id	sid	tid	token	lemma	pos
31605	1	1	THE	the	DT
31605	1	2	COOKING	cooking	NN
31605	1	3	MANUAL	MANUAL	NNP
31605	1	4	OF	of	IN
31605	1	5	PRACTICAL	practical	NN
31605	1	6	DIRECTIONS	direction	NNS
31605	1	7	FOR	for	IN
31605	1	8	ECONOMICAL	ECONOMICAL	NNP
31605	1	9	EVERY	EVERY	NNP
31605	1	10	-	-	HYPH
31605	1	11	DAY	DAY	NNP
31605	1	12	COOKERY	cookery	NN
31605	1	13	.	.	.
31605	2	1	BY	by	IN
31605	2	2	JULIET	JULIET	NNP
31605	2	3	CORSON	corson	NN
31605	2	4	.	.	.
31605	3	1	SUPERINTENDENT	superintendent	NN
31605	3	2	OF	of	IN
31605	3	3	THE	the	DT
31605	3	4	NEW	NEW	NNP
31605	3	5	YORK	YORK	NNP
31605	3	6	COOKING	COOKING	NNP
31605	3	7	SCHOOL	SCHOOL	NNP
31605	3	8	.	.	.
31605	4	1	"	"	``
31605	4	2	_	_	NNP
31605	4	3	How	how	WRB
31605	4	4	well	well	RB
31605	4	5	can	can	MD
31605	4	6	we	-PRON-	PRP
31605	4	7	live	live	VB
31605	4	8	,	,	,
31605	4	9	if	if	IN
31605	4	10	we	-PRON-	PRP
31605	4	11	are	be	VBP
31605	4	12	moderately	moderately	RB
31605	4	13	poor	poor	JJ
31605	4	14	?	?	.
31605	4	15	_	_	NNP
31605	4	16	"	"	``
31605	4	17	NEW	NEW	NNP
31605	4	18	YORK	YORK	NNP
31605	4	19	:	:	:
31605	4	20	DODD	DODD	NNP
31605	4	21	,	,	,
31605	4	22	MEAD	MEAD	NNP
31605	4	23	&	&	CC
31605	4	24	COMPANY	COMPANY	NNP
31605	4	25	,	,	,
31605	4	26	751	751	CD
31605	4	27	BROADWAY	BROADWAY	NNP
31605	4	28	.	.	.
31605	5	1	1877	1877	CD
31605	5	2	.	.	.
31605	6	1	COPYRIGHT	COPYRIGHT	NNP
31605	6	2	BY	by	IN
31605	6	3	JULIET	JULIET	NNS
31605	6	4	CORSON	corson	NN
31605	6	5	1877	1877	CD
31605	6	6	.	.	.
31605	7	1	PREFACE	PREFACE	NNP
31605	7	2	.	.	.
31605	8	1	This	this	DT
31605	8	2	book	book	NN
31605	8	3	is	be	VBZ
31605	8	4	intended	intend	VBN
31605	8	5	for	for	IN
31605	8	6	the	the	DT
31605	8	7	use	use	NN
31605	8	8	of	of	IN
31605	8	9	those	those	DT
31605	8	10	housekeepers	housekeeper	NNS
31605	8	11	and	and	CC
31605	8	12	cooks	cook	NNS
31605	8	13	who	who	WP
31605	8	14	wish	wish	VBP
31605	8	15	to	to	TO
31605	8	16	know	know	VB
31605	8	17	how	how	WRB
31605	8	18	to	to	TO
31605	8	19	make	make	VB
31605	8	20	the	the	DT
31605	8	21	most	most	RBS
31605	8	22	wholesome	wholesome	JJ
31605	8	23	and	and	CC
31605	8	24	palatable	palatable	JJ
31605	8	25	dishes	dish	NNS
31605	8	26	at	at	IN
31605	8	27	the	the	DT
31605	8	28	least	least	JJS
31605	8	29	possible	possible	JJ
31605	8	30	cost	cost	NN
31605	8	31	.	.	.
31605	9	1	In	in	IN
31605	9	2	cookery	cookery	NN
31605	9	3	this	this	DT
31605	9	4	fact	fact	NN
31605	9	5	should	should	MD
31605	9	6	be	be	VB
31605	9	7	remembered	remember	VBN
31605	9	8	above	above	IN
31605	9	9	all	all	DT
31605	9	10	others	other	NNS
31605	9	11	;	;	:
31605	9	12	A	a	DT
31605	9	13	GOOD	good	JJ
31605	9	14	COOK	cook	NN
31605	9	15	NEVER	never	RB
31605	9	16	WASTES	waste	NNS
31605	9	17	.	.	.
31605	10	1	It	-PRON-	PRP
31605	10	2	is	be	VBZ
31605	10	3	her	-PRON-	PRP$
31605	10	4	pride	pride	NN
31605	10	5	to	to	TO
31605	10	6	make	make	VB
31605	10	7	the	the	DT
31605	10	8	most	most	JJS
31605	10	9	of	of	IN
31605	10	10	everything	everything	NN
31605	10	11	in	in	IN
31605	10	12	the	the	DT
31605	10	13	shape	shape	NN
31605	10	14	of	of	IN
31605	10	15	food	food	NN
31605	10	16	entrusted	entrust	VBN
31605	10	17	to	to	IN
31605	10	18	her	-PRON-	PRP$
31605	10	19	care	care	NN
31605	10	20	;	;	:
31605	10	21	and	and	CC
31605	10	22	her	-PRON-	PRP$
31605	10	23	pleasure	pleasure	NN
31605	10	24	to	to	TO
31605	10	25	serve	serve	VB
31605	10	26	it	-PRON-	PRP
31605	10	27	in	in	IN
31605	10	28	the	the	DT
31605	10	29	most	most	RBS
31605	10	30	appetizing	appetizing	JJ
31605	10	31	form	form	NN
31605	10	32	.	.	.
31605	11	1	In	in	IN
31605	11	2	no	no	DT
31605	11	3	other	other	JJ
31605	11	4	way	way	NN
31605	11	5	can	can	MD
31605	11	6	she	-PRON-	PRP
31605	11	7	prove	prove	VB
31605	11	8	her	-PRON-	PRP$
31605	11	9	excellence	excellence	NN
31605	11	10	;	;	:
31605	11	11	for	for	IN
31605	11	12	poor	poor	JJ
31605	11	13	cooks	cook	NNS
31605	11	14	are	be	VBP
31605	11	15	always	always	RB
31605	11	16	wasteful	wasteful	JJ
31605	11	17	and	and	CC
31605	11	18	extravagant	extravagant	JJ
31605	11	19	.	.	.
31605	12	1	Housekeepers	housekeeper	NNS
31605	12	2	can	can	MD
31605	12	3	safely	safely	RB
31605	12	4	make	make	VB
31605	12	5	this	this	DT
31605	12	6	book	book	NN
31605	12	7	a	a	DT
31605	12	8	guide	guide	NN
31605	12	9	for	for	IN
31605	12	10	those	those	DT
31605	12	11	of	of	IN
31605	12	12	their	-PRON-	PRP$
31605	12	13	cooks	cook	NNS
31605	12	14	who	who	WP
31605	12	15	are	be	VBP
31605	12	16	willing	willing	JJ
31605	12	17	to	to	TO
31605	12	18	learn	learn	VB
31605	12	19	new	new	JJ
31605	12	20	and	and	CC
31605	12	21	good	good	JJ
31605	12	22	methods	method	NNS
31605	12	23	of	of	IN
31605	12	24	cooking	cook	VBG
31605	12	25	familiar	familiar	JJ
31605	12	26	foods	food	NNS
31605	12	27	.	.	.
31605	13	1	Lest	lest	IN
31605	13	2	it	-PRON-	PRP
31605	13	3	should	should	MD
31605	13	4	be	be	VB
31605	13	5	said	say	VBN
31605	13	6	that	that	IN
31605	13	7	undue	undue	JJ
31605	13	8	preference	preference	NN
31605	13	9	is	be	VBZ
31605	13	10	given	give	VBN
31605	13	11	to	to	IN
31605	13	12	foreign	foreign	JJ
31605	13	13	ways	way	NNS
31605	13	14	of	of	IN
31605	13	15	cooking	cooking	NN
31605	13	16	,	,	,
31605	13	17	the	the	DT
31605	13	18	author	author	NN
31605	13	19	begs	beg	VBZ
31605	13	20	her	-PRON-	PRP$
31605	13	21	readers	reader	NNS
31605	13	22	to	to	TO
31605	13	23	remember	remember	VB
31605	13	24	how	how	WRB
31605	13	25	much	much	JJ
31605	13	26	of	of	IN
31605	13	27	the	the	DT
31605	13	28	success	success	NN
31605	13	29	of	of	IN
31605	13	30	any	any	DT
31605	13	31	dish	dish	NN
31605	13	32	depends	depend	VBZ
31605	13	33	upon	upon	IN
31605	13	34	its	-PRON-	PRP$
31605	13	35	taste	taste	NN
31605	13	36	;	;	:
31605	13	37	if	if	IN
31605	13	38	it	-PRON-	PRP
31605	13	39	is	be	VBZ
31605	13	40	well	well	RB
31605	13	41	-	-	HYPH
31605	13	42	flavored	flavor	VBN
31605	13	43	,	,	,
31605	13	44	and	and	CC
31605	13	45	palatably	palatably	RB
31605	13	46	seasoned	season	VBN
31605	13	47	,	,	,
31605	13	48	the	the	DT
31605	13	49	eaters	eater	NNS
31605	13	50	of	of	IN
31605	13	51	it	-PRON-	PRP
31605	13	52	do	do	VBP
31605	13	53	not	not	RB
31605	13	54	closely	closely	RB
31605	13	55	criticise	criticise	VB
31605	13	56	its	-PRON-	PRP$
31605	13	57	component	component	NN
31605	13	58	parts	part	NNS
31605	13	59	.	.	.
31605	14	1	It	-PRON-	PRP
31605	14	2	is	be	VBZ
31605	14	3	just	just	RB
31605	14	4	there	there	RB
31605	14	5	that	that	DT
31605	14	6	benefit	benefit	NN
31605	14	7	is	be	VBZ
31605	14	8	derived	derive	VBN
31605	14	9	from	from	IN
31605	14	10	European	european	JJ
31605	14	11	culinary	culinary	JJ
31605	14	12	skill	skill	NN
31605	14	13	;	;	:
31605	14	14	the	the	DT
31605	14	15	judicious	judicious	JJ
31605	14	16	use	use	NN
31605	14	17	of	of	IN
31605	14	18	a	a	DT
31605	14	19	few	few	JJ
31605	14	20	inexpensive	inexpensive	JJ
31605	14	21	sweet	sweet	JJ
31605	14	22	herbs	herb	NNS
31605	14	23	,	,	,
31605	14	24	and	and	CC
31605	14	25	savory	savory	JJ
31605	14	26	sauces	sauce	NNS
31605	14	27	,	,	,
31605	14	28	will	will	MD
31605	14	29	raise	raise	VB
31605	14	30	a	a	DT
31605	14	31	side	side	NN
31605	14	32	dish	dish	NN
31605	14	33	,	,	,
31605	14	34	made	make	VBN
31605	14	35	from	from	IN
31605	14	36	the	the	DT
31605	14	37	cheapest	cheap	JJS
31605	14	38	cut	cut	NN
31605	14	39	of	of	IN
31605	14	40	meat	meat	NN
31605	14	41	,	,	,
31605	14	42	in	in	IN
31605	14	43	gustatory	gustatory	NN
31605	14	44	excellence	excellence	NN
31605	14	45	far	far	RB
31605	14	46	above	above	IN
31605	14	47	a	a	DT
31605	14	48	badly	badly	RB
31605	14	49	cooked	cook	VBN
31605	14	50	porterhouse	porterhouse	NN
31605	14	51	steak	steak	NN
31605	14	52	,	,	,
31605	14	53	or	or	CC
31605	14	54	a	a	DT
31605	14	55	large	large	JJ
31605	14	56	but	but	CC
31605	14	57	poorly	poorly	RB
31605	14	58	flavored	flavor	VBN
31605	14	59	roast	roast	NN
31605	14	60	.	.	.
31605	15	1	Because	because	IN
31605	15	2	the	the	DT
31605	15	3	art	art	NN
31605	15	4	of	of	IN
31605	15	5	utilizing	utilize	VBG
31605	15	6	every	every	DT
31605	15	7	part	part	NN
31605	15	8	of	of	IN
31605	15	9	food	food	NN
31605	15	10	is	be	VBZ
31605	15	11	eminently	eminently	RB
31605	15	12	French	French	NNP
31605	15	13	,	,	,
31605	15	14	the	the	DT
31605	15	15	NEW	NEW	NNP
31605	15	16	YORK	YORK	NNP
31605	15	17	COOKING	COOKING	NNP
31605	15	18	SCHOOL	school	NN
31605	15	19	plan	plan	NN
31605	15	20	has	have	VBZ
31605	15	21	been	be	VBN
31605	15	22	to	to	TO
31605	15	23	adapt	adapt	VB
31605	15	24	foreign	foreign	JJ
31605	15	25	thrift	thrift	NN
31605	15	26	to	to	IN
31605	15	27	home	home	NN
31605	15	28	kitchen	kitchen	NN
31605	15	29	use	use	NN
31605	15	30	.	.	.
31605	16	1	To	to	TO
31605	16	2	provide	provide	VB
31605	16	3	enough	enough	RB
31605	16	4	at	at	IN
31605	16	5	each	each	DT
31605	16	6	meal	meal	NN
31605	16	7	;	;	:
31605	16	8	to	to	TO
31605	16	9	cook	cook	VB
31605	16	10	and	and	CC
31605	16	11	serve	serve	VB
31605	16	12	it	-PRON-	PRP
31605	16	13	so	so	IN
31605	16	14	as	as	IN
31605	16	15	to	to	TO
31605	16	16	invite	invite	VB
31605	16	17	appetite	appetite	NN
31605	16	18	;	;	:
31605	16	19	to	to	TO
31605	16	20	make	make	VB
31605	16	21	a	a	DT
31605	16	22	handsome	handsome	JJ
31605	16	23	and	and	CC
31605	16	24	agreeable	agreeable	JJ
31605	16	25	dish	dish	NN
31605	16	26	out	out	IN
31605	16	27	of	of	IN
31605	16	28	the	the	DT
31605	16	29	materials	material	NNS
31605	16	30	which	which	WDT
31605	16	31	the	the	DT
31605	16	32	average	average	JJ
31605	16	33	cook	cook	NN
31605	16	34	would	would	MD
31605	16	35	give	give	VB
31605	16	36	away	away	RP
31605	16	37	at	at	IN
31605	16	38	the	the	DT
31605	16	39	door	door	NN
31605	16	40	,	,	,
31605	16	41	or	or	CC
31605	16	42	throw	throw	VB
31605	16	43	among	among	IN
31605	16	44	the	the	DT
31605	16	45	garbage	garbage	NN
31605	16	46	;	;	:
31605	16	47	all	all	DT
31605	16	48	are	be	VBP
31605	16	49	accomplishments	accomplishment	NNS
31605	16	50	that	that	WDT
31605	16	51	our	-PRON-	PRP$
31605	16	52	American	american	JJ
31605	16	53	wives	wife	NNS
31605	16	54	and	and	CC
31605	16	55	daughters	daughter	NNS
31605	16	56	will	will	MD
31605	16	57	be	be	VB
31605	16	58	glad	glad	JJ
31605	16	59	to	to	TO
31605	16	60	learn	learn	VB
31605	16	61	from	from	IN
31605	16	62	their	-PRON-	PRP$
31605	16	63	European	european	JJ
31605	16	64	sisters	sister	NNS
31605	16	65	.	.	.
31605	17	1	The	the	DT
31605	17	2	day	day	NN
31605	17	3	has	have	VBZ
31605	17	4	passed	pass	VBN
31605	17	5	for	for	IN
31605	17	6	regarding	regard	VBG
31605	17	7	cooking	cooking	NN
31605	17	8	as	as	IN
31605	17	9	a	a	DT
31605	17	10	menial	menial	JJ
31605	17	11	and	and	CC
31605	17	12	vulgar	vulgar	JJ
31605	17	13	labor	labor	NN
31605	17	14	;	;	:
31605	17	15	and	and	CC
31605	17	16	those	those	DT
31605	17	17	who	who	WP
31605	17	18	give	give	VBP
31605	17	19	some	some	DT
31605	17	20	thought	thought	NN
31605	17	21	to	to	IN
31605	17	22	their	-PRON-	PRP$
31605	17	23	daily	daily	JJ
31605	17	24	food	food	NN
31605	17	25	usually	usually	RB
31605	17	26	gain	gain	VBP
31605	17	27	in	in	IN
31605	17	28	vigor	vigor	NN
31605	17	29	and	and	CC
31605	17	30	cheerfulness	cheerfulness	NN
31605	17	31	.	.	.
31605	18	1	It	-PRON-	PRP
31605	18	2	is	be	VBZ
31605	18	3	a	a	DT
31605	18	4	truism	truism	NN
31605	18	5	that	that	WDT
31605	18	6	food	food	NN
31605	18	7	is	be	VBZ
31605	18	8	concentrated	concentrated	JJ
31605	18	9	force	force	NN
31605	18	10	.	.	.
31605	19	1	The	the	DT
31605	19	2	manipulation	manipulation	NN
31605	19	3	of	of	IN
31605	19	4	a	a	DT
31605	19	5	motive	motive	JJ
31605	19	6	power	power	NN
31605	19	7	capable	capable	JJ
31605	19	8	of	of	IN
31605	19	9	invigorating	invigorate	VBG
31605	19	10	both	both	DT
31605	19	11	body	body	NN
31605	19	12	and	and	CC
31605	19	13	mind	mind	NN
31605	19	14	,	,	,
31605	19	15	is	be	VBZ
31605	19	16	an	an	DT
31605	19	17	occupation	occupation	NN
31605	19	18	worthy	worthy	JJ
31605	19	19	to	to	TO
31605	19	20	employ	employ	VB
31605	19	21	intelligence	intelligence	NN
31605	19	22	and	and	CC
31605	19	23	skill	skill	NN
31605	19	24	.	.	.
31605	20	1	In	in	IN
31605	20	2	countries	country	NNS
31605	20	3	where	where	WRB
31605	20	4	the	the	DT
31605	20	5	people	people	NNS
31605	20	6	depend	depend	VBP
31605	20	7	upon	upon	IN
31605	20	8	meagre	meagre	JJ
31605	20	9	supplies	supply	NNS
31605	20	10	this	this	DT
31605	20	11	art	art	NN
31605	20	12	is	be	VBZ
31605	20	13	brought	bring	VBN
31605	20	14	to	to	IN
31605	20	15	perfection	perfection	NN
31605	20	16	.	.	.
31605	21	1	The	the	DT
31605	21	2	_	_	NNP
31605	21	3	pot	pot	NN
31605	21	4	-	-	HYPH
31605	21	5	au	au	NNP
31605	21	6	-	-	HYPH
31605	21	7	feu	feu	NNP
31605	21	8	_	_	NNP
31605	21	9	of	of	IN
31605	21	10	France	France	NNP
31605	21	11	and	and	CC
31605	21	12	Switzerland	Switzerland	NNP
31605	21	13	,	,	,
31605	21	14	the	the	DT
31605	21	15	_	_	NNP
31605	21	16	olla	olla	NN
31605	21	17	podrida	podrida	NN
31605	21	18	_	_	NNP
31605	21	19	of	of	IN
31605	21	20	Spain	Spain	NNP
31605	21	21	,	,	,
31605	21	22	the	the	DT
31605	21	23	_	_	NNP
31605	21	24	borsch	borsch	NNP
31605	21	25	_	_	NNP
31605	21	26	of	of	IN
31605	21	27	Poland	Poland	NNP
31605	21	28	,	,	,
31605	21	29	the	the	DT
31605	21	30	_	_	NNP
31605	21	31	tschi	tschi	NNP
31605	21	32	_	_	NNP
31605	21	33	of	of	IN
31605	21	34	Russia	Russia	NNP
31605	21	35	,	,	,
31605	21	36	the	the	DT
31605	21	37	_	_	NNP
31605	21	38	macaroni	macaroni	NNP
31605	21	39	_	_	NNP
31605	21	40	of	of	IN
31605	21	41	Italy	Italy	NNP
31605	21	42	,	,	,
31605	21	43	the	the	DT
31605	21	44	_	_	NNP
31605	21	45	crowdie	crowdie	NN
31605	21	46	_	_	NNP
31605	21	47	of	of	IN
31605	21	48	Scotland	Scotland	NNP
31605	21	49	,	,	,
31605	21	50	all	all	DT
31605	21	51	are	be	VBP
31605	21	52	practical	practical	JJ
31605	21	53	examples	example	NNS
31605	21	54	of	of	IN
31605	21	55	this	this	DT
31605	21	56	fact	fact	NN
31605	21	57	.	.	.
31605	22	1	In	in	IN
31605	22	2	no	no	DT
31605	22	3	country	country	NN
31605	22	4	in	in	IN
31605	22	5	the	the	DT
31605	22	6	world	world	NN
31605	22	7	is	be	VBZ
31605	22	8	there	there	EX
31605	22	9	such	such	PDT
31605	22	10	an	an	DT
31605	22	11	abundance	abundance	NN
31605	22	12	of	of	IN
31605	22	13	food	food	NN
31605	22	14	as	as	IN
31605	22	15	in	in	IN
31605	22	16	America	America	NNP
31605	22	17	;	;	:
31605	22	18	all	all	PDT
31605	22	19	the	the	DT
31605	22	20	needful	needful	JJ
31605	22	21	ingredients	ingredient	NNS
31605	22	22	for	for	IN
31605	22	23	making	make	VBG
31605	22	24	these	these	DT
31605	22	25	national	national	JJ
31605	22	26	dishes	dish	NNS
31605	22	27	,	,	,
31605	22	28	or	or	CC
31605	22	29	their	-PRON-	PRP$
31605	22	30	equivalents	equivalent	NNS
31605	22	31	,	,	,
31605	22	32	can	can	MD
31605	22	33	be	be	VB
31605	22	34	found	find	VBN
31605	22	35	in	in	IN
31605	22	36	the	the	DT
31605	22	37	markets	market	NNS
31605	22	38	of	of	IN
31605	22	39	our	-PRON-	PRP$
31605	22	40	cities	city	NNS
31605	22	41	,	,	,
31605	22	42	and	and	CC
31605	22	43	most	most	JJS
31605	22	44	of	of	IN
31605	22	45	them	-PRON-	PRP
31605	22	46	are	be	VBP
31605	22	47	the	the	DT
31605	22	48	products	product	NNS
31605	22	49	of	of	IN
31605	22	50	this	this	DT
31605	22	51	country	country	NN
31605	22	52	.	.	.
31605	23	1	This	this	DT
31605	23	2	being	be	VBG
31605	23	3	true	true	JJ
31605	23	4	,	,	,
31605	23	5	there	there	EX
31605	23	6	is	be	VBZ
31605	23	7	no	no	DT
31605	23	8	reason	reason	NN
31605	23	9	why	why	WRB
31605	23	10	American	american	JJ
31605	23	11	cookery	cookery	NN
31605	23	12	should	should	MD
31605	23	13	be	be	VB
31605	23	14	so	so	RB
31605	23	15	comparatively	comparatively	RB
31605	23	16	limited	limited	JJ
31605	23	17	--	--	:
31605	23	18	why	why	WRB
31605	23	19	the	the	DT
31605	23	20	question	question	NN
31605	23	21	of	of	IN
31605	23	22	"	"	``
31605	23	23	what	what	WP
31605	23	24	shall	shall	MD
31605	23	25	we	-PRON-	PRP
31605	23	26	have	have	VB
31605	23	27	for	for	IN
31605	23	28	dinner	dinner	NN
31605	23	29	to	to	NN
31605	23	30	-	-	HYPH
31605	23	31	day	day	NN
31605	23	32	?	?	.
31605	23	33	"	"	''
31605	24	1	should	should	MD
31605	24	2	be	be	VB
31605	24	3	the	the	DT
31605	24	4	despair	despair	NN
31605	24	5	of	of	IN
31605	24	6	the	the	DT
31605	24	7	inexperienced	inexperienced	JJ
31605	24	8	housekeeper	housekeeper	NN
31605	24	9	.	.	.
31605	25	1	If	if	IN
31605	25	2	in	in	IN
31605	25	3	no	no	DT
31605	25	4	other	other	JJ
31605	25	5	land	land	NN
31605	25	6	is	be	VBZ
31605	25	7	there	there	EX
31605	25	8	such	such	JJ
31605	25	9	profusion	profusion	NN
31605	25	10	of	of	IN
31605	25	11	food	food	NN
31605	25	12	,	,	,
31605	25	13	certainly	certainly	RB
31605	25	14	in	in	IN
31605	25	15	none	none	NN
31605	25	16	is	be	VBZ
31605	25	17	so	so	RB
31605	25	18	much	much	RB
31605	25	19	wasted	waste	VBN
31605	25	20	from	from	IN
31605	25	21	sheer	sheer	JJ
31605	25	22	ignorance	ignorance	NN
31605	25	23	,	,	,
31605	25	24	and	and	CC
31605	25	25	spoiled	spoil	VBN
31605	25	26	by	by	IN
31605	25	27	bad	bad	JJ
31605	25	28	cooking	cooking	NN
31605	25	29	.	.	.
31605	26	1	In	in	IN
31605	26	2	Europe	Europe	NNP
31605	26	3	provinces	province	NNS
31605	26	4	would	would	MD
31605	26	5	live	live	VB
31605	26	6	upon	upon	IN
31605	26	7	what	what	WP
31605	26	8	towns	town	NNS
31605	26	9	waste	waste	NN
31605	26	10	here	here	RB
31605	26	11	.	.	.
31605	27	1	The	the	DT
31605	27	2	very	very	JJ
31605	27	3	herbs	herb	NNS
31605	27	4	of	of	IN
31605	27	5	the	the	DT
31605	27	6	field	field	NN
31605	27	7	in	in	IN
31605	27	8	the	the	DT
31605	27	9	hands	hand	NNS
31605	27	10	of	of	IN
31605	27	11	a	a	DT
31605	27	12	skilful	skilful	JJ
31605	27	13	cook	cook	NN
31605	27	14	can	can	MD
31605	27	15	be	be	VB
31605	27	16	transformed	transform	VBN
31605	27	17	into	into	IN
31605	27	18	palatable	palatable	JJ
31605	27	19	and	and	CC
31605	27	20	nutritious	nutritious	JJ
31605	27	21	viands	viand	NNS
31605	27	22	.	.	.
31605	28	1	The	the	DT
31605	28	2	plainest	plain	JJS
31605	28	3	and	and	CC
31605	28	4	cheapest	cheap	JJS
31605	28	5	materials	material	NNS
31605	28	6	can	can	MD
31605	28	7	be	be	VB
31605	28	8	prepared	prepare	VBN
31605	28	9	for	for	IN
31605	28	10	the	the	DT
31605	28	11	table	table	NN
31605	28	12	in	in	IN
31605	28	13	an	an	DT
31605	28	14	appetizing	appetizing	JJ
31605	28	15	and	and	CC
31605	28	16	satisfactory	satisfactory	JJ
31605	28	17	form	form	NN
31605	28	18	.	.	.
