	758	18	chocolate	chocolate	NN
16514	758	19	instead	instead	RB
16514	758	20	,	,	,
16514	758	21	so	so	RB
16514	758	22	these	these	DT
16514	758	23	things	thing	NNS
16514	758	24	came	come	VBD
16514	758	25	next	next	RB
16514	758	26	in	in	IN
16514	758	27	the	the	DT
16514	758	28	cook	cook	NN
16514	758	29	-	-	HYPH
16514	758	30	book	book	NN
16514	758	31	.	.	.
16514	759	1	Tea	tea	NN
16514	759	2	1/2	1/2	CD
16514	759	3	teaspoonful	teaspoonful	JJ
16514	759	4	of	of	IN
16514	759	5	black	black	JJ
16514	759	6	tea	tea	NN
16514	759	7	for	for	IN
16514	759	8	each	each	DT
16514	759	9	person	person	NN
16514	759	10	.	.	.
16514	760	1	1/2	1/2	CD
16514	760	2	teaspoonful	teaspoonful	JJ
16514	760	3	for	for	IN
16514	760	4	the	the	DT
16514	760	5	pot	pot	NN
16514	760	6	.	.	.
16514	761	1	Boiling	boil	VBG
16514	761	2	water	water	NN
16514	761	3	.	.	.
16514	762	1	Fill	fill	VB
16514	762	2	the	the	DT
16514	762	3	kettle	kettle	NN
16514	762	4	half	half	NN
16514	762	5	-	-	HYPH
16514	762	6	full	full	JJ
16514	762	7	of	of	IN
16514	762	8	fresh	fresh	JJ
16514	762	9	,	,	,
16514	762	10	cold	cold	JJ
16514	762	11	water	water	NN
16514	762	12	,	,	,
16514	762	13	because	because	IN
16514	762	14	you	-PRON-	PRP
16514	762	15	can	can	MD
16514	762	16	not	not	RB
16514	762	17	make	make	VB
16514	762	18	good	good	JJ
16514	762	19	tea	tea	NN
16514	762	20	with	with	IN
16514	762	21	water	water	NN
16514	762	22	which	which	WDT
16514	762	23	has	have	VBZ
16514	762	24	been	be	VBN
16514	762	25	once	once	RB
16514	762	26	heated	heated	JJ
16514	762	27	.	.	.
16514	763	1	When	when	WRB
16514	763	2	it	-PRON-	PRP
16514	763	3	is	be	VBZ
16514	763	4	very	very	RB
16514	763	5	hot	hot	JJ
16514	763	6	,	,	,
16514	763	7	fill	fill	VB
16514	763	8	the	the	DT
16514	763	9	china	china	NNP
16514	763	10	teapot	teapot	NN
16514	763	11	and	and	CC
16514	763	12	put	put	VBD
16514	763	13	it	-PRON-	PRP
16514	763	14	where	where	WRB
16514	763	15	it	-PRON-	PRP
16514	763	16	will	will	MD
16514	763	17	keep	keep	VB
16514	763	18	warm	warm	JJ
16514	763	19	.	.	.
16514	764	1	When	when	WRB
16514	764	2	the	the	DT
16514	764	3	water	water	NN
16514	764	4	boils	boil	VBZ
16514	764	5	very	very	RB
16514	764	6	hard	hard	RB
16514	764	7	,	,	,
16514	764	8	empty	empty	JJ
16514	764	9	out	out	RP
16514	764	10	the	the	DT
16514	764	11	teapot	teapot	NN
16514	764	12	,	,	,
16514	764	13	put	put	VBN
16514	764	14	in	in	IN
16514	764	15	the	the	DT
16514	764	16	tea	tea	NN
16514	764	17	,	,	,
16514	764	18	and	and	CC
16514	764	19	put	put	VBD
16514	764	20	on	on	IN
16514	764	21	the	the	DT
16514	764	22	boiling	boiling	NN
16514	764	23	water	water	NN
16514	764	24	;	;	:
16514	764	25	do	do	VB
16514	764	26	not	not	RB
16514	764	27	stand	stand	VB
16514	764	28	it	-PRON-	PRP
16514	764	29	on	on	IN
16514	764	30	the	the	DT
16514	764	31	stove	stove	NN
16514	764	32	,	,	,
16514	764	33	as	as	IN
16514	764	34	too	too	RB
16514	764	35	many	many	JJ
16514	764	36	people	people	NNS
16514	764	37	do	do	VBP
16514	764	38	,	,	,
16514	764	39	but	but	CC
16514	764	40	send	send	VB
16514	764	41	it	-PRON-	PRP
16514	764	42	right	right	JJ
16514	764	43	to	to	IN
16514	764	44	the	the	DT
16514	764	45	table	table	NN
16514	764	46	;	;	:
16514	764	47	it	-PRON-	PRP
16514	764	48	will	will	MD
16514	764	49	be	be	VB
16514	764	50	ready	ready	JJ
16514	764	51	as	as	RB
16514	764	52	soon	soon	RB
16514	764	53	as	as	IN
16514	764	54	it	-PRON-	PRP
16514	764	55	is	be	VBZ
16514	764	56	time	time	NN
16514	764	57	to	to	TO
16514	764	58	pour	pour	VB
16514	764	59	it	-PRON-	PRP
16514	764	60	--	--	:
16514	764	61	about	about	RB
16514	764	62	three	three	CD
16514	764	63	minutes	minute	NNS
16514	764	64	.	.	.
16514	765	1	If	if	IN
16514	765	2	you	-PRON-	PRP
16514	765	3	are	be	VBP
16514	765	4	making	make	VBG
16514	765	5	tea	tea	NN
16514	765	6	for	for	IN
16514	765	7	only	only	RB
16514	765	8	one	one	CD
16514	765	9	person	person	NN
16514	765	10	,	,	,
16514	765	11	you	-PRON-	PRP
16514	765	12	will	will	MD
16514	765	13	need	need	VB
16514	765	14	a	a	DT
16514	765	15	teaspoonful	teaspoonful	NN
16514	765	16	of	of	IN
16514	765	17	tea	tea	NN
16514	765	18	,	,	,
16514	765	19	as	as	IN
16514	765	20	you	-PRON-	PRP
16514	765	21	will	will	MD
16514	765	22	see	see	VB
16514	765	23	by	by	IN
16514	765	24	the	the	DT
16514	765	25	rule	rule	NN
16514	765	26	,	,	,
16514	765	27	and	and	CC
16514	765	28	two	two	CD
16514	765	29	small	small	JJ
16514	765	30	cups	cup	NNS
16514	765	31	of	of	IN
16514	765	32	water	water	NN
16514	765	33	will	will	MD
16514	765	34	be	be	VB
16514	765	35	enough	enough	JJ
16514	765	36	.	.	.
16514	766	1	If	if	IN
16514	766	2	for	for	IN
16514	766	3	more	more	RBR
16514	766	4	,	,	,
16514	766	5	put	put	VBN
16514	766	6	in	in	RP
16514	766	7	a	a	DT
16514	766	8	half	half	RB
16514	766	9	-	-	HYPH
16514	766	10	teaspoonful	teaspoonful	JJ
16514	766	11	for	for	IN
16514	766	12	each	each	DT
16514	766	13	person	person	NN
16514	766	14	,	,	,
16514	766	15	and	and	CC
16514	766	16	one	one	CD
16514	766	17	cup	cup	NN
16514	766	18	of	of	IN
16514	766	19	water	water	NN
16514	766	20	more	more	RBR
16514	766	21	.	.	.
16514	767	1	Iced	Iced	NNP
16514	767	2	Tea	tea	NN
16514	767	3	Put	put	NN
16514	767	4	in	in	RP
16514	767	5	a	a	DT
16514	767	6	deep	deep	JJ
16514	767	7	pitcher	pitcher	NN
16514	767	8	one	one	CD
16514	767	9	teaspoonful	teaspoonful	NN
16514	767	10	of	of	IN
16514	767	11	dry	dry	JJ
16514	767	12	tea	tea	NN
16514	767	13	for	for	IN
16514	767	14	each	each	DT
16514	767	15	person	person	NN
16514	767	16	and	and	CC
16514	767	17	two	two	CD
16514	767	18	over	over	RB
16514	767	19	.	.	.
16514	768	1	Pour	pour	VB
16514	768	2	on	on	IN
16514	768	3	a	a	DT
16514	768	4	cup	cup	NN
16514	768	5	of	of	IN
16514	768	6	boiling	boil	VBG
16514	768	7	water	water	NN
16514	768	8	for	for	IN
16514	768	9	each	each	DT
16514	768	10	person	person	NN
16514	768	11	,	,	,
16514	768	12	and	and	CC
16514	768	13	cover	cover	VB
16514	768	14	the	the	DT
16514	768	15	pitcher	pitcher	NN
16514	768	16	and	and	CC
16514	768	17	let	let	VB
16514	768	18	it	-PRON-	PRP
16514	768	19	stand	stand	VB
16514	768	20	five	five	CD
16514	768	21	minutes	minute	NNS
16514	768	22	.	.	.
16514	769	1	Then	then	RB
16514	769	2	stir	stir	VB
16514	769	3	well	well	RB
16514	769	4	,	,	,
16514	769	5	strain	strain	VB
16514	769	6	and	and	CC
16514	769	7	pour	pour	VB
16514	769	8	while	while	IN
16514	769	9	still	still	RB
16514	769	10	hot	hot	JJ
16514	769	11	on	on	IN
16514	769	12	large	large	JJ
16514	769	13	pieces	piece	NNS
16514	769	14	of	of	IN
16514	769	15	ice	ice	NN
16514	769	16	.	.	.
16514	770	1	Put	put	VB
16514	770	2	in	in	RP
16514	770	3	a	a	DT
16514	770	4	glass	glass	NN
16514	770	5	pitcher	pitcher	NN
16514	770	6	and	and	CC
16514	770	7	serve	serve	VB
16514	770	8	a	a	DT
16514	770	9	bowl	bowl	NN
16514	770	10	of	of	IN
16514	770	11	cracked	crack	VBN
16514	770	12	ice	ice	NN
16514	770	13	,	,	,
16514	770	14	a	a	DT
16514	770	15	lemon	lemon	NN
16514	770	16	,	,	,
16514	770	17	sliced	slice	VBN
16514	770	18	thin	thin	JJ
16514	770	19	,	,	,
16514	770	20	and	and	CC
16514	770	21	a	a	DT
16514	770	22	bowl	bowl	NN
16514	770	23	of	of	IN
16514	770	24	powdered	powdered	JJ
16514	770	25	sugar	sugar	NN
16514	770	26	with	with	IN
16514	770	27	it	-PRON-	PRP
16514	770	28	.	.	.
16514	771	1	Pour	pour	VB
16514	771	2	it	-PRON-	PRP
16514	771	3	into	into	IN
16514	771	4	glasses	glass	NNS
16514	771	5	instead	instead	RB
16514	771	6	of	of	IN
16514	771	7	cups	cup	NNS
16514	771	8	.	.	.
16514	772	1	Lemonade	Lemonade	NNP
16514	772	2	Sometimes	Sometimes	NNP
16514	772	3	in	in	IN
16514	772	4	the	the	DT
16514	772	5	afternoon	afternoon	NN
16514	772	6	Margaret	Margaret	NNP
16514	772	7	's	's	POS
16514	772	8	aunts	aunt	NNS
16514	772	9	had	have	VBD
16514	772	10	tea	tea	NN
16514	772	11	and	and	CC
16514	772	12	cakes	cake	NNS
16514	772	13	or	or	CC
16514	772	14	wafers	wafer	NNS
16514	772	15	,	,	,
16514	772	16	and	and	CC
16514	772	17	in	in	IN
16514	772	18	summer	summer	NN
16514	772	19	they	-PRON-	PRP
16514	772	20	often	often	RB
16514	772	21	had	have	VBD
16514	772	22	iced	ice	VBN
16514	772	23	tea	tea	NN
16514	772	24	or	or	CC
16514	772	25	lemonade	lemonade	NN
16514	772	26	.	.	.
16514	773	1	This	this	DT
16514	773	2	is	be	VBZ
16514	773	3	the	the	DT
16514	773	4	way	way	NN
16514	773	5	Margaret	Margaret	NNP
16514	773	6	made	make	VBD
16514	773	7	lemonade	lemonade	NN
16514	773	8	:	:	:
16514	773	9	Squeeze	squeeze	VB
16514	773	10	four	four	CD
16514	773	11	lemons	lemon	NNS
16514	773	12	,	,	,
16514	773	13	and	and	CC
16514	773	14	add	add	VB
16514	773	15	ten	ten	CD
16514	773	16	teaspoonfuls	teaspoonful	NNS
16514	773	17	of	of	IN
16514	773	18	powdered	powdered	JJ
16514	773	19	sugar	sugar	NN
16514	773	20	;	;	:
16514	773	21	stir	stir	VB
16514	773	22	till	till	IN
16514	773	23	it	-PRON-	PRP
16514	773	24	dissolves	dissolve	VBZ
16514	773	25	.	.	.
16514	774	1	Add	add	VB
16514	774	2	six	six	CD
16514	774	3	glasses	glass	NNS
16514	774	4	of	of	IN
16514	774	5	water	water	NN
16514	774	6	,	,	,
16514	774	7	and	and	CC
16514	774	8	strain	strain	VB
16514	774	9	.	.	.
16514	775	1	Pour	pour	VB
16514	775	2	in	in	IN
16514	775	3	a	a	DT
16514	775	4	glass	glass	NN
16514	775	5	pitcher	pitcher	NN
16514	775	6	,	,	,
16514	775	7	and	and	CC
16514	775	8	serve	serve	VB
16514	775	9	with	with	IN
16514	775	10	glasses	glass	NNS
16514	775	11	filled	fill	VBN
16514	775	12	half	half	RB
16514	775	13	-	-	HYPH
16514	775	14	full	full	JJ
16514	775	15	of	of	IN
16514	775	16	cracked	crack	VBN
16514	775	17	ice	ice	NN
16514	775	18	.	.	.
16514	776	1	If	if	IN
16514	776	2	you	-PRON-	PRP
16514	776	3	want	want	VBP
16514	776	4	this	this	DT
16514	776	5	very	very	RB
16514	776	6	nice	nice	JJ
16514	776	7	,	,	,
16514	776	8	put	put	VB
16514	776	9	a	a	DT
16514	776	10	little	little	JJ
16514	776	11	shredded	shredded	JJ
16514	776	12	pineapple	pineapple	NN
16514	776	13	with	with	IN
16514	776	14	the	the	DT
16514	776	15	lemons	lemon	NNS
16514	776	16	.	.	.
16514	777	1	Sometimes	sometimes	RB
16514	777	2	the	the	DT
16514	777	3	juice	juice	NN
16514	777	4	of	of	IN
16514	777	5	red	red	JJ
16514	777	6	raspberries	raspberry	NNS
16514	777	7	is	be	VBZ
16514	777	8	liked	like	VBN
16514	777	9	,	,	,
16514	777	10	also	also	RB
16514	777	11	.	.	.
16514	778	1	Lemonade	Lemonade	VBN
16514	778	2	with	with	IN
16514	778	3	Grape	grape	NN
16514	778	4	-	-	HYPH
16514	778	5	juice	juice	NN
16514	778	6	Make	make	VBP
16514	778	7	the	the	DT
16514	778	8	lemonade	lemonade	NN
16514	778	9	as	as	IN
16514	778	10	before	before	RB
16514	778	11	,	,	,
16514	778	12	and	and	CC
16514	778	13	add	add	VB
16514	778	14	half	half	NN
16514	778	15	as	as	RB
16514	778	16	much	much	RB
16514	778	17	bottled	bottled	JJ
16514	778	18	grape	grape	NN
16514	778	19	-	-	HYPH
16514	778	20	juice	juice	NN
16514	778	21	,	,	,
16514	778	22	but	but	CC
16514	778	23	do	do	VBP
16514	778	24	not	not	RB
16514	778	25	put	put	VB
16514	778	26	in	in	RP
16514	778	27	any	any	DT
16514	778	28	other	other	JJ
16514	778	29	fruit	fruit	NN
16514	778	30	.	.	.
16514	779	1	Serve	serve	VB
16514	779	2	with	with	IN
16514	779	3	plenty	plenty	NN
16514	779	4	of	of	IN
16514	779	5	ice	ice	NN
16514	779	6	,	,	,
16514	779	7	in	in	IN
16514	779	8	small	small	JJ
16514	779	9	glasses	glass	NNS
16514	779	10	.	.	.
16514	780	1	Chocolate	chocolate	NN
16514	780	2	2	2	CD
16514	780	3	cups	cup	NNS
16514	780	4	boiling	boil	VBG
16514	780	5	water	water	NN
16514	780	6	.	.	.
16514	781	1	2	2	CD
16514	781	2	cups	cup	NNS
16514	781	3	of	of	IN
16514	781	4	boiling	boil	VBG
16514	781	5	milk	milk	NN
16514	781	6	.	.	.
16514	782	1	4	4	CD
16514	782	2	teaspoonfuls	teaspoonful	NNS
16514	782	3	grated	grate	VBD
16514	782	4	chocolate	chocolate	NN
16514	782	5	.	.	.
16514	783	1	4	4	CD
16514	783	2	teaspoonfuls	teaspoonful	NNS
16514	783	3	of	of	IN
16514	783	4	sugar	sugar	NN
16514	783	5	.	.	.
16514	784	1	Scrape	scrape	VB
16514	784	2	the	the	DT
16514	784	3	chocolate	chocolate	NN
16514	784	4	off	off	IN
16514	784	5	the	the	DT
16514	784	6	bar	bar	NN
16514	784	7	,	,	,
16514	784	8	mix	mix	VB
16514	784	9	it	-PRON-	PRP
16514	784	10	with	with	IN
16514	784	11	the	the	DT
16514	784	12	boiling	boiling	NN
16514	784	13	water	water	NN
16514	784	14	,	,	,
16514	784	15	and	and	CC
16514	784	16	stir	stir	VB
16514	784	17	till	till	IN
16514	784	18	it	-PRON-	PRP
16514	784	19	dissolves	dissolve	VBZ
16514	784	20	;	;	:
16514	784	21	mix	mix	VB
16514	784	22	the	the	DT
16514	784	23	milk	milk	NN
16514	784	24	and	and	CC
16514	784	25	sugar	sugar	NN
16514	784	26	in	in	IN
16514	784	27	them	-PRON-	PRP
16514	784	28	and	and	CC
16514	784	29	boil	boil	VB
16514	784	30	for	for	IN
16514	784	31	one	one	CD
16514	784	32	minute	minute	NN
16514	784	33	.	.	.
16514	785	1	If	if	IN
16514	785	2	you	-PRON-	PRP
16514	785	3	wish	wish	VBP
16514	785	4	to	to	TO
16514	785	5	have	have	VB
16514	785	6	it	-PRON-	PRP
16514	785	7	nicer	nice	JJR
16514	785	8	,	,	,
16514	785	9	put	put	VB
16514	785	10	a	a	DT
16514	785	11	small	small	JJ
16514	785	12	teaspoonful	teaspoonful	NN
16514	785	13	of	of	IN
16514	785	14	vanilla	vanilla	NN
16514	785	15	in	in	IN
16514	785	16	the	the	DT
16514	785	17	chocolate	chocolate	NN
16514	785	18	-	-	HYPH
16514	785	19	pot	pot	NN
16514	785	20	,	,	,
16514	785	21	and	and	CC
16514	785	22	pour	pour	VB
16514	785	23	the	the	DT
16514	785	24	hot	hot	JJ
16514	785	25	chocolate	chocolate	NN
16514	785	26	in	in	IN
16514	785	27	on	on	IN
16514	785	28	it	-PRON-	PRP
16514	785	29	when	when	WRB
16514	785	30	it	-PRON-	PRP
16514	785	31	is	be	VBZ
16514	785	32	done	do	VBN
16514	785	33	,	,	,
16514	785	34	and	and	CC
16514	785	35	have	have	VB
16514	785	36	a	a	DT
16514	785	37	little	little	JJ
16514	785	38	bowl	bowl	NN
16514	785	39	of	of	IN
16514	785	40	whipped	whip	VBN
16514	785	41	cream	cream	NN
16514	785	42	to	to	TO
16514	785	43	send	send	VB
16514	785	44	to	to	IN
16514	785	45	the	the	DT
16514	785	46	table	table	NN
16514	785	47	with	with	IN
16514	785	48	it	-PRON-	PRP
16514	785	49	,	,	,
16514	785	50	so	so	IN
16514	785	51	that	that	IN
16514	785	52	one	one	CD
16514	785	53	spoonful	spoonful	JJ
16514	785	54	may	may	MD
16514	785	55	be	be	VB
16514	785	56	put	put	VBN
16514	785	57	on	on	IN
16514	785	58	top	top	NN
16514	785	59	of	of	IN
16514	785	60	each	each	DT
16514	785	61	cup	cup	NN
16514	785	62	.	.	.
16514	786	1	Cocoa	cocoa	NN
16514	786	2	6	6	CD
16514	786	3	teaspoonfuls	teaspoonful	NNS
16514	786	4	of	of	IN
16514	786	5	cocoa	cocoa	NN
16514	786	6	.	.	.
16514	787	1	1	1	CD
16514	787	2	1/2	1/2	CD
16514	787	3	cups	cup	NNS
16514	787	4	of	of	IN
16514	787	5	boiling	boiling	NN
16514	787	6	water	water	NN
16514	787	7	.	.	.
16514	788	1	1	1	CD
16514	788	2	1/2	1/2	CD
16514	788	3	cups	cup	NNS
16514	788	4	of	of	IN
16514	788	5	boiling	boil	VBG
16514	788	6	milk	milk	NN
16514	788	7	.	.	.
16514	789	1	1	1	CD
16514	789	2	tablespoonful	tablespoonful	JJ
16514	789	3	powdered	powdered	JJ
16514	789	4	sugar	sugar	NN
16514	789	5	.	.	.
16514	790	1	Put	put	VB
16514	790	2	the	the	DT
16514	790	3	cocoa	cocoa	NN
16514	790	4	into	into	IN
16514	790	5	the	the	DT
16514	790	6	boiling	boiling	NN
16514	790	7	water	water	NN
16514	790	8	and	and	CC
16514	790	9	stir	stir	VB
16514	790	10	till	till	IN
16514	790	11	it	-PRON-	PRP
16514	790	12	dissolves	dissolve	VBZ
16514	790	13	,	,	,
16514	790	14	then	then	RB
16514	790	15	put	put	VBD
16514	790	16	in	in	RP
16514	790	17	the	the	DT
16514	790	18	boiling	boiling	NN
16514	790	19	milk	milk	NN
16514	790	20	and	and	CC
16514	790	21	boil	boil	VB
16514	790	22	hard	hard	RB
16514	790	23	two	two	CD
16514	790	24	minutes	minute	NNS
16514	790	25	,	,	,
16514	790	26	stirring	stir	VBG
16514	790	27	it	-PRON-	PRP
16514	790	28	all	all	PDT
16514	790	29	the	the	DT
16514	790	30	time	time	NN
16514	790	31	;	;	:
16514	790	32	take	take	VB
16514	790	33	from	from	IN
16514	790	34	the	the	DT
16514	790	35	fire	fire	NN
16514	790	36	and	and	CC
16514	790	37	put	put	VBD
16514	790	38	in	in	IN
16514	790	39	the	the	DT
16514	790	40	sugar	sugar	NN
16514	790	41	and	and	CC
16514	790	42	stir	stir	VB
16514	790	43	again	again	RB
16514	790	44	.	.	.
16514	791	1	If	if	IN
16514	791	2	you	-PRON-	PRP
16514	791	3	like	like	VBP
16514	791	4	it	-PRON-	PRP
16514	791	5	quite	quite	RB
16514	791	6	sweet	sweet	JJ
16514	791	7	,	,	,
16514	791	8	you	-PRON-	PRP
16514	791	9	may	may	MD
16514	791	10	have	have	VB
16514	791	11	to	to	TO
16514	791	12	use	use	VB
16514	791	13	more	more	JJR
16514	791	14	sugar	sugar	NN
16514	791	15	.	.	.
16514	792	1	PART	PART	NNP
16514	792	2	III	iii	CD
16514	792	3	.	.	.
16514	793	1	THE	the	DT
16514	793	2	THINGS	thing	NNS
16514	793	3	MARGARET	margaret	NN
16514	793	4	MADE	make	VBD
16514	793	5	FOR	for	IN
16514	793	6	DINNER	dinner	NN
16514	793	7	At	at	IN
16514	793	8	first	first	RB
16514	793	9	,	,	,
16514	793	10	of	of	IN
16514	793	11	course	course	NN
16514	793	12	,	,	,
16514	793	13	Margaret	Margaret	NNP
16514	793	14	could	could	MD
16514	793	15	not	not	RB
16514	793	16	get	get	VB
16514	793	17	dinner	dinner	NN
16514	793	18	all	all	RB
16514	793	19	alone	alone	RB
16514	793	20	;	;	:
16514	793	21	indeed	indeed	RB
16514	793	22	,	,	,
16514	793	23	it	-PRON-	PRP
16514	793	24	took	take	VBD
16514	793	25	her	-PRON-	PRP
16514	793	26	almost	almost	RB
16514	793	27	a	a	DT
16514	793	28	year	year	NN
16514	793	29	to	to	TO
16514	793	30	learn	learn	VB
16514	793	31	how	how	WRB
16514	793	32	to	to	TO
16514	793	33	cook	cook	VB
16514	793	34	everything	everything	NN
16514	793	35	needed,--soup	needed,--soup	NNP
16514	793	36	,	,	,
16514	793	37	vegetables	vegetable	NNS
16514	793	38	,	,	,
16514	793	39	meat	meat	NN
16514	793	40	,	,	,
16514	793	41	salad	salad	NN
16514	793	42	,	,	,
16514	793	43	and	and	CC
16514	793	44	dessert	dessert	NN
16514	793	45	;	;	,
16514	793	46	but	but	CC
16514	793	47	at	at	IN
16514	793	48	first	first	RB
16514	793	49	she	-PRON-	PRP
16514	793	50	helped	help	VBD
16514	793	51	Bridget	Bridget	NNP
16514	793	52	,	,	,
16514	793	53	and	and	CC
16514	793	54	each	each	DT
16514	793	55	day	day	NN
16514	793	56	she	-PRON-	PRP
16514	793	57	cooked	cook	VBD
16514	793	58	something	something	NN
16514	793	59	.	.	.
16514	794	1	Then	then	RB
16514	794	2	she	-PRON-	PRP
16514	794	3	began	begin	VBD
16514	794	4	to	to	TO
16514	794	5	arrange	arrange	VB
16514	794	6	very	very	RB
16514	794	7	easy	easy	JJ
16514	794	8	dinners	dinner	NNS
16514	794	9	when	when	WRB
16514	794	10	Bridget	Bridget	NNP
16514	794	11	was	be	VBD
16514	794	12	out	out	RB
16514	794	13	,	,	,
16514	794	14	such	such	JJ
16514	794	15	as	as	IN
16514	794	16	cream	cream	NN
16514	794	17	soup	soup	NN
16514	794	18	,	,	,
16514	794	19	beefsteak	beefsteak	NN
16514	794	20	or	or	CC
16514	794	21	veal	veal	NN
16514	794	22	cutlet	cutlet	NN
16514	794	23	,	,	,
16514	794	24	with	with	IN
16514	794	25	potatoes	potato	NNS
16514	794	26	and	and	CC
16514	794	27	one	one	CD
16514	794	28	vegetable	vegetable	NN
16514	794	29	,	,	,
16514	794	30	and	and	CC
16514	794	31	a	a	DT
16514	794	32	plain	plain	JJ
16514	794	33	lettuce	lettuce	NN
16514	794	34	salad	salad	NN
16514	794	35	,	,	,
16514	794	36	with	with	IN
16514	794	37	a	a	DT
16514	794	38	cold	cold	JJ
16514	794	39	dessert	dessert	NN
16514	794	40	made	make	VBN
16514	794	41	in	in	IN
16514	794	42	the	the	DT
16514	794	43	morning	morning	NN
16514	794	44	.	.	.
16514	795	1	The	the	DT
16514	795	2	first	first	JJ
16514	795	3	time	time	NN
16514	795	4	she	-PRON-	PRP
16514	795	5	really	really	RB
16514	795	6	did	do	VBD
16514	795	7	every	every	DT
16514	795	8	single	single	JJ
16514	795	9	thing	thing	NN
16514	795	10	alone	alone	RB
16514	795	11	,	,	,
16514	795	12	Margaret	Margaret	NNP
16514	795	13	's	's	POS
16514	795	14	father	father	NN
16514	795	15	gave	give	VBD
16514	795	16	her	-PRON-	PRP
16514	795	17	a	a	DT
16514	795	18	dollar	dollar	NN
16514	795	19	;	;	:
16514	795	20	he	-PRON-	PRP
16514	795	21	said	say	VBD
16514	795	22	it	-PRON-	PRP
16514	795	23	was	be	VBD
16514	795	24	a	a	DT
16514	795	25	`	`	''
16514	795	26	`	`	''
16514	795	27	tip	tip	NN
16514	795	28	'	'	''
16514	795	29	'	'	''
16514	795	30	for	for	IN
16514	795	31	the	the	DT
16514	795	32	best	good	JJS
16514	795	33	dinner	dinner	NN
16514	795	34	he	-PRON-	PRP
16514	795	35	ever	ever	RB
16514	795	36	ate	eat	VBD
16514	795	37	.	.	.
16514	796	1	SOUPS	SOUPS	NNP
16514	796	2	The	the	DT
16514	796	3	soups	soup	NNS
16514	796	4	in	in	IN
16514	796	5	the	the	DT
16514	796	6	little	little	JJ
16514	796	7	cook	cook	NN
16514	796	8	-	-	HYPH
16514	796	9	book	book	NN
16514	796	10	began	begin	VBD
16514	796	11	with	with	IN
16514	796	12	those	those	DT
16514	796	13	made	make	VBN
16514	796	14	of	of	IN
16514	796	15	milk	milk	NN
16514	796	16	and	and	CC
16514	796	17	vegetables	vegetable	NNS
16514	796	18	,	,	,
16514	796	19	because	because	IN
16514	796	20	they	-PRON-	PRP
16514	796	21	were	be	VBD
16514	796	22	so	so	RB
16514	796	23	easy	easy	JJ
16514	796	24	to	to	TO
16514	796	25	make	make	VB
16514	796	26	,	,	,
16514	796	27	and	and	CC
16514	796	28	,	,	,
16514	796	29	when	when	WRB
16514	796	30	one	one	PRP
16514	796	31	was	be	VBD
16514	796	32	learned	learn	VBN
16514	796	33	,	,	,
16514	796	34	all	all	DT
16514	796	35	were	be	VBD
16514	796	36	made	make	VBN
16514	796	37	in	in	IN
16514	796	38	the	the	DT
16514	796	39	same	same	JJ
16514	796	40	way	way	NN
16514	796	41	.	.	.
16514	797	1	First	first	RB
16514	797	2	there	there	EX
16514	797	3	was--	was--	NNP
16514	797	4	The	the	DT
16514	797	5	General	General	NNP
16514	797	6	Rule	Rule	NNP
16514	797	7	1	1	CD
16514	797	8	pint	pint	NN
16514	797	9	of	of	IN
16514	797	10	fresh	fresh	JJ
16514	797	11	vegetable	vegetable	NN
16514	797	12	,	,	,
16514	797	13	cut	cut	VBD
16514	797	14	up	up	RP
16514	797	15	in	in	IN
16514	797	16	small	small	JJ
16514	797	17	pieces	piece	NNS
16514	797	18	,	,	,
16514	797	19	or	or	CC
16514	797	20	one	one	NN
16514	797	21	can	can	MD
16514	797	22	.	.	.
16514	798	1	1	1	CD
16514	798	2	pint	pint	NN
16514	798	3	of	of	IN
16514	798	4	boiling	boil	VBG
16514	798	5	water	water	NN
16514	798	6	.	.	.
16514	799	1	1	1	CD
16514	799	2	pint	pint	NN
16514	799	3	of	of	IN
16514	799	4	hot	hot	JJ
16514	799	5	milk	milk	NN
16514	799	6	.	.	.
16514	800	1	1	1	CD
16514	800	2	tablespoonful	tablespoonful	JJ
16514	800	3	of	of	IN
16514	800	4	flour	flour	NN
16514	800	5	.	.	.
16514	801	1	1	1	CD
16514	801	2	tablespoonful	tablespoonful	JJ
16514	801	3	of	of	IN
16514	801	4	butter	butter	NN
16514	801	5	.	.	.
16514	802	1	1/2	1/2	CD
16514	802	2	teaspoonful	teaspoonful	JJ
16514	802	3	of	of	IN
16514	802	4	salt	salt	NN
16514	802	5	.	.	.
16514	803	1	3	3	CD
16514	803	2	shakes	shake	NNS
16514	803	3	of	of	IN
16514	803	4	pepper	pepper	NN
16514	803	5	.	.	.
16514	804	1	After	after	IN
16514	804	2	the	the	DT
16514	804	3	vegetable	vegetable	NN
16514	804	4	is	be	VBZ
16514	804	5	washed	wash	VBN
16514	804	6	and	and	CC
16514	804	7	cut	cut	VBN
16514	804	8	in	in	IN
16514	804	9	very	very	RB
16514	804	10	small	small	JJ
16514	804	11	pieces	piece	NNS
16514	804	12	,	,	,
16514	804	13	put	put	VBD
16514	804	14	it	-PRON-	PRP
16514	804	15	in	in	IN
16514	804	16	the	the	DT
16514	804	17	pint	pint	NN
16514	804	18	of	of	IN
16514	804	19	water	water	NN
16514	804	20	and	and	CC
16514	804	21	cook	cook	VB
16514	804	22	it	-PRON-	PRP
16514	804	23	for	for	IN
16514	804	24	twenty	twenty	CD
16514	804	25	minutes	minute	NNS
16514	804	26	.	.	.
16514	805	1	Or	or	CC
16514	805	2	,	,	,
16514	805	3	if	if	IN
16514	805	4	you	-PRON-	PRP
16514	805	5	use	use	VBP
16514	805	6	a	a	DT
16514	805	7	canned	canned	JJ
16514	805	8	vegetable	vegetable	NN
16514	805	9	,	,	,
16514	805	10	cook	cook	VB
16514	805	11	it	-PRON-	PRP
16514	805	12	ten	ten	CD
16514	805	13	minutes	minute	NNS
16514	805	14	.	.	.
16514	806	1	While	while	IN
16514	806	2	it	-PRON-	PRP
16514	806	3	is	be	VBZ
16514	806	4	cooking	cook	VBG
16514	806	5	,	,	,
16514	806	6	make	make	VB
16514	806	7	the	the	DT
16514	806	8	rule	rule	NN
16514	806	9	for	for	IN
16514	806	10	white	white	JJ
16514	806	11	sauce	sauce	NN
16514	806	12	as	as	IN
16514	806	13	before	before	RB
16514	806	14	:	:	:
16514	806	15	Melt	melt	VB
16514	806	16	one	one	CD
16514	806	17	tablespoonful	tablespoonful	NN
16514	806	18	of	of	IN
16514	806	19	butter	butter	NN
16514	806	20	,	,	,
16514	806	21	and	and	CC
16514	806	22	when	when	WRB
16514	806	23	it	-PRON-	PRP
16514	806	24	bubbles	bubble	VBZ
16514	806	25	put	put	VBN
16514	806	26	in	in	RP
16514	806	27	one	one	CD
16514	806	28	tablespoonful	tablespoonful	NN
16514	806	29	of	of	IN
16514	806	30	flour	flour	NN
16514	806	31	,	,	,
16514	806	32	with	with	IN
16514	806	33	the	the	DT
16514	806	34	salt	salt	NN
16514	806	35	and	and	CC
16514	806	36	pepper	pepper	NN
16514	806	37	;	;	,
16514	806	38	shake	shake	VB
16514	806	39	well	well	RB
16514	806	40	,	,	,
16514	806	41	and	and	CC
16514	806	42	rub	rub	VB
16514	806	43	till	till	IN
16514	806	44	smooth	smooth	JJ
16514	806	45	and	and	CC
16514	806	46	thick	thick	JJ
16514	806	47	with	with	IN
16514	806	48	the	the	DT
16514	806	49	hot	hot	JJ
16514	806	50	milk	milk	NN
16514	806	51	.	.	.
16514	807	1	Take	take	VB
16514	807	2	the	the	DT
16514	807	3	vegetable	vegetable	NN
16514	807	4	from	from	IN
16514	807	5	the	the	DT
16514	807	6	fire	fire	NN
16514	807	7	and	and	CC
16514	807	8	press	press	VB
16514	807	9	it	-PRON-	PRP
16514	807	10	through	through	IN
16514	807	11	the	the	DT
16514	807	12	wire	wire	NN
16514	807	13	sieve	sieve	NN
16514	807	14	,	,	,
16514	807	15	letting	let	VBG
16514	807	16	the	the	DT
16514	807	17	water	water	NN
16514	807	18	go	go	VB
16514	807	19	through	through	RB
16514	807	20	,	,	,
16514	807	21	too	too	RB
16514	807	22	;	;	:
16514	807	23	mix	mix	VB
16514	807	24	with	with	IN
16514	807	25	the	the	DT
16514	807	26	sauce	sauce	NN
16514	807	27	and	and	CC
16514	807	28	strain	strain	VB
16514	807	29	again	again	RB
16514	807	30	,	,	,
16514	807	31	and	and	CC
16514	807	32	it	-PRON-	PRP
16514	807	33	is	be	VBZ
16514	807	34	done	do	VBN
16514	807	35	.	.	.
16514	808	1	Almost	almost	RB
16514	808	2	all	all	DT
16514	808	3	soups	soup	NNS
16514	808	4	are	be	VBP
16514	808	5	better	well	JJR
16514	808	6	for	for	IN
16514	808	7	one	one	CD
16514	808	8	very	very	RB
16514	808	9	thin	thin	JJ
16514	808	10	slice	slice	NN
16514	808	11	of	of	IN
16514	808	12	onion	onion	NN
16514	808	13	cooked	cook	VBN
16514	808	14	with	with	IN
16514	808	15	the	the	DT
16514	808	16	vegetable	vegetable	NN
16514	808	17	.	.	.
16514	809	1	When	when	WRB
16514	809	2	you	-PRON-	PRP
16514	809	3	want	want	VBP
16514	809	4	a	a	DT
16514	809	5	cream	cream	NN
16514	809	6	soup	soup	VB
16514	809	7	very	very	RB
16514	809	8	nice	nice	JJ
16514	809	9	indeed	indeed	RB
16514	809	10	,	,	,
16514	809	11	whip	whip	VB
16514	809	12	a	a	DT
16514	809	13	cup	cup	NN
16514	809	14	of	of	IN
16514	809	15	cream	cream	NN
16514	809	16	and	and	CC
16514	809	17	put	put	VBD
16514	809	18	in	in	IN
16514	809	19	the	the	DT
16514	809	20	hot	hot	JJ
16514	809	21	soup	soup	NN
16514	809	22	-	-	HYPH
16514	809	23	tureen	tureen	NN
16514	809	24	,	,	,
16514	809	25	and	and	CC
16514	809	26	pour	pour	VB
16514	809	27	the	the	DT
16514	809	28	soup	soup	NN
16514	809	29	in	in	RP
16514	809	30	on	on	IN
16514	809	31	it	-PRON-	PRP
16514	809	32	,	,	,
16514	809	33	beating	beat	VBG
16514	809	34	it	-PRON-	PRP
16514	809	35	a	a	DT
16514	809	36	little	little	JJ
16514	809	37	,	,	,
16514	809	38	till	till	IN
16514	809	39	it	-PRON-	PRP
16514	809	40	is	be	VBZ
16514	809	41	all	all	DT
16514	809	42	foamy	foamy	JJ
16514	809	43	.	.	.
16514	810	1	Cream	cream	NN
16514	810	2	of	of	IN
16514	810	3	Corn	corn	NN
16514	810	4	1	1	CD
16514	810	5	pint	pint	NN
16514	810	6	of	of	IN
16514	810	7	fresh	fresh	JJ
16514	810	8	grated	grate	VBN
16514	810	9	corn	corn	NN
16514	810	10	,	,	,
16514	810	11	or	or	CC
16514	810	12	one	one	NN
16514	810	13	can	can	MD
16514	810	14	.	.	.
16514	811	1	1	1	CD
16514	811	2	pint	pint	NN
16514	811	3	of	of	IN
16514	811	4	water	water	NN
16514	811	5	.	.	.
16514	812	1	1	1	CD
16514	812	2	pint	pint	NN
16514	812	3	of	of	IN
16514	812	4	hot	hot	JJ
16514	812	5	milk	milk	NN
16514	812	6	.	.	.
16514	813	1	1	1	CD
16514	813	2	tablespoonful	tablespoonful	JJ
16514	813	3	of	of	IN
16514	813	4	flour	flour	NN
16514	813	5	.	.	.
16514	814	1	1	1	CD
16514	814	2	tablespoonful	tablespoonful	JJ
16514	814	3	of	of	IN
16514	814	4	butter	butter	NN
16514	814	5	.	.	.
16514	815	1	1/2	1/2	CD
16514	815	2	teaspoonful	teaspoonful	JJ
16514	815	3	of	of	IN
16514	815	4	salt	salt	NN
16514	815	5	.	.	.
16514	816	1	3	3	CD
16514	816	2	shakes	shake	NNS
16514	816	3	of	of	IN
16514	816	4	pepper	pepper	NN
16514	816	5	.	.	.
16514	817	1	1	1	CD
16514	817	2	thin	thin	JJ
16514	817	3	slice	slice	NN
16514	817	4	of	of	IN
16514	817	5	onion	onion	NN
16514	817	6	.	.	.
16514	818	1	Cook	cook	VB
16514	818	2	the	the	DT
16514	818	3	corn	corn	NN
16514	818	4	with	with	IN
16514	818	5	the	the	DT
16514	818	6	water	water	NN
16514	818	7	;	;	:
16514	818	8	make	make	VB
16514	818	9	the	the	DT
16514	818	10	white	white	JJ
16514	818	11	sauce	sauce	NN
16514	818	12	with	with	IN
16514	818	13	the	the	DT
16514	818	14	milk	milk	NN
16514	818	15	;	;	:
16514	818	16	strain	strain	VB
16514	818	17	the	the	DT
16514	818	18	corn	corn	NN
16514	818	19	and	and	CC
16514	818	20	water	water	NN
16514	818	21	through	through	IN
16514	818	22	the	the	DT
16514	818	23	sieve	sieve	NN
16514	818	24	,	,	,
16514	818	25	pressing	press	VBG
16514	818	26	well	well	RB
16514	818	27	,	,	,
16514	818	28	and	and	CC
16514	818	29	add	add	VB
16514	818	30	the	the	DT
16514	818	31	milk	milk	NN
16514	818	32	and	and	CC
16514	818	33	strain	strain	VB
16514	818	34	again	again	RB
16514	818	35	.	.	.
16514	819	1	Cream	cream	NN
16514	819	2	of	of	IN
16514	819	3	Green	Green	NNP
16514	819	4	Peas	Peas	NNP
16514	819	5	1	1	CD
16514	819	6	pint	pint	NN
16514	819	7	of	of	IN
16514	819	8	peas	pea	NNS
16514	819	9	,	,	,
16514	819	10	or	or	CC
16514	819	11	one	one	NN
16514	819	12	can	can	MD
16514	819	13	.	.	.
16514	820	1	Milk	milk	NN
16514	820	2	,	,	,
16514	820	3	water	water	NN
16514	820	4	,	,	,
16514	820	5	and	and	CC
16514	820	6	seasoning	seasoning	NN
16514	820	7	,	,	,
16514	820	8	as	as	IN
16514	820	9	before	before	RB
16514	820	10	;	;	:
16514	820	11	mix	mix	VB
16514	820	12	by	by	IN
16514	820	13	the	the	DT
16514	820	14	general	general	JJ
16514	820	15	rule	rule	NN
16514	820	16	.	.	.
16514	821	1	In	in	IN
16514	821	2	winter	winter	NN
16514	821	3	-	-	HYPH
16514	821	4	time	time	NN
16514	821	5	you	-PRON-	PRP
16514	821	6	can	can	MD
16514	821	7	make	make	VB
16514	821	8	a	a	DT
16514	821	9	nice	nice	JJ
16514	821	10	soup	soup	NN
16514	821	11	by	by	IN
16514	821	12	taking	take	VBG
16514	821	13	dried	dry	VBN
16514	821	14	peas	pea	NNS
16514	821	15	,	,	,
16514	821	16	soaking	soak	VBG
16514	821	17	them	-PRON-	PRP
16514	821	18	overnight	overnight	RB
16514	821	19	,	,	,
16514	821	20	and	and	CC
16514	821	21	using	use	VBG
16514	821	22	them	-PRON-	PRP
16514	821	23	as	as	IN
16514	821	24	you	-PRON-	PRP
16514	821	25	would	would	MD
16514	821	26	fresh	fresh	VB
16514	821	27	.	.	.
16514	822	1	All	all	DT
16514	822	2	pea	pea	JJ
16514	822	3	soup	soup	NN
16514	822	4	should	should	MD
16514	822	5	have	have	VB
16514	822	6	dropped	drop	VBN
16514	822	7	in	in	IN
16514	822	8	it	-PRON-	PRP
16514	822	9	just	just	RB
16514	822	10	before	before	IN
16514	822	11	serving	serve	VBG
16514	822	12	what	what	WP
16514	822	13	are	be	VBP
16514	822	14	called	call	VBN
16514	822	15	croutons	crouton	NNS
16514	822	16	;	;	:
16514	822	17	that	that	RB
16514	822	18	is	is	RB
16514	822	19	,	,	,
16514	822	20	small	small	JJ
16514	822	21	,	,	,
16514	822	22	even	even	RB
16514	822	23	cubes	cube	NNS
16514	822	24	of	of	IN
16514	822	25	bread	bread	NN
16514	822	26	toasted	toast	VBN
16514	822	27	to	to	IN
16514	822	28	a	a	DT
16514	822	29	nice	nice	JJ
16514	822	30	brown	brown	NN
16514	822	31	in	in	IN
16514	822	32	the	the	DT
16514	822	33	oven	oven	NN
16514	822	34	,	,	,
16514	822	35	or	or	CC
16514	822	36	put	put	VBD
16514	822	37	in	in	RP
16514	822	38	a	a	DT
16514	822	39	frying	frying	JJ
16514	822	40	-	-	HYPH
16514	822	41	pan	pan	NN
16514	822	42	with	with	IN
16514	822	43	a	a	DT
16514	822	44	tiny	tiny	JJ
16514	822	45	bit	bit	NN
16514	822	46	of	of	IN
16514	822	47	butter	butter	NN
16514	822	48	,	,	,
16514	822	49	and	and	CC
16514	822	50	browned	brown	VBN
16514	822	51	.	.	.
16514	823	1	Cream	cream	NN
16514	823	2	of	of	IN
16514	823	3	Lima	Lima	NNP
16514	823	4	Beans	Beans	NNPS
16514	823	5	1	1	CD
16514	823	6	pint	pint	NN
16514	823	7	of	of	IN
16514	823	8	fresh	fresh	JJ
16514	823	9	or	or	CC
16514	823	10	canned	canned	JJ
16514	823	11	beans	bean	NNS
16514	823	12	,	,	,
16514	823	13	or	or	CC
16514	823	14	those	those	DT
16514	823	15	which	which	WDT
16514	823	16	have	have	VBP
16514	823	17	been	be	VBN
16514	823	18	soaked	soak	VBN
16514	823	19	.	.	.
16514	824	1	Use	use	JJ
16514	824	2	milk	milk	NN
16514	824	3	,	,	,
16514	824	4	water	water	NN
16514	824	5	,	,	,
16514	824	6	thickening	thickening	NN
16514	824	7	,	,	,
16514	824	8	and	and	CC
16514	824	9	seasoning	seasoning	NN
16514	824	10	as	as	IN
16514	824	11	before	before	RB
16514	824	12	.	.	.
16514	825	1	Add	add	VB
16514	825	2	a	a	DT
16514	825	3	slice	slice	NN
16514	825	4	of	of	IN
16514	825	5	onion	onion	NN
16514	825	6	,	,	,
16514	825	7	as	as	IN
16514	825	8	these	these	DT
16514	825	9	beans	bean	NNS
16514	825	10	have	have	VBP
16514	825	11	little	little	JJ
16514	825	12	taste	taste	NN
16514	825	13	,	,	,
16514	825	14	and	and	CC
16514	825	15	beat	beat	VBD
16514	825	16	the	the	DT
16514	825	17	yolk	yolk	NN
16514	825	18	of	of	IN
16514	825	19	an	an	DT
16514	825	20	egg	egg	NN
16514	825	21	and	and	CC
16514	825	22	stir	stir	VB
16514	825	23	in	in	RP
16514	825	24	quickly	quickly	RB
16514	825	25	,	,	,
16514	825	26	after	after	IN
16514	825	27	you	-PRON-	PRP
16514	825	28	have	have	VBP
16514	825	29	taken	take	VBN
16514	825	30	the	the	DT
16514	825	31	soup	soup	NN
16514	825	32	from	from	IN
16514	825	33	the	the	DT
16514	825	34	fire	fire	NN
16514	825	35	,	,	,
16514	825	36	just	just	RB
16514	825	37	before	before	IN
16514	825	38	you	-PRON-	PRP
16514	825	39	strain	strain	VBP
16514	825	40	it	-PRON-	PRP
16514	825	41	for	for	IN
16514	825	42	the	the	DT
16514	825	43	second	second	JJ
16514	825	44	time	time	NN
16514	825	45	.	.	.
16514	826	1	Cream	cream	NN
16514	826	2	of	of	IN
16514	826	3	Potato	Potato	NNP
16514	826	4	This	this	DT
16514	826	5	is	be	VBZ
16514	826	6	one	one	CD
16514	826	7	of	of	IN
16514	826	8	the	the	DT
16514	826	9	best	good	JJS
16514	826	10	and	and	CC
16514	826	11	most	most	RBS
16514	826	12	delicate	delicate	JJ
16514	826	13	soups	soup	NNS
16514	826	14	.	.	.
16514	827	1	5	5	CD
16514	827	2	freshly	freshly	RB
16514	827	3	boiled	boil	VBN
16514	827	4	potatoes	potato	NNS
16514	827	5	.	.	.
16514	828	1	1	1	CD
16514	828	2	slice	slice	NN
16514	828	3	of	of	IN
16514	828	4	onion	onion	NN
16514	828	5	.	.	.
16514	829	1	1	1	CD
16514	829	2	quart	quart	NN
16514	829	3	of	of	IN
16514	829	4	hot	hot	JJ
16514	829	5	milk	milk	NN
16514	829	6	.	.	.
16514	830	1	1	1	CD
16514	830	2	small	small	JJ
16514	830	3	teaspoonful	teaspoonful	JJ
16514	830	4	of	of	IN
16514	830	5	salt	salt	NN
16514	830	6	.	.	.
16514	831	1	1	1	CD
16514	831	2	teaspoonful	teaspoonful	JJ
16514	831	3	chopped	chop	VBN
16514	831	4	parsley	parsley	NN
16514	831	5	.	.	.
16514	832	1	This	this	DT
16514	832	2	soup	soup	NN
16514	832	3	has	have	VBZ
16514	832	4	no	no	DT
16514	832	5	water	water	NN
16514	832	6	in	in	IN
16514	832	7	it	-PRON-	PRP
16514	832	8	,	,	,
16514	832	9	because	because	IN
16514	832	10	that	that	DT
16514	832	11	which	which	WDT
16514	832	12	has	have	VBZ
16514	832	13	had	have	VBN
16514	832	14	potatoes	potato	NNS
16514	832	15	boiled	boil	VBN
16514	832	16	in	in	IN
16514	832	17	it	-PRON-	PRP
16514	832	18	is	be	VBZ
16514	832	19	always	always	RB
16514	832	20	spoiled	spoil	VBN
16514	832	21	for	for	IN
16514	832	22	anything	anything	NN
16514	832	23	else	else	RB
16514	832	24	and	and	CC
16514	832	25	must	must	MD
16514	832	26	always	always	RB
16514	832	27	be	be	VB
16514	832	28	thrown	throw	VBN
16514	832	29	away	away	RB
16514	832	30	.	.	.
16514	833	1	This	this	DT
16514	833	2	is	be	VBZ
16514	833	3	why	why	WRB
16514	833	4	you	-PRON-	PRP
16514	833	5	must	must	MD
16514	833	6	take	take	VB
16514	833	7	a	a	DT
16514	833	8	quart	quart	NN
16514	833	9	of	of	IN
16514	833	10	milk	milk	NN
16514	833	11	instead	instead	RB
16514	833	12	of	of	IN
16514	833	13	a	a	DT
16514	833	14	pint	pint	NN
16514	833	15	.	.	.
16514	834	1	There	there	EX
16514	834	2	is	be	VBZ
16514	834	3	no	no	DT
16514	834	4	thickening	thickening	NN
16514	834	5	in	in	IN
16514	834	6	the	the	DT
16514	834	7	soup	soup	NN
16514	834	8	,	,	,
16514	834	9	because	because	IN
16514	834	10	the	the	DT
16514	834	11	potatoes	potato	NNS
16514	834	12	will	will	MD
16514	834	13	thicken	thicken	VB
16514	834	14	it	-PRON-	PRP
16514	834	15	themselves	-PRON-	PRP
16514	834	16	.	.	.
16514	835	1	Put	put	VB
16514	835	2	the	the	DT
16514	835	3	parsley	parsley	NN
16514	835	4	in	in	RP
16514	835	5	at	at	IN
16514	835	6	the	the	DT
16514	835	7	very	very	RB
16514	835	8	last	last	JJ
16514	835	9	,	,	,
16514	835	10	after	after	IN
16514	835	11	the	the	DT
16514	835	12	soup	soup	NN
16514	835	13	is	be	VBZ
16514	835	14	in	in	IN
16514	835	15	the	the	DT
16514	835	16	tureen	tureen	NN
16514	835	17	.	.	.
16514	836	1	The	the	DT
16514	836	2	yolk	yolk	NN
16514	836	3	of	of	IN
16514	836	4	an	an	DT
16514	836	5	egg	egg	NN
16514	836	6	beaten	beat	VBN
16514	836	7	and	and	CC
16514	836	8	put	put	VBN
16514	836	9	in	in	RP
16514	836	10	before	before	IN
16514	836	11	the	the	DT
16514	836	12	second	second	JJ
16514	836	13	straining	straining	NN
16514	836	14	is	be	VBZ
16514	836	15	nice	nice	JJ
16514	836	16	sometimes	sometimes	RB
16514	836	17	in	in	IN
16514	836	18	this	this	DT
16514	836	19	soup	soup	NN
16514	836	20	,	,	,
16514	836	21	but	but	CC
16514	836	22	not	not	RB
16514	836	23	necessary	necessary	JJ
16514	836	24	.	.	.
16514	837	1	Cream	cream	NN
16514	837	2	of	of	IN
16514	837	3	Almonds	Almonds	NNP
16514	837	4	This	this	DT
16514	837	5	was	be	VBD
16514	837	6	what	what	WP
16514	837	7	Margaret	Margaret	NNP
16514	837	8	called	call	VBD
16514	837	9	a	a	DT
16514	837	10	Dinner	Dinner	NNP
16514	837	11	-	-	HYPH
16514	837	12	party	party	NNP
16514	837	13	Soup	Soup	NNP
16514	837	14	,	,	,
16514	837	15	because	because	IN
16514	837	16	it	-PRON-	PRP
16514	837	17	seemed	seem	VBD
16514	837	18	almost	almost	RB
16514	837	19	too	too	RB
16514	837	20	good	good	JJ
16514	837	21	for	for	IN
16514	837	22	every	every	DT
16514	837	23	day	day	NN
16514	837	24	,	,	,
16514	837	25	but	but	CC
16514	837	26	,	,	,
16514	837	27	as	as	IN
16514	837	28	her	-PRON-	PRP$
16514	837	29	mother	mother	NN
16514	837	30	explained	explain	VBD
16514	837	31	,	,	,
16514	837	32	almonds	almond	VBZ
16514	837	33	cost	cost	VBP
16514	837	34	no	no	DT
16514	837	35	more	more	JJR
16514	837	36	than	than	IN
16514	837	37	canned	canned	JJ
16514	837	38	tomatoes	tomato	NNS
16514	837	39	or	or	CC
16514	837	40	peas	pea	NNS
16514	837	41	,	,	,
16514	837	42	and	and	CC
16514	837	43	the	the	DT
16514	837	44	family	family	NN
16514	837	45	can	can	MD
16514	837	46	have	have	VB
16514	837	47	the	the	DT
16514	837	48	soup	soup	NN
16514	837	49	as	as	RB
16514	837	50	well	well	RB
16514	837	51	as	as	IN
16514	837	52	guests	guest	NNS
16514	837	53	,	,	,
16514	837	54	provided	provide	VBD
16514	837	55	one	one	CD
16514	837	56	has	have	VBZ
16514	837	57	plenty	plenty	NN
16514	837	58	of	of	IN
16514	837	59	cream	cream	NN
16514	837	60	.	.	.
16514	838	1	1	1	CD
16514	838	2	cup	cup	NN
16514	838	3	of	of	IN
16514	838	4	chopped	chop	VBN
16514	838	5	almonds	almond	NNS
16514	838	6	.	.	.
16514	839	1	1	1	CD
16514	839	2	quart	quart	NN
16514	839	3	of	of	IN
16514	839	4	thin	thin	JJ
16514	839	5	cream	cream	NN
16514	839	6	.	.	.
16514	840	1	Small	small	JJ
16514	840	2	half	half	NN
16514	840	3	-	-	HYPH
16514	840	4	teaspoonful	teaspoonful	JJ
16514	840	5	of	of	IN
16514	840	6	salt	salt	NN
16514	840	7	.	.	.
16514	841	1	Get	get	VB
16514	841	2	ten	ten	CD
16514	841	3	cents	cent	NNS
16514	841	4	'	'	POS
16514	841	5	worth	worth	NN
16514	841	6	of	of	IN
16514	841	7	Jordan	Jordan	NNP
16514	841	8	almonds	almond	VBZ
16514	841	9	,	,	,
16514	841	10	and	and	CC
16514	841	11	put	put	VBD
16514	841	12	them	-PRON-	PRP
16514	841	13	in	in	IN
16514	841	14	boiling	boil	VBG
16514	841	15	water	water	NN
16514	841	16	for	for	IN
16514	841	17	one	one	CD
16514	841	18	minute	minute	NN
16514	841	19	;	;	:
16514	841	20	then	then	RB
16514	841	21	pour	pour	VB
16514	841	22	off	off	RP
16514	841	23	the	the	DT
16514	841	24	water	water	NN
16514	841	25	and	and	CC
16514	841	26	put	put	VBN
16514	841	27	on	on	RP
16514	841	28	cold	cold	JJ
16514	841	29	,	,	,
16514	841	30	till	till	IN
16514	841	31	they	-PRON-	PRP
16514	841	32	are	be	VBP
16514	841	33	well	well	RB
16514	841	34	chilled	chill	VBN
16514	841	35	.	.	.
16514	842	1	Turn	turn	VB
16514	842	2	this	this	DT
16514	842	3	off	off	RP
16514	842	4	,	,	,
16514	842	5	and	and	CC
16514	842	6	push	push	VB
16514	842	7	the	the	DT
16514	842	8	almonds	almond	NNS
16514	842	9	out	out	IN
16514	842	10	of	of	IN
16514	842	11	their	-PRON-	PRP$
16514	842	12	skins	skin	NNS
16514	842	13	,	,	,
16514	842	14	one	one	CD
16514	842	15	by	by	IN
16514	842	16	one	one	CD
16514	842	17	.	.	.
16514	843	1	If	if	IN
16514	843	2	they	-PRON-	PRP
16514	843	3	stick	stick	VBP
16514	843	4	,	,	,
16514	843	5	it	-PRON-	PRP
16514	843	6	is	be	VBZ
16514	843	7	because	because	IN
16514	843	8	they	-PRON-	PRP
16514	843	9	were	be	VBD
16514	843	10	not	not	RB
16514	843	11	in	in	IN
16514	843	12	the	the	DT
16514	843	13	hot	hot	JJ
16514	843	14	water	water	NN
16514	843	15	long	long	RB
16514	843	16	enough	enough	RB
16514	843	17	,	,	,
16514	843	18	and	and	CC
16514	843	19	you	-PRON-	PRP
16514	843	20	must	must	MD
16514	843	21	put	put	VB
16514	843	22	them	-PRON-	PRP
16514	843	23	back	back	RB
16514	843	24	into	into	IN
16514	843	25	it	-PRON-	PRP
16514	843	26	,	,	,
16514	843	27	and	and	CC
16514	843	28	then	then	RB
16514	843	29	into	into	IN
16514	843	30	the	the	DT
16514	843	31	cold	cold	NN
16514	843	32	.	.	.
16514	844	1	Chop	chop	VB
16514	844	2	them	-PRON-	PRP
16514	844	3	while	while	IN
16514	844	4	the	the	DT
16514	844	5	cream	cream	NN
16514	844	6	heats	heat	VBZ
16514	844	7	in	in	IN
16514	844	8	the	the	DT
16514	844	9	double	double	JJ
16514	844	10	boiler	boiler	NN
16514	844	11	,	,	,
16514	844	12	and	and	CC
16514	844	13	then	then	RB
16514	844	14	put	put	VB
16514	844	15	them	-PRON-	PRP
16514	844	16	in	in	RP
16514	844	17	with	with	IN
16514	844	18	the	the	DT
16514	844	19	salt	salt	NN
16514	844	20	,	,	,
16514	844	21	and	and	CC
16514	844	22	simmer	simmer	JJ
16514	844	23	ten	ten	CD
16514	844	24	minutes	minute	NNS
16514	844	25	and	and	CC
16514	844	26	then	then	RB
16514	844	27	strain	strain	VB
16514	844	28	.	.	.
16514	845	1	This	this	DT
16514	845	2	soup	soup	NN
16514	845	3	is	be	VBZ
16514	845	4	especially	especially	RB
16514	845	5	delicious	delicious	JJ
16514	845	6	if	if	IN
16514	845	7	whipped	whip	VBN
16514	845	8	cream	cream	NN
16514	845	9	is	be	VBZ
16514	845	10	either	either	CC
16514	845	11	mixed	mix	VBN
16514	845	12	with	with	IN
16514	845	13	it	-PRON-	PRP
16514	845	14	at	at	IN
16514	845	15	the	the	DT
16514	845	16	end	end	NN
16514	845	17	,	,	,
16514	845	18	or	or	CC
16514	845	19	served	serve	VBN
16514	845	20	on	on	IN
16514	845	21	top	top	NN
16514	845	22	.	.	.
16514	846	1	You	-PRON-	PRP
16514	846	2	can	can	MD
16514	846	3	also	also	RB
16514	846	4	make	make	VB
16514	846	5	good	good	JJ
16514	846	6	almond	almond	NN
16514	846	7	soup	soup	NN
16514	846	8	by	by	IN
16514	846	9	using	use	VBG
16514	846	10	the	the	DT
16514	846	11	regular	regular	JJ
16514	846	12	rule	rule	NN
16514	846	13	;	;	:
16514	846	14	cooking	cook	VBG
16514	846	15	the	the	DT
16514	846	16	chopped	chop	VBN
16514	846	17	nuts	nut	NNS
16514	846	18	in	in	IN
16514	846	19	a	a	DT
16514	846	20	pint	pint	NN
16514	846	21	of	of	IN
16514	846	22	water	water	NN
16514	846	23	,	,	,
16514	846	24	adding	add	VBG
16514	846	25	the	the	DT
16514	846	26	thickened	thicken	VBN
16514	846	27	pint	pint	NN
16514	846	28	of	of	IN
16514	846	29	milk	milk	NN
16514	846	30	and	and	CC
16514	846	31	seasoning	seasoning	NN
16514	846	32	,	,	,
16514	846	33	and	and	CC
16514	846	34	straining	strain	VBG
16514	846	35	twice	twice	RB
16514	846	36	.	.	.
16514	847	1	Then	then	RB
16514	847	2	,	,	,
16514	847	3	after	after	IN
16514	847	4	it	-PRON-	PRP
16514	847	5	is	be	VBZ
16514	847	6	in	in	IN
16514	847	7	the	the	DT
16514	847	8	tureen	tureen	NN
16514	847	9	,	,	,
16514	847	10	you	-PRON-	PRP
16514	847	11	must	must	MD
16514	847	12	put	put	VB
16514	847	13	in	in	IN
16514	847	14	the	the	DT
16514	847	15	egg	egg	NN
16514	847	16	-	-	HYPH
16514	847	17	beater	beater	NN
16514	847	18	and	and	CC
16514	847	19	whip	whip	NN
16514	847	20	well	well	RB
16514	847	21	,	,	,
16514	847	22	to	to	TO
16514	847	23	make	make	VB
16514	847	24	it	-PRON-	PRP
16514	847	25	light	light	JJ
16514	847	26	.	.	.
16514	848	1	Cream	Cream	NNP
16514	848	2	of	of	IN
16514	848	3	Spinach	spinach	NN
16514	848	4	1	1	CD
16514	848	5	pint	pint	NN
16514	848	6	cold	cold	JJ
16514	848	7	cooked	cooked	JJ
16514	848	8	spinach	spinach	NN
16514	848	9	.	.	.
16514	849	1	1	1	CD
16514	849	2	quart	quart	NN
16514	849	3	of	of	IN
16514	849	4	milk	milk	NN
16514	849	5	.	.	.
16514	850	1	Heat	heat	VB
16514	850	2	the	the	DT
16514	850	3	spinach	spinach	NN
16514	850	4	,	,	,
16514	850	5	using	use	VBG
16514	850	6	a	a	DT
16514	850	7	little	little	JJ
16514	850	8	of	of	IN
16514	850	9	the	the	DT
16514	850	10	quart	quart	NN
16514	850	11	of	of	IN
16514	850	12	milk	milk	NN
16514	850	13	with	with	IN
16514	850	14	it	-PRON-	PRP
16514	850	15	,	,	,
16514	850	16	and	and	CC
16514	850	17	press	press	VB
16514	850	18	through	through	IN
16514	850	19	the	the	DT
16514	850	20	sieve	sieve	NN
16514	850	21	;	;	:
16514	850	22	thicken	thicken	VB
16514	850	23	the	the	DT
16514	850	24	rest	rest	NN
16514	850	25	of	of	IN
16514	850	26	the	the	DT
16514	850	27	milk	milk	NN
16514	850	28	,	,	,
16514	850	29	and	and	CC
16514	850	30	the	the	DT
16514	850	31	seasoning	seasoning	NN
16514	850	32	,	,	,
16514	850	33	and	and	CC
16514	850	34	strain	strain	VB
16514	850	35	again	again	RB
16514	850	36	.	.	.
16514	851	1	It	-PRON-	PRP
16514	851	2	is	be	VBZ
16514	851	3	better	well	JJR
16514	851	4	to	to	TO
16514	851	5	use	use	VB
16514	851	6	cayenne	cayenne	NN
16514	851	7	pepper	pepper	NN
16514	851	8	instead	instead	RB
16514	851	9	of	of	IN
16514	851	10	black	black	NN
16514	851	11	with	with	IN
16514	851	12	spinach	spinach	NN
16514	851	13	.	.	.
16514	852	1	Cream	Cream	NNP
16514	852	2	of	of	IN
16514	852	3	Tomato	Tomato	NNP
16514	852	4	Soup	Soup	NNP
16514	852	5	,	,	,
16514	852	6	Called	call	VBN
16514	852	7	Tomato	Tomato	NNP
16514	852	8	Bisque	Bisque	NNP
16514	852	9	.	.	.
16514	853	1	4	4	CD
16514	853	2	large	large	JJ
16514	853	3	tomatoes	tomato	NNS
16514	853	4	,	,	,
16514	853	5	cut	cut	VBD
16514	853	6	up	up	RP
16514	853	7	,	,	,
16514	853	8	or	or	CC
16514	853	9	1/2	1/2	DT
16514	853	10	can	can	MD
16514	853	11	,	,	,
16514	853	12	with	with	IN
16514	853	13	1/2	1/2	CD
16514	853	14	cup	cup	NN
16514	853	15	of	of	IN
16514	853	16	water	water	NN
16514	853	17	.	.	.
16514	854	1	2	2	CD
16514	854	2	slices	slice	NNS
16514	854	3	of	of	IN
16514	854	4	onion	onion	NN
16514	854	5	.	.	.
16514	855	1	2	2	CD
16514	855	2	sprigs	sprig	NNS
16514	855	3	of	of	IN
16514	855	4	parsley	parsley	NNP
16514	855	5	.	.	.
16514	856	1	1	1	CD
16514	856	2	teaspoonful	teaspoonful	JJ
16514	856	3	of	of	IN
16514	856	4	sugar	sugar	NN
16514	856	5	.	.	.
16514	857	1	1/2	1/2	CD
16514	857	2	teaspoonful	teaspoonful	JJ
16514	857	3	salt	salt	NN
16514	857	4	.	.	.
16514	858	1	1/4	1/4	CD
16514	858	2	teaspoonful	teaspoonful	JJ
16514	858	3	soda	soda	NN
16514	858	4	.	.	.
16514	859	1	1	1	CD
16514	859	2	quart	quart	NN
16514	859	3	of	of	IN
16514	859	4	milk	milk	NN
16514	859	5	.	.	.
16514	860	1	1	1	CD
16514	860	2	tablespoonful	tablespoonful	JJ
16514	860	3	butter	butter	NN
16514	860	4	.	.	.
16514	861	1	1	1	CD
16514	861	2	tablespoonful	tablespoonful	JJ
16514	861	3	flour	flour	NN
16514	861	4	.	.	.
16514	862	1	Cook	cook	VB
16514	862	2	the	the	DT
16514	862	3	tomatoes	tomato	NNS
16514	862	4	with	with	IN
16514	862	5	the	the	DT
16514	862	6	onion	onion	NN
16514	862	7	,	,	,
16514	862	8	parsley	parsley	NN
16514	862	9	,	,	,
16514	862	10	sugar	sugar	NN
16514	862	11	,	,	,
16514	862	12	and	and	CC
16514	862	13	salt	salt	NN
16514	862	14	for	for	IN
16514	862	15	twenty	twenty	CD
16514	862	16	minutes	minute	NNS
16514	862	17	.	.	.
16514	863	1	Mix	mix	VB
16514	863	2	in	in	IN
16514	863	3	the	the	DT
16514	863	4	soda	soda	NN
16514	863	5	and	and	CC
16514	863	6	stir	stir	VB
16514	863	7	well	well	RB
16514	863	8	;	;	:
16514	863	9	the	the	DT
16514	863	10	soda	soda	NN
16514	863	11	prevents	prevent	VBZ
16514	863	12	the	the	DT
16514	863	13	milk	milk	NN
16514	863	14	from	from	IN
16514	863	15	curdling	curdle	VBG
16514	863	16	.	.	.
16514	864	1	Make	make	VB
16514	864	2	the	the	DT
16514	864	3	milk	milk	NN
16514	864	4	and	and	CC
16514	864	5	flour	flour	NN
16514	864	6	and	and	CC
16514	864	7	butter	butter	NN
16514	864	8	into	into	IN
16514	864	9	white	white	JJ
16514	864	10	sauce	sauce	NN
16514	864	11	as	as	IN
16514	864	12	usual	usual	JJ
16514	864	13	;	;	:
16514	864	14	strain	strain	VB
16514	864	15	the	the	DT
16514	864	16	tomato	tomato	NN
16514	864	17	,	,	,
16514	864	18	mix	mix	VB
16514	864	19	the	the	DT
16514	864	20	two	two	CD
16514	864	21	,	,	,
16514	864	22	and	and	CC
16514	864	23	strain	strain	VB
16514	864	24	again	again	RB
16514	864	25	.	.	.
16514	865	1	Sometimes	sometimes	RB
16514	865	2	add	add	VB
16514	865	3	a	a	DT
16514	865	4	stalk	stalk	NN
16514	865	5	of	of	IN
16514	865	6	celery	celery	NN
16514	865	7	to	to	IN
16514	865	8	the	the	DT
16514	865	9	other	other	JJ
16514	865	10	seasoning	seasoning	NN
16514	865	11	as	as	IN
16514	865	12	it	-PRON-	PRP
16514	865	13	cooks	cook	VBZ
16514	865	14	.	.	.
16514	866	1	Cream	cream	NN
16514	866	2	of	of	IN
16514	866	3	Clams	Clams	NNP
16514	866	4	1	1	CD
16514	866	5	dozen	dozen	NN
16514	866	6	hard	hard	JJ
16514	866	7	clams	clam	NNS
16514	866	8	,	,	,
16514	866	9	or	or	CC
16514	866	10	one	one	CD
16514	866	11	bunch	bunch	NN
16514	866	12	of	of	IN
16514	866	13	soft	soft	JJ
16514	866	14	ones	one	NNS
16514	866	15	.	.	.
16514	867	1	1	1	CD
16514	867	2	quart	quart	NN
16514	867	3	of	of	IN
16514	867	4	rich	rich	JJ
16514	867	5	milk	milk	NN
16514	867	6	.	.	.
16514	868	1	1	1	CD
16514	868	2	tablespoonful	tablespoonful	JJ
16514	868	3	butter	butter	NN
16514	868	4	.	.	.
16514	869	1	1	1	CD
16514	869	2	tablespoonful	tablespoonful	JJ
16514	869	3	flour	flour	NN
16514	869	4	.	.	.
16514	870	1	3	3	CD
16514	870	2	shakes	shake	NNS
16514	870	3	of	of	IN
16514	870	4	pepper	pepper	NN
16514	870	5	.	.	.
16514	871	1	Chop	chop	VB
16514	871	2	the	the	DT
16514	871	3	clams	clam	NNS
16514	871	4	and	and	CC
16514	871	5	drain	drain	VB
16514	871	6	off	off	RP
16514	871	7	the	the	DT
16514	871	8	juice	juice	NN
16514	871	9	and	and	CC
16514	871	10	add	add	VB
16514	871	11	as	as	RB
16514	871	12	much	much	JJ
16514	871	13	water	water	NN
16514	871	14	;	;	:
16514	871	15	cook	cook	VB
16514	871	16	till	till	IN
16514	871	17	the	the	DT
16514	871	18	scum	scum	NN
16514	871	19	rises	rise	VBZ
16514	871	20	,	,	,
16514	871	21	and	and	CC
16514	871	22	skim	skim	VB
16514	871	23	this	this	DT
16514	871	24	off	off	RP
16514	871	25	.	.	.
16514	872	1	Drop	drop	VB
16514	872	2	in	in	IN
16514	872	3	the	the	DT
16514	872	4	clams	clam	NNS
16514	872	5	and	and	CC
16514	872	6	cook	cook	VB
16514	872	7	three	three	CD
16514	872	8	minutes	minute	NNS
16514	872	9	.	.	.
16514	873	1	Heat	heat	VB
16514	873	2	the	the	DT
16514	873	3	milk	milk	NN
16514	873	4	and	and	CC
16514	873	5	thicken	thicken	NN
16514	873	6	as	as	IN
16514	873	7	usual	usual	JJ
16514	873	8	;	;	:
16514	873	9	put	put	VBN
16514	873	10	in	in	IN
16514	873	11	the	the	DT
16514	873	12	clams	clam	NNS
16514	873	13	and	and	CC
16514	873	14	juice	juice	NN
16514	873	15	,	,	,
16514	873	16	cook	cook	NN
16514	873	17	for	for	IN
16514	873	18	one	one	CD
16514	873	19	minute	minute	NN
16514	873	20	,	,	,
16514	873	21	and	and	CC
16514	873	22	strain	strain	VB
16514	873	23	.	.	.
16514	874	1	Notice	notice	VB
16514	874	2	that	that	IN
16514	874	3	there	there	EX
16514	874	4	is	be	VBZ
16514	874	5	no	no	DT
16514	874	6	salt	salt	NN
16514	874	7	in	in	IN
16514	874	8	this	this	DT
16514	874	9	soup	soup	NN
16514	874	10	.	.	.
16514	875	1	A	a	DT
16514	875	2	cup	cup	NN
16514	875	3	of	of	IN
16514	875	4	cream	cream	NN
16514	875	5	,	,	,
16514	875	6	whipped	whip	VBN
16514	875	7	,	,	,
16514	875	8	either	either	CC
16514	875	9	put	put	VBN
16514	875	10	on	on	IN
16514	875	11	top	top	NN
16514	875	12	or	or	CC
16514	875	13	stirred	stir	VBN
16514	875	14	in	in	RP
16514	875	15	,	,	,
16514	875	16	is	be	VBZ
16514	875	17	very	very	RB
16514	875	18	nice	nice	JJ
16514	875	19	.	.	.
16514	876	1	Oyster	Oyster	NNP
16514	876	2	Soup	Soup	NNP
16514	876	3	1	1	CD
16514	876	4	pint	pint	NN
16514	876	5	oysters	oyster	NNS
16514	876	6	.	.	.
16514	877	1	1/2	1/2	CD
16514	877	2	pint	pint	NN
16514	877	3	water	water	NN
16514	877	4	.	.	.
16514	878	1	1	1	CD
16514	878	2	quart	quart	JJ
16514	878	3	rich	rich	JJ
16514	878	4	milk	milk	NN
16514	878	5	.	.	.
16514	879	1	1/2	1/2	CD
16514	879	2	teaspoonful	teaspoonful	JJ
16514	879	3	salt	salt	NN
16514	879	4	.	.	.
16514	880	1	Drain	drain	VB
16514	880	2	off	off	IN
16514	880	3	the	the	DT
16514	880	4	oyster	oyster	JJ
16514	880	5	juice	juice	NN
16514	880	6	,	,	,
16514	880	7	add	add	VB
16514	880	8	the	the	DT
16514	880	9	water	water	NN
16514	880	10	,	,	,
16514	880	11	boil	boil	VB
16514	880	12	it	-PRON-	PRP
16514	880	13	for	for	IN
16514	880	14	one	one	CD
16514	880	15	minute	minute	NN
16514	880	16	,	,	,
16514	880	17	and	and	CC
16514	880	18	skim	skim	VB
16514	880	19	it	-PRON-	PRP
16514	880	20	well	well	RB
16514	880	21	.	.	.
16514	881	1	Heat	heat	VB
16514	881	2	the	the	DT
16514	881	3	milk	milk	NN
16514	881	4	and	and	CC
16514	881	5	mix	mix	VB
16514	881	6	it	-PRON-	PRP
16514	881	7	with	with	IN
16514	881	8	this	this	DT
16514	881	9	;	;	:
16514	881	10	drop	drop	VB
16514	881	11	in	in	IN
16514	881	12	the	the	DT
16514	881	13	oysters	oyster	NNS
16514	881	14	and	and	CC
16514	881	15	cook	cook	VB
16514	881	16	one	one	CD
16514	881	17	minute	minute	NN
16514	881	18	,	,	,
16514	881	19	or	or	CC
16514	881	20	till	till	IN
16514	881	21	the	the	DT
16514	881	22	edges	edge	NNS
16514	881	23	begin	begin	VBP
16514	881	24	to	to	TO
16514	881	25	curl	curl	VB
16514	881	26	,	,	,
16514	881	27	and	and	CC
16514	881	28	it	-PRON-	PRP
16514	881	29	is	be	VBZ
16514	881	30	done	do	VBN
16514	881	31	.	.	.
16514	882	1	This	this	DT
16514	882	2	soup	soup	NN
16514	882	3	is	be	VBZ
16514	882	4	not	not	RB
16514	882	5	thickened	thicken	VBN
16514	882	6	at	at	RB
16514	882	7	all	all	RB
16514	882	8	;	;	:
16514	882	9	but	but	CC
16514	882	10	if	if	IN
16514	882	11	you	-PRON-	PRP
16514	882	12	like	like	VBP
16514	882	13	you	-PRON-	PRP
16514	882	14	may	may	MD
16514	882	15	add	add	VB
16514	882	16	two	two	CD
16514	882	17	tablespoonfuls	tablespoonful	NNS
16514	882	18	of	of	IN
16514	882	19	finely	finely	RB
16514	882	20	powdered	powder	VBN
16514	882	21	and	and	CC
16514	882	22	sifted	sift	VBN
16514	882	23	cracker	cracker	NN
16514	882	24	-	-	HYPH
16514	882	25	crumbs	crumb	NNS
16514	882	26	.	.	.