31605	29	1	Let	let	VB
31605	29	2	our	-PRON-	PRP$
31605	29	3	readers	reader	NNS
31605	29	4	test	test	VB
31605	29	5	this	this	DT
31605	29	6	fact	fact	NN
31605	29	7	by	by	IN
31605	29	8	cooking	cook	VBG
31605	29	9	according	accord	VBG
31605	29	10	to	to	IN
31605	29	11	the	the	DT
31605	29	12	receipt	receipt	NN
31605	29	13	any	any	DT
31605	29	14	dish	dish	NN
31605	29	15	named	name	VBN
31605	29	16	in	in	IN
31605	29	17	the	the	DT
31605	29	18	chapter	chapter	NN
31605	29	19	upon	upon	IN
31605	29	20	"	"	``
31605	29	21	CHEAP	cheap	JJ
31605	29	22	DISHES	dishes	NN
31605	29	23	WITHOUT	without	IN
31605	29	24	MEAT	meat	NN
31605	29	25	,	,	,
31605	29	26	"	"	''
31605	29	27	and	and	CC
31605	29	28	the	the	DT
31605	29	29	author	author	NN
31605	29	30	will	will	MD
31605	29	31	stake	stake	VB
31605	29	32	her	-PRON-	PRP$
31605	29	33	culinary	culinary	JJ
31605	29	34	reputation	reputation	NN
31605	29	35	that	that	IN
31605	29	36	the	the	DT
31605	29	37	food	food	NN
31605	29	38	so	so	RB
31605	29	39	prepared	prepared	JJ
31605	29	40	will	will	MD
31605	29	41	be	be	VB
31605	29	42	both	both	DT
31605	29	43	palatable	palatable	JJ
31605	29	44	and	and	CC
31605	29	45	nourishing	nourishing	NN
31605	29	46	.	.	.
31605	30	1	Many	many	JJ
31605	30	2	persons	person	NNS
31605	30	3	regard	regard	VBP
31605	30	4	the	the	DT
31605	30	5	practice	practice	NN
31605	30	6	of	of	IN
31605	30	7	serving	serve	VBG
31605	30	8	several	several	JJ
31605	30	9	dishes	dish	NNS
31605	30	10	at	at	IN
31605	30	11	a	a	DT
31605	30	12	meal	meal	NN
31605	30	13	as	as	RB
31605	30	14	troublesome	troublesome	JJ
31605	30	15	and	and	CC
31605	30	16	expensive	expensive	JJ
31605	30	17	.	.	.
31605	31	1	The	the	DT
31605	31	2	first	first	JJ
31605	31	3	objection	objection	NN
31605	31	4	may	may	MD
31605	31	5	hold	hold	VB
31605	31	6	good	good	JJ
31605	31	7	;	;	:
31605	31	8	but	but	CC
31605	31	9	the	the	DT
31605	31	10	best	good	JJS
31605	31	11	results	result	NNS
31605	31	12	in	in	IN
31605	31	13	any	any	DT
31605	31	14	direction	direction	NN
31605	31	15	are	be	VBP
31605	31	16	never	never	RB
31605	31	17	gained	gain	VBN
31605	31	18	without	without	IN
31605	31	19	trouble	trouble	NN
31605	31	20	.	.	.
31605	32	1	The	the	DT
31605	32	2	second	second	JJ
31605	32	3	is	be	VBZ
31605	32	4	wholly	wholly	RB
31605	32	5	untenable	untenable	JJ
31605	32	6	;	;	:
31605	32	7	soup	soup	NN
31605	32	8	,	,	,
31605	32	9	fish	fish	NN
31605	32	10	,	,	,
31605	32	11	vegetables	vegetable	NNS
31605	32	12	,	,	,
31605	32	13	and	and	CC
31605	32	14	bread	bread	NN
31605	32	15	,	,	,
31605	32	16	are	be	VBP
31605	32	17	all	all	DT
31605	32	18	less	less	RBR
31605	32	19	costly	costly	JJ
31605	32	20	than	than	IN
31605	32	21	heavy	heavy	JJ
31605	32	22	joints	joint	NNS
31605	32	23	of	of	IN
31605	32	24	meat	meat	NN
31605	32	25	;	;	:
31605	32	26	if	if	IN
31605	32	27	hunger	hunger	NN
31605	32	28	can	can	MD
31605	32	29	be	be	VB
31605	32	30	partly	partly	RB
31605	32	31	satisfied	satisfied	JJ
31605	32	32	on	on	IN
31605	32	33	them	-PRON-	PRP
31605	32	34	,	,	,
31605	32	35	and	and	CC
31605	32	36	it	-PRON-	PRP
31605	32	37	is	be	VBZ
31605	32	38	true	true	JJ
31605	32	39	that	that	IN
31605	32	40	a	a	DT
31605	32	41	thick	thick	JJ
31605	32	42	slice	slice	NN
31605	32	43	of	of	IN
31605	32	44	bread	bread	NN
31605	32	45	and	and	CC
31605	32	46	a	a	DT
31605	32	47	bowl	bowl	NN
31605	32	48	of	of	IN
31605	32	49	soup	soup	NN
31605	32	50	will	will	MD
31605	32	51	content	content	VB
31605	32	52	the	the	DT
31605	32	53	hungriest	hungriest	JJ
31605	32	54	stomach	stomach	NN
31605	32	55	,	,	,
31605	32	56	less	less	JJR
31605	32	57	meat	meat	NN
31605	32	58	will	will	MD
31605	32	59	be	be	VB
31605	32	60	required	require	VBN
31605	32	61	,	,	,
31605	32	62	and	and	CC
31605	32	63	consequently	consequently	RB
31605	32	64	less	less	RBR
31605	32	65	expense	expense	NN
31605	32	66	incurred	incur	VBN
31605	32	67	.	.	.
31605	33	1	This	this	DT
31605	33	2	is	be	VBZ
31605	33	3	an	an	DT
31605	33	4	excellent	excellent	JJ
31605	33	5	reason	reason	NN
31605	33	6	why	why	WRB
31605	33	7	the	the	DT
31605	33	8	housewife	housewife	NN
31605	33	9	should	should	MD
31605	33	10	not	not	RB
31605	33	11	spend	spend	VB
31605	33	12	the	the	DT
31605	33	13	bulk	bulk	NN
31605	33	14	of	of	IN
31605	33	15	her	-PRON-	PRP$
31605	33	16	market	market	NN
31605	33	17	money	money	NN
31605	33	18	on	on	IN
31605	33	19	a	a	DT
31605	33	20	large	large	JJ
31605	33	21	roast	roast	NN
31605	33	22	of	of	IN
31605	33	23	beef	beef	NN
31605	33	24	,	,	,
31605	33	25	or	or	CC
31605	33	26	a	a	DT
31605	33	27	leg	leg	NN
31605	33	28	of	of	IN
31605	33	29	mutton	mutton	NN
31605	33	30	,	,	,
31605	33	31	but	but	CC
31605	33	32	should	should	MD
31605	33	33	rather	rather	RB
31605	33	34	divide	divide	VB
31605	33	35	the	the	DT
31605	33	36	amount	amount	NN
31605	33	37	among	among	IN
31605	33	38	the	the	DT
31605	33	39	different	different	JJ
31605	33	40	dishes	dish	NNS
31605	33	41	of	of	IN
31605	33	42	soup	soup	NN
31605	33	43	,	,	,
31605	33	44	fish	fish	NN
31605	33	45	,	,	,
31605	33	46	a	a	DT
31605	33	47	_	_	NNP
31605	33	48	ragout	ragout	NN
31605	33	49	_	_	NNP
31605	33	50	,	,	,
31605	33	51	or	or	CC
31605	33	52	stew	stew	NN
31605	33	53	of	of	IN
31605	33	54	some	some	DT
31605	33	55	cheap	cheap	JJ
31605	33	56	cut	cut	NN
31605	33	57	of	of	IN
31605	33	58	meat	meat	NN
31605	33	59	,	,	,
31605	33	60	and	and	CC
31605	33	61	a	a	DT
31605	33	62	few	few	JJ
31605	33	63	vegetables	vegetable	NNS
31605	33	64	;	;	:
31605	33	65	and	and	CC
31605	33	66	now	now	RB
31605	33	67	and	and	CC
31605	33	68	then	then	RB
31605	33	69	indulge	indulge	VB
31605	33	70	in	in	IN
31605	33	71	a	a	DT
31605	33	72	plain	plain	JJ
31605	33	73	pudding	pudding	NN
31605	33	74	,	,	,
31605	33	75	or	or	CC
31605	33	76	a	a	DT
31605	33	77	little	little	JJ
31605	33	78	fruit	fruit	NN
31605	33	79	for	for	IN
31605	33	80	dessert	dessert	NN
31605	33	81	.	.	.
31605	34	1	With	with	IN
31605	34	2	judicious	judicious	JJ
31605	34	3	marketing	marketing	NN
31605	34	4	and	and	CC
31605	34	5	proper	proper	JJ
31605	34	6	cooking	cooking	NN
31605	34	7	,	,	,
31605	34	8	the	the	DT
31605	34	9	food	food	NN
31605	34	10	of	of	IN
31605	34	11	our	-PRON-	PRP$
31605	34	12	well	well	NN
31605	34	13	-	-	HYPH
31605	34	14	to	to	TO
31605	34	15	-	-	HYPH
31605	34	16	do	do	VB
31605	34	17	classes	class	NNS
31605	34	18	might	may	MD
31605	34	19	be	be	VB
31605	34	20	made	make	VBN
31605	34	21	far	far	RB
31605	34	22	better	well	JJR
31605	34	23	than	than	IN
31605	34	24	two	two	CD
31605	34	25	-	-	HYPH
31605	34	26	thirds	third	NNS
31605	34	27	of	of	IN
31605	34	28	that	that	DT
31605	34	29	now	now	RB
31605	34	30	served	serve	VBD
31605	34	31	on	on	IN
31605	34	32	the	the	DT
31605	34	33	tables	table	NNS
31605	34	34	of	of	IN
31605	34	35	the	the	DT
31605	34	36	wealthy	wealthy	JJ
31605	34	37	;	;	:
31605	34	38	and	and	CC
31605	34	39	the	the	DT
31605	34	40	poor	poor	JJ
31605	34	41	might	may	MD
31605	34	42	learn	learn	VB
31605	34	43	that	that	IN
31605	34	44	their	-PRON-	PRP$
31605	34	45	scrag	scrag	NN
31605	34	46	-	-	HYPH
31605	34	47	end	end	NN
31605	34	48	of	of	IN
31605	34	49	mutton	mutton	NN
31605	34	50	would	would	MD
31605	34	51	furnish	furnish	VB
31605	34	52	them	-PRON-	PRP
31605	34	53	with	with	IN
31605	34	54	at	at	RB
31605	34	55	least	least	RBS
31605	34	56	three	three	CD
31605	34	57	dishes	dish	NNS
31605	34	58	.	.	.
31605	35	1	To	to	TO
31605	35	2	forward	forward	RB
31605	35	3	in	in	IN
31605	35	4	some	some	DT
31605	35	5	measure	measure	NN
31605	35	6	this	this	DT
31605	35	7	result	result	NN
31605	35	8	,	,	,
31605	35	9	the	the	DT
31605	35	10	present	present	JJ
31605	35	11	collection	collection	NN
31605	35	12	of	of	IN
31605	35	13	COOKING	COOKING	NNP
31605	35	14	SCHOOL	school	NN
31605	35	15	receipts	receipt	NNS
31605	35	16	is	be	VBZ
31605	35	17	offered	offer	VBN
31605	35	18	to	to	IN
31605	35	19	the	the	DT
31605	35	20	public	public	NN
31605	35	21	,	,	,
31605	35	22	with	with	IN
31605	35	23	the	the	DT
31605	35	24	assurance	assurance	NN
31605	35	25	that	that	IN
31605	35	26	every	every	DT
31605	35	27	one	one	CD
31605	35	28	given	give	VBN
31605	35	29	has	have	VBZ
31605	35	30	been	be	VBN
31605	35	31	tested	test	VBN
31605	35	32	by	by	IN
31605	35	33	the	the	DT
31605	35	34	author	author	NN
31605	35	35	,	,	,
31605	35	36	and	and	CC
31605	35	37	is	be	VBZ
31605	35	38	complete	complete	JJ
31605	35	39	in	in	IN
31605	35	40	every	every	DT
31605	35	41	detail	detail	NN
31605	35	42	,	,	,
31605	35	43	as	as	RB
31605	35	44	economical	economical	JJ
31605	35	45	as	as	IN
31605	35	46	care	care	NN
31605	35	47	and	and	CC
31605	35	48	use	use	NN
31605	35	49	can	can	MD
31605	35	50	make	make	VB
31605	35	51	it	-PRON-	PRP
31605	35	52	,	,	,
31605	35	53	and	and	CC
31605	35	54	plain	plain	VB
31605	35	55	enough	enough	RB
31605	35	56	for	for	IN
31605	35	57	ordinary	ordinary	JJ
31605	35	58	households	household	NNS
31605	35	59	.	.	.
31605	36	1	The	the	DT
31605	36	2	quantities	quantity	NNS
31605	36	3	mentioned	mention	VBN
31605	36	4	in	in	IN
31605	36	5	the	the	DT
31605	36	6	various	various	JJ
31605	36	7	receipts	receipt	NNS
31605	36	8	are	be	VBP
31605	36	9	calculated	calculate	VBN
31605	36	10	to	to	TO
31605	36	11	serve	serve	VB
31605	36	12	for	for	IN
31605	36	13	a	a	DT
31605	36	14	family	family	NN
31605	36	15	of	of	IN
31605	36	16	eight	eight	CD
31605	36	17	persons	person	NNS
31605	36	18	,	,	,
31605	36	19	when	when	WRB
31605	36	20	two	two	CD
31605	36	21	or	or	CC
31605	36	22	more	more	JJR
31605	36	23	dishes	dish	NNS
31605	36	24	constitute	constitute	VBP
31605	36	25	a	a	DT
31605	36	26	dinner	dinner	NN
31605	36	27	,	,	,
31605	36	28	with	with	IN
31605	36	29	the	the	DT
31605	36	30	addition	addition	NN
31605	36	31	of	of	IN
31605	36	32	soup	soup	NN
31605	36	33	;	;	:
31605	36	34	of	of	IN
31605	36	35	course	course	NN
31605	36	36	when	when	WRB
31605	36	37	only	only	RB
31605	36	38	one	one	CD
31605	36	39	dish	dish	NN
31605	36	40	is	be	VBZ
31605	36	41	to	to	TO
31605	36	42	form	form	VB
31605	36	43	the	the	DT
31605	36	44	meal	meal	NN
31605	36	45	,	,	,
31605	36	46	with	with	IN
31605	36	47	bread	bread	NN
31605	36	48	and	and	CC
31605	36	49	vegetables	vegetable	NNS
31605	36	50	,	,	,
31605	36	51	a	a	DT
31605	36	52	larger	large	JJR
31605	36	53	quantity	quantity	NN
31605	36	54	must	must	MD
31605	36	55	be	be	VB
31605	36	56	allowed	allow	VBN
31605	36	57	.	.	.
31605	37	1	Communications	communication	NNS
31605	37	2	from	from	IN
31605	37	3	all	all	DT
31605	37	4	parts	part	NNS
31605	37	5	of	of	IN
31605	37	6	the	the	DT
31605	37	7	country	country	NN
31605	37	8	state	state	NN
31605	37	9	that	that	WDT
31605	37	10	the	the	DT
31605	37	11	principles	principle	NNS
31605	37	12	of	of	IN
31605	37	13	kitchen	kitchen	NN
31605	37	14	economy	economy	NN
31605	37	15	as	as	IN
31605	37	16	taught	teach	VBN
31605	37	17	in	in	IN
31605	37	18	the	the	DT
31605	37	19	NEW	NEW	NNP
31605	37	20	YORK	YORK	NNP
31605	37	21	COOKING	COOKING	NNP
31605	37	22	SCHOOL	SCHOOL	NNP
31605	37	23	and	and	CC
31605	37	24	widely	widely	RB
31605	37	25	disseminated	disseminate	VBN
31605	37	26	by	by	IN
31605	37	27	the	the	DT
31605	37	28	press	press	NN
31605	37	29	,	,	,
31605	37	30	have	have	VBP
31605	37	31	been	be	VBN
31605	37	32	put	put	VBN
31605	37	33	into	into	IN
31605	37	34	practice	practice	NN
31605	37	35	in	in	IN
31605	37	36	many	many	JJ
31605	37	37	families	family	NNS
31605	37	38	,	,	,
31605	37	39	to	to	IN
31605	37	40	the	the	DT
31605	37	41	great	great	JJ
31605	37	42	improvement	improvement	NN
31605	37	43	of	of	IN
31605	37	44	health	health	NN
31605	37	45	and	and	CC
31605	37	46	temper	temper	NN
31605	37	47	;	;	:
31605	37	48	for	for	IN
31605	37	49	an	an	DT
31605	37	50	illy	illy	RB
31605	37	51	fed	feed	VBN
31605	37	52	man	man	NN
31605	37	53	can	can	MD
31605	37	54	neither	neither	CC
31605	37	55	be	be	VB
31605	37	56	strong	strong	JJ
31605	37	57	nor	nor	CC
31605	37	58	cheerful	cheerful	JJ
31605	37	59	;	;	:
31605	37	60	the	the	DT
31605	37	61	hours	hour	NNS
31605	37	62	spent	spend	VBN
31605	37	63	at	at	IN
31605	37	64	table	table	NN
31605	37	65	should	should	MD
31605	37	66	be	be	VB
31605	37	67	full	full	JJ
31605	37	68	of	of	IN
31605	37	69	harmony	harmony	NN
31605	37	70	and	and	CC
31605	37	71	content	content	NN
31605	37	72	,	,	,
31605	37	73	or	or	CC
31605	37	74	the	the	DT
31605	37	75	meal	meal	NN
31605	37	76	will	will	MD
31605	37	77	fail	fail	VB
31605	37	78	to	to	TO
31605	37	79	meet	meet	VB
31605	37	80	the	the	DT
31605	37	81	requirements	requirement	NNS
31605	37	82	of	of	IN
31605	37	83	the	the	DT
31605	37	84	body	body	NN
31605	37	85	.	.	.
31605	38	1	The	the	DT
31605	38	2	question	question	NN
31605	38	3	of	of	IN
31605	38	4	the	the	DT
31605	38	5	hour	hour	NN
31605	38	6	is	be	VBZ
31605	38	7	"	"	``
31605	38	8	How	how	WRB
31605	38	9	well	well	RB
31605	38	10	can	can	MD
31605	38	11	we	-PRON-	PRP
31605	38	12	live	live	VB
31605	38	13	,	,	,
31605	38	14	if	if	IN
31605	38	15	we	-PRON-	PRP
31605	38	16	are	be	VBP
31605	38	17	moderately	moderately	RB
31605	38	18	poor	poor	JJ
31605	38	19	?	?	.
31605	38	20	"	"	''
31605	39	1	The	the	DT
31605	39	2	author	author	NN
31605	39	3	of	of	IN
31605	39	4	THE	the	DT
31605	39	5	COOKING	COOKING	NNP
31605	39	6	SCHOOL	SCHOOL	NNP
31605	39	7	MANUAL	MANUAL	NNP
31605	39	8	is	be	VBZ
31605	39	9	doing	do	VBG
31605	39	10	her	-PRON-	PRP
31605	39	11	best	good	JJS
31605	39	12	to	to	TO
31605	39	13	answer	answer	VB
31605	39	14	it	-PRON-	PRP
31605	39	15	satisfactorily	satisfactorily	RB
31605	39	16	.	.	.
31605	40	1	She	-PRON-	PRP
31605	40	2	has	have	VBZ
31605	40	3	worked	work	VBN
31605	40	4	earnestly	earnestly	RB
31605	40	5	in	in	IN
31605	40	6	a	a	DT
31605	40	7	comparatively	comparatively	RB
31605	40	8	new	new	JJ
31605	40	9	field	field	NN
31605	40	10	of	of	IN
31605	40	11	labor	labor	NN
31605	40	12	,	,	,
31605	40	13	and	and	CC
31605	40	14	she	-PRON-	PRP
31605	40	15	prays	pray	VBZ
31605	40	16	that	that	IN
31605	40	17	strong	strong	JJ
31605	40	18	hands	hand	NNS
31605	40	19	may	may	MD
31605	40	20	unite	unite	VB
31605	40	21	in	in	IN
31605	40	22	the	the	DT
31605	40	23	effort	effort	NN
31605	40	24	to	to	TO
31605	40	25	show	show	VB
31605	40	26	how	how	WRB
31605	40	27	excellent	excellent	JJ
31605	40	28	a	a	DT
31605	40	29	thing	thing	NN
31605	40	30	it	-PRON-	PRP
31605	40	31	is	be	VBZ
31605	40	32	to	to	TO
31605	40	33	make	make	VB
31605	40	34	the	the	DT
31605	40	35	best	good	JJS
31605	40	36	and	and	CC
31605	40	37	most	most	JJS
31605	40	38	of	of	IN
31605	40	39	the	the	DT
31605	40	40	bountiful	bountiful	JJ
31605	40	41	supply	supply	NN
31605	40	42	our	-PRON-	PRP$
31605	40	43	country	country	NN
31605	40	44	's	's	POS
31605	40	45	teeming	teem	VBG
31605	40	46	bosom	bosom	NN
31605	40	47	bears	bear	NNS
31605	40	48	at	at	IN
31605	40	49	every	every	DT
31605	40	50	harvest	harvest	NN
31605	40	51	tide	tide	NN
31605	40	52	.	.	.
31605	41	1	CONTENTS	content	NNS
31605	41	2	.	.	.
31605	42	1	CHAPTER	CHAPTER	NNP
31605	42	2	I.	I.	NNP
31605	43	1	GENERAL	GENERAL	NNP
31605	43	2	RULES	rule	NNS
31605	43	3	FOR	for	IN
31605	43	4	MARKETING	marketing	NN
31605	43	5	.	.	.
31605	44	1	PAGE	PAGE	NNP
31605	44	2	Meats	Meats	NNPS
31605	44	3	--	--	:
31605	44	4	Poultry	Poultry	NNP
31605	44	5	--	--	:
31605	44	6	Game	game	NN
31605	44	7	--	--	:
31605	44	8	Fish	fish	NN
31605	44	9	--	--	:
31605	44	10	Vegetables	vegetable	NNS
31605	44	11	--	--	:
31605	44	12	Fruit	fruit	NN
31605	44	13	--	--	:
31605	44	14	Sweet	Sweet	NNP
31605	44	15	Herbs	Herbs	NNP
31605	44	16	15	15	CD
31605	44	17	CHAPTER	chapter	NN
31605	44	18	II	ii	CD
31605	44	19	.	.	.
31605	45	1	SOUP	SOUP	NNP
31605	45	2	.	.	.
31605	46	1	General	General	NNP
31605	46	2	Stock	Stock	NNP
31605	46	3	--	--	:
31605	46	4	Flavoring	flavoring	NN
31605	46	5	,	,	,
31605	46	6	thickening	thickening	NN
31605	46	7	,	,	,
31605	46	8	and	and	CC
31605	46	9	coloring	color	VBG
31605	46	10	Soups	Soups	NNPS
31605	46	11	--	--	:
31605	46	12	Consommé	Consommé	NNP
31605	46	13	--	--	:
31605	46	14	Vermicelli	Vermicelli	NNP
31605	46	15	and	and	CC
31605	46	16	Macaroni	Macaroni	NNP
31605	46	17	Soup	Soup	NNP
31605	46	18	--	--	:
31605	46	19	Rice	Rice	NNP
31605	46	20	and	and	CC
31605	46	21	Tomato	Tomato	NNP
31605	46	22	Soup	Soup	NNP
31605	46	23	--	--	:
31605	46	24	Scotch	Scotch	NNP
31605	46	25	Broth	Broth	NNP
31605	46	26	without	without	IN
31605	46	27	Meat	Meat	NNP
31605	46	28	--	--	:
31605	46	29	Scotch	Scotch	NNP
31605	46	30	Broth	Broth	NNP
31605	46	31	with	with	IN
31605	46	32	Meat	Meat	NNP
31605	46	33	--	--	.
31605	46	34	Spinach	Spinach	NNP
31605	46	35	Soup	soup	NN
31605	46	36	--	--	:
31605	46	37	Sorrel	Sorrel	NNP
31605	46	38	Soup	Soup	NNP
31605	46	39	--	--	:
31605	46	40	Pea	Pea	NNP
31605	46	41	Soup	Soup	NNP
31605	46	42	--	--	:
31605	46	43	Lentil	Lentil	NNP
31605	46	44	Soup	Soup	NNP
31605	46	45	22	22	CD
31605	46	46	CHAPTER	chapter	NN
31605	46	47	III	iii	CD
31605	46	48	.	.	.
31605	47	1	Fish	fish	NN
31605	47	2	.	.	.
31605	48	1	Baked	Baked	NNP
31605	48	2	Blackfish	Blackfish	NNP
31605	48	3	--	--	:
31605	48	4	Broiled	broil	VBD
31605	48	5	Shad	Shad	NNP
31605	48	6	with	with	IN
31605	48	7	_	_	NNP
31605	48	8	Maître	Maître	NNP
31605	48	9	d'hotel	d'hotel	NNP
31605	48	10	_	_	NNP
31605	48	11	Butter--	Butter--	VBZ
31605	48	12	Fried	Fried	NNP
31605	48	13	Smelts	Smelts	NNPS
31605	48	14	--	--	:
31605	48	15	Fillet	Fillet	NNP
31605	48	16	of	of	IN
31605	48	17	Sole	Sole	NNP
31605	48	18	_	_	NNP
31605	48	19	au	au	NNP
31605	48	20	gratin_--Fish	gratin_--Fish	NNP
31605	48	21	Chowder	Chowder	NNP
31605	48	22	,	,	,
31605	48	23	St.	St.	NNP
31605	48	24	James	James	NNP
31605	48	25	style	style	NN
31605	48	26	--	--	:
31605	48	27	Club	Club	NNP
31605	48	28	House	House	NNP
31605	48	29	Fish	Fish	NNP
31605	48	30	Cakes	Cakes	NNP
31605	48	31	--	--	:
31605	48	32	Sardine	Sardine	NNP
31605	48	33	Sandwiches--	sandwiches--	NN
31605	48	34	Warmed	warm	VBD
31605	48	35	up	up	RP
31605	48	36	Boiled	Boiled	NNP
31605	48	37	Fish	Fish	NNP
31605	48	38	,	,	,
31605	48	39	with	with	IN
31605	48	40	Dutch	Dutch	NNP
31605	48	41	Sauce	Sauce	NNP
31605	48	42	31	31	CD
31605	48	43	CHAPTER	CHAPTER	NNP
31605	48	44	IV	IV	NNP
31605	48	45	.	.	.
31605	49	1	RELISHES	RELISHES	NNP
31605	49	2	.	.	.
31605	50	1	Anchovies	anchovy	NNS
31605	50	2	--	--	:
31605	50	3	Sardines	Sardines	NNPS
31605	50	4	--	--	:
31605	50	5	Pickled	pickle	VBD
31605	50	6	Herrings	Herrings	NNP
31605	50	7	--	--	:
31605	50	8	Scalloped	Scalloped	NNP
31605	50	9	Oysters--	oysters--	CD
31605	50	10	Welsh	Welsh	NNP
31605	50	11	Rarebit	Rarebit	NNP
31605	50	12	--	--	:
31605	50	13	Golden	Golden	NNP
31605	50	14	Buck	Buck	NNP
31605	50	15	--	--	:
31605	50	16	Mock	Mock	NNP
31605	50	17	Crab	Crab	NNP
31605	50	18	--	--	:
31605	50	19	English	English	NNP
31605	50	20	Bread	Bread	NNP
31605	50	21	and	and	CC
31605	50	22	Butter	Butter	NNP
31605	50	23	--	--	:
31605	50	24	Epicurean	Epicurean	NNP
31605	50	25	Butter	Butter	NNP
31605	50	26	37	37	CD
31605	50	27	CHAPTER	CHAPTER	NNP
31605	50	28	V.	V.	NNP
31605	50	29	SIDE	SIDE	NNP
31605	50	30	DISHES	DISHES	NNP
31605	50	31	OR	or	CC
31605	50	32	ENTRÉES	entrées	NN
31605	50	33	.	.	.
31605	51	1	Beef	Beef	NNP
31605	51	2	Steak	Steak	NNP
31605	51	3	,	,	,
31605	51	4	with	with	IN
31605	51	5	Parisian	Parisian	NNP
31605	51	6	Potatoes	Potatoes	NNPS
31605	51	7	--	--	:
31605	51	8	Plain	Plain	NNP
31605	51	9	Rump	rump	VB
31605	51	10	Steak--	steak--	NN
31605	51	11	Portuguese	portuguese	JJ
31605	51	12	Beef	beef	NN
31605	51	13	--	--	:
31605	51	14	Bubble	Bubble	NNP
31605	51	15	and	and	CC
31605	51	16	Squeak	Squeak	NNP
31605	51	17	--	--	:
31605	51	18	Stewed	Stewed	NNP
31605	51	19	Kidneys	Kidneys	NNPS
31605	51	20	--	--	:
31605	51	21	Haricot	Haricot	NNP
31605	51	22	or	or	CC
31605	51	23	Stew	Stew	NNP
31605	51	24	of	of	IN
31605	51	25	Mutton	Mutton	NNP
31605	51	26	--	--	:
31605	51	27	Epigramme	Epigramme	NNP
31605	51	28	of	of	IN
31605	51	29	Lamb	Lamb	NNP
31605	51	30	with	with	IN
31605	51	31	Piquante	Piquante	NNP
31605	51	32	Sauce--	sauce--	JJ
31605	51	33	Spanish	spanish	JJ
31605	51	34	Sauce	sauce	NN
31605	51	35	--	--	:
31605	51	36	Kromeskys	kromeskys	VB
31605	51	37	with	with	IN
31605	51	38	Spanish	spanish	JJ
31605	51	39	Sauce	Sauce	NNP
31605	51	40	--	--	:
31605	51	41	Sheep	Sheep	NNS
31605	51	42	's	's	POS
31605	51	43	Tongues	Tongues	NNPS
31605	51	44	with	with	IN
31605	51	45	Spinach	spinach	NN
31605	51	46	--	--	:
31605	51	47	Broiled	broil	VBN
31605	51	48	Sheep	Sheep	NNP
31605	51	49	's	's	POS
31605	51	50	Kidneys	Kidneys	NNPS
31605	51	51	--	--	:
31605	51	52	Liver	Liver	NNP
31605	51	53	Rolls	roll	NNS
31605	51	54	--	--	:
31605	51	55	Fried	fry	VBD
31605	51	56	Brains	brain	NNS
31605	51	57	with	with	IN
31605	51	58	Tomato	Tomato	NNP
31605	51	59	Sauce	Sauce	NNP
31605	51	60	--	--	:
31605	51	61	Calf	Calf	NNP
31605	51	62	's	's	POS
31605	51	63	Liver	Liver	NNP
31605	51	64	larded	lard	VBD
31605	51	65	--	--	:
31605	51	66	Blanquette	Blanquette	NNP
31605	51	67	of	of	IN
31605	51	68	Veal	Veal	NNP
31605	51	69	--	--	:
31605	51	70	Stuffed	stuff	VBN
31605	51	71	Breast	Breast	NNP
31605	51	72	of	of	IN
31605	51	73	Veal	Veal	NNP
31605	51	74	--	--	:
31605	51	75	Pork	pork	NN
31605	51	76	Cutlets	Cutlets	NNP
31605	51	77	with	with	IN
31605	51	78	Robert	Robert	NNP
31605	51	79	Sauce	Sauce	NNP
31605	51	80	--	--	:
31605	51	81	Pork	pork	NN
31605	51	82	Chops	Chops	NNPS
31605	51	83	with	with	IN
31605	51	84	Curry	Curry	NNP
31605	51	85	--	--	:
31605	51	86	Broiled	broil	VBN
31605	51	87	Pigs	Pigs	NNPS
31605	51	88	'	'	POS
31605	51	89	Feet	foot	NNS
31605	51	90	--	--	:
31605	51	91	English	English	NNP
31605	51	92	Pork	Pork	NNP
31605	51	93	Pie	Pie	NNP
31605	51	94	--	--	:
31605	51	95	Fried	Fried	NNP
31605	51	96	Chicken	Chicken	NNP
31605	51	97	,	,	,
31605	51	98	Spanish	Spanish	NNP
31605	51	99	Style	Style	NNP
31605	51	100	--	--	:
31605	51	101	Chicken	Chicken	NNP
31605	51	102	Fricassee	Fricassee	NNP
31605	51	103	--	--	:
31605	51	104	Grilled	grill	VBN
31605	51	105	Fowl	fowl	NN
31605	51	106	--	--	:
31605	51	107	Minced	Minced	NNP
31605	51	108	Chicken	Chicken	NNP
31605	51	109	with	with	IN
31605	51	110	Macaroni	Macaroni	NNP
31605	51	111	--	--	:
31605	51	112	Broiled	broil	VBN
31605	51	113	Pigeons	Pigeons	NNPS
31605	51	114	--	--	:
31605	51	115	Salmi	Salmi	NNPS
31605	51	116	of	of	IN
31605	51	117	Duck	Duck	NNP
31605	51	118	--	--	:
31605	51	119	Civet	Civet	NNPS
31605	51	120	of	of	IN
31605	51	121	Hare	Hare	NNP
31605	51	122	--	--	:
31605	51	123	Jugged	Jugged	NNP
31605	51	124	Hare	Hare	NNP
31605	51	125	--	--	:
31605	51	126	Stuffed	stuff	VBN
31605	51	127	Eggs	egg	NNS
31605	51	128	--	--	:
31605	51	129	How	how	WRB
31605	51	130	to	to	TO
31605	51	131	make	make	VB
31605	51	132	Omelettes--	Omelettes--	NNS
31605	51	133	Plain	Plain	NNP
31605	51	134	Omelette	Omelette	NNP
31605	51	135	--	--	:
31605	51	136	Omelette	Omelette	NNP
31605	51	137	with	with	IN
31605	51	138	fine	fine	JJ
31605	51	139	Herbs	Herbs	NNP
31605	51	140	--	--	:
31605	51	141	Omelette	omelette	VB
31605	51	142	with	with	IN
31605	51	143	Ham--	ham--	CD
31605	51	144	Omelette	Omelette	NNP
31605	51	145	with	with	IN
31605	51	146	Oysters	Oysters	NNPS
31605	51	147	--	--	:
31605	51	148	Omelette	Omelette	NNP
31605	51	149	with	with	IN
31605	51	150	Mushrooms	Mushrooms	NNPS
31605	51	151	--	--	:
31605	51	152	Spanish	spanish	JJ
31605	51	153	Omelette	Omelette	NNP
31605	51	154	--	--	:
31605	51	155	Oriental	Oriental	NNP
31605	51	156	Omelette	Omelette	NNP
31605	51	157	--	--	:
31605	51	158	Omelette	Omelette	NNP
31605	51	159	with	with	IN
31605	51	160	Preserves	Preserves	NNPS
31605	51	161	--	--	:
31605	51	162	How	how	WRB
31605	51	163	to	to	TO
31605	51	164	cook	cook	VB
31605	51	165	Macaroni	Macaroni	NNP
31605	51	166	--	--	.
31605	51	167	Macaroni	Macaroni	NNP
31605	51	168	with	with	IN
31605	51	169	Béchamel	Béchamel	NNP
31605	51	170	Sauce	Sauce	NNP
31605	51	171	--	--	:
31605	51	172	Macaroni	Macaroni	NNP
31605	51	173	Milanaise	Milanaise	NNP
31605	51	174	Style	Style	NNP
31605	51	175	--	--	:
31605	51	176	Macaroni	macaroni	JJ
31605	51	177	with	with	IN
31605	51	178	Tomato	Tomato	NNP
31605	51	179	Sauce	Sauce	NNP
31605	51	180	--	--	:
31605	51	181	Timbale	Timbale	NNP
31605	51	182	of	of	IN
31605	51	183	Macaroni	Macaroni	NNP
31605	51	184	,	,	,
31605	51	185	with	with	IN
31605	51	186	Vanilla	Vanilla	NNP
31605	51	187	Cream	Cream	NNP
31605	51	188	Sauce	Sauce	NNP
31605	51	189	41	41	CD
31605	51	190	CHAPTER	chapter	NN
31605	51	191	VI	VI	NNP
31605	51	192	.	.	.
31605	52	1	LARGE	large	JJ
31605	52	2	ROASTS	roast	NNS
31605	52	3	.	.	.
31605	53	1	Roast	Roast	NNP
31605	53	2	Beef	Beef	NNP
31605	53	3	with	with	IN
31605	53	4	Yorkshire	Yorkshire	NNP
31605	53	5	Pudding	Pudding	NNP
31605	53	6	--	--	:
31605	53	7	Roast	Roast	NNP
31605	53	8	Loin	Loin	NNP
31605	53	9	of	of	IN
31605	53	10	Veal	veal	NN
31605	53	11	stuffed	stuff	VBD
31605	53	12	--	--	:
31605	53	13	Roast	Roast	NNP
31605	53	14	Lamb	Lamb	NNP
31605	53	15	with	with	IN
31605	53	16	Mint	Mint	NNP
31605	53	17	Sauce	Sauce	NNP
31605	53	18	--	--	:
31605	53	19	Roast	Roast	NNP
31605	53	20	Pork	Pork	NNP
31605	53	21	with	with	IN
31605	53	22	Apple	Apple	NNP
31605	53	23	Sauce	Sauce	NNP
31605	53	24	--	--	:
31605	53	25	Roast	Roast	NNP
31605	53	26	Turkey	Turkey	NNP
31605	53	27	with	with	IN
31605	53	28	Cranberry	Cranberry	NNP
31605	53	29	Sauce	Sauce	NNP
31605	53	30	--	--	:
31605	53	31	Roast	Roast	NNP
31605	53	32	Chicken	Chicken	NNP
31605	53	33	with	with	IN
31605	53	34	Duchesse	Duchesse	NNP
31605	53	35	Potatoes	Potatoes	NNP
31605	53	36	--	--	:
31605	53	37	Roast	Roast	NNP
31605	53	38	Duck	Duck	NNP
31605	53	39	with	with	IN
31605	53	40	Watercresses	Watercresses	NNPS
31605	53	41	--	--	:
31605	53	42	Roast	Roast	NNP
31605	53	43	Goose	Goose	NNP
31605	53	44	with	with	IN
31605	53	45	Onion	Onion	NNP
31605	53	46	Sauce	sauce	NN
31605	53	47	--	--	:
31605	53	48	Roast	Roast	NNP
31605	53	49	Wild	Wild	NNP
31605	53	50	Duck	Duck	NNP
31605	53	51	--	--	:
31605	53	52	Roast	Roast	NNP
31605	53	53	Partridge	Partridge	NNP
31605	53	54	with	with	IN
31605	53	55	Bread	Bread	NNP
31605	53	56	Sauce	Sauce	NNP
31605	53	57	68	68	CD
31605	53	58	CHAPTER	chapter	NN
31605	53	59	VII	vii	NN
31605	53	60	.	.	.
31605	54	1	BOILED	BOILED	NNP
31605	54	2	MEATS	MEATS	NNP
31605	54	3	.	.	.
31605	55	1	Leg	Leg	NNP
31605	55	2	of	of	IN
31605	55	3	Mutton	Mutton	NNP
31605	55	4	with	with	IN
31605	55	5	Caper	Caper	NNP
31605	55	6	Sauce	Sauce	NNP
31605	55	7	--	--	:
31605	55	8	Boiled	Boiled	NNP
31605	55	9	Ham	Ham	NNP
31605	55	10	with	with	IN
31605	55	11	Madeira	Madeira	NNP
31605	55	12	Sauce--_À	Sauce--_À	NNP
31605	55	13	la	la	NNP
31605	55	14	mode	mode	NN
31605	55	15	_	_	NNP
31605	55	16	Beef	Beef	NNP
31605	55	17	--	--	:
31605	55	18	Boiled	Boiled	NNP
31605	55	19	Fowl	Fowl	NNP
31605	55	20	with	with	IN
31605	55	21	Oyster	Oyster	NNP
31605	55	22	Sauce	Sauce	NNP
31605	55	23	78	78	CD
31605	55	24	CHAPTER	chapter	NN
31605	55	25	VIII	viii	NN
31605	55	26	.	.	.
31605	56	1	SALADS	SALADS	NNP
31605	56	2	AND	and	CC
31605	56	3	SALAD	salad	NN
31605	56	4	SAUCES	sauce	NNS
31605	56	5	.	.	.
31605	57	1	Spring	Spring	NNP
31605	57	2	Salad	Salad	NNP
31605	57	3	--	--	:
31605	57	4	Watercress	Watercress	NNP
31605	57	5	Salad	Salad	NNP
31605	57	6	--	--	:
31605	57	7	Mint	Mint	NNP
31605	57	8	Salad	Salad	NNP
31605	57	9	--	--	:
31605	57	10	Cauliflower	Cauliflower	NNP
31605	57	11	Salad	Salad	NNP
31605	57	12	--	--	:
31605	57	13	Dandelion	Dandelion	NNP
31605	57	14	Salad	Salad	NNP
31605	57	15	--	--	:
31605	57	16	Asparagus	Asparagus	NNP
31605	57	17	Salad	Salad	NNP
31605	57	18	--	--	:
31605	57	19	Shad	Shad	NNP
31605	57	20	-	-	HYPH
31605	57	21	roe	roe	NNP
31605	57	22	Salad	Salad	NNP
31605	57	23	--	--	:
31605	57	24	Green	Green	NNP
31605	57	25	Pea	Pea	NNP
31605	57	26	Salad	Salad	NNP
31605	57	27	--	--	:
31605	57	28	Orange	Orange	NNP
31605	57	29	Salad	Salad	NNP
31605	57	30	--	--	:
31605	57	31	Spinach	Spinach	NNP
31605	57	32	Salad	salad	NN
31605	57	33	--	--	:
31605	57	34	Tomato	Tomato	NNP
31605	57	35	Salad	Salad	NNP
31605	57	36	--	--	:
31605	57	37	Nasturtium	Nasturtium	NNP
31605	57	38	Salad	Salad	NNP
31605	57	39	--	--	:
31605	57	40	Cream	Cream	NNP
31605	57	41	Dressing	Dressing	NNP
31605	57	42	--	--	:
31605	57	43	English	English	NNP
31605	57	44	Salad	Salad	NNP
31605	57	45	Sauce	Sauce	NNP
31605	57	46	--	--	:
31605	57	47	Remolade	Remolade	NNP
31605	57	48	--	--	:
31605	57	49	Sweet	Sweet	NNP
31605	57	50	Sauce	sauce	NN
31605	57	51	--	--	:
31605	57	52	Piquante	Piquante	NNP
31605	57	53	Salad	Salad	NNP
31605	57	54	Sauce	Sauce	NNP
31605	57	55	--	--	:
31605	57	56	Green	Green	NNP
31605	57	57	Remolade	remolade	NN
31605	57	58	--	--	:
31605	57	59	Oil	oil	NN
31605	57	60	Sauce	Sauce	NNP
31605	57	61	--	--	:
31605	57	62	Ravigote	Ravigote	NNP
31605	57	63	Sauce	Sauce	NNP
31605	57	64	--	--	:
31605	57	65	Egg	Egg	NNP
31605	57	66	Dressing	Dressing	NNP
31605	57	67	--	--	:
31605	57	68	Anchovy	Anchovy	NNP
31605	57	69	Salad	Salad	NNP
31605	57	70	Sauce	Sauce	NNP
31605	57	71	--	--	:
31605	57	72	Swiss	Swiss	NNP
31605	57	73	Dressing	dressing	NN
31605	57	74	--	--	:
31605	57	75	Spring	spring	NN
31605	57	76	Dressing	dressing	NN
31605	57	77	--	--	:
31605	57	78	Mayonnaise	Mayonnaise	NNP
31605	57	79	--	--	:
31605	57	80	Hot	Hot	NNP
31605	57	81	Salad	Salad	NNP
31605	57	82	Sauce	Sauce	NNP
31605	57	83	--	--	:
31605	57	84	Romaine	Romaine	NNP
31605	57	85	Salad	Salad	NNP
31605	57	86	Dressing	Dressing	NNP
31605	57	87	83	83	CD
31605	57	88	CHAPTER	chapter	NN
31605	57	89	IX	ix	NN
31605	57	90	.	.	.
31605	58	1	VEGETABLES	vegetable	NNS
31605	58	2	.	.	.
31605	59	1	Asparagus	Asparagus	NNP
31605	59	2	with	with	IN
31605	59	3	Melted	Melted	NNP
31605	59	4	Butter	Butter	NNP
31605	59	5	--	--	:
31605	59	6	Green	Green	NNP
31605	59	7	Peas	Peas	NNPS
31605	59	8	--	--	:
31605	59	9	String	string	NN
31605	59	10	Beans	Beans	NNPS
31605	59	11	--	--	:
31605	59	12	Baked	baked	JJ
31605	59	13	Beets	beet	NNS
31605	59	14	--	--	:
31605	59	15	Brussels	Brussels	NNP
31605	59	16	Sprouts	Sprouts	NNPS
31605	59	17	--	--	:
31605	59	18	Stuffed	stuff	VBN
31605	59	19	Cabbage	Cabbage	NNP
31605	59	20	--	--	:
31605	59	21	Red	red	JJ
31605	59	22	Cabbage	cabbage	NN
31605	59	23	--	--	:
31605	59	24	Baked	Baked	NNP
31605	59	25	Cauliflower	Cauliflower	NNP
31605	59	26	--	--	:
31605	59	27	Baked	Baked	NNP
31605	59	28	Turnips	turnip	NNS
31605	59	29	--	--	:
31605	59	30	Glazed	Glazed	NNP
31605	59	31	Onions	Onions	NNPS
31605	59	32	--	--	:
31605	59	33	Mushroom	Mushroom	NNP
31605	59	34	Pudding	Pudding	NNP
31605	59	35	--	--	:
31605	59	36	Boiled	Boiled	NNP
31605	59	37	Potatoes	Potatoes	NNPS
31605	59	38	--	--	:
31605	59	39	Lyonnaise	Lyonnaise	NNP
31605	59	40	Potatoes	Potatoes	NNPS
31605	59	41	--	--	:
31605	59	42	Stuffed	Stuffed	NNP
31605	59	43	Potatoes	Potatoes	NNP
31605	59	44	--	--	:
31605	59	45	Potato	Potato	NNP
31605	59	46	Snow	Snow	NNP
31605	59	47	--	--	:
31605	59	48	Bermuda	Bermuda	NNP
31605	59	49	Potatoes	Potatoes	NNPS
31605	59	50	--	--	:
31605	59	51	Broiled	broil	VBN
31605	59	52	Potatoes	Potatoes	NNPS
31605	59	53	--	--	:
31605	59	54	Saratoga	Saratoga	NNP
31605	59	55	Potatoes	Potatoes	NNPS
31605	59	56	--	--	:
31605	59	57	Broiled	broil	VBN
31605	59	58	Tomatoes	Tomatoes	NNPS
31605	59	59	--	--	:
31605	59	60	Stuffed	Stuffed	NNP
31605	59	61	Tomatoes	Tomatoes	NNP
31605	59	62	--	--	:
31605	59	63	Fried	Fried	NNP
31605	59	64	Beans	Beans	NNPS
31605	59	65	--	--	:
31605	59	66	Ham	Ham	NNP
31605	59	67	and	and	CC
31605	59	68	Beans	Beans	NNPS
31605	59	69	--	--	:
31605	59	70	Kolcannon	Kolcannon	NNP
31605	59	71	--	--	:
31605	59	72	Carrot	Carrot	NNP
31605	59	73	Stew	Stew	NNP
31605	59	74	--	--	:
31605	59	75	Baked	Baked	NNP
31605	59	76	Mushrooms	Mushrooms	NNPS
31605	59	77	--	--	:
31605	59	78	Stuffed	stuff	VBN
31605	59	79	Lettuce	lettuce	NN
31605	59	80	--	--	.
31605	59	81	Stewed	Stewed	NNP
31605	59	82	Parsnips	Parsnips	NNP
31605	59	83	91	91	CD
31605	59	84	CHAPTER	chapter	NN
31605	59	85	X.	x.	NN
31605	60	1	CHEAP	cheap	JJ
31605	60	2	DISHES	dish	NNS
31605	60	3	WITHOUT	without	IN
31605	60	4	MEAT	meat	NN
31605	60	5	.	.	.
31605	61	1	Potato	Potato	NNP
31605	61	2	Soup	Soup	NNP
31605	61	3	--	--	:
31605	61	4	Crowdie	Crowdie	NNP
31605	61	5	--	--	:
31605	61	6	Peas	Peas	NNP
31605	61	7	-	-	HYPH
31605	61	8	pudding	pudding	NN
31605	61	9	--	--	:
31605	61	10	Red	Red	NNP
31605	61	11	Herrings	Herrings	NNP
31605	61	12	with	with	IN
31605	61	13	Boiled	Boiled	NNP
31605	61	14	Potatoes	Potatoes	NNPS
31605	61	15	--	--	:
31605	61	16	Oatmeal	Oatmeal	NNP
31605	61	17	Porridge	Porridge	NNP
31605	61	18	--	--	:
31605	61	19	Cheese	Cheese	NNP
31605	61	20	Pudding	Pudding	NNP
31605	61	21	--	--	:
31605	61	22	Polenta	polenta	NN
31605	61	23	--	--	:
31605	61	24	Fish	fish	NN
31605	61	25	Pudding	pudding	NN
31605	61	26	--	--	:
31605	61	27	Lentils	lentil	NNS
31605	61	28	--	--	:
31605	61	29	Stewed	Stewed	NNP
31605	61	30	Lentils	lentil	NNS
31605	61	31	--	--	:
31605	61	32	Fried	Fried	NNP
31605	61	33	Lentils	Lentils	NNPS
31605	61	34	--	--	:
31605	61	35	Norfolk	Norfolk	NNP
31605	61	36	Dumplings	Dumplings	NNPS
31605	61	37	--	--	:
31605	61	38	Salt	Salt	NNP
31605	61	39	Cod	Cod	NNP
31605	61	40	with	with	IN
31605	61	41	Parsnips	Parsnips	NNPS
31605	61	42	--	--	:
31605	61	43	Pickled	pickle	VBN
31605	61	44	Mackerel	Mackerel	NNP
31605	61	45	--	--	:
31605	61	46	Potato	Potato	NNP
31605	61	47	Pudding	Pudding	NNP
31605	61	48	101	101	CD
31605	61	49	CHAPTER	CHAPTER	NNP
31605	61	50	XI	XI	NNP
31605	61	51	.	.	.
31605	62	1	CHEAP	cheap	JJ
31605	62	2	DISHES	dish	NNS
31605	62	3	WITH	with	IN
31605	62	4	MEAT	meat	NN
31605	62	5	.	.	.
31605	63	1	Three	three	CD
31605	63	2	Dishes	dish	NNS
31605	63	3	from	from	IN
31605	63	4	a	a	DT
31605	63	5	Neck	Neck	NNP
31605	63	6	of	of	IN
31605	63	7	Mutton	Mutton	NNP
31605	63	8	--	--	:
31605	63	9	Barley	Barley	NNP
31605	63	10	Broth	Broth	NNP
31605	63	11	with	with	IN
31605	63	12	Vegetables	Vegetables	NNPS
31605	63	13	--	--	:
31605	63	14	Mutton	Mutton	NNP
31605	63	15	Stew	Stew	NNP
31605	63	16	--	--	:
31605	63	17	Fried	Fried	NNP
31605	63	18	Pudding	Pudding	NNP
31605	63	19	--	--	:
31605	63	20	Neck	Neck	NNP
31605	63	21	of	of	IN
31605	63	22	Pork	Pork	NNP
31605	63	23	Stuffed	Stuffed	NNP
31605	63	24	--	--	:
31605	63	25	Pigs	Pigs	NNPS
31605	63	26	'	'	POS
31605	63	27	Feet	foot	NNS
31605	63	28	Fried	fry	VBN
31605	63	29	--	--	:
31605	63	30	Pigs	Pigs	NNPS
31605	63	31	'	'	POS
31605	63	32	Tongue	Tongue	NNP
31605	63	33	and	and	CC
31605	63	34	Brains	brain	NNS
31605	63	35	--	--	:
31605	63	36	Roast	Roast	NNP
31605	63	37	Tripe	Tripe	NNP
31605	63	38	--	--	:
31605	63	39	Ragout	Ragout	NNP
31605	63	40	of	of	IN
31605	63	41	Haslet	Haslet	NNP
31605	63	42	--	--	:
31605	63	43	Cock	Cock	NNP
31605	63	44	-	-	HYPH
31605	63	45	a	a	DT
31605	63	46	-	-	HYPH
31605	63	47	leeky	leeky	JJ
31605	63	48	--	--	:
31605	63	49	Italian	italian	JJ
31605	63	50	Cheese	Cheese	NNP
31605	63	51	--	--	:
31605	63	52	Gammon	Gammon	NNP
31605	63	53	Dumpling	Dumpling	NNP
31605	63	54	--	--	:
31605	63	55	Toad	toad	NN
31605	63	56	-	-	HYPH
31605	63	57	in	in	IN
31605	63	58	-	-	HYPH
31605	63	59	the	the	DT
31605	63	60	-	-	HYPH
31605	63	61	hole	hole	NN
31605	63	62	--	--	:
31605	63	63	Bacon	Bacon	NNP
31605	63	64	Roly	Roly	NNP
31605	63	65	-	-	HYPH
31605	63	66	Poly	Poly	NNP
31605	63	67	--	--	:
31605	63	68	Baked	Baked	NNP
31605	63	69	Ox	Ox	NNP
31605	63	70	-	-	HYPH
31605	63	71	heart	heart	NN
31605	63	72	--	--	:
31605	63	73	Tripe	tripe	NN
31605	63	74	and	and	CC
31605	63	75	Onions	Onions	NNPS
31605	63	76	--	--	:
31605	63	77	Peas	Peas	NNPS
31605	63	78	and	and	CC
31605	63	79	Bacon	Bacon	NNP
31605	63	80	--	--	:
31605	63	81	Pot	Pot	NNP
31605	63	82	-	-	HYPH
31605	63	83	au	au	NNP
31605	63	84	-	-	HYPH
31605	63	85	Feu	Feu	NNP
31605	63	86	--	--	:
31605	63	87	Ragout	Ragout	NNP
31605	63	88	of	of	IN
31605	63	89	Mutton	Mutton	NNP
31605	63	90	107	107	CD
31605	63	91	CHAPTER	CHAPTER	NNP
31605	63	92	XII	XII	NNP
31605	63	93	.	.	.
31605	64	1	THE	the	DT
31605	64	2	CHILDREN	child	NNS
31605	64	3	'S	's	POS
31605	64	4	CHAPTER	chapter	NN
31605	64	5	.	.	.
31605	65	1	Oatmeal	Oatmeal	NNP
31605	65	2	Porridge	Porridge	NNP
31605	65	3	--	--	:
31605	65	4	A	a	DT
31605	65	5	good	good	JJ
31605	65	6	Breakfast	breakfast	NN
31605	65	7	--	--	.
31605	65	8	Stewed	Stewed	NNP
31605	65	9	Fruit	Fruit	NNP
31605	65	10	--	--	:
31605	65	11	Ripe	Ripe	NNP
31605	65	12	Currants	Currants	NNP
31605	65	13	--	--	:
31605	65	14	Blackberry	Blackberry	NNP
31605	65	15	Jam	Jam	NNP
31605	65	16	--	--	:
31605	65	17	Baked	Baked	NNP
31605	65	18	Fruit	Fruit	NNP
31605	65	19	--	--	:
31605	65	20	Broiled	broil	VBN
31605	65	21	Chops	Chops	NNPS
31605	65	22	--	--	:
31605	65	23	Beefsteak	beefsteak	NN
31605	65	24	--	--	:
31605	65	25	Broiled	Broiled	NNP
31605	65	26	Chicken	Chicken	NNP
31605	65	27	--	--	:
31605	65	28	Boiled	boil	VBN
31605	65	29	Eggs	egg	NNS
31605	65	30	--	--	:
31605	65	31	Baked	Baked	NNP
31605	65	32	Potatoes	Potatoes	NNPS
31605	65	33	--	--	:
31605	65	34	Boiled	Boiled	NNP
31605	65	35	Potatoes	Potatoes	NNPS
31605	65	36	--	--	:
31605	65	37	Apple	Apple	NNP
31605	65	38	Cake	Cake	NNP
31605	65	39	--	--	:
31605	65	40	Fruit	Fruit	NNP
31605	65	41	Farina	Farina	NNP
31605	65	42	--	--	:
31605	65	43	Plain	Plain	NNP
31605	65	44	Cookies	Cookies	NNPS
31605	65	45	--	--	:
31605	65	46	Plain	Plain	NNP
31605	65	47	Gingerbread	gingerbread	NN
31605	65	48	--	--	:
31605	65	49	Strawberry	Strawberry	NNP
31605	65	50	Shortcake	Shortcake	NNP
31605	65	51	--	--	:
31605	65	52	Apple	Apple	NNP
31605	65	53	Custard	Custard	NNP
31605	65	54	116	116	CD
31605	65	55	CHAPTER	chapter	NN
31605	65	56	XIII	XIII	NNP
31605	65	57	.	.	.