16514	883	1	Meat	Meat	NNP
16514	883	2	Soup	Soup	NNP
16514	883	3	or	or	CC
16514	883	4	Bouillon	Bouillon	NNP
16514	883	5	Made	make	VBN
16514	883	6	from	from	IN
16514	883	7	Extract	Extract	NNP
16514	883	8	This	this	DT
16514	883	9	Margaret	Margaret	NNP
16514	883	10	made	make	VBD
16514	883	11	from	from	IN
16514	883	12	beef	beef	NN
16514	883	13	extract	extract	NN
16514	883	14	,	,	,
16514	883	15	before	before	IN
16514	883	16	she	-PRON-	PRP
16514	883	17	learned	learn	VBD
16514	883	18	to	to	TO
16514	883	19	use	use	VB
16514	883	20	the	the	DT
16514	883	21	fresh	fresh	JJ
16514	883	22	beef	beef	NN
16514	883	23	.	.	.
16514	884	1	2	2	CD
16514	884	2	teaspoonfuls	teaspoonful	NNS
16514	884	3	of	of	IN
16514	884	4	extract	extract	NN
16514	884	5	,	,	,
16514	884	6	or	or	CC
16514	884	7	2	2	CD
16514	884	8	capsules	capsule	NNS
16514	884	9	.	.	.
16514	885	1	1	1	CD
16514	885	2	quart	quart	NN
16514	885	3	of	of	IN
16514	885	4	boiling	boil	VBG
16514	885	5	water	water	NN
16514	885	6	.	.	.
16514	886	1	1/2	1/2	CD
16514	886	2	an	an	DT
16514	886	3	onion	onion	NN
16514	886	4	,	,	,
16514	886	5	sliced	slice	VBN
16514	886	6	.	.	.
16514	887	1	1	1	CD
16514	887	2	stalk	stalk	NN
16514	887	3	of	of	IN
16514	887	4	celery	celery	NN
16514	887	5	.	.	.
16514	888	1	1/2	1/2	CD
16514	888	2	teaspoonful	teaspoonful	JJ
16514	888	3	salt	salt	NN
16514	888	4	.	.	.
16514	889	1	2	2	CD
16514	889	2	shakes	shake	NNS
16514	889	3	of	of	IN
16514	889	4	pepper	pepper	NN
16514	889	5	.	.	.
16514	890	1	2	2	CD
16514	890	2	sprays	spray	NNS
16514	890	3	of	of	IN
16514	890	4	parsley	parsley	NN
16514	890	5	.	.	.
16514	891	1	Simmer	Simmer	NNP
16514	891	2	this	this	DT
16514	891	3	for	for	IN
16514	891	4	twenty	twenty	CD
16514	891	5	minutes	minute	NNS
16514	891	6	,	,	,
16514	891	7	strain	strain	VBP
16514	891	8	,	,	,
16514	891	9	and	and	CC
16514	891	10	pour	pour	VB
16514	891	11	over	over	IN
16514	891	12	six	six	CD
16514	891	13	thin	thin	JJ
16514	891	14	slices	slice	NNS
16514	891	15	of	of	IN
16514	891	16	lemon	lemon	NN
16514	891	17	,	,	,
16514	891	18	one	one	CD
16514	891	19	for	for	IN
16514	891	20	each	each	DT
16514	891	21	plate	plate	NN
16514	891	22	.	.	.
16514	892	1	Serve	serve	VB
16514	892	2	with	with	IN
16514	892	3	hot	hot	JJ
16514	892	4	crackers	cracker	NNS
16514	892	5	.	.	.
16514	893	1	Cream	Cream	NNP
16514	893	2	Bouillon	Bouillon	NNP
16514	893	3	Make	make	VBP
16514	893	4	this	this	DT
16514	893	5	same	same	JJ
16514	893	6	soup	soup	NN
16514	893	7	,	,	,
16514	893	8	and	and	CC
16514	893	9	pour	pour	VB
16514	893	10	it	-PRON-	PRP
16514	893	11	over	over	IN
16514	893	12	a	a	DT
16514	893	13	half	half	JJ
16514	893	14	-	-	HYPH
16514	893	15	pint	pint	NN
16514	893	16	of	of	IN
16514	893	17	thick	thick	JJ
16514	893	18	cream	cream	NN
16514	893	19	,	,	,
16514	893	20	well	well	RB
16514	893	21	whipped	whip	VBN
16514	893	22	.	.	.
16514	894	1	Do	do	VB
16514	894	2	not	not	RB
16514	894	3	put	put	VB
16514	894	4	any	any	DT
16514	894	5	lemon	lemon	NN
16514	894	6	in	in	IN
16514	894	7	it	-PRON-	PRP
16514	894	8	.	.	.
16514	895	1	Serve	serve	VB
16514	895	2	with	with	IN
16514	895	3	hot	hot	JJ
16514	895	4	crackers	cracker	NNS
16514	895	5	.	.	.
16514	896	1	Meat	meat	NN
16514	896	2	Soups	Soups	NNP
16514	896	3	You	-PRON-	PRP
16514	896	4	can	can	MD
16514	896	5	make	make	VB
16514	896	6	meat	meat	NN
16514	896	7	soup	soup	NN
16514	896	8	,	,	,
16514	896	9	or	or	CC
16514	896	10	stock	stock	NN
16514	896	11	,	,	,
16514	896	12	out	out	IN
16514	896	13	of	of	IN
16514	896	14	almost	almost	RB
16514	896	15	any	any	DT
16514	896	16	kind	kind	NN
16514	896	17	of	of	IN
16514	896	18	meat	meat	NN
16514	896	19	,	,	,
16514	896	20	cooked	cooked	JJ
16514	896	21	or	or	CC
16514	896	22	raw	raw	JJ
16514	896	23	,	,	,
16514	896	24	with	with	IN
16514	896	25	bones	bone	NNS
16514	896	26	or	or	CC
16514	896	27	without	without	IN
16514	896	28	.	.	.
16514	897	1	Many	many	JJ
16514	897	2	cooks	cook	NNS
16514	897	3	never	never	RB
16514	897	4	buy	buy	VBP
16514	897	5	fresh	fresh	JJ
16514	897	6	meat	meat	NN
16514	897	7	for	for	IN
16514	897	8	it	-PRON-	PRP
16514	897	9	,	,	,
16514	897	10	and	and	CC
16514	897	11	others	other	NNS
16514	897	12	think	think	VBP
16514	897	13	they	-PRON-	PRP
16514	897	14	must	must	MD
16514	897	15	always	always	RB
16514	897	16	have	have	VB
16514	897	17	it	-PRON-	PRP
16514	897	18	.	.	.
16514	898	1	It	-PRON-	PRP
16514	898	2	is	be	VBZ
16514	898	3	best	good	JJS
16514	898	4	to	to	TO
16514	898	5	learn	learn	VB
16514	898	6	both	both	DT
16514	898	7	ways	way	NNS
16514	898	8	.	.	.
16514	899	1	Plain	Plain	NNP
16514	899	2	Meat	Meat	NNP
16514	899	3	Soup	Soup	NNP
16514	899	4	1	1	CD
16514	899	5	shin	shin	NN
16514	899	6	of	of	IN
16514	899	7	beef	beef	NN
16514	899	8	.	.	.
16514	900	1	5	5	CD
16514	900	2	quarts	quart	NNS
16514	900	3	of	of	IN
16514	900	4	water	water	NN
16514	900	5	.	.	.
16514	901	1	1	1	CD
16514	901	2	small	small	JJ
16514	901	3	tablespoonful	tablespoonful	NN
16514	901	4	of	of	IN
16514	901	5	salt	salt	NN
16514	901	6	.	.	.
16514	902	1	1	1	CD
16514	902	2	head	head	NN
16514	902	3	celery	celery	NN
16514	902	4	,	,	,
16514	902	5	cut	cut	VBN
16514	902	6	up	up	RP
16514	902	7	.	.	.
16514	903	1	1	1	CD
16514	903	2	onion	onion	NN
16514	903	3	.	.	.
16514	904	1	1	1	CD
16514	904	2	carrot	carrot	NN
16514	904	3	.	.	.
16514	905	1	1	1	CD
16514	905	2	turnip	turnip	NN
16514	905	3	.	.	.
16514	906	1	1	1	CD
16514	906	2	sprig	sprig	NNP
16514	906	3	of	of	IN
16514	906	4	parsley	parsley	NNP
16514	906	5	.	.	.
16514	907	1	2	2	CD
16514	907	2	bay	bay	NN
16514	907	3	-	-	HYPH
16514	907	4	leaves	leave	NNS
16514	907	5	.	.	.
16514	908	1	6	6	CD
16514	908	2	whole	whole	JJ
16514	908	3	cloves	clove	NNS
16514	908	4	.	.	.
16514	909	1	Wipe	wipe	VB
16514	909	2	the	the	DT
16514	909	3	meat	meat	NN
16514	909	4	and	and	CC
16514	909	5	cut	cut	VBD
16514	909	6	off	off	RP
16514	909	7	all	all	PDT
16514	909	8	the	the	DT
16514	909	9	bone	bone	NN
16514	909	10	.	.	.
16514	910	1	Put	put	VB
16514	910	2	the	the	DT
16514	910	3	bone	bone	NN
16514	910	4	in	in	IN
16514	910	5	a	a	DT
16514	910	6	clean	clean	JJ
16514	910	7	kettle	kettle	NN
16514	910	8	first	first	RB
16514	910	9	,	,	,
16514	910	10	and	and	CC
16514	910	11	then	then	RB
16514	910	12	the	the	DT
16514	910	13	meat	meat	NN
16514	910	14	on	on	IN
16514	910	15	top	top	NN
16514	910	16	,	,	,
16514	910	17	and	and	CC
16514	910	18	pour	pour	VB
16514	910	19	in	in	IN
16514	910	20	the	the	DT
16514	910	21	water	water	NN
16514	910	22	;	;	:
16514	910	23	cover	cover	VB
16514	910	24	,	,	,
16514	910	25	and	and	CC
16514	910	26	let	let	VB
16514	910	27	this	this	DT
16514	910	28	stand	stand	VB
16514	910	29	on	on	IN
16514	910	30	the	the	DT
16514	910	31	back	back	NN
16514	910	32	of	of	IN
16514	910	33	the	the	DT
16514	910	34	stove	stove	NN
16514	910	35	an	an	DT
16514	910	36	hour	hour	NN
16514	910	37	,	,	,
16514	910	38	then	then	RB
16514	910	39	draw	draw	VB
16514	910	40	it	-PRON-	PRP
16514	910	41	forward	forward	RB
16514	910	42	and	and	CC
16514	910	43	let	let	VB
16514	910	44	it	-PRON-	PRP
16514	910	45	cook	cook	VB
16514	910	46	.	.	.
16514	911	1	This	this	DT
16514	911	2	will	will	MD
16514	911	3	bring	bring	VB
16514	911	4	scum	scum	NN
16514	911	5	on	on	IN
16514	911	6	the	the	DT
16514	911	7	water	water	NN
16514	911	8	in	in	IN
16514	911	9	half	half	PDT
16514	911	10	an	an	DT
16514	911	11	hour	hour	NN
16514	911	12	,	,	,
16514	911	13	and	and	CC
16514	911	14	you	-PRON-	PRP
16514	911	15	must	must	MD
16514	911	16	carefully	carefully	RB
16514	911	17	pour	pour	VB
16514	911	18	in	in	IN
16514	911	19	a	a	DT
16514	911	20	cup	cup	NN
16514	911	21	of	of	IN
16514	911	22	cold	cold	JJ
16514	911	23	water	water	NN
16514	911	24	and	and	CC
16514	911	25	skim	skim	VB
16514	911	26	off	off	RP
16514	911	27	everything	everything	NN
16514	911	28	which	which	WDT
16514	911	29	rises	rise	VBZ
16514	911	30	to	to	IN
16514	911	31	the	the	DT
16514	911	32	top	top	NN
16514	911	33	.	.	.
16514	912	1	Cover	cover	VB
16514	912	2	the	the	DT
16514	912	3	kettle	kettle	NN
16514	912	4	tightly	tightly	RB
16514	912	5	,	,	,
16514	912	6	and	and	CC
16514	912	7	cook	cook	VB
16514	912	8	very	very	RB
16514	912	9	slowly	slowly	RB
16514	912	10	indeed	indeed	RB
16514	912	11	for	for	IN
16514	912	12	four	four	CD
16514	912	13	hours	hour	NNS
16514	912	14	;	;	:
16514	912	15	then	then	RB
16514	912	16	put	put	VBD
16514	912	17	in	in	RP
16514	912	18	the	the	DT
16514	912	19	cut	cut	NN
16514	912	20	up	up	RP
16514	912	21	vegetables	vegetable	NNS
16514	912	22	and	and	CC
16514	912	23	cook	cook	VB
16514	912	24	one	one	CD
16514	912	25	hour	hour	NN
16514	912	26	more	more	RBR
16514	912	27	,	,	,
16514	912	28	always	always	RB
16514	912	29	just	just	RB
16514	912	30	simmering	simmer	VBG
16514	912	31	,	,	,
16514	912	32	not	not	RB
16514	912	33	boiling	boil	VBG
16514	912	34	hard	hard	RB
16514	912	35	.	.	.
16514	913	1	Then	then	RB
16514	913	2	it	-PRON-	PRP
16514	913	3	is	be	VBZ
16514	913	4	done	do	VBN
16514	913	5	,	,	,
16514	913	6	and	and	CC
16514	913	7	you	-PRON-	PRP
16514	913	8	can	can	MD
16514	913	9	put	put	VB
16514	913	10	in	in	IN
16514	913	11	the	the	DT
16514	913	12	salt	salt	NN
16514	913	13	,	,	,
16514	913	14	and	and	CC
16514	913	15	strain	strain	VB
16514	913	16	the	the	DT
16514	913	17	soup	soup	NN
16514	913	18	first	first	RB
16514	913	19	through	through	IN
16514	913	20	a	a	DT
16514	913	21	heavy	heavy	JJ
16514	913	22	wire	wire	NN
16514	913	23	sieve	sieve	NN
16514	913	24	,	,	,
16514	913	25	and	and	CC
16514	913	26	then	then	RB
16514	913	27	through	through	IN
16514	913	28	a	a	DT
16514	913	29	flannel	flannel	NN
16514	913	30	bag	bag	NN
16514	913	31	,	,	,
16514	913	32	and	and	CC
16514	913	33	set	set	VBD
16514	913	34	it	-PRON-	PRP
16514	913	35	away	away	RB
16514	913	36	to	to	TO
16514	913	37	get	get	VB
16514	913	38	cold	cold	JJ
16514	913	39	,	,	,
16514	913	40	and	and	CC
16514	913	41	you	-PRON-	PRP
16514	913	42	will	will	MD
16514	913	43	have	have	VB
16514	913	44	a	a	DT
16514	913	45	strong	strong	JJ
16514	913	46	,	,	,
16514	913	47	clear	clear	JJ
16514	913	48	,	,	,
16514	913	49	delicious	delicious	JJ
16514	913	50	stock	stock	NN
16514	913	51	,	,	,
16514	913	52	which	which	WDT
16514	913	53	you	-PRON-	PRP
16514	913	54	can	can	MD
16514	913	55	put	put	VB
16514	913	56	many	many	JJ
16514	913	57	things	thing	NNS
16514	913	58	in	in	RP
16514	913	59	to	to	TO
16514	913	60	have	have	VB
16514	913	61	variety	variety	NN
16514	913	62	.	.	.
16514	914	1	Clear	Clear	NNP
16514	914	2	Vegetable	Vegetable	NNP
16514	914	3	Soup	Soup	NNP
16514	914	4	Slice	Slice	NNP
16514	914	5	one	one	CD
16514	914	6	carrot	carrot	NN
16514	914	7	,	,	,
16514	914	8	turnip	turnip	NN
16514	914	9	,	,	,
16514	914	10	and	and	CC
16514	914	11	one	one	CD
16514	914	12	potato	potato	NN
16514	914	13	,	,	,
16514	914	14	and	and	CC
16514	914	15	cut	cut	VBD
16514	914	16	them	-PRON-	PRP
16514	914	17	either	either	CC
16514	914	18	into	into	IN
16514	914	19	small	small	JJ
16514	914	20	,	,	,
16514	914	21	even	even	RB
16514	914	22	strips	strip	NNS
16514	914	23	,	,	,
16514	914	24	or	or	CC
16514	914	25	into	into	IN
16514	914	26	tiny	tiny	JJ
16514	914	27	cubes	cube	NNS
16514	914	28	,	,	,
16514	914	29	or	or	CC
16514	914	30	take	take	VB
16514	914	31	a	a	DT
16514	914	32	vegetable	vegetable	NN
16514	914	33	cutter	cutter	NN
16514	914	34	and	and	CC
16514	914	35	cut	cut	VBD
16514	914	36	out	out	RP
16514	914	37	fancy	fancy	JJ
16514	914	38	shapes	shape	NNS
16514	914	39	.	.	.
16514	915	1	Simmer	simmer	VB
16514	915	2	them	-PRON-	PRP
16514	915	3	about	about	RB
16514	915	4	twenty	twenty	CD
16514	915	5	minutes	minute	NNS
16514	915	6	.	.	.
16514	916	1	Meanwhile	meanwhile	RB
16514	916	2	,	,	,
16514	916	3	take	take	VB
16514	916	4	a	a	DT
16514	916	5	pint	pint	NN
16514	916	6	of	of	IN
16514	916	7	soup	soup	NN
16514	916	8	stock	stock	NN
16514	916	9	and	and	CC
16514	916	10	a	a	DT
16514	916	11	cup	cup	NN
16514	916	12	of	of	IN
16514	916	13	water	water	NN
16514	916	14	and	and	CC
16514	916	15	heat	heat	VB
16514	916	16	them	-PRON-	PRP
16514	916	17	.	.	.
16514	917	1	Sprinkle	sprinkle	VB
16514	917	2	a	a	DT
16514	917	3	little	little	JJ
16514	917	4	salt	salt	NN
16514	917	5	over	over	IN
16514	917	6	the	the	DT
16514	917	7	vegetables	vegetable	NNS
16514	917	8	and	and	CC
16514	917	9	drain	drain	VB
16514	917	10	them	-PRON-	PRP
16514	917	11	;	;	:
16514	917	12	put	put	VB
16514	917	13	them	-PRON-	PRP
16514	917	14	in	in	IN
16514	917	15	the	the	DT
16514	917	16	soup	soup	NN
16514	917	17	-	-	HYPH
16514	917	18	tureen	tureen	NN
16514	917	19	and	and	CC
16514	917	20	pour	pour	VB
16514	917	21	the	the	DT
16514	917	22	hot	hot	JJ
16514	917	23	soup	soup	NN
16514	917	24	over	over	RB
16514	917	25	.	.	.
16514	918	1	Split	Split	NNP
16514	918	2	Pea	Pea	NNP
16514	918	3	Soup	Soup	NNP
16514	918	4	1	1	CD
16514	918	5	pint	pint	NN
16514	918	6	split	split	NN
16514	918	7	peas	pea	NNS
16514	918	8	.	.	.
16514	919	1	1	1	CD
16514	919	2	1/2	1/2	CD
16514	919	3	quarts	quart	NNS
16514	919	4	of	of	IN
16514	919	5	boiling	boiling	NN
16514	919	6	water	water	NN
16514	919	7	.	.	.
16514	920	1	1	1	CD
16514	920	2	quart	quart	NN
16514	920	3	of	of	IN
16514	920	4	soup	soup	NN
16514	920	5	stock	stock	NN
16514	920	6	.	.	.
16514	921	1	1	1	CD
16514	921	2	small	small	JJ
16514	921	3	teaspoonful	teaspoonful	JJ
16514	921	4	of	of	IN
16514	921	5	salt	salt	NN
16514	921	6	.	.	.
16514	922	1	3	3	CD
16514	922	2	shakes	shake	NNS
16514	922	3	of	of	IN
16514	922	4	pepper	pepper	NN
16514	922	5	.	.	.
16514	923	1	Wash	wash	VB
16514	923	2	the	the	DT
16514	923	3	peas	pea	NNS
16514	923	4	in	in	IN
16514	923	5	cold	cold	JJ
16514	923	6	water	water	NN
16514	923	7	and	and	CC
16514	923	8	throw	throw	VB
16514	923	9	away	away	RB
16514	923	10	those	those	DT
16514	923	11	which	which	WDT
16514	923	12	float	float	VBP
16514	923	13	,	,	,
16514	923	14	as	as	IN
16514	923	15	they	-PRON-	PRP
16514	923	16	are	be	VBP
16514	923	17	bad	bad	JJ
16514	923	18	.	.	.
16514	924	1	Soak	soak	VB
16514	924	2	them	-PRON-	PRP
16514	924	3	overnight	overnight	RB
16514	924	4	,	,	,
16514	924	5	and	and	CC
16514	924	6	in	in	IN
16514	924	7	the	the	DT
16514	924	8	morning	morning	NN
16514	924	9	pour	pour	VBP
16514	924	10	away	away	RB
16514	924	11	the	the	DT
16514	924	12	water	water	NN
16514	924	13	on	on	IN
16514	924	14	them	-PRON-	PRP
16514	924	15	and	and	CC
16514	924	16	cover	cover	VB
16514	924	17	them	-PRON-	PRP
16514	924	18	with	with	IN
16514	924	19	a	a	DT
16514	924	20	quart	quart	NN
16514	924	21	of	of	IN
16514	924	22	the	the	DT
16514	924	23	boiling	boiling	NN
16514	924	24	water	water	NN
16514	924	25	in	in	IN
16514	924	26	the	the	DT
16514	924	27	rule	rule	NN
16514	924	28	,	,	,
16514	924	29	and	and	CC
16514	924	30	cook	cook	VB
16514	924	31	an	an	DT
16514	924	32	hour	hour	NN
16514	924	33	and	and	CC
16514	924	34	a	a	DT
16514	924	35	half	half	NN
16514	924	36	.	.	.
16514	925	1	Put	put	VB
16514	925	2	in	in	IN
16514	925	3	the	the	DT
16514	925	4	rest	rest	NN
16514	925	5	of	of	IN
16514	925	6	the	the	DT
16514	925	7	water	water	NN
16514	925	8	and	and	CC
16514	925	9	the	the	DT
16514	925	10	stock	stock	NN
16514	925	11	,	,	,
16514	925	12	and	and	CC
16514	925	13	press	press	VB
16514	925	14	the	the	DT
16514	925	15	whole	whole	NN
16514	925	16	through	through	IN
16514	925	17	a	a	DT
16514	925	18	sieve	sieve	NN
16514	925	19	,	,	,
16514	925	20	and	and	CC
16514	925	21	,	,	,
16514	925	22	after	after	IN
16514	925	23	washing	wash	VBG
16514	925	24	and	and	CC
16514	925	25	wiping	wipe	VBG
16514	925	26	the	the	DT
16514	925	27	kettle	kettle	NN
16514	925	28	,	,	,
16514	925	29	put	put	VB
16514	925	30	the	the	DT
16514	925	31	soup	soup	NN
16514	925	32	back	back	RB
16514	925	33	to	to	IN
16514	925	34	heat	heat	NN
16514	925	35	,	,	,
16514	925	36	adding	add	VBG
16514	925	37	the	the	DT
16514	925	38	salt	salt	NN
16514	925	39	and	and	CC
16514	925	40	pepper	pepper	NN
16514	925	41	.	.	.
16514	926	1	Tomato	Tomato	NNP
16514	926	2	Soup	Soup	NNP
16514	926	3	1	1	CD
16514	926	4	can	can	MD
16514	926	5	tomatoes	tomato	NNS
16514	926	6	,	,	,
16514	926	7	or	or	CC
16514	926	8	1	1	CD
16514	926	9	quart	quart	NN
16514	926	10	of	of	IN
16514	926	11	fresh	fresh	JJ
16514	926	12	stewed	stewed	JJ
16514	926	13	ones	one	NNS
16514	926	14	.	.	.
16514	927	1	1	1	CD
16514	927	2	pint	pint	NN
16514	927	3	of	of	IN
16514	927	4	stock	stock	NN
16514	927	5	.	.	.
16514	928	1	(	(	-LRB-
16514	928	2	You	-PRON-	PRP
16514	928	3	can	can	MD
16514	928	4	use	use	VB
16514	928	5	water	water	NN
16514	928	6	instead	instead	RB
16514	928	7	in	in	IN
16514	928	8	this	this	DT
16514	928	9	soup	soup	NN
16514	928	10	,	,	,
16514	928	11	if	if	IN
16514	928	12	necessary	necessary	JJ
16514	928	13	.	.	.
16514	928	14	)	)	-RRB-
16514	929	1	1/4	1/4	CD
16514	929	2	teaspoonful	teaspoonful	JJ
16514	929	3	soda	soda	NN
16514	929	4	.	.	.
16514	930	1	1	1	CD
16514	930	2	tablespoonful	tablespoonful	JJ
16514	930	3	of	of	IN
16514	930	4	butter	butter	NN
16514	930	5	.	.	.
16514	931	1	2	2	CD
16514	931	2	tablespoonfuls	tablespoonful	NNS
16514	931	3	of	of	IN
16514	931	4	flour	flour	NN
16514	931	5	.	.	.
16514	932	1	1	1	CD
16514	932	2	teaspoonful	teaspoonful	JJ
16514	932	3	of	of	IN
16514	932	4	sugar	sugar	NN
16514	932	5	.	.	.
16514	933	1	1	1	CD
16514	933	2	small	small	JJ
16514	933	3	onion	onion	NN
16514	933	4	,	,	,
16514	933	5	cut	cut	VBD
16514	933	6	up	up	RP
16514	933	7	.	.	.
16514	934	1	1	1	CD
16514	934	2	sprig	sprig	NNP
16514	934	3	of	of	IN
16514	934	4	parsley	parsley	NNP
16514	934	5	.	.	.
16514	935	1	1	1	CD
16514	935	2	bay	bay	NN
16514	935	3	-	-	HYPH
16514	935	4	leaf	leaf	NN
16514	935	5	.	.	.
16514	936	1	1	1	CD
16514	936	2	small	small	JJ
16514	936	3	teaspoonful	teaspoonful	JJ
16514	936	4	of	of	IN
16514	936	5	salt	salt	NN
16514	936	6	.	.	.
16514	937	1	3	3	CD
16514	937	2	shakes	shake	NNS
16514	937	3	of	of	IN
16514	937	4	pepper	pepper	NN
16514	937	5	.	.	.
16514	938	1	Put	put	VB
16514	938	2	the	the	DT
16514	938	3	tomatoes	tomato	NNS
16514	938	4	into	into	IN
16514	938	5	a	a	DT
16514	938	6	saucepan	saucepan	NN
16514	938	7	with	with	IN
16514	938	8	the	the	DT
16514	938	9	parsley	parsley	NN
16514	938	10	,	,	,
16514	938	11	onion	onion	NN
16514	938	12	,	,	,
16514	938	13	bay	bay	NN
16514	938	14	-	-	HYPH
16514	938	15	leaf	leaf	NN
16514	938	16	,	,	,
16514	938	17	and	and	CC
16514	938	18	stock	stock	NN
16514	938	19	,	,	,
16514	938	20	or	or	CC
16514	938	21	water	water	NN
16514	938	22	,	,	,
16514	938	23	and	and	CC
16514	938	24	cook	cook	VB
16514	938	25	fifteen	fifteen	CD
16514	938	26	minutes	minute	NNS
16514	938	27	,	,	,
16514	938	28	and	and	CC
16514	938	29	then	then	RB
16514	938	30	strain	strain	VB
16514	938	31	through	through	IN
16514	938	32	a	a	DT
16514	938	33	sieve	sieve	NN
16514	938	34	.	.	.
16514	939	1	Wash	wash	VB
16514	939	2	the	the	DT
16514	939	3	saucepan	saucepan	NN
16514	939	4	and	and	CC
16514	939	5	put	put	VBD
16514	939	6	the	the	DT
16514	939	7	tomatoes	tomato	NNS
16514	939	8	back	back	RB
16514	939	9	in	in	IN
16514	939	10	it	-PRON-	PRP
16514	939	11	,	,	,
16514	939	12	and	and	CC
16514	939	13	put	put	VBD
16514	939	14	on	on	RP
16514	939	15	to	to	TO
16514	939	16	boil	boil	VB
16514	939	17	again	again	RB
16514	939	18	;	;	:
16514	939	19	melt	melt	VB
16514	939	20	the	the	DT
16514	939	21	butter	butter	NN
16514	939	22	,	,	,
16514	939	23	rub	rub	VB
16514	939	24	smooth	smooth	JJ
16514	939	25	with	with	IN
16514	939	26	the	the	DT
16514	939	27	flour	flour	NN
16514	939	28	,	,	,
16514	939	29	and	and	CC
16514	939	30	put	put	VBD
16514	939	31	into	into	IN
16514	939	32	the	the	DT
16514	939	33	soup	soup	NN
16514	939	34	while	while	IN
16514	939	35	it	-PRON-	PRP
16514	939	36	boils	boil	VBZ
16514	939	37	,	,	,
16514	939	38	and	and	CC
16514	939	39	stir	stir	VB
16514	939	40	till	till	IN
16514	939	41	it	-PRON-	PRP
16514	939	42	is	be	VBZ
16514	939	43	perfectly	perfectly	RB
16514	939	44	smooth	smooth	JJ
16514	939	45	.	.	.
16514	940	1	Then	then	RB
16514	940	2	add	add	VB
16514	940	3	the	the	DT
16514	940	4	sugar	sugar	NN
16514	940	5	,	,	,
16514	940	6	salt	salt	NN
16514	940	7	,	,	,
16514	940	8	and	and	CC
16514	940	9	pepper	pepper	NN
16514	940	10	and	and	CC
16514	940	11	soda	soda	NN
16514	940	12	,	,	,
16514	940	13	and	and	CC
16514	940	14	strain	strain	VB
16514	940	15	into	into	IN
16514	940	16	the	the	DT
16514	940	17	hot	hot	JJ
16514	940	18	tureen	tureen	NN
16514	940	19	.	.	.
16514	941	1	Serve	serve	VB
16514	941	2	croutons	crouton	NNS
16514	941	3	with	with	IN
16514	941	4	this	this	DT
16514	941	5	soup	soup	NN
16514	941	6	.	.	.
16514	942	1	Soup	soup	NN
16514	942	2	Made	make	VBN
16514	942	3	with	with	IN
16514	942	4	Cooked	cooked	JJ
16514	942	5	Meats	meat	NNS
16514	942	6	Put	put	VBP
16514	942	7	all	all	PDT
16514	942	8	the	the	DT
16514	942	9	bones	bone	NNS
16514	942	10	,	,	,
16514	942	11	bits	bit	NNS
16514	942	12	of	of	IN
16514	942	13	meat	meat	NN
16514	942	14	,	,	,
16514	942	15	and	and	CC
16514	942	16	vegetables	vegetable	NNS
16514	942	17	which	which	WDT
16514	942	18	are	be	VBP
16514	942	19	in	in	IN
16514	942	20	the	the	DT
16514	942	21	refrigerator	refrigerator	NN
16514	942	22	into	into	IN
16514	942	23	one	one	CD
16514	942	24	large	large	JJ
16514	942	25	kettle	kettle	NN
16514	942	26	on	on	IN
16514	942	27	the	the	DT
16514	942	28	back	back	NN
16514	942	29	of	of	IN
16514	942	30	the	the	DT
16514	942	31	fire	fire	NN
16514	942	32	,	,	,
16514	942	33	and	and	CC
16514	942	34	simmer	simmer	NN
16514	942	35	all	all	DT
16514	942	36	day	day	NN
16514	942	37	in	in	IN
16514	942	38	enough	enough	JJ
16514	942	39	boiling	boiling	NN
16514	942	40	water	water	NN
16514	942	41	to	to	TO
16514	942	42	cover	cover	VB
16514	942	43	it	-PRON-	PRP
16514	942	44	all	all	DT
16514	942	45	,	,	,
16514	942	46	adding	add	VBG
16514	942	47	more	more	JJR
16514	942	48	water	water	NN
16514	942	49	as	as	IN
16514	942	50	this	this	DT
16514	942	51	cooks	cook	VBZ
16514	942	52	away	away	RB
16514	942	53	.	.	.
16514	943	1	Skim	Skim	NNP
16514	943	2	carefully	carefully	RB
16514	943	3	from	from	IN
16514	943	4	time	time	NN
16514	943	5	to	to	IN
16514	943	6	time	time	NN
16514	943	7	.	.	.
16514	944	1	If	if	IN
16514	944	2	there	there	EX
16514	944	3	are	be	VBP
16514	944	4	not	not	RB
16514	944	5	many	many	JJ
16514	944	6	vegetables	vegetable	NNS
16514	944	7	to	to	TO
16514	944	8	go	go	VB
16514	944	9	in	in	RB
16514	944	10	,	,	,
16514	944	11	put	put	VB
16514	944	12	parsley	parsley	NN
16514	944	13	and	and	CC
16514	944	14	onion	onion	NN
16514	944	15	in	in	IN
16514	944	16	their	-PRON-	PRP$
16514	944	17	place	place	NN
16514	944	18	.	.	.
16514	945	1	At	at	IN
16514	945	2	night	night	NN
16514	945	3	strain	strain	NN
16514	945	4	through	through	IN
16514	945	5	the	the	DT
16514	945	6	sieve	sieve	NN
16514	945	7	,	,	,
16514	945	8	then	then	RB
16514	945	9	through	through	IN
16514	945	10	the	the	DT
16514	945	11	flannel	flannel	NN
16514	945	12	,	,	,
16514	945	13	and	and	CC
16514	945	14	cool	cool	JJ
16514	945	15	.	.	.
16514	946	1	This	this	DT
16514	946	2	stock	stock	NN
16514	946	3	is	be	VBZ
16514	946	4	never	never	RB
16514	946	5	clear	clear	JJ
16514	946	6	as	as	IN
16514	946	7	is	be	VBZ
16514	946	8	that	that	DT
16514	946	9	made	make	VBN
16514	946	10	from	from	IN
16514	946	11	fresh	fresh	JJ
16514	946	12	meat	meat	NN
16514	946	13	,	,	,
16514	946	14	but	but	CC
16514	946	15	it	-PRON-	PRP
16514	946	16	is	be	VBZ
16514	946	17	almost	almost	RB
16514	946	18	as	as	RB
16514	946	19	good	good	JJ
16514	946	20	for	for	IN
16514	946	21	thick	thick	JJ
16514	946	22	soups	soup	NNS
16514	946	23	,	,	,
16514	946	24	such	such	JJ
16514	946	25	as	as	IN
16514	946	26	pea	pea	NN
16514	946	27	,	,	,
16514	946	28	or	or	CC
16514	946	29	tomato	tomato	NNP
16514	946	30	.	.	.
16514	947	1	Chicken	Chicken	NNP
16514	947	2	or	or	CC
16514	947	3	Turkey	Turkey	NNP
16514	947	4	Soup	Soup	NNP
16514	947	5	Break	Break	NNP
16514	947	6	up	up	RP
16514	947	7	the	the	DT
16514	947	8	bones	bone	NNS
16514	947	9	and	and	CC
16514	947	10	cover	cover	VB
16514	947	11	with	with	IN
16514	947	12	cold	cold	JJ
16514	947	13	water	water	NN
16514	947	14	;	;	:
16514	947	15	add	add	VB
16514	947	16	a	a	DT
16514	947	17	slice	slice	NN
16514	947	18	of	of	IN
16514	947	19	onion	onion	NN
16514	947	20	,	,	,
16514	947	21	a	a	DT
16514	947	22	bay	bay	NN
16514	947	23	-	-	HYPH
16514	947	24	leaf	leaf	NN
16514	947	25	,	,	,
16514	947	26	and	and	CC
16514	947	27	a	a	DT
16514	947	28	sprig	sprig	NN
16514	947	29	of	of	IN
16514	947	30	parsley	parsley	NNP
16514	947	31	,	,	,
16514	947	32	and	and	CC
16514	947	33	cook	cook	VB
16514	947	34	all	all	DT
16514	947	35	day	day	NN
16514	947	36	,	,	,
16514	947	37	adding	add	VBG
16514	947	38	water	water	NN
16514	947	39	when	when	WRB
16514	947	40	necessary	necessary	JJ
16514	947	41	,	,	,
16514	947	42	and	and	CC
16514	947	43	skimming	skim	VBG
16514	947	44	.	.	.
16514	948	1	Cool	cool	UH
16514	948	2	,	,	,
16514	948	3	take	take	VB
16514	948	4	off	off	RP
16514	948	5	the	the	DT
16514	948	6	grease	grease	NN
16514	948	7	,	,	,
16514	948	8	heat	heat	NN
16514	948	9	again	again	RB
16514	948	10	,	,	,
16514	948	11	and	and	CC
16514	948	12	strain	strain	VB
16514	948	13	.	.	.
16514	949	1	Serve	serve	VB
16514	949	2	with	with	IN
16514	949	3	small	small	JJ
16514	949	4	,	,	,
16514	949	5	even	even	RB
16514	949	6	squares	square	NNS
16514	949	7	of	of	IN
16514	949	8	chicken	chicken	NN
16514	949	9	meat	meat	NN
16514	949	10	in	in	IN
16514	949	11	it	-PRON-	PRP
16514	949	12	,	,	,
16514	949	13	or	or	CC
16514	949	14	a	a	DT
16514	949	15	little	little	JJ
16514	949	16	cooked	cooked	JJ
16514	949	17	rice	rice	NN
16514	949	18	and	and	CC
16514	949	19	salt	salt	NN
16514	949	20	.	.	.
16514	950	1	Many	many	JJ
16514	950	2	people	people	NNS
16514	950	3	like	like	IN
16514	950	4	a	a	DT
16514	950	5	small	small	JJ
16514	950	6	pinch	pinch	NN
16514	950	7	of	of	IN
16514	950	8	cinnamon	cinnamon	NN
16514	950	9	in	in	IN
16514	950	10	turkey	turkey	NNP
16514	950	11	soup	soup	NNP
16514	950	12	.	.	.
16514	951	1	VEGETABLES	VEGETABLES	NNP
16514	951	2	Mashed	Mashed	NNP
16514	951	3	Potatoes	Potatoes	NNP
16514	951	4	6	6	CD
16514	951	5	large	large	JJ
16514	951	6	potatoes	potato	NNS
16514	951	7	.	.	.
16514	952	1	1/2	1/2	CD
16514	952	2	cup	cup	NN
16514	952	3	hot	hot	JJ
16514	952	4	milk	milk	NN
16514	952	5	.	.	.
16514	953	1	Butter	butter	VB
16514	953	2	the	the	DT
16514	953	3	size	size	NN
16514	953	4	of	of	IN
16514	953	5	a	a	DT
16514	953	6	hickory	hickory	NN
16514	953	7	-	-	HYPH
16514	953	8	nut	nut	NN
16514	953	9	.	.	.
16514	954	1	3	3	CD
16514	954	2	teaspoonfuls	teaspoonfuls	NNP
16514	954	3	salt	salt	NN
16514	954	4	.	.	.
16514	955	1	3	3	CD
16514	955	2	shakes	shake	NNS
16514	955	3	of	of	IN
16514	955	4	pepper	pepper	NN
16514	955	5	.	.	.
16514	956	1	Peel	peel	VB
16514	956	2	and	and	CC
16514	956	3	boil	boil	VB
16514	956	4	the	the	DT
16514	956	5	potatoes	potato	NNS
16514	956	6	till	till	IN
16514	956	7	tender	tender	NN
16514	956	8	;	;	:
16514	956	9	then	then	RB
16514	956	10	turn	turn	VB
16514	956	11	off	off	RP
16514	956	12	the	the	DT
16514	956	13	water	water	NN
16514	956	14	and	and	CC
16514	956	15	stand	stand	VB
16514	956	16	them	-PRON-	PRP
16514	956	17	on	on	IN
16514	956	18	the	the	DT
16514	956	19	back	back	NN
16514	956	20	of	of	IN
16514	956	21	the	the	DT
16514	956	22	stove	stove	NN
16514	956	23	with	with	IN
16514	956	24	a	a	DT
16514	956	25	cover	cover	NN
16514	956	26	half	half	NN
16514	956	27	over	over	IN
16514	956	28	them	-PRON-	PRP
16514	956	29	,	,	,
16514	956	30	where	where	WRB
16514	956	31	they	-PRON-	PRP
16514	956	32	will	will	MD
16514	956	33	keep	keep	VB
16514	956	34	hot	hot	JJ
16514	956	35	while	while	IN
16514	956	36	they	-PRON-	PRP
16514	956	37	get	get	VBP
16514	956	38	dry	dry	JJ
16514	956	39	and	and	CC
16514	956	40	floury	floury	NNP
16514	956	41	,	,	,
16514	956	42	but	but	CC
16514	956	43	do	do	VBP
16514	956	44	not	not	RB
16514	956	45	let	let	VB
16514	956	46	them	-PRON-	PRP
16514	956	47	burn	burn	VB
16514	956	48	;	;	:
16514	956	49	shake	shake	VB
16514	956	50	the	the	DT
16514	956	51	saucepan	saucepan	NN
16514	956	52	every	every	DT
16514	956	53	little	little	JJ
16514	956	54	while	while	NN
16514	956	55	.	.	.
16514	957	1	Heat	heat	VB
16514	957	2	the	the	DT
16514	957	3	milk	milk	NN
16514	957	4	with	with	IN
16514	957	5	the	the	DT
16514	957	6	butter	butter	NN
16514	957	7	,	,	,
16514	957	8	salt	salt	NN
16514	957	9	,	,	,
16514	957	10	and	and	CC
16514	957	11	pepper	pepper	NN
16514	957	12	in	in	IN
16514	957	13	it	-PRON-	PRP
16514	957	14	;	;	:
16514	957	15	mash	mash	VB
16514	957	16	the	the	DT
16514	957	17	potatoes	potato	NNS
16514	957	18	well	well	RB
16514	957	19	,	,	,
16514	957	20	either	either	CC
16514	957	21	with	with	IN
16514	957	22	the	the	DT
16514	957	23	wooden	wooden	JJ
16514	957	24	potato	potato	NN
16514	957	25	-	-	HYPH
16514	957	26	masher	masher	NN
16514	957	27	or	or	CC
16514	957	28	with	with	IN
16514	957	29	a	a	DT
16514	957	30	wire	wire	NN
16514	957	31	one	one	CD
16514	957	32	,	,	,
16514	957	33	and	and	CC
16514	957	34	put	put	VBD
16514	957	35	in	in	IN
16514	957	36	the	the	DT
16514	957	37	milk	milk	NN
16514	957	38	little	little	JJ
16514	957	39	by	by	IN
16514	957	40	little	little	JJ
16514	957	41	.	.	.
16514	958	1	When	when	WRB
16514	958	2	they	-PRON-	PRP
16514	958	3	are	be	VBP
16514	958	4	all	all	RB
16514	958	5	free	free	JJ
16514	958	6	from	from	IN
16514	958	7	lumps	lump	NNS
16514	958	8	,	,	,
16514	958	9	put	put	VBD
16514	958	10	them	-PRON-	PRP
16514	958	11	through	through	IN
16514	958	12	the	the	DT
16514	958	13	potato	potato	NN
16514	958	14	-	-	HYPH
16514	958	15	ricer	ricer	NN
16514	958	16	,	,	,
16514	958	17	or	or	CC
16514	958	18	pile	pile	VB
16514	958	19	them	-PRON-	PRP
16514	958	20	lightly	lightly	RB
16514	958	21	in	in	IN
16514	958	22	the	the	DT
16514	958	23	tureen	tureen	NN
16514	958	24	as	as	IN
16514	958	25	they	-PRON-	PRP
16514	958	26	are	be	VBP
16514	958	27	.	.	.
16514	959	1	Do	do	VBP
16514	959	2	not	not	RB
16514	959	3	smooth	smooth	VB
16514	959	4	them	-PRON-	PRP
16514	959	5	over	over	IN
16514	959	6	the	the	DT
16514	959	7	top	top	NN
16514	959	8	.	.	.
16514	960	1	Sweet	Sweet	NNP
16514	960	2	Potatoes	Potatoes	NNP
16514	960	3	If	if	IN
16514	960	4	they	-PRON-	PRP
16514	960	5	are	be	VBP
16514	960	6	large	large	JJ
16514	960	7	,	,	,
16514	960	8	scrub	scrub	VB
16514	960	9	them	-PRON-	PRP
16514	960	10	well	well	RB
16514	960	11	and	and	CC
16514	960	12	bake	bake	VB
16514	960	13	in	in	RP
16514	960	14	a	a	DT
16514	960	15	hot	hot	JJ
16514	960	16	oven	oven	NN
16514	960	17	for	for	IN
16514	960	18	about	about	RB
16514	960	19	forty	forty	CD
16514	960	20	minutes	minute	NNS
16514	960	21	.	.	.
16514	961	1	If	if	IN
16514	961	2	they	-PRON-	PRP
16514	961	3	are	be	VBP
16514	961	4	small	small	JJ
16514	961	5	,	,	,
16514	961	6	make	make	VB
16514	961	7	them	-PRON-	PRP
16514	961	8	into--	into--	NNP
16514	961	9	Creamed	cream	VBN
16514	961	10	Sweet	Sweet	NNP
16514	961	11	Potatoes	Potatoes	NNP
16514	961	12	Boil	Boil	NNP
16514	961	13	the	the	DT
16514	961	14	potatoes	potato	NNS
16514	961	15	,	,	,
16514	961	16	skin	skin	VBP
16514	961	17	them	-PRON-	PRP
16514	961	18	,	,	,
16514	961	19	and	and	CC
16514	961	20	cut	cut	VBD
16514	961	21	them	-PRON-	PRP
16514	961	22	up	up	RP
16514	961	23	in	in	IN
16514	961	24	small	small	JJ
16514	961	25	slices	slice	NNS
16514	961	26	.	.	.
16514	962	1	Make	make	VB
16514	962	2	a	a	DT
16514	962	3	cup	cup	NN
16514	962	4	of	of	IN
16514	962	5	cream	cream	NN
16514	962	6	sauce	sauce	NN
16514	962	7	,	,	,
16514	962	8	mix	mix	VB
16514	962	9	with	with	IN
16514	962	10	them	-PRON-	PRP
16514	962	11	,	,	,
16514	962	12	and	and	CC
16514	962	13	put	put	VBD
16514	962	14	them	-PRON-	PRP
16514	962	15	in	in	IN
16514	962	16	the	the	DT
16514	962	17	oven	oven	NN
16514	962	18	for	for	IN
16514	962	19	half	half	PDT
16514	962	20	an	an	DT
16514	962	21	hour	hour	NN
16514	962	22	.	.	.
16514	963	1	Scalloped	scalloped	JJ
16514	963	2	Sweet	Sweet	NNP
16514	963	3	Potatoes	potato	NNS
16514	963	4	Boil	Boil	NNP
16514	963	5	six	six	CD
16514	963	6	potatoes	potato	NNS
16514	963	7	in	in	IN
16514	963	8	well	well	RB
16514	963	9	-	-	HYPH
16514	963	10	salted	salt	VBN
16514	963	11	water	water	NN
16514	963	12	till	till	IN
16514	963	13	they	-PRON-	PRP
16514	963	14	are	be	VBP
16514	963	15	tender	tender	JJ
16514	963	16	;	;	:
16514	963	17	skin	skin	NN
16514	963	18	them	-PRON-	PRP
16514	963	19	,	,	,
16514	963	20	slice	slice	VB
16514	963	21	them	-PRON-	PRP
16514	963	22	thin	thin	JJ
16514	963	23	,	,	,
16514	963	24	and	and	CC
16514	963	25	put	put	VBD
16514	963	26	a	a	DT
16514	963	27	layer	layer	NN
16514	963	28	of	of	IN
16514	963	29	them	-PRON-	PRP
16514	963	30	in	in	IN
16514	963	31	a	a	DT
16514	963	32	buttered	butter	VBN
16514	963	33	baking	baking	NN
16514	963	34	-	-	HYPH
16514	963	35	dish	dish	NN
16514	963	36	;	;	:
16514	963	37	sprinkle	sprinkle	VB
16514	963	38	with	with	IN
16514	963	39	brown	brown	JJ
16514	963	40	sugar	sugar	NN
16514	963	41	,	,	,
16514	963	42	and	and	CC
16514	963	43	put	put	VBD
16514	963	44	on	on	RP
16514	963	45	more	more	JJR
16514	963	46	potatoes	potato	NNS
16514	963	47	and	and	CC
16514	963	48	more	more	JJR
16514	963	49	sugar	sugar	NN
16514	963	50	till	till	IN
16514	963	51	the	the	DT
16514	963	52	dish	dish	NN
16514	963	53	is	be	VBZ
16514	963	54	full	full	JJ
16514	963	55	.	.	.
16514	964	1	Bake	bake	VB
16514	964	2	for	for	IN
16514	964	3	three	three	CD
16514	964	4	-	-	HYPH
16514	964	5	quarters	quarter	NNS
16514	964	6	of	of	IN
16514	964	7	an	an	DT
16514	964	8	hour	hour	NN
16514	964	9	.	.	.
16514	965	1	Beets	Beets	NNPS
16514	965	2	Wash	wash	VBP
16514	965	3	the	the	DT
16514	965	4	beets	beet	NNS
16514	965	5	but	but	CC
16514	965	6	do	do	VBP
16514	965	7	not	not	RB
16514	965	8	peel	peel	VB
16514	965	9	them	-PRON-	PRP
16514	965	10	.	.	.
16514	966	1	Boil	boil	VB
16514	966	2	them	-PRON-	PRP
16514	966	3	gently	gently	RB
16514	966	4	for	for	IN
16514	966	5	three	three	CD
16514	966	6	-	-	HYPH
16514	966	7	quarters	quarter	NNS
16514	966	8	of	of	IN
16514	966	9	an	an	DT
16514	966	10	hour	hour	NN
16514	966	11	,	,	,
16514	966	12	or	or	CC
16514	966	13	till	till	IN
16514	966	14	they	-PRON-	PRP
16514	966	15	can	can	MD
16514	966	16	be	be	VB
16514	966	17	pierced	pierce	VBN
16514	966	18	easily	easily	RB
16514	966	19	with	with	IN
16514	966	20	a	a	DT
16514	966	21	straw	straw	NN
16514	966	22	.	.	.
16514	967	1	Then	then	RB
16514	967	2	skin	skin	VB
16514	967	3	them	-PRON-	PRP
16514	967	4	and	and	CC
16514	967	5	slice	slice	VB
16514	967	6	in	in	IN
16514	967	7	a	a	DT
16514	967	8	hot	hot	JJ
16514	967	9	dish	dish	NN
16514	967	10	,	,	,
16514	967	11	dusting	dust	VBG
16514	967	12	each	each	DT
16514	967	13	layer	layer	NN
16514	967	14	with	with	IN
16514	967	15	a	a	DT
16514	967	16	little	little	JJ
16514	967	17	salt	salt	NN
16514	967	18	,	,	,
16514	967	19	pepper	pepper	NN
16514	967	20	,	,	,
16514	967	21	and	and	CC
16514	967	22	melted	melted	JJ
16514	967	23	butter	butter	NN
16514	967	24	.	.	.
16514	968	1	Those	those	DT
16514	968	2	which	which	WDT
16514	968	3	are	be	VBP
16514	968	4	left	leave	VBN
16514	968	5	over	over	RP
16514	968	6	may	may	MD
16514	968	7	have	have	VB
16514	968	8	a	a	DT
16514	968	9	little	little	JJ
16514	968	10	vinegar	vinegar	NN
16514	968	11	poured	pour	VBN
16514	968	12	over	over	IN
16514	968	13	them	-PRON-	PRP
16514	968	14	,	,	,
16514	968	15	to	to	TO
16514	968	16	make	make	VB
16514	968	17	them	-PRON-	PRP
16514	968	18	into	into	IN
16514	968	19	pickles	pickle	NNS
16514	968	20	for	for	IN
16514	968	21	luncheon	luncheon	NN
16514	968	22	.	.	.
16514	969	1	Once	once	IN
16514	969	2	Margaret	Margaret	NNP
16514	969	3	made	make	VBD
16514	969	4	something	something	NN
16514	969	5	very	very	RB
16514	969	6	nice	nice	JJ
16514	969	7	by	by	IN
16514	969	8	a	a	DT
16514	969	9	recipe	recipe	NN
16514	969	10	her	-PRON-	PRP$
16514	969	11	Pretty	Pretty	NNP
16514	969	12	Aunt	Aunt	NNP
16514	969	13	put	put	VBD
16514	969	14	in	in	IN
16514	969	15	her	-PRON-	PRP$
16514	969	16	book	book	NN
16514	969	17	.	.	.
16514	970	1	It	-PRON-	PRP
16514	970	2	was	be	VBD
16514	970	3	called--	called--	NNP
16514	970	4	Stuffed	stuff	VBN
16514	970	5	Beets	beet	NNS
16514	970	6	1	1	CD
16514	970	7	can	can	MD
16514	970	8	French	french	JJ
16514	970	9	peas	pea	NNS
16514	970	10	.	.	.
16514	971	1	6	6	CD
16514	971	2	medium	medium	JJ
16514	971	3	-	-	HYPH
16514	971	4	sized	sized	JJ
16514	971	5	beets	beet	NNS
16514	971	6	.	.	.
16514	972	1	Boil	Boil	NNP
16514	972	2	the	the	DT
16514	972	3	beets	beet	NNS
16514	972	4	as	as	IN
16514	972	5	before	before	RB
16514	972	6	and	and	CC
16514	972	7	skin	skin	VB
16514	972	8	them	-PRON-	PRP
16514	972	9	,	,	,
16514	972	10	but	but	CC
16514	972	11	leave	leave	VB
16514	972	12	them	-PRON-	PRP
16514	972	13	whole	whole	JJ
16514	972	14	.	.	.
16514	973	1	Heat	heat	VB
16514	973	2	the	the	DT
16514	973	3	peas	pea	NNS
16514	973	4	after	after	IN
16514	973	5	the	the	DT
16514	973	6	juice	juice	NN
16514	973	7	has	have	VBZ
16514	973	8	been	be	VBN
16514	973	9	turned	turn	VBN
16514	973	10	off	off	RP
16514	973	11	,	,	,
16514	973	12	and	and	CC
16514	973	13	season	season	VB
16514	973	14	them	-PRON-	PRP
16514	973	15	with	with	IN
16514	973	16	salt	salt	NN
16514	973	17	and	and	CC
16514	973	18	pepper	pepper	NN
16514	973	19	.	.	.
16514	974	1	Cut	cut	VB
16514	974	2	off	off	IN
16514	974	3	the	the	DT
16514	974	4	stem	stem	NN
16514	974	5	end	end	NN
16514	974	6	of	of	IN
16514	974	7	each	each	DT
16514	974	8	beet	beet	NN
16514	974	9	so	so	IN
16514	974	10	it	-PRON-	PRP
16514	974	11	will	will	MD
16514	974	12	stand	stand	VB
16514	974	13	steadily	steadily	RB
16514	974	14	,	,	,
16514	974	15	and	and	CC
16514	974	16	scoop	scoop	VB
16514	974	17	a	a	DT
16514	974	18	round	round	JJ
16514	974	19	place	place	NN
16514	974	20	in	in	IN
16514	974	21	the	the	DT
16514	974	22	other	other	JJ
16514	974	23	end	end	NN
16514	974	24	;	;	:
16514	974	25	sprinkle	sprinkle	VB
16514	974	26	each	each	DT
16514	974	27	beet	beet	NN
16514	974	28	with	with	IN
16514	974	29	salt	salt	NN
16514	974	30	and	and	CC
16514	974	31	pepper	pepper	NN
16514	974	32	,	,	,
16514	974	33	and	and	CC
16514	974	34	put	put	VBD
16514	974	35	a	a	DT
16514	974	36	tiny	tiny	JJ
16514	974	37	bit	bit	NN
16514	974	38	of	of	IN
16514	974	39	butter	butter	NN
16514	974	40	down	down	RB
16514	974	41	in	in	IN
16514	974	42	this	this	DT
16514	974	43	little	little	JJ
16514	974	44	well	well	RB
16514	974	45	,	,	,
16514	974	46	and	and	CC
16514	974	47	then	then	RB
16514	974	48	fill	fill	VB
16514	974	49	it	-PRON-	PRP
16514	974	50	high	high	JJ
16514	974	51	with	with	IN
16514	974	52	the	the	DT
16514	974	53	peas	pea	NNS
16514	974	54	it	-PRON-	PRP
16514	974	55	will	will	MD
16514	974	56	hold	hold	VB
16514	974	57	.	.	.
16514	975	1	Creamed	Creamed	NNP
16514	975	2	Cabbage	Cabbage	NNP
16514	975	3	1	1	CD
16514	975	4	small	small	JJ
16514	975	5	cabbage	cabbage	NN
16514	975	6	.	.	.
16514	976	1	1	1	CD
16514	976	2	cup	cup	NNP
16514	976	3	cream	cream	NN
16514	976	4	sauce	sauce	NN
16514	976	5	.	.	.
16514	977	1	Take	take	VB
16514	977	2	off	off	RP
16514	977	3	the	the	DT
16514	977	4	outside	outside	JJ
16514	977	5	leaves	leave	NNS
16514	977	6	of	of	IN
16514	977	7	the	the	DT
16514	977	8	cabbage	cabbage	NN
16514	977	9	;	;	:
16514	977	10	cut	cut	VB
16514	977	11	it	-PRON-	PRP
16514	977	12	up	up	RP
16514	977	13	in	in	IN
16514	977	14	four	four	CD
16514	977	15	pieces	piece	NNS
16514	977	16	,	,	,
16514	977	17	and	and	CC
16514	977	18	cut	cut	VBD
16514	977	19	out	out	RP
16514	977	20	the	the	DT
16514	977	21	hard	hard	JJ
16514	977	22	core	core	NN
16514	977	23	and	and	CC
16514	977	24	lay	lie	VBD
16514	977	25	it	-PRON-	PRP
16514	977	26	in	in	IN
16514	977	27	cold	cold	JJ
16514	977	28	,	,	,
16514	977	29	salted	salted	JJ
16514	977	30	water	water	NN
16514	977	31	for	for	IN
16514	977	32	half	half	PDT
16514	977	33	an	an	DT
16514	977	34	hour	hour	NN
16514	977	35	.	.	.
16514	978	1	Then	then	RB
16514	978	2	wipe	wipe	VB
16514	978	3	it	-PRON-	PRP
16514	978	4	dry	dry	JJ
16514	978	5	and	and	CC
16514	978	6	slice	slice	VB
16514	978	7	it	-PRON-	PRP
16514	978	8	,	,	,
16514	978	9	not	not	RB
16514	978	10	too	too	RB
16514	978	11	fine	fine	JJ
16514	978	12	,	,	,
16514	978	13	and	and	CC
16514	978	14	put	put	VBD
16514	978	15	it	-PRON-	PRP
16514	978	16	in	in	IN
16514	978	17	a	a	DT
16514	978	18	saucepan	saucepan	NN
16514	978	19	;	;	:
16514	978	20	cover	cover	VB
16514	978	21	it	-PRON-	PRP
16514	978	22	with	with	IN
16514	978	23	boiling	boil	VBG
16514	978	24	water	water	NN
16514	978	25	with	with	IN
16514	978	26	a	a	DT
16514	978	27	teaspoonful	teaspoonful	NN
16514	978	28	of	of	IN
16514	978	29	salt	salt	NN
16514	978	30	in	in	IN
16514	978	31	it	-PRON-	PRP
16514	978	32	,	,	,
16514	978	33	and	and	CC
16514	978	34	boil	boil	VB
16514	978	35	hard	hard	JJ
16514	978	36	for	for	IN
16514	978	37	fifteen	fifteen	CD
16514	978	38	minutes	minute	NNS
16514	978	39	without	without	IN
16514	978	40	any	any	DT
16514	978	41	cover	cover	NN
16514	978	42	.	.	.
16514	979	1	While	while	IN
16514	979	2	it	-PRON-	PRP
16514	979	3	is	be	VBZ
16514	979	4	cooking	cook	VBG
16514	979	5	,	,	,
16514	979	6	make	make	VB
16514	979	7	a	a	DT
16514	979	8	cup	cup	NN
16514	979	9	of	of	IN
16514	979	10	cream	cream	NN
16514	979	11	sauce	sauce	NN
16514	979	12	.	.	.
16514	980	1	Take	take	VB
16514	980	2	up	up	RP
16514	980	3	the	the	DT
16514	980	4	cabbage	cabbage	NN
16514	980	5	,	,	,
16514	980	6	press	press	VB
16514	980	7	it	-PRON-	PRP
16514	980	8	in	in	IN
16514	980	9	the	the	DT
16514	980	10	colander	colander	NN
16514	980	11	with	with	IN
16514	980	12	a	a	DT
16514	980	13	plate	plate	NN
16514	980	14	till	till	IN
16514	980	15	all	all	PDT
16514	980	16	the	the	DT
16514	980	17	water	water	NN
16514	980	18	is	be	VBZ
16514	980	19	out	out	RP
16514	980	20	;	;	:
16514	980	21	put	put	VB
16514	980	22	it	-PRON-	PRP
16514	980	23	in	in	IN
16514	980	24	a	a	DT
16514	980	25	hot	hot	JJ
16514	980	26	covered	covered	JJ
16514	980	27	dish	dish	NN
16514	980	28	,	,	,
16514	980	29	sprinkle	sprinkle	VBP
16514	980	30	well	well	RB
16514	980	31	with	with	IN
16514	980	32	salt	salt	NN
16514	980	33	,	,	,
16514	980	34	and	and	CC
16514	980	35	pour	pour	VB
16514	980	36	the	the	DT
16514	980	37	cream	cream	NN
16514	980	38	sauce	sauce	VBP
16514	980	39	over	over	RP
16514	980	40	.	.	.
16514	981	1	This	this	DT
16514	981	2	will	will	MD
16514	981	3	not	not	RB
16514	981	4	have	have	VB
16514	981	5	any	any	DT
16514	981	6	unpleasant	unpleasant	JJ
16514	981	7	odor	odor	NN
16514	981	8	in	in	IN
16514	981	9	cooking	cooking	NN
16514	981	10	,	,	,
16514	981	11	and	and	CC
16514	981	12	it	-PRON-	PRP
16514	981	13	will	will	MD
16514	981	14	be	be	VB
16514	981	15	so	so	RB
16514	981	16	tender	tender	JJ
16514	981	17	and	and	CC
16514	981	18	easy	easy	JJ
16514	981	19	to	to	TO
16514	981	20	digest	digest	VB
16514	981	21	that	that	IN
16514	981	22	even	even	RB
16514	981	23	a	a	DT
16514	981	24	little	little	JJ
16514	981	25	girl	girl	NN
16514	981	26	may	may	MD
16514	981	27	have	have	VB
16514	981	28	two	two	CD
16514	981	29	helpings	helping	NNS
16514	981	30	.	.	.
16514	982	1	If	if	IN
16514	982	2	you	-PRON-	PRP
16514	982	3	like	like	VBP
16514	982	4	it	-PRON-	PRP
16514	982	5	to	to	TO
16514	982	6	look	look	VB
16514	982	7	green	green	JJ
16514	982	8	,	,	,
16514	982	9	put	put	VB
16514	982	10	a	a	DT
16514	982	11	tiny	tiny	JJ
16514	982	12	bit	bit	NN
16514	982	13	of	of	IN
16514	982	14	soda	soda	NN
16514	982	15	in	in	IN
16514	982	16	the	the	DT
16514	982	17	water	water	NN
16514	982	18	when	when	WRB
16514	982	19	you	-PRON-	PRP
16514	982	20	cook	cook	VBP
16514	982	21	it	-PRON-	PRP
16514	982	22	.	.	.
16514	983	1	Lima	Lima	NNP
16514	983	2	Beans	Beans	NNPS
16514	983	3	Shell	Shell	NNP
16514	983	4	them	-PRON-	PRP
16514	983	5	and	and	CC
16514	983	6	cook	cook	VB
16514	983	7	like	like	IN
16514	983	8	peas	pea	NNS
16514	983	9	;	;	:
16514	983	10	pour	pour	VB
16514	983	11	over	over	IN
16514	983	12	them	-PRON-	PRP
16514	983	13	a	a	DT
16514	983	14	half	half	JJ
16514	983	15	-	-	HYPH
16514	983	16	cup	cup	NN
16514	983	17	of	of	IN
16514	983	18	cream	cream	NN
16514	983	19	sauce	sauce	NN
16514	983	20	,	,	,
16514	983	21	if	if	IN
16514	983	22	you	-PRON-	PRP
16514	983	23	like	like	VBP
16514	983	24	this	this	DT
16514	983	25	better	well	JJR
16514	983	26	than	than	IN
16514	983	27	having	have	VBG
16514	983	28	them	-PRON-	PRP
16514	983	29	dry	dry	JJ
16514	983	30	.	.	.
16514	984	1	Peas	Peas	NNP
16514	984	2	Shell	Shell	NNP
16514	984	3	them	-PRON-	PRP
16514	984	4	and	and	CC
16514	984	5	drop	drop	VB
16514	984	6	them	-PRON-	PRP
16514	984	7	into	into	IN
16514	984	8	a	a	DT
16514	984	9	saucepan	saucepan	NN
16514	984	10	of	of	IN
16514	984	11	boiling	boiling	NN
16514	984	12	water	water	NN
16514	984	13	,	,	,
16514	984	14	into	into	IN
16514	984	15	which	which	WDT
16514	984	16	you	-PRON-	PRP
16514	984	17	have	have	VBP
16514	984	18	put	put	VBN
16514	984	19	a	a	DT
16514	984	20	teaspoonful	teaspoonful	NN
16514	984	21	of	of	IN
16514	984	22	salt	salt	NN
16514	984	23	and	and	CC
16514	984	24	one	one	CD
16514	984	25	of	of	IN
16514	984	26	sugar	sugar	NN
16514	984	27	.	.	.
16514	985	1	Boil	boil	VB
16514	985	2	them	-PRON-	PRP
16514	985	3	till	till	IN
16514	985	4	they	-PRON-	PRP
16514	985	5	are	be	VBP
16514	985	6	tender	tender	JJ
16514	985	7	,	,	,
16514	985	8	from	from	IN
16514	985	9	fifteen	fifteen	CD
16514	985	10	minutes	minute	NNS
16514	985	11	,	,	,
16514	985	12	if	if	IN
16514	985	13	they	-PRON-	PRP
16514	985	14	are	be	VBP
16514	985	15	fresh	fresh	JJ
16514	985	16	from	from	IN
16514	985	17	the	the	DT
16514	985	18	garden	garden	NN
16514	985	19	,	,	,
16514	985	20	to	to	IN
16514	985	21	half	half	PDT
16514	985	22	an	an	DT
16514	985	23	hour	hour	NN
16514	985	24	or	or	CC
16514	985	25	more	more	JJR
16514	985	26	,	,	,
16514	985	27	if	if	IN
16514	985	28	they	-PRON-	PRP
16514	985	29	have	have	VBP
16514	985	30	stood	stand	VBN
16514	985	31	in	in	IN
16514	985	32	the	the	DT
16514	985	33	grocer	grocer	NN
16514	985	34	's	be	VBZ
16514	985	35	for	for	IN
16514	985	36	a	a	DT
16514	985	37	day	day	NN
16514	985	38	or	or	CC
16514	985	39	two	two	CD
16514	985	40	.	.	.
16514	986	1	When	when	WRB
16514	986	2	they	-PRON-	PRP
16514	986	3	are	be	VBP
16514	986	4	done	do	VBN
16514	986	5	they	-PRON-	PRP
16514	986	6	will	will	MD
16514	986	7	have	have	VB
16514	986	8	little	little	JJ
16514	986	9	dents	dent	NNS
16514	986	10	in	in	IN
16514	986	11	their	-PRON-	PRP$
16514	986	12	sides	side	NNS
16514	986	13	,	,	,
16514	986	14	and	and	CC
16514	986	15	you	-PRON-	PRP
16514	986	16	can	can	MD
16514	986	17	easily	easily	RB
16514	986	18	mash	mash	VB
16514	986	19	two	two	CD
16514	986	20	or	or	CC
16514	986	21	three	three	CD
16514	986	22	with	with	IN
16514	986	23	a	a	DT
16514	986	24	fork	fork	NN
16514	986	25	on	on	IN
16514	986	26	a	a	DT
16514	986	27	plate	plate	NN
16514	986	28	.	.	.
16514	987	1	Then	then	RB
16514	987	2	drain	drain	VB
16514	987	3	off	off	RP
16514	987	4	the	the	DT
16514	987	5	water	water	NN
16514	987	6	,	,	,
16514	987	7	put	put	VBN
16514	987	8	in	in	RP
16514	987	9	three	three	CD
16514	987	10	shakes	shake	NNS
16514	987	11	of	of	IN
16514	987	12	pepper	pepper	NN
16514	987	13	,	,	,
16514	987	14	more	more	JJR
16514	987	15	salt	salt	NN
16514	987	16	if	if	IN
16514	987	17	they	-PRON-	PRP
16514	987	18	do	do	VBP
16514	987	19	not	not	RB
16514	987	20	taste	taste	VB
16514	987	21	just	just	RB
16514	987	22	right	right	RB
16514	987	23	,	,	,
16514	987	24	and	and	CC
16514	987	25	a	a	DT
16514	987	26	piece	piece	NN
16514	987	27	of	of	IN
16514	987	28	butter	butter	NN
16514	987	29	the	the	DT
16514	987	30	size	size	NN
16514	987	31	of	of	IN
16514	987	32	a	a	DT
16514	987	33	hickory	hickory	NN
16514	987	34	-	-	HYPH
16514	987	35	nut	nut	NN
16514	987	36	,	,	,
16514	987	37	and	and	CC
16514	987	38	shake	shake	VB
16514	987	39	them	-PRON-	PRP
16514	987	40	till	till	IN
16514	987	41	the	the	DT
16514	987	42	butter	butter	NN
16514	987	43	melts	melt	NNS
16514	987	44	;	;	:
16514	987	45	serve	serve	VB
16514	987	46	in	in	IN
16514	987	47	a	a	DT
16514	987	48	hot	hot	JJ
16514	987	49	covered	covered	JJ
16514	987	50	dish	dish	NN
16514	987	51	.	.	.
16514	988	1	String	string	NN
16514	988	2	Beans	Beans	NNPS
16514	988	3	Pull	pull	VBP
16514	988	4	off	off	RP
16514	988	5	the	the	DT
16514	988	6	strings	string	NNS
16514	988	7	and	and	CC
16514	988	8	cut	cut	VBD
16514	988	9	off	off	RP
16514	988	10	the	the	DT
16514	988	11	ends	end	NNS
16514	988	12	;	;	:
16514	988	13	hold	hold	VB
16514	988	14	three	three	CD
16514	988	15	or	or	CC
16514	988	16	four	four	CD
16514	988	17	beans	bean	NNS
16514	988	18	in	in	IN
16514	988	19	your	-PRON-	PRP$
16514	988	20	hand	hand	NN
16514	988	21	and	and	CC
16514	988	22	cut	cut	VBD
16514	988	23	them	-PRON-	PRP
16514	988	24	into	into	IN
16514	988	25	long	long	JJ
16514	988	26	,	,	,
16514	988	27	very	very	RB
16514	988	28	narrow	narrow	JJ
16514	988	29	strips	strip	NNS
16514	988	30	,	,	,
16514	988	31	not	not	RB
16514	988	32	into	into	IN
16514	988	33	square	square	JJ
16514	988	34	pieces	piece	NNS
16514	988	35	.	.	.
16514	989	1	Then	then	RB
16514	989	2	cook	cook	VB
16514	989	3	them	-PRON-	PRP
16514	989	4	exactly	exactly	RB
16514	989	5	as	as	IN
16514	989	6	you	-PRON-	PRP
16514	989	7	did	do	VBD
16514	989	8	the	the	DT
16514	989	9	peas	pea	NNS
16514	989	10	.	.	.
16514	990	1	Stewed	Stewed	NNP
16514	990	2	Tomatoes	Tomatoes	NNP
16514	990	3	6	6	CD
16514	990	4	large	large	JJ
16514	990	5	tomatoes	tomato	NNS
16514	990	6	.	.	.
16514	991	1	1	1	CD
16514	991	2	teaspoonful	teaspoonful	JJ
16514	991	3	of	of	IN
16514	991	4	salt	salt	NN
16514	991	5	.	.	.
16514	992	1	1	1	CD
16514	992	2	teaspoonful	teaspoonful	JJ
16514	992	3	of	of	IN
16514	992	4	sugar	sugar	NN
16514	992	5	.	.	.
16514	993	1	1	1	CD
16514	993	2	pinch	pinch	NN
16514	993	3	soda	soda	NN
16514	993	4	.	.	.
16514	994	1	3	3	CD
16514	994	2	shakes	shake	NNS
16514	994	3	of	of	IN
16514	994	4	pepper	pepper	NN
16514	994	5	.	.	.
16514	995	1	Butter	butter	NN
16514	995	2	as	as	RB
16514	995	3	large	large	JJ
16514	995	4	as	as	IN
16514	995	5	an	an	DT
16514	995	6	English	english	JJ
16514	995	7	walnut	walnut	NN
16514	995	8	.	.	.
16514	996	1	Peel	peel	VB
16514	996	2	and	and	CC
16514	996	3	cut	cut	VB
16514	996	4	the	the	DT
16514	996	5	tomatoes	tomato	NNS
16514	996	6	up	up	RP
16514	996	7	small	small	JJ
16514	996	8	,	,	,
16514	996	9	saving	save	VBG
16514	996	10	the	the	DT
16514	996	11	juice	juice	NN
16514	996	12	;	;	:
16514	996	13	put	put	VBN
16514	996	14	together	together	RB
16514	996	15	in	in	IN
16514	996	16	a	a	DT
16514	996	17	saucepan	saucepan	NN
16514	996	18	with	with	IN
16514	996	19	the	the	DT
16514	996	20	seasoning	seasoning	NN
16514	996	21	,	,	,
16514	996	22	the	the	DT
16514	996	23	soda	soda	NN
16514	996	24	mixed	mix	VBN
16514	996	25	in	in	IN
16514	996	26	a	a	DT
16514	996	27	teaspoonful	teaspoonful	NN
16514	996	28	of	of	IN
16514	996	29	water	water	NN
16514	996	30	before	before	IN
16514	996	31	it	-PRON-	PRP
16514	996	32	is	be	VBZ
16514	996	33	put	put	VBN
16514	996	34	in	in	RP
16514	996	35	.	.	.
16514	997	1	Simmer	simmer	JJ
16514	997	2	twenty	twenty	CD
16514	997	3	minutes	minute	NNS
16514	997	4	,	,	,
16514	997	5	stirring	stir	VBG
16514	997	6	till	till	IN
16514	997	7	it	-PRON-	PRP
16514	997	8	is	be	VBZ
16514	997	9	smooth	smooth	JJ
16514	997	10	,	,	,
16514	997	11	and	and	CC
16514	997	12	last	last	JJ
16514	997	13	put	put	NN
16514	997	14	in	in	IN
16514	997	15	half	half	PDT
16514	997	16	a	a	DT
16514	997	17	cup	cup	NN
16514	997	18	of	of	IN
16514	997	19	bread	bread	NN
16514	997	20	or	or	CC
16514	997	21	cracker	cracker	NN
16514	997	22	crumbs	crumb	VBZ
16514	997	23	,	,	,
16514	997	24	or	or	CC
16514	997	25	a	a	DT
16514	997	26	cup	cup	NN
16514	997	27	of	of	IN
16514	997	28	toast	toast	NN
16514	997	29	,	,	,
16514	997	30	cut	cut	VBN
16514	997	31	into	into	IN
16514	997	32	small	small	JJ
16514	997	33	bits	bit	NNS
16514	997	34	.	.	.
16514	998	1	Serve	serve	VB
16514	998	2	in	in	IN
16514	998	3	a	a	DT
16514	998	4	hot	hot	JJ
16514	998	5	,	,	,
16514	998	6	covered	covered	JJ
16514	998	7	dish	dish	NN
16514	998	8	.	.	.
16514	999	1	Asparagus	Asparagus	NNP
16514	999	2	Untie	Untie	NNP
16514	999	3	the	the	DT
16514	999	4	bunch	bunch	NN
16514	999	5	,	,	,
16514	999	6	scrape	scrape	VB
16514	999	7	the	the	DT
16514	999	8	stalks	stalk	NNS
16514	999	9	clean	clean	JJ
16514	999	10	,	,	,
16514	999	11	and	and	CC
16514	999	12	put	put	VBD
16514	999	13	it	-PRON-	PRP
16514	999	14	in	in	IN
16514	999	15	cold	cold	JJ
16514	999	16	water	water	NN
16514	999	17	for	for	IN
16514	999	18	half	half	PDT
16514	999	19	an	an	DT
16514	999	20	hour	hour	NN
16514	999	21	.	.	.
16514	1000	1	Tie	tie	VB
16514	1000	2	the	the	DT
16514	1000	3	bunch	bunch	NN
16514	1000	4	again	again	RB
16514	1000	5	,	,	,
16514	1000	6	and	and	CC
16514	1000	7	cut	cut	VBD
16514	1000	8	enough	enough	NN
16514	1000	9	off	off	IN
16514	1000	10	the	the	DT
16514	1000	11	white	white	NNP
16514	1000	12	ends	end	VBZ
16514	1000	13	to	to	TO
16514	1000	14	make	make	VB
16514	1000	15	all	all	PDT
16514	1000	16	the	the	DT
16514	1000	17	pieces	piece	NNS
16514	1000	18	the	the	DT
16514	1000	19	same	same	JJ
16514	1000	20	length	length	NN
16514	1000	21	.	.	.
16514	1001	1	Stand	stand	VB
16514	1001	2	them	-PRON-	PRP
16514	1001	3	in	in	IN
16514	1001	4	boiling	boil	VBG
16514	1001	5	water	water	NN
16514	1001	6	in	in	IN
16514	1001	7	a	a	DT
16514	1001	8	porcelain	porcelain	NN
16514	1001	9	kettle	kettle	NN
16514	1001	10	,	,	,
16514	1001	11	and	and	CC
16514	1001	12	cook	cook	VB
16514	1001	13	gently	gently	RB
16514	1001	14	for	for	IN
16514	1001	15	about	about	RB
16514	1001	16	twenty	twenty	CD
16514	1001	17	minutes	minute	NNS
16514	1001	18	.	.	.
16514	1002	1	Lay	lay	VB
16514	1002	2	on	on	IN
16514	1002	3	a	a	DT
16514	1002	4	platter	platter	NN
16514	1002	5	on	on	IN
16514	1002	6	squares	square	NNS
16514	1002	7	of	of	IN
16514	1002	8	buttered	butter	VBN
16514	1002	9	toast	toast	NN
16514	1002	10	,	,	,
16514	1002	11	and	and	CC
16514	1002	12	pour	pour	VB
16514	1002	13	over	over	IN
16514	1002	14	the	the	DT
16514	1002	15	toast	toast	NN
16514	1002	16	and	and	CC
16514	1002	17	the	the	DT
16514	1002	18	tips	tip	NNS
16514	1002	19	of	of	IN
16514	1002	20	the	the	DT
16514	1002	21	asparagus	asparagus	NN
16514	1002	22	a	a	DT
16514	1002	23	cup	cup	NN
16514	1002	24	of	of	IN
16514	1002	25	cream	cream	NN
16514	1002	26	sauce	sauce	NN
16514	1002	27	.	.	.
16514	1003	1	Or	or	CC
16514	1003	2	do	do	VB
16514	1003	3	not	not	RB
16514	1003	4	put	put	VB
16514	1003	5	it	-PRON-	PRP
16514	1003	6	on	on	IN
16514	1003	7	toast	toast	NN
16514	1003	8	,	,	,
16514	1003	9	but	but	CC
16514	1003	10	pour	pour	VB
16514	1003	11	melted	melted	JJ
16514	1003	12	butter	butter	NN
16514	1003	13	over	over	IN
16514	1003	14	the	the	DT
16514	1003	15	tips	tip	NNS
16514	1003	16	after	after	IN
16514	1003	17	it	-PRON-	PRP
16514	1003	18	is	be	VBZ
16514	1003	19	on	on	IN
16514	1003	20	the	the	DT
16514	1003	21	platter	platter	NN
16514	1003	22	.	.	.
16514	1004	1	To	to	TO
16514	1004	2	make	make	VB
16514	1004	3	it	-PRON-	PRP
16514	1004	4	delicious	delicious	JJ
16514	1004	5	,	,	,
16514	1004	6	mix	mix	VB
16514	1004	7	the	the	DT
16514	1004	8	juice	juice	NN
16514	1004	9	of	of	IN
16514	1004	10	a	a	DT
16514	1004	11	lemon	lemon	NN
16514	1004	12	with	with	IN
16514	1004	13	the	the	DT
16514	1004	14	butter	butter	NN
16514	1004	15	.	.	.
16514	1005	1	Sometimes	sometimes	RB
16514	1005	2	put	put	VB
16514	1005	3	a	a	DT
16514	1005	4	little	little	JJ
16514	1005	5	grated	grated	JJ
16514	1005	6	cheese	cheese	NN
16514	1005	7	on	on	IN
16514	1005	8	the	the	DT
16514	1005	9	ends	end	NNS
16514	1005	10	last	last	JJ
16514	1005	11	of	of	IN
16514	1005	12	all	all	DT
16514	1005	13	.	.	.
16514	1006	1	Onions	onion	NNS
16514	1006	2	Peel	peel	VB
16514	1006	3	off	off	IN
16514	1006	4	the	the	DT
16514	1006	5	outside	outside	JJ
16514	1006	6	skin	skin	NN
16514	1006	7	and	and	CC
16514	1006	8	cook	cook	VB
16514	1006	9	them	-PRON-	PRP
16514	1006	10	in	in	IN
16514	1006	11	boiling	boil	VBG
16514	1006	12	,	,	,
16514	1006	13	salted	salted	JJ
16514	1006	14	water	water	NN
16514	1006	15	till	till	IN
16514	1006	16	they	-PRON-	PRP
16514	1006	17	are	be	VBP
16514	1006	18	tender	tender	JJ
16514	1006	19	;	;	:
16514	1006	20	drain	drain	VB
16514	1006	21	them	-PRON-	PRP
16514	1006	22	,	,	,
16514	1006	23	put	put	VBD
16514	1006	24	them	-PRON-	PRP
16514	1006	25	in	in	IN
16514	1006	26	a	a	DT
16514	1006	27	baking	baking	NN
16514	1006	28	-	-	HYPH
16514	1006	29	dish	dish	NN
16514	1006	30	,	,	,
16514	1006	31	and	and	CC
16514	1006	32	pour	pour	VB
16514	1006	33	over	over	IN
16514	1006	34	them	-PRON-	PRP
16514	1006	35	a	a	DT
16514	1006	36	tablespoonful	tablespoonful	NN
16514	1006	37	of	of	IN
16514	1006	38	melted	melted	JJ
16514	1006	39	butter	butter	NN
16514	1006	40	,	,	,
16514	1006	41	three	three	CD
16514	1006	42	shakes	shake	NNS
16514	1006	43	of	of	IN
16514	1006	44	pepper	pepper	NN
16514	1006	45	,	,	,
16514	1006	46	and	and	CC
16514	1006	47	a	a	DT
16514	1006	48	sprinkling	sprinkling	NN
16514	1006	49	of	of	IN
16514	1006	50	salt	salt	NN
16514	1006	51	,	,	,
16514	1006	52	and	and	CC
16514	1006	53	put	put	VBD
16514	1006	54	in	in	IN
16514	1006	55	the	the	DT
16514	1006	56	oven	oven	NN
16514	1006	57	and	and	CC
16514	1006	58	brown	brown	VB
16514	1006	59	a	a	DT
16514	1006	60	very	very	RB
16514	1006	61	little	little	JJ
16514	1006	62	.	.	.
16514	1007	1	Or	or	CC
16514	1007	2	,	,	,
16514	1007	3	cover	cover	VB
16514	1007	4	them	-PRON-	PRP
16514	1007	5	with	with	IN
16514	1007	6	a	a	DT
16514	1007	7	cup	cup	NN
16514	1007	8	of	of	IN
16514	1007	9	white	white	JJ
16514	1007	10	sauce	sauce	NN
16514	1007	11	instead	instead	RB
16514	1007	12	of	of	IN
16514	1007	13	the	the	DT
16514	1007	14	melted	melted	JJ
16514	1007	15	butter	butter	NN
16514	1007	16	,	,	,
16514	1007	17	and	and	CC
16514	1007	18	sprinkle	sprinkle	VB
16514	1007	19	with	with	IN
16514	1007	20	salt	salt	NN
16514	1007	21	and	and	CC
16514	1007	22	pepper	pepper	NN
16514	1007	23	,	,	,
16514	1007	24	but	but	CC
16514	1007	25	do	do	VBP
16514	1007	26	not	not	RB
16514	1007	27	put	put	VB
16514	1007	28	in	in	IN
16514	1007	29	the	the	DT
16514	1007	30	oven	oven	NN
16514	1007	31	.	.	.
16514	1008	1	Corn	Corn	NNP
16514	1008	2	Strip	Strip	NNP
16514	1008	3	off	off	IN
16514	1008	4	the	the	DT
16514	1008	5	husks	husk	NNS
16514	1008	6	and	and	CC
16514	1008	7	silk	silk	NN
16514	1008	8	,	,	,
16514	1008	9	and	and	CC
16514	1008	10	put	put	VBD
16514	1008	11	in	in	RP
16514	1008	12	a	a	DT
16514	1008	13	kettle	kettle	NN
16514	1008	14	of	of	IN
16514	1008	15	boiling	boil	VBG
16514	1008	16	water	water	NN
16514	1008	17	and	and	CC
16514	1008	18	boil	boil	VB
16514	1008	19	hard	hard	RB
16514	1008	20	for	for	IN
16514	1008	21	fifteen	fifteen	CD
16514	1008	22	minutes	minute	NNS
16514	1008	23	;	;	:
16514	1008	24	do	do	VBP
16514	1008	25	not	not	RB
16514	1008	26	salt	salt	VB
16514	1008	27	the	the	DT
16514	1008	28	water	water	NN
16514	1008	29	,	,	,
16514	1008	30	as	as	IN
16514	1008	31	salt	salt	NN
16514	1008	32	makes	make	VBZ
16514	1008	33	corn	corn	NN
16514	1008	34	tough	tough	JJ
16514	1008	35	.	.	.
16514	1009	1	Put	put	VB
16514	1009	2	a	a	DT
16514	1009	3	napkin	napkin	NN
16514	1009	4	on	on	IN
16514	1009	5	a	a	DT
16514	1009	6	platter	platter	NN
16514	1009	7	with	with	IN
16514	1009	8	one	one	CD
16514	1009	9	end	end	NN
16514	1009	10	hanging	hang	VBG
16514	1009	11	over	over	IN
16514	1009	12	the	the	DT
16514	1009	13	end	end	NN
16514	1009	14	;	;	:
16514	1009	15	lay	lay	VB
16514	1009	16	the	the	DT
16514	1009	17	corn	corn	NN
16514	1009	18	on	on	IN
16514	1009	19	and	and	CC
16514	1009	20	fold	fold	VB
16514	1009	21	the	the	DT
16514	1009	22	end	end	NN
16514	1009	23	of	of	IN
16514	1009	24	the	the	DT
16514	1009	25	napkin	napkin	NN
16514	1009	26	over	over	RP
16514	1009	27	to	to	TO
16514	1009	28	keep	keep	VB
16514	1009	29	it	-PRON-	PRP
16514	1009	30	warm	warm	JJ
16514	1009	31	.	.	.
16514	1010	1	Canned	can	VBN
16514	1010	2	Corn	Corn	NNP
16514	1010	3	Turn	turn	VBP
16514	1010	4	the	the	DT
16514	1010	5	corn	corn	NN
16514	1010	6	into	into	IN
16514	1010	7	the	the	DT
16514	1010	8	colander	colander	NN
16514	1010	9	and	and	CC
16514	1010	10	pour	pour	VB
16514	1010	11	water	water	NN
16514	1010	12	through	through	IN
16514	1010	13	it	-PRON-	PRP
16514	1010	14	a	a	DT
16514	1010	15	moment	moment	NN
16514	1010	16	.	.	.
16514	1011	1	Heat	heat	VB
16514	1011	2	a	a	DT
16514	1011	3	cup	cup	NN
16514	1011	4	of	of	IN
16514	1011	5	milk	milk	NN
16514	1011	6	with	with	IN
16514	1011	7	a	a	DT
16514	1011	8	tablespoonful	tablespoonful	NN
16514	1011	9	of	of	IN
16514	1011	10	butter	butter	NN
16514	1011	11	,	,	,
16514	1011	12	a	a	DT
16514	1011	13	teaspoonful	teaspoonful	NN
16514	1011	14	of	of	IN
16514	1011	15	salt	salt	NN
16514	1011	16	,	,	,
16514	1011	17	and	and	CC
16514	1011	18	three	three	CD
16514	1011	19	shakes	shake	NNS
16514	1011	20	of	of	IN
16514	1011	21	pepper	pepper	NN
16514	1011	22	,	,	,
16514	1011	23	and	and	CC
16514	1011	24	mix	mix	VB
16514	1011	25	with	with	IN
16514	1011	26	the	the	DT
16514	1011	27	corn	corn	NN
16514	1011	28	and	and	CC
16514	1011	29	cook	cook	NN
16514	1011	30	for	for	IN
16514	1011	31	two	two	CD
16514	1011	32	minutes	minute	NNS
16514	1011	33	.	.	.
16514	1012	1	Or	or	CC
16514	1012	2	,	,	,
16514	1012	3	put	put	VBN
16514	1012	4	in	in	RP
16514	1012	5	a	a	DT
16514	1012	6	buttered	butter	VBN
16514	1012	7	baking	baking	NN
16514	1012	8	-	-	HYPH
16514	1012	9	dish	dish	NN
16514	1012	10	and	and	CC
16514	1012	11	brown	brown	NN
16514	1012	12	in	in	IN
16514	1012	13	the	the	DT
16514	1012	14	oven	oven	NN
16514	1012	15	.	.	.
16514	1013	1	Many	many	JJ
16514	1013	2	people	people	NNS
16514	1013	3	never	never	RB
16514	1013	4	wash	wash	VBP
16514	1013	5	corn	corn	NN
16514	1013	6	;	;	:
16514	1013	7	it	-PRON-	PRP
16514	1013	8	is	be	VBZ
16514	1013	9	better	well	JJR
16514	1013	10	to	to	TO
16514	1013	11	do	do	VB
16514	1013	12	so	so	RB
16514	1013	13	.	.	.
16514	1014	1	Sometimes	sometimes	RB
16514	1014	2	Margaret	Margaret	NNP
16514	1014	3	had	have	VBD
16514	1014	4	boiled	boil	VBN
16514	1014	5	rice	rice	NN
16514	1014	6	for	for	IN
16514	1014	7	dinner	dinner	NN
16514	1014	8	in	in	IN
16514	1014	9	place	place	NN
16514	1014	10	of	of	IN
16514	1014	11	potatoes	potato	NNS
16514	1014	12	,	,	,
16514	1014	13	and	and	CC
16514	1014	14	then	then	RB
16514	1014	15	she	-PRON-	PRP
16514	1014	16	looked	look	VBD
16514	1014	17	back	back	RB
16514	1014	18	at	at	IN
16514	1014	19	the	the	DT
16514	1014	20	recipe	recipe	NN
16514	1014	21	she	-PRON-	PRP
16514	1014	22	used	use	VBD
16514	1014	23	when	when	WRB
16514	1014	24	she	-PRON-	PRP
16514	1014	25	cooked	cook	VBD
16514	1014	26	it	-PRON-	PRP
16514	1014	27	for	for	IN
16514	1014	28	breakfast	breakfast	NN
16514	1014	29	,	,	,
16514	1014	30	and	and	CC
16514	1014	31	made	make	VBD
16514	1014	32	it	-PRON-	PRP
16514	1014	33	in	in	RP
16514	1014	34	just	just	RB
16514	1014	35	the	the	DT
16514	1014	36	same	same	JJ
16514	1014	37	way	way	NN
16514	1014	38	.	.	.
16514	1015	1	Very	very	RB
16514	1015	2	often	often	RB
16514	1015	3	in	in	IN
16514	1015	4	winter	winter	NN
16514	1015	5	she	-PRON-	PRP
16514	1015	6	had--	had--	NNP
16514	1015	7	Macaroni	Macaroni	NNP
16514	1015	8	6	6	CD
16514	1015	9	long	long	JJ
16514	1015	10	pieces	piece	NNS
16514	1015	11	of	of	IN
16514	1015	12	macaroni	macaroni	NNP
16514	1015	13	.	.	.
16514	1016	1	1	1	CD
16514	1016	2	cup	cup	NNP
16514	1016	3	white	white	JJ
16514	1016	4	sauce	sauce	NN
16514	1016	5	.	.	.
16514	1017	1	1/2	1/2	CD
16514	1017	2	pound	pound	NN
16514	1017	3	of	of	IN
16514	1017	4	cheese	cheese	NN
16514	1017	5	.	.	.
16514	1018	1	Paprika	Paprika	NNP
16514	1018	2	and	and	CC
16514	1018	3	salt	salt	NN
16514	1018	4	.	.	.
16514	1019	1	Break	break	VB
16514	1019	2	up	up	RP
16514	1019	3	the	the	DT
16514	1019	4	macaroni	macaroni	NN
16514	1019	5	into	into	IN
16514	1019	6	small	small	JJ
16514	1019	7	pieces	piece	NNS
16514	1019	8	,	,	,
16514	1019	9	and	and	CC
16514	1019	10	boil	boil	VB
16514	1019	11	fifteen	fifteen	CD
16514	1019	12	minutes	minute	NNS
16514	1019	13	in	in	IN
16514	1019	14	salted	salted	JJ
16514	1019	15	water	water	NN
16514	1019	16	,	,	,
16514	1019	17	shaking	shake	VBG
16514	1019	18	the	the	DT
16514	1019	19	dish	dish	NN
16514	1019	20	often	often	RB
16514	1019	21	.	.	.
16514	1020	1	Pour	pour	VB
16514	1020	2	off	off	IN
16514	1020	3	the	the	DT
16514	1020	4	water	water	NN
16514	1020	5	and	and	CC
16514	1020	6	hold	hold	VB
16514	1020	7	the	the	DT
16514	1020	8	dish	dish	NN
16514	1020	9	under	under	IN
16514	1020	10	the	the	DT
16514	1020	11	cold	cold	JJ
16514	1020	12	-	-	HYPH
16514	1020	13	water	water	NN
16514	1020	14	faucet	faucet	NN
16514	1020	15	until	until	IN
16514	1020	16	all	all	PDT
16514	1020	17	the	the	DT
16514	1020	18	paste	paste	NN
16514	1020	19	is	be	VBZ
16514	1020	20	washed	wash	VBN
16514	1020	21	off	off	RP
16514	1020	22	the	the	DT
16514	1020	23	outside	outside	NN
16514	1020	24	of	of	IN
16514	1020	25	the	the	DT
16514	1020	26	macaroni	macaroni	NN
16514	1020	27	,	,	,
16514	1020	28	which	which	WDT
16514	1020	29	will	will	MD
16514	1020	30	take	take	VB
16514	1020	31	only	only	RB
16514	1020	32	a	a	DT
16514	1020	33	minute	minute	NN
16514	1020	34	if	if	IN
16514	1020	35	you	-PRON-	PRP
16514	1020	36	turn	turn	VBP
16514	1020	37	it	-PRON-	PRP
16514	1020	38	over	over	RP
16514	1020	39	once	once	RB
16514	1020	40	or	or	CC
16514	1020	41	twice	twice	RB
16514	1020	42	.	.	.
16514	1021	1	Butter	butter	VB
16514	1021	2	a	a	DT
16514	1021	3	baking	baking	NN
16514	1021	4	-	-	HYPH
16514	1021	5	dish	dish	NN
16514	1021	6	,	,	,
16514	1021	7	put	put	VBN
16514	1021	8	in	in	RP
16514	1021	9	a	a	DT
16514	1021	10	layer	layer	NN
16514	1021	11	of	of	IN
16514	1021	12	macaroni	macaroni	NNP
16514	1021	13	,	,	,
16514	1021	14	a	a	DT
16514	1021	15	good	good	JJ
16514	1021	16	sprinkle	sprinkle	NN
16514	1021	17	of	of	IN
16514	1021	18	salt	salt	NN
16514	1021	19	,	,	,
16514	1021	20	then	then	RB
16514	1021	21	a	a	DT
16514	1021	22	very	very	RB
16514	1021	23	little	little	JJ
16514	1021	24	white	white	JJ
16514	1021	25	sauce	sauce	NN
16514	1021	26	,	,	,
16514	1021	27	and	and	CC
16514	1021	28	a	a	DT
16514	1021	29	layer	layer	NN
16514	1021	30	of	of	IN
16514	1021	31	grated	grate	VBN
16514	1021	32	cheese	cheese	NN
16514	1021	33	,	,	,
16514	1021	34	sprinkled	sprinkle	VBN
16514	1021	35	over	over	RP
16514	1021	36	with	with	IN
16514	1021	37	a	a	DT
16514	1021	38	tiny	tiny	JJ
16514	1021	39	dusting	dusting	NN
16514	1021	40	of	of	IN
16514	1021	41	paprika	paprika	NNS
16514	1021	42	,	,	,
16514	1021	43	or	or	CC
16514	1021	44	sweet	sweet	JJ
16514	1021	45	red	red	JJ
16514	1021	46	pepper	pepper	NN
16514	1021	47	,	,	,
16514	1021	48	if	if	IN
16514	1021	49	you	-PRON-	PRP
16514	1021	50	have	have	VBP
16514	1021	51	it	-PRON-	PRP
16514	1021	52	;	;	:
16514	1021	53	only	only	RB
16514	1021	54	use	use	VB
16514	1021	55	a	a	DT
16514	1021	56	tiny	tiny	JJ
16514	1021	57	bit	bit	NN
16514	1021	58	.	.	.
16514	1022	1	Then	then	RB
16514	1022	2	cover	cover	VB
16514	1022	3	with	with	IN
16514	1022	4	a	a	DT
16514	1022	5	thin	thin	JJ
16514	1022	6	layer	layer	NN
16514	1022	7	of	of	IN
16514	1022	8	white	white	JJ
16514	1022	9	sauce	sauce	NN
16514	1022	10	,	,	,
16514	1022	11	and	and	CC
16514	1022	12	so	so	RB
16514	1022	13	on	on	RB
16514	1022	14	till	till	IN
16514	1022	15	the	the	DT
16514	1022	16	dish	dish	NN
16514	1022	17	is	be	VBZ
16514	1022	18	full	full	JJ
16514	1022	19	,	,	,
16514	1022	20	with	with	IN
16514	1022	21	the	the	DT
16514	1022	22	last	last	JJ
16514	1022	23	layer	layer	NN
16514	1022	24	of	of	IN
16514	1022	25	white	white	JJ
16514	1022	26	sauce	sauce	NN
16514	1022	27	covered	cover	VBN
16514	1022	28	with	with	IN
16514	1022	29	an	an	DT
16514	1022	30	extra	extra	JJ
16514	1022	31	thick	thick	JJ
16514	1022	32	one	one	CD
16514	1022	33	of	of	IN
16514	1022	34	cheese	cheese	NN
16514	1022	35	.	.	.
16514	1023	1	Bake	bake	VB
16514	1023	2	till	till	IN
16514	1023	3	brown	brown	NNP
16514	1023	4	.	.	.
16514	1024	1	Margaret	Margaret	NNP
16514	1024	2	's	's	POS
16514	1024	3	mother	mother	NN
16514	1024	4	got	get	VBD
16514	1024	5	this	this	DT
16514	1024	6	rule	rule	NN
16514	1024	7	in	in	IN
16514	1024	8	Paris	Paris	NNP
16514	1024	9	,	,	,
16514	1024	10	and	and	CC
16514	1024	11	she	-PRON-	PRP
16514	1024	12	though	though	IN
16514	1024	13	it	-PRON-	PRP
16514	1024	14	a	a	DT
16514	1024	15	very	very	RB
16514	1024	16	nice	nice	JJ
16514	1024	17	one	one	NN
16514	1024	18	.	.	.
16514	1025	1	After	after	IN
16514	1025	2	the	the	DT
16514	1025	3	soup	soup	NN
16514	1025	4	,	,	,
16514	1025	5	meat	meat	NN
16514	1025	6	,	,	,
16514	1025	7	and	and	CC
16514	1025	8	vegetables	vegetable	NNS
16514	1025	9	at	at	IN
16514	1025	10	dinner	dinner	NN
16514	1025	11	came	come	VBD
16514	1025	12	the	the	DT
16514	1025	13	salad	salad	NN
16514	1025	14	;	;	:
16514	1025	15	for	for	IN
16514	1025	16	this	this	DT
16514	1025	17	Margaret	Margaret	NNP
16514	1025	18	almost	almost	RB
16514	1025	19	always	always	RB
16514	1025	20	had	have	VBD
16514	1025	21	lettuce	lettuce	NN
16514	1025	22	,	,	,
16514	1025	23	with	with	IN
16514	1025	24	French	french	JJ
16514	1025	25	dressing	dressing	NN
16514	1025	26	,	,	,
16514	1025	27	as	as	IN
16514	1025	28	mayonnaise	mayonnaise	NNP
16514	1025	29	seemed	seem	VBD
16514	1025	30	too	too	RB
16514	1025	31	heavy	heavy	JJ
16514	1025	32	for	for	IN
16514	1025	33	dinner	dinner	NN
16514	1025	34	.	.	.
16514	1026	1	Sometimes	sometimes	RB
16514	1026	2	she	-PRON-	PRP
16514	1026	3	had	have	VBD
16514	1026	4	nice	nice	JJ
16514	1026	5	watercress	watercress	NN
16514	1026	6	;	;	:
16514	1026	7	once	once	RB
16514	1026	8	in	in	IN
16514	1026	9	a	a	DT
16514	1026	10	long	long	JJ
16514	1026	11	time	time	NN
16514	1026	12	she	-PRON-	PRP
16514	1026	13	had	have	VBD
16514	1026	14	celery	celery	NN
16514	1026	15	with	with	IN
16514	1026	16	mayonnaise	mayonnaise	NN
16514	1026	17	.	.	.
16514	1027	1	DESSERTS	DESSERTS	NNP
16514	1027	2	Corn	Corn	NNP
16514	1027	3	-	-	HYPH
16514	1027	4	starch	starch	NN
16514	1027	5	Pudding	pudding	NN
16514	1027	6	1	1	CD
16514	1027	7	pint	pint	NN
16514	1027	8	of	of	IN
16514	1027	9	milk	milk	NN
16514	1027	10	.	.	.
16514	1028	1	2	2	CD
16514	1028	2	heaping	heaping	NN
16514	1028	3	tablespoonfuls	tablespoonful	NNS
16514	1028	4	of	of	IN
16514	1028	5	corn	corn	NN
16514	1028	6	-	-	HYPH
16514	1028	7	starch	starch	NN
16514	1028	8	.	.	.
16514	1029	1	3	3	CD
16514	1029	2	tablespoonfuls	tablespoonful	NNS
16514	1029	3	of	of	IN
16514	1029	4	sugar	sugar	NN
16514	1029	5	.	.	.
16514	1030	1	Whites	white	NNS
16514	1030	2	of	of	IN
16514	1030	3	three	three	CD
16514	1030	4	eggs	egg	NNS
16514	1030	5	.	.	.
16514	1031	1	1/2	1/2	CD
16514	1031	2	teaspoonful	teaspoonful	JJ
16514	1031	3	vanilla	vanilla	NN
16514	1031	4	.	.	.
16514	1032	1	Beat	beat	VB
16514	1032	2	the	the	DT
16514	1032	3	whites	white	NNS
16514	1032	4	of	of	IN
16514	1032	5	the	the	DT
16514	1032	6	eggs	egg	NNS
16514	1032	7	very	very	RB
16514	1032	8	stiff	stiff	JJ
16514	1032	9	.	.	.
16514	1033	1	Mix	mix	VB
16514	1033	2	the	the	DT
16514	1033	3	corn	corn	NN
16514	1033	4	-	-	HYPH
16514	1033	5	starch	starch	NN
16514	1033	6	with	with	IN
16514	1033	7	half	half	PDT
16514	1033	8	a	a	DT
16514	1033	9	cup	cup	NN
16514	1033	10	of	of	IN
16514	1033	11	the	the	DT
16514	1033	12	milk	milk	NN
16514	1033	13	,	,	,
16514	1033	14	and	and	CC
16514	1033	15	stir	stir	VB
16514	1033	16	till	till	IN
16514	1033	17	it	-PRON-	PRP
16514	1033	18	melts	melt	VBZ
16514	1033	19	.	.	.
16514	1034	1	Mix	mix	VB
16514	1034	2	the	the	DT
16514	1034	3	rest	rest	NN
16514	1034	4	of	of	IN
16514	1034	5	the	the	DT
16514	1034	6	milk	milk	NN
16514	1034	7	and	and	CC
16514	1034	8	the	the	DT
16514	1034	9	sugar	sugar	NN
16514	1034	10	,	,	,
16514	1034	11	and	and	CC
16514	1034	12	put	put	VBD
16514	1034	13	them	-PRON-	PRP
16514	1034	14	on	on	IN
16514	1034	15	the	the	DT
16514	1034	16	fire	fire	NN
16514	1034	17	in	in	IN
16514	1034	18	the	the	DT
16514	1034	19	double	double	JJ
16514	1034	20	boiler	boiler	NN
16514	1034	21	.	.	.
16514	1035	1	When	when	WRB
16514	1035	2	it	-PRON-	PRP
16514	1035	3	bubbles	bubble	VBZ
16514	1035	4	,	,	,
16514	1035	5	stir	stir	VB
16514	1035	6	up	up	RP
16514	1035	7	the	the	DT
16514	1035	8	corn	corn	NN
16514	1035	9	-	-	HYPH
16514	1035	10	starch	starch	NN
16514	1035	11	and	and	CC
16514	1035	12	milk	milk	NN
16514	1035	13	well	well	RB
16514	1035	14	,	,	,
16514	1035	15	and	and	CC
16514	1035	16	stir	stir	VB
16514	1035	17	them	-PRON-	PRP
16514	1035	18	in	in	RP
16514	1035	19	and	and	CC
16514	1035	20	cook	cook	VB
16514	1035	21	and	and	CC
16514	1035	22	stir	stir	VB
16514	1035	23	till	till	IN
16514	1035	24	it	-PRON-	PRP
16514	1035	25	gets	get	VBZ
16514	1035	26	as	as	RB
16514	1035	27	thick	thick	JJ
16514	1035	28	as	as	IN
16514	1035	29	oatmeal	oatmeal	JJ
16514	1035	30	mush	mush	NN
16514	1035	31	;	;	:
16514	1035	32	then	then	RB
16514	1035	33	turn	turn	VB
16514	1035	34	in	in	RP
16514	1035	35	the	the	DT
16514	1035	36	eggs	egg	NNS
16514	1035	37	and	and	CC
16514	1035	38	stir	stir	VB
16514	1035	39	them	-PRON-	PRP
16514	1035	40	lightly	lightly	RB
16514	1035	41	,	,	,
16514	1035	42	and	and	CC
16514	1035	43	cook	cook	VB
16514	1035	44	for	for	IN
16514	1035	45	a	a	DT
16514	1035	46	minute	minute	NN
16514	1035	47	more	more	JJR
16514	1035	48	.	.	.
16514	1036	1	Take	take	VB
16514	1036	2	it	-PRON-	PRP
16514	1036	3	off	off	IN
16514	1036	4	the	the	DT
16514	1036	5	stove	stove	NN
16514	1036	6	,	,	,
16514	1036	7	mix	mix	VB
16514	1036	8	in	in	IN
16514	1036	9	the	the	DT
16514	1036	10	vanilla	vanilla	NN
16514	1036	11	,	,	,
16514	1036	12	and	and	CC
16514	1036	13	put	put	VBD
16514	1036	14	in	in	RP
16514	1036	15	a	a	DT
16514	1036	16	mould	mould	NN
16514	1036	17	to	to	TO
16514	1036	18	cool	cool	VB
16514	1036	19	.	.	.
16514	1037	1	When	when	WRB
16514	1037	2	dinner	dinner	NN
16514	1037	3	is	be	VBZ
16514	1037	4	ready	ready	JJ
16514	1037	5	,	,	,
16514	1037	6	turn	turn	VB
16514	1037	7	it	-PRON-	PRP
16514	1037	8	out	out	RP
16514	1037	9	on	on	IN
16514	1037	10	a	a	DT
16514	1037	11	platter	platter	NN
16514	1037	12	and	and	CC
16514	1037	13	put	put	VBD
16514	1037	14	small	small	JJ
16514	1037	15	bits	bit	NNS
16514	1037	16	of	of	IN
16514	1037	17	red	red	JJ
16514	1037	18	jelly	jelly	NNP
16514	1037	19	around	around	IN
16514	1037	20	it	-PRON-	PRP
16514	1037	21	,	,	,
16514	1037	22	or	or	CC
16514	1037	23	pieces	piece	NNS
16514	1037	24	of	of	IN
16514	1037	25	preserved	preserve	VBN
16514	1037	26	ginger	ginger	NN
16514	1037	27	,	,	,
16514	1037	28	or	or	CC
16514	1037	29	a	a	DT
16514	1037	30	pretty	pretty	JJ
16514	1037	31	circle	circle	NN
16514	1037	32	of	of	IN
16514	1037	33	preserved	preserve	VBN
16514	1037	34	peaches	peach	NNS
16514	1037	35	,	,	,
16514	1037	36	or	or	CC
16514	1037	37	preserved	preserve	VBN
16514	1037	38	pineapple	pineapple	NN
16514	1037	39	.	.	.
16514	1038	1	Have	have	VBP
16514	1038	2	a	a	DT
16514	1038	3	pitcher	pitcher	NN
16514	1038	4	of	of	IN
16514	1038	5	cream	cream	NN
16514	1038	6	to	to	TO
16514	1038	7	pass	pass	VB
16514	1038	8	with	with	IN
16514	1038	9	it	-PRON-	PRP
16514	1038	10	,	,	,
16514	1038	11	or	or	CC
16514	1038	12	have	have	VB
16514	1038	13	a	a	DT
16514	1038	14	nice	nice	JJ
16514	1038	15	bowl	bowl	NN
16514	1038	16	of	of	IN
16514	1038	17	whipped	whip	VBN
16514	1038	18	cream	cream	NN
16514	1038	19	.	.	.
16514	1039	1	If	if	IN
16514	1039	2	you	-PRON-	PRP
16514	1039	3	have	have	VBP
16514	1039	4	a	a	DT
16514	1039	5	ring	ring	NN
16514	1039	6	-	-	HYPH
16514	1039	7	mould	mould	NN
16514	1039	8	,	,	,
16514	1039	9	let	let	VB
16514	1039	10	it	-PRON-	PRP
16514	1039	11	harden	harden	VB
16514	1039	12	in	in	IN
16514	1039	13	that	that	DT
16514	1039	14	,	,	,
16514	1039	15	and	and	CC
16514	1039	16	have	have	VBP
16514	1039	17	the	the	DT
16514	1039	18	whipped	whip	VBN
16514	1039	19	cream	cream	NN
16514	1039	20	piled	pile	VBN
16514	1039	21	in	in	IN
16514	1039	22	the	the	DT
16514	1039	23	centre	centre	NN
16514	1039	24	after	after	IN
16514	1039	25	it	-PRON-	PRP
16514	1039	26	is	be	VBZ
16514	1039	27	on	on	IN
16514	1039	28	the	the	DT
16514	1039	29	platter	platter	NN
16514	1039	30	,	,	,
16514	1039	31	and	and	CC
16514	1039	32	put	put	VBD
16514	1039	33	the	the	DT
16514	1039	34	jelly	jelly	NN
16514	1039	35	or	or	CC
16514	1039	36	preserves	preserve	NNS
16514	1039	37	around	around	IN
16514	1039	38	last	last	JJ
16514	1039	39	.	.	.
16514	1040	1	Chocolate	Chocolate	NNP
16514	1040	2	Corn	Corn	NNP
16514	1040	3	-	-	HYPH
16514	1040	4	starch	starch	NN
16514	1040	5	Pudding	Pudding	NNP
16514	1040	6	Use	Use	NNP
16514	1040	7	the	the	DT
16514	1040	8	same	same	JJ
16514	1040	9	rule	rule	NN
16514	1040	10	as	as	IN
16514	1040	11	before	before	RB
16514	1040	12	,	,	,
16514	1040	13	but	but	CC
16514	1040	14	put	put	VBD
16514	1040	15	in	in	RP
16514	1040	16	one	one	CD
16514	1040	17	more	more	RBR
16514	1040	18	tablespoonful	tablespoonful	JJ
16514	1040	19	of	of	IN
16514	1040	20	sugar	sugar	NN
16514	1040	21	.	.	.
16514	1041	1	Then	then	RB
16514	1041	2	shave	shave	VB
16514	1041	3	thin	thin	JJ
16514	1041	4	two	two	CD
16514	1041	5	squares	square	NNS
16514	1041	6	of	of	IN
16514	1041	7	Baker	Baker	NNP
16514	1041	8	's	's	POS
16514	1041	9	chocolate	chocolate	NN
16514	1041	10	,	,	,
16514	1041	11	and	and	CC
16514	1041	12	stir	stir	VB
16514	1041	13	in	in	RB
16514	1041	14	over	over	IN
16514	1041	15	the	the	DT
16514	1041	16	teakettle	teakettle	NN
16514	1041	17	till	till	IN
16514	1041	18	it	-PRON-	PRP
16514	1041	19	melts	melt	VBZ
16514	1041	20	,	,	,
16514	1041	21	and	and	CC
16514	1041	22	stir	stir	VB
16514	1041	23	it	-PRON-	PRP
16514	1041	24	in	in	IN
16514	1041	25	very	very	RB
16514	1041	26	thoroughly	thoroughly	RB
16514	1041	27	before	before	IN
16514	1041	28	you	-PRON-	PRP
16514	1041	29	put	put	VBP
16514	1041	30	in	in	IN
16514	1041	31	the	the	DT
16514	1041	32	eggs	egg	NNS
16514	1041	33	.	.	.
16514	1042	1	Instead	instead	RB
16514	1042	2	of	of	IN
16514	1042	3	pouring	pour	VBG
16514	1042	4	this	this	DT
16514	1042	5	into	into	IN
16514	1042	6	one	one	CD
16514	1042	7	large	large	JJ
16514	1042	8	mould	mould	NN
16514	1042	9	,	,	,
16514	1042	10	put	put	VBD
16514	1042	11	it	-PRON-	PRP
16514	1042	12	in	in	IN
16514	1042	13	egg	egg	NN
16514	1042	14	-	-	HYPH
16514	1042	15	cups	cup	NNS
16514	1042	16	to	to	IN
16514	1042	17	harden	harden	NNP
16514	1042	18	;	;	:
16514	1042	19	turn	turn	VB
16514	1042	20	these	these	DT
16514	1042	21	out	out	RP
16514	1042	22	carefully	carefully	RB
16514	1042	23	,	,	,
16514	1042	24	each	each	DT
16514	1042	25	on	on	IN
16514	1042	26	a	a	DT
16514	1042	27	separate	separate	JJ
16514	1042	28	plate	plate	NN
16514	1042	29	,	,	,
16514	1042	30	and	and	CC
16514	1042	31	put	put	VBD
16514	1042	32	a	a	DT
16514	1042	33	spoonful	spoonful	NN
16514	1042	34	of	of	IN
16514	1042	35	whipped	whip	VBN
16514	1042	36	cream	cream	NN
16514	1042	37	by	by	IN
16514	1042	38	each	each	DT
16514	1042	39	one	one	NN
16514	1042	40	.	.	.
16514	1043	1	Cocoanut	Cocoanut	NNP
16514	1043	2	Corn	Corn	NNP
16514	1043	3	-	-	HYPH
16514	1043	4	starch	starch	NN
16514	1043	5	Pudding	Pudding	NNP
16514	1043	6	Make	make	VBP
16514	1043	7	the	the	DT
16514	1043	8	first	first	JJ
16514	1043	9	rule	rule	NN
16514	1043	10	;	;	:
16514	1043	11	before	before	IN
16514	1043	12	you	-PRON-	PRP
16514	1043	13	put	put	VBP
16514	1043	14	in	in	IN
16514	1043	15	the	the	DT
16514	1043	16	eggs	egg	NNS
16514	1043	17	,	,	,
16514	1043	18	stir	stir	VB
16514	1043	19	in	in	IN
16514	1043	20	a	a	DT
16514	1043	21	cup	cup	NN
16514	1043	22	of	of	IN
16514	1043	23	grated	grate	VBN
16514	1043	24	cocoanut	cocoanut	NNP
16514	1043	25	,	,	,
16514	1043	26	with	with	IN
16514	1043	27	an	an	DT
16514	1043	28	extra	extra	JJ
16514	1043	29	spoonful	spoonful	JJ
16514	1043	30	of	of	IN
16514	1043	31	sugar	sugar	NN
16514	1043	32	,	,	,
16514	1043	33	or	or	CC
16514	1043	34	a	a	DT
16514	1043	35	cup	cup	NN
16514	1043	36	of	of	IN
16514	1043	37	that	that	DT
16514	1043	38	which	which	WDT
16514	1043	39	comes	come	VBZ
16514	1043	40	in	in	IN
16514	1043	41	packages	package	NNS
16514	1043	42	without	without	IN
16514	1043	43	more	more	JJR
16514	1043	44	sugar	sugar	NN
16514	1043	45	,	,	,
16514	1043	46	as	as	IN
16514	1043	47	it	-PRON-	PRP
16514	1043	48	is	be	VBZ
16514	1043	49	already	already	RB
16514	1043	50	sweetened	sweeten	VBN
16514	1043	51	.	.	.
16514	1044	1	Serve	serve	VB
16514	1044	2	in	in	IN
16514	1044	3	a	a	DT
16514	1044	4	large	large	JJ
16514	1044	5	mould	mould	NN
16514	1044	6	,	,	,
16514	1044	7	or	or	CC
16514	1044	8	in	in	IN
16514	1044	9	small	small	JJ
16514	1044	10	ones	one	NNS
16514	1044	11	,	,	,
16514	1044	12	with	with	IN
16514	1044	13	cream	cream	NN
16514	1044	14	.	.	.
16514	1045	1	Baked	Baked	NNP
16514	1045	2	Custard	Custard	NNP
16514	1045	3	2	2	CD
16514	1045	4	cups	cup	NNS
16514	1045	5	milk	milk	NN
16514	1045	6	.	.	.
16514	1046	1	Yolks	yolk	NNS
16514	1046	2	of	of	IN
16514	1046	3	two	two	CD
16514	1046	4	eggs	egg	NNS
16514	1046	5	.	.	.
16514	1047	1	2	2	CD
16514	1047	2	tablespoonfuls	tablespoonful	NNS
16514	1047	3	of	of	IN
16514	1047	4	sugar	sugar	NN
16514	1047	5	.	.	.
16514	1048	1	A	a	DT
16514	1048	2	little	little	JJ
16514	1048	3	nutmeg	nutmeg	NN
16514	1048	4	.	.	.
16514	1049	1	Beat	beat	VB
16514	1049	2	the	the	DT
16514	1049	3	eggs	egg	NNS
16514	1049	4	till	till	IN
16514	1049	5	they	-PRON-	PRP
16514	1049	6	are	be	VBP
16514	1049	7	light	light	JJ
16514	1049	8	;	;	:
16514	1049	9	mix	mix	VB
16514	1049	10	the	the	DT
16514	1049	11	milk	milk	NN
16514	1049	12	and	and	CC
16514	1049	13	sugar	sugar	NN
16514	1049	14	till	till	IN
16514	1049	15	the	the	DT
16514	1049	16	sugar	sugar	NN
16514	1049	17	melts	melt	NNS
16514	1049	18	;	;	:
16514	1049	19	put	put	VBD
16514	1049	20	the	the	DT
16514	1049	21	two	two	CD
16514	1049	22	together	together	RB
16514	1049	23	,	,	,
16514	1049	24	and	and	CC
16514	1049	25	put	put	VBD
16514	1049	26	it	-PRON-	PRP
16514	1049	27	into	into	IN
16514	1049	28	a	a	DT
16514	1049	29	nice	nice	JJ
16514	1049	30	baking	baking	NN
16514	1049	31	-	-	HYPH
16514	1049	32	dish	dish	NN
16514	1049	33	,	,	,
16514	1049	34	or	or	CC
16514	1049	35	into	into	IN
16514	1049	36	small	small	JJ
16514	1049	37	cups	cup	NNS
16514	1049	38	,	,	,
16514	1049	39	and	and	CC
16514	1049	40	dust	dust	VB
16514	1049	41	the	the	DT
16514	1049	42	nutmeg	nutmeg	NNS
16514	1049	43	over	over	IN
16514	1049	44	the	the	DT
16514	1049	45	tops	top	NNS
16514	1049	46	.	.	.
16514	1050	1	Bake	bake	VB
16514	1050	2	till	till	IN
16514	1050	3	the	the	DT
16514	1050	4	top	top	NN
16514	1050	5	is	be	VBZ
16514	1050	6	brown	brown	JJ
16514	1050	7	,	,	,
16514	1050	8	and	and	CC
16514	1050	9	till	till	IN
16514	1050	10	when	when	WRB
16514	1050	11	you	-PRON-	PRP
16514	1050	12	put	put	VBP
16514	1050	13	a	a	DT
16514	1050	14	knife	knife	NN
16514	1050	15	-	-	HYPH
16514	1050	16	blade	blade	NN
16514	1050	17	into	into	IN
16514	1050	18	the	the	DT
16514	1050	19	custard	custard	NN
16514	1050	20	it	-PRON-	PRP
16514	1050	21	comes	come	VBZ
16514	1050	22	out	out	RP
16514	1050	23	clean	clean	JJ
16514	1050	24	.	.	.
16514	1051	1	Cocoanut	Cocoanut	NNP
16514	1051	2	Custard	Custard	NNP
16514	1051	3	Add	Add	NNP
16514	1051	4	a	a	DT
16514	1051	5	cup	cup	NN
16514	1051	6	of	of	IN
16514	1051	7	cocoanut	cocoanut	NN
16514	1051	8	to	to	IN
16514	1051	9	this	this	DT
16514	1051	10	rule	rule	NN
16514	1051	11	and	and	CC
16514	1051	12	bake	bake	VB
16514	1051	13	it	-PRON-	PRP
16514	1051	14	in	in	IN
16514	1051	15	one	one	CD
16514	1051	16	dish	dish	NN
16514	1051	17	,	,	,
16514	1051	18	stirring	stir	VBG
16514	1051	19	it	-PRON-	PRP
16514	1051	20	up	up	RP
16514	1051	21	two	two	CD
16514	1051	22	or	or	CC
16514	1051	23	three	three	CD
16514	1051	24	times	time	NNS
16514	1051	25	from	from	IN
16514	1051	26	the	the	DT
16514	1051	27	bottom	bottom	NN
16514	1051	28	,	,	,
16514	1051	29	but	but	CC
16514	1051	30	,	,	,
16514	1051	31	after	after	IN
16514	1051	32	it	-PRON-	PRP
16514	1051	33	begins	begin	VBZ
16514	1051	34	to	to	TO
16514	1051	35	brown	brown	VB
16514	1051	36	,	,	,
16514	1051	37	leaving	leave	VBG
16514	1051	38	it	-PRON-	PRP
16514	1051	39	alone	alone	JJ
16514	1051	40	to	to	TO
16514	1051	41	finish	finish	VB
16514	1051	42	.	.	.
16514	1052	1	Do	do	VB
16514	1052	2	not	not	RB
16514	1052	3	put	put	VB
16514	1052	4	any	any	DT
16514	1052	5	nutmeg	nutmeg	NN
16514	1052	6	on	on	IN
16514	1052	7	it	-PRON-	PRP
16514	1052	8	.	.	.
16514	1053	1	Tapioca	Tapioca	NNP
16514	1053	2	Pudding	pudde	VBG
16514	1053	3	2	2	CD
16514	1053	4	tablespoonfuls	tablespoonful	NNS
16514	1053	5	tapioca	tapioca	RB
16514	1053	6	.	.	.
16514	1054	1	Yolks	yolk	NNS
16514	1054	2	of	of	IN
16514	1054	3	two	two	CD
16514	1054	4	eggs	egg	NNS
16514	1054	5	.	.	.
16514	1055	1	1/2	1/2	CD
16514	1055	2	cup	cup	NN
16514	1055	3	of	of	IN
16514	1055	4	sugar	sugar	NN
16514	1055	5	.	.	.
16514	1056	1	1	1	CD
16514	1056	2	quart	quart	NN
16514	1056	3	of	of	IN
16514	1056	4	milk	milk	NN
16514	1056	5	.	.	.
16514	1057	1	Put	put	VB
16514	1057	2	the	the	DT
16514	1057	3	tapioca	tapioca	NN
16514	1057	4	into	into	IN
16514	1057	5	a	a	DT
16514	1057	6	small	small	JJ
16514	1057	7	half	half	JJ
16514	1057	8	-	-	HYPH
16514	1057	9	cup	cup	NN
16514	1057	10	of	of	IN
16514	1057	11	water	water	NN
16514	1057	12	and	and	CC
16514	1057	13	let	let	VB
16514	1057	14	it	-PRON-	PRP
16514	1057	15	stand	stand	VB
16514	1057	16	one	one	CD
16514	1057	17	hour	hour	NN
16514	1057	18	.	.	.
16514	1058	1	Then	then	RB
16514	1058	2	drain	drain	VB
16514	1058	3	it	-PRON-	PRP
16514	1058	4	and	and	CC
16514	1058	5	put	put	VBD
16514	1058	6	it	-PRON-	PRP
16514	1058	7	in	in	IN
16514	1058	8	the	the	DT
16514	1058	9	milk	milk	NN
16514	1058	10	in	in	IN
16514	1058	11	the	the	DT
16514	1058	12	double	double	JJ
16514	1058	13	boiler	boiler	NN
16514	1058	14	,	,	,
16514	1058	15	and	and	CC
16514	1058	16	cook	cook	VB
16514	1058	17	and	and	CC
16514	1058	18	stir	stir	VB
16514	1058	19	it	-PRON-	PRP
16514	1058	20	till	till	IN
16514	1058	21	the	the	DT
16514	1058	22	tapioca	tapioca	NN
16514	1058	23	looks	look	VBZ
16514	1058	24	clear	clear	JJ
16514	1058	25	,	,	,
16514	1058	26	like	like	IN
16514	1058	27	glass	glass	NN
16514	1058	28	.	.	.
16514	1059	1	Beat	beat	VB
16514	1059	2	the	the	DT
16514	1059	3	eggs	egg	NNS
16514	1059	4	and	and	CC
16514	1059	5	mix	mix	VB
16514	1059	6	the	the	DT
16514	1059	7	sugar	sugar	NN
16514	1059	8	with	with	IN
16514	1059	9	them	-PRON-	PRP
16514	1059	10	,	,	,
16514	1059	11	and	and	CC
16514	1059	12	beat	beat	VBD
16514	1059	13	again	again	RB
16514	1059	14	till	till	IN
16514	1059	15	both	both	DT
16514	1059	16	are	be	VBP
16514	1059	17	light	light	JJ
16514	1059	18	,	,	,
16514	1059	19	and	and	CC
16514	1059	20	put	put	VBD
16514	1059	21	them	-PRON-	PRP
16514	1059	22	with	with	IN
16514	1059	23	the	the	DT
16514	1059	24	milk	milk	NN
16514	1059	25	and	and	CC
16514	1059	26	tapioca	tapioca	NN
16514	1059	27	and	and	CC
16514	1059	28	cook	cook	VBP
16514	1059	29	three	three	CD
16514	1059	30	minutes	minute	NNS
16514	1059	31	,	,	,
16514	1059	32	stirring	stir	VBG
16514	1059	33	all	all	PDT
16514	1059	34	the	the	DT
16514	1059	35	time	time	NN
16514	1059	36	.	.	.
16514	1060	1	Then	then	RB
16514	1060	2	take	take	VB
16514	1060	3	it	-PRON-	PRP
16514	1060	4	off	off	IN
16514	1060	5	the	the	DT
16514	1060	6	fire	fire	NN
16514	1060	7	and	and	CC
16514	1060	8	add	add	VB
16514	1060	9	a	a	DT
16514	1060	10	saltspoonful	saltspoonful	NN
16514	1060	11	of	of	IN
16514	1060	12	salt	salt	NN
16514	1060	13	and	and	CC
16514	1060	14	a	a	DT
16514	1060	15	half	half	NN
16514	1060	16	-	-	HYPH
16514	1060	17	teaspoonful	teaspoonful	JJ
16514	1060	18	of	of	IN
16514	1060	19	vanilla	vanilla	NN
16514	1060	20	,	,	,
16514	1060	21	and	and	CC
16514	1060	22	let	let	VB
16514	1060	23	it	-PRON-	PRP
16514	1060	24	get	get	VB
16514	1060	25	perfectly	perfectly	RB
16514	1060	26	cold	cold	JJ
16514	1060	27	.	.	.
16514	1061	1	Floating	float	VBG
16514	1061	2	Island	Island	NNP
16514	1061	3	1	1	CD
16514	1061	4	pint	pint	NN
16514	1061	5	milk	milk	NN
16514	1061	6	.	.	.
16514	1062	1	3	3	CD
16514	1062	2	eggs	egg	NNS
16514	1062	3	.	.	.
16514	1063	1	One	one	CD
16514	1063	2	-	-	HYPH
16514	1063	3	third	third	NN
16514	1063	4	cup	cup	NN
16514	1063	5	of	of	IN
16514	1063	6	sugar	sugar	NN
16514	1063	7	.	.	.
16514	1064	1	Put	put	VB
16514	1064	2	the	the	DT
16514	1064	3	milk	milk	NN
16514	1064	4	on	on	IN
16514	1064	5	the	the	DT
16514	1064	6	stove	stove	NN
16514	1064	7	to	to	TO
16514	1064	8	heat	heat	VB
16514	1064	9	in	in	IN
16514	1064	10	a	a	DT
16514	1064	11	good	good	JJ
16514	1064	12	-	-	HYPH
16514	1064	13	sized	sized	JJ
16514	1064	14	pan	pan	NN
16514	1064	15	.	.	.
16514	1065	1	Beat	beat	VB
16514	1065	2	the	the	DT
16514	1065	3	whites	white	NNS
16514	1065	4	of	of	IN
16514	1065	5	the	the	DT
16514	1065	6	eggs	egg	NNS
16514	1065	7	very	very	RB
16514	1065	8	stiff	stiff	JJ
16514	1065	9	,	,	,
16514	1065	10	and	and	CC
16514	1065	11	as	as	RB
16514	1065	12	soon	soon	RB
16514	1065	13	as	as	IN
16514	1065	14	the	the	DT
16514	1065	15	milk	milk	NN
16514	1065	16	scalds,--that	scalds,--that	NNP
16514	1065	17	is	be	VBZ
16514	1065	18	,	,	,
16514	1065	19	gets	get	VBZ
16514	1065	20	a	a	DT
16514	1065	21	little	little	JJ
16514	1065	22	wrinkled	wrinkle	VBN
16514	1065	23	on	on	IN
16514	1065	24	top,--drop	top,--drop	PRP$
16514	1065	25	spoonfuls	spoonful	NNS
16514	1065	26	of	of	IN
16514	1065	27	the	the	DT
16514	1065	28	egg	egg	NN
16514	1065	29	on	on	IN
16514	1065	30	to	to	IN
16514	1065	31	it	-PRON-	PRP
16514	1065	32	in	in	IN
16514	1065	33	little	little	JJ
16514	1065	34	islands	island	NNS
16514	1065	35	;	;	:
16514	1065	36	let	let	VB
16514	1065	37	them	-PRON-	PRP
16514	1065	38	stand	stand	VB
16514	1065	39	there	there	RB
16514	1065	40	to	to	TO
16514	1065	41	cook	cook	VB
16514	1065	42	just	just	RB
16514	1065	43	one	one	CD
16514	1065	44	minute	minute	NN
16514	1065	45	,	,	,
16514	1065	46	and	and	CC
16514	1065	47	then	then	RB
16514	1065	48	with	with	IN
16514	1065	49	the	the	DT
16514	1065	50	skimmer	skimmer	NN
16514	1065	51	take	take	VB
16514	1065	52	them	-PRON-	PRP
16514	1065	53	off	off	RP
16514	1065	54	and	and	CC
16514	1065	55	lay	lie	VBD
16514	1065	56	them	-PRON-	PRP
16514	1065	57	on	on	IN
16514	1065	58	a	a	DT
16514	1065	59	plate	plate	NN
16514	1065	60	.	.	.
16514	1066	1	Put	put	VB
16514	1066	2	the	the	DT
16514	1066	3	milk	milk	NN
16514	1066	4	where	where	WRB
16514	1066	5	it	-PRON-	PRP
16514	1066	6	will	will	MD
16514	1066	7	keep	keep	VB
16514	1066	8	hot	hot	JJ
16514	1066	9	but	but	CC
16514	1066	10	not	not	RB
16514	1066	11	boil	boil	VB
16514	1066	12	while	while	IN
16514	1066	13	you	-PRON-	PRP
16514	1066	14	beat	beat	VBP
16514	1066	15	the	the	DT
16514	1066	16	yolks	yolk	NNS
16514	1066	17	of	of	IN
16514	1066	18	the	the	DT
16514	1066	19	eggs	egg	NNS
16514	1066	20	stiff	stiff	JJ
16514	1066	21	,	,	,
16514	1066	22	mixing	mix	VBG
16514	1066	23	in	in	IN
16514	1066	24	the	the	DT
16514	1066	25	sugar	sugar	NN
16514	1066	26	and	and	CC
16514	1066	27	beating	beat	VBG
16514	1066	28	that	that	DT
16514	1066	29	,	,	,
16514	1066	30	too	too	RB
16514	1066	31	.	.	.
16514	1067	1	Pour	pour	VB
16514	1067	2	the	the	DT
16514	1067	3	milk	milk	NN
16514	1067	4	into	into	IN
16514	1067	5	the	the	DT
16514	1067	6	bowl	bowl	NN
16514	1067	7	of	of	IN
16514	1067	8	egg	egg	NN
16514	1067	9	,	,	,
16514	1067	10	a	a	DT
16514	1067	11	little	little	JJ
16514	1067	12	at	at	IN
16514	1067	13	a	a	DT
16514	1067	14	time	time	NN
16514	1067	15	,	,	,
16514	1067	16	beating	beat	VBG
16514	1067	17	all	all	PDT
16514	1067	18	the	the	DT
16514	1067	19	while	while	NN
16514	1067	20	,	,	,
16514	1067	21	and	and	CC
16514	1067	22	then	then	RB
16514	1067	23	put	put	VB
16514	1067	24	it	-PRON-	PRP
16514	1067	25	in	in	IN
16514	1067	26	the	the	DT
16514	1067	27	double	double	JJ
16514	1067	28	boiler	boiler	NN
16514	1067	29	and	and	CC
16514	1067	30	cook	cook	NN
16514	1067	31	till	till	IN
16514	1067	32	it	-PRON-	PRP
16514	1067	33	is	be	VBZ
16514	1067	34	as	as	RB
16514	1067	35	thick	thick	JJ
16514	1067	36	as	as	IN
16514	1067	37	cream	cream	NN
16514	1067	38	.	.	.
16514	1068	1	Take	take	VB
16514	1068	2	it	-PRON-	PRP
16514	1068	3	off	off	IN
16514	1068	4	the	the	DT
16514	1068	5	fire	fire	NN
16514	1068	6	,	,	,
16514	1068	7	stir	stir	VB
16514	1068	8	in	in	IN
16514	1068	9	a	a	DT
16514	1068	10	saltspoonful	saltspoonful	NN
16514	1068	11	of	of	IN
16514	1068	12	salt	salt	NN
16514	1068	13	and	and	CC
16514	1068	14	half	half	PDT
16514	1068	15	a	a	DT
16514	1068	16	teaspoonful	teaspoonful	NN
16514	1068	17	of	of	IN
16514	1068	18	vanilla	vanilla	NN
16514	1068	19	,	,	,
16514	1068	20	and	and	CC
16514	1068	21	set	set	VBD
16514	1068	22	it	-PRON-	PRP
16514	1068	23	away	away	RB
16514	1068	24	to	to	IN
16514	1068	25	cool	cool	JJ
16514	1068	26	.	.	.
16514	1069	1	When	when	WRB
16514	1069	2	it	-PRON-	PRP
16514	1069	3	is	be	VBZ
16514	1069	4	dinner	dinner	NN
16514	1069	5	-	-	HYPH
16514	1069	6	time	time	NN
16514	1069	7	,	,	,
16514	1069	8	strain	strain	VB
16514	1069	9	the	the	DT
16514	1069	10	custard	custard	NN
16514	1069	11	into	into	IN
16514	1069	12	a	a	DT
16514	1069	13	pretty	pretty	JJ
16514	1069	14	dish	dish	NN
16514	1069	15	and	and	CC
16514	1069	16	slip	slip	VB
16514	1069	17	the	the	DT
16514	1069	18	whites	white	NNS
16514	1069	19	off	off	IN
16514	1069	20	the	the	DT
16514	1069	21	top	top	NN
16514	1069	22	,	,	,
16514	1069	23	one	one	CD
16514	1069	24	by	by	IN
16514	1069	25	one	one	CD
16514	1069	26	.	.	.
16514	1070	1	If	if	IN
16514	1070	2	you	-PRON-	PRP
16514	1070	3	like	like	VBP
16514	1070	4	,	,	,
16514	1070	5	you	-PRON-	PRP
16514	1070	6	can	can	MD
16514	1070	7	dot	dot	VB
16514	1070	8	them	-PRON-	PRP
16514	1070	9	over	over	RP
16514	1070	10	with	with	IN
16514	1070	11	very	very	RB
16514	1070	12	tiny	tiny	JJ
16514	1070	13	specks	speck	NNS
16514	1070	14	of	of	IN
16514	1070	15	red	red	NNP
16514	1070	16	jelly	jelly	NNP
16514	1070	17	.	.	.
16514	1071	1	Cake	Cake	NNP
16514	1071	2	and	and	CC
16514	1071	3	Custard	Custard	NNP
16514	1071	4	Make	make	VBP
16514	1071	5	a	a	DT
16514	1071	6	plain	plain	RB
16514	1071	7	boiled	boil	VBN
16514	1071	8	custard	custard	NN
16514	1071	9	,	,	,
16514	1071	10	just	just	RB
16514	1071	11	as	as	IN
16514	1071	12	before	before	RB
16514	1071	13	,	,	,
16514	1071	14	with--	with--	NN
16514	1071	15	1	1	CD
16514	1071	16	pint	pint	NN
16514	1071	17	of	of	IN
16514	1071	18	milk	milk	NN
16514	1071	19	.	.	.
16514	1072	1	Yolks	yolk	NNS
16514	1072	2	of	of	IN
16514	1072	3	three	three	CD
16514	1072	4	eggs	egg	NNS
16514	1072	5	.	.	.
16514	1073	1	One	one	CD
16514	1073	2	-	-	HYPH
16514	1073	3	third	third	NN
16514	1073	4	cup	cup	NN
16514	1073	5	of	of	IN
16514	1073	6	sugar	sugar	NN
16514	1073	7	.	.	.
16514	1074	1	1	1	CD
16514	1074	2	saltspoonful	saltspoonful	NN
16514	1074	3	of	of	IN
16514	1074	4	salt	salt	NN
16514	1074	5	.	.	.
16514	1075	1	1/2	1/2	CD
16514	1075	2	teaspoonful	teaspoonful	JJ
16514	1075	3	of	of	IN
16514	1075	4	vanilla	vanilla	NN
16514	1075	5	.	.	.
16514	1076	1	Beat	beat	VB
16514	1076	2	the	the	DT
16514	1076	3	eggs	egg	NNS
16514	1076	4	and	and	CC
16514	1076	5	sugar	sugar	NN
16514	1076	6	,	,	,
16514	1076	7	add	add	VB
16514	1076	8	the	the	DT
16514	1076	9	hot	hot	JJ
16514	1076	10	milk	milk	NN
16514	1076	11	,	,	,
16514	1076	12	and	and	CC
16514	1076	13	cook	cook	NN
16514	1076	14	till	till	IN
16514	1076	15	creamy	creamy	NNP
16514	1076	16	,	,	,
16514	1076	17	put	put	VBN
16514	1076	18	in	in	IN
16514	1076	19	the	the	DT
16514	1076	20	salt	salt	NN
16514	1076	21	and	and	CC
16514	1076	22	vanilla	vanilla	NN
16514	1076	23	,	,	,
16514	1076	24	and	and	CC
16514	1076	25	cool	cool	JJ
16514	1076	26	.	.	.
16514	1077	1	Then	then	RB
16514	1077	2	cut	cut	VB
16514	1077	3	stale	stale	JJ
16514	1077	4	cake	cake	NN
16514	1077	5	into	into	IN
16514	1077	6	strips	strip	NNS
16514	1077	7	,	,	,
16514	1077	8	or	or	CC
16514	1077	9	split	split	VBD
16514	1077	10	lady	lady	NN
16514	1077	11	-	-	HYPH
16514	1077	12	fingers	finger	NNS
16514	1077	13	into	into	IN
16514	1077	14	halves	half	NNS
16514	1077	15	,	,	,
16514	1077	16	and	and	CC
16514	1077	17	spread	spread	VBD
16514	1077	18	with	with	IN
16514	1077	19	jam	jam	NNP
16514	1077	20	.	.	.
16514	1078	1	Put	put	VB
16514	1078	2	them	-PRON-	PRP
16514	1078	3	on	on	IN
16514	1078	4	the	the	DT
16514	1078	5	sides	side	NNS
16514	1078	6	and	and	CC
16514	1078	7	bottom	bottom	NN
16514	1078	8	of	of	IN
16514	1078	9	a	a	DT
16514	1078	10	flat	flat	JJ
16514	1078	11	glass	glass	NN
16514	1078	12	dish	dish	NN
16514	1078	13	,	,	,
16514	1078	14	and	and	CC
16514	1078	15	gently	gently	RB
16514	1078	16	pour	pour	VB
16514	1078	17	the	the	DT
16514	1078	18	custard	custard	NN
16514	1078	19	over	over	RB
16514	1078	20	.	.	.
16514	1079	1	Brown	Brown	NNP
16514	1079	2	Betty	Betty	NNP
16514	1079	3	Peel	Peel	NNP
16514	1079	4	,	,	,
16514	1079	5	core	core	NN
16514	1079	6	,	,	,
16514	1079	7	and	and	CC
16514	1079	8	slice	slice	VB
16514	1079	9	six	six	CD
16514	1079	10	apples	apple	NNS
16514	1079	11	.	.	.
16514	1080	1	Butter	butter	VB
16514	1080	2	a	a	DT
16514	1080	3	baking	baking	NN
16514	1080	4	-	-	HYPH
16514	1080	5	dish	dish	NN
16514	1080	6	and	and	CC
16514	1080	7	sprinkle	sprinkle	VB
16514	1080	8	the	the	DT
16514	1080	9	inside	inside	NN
16514	1080	10	all	all	RB
16514	1080	11	over	over	RB
16514	1080	12	with	with	IN
16514	1080	13	fine	fine	JJ
16514	1080	14	bread	bread	NN
16514	1080	15	-	-	HYPH
16514	1080	16	crumbs	crumb	NNS
16514	1080	17	.	.	.
16514	1081	1	Then	then	RB
16514	1081	2	take	take	VB
16514	1081	3	six	six	CD
16514	1081	4	very	very	RB
16514	1081	5	thin	thin	JJ
16514	1081	6	slices	slice	NNS
16514	1081	7	of	of	IN
16514	1081	8	buttered	butter	VBN
16514	1081	9	bread	bread	NN
16514	1081	10	and	and	CC
16514	1081	11	line	line	VB
16514	1081	12	the	the	DT
16514	1081	13	sides	side	NNS
16514	1081	14	and	and	CC
16514	1081	15	bottom	bottom	NN
16514	1081	16	of	of	IN
16514	1081	17	the	the	DT
16514	1081	18	dish	dish	NN
16514	1081	19	.	.	.
16514	1082	1	Put	put	VB
16514	1082	2	a	a	DT
16514	1082	3	layer	layer	NN
16514	1082	4	of	of	IN
16514	1082	5	apples	apple	NNS
16514	1082	6	an	an	DT
16514	1082	7	inch	inch	NN
16514	1082	8	thick	thick	JJ
16514	1082	9	,	,	,
16514	1082	10	a	a	DT
16514	1082	11	thin	thin	JJ
16514	1082	12	layer	layer	NN
16514	1082	13	of	of	IN
16514	1082	14	brown	brown	JJ
16514	1082	15	sugar	sugar	NN
16514	1082	16	,	,	,
16514	1082	17	six	six	CD
16514	1082	18	bits	bit	NNS
16514	1082	19	of	of	IN
16514	1082	20	butter	butter	NN
16514	1082	21	,	,	,
16514	1082	22	and	and	CC
16514	1082	23	a	a	DT
16514	1082	24	dusting	dusting	NN
16514	1082	25	of	of	IN
16514	1082	26	cinnamon	cinnamon	NN
16514	1082	27	,	,	,
16514	1082	28	another	another	DT
16514	1082	29	layer	layer	NN
16514	1082	30	of	of	IN
16514	1082	31	crumbs	crumb	NNS
16514	1082	32	,	,	,
16514	1082	33	another	another	DT
16514	1082	34	of	of	IN
16514	1082	35	apples	apple	NNS
16514	1082	36	and	and	CC
16514	1082	37	sugar	sugar	NN
16514	1082	38	,	,	,
16514	1082	39	and	and	CC
16514	1082	40	so	so	RB
16514	1082	41	on	on	RB
16514	1082	42	till	till	IN
16514	1082	43	the	the	DT
16514	1082	44	dish	dish	NN
16514	1082	45	is	be	VBZ
16514	1082	46	full	full	JJ
16514	1082	47	,	,	,
16514	1082	48	with	with	IN
16514	1082	49	crumbs	crumb	NNS
16514	1082	50	and	and	CC
16514	1082	51	butter	butter	NN
16514	1082	52	on	on	IN
16514	1082	53	top	top	NN
16514	1082	54	,	,	,
16514	1082	55	and	and	CC
16514	1082	56	three	three	CD
16514	1082	57	tablespoonfuls	tablespoonful	NNS
16514	1082	58	of	of	IN
16514	1082	59	molasses	molasse	NNS
16514	1082	60	poured	pour	VBD
16514	1082	61	over	over	RP
16514	1082	62	.	.	.
16514	1083	1	Bake	bake	VB
16514	1083	2	this	this	DT
16514	1083	3	one	one	CD
16514	1083	4	hour	hour	NN
16514	1083	5	,	,	,
16514	1083	6	and	and	CC
16514	1083	7	have	have	VBP
16514	1083	8	hard	hard	JJ
16514	1083	9	sauce	sauce	NN
16514	1083	10	to	to	TO
16514	1083	11	eat	eat	VB
16514	1083	12	with	with	IN
16514	1083	13	it	-PRON-	PRP
16514	1083	14	.	.	.
16514	1084	1	Lemon	Lemon	NNP
16514	1084	2	Pudding	Pudding	NNP
16514	1084	3	1	1	CD
16514	1084	4	cup	cup	NN
16514	1084	5	of	of	IN
16514	1084	6	sugar	sugar	NN
16514	1084	7	.	.	.
16514	1085	1	4	4	CD
16514	1085	2	eggs	egg	NNS
16514	1085	3	.	.	.
16514	1086	1	2	2	CD
16514	1086	2	lemons	lemon	NNS
16514	1086	3	.	.	.
16514	1087	1	1	1	CD
16514	1087	2	pint	pint	NN
16514	1087	3	of	of	IN
16514	1087	4	milk	milk	NN
16514	1087	5	.	.	.
16514	1088	1	1	1	CD
16514	1088	2	tablespoonful	tablespoonful	JJ
16514	1088	3	of	of	IN
16514	1088	4	sugar	sugar	NN
16514	1088	5	.	.	.
16514	1089	1	2	2	CD
16514	1089	2	tablespoonfuls	tablespoonful	NNS
16514	1089	3	of	of	IN
16514	1089	4	corn	corn	NN
16514	1089	5	-	-	HYPH
16514	1089	6	starch	starch	NN
16514	1089	7	.	.	.
16514	1090	1	1	1	CD
16514	1090	2	pinch	pinch	NN
16514	1090	3	of	of	IN
16514	1090	4	salt	salt	NN
16514	1090	5	.	.	.
16514	1091	1	Wet	wet	VB
16514	1091	2	the	the	DT
16514	1091	3	corn	corn	NN
16514	1091	4	-	-	HYPH
16514	1091	5	starch	starch	NN
16514	1091	6	with	with	IN
16514	1091	7	half	half	PDT
16514	1091	8	a	a	DT
16514	1091	9	cup	cup	NN
16514	1091	10	of	of	IN
16514	1091	11	the	the	DT
16514	1091	12	milk	milk	NN
16514	1091	13	,	,	,
16514	1091	14	and	and	CC
16514	1091	15	heat	heat	VB
16514	1091	16	what	what	WP
16514	1091	17	is	be	VBZ
16514	1091	18	left	leave	VBN
16514	1091	19	.	.	.
16514	1092	1	Stir	stir	VB
16514	1092	2	up	up	RP
16514	1092	3	the	the	DT
16514	1092	4	corn	corn	NN
16514	1092	5	-	-	HYPH
16514	1092	6	starch	starch	NN
16514	1092	7	well	well	RB
16514	1092	8	,	,	,
16514	1092	9	and	and	CC
16514	1092	10	when	when	WRB
16514	1092	11	the	the	DT
16514	1092	12	milk	milk	NN
16514	1092	13	is	be	VBZ
16514	1092	14	hot	hot	JJ
16514	1092	15	put	put	VBN
16514	1092	16	it	-PRON-	PRP
16514	1092	17	in	in	RP
16514	1092	18	and	and	CC
16514	1092	19	stir	stir	VB
16514	1092	20	;	;	:
16514	1092	21	then	then	RB
16514	1092	22	boil	boil	VB
16514	1092	23	five	five	CD
16514	1092	24	minutes	minute	NNS
16514	1092	25	,	,	,
16514	1092	26	stirring	stir	VBG
16514	1092	27	all	all	PDT
16514	1092	28	the	the	DT
16514	1092	29	time	time	NN
16514	1092	30	.	.	.
16514	1093	1	Melt	melt	VB
16514	1093	2	the	the	DT
16514	1093	3	butter	butter	NN
16514	1093	4	,	,	,
16514	1093	5	and	and	CC
16514	1093	6	put	put	VBD
16514	1093	7	that	that	DT
16514	1093	8	in	in	RP
16514	1093	9	with	with	IN
16514	1093	10	a	a	DT
16514	1093	11	pinch	pinch	NN
16514	1093	12	of	of	IN
16514	1093	13	salt	salt	NN
16514	1093	14	,	,	,
16514	1093	15	and	and	CC
16514	1093	16	cool	cool	VB
16514	1093	17	it	-PRON-	PRP
16514	1093	18	.	.	.
16514	1094	1	Beat	beat	VB
16514	1094	2	the	the	DT
16514	1094	3	yolks	yolk	NNS
16514	1094	4	of	of	IN
16514	1094	5	the	the	DT
16514	1094	6	eggs	egg	NNS
16514	1094	7	,	,	,
16514	1094	8	and	and	CC
16514	1094	9	add	add	VB
16514	1094	10	the	the	DT
16514	1094	11	sugar	sugar	NN
16514	1094	12	,	,	,
16514	1094	13	the	the	DT
16514	1094	14	juice	juice	NN
16514	1094	15	of	of	IN
16514	1094	16	both	both	DT
16514	1094	17	lemons	lemon	NNS
16514	1094	18	,	,	,
16514	1094	19	and	and	CC
16514	1094	20	the	the	DT
16514	1094	21	grated	grate	VBN
16514	1094	22	rind	rind	NN
16514	1094	23	of	of	IN
16514	1094	24	one	one	CD
16514	1094	25	,	,	,
16514	1094	26	pour	pour	VBP
16514	1094	27	into	into	IN
16514	1094	28	the	the	DT
16514	1094	29	milk	milk	NN
16514	1094	30	,	,	,
16514	1094	31	and	and	CC
16514	1094	32	stir	stir	VB
16514	1094	33	well	well	RB
16514	1094	34	;	;	:
16514	1094	35	put	put	VBN
16514	1094	36	in	in	RP
16514	1094	37	a	a	DT
16514	1094	38	buttered	butter	VBN
16514	1094	39	baking	baking	NN
16514	1094	40	-	-	HYPH
16514	1094	41	dish	dish	NN
16514	1094	42	and	and	CC
16514	1094	43	bake	bake	NN
16514	1094	44	till	till	IN
16514	1094	45	slightly	slightly	RB
16514	1094	46	brown	brown	JJ
16514	1094	47	.	.	.
16514	1095	1	Take	take	VB
16514	1095	2	it	-PRON-	PRP
16514	1095	3	out	out	IN
16514	1095	4	of	of	IN
16514	1095	5	the	the	DT
16514	1095	6	oven	oven	NN
16514	1095	7	;	;	:
16514	1095	8	beat	beat	VBD
16514	1095	9	the	the	DT
16514	1095	10	whites	white	NNS
16514	1095	11	of	of	IN
16514	1095	12	two	two	CD
16514	1095	13	eggs	egg	NNS
16514	1095	14	with	with	IN
16514	1095	15	a	a	DT
16514	1095	16	tablespoonful	tablespoonful	NN
16514	1095	17	of	of	IN
16514	1095	18	granulated	granulate	VBN
16514	1095	19	sugar	sugar	NN
16514	1095	20	,	,	,
16514	1095	21	and	and	CC
16514	1095	22	pile	pile	VBP
16514	1095	23	lightly	lightly	RB
16514	1095	24	on	on	IN
16514	1095	25	top	top	NN
16514	1095	26	,	,	,
16514	1095	27	and	and	CC
16514	1095	28	put	put	VBD
16514	1095	29	in	in	IN
16514	1095	30	the	the	DT
16514	1095	31	oven	oven	NN
16514	1095	32	again	again	RB
16514	1095	33	till	till	IN
16514	1095	34	it	-PRON-	PRP
16514	1095	35	is	be	VBZ
16514	1095	36	just	just	RB
16514	1095	37	brown	brown	JJ
16514	1095	38	.	.	.
16514	1096	1	This	this	DT
16514	1096	2	is	be	VBZ
16514	1096	3	a	a	DT
16514	1096	4	very	very	RB
16514	1096	5	nice	nice	JJ
16514	1096	6	rule	rule	NN
16514	1096	7	.	.	.
16514	1097	1	Rice	Rice	NNP
16514	1097	2	Pudding	Pudding	NNP
16514	1097	3	with	with	IN
16514	1097	4	Raisins	raisin	NNS
16514	1097	5	1	1	CD
16514	1097	6	quart	quart	NN
16514	1097	7	of	of	IN
16514	1097	8	milk	milk	NN
16514	1097	9	.	.	.
16514	1098	1	2	2	CD
16514	1098	2	tablespoonfuls	tablespoonful	NNS
16514	1098	3	of	of	IN
16514	1098	4	rice	rice	NN
16514	1098	5	.	.	.
16514	1099	1	One	one	CD
16514	1099	2	-	-	HYPH
16514	1099	3	third	third	NN
16514	1099	4	cup	cup	NN
16514	1099	5	of	of	IN
16514	1099	6	sugar	sugar	NN
16514	1099	7	.	.	.
16514	1100	1	1/2	1/2	CD
16514	1100	2	cup	cup	NN
16514	1100	3	seeded	seeded	JJ
16514	1100	4	raisins	raisin	NNS
16514	1100	5	.	.	.
16514	1101	1	Wash	wash	VB
16514	1101	2	the	the	DT
16514	1101	3	rice	rice	NN
16514	1101	4	and	and	CC
16514	1101	5	the	the	DT
16514	1101	6	raisins	raisin	NNS
16514	1101	7	and	and	CC
16514	1101	8	stir	stir	VB
16514	1101	9	everything	everything	NN
16514	1101	10	together	together	RB
16514	1101	11	till	till	IN
16514	1101	12	the	the	DT
16514	1101	13	sugar	sugar	NN
16514	1101	14	dissolves	dissolve	NNS
16514	1101	15	.	.	.
16514	1102	1	Then	then	RB
16514	1102	2	put	put	VB
16514	1102	3	it	-PRON-	PRP
16514	1102	4	in	in	IN
16514	1102	5	a	a	DT
16514	1102	6	baking	baking	NN
16514	1102	7	-	-	HYPH
16514	1102	8	dish	dish	NN
16514	1102	9	in	in	IN
16514	1102	10	the	the	DT
16514	1102	11	oven	oven	NN
16514	1102	12	.	.	.
16514	1103	1	Every	every	DT
16514	1103	2	little	little	JJ
16514	1103	3	while	while	IN
16514	1103	4	open	open	JJ
16514	1103	5	the	the	DT
16514	1103	6	door	door	NN
16514	1103	7	and	and	CC
16514	1103	8	see	see	VB
16514	1103	9	if	if	IN
16514	1103	10	a	a	DT
16514	1103	11	light	light	JJ
16514	1103	12	brown	brown	JJ
16514	1103	13	crust	crust	NN
16514	1103	14	is	be	VBZ
16514	1103	15	forming	form	VBG
16514	1103	16	on	on	IN
16514	1103	17	top	top	NN
16514	1103	18	,	,	,
16514	1103	19	and	and	CC
16514	1103	20	,	,	,
16514	1103	21	if	if	IN
16514	1103	22	it	-PRON-	PRP
16514	1103	23	is	be	VBZ
16514	1103	24	,	,	,
16514	1103	25	stir	stir	VB
16514	1103	26	the	the	DT
16514	1103	27	pudding	pudding	NN
16514	1103	28	all	all	DT
16514	1103	29	up	up	RB
16514	1103	30	from	from	IN
16514	1103	31	the	the	DT
16514	1103	32	bottom	bottom	NN
16514	1103	33	and	and	CC
16514	1103	34	push	push	VB
16514	1103	35	down	down	RP
16514	1103	36	the	the	DT
16514	1103	37	crust	crust	NN
16514	1103	38	.	.	.
16514	1104	1	Keep	keep	VB
16514	1104	2	on	on	RP
16514	1104	3	doing	do	VBG
16514	1104	4	this	this	DT
16514	1104	5	till	till	IN
16514	1104	6	the	the	DT
16514	1104	7	rice	rice	NN
16514	1104	8	swells	swell	NNS
16514	1104	9	and	and	CC
16514	1104	10	makes	make	VBZ
16514	1104	11	the	the	DT
16514	1104	12	milk	milk	NN
16514	1104	13	all	all	DT
16514	1104	14	thick	thick	JJ
16514	1104	15	and	and	CC
16514	1104	16	creamy	creamy	JJ
16514	1104	17	,	,	,
16514	1104	18	which	which	WDT
16514	1104	19	it	-PRON-	PRP
16514	1104	20	will	will	MD
16514	1104	21	after	after	IN
16514	1104	22	about	about	RB
16514	1104	23	an	an	DT
16514	1104	24	hour	hour	NN
16514	1104	25	.	.	.
16514	1105	1	Then	then	RB
16514	1105	2	let	let	VB
16514	1105	3	the	the	DT
16514	1105	4	pudding	pudding	NN
16514	1105	5	cook	cook	NN
16514	1105	6	,	,	,
16514	1105	7	and	and	CC
16514	1105	8	when	when	WRB
16514	1105	9	it	-PRON-	PRP
16514	1105	10	is	be	VBZ
16514	1105	11	a	a	DT
16514	1105	12	nice	nice	JJ
16514	1105	13	deep	deep	JJ
16514	1105	14	brown	brown	NN
16514	1105	15	take	take	VB
16514	1105	16	it	-PRON-	PRP
16514	1105	17	out	out	RP
16514	1105	18	and	and	CC
16514	1105	19	let	let	VB
16514	1105	20	it	-PRON-	PRP
16514	1105	21	get	get	VB
16514	1105	22	very	very	RB
16514	1105	23	cold	cold	JJ
16514	1105	24	.	.	.
16514	1106	1	Bread	Bread	NNP
16514	1106	2	Pudding	Pudding	NNP
16514	1106	3	2	2	CD
16514	1106	4	cups	cup	NNS
16514	1106	5	of	of	IN
16514	1106	6	milk	milk	NN
16514	1106	7	.	.	.
16514	1107	1	1	1	CD
16514	1107	2	cup	cup	NNP
16514	1107	3	soft	soft	JJ
16514	1107	4	bread	bread	NN
16514	1107	5	-	-	HYPH
16514	1107	6	crumbs	crumb	NNS
16514	1107	7	.	.	.
16514	1108	1	1	1	CD
16514	1108	2	tablespoonful	tablespoonful	JJ
16514	1108	3	of	of	IN
16514	1108	4	sugar	sugar	NN
16514	1108	5	.	.	.
16514	1109	1	2	2	CD
16514	1109	2	egg	egg	NNP
16514	1109	3	yolks	yolk	NNS
16514	1109	4	.	.	.
16514	1110	1	1	1	CD
16514	1110	2	egg	egg	NN
16514	1110	3	white	white	JJ
16514	1110	4	.	.	.
16514	1111	1	1/2	1/2	CD
16514	1111	2	teaspoonful	teaspoonful	JJ
16514	1111	3	vanilla	vanilla	NN
16514	1111	4	.	.	.
16514	1112	1	1	1	CD
16514	1112	2	saltspoonful	saltspoonful	NN
16514	1112	3	of	of	IN
16514	1112	4	salt	salt	NN
16514	1112	5	.	.	.