31605	66	1	COOKERY	cookery	NN
31605	66	2	FOR	for	IN
31605	66	3	INVALIDS	INVALIDS	NNP
31605	66	4	.	.	.
31605	67	1	Gruels	gruel	NNS
31605	67	2	--	--	:
31605	67	3	Arrowroot	Arrowroot	NNP
31605	67	4	Gruel	Gruel	NNP
31605	67	5	--	--	:
31605	67	6	Arrowroot	Arrowroot	NNP
31605	67	7	Jelly	Jelly	NNP
31605	67	8	--	--	:
31605	67	9	Arrowroot	Arrowroot	NNP
31605	67	10	Wine	Wine	NNP
31605	67	11	Jelly	Jelly	NNP
31605	67	12	--	--	:
31605	67	13	Calf's	calf's	NN
31605	67	14	-	-	HYPH
31605	67	15	foot	foot	NN
31605	67	16	Jelly	Jelly	NNP
31605	67	17	--	--	.
31605	67	18	Sago	Sago	NNP
31605	67	19	Gruel	Gruel	NNP
31605	67	20	--	--	:
31605	67	21	Sago	Sago	NNP
31605	67	22	Milk	milk	NN
31605	67	23	--	--	.
31605	67	24	Tapioca	tapioca	UH
31605	67	25	Jelly	Jelly	NNP
31605	67	26	--	--	:
31605	67	27	Rice	Rice	NNP
31605	67	28	Caudle	Caudle	NNP
31605	67	29	--	--	:
31605	67	30	Refreshing	refreshing	JJ
31605	67	31	Drinks	drink	NNS
31605	67	32	--	--	:
31605	67	33	Filtered	Filtered	NNP
31605	67	34	Water	Water	NNP
31605	67	35	--	--	:
31605	67	36	Jelly	Jelly	NNP
31605	67	37	Water	Water	NNP
31605	67	38	--	--	:
31605	67	39	Flaxseed	Flaxseed	NNP
31605	67	40	Lemonade	Lemonade	NNP
31605	67	41	--	--	:
31605	67	42	Barley	Barley	NNP
31605	67	43	Water	Water	NNP
31605	67	44	--	--	:
31605	67	45	Nourishing	Nourishing	NNP
31605	67	46	Drinks	Drinks	NNPS
31605	67	47	--	--	:
31605	67	48	Iceland	Iceland	NNP
31605	67	49	Moss	Moss	NNP
31605	67	50	--	--	:
31605	67	51	Chocolate	chocolate	NN
31605	67	52	--	--	:
31605	67	53	Egg	Egg	NNP
31605	67	54	Broth	Broth	NNP
31605	67	55	--	--	:
31605	67	56	Egg	Egg	NNP
31605	67	57	Tea	Tea	NNP
31605	67	58	--	--	:
31605	67	59	Very	very	RB
31605	67	60	Strong	strong	JJ
31605	67	61	Beef	beef	NN
31605	67	62	Tea	Tea	NNP
31605	67	63	--	--	:
31605	67	64	Quick	Quick	NNP
31605	67	65	Beef	Beef	NNP
31605	67	66	Tea	Tea	NNP
31605	67	67	--	--	:
31605	67	68	Farina	Farina	NNP
31605	67	69	Gruel	Gruel	NNP
31605	67	70	--	--	:
31605	67	71	Nutritious	Nutritious	NNP
31605	67	72	Foods	Foods	NNPS
31605	67	73	--	--	:
31605	67	74	Bread	Bread	NNP
31605	67	75	Jelly	Jelly	NNP
31605	67	76	--	--	:
31605	67	77	Crackers	Crackers	NNP
31605	67	78	and	and	CC
31605	67	79	Marmalade	Marmalade	NNP
31605	67	80	--	--	:
31605	67	81	Chicken	Chicken	NNP
31605	67	82	Jelly	Jelly	NNP
31605	67	83	--	--	:
31605	67	84	Chicken	Chicken	NNP
31605	67	85	Broth	Broth	NNP
31605	67	86	--	--	:
31605	67	87	Beefsteak	Beefsteak	NNP
31605	67	88	Juice	Juice	NNP
31605	67	89	--	--	:
31605	67	90	Salmon	Salmon	NNP
31605	67	91	Steak	Steak	NNP
31605	67	92	--	--	:
31605	67	93	Broiled	Broiled	NNP
31605	67	94	Oysters	Oysters	NNP
31605	67	95	125	125	CD
31605	67	96	CHAPTER	CHAPTER	NNP
31605	67	97	XIV	xiv	NN
31605	67	98	.	.	.
31605	68	1	BREAD	bread	UH
31605	68	2	.	.	.
31605	69	1	Aerated	Aerated	NNP
31605	69	2	Homemade	Homemade	NNP
31605	69	3	Bread	Bread	NNP
31605	69	4	--	--	.
31605	69	5	Homebrewed	Homebrewed	NNP
31605	69	6	Yeast	Yeast	NNP
31605	69	7	--	--	:
31605	69	8	Homemade	Homemade	NNP
31605	69	9	Bread	bread	NN
31605	69	10	--	--	:
31605	69	11	Milk	milk	NN
31605	69	12	Bread	bread	NN
31605	69	13	--	--	:
31605	69	14	Rice	Rice	NNP
31605	69	15	Bread	Bread	NNP
31605	69	16	--	--	:
31605	69	17	Potato	Potato	NNP
31605	69	18	Bread	Bread	NNP
31605	69	19	--	--	:
31605	69	20	Pulled	Pulled	NNP
31605	69	21	Bread	Bread	NNP
31605	69	22	--	--	:
31605	69	23	Baking	Baking	NNP
31605	69	24	Powder	Powder	NNP
31605	69	25	--	--	:
31605	69	26	Loaf	Loaf	NNP
31605	69	27	Bread	Bread	NNP
31605	69	28	--	--	:
31605	69	29	Breakfast	Breakfast	NNP
31605	69	30	Rolls	roll	NNS
31605	69	31	--	--	:
31605	69	32	Tea	Tea	NNP
31605	69	33	Biscuit	Biscuit	NNP
31605	69	34	--	--	:
31605	69	35	Finger	Finger	NNP
31605	69	36	Biscuit	Biscuit	NNP
31605	69	37	--	--	:
31605	69	38	Cream	Cream	NNP
31605	69	39	Breakfast	Breakfast	NNP
31605	69	40	Rolls	roll	NNS
31605	69	41	--	--	:
31605	69	42	Breakfast	Breakfast	NNP
31605	69	43	Twist	twist	NN
31605	69	44	--	--	:
31605	69	45	How	how	WRB
31605	69	46	to	to	TO
31605	69	47	freshen	freshen	VB
31605	69	48	stale	stale	JJ
31605	69	49	Bread	Bread	NNP
31605	69	50	--	--	:
31605	69	51	Toast	toast	NN
31605	69	52	134	134	CD
31605	69	53	THE	the	DT
31605	69	54	COOKING	cooking	NN
31605	69	55	MANUAL	MANUAL	NNP
31605	69	56	.	.	.
31605	70	1	CHAPTER	CHAPTER	NNP
31605	70	2	I.	I.	NNP
31605	71	1	MARKETING	MARKETING	NNP
31605	71	2	.	.	.
31605	72	1	In	in	IN
31605	72	2	order	order	NN
31605	72	3	to	to	TO
31605	72	4	market	market	VB
31605	72	5	intelligently	intelligently	RB
31605	72	6	and	and	CC
31605	72	7	economically	economically	RB
31605	72	8	,	,	,
31605	72	9	we	-PRON-	PRP
31605	72	10	must	must	MD
31605	72	11	bear	bear	VB
31605	72	12	in	in	IN
31605	72	13	mind	mind	NN
31605	72	14	the	the	DT
31605	72	15	three	three	CD
31605	72	16	great	great	JJ
31605	72	17	divisions	division	NNS
31605	72	18	of	of	IN
31605	72	19	foods	food	NNS
31605	72	20	generally	generally	RB
31605	72	21	accepted	accept	VBN
31605	72	22	in	in	IN
31605	72	23	their	-PRON-	PRP$
31605	72	24	consideration	consideration	NN
31605	72	25	,	,	,
31605	72	26	and	and	CC
31605	72	27	endeavor	endeavor	VB
31605	72	28	to	to	TO
31605	72	29	adapt	adapt	VB
31605	72	30	them	-PRON-	PRP
31605	72	31	to	to	IN
31605	72	32	the	the	DT
31605	72	33	requirements	requirement	NNS
31605	72	34	of	of	IN
31605	72	35	our	-PRON-	PRP$
31605	72	36	households	household	NNS
31605	72	37	;	;	:
31605	72	38	if	if	IN
31605	72	39	we	-PRON-	PRP
31605	72	40	remember	remember	VBP
31605	72	41	that	that	IN
31605	72	42	carbonaceous	carbonaceous	JJ
31605	72	43	,	,	,
31605	72	44	or	or	CC
31605	72	45	heat	heat	NN
31605	72	46	-	-	HYPH
31605	72	47	giving	give	VBG
31605	72	48	foods	food	NNS
31605	72	49	,	,	,
31605	72	50	such	such	JJ
31605	72	51	as	as	IN
31605	72	52	the	the	DT
31605	72	53	inner	inner	JJ
31605	72	54	part	part	NN
31605	72	55	of	of	IN
31605	72	56	the	the	DT
31605	72	57	cereals	cereal	NNS
31605	72	58	,	,	,
31605	72	59	fat	fat	JJ
31605	72	60	meat	meat	NN
31605	72	61	,	,	,
31605	72	62	milk	milk	NN
31605	72	63	,	,	,
31605	72	64	honey	honey	NN
31605	72	65	,	,	,
31605	72	66	liver	liver	NN
31605	72	67	,	,	,
31605	72	68	grapes	grape	NNS
31605	72	69	,	,	,
31605	72	70	peas	pea	NNS
31605	72	71	,	,	,
31605	72	72	beans	bean	NNS
31605	72	73	,	,	,
31605	72	74	potatoes	potato	NNS
31605	72	75	,	,	,
31605	72	76	beets	beet	NNS
31605	72	77	,	,	,
31605	72	78	carrots	carrot	NNS
31605	72	79	,	,	,
31605	72	80	and	and	CC
31605	72	81	parsnips	parsnip	NNS
31605	72	82	,	,	,
31605	72	83	are	be	VBP
31605	72	84	the	the	DT
31605	72	85	best	good	JJS
31605	72	86	diet	diet	NN
31605	72	87	for	for	IN
31605	72	88	hard	hard	JJ
31605	72	89	steady	steady	JJ
31605	72	90	workers	worker	NNS
31605	72	91	,	,	,
31605	72	92	and	and	CC
31605	72	93	for	for	IN
31605	72	94	invalids	invalid	NNS
31605	72	95	suffering	suffer	VBG
31605	72	96	from	from	IN
31605	72	97	wasting	waste	VBG
31605	72	98	diseases	disease	NNS
31605	72	99	;	;	:
31605	72	100	that	that	DT
31605	72	101	nitrogenous	nitrogenous	JJ
31605	72	102	,	,	,
31605	72	103	or	or	CC
31605	72	104	flesh	flesh	NN
31605	72	105	-	-	HYPH
31605	72	106	forming	form	VBG
31605	72	107	foods	food	NNS
31605	72	108	,	,	,
31605	72	109	such	such	JJ
31605	72	110	as	as	IN
31605	72	111	lean	lean	JJ
31605	72	112	meat	meat	NN
31605	72	113	,	,	,
31605	72	114	unbolted	unbolted	JJ
31605	72	115	flour	flour	NN
31605	72	116	,	,	,
31605	72	117	oatmeal	oatmeal	VB
31605	72	118	,	,	,
31605	72	119	eggs	egg	NNS
31605	72	120	,	,	,
31605	72	121	cheese	cheese	NN
31605	72	122	,	,	,
31605	72	123	cabbage	cabbage	NN
31605	72	124	,	,	,
31605	72	125	cauliflower	cauliflower	NN
31605	72	126	,	,	,
31605	72	127	onions	onion	NNS
31605	72	128	,	,	,
31605	72	129	spinach	spinach	NN
31605	72	130	,	,	,
31605	72	131	asparagus	asparagus	NN
31605	72	132	,	,	,
31605	72	133	and	and	CC
31605	72	134	artichokes	artichoke	NNS
31605	72	135	,	,	,
31605	72	136	are	be	VBP
31605	72	137	most	most	RBS
31605	72	138	suitable	suitable	JJ
31605	72	139	for	for	IN
31605	72	140	those	those	DT
31605	72	141	who	who	WP
31605	72	142	work	work	VBP
31605	72	143	rapidly	rapidly	RB
31605	72	144	but	but	CC
31605	72	145	with	with	IN
31605	72	146	intervals	interval	NNS
31605	72	147	of	of	IN
31605	72	148	rest	rest	NN
31605	72	149	;	;	,
31605	72	150	and	and	CC
31605	72	151	that	that	IN
31605	72	152	brain	brain	NN
31605	72	153	-	-	HYPH
31605	72	154	workers	worker	NNS
31605	72	155	should	should	MD
31605	72	156	subsist	subsist	VB
31605	72	157	chiefly	chiefly	RB
31605	72	158	on	on	IN
31605	72	159	light	light	JJ
31605	72	160	and	and	CC
31605	72	161	digestible	digestible	JJ
31605	72	162	articles	article	NNS
31605	72	163	,	,	,
31605	72	164	such	such	JJ
31605	72	165	as	as	IN
31605	72	166	fish	fish	NN
31605	72	167	,	,	,
31605	72	168	oysters	oyster	NNS
31605	72	169	,	,	,
31605	72	170	fruits	fruit	NNS
31605	72	171	,	,	,
31605	72	172	game	game	NN
31605	72	173	,	,	,
31605	72	174	and	and	CC
31605	72	175	vegetables	vegetable	NNS
31605	72	176	containing	contain	VBG
31605	72	177	mineral	mineral	NN
31605	72	178	salts	salt	NNS
31605	72	179	in	in	IN
31605	72	180	excess	excess	NN
31605	72	181	;	;	:
31605	72	182	we	-PRON-	PRP
31605	72	183	can	can	MD
31605	72	184	arrange	arrange	VB
31605	72	185	the	the	DT
31605	72	186	daily	daily	JJ
31605	72	187	marketing	marketing	NN
31605	72	188	so	so	IN
31605	72	189	as	as	IN
31605	72	190	to	to	TO
31605	72	191	give	give	VB
31605	72	192	a	a	DT
31605	72	193	pleasant	pleasant	JJ
31605	72	194	variety	variety	NN
31605	72	195	and	and	CC
31605	72	196	at	at	IN
31605	72	197	the	the	DT
31605	72	198	same	same	JJ
31605	72	199	time	time	NN
31605	72	200	satisfy	satisfy	VB
31605	72	201	all	all	DT
31605	72	202	appetites	appetite	NNS
31605	72	203	.	.	.
31605	73	1	Buy	buy	VB
31605	73	2	only	only	RB
31605	73	3	small	small	JJ
31605	73	4	quantities	quantity	NNS
31605	73	5	of	of	IN
31605	73	6	perishable	perishable	JJ
31605	73	7	things	thing	NNS
31605	73	8	such	such	JJ
31605	73	9	as	as	IN
31605	73	10	green	green	JJ
31605	73	11	vegetables	vegetable	NNS
31605	73	12	,	,	,
31605	73	13	fruit	fruit	NN
31605	73	14	,	,	,
31605	73	15	fish	fish	NN
31605	73	16	,	,	,
31605	73	17	eggs	egg	NNS
31605	73	18	,	,	,
31605	73	19	cream	cream	NN
31605	73	20	,	,	,
31605	73	21	and	and	CC
31605	73	22	fresh	fresh	JJ
31605	73	23	butter	butter	NN
31605	73	24	;	;	:
31605	73	25	buy	buy	VB
31605	73	26	dry	dry	JJ
31605	73	27	groceries	grocery	NNS
31605	73	28	and	and	CC
31605	73	29	preserved	preserve	VBN
31605	73	30	stores	store	NNS
31605	73	31	in	in	IN
31605	73	32	quantities	quantity	NNS
31605	73	33	large	large	JJ
31605	73	34	enough	enough	RB
31605	73	35	to	to	TO
31605	73	36	entitle	entitle	VB
31605	73	37	you	-PRON-	PRP
31605	73	38	to	to	IN
31605	73	39	wholesale	wholesale	JJ
31605	73	40	prices	price	NNS
31605	73	41	;	;	:
31605	73	42	and	and	CC
31605	73	43	pay	pay	VB
31605	73	44	cash	cash	NN
31605	73	45	in	in	IN
31605	73	46	order	order	NN
31605	73	47	to	to	TO
31605	73	48	avail	avail	VB
31605	73	49	yourself	-PRON-	PRP
31605	73	50	of	of	IN
31605	73	51	the	the	DT
31605	73	52	lowest	low	JJS
31605	73	53	market	market	NN
31605	73	54	price	price	NN
31605	73	55	.	.	.
31605	74	1	Make	make	VB
31605	74	2	your	-PRON-	PRP$
31605	74	3	purchases	purchase	NNS
31605	74	4	as	as	RB
31605	74	5	early	early	RB
31605	74	6	in	in	IN
31605	74	7	the	the	DT
31605	74	8	day	day	NN
31605	74	9	as	as	IN
31605	74	10	possible	possible	JJ
31605	74	11	in	in	IN
31605	74	12	order	order	NN
31605	74	13	to	to	TO
31605	74	14	secure	secure	VB
31605	74	15	a	a	DT
31605	74	16	choice	choice	NN
31605	74	17	of	of	IN
31605	74	18	fresh	fresh	JJ
31605	74	19	articles	article	NNS
31605	74	20	;	;	:
31605	74	21	and	and	CC
31605	74	22	trade	trade	VB
31605	74	23	with	with	IN
31605	74	24	respectable	respectable	JJ
31605	74	25	dealers	dealer	NNS
31605	74	26	who	who	WP
31605	74	27	give	give	VBP
31605	74	28	full	full	JJ
31605	74	29	weight	weight	NN
31605	74	30	and	and	CC
31605	74	31	honest	honest	JJ
31605	74	32	measure	measure	NN
31605	74	33	.	.	.
31605	75	1	=	=	NFP
31605	75	2	Meats.=--While	Meats.=--While	JJR
31605	75	3	meats	meat	NNS
31605	75	4	are	be	VBP
31605	75	5	in	in	IN
31605	75	6	season	season	NN
31605	75	7	all	all	PDT
31605	75	8	the	the	DT
31605	75	9	year	year	NN
31605	75	10	,	,	,
31605	75	11	they	-PRON-	PRP
31605	75	12	are	be	VBP
31605	75	13	better	well	JJR
31605	75	14	at	at	IN
31605	75	15	stated	stated	JJ
31605	75	16	times	time	NNS
31605	75	17	;	;	:
31605	75	18	for	for	IN
31605	75	19	instance	instance	NN
31605	75	20	,	,	,
31605	75	21	pork	pork	NN
31605	75	22	is	be	VBZ
31605	75	23	prime	prime	JJ
31605	75	24	in	in	IN
31605	75	25	late	late	JJ
31605	75	26	autumn	autumn	NN
31605	75	27	and	and	CC
31605	75	28	winter	winter	NN
31605	75	29	;	;	,
31605	75	30	veal	veal	NN
31605	75	31	should	should	MD
31605	75	32	be	be	VB
31605	75	33	avoided	avoid	VBN
31605	75	34	in	in	IN
31605	75	35	summer	summer	NN
31605	75	36	for	for	IN
31605	75	37	sanitary	sanitary	JJ
31605	75	38	reasons	reason	NNS
31605	75	39	;	;	:
31605	75	40	and	and	CC
31605	75	41	even	even	RB
31605	75	42	our	-PRON-	PRP$
31605	75	43	staples	staple	NNS
31605	75	44	,	,	,
31605	75	45	beef	beef	NN
31605	75	46	and	and	CC
31605	75	47	mutton	mutton	NN
31605	75	48	,	,	,
31605	75	49	vary	vary	VBP
31605	75	50	in	in	IN
31605	75	51	quality	quality	NN
31605	75	52	.	.	.
31605	76	1	The	the	DT
31605	76	2	flesh	flesh	NN
31605	76	3	of	of	IN
31605	76	4	healthy	healthy	JJ
31605	76	5	animals	animal	NNS
31605	76	6	is	be	VBZ
31605	76	7	hard	hard	JJ
31605	76	8	and	and	CC
31605	76	9	fresh	fresh	JJ
31605	76	10	colored	colored	JJ
31605	76	11	,	,	,
31605	76	12	the	the	DT
31605	76	13	fat	fat	NN
31605	76	14	next	next	IN
31605	76	15	the	the	DT
31605	76	16	skin	skin	NN
31605	76	17	is	be	VBZ
31605	76	18	firm	firm	JJ
31605	76	19	and	and	CC
31605	76	20	thick	thick	JJ
31605	76	21	,	,	,
31605	76	22	and	and	CC
31605	76	23	the	the	DT
31605	76	24	suet	suet	NN
31605	76	25	or	or	CC
31605	76	26	kidney	kidney	NN
31605	76	27	-	-	HYPH
31605	76	28	fat	fat	NN
31605	76	29	clear	clear	JJ
31605	76	30	white	white	JJ
31605	76	31	and	and	CC
31605	76	32	abundant	abundant	JJ
31605	76	33	;	;	:
31605	76	34	if	if	IN
31605	76	35	this	this	DT
31605	76	36	fat	fat	NN
31605	76	37	is	be	VBZ
31605	76	38	soft	soft	JJ
31605	76	39	,	,	,
31605	76	40	scant	scant	JJ
31605	76	41	and	and	CC
31605	76	42	stringy	stringy	NNP
31605	76	43	,	,	,
31605	76	44	the	the	DT
31605	76	45	animal	animal	NN
31605	76	46	has	have	VBZ
31605	76	47	been	be	VBN
31605	76	48	poorly	poorly	RB
31605	76	49	fed	feed	VBN
31605	76	50	or	or	CC
31605	76	51	overworked	overwork	VBN
31605	76	52	.	.	.
31605	77	1	Beef	beef	NN
31605	77	2	should	should	MD
31605	77	3	be	be	VB
31605	77	4	of	of	IN
31605	77	5	a	a	DT
31605	77	6	bright	bright	JJ
31605	77	7	red	red	JJ
31605	77	8	color	color	NN
31605	77	9	,	,	,
31605	77	10	well	well	RB
31605	77	11	marbled	marble	VBN
31605	77	12	with	with	IN
31605	77	13	yellowish	yellowish	JJ
31605	77	14	fat	fat	NN
31605	77	15	,	,	,
31605	77	16	and	and	CC
31605	77	17	surrounded	surround	VBD
31605	77	18	with	with	IN
31605	77	19	a	a	DT
31605	77	20	thick	thick	JJ
31605	77	21	outside	outside	JJ
31605	77	22	layer	layer	NN
31605	77	23	of	of	IN
31605	77	24	fat	fat	NN
31605	77	25	;	;	:
31605	77	26	poor	poor	JJ
31605	77	27	beef	beef	NN
31605	77	28	is	be	VBZ
31605	77	29	dark	dark	JJ
31605	77	30	red	red	NN
31605	77	31	,	,	,
31605	77	32	and	and	CC
31605	77	33	full	full	JJ
31605	77	34	of	of	IN
31605	77	35	gristle	gristle	NN
31605	77	36	,	,	,
31605	77	37	and	and	CC
31605	77	38	the	the	DT
31605	77	39	fat	fat	NN
31605	77	40	is	be	VBZ
31605	77	41	scant	scant	JJ
31605	77	42	and	and	CC
31605	77	43	oily	oily	JJ
31605	77	44	.	.	.
31605	78	1	Mutton	Mutton	NNP
31605	78	2	is	be	VBZ
31605	78	3	bright	bright	JJ
31605	78	4	red	red	JJ
31605	78	5	,	,	,
31605	78	6	with	with	IN
31605	78	7	plenty	plenty	NN
31605	78	8	of	of	IN
31605	78	9	hard	hard	JJ
31605	78	10	white	white	JJ
31605	78	11	fat	fat	NN
31605	78	12	;	;	:
31605	78	13	poor	poor	JJ
31605	78	14	mutton	mutton	NN
31605	78	15	is	be	VBZ
31605	78	16	dull	dull	JJ
31605	78	17	red	red	NN
31605	78	18	in	in	IN
31605	78	19	color	color	NN
31605	78	20	,	,	,
31605	78	21	with	with	IN
31605	78	22	dark	dark	JJ
31605	78	23	,	,	,
31605	78	24	muddy	muddy	RB
31605	78	25	-	-	HYPH
31605	78	26	looking	look	VBG
31605	78	27	fat	fat	NN
31605	78	28	.	.	.
31605	79	1	Veal	veal	NN
31605	79	2	and	and	CC
31605	79	3	pork	pork	NN
31605	79	4	should	should	MD
31605	79	5	be	be	VB
31605	79	6	bright	bright	JJ
31605	79	7	flesh	flesh	NN
31605	79	8	color	color	NN
31605	79	9	with	with	IN
31605	79	10	abundance	abundance	NN
31605	79	11	of	of	IN
31605	79	12	hard	hard	JJ
31605	79	13	,	,	,
31605	79	14	white	white	JJ
31605	79	15	,	,	,
31605	79	16	semi	semi	JJ
31605	79	17	-	-	JJ
31605	79	18	transparent	transparent	JJ
31605	79	19	fat	fat	NN
31605	79	20	;	;	:
31605	79	21	when	when	WRB
31605	79	22	the	the	DT
31605	79	23	fat	fat	NN
31605	79	24	is	be	VBZ
31605	79	25	reddish	reddish	JJ
31605	79	26	and	and	CC
31605	79	27	dark	dark	JJ
31605	79	28	,	,	,
31605	79	29	the	the	DT
31605	79	30	meat	meat	NN
31605	79	31	is	be	VBZ
31605	79	32	of	of	IN
31605	79	33	an	an	DT
31605	79	34	inferior	inferior	JJ
31605	79	35	quality	quality	NN
31605	79	36	;	;	:
31605	79	37	veal	veal	NN
31605	79	38	and	and	CC
31605	79	39	pork	pork	NN
31605	79	40	should	should	MD
31605	79	41	be	be	VB
31605	79	42	eaten	eat	VBN
31605	79	43	very	very	RB
31605	79	44	fresh	fresh	JJ
31605	79	45	.	.	.
31605	80	1	When	when	WRB
31605	80	2	meat	meat	NN
31605	80	3	of	of	IN
31605	80	4	any	any	DT
31605	80	5	kind	kind	NN
31605	80	6	comes	come	VBZ
31605	80	7	into	into	IN
31605	80	8	the	the	DT
31605	80	9	house	house	NN
31605	80	10	it	-PRON-	PRP
31605	80	11	should	should	MD
31605	80	12	be	be	VB
31605	80	13	hung	hang	VBN
31605	80	14	up	up	RP
31605	80	15	at	at	IN
31605	80	16	once	once	RB
31605	80	17	in	in	IN
31605	80	18	some	some	DT
31605	80	19	cool	cool	JJ
31605	80	20	,	,	,
31605	80	21	dark	dark	JJ
31605	80	22	place	place	NN
31605	80	23	,	,	,
31605	80	24	and	and	CC
31605	80	25	left	leave	VBD
31605	80	26	until	until	IN
31605	80	27	wanted	want	VBN
31605	80	28	.	.	.