16514	1113	1	Crumb	crumb	VB
16514	1113	2	the	the	DT
16514	1113	3	bread	bread	NN
16514	1113	4	evenly	evenly	RB
16514	1113	5	and	and	CC
16514	1113	6	soak	soak	VB
16514	1113	7	in	in	IN
16514	1113	8	the	the	DT
16514	1113	9	milk	milk	NN
16514	1113	10	till	till	IN
16514	1113	11	soft	soft	JJ
16514	1113	12	.	.	.
16514	1114	1	Beat	beat	VB
16514	1114	2	it	-PRON-	PRP
16514	1114	3	till	till	IN
16514	1114	4	smooth	smooth	JJ
16514	1114	5	,	,	,
16514	1114	6	and	and	CC
16514	1114	7	put	put	VBD
16514	1114	8	in	in	IN
16514	1114	9	the	the	DT
16514	1114	10	beaten	beat	VBN
16514	1114	11	yolks	yolk	NNS
16514	1114	12	of	of	IN
16514	1114	13	the	the	DT
16514	1114	14	eggs	egg	NNS
16514	1114	15	,	,	,
16514	1114	16	the	the	DT
16514	1114	17	sugar	sugar	NN
16514	1114	18	,	,	,
16514	1114	19	vanilla	vanilla	NN
16514	1114	20	,	,	,
16514	1114	21	and	and	CC
16514	1114	22	salt	salt	NN
16514	1114	23	,	,	,
16514	1114	24	and	and	CC
16514	1114	25	last	last	VB
16514	1114	26	the	the	DT
16514	1114	27	beaten	beat	VBN
16514	1114	28	white	white	JJ
16514	1114	29	of	of	IN
16514	1114	30	the	the	DT
16514	1114	31	egg	egg	NN
16514	1114	32	.	.	.
16514	1115	1	Put	put	VB
16514	1115	2	it	-PRON-	PRP
16514	1115	3	in	in	IN
16514	1115	4	a	a	DT
16514	1115	5	buttered	butter	VBN
16514	1115	6	pudding	pudding	NN
16514	1115	7	-	-	HYPH
16514	1115	8	dish	dish	NN
16514	1115	9	,	,	,
16514	1115	10	and	and	CC
16514	1115	11	stand	stand	VB
16514	1115	12	this	this	DT
16514	1115	13	in	in	IN
16514	1115	14	a	a	DT
16514	1115	15	pan	pan	NN
16514	1115	16	of	of	IN
16514	1115	17	hot	hot	JJ
16514	1115	18	water	water	NN
16514	1115	19	in	in	IN
16514	1115	20	the	the	DT
16514	1115	21	oven	oven	NN
16514	1115	22	for	for	IN
16514	1115	23	fifteen	fifteen	CD
16514	1115	24	minutes	minute	NNS
16514	1115	25	.	.	.
16514	1116	1	Take	take	VB
16514	1116	2	it	-PRON-	PRP
16514	1116	3	out	out	RP
16514	1116	4	and	and	CC
16514	1116	5	spread	spread	VB
16514	1116	6	its	-PRON-	PRP$
16514	1116	7	top	top	NN
16514	1116	8	with	with	IN
16514	1116	9	jam	jam	NNP
16514	1116	10	,	,	,
16514	1116	11	and	and	CC
16514	1116	12	cover	cover	VB
16514	1116	13	with	with	IN
16514	1116	14	the	the	DT
16514	1116	15	beaten	beat	VBN
16514	1116	16	white	white	JJ
16514	1116	17	of	of	IN
16514	1116	18	the	the	DT
16514	1116	19	other	other	JJ
16514	1116	20	egg	egg	NN
16514	1116	21	,	,	,
16514	1116	22	with	with	IN
16514	1116	23	one	one	CD
16514	1116	24	tablespoonful	tablespoonful	NN
16514	1116	25	of	of	IN
16514	1116	26	granulated	granulate	VBN
16514	1116	27	sugar	sugar	NN
16514	1116	28	put	put	VBN
16514	1116	29	in	in	IN
16514	1116	30	it	-PRON-	PRP
16514	1116	31	,	,	,
16514	1116	32	and	and	CC
16514	1116	33	brown	brown	NNP
16514	1116	34	in	in	IN
16514	1116	35	the	the	DT
16514	1116	36	oven	oven	NN
16514	1116	37	.	.	.
16514	1117	1	You	-PRON-	PRP
16514	1117	2	can	can	MD
16514	1117	3	eat	eat	VB
16514	1117	4	this	this	DT
16514	1117	5	as	as	IN
16514	1117	6	it	-PRON-	PRP
16514	1117	7	is	be	VBZ
16514	1117	8	,	,	,
16514	1117	9	or	or	CC
16514	1117	10	with	with	IN
16514	1117	11	cream	cream	NN
16514	1117	12	,	,	,
16514	1117	13	and	and	CC
16514	1117	14	you	-PRON-	PRP
16514	1117	15	may	may	MD
16514	1117	16	serve	serve	VB
16514	1117	17	it	-PRON-	PRP
16514	1117	18	either	either	CC
16514	1117	19	hot	hot	JJ
16514	1117	20	or	or	CC
16514	1117	21	cold	cold	JJ
16514	1117	22	.	.	.
16514	1118	1	Sometimes	sometimes	RB
16514	1118	2	you	-PRON-	PRP
16514	1118	3	can	can	MD
16514	1118	4	put	put	VB
16514	1118	5	a	a	DT
16514	1118	6	cup	cup	NN
16514	1118	7	of	of	IN
16514	1118	8	washed	washed	JJ
16514	1118	9	raisins	raisin	NNS
16514	1118	10	into	into	IN
16514	1118	11	the	the	DT
16514	1118	12	bread	bread	NN
16514	1118	13	-	-	HYPH
16514	1118	14	crumbs	crumb	NNS
16514	1118	15	and	and	CC
16514	1118	16	milk	milk	NN
16514	1118	17	,	,	,
16514	1118	18	and	and	CC
16514	1118	19	mix	mix	VB
16514	1118	20	in	in	IN
16514	1118	21	the	the	DT
16514	1118	22	other	other	JJ
16514	1118	23	things	thing	NNS
16514	1118	24	;	;	:
16514	1118	25	sometimes	sometimes	RB
16514	1118	26	you	-PRON-	PRP
16514	1118	27	can	can	MD
16514	1118	28	put	put	VB
16514	1118	29	in	in	IN
16514	1118	30	a	a	DT
16514	1118	31	cup	cup	NN
16514	1118	32	of	of	IN
16514	1118	33	chopped	chopped	JJ
16514	1118	34	almonds	almond	NNS
16514	1118	35	,	,	,
16514	1118	36	or	or	CC
16514	1118	37	a	a	DT
16514	1118	38	little	little	JJ
16514	1118	39	preserved	preserved	JJ
16514	1118	40	ginger	ginger	NN
16514	1118	41	.	.	.
16514	1119	1	Orange	Orange	NNP
16514	1119	2	marmalade	marmalade	NN
16514	1119	3	is	be	VBZ
16514	1119	4	especially	especially	RB
16514	1119	5	nice	nice	JJ
16514	1119	6	on	on	IN
16514	1119	7	bread	bread	NN
16514	1119	8	pudding	pudding	NN
16514	1119	9	.	.	.
16514	1120	1	Orange	Orange	NNP
16514	1120	2	Pudding	Pudding	NNP
16514	1120	3	Make	make	VBP
16514	1120	4	just	just	RB
16514	1120	5	like	like	IN
16514	1120	6	Lemon	Lemon	NNP
16514	1120	7	Pudding	Pudding	NNP
16514	1120	8	,	,	,
16514	1120	9	but	but	CC
16514	1120	10	use	use	VBP
16514	1120	11	three	three	CD
16514	1120	12	oranges	orange	NNS
16514	1120	13	instead	instead	RB
16514	1120	14	of	of	IN
16514	1120	15	two	two	CD
16514	1120	16	lemons	lemon	NNS
16514	1120	17	.	.	.
16514	1121	1	Cabinet	Cabinet	NNP
16514	1121	2	Pudding	Pudding	NNP
16514	1121	3	1	1	CD
16514	1121	4	pint	pint	NN
16514	1121	5	of	of	IN
16514	1121	6	milk	milk	NN
16514	1121	7	.	.	.
16514	1122	1	Yolks	yolk	NNS
16514	1122	2	of	of	IN
16514	1122	3	three	three	CD
16514	1122	4	eggs	egg	NNS
16514	1122	5	.	.	.
16514	1123	1	3	3	CD
16514	1123	2	tablespoonfuls	tablespoonful	NNS
16514	1123	3	of	of	IN
16514	1123	4	sugar	sugar	NN
16514	1123	5	.	.	.
16514	1124	1	1	1	CD
16514	1124	2	saltspoonful	saltspoonful	NN
16514	1124	3	of	of	IN
16514	1124	4	salt	salt	NN
16514	1124	5	.	.	.
16514	1125	1	Beat	beat	VB
16514	1125	2	the	the	DT
16514	1125	3	eggs	egg	NNS
16514	1125	4	,	,	,
16514	1125	5	add	add	VB
16514	1125	6	the	the	DT
16514	1125	7	sugar	sugar	NN
16514	1125	8	,	,	,
16514	1125	9	and	and	CC
16514	1125	10	stir	stir	VB
16514	1125	11	them	-PRON-	PRP
16514	1125	12	into	into	IN
16514	1125	13	the	the	DT
16514	1125	14	milk	milk	NN
16514	1125	15	,	,	,
16514	1125	16	which	which	WDT
16514	1125	17	must	must	MD
16514	1125	18	be	be	VB
16514	1125	19	very	very	RB
16514	1125	20	hot	hot	JJ
16514	1125	21	but	but	CC
16514	1125	22	not	not	RB
16514	1125	23	boiling	boil	VBG
16514	1125	24	;	;	:
16514	1125	25	stir	stir	VB
16514	1125	26	till	till	IN
16514	1125	27	it	-PRON-	PRP
16514	1125	28	thickens	thicken	VBZ
16514	1125	29	,	,	,
16514	1125	30	and	and	CC
16514	1125	31	then	then	RB
16514	1125	32	take	take	VB
16514	1125	33	it	-PRON-	PRP
16514	1125	34	from	from	IN
16514	1125	35	the	the	DT
16514	1125	36	fire	fire	NN
16514	1125	37	.	.	.
16514	1126	1	Put	put	VB
16514	1126	2	a	a	DT
16514	1126	3	layer	layer	NN
16514	1126	4	of	of	IN
16514	1126	5	washed	wash	VBN
16514	1126	6	raisins	raisin	NNS
16514	1126	7	in	in	IN
16514	1126	8	the	the	DT
16514	1126	9	bottom	bottom	NN
16514	1126	10	of	of	IN
16514	1126	11	a	a	DT
16514	1126	12	mould	mould	NN
16514	1126	13	,	,	,
16514	1126	14	then	then	RB
16514	1126	15	a	a	DT
16514	1126	16	layer	layer	NN
16514	1126	17	of	of	IN
16514	1126	18	slices	slice	NNS
16514	1126	19	of	of	IN
16514	1126	20	stale	stale	JJ
16514	1126	21	cake	cake	NN
16514	1126	22	or	or	CC
16514	1126	23	lady	lady	NN
16514	1126	24	-	-	HYPH
16514	1126	25	fingers	finger	NNS
16514	1126	26	,	,	,
16514	1126	27	then	then	RB
16514	1126	28	more	more	JJR
16514	1126	29	raisins	raisin	NNS
16514	1126	30	around	around	IN
16514	1126	31	the	the	DT
16514	1126	32	edge	edge	NN
16514	1126	33	of	of	IN
16514	1126	34	the	the	DT
16514	1126	35	mould	mould	NN
16514	1126	36	,	,	,
16514	1126	37	and	and	CC
16514	1126	38	more	more	JJR
16514	1126	39	cake	cake	NN
16514	1126	40	,	,	,
16514	1126	41	till	till	IN
16514	1126	42	the	the	DT
16514	1126	43	mould	mould	NN
16514	1126	44	is	be	VBZ
16514	1126	45	full	full	JJ
16514	1126	46	.	.	.
16514	1127	1	Pour	pour	VB
16514	1127	2	the	the	DT
16514	1127	3	custard	custard	NN
16514	1127	4	over	over	IN
16514	1127	5	very	very	RB
16514	1127	6	slowly	slowly	RB
16514	1127	7	,	,	,
16514	1127	8	so	so	CC
16514	1127	9	the	the	DT
16514	1127	10	cake	cake	NN
16514	1127	11	will	will	MD
16514	1127	12	soak	soak	VB
16514	1127	13	well	well	RB
16514	1127	14	,	,	,
16514	1127	15	and	and	CC
16514	1127	16	bake	bake	VB
16514	1127	17	in	in	RP
16514	1127	18	a	a	DT
16514	1127	19	pan	pan	NN
16514	1127	20	of	of	IN
16514	1127	21	water	water	NN
16514	1127	22	in	in	IN
16514	1127	23	the	the	DT
16514	1127	24	oven	oven	NN
16514	1127	25	for	for	IN
16514	1127	26	an	an	DT
16514	1127	27	hour	hour	NN
16514	1127	28	.	.	.
16514	1128	1	This	this	DT
16514	1128	2	pudding	pudding	NN
16514	1128	3	is	be	VBZ
16514	1128	4	to	to	TO
16514	1128	5	be	be	VB
16514	1128	6	eaten	eat	VBN
16514	1128	7	hot	hot	JJ
16514	1128	8	,	,	,
16514	1128	9	with	with	IN
16514	1128	10	any	any	DT
16514	1128	11	sauce	sauce	NN
16514	1128	12	you	-PRON-	PRP
16514	1128	13	like	like	VBP
16514	1128	14	,	,	,
16514	1128	15	such	such	JJ
16514	1128	16	as	as	IN
16514	1128	17	Foamy	Foamy	NNP
16514	1128	18	Sauce	Sauce	NNP
16514	1128	19	.	.	.
16514	1129	1	Cut	cut	VB
16514	1129	2	-	-	HYPH
16514	1129	3	up	up	RP
16514	1129	4	figs	fig	NNS
16514	1129	5	are	be	VBP
16514	1129	6	nice	nice	JJ
16514	1129	7	to	to	TO
16514	1129	8	use	use	VB
16514	1129	9	with	with	IN
16514	1129	10	the	the	DT
16514	1129	11	raisins	raisin	NNS
16514	1129	12	,	,	,
16514	1129	13	and	and	CC
16514	1129	14	chopped	chop	VBN
16514	1129	15	nuts	nut	NNS
16514	1129	16	are	be	VBP
16514	1129	17	a	a	DT
16514	1129	18	delicious	delicious	JJ
16514	1129	19	addition	addition	NN
16514	1129	20	,	,	,
16514	1129	21	dropped	drop	VBD
16514	1129	22	between	between	IN
16514	1129	23	the	the	DT
16514	1129	24	layers	layer	NNS
16514	1129	25	of	of	IN
16514	1129	26	the	the	DT
16514	1129	27	cake	cake	NN
16514	1129	28	.	.	.
16514	1130	1	Cottage	Cottage	NNP
16514	1130	2	Pudding	pudde	VBG
16514	1130	3	1	1	CD
16514	1130	4	egg	egg	NN
16514	1130	5	.	.	.
16514	1131	1	1/2	1/2	CD
16514	1131	2	cup	cup	NN
16514	1131	3	of	of	IN
16514	1131	4	sugar	sugar	NN
16514	1131	5	.	.	.
16514	1132	1	1/2	1/2	CD
16514	1132	2	cup	cup	NN
16514	1132	3	of	of	IN
16514	1132	4	milk	milk	NN
16514	1132	5	.	.	.
16514	1133	1	1	1	CD
16514	1133	2	1/2	1/2	CD
16514	1133	3	teaspoonfuls	teaspoonful	NNS
16514	1133	4	of	of	IN
16514	1133	5	baking	baking	NN
16514	1133	6	-	-	HYPH
16514	1133	7	powder	powder	NN
16514	1133	8	.	.	.
16514	1134	1	1	1	CD
16514	1134	2	cup	cup	NN
16514	1134	3	of	of	IN
16514	1134	4	flour	flour	NN
16514	1134	5	.	.	.
16514	1135	1	1	1	CD
16514	1135	2	tablespoonful	tablespoonful	JJ
16514	1135	3	of	of	IN
16514	1135	4	butter	butter	NN
16514	1135	5	.	.	.
16514	1136	1	Beat	beat	VB
16514	1136	2	the	the	DT
16514	1136	3	yolk	yolk	NN
16514	1136	4	of	of	IN
16514	1136	5	the	the	DT
16514	1136	6	egg	egg	NNP
16514	1136	7	light	light	NN
16514	1136	8	,	,	,
16514	1136	9	add	add	VB
16514	1136	10	the	the	DT
16514	1136	11	sugar	sugar	NN
16514	1136	12	and	and	CC
16514	1136	13	butter	butter	NN
16514	1136	14	mixed	mix	VBN
16514	1136	15	,	,	,
16514	1136	16	then	then	RB
16514	1136	17	put	put	VB
16514	1136	18	in	in	RP
16514	1136	19	the	the	DT
16514	1136	20	milk	milk	NN
16514	1136	21	,	,	,
16514	1136	22	the	the	DT
16514	1136	23	flour	flour	NN
16514	1136	24	,	,	,
16514	1136	25	the	the	DT
16514	1136	26	whites	white	NNS
16514	1136	27	of	of	IN
16514	1136	28	the	the	DT
16514	1136	29	eggs	egg	NNS
16514	1136	30	beaten	beat	VBN
16514	1136	31	stiff	stiff	JJ
16514	1136	32	,	,	,
16514	1136	33	and	and	CC
16514	1136	34	last	last	JJ
16514	1136	35	of	of	IN
16514	1136	36	all	all	PDT
16514	1136	37	the	the	DT
16514	1136	38	baking	baking	NN
16514	1136	39	-	-	HYPH
16514	1136	40	powder	powder	NN
16514	1136	41	,	,	,
16514	1136	42	and	and	CC
16514	1136	43	stir	stir	VB
16514	1136	44	it	-PRON-	PRP
16514	1136	45	up	up	RP
16514	1136	46	well	well	RB
16514	1136	47	.	.	.
16514	1137	1	Put	put	VB
16514	1137	2	in	in	RP
16514	1137	3	a	a	DT
16514	1137	4	greased	greased	JJ
16514	1137	5	pan	pan	NN
16514	1137	6	and	and	CC
16514	1137	7	bake	bake	VBP
16514	1137	8	nearly	nearly	RB
16514	1137	9	half	half	PDT
16514	1137	10	an	an	DT
16514	1137	11	hour	hour	NN
16514	1137	12	.	.	.
16514	1138	1	If	if	IN
16514	1138	2	you	-PRON-	PRP
16514	1138	3	want	want	VBP
16514	1138	4	this	this	DT
16514	1138	5	very	very	RB
16514	1138	6	nice	nice	JJ
16514	1138	7	,	,	,
16514	1138	8	put	put	VBN
16514	1138	9	in	in	IN
16514	1138	10	half	half	PDT
16514	1138	11	a	a	DT
16514	1138	12	cup	cup	NN
16514	1138	13	of	of	IN
16514	1138	14	chopped	chop	VBN
16514	1138	15	figs	fig	NNS
16514	1138	16	,	,	,
16514	1138	17	mixed	mix	VBN
16514	1138	18	with	with	IN
16514	1138	19	part	part	NN
16514	1138	20	of	of	IN
16514	1138	21	the	the	DT
16514	1138	22	flour	flour	NN
16514	1138	23	.	.	.
16514	1139	1	Serve	serve	VB
16514	1139	2	with	with	IN
16514	1139	3	Foamy	Foamy	NNP
16514	1139	4	Sauce	Sauce	NNP
16514	1139	5	.	.	.
16514	1140	1	Prune	Prune	NNP
16514	1140	2	Whips	Whips	NNP
16514	1140	3	This	this	DT
16514	1140	4	was	be	VBD
16514	1140	5	a	a	DT
16514	1140	6	cooking	cooking	NN
16514	1140	7	-	-	HYPH
16514	1140	8	school	school	NN
16514	1140	9	rule	rule	NN
16514	1140	10	which	which	WDT
16514	1140	11	the	the	DT
16514	1140	12	Pretty	Pretty	NNP
16514	1140	13	Aunt	Aunt	NNP
16514	1140	14	put	put	VBD
16514	1140	15	in	in	RP
16514	1140	16	,	,	,
16514	1140	17	because	because	IN
16514	1140	18	she	-PRON-	PRP
16514	1140	19	said	say	VBD
16514	1140	20	it	-PRON-	PRP
16514	1140	21	was	be	VBD
16514	1140	22	the	the	DT
16514	1140	23	best	good	JJS
16514	1140	24	sort	sort	NN
16514	1140	25	of	of	RB
16514	1140	26	pudding	pudde	VBG
16514	1140	27	for	for	IN
16514	1140	28	little	little	JJ
16514	1140	29	girls	girl	NNS
16514	1140	30	to	to	TO
16514	1140	31	make	make	VB
16514	1140	32	.	.	.
16514	1141	1	1	1	CD
16514	1141	2	tablespoonful	tablespoonful	JJ
16514	1141	3	of	of	IN
16514	1141	4	powdered	powdered	JJ
16514	1141	5	sugar	sugar	NN
16514	1141	6	.	.	.
16514	1142	1	2	2	CD
16514	1142	2	tablespoonfuls	tablespoonful	NNS
16514	1142	3	stewed	stew	VBD
16514	1142	4	prunes	prune	NNS
16514	1142	5	.	.	.
16514	1143	1	White	white	JJ
16514	1143	2	of	of	IN
16514	1143	3	one	one	CD
16514	1143	4	egg	egg	NN
16514	1143	5	.	.	.
16514	1144	1	Cook	cook	VB
16514	1144	2	the	the	DT
16514	1144	3	prunes	prune	NNS
16514	1144	4	till	till	IN
16514	1144	5	soft	soft	JJ
16514	1144	6	,	,	,
16514	1144	7	take	take	VB
16514	1144	8	out	out	RP
16514	1144	9	the	the	DT
16514	1144	10	stones	stone	NNS
16514	1144	11	,	,	,
16514	1144	12	and	and	CC
16514	1144	13	mash	mash	VB
16514	1144	14	the	the	DT
16514	1144	15	prunes	prune	NNS
16514	1144	16	fine	fine	RB
16514	1144	17	.	.	.
16514	1145	1	Beat	beat	VB
16514	1145	2	the	the	DT
16514	1145	3	white	white	NN
16514	1145	4	of	of	IN
16514	1145	5	the	the	DT
16514	1145	6	egg	egg	NN
16514	1145	7	very	very	RB
16514	1145	8	stiff	stiff	JJ
16514	1145	9	,	,	,
16514	1145	10	mix	mix	VBP
16514	1145	11	in	in	IN
16514	1145	12	the	the	DT
16514	1145	13	sugar	sugar	NN
16514	1145	14	and	and	CC
16514	1145	15	prunes	prune	NNS
16514	1145	16	,	,	,
16514	1145	17	and	and	CC
16514	1145	18	bake	bake	VB
16514	1145	19	in	in	IN
16514	1145	20	small	small	JJ
16514	1145	21	buttered	butter	VBN
16514	1145	22	dishes	dish	NNS
16514	1145	23	.	.	.
16514	1146	1	Serve	serve	VB
16514	1146	2	hot	hot	JJ
16514	1146	3	or	or	CC
16514	1146	4	cold	cold	JJ
16514	1146	5	,	,	,
16514	1146	6	with	with	IN
16514	1146	7	cream	cream	NN
16514	1146	8	.	.	.
16514	1147	1	Junket	junket	NN
16514	1147	2	1	1	CD
16514	1147	3	junket	junket	NN
16514	1147	4	tablet	tablet	NN
16514	1147	5	.	.	.
16514	1148	1	1	1	CD
16514	1148	2	quart	quart	JJ
16514	1148	3	milk	milk	NN
16514	1148	4	.	.	.
16514	1149	1	1/2	1/2	CD
16514	1149	2	cup	cup	NN
16514	1149	3	sugar	sugar	NN
16514	1149	4	.	.	.
16514	1150	1	1	1	CD
16514	1150	2	teaspoonful	teaspoonful	JJ
16514	1150	3	vanilla	vanilla	NN
16514	1150	4	.	.	.
16514	1151	1	Break	break	VB
16514	1151	2	up	up	RP
16514	1151	3	the	the	DT
16514	1151	4	junket	junket	NN
16514	1151	5	tablet	tablet	NN
16514	1151	6	into	into	IN
16514	1151	7	small	small	JJ
16514	1151	8	pieces	piece	NNS
16514	1151	9	,	,	,
16514	1151	10	and	and	CC
16514	1151	11	put	put	VBD
16514	1151	12	them	-PRON-	PRP
16514	1151	13	into	into	IN
16514	1151	14	a	a	DT
16514	1151	15	tablespoonful	tablespoonful	NN
16514	1151	16	of	of	IN
16514	1151	17	water	water	NN
16514	1151	18	to	to	TO
16514	1151	19	dissolve	dissolve	VB
16514	1151	20	.	.	.
16514	1152	1	Put	put	VB
16514	1152	2	the	the	DT
16514	1152	3	sugar	sugar	NN
16514	1152	4	into	into	IN
16514	1152	5	the	the	DT
16514	1152	6	milk	milk	NN
16514	1152	7	with	with	IN
16514	1152	8	the	the	DT
16514	1152	9	vanilla	vanilla	NN
16514	1152	10	,	,	,
16514	1152	11	and	and	CC
16514	1152	12	stir	stir	VB
16514	1152	13	till	till	IN
16514	1152	14	it	-PRON-	PRP
16514	1152	15	is	be	VBZ
16514	1152	16	dissolved	dissolve	VBN
16514	1152	17	.	.	.
16514	1153	1	Warm	warm	VB
16514	1153	2	the	the	DT
16514	1153	3	milk	milk	NN
16514	1153	4	a	a	DT
16514	1153	5	little	little	JJ
16514	1153	6	,	,	,
16514	1153	7	but	but	CC
16514	1153	8	only	only	RB
16514	1153	9	till	till	IN
16514	1153	10	it	-PRON-	PRP
16514	1153	11	is	be	VBZ
16514	1153	12	as	as	RB
16514	1153	13	warm	warm	JJ
16514	1153	14	as	as	IN
16514	1153	15	your	-PRON-	PRP$
16514	1153	16	finger	finger	NN
16514	1153	17	,	,	,
16514	1153	18	so	so	IN
16514	1153	19	that	that	IN
16514	1153	20	if	if	IN
16514	1153	21	you	-PRON-	PRP
16514	1153	22	try	try	VBP
16514	1153	23	it	-PRON-	PRP
16514	1153	24	by	by	IN
16514	1153	25	touching	touch	VBG
16514	1153	26	it	-PRON-	PRP
16514	1153	27	with	with	IN
16514	1153	28	the	the	DT
16514	1153	29	tip	tip	NN
16514	1153	30	,	,	,
16514	1153	31	you	-PRON-	PRP
16514	1153	32	do	do	VBP
16514	1153	33	not	not	RB
16514	1153	34	feel	feel	VB
16514	1153	35	it	-PRON-	PRP
16514	1153	36	at	at	RB
16514	1153	37	all	all	RB
16514	1153	38	as	as	IN
16514	1153	39	colder	cold	JJR
16514	1153	40	or	or	CC
16514	1153	41	warmer	warm	JJR
16514	1153	42	.	.	.
16514	1154	1	Then	then	RB
16514	1154	2	quickly	quickly	RB
16514	1154	3	turn	turn	VB
16514	1154	4	in	in	RP
16514	1154	5	the	the	DT
16514	1154	6	water	water	NN
16514	1154	7	with	with	IN
16514	1154	8	the	the	DT
16514	1154	9	tablet	tablet	NN
16514	1154	10	melted	melt	VBN
16514	1154	11	in	in	IN
16514	1154	12	it	-PRON-	PRP
16514	1154	13	,	,	,
16514	1154	14	stirring	stir	VBG
16514	1154	15	it	-PRON-	PRP
16514	1154	16	only	only	RB
16514	1154	17	once	once	RB
16514	1154	18	,	,	,
16514	1154	19	and	and	CC
16514	1154	20	pour	pour	VB
16514	1154	21	immediately	immediately	RB
16514	1154	22	into	into	IN
16514	1154	23	small	small	JJ
16514	1154	24	cups	cup	NNS
16514	1154	25	on	on	IN
16514	1154	26	the	the	DT
16514	1154	27	table	table	NN
16514	1154	28	.	.	.
16514	1155	1	These	these	DT
16514	1155	2	must	must	MD
16514	1155	3	stand	stand	VB
16514	1155	4	for	for	IN
16514	1155	5	half	half	NN
16514	1155	6	and	and	CC
16514	1155	7	hour	hour	NN
16514	1155	8	without	without	IN
16514	1155	9	being	be	VBG
16514	1155	10	moved	move	VBN
16514	1155	11	,	,	,
16514	1155	12	and	and	CC
16514	1155	13	then	then	RB
16514	1155	14	the	the	DT
16514	1155	15	junket	junket	NN
16514	1155	16	will	will	MD
16514	1155	17	be	be	VB
16514	1155	18	stiff	stiff	JJ
16514	1155	19	,	,	,
16514	1155	20	and	and	CC
16514	1155	21	the	the	DT
16514	1155	22	cups	cup	NNS
16514	1155	23	can	can	MD
16514	1155	24	be	be	VB
16514	1155	25	put	put	VBN
16514	1155	26	in	in	IN
16514	1155	27	the	the	DT
16514	1155	28	ice	ice	NN
16514	1155	29	-	-	HYPH
16514	1155	30	box	box	NN
16514	1155	31	.	.	.
16514	1156	1	In	in	IN
16514	1156	2	winter	winter	NN
16514	1156	3	you	-PRON-	PRP
16514	1156	4	must	must	MD
16514	1156	5	warm	warm	VB
16514	1156	6	the	the	DT
16514	1156	7	cups	cup	NNS
16514	1156	8	till	till	IN
16514	1156	9	they	-PRON-	PRP
16514	1156	10	are	be	VBP
16514	1156	11	like	like	IN
16514	1156	12	the	the	DT
16514	1156	13	milk	milk	NN
16514	1156	14	.	.	.
16514	1157	1	This	this	DT
16514	1157	2	is	be	VBZ
16514	1157	3	very	very	RB
16514	1157	4	nice	nice	JJ
16514	1157	5	with	with	IN
16514	1157	6	a	a	DT
16514	1157	7	spoonful	spoonful	NN
16514	1157	8	of	of	IN
16514	1157	9	whipped	whip	VBN
16514	1157	10	cream	cream	NN
16514	1157	11	on	on	IN
16514	1157	12	each	each	DT
16514	1157	13	cup	cup	NN
16514	1157	14	,	,	,
16514	1157	15	and	and	CC
16514	1157	16	bits	bit	NNS
16514	1157	17	of	of	IN
16514	1157	18	preserved	preserve	VBN
16514	1157	19	ginger	ginger	NN
16514	1157	20	or	or	CC
16514	1157	21	of	of	IN
16514	1157	22	jelly	jelly	NNP
16514	1157	23	on	on	IN
16514	1157	24	it	-PRON-	PRP
16514	1157	25	.	.	.
16514	1158	1	Strawberry	Strawberry	NNP
16514	1158	2	Shortcake	Shortcake	NNP
16514	1158	3	Margaret	Margaret	NNP
16514	1158	4	's	's	POS
16514	1158	5	mother	mother	NN
16514	1158	6	called	call	VBD
16514	1158	7	this	this	DT
16514	1158	8	the	the	DT
16514	1158	9	Thousand	Thousand	NNP
16514	1158	10	Mile	Mile	NNP
16514	1158	11	Shortcake	Shortcake	NNP
16514	1158	12	,	,	,
16514	1158	13	because	because	IN
16514	1158	14	she	-PRON-	PRP
16514	1158	15	sent	send	VBD
16514	1158	16	so	so	RB
16514	1158	17	far	far	RB
16514	1158	18	for	for	IN
16514	1158	19	the	the	DT
16514	1158	20	recipe	recipe	NN
16514	1158	21	to	to	IN
16514	1158	22	the	the	DT
16514	1158	23	place	place	NN
16514	1158	24	where	where	WRB
16514	1158	25	she	-PRON-	PRP
16514	1158	26	had	have	VBD
16514	1158	27	once	once	RB
16514	1158	28	eaten	eat	VBN
16514	1158	29	it	-PRON-	PRP
16514	1158	30	,	,	,
16514	1158	31	when	when	WRB
16514	1158	32	she	-PRON-	PRP
16514	1158	33	thought	think	VBD
16514	1158	34	it	-PRON-	PRP
16514	1158	35	the	the	DT
16514	1158	36	best	good	JJS
16514	1158	37	she	-PRON-	PRP
16514	1158	38	had	have	VBD
16514	1158	39	ever	ever	RB
16514	1158	40	tasted	taste	VBN
16514	1158	41	.	.	.
16514	1159	1	1	1	CD
16514	1159	2	pint	pint	NN
16514	1159	3	flour	flour	NN
16514	1159	4	.	.	.
16514	1160	1	1/2	1/2	CD
16514	1160	2	cup	cup	NN
16514	1160	3	butter	butter	NN
16514	1160	4	.	.	.
16514	1161	1	1	1	CD
16514	1161	2	egg	egg	NN
16514	1161	3	.	.	.
16514	1162	1	1	1	CD
16514	1162	2	teaspoonful	teaspoonful	JJ
16514	1162	3	baking	baking	NN
16514	1162	4	-	-	HYPH
16514	1162	5	powder	powder	NN
16514	1162	6	.	.	.
16514	1163	1	1/2	1/2	CD
16514	1163	2	cup	cup	NN
16514	1163	3	milk	milk	NN
16514	1163	4	.	.	.
16514	1164	1	1	1	CD
16514	1164	2	saltspoonful	saltspoonful	NN
16514	1164	3	of	of	IN
16514	1164	4	salt	salt	NN
16514	1164	5	.	.	.
16514	1165	1	Mix	mix	VB
16514	1165	2	the	the	DT
16514	1165	3	baking	baking	NN
16514	1165	4	-	-	HYPH
16514	1165	5	powder	powder	NN
16514	1165	6	and	and	CC
16514	1165	7	salt	salt	NN
16514	1165	8	with	with	IN
16514	1165	9	the	the	DT
16514	1165	10	flour	flour	NN
16514	1165	11	and	and	CC
16514	1165	12	sift	sift	VB
16514	1165	13	all	all	RB
16514	1165	14	together	together	RB
16514	1165	15	.	.	.
16514	1166	1	The	the	DT
16514	1166	2	butter	butter	NN
16514	1166	3	should	should	MD
16514	1166	4	stand	stand	VB
16514	1166	5	on	on	IN
16514	1166	6	the	the	DT
16514	1166	7	kitchen	kitchen	NN
16514	1166	8	table	table	NN
16514	1166	9	till	till	IN
16514	1166	10	it	-PRON-	PRP
16514	1166	11	is	be	VBZ
16514	1166	12	warm	warm	JJ
16514	1166	13	and	and	CC
16514	1166	14	ready	ready	JJ
16514	1166	15	to	to	TO
16514	1166	16	melt	melt	VB
16514	1166	17	,	,	,
16514	1166	18	when	when	WRB
16514	1166	19	it	-PRON-	PRP
16514	1166	20	may	may	MD
16514	1166	21	be	be	VB
16514	1166	22	mixed	mix	VBN
16514	1166	23	in	in	RP
16514	1166	24	with	with	IN
16514	1166	25	a	a	DT
16514	1166	26	spoon	spoon	NN
16514	1166	27	,	,	,
16514	1166	28	and	and	CC
16514	1166	29	then	then	RB
16514	1166	30	the	the	DT
16514	1166	31	egg	egg	NN
16514	1166	32	,	,	,
16514	1166	33	well	well	RB
16514	1166	34	beaten	beat	VBN
16514	1166	35	,	,	,
16514	1166	36	and	and	CC
16514	1166	37	the	the	DT
16514	1166	38	milk	milk	NN
16514	1166	39	.	.	.
16514	1167	1	Divide	divide	VB
16514	1167	2	the	the	DT
16514	1167	3	dough	dough	NN
16514	1167	4	into	into	IN
16514	1167	5	halves	half	NNS
16514	1167	6	;	;	,
16514	1167	7	put	put	VB
16514	1167	8	one	one	CD
16514	1167	9	in	in	IN
16514	1167	10	a	a	DT
16514	1167	11	round	round	JJ
16514	1167	12	biscuit	biscuit	NN
16514	1167	13	-	-	HYPH
16514	1167	14	tin	tin	NN
16514	1167	15	,	,	,
16514	1167	16	butter	butter	NN
16514	1167	17	it	-PRON-	PRP
16514	1167	18	,	,	,
16514	1167	19	and	and	CC
16514	1167	20	lay	lie	VBD
16514	1167	21	the	the	DT
16514	1167	22	other	other	JJ
16514	1167	23	half	half	NN
16514	1167	24	on	on	IN
16514	1167	25	top	top	NN
16514	1167	26	,	,	,
16514	1167	27	evenly	evenly	RB
16514	1167	28	.	.	.
16514	1168	1	Bake	bake	VB
16514	1168	2	a	a	DT
16514	1168	3	light	light	JJ
16514	1168	4	brown	brown	NN
16514	1168	5	;	;	:
16514	1168	6	when	when	WRB
16514	1168	7	you	-PRON-	PRP
16514	1168	8	take	take	VBP
16514	1168	9	it	-PRON-	PRP
16514	1168	10	out	out	IN
16514	1168	11	of	of	IN
16514	1168	12	the	the	DT
16514	1168	13	oven	oven	NN
16514	1168	14	,	,	,
16514	1168	15	let	let	VB
16514	1168	16	it	-PRON-	PRP
16514	1168	17	cool	cool	VB
16514	1168	18	,	,	,
16514	1168	19	and	and	CC
16514	1168	20	then	then	RB
16514	1168	21	lift	lift	VB
16514	1168	22	the	the	DT
16514	1168	23	layer	layer	NN
16514	1168	24	apart	apart	RB
16514	1168	25	.	.	.
16514	1169	1	Mash	mash	VB
16514	1169	2	the	the	DT
16514	1169	3	berries	berry	NNS
16514	1169	4	,	,	,
16514	1169	5	keeping	keep	VBG
16514	1169	6	out	out	RP
16514	1169	7	some	some	DT
16514	1169	8	of	of	IN
16514	1169	9	the	the	DT
16514	1169	10	biggest	big	JJS
16514	1169	11	ones	one	NNS
16514	1169	12	for	for	IN
16514	1169	13	the	the	DT
16514	1169	14	top	top	NN
16514	1169	15	of	of	IN
16514	1169	16	the	the	DT
16514	1169	17	cake	cake	NN
16514	1169	18	,	,	,
16514	1169	19	and	and	CC
16514	1169	20	put	put	VBD
16514	1169	21	on	on	IN
16514	1169	22	the	the	DT
16514	1169	23	bottom	bottom	JJ
16514	1169	24	layer	layer	NN
16514	1169	25	;	;	:
16514	1169	26	put	put	VB
16514	1169	27	a	a	DT
16514	1169	28	small	small	JJ
16514	1169	29	half	half	JJ
16514	1169	30	-	-	HYPH
16514	1169	31	cup	cup	NN
16514	1169	32	of	of	IN
16514	1169	33	powdered	powdered	JJ
16514	1169	34	sugar	sugar	NN
16514	1169	35	on	on	IN
16514	1169	36	them	-PRON-	PRP
16514	1169	37	,	,	,
16514	1169	38	and	and	CC
16514	1169	39	put	put	VBD
16514	1169	40	the	the	DT
16514	1169	41	top	top	JJ
16514	1169	42	layer	layer	NN
16514	1169	43	on	on	RP
16514	1169	44	.	.	.
16514	1170	1	Dust	dust	VB
16514	1170	2	this	this	DT
16514	1170	3	over	over	RP
16514	1170	4	with	with	IN
16514	1170	5	sugar	sugar	NN
16514	1170	6	till	till	IN
16514	1170	7	it	-PRON-	PRP
16514	1170	8	is	be	VBZ
16514	1170	9	white	white	JJ
16514	1170	10	,	,	,
16514	1170	11	and	and	CC
16514	1170	12	set	set	VBD
16514	1170	13	the	the	DT
16514	1170	14	large	large	JJ
16514	1170	15	berries	berry	NNS
16514	1170	16	about	about	IN
16514	1170	17	on	on	IN
16514	1170	18	it	-PRON-	PRP
16514	1170	19	,	,	,
16514	1170	20	or	or	CC
16514	1170	21	cover	cover	VB
16514	1170	22	the	the	DT
16514	1170	23	top	top	NN
16514	1170	24	with	with	IN
16514	1170	25	whipped	whip	VBN
16514	1170	26	cream	cream	NN
16514	1170	27	and	and	CC
16514	1170	28	put	put	VBD
16514	1170	29	the	the	DT
16514	1170	30	berries	berry	NNS
16514	1170	31	on	on	IN
16514	1170	32	this	this	DT
16514	1170	33	.	.	.
16514	1171	1	Cake	Cake	NNP
16514	1171	2	Shortcake	Shortcake	NNP
16514	1171	3	1	1	CD
16514	1171	4	small	small	JJ
16514	1171	5	cup	cup	NN
16514	1171	6	sugar	sugar	NN
16514	1171	7	.	.	.
16514	1172	1	1/2	1/2	CD
16514	1172	2	cup	cup	NN
16514	1172	3	butter	butter	NN
16514	1172	4	.	.	.
16514	1173	1	1	1	CD
16514	1173	2	cup	cup	NN
16514	1173	3	cold	cold	JJ
16514	1173	4	water	water	NN
16514	1173	5	.	.	.
16514	1174	1	1	1	CD
16514	1174	2	egg	egg	NN
16514	1174	3	.	.	.
16514	1175	1	2	2	CD
16514	1175	2	cups	cup	NNS
16514	1175	3	flour	flour	NN
16514	1175	4	.	.	.
16514	1176	1	3	3	CD
16514	1176	2	teaspoonfuls	teaspoonfuls	NNP
16514	1176	3	baking	baking	NN
16514	1176	4	-	-	HYPH
16514	1176	5	powder	powder	NN
16514	1176	6	.	.	.
16514	1177	1	Rub	rub	VB
16514	1177	2	the	the	DT
16514	1177	3	butter	butter	NN
16514	1177	4	and	and	CC
16514	1177	5	sugar	sugar	NN
16514	1177	6	to	to	IN
16514	1177	7	a	a	DT
16514	1177	8	cream	cream	NN
16514	1177	9	;	;	:
16514	1177	10	sift	sift	VB
16514	1177	11	the	the	DT
16514	1177	12	flour	flour	NN
16514	1177	13	and	and	CC
16514	1177	14	baking	baking	NN
16514	1177	15	-	-	HYPH
16514	1177	16	powder	powder	NN
16514	1177	17	together	together	RB
16514	1177	18	;	;	,
16514	1177	19	beat	beat	VBD
16514	1177	20	the	the	DT
16514	1177	21	egg	egg	NN
16514	1177	22	stiff	stiff	JJ
16514	1177	23	without	without	IN
16514	1177	24	separating	separate	VBG
16514	1177	25	;	;	:
16514	1177	26	put	put	VB
16514	1177	27	the	the	DT
16514	1177	28	egg	egg	NN
16514	1177	29	with	with	IN
16514	1177	30	the	the	DT
16514	1177	31	sugar	sugar	NN
16514	1177	32	and	and	CC
16514	1177	33	butter	butter	NN
16514	1177	34	,	,	,
16514	1177	35	add	add	VB
16514	1177	36	the	the	DT
16514	1177	37	water	water	NN
16514	1177	38	and	and	CC
16514	1177	39	flour	flour	NN
16514	1177	40	in	in	IN
16514	1177	41	turn	turn	NN
16514	1177	42	,	,	,
16514	1177	43	a	a	DT
16514	1177	44	little	little	JJ
16514	1177	45	at	at	IN
16514	1177	46	a	a	DT
16514	1177	47	time	time	NN
16514	1177	48	,	,	,
16514	1177	49	stirring	stir	VBG
16514	1177	50	steadily	steadily	RB
16514	1177	51	;	;	:
16514	1177	52	bake	bake	VB
16514	1177	53	in	in	IN
16514	1177	54	two	two	CD
16514	1177	55	layer	layer	NN
16514	1177	56	-	-	HYPH
16514	1177	57	tins	tin	NNS
16514	1177	58	.	.	.
16514	1178	1	Put	put	VB
16514	1178	2	crushed	crushed	JJ
16514	1178	3	berries	berry	NNS
16514	1178	4	between	between	IN
16514	1178	5	,	,	,
16514	1178	6	and	and	CC
16514	1178	7	whole	whole	JJ
16514	1178	8	berries	berry	NNS
16514	1178	9	on	on	IN
16514	1178	10	top	top	NN
16514	1178	11	.	.	.
16514	1179	1	Tiny	tiny	JJ
16514	1179	2	field	field	NN
16514	1179	3	strawberries	strawberry	NNS
16514	1179	4	make	make	VBP
16514	1179	5	the	the	DT
16514	1179	6	most	most	RBS
16514	1179	7	delicious	delicious	JJ
16514	1179	8	shortcake	shortcake	NN
16514	1179	9	of	of	IN
16514	1179	10	all	all	DT
16514	1179	11	.	.	.
16514	1180	1	Peach	Peach	NNP
16514	1180	2	Shortcake	Shortcake	NNP
16514	1180	3	Make	make	VB
16514	1180	4	either	either	DT
16514	1180	5	of	of	IN
16514	1180	6	the	the	DT
16514	1180	7	rules	rule	NNS
16514	1180	8	above	above	RB
16514	1180	9	,	,	,
16514	1180	10	and	and	CC
16514	1180	11	put	put	VBD
16514	1180	12	mashed	mashed	JJ
16514	1180	13	and	and	CC
16514	1180	14	sweetened	sweeten	VBN
16514	1180	15	peaches	peach	NNS
16514	1180	16	between	between	IN
16514	1180	17	the	the	DT
16514	1180	18	layers	layer	NNS
16514	1180	19	.	.	.
16514	1181	1	Slice	slice	VB
16514	1181	2	evenly	evenly	RB
16514	1181	3	about	about	RB
16514	1181	4	four	four	CD
16514	1181	5	more	more	JJR
16514	1181	6	,	,	,
16514	1181	7	and	and	CC
16514	1181	8	arrange	arrange	VB
16514	1181	9	these	these	DT
16514	1181	10	on	on	IN
16514	1181	11	top	top	NN
16514	1181	12	,	,	,
16514	1181	13	making	make	VBG
16514	1181	14	a	a	DT
16514	1181	15	ring	ring	NN
16514	1181	16	of	of	IN
16514	1181	17	them	-PRON-	PRP
16514	1181	18	overlapping	overlap	VBG
16514	1181	19	all	all	RB
16514	1181	20	around	around	IN
16514	1181	21	the	the	DT
16514	1181	22	edge	edge	NN
16514	1181	23	,	,	,
16514	1181	24	and	and	CC
16514	1181	25	laying	lay	VBG
16514	1181	26	them	-PRON-	PRP
16514	1181	27	inside	inside	RB
16514	1181	28	in	in	IN
16514	1181	29	the	the	DT
16514	1181	30	same	same	JJ
16514	1181	31	way	way	NN
16514	1181	32	.	.	.
16514	1182	1	Sugar	Sugar	NNP
16514	1182	2	well	well	RB
16514	1182	3	,	,	,
16514	1182	4	and	and	CC
16514	1182	5	serve	serve	VB
16514	1182	6	with	with	IN
16514	1182	7	whipped	whip	VBN
16514	1182	8	cream	cream	NN
16514	1182	9	or	or	CC
16514	1182	10	a	a	DT
16514	1182	11	pitcher	pitcher	NN
16514	1182	12	of	of	IN
16514	1182	13	plain	plain	JJ
16514	1182	14	cream	cream	NN
16514	1182	15	.	.	.
16514	1183	1	Lemon	Lemon	NNP
16514	1183	2	Jelly	Jelly	NNP
16514	1183	3	1/2	1/2	CD
16514	1183	4	box	box	NN
16514	1183	5	gelatine	gelatine	NN
16514	1183	6	.	.	.
16514	1184	1	1/2	1/2	CD
16514	1184	2	cup	cup	NN
16514	1184	3	cold	cold	JJ
16514	1184	4	water	water	NN
16514	1184	5	.	.	.
16514	1185	1	2	2	CD
16514	1185	2	cups	cup	NNS
16514	1185	3	boiling	boil	VBG
16514	1185	4	water	water	NN
16514	1185	5	.	.	.
16514	1186	1	1	1	CD
16514	1186	2	cup	cup	NNP
16514	1186	3	sugar	sugar	NN
16514	1186	4	.	.	.
16514	1187	1	Juice	juice	NN
16514	1187	2	of	of	IN
16514	1187	3	three	three	CD
16514	1187	4	lemons	lemon	NNS
16514	1187	5	,	,	,
16514	1187	6	and	and	CC
16514	1187	7	three	three	CD
16514	1187	8	scrapings	scraping	NNS
16514	1187	9	of	of	IN
16514	1187	10	the	the	DT
16514	1187	11	yellow	yellow	JJ
16514	1187	12	rind	rind	NN
16514	1187	13	.	.	.
16514	1188	1	Put	put	VB
16514	1188	2	the	the	DT
16514	1188	3	gelatine	gelatine	NN
16514	1188	4	into	into	IN
16514	1188	5	the	the	DT
16514	1188	6	cold	cold	JJ
16514	1188	7	water	water	NN
16514	1188	8	and	and	CC
16514	1188	9	soak	soak	VB
16514	1188	10	one	one	CD
16514	1188	11	hour	hour	NN
16514	1188	12	.	.	.
16514	1189	1	Put	put	VB
16514	1189	2	the	the	DT
16514	1189	3	boiling	boiling	NN
16514	1189	4	water	water	NN
16514	1189	5	,	,	,
16514	1189	6	the	the	DT
16514	1189	7	sugar	sugar	NN
16514	1189	8	,	,	,
16514	1189	9	and	and	CC
16514	1189	10	the	the	DT
16514	1189	11	scrapings	scraping	NNS
16514	1189	12	of	of	IN
16514	1189	13	the	the	DT
16514	1189	14	peel	peel	NN
16514	1189	15	on	on	IN
16514	1189	16	the	the	DT
16514	1189	17	fire	fire	NN
16514	1189	18	,	,	,
16514	1189	19	and	and	CC
16514	1189	20	still	still	RB
16514	1189	21	till	till	IN
16514	1189	22	the	the	DT
16514	1189	23	sugar	sugar	NN
16514	1189	24	dissolves	dissolve	NNS
16514	1189	25	.	.	.
16514	1190	1	Take	take	VB
16514	1190	2	it	-PRON-	PRP
16514	1190	3	off	off	IN
16514	1190	4	the	the	DT
16514	1190	5	fire	fire	NN
16514	1190	6	and	and	CC
16514	1190	7	stir	stir	VB
16514	1190	8	in	in	IN
16514	1190	9	the	the	DT
16514	1190	10	gelatine	gelatine	NN
16514	1190	11	,	,	,
16514	1190	12	and	and	CC
16514	1190	13	mix	mix	VB
16514	1190	14	till	till	IN
16514	1190	15	this	this	DT
16514	1190	16	is	be	VBZ
16514	1190	17	dissolved	dissolve	VBN
16514	1190	18	;	;	:
16514	1190	19	when	when	WRB
16514	1190	20	it	-PRON-	PRP
16514	1190	21	is	be	VBZ
16514	1190	22	partly	partly	RB
16514	1190	23	cool	cool	JJ
16514	1190	24	,	,	,
16514	1190	25	turn	turn	VBP
16514	1190	26	in	in	RP
16514	1190	27	the	the	DT
16514	1190	28	lemon	lemon	NN
16514	1190	29	juice	juice	NN
16514	1190	30	and	and	CC
16514	1190	31	strain	strain	VB
16514	1190	32	through	through	IN
16514	1190	33	a	a	DT
16514	1190	34	flannel	flannel	NN
16514	1190	35	bag	bag	NN
16514	1190	36	dipped	dip	VBN
16514	1190	37	in	in	IN
16514	1190	38	water	water	NN
16514	1190	39	and	and	CC
16514	1190	40	wrung	wrung	NN
16514	1190	41	dry	dry	JJ
16514	1190	42	.	.	.
16514	1191	1	Put	put	VB
16514	1191	2	in	in	RP
16514	1191	3	a	a	DT
16514	1191	4	pretty	pretty	JJ
16514	1191	5	mould	mould	NN
16514	1191	6	.	.	.
16514	1192	1	Orange	Orange	NNP
16514	1192	2	Jelly	Jelly	NNP
16514	1192	3	Make	make	VB
16514	1192	4	this	this	DT
16514	1192	5	exactly	exactly	RB
16514	1192	6	as	as	IN
16514	1192	7	you	-PRON-	PRP
16514	1192	8	did	do	VBD
16514	1192	9	the	the	DT
16514	1192	10	lemon	lemon	NN
16514	1192	11	jelly	jelly	NN
16514	1192	12	,	,	,
16514	1192	13	only	only	RB
16514	1192	14	instead	instead	RB
16514	1192	15	of	of	IN
16514	1192	16	taking	take	VBG
16514	1192	17	the	the	DT
16514	1192	18	juice	juice	NN
16514	1192	19	of	of	IN
16514	1192	20	three	three	CD
16514	1192	21	lemons	lemon	NNS
16514	1192	22	,	,	,
16514	1192	23	take	take	VB
16514	1192	24	the	the	DT
16514	1192	25	juice	juice	NN
16514	1192	26	of	of	IN
16514	1192	27	two	two	CD
16514	1192	28	oranges	orange	NNS
16514	1192	29	and	and	CC
16514	1192	30	one	one	CD
16514	1192	31	lemon	lemon	NN
16514	1192	32	,	,	,
16514	1192	33	and	and	CC
16514	1192	34	scrape	scrape	VB
16514	1192	35	the	the	DT
16514	1192	36	orange	orange	NN
16514	1192	37	peel	peel	NN
16514	1192	38	instead	instead	RB
16514	1192	39	of	of	IN
16514	1192	40	the	the	DT
16514	1192	41	lemon	lemon	NN
16514	1192	42	peel	peel	NN
16514	1192	43	.	.	.
16514	1193	1	Whipped	whip	VBN
16514	1193	2	cream	cream	NN
16514	1193	3	is	be	VBZ
16514	1193	4	nicer	nice	JJR
16514	1193	5	with	with	IN
16514	1193	6	either	either	DT
16514	1193	7	of	of	IN
16514	1193	8	these	these	DT
16514	1193	9	jellies	jelly	NNS
16514	1193	10	.	.	.
16514	1194	1	Prune	Prune	NNP
16514	1194	2	Jelly	Jelly	NNP
16514	1194	3	Wash	Wash	NNP
16514	1194	4	well	well	UH
16514	1194	5	a	a	DT
16514	1194	6	cup	cup	NN
16514	1194	7	of	of	IN
16514	1194	8	prunes	prune	NNS
16514	1194	9	,	,	,
16514	1194	10	and	and	CC
16514	1194	11	cover	cover	VB
16514	1194	12	them	-PRON-	PRP
16514	1194	13	with	with	IN
16514	1194	14	cold	cold	JJ
16514	1194	15	water	water	NN
16514	1194	16	and	and	CC
16514	1194	17	soak	soak	VB
16514	1194	18	overnight	overnight	RB
16514	1194	19	.	.	.
16514	1195	1	In	in	IN
16514	1195	2	the	the	DT
16514	1195	3	morning	morning	NN
16514	1195	4	put	put	VBD
16514	1195	5	them	-PRON-	PRP
16514	1195	6	on	on	IN
16514	1195	7	the	the	DT
16514	1195	8	fire	fire	NN
16514	1195	9	in	in	IN
16514	1195	10	the	the	DT
16514	1195	11	same	same	JJ
16514	1195	12	water	water	NN
16514	1195	13	,	,	,
16514	1195	14	and	and	CC
16514	1195	15	simmer	simmer	NN
16514	1195	16	till	till	IN
16514	1195	17	so	so	RB
16514	1195	18	tender	tender	VB
16514	1195	19	that	that	IN
16514	1195	20	the	the	DT
16514	1195	21	stones	stone	NNS
16514	1195	22	will	will	MD
16514	1195	23	slip	slip	VB
16514	1195	24	out	out	RP
16514	1195	25	.	.	.
16514	1196	1	Cut	cut	VB
16514	1196	2	each	each	DT
16514	1196	3	prune	prune	NN
16514	1196	4	in	in	IN
16514	1196	5	two	two	CD
16514	1196	6	and	and	CC
16514	1196	7	sprinkle	sprinkle	VB
16514	1196	8	with	with	IN
16514	1196	9	sugar	sugar	NN
16514	1196	10	as	as	IN
16514	1196	11	you	-PRON-	PRP
16514	1196	12	lay	lie	VBD
16514	1196	13	them	-PRON-	PRP
16514	1196	14	in	in	IN
16514	1196	15	the	the	DT
16514	1196	16	mould	mould	NN
16514	1196	17	;	;	:
16514	1196	18	pour	pour	VB
16514	1196	19	over	over	IN
16514	1196	20	them	-PRON-	PRP
16514	1196	21	lemon	lemon	VBP
16514	1196	22	jelly	jelly	RB
16514	1196	23	made	make	VBN
16514	1196	24	by	by	IN
16514	1196	25	the	the	DT
16514	1196	26	recipe	recipe	NN
16514	1196	27	above	above	RB
16514	1196	28	,	,	,
16514	1196	29	and	and	CC
16514	1196	30	put	put	VBN
16514	1196	31	on	on	IN
16514	1196	32	ice	ice	NN
16514	1196	33	.	.	.
16514	1197	1	Turn	turn	VB
16514	1197	2	out	out	RP
16514	1197	3	on	on	IN
16514	1197	4	a	a	DT
16514	1197	5	pretty	pretty	JJ
16514	1197	6	dish	dish	NN
16514	1197	7	,	,	,
16514	1197	8	and	and	CC
16514	1197	9	put	put	VBD
16514	1197	10	whipped	whip	VBN
16514	1197	11	cream	cream	NN
16514	1197	12	around	around	RB
16514	1197	13	.	.	.
16514	1198	1	Sometimes	sometimes	RB
16514	1198	2	Margaret	Margaret	NNP
16514	1198	3	colored	colored	JJ
16514	1198	4	lemon	lemon	NN
16514	1198	5	jelly	jelly	NN
16514	1198	6	with	with	IN
16514	1198	7	red	red	NNP
16514	1198	8	raspberry	raspberry	NNP
16514	1198	9	juice	juice	NN
16514	1198	10	,	,	,
16514	1198	11	and	and	CC
16514	1198	12	piled	pile	VBD
16514	1198	13	sugared	sugar	VBN
16514	1198	14	raspberries	raspberry	NNS
16514	1198	15	around	around	IN
16514	1198	16	the	the	DT
16514	1198	17	mould	mould	NN
16514	1198	18	.	.	.
16514	1199	1	Lemon	lemon	NN
16514	1199	2	jelly	jelly	NN
16514	1199	3	is	be	VBZ
16514	1199	4	one	one	CD
16514	1199	5	of	of	IN
16514	1199	6	the	the	DT
16514	1199	7	best	good	JJS
16514	1199	8	things	thing	NNS
16514	1199	9	to	to	TO
16514	1199	10	put	put	VB
16514	1199	11	things	thing	NNS
16514	1199	12	with	with	IN
16514	1199	13	;	;	:
16514	1199	14	peaches	peach	NNS
16514	1199	15	may	may	MD
16514	1199	16	be	be	VB
16514	1199	17	used	use	VBN
16514	1199	18	instead	instead	RB
16514	1199	19	of	of	IN
16514	1199	20	prunes	prune	NNS
16514	1199	21	,	,	,
16514	1199	22	in	in	IN
16514	1199	23	that	that	DT
16514	1199	24	rule	rule	NN
16514	1199	25	,	,	,
16514	1199	26	or	or	CC
16514	1199	27	strawberries	strawberry	NNS
16514	1199	28	,	,	,
16514	1199	29	with	with	IN
16514	1199	30	plenty	plenty	NN
16514	1199	31	of	of	IN
16514	1199	32	sugar	sugar	NN
16514	1199	33	,	,	,
16514	1199	34	or	or	CC
16514	1199	35	bits	bit	NNS
16514	1199	36	of	of	IN
16514	1199	37	pineapple	pineapple	NN
16514	1199	38	.	.	.
16514	1200	1	Fruit	Fruit	NNP
16514	1200	2	Jelly	Jelly	NNP
16514	1200	3	Make	make	VBP
16514	1200	4	a	a	DT
16514	1200	5	plain	plain	JJ
16514	1200	6	lemon	lemon	NN
16514	1200	7	jelly	jelly	NN
16514	1200	8	,	,	,
16514	1200	9	as	as	IN
16514	1200	10	before	before	RB
16514	1200	11	.	.	.
16514	1201	1	Cut	cut	VB
16514	1201	2	up	up	RP
16514	1201	3	very	very	RB
16514	1201	4	thin	thin	JJ
16514	1201	5	two	two	CD
16514	1201	6	oranges	orange	NNS
16514	1201	7	,	,	,
16514	1201	8	one	one	CD
16514	1201	9	banana	banana	NN
16514	1201	10	,	,	,
16514	1201	11	six	six	CD
16514	1201	12	figs	fig	NNS
16514	1201	13	,	,	,
16514	1201	14	and	and	CC
16514	1201	15	a	a	DT
16514	1201	16	handful	handful	NN
16514	1201	17	of	of	IN
16514	1201	18	white	white	JJ
16514	1201	19	grapes	grape	NNS
16514	1201	20	,	,	,
16514	1201	21	which	which	WDT
16514	1201	22	you	-PRON-	PRP
16514	1201	23	have	have	VBP
16514	1201	24	seeded	seed	VBN
16514	1201	25	,	,	,
16514	1201	26	and	and	CC
16514	1201	27	sweeten	sweeten	VB
16514	1201	28	them	-PRON-	PRP
16514	1201	29	.	.	.
16514	1202	1	Put	put	VB
16514	1202	2	in	in	RP
16514	1202	3	a	a	DT
16514	1202	4	mould	mould	NN
16514	1202	5	and	and	CC
16514	1202	6	pour	pour	VB
16514	1202	7	in	in	IN
16514	1202	8	the	the	DT
16514	1202	9	jelly	jelly	NN
16514	1202	10	;	;	:
16514	1202	11	as	as	IN
16514	1202	12	it	-PRON-	PRP
16514	1202	13	begins	begin	VBZ
16514	1202	14	to	to	TO
16514	1202	15	grow	grow	VB
16514	1202	16	firm	firm	JJ
16514	1202	17	you	-PRON-	PRP
16514	1202	18	can	can	MD
16514	1202	19	gently	gently	RB
16514	1202	20	lift	lift	VB
16514	1202	21	the	the	DT
16514	1202	22	fruit	fruit	NN
16514	1202	23	from	from	IN
16514	1202	24	the	the	DT
16514	1202	25	bottom	bottom	NN
16514	1202	26	once	once	RB
16514	1202	27	or	or	CC
16514	1202	28	twice	twice	RB
16514	1202	29	.	.	.
16514	1203	1	You	-PRON-	PRP
16514	1203	2	can	can	MD
16514	1203	3	also	also	RB
16514	1203	4	fill	fill	VB
16514	1203	5	the	the	DT
16514	1203	6	mould	mould	NN
16514	1203	7	quite	quite	RB
16514	1203	8	full	full	JJ
16514	1203	9	of	of	IN
16514	1203	10	fruit	fruit	NN
16514	1203	11	,	,	,
16514	1203	12	and	and	CC
16514	1203	13	make	make	VB
16514	1203	14	only	only	RB
16514	1203	15	half	half	PDT
16514	1203	16	the	the	DT
16514	1203	17	jelly	jelly	NN
16514	1203	18	and	and	CC
16514	1203	19	pour	pour	VB
16514	1203	20	over	over	RP
16514	1203	21	.	.	.
16514	1204	1	Whipped	whip	VBN
16514	1204	2	cream	cream	NN
16514	1204	3	is	be	VBZ
16514	1204	4	nice	nice	JJ
16514	1204	5	to	to	TO
16514	1204	6	eat	eat	VB
16514	1204	7	with	with	IN
16514	1204	8	this	this	DT
16514	1204	9	.	.	.
16514	1205	1	Coffee	coffee	NN
16514	1205	2	Jelly	Jelly	NNP
16514	1205	3	1/2	1/2	CD
16514	1205	4	box	box	NN
16514	1205	5	of	of	IN
16514	1205	6	gelatine	gelatine	NN
16514	1205	7	.	.	.
16514	1206	1	1/2	1/2	CD
16514	1206	2	cup	cup	NN
16514	1206	3	of	of	IN
16514	1206	4	cold	cold	JJ
16514	1206	5	water	water	NN
16514	1206	6	.	.	.
16514	1207	1	1	1	CD
16514	1207	2	pint	pint	VB
16514	1207	3	strong	strong	JJ
16514	1207	4	hot	hot	JJ
16514	1207	5	coffee	coffee	NN
16514	1207	6	.	.	.
16514	1208	1	3/4	3/4	CD
16514	1208	2	cup	cup	NN
16514	1208	3	sugar	sugar	NN
16514	1208	4	.	.	.
16514	1209	1	1/2	1/2	CD
16514	1209	2	pint	pint	NN
16514	1209	3	boiling	boiling	NN
16514	1209	4	water	water	NN
16514	1209	5	.	.	.
16514	1210	1	Put	put	VB
16514	1210	2	the	the	DT
16514	1210	3	gelatine	gelatine	NN
16514	1210	4	in	in	IN
16514	1210	5	the	the	DT
16514	1210	6	cold	cold	JJ
16514	1210	7	water	water	NN
16514	1210	8	and	and	CC
16514	1210	9	soak	soak	VB
16514	1210	10	two	two	CD
16514	1210	11	minutes	minute	NNS
16514	1210	12	,	,	,
16514	1210	13	and	and	CC
16514	1210	14	pour	pour	VB
16514	1210	15	over	over	IN
16514	1210	16	it	-PRON-	PRP
16514	1210	17	the	the	DT
16514	1210	18	coffee	coffee	NN
16514	1210	19	,	,	,
16514	1210	20	boiling	boil	VBG
16514	1210	21	hot	hot	RB
16514	1210	22	.	.	.
16514	1211	1	When	when	WRB
16514	1211	2	it	-PRON-	PRP
16514	1211	3	is	be	VBZ
16514	1211	4	dissolved	dissolve	VBN
16514	1211	5	,	,	,
16514	1211	6	put	put	VBN
16514	1211	7	in	in	IN
16514	1211	8	the	the	DT
16514	1211	9	sugar	sugar	NN
16514	1211	10	and	and	CC
16514	1211	11	boiling	boiling	NN
16514	1211	12	water	water	NN
16514	1211	13	and	and	CC
16514	1211	14	strain	strain	VB
16514	1211	15	;	;	:
16514	1211	16	put	put	VBN
16514	1211	17	in	in	RP
16514	1211	18	little	little	JJ
16514	1211	19	individual	individual	JJ
16514	1211	20	moulds	mould	NNS
16514	1211	21	,	,	,
16514	1211	22	and	and	CC
16514	1211	23	turn	turn	VB
16514	1211	24	out	out	RP
16514	1211	25	with	with	IN
16514	1211	26	whipped	whip	VBN
16514	1211	27	cream	cream	NN
16514	1211	28	under	under	IN
16514	1211	29	each	each	DT
16514	1211	30	one	one	NN
16514	1211	31	.	.	.
16514	1212	1	Or	or	CC
16514	1212	2	,	,	,
16514	1212	3	set	set	VBN
16514	1212	4	in	in	IN
16514	1212	5	a	a	DT
16514	1212	6	large	large	JJ
16514	1212	7	mould	mould	NN
16514	1212	8	,	,	,
16514	1212	9	and	and	CC
16514	1212	10	have	have	VBP
16514	1212	11	whipped	whip	VBN
16514	1212	12	cream	cream	NN
16514	1212	13	around	around	IN
16514	1212	14	it	-PRON-	PRP
16514	1212	15	.	.	.
16514	1213	1	Snow	Snow	NNP
16514	1213	2	Pudding	Pudding	NNP
16514	1213	3	1/2	1/2	CD
16514	1213	4	box	box	NN
16514	1213	5	of	of	IN
16514	1213	6	gelatine	gelatine	NN
16514	1213	7	.	.	.
16514	1214	1	1	1	CD
16514	1214	2	pint	pint	NN
16514	1214	3	of	of	IN
16514	1214	4	cold	cold	JJ
16514	1214	5	water	water	NN
16514	1214	6	.	.	.
16514	1215	1	3	3	CD
16514	1215	2	eggs	egg	NNS
16514	1215	3	.	.	.
16514	1216	1	Juice	juice	NN
16514	1216	2	of	of	IN
16514	1216	3	three	three	CD
16514	1216	4	lemons	lemon	NNS
16514	1216	5	.	.	.
16514	1217	1	1/2	1/2	CD
16514	1217	2	cup	cup	NN
16514	1217	3	of	of	IN
16514	1217	4	powdered	powdered	JJ
16514	1217	5	sugar	sugar	NN
16514	1217	6	.	.	.
16514	1218	1	Pour	pour	VB
16514	1218	2	the	the	DT
16514	1218	3	water	water	NN
16514	1218	4	over	over	IN
16514	1218	5	the	the	DT
16514	1218	6	gelatine	gelatine	NN
16514	1218	7	and	and	CC
16514	1218	8	let	let	VB
16514	1218	9	it	-PRON-	PRP
16514	1218	10	stand	stand	VB
16514	1218	11	ten	ten	CD
16514	1218	12	minutes	minute	NNS
16514	1218	13	;	;	:
16514	1218	14	then	then	RB
16514	1218	15	put	put	VB
16514	1218	16	the	the	DT
16514	1218	17	bowl	bowl	NN
16514	1218	18	over	over	IN
16514	1218	19	the	the	DT
16514	1218	20	fire	fire	NN
16514	1218	21	and	and	CC
16514	1218	22	stir	stir	VB
16514	1218	23	till	till	IN
16514	1218	24	it	-PRON-	PRP
16514	1218	25	is	be	VBZ
16514	1218	26	dissolved	dissolve	VBN
16514	1218	27	,	,	,
16514	1218	28	and	and	CC
16514	1218	29	take	take	VB
16514	1218	30	it	-PRON-	PRP
16514	1218	31	off	off	RP
16514	1218	32	at	at	IN
16514	1218	33	once	once	RB
16514	1218	34	.	.	.
16514	1219	1	As	as	RB
16514	1219	2	soon	soon	RB
16514	1219	3	as	as	IN
16514	1219	4	it	-PRON-	PRP
16514	1219	5	seems	seem	VBZ
16514	1219	6	nearly	nearly	RB
16514	1219	7	cold	cold	JJ
16514	1219	8	,	,	,
16514	1219	9	beat	beat	VBP
16514	1219	10	to	to	IN
16514	1219	11	a	a	DT
16514	1219	12	froth	froth	NN
16514	1219	13	with	with	IN
16514	1219	14	the	the	DT
16514	1219	15	egg	egg	NN
16514	1219	16	-	-	HYPH
16514	1219	17	beater	beater	NN
16514	1219	18	.	.	.
16514	1220	1	Beat	beat	VB
16514	1220	2	the	the	DT
16514	1220	3	whites	white	NNS
16514	1220	4	of	of	IN
16514	1220	5	the	the	DT
16514	1220	6	eggs	egg	NNS
16514	1220	7	stiffly	stiffly	NN
16514	1220	8	,	,	,
16514	1220	9	and	and	CC
16514	1220	10	add	add	VB
16514	1220	11	to	to	IN
16514	1220	12	the	the	DT
16514	1220	13	gelatine	gelatine	NN
16514	1220	14	,	,	,
16514	1220	15	with	with	IN
16514	1220	16	the	the	DT
16514	1220	17	lemon	lemon	NN
16514	1220	18	juice	juice	NN
16514	1220	19	and	and	CC
16514	1220	20	sugar	sugar	NN
16514	1220	21	,	,	,
16514	1220	22	and	and	CC
16514	1220	23	mix	mix	VB
16514	1220	24	well	well	RB
16514	1220	25	.	.	.
16514	1221	1	Put	put	VB
16514	1221	2	in	in	RP
16514	1221	3	a	a	DT
16514	1221	4	mould	mould	NN
16514	1221	5	and	and	CC
16514	1221	6	set	set	VBN
16514	1221	7	on	on	IN
16514	1221	8	ice	ice	NN
16514	1221	9	.	.	.
16514	1222	1	Make	make	VB
16514	1222	2	a	a	DT
16514	1222	3	soft	soft	JJ
16514	1222	4	custard	custard	NN
16514	1222	5	by	by	IN
16514	1222	6	the	the	DT
16514	1222	7	rule	rule	NN
16514	1222	8	,	,	,
16514	1222	9	and	and	CC
16514	1222	10	pour	pour	VB
16514	1222	11	around	around	IN
16514	1222	12	the	the	DT
16514	1222	13	pudding	pudding	NN
16514	1222	14	when	when	WRB
16514	1222	15	you	-PRON-	PRP
16514	1222	16	serve	serve	VBP
16514	1222	17	it	-PRON-	PRP
16514	1222	18	.	.	.
16514	1223	1	Velvet	Velvet	NNP
16514	1223	2	Cream	Cream	NNP
16514	1223	3	1/4	1/4	CD
16514	1223	4	box	box	NN
16514	1223	5	of	of	IN
16514	1223	6	gelatine	gelatine	NN
16514	1223	7	.	.	.
16514	1224	1	1	1	CD
16514	1224	2	pint	pint	NN
16514	1224	3	milk	milk	NN
16514	1224	4	.	.	.
16514	1225	1	2	2	CD
16514	1225	2	eggs	egg	NNS
16514	1225	3	.	.	.
16514	1226	1	3	3	CD
16514	1226	2	tablespoonfuls	tablespoonful	NNS
16514	1226	3	of	of	IN
16514	1226	4	sugar	sugar	NN
16514	1226	5	.	.	.
16514	1227	1	Small	small	JJ
16514	1227	2	teaspoonful	teaspoonful	NN
16514	1227	3	of	of	IN
16514	1227	4	vanilla	vanilla	NN
16514	1227	5	.	.	.
16514	1228	1	Put	put	VB
16514	1228	2	the	the	DT
16514	1228	3	gelatine	gelatine	NN
16514	1228	4	in	in	IN
16514	1228	5	the	the	DT
16514	1228	6	milk	milk	NN
16514	1228	7	and	and	CC
16514	1228	8	soak	soak	VB
16514	1228	9	fifteen	fifteen	CD
16514	1228	10	minutes	minute	NNS
16514	1228	11	;	;	:
16514	1228	12	put	put	VBN
16514	1228	13	on	on	IN
16514	1228	14	the	the	DT
16514	1228	15	stove	stove	NN
16514	1228	16	and	and	CC
16514	1228	17	heat	heat	NN
16514	1228	18	till	till	IN
16514	1228	19	it	-PRON-	PRP
16514	1228	20	steams	steam	VBZ
16514	1228	21	,	,	,
16514	1228	22	but	but	CC
16514	1228	23	do	do	VBP
16514	1228	24	not	not	RB
16514	1228	25	let	let	VB
16514	1228	26	it	-PRON-	PRP
16514	1228	27	boil	boil	VB
16514	1228	28	;	;	:
16514	1228	29	stir	stir	NNP
16514	1228	30	carefully	carefully	RB
16514	1228	31	often	often	RB
16514	1228	32	,	,	,
16514	1228	33	as	as	IN
16514	1228	34	there	there	EX
16514	1228	35	is	be	VBZ
16514	1228	36	danger	danger	NN
16514	1228	37	of	of	IN
16514	1228	38	its	-PRON-	PRP$
16514	1228	39	burning	burning	NN
16514	1228	40	.	.	.
16514	1229	1	Beat	beat	VB
16514	1229	2	the	the	DT
16514	1229	3	yolks	yolk	NNS
16514	1229	4	of	of	IN
16514	1229	5	the	the	DT
16514	1229	6	eggs	egg	NNS
16514	1229	7	with	with	IN
16514	1229	8	the	the	DT
16514	1229	9	sugar	sugar	NN
16514	1229	10	,	,	,
16514	1229	11	and	and	CC
16514	1229	12	put	put	VBD
16514	1229	13	these	these	DT
16514	1229	14	in	in	IN
16514	1229	15	the	the	DT
16514	1229	16	custard	custard	NN
16514	1229	17	,	,	,
16514	1229	18	and	and	CC
16514	1229	19	cook	cook	NN
16514	1229	20	till	till	IN
16514	1229	21	it	-PRON-	PRP
16514	1229	22	all	all	DT
16514	1229	23	thickens	thicken	VBZ
16514	1229	24	and	and	CC
16514	1229	25	is	be	VBZ
16514	1229	26	smooth	smooth	JJ
16514	1229	27	,	,	,
16514	1229	28	but	but	CC
16514	1229	29	do	do	VBP
16514	1229	30	not	not	RB
16514	1229	31	boil	boil	VB
16514	1229	32	it	-PRON-	PRP
16514	1229	33	.	.	.
16514	1230	1	Strain	strain	VB
16514	1230	2	,	,	,
16514	1230	3	cool	cool	UH
16514	1230	4	,	,	,
16514	1230	5	and	and	CC
16514	1230	6	add	add	VB
16514	1230	7	the	the	DT
16514	1230	8	vanilla	vanilla	NN
16514	1230	9	,	,	,
16514	1230	10	and	and	CC
16514	1230	11	last	last	JJ
16514	1230	12	fold	fold	VB
16514	1230	13	in	in	IN
16514	1230	14	the	the	DT
16514	1230	15	beaten	beat	VBN
16514	1230	16	whites	white	NNS
16514	1230	17	of	of	IN
16514	1230	18	the	the	DT
16514	1230	19	eggs	egg	NNS
16514	1230	20	,	,	,
16514	1230	21	and	and	CC
16514	1230	22	put	put	VBD
16514	1230	23	in	in	RP
16514	1230	24	a	a	DT
16514	1230	25	mould	mould	NN
16514	1230	26	on	on	IN
16514	1230	27	the	the	DT
16514	1230	28	ice	ice	NN
16514	1230	29	.	.	.
16514	1231	1	Preserved	preserve	VBN
16514	1231	2	peaches	peach	NNS
16514	1231	3	laid	lay	VBN
16514	1231	4	around	around	IN
16514	1231	5	this	this	DT
16514	1231	6	are	be	VBP
16514	1231	7	very	very	RB
16514	1231	8	nice	nice	JJ
16514	1231	9	,	,	,
16514	1231	10	or	or	CC
16514	1231	11	rich	rich	JJ
16514	1231	12	pineapple	pineapple	NN
16514	1231	13	,	,	,
16514	1231	14	or	or	CC
16514	1231	15	apricot	apricot	NNP
16514	1231	16	jam	jam	NNP
16514	1231	17	;	;	:
16514	1231	18	or	or	CC
16514	1231	19	a	a	DT
16514	1231	20	ring	ring	NN
16514	1231	21	of	of	IN
16514	1231	22	whipped	whip	VBN
16514	1231	23	cream	cream	NN
16514	1231	24	,	,	,
16514	1231	25	with	with	IN
16514	1231	26	bits	bit	NNS
16514	1231	27	of	of	IN
16514	1231	28	red	red	NNP
16514	1231	29	jelly	jelly	NNP
16514	1231	30	,	,	,
16514	1231	31	make	make	VB
16514	1231	32	a	a	DT
16514	1231	33	pretty	pretty	JJ
16514	1231	34	border	border	NN
16514	1231	35	.	.	.
16514	1232	1	Easy	Easy	NNP
16514	1232	2	Charlotte	Charlotte	NNP
16514	1232	3	Russe	Russe	NNP
16514	1232	4	1/4	1/4	CD
16514	1232	5	box	box	NN
16514	1232	6	gelatine	gelatine	NN
16514	1232	7	.	.	.
16514	1233	1	1/2	1/2	CD
16514	1233	2	pint	pint	NN
16514	1233	3	of	of	IN
16514	1233	4	milk	milk	NN
16514	1233	5	.	.	.
16514	1234	1	1	1	CD
16514	1234	2	pint	pint	NN
16514	1234	3	thick	thick	JJ
16514	1234	4	cream	cream	NN
16514	1234	5	.	.	.
16514	1235	1	1/2	1/2	CD
16514	1235	2	cup	cup	NN
16514	1235	3	powdered	powdered	JJ
16514	1235	4	sugar	sugar	NN
16514	1235	5	.	.	.
16514	1236	1	1	1	CD
16514	1236	2	small	small	JJ
16514	1236	3	teaspoonful	teaspoonful	JJ
16514	1236	4	vanilla	vanilla	NN
16514	1236	5	.	.	.
16514	1237	1	Put	put	VB
16514	1237	2	the	the	DT
16514	1237	3	gelatine	gelatine	NN
16514	1237	4	in	in	IN
16514	1237	5	the	the	DT
16514	1237	6	milk	milk	NN
16514	1237	7	and	and	CC
16514	1237	8	stand	stand	VB
16514	1237	9	on	on	IN
16514	1237	10	the	the	DT
16514	1237	11	stove	stove	NN
16514	1237	12	till	till	IN
16514	1237	13	the	the	DT
16514	1237	14	gelatine	gelatine	NN
16514	1237	15	is	be	VBZ
16514	1237	16	dissolved	dissolve	VBN
16514	1237	17	,	,	,
16514	1237	18	stirring	stir	VBG
16514	1237	19	often	often	RB
16514	1237	20	.	.	.
16514	1238	1	Then	then	RB
16514	1238	2	take	take	VB
16514	1238	3	it	-PRON-	PRP
16514	1238	4	off	off	RP
16514	1238	5	,	,	,
16514	1238	6	and	and	CC
16514	1238	7	beat	beat	VBD
16514	1238	8	with	with	IN
16514	1238	9	the	the	DT
16514	1238	10	egg	egg	NN
16514	1238	11	-	-	HYPH
16514	1238	12	beater	beater	NN
16514	1238	13	till	till	IN
16514	1238	14	cold	cold	JJ
16514	1238	15	.	.	.
16514	1239	1	Beat	beat	VB
16514	1239	2	the	the	DT
16514	1239	3	cream	cream	NN
16514	1239	4	with	with	IN
16514	1239	5	the	the	DT
16514	1239	6	egg	egg	NN
16514	1239	7	-	-	HYPH
16514	1239	8	beater	beater	NN
16514	1239	9	till	till	IN
16514	1239	10	perfectly	perfectly	RB
16514	1239	11	stiff	stiff	JJ
16514	1239	12	,	,	,
16514	1239	13	put	put	VBN
16514	1239	14	in	in	IN
16514	1239	15	the	the	DT
16514	1239	16	sugar	sugar	NN
16514	1239	17	and	and	CC
16514	1239	18	vanilla	vanilla	NN
16514	1239	19	,	,	,
16514	1239	20	and	and	CC
16514	1239	21	mix	mix	VB
16514	1239	22	with	with	IN
16514	1239	23	the	the	DT
16514	1239	24	milk	milk	NN
16514	1239	25	,	,	,
16514	1239	26	and	and	CC
16514	1239	27	set	set	VBN
16514	1239	28	on	on	IN
16514	1239	29	ice	ice	NN
16514	1239	30	in	in	IN
16514	1239	31	a	a	DT
16514	1239	32	mould	mould	NN
16514	1239	33	.	.	.
16514	1240	1	When	when	WRB
16514	1240	2	you	-PRON-	PRP
16514	1240	3	wish	wish	VBP
16514	1240	4	to	to	TO
16514	1240	5	use	use	VB
16514	1240	6	it	-PRON-	PRP
16514	1240	7	,	,	,
16514	1240	8	turn	turn	VB
16514	1240	9	out	out	RP
16514	1240	10	and	and	CC
16514	1240	11	put	put	VBD
16514	1240	12	lady	lady	NN
16514	1240	13	-	-	HYPH
16514	1240	14	fingers	finger	NNS
16514	1240	15	split	split	NN
16514	1240	16	in	in	IN
16514	1240	17	halves	half	NNS
16514	1240	18	all	all	RB
16514	1240	19	around	around	IN
16514	1240	20	it	-PRON-	PRP
16514	1240	21	.	.	.
16514	1241	1	PUDDING	pudding	NN
16514	1241	2	SAUCES	SAUCES	NNP
16514	1241	3	Orange	Orange	NNP
16514	1241	4	Sauce	Sauce	NNP
16514	1241	5	3	3	CD
16514	1241	6	egg	egg	NN
16514	1241	7	-	-	HYPH
16514	1241	8	whites	white	NNS
16514	1241	9	.	.	.
16514	1242	1	1/2	1/2	CD
16514	1242	2	cup	cup	NN
16514	1242	3	powdered	powdered	JJ
16514	1242	4	sugar	sugar	NN
16514	1242	5	.	.	.
16514	1243	1	Juice	juice	NN
16514	1243	2	of	of	IN
16514	1243	3	2	2	CD
16514	1243	4	oranges	orange	NNS
16514	1243	5	.	.	.
16514	1244	1	Grated	grate	VBN
16514	1244	2	rind	rind	NN
16514	1244	3	.	.	.
16514	1245	1	Beat	beat	VB
16514	1245	2	the	the	DT
16514	1245	3	egg	egg	NN
16514	1245	4	-	-	HYPH
16514	1245	5	whites	white	NNS
16514	1245	6	very	very	RB
16514	1245	7	stiff	stiff	JJ
16514	1245	8	,	,	,
16514	1245	9	add	add	VB
16514	1245	10	the	the	DT
16514	1245	11	sugar	sugar	NN
16514	1245	12	,	,	,
16514	1245	13	then	then	RB
16514	1245	14	the	the	DT
16514	1245	15	grated	grate	VBN
16514	1245	16	orange	orange	NN
16514	1245	17	-	-	HYPH
16514	1245	18	peel	peel	NN
16514	1245	19	,	,	,
16514	1245	20	then	then	RB
16514	1245	21	the	the	DT
16514	1245	22	juice	juice	NN
16514	1245	23	;	;	:
16514	1245	24	beat	beat	VB
16514	1245	25	up	up	RP
16514	1245	26	lightly	lightly	RB
16514	1245	27	and	and	CC
16514	1245	28	serve	serve	VB
16514	1245	29	at	at	IN
16514	1245	30	once	once	RB
16514	1245	31	.	.	.
16514	1246	1	Delicious	Delicious	NNP
16514	1246	2	Maple	Maple	NNP
16514	1246	3	Sauce	Sauce	NNP
16514	1246	4	2	2	CD
16514	1246	5	egg	egg	NN
16514	1246	6	-	-	HYPH
16514	1246	7	yolks	yolk	NNS
16514	1246	8	.	.	.
16514	1247	1	1/4	1/4	CD
16514	1247	2	cup	cup	NN
16514	1247	3	maple	maple	NN
16514	1247	4	syrup	syrup	NN
16514	1247	5	.	.	.
16514	1248	1	1/2	1/2	CD
16514	1248	2	cup	cup	NN
16514	1248	3	whipped	whip	VBN
16514	1248	4	cream	cream	NN
16514	1248	5	.	.	.
16514	1249	1	Beat	beat	VB
16514	1249	2	the	the	DT
16514	1249	3	yolks	yolk	NNS
16514	1249	4	very	very	RB
16514	1249	5	light	light	JJ
16514	1249	6	,	,	,
16514	1249	7	putting	put	VBG
16514	1249	8	in	in	RP
16514	1249	9	a	a	DT
16514	1249	10	pinch	pinch	NN
16514	1249	11	of	of	IN
16514	1249	12	salt	salt	NN
16514	1249	13	;	;	:
16514	1249	14	put	put	VBN
16514	1249	15	in	in	IN
16514	1249	16	the	the	DT
16514	1249	17	syrup	syrup	NN
16514	1249	18	and	and	CC
16514	1249	19	cook	cook	NN
16514	1249	20	till	till	IN
16514	1249	21	the	the	DT
16514	1249	22	spoon	spoon	NN
16514	1249	23	coats	coat	NNS
16514	1249	24	over	over	IN
16514	1249	25	when	when	WRB
16514	1249	26	you	-PRON-	PRP
16514	1249	27	dip	dip	VBP
16514	1249	28	it	-PRON-	PRP
16514	1249	29	in	in	RP
16514	1249	30	;	;	:
16514	1249	31	then	then	RB
16514	1249	32	cool	cool	UH
16514	1249	33	and	and	CC
16514	1249	34	beat	beat	VBD
16514	1249	35	in	in	IN
16514	1249	36	the	the	DT
16514	1249	37	whipped	whip	VBN
16514	1249	38	cream	cream	NN
16514	1249	39	,	,	,
16514	1249	40	and	and	CC
16514	1249	41	serve	serve	VB
16514	1249	42	very	very	RB
16514	1249	43	cold	cold	JJ
16514	1249	44	.	.	.
16514	1250	1	Hard	Hard	NNP
16514	1250	2	Sauce	sauce	NN
16514	1250	3	Beat	beat	VBP
16514	1250	4	together	together	RB
16514	1250	5	a	a	DT
16514	1250	6	half	half	JJ
16514	1250	7	-	-	HYPH
16514	1250	8	cup	cup	NN
16514	1250	9	of	of	IN
16514	1250	10	powdered	powdered	JJ
16514	1250	11	sugar	sugar	NN
16514	1250	12	and	and	CC
16514	1250	13	a	a	DT
16514	1250	14	half	half	JJ
16514	1250	15	-	-	HYPH
16514	1250	16	cup	cup	NN
16514	1250	17	of	of	IN
16514	1250	18	butter	butter	NN
16514	1250	19	with	with	IN
16514	1250	20	a	a	DT
16514	1250	21	fork	fork	NN
16514	1250	22	till	till	IN
16514	1250	23	both	both	DT
16514	1250	24	are	be	VBP
16514	1250	25	light	light	JJ
16514	1250	26	and	and	CC
16514	1250	27	creamy	creamy	JJ
16514	1250	28	.	.	.
16514	1251	1	Flavor	flavor	NN
16514	1251	2	with	with	IN
16514	1251	3	a	a	DT
16514	1251	4	teaspoonful	teaspoonful	NN
16514	1251	5	of	of	IN
16514	1251	6	vanilla	vanilla	NN
16514	1251	7	and	and	CC
16514	1251	8	put	put	VBD
16514	1251	9	on	on	IN
16514	1251	10	the	the	DT
16514	1251	11	ice	ice	NN
16514	1251	12	to	to	TO
16514	1251	13	harden	harden	VB
16514	1251	14	.	.	.
16514	1252	1	Foamy	Foamy	NNP
16514	1252	2	Sauce	Sauce	NNP
16514	1252	3	1/2	1/2	CD
16514	1252	4	cup	cup	NN
16514	1252	5	butter	butter	NN
16514	1252	6	.	.	.
16514	1253	1	1/2	1/2	CD
16514	1253	2	cup	cup	NN
16514	1253	3	boiling	boiling	NN
16514	1253	4	water	water	NN
16514	1253	5	.	.	.
16514	1254	1	1	1	CD
16514	1254	2	cup	cup	NN
16514	1254	3	powdered	powdered	JJ
16514	1254	4	sugar	sugar	NN
16514	1254	5	.	.	.
16514	1255	1	1	1	CD
16514	1255	2	teaspoonful	teaspoonful	JJ
16514	1255	3	vanilla	vanilla	NN
16514	1255	4	.	.	.
16514	1256	1	White	white	JJ
16514	1256	2	of	of	IN
16514	1256	3	one	one	CD
16514	1256	4	egg	egg	NN
16514	1256	5	.	.	.
16514	1257	1	Rub	rub	VB
16514	1257	2	the	the	DT
16514	1257	3	butter	butter	NN
16514	1257	4	and	and	CC
16514	1257	5	sugar	sugar	NN
16514	1257	6	to	to	IN
16514	1257	7	a	a	DT
16514	1257	8	cream	cream	NN
16514	1257	9	;	;	:
16514	1257	10	add	add	VB
16514	1257	11	vanilla	vanilla	NN
16514	1257	12	and	and	CC
16514	1257	13	beat	beat	VBD
16514	1257	14	well	well	RB
16514	1257	15	.	.	.
16514	1258	1	When	when	WRB
16514	1258	2	it	-PRON-	PRP
16514	1258	3	is	be	VBZ
16514	1258	4	time	time	NN
16514	1258	5	to	to	TO
16514	1258	6	serve	serve	VB
16514	1258	7	,	,	,
16514	1258	8	beat	beat	VB
16514	1258	9	the	the	DT
16514	1258	10	egg	egg	NN
16514	1258	11	stiff	stiff	NNP
16514	1258	12	,	,	,
16514	1258	13	stir	stir	VBP
16514	1258	14	the	the	DT
16514	1258	15	boiling	boiling	NN
16514	1258	16	water	water	NN
16514	1258	17	into	into	IN
16514	1258	18	the	the	DT
16514	1258	19	sugar	sugar	NN
16514	1258	20	and	and	CC
16514	1258	21	butter	butter	NN
16514	1258	22	,	,	,
16514	1258	23	and	and	CC
16514	1258	24	then	then	RB
16514	1258	25	put	put	VBD
16514	1258	26	in	in	IN
16514	1258	27	the	the	DT
16514	1258	28	egg	egg	NN
16514	1258	29	and	and	CC
16514	1258	30	beat	beat	VBD
16514	1258	31	till	till	IN
16514	1258	32	foamy	foamy	NN
16514	1258	33	,	,	,
16514	1258	34	standing	stand	VBG
16514	1258	35	it	-PRON-	PRP
16514	1258	36	on	on	IN
16514	1258	37	the	the	DT
16514	1258	38	stove	stove	NN
16514	1258	39	as	as	IN
16514	1258	40	you	-PRON-	PRP
16514	1258	41	do	do	VBP
16514	1258	42	so	so	RB
16514	1258	43	,	,	,
16514	1258	44	to	to	TO
16514	1258	45	keep	keep	VB
16514	1258	46	it	-PRON-	PRP
16514	1258	47	hot	hot	JJ
16514	1258	48	.	.	.
16514	1259	1	Serve	serve	VB
16514	1259	2	in	in	IN
16514	1259	3	the	the	DT
16514	1259	4	sauce	sauce	NN
16514	1259	5	-	-	HYPH
16514	1259	6	boat	boat	NN
16514	1259	7	.	.	.
16514	1260	1	Grandmother	Grandmother	NNP
16514	1260	2	's	's	POS
16514	1260	3	Sauce	sauce	NN
16514	1260	4	1	1	CD
16514	1260	5	cup	cup	NN
16514	1260	6	sugar	sugar	NN
16514	1260	7	.	.	.
16514	1261	1	1/2	1/2	CD
16514	1261	2	cup	cup	NN
16514	1261	3	butter	butter	NN
16514	1261	4	.	.	.
16514	1262	1	Yolks	yolk	NNS
16514	1262	2	of	of	IN
16514	1262	3	two	two	CD
16514	1262	4	eggs	egg	NNS
16514	1262	5	.	.	.
16514	1263	1	1/4	1/4	CD
16514	1263	2	cup	cup	NN
16514	1263	3	boiling	boiling	NN
16514	1263	4	water	water	NN
16514	1263	5	.	.	.
16514	1264	1	A	a	DT
16514	1264	2	dusting	dusting	NN
16514	1264	3	of	of	IN
16514	1264	4	nutmeg	nutmeg	NN
16514	1264	5	.	.	.
16514	1265	1	Cream	cream	VB
16514	1265	2	the	the	DT
16514	1265	3	butter	butter	NN
16514	1265	4	and	and	CC
16514	1265	5	sugar	sugar	NN
16514	1265	6	,	,	,
16514	1265	7	stir	stir	VB
16514	1265	8	in	in	IN
16514	1265	9	the	the	DT
16514	1265	10	beaten	beat	VBN
16514	1265	11	yolk	yolk	NN
16514	1265	12	,	,	,
16514	1265	13	and	and	CC
16514	1265	14	last	last	VB
16514	1265	15	the	the	DT
16514	1265	16	boiling	boiling	NN
16514	1265	17	water	water	NN
16514	1265	18	.	.	.
16514	1266	1	Beat	beat	VB
16514	1266	2	till	till	IN
16514	1266	3	foamy	foamy	NN
16514	1266	4	,	,	,
16514	1266	5	and	and	CC
16514	1266	6	then	then	RB
16514	1266	7	dust	dust	NN
16514	1266	8	with	with	IN
16514	1266	9	nutmeg	nutmeg	NNP
16514	1266	10	.	.	.
16514	1267	1	Lemon	Lemon	NNP
16514	1267	2	Sauce	Sauce	NNP
16514	1267	3	White	White	NNP
16514	1267	4	of	of	IN
16514	1267	5	one	one	CD
16514	1267	6	egg	egg	NN
16514	1267	7	.	.	.
16514	1268	1	1/2	1/2	CD
16514	1268	2	cup	cup	NN
16514	1268	3	powdered	powdered	JJ
16514	1268	4	sugar	sugar	NN
16514	1268	5	.	.	.
16514	1269	1	Juice	juice	NN
16514	1269	2	of	of	IN
16514	1269	3	half	half	PDT
16514	1269	4	a	a	DT
16514	1269	5	lemon	lemon	NN
16514	1269	6	.	.	.
16514	1270	1	Beat	beat	VB
16514	1270	2	the	the	DT
16514	1270	3	egg	egg	NN
16514	1270	4	,	,	,
16514	1270	5	add	add	VB
16514	1270	6	the	the	DT
16514	1270	7	sugar	sugar	NN
16514	1270	8	and	and	CC
16514	1270	9	lemon	lemon	NN
16514	1270	10	,	,	,
16514	1270	11	and	and	CC
16514	1270	12	beat	beat	VBD
16514	1270	13	again	again	RB
16514	1270	14	.	.	.
16514	1271	1	White	White	NNP
16514	1271	2	Sauce	Sauce	NNP
16514	1271	3	1	1	CD
16514	1271	4	tablespoonful	tablespoonful	JJ
16514	1271	5	of	of	IN
16514	1271	6	corn	corn	NN
16514	1271	7	-	-	HYPH
16514	1271	8	starch	starch	NN
16514	1271	9	.	.	.
16514	1272	1	1/2	1/2	CD
16514	1272	2	cup	cup	NN
16514	1272	3	cold	cold	JJ
16514	1272	4	water	water	NN
16514	1272	5	.	.	.
16514	1273	1	1	1	CD
16514	1273	2	cup	cup	NN
16514	1273	3	boiling	boiling	NN
16514	1273	4	water	water	NN
16514	1273	5	.	.	.
16514	1274	1	1/2	1/2	CD
16514	1274	2	cup	cup	NN
16514	1274	3	powdered	powdered	JJ
16514	1274	4	sugar	sugar	NN
16514	1274	5	.	.	.
16514	1275	1	Pinch	pinch	NN
16514	1275	2	of	of	IN
16514	1275	3	salt	salt	NN
16514	1275	4	.	.	.
16514	1276	1	2	2	CD
16514	1276	2	whites	white	NNS
16514	1276	3	of	of	IN
16514	1276	4	eggs	egg	NNS
16514	1276	5	.	.	.
16514	1277	1	1	1	CD
16514	1277	2	teaspoonful	teaspoonful	JJ
16514	1277	3	alons	alon	NNS
16514	1277	4	extract	extract	VBP
16514	1277	5	.	.	.
16514	1278	1	Dissolve	dissolve	VB
16514	1278	2	the	the	DT
16514	1278	3	corn	corn	NN
16514	1278	4	-	-	HYPH
16514	1278	5	starch	starch	NN
16514	1278	6	in	in	IN
16514	1278	7	the	the	DT
16514	1278	8	cold	cold	JJ
16514	1278	9	water	water	NN
16514	1278	10	,	,	,
16514	1278	11	and	and	CC
16514	1278	12	then	then	RB
16514	1278	13	add	add	VB
16514	1278	14	the	the	DT
16514	1278	15	boiling	boiling	NN
16514	1278	16	water	water	NN
16514	1278	17	and	and	CC
16514	1278	18	sugar	sugar	NN
16514	1278	19	and	and	CC
16514	1278	20	salt	salt	NN
16514	1278	21	,	,	,
16514	1278	22	and	and	CC
16514	1278	23	cook	cook	NN
16514	1278	24	for	for	IN
16514	1278	25	fifteen	fifteen	CD
16514	1278	26	minutes	minute	NNS
16514	1278	27	,	,	,
16514	1278	28	stirring	stir	VBG
16514	1278	29	all	all	PDT
16514	1278	30	the	the	DT
16514	1278	31	time	time	NN
16514	1278	32	.	.	.
16514	1279	1	Take	take	VB
16514	1279	2	from	from	IN
16514	1279	3	the	the	DT
16514	1279	4	fire	fire	NN
16514	1279	5	and	and	CC
16514	1279	6	fold	fold	VB
16514	1279	7	in	in	RB
16514	1279	8	the	the	DT
16514	1279	9	stiffly	stiffly	JJ
16514	1279	10	beaten	beat	VBN
16514	1279	11	egg	egg	NN
16514	1279	12	-	-	HYPH
16514	1279	13	whites	white	NNS
16514	1279	14	with	with	IN
16514	1279	15	the	the	DT
16514	1279	16	flavoring	flavoring	NN
16514	1279	17	,	,	,
16514	1279	18	and	and	CC
16514	1279	19	beat	beat	VBD
16514	1279	20	till	till	IN
16514	1279	21	perfectly	perfectly	RB
16514	1279	22	cold	cold	JJ
16514	1279	23	.	.	.
16514	1280	1	Any	any	DT
16514	1280	2	flavoring	flavoring	NN
16514	1280	3	will	will	MD
16514	1280	4	do	do	VB
16514	1280	5	for	for	IN
16514	1280	6	this	this	DT
16514	1280	7	sauce	sauce	NN
16514	1280	8	;	;	:
16514	1280	9	pistache	pistache	NNP
16514	1280	10	is	be	VBZ
16514	1280	11	very	very	RB
16514	1280	12	nice	nice	JJ
16514	1280	13	.	.	.
16514	1281	1	Quick	Quick	NNP
16514	1281	2	Pudding	Pudding	NNP
16514	1281	3	Sauce	Sauce	NNP
16514	1281	4	1	1	CD
16514	1281	5	egg	egg	NN
16514	1281	6	.	.	.
16514	1282	1	1/2	1/2	CD
16514	1282	2	cup	cup	NN
16514	1282	3	powdered	powdered	JJ
16514	1282	4	sugar	sugar	NN
16514	1282	5	.	.	.
16514	1283	1	1	1	CD
16514	1283	2	teaspoonful	teaspoonful	JJ
16514	1283	3	vanilla	vanilla	NN
16514	1283	4	.	.	.
16514	1284	1	Put	put	VB
16514	1284	2	the	the	DT
16514	1284	3	egg	egg	NN
16514	1284	4	in	in	IN
16514	1284	5	a	a	DT
16514	1284	6	bowl	bowl	NN
16514	1284	7	without	without	IN
16514	1284	8	separating	separate	VBG
16514	1284	9	it	-PRON-	PRP
16514	1284	10	and	and	CC
16514	1284	11	beat	beat	VBD
16514	1284	12	till	till	IN
16514	1284	13	very	very	RB
16514	1284	14	light	light	NN
16514	1284	15	;	;	:
16514	1284	16	then	then	RB
16514	1284	17	pour	pour	VB
16514	1284	18	in	in	IN
16514	1284	19	the	the	DT
16514	1284	20	sugar	sugar	NN
16514	1284	21	very	very	RB
16514	1284	22	slowly	slowly	RB
16514	1284	23	,	,	,
16514	1284	24	beating	beat	VBG
16514	1284	25	all	all	PDT
16514	1284	26	the	the	DT
16514	1284	27	time	time	NN
16514	1284	28	;	;	:
16514	1284	29	add	add	VB
16514	1284	30	the	the	DT
16514	1284	31	vanilla	vanilla	NN
16514	1284	32	and	and	CC
16514	1284	33	serve	serve	VB
16514	1284	34	at	at	IN
16514	1284	35	once	once	RB
16514	1284	36	.	.	.
16514	1285	1	This	this	DT
16514	1285	2	is	be	VBZ
16514	1285	3	a	a	DT
16514	1285	4	very	very	RB
16514	1285	5	nice	nice	JJ
16514	1285	6	sauce	sauce	NN
16514	1285	7	,	,	,
16514	1285	8	and	and	CC
16514	1285	9	so	so	RB
16514	1285	10	simple	simple	JJ
16514	1285	11	to	to	TO
16514	1285	12	make	make	VB
16514	1285	13	that	that	DT
16514	1285	14	Margaret	Margaret	NNP
16514	1285	15	learned	learn	VBD
16514	1285	16	it	-PRON-	PRP
16514	1285	17	among	among	IN
16514	1285	18	the	the	DT
16514	1285	19	first	first	JJ
16514	1285	20	of	of	IN
16514	1285	21	her	-PRON-	PRP$
16514	1285	22	rules	rule	NNS
16514	1285	23	.	.	.
16514	1286	1	Ice	ice	NN
16514	1286	2	-	-	HYPH
16514	1286	3	creams	cream	NNS
16514	1286	4	and	and	CC
16514	1286	5	Ices	Ices	NNPS
16514	1286	6	Margaret	Margaret	NNP
16514	1286	7	had	have	VBD
16514	1286	8	a	a	DT
16514	1286	9	little	little	JJ
16514	1286	10	ice	ice	NN
16514	1286	11	-	-	HYPH
16514	1286	12	cream	cream	NN
16514	1286	13	freezer	freezer	NN
16514	1286	14	which	which	WDT
16514	1286	15	was	be	VBD
16514	1286	16	all	all	DT
16514	1286	17	her	-PRON-	PRP$
16514	1286	18	own	own	JJ
16514	1286	19	,	,	,
16514	1286	20	and	and	CC
16514	1286	21	held	hold	VBD
16514	1286	22	only	only	RB
16514	1286	23	enough	enough	JJ
16514	1286	24	for	for	IN
16514	1286	25	two	two	CD
16514	1286	26	little	little	JJ
16514	1286	27	girls	girl	NNS
16514	1286	28	to	to	TO
16514	1286	29	eat	eat	VB
16514	1286	30	at	at	IN
16514	1286	31	a	a	DT
16514	1286	32	tea	tea	NN
16514	1286	33	-	-	HYPH
16514	1286	34	party	party	NN
16514	1286	35	,	,	,
16514	1286	36	and	and	CC
16514	1286	37	this	this	DT
16514	1286	38	she	-PRON-	PRP
16514	1286	39	could	could	MD
16514	1286	40	pack	pack	VB
16514	1286	41	alone	alone	RB
16514	1286	42	.	.	.
16514	1287	1	When	when	WRB
16514	1287	2	she	-PRON-	PRP
16514	1287	3	made	make	VBD
16514	1287	4	ice	ice	NN
16514	1287	5	-	-	HYPH
16514	1287	6	cream	cream	NN
16514	1287	7	for	for	IN
16514	1287	8	all	all	PDT
16514	1287	9	the	the	DT
16514	1287	10	family	family	NN
16514	1287	11	she	-PRON-	PRP
16514	1287	12	had	have	VBD
16514	1287	13	to	to	TO
16514	1287	14	use	use	VB
16514	1287	15	the	the	DT
16514	1287	16	larger	large	JJR
16514	1287	17	freezer	freezer	NN
16514	1287	18	,	,	,
16514	1287	19	of	of	IN
16514	1287	20	course	course	NN
16514	1287	21	,	,	,
16514	1287	22	and	and	CC
16514	1287	23	this	this	DT
16514	1287	24	Bridget	Bridget	NNP
16514	1287	25	helped	help	VBD
16514	1287	26	her	-PRON-	PRP$
16514	1287	27	pack	pack	VB
16514	1287	28	.	.	.
16514	1288	1	But	but	CC
16514	1288	2	the	the	DT
16514	1288	3	same	same	JJ
16514	1288	4	rule	rule	NN
16514	1288	5	was	be	VBD
16514	1288	6	used	use	VBN
16514	1288	7	for	for	IN
16514	1288	8	either	either	CC
16514	1288	9	the	the	DT
16514	1288	10	large	large	JJ
16514	1288	11	one	one	NN
16514	1288	12	or	or	CC
16514	1288	13	the	the	DT
16514	1288	14	small	small	JJ
16514	1288	15	.	.	.
16514	1289	1	First	first	RB
16514	1289	2	break	break	VB
16514	1289	3	up	up	RP
16514	1289	4	the	the	DT
16514	1289	5	ice	ice	NN
16514	1289	6	in	in	IN
16514	1289	7	a	a	DT
16514	1289	8	thick	thick	JJ
16514	1289	9	bag	bag	NN
16514	1289	10	with	with	IN
16514	1289	11	a	a	DT
16514	1289	12	hammer	hammer	NN
16514	1289	13	until	until	IN
16514	1289	14	the	the	DT
16514	1289	15	pieces	piece	NNS
16514	1289	16	are	be	VBP
16514	1289	17	as	as	RB
16514	1289	18	large	large	JJ
16514	1289	19	as	as	IN
16514	1289	20	eggs	egg	NNS
16514	1289	21	,	,	,
16514	1289	22	and	and	CC
16514	1289	23	all	all	RB
16514	1289	24	about	about	IN
16514	1289	25	the	the	DT
16514	1289	26	same	same	JJ
16514	1289	27	size	size	NN
16514	1289	28	.	.	.
16514	1290	1	Then	then	RB
16514	1290	2	put	put	VB
16514	1290	3	two	two	CD
16514	1290	4	big	big	JJ
16514	1290	5	bowls	bowl	NNS
16514	1290	6	or	or	CC
16514	1290	7	dippers	dipper	NNS
16514	1290	8	of	of	IN
16514	1290	9	this	this	DT
16514	1290	10	into	into	IN
16514	1290	11	a	a	DT
16514	1290	12	tub	tub	NN
16514	1290	13	or	or	CC
16514	1290	14	pail	pail	NN
16514	1290	15	,	,	,
16514	1290	16	and	and	CC
16514	1290	17	add	add	VB
16514	1290	18	one	one	CD
16514	1290	19	bowl	bowl	NN
16514	1290	20	or	or	CC
16514	1290	21	dipper	dipper	NN
16514	1290	22	of	of	IN
16514	1290	23	coarse	coarse	JJ
16514	1290	24	salt	salt	NN
16514	1290	25	,	,	,
16514	1290	26	and	and	CC
16514	1290	27	so	so	RB
16514	1290	28	on	on	RB
16514	1290	29	,	,	,
16514	1290	30	till	till	IN
16514	1290	31	you	-PRON-	PRP
16514	1290	32	have	have	VBP
16514	1290	33	enough	enough	NN
16514	1290	34	,	,	,
16514	1290	35	mixing	mix	VBG
16514	1290	36	it	-PRON-	PRP
16514	1290	37	well	well	RB
16514	1290	38	with	with	IN
16514	1290	39	a	a	DT
16514	1290	40	long	long	RB
16514	1290	41	-	-	HYPH
16514	1290	42	handled	handle	VBN
16514	1290	43	spoon	spoon	NN
16514	1290	44	.	.	.
16514	1291	1	Put	put	VB
16514	1291	2	the	the	DT
16514	1291	3	freezer	freezer	NN
16514	1291	4	in	in	IN
16514	1291	5	its	-PRON-	PRP$
16514	1291	6	pail	pail	NN
16514	1291	7	and	and	CC
16514	1291	8	put	put	VB
16514	1291	9	the	the	DT
16514	1291	10	cover	cover	NN
16514	1291	11	on	on	RP
16514	1291	12	;	;	:
16514	1291	13	then	then	RB
16514	1291	14	fill	fill	VB
16514	1291	15	the	the	DT
16514	1291	16	space	space	NN
16514	1291	17	between	between	IN
16514	1291	18	with	with	IN
16514	1291	19	the	the	DT
16514	1291	20	ice	ice	NN
16514	1291	21	and	and	CC
16514	1291	22	salt	salt	NN
16514	1291	23	till	till	IN
16514	1291	24	it	-PRON-	PRP
16514	1291	25	is	be	VBZ
16514	1291	26	full	full	JJ
16514	1291	27	,	,	,
16514	1291	28	pressing	press	VBG
16514	1291	29	it	-PRON-	PRP
16514	1291	30	down	down	RP
16514	1291	31	as	as	IN
16514	1291	32	you	-PRON-	PRP
16514	1291	33	work	work	VBP
16514	1291	34	.	.	.
16514	1292	1	Let	let	VB
16514	1292	2	it	-PRON-	PRP
16514	1292	3	stand	stand	VB
16514	1292	4	now	now	RB
16514	1292	5	in	in	IN
16514	1292	6	a	a	DT
16514	1292	7	cool	cool	JJ
16514	1292	8	place	place	NN
16514	1292	9	,	,	,
16514	1292	10	till	till	IN
16514	1292	11	you	-PRON-	PRP
16514	1292	12	know	know	VBP
16514	1292	13	the	the	DT
16514	1292	14	inside	inside	NN
16514	1292	15	is	be	VBZ
16514	1292	16	very	very	RB
16514	1292	17	cold	cold	JJ
16514	1292	18	,	,	,
16514	1292	19	and	and	CC
16514	1292	20	then	then	RB
16514	1292	21	wipe	wipe	VB
16514	1292	22	off	off	RP
16514	1292	23	the	the	DT
16514	1292	24	top	top	NN
16514	1292	25	carefully	carefully	RB
16514	1292	26	and	and	CC
16514	1292	27	pour	pour	VB
16514	1292	28	in	in	IN
16514	1292	29	the	the	DT
16514	1292	30	cream	cream	NN
16514	1292	31	,	,	,
16514	1292	32	which	which	WDT
16514	1292	33	must	must	MD
16514	1292	34	be	be	VB
16514	1292	35	very	very	RB
16514	1292	36	cold	cold	JJ
16514	1292	37	,	,	,
16514	1292	38	too	too	RB
16514	1292	39	.	.	.
16514	1293	1	Put	put	VB
16514	1293	2	on	on	RP
16514	1293	3	the	the	DT
16514	1293	4	top	top	NN
16514	1293	5	and	and	CC
16514	1293	6	turn	turn	VB
16514	1293	7	smoothly	smoothly	RB
16514	1293	8	and	and	CC
16514	1293	9	slowly	slowly	RB
16514	1293	10	till	till	IN
16514	1293	11	it	-PRON-	PRP
16514	1293	12	is	be	VBZ
16514	1293	13	stiff	stiff	JJ
16514	1293	14	,	,	,
16514	1293	15	which	which	WDT
16514	1293	16	should	should	MD
16514	1293	17	be	be	VB
16514	1293	18	fifteen	fifteen	CD
16514	1293	19	minutes	minute	NNS
16514	1293	20	.	.	.
16514	1294	1	Then	then	RB
16514	1294	2	draw	draw	VB
16514	1294	3	off	off	RP
16514	1294	4	the	the	DT
16514	1294	5	water	water	NN
16514	1294	6	from	from	IN
16514	1294	7	the	the	DT
16514	1294	8	pail	pail	NN
16514	1294	9	,	,	,
16514	1294	10	wipe	wipe	VB
16514	1294	11	the	the	DT
16514	1294	12	top	top	NN
16514	1294	13	of	of	IN
16514	1294	14	the	the	DT
16514	1294	15	cover	cover	NN
16514	1294	16	again	again	RB
16514	1294	17	,	,	,
16514	1294	18	so	so	RB
16514	1294	19	no	no	DT
16514	1294	20	salt	salt	NN
16514	1294	21	can	can	MD
16514	1294	22	get	get	VB
16514	1294	23	in	in	RB
16514	1294	24	,	,	,
16514	1294	25	and	and	CC
16514	1294	26	take	take	VB
16514	1294	27	out	out	RP
16514	1294	28	the	the	DT
16514	1294	29	dasher	dasher	NN
16514	1294	30	,	,	,
16514	1294	31	pushing	push	VBG
16514	1294	32	the	the	DT
16514	1294	33	cream	cream	NN
16514	1294	34	down	down	RP
16514	1294	35	with	with	IN
16514	1294	36	a	a	DT
16514	1294	37	spoon	spoon	NN
16514	1294	38	from	from	IN
16514	1294	39	the	the	DT
16514	1294	40	sides	side	NNS
16514	1294	41	and	and	CC
16514	1294	42	packing	pack	VBG
16514	1294	43	it	-PRON-	PRP
16514	1294	44	firmly	firmly	RB
16514	1294	45	.	.	.
16514	1295	1	Put	put	VB
16514	1295	2	a	a	DT
16514	1295	3	cork	cork	NN
16514	1295	4	in	in	IN
16514	1295	5	the	the	DT
16514	1295	6	hole	hole	NN
16514	1295	7	in	in	IN
16514	1295	8	the	the	DT
16514	1295	9	cover	cover	NN
16514	1295	10	,	,	,
16514	1295	11	and	and	CC
16514	1295	12	put	put	VBD
16514	1295	13	it	-PRON-	PRP
16514	1295	14	on	on	IN
16514	1295	15	tightly	tightly	RB
16514	1295	16	.	.	.
16514	1296	1	Mix	mix	VB
16514	1296	2	more	more	JJR
16514	1296	3	ice	ice	NN
16514	1296	4	with	with	IN
16514	1296	5	a	a	DT
16514	1296	6	little	little	JJ
16514	1296	7	salt	salt	NN
16514	1296	8	;	;	:
16514	1296	9	only	only	RB
16514	1296	10	a	a	DT
16514	1296	11	cupful	cupful	NN
16514	1296	12	to	to	IN
16514	1296	13	two	two	CD
16514	1296	14	bowls	bowl	NNS
16514	1296	15	this	this	DT
16514	1296	16	time	time	NN
16514	1296	17	,	,	,
16514	1296	18	and	and	CC
16514	1296	19	pack	pack	VB
16514	1296	20	the	the	DT
16514	1296	21	freezer	freezer	NN
16514	1296	22	again	again	RB
16514	1296	23	up	up	IN
16514	1296	24	to	to	IN
16514	1296	25	the	the	DT
16514	1296	26	top	top	NN
16514	1296	27	.	.	.
16514	1297	1	Wring	wring	VB
16514	1297	2	out	out	RP
16514	1297	3	a	a	DT
16514	1297	4	heavy	heavy	JJ
16514	1297	5	cloth	cloth	NN
16514	1297	6	in	in	IN
16514	1297	7	the	the	DT
16514	1297	8	salty	salty	JJ
16514	1297	9	water	water	NN
16514	1297	10	you	-PRON-	PRP
16514	1297	11	drew	draw	VBD
16514	1297	12	off	off	IN
16514	1297	13	the	the	DT
16514	1297	14	pail	pail	NN
16514	1297	15	,	,	,
16514	1297	16	and	and	CC
16514	1297	17	cover	cover	VB
16514	1297	18	it	-PRON-	PRP
16514	1297	19	over	over	RP
16514	1297	20	tightly	tightly	RB
16514	1297	21	with	with	IN
16514	1297	22	this	this	DT
16514	1297	23	,	,	,
16514	1297	24	and	and	CC
16514	1297	25	then	then	RB
16514	1297	26	stand	stand	VB
16514	1297	27	in	in	IN
16514	1297	28	a	a	DT
16514	1297	29	cool	cool	JJ
16514	1297	30	,	,	,
16514	1297	31	dark	dark	JJ
16514	1297	32	place	place	NN
16514	1297	33	till	till	IN
16514	1297	34	you	-PRON-	PRP
16514	1297	35	need	need	VBP
16514	1297	36	it	-PRON-	PRP
16514	1297	37	;	;	:
16514	1297	38	all	all	DT
16514	1297	39	ice	ice	NN
16514	1297	40	-	-	HYPH
16514	1297	41	creams	cream	NNS
16514	1297	42	are	be	VBP
16514	1297	43	better	well	JJR
16514	1297	44	for	for	IN
16514	1297	45	standing	stand	VBG
16514	1297	46	two	two	CD
16514	1297	47	hours	hour	NNS
16514	1297	48	.	.	.
16514	1298	1	Plain	Plain	NNP
16514	1298	2	Ice	Ice	NNP
16514	1298	3	-	-	HYPH
16514	1298	4	cream	cream	NNP
16514	1298	5	3	3	CD
16514	1298	6	cups	cup	NNS
16514	1298	7	of	of	IN
16514	1298	8	cream	cream	NN
16514	1298	9	.	.	.
16514	1299	1	1	1	CD
16514	1299	2	cup	cup	NN
16514	1299	3	of	of	IN
16514	1299	4	milk	milk	NN
16514	1299	5	.	.	.
16514	1300	1	1	1	CD
16514	1300	2	small	small	JJ
16514	1300	3	cup	cup	NN
16514	1300	4	of	of	IN
16514	1300	5	sugar	sugar	NN
16514	1300	6	.	.	.
16514	1301	1	2	2	CD
16514	1301	2	teaspoonfuls	teaspoonfuls	NNP
16514	1301	3	vanilla	vanilla	NN
16514	1301	4	.	.	.
16514	1302	1	Put	put	VB
16514	1302	2	the	the	DT
16514	1302	3	cream	cream	NN
16514	1302	4	,	,	,
16514	1302	5	milk	milk	NN
16514	1302	6	,	,	,
16514	1302	7	and	and	CC
16514	1302	8	sugar	sugar	NN
16514	1302	9	on	on	IN
16514	1302	10	the	the	DT
16514	1302	11	fire	fire	NN
16514	1302	12	,	,	,
16514	1302	13	and	and	CC
16514	1302	14	stir	stir	VB
16514	1302	15	till	till	IN
16514	1302	16	the	the	DT
16514	1302	17	sugar	sugar	NN
16514	1302	18	dissolves	dissolve	NNS
16514	1302	19	and	and	CC
16514	1302	20	cream	cream	VB
16514	1302	21	just	just	RB
16514	1302	22	wrinkles	wrinkle	NNS
16514	1302	23	on	on	IN
16514	1302	24	top	top	NN
16514	1302	25	;	;	:
16514	1302	26	do	do	VB
16514	1302	27	not	not	RB
16514	1302	28	let	let	VB
16514	1302	29	it	-PRON-	PRP
16514	1302	30	boil	boil	VB
16514	1302	31	.	.	.
16514	1303	1	Take	take	VB
16514	1303	2	it	-PRON-	PRP
16514	1303	3	off	off	RP
16514	1303	4	,	,	,
16514	1303	5	beat	beat	VB
16514	1303	6	it	-PRON-	PRP
16514	1303	7	till	till	IN
16514	1303	8	it	-PRON-	PRP
16514	1303	9	is	be	VBZ
16514	1303	10	cold	cold	JJ
16514	1303	11	,	,	,
16514	1303	12	add	add	VB
16514	1303	13	the	the	DT
16514	1303	14	vanilla	vanilla	NN
16514	1303	15	,	,	,
16514	1303	16	and	and	CC
16514	1303	17	freeze	freeze	VB
16514	1303	18	.	.	.
16514	1304	1	French	French	NNP
16514	1304	2	Ice	Ice	NNP
16514	1304	3	-	-	HYPH
16514	1304	4	cream	cream	NNP
16514	1304	5	1	1	CD
16514	1304	6	pint	pint	NN
16514	1304	7	of	of	IN
16514	1304	8	milk	milk	NN
16514	1304	9	.	.	.
16514	1305	1	1	1	CD
16514	1305	2	cup	cup	NN
16514	1305	3	of	of	IN
16514	1305	4	cream	cream	NN
16514	1305	5	.	.	.
16514	1306	1	1	1	CD
16514	1306	2	cup	cup	NN
16514	1306	3	of	of	IN
16514	1306	4	sugar	sugar	NN
16514	1306	5	.	.	.
16514	1307	1	4	4	CD
16514	1307	2	eggs	egg	NNS
16514	1307	3	.	.	.
16514	1308	1	1	1	CD
16514	1308	2	tablespoonful	tablespoonful	JJ
16514	1308	3	vanilla	vanilla	NN
16514	1308	4	.	.	.
16514	1309	1	1	1	CD
16514	1309	2	saltspoonful	saltspoonful	NN
16514	1309	3	of	of	IN
16514	1309	4	salt	salt	NN
16514	1309	5	.	.	.
16514	1310	1	Put	put	VB
16514	1310	2	the	the	DT
16514	1310	3	milk	milk	NN
16514	1310	4	on	on	IN
16514	1310	5	the	the	DT
16514	1310	6	fire	fire	NN
16514	1310	7	and	and	CC
16514	1310	8	let	let	VB
16514	1310	9	it	-PRON-	PRP
16514	1310	10	just	just	RB
16514	1310	11	scald	scald	NN
16514	1310	12	or	or	CC
16514	1310	13	wrinkle	wrinkle	NN
16514	1310	14	.	.	.
16514	1311	1	Beat	beat	VB
16514	1311	2	the	the	DT
16514	1311	3	yolks	yolk	NNS
16514	1311	4	of	of	IN
16514	1311	5	the	the	DT
16514	1311	6	eggs	egg	NNS
16514	1311	7	,	,	,
16514	1311	8	put	put	VBN
16514	1311	9	in	in	IN
16514	1311	10	the	the	DT
16514	1311	11	sugar	sugar	NN
16514	1311	12	,	,	,
16514	1311	13	and	and	CC
16514	1311	14	beat	beat	VBD
16514	1311	15	again	again	RB
16514	1311	16	;	;	:
16514	1311	17	then	then	RB
16514	1311	18	pour	pour	VB
16514	1311	19	the	the	DT
16514	1311	20	hot	hot	JJ
16514	1311	21	milk	milk	NN
16514	1311	22	into	into	IN
16514	1311	23	these	these	DT
16514	1311	24	slowly	slowly	RB
16514	1311	25	,	,	,
16514	1311	26	and	and	CC
16514	1311	27	the	the	DT
16514	1311	28	salt	salt	NN
16514	1311	29	,	,	,
16514	1311	30	and	and	CC
16514	1311	31	put	put	VBD
16514	1311	32	it	-PRON-	PRP
16514	1311	33	on	on	IN
16514	1311	34	the	the	DT
16514	1311	35	fire	fire	NN
16514	1311	36	in	in	IN
16514	1311	37	the	the	DT
16514	1311	38	double	double	JJ
16514	1311	39	boiler	boiler	NN
16514	1311	40	and	and	CC
16514	1311	41	let	let	VB
16514	1311	42	it	-PRON-	PRP
16514	1311	43	cook	cook	VB
16514	1311	44	to	to	IN
16514	1311	45	a	a	DT
16514	1311	46	nice	nice	JJ
16514	1311	47	thick	thick	JJ
16514	1311	48	cream	cream	NN
16514	1311	49	.	.	.
16514	1312	1	(	(	-LRB-
16514	1312	2	This	this	DT
16514	1312	3	is	be	VBZ
16514	1312	4	a	a	DT
16514	1312	5	plain	plain	RB
16514	1312	6	boiled	boil	VBN
16514	1312	7	custard	custard	NN
16514	1312	8	,	,	,
16514	1312	9	such	such	JJ
16514	1312	10	as	as	IN
16514	1312	11	you	-PRON-	PRP
16514	1312	12	made	make	VBD
16514	1312	13	for	for	IN
16514	1312	14	floating	float	VBG
16514	1312	15	island	island	NN
16514	1312	16	.	.	.
16514	1312	17	)	)	-RRB-
16514	1313	1	Take	take	VB
16514	1313	2	it	-PRON-	PRP
16514	1313	3	off	off	RP
16514	1313	4	and	and	CC
16514	1313	5	let	let	VB
16514	1313	6	it	-PRON-	PRP
16514	1313	7	cool	cool	JJ
16514	1313	8	while	while	IN
16514	1313	9	you	-PRON-	PRP
16514	1313	10	beat	beat	VBP
16514	1313	11	the	the	DT
16514	1313	12	whites	white	NNS
16514	1313	13	of	of	IN
16514	1313	14	the	the	DT
16514	1313	15	eggs	egg	NNS
16514	1313	16	stiff	stiff	JJ
16514	1313	17	,	,	,
16514	1313	18	and	and	CC
16514	1313	19	then	then	RB
16514	1313	20	the	the	DT
16514	1313	21	cup	cup	NN
16514	1313	22	of	of	IN
16514	1313	23	cream	cream	NN
16514	1313	24	.	.	.
16514	1314	1	Put	put	VB
16514	1314	2	the	the	DT
16514	1314	3	eggs	egg	NNS
16514	1314	4	in	in	IN
16514	1314	5	first	first	JJ
16514	1314	6	lightly	lightly	RB
16514	1314	7	when	when	WRB
16514	1314	8	the	the	DT
16514	1314	9	custard	custard	NN
16514	1314	10	is	be	VBZ
16514	1314	11	entirely	entirely	RB
16514	1314	12	cold	cold	JJ
16514	1314	13	,	,	,
16514	1314	14	and	and	CC
16514	1314	15	then	then	RB
16514	1314	16	the	the	DT
16514	1314	17	whipped	whip	VBN
16514	1314	18	cream	cream	NN
16514	1314	19	last	last	JJ
16514	1314	20	,	,	,
16514	1314	21	and	and	CC
16514	1314	22	the	the	DT
16514	1314	23	vanilla	vanilla	NN
16514	1314	24	,	,	,
16514	1314	25	and	and	CC
16514	1314	26	freeze	freeze	VB
16514	1314	27	.	.	.
16514	1315	1	Coffee	Coffee	NNP
16514	1315	2	Ice	Ice	NNP
16514	1315	3	-	-	HYPH
16514	1315	4	cream	cream	NN
16514	1315	5	Make	make	VBP
16514	1315	6	either	either	DT
16514	1315	7	of	of	IN
16514	1315	8	these	these	DT
16514	1315	9	creams	cream	NNS
16514	1315	10	,	,	,
16514	1315	11	and	and	CC
16514	1315	12	flavor	flavor	NN
16514	1315	13	with	with	IN
16514	1315	14	half	half	PDT
16514	1315	15	a	a	DT
16514	1315	16	cup	cup	NN
16514	1315	17	of	of	IN
16514	1315	18	strong	strong	JJ
16514	1315	19	coffee	coffee	NN
16514	1315	20	in	in	IN
16514	1315	21	place	place	NN
16514	1315	22	of	of	IN
16514	1315	23	vanilla	vanilla	NN
16514	1315	24	.	.	.
16514	1316	1	Chocolate	Chocolate	NNP
16514	1316	2	Ice	Ice	NNP
16514	1316	3	-	-	HYPH
16514	1316	4	cream	cream	NN
16514	1316	5	Make	make	VBP
16514	1316	6	plain	plain	JJ
16514	1316	7	ice	ice	NN
16514	1316	8	-	-	HYPH
16514	1316	9	cream	cream	NN
16514	1316	10	;	;	:
16514	1316	11	melt	melt	VB
16514	1316	12	two	two	CD
16514	1316	13	squares	square	NNS
16514	1316	14	of	of	IN
16514	1316	15	chocolate	chocolate	NN
16514	1316	16	in	in	IN
16514	1316	17	a	a	DT
16514	1316	18	little	little	JJ
16514	1316	19	saucer	saucer	NN
16514	1316	20	over	over	IN
16514	1316	21	the	the	DT
16514	1316	22	teakettle	teakettle	NN
16514	1316	23	.	.	.
16514	1317	1	Mix	mix	VB
16514	1317	2	a	a	DT
16514	1317	3	little	little	JJ
16514	1317	4	of	of	IN
16514	1317	5	the	the	DT
16514	1317	6	milk	milk	NN
16514	1317	7	or	or	CC
16514	1317	8	cream	cream	NN
16514	1317	9	with	with	IN
16514	1317	10	this	this	DT
16514	1317	11	,	,	,
16514	1317	12	and	and	CC
16514	1317	13	stir	stir	VB
16514	1317	14	it	-PRON-	PRP
16514	1317	15	smooth	smooth	JJ
16514	1317	16	,	,	,
16514	1317	17	and	and	CC
16514	1317	18	then	then	RB
16514	1317	19	put	put	VB
16514	1317	20	it	-PRON-	PRP
16514	1317	21	in	in	RP
16514	1317	22	with	with	IN
16514	1317	23	the	the	DT
16514	1317	24	rest	rest	NN
16514	1317	25	.	.	.
16514	1318	1	You	-PRON-	PRP
16514	1318	2	will	will	MD
16514	1318	3	need	need	VB
16514	1318	4	to	to	TO
16514	1318	5	use	use	VB
16514	1318	6	a	a	DT
16514	1318	7	large	large	JJ
16514	1318	8	cup	cup	NN
16514	1318	9	of	of	IN
16514	1318	10	sugar	sugar	NN
16514	1318	11	instead	instead	RB
16514	1318	12	of	of	IN
16514	1318	13	a	a	DT
16514	1318	14	small	small	JJ
16514	1318	15	one	one	CD
16514	1318	16	in	in	IN
16514	1318	17	making	make	VBG
16514	1318	18	this	this	DT
16514	1318	19	,	,	,
16514	1318	20	as	as	IN
16514	1318	21	the	the	DT
16514	1318	22	chocolate	chocolate	NN
16514	1318	23	is	be	VBZ
16514	1318	24	not	not	RB
16514	1318	25	sweetened	sweeten	VBN
16514	1318	26	.	.	.
16514	1319	1	Peach	Peach	NNP
16514	1319	2	Ice	ice	NN
16514	1319	3	-	-	HYPH
16514	1319	4	cream	cream	NN
16514	1319	5	Peel	Peel	NNP
16514	1319	6	,	,	,
16514	1319	7	cut	cut	VB
16514	1319	8	up	up	RP
16514	1319	9	,	,	,
16514	1319	10	and	and	CC
16514	1319	11	mash	mash	VB
16514	1319	12	a	a	DT
16514	1319	13	cup	cup	NN
16514	1319	14	of	of	IN
16514	1319	15	peaches	peach	NNS
16514	1319	16	.	.	.
16514	1320	1	Make	make	VB
16514	1320	2	plain	plain	JJ
16514	1320	3	ice	ice	NN
16514	1320	4	-	-	HYPH
16514	1320	5	cream	cream	NN
16514	1320	6	,	,	,
16514	1320	7	with	with	IN
16514	1320	8	a	a	DT
16514	1320	9	large	large	JJ
16514	1320	10	cup	cup	NN
16514	1320	11	of	of	IN
16514	1320	12	sugar	sugar	NN
16514	1320	13	,	,	,
16514	1320	14	and	and	CC
16514	1320	15	when	when	WRB
16514	1320	16	it	-PRON-	PRP
16514	1320	17	is	be	VBZ
16514	1320	18	cold	cold	JJ
16514	1320	19	stir	stir	NN
16514	1320	20	in	in	IN
16514	1320	21	the	the	DT
16514	1320	22	peaches	peach	NNS
16514	1320	23	and	and	CC
16514	1320	24	freeze	freeze	NN
16514	1320	25	.	.	.
16514	1321	1	Strawberry	Strawberry	NNP
16514	1321	2	Ice	ice	NN
16514	1321	3	-	-	HYPH
16514	1321	4	cream	cream	NN
16514	1321	5	Mix	mix	VB
16514	1321	6	a	a	DT
16514	1321	7	large	large	JJ
16514	1321	8	cup	cup	NN
16514	1321	9	of	of	IN
16514	1321	10	berries	berry	NNS
16514	1321	11	,	,	,
16514	1321	12	mashed	mash	VBD
16514	1321	13	and	and	CC
16514	1321	14	strained	strain	VBN
16514	1321	15	carefully	carefully	RB
16514	1321	16	so	so	IN
16514	1321	17	that	that	IN
16514	1321	18	there	there	EX
16514	1321	19	are	be	VBP
16514	1321	20	no	no	DT
16514	1321	21	seeds	seed	NNS
16514	1321	22	,	,	,
16514	1321	23	with	with	IN
16514	1321	24	the	the	DT
16514	1321	25	ice	ice	NN
16514	1321	26	-	-	HYPH
16514	1321	27	cream	cream	NN
16514	1321	28	,	,	,
16514	1321	29	and	and	CC
16514	1321	30	freeze	freeze	VB
16514	1321	31	.	.	.
16514	1322	1	The	the	DT
16514	1322	2	Easiest	Easiest	NNP
16514	1322	3	Ice	Ice	NNP
16514	1322	4	-	-	HYPH
16514	1322	5	cream	cream	NN
16514	1322	6	of	of	IN
16514	1322	7	All	all	DT
16514	1322	8	--	--	:
16514	1322	9	Vanilla	Vanilla	NNP
16514	1322	10	Parfait	Parfait	NNP
16514	1322	11	1	1	CD
16514	1322	12	cup	cup	NN
16514	1322	13	of	of	IN
16514	1322	14	sugar	sugar	NN
16514	1322	15	.	.	.
16514	1323	1	1	1	CD
16514	1323	2	cup	cup	NN
16514	1323	3	of	of	IN
16514	1323	4	water	water	NN
16514	1323	5	.	.	.
16514	1324	1	Whites	white	NNS
16514	1324	2	of	of	IN
16514	1324	3	three	three	CD
16514	1324	4	eggs	egg	NNS
16514	1324	5	.	.	.
16514	1325	1	1	1	CD
16514	1325	2	pint	pint	NN
16514	1325	3	of	of	IN
16514	1325	4	cream	cream	NN
16514	1325	5	.	.	.
16514	1326	1	1	1	CD
16514	1326	2	teaspoonful	teaspoonful	JJ
16514	1326	3	vanilla	vanilla	NN
16514	1326	4	.	.	.
16514	1327	1	Put	put	VB
16514	1327	2	the	the	DT
16514	1327	3	sugar	sugar	NN
16514	1327	4	and	and	CC
16514	1327	5	water	water	NN
16514	1327	6	in	in	IN
16514	1327	7	a	a	DT
16514	1327	8	nice	nice	JJ
16514	1327	9	enamelled	enamel	VBN
16514	1327	10	saucepan	saucepan	NN
16514	1327	11	and	and	CC
16514	1327	12	cook	cook	VB
16514	1327	13	it	-PRON-	PRP
16514	1327	14	without	without	IN
16514	1327	15	stirring	stir	VBG
16514	1327	16	.	.	.
16514	1328	1	You	-PRON-	PRP
16514	1328	2	must	must	MD
16514	1328	3	shake	shake	VB
16514	1328	4	the	the	DT
16514	1328	5	pan	pan	NN
16514	1328	6	often	often	RB
16514	1328	7	to	to	TO
16514	1328	8	prevent	prevent	VB
16514	1328	9	its	-PRON-	PRP$
16514	1328	10	burning	burning	NN
16514	1328	11	,	,	,
16514	1328	12	but	but	CC
16514	1328	13	if	if	IN
16514	1328	14	you	-PRON-	PRP
16514	1328	15	stir	stir	VBP
16514	1328	16	it	-PRON-	PRP
16514	1328	17	,	,	,
16514	1328	18	it	-PRON-	PRP
16514	1328	19	will	will	MD
16514	1328	20	make	make	VB
16514	1328	21	it	-PRON-	PRP
16514	1328	22	sugary	sugary	JJ
16514	1328	23	.	.	.
16514	1329	1	After	after	IN
16514	1329	2	about	about	RB
16514	1329	3	five	five	CD
16514	1329	4	minutes	minute	NNS
16514	1329	5	hold	hold	VBP
16514	1329	6	your	-PRON-	PRP$
16514	1329	7	spoon	spoon	NN
16514	1329	8	up	up	RB
16514	1329	9	in	in	IN
16514	1329	10	the	the	DT
16514	1329	11	air	air	NN
16514	1329	12	and	and	CC
16514	1329	13	drop	drop	VB
16514	1329	14	one	one	CD
16514	1329	15	drop	drop	NN
16514	1329	16	back	back	RB
16514	1329	17	into	into	IN
16514	1329	18	the	the	DT
16514	1329	19	saucepan	saucepan	NN
16514	1329	20	;	;	:
16514	1329	21	if	if	IN
16514	1329	22	a	a	DT
16514	1329	23	little	little	JJ
16514	1329	24	thread	thread	NN
16514	1329	25	is	be	VBZ
16514	1329	26	made	make	VBN
16514	1329	27	which	which	WDT
16514	1329	28	blows	blow	VBZ
16514	1329	29	off	off	IN
16514	1329	30	to	to	IN
16514	1329	31	one	one	CD
16514	1329	32	side	side	NN
16514	1329	33	,	,	,
16514	1329	34	it	-PRON-	PRP
16514	1329	35	is	be	VBZ
16514	1329	36	done	do	VBN
16514	1329	37	,	,	,
16514	1329	38	but	but	CC
16514	1329	39	if	if	IN
16514	1329	40	not	not	RB
16514	1329	41	you	-PRON-	PRP
16514	1329	42	must	must	MD
16514	1329	43	cook	cook	VB
16514	1329	44	till	till	IN
16514	1329	45	it	-PRON-	PRP
16514	1329	46	does	do	VBZ
16514	1329	47	.	.	.
16514	1330	1	If	if	IN
16514	1330	2	your	-PRON-	PRP$
16514	1330	3	fire	fire	NN
16514	1330	4	is	be	VBZ
16514	1330	5	very	very	RB
16514	1330	6	hot	hot	JJ
16514	1330	7	it	-PRON-	PRP
16514	1330	8	may	may	MD
16514	1330	9	make	make	VB
16514	1330	10	the	the	DT
16514	1330	11	thread	thread	NN
16514	1330	12	in	in	IN
16514	1330	13	less	less	JJR
16514	1330	14	time	time	NN
16514	1330	15	,	,	,
16514	1330	16	so	so	RB
16514	1330	17	try	try	VB
16514	1330	18	it	-PRON-	PRP
16514	1330	19	every	every	DT
16514	1330	20	few	few	JJ
16514	1330	21	moments	moment	NNS
16514	1330	22	.	.	.
16514	1331	1	Have	have	VBP
16514	1331	2	the	the	DT
16514	1331	3	whites	white	NNS
16514	1331	4	of	of	IN
16514	1331	5	your	-PRON-	PRP$
16514	1331	6	eggs	egg	NNS
16514	1331	7	beaten	beat	VBN
16514	1331	8	very	very	RB
16514	1331	9	stiff	stiff	JJ
16514	1331	10	,	,	,
16514	1331	11	and	and	CC
16514	1331	12	slowly	slowly	RB
16514	1331	13	pour	pour	VBP
16514	1331	14	the	the	DT
16514	1331	15	syrup	syrup	NN
16514	1331	16	into	into	IN
16514	1331	17	them	-PRON-	PRP
16514	1331	18	,	,	,
16514	1331	19	beating	beat	VBG
16514	1331	20	hard	hard	RB
16514	1331	21	with	with	IN
16514	1331	22	a	a	DT
16514	1331	23	fork	fork	NN
16514	1331	24	all	all	PDT
16514	1331	25	the	the	DT
16514	1331	26	time	time	NN
16514	1331	27	.	.	.
16514	1332	1	You	-PRON-	PRP
16514	1332	2	must	must	MD
16514	1332	3	keep	keep	VB
16514	1332	4	on	on	RP
16514	1332	5	beating	beating	NN
16514	1332	6	till	till	IN
16514	1332	7	this	this	DT
16514	1332	8	is	be	VBZ
16514	1332	9	cold	cold	JJ
16514	1332	10	.	.	.
16514	1333	1	Have	have	VBP
16514	1333	2	ready	ready	JJ
16514	1333	3	a	a	DT
16514	1333	4	pint	pint	NN
16514	1333	5	of	of	IN
16514	1333	6	thick	thick	JJ
16514	1333	7	cream	cream	NN
16514	1333	8	,	,	,
16514	1333	9	whipped	whip	VBD
16514	1333	10	very	very	RB
16514	1333	11	stiff	stiff	JJ
16514	1333	12	,	,	,
16514	1333	13	either	either	CC
16514	1333	14	with	with	IN
16514	1333	15	a	a	DT
16514	1333	16	Dover	Dover	NNP
16514	1333	17	egg	egg	NN
16514	1333	18	-	-	HYPH
16514	1333	19	beater	beater	NN
16514	1333	20	,	,	,
16514	1333	21	or	or	CC
16514	1333	22	in	in	IN
16514	1333	23	a	a	DT
16514	1333	24	little	little	JJ
16514	1333	25	tin	tin	JJ
16514	1333	26	cream	cream	NN
16514	1333	27	-	-	HYPH
16514	1333	28	churn	churn	NN
16514	1333	29	,	,	,
16514	1333	30	and	and	CC
16514	1333	31	when	when	WRB
16514	1333	32	the	the	DT
16514	1333	33	egg	egg	NN
16514	1333	34	is	be	VBZ
16514	1333	35	cold	cold	JJ
16514	1333	36	,	,	,
16514	1333	37	mix	mix	VB
16514	1333	38	the	the	DT
16514	1333	39	two	two	CD
16514	1333	40	lightly	lightly	RB
16514	1333	41	and	and	CC
16514	1333	42	put	put	VBN
16514	1333	43	in	in	IN
16514	1333	44	the	the	DT
16514	1333	45	vanilla	vanilla	NN
16514	1333	46	.	.	.
16514	1334	1	If	if	IN
16514	1334	2	you	-PRON-	PRP
16514	1334	3	have	have	VBP
16514	1334	4	a	a	DT
16514	1334	5	mould	mould	NN
16514	1334	6	with	with	IN
16514	1334	7	a	a	DT
16514	1334	8	tight	tight	JJ
16514	1334	9	cover	cover	NN
16514	1334	10	,	,	,
16514	1334	11	put	put	VBD
16514	1334	12	it	-PRON-	PRP
16514	1334	13	in	in	IN
16514	1334	14	this	this	DT
16514	1334	15	,	,	,
16514	1334	16	but	but	CC
16514	1334	17	if	if	IN
16514	1334	18	not	not	RB
16514	1334	19	,	,	,
16514	1334	20	take	take	VB
16514	1334	21	a	a	DT
16514	1334	22	lard	lard	NN
16514	1334	23	-	-	HYPH
16514	1334	24	pail	pail	NN
16514	1334	25	;	;	:
16514	1334	26	cover	cover	VB
16514	1334	27	tightly	tightly	RB
16514	1334	28	,	,	,
16514	1334	29	and	and	CC
16514	1334	30	stand	stand	VB
16514	1334	31	in	in	IN
16514	1334	32	a	a	DT
16514	1334	33	pail	pail	NN
16514	1334	34	on	on	IN
16514	1334	35	a	a	DT
16514	1334	36	layer	layer	NN
16514	1334	37	of	of	IN
16514	1334	38	ice	ice	NN
16514	1334	39	and	and	CC
16514	1334	40	salt	salt	NN
16514	1334	41	,	,	,
16514	1334	42	mixed	mix	VBN
16514	1334	43	just	just	RB
16514	1334	44	as	as	IN
16514	1334	45	for	for	IN
16514	1334	46	freezing	freeze	VBG
16514	1334	47	ice	ice	NN
16514	1334	48	-	-	HYPH
16514	1334	49	cream	cream	NN
16514	1334	50	,	,	,
16514	1334	51	and	and	CC
16514	1334	52	pile	pile	VB
16514	1334	53	more	more	JJR
16514	1334	54	ice	ice	NN
16514	1334	55	and	and	CC
16514	1334	56	salt	salt	NN
16514	1334	57	all	all	RB
16514	1334	58	over	over	IN
16514	1334	59	it	-PRON-	PRP
16514	1334	60	,	,	,
16514	1334	61	the	the	DT
16514	1334	62	more	more	RBR
16514	1334	63	the	the	DT
16514	1334	64	better	well	JJR
16514	1334	65	.	.	.
16514	1335	1	Let	let	VB
16514	1335	2	this	this	DT
16514	1335	3	stand	stand	VB
16514	1335	4	five	five	CD
16514	1335	5	hours	hour	NNS
16514	1335	6	,	,	,
16514	1335	7	or	or	CC
16514	1335	8	four	four	CD
16514	1335	9	will	will	MD
16514	1335	10	do	do	VB
16514	1335	11	,	,	,
16514	1335	12	if	if	IN
16514	1335	13	necessary	necessary	JJ
16514	1335	14	,	,	,
16514	1335	15	and	and	CC
16514	1335	16	turn	turn	VB
16514	1335	17	the	the	DT
16514	1335	18	cream	cream	NN
16514	1335	19	on	on	IN
16514	1335	20	a	a	DT
16514	1335	21	pretty	pretty	JJ
16514	1335	22	dish	dish	NN
16514	1335	23	.	.	.
16514	1336	1	After	after	IN
16514	1336	2	you	-PRON-	PRP
16514	1336	3	have	have	VBP
16514	1336	4	made	make	VBN
16514	1336	5	this	this	DT
16514	1336	6	once	once	IN
16514	1336	7	it	-PRON-	PRP
16514	1336	8	will	will	MD
16514	1336	9	seem	seem	VB
16514	1336	10	no	no	DT
16514	1336	11	trouble	trouble	NN
16514	1336	12	at	at	RB
16514	1336	13	all	all	RB
16514	1336	14	to	to	TO
16514	1336	15	make	make	VB
16514	1336	16	it	-PRON-	PRP
16514	1336	17	.	.	.
16514	1337	1	If	if	IN
16514	1337	2	your	-PRON-	PRP$
16514	1337	3	mother	mother	NN
16514	1337	4	would	would	MD
16514	1337	5	like	like	VB
16514	1337	6	a	a	DT
16514	1337	7	change	change	NN
16514	1337	8	from	from	IN
16514	1337	9	this	this	DT
16514	1337	10	recipe	recipe	NN
16514	1337	11	sometimes	sometimes	RB
16514	1337	12	,	,	,
16514	1337	13	try	try	VB
16514	1337	14	putting	put	VBG
16514	1337	15	in	in	RP
16514	1337	16	the	the	DT
16514	1337	17	yolks	yolk	NNS
16514	1337	18	of	of	IN
16514	1337	19	the	the	DT
16514	1337	20	eggs	egg	NNS
16514	1337	21	,	,	,
16514	1337	22	well	well	RB
16514	1337	23	beaten	beat	VBN
16514	1337	24	,	,	,
16514	1337	25	with	with	IN
16514	1337	26	the	the	DT
16514	1337	27	cream	cream	NN
16514	1337	28	,	,	,
16514	1337	29	and	and	CC
16514	1337	30	use	use	VB
16514	1337	31	some	some	DT
16514	1337	32	other	other	JJ
16514	1337	33	flavoring	flavoring	NN
16514	1337	34	.	.	.
16514	1338	1	Lemon	Lemon	NNP
16514	1338	2	Ice	Ice	NNP
16514	1338	3	1	1	CD
16514	1338	4	quart	quart	NN
16514	1338	5	of	of	IN
16514	1338	6	water	water	NN
16514	1338	7	.	.	.
16514	1339	1	4	4	CD
16514	1339	2	lemons	lemon	NNS
16514	1339	3	.	.	.
16514	1340	1	2	2	CD
16514	1340	2	1/2	1/2	CD
16514	1340	3	cups	cup	NNS
16514	1340	4	sugar	sugar	NN
16514	1340	5	.	.	.
16514	1341	1	1	1	CD
16514	1341	2	orange	orange	NN
16514	1341	3	.	.	.
16514	1342	1	Boil	Boil	NNP
16514	1342	2	the	the	DT
16514	1342	3	sugar	sugar	NN
16514	1342	4	and	and	CC
16514	1342	5	water	water	NN
16514	1342	6	for	for	IN
16514	1342	7	ten	ten	CD
16514	1342	8	minutes	minute	NNS
16514	1342	9	;	;	:
16514	1342	10	strain	strain	VBP
16514	1342	11	it	-PRON-	PRP
16514	1342	12	and	and	CC
16514	1342	13	add	add	VB
16514	1342	14	the	the	DT
16514	1342	15	juice	juice	NN
16514	1342	16	of	of	IN
16514	1342	17	the	the	DT
16514	1342	18	lemons	lemon	NNS
16514	1342	19	and	and	CC
16514	1342	20	orange	orange	NN
16514	1342	21	;	;	:
16514	1342	22	cool	cool	JJ
16514	1342	23	and	and	CC
16514	1342	24	freeze	freeze	VB
16514	1342	25	.	.	.
16514	1343	1	Orange	Orange	NNP
16514	1343	2	Ice	Ice	NNP
16514	1343	3	1	1	CD
16514	1343	4	quart	quart	NN
16514	1343	5	of	of	IN
16514	1343	6	water	water	NN
16514	1343	7	.	.	.
16514	1344	1	6	6	CD
16514	1344	2	oranges	orange	NNS
16514	1344	3	.	.	.
16514	1345	1	1	1	CD
16514	1345	2	lemon	lemon	NN
16514	1345	3	.	.	.
16514	1346	1	2	2	CD
16514	1346	2	1/2	1/2	CD
16514	1346	3	cups	cup	NNS
16514	1346	4	sugar	sugar	NN
16514	1346	5	.	.	.
16514	1347	1	Prepare	prepare	VB
16514	1347	2	exactly	exactly	RB
16514	1347	3	as	as	IN
16514	1347	4	you	-PRON-	PRP
16514	1347	5	did	do	VBD
16514	1347	6	lemon	lemon	NN
16514	1347	7	ice	ice	NN
16514	1347	8	.	.	.
16514	1348	1	Strawberry	Strawberry	NNP
16514	1348	2	Ice	ice	NN
16514	1348	3	1	1	CD
16514	1348	4	quart	quart	NN
16514	1348	5	of	of	IN
16514	1348	6	water	water	NN
16514	1348	7	.	.	.
16514	1349	1	2	2	CD
16514	1349	2	1/2	1/2	CD
16514	1349	3	cups	cup	NNS
16514	1349	4	sugar	sugar	NN
16514	1349	5	.	.	.
16514	1350	1	1	1	CD
16514	1350	2	1/2	1/2	CD
16514	1350	3	cups	cup	NNS
16514	1350	4	strawberry	strawberry	IN
16514	1350	5	juice	juice	NN
16514	1350	6	,	,	,
16514	1350	7	strained	strain	VBN
16514	1350	8	.	.	.
16514	1351	1	Prepare	prepare	VB
16514	1351	2	like	like	IN
16514	1351	3	lemon	lemon	NN
16514	1351	4	ice	ice	NN
16514	1351	5	.	.	.
16514	1352	1	Raspberry	Raspberry	NNP
16514	1352	2	Ice	Ice	NNP
16514	1352	3	1	1	CD
16514	1352	4	quart	quart	NN
16514	1352	5	of	of	IN
16514	1352	6	water	water	NN
16514	1352	7	.	.	.
16514	1353	1	2	2	CD
16514	1353	2	1/2	1/2	CD
16514	1353	3	cups	cup	NNS
16514	1353	4	sugar	sugar	NN
16514	1353	5	.	.	.
16514	1354	1	1	1	CD
16514	1354	2	1/2	1/2	CD
16514	1354	3	cups	cup	NNS
16514	1354	4	raspberry	raspberry	NN
16514	1354	5	-	-	HYPH
16514	1354	6	juice	juice	NNP
16514	1354	7	,	,	,
16514	1354	8	strained	strain	VBN
16514	1354	9	.	.	.
16514	1355	1	Prepare	prepare	VB
16514	1355	2	like	like	IN
16514	1355	3	lemon	lemon	NN
16514	1355	4	ice	ice	NN
16514	1355	5	.	.	.
16514	1356	1	Peach	Peach	NNP
16514	1356	2	Surprise	Surprise	NNP
16514	1356	3	1	1	CD
16514	1356	4	quart	quart	NN
16514	1356	5	of	of	IN
16514	1356	6	peaches	peach	NNS
16514	1356	7	cut	cut	VBN
16514	1356	8	up	up	RP
16514	1356	9	in	in	IN
16514	1356	10	small	small	JJ
16514	1356	11	bits	bit	NNS
16514	1356	12	.	.	.
16514	1357	1	2	2	CD
16514	1357	2	cups	cup	NNS
16514	1357	3	of	of	IN
16514	1357	4	sugar	sugar	NN
16514	1357	5	.	.	.
16514	1358	1	Whites	white	NNS
16514	1358	2	of	of	IN
16514	1358	3	five	five	CD
16514	1358	4	eggs	egg	NNS
16514	1358	5	.	.	.
16514	1359	1	Do	do	VB
16514	1359	2	not	not	RB
16514	1359	3	beat	beat	VB
16514	1359	4	the	the	DT
16514	1359	5	eggs	egg	NNS
16514	1359	6	at	at	RB
16514	1359	7	all	all	RB
16514	1359	8	;	;	:
16514	1359	9	just	just	RB
16514	1359	10	mix	mix	VB
16514	1359	11	everything	everything	NN
16514	1359	12	together	together	RB
16514	1359	13	and	and	CC
16514	1359	14	put	put	VBD
16514	1359	15	in	in	IN
16514	1359	16	the	the	DT
16514	1359	17	freezer	freezer	NN
16514	1359	18	and	and	CC
16514	1359	19	stir	stir	VB
16514	1359	20	till	till	IN
16514	1359	21	stiff	stiff	JJ
16514	1359	22	;	;	:
16514	1359	23	this	this	DT
16514	1359	24	is	be	VBZ
16514	1359	25	very	very	RB
16514	1359	26	delicious	delicious	JJ
16514	1359	27	,	,	,
16514	1359	28	and	and	CC
16514	1359	29	the	the	DT
16514	1359	30	easiest	easy	JJS
16514	1359	31	thing	thing	NN
16514	1359	32	to	to	TO
16514	1359	33	make	make	VB
16514	1359	34	there	there	EX
16514	1359	35	is	be	VBZ
16514	1359	36	.	.	.
16514	1360	1	When	when	WRB
16514	1360	2	Margaret	Margaret	NNP
16514	1360	3	wanted	want	VBD
16514	1360	4	to	to	TO
16514	1360	5	make	make	VB
16514	1360	6	her	-PRON-	PRP$
16514	1360	7	own	own	JJ
16514	1360	8	freezer	freezer	NN
16514	1360	9	full	full	JJ
16514	1360	10	of	of	IN
16514	1360	11	ice	ice	NN
16514	1360	12	-	-	HYPH
16514	1360	13	cream	cream	NN
16514	1360	14	,	,	,
16514	1360	15	she	-PRON-	PRP
16514	1360	16	just	just	RB
16514	1360	17	took	take	VBD
16514	1360	18	a	a	DT
16514	1360	19	cup	cup	NN
16514	1360	20	of	of	IN
16514	1360	21	cream	cream	NN
16514	1360	22	and	and	CC
16514	1360	23	heated	heat	VBD
16514	1360	24	it	-PRON-	PRP
16514	1360	25	with	with	IN
16514	1360	26	the	the	DT
16514	1360	27	sugar	sugar	NN
16514	1360	28	,	,	,
16514	1360	29	and	and	CC
16514	1360	30	when	when	WRB
16514	1360	31	it	-PRON-	PRP
16514	1360	32	was	be	VBD
16514	1360	33	cold	cold	JJ
16514	1360	34	put	put	NN
16514	1360	35	in	in	IN
16514	1360	36	three	three	CD
16514	1360	37	drops	drop	NNS
16514	1360	38	of	of	IN
16514	1360	39	vanilla	vanilla	NN
16514	1360	40	and	and	CC
16514	1360	41	froze	freeze	VBD
16514	1360	42	it	-PRON-	PRP
16514	1360	43	.	.	.
16514	1361	1	CAKE	CAKE	NNP
16514	1361	2	Next	next	RB
16514	1361	3	after	after	IN
16514	1361	4	the	the	DT
16514	1361	5	ices	ice	NNS
16514	1361	6	in	in	IN
16514	1361	7	her	-PRON-	PRP$
16514	1361	8	book	book	NN
16514	1361	9	,	,	,
16514	1361	10	Margaret	Margaret	NNP
16514	1361	11	found	find	VBD
16514	1361	12	the	the	DT
16514	1361	13	cake	cake	NN
16514	1361	14	to	to	TO
16514	1361	15	eat	eat	VB
16514	1361	16	with	with	IN
16514	1361	17	them	-PRON-	PRP
16514	1361	18	,	,	,
16514	1361	19	and	and	CC
16514	1361	20	first	first	RB
16514	1361	21	of	of	IN
16514	1361	22	all	all	DT
16514	1361	23	there	there	EX
16514	1361	24	was	be	VBD
16514	1361	25	a	a	DT
16514	1361	26	rule	rule	NN
16514	1361	27	for	for	IN
16514	1361	28	some	some	DT
16514	1361	29	little	little	JJ
16514	1361	30	cakes	cake	NNS
16514	1361	31	which	which	WDT
16514	1361	32	the	the	DT
16514	1361	33	smallest	small	JJS
16514	1361	34	girl	girl	NN
16514	1361	35	in	in	IN
16514	1361	36	the	the	DT
16514	1361	37	neighborhood	neighborhood	NN
16514	1361	38	used	use	VBN
16514	1361	39	to	to	TO
16514	1361	40	make	make	VB
16514	1361	41	all	all	RB
16514	1361	42	alone	alone	JJ
16514	1361	43	.	.	.
16514	1362	1	Eleanor	Eleanor	NNP
16514	1362	2	's	's	POS
16514	1362	3	Cakes	Cakes	NNP
16514	1362	4	1/4	1/4	CD
16514	1362	5	cup	cup	NN
16514	1362	6	of	of	IN
16514	1362	7	butter	butter	NN
16514	1362	8	.	.	.
16514	1363	1	1/2	1/2	CD
16514	1363	2	cup	cup	NN
16514	1363	3	of	of	IN
16514	1363	4	sugar	sugar	NN
16514	1363	5	.	.	.