31605	81	1	=	=	NFP
31605	81	2	Poultry.=--Fresh	Poultry.=--Fresh	``
31605	81	3	poultry	poultry	NN
31605	81	4	may	may	MD
31605	81	5	be	be	VB
31605	81	6	known	know	VBN
31605	81	7	by	by	IN
31605	81	8	its	-PRON-	PRP$
31605	81	9	full	full	JJ
31605	81	10	bright	bright	JJ
31605	81	11	eyes	eye	NNS
31605	81	12	,	,	,
31605	81	13	pliable	pliable	JJ
31605	81	14	feet	foot	NNS
31605	81	15	,	,	,
31605	81	16	and	and	CC
31605	81	17	soft	soft	JJ
31605	81	18	moist	moist	JJ
31605	81	19	skin	skin	NN
31605	81	20	;	;	:
31605	81	21	the	the	DT
31605	81	22	best	good	JJS
31605	81	23	is	be	VBZ
31605	81	24	plump	plump	JJ
31605	81	25	,	,	,
31605	81	26	fat	fat	JJ
31605	81	27	,	,	,
31605	81	28	and	and	CC
31605	81	29	nearly	nearly	RB
31605	81	30	white	white	JJ
31605	81	31	,	,	,
31605	81	32	and	and	CC
31605	81	33	the	the	DT
31605	81	34	grain	grain	NN
31605	81	35	of	of	IN
31605	81	36	the	the	DT
31605	81	37	flesh	flesh	NN
31605	81	38	is	be	VBZ
31605	81	39	fine	fine	JJ
31605	81	40	.	.	.
31605	82	1	The	the	DT
31605	82	2	feet	foot	NNS
31605	82	3	and	and	CC
31605	82	4	neck	neck	NN
31605	82	5	of	of	IN
31605	82	6	a	a	DT
31605	82	7	young	young	JJ
31605	82	8	fowl	fowl	NN
31605	82	9	are	be	VBP
31605	82	10	large	large	JJ
31605	82	11	in	in	IN
31605	82	12	proportion	proportion	NN
31605	82	13	to	to	IN
31605	82	14	its	-PRON-	PRP$
31605	82	15	size	size	NN
31605	82	16	,	,	,
31605	82	17	and	and	CC
31605	82	18	the	the	DT
31605	82	19	tip	tip	NN
31605	82	20	of	of	IN
31605	82	21	the	the	DT
31605	82	22	breast	breast	NN
31605	82	23	-	-	HYPH
31605	82	24	bone	bone	NN
31605	82	25	is	be	VBZ
31605	82	26	soft	soft	JJ
31605	82	27	,	,	,
31605	82	28	and	and	CC
31605	82	29	easily	easily	RB
31605	82	30	bent	bent	JJ
31605	82	31	between	between	IN
31605	82	32	the	the	DT
31605	82	33	fingers	finger	NNS
31605	82	34	;	;	:
31605	82	35	the	the	DT
31605	82	36	body	body	NN
31605	82	37	of	of	IN
31605	82	38	a	a	DT
31605	82	39	capon	capon	NN
31605	82	40	is	be	VBZ
31605	82	41	large	large	JJ
31605	82	42	,	,	,
31605	82	43	fat	fat	NN
31605	82	44	,	,	,
31605	82	45	and	and	CC
31605	82	46	round	round	NN
31605	82	47	,	,	,
31605	82	48	the	the	DT
31605	82	49	head	head	NN
31605	82	50	comparatively	comparatively	RB
31605	82	51	small	small	JJ
31605	82	52	,	,	,
31605	82	53	and	and	CC
31605	82	54	the	the	DT
31605	82	55	comb	comb	NN
31605	82	56	pale	pale	JJ
31605	82	57	and	and	CC
31605	82	58	withered	withered	JJ
31605	82	59	;	;	:
31605	82	60	a	a	DT
31605	82	61	young	young	JJ
31605	82	62	cock	cock	NN
31605	82	63	,	,	,
31605	82	64	has	have	VBZ
31605	82	65	short	short	JJ
31605	82	66	,	,	,
31605	82	67	loose	loose	JJ
31605	82	68	,	,	,
31605	82	69	soft	soft	JJ
31605	82	70	spurs	spur	NNS
31605	82	71	,	,	,
31605	82	72	and	and	CC
31605	82	73	a	a	DT
31605	82	74	long	long	JJ
31605	82	75	,	,	,
31605	82	76	full	full	JJ
31605	82	77	,	,	,
31605	82	78	bright	bright	JJ
31605	82	79	red	red	JJ
31605	82	80	comb	comb	NN
31605	82	81	;	;	:
31605	82	82	old	old	JJ
31605	82	83	fowls	fowl	NNS
31605	82	84	have	have	VBP
31605	82	85	long	long	JJ
31605	82	86	,	,	,
31605	82	87	thin	thin	JJ
31605	82	88	necks	neck	NNS
31605	82	89	and	and	CC
31605	82	90	feet	foot	NNS
31605	82	91	,	,	,
31605	82	92	and	and	CC
31605	82	93	the	the	DT
31605	82	94	flesh	flesh	NN
31605	82	95	on	on	IN
31605	82	96	the	the	DT
31605	82	97	legs	leg	NNS
31605	82	98	and	and	CC
31605	82	99	back	back	RB
31605	82	100	has	have	VBZ
31605	82	101	a	a	DT
31605	82	102	purplish	purplish	JJ
31605	82	103	shade	shade	NN
31605	82	104	;	;	:
31605	82	105	chickens	chicken	NNS
31605	82	106	,	,	,
31605	82	107	capons	capon	NNS
31605	82	108	,	,	,
31605	82	109	and	and	CC
31605	82	110	fowls	fowl	NNS
31605	82	111	,	,	,
31605	82	112	are	be	VBP
31605	82	113	always	always	RB
31605	82	114	in	in	IN
31605	82	115	season	season	NN
31605	82	116	.	.	.
31605	83	1	Turkeys	turkey	NNS
31605	83	2	when	when	WRB
31605	83	3	good	good	JJ
31605	83	4	are	be	VBP
31605	83	5	white	white	JJ
31605	83	6	and	and	CC
31605	83	7	plump	plump	JJ
31605	83	8	,	,	,
31605	83	9	have	have	VBP
31605	83	10	full	full	JJ
31605	83	11	breasts	breast	NNS
31605	83	12	and	and	CC
31605	83	13	smooth	smooth	JJ
31605	83	14	legs	leg	NNS
31605	83	15	,	,	,
31605	83	16	generally	generally	RB
31605	83	17	black	black	JJ
31605	83	18	,	,	,
31605	83	19	with	with	IN
31605	83	20	soft	soft	JJ
31605	83	21	,	,	,
31605	83	22	loose	loose	JJ
31605	83	23	spurs	spur	NNS
31605	83	24	;	;	:
31605	83	25	hen	hen	NN
31605	83	26	turkeys	turkey	NNS
31605	83	27	are	be	VBP
31605	83	28	smaller	small	JJR
31605	83	29	,	,	,
31605	83	30	fatter	fat	JJR
31605	83	31	,	,	,
31605	83	32	and	and	CC
31605	83	33	plumper	plumper	NN
31605	83	34	,	,	,
31605	83	35	but	but	CC
31605	83	36	of	of	IN
31605	83	37	inferior	inferior	JJ
31605	83	38	flavor	flavor	NN
31605	83	39	;	;	,
31605	83	40	full	full	JJ
31605	83	41	grown	grow	VBN
31605	83	42	turkeys	turkey	NNS
31605	83	43	are	be	VBP
31605	83	44	the	the	DT
31605	83	45	best	good	JJS
31605	83	46	for	for	IN
31605	83	47	boning	bone	VBG
31605	83	48	and	and	CC
31605	83	49	boiling	boil	VBG
31605	83	50	,	,	,
31605	83	51	as	as	IN
31605	83	52	they	-PRON-	PRP
31605	83	53	do	do	VBP
31605	83	54	not	not	RB
31605	83	55	tear	tear	VB
31605	83	56	in	in	IN
31605	83	57	dressing	dressing	NN
31605	83	58	;	;	:
31605	83	59	old	old	JJ
31605	83	60	turkeys	turkey	NNS
31605	83	61	have	have	VBP
31605	83	62	long	long	JJ
31605	83	63	hairs	hair	NNS
31605	83	64	,	,	,
31605	83	65	and	and	CC
31605	83	66	the	the	DT
31605	83	67	flesh	flesh	NN
31605	83	68	is	be	VBZ
31605	83	69	purplish	purplish	JJ
31605	83	70	where	where	WRB
31605	83	71	it	-PRON-	PRP
31605	83	72	shows	show	VBZ
31605	83	73	under	under	IN
31605	83	74	the	the	DT
31605	83	75	skin	skin	NN
31605	83	76	on	on	IN
31605	83	77	the	the	DT
31605	83	78	legs	leg	NNS
31605	83	79	and	and	CC
31605	83	80	back	back	RB
31605	83	81	.	.	.
31605	84	1	About	about	IN
31605	84	2	March	March	NNP
31605	84	3	they	-PRON-	PRP
31605	84	4	deteriorate	deteriorate	VBP
31605	84	5	in	in	IN
31605	84	6	quality	quality	NN
31605	84	7	.	.	.
31605	85	1	Turkey	Turkey	NNP
31605	85	2	-	-	HYPH
31605	85	3	poults	poult	NNS
31605	85	4	are	be	VBP
31605	85	5	tender	tender	JJ
31605	85	6	,	,	,
31605	85	7	but	but	CC
31605	85	8	lack	lack	NN
31605	85	9	flavor	flavor	NN
31605	85	10	.	.	.
31605	86	1	Young	young	JJ
31605	86	2	ducks	duck	NNS
31605	86	3	and	and	CC
31605	86	4	geese	goose	NNS
31605	86	5	are	be	VBP
31605	86	6	plump	plump	JJ
31605	86	7	,	,	,
31605	86	8	with	with	IN
31605	86	9	light	light	JJ
31605	86	10	,	,	,
31605	86	11	semi	semi	JJ
31605	86	12	-	-	JJ
31605	86	13	transparent	transparent	JJ
31605	86	14	fat	fat	NN
31605	86	15	,	,	,
31605	86	16	soft	soft	JJ
31605	86	17	breast	breast	NN
31605	86	18	-	-	HYPH
31605	86	19	bone	bone	NN
31605	86	20	,	,	,
31605	86	21	tender	tender	NN
31605	86	22	flesh	flesh	NN
31605	86	23	,	,	,
31605	86	24	leg	leg	NN
31605	86	25	joints	joint	NNS
31605	86	26	which	which	WDT
31605	86	27	will	will	MD
31605	86	28	break	break	VB
31605	86	29	by	by	IN
31605	86	30	the	the	DT
31605	86	31	weight	weight	NN
31605	86	32	of	of	IN
31605	86	33	the	the	DT
31605	86	34	bird	bird	NN
31605	86	35	,	,	,
31605	86	36	fresh	fresh	JJ
31605	86	37	colored	colored	JJ
31605	86	38	and	and	CC
31605	86	39	brittle	brittle	JJ
31605	86	40	beaks	beak	NNS
31605	86	41	,	,	,
31605	86	42	and	and	CC
31605	86	43	windpipes	windpipe	NNS
31605	86	44	that	that	WDT
31605	86	45	break	break	VBP
31605	86	46	when	when	WRB
31605	86	47	pressed	press	VBN
31605	86	48	between	between	IN
31605	86	49	the	the	DT
31605	86	50	thumb	thumb	NN
31605	86	51	and	and	CC
31605	86	52	fore	fore	NN
31605	86	53	-	-	HYPH
31605	86	54	finger	finger	NN
31605	86	55	.	.	.
31605	87	1	They	-PRON-	PRP
31605	87	2	are	be	VBP
31605	87	3	best	good	JJS
31605	87	4	in	in	IN
31605	87	5	fall	fall	NN
31605	87	6	and	and	CC
31605	87	7	winter	winter	NN
31605	87	8	.	.	.
31605	88	1	Young	young	JJ
31605	88	2	pigeons	pigeon	NNS
31605	88	3	have	have	VBP
31605	88	4	light	light	JJ
31605	88	5	red	red	JJ
31605	88	6	flesh	flesh	NN
31605	88	7	upon	upon	IN
31605	88	8	the	the	DT
31605	88	9	breast	breast	NN
31605	88	10	,	,	,
31605	88	11	and	and	CC
31605	88	12	full	full	JJ
31605	88	13	,	,	,
31605	88	14	fresh	fresh	JJ
31605	88	15	colored	colored	JJ
31605	88	16	legs	leg	NNS
31605	88	17	;	;	:
31605	88	18	when	when	WRB
31605	88	19	the	the	DT
31605	88	20	legs	leg	NNS
31605	88	21	are	be	VBP
31605	88	22	thin	thin	JJ
31605	88	23	,	,	,
31605	88	24	and	and	CC
31605	88	25	the	the	DT
31605	88	26	breast	breast	NN
31605	88	27	is	be	VBZ
31605	88	28	very	very	RB
31605	88	29	dark	dark	JJ
31605	88	30	,	,	,
31605	88	31	the	the	DT
31605	88	32	birds	bird	NNS
31605	88	33	are	be	VBP
31605	88	34	old	old	JJ
31605	88	35	.	.	.
31605	89	1	Squabs	Squabs	NNP
31605	89	2	are	be	VBP
31605	89	3	tender	tender	JJ
31605	89	4	and	and	CC
31605	89	5	delicious	delicious	JJ
31605	89	6	.	.	.
31605	90	1	The	the	DT
31605	90	2	giblets	giblet	NNS
31605	90	3	of	of	IN
31605	90	4	poultry	poultry	NN
31605	90	5	consist	consist	VB
31605	90	6	of	of	IN
31605	90	7	the	the	DT
31605	90	8	head	head	NN
31605	90	9	,	,	,
31605	90	10	neck	neck	NN
31605	90	11	,	,	,
31605	90	12	wings	wing	NNS
31605	90	13	,	,	,
31605	90	14	feet	foot	NNS
31605	90	15	,	,	,
31605	90	16	gizzard	gizzard	NNP
31605	90	17	,	,	,
31605	90	18	heart	heart	NN
31605	90	19	,	,	,
31605	90	20	and	and	CC
31605	90	21	liver	liver	NN
31605	90	22	;	;	:
31605	90	23	and	and	CC
31605	90	24	make	make	VB
31605	90	25	good	good	JJ
31605	90	26	soup	soup	NN
31605	90	27	,	,	,
31605	90	28	fricassees	fricassee	NNS
31605	90	29	,	,	,
31605	90	30	pies	pie	NNS
31605	90	31	,	,	,
31605	90	32	and	and	CC
31605	90	33	various	various	JJ
31605	90	34	_	_	NNP
31605	90	35	entrées	entrées	NN
31605	90	36	_	_	NNP
31605	90	37	,	,	,
31605	90	38	or	or	CC
31605	90	39	side	side	NN
31605	90	40	dishes	dish	NNS
31605	90	41	.	.	.
31605	91	1	=	=	NFP
31605	91	2	Game.=--Fine	Game.=--Fine	NNP
31605	91	3	game	game	NN
31605	91	4	birds	bird	NNS
31605	91	5	are	be	VBP
31605	91	6	always	always	RB
31605	91	7	heavy	heavy	JJ
31605	91	8	for	for	IN
31605	91	9	their	-PRON-	PRP$
31605	91	10	size	size	NN
31605	91	11	;	;	:
31605	91	12	the	the	DT
31605	91	13	flesh	flesh	NN
31605	91	14	of	of	IN
31605	91	15	the	the	DT
31605	91	16	breast	breast	NN
31605	91	17	is	be	VBZ
31605	91	18	firm	firm	JJ
31605	91	19	and	and	CC
31605	91	20	plump	plump	JJ
31605	91	21	,	,	,
31605	91	22	the	the	DT
31605	91	23	skin	skin	NN
31605	91	24	clear	clear	JJ
31605	91	25	;	;	:
31605	91	26	and	and	CC
31605	91	27	if	if	IN
31605	91	28	a	a	DT
31605	91	29	few	few	JJ
31605	91	30	feathers	feather	NNS
31605	91	31	be	be	VB
31605	91	32	plucked	pluck	VBN
31605	91	33	from	from	IN
31605	91	34	the	the	DT
31605	91	35	inside	inside	NN
31605	91	36	of	of	IN
31605	91	37	the	the	DT
31605	91	38	leg	leg	NN
31605	91	39	and	and	CC
31605	91	40	around	around	IN
31605	91	41	the	the	DT
31605	91	42	vent	vent	NN
31605	91	43	,	,	,
31605	91	44	the	the	DT
31605	91	45	flesh	flesh	NN
31605	91	46	of	of	IN
31605	91	47	freshly	freshly	RB
31605	91	48	killed	kill	VBN
31605	91	49	birds	bird	NNS
31605	91	50	will	will	MD
31605	91	51	be	be	VB
31605	91	52	fat	fat	JJ
31605	91	53	and	and	CC
31605	91	54	fresh	fresh	JJ
31605	91	55	colored	colored	JJ
31605	91	56	;	;	:
31605	91	57	if	if	IN
31605	91	58	it	-PRON-	PRP
31605	91	59	is	be	VBZ
31605	91	60	dark	dark	JJ
31605	91	61	,	,	,
31605	91	62	and	and	CC
31605	91	63	discolored	discolor	VBN
31605	91	64	,	,	,
31605	91	65	the	the	DT
31605	91	66	game	game	NN
31605	91	67	has	have	VBZ
31605	91	68	been	be	VBN
31605	91	69	hung	hang	VBN
31605	91	70	a	a	DT
31605	91	71	long	long	JJ
31605	91	72	time	time	NN
31605	91	73	.	.	.
31605	92	1	The	the	DT
31605	92	2	wings	wing	NNS
31605	92	3	of	of	IN
31605	92	4	good	good	JJ
31605	92	5	ducks	duck	NNS
31605	92	6	,	,	,
31605	92	7	geese	geese	JJ
31605	92	8	,	,	,
31605	92	9	pheasants	pheasant	NNS
31605	92	10	,	,	,
31605	92	11	and	and	CC
31605	92	12	woodcock	woodcock	NN
31605	92	13	are	be	VBP
31605	92	14	tender	tender	JJ
31605	92	15	to	to	IN
31605	92	16	the	the	DT
31605	92	17	touch	touch	NN
31605	92	18	;	;	:
31605	92	19	the	the	DT
31605	92	20	tips	tip	NNS
31605	92	21	of	of	IN
31605	92	22	the	the	DT
31605	92	23	long	long	JJ
31605	92	24	wing	wing	NN
31605	92	25	feathers	feather	NNS
31605	92	26	of	of	IN
31605	92	27	partridges	partridge	NNS
31605	92	28	are	be	VBP
31605	92	29	pointed	point	VBN
31605	92	30	in	in	IN
31605	92	31	young	young	JJ
31605	92	32	birds	bird	NNS
31605	92	33	,	,	,
31605	92	34	and	and	CC
31605	92	35	round	round	JJ
31605	92	36	in	in	IN
31605	92	37	old	old	JJ
31605	92	38	ones	one	NNS
31605	92	39	.	.	.
31605	93	1	Quail	quail	VB
31605	93	2	,	,	,
31605	93	3	snipe	snipe	NN
31605	93	4	,	,	,
31605	93	5	and	and	CC
31605	93	6	small	small	JJ
31605	93	7	birds	bird	NNS
31605	93	8	should	should	MD
31605	93	9	have	have	VB
31605	93	10	full	full	JJ
31605	93	11	tender	tender	NN
31605	93	12	breasts	breast	NNS
31605	93	13	.	.	.
31605	94	1	Young	young	JJ
31605	94	2	rabbits	rabbit	NNS
31605	94	3	and	and	CC
31605	94	4	hares	hare	NNS
31605	94	5	have	have	VBP
31605	94	6	short	short	JJ
31605	94	7	necks	neck	NNS
31605	94	8	,	,	,
31605	94	9	thick	thick	JJ
31605	94	10	knees	knee	NNS
31605	94	11	,	,	,
31605	94	12	and	and	CC
31605	94	13	forepaws	forepaw	NNS
31605	94	14	which	which	WDT
31605	94	15	can	can	MD
31605	94	16	be	be	VB
31605	94	17	easily	easily	RB
31605	94	18	broken	break	VBN
31605	94	19	;	;	:
31605	94	20	old	old	JJ
31605	94	21	ones	one	NNS
31605	94	22	are	be	VBP
31605	94	23	very	very	RB
31605	94	24	poor	poor	JJ
31605	94	25	.	.	.
31605	95	1	Buffalo	Buffalo	NNP
31605	95	2	meat	meat	NN
31605	95	3	is	be	VBZ
31605	95	4	somewhat	somewhat	RB
31605	95	5	similar	similar	JJ
31605	95	6	in	in	IN
31605	95	7	appearance	appearance	NN
31605	95	8	to	to	IN
31605	95	9	beef	beef	NN
31605	95	10	,	,	,
31605	95	11	save	save	IN
31605	95	12	that	that	IN
31605	95	13	the	the	DT
31605	95	14	flesh	flesh	NN
31605	95	15	is	be	VBZ
31605	95	16	darker	dark	JJR
31605	95	17	,	,	,
31605	95	18	and	and	CC
31605	95	19	the	the	DT
31605	95	20	fat	fat	NN
31605	95	21	redder	redder	NN
31605	95	22	;	;	:
31605	95	23	it	-PRON-	PRP
31605	95	24	is	be	VBZ
31605	95	25	tender	tender	JJ
31605	95	26	and	and	CC
31605	95	27	juicy	juicy	JJ
31605	95	28	when	when	WRB
31605	95	29	it	-PRON-	PRP
31605	95	30	has	have	VBZ
31605	95	31	been	be	VBN
31605	95	32	kept	keep	VBN
31605	95	33	long	long	RB
31605	95	34	enough	enough	RB
31605	95	35	,	,	,
31605	95	36	say	say	VBP
31605	95	37	about	about	RB
31605	95	38	two	two	CD
31605	95	39	months	month	NNS
31605	95	40	in	in	IN
31605	95	41	winter	winter	NN
31605	95	42	;	;	:
31605	95	43	the	the	DT
31605	95	44	tongue	tongue	NN
31605	95	45	,	,	,
31605	95	46	when	when	WRB
31605	95	47	cured	cure	VBN
31605	95	48	,	,	,
31605	95	49	is	be	VBZ
31605	95	50	excellent	excellent	JJ
31605	95	51	.	.	.
31605	96	1	Venison	Venison	NNP
31605	96	2	should	should	MD
31605	96	3	be	be	VB
31605	96	4	tender	tender	JJ
31605	96	5	,	,	,
31605	96	6	and	and	CC
31605	96	7	very	very	RB
31605	96	8	fat	fat	JJ
31605	96	9	,	,	,
31605	96	10	or	or	CC
31605	96	11	it	-PRON-	PRP
31605	96	12	will	will	MD
31605	96	13	be	be	VB
31605	96	14	dry	dry	JJ
31605	96	15	and	and	CC
31605	96	16	tasteless	tasteless	JJ
31605	96	17	.	.	.
31605	97	1	Bear	Bear	NNP
31605	97	2	meat	meat	NN
31605	97	3	,	,	,
31605	97	4	when	when	WRB
31605	97	5	fat	fat	NN
31605	97	6	and	and	CC
31605	97	7	tender	tender	NN
31605	97	8	,	,	,
31605	97	9	is	be	VBZ
31605	97	10	savory	savory	JJ
31605	97	11	and	and	CC
31605	97	12	nourishing	nourishing	NN
31605	97	13	.	.	.
31605	98	1	=	=	NFP
31605	98	2	Fish.=--Sea	fish.=--sea	FW
31605	98	3	fish	fish	NN
31605	98	4	,	,	,
31605	98	5	and	and	CC
31605	98	6	those	those	DT
31605	98	7	which	which	WDT
31605	98	8	live	live	VBP
31605	98	9	in	in	IN
31605	98	10	both	both	DT
31605	98	11	salt	salt	NN
31605	98	12	and	and	CC
31605	98	13	fresh	fresh	JJ
31605	98	14	water	water	NN
31605	98	15	,	,	,
31605	98	16	such	such	JJ
31605	98	17	as	as	IN
31605	98	18	salmon	salmon	NN
31605	98	19	,	,	,
31605	98	20	shad	shad	NN
31605	98	21	,	,	,
31605	98	22	and	and	CC
31605	98	23	smelts	smelt	NNS
31605	98	24	,	,	,
31605	98	25	are	be	VBP
31605	98	26	the	the	DT
31605	98	27	finest	fine	JJS
31605	98	28	flavored	flavor	VBN
31605	98	29	;	;	:
31605	98	30	the	the	DT
31605	98	31	muddy	muddy	JJ
31605	98	32	taste	taste	NN
31605	98	33	of	of	IN
31605	98	34	some	some	DT
31605	98	35	fresh	fresh	JJ
31605	98	36	water	water	NN
31605	98	37	species	specie	NNS
31605	98	38	can	can	MD
31605	98	39	be	be	VB
31605	98	40	overcome	overcome	VBN
31605	98	41	by	by	IN
31605	98	42	soaking	soak	VBG
31605	98	43	them	-PRON-	PRP
31605	98	44	in	in	IN
31605	98	45	cold	cold	JJ
31605	98	46	water	water	NN
31605	98	47	and	and	CC
31605	98	48	salt	salt	NN
31605	98	49	for	for	IN
31605	98	50	two	two	CD
31605	98	51	hours	hour	NNS
31605	98	52	or	or	CC
31605	98	53	more	more	JJR
31605	98	54	before	before	IN
31605	98	55	cooking	cooking	NN
31605	98	56	;	;	:
31605	98	57	all	all	DT
31605	98	58	kinds	kind	NNS
31605	98	59	are	be	VBP
31605	98	60	best	good	JJS
31605	98	61	just	just	RB
31605	98	62	before	before	IN
31605	98	63	spawning	spawn	VBG
31605	98	64	,	,	,
31605	98	65	the	the	DT
31605	98	66	flesh	flesh	NN
31605	98	67	becoming	become	VBG
31605	98	68	poor	poor	JJ
31605	98	69	and	and	CC
31605	98	70	watery	watery	JJ
31605	98	71	after	after	IN
31605	98	72	that	that	DT
31605	98	73	period	period	NN
31605	98	74	.	.	.
31605	99	1	Fresh	fresh	JJ
31605	99	2	fish	fish	NN
31605	99	3	have	have	VBP
31605	99	4	firm	firm	JJ
31605	99	5	flesh	flesh	NN
31605	99	6	,	,	,
31605	99	7	rigid	rigid	JJ
31605	99	8	fins	fin	NNS
31605	99	9	,	,	,
31605	99	10	bright	bright	JJ
31605	99	11	,	,	,
31605	99	12	clear	clear	JJ
31605	99	13	eyes	eye	NNS
31605	99	14	,	,	,
31605	99	15	and	and	CC
31605	99	16	ruddy	ruddy	NN
31605	99	17	gills	gill	NNS
31605	99	18	.	.	.
31605	100	1	Oysters	oyster	NNS
31605	100	2	,	,	,
31605	100	3	clams	clam	NNS
31605	100	4	,	,	,
31605	100	5	scallops	scallop	NNS
31605	100	6	,	,	,
31605	100	7	and	and	CC
31605	100	8	mussels	mussel	NNS
31605	100	9	,	,	,
31605	100	10	should	should	MD
31605	100	11	be	be	VB
31605	100	12	eaten	eat	VBN
31605	100	13	very	very	RB
31605	100	14	fresh	fresh	JJ
31605	100	15	,	,	,
31605	100	16	as	as	IN
31605	100	17	they	-PRON-	PRP
31605	100	18	soon	soon	RB
31605	100	19	lose	lose	VBP
31605	100	20	their	-PRON-	PRP$
31605	100	21	flavor	flavor	NN
31605	100	22	after	after	IN
31605	100	23	being	be	VBG
31605	100	24	removed	remove	VBN
31605	100	25	from	from	IN
31605	100	26	the	the	DT
31605	100	27	shell	shell	NN
31605	100	28	.	.	.