16514	1364	1	1/4	1/4	CD
16514	1364	2	cup	cup	NN
16514	1364	3	of	of	IN
16514	1364	4	milk	milk	NN
16514	1364	5	.	.	.
16514	1365	1	1	1	CD
16514	1365	2	egg	egg	NN
16514	1365	3	.	.	.
16514	1366	1	1	1	CD
16514	1366	2	cup	cup	NN
16514	1366	3	flour	flour	NN
16514	1366	4	.	.	.
16514	1367	1	1	1	CD
16514	1367	2	teaspoonful	teaspoonful	JJ
16514	1367	3	baking	baking	NN
16514	1367	4	-	-	HYPH
16514	1367	5	powder	powder	NN
16514	1367	6	.	.	.
16514	1368	1	1/2	1/2	CD
16514	1368	2	teaspoonful	teaspoonful	JJ
16514	1368	3	of	of	IN
16514	1368	4	vanilla	vanilla	NN
16514	1368	5	.	.	.
16514	1369	1	Rub	rub	VB
16514	1369	2	the	the	DT
16514	1369	3	butter	butter	NN
16514	1369	4	and	and	CC
16514	1369	5	sugar	sugar	NN
16514	1369	6	to	to	IN
16514	1369	7	a	a	DT
16514	1369	8	cream	cream	NN
16514	1369	9	,	,	,
16514	1369	10	beat	beat	VBD
16514	1369	11	the	the	DT
16514	1369	12	egg	egg	NN
16514	1369	13	light	light	NN
16514	1369	14	without	without	IN
16514	1369	15	separating	separate	VBG
16514	1369	16	,	,	,
16514	1369	17	and	and	CC
16514	1369	18	put	put	VBD
16514	1369	19	it	-PRON-	PRP
16514	1369	20	in	in	RB
16514	1369	21	next	next	RB
16514	1369	22	;	;	:
16514	1369	23	then	then	RB
16514	1369	24	the	the	DT
16514	1369	25	milk	milk	NN
16514	1369	26	,	,	,
16514	1369	27	a	a	DT
16514	1369	28	little	little	JJ
16514	1369	29	at	at	IN
16514	1369	30	a	a	DT
16514	1369	31	time	time	NN
16514	1369	32	;	;	:
16514	1369	33	mix	mix	VB
16514	1369	34	the	the	DT
16514	1369	35	baking	baking	NN
16514	1369	36	-	-	HYPH
16514	1369	37	powder	powder	NN
16514	1369	38	with	with	IN
16514	1369	39	the	the	DT
16514	1369	40	flour	flour	NN
16514	1369	41	and	and	CC
16514	1369	42	stir	stir	VB
16514	1369	43	in	in	RP
16514	1369	44	,	,	,
16514	1369	45	and	and	CC
16514	1369	46	last	last	JJ
16514	1369	47	the	the	DT
16514	1369	48	vanilla	vanilla	NN
16514	1369	49	.	.	.
16514	1370	1	Bake	bake	VB
16514	1370	2	in	in	IN
16514	1370	3	small	small	JJ
16514	1370	4	scalloped	scalloped	JJ
16514	1370	5	tins	tin	NNS
16514	1370	6	,	,	,
16514	1370	7	and	and	CC
16514	1370	8	fill	fill	VB
16514	1370	9	each	each	DT
16514	1370	10	one	one	CD
16514	1370	11	only	only	RB
16514	1370	12	half	half	RB
16514	1370	13	-	-	HYPH
16514	1370	14	full	full	JJ
16514	1370	15	.	.	.
16514	1371	1	Grandmother	Grandmother	NNP
16514	1371	2	's	's	POS
16514	1371	3	Little	Little	NNP
16514	1371	4	Feather	Feather	NNP
16514	1371	5	Cake	Cake	NNP
16514	1371	6	1	1	CD
16514	1371	7	cup	cup	NN
16514	1371	8	of	of	IN
16514	1371	9	sugar	sugar	NN
16514	1371	10	.	.	.
16514	1372	1	2	2	CD
16514	1372	2	tablespoonfuls	tablespoonful	VBZ
16514	1372	3	soft	soft	JJ
16514	1372	4	butter	butter	NN
16514	1372	5	.	.	.
16514	1373	1	1	1	CD
16514	1373	2	egg	egg	NN
16514	1373	3	.	.	.
16514	1374	1	1/2	1/2	CD
16514	1374	2	cup	cup	NN
16514	1374	3	milk	milk	NN
16514	1374	4	and	and	CC
16514	1374	5	water	water	NN
16514	1374	6	mixed	mix	VBN
16514	1374	7	.	.	.
16514	1375	1	1	1	CD
16514	1375	2	1/2	1/2	CD
16514	1375	3	cups	cup	NNS
16514	1375	4	sifted	sift	VBN
16514	1375	5	flour	flour	NN
16514	1375	6	.	.	.
16514	1376	1	1	1	CD
16514	1376	2	teaspoonful	teaspoonful	JJ
16514	1376	3	baking	baking	NN
16514	1376	4	-	-	HYPH
16514	1376	5	powder	powder	NN
16514	1376	6	.	.	.
16514	1377	1	Rub	rub	VB
16514	1377	2	the	the	DT
16514	1377	3	butter	butter	NN
16514	1377	4	and	and	CC
16514	1377	5	sugar	sugar	NN
16514	1377	6	to	to	IN
16514	1377	7	a	a	DT
16514	1377	8	cream	cream	NN
16514	1377	9	.	.	.
16514	1378	1	Beat	beat	VB
16514	1378	2	the	the	DT
16514	1378	3	yolk	yolk	NN
16514	1378	4	of	of	IN
16514	1378	5	the	the	DT
16514	1378	6	egg	egg	NNP
16514	1378	7	stiff	stiff	NNP
16514	1378	8	and	and	CC
16514	1378	9	put	put	VBD
16514	1378	10	that	that	DT
16514	1378	11	in	in	RP
16514	1378	12	;	;	:
16514	1378	13	then	then	RB
16514	1378	14	add	add	VB
16514	1378	15	part	part	NN
16514	1378	16	of	of	IN
16514	1378	17	the	the	DT
16514	1378	18	milk	milk	NN
16514	1378	19	and	and	CC
16514	1378	20	water	water	NN
16514	1378	21	,	,	,
16514	1378	22	and	and	CC
16514	1378	23	part	part	NN
16514	1378	24	of	of	IN
16514	1378	25	the	the	DT
16514	1378	26	flour	flour	NN
16514	1378	27	and	and	CC
16514	1378	28	baking	baking	NN
16514	1378	29	-	-	HYPH
16514	1378	30	powder	powder	NN
16514	1378	31	,	,	,
16514	1378	32	which	which	WDT
16514	1378	33	has	have	VBZ
16514	1378	34	been	be	VBN
16514	1378	35	sifted	sift	VBN
16514	1378	36	together	together	RB
16514	1378	37	;	;	:
16514	1378	38	next	next	IN
16514	1378	39	the	the	DT
16514	1378	40	vanilla	vanilla	NN
16514	1378	41	,	,	,
16514	1378	42	and	and	CC
16514	1378	43	last	last	JJ
16514	1378	44	the	the	DT
16514	1378	45	stiff	stiff	JJ
16514	1378	46	whites	white	NNS
16514	1378	47	of	of	IN
16514	1378	48	the	the	DT
16514	1378	49	eggs	egg	NNS
16514	1378	50	,	,	,
16514	1378	51	not	not	RB
16514	1378	52	stirred	stir	VBN
16514	1378	53	in	in	RP
16514	1378	54	,	,	,
16514	1378	55	but	but	CC
16514	1378	56	just	just	RB
16514	1378	57	lightly	lightly	RB
16514	1378	58	folded	fold	VBN
16514	1378	59	in	in	IN
16514	1378	60	.	.	.
16514	1379	1	If	if	IN
16514	1379	2	you	-PRON-	PRP
16514	1379	3	put	put	VBP
16514	1379	4	them	-PRON-	PRP
16514	1379	5	in	in	IN
16514	1379	6	heavily	heavily	RB
16514	1379	7	and	and	CC
16514	1379	8	roughly	roughly	RB
16514	1379	9	,	,	,
16514	1379	10	cake	cake	NN
16514	1379	11	will	will	MD
16514	1379	12	always	always	RB
16514	1379	13	be	be	VB
16514	1379	14	heavy	heavy	JJ
16514	1379	15	.	.	.
16514	1380	1	Bake	bake	VB
16514	1380	2	this	this	DT
16514	1380	3	in	in	IN
16514	1380	4	a	a	DT
16514	1380	5	buttered	butter	VBN
16514	1380	6	biscuit	biscuit	NN
16514	1380	7	-	-	HYPH
16514	1380	8	tin	tin	NN
16514	1380	9	,	,	,
16514	1380	10	and	and	CC
16514	1380	11	cut	cut	VBN
16514	1380	12	in	in	IN
16514	1380	13	squares	square	NNS
16514	1380	14	when	when	WRB
16514	1380	15	cold	cold	JJ
16514	1380	16	.	.	.
16514	1381	1	It	-PRON-	PRP
16514	1381	2	is	be	VBZ
16514	1381	3	nice	nice	JJ
16514	1381	4	covered	cover	VBN
16514	1381	5	with	with	IN
16514	1381	6	caramel	caramel	NN
16514	1381	7	or	or	CC
16514	1381	8	chocolate	chocolate	NN
16514	1381	9	frosting	frosting	NN
16514	1381	10	.	.	.
16514	1382	1	Domino	Domino	NNP
16514	1382	2	Cake	Cake	NNP
16514	1382	3	Make	make	VB
16514	1382	4	this	this	DT
16514	1382	5	feather	feather	NN
16514	1382	6	cake	cake	NN
16514	1382	7	and	and	CC
16514	1382	8	pour	pour	VB
16514	1382	9	it	-PRON-	PRP
16514	1382	10	into	into	IN
16514	1382	11	two	two	CD
16514	1382	12	pans	pan	NNS
16514	1382	13	,	,	,
16514	1382	14	so	so	IN
16514	1382	15	that	that	IN
16514	1382	16	the	the	DT
16514	1382	17	bottom	bottom	NN
16514	1382	18	shall	shall	MD
16514	1382	19	be	be	VB
16514	1382	20	just	just	RB
16514	1382	21	covered	cover	VBN
16514	1382	22	,	,	,
16514	1382	23	and	and	CC
16514	1382	24	bake	bake	VB
16514	1382	25	it	-PRON-	PRP
16514	1382	26	quickly	quickly	RB
16514	1382	27	.	.	.
16514	1383	1	When	when	WRB
16514	1383	2	it	-PRON-	PRP
16514	1383	3	is	be	VBZ
16514	1383	4	done	do	VBN
16514	1383	5	,	,	,
16514	1383	6	take	take	VB
16514	1383	7	it	-PRON-	PRP
16514	1383	8	out	out	IN
16514	1383	9	of	of	IN
16514	1383	10	the	the	DT
16514	1383	11	pans	pan	NNS
16514	1383	12	and	and	CC
16514	1383	13	frost	frost	VB
16514	1383	14	it	-PRON-	PRP
16514	1383	15	,	,	,
16514	1383	16	and	and	CC
16514	1383	17	while	while	IN
16514	1383	18	the	the	DT
16514	1383	19	frosting	frosting	NN
16514	1383	20	is	be	VBZ
16514	1383	21	still	still	RB
16514	1383	22	a	a	DT
16514	1383	23	little	little	JJ
16514	1383	24	soft	soft	JJ
16514	1383	25	,	,	,
16514	1383	26	mark	mark	VBP
16514	1383	27	it	-PRON-	PRP
16514	1383	28	off	off	RP
16514	1383	29	into	into	IN
16514	1383	30	dominoes	domino	NNS
16514	1383	31	.	.	.
16514	1384	1	When	when	WRB
16514	1384	2	it	-PRON-	PRP
16514	1384	3	is	be	VBZ
16514	1384	4	entirely	entirely	RB
16514	1384	5	cold	cold	JJ
16514	1384	6	,	,	,
16514	1384	7	cut	cut	VB
16514	1384	8	these	these	DT
16514	1384	9	out	out	RP
16514	1384	10	,	,	,
16514	1384	11	and	and	CC
16514	1384	12	with	with	IN
16514	1384	13	a	a	DT
16514	1384	14	clean	clean	JJ
16514	1384	15	paint	paint	NN
16514	1384	16	-	-	HYPH
16514	1384	17	brush	brush	NN
16514	1384	18	paint	paint	NN
16514	1384	19	little	little	JJ
16514	1384	20	round	round	JJ
16514	1384	21	spots	spot	NNS
16514	1384	22	on	on	IN
16514	1384	23	them	-PRON-	PRP
16514	1384	24	with	with	IN
16514	1384	25	a	a	DT
16514	1384	26	little	little	JJ
16514	1384	27	melted	melted	JJ
16514	1384	28	chocolate	chocolate	NN
16514	1384	29	,	,	,
16514	1384	30	to	to	TO
16514	1384	31	exactly	exactly	RB
16514	1384	32	represent	represent	VB
16514	1384	33	the	the	DT
16514	1384	34	real	real	JJ
16514	1384	35	dominoes	domino	NNS
16514	1384	36	.	.	.
16514	1385	1	It	-PRON-	PRP
16514	1385	2	is	be	VBZ
16514	1385	3	fun	fun	JJ
16514	1385	4	to	to	TO
16514	1385	5	play	play	VB
16514	1385	6	a	a	DT
16514	1385	7	game	game	NN
16514	1385	8	with	with	IN
16514	1385	9	these	these	DT
16514	1385	10	at	at	IN
16514	1385	11	a	a	DT
16514	1385	12	tea	tea	NN
16514	1385	13	-	-	HYPH
16514	1385	14	party	party	NN
16514	1385	15	and	and	CC
16514	1385	16	eat	eat	VB
16514	1385	17	them	-PRON-	PRP
16514	1385	18	up	up	RP
16514	1385	19	afterwards	afterwards	RB
16514	1385	20	.	.	.
16514	1386	1	Margaret	Margaret	NNP
16514	1386	2	's	's	POS
16514	1386	3	Own	Own	NNP
16514	1386	4	Cake	Cake	NNP
16514	1386	5	Margaret	Margaret	NNP
16514	1386	6	's	's	POS
16514	1386	7	mother	mother	NN
16514	1386	8	named	name	VBN
16514	1386	9	this	this	DT
16514	1386	10	cake	cake	NN
16514	1386	11	for	for	IN
16514	1386	12	her	-PRON-	PRP
16514	1386	13	,	,	,
16514	1386	14	because	because	IN
16514	1386	15	she	-PRON-	PRP
16514	1386	16	liked	like	VBD
16514	1386	17	it	-PRON-	PRP
16514	1386	18	so	so	RB
16514	1386	19	much	much	RB
16514	1386	20	to	to	TO
16514	1386	21	make	make	VB
16514	1386	22	it	-PRON-	PRP
16514	1386	23	and	and	CC
16514	1386	24	to	to	TO
16514	1386	25	eat	eat	VB
16514	1386	26	it	-PRON-	PRP
16514	1386	27	.	.	.
16514	1387	1	It	-PRON-	PRP
16514	1387	2	is	be	VBZ
16514	1387	3	a	a	DT
16514	1387	4	very	very	RB
16514	1387	5	nice	nice	JJ
16514	1387	6	cake	cake	NN
16514	1387	7	for	for	IN
16514	1387	8	little	little	JJ
16514	1387	9	girls	girl	NNS
16514	1387	10	.	.	.
16514	1388	1	5	5	CD
16514	1388	2	eggs	egg	NNS
16514	1388	3	.	.	.
16514	1389	1	1	1	CD
16514	1389	2	cup	cup	NNP
16514	1389	3	granulated	granulate	VBD
16514	1389	4	sugar	sugar	NN
16514	1389	5	.	.	.
16514	1390	1	1	1	CD
16514	1390	2	cup	cup	NN
16514	1390	3	of	of	IN
16514	1390	4	flour	flour	NN
16514	1390	5	.	.	.
16514	1391	1	1	1	CD
16514	1391	2	pinch	pinch	NN
16514	1391	3	of	of	IN
16514	1391	4	salt	salt	NN
16514	1391	5	.	.	.
16514	1392	1	1/2	1/2	CD
16514	1392	2	teaspoonful	teaspoonful	JJ
16514	1392	3	of	of	IN
16514	1392	4	lemon	lemon	NN
16514	1392	5	-	-	HYPH
16514	1392	6	juice	juice	NN
16514	1392	7	,	,	,
16514	1392	8	or	or	CC
16514	1392	9	vanilla	vanilla	NN
16514	1392	10	.	.	.
16514	1393	1	Separate	separate	VB
16514	1393	2	the	the	DT
16514	1393	3	eggs	egg	NNS
16514	1393	4	,	,	,
16514	1393	5	and	and	CC
16514	1393	6	beat	beat	VBD
16514	1393	7	the	the	DT
16514	1393	8	yolks	yolk	NNS
16514	1393	9	very	very	RB
16514	1393	10	light	light	JJ
16514	1393	11	and	and	CC
16514	1393	12	foamy	foamy	NN
16514	1393	13	;	;	:
16514	1393	14	then	then	RB
16514	1393	15	put	put	VBD
16514	1393	16	in	in	RP
16514	1393	17	the	the	DT
16514	1393	18	sugar	sugar	NN
16514	1393	19	which	which	WDT
16514	1393	20	you	-PRON-	PRP
16514	1393	21	have	have	VBP
16514	1393	22	sifted	sift	VBN
16514	1393	23	,	,	,
16514	1393	24	a	a	DT
16514	1393	25	little	little	JJ
16514	1393	26	at	at	IN
16514	1393	27	a	a	DT
16514	1393	28	time	time	NN
16514	1393	29	,	,	,
16514	1393	30	and	and	CC
16514	1393	31	the	the	DT
16514	1393	32	flour	flour	NN
16514	1393	33	in	in	IN
16514	1393	34	the	the	DT
16514	1393	35	same	same	JJ
16514	1393	36	way	way	NN
16514	1393	37	,	,	,
16514	1393	38	but	but	CC
16514	1393	39	put	put	VBD
16514	1393	40	them	-PRON-	PRP
16514	1393	41	in	in	RB
16514	1393	42	in	in	IN
16514	1393	43	turn	turn	NN
16514	1393	44	,	,	,
16514	1393	45	first	first	JJ
16514	1393	46	sugar	sugar	NN
16514	1393	47	,	,	,
16514	1393	48	then	then	RB
16514	1393	49	flour	flour	NN
16514	1393	50	,	,	,
16514	1393	51	and	and	CC
16514	1393	52	so	so	RB
16514	1393	53	on	on	RB
16514	1393	54	.	.	.
16514	1394	1	Then	then	RB
16514	1394	2	put	put	VB
16514	1394	3	in	in	RP
16514	1394	4	the	the	DT
16514	1394	5	flavoring	flavoring	NN
16514	1394	6	,	,	,
16514	1394	7	and	and	CC
16514	1394	8	last	last	JJ
16514	1394	9	fold	fold	VB
16514	1394	10	in	in	IN
16514	1394	11	the	the	DT
16514	1394	12	whites	white	NNS
16514	1394	13	of	of	IN
16514	1394	14	the	the	DT
16514	1394	15	eggs	egg	NNS
16514	1394	16	,	,	,
16514	1394	17	beaten	beat	VBN
16514	1394	18	very	very	RB
16514	1394	19	stiff	stiff	JJ
16514	1394	20	.	.	.
16514	1395	1	Bake	bake	VB
16514	1395	2	in	in	RP
16514	1395	3	a	a	DT
16514	1395	4	buttered	butter	VBN
16514	1395	5	pan	pan	NN
16514	1395	6	.	.	.
16514	1396	1	Sponge	Sponge	NNP
16514	1396	2	Cake	Cake	NNP
16514	1396	3	4	4	CD
16514	1396	4	eggs	egg	NNS
16514	1396	5	.	.	.
16514	1397	1	1	1	CD
16514	1397	2	cup	cup	NN
16514	1397	3	powdered	powdered	JJ
16514	1397	4	sugar	sugar	NN
16514	1397	5	.	.	.
16514	1398	1	1	1	CD
16514	1398	2	cup	cup	NN
16514	1398	3	sifted	sift	VBN
16514	1398	4	flour	flour	NN
16514	1398	5	.	.	.
16514	1399	1	1	1	CD
16514	1399	2	level	level	NN
16514	1399	3	teaspoonful	teaspoonful	JJ
16514	1399	4	baking	baking	NN
16514	1399	5	-	-	HYPH
16514	1399	6	powder	powder	NN
16514	1399	7	.	.	.
16514	1400	1	Juice	juice	NN
16514	1400	2	of	of	IN
16514	1400	3	half	half	PDT
16514	1400	4	a	a	DT
16514	1400	5	lemon	lemon	NN
16514	1400	6	.	.	.
16514	1401	1	Separate	separate	VB
16514	1401	2	the	the	DT
16514	1401	3	yolks	yolk	NNS
16514	1401	4	and	and	CC
16514	1401	5	whites	white	NNS
16514	1401	6	of	of	IN
16514	1401	7	the	the	DT
16514	1401	8	eggs	egg	NNS
16514	1401	9	and	and	CC
16514	1401	10	beat	beat	VBD
16514	1401	11	them	-PRON-	PRP
16514	1401	12	both	both	DT
16514	1401	13	very	very	RB
16514	1401	14	light	light	NN
16514	1401	15	.	.	.
16514	1402	1	Mix	mix	VB
16514	1402	2	the	the	DT
16514	1402	3	sugar	sugar	NN
16514	1402	4	in	in	IN
16514	1402	5	the	the	DT
16514	1402	6	yolks	yolk	NNS
16514	1402	7	and	and	CC
16514	1402	8	beat	beat	VBD
16514	1402	9	again	again	RB
16514	1402	10	till	till	IN
16514	1402	11	they	-PRON-	PRP
16514	1402	12	are	be	VBP
16514	1402	13	very	very	RB
16514	1402	14	foamy	foamy	JJ
16514	1402	15	;	;	:
16514	1402	16	then	then	RB
16514	1402	17	put	put	VB
16514	1402	18	in	in	RP
16514	1402	19	the	the	DT
16514	1402	20	stiff	stiff	JJ
16514	1402	21	whites	white	NNS
16514	1402	22	,	,	,
16514	1402	23	and	and	CC
16514	1402	24	last	last	JJ
16514	1402	25	the	the	DT
16514	1402	26	flour	flour	NN
16514	1402	27	,	,	,
16514	1402	28	sifted	sift	VBN
16514	1402	29	with	with	IN
16514	1402	30	baking	baking	NN
16514	1402	31	-	-	HYPH
16514	1402	32	powder	powder	NN
16514	1402	33	;	;	:
16514	1402	34	then	then	RB
16514	1402	35	the	the	DT
16514	1402	36	lemon	lemon	NN
16514	1402	37	-	-	HYPH
16514	1402	38	juice	juice	NN
16514	1402	39	.	.	.
16514	1403	1	Bake	bake	VB
16514	1403	2	in	in	RP
16514	1403	3	a	a	DT
16514	1403	4	buttered	butter	VBN
16514	1403	5	biscuit	biscuit	NN
16514	1403	6	-	-	HYPH
16514	1403	7	tin	tin	NN
16514	1403	8	.	.	.
16514	1404	1	You	-PRON-	PRP
16514	1404	2	can	can	MD
16514	1404	3	frost	frost	VB
16514	1404	4	and	and	CC
16514	1404	5	put	put	VB
16514	1404	6	walnut	walnut	NN
16514	1404	7	-	-	HYPH
16514	1404	8	halves	half	NNS
16514	1404	9	on	on	IN
16514	1404	10	top	top	NN
16514	1404	11	.	.	.
16514	1405	1	Velvet	Velvet	NNP
16514	1405	2	Cake	Cake	NNP
16514	1405	3	This	this	DT
16514	1405	4	is	be	VBZ
16514	1405	5	a	a	DT
16514	1405	6	large	large	JJ
16514	1405	7	cake	cake	NN
16514	1405	8	,	,	,
16514	1405	9	baked	bake	VBN
16514	1405	10	in	in	IN
16514	1405	11	a	a	DT
16514	1405	12	roasting	roasting	NN
16514	1405	13	-	-	HYPH
16514	1405	14	pan	pan	NN
16514	1405	15	;	;	:
16514	1405	16	it	-PRON-	PRP
16514	1405	17	is	be	VBZ
16514	1405	18	very	very	RB
16514	1405	19	light	light	JJ
16514	1405	20	and	and	CC
16514	1405	21	delicious	delicious	JJ
16514	1405	22	,	,	,
16514	1405	23	and	and	CC
16514	1405	24	none	none	NN
16514	1405	25	too	too	RB
16514	1405	26	large	large	JJ
16514	1405	27	for	for	IN
16514	1405	28	two	two	CD
16514	1405	29	luncheons	luncheon	NNS
16514	1405	30	,	,	,
16514	1405	31	or	or	CC
16514	1405	32	for	for	IN
16514	1405	33	a	a	DT
16514	1405	34	picnic	picnic	NN
16514	1405	35	.	.	.
16514	1406	1	6	6	CD
16514	1406	2	eggs	egg	NNS
16514	1406	3	.	.	.
16514	1407	1	2	2	CD
16514	1407	2	cups	cup	NNS
16514	1407	3	of	of	IN
16514	1407	4	sugar	sugar	NN
16514	1407	5	.	.	.
16514	1408	1	1	1	CD
16514	1408	2	cup	cup	NN
16514	1408	3	of	of	IN
16514	1408	4	boiling	boiling	NN
16514	1408	5	water	water	NN
16514	1408	6	.	.	.
16514	1409	1	2	2	CD
16514	1409	2	1/2	1/2	CD
16514	1409	3	cups	cup	NNS
16514	1409	4	of	of	IN
16514	1409	5	flour	flour	NN
16514	1409	6	.	.	.
16514	1410	1	3	3	CD
16514	1410	2	teaspoonfuls	teaspoonful	NNS
16514	1410	3	of	of	IN
16514	1410	4	baking	baking	NN
16514	1410	5	-	-	HYPH
16514	1410	6	powder	powder	NN
16514	1410	7	.	.	.
16514	1411	1	Put	put	VB
16514	1411	2	the	the	DT
16514	1411	3	yolks	yolk	NNS
16514	1411	4	of	of	IN
16514	1411	5	the	the	DT
16514	1411	6	eggs	egg	NNS
16514	1411	7	in	in	IN
16514	1411	8	a	a	DT
16514	1411	9	deep	deep	JJ
16514	1411	10	bowl	bowl	NN
16514	1411	11	and	and	CC
16514	1411	12	beat	beat	VBD
16514	1411	13	two	two	CD
16514	1411	14	minutes	minute	NNS
16514	1411	15	;	;	:
16514	1411	16	then	then	RB
16514	1411	17	put	put	VBD
16514	1411	18	in	in	RP
16514	1411	19	the	the	DT
16514	1411	20	sugar	sugar	NN
16514	1411	21	,	,	,
16514	1411	22	and	and	CC
16514	1411	23	beat	beat	VBD
16514	1411	24	ten	ten	CD
16514	1411	25	minutes	minute	NNS
16514	1411	26	,	,	,
16514	1411	27	or	or	CC
16514	1411	28	fifteen	fifteen	CD
16514	1411	29	,	,	,
16514	1411	30	if	if	IN
16514	1411	31	you	-PRON-	PRP
16514	1411	32	want	want	VBP
16514	1411	33	it	-PRON-	PRP
16514	1411	34	perfect	perfect	JJ
16514	1411	35	.	.	.
16514	1412	1	Put	put	VB
16514	1412	2	in	in	IN
16514	1412	3	the	the	DT
16514	1412	4	water	water	NN
16514	1412	5	,	,	,
16514	1412	6	a	a	DT
16514	1412	7	little	little	JJ
16514	1412	8	at	at	IN
16514	1412	9	a	a	DT
16514	1412	10	time	time	NN
16514	1412	11	,	,	,
16514	1412	12	and	and	CC
16514	1412	13	next	next	IN
16514	1412	14	the	the	DT
16514	1412	15	stiffly	stiffly	JJ
16514	1412	16	beaten	beat	VBN
16514	1412	17	whites	white	NNS
16514	1412	18	of	of	IN
16514	1412	19	the	the	DT
16514	1412	20	eggs	egg	NNS
16514	1412	21	.	.	.
16514	1413	1	Mix	mix	VB
16514	1413	2	the	the	DT
16514	1413	3	baking	baking	NN
16514	1413	4	-	-	HYPH
16514	1413	5	powder	powder	NN
16514	1413	6	and	and	CC
16514	1413	7	flour	flour	NN
16514	1413	8	,	,	,
16514	1413	9	put	put	VBN
16514	1413	10	these	these	DT
16514	1413	11	in	in	IN
16514	1413	12	next	next	RB
16514	1413	13	,	,	,
16514	1413	14	and	and	CC
16514	1413	15	add	add	VB
16514	1413	16	the	the	DT
16514	1413	17	flavoring	flavoring	NN
16514	1413	18	last	last	RB
16514	1413	19	.	.	.
16514	1414	1	This	this	DT
16514	1414	2	is	be	VBZ
16514	1414	3	a	a	DT
16514	1414	4	queer	queer	JJ
16514	1414	5	way	way	NN
16514	1414	6	to	to	TO
16514	1414	7	mix	mix	VB
16514	1414	8	the	the	DT
16514	1414	9	cake	cake	NN
16514	1414	10	,	,	,
16514	1414	11	but	but	CC
16514	1414	12	it	-PRON-	PRP
16514	1414	13	is	be	VBZ
16514	1414	14	right	right	JJ
16514	1414	15	.	.	.
16514	1415	1	Easy	Easy	NNP
16514	1415	2	Fruit	Fruit	NNP
16514	1415	3	-	-	HYPH
16514	1415	4	cake	cake	NN
16514	1415	5	Margaret	Margaret	NNP
16514	1415	6	's	's	POS
16514	1415	7	Other	Other	NNP
16514	1415	8	Aunt	Aunt	NNP
16514	1415	9	begged	beg	VBD
16514	1415	10	to	to	TO
16514	1415	11	have	have	VB
16514	1415	12	this	this	DT
16514	1415	13	in	in	IN
16514	1415	14	the	the	DT
16514	1415	15	book	book	NN
16514	1415	16	,	,	,
16514	1415	17	because	because	IN
16514	1415	18	she	-PRON-	PRP
16514	1415	19	said	say	VBD
16514	1415	20	it	-PRON-	PRP
16514	1415	21	was	be	VBD
16514	1415	22	so	so	RB
16514	1415	23	simple	simple	JJ
16514	1415	24	any	any	DT
16514	1415	25	little	little	JJ
16514	1415	26	girl	girl	NN
16514	1415	27	could	could	MD
16514	1415	28	make	make	VB
16514	1415	29	it	-PRON-	PRP
16514	1415	30	,	,	,
16514	1415	31	and	and	CC
16514	1415	32	all	all	PDT
16514	1415	33	the	the	DT
16514	1415	34	family	family	NN
16514	1415	35	could	could	MD
16514	1415	36	help	help	VB
16514	1415	37	eat	eat	VB
16514	1415	38	it	-PRON-	PRP
16514	1415	39	,	,	,
16514	1415	40	as	as	IN
16514	1415	41	they	-PRON-	PRP
16514	1415	42	were	be	VBD
16514	1415	43	especially	especially	RB
16514	1415	44	fond	fond	JJ
16514	1415	45	of	of	IN
16514	1415	46	fruit	fruit	NN
16514	1415	47	-	-	HYPH
16514	1415	48	cake	cake	NN
16514	1415	49	.	.	.
16514	1416	1	1	1	CD
16514	1416	2	cup	cup	NN
16514	1416	3	butter	butter	NN
16514	1416	4	.	.	.
16514	1417	1	1	1	CD
16514	1417	2	cup	cup	NNP
16514	1417	3	sugar	sugar	NN
16514	1417	4	.	.	.
16514	1418	1	1	1	CD
16514	1418	2	cup	cup	NN
16514	1418	3	molasses	molasse	NNS
16514	1418	4	.	.	.
16514	1419	1	1	1	CD
16514	1419	2	cup	cup	NN
16514	1419	3	milk	milk	NN
16514	1419	4	.	.	.
16514	1420	1	1	1	CD
16514	1420	2	cup	cup	NN
16514	1420	3	currants	currant	NNS
16514	1420	4	.	.	.
16514	1421	1	1	1	CD
16514	1421	2	cup	cup	NN
16514	1421	3	raisins	raisin	NNS
16514	1421	4	.	.	.
16514	1422	1	1	1	CD
16514	1422	2	egg	egg	NN
16514	1422	3	.	.	.
16514	1423	1	1	1	CD
16514	1423	2	teaspoonful	teaspoonful	JJ
16514	1423	3	soda	soda	NN
16514	1423	4	.	.	.
16514	1424	1	2	2	CD
16514	1424	2	teaspoonfuls	teaspoonful	NNS
16514	1424	3	mixed	mixed	JJ
16514	1424	4	spices	spice	NNS
16514	1424	5	.	.	.
16514	1425	1	3	3	CD
16514	1425	2	cups	cup	NNS
16514	1425	3	flour	flour	NN
16514	1425	4	.	.	.
16514	1426	1	Wash	wash	VB
16514	1426	2	and	and	CC
16514	1426	3	dry	dry	VB
16514	1426	4	the	the	DT
16514	1426	5	currants	currant	NNS
16514	1426	6	.	.	.
16514	1427	1	Buy	buy	VB
16514	1427	2	the	the	DT
16514	1427	3	seeded	seeded	JJ
16514	1427	4	raisins	raisin	NNS
16514	1427	5	and	and	CC
16514	1427	6	wash	wash	VB
16514	1427	7	these	these	DT
16514	1427	8	,	,	,
16514	1427	9	too	too	RB
16514	1427	10	,	,	,
16514	1427	11	and	and	CC
16514	1427	12	then	then	RB
16514	1427	13	chop	chop	VB
16514	1427	14	them	-PRON-	PRP
16514	1427	15	.	.	.
16514	1428	1	Cream	cream	VB
16514	1428	2	the	the	DT
16514	1428	3	butter	butter	NN
16514	1428	4	and	and	CC
16514	1428	5	sugar	sugar	NN
16514	1428	6	,	,	,
16514	1428	7	add	add	VB
16514	1428	8	the	the	DT
16514	1428	9	egg	egg	NN
16514	1428	10	beaten	beat	VBN
16514	1428	11	well	well	RB
16514	1428	12	without	without	IN
16514	1428	13	separating	separate	VBG
16514	1428	14	,	,	,
16514	1428	15	then	then	RB
16514	1428	16	the	the	DT
16514	1428	17	molasses	molasse	NNS
16514	1428	18	with	with	IN
16514	1428	19	the	the	DT
16514	1428	20	soda	soda	NN
16514	1428	21	stirred	stir	VBN
16514	1428	22	in	in	IN
16514	1428	23	it	-PRON-	PRP
16514	1428	24	,	,	,
16514	1428	25	then	then	RB
16514	1428	26	the	the	DT
16514	1428	27	milk	milk	NN
16514	1428	28	,	,	,
16514	1428	29	then	then	RB
16514	1428	30	the	the	DT
16514	1428	31	cinnamon	cinnamon	NN
16514	1428	32	and	and	CC
16514	1428	33	cloves	clove	NNS
16514	1428	34	.	.	.
16514	1429	1	Measure	measure	VB
16514	1429	2	the	the	DT
16514	1429	3	flour	flour	NN
16514	1429	4	,	,	,
16514	1429	5	and	and	CC
16514	1429	6	then	then	RB
16514	1429	7	take	take	VB
16514	1429	8	out	out	RP
16514	1429	9	a	a	DT
16514	1429	10	half	half	JJ
16514	1429	11	-	-	HYPH
16514	1429	12	cup	cup	NN
16514	1429	13	of	of	IN
16514	1429	14	it	-PRON-	PRP
16514	1429	15	,	,	,
16514	1429	16	and	and	CC
16514	1429	17	stir	stir	VB
16514	1429	18	in	in	IN
16514	1429	19	the	the	DT
16514	1429	20	raisins	raisin	NNS
16514	1429	21	and	and	CC
16514	1429	22	currants	currant	NNS
16514	1429	23	,	,	,
16514	1429	24	to	to	TO
16514	1429	25	keep	keep	VB
16514	1429	26	them	-PRON-	PRP
16514	1429	27	from	from	IN
16514	1429	28	going	go	VBG
16514	1429	29	to	to	IN
16514	1429	30	the	the	DT
16514	1429	31	bottom	bottom	NN
16514	1429	32	of	of	IN
16514	1429	33	the	the	DT
16514	1429	34	cake	cake	NN
16514	1429	35	when	when	WRB
16514	1429	36	it	-PRON-	PRP
16514	1429	37	is	be	VBZ
16514	1429	38	baked	bake	VBN
16514	1429	39	.	.	.
16514	1430	1	Stir	stir	VB
16514	1430	2	these	these	DT
16514	1430	3	in	in	RP
16514	1430	4	,	,	,
16514	1430	5	add	add	VB
16514	1430	6	the	the	DT
16514	1430	7	rest	rest	NN
16514	1430	8	of	of	IN
16514	1430	9	the	the	DT
16514	1430	10	flour	flour	NN
16514	1430	11	,	,	,
16514	1430	12	and	and	CC
16514	1430	13	beat	beat	VBD
16514	1430	14	well	well	RB
16514	1430	15	.	.	.
16514	1431	1	Bake	bake	VB
16514	1431	2	in	in	RP
16514	1431	3	two	two	CD
16514	1431	4	buttered	butter	VBN
16514	1431	5	bread	bread	NN
16514	1431	6	-	-	HYPH
16514	1431	7	pans	pan	NNS
16514	1431	8	.	.	.
16514	1432	1	Layer	Layer	NNP
16514	1432	2	Cake	Cake	NNP
16514	1432	3	1	1	CD
16514	1432	4	cup	cup	NN
16514	1432	5	sugar	sugar	NN
16514	1432	6	.	.	.
16514	1433	1	1/2	1/2	CD
16514	1433	2	cup	cup	NN
16514	1433	3	water	water	NN
16514	1433	4	.	.	.
16514	1434	1	2	2	CD
16514	1434	2	eggs	egg	NNS
16514	1434	3	.	.	.
16514	1435	1	2	2	CD
16514	1435	2	teaspoonfuls	teaspoonful	NNS
16514	1435	3	baking	baking	NN
16514	1435	4	-	-	HYPH
16514	1435	5	powder	powder	NN
16514	1435	6	.	.	.
16514	1436	1	1/2	1/2	CD
16514	1436	2	cup	cup	NN
16514	1436	3	butter	butter	NN
16514	1436	4	.	.	.
16514	1437	1	2	2	CD
16514	1437	2	1/2	1/2	CD
16514	1437	3	cups	cup	NNS
16514	1437	4	flour	flour	NN
16514	1437	5	.	.	.
16514	1438	1	Teaspoonful	teaspoonful	JJ
16514	1438	2	vanilla	vanilla	NN
16514	1438	3	.	.	.
16514	1439	1	Rub	rub	VB
16514	1439	2	the	the	DT
16514	1439	3	butter	butter	NN
16514	1439	4	to	to	IN
16514	1439	5	a	a	DT
16514	1439	6	cream	cream	NN
16514	1439	7	in	in	IN
16514	1439	8	a	a	DT
16514	1439	9	deep	deep	JJ
16514	1439	10	bowl	bowl	NN
16514	1439	11	,	,	,
16514	1439	12	and	and	CC
16514	1439	13	put	put	VBD
16514	1439	14	in	in	RP
16514	1439	15	the	the	DT
16514	1439	16	sugar	sugar	NN
16514	1439	17	a	a	DT
16514	1439	18	little	little	JJ
16514	1439	19	at	at	IN
16514	1439	20	a	a	DT
16514	1439	21	time	time	NN
16514	1439	22	,	,	,
16514	1439	23	and	and	CC
16514	1439	24	rub	rub	VB
16514	1439	25	this	this	DT
16514	1439	26	till	till	IN
16514	1439	27	it	-PRON-	PRP
16514	1439	28	,	,	,
16514	1439	29	too	too	RB
16514	1439	30	,	,	,
16514	1439	31	creams	cream	NNS
16514	1439	32	.	.	.
16514	1440	1	Then	then	RB
16514	1440	2	put	put	VBN
16514	1440	3	in	in	RP
16514	1440	4	the	the	DT
16514	1440	5	beaten	beat	VBN
16514	1440	6	yolks	yolk	NNS
16514	1440	7	of	of	IN
16514	1440	8	the	the	DT
16514	1440	9	eggs	egg	NNS
16514	1440	10	,	,	,
16514	1440	11	and	and	CC
16514	1440	12	then	then	RB
16514	1440	13	the	the	DT
16514	1440	14	water	water	NN
16514	1440	15	.	.	.
16514	1441	1	Beat	beat	VB
16514	1441	2	the	the	DT
16514	1441	3	egg	egg	NN
16514	1441	4	-	-	HYPH
16514	1441	5	whites	white	NNS
16514	1441	6	well	well	RB
16514	1441	7	,	,	,
16514	1441	8	and	and	CC
16514	1441	9	fold	fold	VB
16514	1441	10	in	in	RB
16514	1441	11	half	half	NN
16514	1441	12	,	,	,
16514	1441	13	then	then	RB
16514	1441	14	add	add	VB
16514	1441	15	the	the	DT
16514	1441	16	flour	flour	NN
16514	1441	17	,	,	,
16514	1441	18	in	in	IN
16514	1441	19	which	which	WDT
16514	1441	20	you	-PRON-	PRP
16514	1441	21	have	have	VBP
16514	1441	22	mixed	mix	VBN
16514	1441	23	and	and	CC
16514	1441	24	sifted	sift	VBN
16514	1441	25	the	the	DT
16514	1441	26	baking	baking	NN
16514	1441	27	-	-	HYPH
16514	1441	28	powder	powder	NN
16514	1441	29	,	,	,
16514	1441	30	and	and	CC
16514	1441	31	then	then	RB
16514	1441	32	put	put	VBD
16514	1441	33	in	in	RP
16514	1441	34	the	the	DT
16514	1441	35	vanilla	vanilla	NN
16514	1441	36	and	and	CC
16514	1441	37	the	the	DT
16514	1441	38	rest	rest	NN
16514	1441	39	of	of	IN
16514	1441	40	the	the	DT
16514	1441	41	eggs	egg	NNS
16514	1441	42	.	.	.
16514	1442	1	Divide	divide	VB
16514	1442	2	in	in	IN
16514	1442	3	two	two	CD
16514	1442	4	layers	layer	NNS
16514	1442	5	,	,	,
16514	1442	6	or	or	CC
16514	1442	7	in	in	IN
16514	1442	8	three	three	CD
16514	1442	9	if	if	IN
16514	1442	10	the	the	DT
16514	1442	11	tins	tin	NNS
16514	1442	12	are	be	VBP
16514	1442	13	small	small	JJ
16514	1442	14	,	,	,
16514	1442	15	and	and	CC
16514	1442	16	bake	bake	VB
16514	1442	17	till	till	IN
16514	1442	18	a	a	DT
16514	1442	19	light	light	JJ
16514	1442	20	brown	brown	NN
16514	1442	21	.	.	.
16514	1443	1	FILLING	filling	NN
16514	1443	2	FOR	for	IN
16514	1443	3	LAYER	layer	NN
16514	1443	4	CAKES	CAKES	NNP
16514	1443	5	Nut	Nut	NNP
16514	1443	6	and	and	CC
16514	1443	7	Raisin	Raisin	NNP
16514	1443	8	Filling	Filling	NNP
16514	1443	9	Make	make	VBP
16514	1443	10	the	the	DT
16514	1443	11	rule	rule	NN
16514	1443	12	for	for	IN
16514	1443	13	plain	plain	JJ
16514	1443	14	icing	icing	NN
16514	1443	15	,	,	,
16514	1443	16	and	and	CC
16514	1443	17	add	add	VB
16514	1443	18	a	a	DT
16514	1443	19	half	half	JJ
16514	1443	20	-	-	HYPH
16514	1443	21	cup	cup	NN
16514	1443	22	of	of	IN
16514	1443	23	chopped	chop	VBN
16514	1443	24	raisins	raisin	NNS
16514	1443	25	mixed	mix	VBN
16514	1443	26	with	with	IN
16514	1443	27	half	half	PDT
16514	1443	28	a	a	DT
16514	1443	29	cup	cup	NN
16514	1443	30	of	of	IN
16514	1443	31	chopped	chopped	JJ
16514	1443	32	almonds	almond	NNS
16514	1443	33	or	or	CC
16514	1443	34	English	english	JJ
16514	1443	35	walnuts	walnut	NNS
16514	1443	36	.	.	.
16514	1444	1	Fig	fig	NN
16514	1444	2	Filling	fill	VBG
16514	1444	3	Mix	Mix	NNP
16514	1444	4	a	a	DT
16514	1444	5	cup	cup	NN
16514	1444	6	of	of	IN
16514	1444	7	chopped	chop	VBN
16514	1444	8	figs	fig	NNS
16514	1444	9	with	with	IN
16514	1444	10	the	the	DT
16514	1444	11	same	same	JJ
16514	1444	12	icing	icing	NN
16514	1444	13	.	.	.
16514	1445	1	Marshmallow	Marshmallow	NNP
16514	1445	2	Filling	Filling	NNP
16514	1445	3	Chop	Chop	NNP
16514	1445	4	a	a	DT
16514	1445	5	quarter	quarter	NN
16514	1445	6	of	of	IN
16514	1445	7	a	a	DT
16514	1445	8	pound	pound	NN
16514	1445	9	of	of	IN
16514	1445	10	marshmallows	marshmallow	NNS
16514	1445	11	;	;	:
16514	1445	12	put	put	VB
16514	1445	13	them	-PRON-	PRP
16514	1445	14	over	over	IN
16514	1445	15	the	the	DT
16514	1445	16	teakettle	teakettle	NN
16514	1445	17	to	to	TO
16514	1445	18	get	get	VB
16514	1445	19	soft	soft	JJ
16514	1445	20	;	;	:
16514	1445	21	make	make	VB
16514	1445	22	a	a	DT
16514	1445	23	plain	plain	JJ
16514	1445	24	icing	icing	NN
16514	1445	25	and	and	CC
16514	1445	26	beat	beat	VBD
16514	1445	27	them	-PRON-	PRP
16514	1445	28	in	in	RP
16514	1445	29	.	.	.
16514	1446	1	Maple	Maple	NNP
16514	1446	2	Filling	Filling	NNP
16514	1446	3	2	2	CD
16514	1446	4	cups	cup	NNS
16514	1446	5	maple	maple	NN
16514	1446	6	syrup	syrup	NN
16514	1446	7	.	.	.
16514	1447	1	Whites	white	NNS
16514	1447	2	of	of	IN
16514	1447	3	2	2	CD
16514	1447	4	eggs	egg	NNS
16514	1447	5	.	.	.
16514	1448	1	Boil	Boil	NNP
16514	1448	2	the	the	DT
16514	1448	3	syrup	syrup	NN
16514	1448	4	slowly	slowly	RB
16514	1448	5	till	till	IN
16514	1448	6	it	-PRON-	PRP
16514	1448	7	makes	make	VBZ
16514	1448	8	a	a	DT
16514	1448	9	thread	thread	NN
16514	1448	10	when	when	WRB
16514	1448	11	you	-PRON-	PRP
16514	1448	12	hold	hold	VBP
16514	1448	13	it	-PRON-	PRP
16514	1448	14	up	up	RP
16514	1448	15	;	;	,
16514	1448	16	then	then	RB
16514	1448	17	add	add	VB
16514	1448	18	it	-PRON-	PRP
16514	1448	19	slowly	slowly	RB
16514	1448	20	to	to	IN
16514	1448	21	your	-PRON-	PRP$
16514	1448	22	beaten	beat	VBN
16514	1448	23	egg	egg	NN
16514	1448	24	-	-	HYPH
16514	1448	25	whites	white	NNS
16514	1448	26	,	,	,
16514	1448	27	beating	beat	VBG
16514	1448	28	till	till	IN
16514	1448	29	cold	cold	NN
16514	1448	30	.	.	.
16514	1449	1	Orange	Orange	NNP
16514	1449	2	Filling	Filling	NNP
16514	1449	3	1	1	CD
16514	1449	4	cup	cup	NN
16514	1449	5	powdered	powdered	JJ
16514	1449	6	sugar	sugar	NN
16514	1449	7	.	.	.
16514	1450	1	1	1	CD
16514	1450	2	tablespoonful	tablespoonful	JJ
16514	1450	3	boiling	boiling	NN
16514	1450	4	water	water	NN
16514	1450	5	.	.	.
16514	1451	1	Grated	grate	VBN
16514	1451	2	rind	rind	NN
16514	1451	3	of	of	IN
16514	1451	4	1	1	CD
16514	1451	5	orange	orange	NN
16514	1451	6	.	.	.
16514	1452	1	1	1	CD
16514	1452	2	tablespoonful	tablespoonful	JJ
16514	1452	3	orange	orange	NN
16514	1452	4	-	-	HYPH
16514	1452	5	juice	juice	NN
16514	1452	6	.	.	.
16514	1453	1	Put	put	VB
16514	1453	2	the	the	DT
16514	1453	3	sugar	sugar	NN
16514	1453	4	in	in	IN
16514	1453	5	a	a	DT
16514	1453	6	bowl	bowl	NN
16514	1453	7	,	,	,
16514	1453	8	add	add	VB
16514	1453	9	the	the	DT
16514	1453	10	rind	rind	NN
16514	1453	11	,	,	,
16514	1453	12	then	then	RB
16514	1453	13	the	the	DT
16514	1453	14	water	water	NN
16514	1453	15	and	and	CC
16514	1453	16	juice	juice	NN
16514	1453	17	,	,	,
16514	1453	18	and	and	CC
16514	1453	19	spread	spread	VBD
16514	1453	20	at	at	IN
16514	1453	21	once	once	RB
16514	1453	22	on	on	IN
16514	1453	23	the	the	DT
16514	1453	24	cake	cake	NN
16514	1453	25	.	.	.
16514	1454	1	This	this	DT
16514	1454	2	icing	icing	NN
16514	1454	3	must	must	MD
16514	1454	4	be	be	VB
16514	1454	5	very	very	RB
16514	1454	6	thick	thick	JJ
16514	1454	7	when	when	WRB
16514	1454	8	made	make	VBN
16514	1454	9	,	,	,
16514	1454	10	and	and	CC
16514	1454	11	if	if	IN
16514	1454	12	is	be	VBZ
16514	1454	13	seems	seem	VBZ
16514	1454	14	thin	thin	JJ
16514	1454	15	put	put	NN
16514	1454	16	in	in	RP
16514	1454	17	more	more	JJR
16514	1454	18	sugar	sugar	NN
16514	1454	19	.	.	.
16514	1455	1	Caramel	Caramel	NNP
16514	1455	2	Filling	Filling	NNP
16514	1455	3	2	2	CD
16514	1455	4	cups	cup	NNS
16514	1455	5	brown	brown	JJ
16514	1455	6	sugar	sugar	NN
16514	1455	7	.	.	.
16514	1456	1	1/2	1/2	CD
16514	1456	2	cup	cup	NN
16514	1456	3	cream	cream	NN
16514	1456	4	or	or	CC
16514	1456	5	milk	milk	NN
16514	1456	6	.	.	.
16514	1457	1	Butter	butter	VB
16514	1457	2	the	the	DT
16514	1457	3	size	size	NN
16514	1457	4	of	of	IN
16514	1457	5	an	an	DT
16514	1457	6	egg	egg	NN
16514	1457	7	.	.	.
16514	1458	1	1/2	1/2	CD
16514	1458	2	teaspoonful	teaspoonful	JJ
16514	1458	3	vanilla	vanilla	NN
16514	1458	4	.	.	.
16514	1459	1	Mix	mix	VB
16514	1459	2	all	all	DT
16514	1459	3	together	together	RB
16514	1459	4	and	and	CC
16514	1459	5	cook	cook	VB
16514	1459	6	till	till	IN
16514	1459	7	it	-PRON-	PRP
16514	1459	8	is	be	VBZ
16514	1459	9	smooth	smooth	JJ
16514	1459	10	and	and	CC
16514	1459	11	thick	thick	JJ
16514	1459	12	.	.	.
16514	1460	1	Plain	plain	JJ
16514	1460	2	Icing	Icing	NNP
16514	1460	3	Put	Put	VBD
16514	1460	4	the	the	DT
16514	1460	5	white	white	NN
16514	1460	6	of	of	IN
16514	1460	7	one	one	CD
16514	1460	8	egg	egg	NN
16514	1460	9	into	into	IN
16514	1460	10	a	a	DT
16514	1460	11	bowl	bowl	NN
16514	1460	12	with	with	IN
16514	1460	13	a	a	DT
16514	1460	14	half	half	NN
16514	1460	15	-	-	HYPH
16514	1460	16	teaspoonful	teaspoonful	JJ
16514	1460	17	of	of	IN
16514	1460	18	water	water	NN
16514	1460	19	,	,	,
16514	1460	20	and	and	CC
16514	1460	21	beat	beat	VBN
16514	1460	22	till	till	IN
16514	1460	23	light	light	NN
16514	1460	24	.	.	.
16514	1461	1	Then	then	RB
16514	1461	2	stir	stir	VB
16514	1461	3	in	in	IN
16514	1461	4	a	a	DT
16514	1461	5	cup	cup	NN
16514	1461	6	of	of	IN
16514	1461	7	sifted	sift	VBN
16514	1461	8	powdered	powdered	JJ
16514	1461	9	sugar	sugar	NN
16514	1461	10	,	,	,
16514	1461	11	and	and	CC
16514	1461	12	put	put	VBD
16514	1461	13	on	on	IN
16514	1461	14	the	the	DT
16514	1461	15	cake	cake	NN
16514	1461	16	while	while	IN
16514	1461	17	that	that	DT
16514	1461	18	is	be	VBZ
16514	1461	19	still	still	RB
16514	1461	20	warm	warm	JJ
16514	1461	21	,	,	,
16514	1461	22	and	and	CC
16514	1461	23	smooth	smooth	VB
16514	1461	24	it	-PRON-	PRP
16514	1461	25	over	over	RP
16514	1461	26	with	with	IN
16514	1461	27	a	a	DT
16514	1461	28	wet	wet	JJ
16514	1461	29	knife	knife	NN
16514	1461	30	.	.	.
16514	1462	1	Chocolate	chocolate	NN
16514	1462	2	Icing	Icing	NNP
16514	1462	3	Melt	Melt	NNP
16514	1462	4	one	one	CD
16514	1462	5	square	square	NN
16514	1462	6	of	of	IN
16514	1462	7	Baker	Baker	NNP
16514	1462	8	's	's	POS
16514	1462	9	chocolate	chocolate	NN
16514	1462	10	in	in	IN
16514	1462	11	a	a	DT
16514	1462	12	saucer	saucer	NN
16514	1462	13	over	over	IN
16514	1462	14	the	the	DT
16514	1462	15	teakettle	teakettle	NN
16514	1462	16	,	,	,
16514	1462	17	and	and	CC
16514	1462	18	put	put	VBD
16514	1462	19	in	in	RP
16514	1462	20	two	two	CD
16514	1462	21	tablespoonfuls	tablespoonful	NNS
16514	1462	22	of	of	IN
16514	1462	23	milk	milk	NN
16514	1462	24	and	and	CC
16514	1462	25	stir	stir	VB
16514	1462	26	till	till	IN
16514	1462	27	smooth	smooth	JJ
16514	1462	28	.	.	.
16514	1463	1	Add	add	VB
16514	1463	2	two	two	CD
16514	1463	3	tablespoonfuls	tablespoonful	NNS
16514	1463	4	of	of	IN
16514	1463	5	sugar	sugar	NN
16514	1463	6	and	and	CC
16514	1463	7	a	a	DT
16514	1463	8	small	small	JJ
16514	1463	9	half	half	RB
16514	1463	10	-	-	HYPH
16514	1463	11	teaspoonful	teaspoonful	JJ
16514	1463	12	of	of	IN
16514	1463	13	butter	butter	NN
16514	1463	14	,	,	,
16514	1463	15	and	and	CC
16514	1463	16	stir	stir	VB
16514	1463	17	again	again	RB
16514	1463	18	.	.	.
16514	1464	1	Take	take	VB
16514	1464	2	it	-PRON-	PRP
16514	1464	3	off	off	IN
16514	1464	4	the	the	DT
16514	1464	5	stove	stove	NN
16514	1464	6	and	and	CC
16514	1464	7	put	put	VBD
16514	1464	8	it	-PRON-	PRP
16514	1464	9	on	on	IN
16514	1464	10	the	the	DT
16514	1464	11	cake	cake	NN
16514	1464	12	while	while	IN
16514	1464	13	both	both	DT
16514	1464	14	are	be	VBP
16514	1464	15	warm	warm	JJ
16514	1464	16	.	.	.
16514	1465	1	Caramel	Caramel	NNP
16514	1465	2	Icing	ice	VBG
16514	1465	3	1/2	1/2	CD
16514	1465	4	cup	cup	NN
16514	1465	5	of	of	IN
16514	1465	6	milk	milk	NN
16514	1465	7	.	.	.
16514	1466	1	2	2	CD
16514	1466	2	cups	cup	NNS
16514	1466	3	brown	brown	NNP
16514	1466	4	sugar	sugar	NN
16514	1466	5	.	.	.
16514	1467	1	Butter	butter	VB
16514	1467	2	the	the	DT
16514	1467	3	size	size	NN
16514	1467	4	of	of	IN
16514	1467	5	an	an	DT
16514	1467	6	egg	egg	NN
16514	1467	7	.	.	.
16514	1468	1	1	1	CD
16514	1468	2	teaspoonful	teaspoonful	JJ
16514	1468	3	of	of	IN
16514	1468	4	vanilla	vanilla	NN
16514	1468	5	.	.	.
16514	1469	1	Mix	mix	VB
16514	1469	2	the	the	DT
16514	1469	3	butter	butter	NN
16514	1469	4	,	,	,
16514	1469	5	sugar	sugar	NN
16514	1469	6	,	,	,
16514	1469	7	and	and	CC
16514	1469	8	milk	milk	NN
16514	1469	9	,	,	,
16514	1469	10	and	and	CC
16514	1469	11	cook	cook	NN
16514	1469	12	till	till	IN
16514	1469	13	it	-PRON-	PRP
16514	1469	14	is	be	VBZ
16514	1469	15	smooth	smooth	JJ
16514	1469	16	and	and	CC
16514	1469	17	thick	thick	JJ
16514	1469	18	,	,	,
16514	1469	19	stirring	stir	VBG
16514	1469	20	all	all	PDT
16514	1469	21	the	the	DT
16514	1469	22	time	time	NN
16514	1469	23	and	and	CC
16514	1469	24	watching	watch	VBG
16514	1469	25	it	-PRON-	PRP
16514	1469	26	carefully	carefully	RB
16514	1469	27	to	to	TO
16514	1469	28	see	see	VB
16514	1469	29	that	that	IN
16514	1469	30	it	-PRON-	PRP
16514	1469	31	does	do	VBZ
16514	1469	32	not	not	RB
16514	1469	33	burn	burn	VB
16514	1469	34	;	;	:
16514	1469	35	take	take	VB
16514	1469	36	it	-PRON-	PRP
16514	1469	37	off	off	RP
16514	1469	38	and	and	CC
16514	1469	39	put	put	VBD
16514	1469	40	in	in	IN
16514	1469	41	the	the	DT
16514	1469	42	vanilla	vanilla	NN
16514	1469	43	,	,	,
16514	1469	44	and	and	CC
16514	1469	45	spread	spread	VBD
16514	1469	46	while	while	IN
16514	1469	47	warm	warm	JJ
16514	1469	48	on	on	IN
16514	1469	49	a	a	DT
16514	1469	50	warm	warm	JJ
16514	1469	51	cake	cake	NN
16514	1469	52	.	.	.
16514	1470	1	Doughnuts	Doughnuts	NNP
16514	1470	2	Margaret	Margaret	NNP
16514	1470	3	's	's	POS
16514	1470	4	mother	mother	NN
16514	1470	5	did	do	VBD
16514	1470	6	not	not	RB
16514	1470	7	approve	approve	VB
16514	1470	8	of	of	IN
16514	1470	9	putting	put	VBG
16514	1470	10	this	this	DT
16514	1470	11	rule	rule	NN
16514	1470	12	in	in	IN
16514	1470	13	her	-PRON-	PRP$
16514	1470	14	cook	cook	NN
16514	1470	15	-	-	HYPH
16514	1470	16	book	book	NN
16514	1470	17	,	,	,
16514	1470	18	because	because	IN
16514	1470	19	she	-PRON-	PRP
16514	1470	20	did	do	VBD
16514	1470	21	not	not	RB
16514	1470	22	want	want	VB
16514	1470	23	Margaret	Margaret	NNP
16514	1470	24	ever	ever	RB
16514	1470	25	to	to	TO
16514	1470	26	eat	eat	VB
16514	1470	27	rich	rich	JJ
16514	1470	28	things	thing	NNS
16514	1470	29	;	;	:
16514	1470	30	but	but	CC
16514	1470	31	her	-PRON-	PRP$
16514	1470	32	grandmother	grandmother	NN
16514	1470	33	said	say	VBD
16514	1470	34	it	-PRON-	PRP
16514	1470	35	really	really	RB
16514	1470	36	must	must	MD
16514	1470	37	go	go	VB
16514	1470	38	in	in	RB
16514	1470	39	,	,	,
16514	1470	40	for	for	IN
16514	1470	41	once	once	RB
16514	1470	42	in	in	IN
16514	1470	43	awhile	awhile	JJ
16514	1470	44	very	very	RB
16514	1470	45	nice	nice	JJ
16514	1470	46	doughnuts	doughnut	NNS
16514	1470	47	would	would	MD
16514	1470	48	not	not	RB
16514	1470	49	hurt	hurt	VB
16514	1470	50	anybody	anybody	NN
16514	1470	51	.	.	.
16514	1471	1	1	1	CD
16514	1471	2	1/2	1/2	CD
16514	1471	3	cups	cup	NNS
16514	1471	4	of	of	IN
16514	1471	5	sugar	sugar	NN
16514	1471	6	.	.	.
16514	1472	1	1/2	1/2	CD
16514	1472	2	cup	cup	NN
16514	1472	3	of	of	IN
16514	1472	4	butter	butter	NN
16514	1472	5	.	.	.
16514	1473	1	3	3	CD
16514	1473	2	eggs	egg	NNS
16514	1473	3	.	.	.
16514	1474	1	1	1	CD
16514	1474	2	1/2	1/2	CD
16514	1474	3	cups	cup	NNS
16514	1474	4	of	of	IN
16514	1474	5	milk	milk	NN
16514	1474	6	.	.	.
16514	1475	1	2	2	CD
16514	1475	2	teaspoonfuls	teaspoonful	NNS
16514	1475	3	baking	baking	NN
16514	1475	4	-	-	HYPH
16514	1475	5	powder	powder	NN
16514	1475	6	.	.	.
16514	1476	1	Pinch	pinch	NN
16514	1476	2	of	of	IN
16514	1476	3	salt	salt	NN
16514	1476	4	.	.	.
16514	1477	1	Put	put	VB
16514	1477	2	in	in	IN
16514	1477	3	flour	flour	NN
16514	1477	4	enough	enough	RB
16514	1477	5	to	to	TO
16514	1477	6	make	make	VB
16514	1477	7	a	a	DT
16514	1477	8	very	very	RB
16514	1477	9	soft	soft	JJ
16514	1477	10	dough	dough	NN
16514	1477	11	,	,	,
16514	1477	12	just	just	RB
16514	1477	13	as	as	RB
16514	1477	14	soft	soft	JJ
16514	1477	15	as	as	IN
16514	1477	16	you	-PRON-	PRP
16514	1477	17	can	can	MD
16514	1477	18	handle	handle	VB
16514	1477	19	it	-PRON-	PRP
16514	1477	20	.	.	.
16514	1478	1	Mix	mix	VB
16514	1478	2	,	,	,
16514	1478	3	and	and	CC
16514	1478	4	put	put	VBD
16514	1478	5	on	on	RP
16514	1478	6	a	a	DT
16514	1478	7	slightly	slightly	RB
16514	1478	8	floured	flour	VBN
16514	1478	9	board	board	NN
16514	1478	10	and	and	CC
16514	1478	11	make	make	VB
16514	1478	12	into	into	IN
16514	1478	13	round	round	JJ
16514	1478	14	balls	ball	NNS
16514	1478	15	,	,	,
16514	1478	16	or	or	CC
16514	1478	17	roll	roll	VB
16514	1478	18	out	out	RP
16514	1478	19	and	and	CC
16514	1478	20	cut	cut	VBN
16514	1478	21	with	with	IN
16514	1478	22	a	a	DT
16514	1478	23	cooky	cooky	JJ
16514	1478	24	cutter	cutter	NN
16514	1478	25	with	with	IN
16514	1478	26	a	a	DT
16514	1478	27	hole	hole	NN
16514	1478	28	in	in	IN
16514	1478	29	the	the	DT
16514	1478	30	centre	centre	NN
16514	1478	31	.	.	.
16514	1479	1	Heat	heat	NN
16514	1479	2	two	two	CD
16514	1479	3	cups	cup	NNS
16514	1479	4	of	of	IN
16514	1479	5	lard	lard	NN
16514	1479	6	with	with	IN
16514	1479	7	one	one	CD
16514	1479	8	cup	cup	NN
16514	1479	9	of	of	IN
16514	1479	10	beef	beef	NN
16514	1479	11	suet	suet	NN
16514	1479	12	which	which	WDT
16514	1479	13	you	-PRON-	PRP
16514	1479	14	have	have	VBP
16514	1479	15	melted	melt	VBN
16514	1479	16	and	and	CC
16514	1479	17	strained	strain	VBN
16514	1479	18	,	,	,
16514	1479	19	and	and	CC
16514	1479	20	heat	heat	NN
16514	1479	21	till	till	IN
16514	1479	22	it	-PRON-	PRP
16514	1479	23	browns	brown	VBZ
16514	1479	24	a	a	DT
16514	1479	25	bit	bit	NN
16514	1479	26	of	of	IN
16514	1479	27	bread	bread	NN
16514	1479	28	instantly	instantly	RB
16514	1479	29	.	.	.
16514	1480	1	Then	then	RB
16514	1480	2	drop	drop	VB
16514	1480	3	in	in	IN
16514	1480	4	three	three	CD
16514	1480	5	doughnuts,--not	doughnuts,--not	NN
16514	1480	6	more	more	JJR
16514	1480	7	,	,	,
16514	1480	8	or	or	CC
16514	1480	9	you	-PRON-	PRP
16514	1480	10	will	will	MD
16514	1480	11	chill	chill	VB
16514	1480	12	the	the	DT
16514	1480	13	fat	fat	NN
16514	1480	14	,	,	,
16514	1480	15	--and	--and	:
16514	1480	16	when	when	WRB
16514	1480	17	you	-PRON-	PRP
16514	1480	18	take	take	VBP
16514	1480	19	them	-PRON-	PRP
16514	1480	20	out	out	RP
16514	1480	21	dry	dry	JJ
16514	1480	22	on	on	IN
16514	1480	23	brown	brown	JJ
16514	1480	24	paper	paper	NN
16514	1480	25	.	.	.
16514	1481	1	It	-PRON-	PRP
16514	1481	2	is	be	VBZ
16514	1481	3	much	much	RB
16514	1481	4	better	well	JJR
16514	1481	5	to	to	TO
16514	1481	6	use	use	VB
16514	1481	7	part	part	NN
16514	1481	8	suet	suet	JJ
16514	1481	9	than	than	IN
16514	1481	10	all	all	DT
16514	1481	11	lard	lard	NN
16514	1481	12	,	,	,
16514	1481	13	yet	yet	CC
16514	1481	14	that	that	DT
16514	1481	15	will	will	MD
16514	1481	16	do	do	VB
16514	1481	17	if	if	IN
16514	1481	18	you	-PRON-	PRP
16514	1481	19	have	have	VBP
16514	1481	20	no	no	DT
16514	1481	21	suet	suet	NN
16514	1481	22	in	in	IN
16514	1481	23	the	the	DT
16514	1481	24	house	house	NN
16514	1481	25	.	.	.
16514	1482	1	Oatmeal	oatmeal	JJ
16514	1482	2	Macaroons	macaroon	NNS
16514	1482	3	These	these	DT
16514	1482	4	little	little	JJ
16514	1482	5	cakes	cake	NNS
16514	1482	6	are	be	VBP
16514	1482	7	so	so	RB
16514	1482	8	like	like	IN
16514	1482	9	real	real	JJ
16514	1482	10	macaroons	macaroon	NNS
16514	1482	11	that	that	WDT
16514	1482	12	no	no	DT
16514	1482	13	one	one	NN
16514	1482	14	who	who	WP
16514	1482	15	had	have	VBD
16514	1482	16	not	not	RB
16514	1482	17	seen	see	VBN
16514	1482	18	the	the	DT
16514	1482	19	recipe	recipe	NN
16514	1482	20	would	would	MD
16514	1482	21	guess	guess	VB
16514	1482	22	how	how	WRB
16514	1482	23	they	-PRON-	PRP
16514	1482	24	were	be	VBD
16514	1482	25	made	make	VBN
16514	1482	26	.	.	.
16514	1483	1	2	2	CD
16514	1483	2	1/2	1/2	CD
16514	1483	3	cups	cup	NNS
16514	1483	4	rolled	roll	VBN
16514	1483	5	oats	oats	NNP
16514	1483	6	.	.	.
16514	1484	1	2	2	CD
16514	1484	2	1/2	1/2	CD
16514	1484	3	teaspoonfuls	teaspoonful	NNS
16514	1484	4	baking	baking	NN
16514	1484	5	-	-	HYPH
16514	1484	6	powder	powder	NN
16514	1484	7	.	.	.
16514	1485	1	1/2	1/2	CD
16514	1485	2	teaspoonful	teaspoonful	JJ
16514	1485	3	salt	salt	NN
16514	1485	4	.	.	.
16514	1486	1	3	3	CD
16514	1486	2	even	even	RB
16514	1486	3	tablespoonfuls	tablespoonful	NNS
16514	1486	4	butter	butter	NN
16514	1486	5	.	.	.
16514	1487	1	1	1	CD
16514	1487	2	cup	cup	NNP
16514	1487	3	sugar	sugar	NN
16514	1487	4	.	.	.
16514	1488	1	3	3	CD
16514	1488	2	eggs	egg	NNS
16514	1488	3	,	,	,
16514	1488	4	beaten	beat	VBN
16514	1488	5	separately	separately	RB
16514	1488	6	.	.	.
16514	1489	1	1	1	CD
16514	1489	2	teaspoonful	teaspoonful	JJ
16514	1489	3	vanilla	vanilla	NN
16514	1489	4	.	.	.
16514	1490	1	Cream	cream	VB
16514	1490	2	the	the	DT
16514	1490	3	butter	butter	NN
16514	1490	4	,	,	,
16514	1490	5	add	add	VB
16514	1490	6	the	the	DT
16514	1490	7	sugar	sugar	NN
16514	1490	8	and	and	CC
16514	1490	9	well	well	UH
16514	1490	10	beaten	beat	VBN
16514	1490	11	egg	egg	NN
16514	1490	12	-	-	HYPH
16514	1490	13	yolks	yolk	NNS
16514	1490	14	,	,	,
16514	1490	15	then	then	RB
16514	1490	16	the	the	DT
16514	1490	17	oatmeal	oatmeal	NN
16514	1490	18	,	,	,
16514	1490	19	salt	salt	NN
16514	1490	20	,	,	,
16514	1490	21	and	and	CC
16514	1490	22	baking	baking	NN
16514	1490	23	-	-	HYPH
16514	1490	24	powder	powder	NN
16514	1490	25	,	,	,
16514	1490	26	then	then	RB
16514	1490	27	the	the	DT
16514	1490	28	vanilla	vanilla	NN
16514	1490	29	,	,	,
16514	1490	30	and	and	CC
16514	1490	31	last	last	JJ
16514	1490	32	the	the	DT
16514	1490	33	whites	white	NNS
16514	1490	34	of	of	IN
16514	1490	35	the	the	DT
16514	1490	36	eggs	egg	NNS
16514	1490	37	.	.	.
16514	1491	1	Drop	drop	VB
16514	1491	2	in	in	IN
16514	1491	3	small	small	JJ
16514	1491	4	bits	bit	NNS
16514	1491	5	,	,	,
16514	1491	6	no	no	RB
16514	1491	7	larger	large	JJR
16514	1491	8	than	than	IN
16514	1491	9	the	the	DT
16514	1491	10	end	end	NN
16514	1491	11	of	of	IN
16514	1491	12	your	-PRON-	PRP$
16514	1491	13	finger	finger	NN
16514	1491	14	,	,	,
16514	1491	15	on	on	IN
16514	1491	16	a	a	DT
16514	1491	17	shallow	shallow	JJ
16514	1491	18	pan	pan	NN
16514	1491	19	,	,	,
16514	1491	20	three	three	CD
16514	1491	21	inches	inch	NNS
16514	1491	22	apart	apart	RB
16514	1491	23	.	.	.
16514	1492	1	Bake	bake	VB
16514	1492	2	in	in	RP
16514	1492	3	a	a	DT
16514	1492	4	very	very	RB
16514	1492	5	slow	slow	JJ
16514	1492	6	oven	oven	NN
16514	1492	7	till	till	IN
16514	1492	8	brown	brown	NNP
16514	1492	9	,	,	,
16514	1492	10	and	and	CC
16514	1492	11	take	take	VB
16514	1492	12	from	from	IN
16514	1492	13	the	the	DT
16514	1492	14	pan	pan	NN
16514	1492	15	while	while	IN
16514	1492	16	hot	hot	JJ
16514	1492	17	.	.	.
16514	1493	1	Peanut	Peanut	NNP
16514	1493	2	Wafers	wafer	NNS
16514	1493	3	1	1	CD
16514	1493	4	cup	cup	NN
16514	1493	5	of	of	IN
16514	1493	6	sugar	sugar	NN
16514	1493	7	.	.	.
16514	1494	1	1/2	1/2	CD
16514	1494	2	cup	cup	NN
16514	1494	3	of	of	IN
16514	1494	4	butter	butter	NN
16514	1494	5	.	.	.
16514	1495	1	1/2	1/2	CD
16514	1495	2	cup	cup	NN
16514	1495	3	of	of	IN
16514	1495	4	milk	milk	NN
16514	1495	5	.	.	.
16514	1496	1	1/2	1/2	CD
16514	1496	2	teaspoonful	teaspoonful	JJ
16514	1496	3	soda	soda	NN
16514	1496	4	.	.	.
16514	1497	1	2	2	CD
16514	1497	2	cups	cup	NNS
16514	1497	3	of	of	IN
16514	1497	4	flour	flour	NN
16514	1497	5	.	.	.
16514	1498	1	1	1	CD
16514	1498	2	cup	cup	NN
16514	1498	3	chopped	chop	VBD
16514	1498	4	peanuts	peanut	NNS
16514	1498	5	.	.	.
16514	1499	1	Cream	cream	VB
16514	1499	2	the	the	DT
16514	1499	3	butter	butter	NN
16514	1499	4	and	and	CC
16514	1499	5	sugar	sugar	NN
16514	1499	6	,	,	,
16514	1499	7	put	put	VBD
16514	1499	8	the	the	DT
16514	1499	9	soda	soda	NN
16514	1499	10	in	in	IN
16514	1499	11	the	the	DT
16514	1499	12	milk	milk	NN
16514	1499	13	and	and	CC
16514	1499	14	stir	stir	VB
16514	1499	15	well	well	RB
16514	1499	16	,	,	,
16514	1499	17	and	and	CC
16514	1499	18	put	put	VBD
16514	1499	19	this	this	DT
16514	1499	20	in	in	IN
16514	1499	21	next	next	RB
16514	1499	22	;	;	:
16514	1499	23	add	add	VB
16514	1499	24	the	the	DT
16514	1499	25	flour	flour	NN
16514	1499	26	and	and	CC
16514	1499	27	beat	beat	VBD
16514	1499	28	well	well	RB
16514	1499	29	.	.	.
16514	1500	1	Butter	butter	VB
16514	1500	2	a	a	DT
16514	1500	3	baking	baking	NN
16514	1500	4	-	-	HYPH
16514	1500	5	pan	pan	NN
16514	1500	6	and	and	CC
16514	1500	7	spread	spread	VBD
16514	1500	8	this	this	DT
16514	1500	9	evenly	evenly	RB
16514	1500	10	over	over	IN
16514	1500	11	the	the	DT
16514	1500	12	bottom	bottom	NN
16514	1500	13	,	,	,
16514	1500	14	and	and	CC
16514	1500	15	then	then	RB
16514	1500	16	spread	spread	VB
16514	1500	17	the	the	DT
16514	1500	18	peanuts	peanut	NNS
16514	1500	19	over	over	RB
16514	1500	20	all	all	DT
16514	1500	21	.	.	.
16514	1501	1	Bake	bake	VB
16514	1501	2	till	till	IN
16514	1501	3	a	a	DT
16514	1501	4	light	light	JJ
16514	1501	5	brown	brown	NN
16514	1501	6	.	.	.
16514	1502	1	Tea	tea	NN
16514	1502	2	-	-	HYPH
16514	1502	3	party	party	NN
16514	1502	4	Cakes	cake	NNS
16514	1502	5	2	2	CD
16514	1502	6	squares	square	NNS
16514	1502	7	of	of	IN
16514	1502	8	Baker	Baker	NNP
16514	1502	9	's	's	POS
16514	1502	10	chocolate	chocolate	NN
16514	1502	11	.	.	.
16514	1503	1	1	1	CD
16514	1503	2	teaspoonful	teaspoonful	JJ
16514	1503	3	of	of	IN
16514	1503	4	sugar	sugar	NN
16514	1503	5	.	.	.
16514	1504	1	Bit	bit	NN
16514	1504	2	of	of	IN
16514	1504	3	butter	butter	NN
16514	1504	4	the	the	DT
16514	1504	5	size	size	NN
16514	1504	6	of	of	IN
16514	1504	7	a	a	DT
16514	1504	8	pea	pea	NN
16514	1504	9	.	.	.
16514	1505	1	Melt	melt	VB
16514	1505	2	the	the	DT
16514	1505	3	chocolate	chocolate	NN
16514	1505	4	over	over	IN
16514	1505	5	the	the	DT
16514	1505	6	teakettle	teakettle	NN
16514	1505	7	and	and	CC
16514	1505	8	stir	stir	VB
16514	1505	9	in	in	IN
16514	1505	10	the	the	DT
16514	1505	11	sugar	sugar	NN
16514	1505	12	and	and	CC
16514	1505	13	butter	butter	NN
16514	1505	14	and	and	CC
16514	1505	15	a	a	DT
16514	1505	16	couple	couple	NN
16514	1505	17	of	of	IN
16514	1505	18	drops	drop	NNS
16514	1505	19	of	of	IN
16514	1505	20	vanilla	vanilla	NN
16514	1505	21	,	,	,
16514	1505	22	if	if	IN
16514	1505	23	you	-PRON-	PRP
16514	1505	24	like	like	VBP
16514	1505	25	.	.	.
16514	1506	1	Take	take	VB
16514	1506	2	little	little	JJ
16514	1506	3	round	round	JJ
16514	1506	4	crackers	cracker	NNS
16514	1506	5	,	,	,
16514	1506	6	and	and	CC
16514	1506	7	with	with	IN
16514	1506	8	a	a	DT
16514	1506	9	fork	fork	NN
16514	1506	10	roll	roll	NN
16514	1506	11	them	-PRON-	PRP
16514	1506	12	quickly	quickly	RB
16514	1506	13	in	in	IN
16514	1506	14	this	this	DT
16514	1506	15	till	till	IN
16514	1506	16	they	-PRON-	PRP
16514	1506	17	are	be	VBP
16514	1506	18	covered	cover	VBN
16514	1506	19	;	;	:
16514	1506	20	dry	dry	JJ
16514	1506	21	on	on	IN
16514	1506	22	buttered	butter	VBN
16514	1506	23	paper	paper	NN
16514	1506	24	.	.	.
16514	1507	1	You	-PRON-	PRP
16514	1507	2	can	can	MD
16514	1507	3	also	also	RB
16514	1507	4	take	take	VB
16514	1507	5	saltines	saltine	NNS
16514	1507	6	,	,	,
16514	1507	7	or	or	CC
16514	1507	8	any	any	DT
16514	1507	9	long	long	JJ
16514	1507	10	,	,	,
16514	1507	11	thin	thin	JJ
16514	1507	12	cracker	cracker	NN
16514	1507	13	,	,	,
16514	1507	14	and	and	CC
16514	1507	15	spread	spread	VBD
16514	1507	16	one	one	CD
16514	1507	17	side	side	NN
16514	1507	18	with	with	IN
16514	1507	19	the	the	DT
16514	1507	20	chocolate	chocolate	NN
16514	1507	21	.	.	.
16514	1508	1	Almond	Almond	NNP
16514	1508	2	Strips	Strips	NNP
16514	1508	3	White	White	NNP
16514	1508	4	of	of	IN
16514	1508	5	1	1	CD
16514	1508	6	egg	egg	NN
16514	1508	7	.	.	.
16514	1509	1	1	1	CD
16514	1509	2	cup	cup	NN
16514	1509	3	chopped	chop	VBN
16514	1509	4	almonds	almond	NNS
16514	1509	5	.	.	.
16514	1510	1	2	2	CD
16514	1510	2	tablespoonfuls	tablespoonful	NNS
16514	1510	3	powdered	powder	VBN
16514	1510	4	sugar	sugar	NN
16514	1510	5	.	.	.
16514	1511	1	Beat	beat	VB
16514	1511	2	the	the	DT
16514	1511	3	egg	egg	NN
16514	1511	4	just	just	RB
16514	1511	5	a	a	DT
16514	1511	6	little	little	JJ
16514	1511	7	and	and	CC
16514	1511	8	put	put	VBN
16514	1511	9	in	in	IN
16514	1511	10	the	the	DT
16514	1511	11	sugar	sugar	NN
16514	1511	12	and	and	CC
16514	1511	13	almonds	almond	VBZ
16514	1511	14	;	;	:
16514	1511	15	spread	spread	VBN
16514	1511	16	on	on	IN
16514	1511	17	thin	thin	JJ
16514	1511	18	crackers	cracker	NNS
16514	1511	19	,	,	,
16514	1511	20	and	and	CC
16514	1511	21	brown	brown	NNP
16514	1511	22	in	in	IN
16514	1511	23	the	the	DT
16514	1511	24	oven	oven	NN
16514	1511	25	with	with	IN
16514	1511	26	the	the	DT
16514	1511	27	door	door	NN
16514	1511	28	open	open	JJ
16514	1511	29	.	.	.
16514	1512	1	PIES	PIES	NNP
16514	1512	2	General	General	NNP
16514	1512	3	Rule	Rule	NNP
16514	1512	4	Margaret	Margaret	NNP
16514	1512	5	's	's	POS
16514	1512	6	mother	mother	NN
16514	1512	7	did	do	VBD
16514	1512	8	not	not	RB
16514	1512	9	like	like	VB
16514	1512	10	her	-PRON-	PRP
16514	1512	11	to	to	TO
16514	1512	12	eat	eat	VB
16514	1512	13	pie	pie	NN
16514	1512	14	,	,	,
16514	1512	15	but	but	CC
16514	1512	16	she	-PRON-	PRP
16514	1512	17	let	let	VBD
16514	1512	18	her	-PRON-	PRP
16514	1512	19	learn	learn	VB
16514	1512	20	how	how	WRB
16514	1512	21	to	to	TO
16514	1512	22	make	make	VB
16514	1512	23	it	-PRON-	PRP
16514	1512	24	,	,	,
16514	1512	25	and	and	CC
16514	1512	26	once	once	RB
16514	1512	27	in	in	IN
16514	1512	28	awhile	awhile	RB
16514	1512	29	she	-PRON-	PRP
16514	1512	30	had	have	VBD
16514	1512	31	a	a	DT
16514	1512	32	small	small	JJ
16514	1512	33	piece	piece	NN
16514	1512	34	.	.	.
16514	1513	1	Here	here	RB
16514	1513	2	is	be	VBZ
16514	1513	3	her	-PRON-	PRP$
16514	1513	4	rule	rule	NN
16514	1513	5	:	:	:
16514	1513	6	1	1	CD
16514	1513	7	pint	pint	NN
16514	1513	8	of	of	IN
16514	1513	9	flour	flour	NN
16514	1513	10	.	.	.
16514	1514	1	1/4	1/4	CD
16514	1514	2	cup	cup	NN
16514	1514	3	of	of	IN
16514	1514	4	butter	butter	NN
16514	1514	5	.	.	.
16514	1515	1	1/4	1/4	CD
16514	1515	2	cup	cup	NN
16514	1515	3	lard	lard	NN
16514	1515	4	,	,	,
16514	1515	5	1	1	CD
16514	1515	6	teaspoonful	teaspoonful	JJ
16514	1515	7	salt	salt	NN
16514	1515	8	.	.	.
16514	1516	1	1/2	1/2	CD
16514	1516	2	cup	cup	NN
16514	1516	3	ice	ice	NN
16514	1516	4	-	-	HYPH
16514	1516	5	water	water	NN
16514	1516	6	.	.	.
16514	1517	1	Put	put	VB
16514	1517	2	the	the	DT
16514	1517	3	flour	flour	NN
16514	1517	4	,	,	,
16514	1517	5	butter	butter	NN
16514	1517	6	,	,	,
16514	1517	7	lard	lard	NN
16514	1517	8	,	,	,
16514	1517	9	and	and	CC
16514	1517	10	salt	salt	NN
16514	1517	11	in	in	IN
16514	1517	12	the	the	DT
16514	1517	13	chopping	chopping	NN
16514	1517	14	-	-	HYPH
16514	1517	15	bowl	bowl	NN
16514	1517	16	and	and	CC
16514	1517	17	chop	chop	NN
16514	1517	18	till	till	IN
16514	1517	19	well	well	RB
16514	1517	20	mixed	mixed	JJ
16514	1517	21	.	.	.
16514	1518	1	Then	then	RB
16514	1518	2	add	add	VB
16514	1518	3	the	the	DT
16514	1518	4	water	water	NN
16514	1518	5	,	,	,
16514	1518	6	a	a	DT
16514	1518	7	little	little	JJ
16514	1518	8	at	at	IN
16514	1518	9	a	a	DT
16514	1518	10	time	time	NN
16514	1518	11	,	,	,
16514	1518	12	turning	turn	VBG
16514	1518	13	the	the	DT
16514	1518	14	paste	paste	NN
16514	1518	15	and	and	CC
16514	1518	16	chopping	chop	VBG
16514	1518	17	till	till	IN
16514	1518	18	smooth	smooth	JJ
16514	1518	19	,	,	,
16514	1518	20	but	but	CC
16514	1518	21	never	never	RB
16514	1518	22	touching	touch	VBG
16514	1518	23	with	with	IN
16514	1518	24	the	the	DT
16514	1518	25	hand	hand	NN
16514	1518	26	.	.	.
16514	1519	1	Put	put	VB
16514	1519	2	a	a	DT
16514	1519	3	very	very	RB
16514	1519	4	little	little	JJ
16514	1519	5	flour	flour	NN
16514	1519	6	on	on	IN
16514	1519	7	the	the	DT
16514	1519	8	pastry	pastry	NN
16514	1519	9	-	-	HYPH
16514	1519	10	board	board	NN
16514	1519	11	and	and	CC
16514	1519	12	lift	lift	VB
16514	1519	13	the	the	DT
16514	1519	14	crust	crust	NN
16514	1519	15	on	on	IN
16514	1519	16	this	this	DT
16514	1519	17	,	,	,
16514	1519	18	and	and	CC
16514	1519	19	with	with	IN
16514	1519	20	a	a	DT
16514	1519	21	floured	floured	JJ
16514	1519	22	rolling	rolling	NN
16514	1519	23	-	-	HYPH
16514	1519	24	pin	pin	NN
16514	1519	25	lightly	lightly	RB
16514	1519	26	roll	roll	VB
16514	1519	27	it	-PRON-	PRP
16514	1519	28	out	out	RP
16514	1519	29	once	once	IN
16514	1519	30	each	each	DT
16514	1519	31	way	way	NN
16514	1519	32	;	;	:
16514	1519	33	fold	fold	VB
16514	1519	34	it	-PRON-	PRP
16514	1519	35	over	over	RP
16514	1519	36	and	and	CC
16514	1519	37	roll	roll	VB
16514	1519	38	again	again	RB
16514	1519	39	,	,	,
16514	1519	40	and	and	CC
16514	1519	41	do	do	VB
16514	1519	42	this	this	DT
16514	1519	43	several	several	JJ
16514	1519	44	times	time	NNS
16514	1519	45	till	till	IN
16514	1519	46	the	the	DT
16514	1519	47	crust	crust	NN
16514	1519	48	looks	look	VBZ
16514	1519	49	even	even	RB
16514	1519	50	,	,	,
16514	1519	51	with	with	IN
16514	1519	52	no	no	DT
16514	1519	53	lumps	lump	NNS
16514	1519	54	of	of	IN
16514	1519	55	butter	butter	NN
16514	1519	56	showing	show	VBG
16514	1519	57	anywhere	anywhere	RB
16514	1519	58	.	.	.
16514	1520	1	Put	put	VB
16514	1520	2	it	-PRON-	PRP
16514	1520	3	on	on	IN
16514	1520	4	a	a	DT
16514	1520	5	plate	plate	NN
16514	1520	6	and	and	CC
16514	1520	7	lay	lie	VBD
16514	1520	8	it	-PRON-	PRP
16514	1520	9	in	in	IN
16514	1520	10	the	the	DT
16514	1520	11	ice	ice	NN
16514	1520	12	-	-	HYPH
16514	1520	13	chest	chest	NN
16514	1520	14	for	for	IN
16514	1520	15	at	at	RB
16514	1520	16	least	least	JJS
16514	1520	17	an	an	DT
16514	1520	18	hour	hour	NN
16514	1520	19	before	before	IN
16514	1520	20	you	-PRON-	PRP
16514	1520	21	use	use	VBP
16514	1520	22	it	-PRON-	PRP
16514	1520	23	.	.	.
16514	1521	1	Pie	pie	NN
16514	1521	2	-	-	HYPH
16514	1521	3	crust	crust	NN
16514	1521	4	will	will	MD
16514	1521	5	never	never	RB
16514	1521	6	be	be	VB
16514	1521	7	light	light	JJ
16514	1521	8	and	and	CC
16514	1521	9	nice	nice	JJ
16514	1521	10	if	if	IN
16514	1521	11	you	-PRON-	PRP
16514	1521	12	handle	handle	VBP
16514	1521	13	it	-PRON-	PRP
16514	1521	14	.	.	.
16514	1522	1	Do	do	VB
16514	1522	2	not	not	RB
16514	1522	3	touch	touch	VB
16514	1522	4	it	-PRON-	PRP
16514	1522	5	with	with	IN
16514	1522	6	your	-PRON-	PRP$
16514	1522	7	fingers	finger	NNS
16514	1522	8	unless	unless	IN
16514	1522	9	it	-PRON-	PRP
16514	1522	10	is	be	VBZ
16514	1522	11	really	really	RB
16514	1522	12	necessary	necessary	JJ
16514	1522	13	.	.	.
16514	1523	1	When	when	WRB
16514	1523	2	you	-PRON-	PRP
16514	1523	3	use	use	VBP
16514	1523	4	it	-PRON-	PRP
16514	1523	5	,	,	,
16514	1523	6	get	get	VB
16514	1523	7	everything	everything	NN
16514	1523	8	ready	ready	JJ
16514	1523	9	for	for	IN
16514	1523	10	the	the	DT
16514	1523	11	pie	pie	NN
16514	1523	12	first	first	RB
16514	1523	13	,	,	,
16514	1523	14	and	and	CC
16514	1523	15	then	then	RB
16514	1523	16	bring	bring	VB
16514	1523	17	out	out	RP
16514	1523	18	the	the	DT
16514	1523	19	crust	crust	NN
16514	1523	20	,	,	,
16514	1523	21	roll	roll	VB
16514	1523	22	quickly	quickly	RB
16514	1523	23	,	,	,
16514	1523	24	and	and	CC
16514	1523	25	spread	spread	VBD
16514	1523	26	over	over	IN
16514	1523	27	the	the	DT
16514	1523	28	pie	pie	NN
16514	1523	29	.	.	.
16514	1524	1	In	in	IN
16514	1524	2	putting	put	VBG
16514	1524	3	the	the	DT
16514	1524	4	pie	pie	NN
16514	1524	5	in	in	IN
16514	1524	6	the	the	DT
16514	1524	7	pan	pan	NN
16514	1524	8	,	,	,
16514	1524	9	cut	cut	VBD
16514	1524	10	the	the	DT
16514	1524	11	bottom	bottom	NN
16514	1524	12	piece	piece	NN
16514	1524	13	a	a	DT
16514	1524	14	little	little	RB
16514	1524	15	larger	large	JJR
16514	1524	16	than	than	IN
16514	1524	17	you	-PRON-	PRP
16514	1524	18	want	want	VBP
16514	1524	19	it	-PRON-	PRP
16514	1524	20	,	,	,
16514	1524	21	as	as	IN
16514	1524	22	it	-PRON-	PRP
16514	1524	23	will	will	MD
16514	1524	24	shrink	shrink	VB
16514	1524	25	.	.	.
16514	1525	1	Sprinkle	sprinkle	VB
16514	1525	2	the	the	DT
16514	1525	3	tin	tin	NN
16514	1525	4	with	with	IN
16514	1525	5	flour	flour	NN
16514	1525	6	,	,	,
16514	1525	7	lay	lie	VBD
16514	1525	8	on	on	IN
16514	1525	9	the	the	DT
16514	1525	10	crust	crust	NN
16514	1525	11	,	,	,
16514	1525	12	and	and	CC
16514	1525	13	after	after	IN
16514	1525	14	it	-PRON-	PRP
16514	1525	15	has	have	VBZ
16514	1525	16	been	be	VBN
16514	1525	17	fitted	fit	VBN
16514	1525	18	evenly	evenly	RB
16514	1525	19	,	,	,
16514	1525	20	and	and	CC
16514	1525	21	is	be	VBZ
16514	1525	22	not	not	RB
16514	1525	23	too	too	RB
16514	1525	24	tight	tight	JJ
16514	1525	25	,	,	,
16514	1525	26	cut	cut	VBD
16514	1525	27	off	off	RP
16514	1525	28	the	the	DT
16514	1525	29	edge	edge	NN
16514	1525	30	.	.	.
16514	1526	1	Put	put	VB
16514	1526	2	a	a	DT
16514	1526	3	narrow	narrow	JJ
16514	1526	4	strip	strip	NN
16514	1526	5	of	of	IN
16514	1526	6	paste	paste	NN
16514	1526	7	all	all	RB
16514	1526	8	around	around	IN
16514	1526	9	the	the	DT
16514	1526	10	edge	edge	NN
16514	1526	11	,	,	,
16514	1526	12	and	and	CC
16514	1526	13	press	press	VB
16514	1526	14	it	-PRON-	PRP
16514	1526	15	together	together	RB
16514	1526	16	;	;	:
16514	1526	17	if	if	IN
16514	1526	18	you	-PRON-	PRP
16514	1526	19	wet	wet	VBP
16514	1526	20	it	-PRON-	PRP
16514	1526	21	with	with	IN
16514	1526	22	a	a	DT
16514	1526	23	little	little	JJ
16514	1526	24	water	water	NN
16514	1526	25	it	-PRON-	PRP
16514	1526	26	will	will	MD
16514	1526	27	stick	stick	VB
16514	1526	28	.	.	.
16514	1527	1	If	if	IN
16514	1527	2	you	-PRON-	PRP
16514	1527	3	wish	wish	VBP
16514	1527	4	to	to	TO
16514	1527	5	be	be	VB
16514	1527	6	sure	sure	JJ
16514	1527	7	the	the	DT
16514	1527	8	filling	filling	NN
16514	1527	9	of	of	IN
16514	1527	10	the	the	DT
16514	1527	11	pie	pie	NN
16514	1527	12	will	will	MD
16514	1527	13	not	not	RB
16514	1527	14	soak	soak	VB
16514	1527	15	into	into	IN
16514	1527	16	the	the	DT
16514	1527	17	under	under	JJ
16514	1527	18	crust	crust	NN
16514	1527	19	,	,	,
16514	1527	20	brush	brush	NN
16514	1527	21	that	that	IN
16514	1527	22	over	over	RP
16514	1527	23	with	with	IN
16514	1527	24	beaten	beat	VBN
16514	1527	25	white	white	NN
16514	1527	26	of	of	IN
16514	1527	27	egg	egg	NN
16514	1527	28	.	.	.
16514	1528	1	After	after	IN
16514	1528	2	you	-PRON-	PRP
16514	1528	3	put	put	VBP
16514	1528	4	in	in	IN
16514	1528	5	the	the	DT
16514	1528	6	filling	filling	NN
16514	1528	7	,	,	,
16514	1528	8	fold	fold	VB
16514	1528	9	your	-PRON-	PRP$
16514	1528	10	top	top	JJ
16514	1528	11	crust	crust	NN
16514	1528	12	together	together	RB
16514	1528	13	and	and	CC
16514	1528	14	cut	cut	VB
16514	1528	15	some	some	DT
16514	1528	16	little	little	JJ
16514	1528	17	shutters	shutter	NNS
16514	1528	18	to	to	TO
16514	1528	19	let	let	VB
16514	1528	20	out	out	RP
16514	1528	21	the	the	DT
16514	1528	22	steam	steam	NN
16514	1528	23	.	.	.
16514	1529	1	Put	put	VB
16514	1529	2	on	on	RP
16514	1529	3	the	the	DT
16514	1529	4	cover	cover	NN
16514	1529	5	,	,	,
16514	1529	6	wet	wet	VB
16514	1529	7	the	the	DT
16514	1529	8	edges	edge	NNS
16514	1529	9	so	so	IN
16514	1529	10	they	-PRON-	PRP
16514	1529	11	will	will	MD
16514	1529	12	stick	stick	VB
16514	1529	13	together	together	RB
16514	1529	14	,	,	,
16514	1529	15	and	and	CC
16514	1529	16	pinch	pinch	VB
16514	1529	17	evenly	evenly	RB
16514	1529	18	.	.	.
16514	1530	1	Deep	deep	JJ
16514	1530	2	Apple	Apple	NNP
16514	1530	3	Pie	Pie	NNP
16514	1530	4	,	,	,
16514	1530	5	or	or	CC
16514	1530	6	Apple	Apple	NNP
16514	1530	7	Tart	Tart	NNP
16514	1530	8	Fill	Fill	NNP
16514	1530	9	a	a	DT
16514	1530	10	baking	baking	NN
16514	1530	11	-	-	HYPH
16514	1530	12	dish	dish	NN
16514	1530	13	with	with	IN
16514	1530	14	apples	apple	NNS
16514	1530	15	,	,	,
16514	1530	16	peeled	peel	VBN
16514	1530	17	and	and	CC
16514	1530	18	cut	cut	VBN
16514	1530	19	in	in	IN
16514	1530	20	slices	slice	NNS
16514	1530	21	.	.	.
16514	1531	1	Sprinkle	sprinkle	VB
16514	1531	2	with	with	IN
16514	1531	3	flour	flour	NN
16514	1531	4	,	,	,
16514	1531	5	cinnamon	cinnamon	NN
16514	1531	6	,	,	,
16514	1531	7	and	and	CC
16514	1531	8	plenty	plenty	NN
16514	1531	9	of	of	IN
16514	1531	10	sugar	sugar	NN
16514	1531	11	,	,	,
16514	1531	12	about	about	IN
16514	1531	13	half	half	PDT
16514	1531	14	a	a	DT
16514	1531	15	cup	cup	NN
16514	1531	16	.	.	.
16514	1532	1	Put	put	VB
16514	1532	2	in	in	IN
16514	1532	3	the	the	DT
16514	1532	4	oven	oven	NN
16514	1532	5	and	and	CC
16514	1532	6	bake	bake	VB
16514	1532	7	till	till	IN
16514	1532	8	the	the	DT
16514	1532	9	apples	apple	NNS
16514	1532	10	are	be	VBP
16514	1532	11	soft	soft	JJ
16514	1532	12	,	,	,
16514	1532	13	and	and	CC
16514	1532	14	then	then	RB
16514	1532	15	cool	cool	JJ
16514	1532	16	,	,	,
16514	1532	17	put	put	VBN
16514	1532	18	on	on	IN
16514	1532	19	the	the	DT
16514	1532	20	crust	crust	NN
16514	1532	21	,	,	,
16514	1532	22	and	and	CC
16514	1532	23	bake	bake	VB
16514	1532	24	till	till	IN
16514	1532	25	brown	brown	NNP
16514	1532	26	.	.	.
16514	1533	1	Serve	serve	VB
16514	1533	2	powdered	powdered	JJ
16514	1533	3	sugar	sugar	NN
16514	1533	4	and	and	CC
16514	1533	5	rich	rich	JJ
16514	1533	6	cream	cream	NN
16514	1533	7	with	with	IN
16514	1533	8	this	this	DT
16514	1533	9	.	.	.
16514	1534	1	All	all	DT
16514	1534	2	pies	pie	NNS
16514	1534	3	cooked	cook	VBN
16514	1534	4	in	in	IN
16514	1534	5	a	a	DT
16514	1534	6	baking	baking	NN
16514	1534	7	-	-	HYPH
16514	1534	8	dish	dish	NN
16514	1534	9	,	,	,
16514	1534	10	with	with	IN
16514	1534	11	no	no	DT
16514	1534	12	crust	crust	NN
16514	1534	13	on	on	IN
16514	1534	14	the	the	DT
16514	1534	15	bottom	bottom	NN
16514	1534	16	or	or	CC
16514	1534	17	sides	side	NNS
16514	1534	18	of	of	IN
16514	1534	19	the	the	DT
16514	1534	20	dish	dish	NN
16514	1534	21	,	,	,
16514	1534	22	are	be	VBP
16514	1534	23	called	call	VBN
16514	1534	24	tarts	tart	NNS
16514	1534	25	by	by	IN
16514	1534	26	the	the	DT
16514	1534	27	English	English	NNP
16514	1534	28	.	.	.
16514	1535	1	They	-PRON-	PRP
16514	1535	2	are	be	VBP
16514	1535	3	the	the	DT
16514	1535	4	best	good	JJS
16514	1535	5	kind	kind	NN
16514	1535	6	of	of	IN
16514	1535	7	pie	pie	NN
16514	1535	8	.	.	.
16514	1536	1	Peach	Peach	NNP
16514	1536	2	Pie	Pie	NNP
16514	1536	3	Line	Line	NNP
16514	1536	4	a	a	DT
16514	1536	5	pie	pie	NN
16514	1536	6	-	-	HYPH
16514	1536	7	plate	plate	NN
16514	1536	8	with	with	IN
16514	1536	9	crust	crust	NN
16514	1536	10	,	,	,
16514	1536	11	lay	lie	VBD
16514	1536	12	in	in	IN
16514	1536	13	the	the	DT
16514	1536	14	peaches	peach	NNS
16514	1536	15	,	,	,
16514	1536	16	peeled	peel	VBN
16514	1536	17	and	and	CC
16514	1536	18	sliced	slice	VBN
16514	1536	19	,	,	,
16514	1536	20	sprinkle	sprinkle	VB
16514	1536	21	with	with	IN
16514	1536	22	flour	flour	NN
16514	1536	23	,	,	,
16514	1536	24	and	and	CC
16514	1536	25	then	then	RB
16514	1536	26	cover	cover	VB
16514	1536	27	with	with	IN
16514	1536	28	sugar	sugar	NN
16514	1536	29	;	;	:
16514	1536	30	put	put	VBN
16514	1536	31	on	on	RP
16514	1536	32	a	a	DT
16514	1536	33	top	top	JJ
16514	1536	34	crust	crust	NN
16514	1536	35	,	,	,
16514	1536	36	cut	cut	VB
16514	1536	37	some	some	DT
16514	1536	38	little	little	JJ
16514	1536	39	slits	slit	NNS
16514	1536	40	in	in	IN
16514	1536	41	it	-PRON-	PRP
16514	1536	42	to	to	TO
16514	1536	43	let	let	VB
16514	1536	44	out	out	RP
16514	1536	45	the	the	DT
16514	1536	46	steam	steam	NN
16514	1536	47	,	,	,
16514	1536	48	and	and	CC
16514	1536	49	cook	cook	NN
16514	1536	50	till	till	IN
16514	1536	51	brown	brown	NNP
16514	1536	52	.	.	.
16514	1537	1	Or	or	CC
16514	1537	2	,	,	,
16514	1537	3	make	make	VB
16514	1537	4	a	a	DT
16514	1537	5	deep	deep	JJ
16514	1537	6	peach	peach	NN
16514	1537	7	tart	tart	NN
16514	1537	8	.	.	.
16514	1538	1	French	French	NNP
16514	1538	2	Peach	Peach	NNP
16514	1538	3	Pie	Pie	NNP
16514	1538	4	Put	put	VB
16514	1538	5	the	the	DT
16514	1538	6	crust	crust	NN
16514	1538	7	in	in	IN
16514	1538	8	the	the	DT
16514	1538	9	pie	pie	NN
16514	1538	10	-	-	HYPH
16514	1538	11	pan	pan	NN
16514	1538	12	as	as	IN
16514	1538	13	before	before	RB
16514	1538	14	;	;	:
16514	1538	15	boil	boil	VB
16514	1538	16	a	a	DT
16514	1538	17	cup	cup	NN
16514	1538	18	of	of	IN
16514	1538	19	sugar	sugar	NN
16514	1538	20	with	with	IN
16514	1538	21	two	two	CD
16514	1538	22	tablespoonfuls	tablespoonful	NNS
16514	1538	23	of	of	IN
16514	1538	24	water	water	NN
16514	1538	25	till	till	IN
16514	1538	26	it	-PRON-	PRP
16514	1538	27	threads	thread	VBZ
16514	1538	28	.	.	.
16514	1539	1	Lay	Lay	NNP
16514	1539	2	quarters	quarter	NNS
16514	1539	3	of	of	IN
16514	1539	4	peaches	peach	NNS
16514	1539	5	in	in	IN
16514	1539	6	the	the	DT
16514	1539	7	paste	paste	NN
16514	1539	8	,	,	,
16514	1539	9	around	around	RB
16514	1539	10	and	and	CC
16514	1539	11	around	around	RB
16514	1539	12	,	,	,
16514	1539	13	evenly	evenly	RB
16514	1539	14	,	,	,
16514	1539	15	no	no	DT
16514	1539	16	one	one	NN
16514	1539	17	on	on	IN
16514	1539	18	top	top	NN
16514	1539	19	of	of	IN
16514	1539	20	the	the	DT
16514	1539	21	other	other	JJ
16514	1539	22	.	.	.
16514	1540	1	Break	break	VB
16514	1540	2	ten	ten	CD
16514	1540	3	peach	peach	VBN
16514	1540	4	-	-	HYPH
16514	1540	5	stones	stone	NNS
16514	1540	6	and	and	CC
16514	1540	7	arrange	arrange	VB
16514	1540	8	evenly	evenly	RB
16514	1540	9	on	on	IN
16514	1540	10	top	top	NN
16514	1540	11	;	;	:
16514	1540	12	the	the	DT
16514	1540	13	pour	pour	VBP
16514	1540	14	the	the	DT
16514	1540	15	syrup	syrup	NN
16514	1540	16	over	over	RB
16514	1540	17	,	,	,
16514	1540	18	and	and	CC
16514	1540	19	put	put	VB
16514	1540	20	a	a	DT
16514	1540	21	few	few	JJ
16514	1540	22	narrow	narrow	JJ
16514	1540	23	strips	strip	NNS
16514	1540	24	of	of	IN
16514	1540	25	crust	crust	NN
16514	1540	26	across	across	IN
16514	1540	27	the	the	DT
16514	1540	28	pie	pie	NN
16514	1540	29	,	,	,
16514	1540	30	four	four	CD
16514	1540	31	each	each	DT
16514	1540	32	way	way	NN
16514	1540	33	,	,	,
16514	1540	34	and	and	CC
16514	1540	35	bake	bake	VB
16514	1540	36	.	.	.
16514	1541	1	Pumpkin	Pumpkin	NNP
16514	1541	2	Pie	Pie	NNP
16514	1541	3	1	1	CD
16514	1541	4	small	small	JJ
16514	1541	5	pumpkin	pumpkin	NN
16514	1541	6	.	.	.
16514	1542	1	2	2	CD
16514	1542	2	1/2	1/2	CD
16514	1542	3	cups	cup	NNS
16514	1542	4	of	of	IN
16514	1542	5	pulp	pulp	NN
16514	1542	6	.	.	.
16514	1543	1	2	2	CD
16514	1543	2	cups	cup	NNS
16514	1543	3	of	of	IN
16514	1543	4	milk	milk	NN
16514	1543	5	.	.	.
16514	1544	1	1	1	CD
16514	1544	2	tablespoonful	tablespoonful	JJ
16514	1544	3	molasses	molasse	NNS
16514	1544	4	.	.	.
16514	1545	1	2	2	CD
16514	1545	2	eggs	egg	NNS
16514	1545	3	.	.	.
16514	1546	1	1	1	LS
16514	1546	2	teaspoonful	teaspoonful	JJ
16514	1546	3	each	each	DT
16514	1546	4	of	of	IN
16514	1546	5	salt	salt	NN
16514	1546	6	,	,	,
16514	1546	7	ginger	ginger	NN
16514	1546	8	,	,	,
16514	1546	9	cinnamon	cinnamon	NN
16514	1546	10	,	,	,
16514	1546	11	and	and	CC
16514	1546	12	butter	butter	NN
16514	1546	13	.	.	.
16514	1547	1	2	2	CD
16514	1547	2	heaping	heaping	NN
16514	1547	3	tablespoonfuls	tablespoonful	NNS
16514	1547	4	of	of	IN
16514	1547	5	sugar	sugar	NN
16514	1547	6	.	.	.
16514	1548	1	Cut	cut	VB
16514	1548	2	the	the	DT
16514	1548	3	pumpkin	pumpkin	NN
16514	1548	4	in	in	IN
16514	1548	5	small	small	JJ
16514	1548	6	pieces	piece	NNS
16514	1548	7	and	and	CC
16514	1548	8	take	take	VB
16514	1548	9	out	out	RP
16514	1548	10	the	the	DT
16514	1548	11	seeds	seed	NNS
16514	1548	12	and	and	CC
16514	1548	13	remove	remove	VB
16514	1548	14	the	the	DT
16514	1548	15	peel	peel	NN
16514	1548	16	.	.	.
16514	1549	1	Put	put	VB
16514	1549	2	the	the	DT
16514	1549	3	good	good	JJ
16514	1549	4	part	part	NN
16514	1549	5	over	over	IN
16514	1549	6	the	the	DT
16514	1549	7	kettle	kettle	NN
16514	1549	8	and	and	CC
16514	1549	9	steam	steam	VB
16514	1549	10	it	-PRON-	PRP
16514	1549	11	till	till	IN
16514	1549	12	it	-PRON-	PRP
16514	1549	13	is	be	VBZ
16514	1549	14	tender	tender	JJ
16514	1549	15	,	,	,
16514	1549	16	keeping	keep	VBG
16514	1549	17	it	-PRON-	PRP
16514	1549	18	covered	cover	VBN
16514	1549	19	.	.	.
16514	1550	1	Then	then	RB
16514	1550	2	you	-PRON-	PRP
16514	1550	3	take	take	VBP
16514	1550	4	off	off	RP
16514	1550	5	the	the	DT
16514	1550	6	cover	cover	NN
16514	1550	7	,	,	,
16514	1550	8	and	and	CC
16514	1550	9	stand	stand	VB
16514	1550	10	the	the	DT
16514	1550	11	steamer	steamer	NN
16514	1550	12	you	-PRON-	PRP
16514	1550	13	have	have	VBP
16514	1550	14	cooked	cook	VBN
16514	1550	15	it	-PRON-	PRP
16514	1550	16	in	in	RP
16514	1550	17	on	on	IN
16514	1550	18	the	the	DT
16514	1550	19	back	back	NN
16514	1550	20	of	of	IN
16514	1550	21	the	the	DT
16514	1550	22	stove	stove	NN
16514	1550	23	,	,	,
16514	1550	24	till	till	IN
16514	1550	25	the	the	DT
16514	1550	26	heat	heat	NN
16514	1550	27	makes	make	VBZ
16514	1550	28	the	the	DT
16514	1550	29	pumpkin	pumpkin	NN
16514	1550	30	nice	nice	JJ
16514	1550	31	and	and	CC
16514	1550	32	dry	dry	JJ
16514	1550	33	.	.	.
16514	1551	1	Then	then	RB
16514	1551	2	mash	mash	VB
16514	1551	3	it	-PRON-	PRP
16514	1551	4	and	and	CC
16514	1551	5	put	put	VBD
16514	1551	6	it	-PRON-	PRP
16514	1551	7	through	through	IN
16514	1551	8	the	the	DT
16514	1551	9	colander	colander	NN
16514	1551	10	.	.	.
16514	1552	1	While	while	IN
16514	1552	2	it	-PRON-	PRP
16514	1552	3	is	be	VBZ
16514	1552	4	warm	warm	JJ
16514	1552	5	,	,	,
16514	1552	6	mix	mix	VB
16514	1552	7	in	in	IN
16514	1552	8	everything	everything	NN
16514	1552	9	in	in	IN
16514	1552	10	the	the	DT
16514	1552	11	rule	rule	NN
16514	1552	12	except	except	IN
16514	1552	13	the	the	DT
16514	1552	14	eggs	egg	NNS
16514	1552	15	;	;	:
16514	1552	16	let	let	VB
16514	1552	17	it	-PRON-	PRP
16514	1552	18	cool	cool	VB
16514	1552	19	,	,	,
16514	1552	20	and	and	CC
16514	1552	21	put	put	VBD
16514	1552	22	these	these	DT
16514	1552	23	in	in	IN
16514	1552	24	last	last	JJ
16514	1552	25	,	,	,
16514	1552	26	beating	beat	VBG
16514	1552	27	them	-PRON-	PRP
16514	1552	28	till	till	IN
16514	1552	29	light	light	NN
16514	1552	30	.	.	.
16514	1553	1	Line	line	VB
16514	1553	2	the	the	DT
16514	1553	3	pie	pie	NN
16514	1553	4	-	-	HYPH
16514	1553	5	tin	tin	NN
16514	1553	6	with	with	IN
16514	1553	7	crust	crust	NN
16514	1553	8	,	,	,
16514	1553	9	and	and	CC
16514	1553	10	pour	pour	VB
16514	1553	11	in	in	IN
16514	1553	12	the	the	DT
16514	1553	13	filling	filling	NN
16514	1553	14	and	and	CC
16514	1553	15	bake	bake	NN
16514	1553	16	.	.	.
16514	1554	1	This	this	DT
16514	1554	2	rule	rule	NN
16514	1554	3	is	be	VBZ
16514	1554	4	a	a	DT
16514	1554	5	very	very	RB
16514	1554	6	nice	nice	JJ
16514	1554	7	one	one	NN
16514	1554	8	;	;	:
16514	1554	9	it	-PRON-	PRP
16514	1554	10	makes	make	VBZ
16514	1554	11	two	two	CD
16514	1554	12	pies	pie	NNS
16514	1554	13	.	.	.
16514	1555	1	Cranberry	Cranberry	NNP
16514	1555	2	Pie	Pie	NNP
16514	1555	3	Cook	Cook	NNP
16514	1555	4	a	a	DT
16514	1555	5	quart	quart	NN
16514	1555	6	of	of	IN
16514	1555	7	cranberries	cranberry	NNS
16514	1555	8	till	till	IN
16514	1555	9	tender	tender	NN
16514	1555	10	,	,	,
16514	1555	11	with	with	IN
16514	1555	12	a	a	DT
16514	1555	13	small	small	JJ
16514	1555	14	cup	cup	NN
16514	1555	15	of	of	IN
16514	1555	16	water	water	NN
16514	1555	17	;	;	:
16514	1555	18	when	when	WRB
16514	1555	19	they	-PRON-	PRP
16514	1555	20	have	have	VBP
16514	1555	21	simmered	simmer	VBN
16514	1555	22	till	till	IN
16514	1555	23	rather	rather	RB
16514	1555	24	thick	thick	JJ
16514	1555	25	,	,	,
16514	1555	26	put	put	VBN
16514	1555	27	in	in	RP
16514	1555	28	a	a	DT
16514	1555	29	heaping	heaping	NN
16514	1555	30	cup	cup	NN
16514	1555	31	of	of	IN
16514	1555	32	sugar	sugar	NN
16514	1555	33	and	and	CC
16514	1555	34	cook	cook	VB
16514	1555	35	five	five	CD
16514	1555	36	minutes	minute	NNS
16514	1555	37	more	more	RBR
16514	1555	38	.	.	.
16514	1556	1	When	when	WRB
16514	1556	2	as	as	RB
16514	1556	3	thick	thick	JJ
16514	1556	4	as	as	IN
16514	1556	5	oatmeal	oatmeal	JJ
16514	1556	6	mush	mush	NN
16514	1556	7	,	,	,
16514	1556	8	take	take	VB
16514	1556	9	them	-PRON-	PRP
16514	1556	10	off	off	IN
16514	1556	11	the	the	DT
16514	1556	12	fire	fire	NN
16514	1556	13	and	and	CC
16514	1556	14	put	put	VBD
16514	1556	15	through	through	IN
16514	1556	16	the	the	DT
16514	1556	17	colander	colander	NN
16514	1556	18	;	;	:
16514	1556	19	line	line	VB
16514	1556	20	a	a	DT
16514	1556	21	tin	tin	NN
16514	1556	22	with	with	IN
16514	1556	23	crust	crust	NN
16514	1556	24	,	,	,
16514	1556	25	fill	fill	VB
16514	1556	26	with	with	IN
16514	1556	27	berries	berry	NNS
16514	1556	28	,	,	,
16514	1556	29	put	put	VB
16514	1556	30	strips	strip	NNS
16514	1556	31	of	of	IN
16514	1556	32	crust	crust	NN
16514	1556	33	across	across	RP
16514	1556	34	,	,	,
16514	1556	35	and	and	CC
16514	1556	36	bake	bake	VB
16514	1556	37	.	.	.
16514	1557	1	A	a	DT
16514	1557	2	nice	nice	JJ
16514	1557	3	plan	plan	NN
16514	1557	4	is	be	VBZ
16514	1557	5	to	to	TO
16514	1557	6	take	take	VB
16514	1557	7	half	half	PDT
16514	1557	8	a	a	DT
16514	1557	9	cup	cup	NN
16514	1557	10	of	of	IN
16514	1557	11	raisins	raisin	NNS
16514	1557	12	and	and	CC
16514	1557	13	a	a	DT
16514	1557	14	cup	cup	NN
16514	1557	15	of	of	IN
16514	1557	16	cranberries	cranberry	NNS
16514	1557	17	for	for	IN
16514	1557	18	a	a	DT
16514	1557	19	pie	pie	NN
16514	1557	20	,	,	,
16514	1557	21	chopping	chop	VBG
16514	1557	22	together	together	RB
16514	1557	23	and	and	CC
16514	1557	24	cooking	cook	VBG
16514	1557	25	with	with	IN
16514	1557	26	water	water	NN
16514	1557	27	as	as	IN
16514	1557	28	before	before	RB
16514	1557	29	,	,	,
16514	1557	30	adding	add	VBG
16514	1557	31	a	a	DT
16514	1557	32	sprinkling	sprinkling	NN
16514	1557	33	of	of	IN
16514	1557	34	flour	flour	NN
16514	1557	35	and	and	CC
16514	1557	36	a	a	DT
16514	1557	37	little	little	JJ
16514	1557	38	vanilla	vanilla	NN
16514	1557	39	when	when	WRB
16514	1557	40	done	do	VBN
16514	1557	41	.	.	.
16514	1558	1	Orange	Orange	NNP
16514	1558	2	Pie	Pie	NNP
16514	1558	3	1	1	CD
16514	1558	4	orange	orange	NN
16514	1558	5	.	.	.
16514	1559	1	1	1	CD
16514	1559	2	cup	cup	NN
16514	1559	3	of	of	IN
16514	1559	4	water	water	NN
16514	1559	5	.	.	.
16514	1560	1	1	1	CD
16514	1560	2	small	small	JJ
16514	1560	3	cup	cup	NN
16514	1560	4	of	of	IN
16514	1560	5	sugar	sugar	NN
16514	1560	6	.	.	.
16514	1561	1	2	2	CD
16514	1561	2	teaspoonfuls	teaspoonfuls	NNP
16514	1561	3	corn	corn	NN
16514	1561	4	-	-	HYPH
16514	1561	5	starch	starch	NN
16514	1561	6	.	.	.
16514	1562	1	Butter	butter	VB
16514	1562	2	the	the	DT
16514	1562	3	size	size	NN
16514	1562	4	of	of	IN
16514	1562	5	a	a	DT
16514	1562	6	hickory	hickory	NN
16514	1562	7	-	-	HYPH
16514	1562	8	nut	nut	NN
16514	1562	9	.	.	.
16514	1563	1	Yolk	Yolk	NNP
16514	1563	2	of	of	IN
16514	1563	3	one	one	CD
16514	1563	4	egg	egg	NN
16514	1563	5	.	.	.
16514	1564	1	Grate	grate	VB
16514	1564	2	the	the	DT
16514	1564	3	rind	rind	NN
16514	1564	4	of	of	IN
16514	1564	5	the	the	DT
16514	1564	6	orange	orange	NN
16514	1564	7	,	,	,
16514	1564	8	and	and	CC
16514	1564	9	then	then	RB
16514	1564	10	squeeze	squeeze	VB
16514	1564	11	out	out	RP
16514	1564	12	the	the	DT
16514	1564	13	juice	juice	NN
16514	1564	14	.	.	.
16514	1565	1	Beat	beat	VB
16514	1565	2	the	the	DT
16514	1565	3	yolk	yolk	NN
16514	1565	4	of	of	IN
16514	1565	5	the	the	DT
16514	1565	6	egg	egg	NN
16514	1565	7	,	,	,
16514	1565	8	add	add	VB
16514	1565	9	the	the	DT
16514	1565	10	water	water	NN
16514	1565	11	,	,	,
16514	1565	12	with	with	IN
16514	1565	13	the	the	DT
16514	1565	14	corn	corn	NN
16514	1565	15	-	-	HYPH
16514	1565	16	starch	starch	NN
16514	1565	17	stirred	stir	VBN
16514	1565	18	in	in	IN
16514	1565	19	,	,	,
16514	1565	20	orange	orange	NNP
16514	1565	21	juice	juice	NNP
16514	1565	22	and	and	CC
16514	1565	23	rind	rind	NN
16514	1565	24	and	and	CC
16514	1565	25	butter	butter	NN
16514	1565	26	,	,	,
16514	1565	27	and	and	CC
16514	1565	28	cook	cook	NN
16514	1565	29	till	till	IN
16514	1565	30	it	-PRON-	PRP
16514	1565	31	grows	grow	VBZ
16514	1565	32	rather	rather	RB
16514	1565	33	thick	thick	JJ
16514	1565	34	.	.	.
16514	1566	1	Bake	bake	VB
16514	1566	2	your	-PRON-	PRP$
16514	1566	3	crust	crust	NN
16514	1566	4	first	first	RB
16514	1566	5	;	;	:
16514	1566	6	then	then	RB
16514	1566	7	bake	bake	VB
16514	1566	8	the	the	DT
16514	1566	9	orange	orange	NN
16514	1566	10	filling	fill	VBG
16514	1566	11	in	in	IN
16514	1566	12	it	-PRON-	PRP
16514	1566	13	;	;	:
16514	1566	14	then	then	RB
16514	1566	15	beat	beat	VB
16514	1566	16	the	the	DT
16514	1566	17	white	white	NN
16514	1566	18	of	of	IN
16514	1566	19	your	-PRON-	PRP$
16514	1566	20	egg	egg	NN
16514	1566	21	with	with	IN
16514	1566	22	a	a	DT
16514	1566	23	tablespoonful	tablespoonful	NN
16514	1566	24	of	of	IN
16514	1566	25	granulated	granulate	VBN
16514	1566	26	sugar	sugar	NN
16514	1566	27	,	,	,
16514	1566	28	and	and	CC
16514	1566	29	put	put	VBD
16514	1566	30	over	over	IN
16514	1566	31	it	-PRON-	PRP
16514	1566	32	and	and	CC
16514	1566	33	brown	brown	JJ
16514	1566	34	.	.	.
16514	1567	1	This	this	DT
16514	1567	2	is	be	VBZ
16514	1567	3	an	an	DT
16514	1567	4	especially	especially	RB
16514	1567	5	nice	nice	JJ
16514	1567	6	rule	rule	NN
16514	1567	7	.	.	.
16514	1568	1	Lemon	Lemon	NNP
16514	1568	2	Pie	Pie	NNP
16514	1568	3	Make	make	VBP
16514	1568	4	exactly	exactly	RB
16514	1568	5	as	as	IN
16514	1568	6	you	-PRON-	PRP
16514	1568	7	did	do	VBD
16514	1568	8	the	the	DT
16514	1568	9	orange	orange	NN
16514	1568	10	-	-	HYPH
16514	1568	11	pie	pie	NN
16514	1568	12	,	,	,
16514	1568	13	but	but	CC
16514	1568	14	put	put	VBD
16514	1568	15	in	in	RP
16514	1568	16	a	a	DT
16514	1568	17	good	good	JJ
16514	1568	18	-	-	HYPH
16514	1568	19	sized	sized	JJ
16514	1568	20	cup	cup	NN
16514	1568	21	of	of	IN
16514	1568	22	sugar	sugar	NN
16514	1568	23	instead	instead	RB
16514	1568	24	of	of	IN
16514	1568	25	a	a	DT
16514	1568	26	small	small	JJ
16514	1568	27	one	one	CD
16514	1568	28	,	,	,
16514	1568	29	with	with	IN
16514	1568	30	a	a	DT
16514	1568	31	lemon	lemon	NN
16514	1568	32	in	in	IN
16514	1568	33	place	place	NN
16514	1568	34	of	of	IN
16514	1568	35	the	the	DT
16514	1568	36	orange	orange	NN
16514	1568	37	.	.	.
16514	1569	1	Tarts	tart	VBZ
16514	1569	2	Whenever	whenever	WRB
16514	1569	3	Margaret	Margaret	NNP
16514	1569	4	made	make	VBD
16514	1569	5	pie	pie	NN
16514	1569	6	she	-PRON-	PRP
16514	1569	7	always	always	RB
16514	1569	8	saved	save	VBD
16514	1569	9	all	all	PDT
16514	1569	10	the	the	DT
16514	1569	11	bits	bit	NNS
16514	1569	12	of	of	IN
16514	1569	13	the	the	DT
16514	1569	14	crust	crust	NN
16514	1569	15	and	and	CC
16514	1569	16	rolled	roll	VBD
16514	1569	17	them	-PRON-	PRP
16514	1569	18	out	out	RP
16514	1569	19	,	,	,
16514	1569	20	and	and	CC
16514	1569	21	lined	line	VBD
16514	1569	22	patty	patty	NNP
16514	1569	23	-	-	HYPH
16514	1569	24	pans	pan	NNS
16514	1569	25	with	with	IN
16514	1569	26	them	-PRON-	PRP
16514	1569	27	and	and	CC
16514	1569	28	baked	bake	VBD
16514	1569	29	them	-PRON-	PRP
16514	1569	30	.	.	.
16514	1570	1	She	-PRON-	PRP
16514	1570	2	often	often	RB
16514	1570	3	filled	fill	VBD
16514	1570	4	them	-PRON-	PRP
16514	1570	5	with	with	IN
16514	1570	6	raw	raw	JJ
16514	1570	7	rice	rice	NN
16514	1570	8	while	while	IN
16514	1570	9	they	-PRON-	PRP
16514	1570	10	baked	bake	VBD
16514	1570	11	,	,	,
16514	1570	12	to	to	TO
16514	1570	13	keep	keep	VB
16514	1570	14	them	-PRON-	PRP
16514	1570	15	in	in	IN
16514	1570	16	shape	shape	NN
16514	1570	17	,	,	,
16514	1570	18	saving	save	VBG
16514	1570	19	the	the	DT
16514	1570	20	rice	rice	NN
16514	1570	21	when	when	WRB
16514	1570	22	they	-PRON-	PRP
16514	1570	23	were	be	VBD
16514	1570	24	done	do	VBN
16514	1570	25	.	.	.
16514	1571	1	She	-PRON-	PRP
16514	1571	2	filled	fill	VBD
16514	1571	3	the	the	DT
16514	1571	4	shells	shell	NNS
16514	1571	5	with	with	IN
16514	1571	6	jelly	jelly	NNP
16514	1571	7	,	,	,
16514	1571	8	and	and	CC
16514	1571	9	used	use	VBD
16514	1571	10	the	the	DT
16514	1571	11	tarts	tart	NNS
16514	1571	12	for	for	IN
16514	1571	13	lunch	lunch	NN
16514	1571	14	.	.	.
16514	1572	1	CANDY	CANDY	NNP
16514	1572	2	Margaret	Margaret	NNP
16514	1572	3	did	do	VBD
16514	1572	4	not	not	RB
16514	1572	5	wait	wait	VB
16514	1572	6	till	till	IN
16514	1572	7	she	-PRON-	PRP
16514	1572	8	reached	reach	VBD
16514	1572	9	the	the	DT
16514	1572	10	recipes	recipe	NNS
16514	1572	11	for	for	IN
16514	1572	12	candy	candy	NN
16514	1572	13	at	at	IN
16514	1572	14	the	the	DT
16514	1572	15	back	back	NN
16514	1572	16	of	of	IN
16514	1572	17	her	-PRON-	PRP$
16514	1572	18	book	book	NN
16514	1572	19	before	before	IN
16514	1572	20	she	-PRON-	PRP
16514	1572	21	began	begin	VBD
16514	1572	22	to	to	TO
16514	1572	23	make	make	VB
16514	1572	24	it	-PRON-	PRP
16514	1572	25	.	.	.
16514	1573	1	She	-PRON-	PRP
16514	1573	2	made	make	VBD
16514	1573	3	it	-PRON-	PRP
16514	1573	4	all	all	PDT
16514	1573	5	the	the	DT
16514	1573	6	way	way	NN
16514	1573	7	along	along	IN
16514	1573	8	,	,	,
16514	1573	9	whenever	whenever	WRB
16514	1573	10	another	another	DT
16514	1573	11	little	little	JJ
16514	1573	12	girl	girl	NN
16514	1573	13	came	come	VBD
16514	1573	14	to	to	TO
16514	1573	15	spend	spend	VB
16514	1573	16	the	the	DT
16514	1573	17	afternoon	afternoon	NN
16514	1573	18	,	,	,
16514	1573	19	or	or	CC
16514	1573	20	it	-PRON-	PRP
16514	1573	21	was	be	VBD
16514	1573	22	such	such	PDT
16514	1573	23	a	a	DT
16514	1573	24	rainy	rainy	JJ
16514	1573	25	day	day	NN
16514	1573	26	that	that	IN
16514	1573	27	she	-PRON-	PRP
16514	1573	28	could	could	MD
16514	1573	29	not	not	RB
16514	1573	30	go	go	VB
16514	1573	31	out	out	RP
16514	1573	32	.	.	.
16514	1574	1	Nearly	nearly	RB
16514	1574	2	always	always	RB
16514	1574	3	she	-PRON-	PRP
16514	1574	4	made	make	VBD
16514	1574	5	molasses	molasse	NNS
16514	1574	6	candy	candy	NN
16514	1574	7	,	,	,
16514	1574	8	because	because	IN
16514	1574	9	it	-PRON-	PRP
16514	1574	10	was	be	VBD
16514	1574	11	such	such	JJ
16514	1574	12	fun	fun	NN
16514	1574	13	to	to	TO
16514	1574	14	pull	pull	VB
16514	1574	15	it	-PRON-	PRP
16514	1574	16	,	,	,
16514	1574	17	and	and	CC
16514	1574	18	she	-PRON-	PRP
16514	1574	19	used	use	VBD
16514	1574	20	the	the	DT
16514	1574	21	same	same	JJ
16514	1574	22	rule	rule	NN
16514	1574	23	her	-PRON-	PRP$
16514	1574	24	mother	mother	NN
16514	1574	25	used	use	VBD
16514	1574	26	when	when	WRB
16514	1574	27	she	-PRON-	PRP
16514	1574	28	was	be	VBD
16514	1574	29	a	a	DT
16514	1574	30	little	little	JJ
16514	1574	31	girl	girl	NN
16514	1574	32	.	.	.
16514	1575	1	Molasses	Molasses	NNP
16514	1575	2	Candy	Candy	NNP
16514	1575	3	2	2	CD
16514	1575	4	cups	cup	VBZ
16514	1575	5	New	New	NNP
16514	1575	6	Orleans	Orleans	NNP
16514	1575	7	molasses	molasse	NNS
16514	1575	8	.	.	.
16514	1576	1	1	1	CD
16514	1576	2	cup	cup	NNP
16514	1576	3	white	white	JJ
16514	1576	4	sugar	sugar	NN
16514	1576	5	.	.	.
16514	1577	1	1	1	CD
16514	1577	2	tablespoonful	tablespoonful	JJ
16514	1577	3	butter	butter	NN
16514	1577	4	.	.	.
16514	1578	1	1	1	CD
16514	1578	2	tablespoonful	tablespoonful	JJ
16514	1578	3	vinegar	vinegar	NN
16514	1578	4	.	.	.
16514	1579	1	1	1	CD
16514	1579	2	small	small	JJ
16514	1579	3	teaspoonful	teaspoonful	JJ
16514	1579	4	soda	soda	NN
16514	1579	5	.	.	.
16514	1580	1	Boil	boil	VB
16514	1580	2	hard	hard	JJ
16514	1580	3	twenty	twenty	CD
16514	1580	4	minutes	minute	NNS
16514	1580	5	,	,	,
16514	1580	6	stirring	stir	VBG
16514	1580	7	all	all	PDT
16514	1580	8	the	the	DT
16514	1580	9	time	time	NN
16514	1580	10	,	,	,
16514	1580	11	and	and	CC
16514	1580	12	cool	cool	JJ
16514	1580	13	in	in	IN
16514	1580	14	shallow	shallow	JJ
16514	1580	15	pans	pan	NNS
16514	1580	16	.	.	.
16514	1581	1	If	if	IN
16514	1581	2	you	-PRON-	PRP
16514	1581	3	double	double	VBP
16514	1581	4	the	the	DT
16514	1581	5	rule	rule	NN
16514	1581	6	you	-PRON-	PRP
16514	1581	7	must	must	MD
16514	1581	8	boil	boil	VB
16514	1581	9	the	the	DT
16514	1581	10	candy	candy	NN
16514	1581	11	five	five	CD
16514	1581	12	minutes	minute	NNS
16514	1581	13	longer	long	RBR
16514	1581	14	.	.	.
16514	1582	1	The	the	DT
16514	1582	2	best	good	JJS
16514	1582	3	thing	thing	NN
16514	1582	4	about	about	IN
16514	1582	5	this	this	DT
16514	1582	6	candy	candy	NN
16514	1582	7	is	be	VBZ
16514	1582	8	that	that	IN
16514	1582	9	it	-PRON-	PRP
16514	1582	10	does	do	VBZ
16514	1582	11	not	not	RB
16514	1582	12	stick	stick	VB
16514	1582	13	to	to	IN
16514	1582	14	the	the	DT
16514	1582	15	fingers	finger	NNS
16514	1582	16	,	,	,
16514	1582	17	if	if	IN
16514	1582	18	you	-PRON-	PRP
16514	1582	19	let	let	VBP
16514	1582	20	it	-PRON-	PRP
16514	1582	21	get	get	VB
16514	1582	22	quite	quite	RB
16514	1582	23	cool	cool	JJ
16514	1582	24	before	before	IN
16514	1582	25	touching	touch	VBG
16514	1582	26	it	-PRON-	PRP
16514	1582	27	,	,	,
16514	1582	28	and	and	CC
16514	1582	29	pull	pull	VB
16514	1582	30	it	-PRON-	PRP
16514	1582	31	in	in	IN
16514	1582	32	small	small	JJ
16514	1582	33	quantities	quantity	NNS
16514	1582	34	.	.	.
16514	1583	1	Do	do	VB
16514	1583	2	not	not	RB
16514	1583	3	put	put	VB
16514	1583	4	any	any	DT
16514	1583	5	butter	butter	NN
16514	1583	6	on	on	IN
16514	1583	7	your	-PRON-	PRP$
16514	1583	8	fingers	finger	NNS
16514	1583	9	,	,	,
16514	1583	10	but	but	CC
16514	1583	11	work	work	VB
16514	1583	12	fast	fast	RB
16514	1583	13	.	.	.
16514	1584	1	Maple	Maple	NNP
16514	1584	2	Wax	Wax	NNP
16514	1584	3	Boil	Boil	NNP
16514	1584	4	two	two	CD
16514	1584	5	cups	cup	NNS
16514	1584	6	of	of	IN
16514	1584	7	maple	maple	NN
16514	1584	8	syrup	syrup	NN
16514	1584	9	till	till	IN
16514	1584	10	it	-PRON-	PRP
16514	1584	11	hardens	harden	VBZ
16514	1584	12	when	when	WRB
16514	1584	13	dropped	drop	VBN
16514	1584	14	in	in	IN
16514	1584	15	cold	cold	JJ
16514	1584	16	water	water	NN
16514	1584	17	.	.	.
16514	1585	1	Fill	fill	VB
16514	1585	2	a	a	DT
16514	1585	3	large	large	JJ
16514	1585	4	pan	pan	NN
16514	1585	5	with	with	IN
16514	1585	6	fresh	fresh	JJ
16514	1585	7	snow	snow	NN
16514	1585	8	,	,	,
16514	1585	9	pack	pack	VBP
16514	1585	10	well	well	RB
16514	1585	11	;	;	:
16514	1585	12	keep	keep	VB
16514	1585	13	the	the	DT
16514	1585	14	kettle	kettle	NN
16514	1585	15	on	on	IN
16514	1585	16	the	the	DT
16514	1585	17	back	back	NN
16514	1585	18	of	of	IN
16514	1585	19	the	the	DT
16514	1585	20	stove	stove	NN
16514	1585	21	,	,	,
16514	1585	22	where	where	WRB
16514	1585	23	the	the	DT
16514	1585	24	syrup	syrup	NN
16514	1585	25	will	will	MD
16514	1585	26	be	be	VB
16514	1585	27	just	just	RB
16514	1585	28	warm	warm	JJ
16514	1585	29	,	,	,
16514	1585	30	but	but	CC
16514	1585	31	will	will	MD
16514	1585	32	not	not	RB
16514	1585	33	cook	cook	VB
16514	1585	34	,	,	,
16514	1585	35	and	and	CC
16514	1585	36	fill	fill	VB
16514	1585	37	a	a	DT
16514	1585	38	small	small	JJ
16514	1585	39	pitcher	pitcher	NN
16514	1585	40	with	with	IN
16514	1585	41	it	-PRON-	PRP
16514	1585	42	,	,	,
16514	1585	43	and	and	CC
16514	1585	44	pour	pour	VB
16514	1585	45	on	on	IN
16514	1585	46	the	the	DT
16514	1585	47	snow	snow	NN
16514	1585	48	,	,	,
16514	1585	49	a	a	DT
16514	1585	50	little	little	JJ
16514	1585	51	at	at	IN
16514	1585	52	a	a	DT
16514	1585	53	time	time	NN
16514	1585	54	.	.	.
16514	1586	1	Take	take	VB
16514	1586	2	it	-PRON-	PRP
16514	1586	3	off	off	RP
16514	1586	4	in	in	IN
16514	1586	5	small	small	JJ
16514	1586	6	pieces	piece	NNS
16514	1586	7	with	with	IN
16514	1586	8	a	a	DT
16514	1586	9	fork	fork	NN
16514	1586	10	.	.	.
16514	1587	1	If	if	IN
16514	1587	2	there	there	EX
16514	1587	3	is	be	VBZ
16514	1587	4	no	no	DT
16514	1587	5	snow	snow	NN
16514	1587	6	,	,	,
16514	1587	7	use	use	VB
16514	1587	8	a	a	DT
16514	1587	9	cake	cake	NN
16514	1587	10	of	of	IN
16514	1587	11	ice	ice	NN
16514	1587	12	.	.	.
16514	1588	1	Peanut	Peanut	NNP
16514	1588	2	Brittle	Brittle	NNP
16514	1588	3	Make	make	VBP
16514	1588	4	the	the	DT
16514	1588	5	molasses	molasse	NNS
16514	1588	6	candy	candy	NN
16514	1588	7	given	give	VBN
16514	1588	8	above	above	RB
16514	1588	9	,	,	,
16514	1588	10	and	and	CC
16514	1588	11	stir	stir	VB
16514	1588	12	in	in	IN
16514	1588	13	a	a	DT
16514	1588	14	large	large	JJ
16514	1588	15	cup	cup	NN
16514	1588	16	of	of	IN
16514	1588	17	shelled	shelled	JJ
16514	1588	18	peanuts	peanut	NNS
16514	1588	19	just	just	RB
16514	1588	20	before	before	IN
16514	1588	21	taking	take	VBG
16514	1588	22	it	-PRON-	PRP
16514	1588	23	from	from	IN
16514	1588	24	the	the	DT
16514	1588	25	fire	fire	NN
16514	1588	26	.	.	.
16514	1589	1	Put	put	VB
16514	1589	2	in	in	IN
16514	1589	3	shallow	shallow	JJ
16514	1589	4	,	,	,
16514	1589	5	buttered	butter	VBD
16514	1589	6	pans	pan	NNS
16514	1589	7	.	.	.
16514	1590	1	Peppermint	Peppermint	NNP
16514	1590	2	Drops	drop	VBZ
16514	1590	3	1	1	CD
16514	1590	4	cup	cup	NN
16514	1590	5	sugar	sugar	NN
16514	1590	6	.	.	.
16514	1591	1	2	2	CD
16514	1591	2	tablespoonfuls	tablespoonful	NNS
16514	1591	3	of	of	IN
16514	1591	4	water	water	NN
16514	1591	5	.	.	.
16514	1592	1	3	3	CD
16514	1592	2	teaspoonfuls	teaspoonful	NNS
16514	1592	3	of	of	IN
16514	1592	4	peppermint	peppermint	NN
16514	1592	5	essence	essence	NN
16514	1592	6	.	.	.
16514	1593	1	Boil	Boil	NNP
16514	1593	2	the	the	DT
16514	1593	3	sugar	sugar	NN
16514	1593	4	and	and	CC
16514	1593	5	water	water	NN
16514	1593	6	till	till	IN
16514	1593	7	when	when	WRB
16514	1593	8	you	-PRON-	PRP
16514	1593	9	drop	drop	VBP
16514	1593	10	a	a	DT
16514	1593	11	little	little	JJ
16514	1593	12	in	in	IN
16514	1593	13	water	water	NN
16514	1593	14	it	-PRON-	PRP
16514	1593	15	will	will	MD
16514	1593	16	make	make	VB
16514	1593	17	a	a	DT
16514	1593	18	firm	firm	JJ
16514	1593	19	ball	ball	NN
16514	1593	20	in	in	IN
16514	1593	21	your	-PRON-	PRP$
16514	1593	22	fingers	finger	NNS
16514	1593	23	.	.	.
16514	1594	1	Then	then	RB
16514	1594	2	take	take	VB
16514	1594	3	it	-PRON-	PRP
16514	1594	4	off	off	IN
16514	1594	5	the	the	DT
16514	1594	6	fire	fire	NN
16514	1594	7	and	and	CC
16514	1594	8	stir	stir	VB
16514	1594	9	in	in	IN
16514	1594	10	the	the	DT
16514	1594	11	peppermint	peppermint	NN
16514	1594	12	,	,	,
16514	1594	13	and	and	CC
16514	1594	14	carefully	carefully	RB
16514	1594	15	drop	drop	VB
16514	1594	16	four	four	CD
16514	1594	17	drops	drop	NNS
16514	1594	18	,	,	,
16514	1594	19	one	one	CD
16514	1594	20	exactly	exactly	RB
16514	1594	21	on	on	IN
16514	1594	22	top	top	NN
16514	1594	23	of	of	IN
16514	1594	24	another	another	DT
16514	1594	25	,	,	,
16514	1594	26	on	on	IN
16514	1594	27	a	a	DT
16514	1594	28	buttered	butter	VBN
16514	1594	29	platter	platter	NN
16514	1594	30	.	.	.
16514	1595	1	Do	do	VB
16514	1595	2	not	not	RB
16514	1595	3	put	put	VB
16514	1595	4	these	these	DT
16514	1595	5	too	too	RB
16514	1595	6	near	near	RB
16514	1595	7	together	together	RB
16514	1595	8	.	.	.
16514	1596	1	Pop	pop	NN
16514	1596	2	-	-	HYPH
16514	1596	3	corn	corn	NN
16514	1596	4	Balls	ball	NNS
16514	1596	5	Make	make	VBP
16514	1596	6	half	half	PDT
16514	1596	7	the	the	DT
16514	1596	8	rule	rule	NN
16514	1596	9	for	for	IN
16514	1596	10	molasses	molasse	NNS
16514	1596	11	candy	candy	NN
16514	1596	12	.	.	.
16514	1597	1	Pop	pop	VB
16514	1597	2	a	a	DT
16514	1597	3	milk	milk	NN
16514	1597	4	-	-	HYPH
16514	1597	5	can	can	NN
16514	1597	6	full	full	JJ
16514	1597	7	of	of	IN
16514	1597	8	corn	corn	NN
16514	1597	9	,	,	,
16514	1597	10	and	and	CC
16514	1597	11	pour	pour	VBP
16514	1597	12	in	in	IN
16514	1597	13	a	a	DT
16514	1597	14	little	little	JJ
16514	1597	15	candy	candy	NN
16514	1597	16	while	while	IN
16514	1597	17	it	-PRON-	PRP
16514	1597	18	is	be	VBZ
16514	1597	19	hot	hot	JJ
16514	1597	20	;	;	:
16514	1597	21	take	take	VB
16514	1597	22	up	up	RP
16514	1597	23	all	all	DT
16514	1597	24	that	that	WDT
16514	1597	25	sticks	stick	VBZ
16514	1597	26	together	together	RB
16514	1597	27	and	and	CC
16514	1597	28	roll	roll	VB
16514	1597	29	in	in	RP
16514	1597	30	a	a	DT
16514	1597	31	ball	ball	NN
16514	1597	32	;	;	:
16514	1597	33	then	then	RB
16514	1597	34	pour	pour	VB
16514	1597	35	in	in	RP
16514	1597	36	more	more	JJR
16514	1597	37	,	,	,
16514	1597	38	and	and	CC
16514	1597	39	so	so	RB
16514	1597	40	on	on	RB
16514	1597	41	.	.	.
16514	1598	1	Maple	Maple	NNP
16514	1598	2	Fudge	Fudge	NNP
16514	1598	3	3	3	CD
16514	1598	4	cups	cup	NNS
16514	1598	5	brown	brown	JJ
16514	1598	6	sugar	sugar	NN
16514	1598	7	.	.	.
16514	1599	1	2	2	CD
16514	1599	2	cups	cup	NNS
16514	1599	3	maple	maple	NN
16514	1599	4	syrup	syrup	NN
16514	1599	5	.	.	.
16514	1600	1	1	1	CD
16514	1600	2	cup	cup	NN
16514	1600	3	of	of	IN
16514	1600	4	milk	milk	NN
16514	1600	5	.	.	.
16514	1601	1	1/2	1/2	CD
16514	1601	2	cup	cup	NN
16514	1601	3	of	of	IN
16514	1601	4	water	water	NN
16514	1601	5	.	.	.
16514	1602	1	Butter	butter	VB
16514	1602	2	the	the	DT
16514	1602	3	size	size	NN
16514	1602	4	of	of	IN
16514	1602	5	an	an	DT
16514	1602	6	egg	egg	NN
16514	1602	7	.	.	.
16514	1603	1	1	1	CD
16514	1603	2	cup	cup	NNP
16514	1603	3	English	English	NNP
16514	1603	4	walnut	walnut	NNP
16514	1603	5	meats	meat	NNS
16514	1603	6	,	,	,
16514	1603	7	or	or	CC
16514	1603	8	hickory	hickory	NN
16514	1603	9	-	-	HYPH
16514	1603	10	nuts	nut	NNS
16514	1603	11	.	.	.
16514	1604	1	Boil	Boil	NNP
16514	1604	2	the	the	DT
16514	1604	3	sugar	sugar	NN
16514	1604	4	and	and	CC
16514	1604	5	maple	maple	NN
16514	1604	6	syrup	syrup	NN
16514	1604	7	till	till	IN
16514	1604	8	you	-PRON-	PRP
16514	1604	9	can	can	MD
16514	1604	10	make	make	VB
16514	1604	11	it	-PRON-	PRP
16514	1604	12	into	into	IN
16514	1604	13	a	a	DT
16514	1604	14	very	very	RB
16514	1604	15	soft	soft	JJ
16514	1604	16	ball	ball	NN
16514	1604	17	when	when	WRB
16514	1604	18	you	-PRON-	PRP
16514	1604	19	drop	drop	VBP
16514	1604	20	it	-PRON-	PRP
16514	1604	21	in	in	IN
16514	1604	22	water	water	NN
16514	1604	23	;	;	:
16514	1604	24	only	only	RB
16514	1604	25	half	half	RB
16514	1604	26	as	as	RB
16514	1604	27	hard	hard	RB
16514	1604	28	as	as	IN
16514	1604	29	you	-PRON-	PRP
16514	1604	30	boil	boil	VBP
16514	1604	31	molasses	molasse	NNS
16514	1604	32	candy	candy	NNP
16514	1604	33	.	.	.
16514	1605	1	Then	then	RB
16514	1605	2	put	put	VB
16514	1605	3	in	in	RP
16514	1605	4	the	the	DT
16514	1605	5	milk	milk	NN
16514	1605	6	,	,	,
16514	1605	7	water	water	NN
16514	1605	8	,	,	,
16514	1605	9	and	and	CC
16514	1605	10	butter	butter	NN
16514	1605	11	,	,	,
16514	1605	12	and	and	CC
16514	1605	13	boil	boil	VB
16514	1605	14	till	till	IN
16514	1605	15	when	when	WRB
16514	1605	16	you	-PRON-	PRP
16514	1605	17	try	try	VBP
16514	1605	18	in	in	IN
16514	1605	19	water	water	NN
16514	1605	20	it	-PRON-	PRP
16514	1605	21	makes	make	VBZ
16514	1605	22	quite	quite	PDT
16514	1605	23	a	a	DT
16514	1605	24	firm	firm	JJ
16514	1605	25	ball	ball	NN
16514	1605	26	in	in	IN
16514	1605	27	your	-PRON-	PRP$
16514	1605	28	fingers	finger	NNS
16514	1605	29	.	.	.
16514	1606	1	Put	put	VB
16514	1606	2	in	in	RP
16514	1606	3	the	the	DT
16514	1606	4	nuts	nut	NNS
16514	1606	5	and	and	CC
16514	1606	6	take	take	VB
16514	1606	7	off	off	RP
16514	1606	8	the	the	DT
16514	1606	9	fire	fire	NN
16514	1606	10	at	at	IN
16514	1606	11	once	once	RB
16514	1606	12	,	,	,
16514	1606	13	and	and	CC
16514	1606	14	stir	stir	VB
16514	1606	15	till	till	IN
16514	1606	16	it	-PRON-	PRP
16514	1606	17	begins	begin	VBZ
16514	1606	18	to	to	TO
16514	1606	19	sugar	sugar	VB
16514	1606	20	.	.	.
16514	1607	1	Spread	spread	VB
16514	1607	2	it	-PRON-	PRP
16514	1607	3	quickly	quickly	RB
16514	1607	4	on	on	IN
16514	1607	5	buttered	butter	VBN
16514	1607	6	pans	pan	NNS
16514	1607	7	,	,	,
16514	1607	8	and	and	CC
16514	1607	9	when	when	WRB
16514	1607	10	partly	partly	RB
16514	1607	11	cool	cool	JJ
16514	1607	12	mark	mark	NN
16514	1607	13	in	in	IN
16514	1607	14	squares	square	NNS
16514	1607	15	with	with	IN
16514	1607	16	a	a	DT
16514	1607	17	knife	knife	NN
16514	1607	18	.	.	.
16514	1608	1	Chocolate	Chocolate	NNP
16514	1608	2	Fudge	Fudge	NNP
16514	1608	3	1	1	CD
16514	1608	4	cup	cup	NN
16514	1608	5	of	of	IN
16514	1608	6	milk	milk	NN
16514	1608	7	.	.	.
16514	1609	1	1	1	CD
16514	1609	2	cup	cup	NN
16514	1609	3	of	of	IN
16514	1609	4	sugar	sugar	NN
16514	1609	5	.	.	.
16514	1610	1	1	1	CD
16514	1610	2	pinch	pinch	NN
16514	1610	3	of	of	IN
16514	1610	4	soda	soda	NN
16514	1610	5	.	.	.
16514	1611	1	3	3	CD
16514	1611	2	squares	square	NNS
16514	1611	3	Baker	Baker	NNP
16514	1611	4	's	's	POS
16514	1611	5	chocolate	chocolate	NN
16514	1611	6	.	.	.
16514	1612	1	Butter	butter	VB
16514	1612	2	the	the	DT
16514	1612	3	size	size	NN
16514	1612	4	of	of	IN
16514	1612	5	an	an	DT
16514	1612	6	egg	egg	NN
16514	1612	7	.	.	.
16514	1613	1	Put	put	VB
16514	1613	2	the	the	DT
16514	1613	3	soda	soda	NN
16514	1613	4	in	in	IN
16514	1613	5	the	the	DT
16514	1613	6	milk	milk	NN
16514	1613	7	and	and	CC
16514	1613	8	scrape	scrape	VB
16514	1613	9	the	the	DT
16514	1613	10	chocolate	chocolate	NN
16514	1613	11	.	.	.
16514	1614	1	Mix	mix	VB
16514	1614	2	all	all	RB
16514	1614	3	together	together	RB
16514	1614	4	until	until	IN
16514	1614	5	when	when	WRB
16514	1614	6	you	-PRON-	PRP
16514	1614	7	drop	drop	VBP
16514	1614	8	a	a	DT
16514	1614	9	little	little	JJ
16514	1614	10	in	in	IN
16514	1614	11	water	water	NN
16514	1614	12	it	-PRON-	PRP
16514	1614	13	will	will	MD
16514	1614	14	make	make	VB
16514	1614	15	a	a	DT
16514	1614	16	ball	ball	NN
16514	1614	17	in	in	IN
16514	1614	18	your	-PRON-	PRP$
16514	1614	19	fingers	finger	NNS
16514	1614	20	.	.	.
16514	1615	1	Take	take	VB
16514	1615	2	off	off	RP
16514	1615	3	the	the	DT
16514	1615	4	fire	fire	NN
16514	1615	5	then	then	RB
16514	1615	6	,	,	,
16514	1615	7	and	and	CC
16514	1615	8	beat	beat	VBD
16514	1615	9	until	until	IN
16514	1615	10	it	-PRON-	PRP
16514	1615	11	is	be	VBZ
16514	1615	12	a	a	DT
16514	1615	13	stiff	stiff	JJ
16514	1615	14	paste	paste	NN
16514	1615	15	,	,	,
16514	1615	16	and	and	CC
16514	1615	17	then	then	RB
16514	1615	18	spread	spread	VB
16514	1615	19	on	on	IN
16514	1615	20	a	a	DT
16514	1615	21	buttered	butter	VBN
16514	1615	22	platter	platter	NN
16514	1615	23	.	.	.
16514	1616	1	Sometimes	sometimes	RB
16514	1616	2	Margaret	Margaret	NNP
16514	1616	3	added	add	VBD
16514	1616	4	a	a	DT
16514	1616	5	cup	cup	NN
16514	1616	6	of	of	IN
16514	1616	7	chopped	chop	VBN
16514	1616	8	nuts	nut	NNS
16514	1616	9	to	to	IN
16514	1616	10	this	this	DT
16514	1616	11	rule	rule	NN
16514	1616	12	,	,	,
16514	1616	13	putting	put	VBG
16514	1616	14	them	-PRON-	PRP
16514	1616	15	in	in	RP
16514	1616	16	just	just	RB
16514	1616	17	before	before	IN
16514	1616	18	she	-PRON-	PRP
16514	1616	19	took	take	VBD
16514	1616	20	the	the	DT
16514	1616	21	fudge	fudge	NN
16514	1616	22	off	off	IN
16514	1616	23	the	the	DT
16514	1616	24	fire	fire	NN
16514	1616	25	.	.	.
16514	1617	1	Cream	Cream	NNP
16514	1617	2	Walnuts	Walnuts	NNPS
16514	1617	3	2	2	CD
16514	1617	4	cups	cup	NNS
16514	1617	5	of	of	IN
16514	1617	6	light	light	JJ
16514	1617	7	brown	brown	JJ
16514	1617	8	sugar	sugar	NN
16514	1617	9	.	.	.
16514	1618	1	Two	two	CD
16514	1618	2	-	-	HYPH
16514	1618	3	thirds	third	NNS
16514	1618	4	cup	cup	NN
16514	1618	5	of	of	IN
16514	1618	6	boiling	boiling	NN
16514	1618	7	water	water	NN
16514	1618	8	.	.	.
16514	1619	1	1	1	CD
16514	1619	2	small	small	JJ
16514	1619	3	saltspoonful	saltspoonful	NN
16514	1619	4	of	of	IN
16514	1619	5	cream	cream	NN
16514	1619	6	of	of	IN
16514	1619	7	tartar	tartar	NN
16514	1619	8	.	.	.
16514	1620	1	1	1	CD
16514	1620	2	cup	cup	NN
16514	1620	3	chopped	chop	VBN
16514	1620	4	walnuts	walnut	NNS
16514	1620	5	.	.	.
16514	1621	1	Boil	Boil	NNP
16514	1621	2	till	till	IN
16514	1621	3	the	the	DT
16514	1621	4	syrup	syrup	NN
16514	1621	5	makes	make	VBZ
16514	1621	6	a	a	DT
16514	1621	7	thread	thread	NN
16514	1621	8	,	,	,
16514	1621	9	then	then	RB
16514	1621	10	cool	cool	JJ
16514	1621	11	till	till	IN
16514	1621	12	it	-PRON-	PRP
16514	1621	13	begins	begin	VBZ
16514	1621	14	to	to	TO
16514	1621	15	thicken	thicken	VB
16514	1621	16	,	,	,
16514	1621	17	and	and	CC
16514	1621	18	stir	stir	VB
16514	1621	19	in	in	IN
16514	1621	20	the	the	DT
16514	1621	21	walnuts	walnut	NNS
16514	1621	22	and	and	CC
16514	1621	23	drop	drop	VB
16514	1621	24	on	on	IN
16514	1621	25	buttered	butter	VBN
16514	1621	26	paper	paper	NN
16514	1621	27	.	.	.
16514	1622	1	Cream	cream	NN
16514	1622	2	Made	make	VBN
16514	1622	3	from	from	IN
16514	1622	4	Confectioners	Confectioners	NNP
16514	1622	5	'	'	POS
16514	1622	6	Sugar	Sugar	NNP
16514	1622	7	Take	take	VB
16514	1622	8	the	the	DT
16514	1622	9	white	white	NN
16514	1622	10	of	of	IN
16514	1622	11	one	one	CD
16514	1622	12	egg	egg	NN
16514	1622	13	,	,	,
16514	1622	14	and	and	CC
16514	1622	15	measure	measure	VB
16514	1622	16	just	just	RB
16514	1622	17	as	as	RB
16514	1622	18	much	much	JJ
16514	1622	19	cold	cold	JJ
16514	1622	20	water	water	NN
16514	1622	21	;	;	:
16514	1622	22	mix	mix	VB
16514	1622	23	the	the	DT
16514	1622	24	two	two	CD
16514	1622	25	well	well	RB
16514	1622	26	,	,	,
16514	1622	27	and	and	CC
16514	1622	28	stir	stir	VB
16514	1622	29	stiff	stiff	JJ
16514	1622	30	with	with	IN
16514	1622	31	confectioners	confectioner	NNS
16514	1622	32	'	'	POS
16514	1622	33	sugar	sugar	NN
16514	1622	34	;	;	:
16514	1622	35	add	add	VB
16514	1622	36	a	a	DT
16514	1622	37	little	little	JJ
16514	1622	38	flavoring	flavoring	NN
16514	1622	39	,	,	,
16514	1622	40	vanilla	vanilla	NN
16514	1622	41	,	,	,
16514	1622	42	or	or	CC
16514	1622	43	almond	almond	NN
16514	1622	44	,	,	,
16514	1622	45	or	or	CC
16514	1622	46	pistache	pistache	NN
16514	1622	47	,	,	,
16514	1622	48	and	and	CC
16514	1622	49	,	,	,
16514	1622	50	for	for	IN
16514	1622	51	some	some	DT
16514	1622	52	candies	candy	NNS
16514	1622	53	,	,	,
16514	1622	54	color	color	NN
16514	1622	55	with	with	IN
16514	1622	56	a	a	DT
16514	1622	57	tiny	tiny	JJ
16514	1622	58	speck	speck	NN
16514	1622	59	of	of	IN
16514	1622	60	fruit	fruit	NN
16514	1622	61	paste	paste	NN
16514	1622	62	.	.	.