31605	101	1	Lobsters	lobster	NNS
31605	101	2	and	and	CC
31605	101	3	crabs	crab	NNS
31605	101	4	should	should	MD
31605	101	5	be	be	VB
31605	101	6	chosen	choose	VBN
31605	101	7	by	by	IN
31605	101	8	their	-PRON-	PRP$
31605	101	9	brightness	brightness	NN
31605	101	10	of	of	IN
31605	101	11	color	color	NN
31605	101	12	,	,	,
31605	101	13	lively	lively	JJ
31605	101	14	movement	movement	NN
31605	101	15	,	,	,
31605	101	16	and	and	CC
31605	101	17	great	great	JJ
31605	101	18	weight	weight	NN
31605	101	19	in	in	IN
31605	101	20	proportion	proportion	NN
31605	101	21	to	to	IN
31605	101	22	their	-PRON-	PRP$
31605	101	23	size	size	NN
31605	101	24	.	.	.
31605	102	1	=	=	NFP
31605	102	2	Vegetables.=--All	Vegetables.=--All	NNP
31605	102	3	juicy	juicy	JJ
31605	102	4	vegetables	vegetable	NNS
31605	102	5	should	should	MD
31605	102	6	be	be	VB
31605	102	7	very	very	RB
31605	102	8	fresh	fresh	JJ
31605	102	9	and	and	CC
31605	102	10	crisp	crisp	JJ
31605	102	11	;	;	:
31605	102	12	and	and	CC
31605	102	13	if	if	IN
31605	102	14	a	a	DT
31605	102	15	little	little	RB
31605	102	16	wilted	wilt	VBN
31605	102	17	,	,	,
31605	102	18	can	can	MD
31605	102	19	be	be	VB
31605	102	20	restored	restore	VBN
31605	102	21	by	by	IN
31605	102	22	being	be	VBG
31605	102	23	sprinkled	sprinkle	VBN
31605	102	24	with	with	IN
31605	102	25	water	water	NN
31605	102	26	and	and	CC
31605	102	27	laid	lay	VBN
31605	102	28	in	in	RP
31605	102	29	a	a	DT
31605	102	30	cool	cool	JJ
31605	102	31	,	,	,
31605	102	32	dark	dark	JJ
31605	102	33	place	place	NN
31605	102	34	;	;	:
31605	102	35	all	all	DT
31605	102	36	roots	root	NNS
31605	102	37	and	and	CC
31605	102	38	tubers	tuber	NNS
31605	102	39	should	should	MD
31605	102	40	be	be	VB
31605	102	41	pared	pare	VBN
31605	102	42	and	and	CC
31605	102	43	laid	lay	VBN
31605	102	44	in	in	IN
31605	102	45	cold	cold	JJ
31605	102	46	water	water	NN
31605	102	47	an	an	DT
31605	102	48	hour	hour	NN
31605	102	49	or	or	CC
31605	102	50	more	more	JJR
31605	102	51	before	before	IN
31605	102	52	using	use	VBG
31605	102	53	.	.	.
31605	103	1	Green	green	JJ
31605	103	2	vegetables	vegetable	NNS
31605	103	3	are	be	VBP
31605	103	4	best	good	JJS
31605	103	5	just	just	RB
31605	103	6	before	before	IN
31605	103	7	they	-PRON-	PRP
31605	103	8	flower	flower	VBP
31605	103	9	;	;	:
31605	103	10	and	and	CC
31605	103	11	roots	root	NNS
31605	103	12	and	and	CC
31605	103	13	tubers	tuber	NNS
31605	103	14	are	be	VBP
31605	103	15	prime	prime	JJ
31605	103	16	from	from	IN
31605	103	17	their	-PRON-	PRP$
31605	103	18	ripening	ripening	JJ
31605	103	19	until	until	IN
31605	103	20	spring	spring	NN
31605	103	21	germination	germination	NN
31605	103	22	begins	begin	VBZ
31605	103	23	.	.	.
31605	104	1	=	=	NFP
31605	104	2	Fruit.=--All	fruit.=--all	NN
31605	104	3	fruit	fruit	NN
31605	104	4	should	should	MD
31605	104	5	be	be	VB
31605	104	6	purchased	purchase	VBN
31605	104	7	ripe	ripe	JJ
31605	104	8	and	and	CC
31605	104	9	sound	sound	NN
31605	104	10	;	;	:
31605	104	11	it	-PRON-	PRP
31605	104	12	is	be	VBZ
31605	104	13	poor	poor	JJ
31605	104	14	economy	economy	NN
31605	104	15	to	to	TO
31605	104	16	buy	buy	VB
31605	104	17	imperfect	imperfect	JJ
31605	104	18	or	or	CC
31605	104	19	decayed	decayed	JJ
31605	104	20	kinds	kind	NNS
31605	104	21	,	,	,
31605	104	22	as	as	IN
31605	104	23	they	-PRON-	PRP
31605	104	24	are	be	VBP
31605	104	25	neither	neither	RB
31605	104	26	satisfactory	satisfactory	JJ
31605	104	27	nor	nor	CC
31605	104	28	healthy	healthy	JJ
31605	104	29	eating	eating	NN
31605	104	30	;	;	:
31605	104	31	while	while	IN
31605	104	32	the	the	DT
31605	104	33	mature	mature	JJ
31605	104	34	,	,	,
31605	104	35	full	full	JJ
31605	104	36	-	-	HYPH
31605	104	37	flavored	flavor	VBN
31605	104	38	sorts	sort	NNS
31605	104	39	are	be	VBP
31605	104	40	invaluable	invaluable	JJ
31605	104	41	as	as	IN
31605	104	42	food	food	NN
31605	104	43	.	.	.
31605	105	1	=	=	NFP
31605	105	2	Sweet	Sweet	NNP
31605	105	3	Herbs.=--Sweet	Herbs.=--Sweet	NNS
31605	105	4	and	and	CC
31605	105	5	savory	savory	JJ
31605	105	6	herbs	herb	NNS
31605	105	7	are	be	VBP
31605	105	8	absolutely	absolutely	RB
31605	105	9	indispensable	indispensable	JJ
31605	105	10	to	to	IN
31605	105	11	good	good	JJ
31605	105	12	cooking	cooking	NN
31605	105	13	;	;	:
31605	105	14	they	-PRON-	PRP
31605	105	15	give	give	VBP
31605	105	16	variety	variety	NN
31605	105	17	and	and	CC
31605	105	18	savory	savory	JJ
31605	105	19	flavors	flavor	NNS
31605	105	20	to	to	IN
31605	105	21	any	any	DT
31605	105	22	dish	dish	NN
31605	105	23	into	into	IN
31605	105	24	which	which	WDT
31605	105	25	they	-PRON-	PRP
31605	105	26	enter	enter	VBP
31605	105	27	,	,	,
31605	105	28	and	and	CC
31605	105	29	are	be	VBP
31605	105	30	nearly	nearly	RB
31605	105	31	all	all	DT
31605	105	32	of	of	IN
31605	105	33	some	some	DT
31605	105	34	decided	decide	VBN
31605	105	35	sanitary	sanitary	JJ
31605	105	36	use	use	NN
31605	105	37	;	;	:
31605	105	38	the	the	DT
31605	105	39	different	different	JJ
31605	105	40	kinds	kind	NNS
31605	105	41	called	call	VBD
31605	105	42	for	for	IN
31605	105	43	in	in	IN
31605	105	44	the	the	DT
31605	105	45	various	various	JJ
31605	105	46	receipts	receipt	NNS
31605	105	47	further	further	RB
31605	105	48	on	on	RB
31605	105	49	in	in	IN
31605	105	50	this	this	DT
31605	105	51	work	work	NN
31605	105	52	can	can	MD
31605	105	53	be	be	VB
31605	105	54	bought	buy	VBN
31605	105	55	at	at	IN
31605	105	56	almost	almost	RB
31605	105	57	any	any	DT
31605	105	58	grocery	grocery	NN
31605	105	59	store	store	NN
31605	105	60	,	,	,
31605	105	61	or	or	CC
31605	105	62	in	in	IN
31605	105	63	the	the	DT
31605	105	64	market	market	NN
31605	105	65	;	;	:
31605	105	66	but	but	CC
31605	105	67	we	-PRON-	PRP
31605	105	68	advise	advise	VBP
31605	105	69	our	-PRON-	PRP$
31605	105	70	readers	reader	NNS
31605	105	71	to	to	TO
31605	105	72	obtain	obtain	VB
31605	105	73	seeds	seed	NNS
31605	105	74	from	from	IN
31605	105	75	some	some	DT
31605	105	76	good	good	JJ
31605	105	77	florist	florist	NN
31605	105	78	and	and	CC
31605	105	79	make	make	VB
31605	105	80	little	little	JJ
31605	105	81	kitchen	kitchen	NN
31605	105	82	gardens	garden	NNS
31605	105	83	of	of	IN
31605	105	84	their	-PRON-	PRP$
31605	105	85	own	own	JJ
31605	105	86	,	,	,
31605	105	87	even	even	RB
31605	105	88	if	if	IN
31605	105	89	the	the	DT
31605	105	90	space	space	NN
31605	105	91	planted	plant	VBN
31605	105	92	be	be	VB
31605	105	93	only	only	RB
31605	105	94	a	a	DT
31605	105	95	box	box	NN
31605	105	96	of	of	IN
31605	105	97	mould	mould	NN
31605	105	98	in	in	IN
31605	105	99	the	the	DT
31605	105	100	kitchen	kitchen	NN
31605	105	101	window	window	NN
31605	105	102	.	.	.
31605	106	1	Sage	sage	NN
31605	106	2	,	,	,
31605	106	3	thyme	thyme	NNS
31605	106	4	,	,	,
31605	106	5	summer	summer	NN
31605	106	6	savory	savory	NN
31605	106	7	,	,	,
31605	106	8	sweet	sweet	JJ
31605	106	9	marjoram	marjoram	NNP
31605	106	10	,	,	,
31605	106	11	tarragon	tarragon	NNP
31605	106	12	,	,	,
31605	106	13	sweet	sweet	NNP
31605	106	14	basil	basil	NNP
31605	106	15	,	,	,
31605	106	16	rosemary	rosemary	NNP
31605	106	17	,	,	,
31605	106	18	mint	mint	NN
31605	106	19	,	,	,
31605	106	20	burnet	burnet	NN
31605	106	21	,	,	,
31605	106	22	chervil	chervil	NN
31605	106	23	,	,	,
31605	106	24	dill	dill	NN
31605	106	25	,	,	,
31605	106	26	and	and	CC
31605	106	27	parsley	parsley	NNP
31605	106	28	,	,	,
31605	106	29	will	will	MD
31605	106	30	grow	grow	VB
31605	106	31	abundantly	abundantly	RB
31605	106	32	with	with	IN
31605	106	33	very	very	RB
31605	106	34	little	little	JJ
31605	106	35	care	care	NN
31605	106	36	;	;	:
31605	106	37	and	and	CC
31605	106	38	when	when	WRB
31605	106	39	dried	dry	VBN
31605	106	40	,	,	,
31605	106	41	and	and	CC
31605	106	42	added	add	VBD
31605	106	43	judiciously	judiciously	RB
31605	106	44	to	to	IN
31605	106	45	food	food	NN
31605	106	46	,	,	,
31605	106	47	greatly	greatly	RB
31605	106	48	improve	improve	VB
31605	106	49	its	-PRON-	PRP$
31605	106	50	flavor	flavor	NN
31605	106	51	.	.	.
31605	107	1	Parsley	Parsley	NNP
31605	107	2	,	,	,
31605	107	3	tarragon	tarragon	NN
31605	107	4	and	and	CC
31605	107	5	fennel	fennel	NNP
31605	107	6	,	,	,
31605	107	7	should	should	MD
31605	107	8	be	be	VB
31605	107	9	dried	dry	VBN
31605	107	10	in	in	IN
31605	107	11	May	May	NNP
31605	107	12	,	,	,
31605	107	13	June	June	NNP
31605	107	14	,	,	,
31605	107	15	and	and	CC
31605	107	16	July	July	NNP
31605	107	17	,	,	,
31605	107	18	just	just	RB
31605	107	19	before	before	IN
31605	107	20	flowering	flower	VBG
31605	107	21	;	;	:
31605	107	22	mint	mint	NN
31605	107	23	in	in	IN
31605	107	24	June	June	NNP
31605	107	25	and	and	CC
31605	107	26	July	July	NNP
31605	107	27	;	;	:
31605	107	28	thyme	thyme	NNS
31605	107	29	,	,	,
31605	107	30	marjoram	marjoram	NNP
31605	107	31	,	,	,
31605	107	32	and	and	CC
31605	107	33	savory	savory	NN
31605	107	34	in	in	IN
31605	107	35	July	July	NNP
31605	107	36	and	and	CC
31605	107	37	August	August	NNP
31605	107	38	;	;	:
31605	107	39	basil	basil	NN
31605	107	40	and	and	CC
31605	107	41	sage	sage	NN
31605	107	42	in	in	IN
31605	107	43	August	August	NNP
31605	107	44	and	and	CC
31605	107	45	September	September	NNP
31605	107	46	;	;	:
31605	107	47	all	all	DT
31605	107	48	herbs	herb	NNS
31605	107	49	should	should	MD
31605	107	50	be	be	VB
31605	107	51	gathered	gather	VBN
31605	107	52	in	in	IN
31605	107	53	the	the	DT
31605	107	54	sunshine	sunshine	NN
31605	107	55	,	,	,
31605	107	56	and	and	CC
31605	107	57	dried	dry	VBN
31605	107	58	by	by	IN
31605	107	59	artificial	artificial	JJ
31605	107	60	heat	heat	NN
31605	107	61	;	;	:
31605	107	62	their	-PRON-	PRP$
31605	107	63	flavor	flavor	NN
31605	107	64	is	be	VBZ
31605	107	65	best	well	RBS
31605	107	66	preserved	preserve	VBN
31605	107	67	by	by	IN
31605	107	68	keeping	keep	VBG
31605	107	69	them	-PRON-	PRP
31605	107	70	in	in	IN
31605	107	71	air	air	NN
31605	107	72	-	-	HYPH
31605	107	73	tight	tight	JJ
31605	107	74	tin	tin	NN
31605	107	75	cans	can	NNS
31605	107	76	.	.	.
31605	108	1	Bay	Bay	NNP
31605	108	2	leaves	leave	NNS
31605	108	3	can	can	MD
31605	108	4	be	be	VB
31605	108	5	procured	procure	VBN
31605	108	6	at	at	IN
31605	108	7	any	any	DT
31605	108	8	drug	drug	NN
31605	108	9	store	store	NN
31605	108	10	,	,	,
31605	108	11	or	or	CC
31605	108	12	German	german	JJ
31605	108	13	grocery	grocery	NN
31605	108	14	,	,	,
31605	108	15	at	at	IN
31605	108	16	a	a	DT
31605	108	17	very	very	RB
31605	108	18	moderate	moderate	JJ
31605	108	19	expense	expense	NN
31605	108	20	;	;	:
31605	108	21	they	-PRON-	PRP
31605	108	22	have	have	VBP
31605	108	23	the	the	DT
31605	108	24	flavor	flavor	NN
31605	108	25	of	of	IN
31605	108	26	laurel	laurel	NN
31605	108	27	.	.	.
31605	109	1	An	an	DT
31605	109	2	excellent	excellent	JJ
31605	109	3	and	and	CC
31605	109	4	convenient	convenient	JJ
31605	109	5	spice	spice	NN
31605	109	6	-	-	HYPH
31605	109	7	salt	salt	NN
31605	109	8	can	can	MD
31605	109	9	be	be	VB
31605	109	10	made	make	VBN
31605	109	11	by	by	IN
31605	109	12	drying	drying	NN
31605	109	13	,	,	,
31605	109	14	powdering	powdering	NN
31605	109	15	,	,	,
31605	109	16	and	and	CC
31605	109	17	mixing	mix	VBG
31605	109	18	by	by	IN
31605	109	19	repeated	repeat	VBN
31605	109	20	siftings	sifting	NNS
31605	109	21	the	the	DT
31605	109	22	following	follow	VBG
31605	109	23	ingredients	ingredient	NNS
31605	109	24	:	:	:
31605	109	25	one	one	CD
31605	109	26	quarter	quarter	NN
31605	109	27	of	of	IN
31605	109	28	an	an	DT
31605	109	29	ounce	ounce	NN
31605	109	30	each	each	DT
31605	109	31	of	of	IN
31605	109	32	powdered	powdered	JJ
31605	109	33	thyme	thyme	NNS
31605	109	34	,	,	,
31605	109	35	bay	bay	NN
31605	109	36	leaf	leaf	NN
31605	109	37	,	,	,
31605	109	38	and	and	CC
31605	109	39	pepper	pepper	NN
31605	109	40	;	;	:
31605	109	41	one	one	CD
31605	109	42	eighth	eighth	NN
31605	109	43	of	of	IN
31605	109	44	an	an	DT
31605	109	45	ounce	ounce	NN
31605	109	46	each	each	DT
31605	109	47	of	of	IN
31605	109	48	rosemary	rosemary	NNP
31605	109	49	,	,	,
31605	109	50	marjoram	marjoram	NNP
31605	109	51	,	,	,
31605	109	52	and	and	CC
31605	109	53	cayenne	cayenne	NNP
31605	109	54	pepper	pepper	NN
31605	109	55	,	,	,
31605	109	56	or	or	CC
31605	109	57	powdered	powdered	JJ
31605	109	58	capsicums	capsicum	NNS
31605	109	59	;	;	:
31605	109	60	one	one	CD
31605	109	61	half	half	NN
31605	109	62	of	of	IN
31605	109	63	an	an	DT
31605	109	64	ounce	ounce	NN
31605	109	65	each	each	DT
31605	109	66	of	of	IN
31605	109	67	powdered	powdered	JJ
31605	109	68	clove	clove	NN
31605	109	69	and	and	CC
31605	109	70	nutmeg	nutmeg	NNP
31605	109	71	;	;	:
31605	109	72	to	to	IN
31605	109	73	every	every	DT
31605	109	74	four	four	CD
31605	109	75	ounces	ounce	NNS
31605	109	76	of	of	IN
31605	109	77	this	this	DT
31605	109	78	powder	powder	NN
31605	109	79	add	add	VB
31605	109	80	one	one	CD
31605	109	81	ounce	ounce	NN
31605	109	82	of	of	IN
31605	109	83	salt	salt	NN
31605	109	84	,	,	,
31605	109	85	and	and	CC
31605	109	86	keep	keep	VB
31605	109	87	the	the	DT
31605	109	88	mixture	mixture	NN
31605	109	89	in	in	IN
31605	109	90	an	an	DT
31605	109	91	air	air	NN
31605	109	92	-	-	HYPH
31605	109	93	tight	tight	JJ
31605	109	94	vessel	vessel	NN
31605	109	95	.	.	.
31605	110	1	One	one	CD
31605	110	2	ounce	ounce	NN
31605	110	3	of	of	IN
31605	110	4	it	-PRON-	PRP
31605	110	5	added	add	VBD
31605	110	6	to	to	IN
31605	110	7	three	three	CD
31605	110	8	pounds	pound	NNS
31605	110	9	of	of	IN
31605	110	10	stuffing	stuffing	NN
31605	110	11	,	,	,
31605	110	12	or	or	CC
31605	110	13	forcemeat	forcemeat	NN
31605	110	14	of	of	IN
31605	110	15	any	any	DT
31605	110	16	kind	kind	NN
31605	110	17	,	,	,
31605	110	18	makes	make	VBZ
31605	110	19	a	a	DT
31605	110	20	delicious	delicious	JJ
31605	110	21	seasoning	seasoning	NN
31605	110	22	.	.	.
31605	111	1	=	=	NFP
31605	111	2	A	a	DT
31605	111	3	bouquet	bouquet	NN
31605	111	4	of	of	IN
31605	111	5	Sweet	Sweet	NNP
31605	111	6	herbs.=--The	herbs.=--the	CD
31605	111	7	bouquet	bouquet	NN
31605	111	8	,	,	,
31605	111	9	or	or	CC
31605	111	10	fagot	fagot	VBD
31605	111	11	,	,	,
31605	111	12	of	of	IN
31605	111	13	sweet	sweet	JJ
31605	111	14	herbs	herb	NNS
31605	111	15	,	,	,
31605	111	16	so	so	RB
31605	111	17	often	often	RB
31605	111	18	called	call	VBD
31605	111	19	for	for	IN
31605	111	20	in	in	IN
31605	111	21	foreign	foreign	JJ
31605	111	22	cooking	cooking	NN
31605	111	23	,	,	,
31605	111	24	is	be	VBZ
31605	111	25	made	make	VBN
31605	111	26	as	as	IN
31605	111	27	follows	follow	VBZ
31605	111	28	:	:	:
31605	111	29	wash	wash	VB
31605	111	30	three	three	CD
31605	111	31	or	or	CC
31605	111	32	four	four	CD
31605	111	33	sprigs	sprig	NNS
31605	111	34	of	of	IN
31605	111	35	parsley	parsley	NNP
31605	111	36	,	,	,
31605	111	37	lay	lie	VBD
31605	111	38	in	in	IN
31605	111	39	their	-PRON-	PRP$
31605	111	40	midst	midst	NN
31605	111	41	one	one	CD
31605	111	42	sprig	sprig	NN
31605	111	43	of	of	IN
31605	111	44	thyme	thyme	NNS
31605	111	45	,	,	,
31605	111	46	and	and	CC
31605	111	47	two	two	CD
31605	111	48	bay	bay	NN
31605	111	49	leaves	leave	NNS
31605	111	50	;	;	:
31605	111	51	fold	fold	VB
31605	111	52	the	the	DT
31605	111	53	parsley	parsley	NN
31605	111	54	over	over	IN
31605	111	55	the	the	DT
31605	111	56	thyme	thyme	NNS
31605	111	57	and	and	CC
31605	111	58	bay	bay	NNP
31605	111	59	leaves	leave	NNS
31605	111	60	,	,	,
31605	111	61	tie	tie	VB
31605	111	62	it	-PRON-	PRP
31605	111	63	in	in	IN
31605	111	64	a	a	DT
31605	111	65	cork	cork	NN
31605	111	66	-	-	HYPH
31605	111	67	shaped	shape	VBN
31605	111	68	roll	roll	NN
31605	111	69	,	,	,
31605	111	70	about	about	RB
31605	111	71	three	three	CD
31605	111	72	inches	inch	NNS
31605	111	73	long	long	JJ
31605	111	74	and	and	CC
31605	111	75	one	one	CD
31605	111	76	inch	inch	NN
31605	111	77	thick	thick	JJ
31605	111	78	.	.	.
31605	112	1	The	the	DT
31605	112	2	bouquet	bouquet	NN
31605	112	3	is	be	VBZ
31605	112	4	used	use	VBN
31605	112	5	for	for	IN
31605	112	6	seasoning	seasoning	NN
31605	112	7	soups	soup	NNS
31605	112	8	,	,	,
31605	112	9	sauces	sauce	NNS
31605	112	10	,	,	,
31605	112	11	stews	stew	NNS
31605	112	12	,	,	,
31605	112	13	and	and	CC
31605	112	14	savory	savory	JJ
31605	112	15	dishes	dish	NNS
31605	112	16	in	in	IN
31605	112	17	general	general	JJ
31605	112	18	,	,	,
31605	112	19	and	and	CC
31605	112	20	is	be	VBZ
31605	112	21	removed	remove	VBN
31605	112	22	when	when	WRB
31605	112	23	the	the	DT
31605	112	24	dish	dish	NN
31605	112	25	is	be	VBZ
31605	112	26	served	serve	VBN
31605	112	27	.	.	.
31605	113	1	CHAPTER	CHAPTER	NNP
31605	113	2	II	II	NNP
31605	113	3	.	.	.
31605	114	1	SOUPS	SOUPS	NNP
31605	114	2	.	.	.
31605	115	1	=	=	NFP
31605	115	2	Soup=	soup=	NN
31605	115	3	is	be	VBZ
31605	115	4	the	the	DT
31605	115	5	most	most	RBS
31605	115	6	satisfactory	satisfactory	JJ
31605	115	7	and	and	CC
31605	115	8	nourishing	nourishing	NN
31605	115	9	of	of	IN
31605	115	10	all	all	DT
31605	115	11	dishes	dish	NNS
31605	115	12	when	when	WRB
31605	115	13	it	-PRON-	PRP
31605	115	14	is	be	VBZ
31605	115	15	properly	properly	RB
31605	115	16	made	make	VBN
31605	115	17	.	.	.
31605	116	1	Its	-PRON-	PRP$
31605	116	2	value	value	NN
31605	116	3	depends	depend	VBZ
31605	116	4	upon	upon	IN
31605	116	5	what	what	WP
31605	116	6	is	be	VBZ
31605	116	7	put	put	VBN
31605	116	8	into	into	IN
31605	116	9	it	-PRON-	PRP
31605	116	10	,	,	,
31605	116	11	but	but	CC
31605	116	12	even	even	RB
31605	116	13	in	in	IN
31605	116	14	its	-PRON-	PRP$
31605	116	15	most	most	RBS
31605	116	16	economical	economical	JJ
31605	116	17	form	form	NN
31605	116	18	it	-PRON-	PRP
31605	116	19	constitutes	constitute	VBZ
31605	116	20	a	a	DT
31605	116	21	hearty	hearty	JJ
31605	116	22	meal	meal	NN
31605	116	23	when	when	WRB
31605	116	24	eaten	eat	VBN
31605	116	25	with	with	IN
31605	116	26	bread	bread	NN
31605	116	27	and	and	CC
31605	116	28	vegetables	vegetable	NNS
31605	116	29	.	.	.
31605	117	1	It	-PRON-	PRP
31605	117	2	can	can	MD
31605	117	3	be	be	VB
31605	117	4	made	make	VBN
31605	117	5	from	from	IN
31605	117	6	the	the	DT
31605	117	7	merest	mere	JJS
31605	117	8	scraps	scrap	NNS
31605	117	9	and	and	CC
31605	117	10	trimmings	trimming	NNS
31605	117	11	of	of	IN
31605	117	12	meat	meat	NN
31605	117	13	;	;	:
31605	117	14	from	from	IN
31605	117	15	the	the	DT
31605	117	16	heads	head	NNS
31605	117	17	,	,	,
31605	117	18	tails	tail	NNS
31605	117	19	,	,	,
31605	117	20	and	and	CC
31605	117	21	feet	foot	NNS
31605	117	22	of	of	IN
31605	117	23	animals	animal	NNS
31605	117	24	;	;	,
31605	117	25	from	from	IN
31605	117	26	the	the	DT
31605	117	27	bones	bone	NNS
31605	117	28	and	and	CC
31605	117	29	skin	skin	NN
31605	117	30	of	of	IN
31605	117	31	fish	fish	NN
31605	117	32	;	;	:
31605	117	33	and	and	CC
31605	117	34	from	from	IN
31605	117	35	cereals	cereal	NNS
31605	117	36	and	and	CC
31605	117	37	vegetables	vegetable	NNS
31605	117	38	alone	alone	JJ
31605	117	39	.	.	.
31605	118	1	Pot	pot	JJ
31605	118	2	liquor	liquor	NN
31605	118	3	in	in	IN
31605	118	4	which	which	WDT
31605	118	5	meat	meat	NN
31605	118	6	has	have	VBZ
31605	118	7	been	be	VBN
31605	118	8	boiled	boil	VBN
31605	118	9	should	should	MD
31605	118	10	always	always	RB
31605	118	11	be	be	VB
31605	118	12	saved	save	VBN
31605	118	13	and	and	CC
31605	118	14	used	use	VBN
31605	118	15	for	for	IN
31605	118	16	soup	soup	NN
31605	118	17	the	the	DT
31605	118	18	next	next	JJ
31605	118	19	day	day	NN
31605	118	20	,	,	,
31605	118	21	when	when	WRB
31605	118	22	by	by	IN
31605	118	23	the	the	DT
31605	118	24	removal	removal	NN
31605	118	25	of	of	IN
31605	118	26	all	all	DT
31605	118	27	fat	fat	NN
31605	118	28	,	,	,
31605	118	29	by	by	IN
31605	118	30	careful	careful	JJ
31605	118	31	skimming	skimming	NN
31605	118	32	,	,	,
31605	118	33	and	and	CC
31605	118	34	the	the	DT
31605	118	35	addition	addition	NN
31605	118	36	of	of	IN
31605	118	37	a	a	DT
31605	118	38	few	few	JJ
31605	118	39	vegetables	vegetable	NNS
31605	118	40	or	or	CC
31605	118	41	some	some	DT
31605	118	42	dumplings	dumpling	NNS
31605	118	43	,	,	,
31605	118	44	rice	rice	NN
31605	118	45	,	,	,
31605	118	46	or	or	CC
31605	118	47	macaroni	macaroni	NNP
31605	118	48	,	,	,
31605	118	49	it	-PRON-	PRP
31605	118	50	will	will	MD
31605	118	51	make	make	VB
31605	118	52	a	a	DT
31605	118	53	palatable	palatable	JJ
31605	118	54	broth	broth	NN
31605	118	55	.	.	.
31605	119	1	Experiments	experiment	NNS
31605	119	2	made	make	VBN
31605	119	3	by	by	IN
31605	119	4	French	french	JJ
31605	119	5	chemists	chemist	NNS
31605	119	6	prove	prove	VBP
31605	119	7	that	that	IN
31605	119	8	the	the	DT
31605	119	9	delicacy	delicacy	NN
31605	119	10	and	and	CC
31605	119	11	richness	richness	NN
31605	119	12	of	of	IN
31605	119	13	soup	soup	NN
31605	119	14	may	may	MD
31605	119	15	be	be	VB
31605	119	16	increased	increase	VBN
31605	119	17	by	by	IN
31605	119	18	first	first	RB
31605	119	19	soaking	soak	VBG
31605	119	20	the	the	DT
31605	119	21	meat	meat	NN
31605	119	22	in	in	IN
31605	119	23	tepid	tepid	NN
31605	119	24	water	water	NN
31605	119	25	enough	enough	RB
31605	119	26	to	to	TO
31605	119	27	cover	cover	VB
31605	119	28	it	-PRON-	PRP
31605	119	29	,	,	,
31605	119	30	and	and	CC
31605	119	31	adding	add	VBG
31605	119	32	this	this	DT
31605	119	33	to	to	IN
31605	119	34	the	the	DT
31605	119	35	second	second	JJ
31605	119	36	water	water	NN
31605	119	37	in	in	IN
31605	119	38	which	which	WDT
31605	119	39	the	the	DT
31605	119	40	meat	meat	NN
31605	119	41	is	be	VBZ
31605	119	42	put	put	VBN
31605	119	43	over	over	IN
31605	119	44	the	the	DT
31605	119	45	fire	fire	NN
31605	119	46	,	,	,
31605	119	47	just	just	RB
31605	119	48	as	as	IN
31605	119	49	it	-PRON-	PRP
31605	119	50	reaches	reach	VBZ
31605	119	51	the	the	DT
31605	119	52	boiling	boiling	NN
31605	119	53	point	point	NN
31605	119	54	.	.	.
31605	120	1	1	1	LS
31605	120	2	.	.	.
31605	121	1	=	=	NFP
31605	121	2	General	General	NNP
31605	121	3	Stock.=--PART	Stock.=--PART	NNP
31605	121	4	I.--Where	i.--where	CD
31605	121	5	there	there	EX
31605	121	6	is	be	VBZ
31605	121	7	a	a	DT
31605	121	8	family	family	NN
31605	121	9	of	of	IN
31605	121	10	any	any	DT
31605	121	11	size	size	NN
31605	121	12	it	-PRON-	PRP
31605	121	13	is	be	VBZ
31605	121	14	well	well	JJ
31605	121	15	to	to	TO
31605	121	16	keep	keep	VB
31605	121	17	a	a	DT
31605	121	18	clean	clean	JJ
31605	121	19	pot	pot	NN
31605	121	20	or	or	CC
31605	121	21	sauce	sauce	NN
31605	121	22	-	-	HYPH
31605	121	23	pan	pan	NN
31605	121	24	on	on	IN
31605	121	25	the	the	DT
31605	121	26	back	back	NN
31605	121	27	of	of	IN
31605	121	28	the	the	DT
31605	121	29	stove	stove	NN
31605	121	30	to	to	TO
31605	121	31	receive	receive	VB
31605	121	32	all	all	PDT
31605	121	33	the	the	DT
31605	121	34	clean	clean	JJ
31605	121	35	scraps	scrap	NNS
31605	121	36	of	of	IN
31605	121	37	meat	meat	NN
31605	121	38	,	,	,
31605	121	39	bones	bone	NNS
31605	121	40	,	,	,
31605	121	41	and	and	CC
31605	121	42	remains	remain	VBZ
31605	121	43	of	of	IN
31605	121	44	poultry	poultry	NN
31605	121	45	and	and	CC
31605	121	46	game	game	NN
31605	121	47	,	,	,
31605	121	48	which	which	WDT
31605	121	49	are	be	VBP
31605	121	50	found	find	VBN
31605	121	51	in	in	IN
31605	121	52	every	every	DT
31605	121	53	kitchen	kitchen	NN
31605	121	54	;	;	:
31605	121	55	but	but	CC
31605	121	56	vegetables	vegetable	NNS
31605	121	57	should	should	MD
31605	121	58	not	not	RB
31605	121	59	be	be	VB
31605	121	60	put	put	VBN
31605	121	61	into	into	IN
31605	121	62	it	-PRON-	PRP
31605	121	63	,	,	,
31605	121	64	as	as	IN
31605	121	65	they	-PRON-	PRP
31605	121	66	are	be	VBP
31605	121	67	apt	apt	JJ
31605	121	68	to	to	IN
31605	121	69	sour	sour	JJ
31605	121	70	.	.	.
31605	122	1	The	the	DT
31605	122	2	proper	proper	JJ
31605	122	3	proportions	proportion	NNS
31605	122	4	for	for	IN
31605	122	5	soup	soup	NN
31605	122	6	are	be	VBP
31605	122	7	one	one	CD
31605	122	8	pound	pound	NN
31605	122	9	of	of	IN
31605	122	10	meat	meat	NN
31605	122	11	and	and	CC
31605	122	12	bone	bone	NN
31605	122	13	to	to	IN
31605	122	14	one	one	CD
31605	122	15	and	and	CC
31605	122	16	a	a	DT
31605	122	17	half	half	NN
31605	122	18	quarts	quart	NNS
31605	122	19	of	of	IN
31605	122	20	cold	cold	JJ
31605	122	21	water	water	NN
31605	122	22	;	;	:
31605	122	23	the	the	DT
31605	122	24	meat	meat	NN
31605	122	25	and	and	CC
31605	122	26	bones	bone	NNS
31605	122	27	to	to	TO
31605	122	28	be	be	VB
31605	122	29	well	well	RB
31605	122	30	chopped	chop	VBN
31605	122	31	and	and	CC
31605	122	32	broken	break	VBN
31605	122	33	up	up	RP
31605	122	34	,	,	,
31605	122	35	and	and	CC
31605	122	36	put	put	VBD
31605	122	37	over	over	RP
31605	122	38	the	the	DT
31605	122	39	fire	fire	NN
31605	122	40	in	in	IN
31605	122	41	cold	cold	JJ
31605	122	42	water	water	NN
31605	122	43	,	,	,
31605	122	44	being	be	VBG
31605	122	45	brought	bring	VBN
31605	122	46	slowly	slowly	RB
31605	122	47	to	to	IN
31605	122	48	a	a	DT
31605	122	49	boil	boil	NN
31605	122	50	,	,	,
31605	122	51	and	and	CC
31605	122	52	carefully	carefully	RB
31605	122	53	skimmed	skim	VBN
31605	122	54	as	as	RB
31605	122	55	often	often	RB
31605	122	56	as	as	IN
31605	122	57	any	any	DT
31605	122	58	scum	scum	NN
31605	122	59	rises	rise	VBZ
31605	122	60	;	;	:
31605	122	61	and	and	CC
31605	122	62	being	be	VBG
31605	122	63	maintained	maintain	VBN
31605	122	64	at	at	IN
31605	122	65	a	a	DT
31605	122	66	steady	steady	JJ
31605	122	67	boiling	boiling	NN
31605	122	68	point	point	NN
31605	122	69	from	from	IN
31605	122	70	two	two	CD
31605	122	71	to	to	TO
31605	122	72	six	six	CD
31605	122	73	hours	hour	NNS
31605	122	74	,	,	,
31605	122	75	as	as	IN
31605	122	76	time	time	NN
31605	122	77	permits	permit	VBZ
31605	122	78	;	;	:
31605	122	79	one	one	CD
31605	122	80	hour	hour	NN
31605	122	81	before	before	IN
31605	122	82	the	the	DT
31605	122	83	stock	stock	NN
31605	122	84	is	be	VBZ
31605	122	85	done	do	VBN
31605	122	86	,	,	,
31605	122	87	add	add	VB
31605	122	88	to	to	IN
31605	122	89	it	-PRON-	PRP
31605	122	90	one	one	CD
31605	122	91	carrot	carrot	NN
31605	122	92	and	and	CC
31605	122	93	one	one	CD
31605	122	94	turnip	turnip	NN
31605	122	95	pared	pare	VBD
31605	122	96	,	,	,
31605	122	97	one	one	CD
31605	122	98	onion	onion	NN
31605	122	99	stuck	stick	VBD
31605	122	100	with	with	IN
31605	122	101	three	three	CD
31605	122	102	cloves	clove	NNS
31605	122	103	,	,	,
31605	122	104	and	and	CC
31605	122	105	a	a	DT
31605	122	106	bouquet	bouquet	NN
31605	122	107	of	of	IN
31605	122	108	sweet	sweet	JJ
31605	122	109	herbs	herb	NNS
31605	122	110	.	.	.
31605	123	1	PART	PART	NNP
31605	123	2	II.--When	ii.--when	NN
31605	123	3	the	the	DT
31605	123	4	soup	soup	NN
31605	123	5	is	be	VBZ
31605	123	6	to	to	TO
31605	123	7	be	be	VB
31605	123	8	boiled	boil	VBN
31605	123	9	six	six	CD
31605	123	10	hours	hour	NNS
31605	123	11	,	,	,
31605	123	12	two	two	CD
31605	123	13	quarts	quart	NNS
31605	123	14	of	of	IN
31605	123	15	cold	cold	JJ
31605	123	16	water	water	NN
31605	123	17	must	must	MD
31605	123	18	be	be	VB
31605	123	19	allowed	allow	VBN
31605	123	20	to	to	IN
31605	123	21	every	every	DT
31605	123	22	pound	pound	NN
31605	123	23	of	of	IN
31605	123	24	meat	meat	NN
31605	123	25	;	;	:
31605	123	26	this	this	DT
31605	123	27	will	will	MD
31605	123	28	be	be	VB
31605	123	29	reduced	reduce	VBN
31605	123	30	to	to	IN
31605	123	31	one	one	CD
31605	123	32	quart	quart	NN
31605	123	33	in	in	IN
31605	123	34	boiling	boil	VBG
31605	123	35	.	.	.
31605	124	1	Two	two	CD
31605	124	2	gills	gill	NNS
31605	124	3	of	of	IN
31605	124	4	soup	soup	NN
31605	124	5	are	be	VBP
31605	124	6	usually	usually	RB
31605	124	7	allowed	allow	VBN
31605	124	8	for	for	IN
31605	124	9	each	each	DT
31605	124	10	person	person	NN
31605	124	11	at	at	IN
31605	124	12	table	table	NN
31605	124	13	when	when	WRB
31605	124	14	it	-PRON-	PRP
31605	124	15	is	be	VBZ
31605	124	16	served	serve	VBN
31605	124	17	as	as	IN
31605	124	18	the	the	DT
31605	124	19	first	first	JJ
31605	124	20	part	part	NN
31605	124	21	of	of	IN
31605	124	22	the	the	DT
31605	124	23	dinner	dinner	NN
31605	124	24	,	,	,
31605	124	25	and	and	CC
31605	124	26	meats	meat	NNS
31605	124	27	are	be	VBP
31605	124	28	to	to	TO
31605	124	29	follow	follow	VB
31605	124	30	it	-PRON-	PRP
31605	124	31	.	.	.
31605	125	1	Care	care	NN
31605	125	2	should	should	MD
31605	125	3	be	be	VB
31605	125	4	taken	take	VBN
31605	125	5	that	that	IN
31605	125	6	the	the	DT
31605	125	7	stock	stock	NN
31605	125	8	-	-	HYPH
31605	125	9	pot	pot	NN
31605	125	10	boils	boil	VBZ
31605	125	11	slowly	slowly	RB
31605	125	12	and	and	CC
31605	125	13	constantly	constantly	RB
31605	125	14	,	,	,
31605	125	15	from	from	IN
31605	125	16	one	one	CD
31605	125	17	side	side	NN
31605	125	18	,	,	,
31605	125	19	as	as	IN
31605	125	20	rapid	rapid	JJ
31605	125	21	and	and	CC
31605	125	22	irregular	irregular	JJ
31605	125	23	boiling	boiling	NN
31605	125	24	clouds	cloud	NNS
31605	125	25	and	and	CC
31605	125	26	darkens	darken	VBZ
31605	125	27	the	the	DT
31605	125	28	stock	stock	NN
31605	125	29	as	as	RB
31605	125	30	much	much	RB
31605	125	31	as	as	IN
31605	125	32	imperfect	imperfect	JJ
31605	125	33	skimming	skim	VBG
31605	125	34	.	.	.
31605	126	1	Stock	stock	NN
31605	126	2	should	should	MD
31605	126	3	never	never	RB
31605	126	4	be	be	VB
31605	126	5	allowed	allow	VBN
31605	126	6	to	to	TO
31605	126	7	cool	cool	VB
31605	126	8	in	in	IN
31605	126	9	the	the	DT
31605	126	10	stock	stock	NN
31605	126	11	-	-	HYPH
31605	126	12	pot	pot	NN
31605	126	13	,	,	,
31605	126	14	but	but	CC
31605	126	15	should	should	MD
31605	126	16	be	be	VB
31605	126	17	strained	strain	VBN
31605	126	18	into	into	IN
31605	126	19	an	an	DT
31605	126	20	earthen	earthen	JJ
31605	126	21	jar	jar	NN
31605	126	22	,	,	,
31605	126	23	and	and	CC
31605	126	24	left	leave	VBD
31605	126	25	standing	stand	VBG
31605	126	26	to	to	TO
31605	126	27	cool	cool	VB
31605	126	28	uncovered	uncovered	JJ
31605	126	29	,	,	,
31605	126	30	and	and	CC
31605	126	31	all	all	PDT
31605	126	32	the	the	DT
31605	126	33	fat	fat	NN
31605	126	34	removed	remove	VBD
31605	126	35	,	,	,
31605	126	36	and	and	CC
31605	126	37	saved	save	VBN
31605	126	38	to	to	TO
31605	126	39	clarify	clarify	VB
31605	126	40	for	for	IN
31605	126	41	drippings	dripping	NNS
31605	126	42	;	;	:
31605	126	43	the	the	DT
31605	126	44	stock	stock	NN
31605	126	45	is	be	VBZ
31605	126	46	then	then	RB
31605	126	47	ready	ready	JJ
31605	126	48	to	to	TO
31605	126	49	heat	heat	VB
31605	126	50	and	and	CC
31605	126	51	use	use	VB
31605	126	52	for	for	IN
31605	126	53	soup	soup	NN
31605	126	54	,	,	,
31605	126	55	or	or	CC
31605	126	56	gravy	gravy	NN
31605	126	57	.	.	.
31605	127	1	When	when	WRB
31605	127	2	stock	stock	NN
31605	127	3	has	have	VBZ
31605	127	4	been	be	VBN
31605	127	5	darkened	darken	VBN
31605	127	6	and	and	CC
31605	127	7	clouded	cloud	VBN
31605	127	8	by	by	IN
31605	127	9	careless	careless	JJ
31605	127	10	skimming	skim	VBG
31605	127	11	and	and	CC
31605	127	12	fast	fast	JJ
31605	127	13	boiling	boiling	NN
31605	127	14	,	,	,
31605	127	15	it	-PRON-	PRP
31605	127	16	can	can	MD
31605	127	17	be	be	VB
31605	127	18	clarified	clarify	VBN
31605	127	19	by	by	IN
31605	127	20	adding	add	VBG
31605	127	21	to	to	IN
31605	127	22	it	-PRON-	PRP
31605	127	23	one	one	CD
31605	127	24	egg	egg	NN
31605	127	25	and	and	CC
31605	127	26	the	the	DT
31605	127	27	shell	shell	NN
31605	127	28	,	,	,
31605	127	29	mixed	mix	VBD
31605	127	30	first	first	RB
31605	127	31	with	with	IN
31605	127	32	a	a	DT
31605	127	33	gill	gill	NN
31605	127	34	of	of	IN
31605	127	35	cold	cold	JJ
31605	127	36	water	water	NN
31605	127	37	,	,	,
31605	127	38	then	then	RB
31605	127	39	with	with	IN
31605	127	40	a	a	DT
31605	127	41	gill	gill	NN
31605	127	42	of	of	IN
31605	127	43	boiling	boil	VBG
31605	127	44	soup	soup	NN
31605	127	45	,	,	,
31605	127	46	and	and	CC
31605	127	47	stirring	stir	VBG
31605	127	48	it	-PRON-	PRP
31605	127	49	briskly	briskly	RB
31605	127	50	into	into	IN
31605	127	51	the	the	DT
31605	127	52	soup	soup	NN
31605	127	53	until	until	IN
31605	127	54	it	-PRON-	PRP
31605	127	55	boils	boil	VBZ
31605	127	56	;	;	:
31605	127	57	then	then	RB
31605	127	58	remove	remove	VB
31605	127	59	it	-PRON-	PRP
31605	127	60	to	to	IN
31605	127	61	the	the	DT
31605	127	62	back	back	NN
31605	127	63	of	of	IN
31605	127	64	the	the	DT
31605	127	65	fire	fire	NN
31605	127	66	where	where	WRB
31605	127	67	it	-PRON-	PRP
31605	127	68	will	will	MD
31605	127	69	not	not	RB
31605	127	70	boil	boil	VB
31605	127	71	,	,	,
31605	127	72	and	and	CC
31605	127	73	let	let	VB
31605	127	74	it	-PRON-	PRP
31605	127	75	stand	stand	VB
31605	127	76	until	until	IN
31605	127	77	the	the	DT
31605	127	78	white	white	NNP
31605	127	79	and	and	CC
31605	127	80	shell	shell	NN
31605	127	81	of	of	IN
31605	127	82	the	the	DT
31605	127	83	egg	egg	NN
31605	127	84	have	have	VBP
31605	127	85	collected	collect	VBN
31605	127	86	the	the	DT
31605	127	87	small	small	JJ
31605	127	88	particles	particle	NNS
31605	127	89	clouding	cloud	VBG
31605	127	90	the	the	DT
31605	127	91	soup	soup	NN
31605	127	92	;	;	:
31605	127	93	then	then	RB
31605	127	94	strain	strain	VB
31605	127	95	it	-PRON-	PRP
31605	127	96	once	once	RB
31605	127	97	or	or	CC
31605	127	98	twice	twice	RB
31605	127	99	,	,	,
31605	127	100	until	until	IN
31605	127	101	it	-PRON-	PRP
31605	127	102	looks	look	VBZ
31605	127	103	clear	clear	JJ
31605	127	104	.	.	.
31605	128	1	2	2	LS
31605	128	2	.	.	.
31605	129	1	=	=	NFP
31605	129	2	Flavoring	flavoring	NN
31605	129	3	,	,	,
31605	129	4	thickening	thickening	NN
31605	129	5	,	,	,
31605	129	6	and	and	CC
31605	129	7	coloring	color	VBG
31605	129	8	soups.=--The	soups.=--the	CD
31605	129	9	flavor	flavor	NN
31605	129	10	of	of	IN
31605	129	11	soup	soup	NN
31605	129	12	stock	stock	NN
31605	129	13	may	may	MD
31605	129	14	be	be	VB
31605	129	15	varied	vary	VBN
31605	129	16	by	by	IN
31605	129	17	using	use	VBG
31605	129	18	in	in	IN
31605	129	19	it	-PRON-	PRP
31605	129	20	a	a	DT
31605	129	21	little	little	JJ
31605	129	22	ham	ham	NN
31605	129	23	,	,	,
31605	129	24	anchovy	anchovy	NN
31605	129	25	,	,	,
31605	129	26	sausage	sausage	NN
31605	129	27	,	,	,
31605	129	28	sugar	sugar	NN
31605	129	29	,	,	,
31605	129	30	or	or	CC
31605	129	31	a	a	DT
31605	129	32	calf	calf	NN
31605	129	33	's	's	POS
31605	129	34	foot	foot	NN
31605	129	35	.	.	.
31605	130	1	Herbs	herb	NNS
31605	130	2	in	in	IN
31605	130	3	the	the	DT
31605	130	4	sprig	sprig	NN
31605	130	5	,	,	,
31605	130	6	and	and	CC
31605	130	7	whole	whole	JJ
31605	130	8	spices	spice	NNS
31605	130	9	should	should	MD
31605	130	10	be	be	VB
31605	130	11	used	use	VBN
31605	130	12	in	in	IN
31605	130	13	seasoning	seasoning	NN
31605	130	14	,	,	,
31605	130	15	as	as	IN
31605	130	16	they	-PRON-	PRP
31605	130	17	can	can	MD
31605	130	18	easily	easily	RB
31605	130	19	be	be	VB
31605	130	20	strained	strain	VBN
31605	130	21	out	out	RP
31605	130	22	.	.	.
31605	131	1	All	all	DT
31605	131	2	delicate	delicate	JJ
31605	131	3	flavors	flavor	NNS
31605	131	4	,	,	,
31605	131	5	and	and	CC
31605	131	6	wine	wine	NN
31605	131	7	,	,	,
31605	131	8	should	should	MD
31605	131	9	be	be	VB
31605	131	10	added	add	VBN
31605	131	11	to	to	TO
31605	131	12	soup	soup	VB
31605	131	13	just	just	RB
31605	131	14	before	before	IN
31605	131	15	serving	serve	VBG
31605	131	16	it	-PRON-	PRP
31605	131	17	,	,	,
31605	131	18	unless	unless	IN
31605	131	19	the	the	DT
31605	131	20	contrary	contrary	NN
31605	131	21	is	be	VBZ
31605	131	22	expressly	expressly	RB
31605	131	23	directed	direct	VBN
31605	131	24	in	in	IN
31605	131	25	the	the	DT
31605	131	26	receipt	receipt	NN
31605	131	27	,	,	,
31605	131	28	because	because	IN
31605	131	29	boiling	boiling	NN
31605	131	30	would	would	MD
31605	131	31	almost	almost	RB
31605	131	32	entirely	entirely	RB
31605	131	33	evaporate	evaporate	VB
31605	131	34	them	-PRON-	PRP
31605	131	35	:	:	:
31605	131	36	one	one	CD
31605	131	37	gill	gill	NN
31605	131	38	of	of	IN
31605	131	39	wine	wine	NN
31605	131	40	is	be	VBZ
31605	131	41	usually	usually	RB
31605	131	42	allowed	allow	VBN
31605	131	43	to	to	IN
31605	131	44	every	every	DT
31605	131	45	three	three	CD
31605	131	46	pints	pint	NNS
31605	131	47	of	of	IN
31605	131	48	soup	soup	NN
31605	131	49	.	.	.
31605	132	1	Soups	soup	NNS
31605	132	2	which	which	WDT
31605	132	3	precede	precede	VBP
31605	132	4	a	a	DT
31605	132	5	full	full	JJ
31605	132	6	dinner	dinner	NN
31605	132	7	should	should	MD
31605	132	8	be	be	VB
31605	132	9	less	less	RBR
31605	132	10	rich	rich	JJ
31605	132	11	than	than	IN
31605	132	12	those	those	DT
31605	132	13	which	which	WDT
31605	132	14	form	form	VBP
31605	132	15	the	the	DT
31605	132	16	bulk	bulk	NN
31605	132	17	of	of	IN
31605	132	18	the	the	DT
31605	132	19	meal	meal	NN
31605	132	20	.	.	.
31605	133	1	Corn	corn	NN
31605	133	2	starch	starch	NN
31605	133	3	,	,	,
31605	133	4	arrow	arrow	NN
31605	133	5	root	root	NN
31605	133	6	,	,	,
31605	133	7	and	and	CC
31605	133	8	potato	potato	NN
31605	133	9	flour	flour	NN
31605	133	10	are	be	VBP
31605	133	11	better	well	JJR
31605	133	12	than	than	IN
31605	133	13	wheat	wheat	NN
31605	133	14	flour	flour	NN
31605	133	15	for	for	IN
31605	133	16	thickening	thicken	VBG
31605	133	17	soup	soup	NN
31605	133	18	.	.	.
31605	134	1	The	the	DT
31605	134	2	meal	meal	NN
31605	134	3	of	of	IN
31605	134	4	peas	pea	NNS
31605	134	5	and	and	CC
31605	134	6	beans	bean	NNS
31605	134	7	can	can	MD
31605	134	8	be	be	VB
31605	134	9	held	hold	VBN
31605	134	10	in	in	IN
31605	134	11	suspension	suspension	NN
31605	134	12	by	by	IN
31605	134	13	mixing	mix	VBG
31605	134	14	together	together	RB
31605	134	15	dry	dry	VB
31605	134	16	a	a	DT
31605	134	17	tablespoonful	tablespoonful	NN
31605	134	18	of	of	IN
31605	134	19	butter	butter	NN
31605	134	20	and	and	CC
31605	134	21	flour	flour	NN
31605	134	22	,	,	,
31605	134	23	and	and	CC
31605	134	24	stirring	stir	VBG
31605	134	25	it	-PRON-	PRP
31605	134	26	into	into	IN
31605	134	27	the	the	DT
31605	134	28	soup	soup	NN
31605	134	29	;	;	:
31605	134	30	a	a	DT
31605	134	31	quarter	quarter	NN
31605	134	32	of	of	IN
31605	134	33	a	a	DT
31605	134	34	pint	pint	NN
31605	134	35	of	of	IN
31605	134	36	peas	pea	NNS
31605	134	37	,	,	,
31605	134	38	beans	bean	NNS
31605	134	39	,	,	,
31605	134	40	or	or	CC
31605	134	41	lentils	lentil	NNS
31605	134	42	,	,	,
31605	134	43	is	be	VBZ
31605	134	44	sufficient	sufficient	JJ
31605	134	45	to	to	TO
31605	134	46	make	make	VB
31605	134	47	a	a	DT
31605	134	48	quart	quart	NN
31605	134	49	of	of	IN
31605	134	50	thick	thick	JJ
31605	134	51	soup	soup	NN
31605	134	52	.	.	.
31605	135	1	Two	two	CD
31605	135	2	ounces	ounce	NNS
31605	135	3	of	of	IN
31605	135	4	macaroni	macaroni	NNP
31605	135	5	,	,	,
31605	135	6	vermicelli	vermicelli	NNP
31605	135	7	,	,	,
31605	135	8	pearl	pearl	NNP
31605	135	9	barley	barley	NNP
31605	135	10	,	,	,
31605	135	11	sago	sago	NNP
31605	135	12	,	,	,
31605	135	13	tapioca	tapioca	NN
31605	135	14	,	,	,
31605	135	15	rice	rice	NN
31605	135	16	,	,	,
31605	135	17	or	or	CC
31605	135	18	oatmeal	oatmeal	NN
31605	135	19	,	,	,
31605	135	20	are	be	VBP
31605	135	21	usually	usually	RB
31605	135	22	allowed	allow	VBN
31605	135	23	for	for	IN
31605	135	24	each	each	DT
31605	135	25	quart	quart	NN
31605	135	26	of	of	IN
31605	135	27	stock	stock	NN
31605	135	28	.	.	.