16514	1623	1	This	this	DT
16514	1623	2	is	be	VBZ
16514	1623	3	the	the	DT
16514	1623	4	beginning	beginning	NN
16514	1623	5	of	of	IN
16514	1623	6	all	all	DT
16514	1623	7	sorts	sort	NNS
16514	1623	8	of	of	IN
16514	1623	9	cream	cream	NN
16514	1623	10	candy	candy	NN
16514	1623	11	.	.	.
16514	1624	1	Candy	Candy	NNP
16514	1624	2	Potatoes	potato	NNS
16514	1624	3	Make	make	VBP
16514	1624	4	the	the	DT
16514	1624	5	plain	plain	JJ
16514	1624	6	white	white	JJ
16514	1624	7	candy	candy	NN
16514	1624	8	just	just	RB
16514	1624	9	given	give	VBN
16514	1624	10	,	,	,
16514	1624	11	and	and	CC
16514	1624	12	to	to	TO
16514	1624	13	it	-PRON-	PRP
16514	1624	14	add	add	VB
16514	1624	15	a	a	DT
16514	1624	16	tablespoonful	tablespoonful	NN
16514	1624	17	of	of	IN
16514	1624	18	cocoanut	cocoanut	NN
16514	1624	19	,	,	,
16514	1624	20	and	and	CC
16514	1624	21	flavor	flavor	NN
16514	1624	22	with	with	IN
16514	1624	23	vanilla	vanilla	NN
16514	1624	24	.	.	.
16514	1625	1	Make	make	VB
16514	1625	2	into	into	IN
16514	1625	3	little	little	JJ
16514	1625	4	balls	ball	NNS
16514	1625	5	,	,	,
16514	1625	6	rather	rather	RB
16514	1625	7	long	long	RB
16514	1625	8	then	then	RB
16514	1625	9	round	round	RB
16514	1625	10	,	,	,
16514	1625	11	and	and	CC
16514	1625	12	with	with	IN
16514	1625	13	a	a	DT
16514	1625	14	fork	fork	NN
16514	1625	15	put	put	NN
16514	1625	16	eyes	eye	NNS
16514	1625	17	in	in	IN
16514	1625	18	them	-PRON-	PRP
16514	1625	19	like	like	IN
16514	1625	20	potato	potato	NN
16514	1625	21	eyes	eye	NNS
16514	1625	22	.	.	.
16514	1626	1	Roll	roll	VB
16514	1626	2	in	in	IN
16514	1626	3	cinnamon	cinnamon	NN
16514	1626	4	.	.	.
16514	1627	1	These	these	DT
16514	1627	2	candies	candy	NNS
16514	1627	3	are	be	VBP
16514	1627	4	very	very	RB
16514	1627	5	quickly	quickly	RB
16514	1627	6	made	make	VBN
16514	1627	7	,	,	,
16514	1627	8	and	and	CC
16514	1627	9	are	be	VBP
16514	1627	10	excellent	excellent	JJ
16514	1627	11	for	for	IN
16514	1627	12	little	little	JJ
16514	1627	13	girls	girl	NNS
16514	1627	14	'	'	POS
16514	1627	15	parties	party	NNS
16514	1627	16	.	.	.
16514	1628	1	Chocolate	Chocolate	NNP
16514	1628	2	Creams	Creams	NNP
16514	1628	3	Make	make	VBP
16514	1628	4	the	the	DT
16514	1628	5	cream	cream	NN
16514	1628	6	candy	candy	NN
16514	1628	7	into	into	IN
16514	1628	8	balls	ball	NNS
16514	1628	9	,	,	,
16514	1628	10	melt	melt	VB
16514	1628	11	three	three	CD
16514	1628	12	squares	square	NNS
16514	1628	13	of	of	IN
16514	1628	14	Baker	Baker	NNP
16514	1628	15	's	's	POS
16514	1628	16	chocolate	chocolate	NN
16514	1628	17	;	;	:
16514	1628	18	put	put	VB
16514	1628	19	a	a	DT
16514	1628	20	ball	ball	NN
16514	1628	21	on	on	IN
16514	1628	22	a	a	DT
16514	1628	23	little	little	JJ
16514	1628	24	skewer	skewer	NN
16514	1628	25	or	or	CC
16514	1628	26	a	a	DT
16514	1628	27	fork	fork	NN
16514	1628	28	,	,	,
16514	1628	29	and	and	CC
16514	1628	30	dip	dip	VB
16514	1628	31	into	into	IN
16514	1628	32	the	the	DT
16514	1628	33	chocolate	chocolate	NN
16514	1628	34	and	and	CC
16514	1628	35	lay	lie	VBD
16514	1628	36	on	on	IN
16514	1628	37	buttered	butter	VBN
16514	1628	38	paper	paper	NN
16514	1628	39	.	.	.
16514	1629	1	Nut	Nut	NNP
16514	1629	2	Candy	Candy	NNP
16514	1629	3	Chop	Chop	NNP
16514	1629	4	a	a	DT
16514	1629	5	cup	cup	NN
16514	1629	6	of	of	IN
16514	1629	7	almonds	almond	NNS
16514	1629	8	and	and	CC
16514	1629	9	mix	mix	VB
16514	1629	10	with	with	IN
16514	1629	11	the	the	DT
16514	1629	12	cream	cream	NN
16514	1629	13	candy	candy	NN
16514	1629	14	;	;	:
16514	1629	15	make	make	VB
16514	1629	16	into	into	IN
16514	1629	17	bars	bar	NNS
16514	1629	18	,	,	,
16514	1629	19	and	and	CC
16514	1629	20	when	when	WRB
16514	1629	21	cold	cold	JJ
16514	1629	22	cut	cut	NN
16514	1629	23	in	in	IN
16514	1629	24	slices	slice	NNS
16514	1629	25	.	.	.
16514	1630	1	Walnut	Walnut	NNP
16514	1630	2	Creams	Creams	NNP
16514	1630	3	Press	Press	NNP
16514	1630	4	two	two	CD
16514	1630	5	walnut	walnut	NN
16514	1630	6	halves	half	NNS
16514	1630	7	on	on	IN
16514	1630	8	small	small	JJ
16514	1630	9	balls	ball	NNS
16514	1630	10	of	of	IN
16514	1630	11	cream	cream	NN
16514	1630	12	candy	candy	NN
16514	1630	13	,	,	,
16514	1630	14	one	one	CD
16514	1630	15	on	on	IN
16514	1630	16	either	either	DT
16514	1630	17	side	side	NN
16514	1630	18	.	.	.
16514	1631	1	Creamed	Creamed	NNP
16514	1631	2	Dates	Dates	NNPS
16514	1631	3	Wash	Wash	NNP
16514	1631	4	,	,	,
16514	1631	5	wipe	wipe	NN
16514	1631	6	,	,	,
16514	1631	7	and	and	CC
16514	1631	8	open	open	VB
16514	1631	9	the	the	DT
16514	1631	10	dates	date	NNS
16514	1631	11	;	;	:
16514	1631	12	remove	remove	VB
16514	1631	13	the	the	DT
16514	1631	14	stones	stone	NNS
16514	1631	15	and	and	CC
16514	1631	16	put	put	VBD
16514	1631	17	a	a	DT
16514	1631	18	small	small	JJ
16514	1631	19	ball	ball	NN
16514	1631	20	of	of	IN
16514	1631	21	cream	cream	NN
16514	1631	22	candy	candy	NN
16514	1631	23	into	into	IN
16514	1631	24	each	each	DT
16514	1631	25	one	one	NN
16514	1631	26	.	.	.
16514	1632	1	Butter	Butter	NNP
16514	1632	2	Scotch	Scotch	NNP
16514	1632	3	3	3	CD
16514	1632	4	tablespoonfuls	tablespoonfuls	NN
16514	1632	5	sugar	sugar	NN
16514	1632	6	.	.	.
16514	1633	1	3	3	CD
16514	1633	2	tablespoonfuls	tablespoonful	NNS
16514	1633	3	of	of	IN
16514	1633	4	molasses	molasse	NNS
16514	1633	5	.	.	.
16514	1634	1	2	2	CD
16514	1634	2	tablespoonfuls	tablespoonful	NNS
16514	1634	3	of	of	IN
16514	1634	4	water	water	NN
16514	1634	5	.	.	.
16514	1635	1	1	1	CD
16514	1635	2	tablespoonful	tablespoonful	JJ
16514	1635	3	of	of	IN
16514	1635	4	butter	butter	NN
16514	1635	5	.	.	.
16514	1636	1	1	1	CD
16514	1636	2	saltspoonful	saltspoonful	NN
16514	1636	3	of	of	IN
16514	1636	4	soda	soda	NN
16514	1636	5	.	.	.
16514	1637	1	Boil	boil	VB
16514	1637	2	all	all	DT
16514	1637	3	together	together	RB
16514	1637	4	without	without	IN
16514	1637	5	stirring	stir	VBG
16514	1637	6	till	till	IN
16514	1637	7	it	-PRON-	PRP
16514	1637	8	hardens	harden	VBZ
16514	1637	9	in	in	IN
16514	1637	10	water	water	NN
16514	1637	11	;	;	:
16514	1637	12	then	then	RB
16514	1637	13	put	put	VB
16514	1637	14	in	in	RP
16514	1637	15	a	a	DT
16514	1637	16	small	small	JJ
16514	1637	17	teaspoonful	teaspoonful	NN
16514	1637	18	of	of	IN
16514	1637	19	vanilla	vanilla	NN
16514	1637	20	and	and	CC
16514	1637	21	pour	pour	VBP
16514	1637	22	at	at	IN
16514	1637	23	once	once	RB
16514	1637	24	on	on	IN
16514	1637	25	a	a	DT
16514	1637	26	buttered	butter	VBN
16514	1637	27	platter	platter	NN
16514	1637	28	.	.	.
16514	1638	1	When	when	WRB
16514	1638	2	hard	hard	JJ
16514	1638	3	break	break	NN
16514	1638	4	up	up	RP
16514	1638	5	into	into	IN
16514	1638	6	squares	square	NNS
16514	1638	7	.	.	.
16514	1639	1	Pinoche	Pinoche	NNP
16514	1639	2	1	1	CD
16514	1639	3	cup	cup	NNP
16514	1639	4	light	light	NNP
16514	1639	5	brown	brown	NNP
16514	1639	6	sugar	sugar	NN
16514	1639	7	.	.	.
16514	1640	1	1	1	CD
16514	1640	2	cup	cup	NN
16514	1640	3	cream	cream	NN
16514	1640	4	.	.	.
16514	1641	1	1	1	CD
16514	1641	2	cup	cup	NNP
16514	1641	3	walnuts	walnut	NNS
16514	1641	4	,	,	,
16514	1641	5	chopped	chop	VBD
16514	1641	6	fine	fine	RB
16514	1641	7	.	.	.
16514	1642	1	Butter	butter	VB
16514	1642	2	the	the	DT
16514	1642	3	size	size	NN
16514	1642	4	of	of	IN
16514	1642	5	a	a	DT
16514	1642	6	walnut	walnut	NN
16514	1642	7	.	.	.
16514	1643	1	1	1	CD
16514	1643	2	teaspoonful	teaspoonful	JJ
16514	1643	3	vanilla	vanilla	NN
16514	1643	4	.	.	.
16514	1644	1	Cook	cook	VB
16514	1644	2	the	the	DT
16514	1644	3	sugar	sugar	NN
16514	1644	4	and	and	CC
16514	1644	5	cream	cream	NN
16514	1644	6	till	till	IN
16514	1644	7	it	-PRON-	PRP
16514	1644	8	makes	make	VBZ
16514	1644	9	a	a	DT
16514	1644	10	ball	ball	NN
16514	1644	11	in	in	IN
16514	1644	12	water	water	NN
16514	1644	13	;	;	:
16514	1644	14	then	then	RB
16514	1644	15	put	put	VBD
16514	1644	16	in	in	IN
16514	1644	17	the	the	DT
16514	1644	18	butter	butter	NN
16514	1644	19	,	,	,
16514	1644	20	vanilla	vanilla	NN
16514	1644	21	,	,	,
16514	1644	22	and	and	CC
16514	1644	23	nuts	nut	NNS
16514	1644	24	,	,	,
16514	1644	25	and	and	CC
16514	1644	26	beat	beat	VBD
16514	1644	27	till	till	IN
16514	1644	28	creamy	creamy	VB
16514	1644	29	and	and	CC
16514	1644	30	spread	spread	VB
16514	1644	31	on	on	IN
16514	1644	32	a	a	DT
16514	1644	33	platter	platter	NN
16514	1644	34	.	.	.
16514	1645	1	Betty	Betty	NNP
16514	1645	2	's	's	POS
16514	1645	3	Orange	Orange	NNP
16514	1645	4	Candy	Candy	NNP
16514	1645	5	Betty	Betty	NNP
16514	1645	6	was	be	VBD
16514	1645	7	Margaret	Margaret	NNP
16514	1645	8	's	's	POS
16514	1645	9	particular	particular	JJ
16514	1645	10	friend	friend	NN
16514	1645	11	,	,	,
16514	1645	12	so	so	CC
16514	1645	13	this	this	DT
16514	1645	14	was	be	VBD
16514	1645	15	her	-PRON-	PRP$
16514	1645	16	favorite	favorite	JJ
16514	1645	17	rule	rule	NN
16514	1645	18	:	:	:
16514	1645	19	2	2	CD
16514	1645	20	cups	cup	NNS
16514	1645	21	sugar	sugar	NN
16514	1645	22	.	.	.
16514	1646	1	Juice	juice	NN
16514	1646	2	of	of	IN
16514	1646	3	one	one	CD
16514	1646	4	orange	orange	NN
16514	1646	5	.	.	.
16514	1647	1	Boil	boil	VB
16514	1647	2	till	till	IN
16514	1647	3	it	-PRON-	PRP
16514	1647	4	hardens	harden	VBZ
16514	1647	5	in	in	IN
16514	1647	6	water	water	NN
16514	1647	7	,	,	,
16514	1647	8	and	and	CC
16514	1647	9	then	then	RB
16514	1647	10	pull	pull	VB
16514	1647	11	it	-PRON-	PRP
16514	1647	12	.	.	.
16514	1648	1	Creamed	Creamed	NNP
16514	1648	2	Dates	Dates	NNPS
16514	1648	3	,	,	,
16514	1648	4	Figs	Figs	NNPS
16514	1648	5	,	,	,
16514	1648	6	and	and	CC
16514	1648	7	Cherries	Cherries	NNPS
16514	1648	8	Make	make	VBP
16514	1648	9	the	the	DT
16514	1648	10	plain	plain	JJ
16514	1648	11	cream	cream	NN
16514	1648	12	candy	candy	NN
16514	1648	13	,	,	,
16514	1648	14	as	as	IN
16514	1648	15	before	before	RB
16514	1648	16	;	;	:
16514	1648	17	wash	wash	VB
16514	1648	18	the	the	DT
16514	1648	19	dates	date	NNS
16514	1648	20	well	well	RB
16514	1648	21	,	,	,
16514	1648	22	open	open	JJ
16514	1648	23	at	at	IN
16514	1648	24	one	one	CD
16514	1648	25	side	side	NN
16514	1648	26	,	,	,
16514	1648	27	and	and	CC
16514	1648	28	take	take	VB
16514	1648	29	out	out	RP
16514	1648	30	the	the	DT
16514	1648	31	stones	stone	NNS
16514	1648	32	and	and	CC
16514	1648	33	press	press	NN
16514	1648	34	in	in	IN
16514	1648	35	a	a	DT
16514	1648	36	ball	ball	NN
16514	1648	37	of	of	IN
16514	1648	38	the	the	DT
16514	1648	39	candy	candy	NN
16514	1648	40	;	;	:
16514	1648	41	leave	leave	VB
16514	1648	42	the	the	DT
16514	1648	43	side	side	NN
16514	1648	44	open	open	JJ
16514	1648	45	.	.	.
16514	1649	1	You	-PRON-	PRP
16514	1649	2	can	can	MD
16514	1649	3	sprinkle	sprinkle	VB
16514	1649	4	with	with	IN
16514	1649	5	granulated	granulated	JJ
16514	1649	6	sugar	sugar	NN
16514	1649	7	if	if	IN
16514	1649	8	you	-PRON-	PRP
16514	1649	9	choose	choose	VBP
16514	1649	10	.	.	.
16514	1650	1	Cut	cut	NN
16514	1650	2	figs	fig	NNS
16514	1650	3	in	in	IN
16514	1650	4	small	small	JJ
16514	1650	5	pieces	piece	NNS
16514	1650	6	,	,	,
16514	1650	7	and	and	CC
16514	1650	8	roll	roll	VB
16514	1650	9	each	each	DT
16514	1650	10	piece	piece	NN
16514	1650	11	in	in	IN
16514	1650	12	the	the	DT
16514	1650	13	cream	cream	NN
16514	1650	14	candy	candy	NN
16514	1650	15	till	till	IN
16514	1650	16	it	-PRON-	PRP
16514	1650	17	is	be	VBZ
16514	1650	18	hidden	hide	VBN
16514	1650	19	.	.	.
16514	1651	1	For	for	IN
16514	1651	2	the	the	DT
16514	1651	3	cherries	cherry	NNS
16514	1651	4	,	,	,
16514	1651	5	color	color	VB
16514	1651	6	the	the	DT
16514	1651	7	cream	cream	NN
16514	1651	8	candy	candy	NN
16514	1651	9	light	light	NN
16514	1651	10	pink	pink	NN
16514	1651	11	and	and	CC
16514	1651	12	make	make	VB
16514	1651	13	into	into	IN
16514	1651	14	little	little	JJ
16514	1651	15	balls	ball	NNS
16514	1651	16	.	.	.
16514	1652	1	On	on	IN
16514	1652	2	top	top	NN
16514	1652	3	of	of	IN
16514	1652	4	each	each	DT
16514	1652	5	press	press	NN
16514	1652	6	a	a	DT
16514	1652	7	candied	candy	VBN
16514	1652	8	cherry	cherry	NN
16514	1652	9	.	.	.
16514	1653	1	Dates	date	NNS
16514	1653	2	with	with	IN
16514	1653	3	Nuts	Nuts	NNP
16514	1653	4	Wash	Wash	NNP
16514	1653	5	and	and	CC
16514	1653	6	wipe	wipe	VB
16514	1653	7	the	the	DT
16514	1653	8	dates	date	NNS
16514	1653	9	dry	dry	VBP
16514	1653	10	,	,	,
16514	1653	11	and	and	CC
16514	1653	12	take	take	VB
16514	1653	13	out	out	RP
16514	1653	14	the	the	DT
16514	1653	15	stones	stone	NNS
16514	1653	16	.	.	.
16514	1654	1	Put	put	VB
16514	1654	2	half	half	PDT
16514	1654	3	an	an	DT
16514	1654	4	English	english	JJ
16514	1654	5	walnut	walnut	NN
16514	1654	6	in	in	IN
16514	1654	7	each	each	DT
16514	1654	8	and	and	CC
16514	1654	9	press	press	VB
16514	1654	10	the	the	DT
16514	1654	11	edges	edge	NNS
16514	1654	12	together	together	RB
16514	1654	13	;	;	:
16514	1654	14	roll	roll	NNP
16514	1654	15	in	in	IN
16514	1654	16	granulated	granulated	JJ
16514	1654	17	sugar	sugar	NN
16514	1654	18	.	.	.
16514	1655	1	Small	small	JJ
16514	1655	2	figs	fig	NNS
16514	1655	3	may	may	MD
16514	1655	4	be	be	VB
16514	1655	5	prepared	prepare	VBN
16514	1655	6	in	in	IN
16514	1655	7	the	the	DT
16514	1655	8	same	same	JJ
16514	1655	9	way	way	NN
16514	1655	10	.	.	.
16514	1656	1	MARGARET	MARGARET	NNP
16514	1656	2	'S	'S	NNP
16514	1656	3	SCHOOL	school	NN
16514	1656	4	LUNCHEONS	luncheons	NN
16514	1656	5	As	as	IN
16514	1656	6	Margaret	Margaret	NNP
16514	1656	7	had	have	VBD
16514	1656	8	to	to	TO
16514	1656	9	take	take	VB
16514	1656	10	her	-PRON-	PRP$
16514	1656	11	luncheon	luncheon	NN
16514	1656	12	to	to	IN
16514	1656	13	school	school	NN
16514	1656	14	with	with	IN
16514	1656	15	her	-PRON-	PRP
16514	1656	16	sometimes	sometimes	RB
16514	1656	17	,	,	,
16514	1656	18	she	-PRON-	PRP
16514	1656	19	had	have	VBD
16514	1656	20	to	to	TO
16514	1656	21	learn	learn	VB
16514	1656	22	how	how	WRB
16514	1656	23	to	to	TO
16514	1656	24	make	make	VB
16514	1656	25	a	a	DT
16514	1656	26	good	good	JJ
16514	1656	27	many	many	JJ
16514	1656	28	kinds	kind	NNS
16514	1656	29	of	of	IN
16514	1656	30	sandwiches	sandwich	NNS
16514	1656	31	,	,	,
16514	1656	32	because	because	IN
16514	1656	33	she	-PRON-	PRP
16514	1656	34	soon	soon	RB
16514	1656	35	grew	grow	VBD
16514	1656	36	tired	tired	JJ
16514	1656	37	of	of	IN
16514	1656	38	one	one	CD
16514	1656	39	or	or	CC
16514	1656	40	two	two	CD
16514	1656	41	sorts	sort	NNS
16514	1656	42	.	.	.
16514	1657	1	Cut	cut	VB
16514	1657	2	the	the	DT
16514	1657	3	bread	bread	NN
16514	1657	4	very	very	RB
16514	1657	5	thin	thin	JJ
16514	1657	6	and	and	CC
16514	1657	7	spread	spread	VBD
16514	1657	8	lightly	lightly	RB
16514	1657	9	with	with	IN
16514	1657	10	butter	butter	NN
16514	1657	11	,	,	,
16514	1657	12	and	and	CC
16514	1657	13	after	after	IN
16514	1657	14	they	-PRON-	PRP
16514	1657	15	are	be	VBP
16514	1657	16	done	do	VBN
16514	1657	17	trim	trim	NN
16514	1657	18	off	off	RP
16514	1657	19	the	the	DT
16514	1657	20	crusts	crust	NNS
16514	1657	21	neatly	neatly	RB
16514	1657	22	,	,	,
16514	1657	23	not	not	RB
16514	1657	24	taking	take	VBG
16514	1657	25	off	off	RP
16514	1657	26	all	all	PDT
16514	1657	27	the	the	DT
16514	1657	28	crust	crust	NN
16514	1657	29	,	,	,
16514	1657	30	but	but	CC
16514	1657	31	making	make	VBG
16514	1657	32	the	the	DT
16514	1657	33	two	two	CD
16514	1657	34	pieces	piece	NNS
16514	1657	35	even	even	RB
16514	1657	36	.	.	.
16514	1658	1	For	for	IN
16514	1658	2	plain	plain	JJ
16514	1658	3	meat	meat	NN
16514	1658	4	sandwiches	sandwich	NNS
16514	1658	5	,	,	,
16514	1658	6	chop	chop	VB
16514	1658	7	the	the	DT
16514	1658	8	meat	meat	NN
16514	1658	9	very	very	RB
16514	1658	10	fine	fine	JJ
16514	1658	11	,	,	,
16514	1658	12	sprinkle	sprinkle	VB
16514	1658	13	with	with	IN
16514	1658	14	salt	salt	NN
16514	1658	15	,	,	,
16514	1658	16	and	and	CC
16514	1658	17	spread	spread	VBD
16514	1658	18	on	on	IN
16514	1658	19	the	the	DT
16514	1658	20	bread	bread	NN
16514	1658	21	;	;	:
16514	1658	22	if	if	IN
16514	1658	23	it	-PRON-	PRP
16514	1658	24	is	be	VBZ
16514	1658	25	too	too	RB
16514	1658	26	dry	dry	JJ
16514	1658	27	,	,	,
16514	1658	28	put	put	VBN
16514	1658	29	in	in	RP
16514	1658	30	a	a	DT
16514	1658	31	very	very	RB
16514	1658	32	little	little	JJ
16514	1658	33	cream	cream	NN
16514	1658	34	as	as	IN
16514	1658	35	you	-PRON-	PRP
16514	1658	36	chop	chop	VBP
16514	1658	37	the	the	DT
16514	1658	38	meat	meat	NN
16514	1658	39	.	.	.
16514	1659	1	Egg	Egg	NNP
16514	1659	2	Sandwiches	Sandwiches	NNPS
16514	1659	3	Make	make	VB
16514	1659	4	a	a	DT
16514	1659	5	very	very	RB
16514	1659	6	little	little	JJ
16514	1659	7	French	french	JJ
16514	1659	8	dressing,--about	dressing,--about	NN
16514	1659	9	a	a	DT
16514	1659	10	teaspoonful	teaspoonful	NN
16514	1659	11	of	of	IN
16514	1659	12	oil	oil	NN
16514	1659	13	,	,	,
16514	1659	14	a	a	DT
16514	1659	15	sprinkling	sprinkling	NN
16514	1659	16	of	of	IN
16514	1659	17	salt	salt	NN
16514	1659	18	,	,	,
16514	1659	19	and	and	CC
16514	1659	20	four	four	CD
16514	1659	21	drops	drop	NNS
16514	1659	22	of	of	IN
16514	1659	23	lemon	lemon	NN
16514	1659	24	juice	juice	NN
16514	1659	25	,	,	,
16514	1659	26	or	or	CC
16514	1659	27	vinegar	vinegar	NN
16514	1659	28	.	.	.
16514	1660	1	Chop	chop	VB
16514	1660	2	a	a	DT
16514	1660	3	hard	hard	RB
16514	1660	4	-	-	HYPH
16514	1660	5	boiled	boiled	JJ
16514	1660	6	egg	egg	NN
16514	1660	7	very	very	RB
16514	1660	8	fine	fine	JJ
16514	1660	9	,	,	,
16514	1660	10	mix	mix	VB
16514	1660	11	with	with	IN
16514	1660	12	the	the	DT
16514	1660	13	dressing	dressing	NN
16514	1660	14	,	,	,
16514	1660	15	and	and	CC
16514	1660	16	spread	spread	VB
16514	1660	17	.	.	.
16514	1661	1	Lettuce	lettuce	NN
16514	1661	2	Sandwiches	Sandwiches	NNPS
16514	1661	3	Spread	Spread	VBD
16514	1661	4	the	the	DT
16514	1661	5	bread	bread	NN
16514	1661	6	,	,	,
16514	1661	7	lay	lie	VBD
16514	1661	8	on	on	IN
16514	1661	9	a	a	DT
16514	1661	10	lettuce	lettuce	NN
16514	1661	11	-	-	HYPH
16514	1661	12	leaf	leaf	NN
16514	1661	13	and	and	CC
16514	1661	14	cover	cover	NN
16514	1661	15	with	with	IN
16514	1661	16	French	french	JJ
16514	1661	17	dressing	dressing	NN
16514	1661	18	,	,	,
16514	1661	19	or	or	CC
16514	1661	20	with	with	IN
16514	1661	21	mayonnaise	mayonnaise	NN
16514	1661	22	.	.	.
16514	1662	1	These	these	DT
16514	1662	2	sandwiches	sandwich	NNS
16514	1662	3	are	be	VBP
16514	1662	4	about	about	IN
16514	1662	5	the	the	DT
16514	1662	6	best	good	JJS
16514	1662	7	for	for	IN
16514	1662	8	school	school	NN
16514	1662	9	,	,	,
16514	1662	10	as	as	IN
16514	1662	11	they	-PRON-	PRP
16514	1662	12	do	do	VBP
16514	1662	13	not	not	RB
16514	1662	14	get	get	VB
16514	1662	15	dry	dry	JJ
16514	1662	16	.	.	.
16514	1663	1	Celery	celery	JJ
16514	1663	2	Sandwiches	sandwich	VBZ
16514	1663	3	Chop	Chop	NNP
16514	1663	4	the	the	DT
16514	1663	5	celery	celery	NN
16514	1663	6	fine	fine	NN
16514	1663	7	,	,	,
16514	1663	8	mix	mix	VB
16514	1663	9	with	with	IN
16514	1663	10	a	a	DT
16514	1663	11	French	french	JJ
16514	1663	12	or	or	CC
16514	1663	13	mayonnaise	mayonnaise	NN
16514	1663	14	dressing	dressing	NN
16514	1663	15	,	,	,
16514	1663	16	and	and	CC
16514	1663	17	spread	spread	VB
16514	1663	18	.	.	.
16514	1664	1	Olive	olive	JJ
16514	1664	2	Sandwiches	sandwich	VBZ
16514	1664	3	Chop	Chop	NNP
16514	1664	4	six	six	CD
16514	1664	5	olives	olive	VBZ
16514	1664	6	fine	fine	JJ
16514	1664	7	,	,	,
16514	1664	8	mix	mix	VB
16514	1664	9	with	with	IN
16514	1664	10	a	a	DT
16514	1664	11	tiny	tiny	JJ
16514	1664	12	bit	bit	NN
16514	1664	13	of	of	IN
16514	1664	14	mayonnaise	mayonnaise	NN
16514	1664	15	and	and	CC
16514	1664	16	spread	spread	VB
16514	1664	17	.	.	.
16514	1665	1	Chicken	Chicken	NNP
16514	1665	2	and	and	CC
16514	1665	3	Celery	Celery	NNP
16514	1665	4	Sandwiches	Sandwiches	NNPS
16514	1665	5	Mix	Mix	NNP
16514	1665	6	chopped	chop	VBD
16514	1665	7	celery	celery	NN
16514	1665	8	and	and	CC
16514	1665	9	chopped	chopped	JJ
16514	1665	10	chicken	chicken	NN
16514	1665	11	,	,	,
16514	1665	12	as	as	IN
16514	1665	13	much	much	JJ
16514	1665	14	of	of	IN
16514	1665	15	one	one	CD
16514	1665	16	as	as	IN
16514	1665	17	the	the	DT
16514	1665	18	other	other	JJ
16514	1665	19	,	,	,
16514	1665	20	wet	wet	JJ
16514	1665	21	with	with	IN
16514	1665	22	French	French	NNP
16514	1665	23	or	or	CC
16514	1665	24	mayonnaise	mayonnaise	NN
16514	1665	25	dressing	dress	VBG
16514	1665	26	and	and	CC
16514	1665	27	spread	spread	VB
16514	1665	28	.	.	.
16514	1666	1	Nut	Nut	NNP
16514	1666	2	Sandwiches	sandwich	VBZ
16514	1666	3	Chop	Chop	NNP
16514	1666	4	the	the	DT
16514	1666	5	nuts	nut	NNS
16514	1666	6	fine	fine	NN
16514	1666	7	and	and	CC
16514	1666	8	add	add	VB
16514	1666	9	just	just	RB
16514	1666	10	enough	enough	JJ
16514	1666	11	cream	cream	NN
16514	1666	12	to	to	TO
16514	1666	13	moisten	moisten	VB
16514	1666	14	;	;	:
16514	1666	15	sprinkle	sprinkle	VB
16514	1666	16	with	with	IN
16514	1666	17	salt	salt	NN
16514	1666	18	and	and	CC
16514	1666	19	spread	spread	NN
16514	1666	20	.	.	.
16514	1667	1	Sardine	Sardine	NNP
16514	1667	2	Sandwiches	sandwich	VBZ
16514	1667	3	Scrape	Scrape	NNP
16514	1667	4	off	off	IN
16514	1667	5	all	all	PDT
16514	1667	6	the	the	DT
16514	1667	7	skin	skin	NN
16514	1667	8	from	from	IN
16514	1667	9	the	the	DT
16514	1667	10	sardines	sardine	NNS
16514	1667	11	,	,	,
16514	1667	12	and	and	CC
16514	1667	13	take	take	VB
16514	1667	14	out	out	RP
16514	1667	15	the	the	DT
16514	1667	16	bones	bone	NNS
16514	1667	17	and	and	CC
16514	1667	18	drain	drain	VB
16514	1667	19	them	-PRON-	PRP
16514	1667	20	by	by	IN
16514	1667	21	laying	lay	VBG
16514	1667	22	them	-PRON-	PRP
16514	1667	23	on	on	IN
16514	1667	24	brown	brown	JJ
16514	1667	25	paper	paper	NN
16514	1667	26	;	;	:
16514	1667	27	mash	mash	VB
16514	1667	28	them	-PRON-	PRP
16514	1667	29	with	with	IN
16514	1667	30	a	a	DT
16514	1667	31	fork	fork	NN
16514	1667	32	,	,	,
16514	1667	33	and	and	CC
16514	1667	34	sprinkle	sprinkle	VB
16514	1667	35	with	with	IN
16514	1667	36	lemon	lemon	NN
16514	1667	37	juice	juice	NN
16514	1667	38	,	,	,
16514	1667	39	and	and	CC
16514	1667	40	spread	spread	VBD
16514	1667	41	.	.	.
16514	1668	1	Tomato	Tomato	NNP
16514	1668	2	and	and	CC
16514	1668	3	Cheese	Cheese	NNP
16514	1668	4	Sandwiches	Sandwiches	NNPS
16514	1668	5	Slice	Slice	NNP
16514	1668	6	a	a	DT
16514	1668	7	small	small	JJ
16514	1668	8	,	,	,
16514	1668	9	firm	firm	JJ
16514	1668	10	tomato	tomato	NN
16514	1668	11	very	very	RB
16514	1668	12	thin	thin	JJ
16514	1668	13	indeed	indeed	RB
16514	1668	14	,	,	,
16514	1668	15	and	and	CC
16514	1668	16	take	take	VB
16514	1668	17	out	out	RP
16514	1668	18	all	all	PDT
16514	1668	19	the	the	DT
16514	1668	20	seeds	seed	NNS
16514	1668	21	and	and	CC
16514	1668	22	soft	soft	JJ
16514	1668	23	pulp	pulp	NN
16514	1668	24	,	,	,
16514	1668	25	leaving	leave	VBG
16514	1668	26	only	only	RB
16514	1668	27	the	the	DT
16514	1668	28	firm	firm	JJ
16514	1668	29	part	part	NN
16514	1668	30	;	;	:
16514	1668	31	put	put	VB
16514	1668	32	one	one	CD
16514	1668	33	slice	slice	NN
16514	1668	34	on	on	IN
16514	1668	35	the	the	DT
16514	1668	36	bread	bread	NN
16514	1668	37	,	,	,
16514	1668	38	and	and	CC
16514	1668	39	one	one	CD
16514	1668	40	thin	thin	JJ
16514	1668	41	shaving	shaving	NN
16514	1668	42	of	of	IN
16514	1668	43	cheese	cheese	NN
16514	1668	44	over	over	IN
16514	1668	45	it	-PRON-	PRP
16514	1668	46	,	,	,
16514	1668	47	and	and	CC
16514	1668	48	then	then	RB
16514	1668	49	put	put	VB
16514	1668	50	on	on	IN
16514	1668	51	bread	bread	NN
16514	1668	52	.	.	.
16514	1669	1	A	a	DT
16514	1669	2	slice	slice	NN
16514	1669	3	of	of	IN
16514	1669	4	tomato	tomato	NN
16514	1669	5	with	with	IN
16514	1669	6	a	a	DT
16514	1669	7	spreading	spreading	NN
16514	1669	8	of	of	IN
16514	1669	9	mayonnaise	mayonnaise	NN
16514	1669	10	makes	make	VBZ
16514	1669	11	a	a	DT
16514	1669	12	nice	nice	JJ
16514	1669	13	sandwich	sandwich	NN
16514	1669	14	.	.	.
16514	1670	1	Cream	Cream	NNP
16514	1670	2	Cheese	Cheese	NNP
16514	1670	3	and	and	CC
16514	1670	4	Nut	Nut	NNP
16514	1670	5	Sandwiches	Sandwiches	NNPS
16514	1670	6	Spread	spread	VB
16514	1670	7	thin	thin	JJ
16514	1670	8	Boston	Boston	NNP
16514	1670	9	brown	brown	JJ
16514	1670	10	bread	bread	NN
16514	1670	11	with	with	IN
16514	1670	12	just	just	RB
16514	1670	13	a	a	DT
16514	1670	14	scraping	scraping	NN
16514	1670	15	of	of	IN
16514	1670	16	butter	butter	NN
16514	1670	17	,	,	,
16514	1670	18	then	then	RB
16514	1670	19	spread	spread	VB
16514	1670	20	with	with	IN
16514	1670	21	cream	cream	NN
16514	1670	22	cheese	cheese	NN
16514	1670	23	and	and	CC
16514	1670	24	cover	cover	VB
16514	1670	25	with	with	IN
16514	1670	26	nuts	nut	NNS
16514	1670	27	;	;	:
16514	1670	28	this	this	DT
16514	1670	29	is	be	VBZ
16514	1670	30	a	a	DT
16514	1670	31	delicious	delicious	JJ
16514	1670	32	sandwich	sandwich	NN
16514	1670	33	.	.	.
16514	1671	1	Sweet	sweet	JJ
16514	1671	2	Sandwiches	Sandwiches	NNPS
16514	1671	3	All	all	DT
16514	1671	4	jams	jam	NNS
16514	1671	5	and	and	CC
16514	1671	6	jellies	jelly	NNS
16514	1671	7	make	make	VBP
16514	1671	8	good	good	JJ
16514	1671	9	sandwiches	sandwich	NNS
16514	1671	10	,	,	,
16514	1671	11	and	and	CC
16514	1671	12	fresh	fresh	JJ
16514	1671	13	dates	date	NNS
16514	1671	14	,	,	,
16514	1671	15	chopped	chop	VBN
16514	1671	16	figs	fig	NNS
16514	1671	17	,	,	,
16514	1671	18	and	and	CC
16514	1671	19	preserved	preserve	VBN
16514	1671	20	ginger	ginger	NN
16514	1671	21	are	be	VBP
16514	1671	22	also	also	RB
16514	1671	23	nice	nice	JJ
16514	1671	24	.	.	.
16514	1672	1	Some	some	DT
16514	1672	2	of	of	IN
16514	1672	3	Margaret	Margaret	NNP
16514	1672	4	's	's	POS
16514	1672	5	School	School	NNP
16514	1672	6	Luncheons	Luncheons	NNPS
16514	1672	7	1	1	CD
16514	1672	8	.	.	.
16514	1673	1	Two	two	CD
16514	1673	2	Boston	Boston	NNP
16514	1673	3	brown	brown	JJ
16514	1673	4	bread	bread	NN
16514	1673	5	,	,	,
16514	1673	6	cream	cream	NN
16514	1673	7	cheese	cheese	NN
16514	1673	8	,	,	,
16514	1673	9	and	and	CC
16514	1673	10	nut	nut	NNP
16514	1673	11	sandwiches	sandwich	VBZ
16514	1673	12	,	,	,
16514	1673	13	and	and	CC
16514	1673	14	two	two	CD
16514	1673	15	white	white	JJ
16514	1673	16	bread	bread	NN
16514	1673	17	and	and	CC
16514	1673	18	jam	jam	NN
16514	1673	19	;	;	:
16514	1673	20	a	a	DT
16514	1673	21	little	little	JJ
16514	1673	22	round	round	JJ
16514	1673	23	cake	cake	NN
16514	1673	24	;	;	:
16514	1673	25	a	a	DT
16514	1673	26	pear	pear	NN
16514	1673	27	.	.	.
16514	1674	1	2	2	LS
16514	1674	2	.	.	.
16514	1675	1	Two	two	CD
16514	1675	2	chopped	chop	VBN
16514	1675	3	ham	ham	NN
16514	1675	4	sandwiches	sandwich	NNS
16514	1675	5	,	,	,
16514	1675	6	two	two	CD
16514	1675	7	with	with	IN
16514	1675	8	whole	whole	JJ
16514	1675	9	wheat	wheat	NN
16514	1675	10	bread	bread	NN
16514	1675	11	and	and	CC
16514	1675	12	peanut	peanut	NN
16514	1675	13	-	-	HYPH
16514	1675	14	butter	butter	NN
16514	1675	15	;	;	:
16514	1675	16	a	a	DT
16514	1675	17	piece	piece	NN
16514	1675	18	of	of	IN
16514	1675	19	gingerbread	gingerbread	NN
16514	1675	20	;	;	:
16514	1675	21	a	a	DT
16514	1675	22	peach	peach	NN
16514	1675	23	.	.	.
16514	1676	1	3	3	LS
16514	1676	2	.	.	.
16514	1677	1	Two	two	CD
16514	1677	2	whole	whole	JJ
16514	1677	3	wheat	wheat	NN
16514	1677	4	-	-	HYPH
16514	1677	5	bread	bread	NN
16514	1677	6	and	and	CC
16514	1677	7	chopped	chop	VBD
16514	1677	8	egg	egg	NN
16514	1677	9	sandwiches	sandwich	NNS
16514	1677	10	with	with	IN
16514	1677	11	French	french	JJ
16514	1677	12	dressing	dressing	NN
16514	1677	13	;	;	:
16514	1677	14	two	two	CD
16514	1677	15	crackers	cracker	NNS
16514	1677	16	spread	spread	VBD
16514	1677	17	with	with	IN
16514	1677	18	jam	jam	NNP
16514	1677	19	;	;	:
16514	1677	20	three	three	CD
16514	1677	21	thin	thin	JJ
16514	1677	22	slices	slice	NNS
16514	1677	23	of	of	IN
16514	1677	24	cold	cold	JJ
16514	1677	25	meat	meat	NN
16514	1677	26	,	,	,
16514	1677	27	salted	salt	VBD
16514	1677	28	;	;	:
16514	1677	29	a	a	DT
16514	1677	30	cup	cup	NN
16514	1677	31	custard	custard	NN
16514	1677	32	;	;	:
16514	1677	33	an	an	DT
16514	1677	34	apple	apple	NN
16514	1677	35	.	.	.
16514	1678	1	4	4	LS
16514	1678	2	.	.	.
16514	1679	1	Two	two	CD
16514	1679	2	whole	whole	JJ
16514	1679	3	wheat	wheat	NN
16514	1679	4	sandwiches	sandwich	NNS
16514	1679	5	spread	spread	VBN
16514	1679	6	with	with	IN
16514	1679	7	chopped	chop	VBN
16514	1679	8	celery	celery	NN
16514	1679	9	and	and	CC
16514	1679	10	French	french	JJ
16514	1679	11	dressing	dressing	NN
16514	1679	12	,	,	,
16514	1679	13	two	two	CD
16514	1679	14	of	of	IN
16514	1679	15	white	white	JJ
16514	1679	16	bread	bread	NN
16514	1679	17	and	and	CC
16514	1679	18	sardines	sardine	NNS
16514	1679	19	;	;	:
16514	1679	20	three	three	CD
16514	1679	21	gingersnaps	gingersnap	NNS
16514	1679	22	;	;	:
16514	1679	23	three	three	CD
16514	1679	24	figs	fig	NNS
16514	1679	25	.	.	.
16514	1680	1	5	5	CD
16514	1680	2	.	.	.
16514	1681	1	Three	three	CD
16514	1681	2	sandwiches	sandwich	NNS
16514	1681	3	of	of	IN
16514	1681	4	white	white	JJ
16514	1681	5	bread	bread	NN
16514	1681	6	filled	fill	VBN
16514	1681	7	with	with	IN
16514	1681	8	cooked	cooked	JJ
16514	1681	9	oysters	oyster	NNS
16514	1681	10	,	,	,
16514	1681	11	chopped	chop	VBD
16514	1681	12	fine	fine	JJ
16514	1681	13	,	,	,
16514	1681	14	one	one	CD
16514	1681	15	of	of	IN
16514	1681	16	whole	whole	JJ
16514	1681	17	wheat	wheat	NN
16514	1681	18	with	with	IN
16514	1681	19	orange	orange	NNP
16514	1681	20	marmalade	marmalade	NNP
16514	1681	21	;	;	:
16514	1681	22	a	a	DT
16514	1681	23	few	few	JJ
16514	1681	24	pieces	piece	NNS
16514	1681	25	of	of	IN
16514	1681	26	celery	celery	NN
16514	1681	27	,	,	,
16514	1681	28	salted	salt	VBN
16514	1681	29	,	,	,
16514	1681	30	a	a	DT
16514	1681	31	spice	spice	NN
16514	1681	32	cake	cake	NN
16514	1681	33	;	;	:
16514	1681	34	a	a	DT
16514	1681	35	handful	handful	NN
16514	1681	36	of	of	IN
16514	1681	37	nuts	nut	NNS
16514	1681	38	.	.	.
16514	1682	1	6	6	CD
16514	1682	2	.	.	.
16514	1683	1	Four	four	CD
16514	1683	2	sandwiches	sandwich	NNS
16514	1683	3	,	,	,
16514	1683	4	two	two	CD
16514	1683	5	of	of	IN
16514	1683	6	minced	mince	VBN
16514	1683	7	chicken	chicken	NN
16514	1683	8	moistened	moisten	VBN
16514	1683	9	with	with	IN
16514	1683	10	cream	cream	NN
16514	1683	11	,	,	,
16514	1683	12	two	two	CD
16514	1683	13	of	of	IN
16514	1683	14	whole	whole	JJ
16514	1683	15	wheat	wheat	NN
16514	1683	16	and	and	CC
16514	1683	17	chopped	chop	VBN
16514	1683	18	olives	olive	NNS
16514	1683	19	;	;	:
16514	1683	20	a	a	DT
16514	1683	21	little	little	JJ
16514	1683	22	jar	jar	NN
16514	1683	23	of	of	IN
16514	1683	24	apple	apple	NN
16514	1683	25	-	-	HYPH
16514	1683	26	sauce	sauce	NN
16514	1683	27	;	;	:
16514	1683	28	gingerbread	gingerbread	NN
16514	1683	29	.	.	.
16514	1684	1	7	7	LS
16514	1684	2	.	.	.
16514	1685	1	Two	two	CD
16514	1685	2	date	date	NN
16514	1685	3	sandwiches	sandwich	VBZ
16514	1685	4	,	,	,
16514	1685	5	two	two	CD
16514	1685	6	of	of	IN
16514	1685	7	chopped	chop	VBN
16514	1685	8	cold	cold	JJ
16514	1685	9	meat	meat	NN
16514	1685	10	;	;	,
16514	1685	11	sugar	sugar	NN
16514	1685	12	cookies	cookie	NNS
16514	1685	13	;	;	:
16514	1685	14	three	three	CD
16514	1685	15	olives	olive	NNS
16514	1685	16	;	;	:
16514	1685	17	an	an	DT
16514	1685	18	orange	orange	NN
16514	1685	19	.	.	.
16514	1686	1	8	8	LS
16514	1686	2	.	.	.
16514	1687	1	Two	two	CD
16514	1687	2	fig	fig	NN
16514	1687	3	sandwiches	sandwich	NNS
16514	1687	4	,	,	,
16514	1687	5	two	two	CD
16514	1687	6	whole	whole	JJ
16514	1687	7	wheat	wheat	NN
16514	1687	8	with	with	IN
16514	1687	9	chopped	chop	VBN
16514	1687	10	celery	celery	NN
16514	1687	11	and	and	CC
16514	1687	12	French	french	JJ
16514	1687	13	dressing	dressing	NN
16514	1687	14	;	;	:
16514	1687	15	a	a	DT
16514	1687	16	devilled	devilled	JJ
16514	1687	17	egg	egg	NN
16514	1687	18	;	;	:
16514	1687	19	a	a	DT
16514	1687	20	little	little	JJ
16514	1687	21	scalloped	scalloped	JJ
16514	1687	22	cake	cake	NN
16514	1687	23	;	;	:
16514	1687	24	an	an	DT
16514	1687	25	apple	apple	NN
16514	1687	26	.	.	.
16514	1688	1	9	9	CD
16514	1688	2	.	.	.
16514	1689	1	Three	three	CD
16514	1689	2	lettuce	lettuce	NN
16514	1689	3	sandwiches	sandwich	VBZ
16514	1689	4	,	,	,
16514	1689	5	one	one	CD
16514	1689	6	with	with	IN
16514	1689	7	brown	brown	JJ
16514	1689	8	sugar	sugar	NN
16514	1689	9	and	and	CC
16514	1689	10	butter	butter	NN
16514	1689	11	;	;	:
16514	1689	12	three	three	CD
16514	1689	13	tiny	tiny	JJ
16514	1689	14	sweet	sweet	JJ
16514	1689	15	pickles	pickle	NNS
16514	1689	16	;	;	:
16514	1689	17	ginger	ginger	NN
16514	1689	18	cookies	cookie	NNS
16514	1689	19	;	;	:
16514	1689	20	fresh	fresh	JJ
16514	1689	21	plums	plum	NNS
16514	1689	22	.	.	.
16514	1690	1	THE	the	DT
16514	1690	2	END	END	NNP
16514	1690	3	.	.	.
16514	1691	1	INDEX	index	NN
16514	1691	2	BEVERAGES	BEVERAGES	NNP
16514	1691	3	Chocolate	Chocolate	NNP
16514	1691	4	Cocoa	Cocoa	NNP
16514	1691	5	Coffee	Coffee	NNP
16514	1691	6	Coffee	Coffee	NNP
16514	1691	7	,	,	,
16514	1691	8	French	French	NNP
16514	1691	9	Lemonade	Lemonade	NNP
16514	1691	10	Lemonade	Lemonade	NNP
16514	1691	11	with	with	IN
16514	1691	12	Grape	grape	NN
16514	1691	13	-	-	HYPH
16514	1691	14	juice	juice	NN
16514	1691	15	Tea	Tea	NNP
16514	1691	16	Tea	Tea	NNP
16514	1691	17	,	,	,
16514	1691	18	Iced	Iced	NNP
16514	1691	19	BREAD	BREAD	NNP
16514	1691	20	Baking	Baking	NNP
16514	1691	21	Powder	Powder	NNP
16514	1691	22	Biscuit	Biscuit	NNP
16514	1691	23	Barneys	Barneys	NNP
16514	1691	24	Cornbread	Cornbread	NNP
16514	1691	25	,	,	,
16514	1691	26	Grandmother	Grandmother	NNP
16514	1691	27	's	's	POS
16514	1691	28	Cornbread	Cornbread	NNP
16514	1691	29	,	,	,
16514	1691	30	Perfect	Perfect	NNP
16514	1691	31	Flannel	Flannel	NNP
16514	1691	32	Cakes	Cakes	NNP
16514	1691	33	Griddle	Griddle	NNP
16514	1691	34	-	-	HYPH
16514	1691	35	cakes	cakes	NNP
16514	1691	36	Griddle	Griddle	NNP
16514	1691	37	-	-	HYPH
16514	1691	38	cakes	cake	NNS
16514	1691	39	,	,	,
16514	1691	40	Sweet	Sweet	NNP
16514	1691	41	Corn	Corn	NNP
16514	1691	42	Milk	milk	NN
16514	1691	43	Toast	Toast	NNP
16514	1691	44	Muffins	muffin	NNS
16514	1691	45	,	,	,
16514	1691	46	Cooking	cooking	NN
16514	1691	47	-	-	HYPH
16514	1691	48	school	school	NN
16514	1691	49	Popovers	Popovers	NNP
16514	1691	50	Toast	Toast	NNP
16514	1691	51	Waffles	Waffles	NNP
16514	1691	52	CAKE	CAKE	NNS
16514	1691	53	Almond	Almond	NNP
16514	1691	54	Strips	Strips	NNPS
16514	1691	55	Domino	Domino	NNP
16514	1691	56	Doughnuts	Doughnuts	NNP
16514	1691	57	Eleanor	Eleanor	NNP
16514	1691	58	's	's	POS
16514	1691	59	Filling	Filling	NNP
16514	1691	60	for	for	IN
16514	1691	61	Layer	Layer	NNP
16514	1691	62	Cake	Cake	NNP
16514	1691	63	:	:	:
16514	1691	64	Caramel	Caramel	NNP
16514	1691	65	Fig	Fig	NNP
16514	1691	66	Maple	Maple	NNP
16514	1691	67	Marshmallow	Marshmallow	NNP
16514	1691	68	Nut	Nut	NNP
16514	1691	69	and	and	CC
16514	1691	70	Raisin	Raisin	NNP
16514	1691	71	Orange	Orange	NNP
16514	1691	72	Frosting	frost	VBG
16514	1691	73	:	:	:
16514	1691	74	Caramel	Caramel	NNP
16514	1691	75	Chocolate	Chocolate	NNP
16514	1691	76	Plain	Plain	NNP
16514	1691	77	Fruit	Fruit	NNP
16514	1691	78	,	,	,
16514	1691	79	Easy	Easy	NNP
16514	1691	80	Gingerbread	Gingerbread	NNP
16514	1691	81	Gingerbread	Gingerbread	NNP
16514	1691	82	,	,	,
16514	1691	83	Soft	Soft	NNP
16514	1691	84	Ginger	Ginger	NNP
16514	1691	85	Cookies	Cookies	NNPS
16514	1691	86	Grandmother	Grandmother	NNP
16514	1691	87	's	's	POS
16514	1691	88	Little	little	JJ
16514	1691	89	Feather	Feather	NNP
16514	1691	90	Cake	Cake	NNP
16514	1691	91	Grandmother	Grandmother	NNP
16514	1691	92	's	's	POS
16514	1691	93	Sugar	Sugar	NNP
16514	1691	94	Cookies	Cookies	NNPS
16514	1691	95	Layer	Layer	NNP
16514	1691	96	Margaret	Margaret	NNP
16514	1691	97	's	's	POS
16514	1691	98	Own	own	JJ
16514	1691	99	Oatmeal	oatmeal	NN
16514	1691	100	Macaroons	macaroon	NNS
16514	1691	101	Peanut	Peanut	NNP
16514	1691	102	Wafers	wafer	NNS
16514	1691	103	Sponge	Sponge	NNP
16514	1691	104	Tea	Tea	NNP
16514	1691	105	-	-	HYPH
16514	1691	106	party	party	NN
16514	1691	107	Velvet	Velvet	NNS
16514	1691	108	CANDY	CANDY	NNP
16514	1691	109	Betty	Betty	NNP
16514	1691	110	's	's	POS
16514	1691	111	Orange	Orange	NNP
16514	1691	112	Butter	Butter	NNP
16514	1691	113	Scotch	Scotch	NNP
16514	1691	114	Candy	Candy	NNP
16514	1691	115	Potatoes	Potatoes	NNPS
16514	1691	116	Chocolate	Chocolate	NNP
16514	1691	117	Creams	Creams	NNPS
16514	1691	118	Chocolate	Chocolate	NNP
16514	1691	119	Fudge	Fudge	NNP
16514	1691	120	Creamed	Creamed	NNP
16514	1691	121	Dates	Dates	NNPS
16514	1691	122	Creamed	Creamed	NNP
16514	1691	123	Dates	Dates	NNPS
16514	1691	124	,	,	,
16514	1691	125	Figs	Figs	NNPS
16514	1691	126	and	and	CC
16514	1691	127	Cherries	Cherries	NNPS
16514	1691	128	Cream	Cream	NNP
16514	1691	129	Walnuts	Walnuts	NNPS
16514	1691	130	Cream	Cream	NNP
16514	1691	131	Made	make	VBN
16514	1691	132	from	from	IN
16514	1691	133	Confectioners	Confectioners	NNP
16514	1691	134	'	'	POS
16514	1691	135	Sugar	Sugar	NNP
16514	1691	136	Dates	date	VBZ
16514	1691	137	with	with	IN
16514	1691	138	Nuts	Nuts	NNP
16514	1691	139	Maple	Maple	NNP
16514	1691	140	Fudge	Fudge	NNP
16514	1691	141	Maple	Maple	NNP
16514	1691	142	Wax	Wax	NNP
16514	1691	143	Molasses	molasse	NNS
16514	1691	144	Nut	Nut	NNP
16514	1691	145	Peanut	Peanut	NNP
16514	1691	146	Brittle	Brittle	NNP
16514	1691	147	Peppermint	Peppermint	NNP
16514	1691	148	Drops	drop	VBZ
16514	1691	149	Pinoche	Pinoche	NNP
16514	1691	150	Pop	pop	NN
16514	1691	151	-	-	HYPH
16514	1691	152	corn	corn	NN
16514	1691	153	Balls	Balls	NNPS
16514	1691	154	Walnut	Walnut	NNP
16514	1691	155	Creams	Creams	NNP
16514	1691	156	CEREALS	CEREALS	NNP
16514	1691	157	Corn	Corn	NNP
16514	1691	158	-	-	HYPH
16514	1691	159	meal	meal	NN
16514	1691	160	Mush	Mush	NNP
16514	1691	161	Corn	Corn	NNP
16514	1691	162	-	-	HYPH
16514	1691	163	meal	meal	NN
16514	1691	164	Mush	Mush	NNP
16514	1691	165	,	,	,
16514	1691	166	Fried	Fried	NNP
16514	1691	167	Farina	Farina	NNP
16514	1691	168	Croquettes	croquette	VBZ
16514	1691	169	Hominy	Hominy	NNP
16514	1691	170	Rice	Rice	NNP
16514	1691	171	,	,	,
16514	1691	172	Boiled	Boiled	NNP
16514	1691	173	Rice	Rice	NNP
16514	1691	174	Croquettes	Croquettes	NNP
16514	1691	175	Rice	Rice	NNP
16514	1691	176	,	,	,
16514	1691	177	Fried	Fried	NNP
16514	1691	178	CHEESE	CHEESE	NNP
16514	1691	179	Fondu	Fondu	NNP
16514	1691	180	Scalloped	Scalloped	NNP
16514	1691	181	Welsh	Welsh	NNP
16514	1691	182	Rarebit	Rarebit	NNP
16514	1691	183	,	,	,
16514	1691	184	Easy	Easy	NNP
16514	1691	185	DESSERTS	DESSERTS	NNP
16514	1691	186	Bread	Bread	NNP
16514	1691	187	Pudding	Pudding	NNP
16514	1691	188	Brown	Brown	NNP
16514	1691	189	Betty	Betty	NNP
16514	1691	190	Cabinet	Cabinet	NNP
16514	1691	191	Pudding	Pudding	NNP
16514	1691	192	Charlotte	Charlotte	NNP
16514	1691	193	Russe	Russe	NNP
16514	1691	194	,	,	,
16514	1691	195	Easy	Easy	NNP
16514	1691	196	Coffee	Coffee	NNP
16514	1691	197	Jelly	Jelly	NNP
16514	1691	198	Cornstarch	Cornstarch	NNP
16514	1691	199	Pudding	Pudding	NNP
16514	1691	200	,	,	,
16514	1691	201	Plain	Plain	NNP
16514	1691	202	Cornstarch	Cornstarch	NNP
16514	1691	203	Pudding	Pudding	NNP
16514	1691	204	,	,	,
16514	1691	205	Chocolate	Chocolate	NNP
16514	1691	206	Cornstarch	Cornstarch	NNP
16514	1691	207	Pudding	Pudding	NNP
16514	1691	208	,	,	,
16514	1691	209	Cocoanut	Cocoanut	NNP
16514	1691	210	Cottage	Cottage	NNP
16514	1691	211	Pudding	Pudding	NNP
16514	1691	212	Custard	Custard	NNP
16514	1691	213	,	,	,
16514	1691	214	Baked	Baked	NNP
16514	1691	215	Custard	Custard	NNP
16514	1691	216	and	and	CC
16514	1691	217	Cake	Cake	NNP
16514	1691	218	Custard	Custard	NNP
16514	1691	219	,	,	,
16514	1691	220	Cocoanut	Cocoanut	NNP
16514	1691	221	Floating	Floating	NNP
16514	1691	222	Island	Island	NNP
16514	1691	223	Fruit	Fruit	NNP
16514	1691	224	Jelly	Jelly	NNP
16514	1691	225	Ice	Ice	NNP
16514	1691	226	-	-	HYPH
16514	1691	227	creams	cream	NNS
16514	1691	228	and	and	CC
16514	1691	229	Ices	ice	NNS
16514	1691	230	:	:	:
16514	1691	231	Packing	pack	VBG
16514	1691	232	the	the	DT
16514	1691	233	Freezer	Freezer	NNP
16514	1691	234	Chocolate	Chocolate	NNP
16514	1691	235	Ice	Ice	NNP
16514	1691	236	-	-	HYPH
16514	1691	237	cream	cream	NN
16514	1691	238	Coffee	Coffee	NNP
16514	1691	239	Ice	Ice	NNP
16514	1691	240	-	-	HYPH
16514	1691	241	cream	cream	NN
16514	1691	242	French	French	NNP
16514	1691	243	Ice	Ice	NNP
16514	1691	244	-	-	HYPH
16514	1691	245	cream	cream	NN
16514	1691	246	Peach	Peach	NNP
16514	1691	247	Ice	Ice	NNP
16514	1691	248	-	-	HYPH
16514	1691	249	cream	cream	NN
16514	1691	250	Plain	Plain	NNP
16514	1691	251	Ice	Ice	NNP
16514	1691	252	-	-	HYPH
16514	1691	253	cream	cream	NN
16514	1691	254	Strawberry	Strawberry	NNP
16514	1691	255	Ice	Ice	NNP
16514	1691	256	-	-	HYPH
16514	1691	257	cream	cream	NN
16514	1691	258	Lemon	Lemon	NNP
16514	1691	259	Ice	Ice	NNP
16514	1691	260	Orange	Orange	NNP
16514	1691	261	Ice	Ice	NNP
16514	1691	262	Peach	Peach	NNP
16514	1691	263	Surprise	Surprise	NNP
16514	1691	264	Raspberry	Raspberry	NNP
16514	1691	265	Ice	Ice	NNP
16514	1691	266	Strawberry	Strawberry	NNP
16514	1691	267	Ice	Ice	NNP
16514	1691	268	Vanilla	Vanilla	NNP
16514	1691	269	Parfait	Parfait	NNP
16514	1691	270	,	,	,
16514	1691	271	the	the	DT
16514	1691	272	Easiest	Easiest	NNP
16514	1691	273	of	of	IN
16514	1691	274	All	all	DT
16514	1691	275	Junket	Junket	NNP
16514	1691	276	Lemon	Lemon	NNP
16514	1691	277	Jelly	Jelly	NNP
16514	1691	278	Lemon	Lemon	NNP
16514	1691	279	Pudding	Pudding	NNP
16514	1691	280	Orange	Orange	NNP
16514	1691	281	Jelly	Jelly	NNP
16514	1691	282	Orange	Orange	NNP
16514	1691	283	Pudding	Pudding	NNP
16514	1691	284	Peach	Peach	NNP
16514	1691	285	Shortcake	Shortcake	NNP
16514	1691	286	Prune	Prune	NNP
16514	1691	287	Jelly	Jelly	NNP
16514	1691	288	Prune	Prune	NNP
16514	1691	289	Whips	Whips	NNPS
16514	1691	290	Rice	Rice	NNP
16514	1691	291	Pudding	Pudding	NNP
16514	1691	292	with	with	IN
16514	1691	293	Raisins	Raisins	NNP
16514	1691	294	Snow	Snow	NNP
16514	1691	295	Pudding	pudde	VBG
16514	1691	296	Strawberry	Strawberry	NNP
16514	1691	297	Shortcake	shortcake	VBP
16514	1691	298	Strawberry	Strawberry	NNP
16514	1691	299	Shortcake	Shortcake	NNP
16514	1691	300	Made	make	VBN
16514	1691	301	with	with	IN
16514	1691	302	Cake	Cake	NNP
16514	1691	303	Tapioca	Tapioca	NNP
16514	1691	304	Pudding	Pudding	NNP
16514	1691	305	Pudding	Pudding	NNP
16514	1691	306	Sauces	Sauces	NNPS
16514	1691	307	:	:	:
16514	1691	308	Foamy	Foamy	NNP
16514	1691	309	Grandmother	Grandmother	NNP
16514	1691	310	's	's	POS
16514	1691	311	Hard	Hard	NNP
16514	1691	312	Lemon	Lemon	NNP
16514	1691	313	Orange	Orange	NNP
16514	1691	314	Maple	Maple	NNP
16514	1691	315	,	,	,
16514	1691	316	Delicious	Delicious	NNP
16514	1691	317	Quick	Quick	NNP
16514	1691	318	White	white	JJ
16514	1691	319	Velvet	Velvet	NNS
16514	1691	320	Cream	Cream	NNP
16514	1691	321	EGGS	egg	VBD
16514	1691	322	Baked	baked	JJ
16514	1691	323	in	in	IN
16514	1691	324	Little	little	JJ
16514	1691	325	Dishes	dish	NNS
16514	1691	326	Beds	Beds	NNPS
16514	1691	327	,	,	,
16514	1691	328	Eggs	Eggs	NNPS
16514	1691	329	in	in	IN
16514	1691	330	Bird	Bird	NNP
16514	1691	331	's	's	POS
16514	1691	332	Nests	Nests	NNPS
16514	1691	333	Boiled	boil	VBD
16514	1691	334	Eggs	Eggs	NNP
16514	1691	335	,	,	,
16514	1691	336	Soft	Soft	NNP
16514	1691	337	Bacon	Bacon	NNP
16514	1691	338	,	,	,
16514	1691	339	Eggs	Eggs	NNP
16514	1691	340	with	with	IN
16514	1691	341	Cheese	Cheese	NNP
16514	1691	342	,	,	,
16514	1691	343	Eggs	Eggs	NNP
16514	1691	344	with	with	IN
16514	1691	345	Creamed	Creamed	NNP
16514	1691	346	Eggs	Eggs	NNP
16514	1691	347	Creamed	cream	VBN
16514	1691	348	in	in	IN
16514	1691	349	Baking	Baking	NNP
16514	1691	350	Dishes	Dishes	NNP
16514	1691	351	Creamed	cream	VBN
16514	1691	352	on	on	IN
16514	1691	353	Toast	Toast	NNP
16514	1691	354	Devilled	devil	VBD
16514	1691	355	Double	double	JJ
16514	1691	356	Cream	Cream	NNP
16514	1691	357	with	with	IN
16514	1691	358	Eggs	Eggs	NNP
16514	1691	359	Ham	Ham	NNP
16514	1691	360	and	and	CC
16514	1691	361	Eggs	Eggs	NNP
16514	1691	362	,	,	,
16514	1691	363	Moulded	mould	VBD
16514	1691	364	Omelette	Omelette	NNP
16514	1691	365	Omelette	Omelette	NNP
16514	1691	366	with	with	IN
16514	1691	367	Mushrooms	Mushrooms	NNP
16514	1691	368	Omelette	Omelette	NNP
16514	1691	369	with	with	IN
16514	1691	370	Mushrooms	Mushrooms	NNPS
16514	1691	371	and	and	CC
16514	1691	372	Olives	Olives	NNPS
16514	1691	373	Omelette	Omelette	NNP
16514	1691	374	,	,	,
16514	1691	375	Spanish	spanish	JJ
16514	1691	376	Poached	Poached	NNP
16514	1691	377	Eggs	Eggs	NNP
16514	1691	378	Poached	poach	VBN
16514	1691	379	Eggs	egg	NNS
16514	1691	380	with	with	IN
16514	1691	381	Potted	Potted	NNP
16514	1691	382	Ham	Ham	NNP
16514	1691	383	Scalloped	Scalloped	NNP
16514	1691	384	Scrambled	Scrambled	NNP
16514	1691	385	Scrambled	Scrambled	NNP
16514	1691	386	with	with	IN
16514	1691	387	Parsley	Parsley	NNP
16514	1691	388	Scrambled	scramble	VBN
16514	1691	389	with	with	IN
16514	1691	390	Chicken	Chicken	NNP
16514	1691	391	Scrambled	scramble	VBN
16514	1691	392	with	with	IN
16514	1691	393	Tomato	Tomato	NNP
16514	1691	394	FISH	FISH	NNP
16514	1691	395	Codfish	Codfish	NNP
16514	1691	396	Balls	Balls	NNPS
16514	1691	397	Crab	Crab	NNP
16514	1691	398	Meat	Meat	NNP
16514	1691	399	in	in	IN
16514	1691	400	Shells	Shells	NNP
16514	1691	401	Creamed	Creamed	NNP
16514	1691	402	Codfish	Codfish	NNP
16514	1691	403	Creamed	Creamed	NNP
16514	1691	404	Fish	Fish	NNP
16514	1691	405	Creamed	Creamed	NNP
16514	1691	406	Lobster	Lobster	NNP
16514	1691	407	Creamed	Creamed	NNP
16514	1691	408	Salmon	Salmon	NNP
16514	1691	409	Mackerel	Mackerel	NNP
16514	1691	410	,	,	,
16514	1691	411	Salt	Salt	NNP
16514	1691	412	Oysters	Oysters	NNP
16514	1691	413	,	,	,
16514	1691	414	Creamed	Creamed	NNP
16514	1691	415	Oysters	Oysters	NNP
16514	1691	416	,	,	,
16514	1691	417	Panned	Panned	NNP
16514	1691	418	Oyster	Oyster	NNP
16514	1691	419	Pigs	pig	NNS
16514	1691	420	in	in	IN
16514	1691	421	Blankets	Blankets	NNPS
16514	1691	422	Oysters	Oysters	NNPS
16514	1691	423	,	,	,
16514	1691	424	Scalloped	Scalloped	NNP
16514	1691	425	Sardines	Sardines	NNPS
16514	1691	426	,	,	,
16514	1691	427	Broiled	Broiled	NNP
16514	1691	428	Scalloped	Scalloped	NNP
16514	1691	429	Lobster	Lobster	NNP
16514	1691	430	or	or	CC
16514	1691	431	Salmon	Salmon	NNP
16514	1691	432	Smelts	Smelts	NNP
16514	1691	433	,	,	,
16514	1691	434	Fried	Fried	NNP
16514	1691	435	MEATS	MEATS	NNP
16514	1691	436	Bacon	Bacon	NNP
16514	1691	437	,	,	,
16514	1691	438	Broiled	Broiled	NNP
16514	1691	439	Chicken	Chicken	NNP
16514	1691	440	or	or	CC
16514	1691	441	Turkey	Turkey	NNP
16514	1691	442	,	,	,
16514	1691	443	Creamed	Creamed	NNP
16514	1691	444	Chicken	Chicken	NNP
16514	1691	445	Hash	Hash	NNP
16514	1691	446	Chicken	Chicken	NNP
16514	1691	447	,	,	,
16514	1691	448	Pressed	press	VBN
16514	1691	449	Chops	Chops	NNPS
16514	1691	450	,	,	,
16514	1691	451	Broiled	Broiled	NNP
16514	1691	452	Chops	Chops	NNPS
16514	1691	453	,	,	,
16514	1691	454	Panned	pan	VBD
16514	1691	455	Cold	Cold	NNP
16514	1691	456	Corned	Corned	NNP
16514	1691	457	Beef	Beef	NNP
16514	1691	458	Hash	Hash	NNP
16514	1691	459	Dried	Dried	NNP
16514	1691	460	Beef	Beef	NNP
16514	1691	461	,	,	,
16514	1691	462	Frizzled	Frizzled	NNP
16514	1691	463	Liver	Liver	NNP
16514	1691	464	and	and	CC
16514	1691	465	Bacon	Bacon	NNP
16514	1691	466	Liver	Liver	NNP
16514	1691	467	and	and	CC
16514	1691	468	Bacon	Bacon	NNP
16514	1691	469	on	on	IN
16514	1691	470	Skewers	Skewers	NNP
16514	1691	471	Shepherd	Shepherd	NNP
16514	1691	472	's	's	POS
16514	1691	473	Pie	Pie	NNP
16514	1691	474	Sliced	Sliced	NNP
16514	1691	475	with	with	IN
16514	1691	476	Gravy	Gravy	NNP
16514	1691	477	Soufflé	Soufflé	NNP
16514	1691	478	Steak	Steak	NNP
16514	1691	479	,	,	,
16514	1691	480	Broiled	Broiled	NNP
16514	1691	481	Steak	Steak	NNP
16514	1691	482	with	with	IN
16514	1691	483	Bananas	Bananas	NNP
16514	1691	484	Veal	Veal	NNP
16514	1691	485	Cutlet	Cutlet	NNP
16514	1691	486	Veal	Veal	NNP
16514	1691	487	Loaf	Loaf	NNP
16514	1691	488	PIES	PIES	NNP
16514	1691	489	Apple	Apple	NNP
16514	1691	490	Pie	Pie	NNP
16514	1691	491	or	or	CC
16514	1691	492	Tart	Tart	NNP
16514	1691	493	,	,	,
16514	1691	494	Deep	Deep	NNP
16514	1691	495	Cranberry	Cranberry	NNP
16514	1691	496	General	General	NNP
16514	1691	497	Rule	Rule	NNP
16514	1691	498	Lemon	Lemon	NNP
16514	1691	499	Orange	Orange	NNP
16514	1691	500	Peach	Peach	NNP
16514	1691	501	Peach	Peach	NNP
16514	1691	502	Pie	Pie	NNP
16514	1691	503	,	,	,
16514	1691	504	French	French	NNP
16514	1691	505	Pumpkin	Pumpkin	NNP
16514	1691	506	Tarts	tart	VBZ
16514	1691	507	POTATOES	POTATOES	NNP
16514	1691	508	Cakes	Cakes	NNP
16514	1691	509	Creamed	Creamed	NNP
16514	1691	510	Hashed	Hashed	NNP
16514	1691	511	Brown	Brown	NNP
16514	1691	512	Mashed	Mashed	NNP
16514	1691	513	Saratoga	Saratoga	NNP
16514	1691	514	Stuffed	stuff	VBD
16514	1691	515	Sweet	Sweet	NNP
16514	1691	516	Potatoes	Potatoes	NNP
16514	1691	517	Creamed	Creamed	NNP
16514	1691	518	Fried	Fried	NNP
16514	1691	519	Scalloped	Scalloped	NNP
16514	1691	520	SALADS	SALADS	NNP
16514	1691	521	Cabbage	Cabbage	NNP
16514	1691	522	Cabbage	cabbage	NN
16514	1691	523	in	in	IN
16514	1691	524	Green	Green	NNP
16514	1691	525	Peppers	Peppers	NNPS
16514	1691	526	Cauliflower	Cauliflower	NNP
16514	1691	527	Celery	Celery	NNP
16514	1691	528	Celery	Celery	NNP
16514	1691	529	and	and	CC
16514	1691	530	Apple	Apple	NNP
16514	1691	531	Chicken	Chicken	NNP
16514	1691	532	Egg	Egg	NNP
16514	1691	533	Fish	Fish	NNP
16514	1691	534	Lobster	Lobster	NNP
16514	1691	535	Orange	Orange	NNP
16514	1691	536	or	or	CC
16514	1691	537	Grapefruit	Grapefruit	NNP
16514	1691	538	Pineapple	Pineapple	NNP
16514	1691	539	Potato	Potato	NNP
16514	1691	540	String	String	NNP
16514	1691	541	Bean	Bean	NNP
16514	1691	542	Tomato	Tomato	NNP
16514	1691	543	and	and	CC
16514	1691	544	Lettuce	Lettuce	NNP
16514	1691	545	Tomato	Tomato	NNP
16514	1691	546	,	,	,
16514	1691	547	Stuffed	Stuffed	NNP
16514	1691	548	Salad	Salad	NNP
16514	1691	549	Dressings	Dressings	NNPS
16514	1691	550	:	:	:
16514	1691	551	French	french	JJ
16514	1691	552	Mayonnaise	Mayonnaise	NNP
16514	1691	553	SANDWICHES	SANDWICHES	NNP
16514	1691	554	Celery	Celery	NNP
16514	1691	555	Cream	Cream	NNP
16514	1691	556	Cheese	Cheese	NNP
16514	1691	557	and	and	CC
16514	1691	558	Nut	Nut	NNP
16514	1691	559	Chicken	Chicken	NNP
16514	1691	560	and	and	CC
16514	1691	561	Celery	Celery	NNP
16514	1691	562	Egg	Egg	NNP
16514	1691	563	Lettuce	Lettuce	NNP
16514	1691	564	Nut	Nut	NNP
16514	1691	565	Olive	Olive	NNP
16514	1691	566	Sardine	Sardine	NNP
16514	1691	567	Sweet	Sweet	NNP
16514	1691	568	Tomato	Tomato	NNP
16514	1691	569	and	and	CC
16514	1691	570	Cheese	Cheese	NNP
16514	1691	571	Sauce	Sauce	NNP
16514	1691	572	:	:	:
16514	1691	573	Cream	Cream	NNP
16514	1691	574	or	or	CC
16514	1691	575	White	White	NNP
16514	1691	576	School	School	NNP
16514	1691	577	Luncheons	Luncheons	NNPS
16514	1691	578	SOUPS	SOUPS	NNP
16514	1691	579	Cream	Cream	NNP
16514	1691	580	Soup	Soup	NNP
16514	1691	581	,	,	,
16514	1691	582	General	General	NNP
16514	1691	583	Rule	Rule	NNP
16514	1691	584	Cream	Cream	NNP
16514	1691	585	of	of	IN
16514	1691	586	Almonds	Almonds	NNP
16514	1691	587	Cream	Cream	NNP
16514	1691	588	of	of	IN
16514	1691	589	Clams	Clams	NNPS
16514	1691	590	Cream	Cream	NNP
16514	1691	591	of	of	IN
16514	1691	592	Corn	Corn	NNP
16514	1691	593	Cream	Cream	NNP
16514	1691	594	of	of	IN
16514	1691	595	Green	Green	NNP
16514	1691	596	Peas	Peas	NNP
16514	1691	597	Cream	Cream	NNP
16514	1691	598	of	of	IN
16514	1691	599	Lima	Lima	NNP
16514	1691	600	Beans	Beans	NNPS
16514	1691	601	Cream	Cream	NNP
16514	1691	602	of	of	IN
16514	1691	603	Oysters	Oysters	NNP
16514	1691	604	Cream	Cream	NNP
16514	1691	605	of	of	IN
16514	1691	606	Potato	Potato	NNP
16514	1691	607	Cream	Cream	NNP
16514	1691	608	of	of	IN
16514	1691	609	Spinach	Spinach	NNP
16514	1691	610	Cream	Cream	NNP
16514	1691	611	of	of	IN
16514	1691	612	Tomato	Tomato	NNP
16514	1691	613	(	(	-LRB-
16514	1691	614	Tomato	Tomato	NNP
16514	1691	615	Bisque	Bisque	NNP
16514	1691	616	)	)	-RRB-
16514	1691	617	Meat	Meat	NNP
16514	1691	618	Soups	Soups	NNP
16514	1691	619	Bouillon	Bouillon	NNP
16514	1691	620	,	,	,
16514	1691	621	Creamed	Creamed	NNP
16514	1691	622	Extract	Extract	NNP
16514	1691	623	,	,	,
16514	1691	624	Made	make	VBN
16514	1691	625	from	from	IN
16514	1691	626	Chicken	Chicken	NNP
16514	1691	627	or	or	CC
16514	1691	628	Turkey	Turkey	NNP
16514	1691	629	Made	make	VBN
16514	1691	630	with	with	IN
16514	1691	631	Cooked	cooked	JJ
16514	1691	632	Meat	Meat	NNP
16514	1691	633	Pea	Pea	NNP
16514	1691	634	,	,	,
16514	1691	635	Split	Split	NNP
16514	1691	636	Plain	Plain	NNP
16514	1691	637	Meat	Meat	NNP
16514	1691	638	Tomato	Tomato	NNP
16514	1691	639	Vegetable	Vegetable	NNP
16514	1691	640	,	,	,
16514	1691	641	Clear	Clear	NNP
16514	1691	642	VEGETABLES	VEGETABLES	NNP
16514	1691	643	Asparagus	asparagu	NNS
16514	1691	644	Beans	Beans	NNPS
16514	1691	645	,	,	,
16514	1691	646	Lima	Lima	NNPS
16514	1691	647	Beans	Beans	NNPS
16514	1691	648	,	,	,
16514	1691	649	String	String	NNP
16514	1691	650	Beets	Beets	NNPS
16514	1691	651	Beets	Beets	NNPS
16514	1691	652	,	,	,
16514	1691	653	Stuffed	Stuffed	NNP
16514	1691	654	Cabbage	Cabbage	NNP
16514	1691	655	,	,	,
16514	1691	656	Creamed	Creamed	NNP
16514	1691	657	Corn	Corn	NNP
16514	1691	658	Corn	Corn	NNP
16514	1691	659	,	,	,
16514	1691	660	Canned	Canned	NNP
16514	1691	661	Macaroni	Macaroni	NNP
16514	1691	662	Onions	Onions	NNPS
16514	1691	663	Peas	Peas	NNP
16514	1691	664	Tomatoes	Tomatoes	NNPS
16514	1691	665	,	,	,
16514	1691	666	Baked	Baked	NNP
16514	1691	667	Tomatoes	Tomatoes	NNP
16514	1691	668	,	,	,
16514	1691	669	Stewed	stew	VBN