31605	136	1	If	if	IN
31605	136	2	you	-PRON-	PRP
31605	136	3	wish	wish	VBP
31605	136	4	to	to	IN
31605	136	5	darken	darken	JJ
31605	136	6	soup	soup	NN
31605	136	7	use	use	VB
31605	136	8	a	a	DT
31605	136	9	teaspoonful	teaspoonful	NN
31605	136	10	of	of	IN
31605	136	11	caramel	caramel	NN
31605	136	12	;	;	:
31605	136	13	but	but	CC
31605	136	14	avoid	avoid	VB
31605	136	15	burnt	burn	VBN
31605	136	16	flour	flour	NN
31605	136	17	,	,	,
31605	136	18	carrot	carrot	NN
31605	136	19	,	,	,
31605	136	20	and	and	CC
31605	136	21	onion	onion	NN
31605	136	22	,	,	,
31605	136	23	as	as	IN
31605	136	24	all	all	PDT
31605	136	25	these	these	DT
31605	136	26	give	give	VBP
31605	136	27	a	a	DT
31605	136	28	bad	bad	JJ
31605	136	29	flavor	flavor	NN
31605	136	30	.	.	.
31605	137	1	Caramel	caramel	NN
31605	137	2	can	can	MD
31605	137	3	be	be	VB
31605	137	4	made	make	VBN
31605	137	5	from	from	IN
31605	137	6	the	the	DT
31605	137	7	following	follow	VBG
31605	137	8	receipt	receipt	NN
31605	137	9	;	;	:
31605	137	10	melt	melt	VB
31605	137	11	half	half	PDT
31605	137	12	a	a	DT
31605	137	13	pound	pound	NN
31605	137	14	of	of	IN
31605	137	15	loaf	loaf	NN
31605	137	16	sugar	sugar	NN
31605	137	17	in	in	IN
31605	137	18	a	a	DT
31605	137	19	thick	thick	JJ
31605	137	20	copper	copper	NN
31605	137	21	vessel	vessel	NN
31605	137	22	,	,	,
31605	137	23	stirring	stir	VBG
31605	137	24	it	-PRON-	PRP
31605	137	25	frequently	frequently	RB
31605	137	26	with	with	IN
31605	137	27	a	a	DT
31605	137	28	wooden	wooden	JJ
31605	137	29	spoon	spoon	NN
31605	137	30	,	,	,
31605	137	31	and	and	CC
31605	137	32	boiling	boil	VBG
31605	137	33	it	-PRON-	PRP
31605	137	34	slowly	slowly	RB
31605	137	35	until	until	IN
31605	137	36	it	-PRON-	PRP
31605	137	37	assumes	assume	VBZ
31605	137	38	a	a	DT
31605	137	39	rich	rich	JJ
31605	137	40	brown	brown	JJ
31605	137	41	color	color	NN
31605	137	42	,	,	,
31605	137	43	but	but	CC
31605	137	44	do	do	VBP
31605	137	45	not	not	RB
31605	137	46	let	let	VB
31605	137	47	it	-PRON-	PRP
31605	137	48	burn	burn	VB
31605	137	49	;	;	:
31605	137	50	when	when	WRB
31605	137	51	brown	brown	JJ
31605	137	52	enough	enough	RB
31605	137	53	add	add	VBP
31605	137	54	one	one	CD
31605	137	55	quart	quart	NN
31605	137	56	of	of	IN
31605	137	57	cold	cold	JJ
31605	137	58	water	water	NN
31605	137	59	,	,	,
31605	137	60	stir	stir	VB
31605	137	61	well	well	RB
31605	137	62	,	,	,
31605	137	63	and	and	CC
31605	137	64	boil	boil	VB
31605	137	65	gently	gently	RB
31605	137	66	at	at	IN
31605	137	67	the	the	DT
31605	137	68	side	side	NN
31605	137	69	of	of	IN
31605	137	70	the	the	DT
31605	137	71	fire	fire	NN
31605	137	72	for	for	IN
31605	137	73	twenty	twenty	CD
31605	137	74	minutes	minute	NNS
31605	137	75	;	;	:
31605	137	76	then	then	RB
31605	137	77	cool	cool	JJ
31605	137	78	,	,	,
31605	137	79	strain	strain	VBP
31605	137	80	,	,	,
31605	137	81	and	and	CC
31605	137	82	bottle	bottle	VB
31605	137	83	tight	tight	JJ
31605	137	84	.	.	.
31605	138	1	In	in	IN
31605	138	2	using	use	VBG
31605	138	3	the	the	DT
31605	138	4	caramel	caramel	NN
31605	138	5	add	add	VB
31605	138	6	it	-PRON-	PRP
31605	138	7	just	just	RB
31605	138	8	as	as	IN
31605	138	9	you	-PRON-	PRP
31605	138	10	are	be	VBP
31605	138	11	about	about	JJ
31605	138	12	to	to	TO
31605	138	13	serve	serve	VB
31605	138	14	the	the	DT
31605	138	15	soup	soup	NN
31605	138	16	,	,	,
31605	138	17	or	or	CC
31605	138	18	sauce	sauce	NN
31605	138	19	colored	color	VBN
31605	138	20	with	with	IN
31605	138	21	it	-PRON-	PRP
31605	138	22	.	.	.
31605	139	1	3	3	LS
31605	139	2	.	.	.
31605	140	1	=	=	NFP
31605	140	2	Clear	Clear	NNP
31605	140	3	Soup	Soup	NNP
31605	140	4	,	,	,
31605	140	5	or	or	CC
31605	140	6	Consommé.=	Consommé.=	NNP
31605	140	7	(	(	-LRB-
31605	140	8	_	_	NNP
31605	140	9	Two	two	CD
31605	140	10	quarts	quart	NNS
31605	140	11	for	for	IN
31605	140	12	eight	eight	CD
31605	140	13	persons._)--This	persons._)--this	NN
31605	140	14	is	be	VBZ
31605	140	15	made	make	VBN
31605	140	16	by	by	IN
31605	140	17	straining	strain	VBG
31605	140	18	two	two	CD
31605	140	19	quarts	quart	NNS
31605	140	20	of	of	IN
31605	140	21	stock	stock	NN
31605	140	22	,	,	,
31605	140	23	which	which	WDT
31605	140	24	has	have	VBZ
31605	140	25	been	be	VBN
31605	140	26	cooled	cool	VBN
31605	140	27	and	and	CC
31605	140	28	freed	free	VBN
31605	140	29	from	from	IN
31605	140	30	fat	fat	NN
31605	140	31	,	,	,
31605	140	32	through	through	IN
31605	140	33	a	a	DT
31605	140	34	piece	piece	NN
31605	140	35	of	of	IN
31605	140	36	flannel	flannel	NN
31605	140	37	or	or	CC
31605	140	38	a	a	DT
31605	140	39	napkin	napkin	NN
31605	140	40	until	until	IN
31605	140	41	it	-PRON-	PRP
31605	140	42	is	be	VBZ
31605	140	43	bright	bright	JJ
31605	140	44	and	and	CC
31605	140	45	clear	clear	JJ
31605	140	46	;	;	:
31605	140	47	if	if	IN
31605	140	48	this	this	DT
31605	140	49	does	do	VBZ
31605	140	50	not	not	RB
31605	140	51	entirely	entirely	RB
31605	140	52	clear	clear	JJ
31605	140	53	it	-PRON-	PRP
31605	140	54	,	,	,
31605	140	55	use	use	VB
31605	140	56	an	an	DT
31605	140	57	egg	egg	NN
31605	140	58	,	,	,
31605	140	59	as	as	IN
31605	140	60	directed	direct	VBN
31605	140	61	for	for	IN
31605	140	62	clarifying	clarify	VBG
31605	140	63	soup	soup	NN
31605	140	64	;	;	:
31605	140	65	then	then	RB
31605	140	66	season	season	VB
31605	140	67	it	-PRON-	PRP
31605	140	68	to	to	TO
31605	140	69	taste	taste	VB
31605	140	70	with	with	IN
31605	140	71	salt	salt	NN
31605	140	72	,	,	,
31605	140	73	using	use	VBG
31605	140	74	at	at	IN
31605	140	75	first	first	RB
31605	140	76	a	a	DT
31605	140	77	teaspoonful	teaspoonful	JJ
31605	140	78	,	,	,
31605	140	79	and	and	CC
31605	140	80	a	a	DT
31605	140	81	very	very	RB
31605	140	82	little	little	JJ
31605	140	83	fine	fine	JJ
31605	140	84	white	white	JJ
31605	140	85	pepper	pepper	NN
31605	140	86	,	,	,
31605	140	87	say	say	VB
31605	140	88	a	a	DT
31605	140	89	quarter	quarter	NN
31605	140	90	of	of	IN
31605	140	91	a	a	DT
31605	140	92	saltspoonful	saltspoonful	JJ
31605	140	93	;	;	:
31605	140	94	and	and	CC
31605	140	95	color	color	VB
31605	140	96	it	-PRON-	PRP
31605	140	97	to	to	IN
31605	140	98	a	a	DT
31605	140	99	bright	bright	JJ
31605	140	100	straw	straw	NN
31605	140	101	color	color	NN
31605	140	102	with	with	IN
31605	140	103	caramel	caramel	NN
31605	140	104	,	,	,
31605	140	105	of	of	IN
31605	140	106	which	which	WDT
31605	140	107	a	a	DT
31605	140	108	scant	scant	JJ
31605	140	109	teaspoonful	teaspoonful	NN
31605	140	110	will	will	MD
31605	140	111	be	be	VB
31605	140	112	about	about	IN
31605	140	113	the	the	DT
31605	140	114	proper	proper	JJ
31605	140	115	quantity	quantity	NN
31605	140	116	.	.	.
31605	141	1	_	_	NNP
31605	141	2	Consommé	Consommé	NNP
31605	141	3	_	_	NNP
31605	141	4	is	be	VBZ
31605	141	5	sent	send	VBN
31605	141	6	to	to	IN
31605	141	7	the	the	DT
31605	141	8	table	table	NN
31605	141	9	clear	clear	JJ
31605	141	10	,	,	,
31605	141	11	but	but	CC
31605	141	12	sometimes	sometimes	RB
31605	141	13	a	a	DT
31605	141	14	deep	deep	JJ
31605	141	15	dish	dish	NN
31605	141	16	containing	contain	VBG
31605	141	17	poached	poached	JJ
31605	141	18	eggs	egg	NNS
31605	141	19	,	,	,
31605	141	20	one	one	CD
31605	141	21	for	for	IN
31605	141	22	each	each	DT
31605	141	23	person	person	NN
31605	141	24	,	,	,
31605	141	25	with	with	IN
31605	141	26	enough	enough	JJ
31605	141	27	_	_	NNP
31605	141	28	consommé	consommé	NN
31605	141	29	_	_	NNP
31605	141	30	to	to	TO
31605	141	31	cover	cover	VB
31605	141	32	them	-PRON-	PRP
31605	141	33	,	,	,
31605	141	34	accompanies	accompany	VBZ
31605	141	35	it	-PRON-	PRP
31605	141	36	.	.	.
31605	142	1	4	4	LS
31605	142	2	.	.	.
31605	143	1	=	=	NFP
31605	143	2	Poached	poach	VBN
31605	143	3	Eggs	Eggs	NNP
31605	143	4	for	for	IN
31605	143	5	Consommé.=--Break	consommé.=--break	NN
31605	143	6	the	the	DT
31605	143	7	eggs	egg	NNS
31605	143	8	,	,	,
31605	143	9	which	which	WDT
31605	143	10	should	should	MD
31605	143	11	be	be	VB
31605	143	12	very	very	RB
31605	143	13	fresh	fresh	JJ
31605	143	14	,	,	,
31605	143	15	into	into	IN
31605	143	16	a	a	DT
31605	143	17	deep	deep	JJ
31605	143	18	sauce	sauce	NN
31605	143	19	-	-	HYPH
31605	143	20	pan	pan	NN
31605	143	21	half	half	NN
31605	143	22	full	full	JJ
31605	143	23	of	of	IN
31605	143	24	boiling	boil	VBG
31605	143	25	water	water	NN
31605	143	26	,	,	,
31605	143	27	seasoned	season	VBN
31605	143	28	with	with	IN
31605	143	29	a	a	DT
31605	143	30	teaspoonful	teaspoonful	NN
31605	143	31	of	of	IN
31605	143	32	salt	salt	NN
31605	143	33	,	,	,
31605	143	34	and	and	CC
31605	143	35	half	half	PDT
31605	143	36	a	a	DT
31605	143	37	gill	gill	NN
31605	143	38	of	of	IN
31605	143	39	vinegar	vinegar	NN
31605	143	40	;	;	:
31605	143	41	cover	cover	VB
31605	143	42	the	the	DT
31605	143	43	sauce	sauce	NN
31605	143	44	-	-	HYPH
31605	143	45	pan	pan	NN
31605	143	46	,	,	,
31605	143	47	and	and	CC
31605	143	48	set	set	VBD
31605	143	49	it	-PRON-	PRP
31605	143	50	on	on	IN
31605	143	51	the	the	DT
31605	143	52	back	back	JJ
31605	143	53	part	part	NN
31605	143	54	of	of	IN
31605	143	55	the	the	DT
31605	143	56	fire	fire	NN
31605	143	57	until	until	IN
31605	143	58	the	the	DT
31605	143	59	whites	white	NNS
31605	143	60	of	of	IN
31605	143	61	the	the	DT
31605	143	62	eggs	egg	NNS
31605	143	63	are	be	VBP
31605	143	64	firm	firm	JJ
31605	143	65	;	;	:
31605	143	66	then	then	RB
31605	143	67	lift	lift	VB
31605	143	68	them	-PRON-	PRP
31605	143	69	separately	separately	RB
31605	143	70	on	on	IN
31605	143	71	a	a	DT
31605	143	72	skimmer	skimmer	NN
31605	143	73	,	,	,
31605	143	74	carefully	carefully	RB
31605	143	75	trim	trim	VB
31605	143	76	off	off	RP
31605	143	77	the	the	DT
31605	143	78	rough	rough	JJ
31605	143	79	edges	edge	NNS
31605	143	80	,	,	,
31605	143	81	making	make	VBG
31605	143	82	each	each	DT
31605	143	83	egg	egg	NN
31605	143	84	a	a	DT
31605	143	85	regular	regular	JJ
31605	143	86	oval	oval	JJ
31605	143	87	shape	shape	NN
31605	143	88	,	,	,
31605	143	89	and	and	CC
31605	143	90	slip	slip	VB
31605	143	91	them	-PRON-	PRP
31605	143	92	off	off	IN
31605	143	93	the	the	DT
31605	143	94	skimmer	skimmer	NN
31605	143	95	into	into	IN
31605	143	96	a	a	DT
31605	143	97	bowl	bowl	NN
31605	143	98	of	of	IN
31605	143	99	hot	hot	JJ
31605	143	100	,	,	,
31605	143	101	but	but	CC
31605	143	102	not	not	RB
31605	143	103	boiling	boil	VBG
31605	143	104	water	water	NN
31605	143	105	,	,	,
31605	143	106	where	where	WRB
31605	143	107	they	-PRON-	PRP
31605	143	108	must	must	MD
31605	143	109	stand	stand	VB
31605	143	110	for	for	IN
31605	143	111	ten	ten	CD
31605	143	112	minutes	minute	NNS
31605	143	113	before	before	IN
31605	143	114	serving	serve	VBG
31605	143	115	.	.	.
31605	144	1	5	5	CD
31605	144	2	.	.	.
31605	145	1	=	=	NFP
31605	145	2	Vermicelli	Vermicelli	NNP
31605	145	3	and	and	CC
31605	145	4	Macaroni	Macaroni	NNP
31605	145	5	Soup.=--These	Soup.=--These	NNP
31605	145	6	soups	soup	NNS
31605	145	7	are	be	VBP
31605	145	8	both	both	DT
31605	145	9	made	make	VBN
31605	145	10	as	as	IN
31605	145	11	for	for	IN
31605	145	12	_	_	NNP
31605	145	13	consommé	consommé	NN
31605	145	14	_	_	NNP
31605	145	15	;	;	:
31605	145	16	and	and	CC
31605	145	17	to	to	IN
31605	145	18	every	every	DT
31605	145	19	quart	quart	NN
31605	145	20	of	of	IN
31605	145	21	stock	stock	NN
31605	145	22	is	be	VBZ
31605	145	23	added	add	VBN
31605	145	24	two	two	CD
31605	145	25	ounces	ounce	NNS
31605	145	26	of	of	IN
31605	145	27	one	one	CD
31605	145	28	of	of	IN
31605	145	29	these	these	DT
31605	145	30	pastes	paste	NNS
31605	145	31	blanched	blanch	VBD
31605	145	32	as	as	IN
31605	145	33	follows	follow	VBZ
31605	145	34	.	.	.
31605	146	1	Put	put	VB
31605	146	2	the	the	DT
31605	146	3	paste	paste	NN
31605	146	4	into	into	IN
31605	146	5	plenty	plenty	NN
31605	146	6	of	of	IN
31605	146	7	boiling	boiling	NN
31605	146	8	water	water	NN
31605	146	9	,	,	,
31605	146	10	with	with	IN
31605	146	11	one	one	CD
31605	146	12	tablespoonful	tablespoonful	NN
31605	146	13	of	of	IN
31605	146	14	salt	salt	NN
31605	146	15	to	to	IN
31605	146	16	each	each	DT
31605	146	17	quart	quart	NN
31605	146	18	of	of	IN
31605	146	19	water	water	NN
31605	146	20	,	,	,
31605	146	21	and	and	CC
31605	146	22	boil	boil	VB
31605	146	23	until	until	IN
31605	146	24	tender	tender	NN
31605	146	25	enough	enough	JJ
31605	146	26	to	to	TO
31605	146	27	pierce	pierce	VB
31605	146	28	with	with	IN
31605	146	29	the	the	DT
31605	146	30	finger	finger	NN
31605	146	31	nail	nail	NN
31605	146	32	;	;	:
31605	146	33	then	then	RB
31605	146	34	drain	drain	VB
31605	146	35	it	-PRON-	PRP
31605	146	36	,	,	,
31605	146	37	and	and	CC
31605	146	38	put	put	VBD
31605	146	39	it	-PRON-	PRP
31605	146	40	in	in	IN
31605	146	41	cold	cold	JJ
31605	146	42	water	water	NN
31605	146	43	until	until	IN
31605	146	44	required	require	VBN
31605	146	45	for	for	IN
31605	146	46	use	use	NN
31605	146	47	,	,	,
31605	146	48	when	when	WRB
31605	146	49	it	-PRON-	PRP
31605	146	50	should	should	MD
31605	146	51	be	be	VB
31605	146	52	placed	place	VBN
31605	146	53	in	in	IN
31605	146	54	the	the	DT
31605	146	55	two	two	CD
31605	146	56	quarts	quart	NNS
31605	146	57	of	of	IN
31605	146	58	hot	hot	JJ
31605	146	59	soup	soup	NN
31605	146	60	long	long	RB
31605	146	61	enough	enough	RB
31605	146	62	to	to	TO
31605	146	63	heat	heat	VB
31605	146	64	thoroughly	thoroughly	RB
31605	146	65	before	before	IN
31605	146	66	serving	serve	VBG
31605	146	67	.	.	.
31605	147	1	6	6	CD
31605	147	2	.	.	.
31605	148	1	=	=	NFP
31605	148	2	Rice	Rice	NNP
31605	148	3	and	and	CC
31605	148	4	Tomato	Tomato	NNP
31605	148	5	Soup.=--Strain	Soup.=--Strain	NNP
31605	148	6	,	,	,
31605	148	7	and	and	CC
31605	148	8	pass	pass	VB
31605	148	9	through	through	RP
31605	148	10	a	a	DT
31605	148	11	sieve	sieve	NN
31605	148	12	with	with	IN
31605	148	13	a	a	DT
31605	148	14	wooden	wooden	JJ
31605	148	15	spoon	spoon	NN
31605	148	16	,	,	,
31605	148	17	one	one	CD
31605	148	18	pint	pint	NN
31605	148	19	of	of	IN
31605	148	20	tomatoes	tomato	NNS
31605	148	21	,	,	,
31605	148	22	either	either	CC
31605	148	23	fresh	fresh	JJ
31605	148	24	or	or	CC
31605	148	25	canned	canned	JJ
31605	148	26	,	,	,
31605	148	27	stir	stir	VB
31605	148	28	them	-PRON-	PRP
31605	148	29	into	into	IN
31605	148	30	two	two	CD
31605	148	31	quarts	quart	NNS
31605	148	32	of	of	IN
31605	148	33	good	good	JJ
31605	148	34	,	,	,
31605	148	35	clear	clear	JJ
31605	148	36	stock	stock	NN
31605	148	37	,	,	,
31605	148	38	free	free	JJ
31605	148	39	from	from	IN
31605	148	40	fat	fat	NN
31605	148	41	;	;	:
31605	148	42	season	season	VB
31605	148	43	it	-PRON-	PRP
31605	148	44	with	with	IN
31605	148	45	a	a	DT
31605	148	46	teaspoonful	teaspoonful	NN
31605	148	47	of	of	IN
31605	148	48	salt	salt	NN
31605	148	49	,	,	,
31605	148	50	and	and	CC
31605	148	51	quarter	quarter	NN
31605	148	52	of	of	IN
31605	148	53	a	a	DT
31605	148	54	saltspoonful	saltspoonful	NN
31605	148	55	of	of	IN
31605	148	56	pepper	pepper	NN
31605	148	57	;	;	:
31605	148	58	taste	taste	NN
31605	148	59	,	,	,
31605	148	60	and	and	CC
31605	148	61	if	if	IN
31605	148	62	the	the	DT
31605	148	63	seasoning	seasoning	NN
31605	148	64	seems	seem	VBZ
31605	148	65	deficient	deficient	JJ
31605	148	66	add	add	VBP
31605	148	67	a	a	DT
31605	148	68	little	little	JJ
31605	148	69	more	more	JJR
31605	148	70	,	,	,
31605	148	71	but	but	CC
31605	148	72	do	do	VBP
31605	148	73	not	not	RB
31605	148	74	put	put	VB
31605	148	75	in	in	RB
31605	148	76	too	too	RB
31605	148	77	much	much	JJ
31605	148	78	for	for	IN
31605	148	79	general	general	JJ
31605	148	80	liking	liking	NN
31605	148	81	,	,	,
31605	148	82	for	for	IN
31605	148	83	more	more	JJR
31605	148	84	can	can	MD
31605	148	85	easily	easily	RB
31605	148	86	be	be	VB
31605	148	87	added	add	VBN
31605	148	88	,	,	,
31605	148	89	but	but	CC
31605	148	90	none	none	NN
31605	148	91	can	can	MD
31605	148	92	be	be	VB
31605	148	93	taken	take	VBN
31605	148	94	out	out	RP
31605	148	95	.	.	.
31605	149	1	Add	add	VB
31605	149	2	four	four	CD
31605	149	3	ounces	ounce	NNS
31605	149	4	of	of	IN
31605	149	5	rice	rice	NN
31605	149	6	,	,	,
31605	149	7	well	well	UH
31605	149	8	washed	wash	VBN
31605	149	9	in	in	IN
31605	149	10	plenty	plenty	NN
31605	149	11	of	of	IN
31605	149	12	cold	cold	JJ
31605	149	13	water	water	NN
31605	149	14	,	,	,
31605	149	15	and	and	CC
31605	149	16	boil	boil	VB
31605	149	17	the	the	DT
31605	149	18	soup	soup	NN
31605	149	19	slowly	slowly	RB
31605	149	20	for	for	IN
31605	149	21	three	three	CD
31605	149	22	quarters	quarter	NNS
31605	149	23	of	of	IN
31605	149	24	an	an	DT
31605	149	25	hour	hour	NN
31605	149	26	before	before	IN
31605	149	27	serving	serve	VBG
31605	149	28	.	.	.
31605	150	1	7	7	LS
31605	150	2	.	.	.
31605	151	1	=	=	NFP
31605	151	2	Scotch	Scotch	NNP
31605	151	3	Broth	Broth	NNP
31605	151	4	without	without	IN
31605	151	5	Meat.=--Steep	Meat.=--Steep	NNP
31605	151	6	four	four	CD
31605	151	7	ounces	ounce	NNS
31605	151	8	of	of	IN
31605	151	9	pearl	pearl	NNP
31605	151	10	barley	barley	NNP
31605	151	11	over	over	IN
31605	151	12	night	night	NN
31605	151	13	in	in	IN
31605	151	14	cold	cold	JJ
31605	151	15	water	water	NN
31605	151	16	,	,	,
31605	151	17	and	and	CC
31605	151	18	wash	wash	VB
31605	151	19	it	-PRON-	PRP
31605	151	20	well	well	RB
31605	151	21	in	in	IN
31605	151	22	fresh	fresh	JJ
31605	151	23	water	water	NN
31605	151	24	;	;	:
31605	151	25	cut	cut	VBN
31605	151	26	in	in	IN
31605	151	27	dice	dice	NN
31605	151	28	half	half	PDT
31605	151	29	an	an	DT
31605	151	30	inch	inch	NN
31605	151	31	square	square	NN
31605	151	32	,	,	,
31605	151	33	six	six	CD
31605	151	34	ounces	ounce	NNS
31605	151	35	of	of	IN
31605	151	36	yellow	yellow	JJ
31605	151	37	turnip	turnip	NN
31605	151	38	,	,	,
31605	151	39	six	six	CD
31605	151	40	ounces	ounce	NNS
31605	151	41	of	of	IN
31605	151	42	carrot	carrot	NNP
31605	151	43	,	,	,
31605	151	44	four	four	CD
31605	151	45	ounces	ounce	NNS
31605	151	46	of	of	IN
31605	151	47	onion	onion	NN
31605	151	48	,	,	,
31605	151	49	two	two	CD
31605	151	50	ounces	ounce	NNS
31605	151	51	of	of	IN
31605	151	52	celery	celery	NN
31605	151	53	,	,	,
31605	151	54	(	(	-LRB-
31605	151	55	or	or	CC
31605	151	56	use	use	VB
31605	151	57	in	in	IN
31605	151	58	its	-PRON-	PRP$
31605	151	59	place	place	NN
31605	151	60	quarter	quarter	NN
31605	151	61	of	of	IN
31605	151	62	a	a	DT
31605	151	63	saltspoonful	saltspoonful	NN
31605	151	64	of	of	IN
31605	151	65	celery	celery	NN
31605	151	66	seed	seed	NN
31605	151	67	;	;	:
31605	151	68	)	)	-RRB-
31605	151	69	put	put	VBD
31605	151	70	all	all	PDT
31605	151	71	these	these	DT
31605	151	72	into	into	IN
31605	151	73	two	two	CD
31605	151	74	and	and	CC
31605	151	75	a	a	DT
31605	151	76	half	half	NN
31605	151	77	quarts	quart	NNS
31605	151	78	of	of	IN
31605	151	79	boiling	boiling	NN
31605	151	80	water	water	NN
31605	151	81	,	,	,
31605	151	82	season	season	NN
31605	151	83	with	with	IN
31605	151	84	a	a	DT
31605	151	85	teaspoonful	teaspoonful	NN
31605	151	86	of	of	IN
31605	151	87	salt	salt	NN
31605	151	88	,	,	,
31605	151	89	quarter	quarter	NN
31605	151	90	of	of	IN
31605	151	91	a	a	DT
31605	151	92	saltspoonful	saltspoonful	NN
31605	151	93	of	of	IN
31605	151	94	pepper	pepper	NN
31605	151	95	,	,	,
31605	151	96	and	and	CC
31605	151	97	as	as	IN
31605	151	98	much	much	JJ
31605	151	99	cayenne	cayenne	NN
31605	151	100	as	as	IN
31605	151	101	you	-PRON-	PRP
31605	151	102	can	can	MD
31605	151	103	take	take	VB
31605	151	104	up	up	RP
31605	151	105	on	on	IN
31605	151	106	the	the	DT
31605	151	107	point	point	NN
31605	151	108	of	of	IN
31605	151	109	a	a	DT
31605	151	110	very	very	RB
31605	151	111	small	small	JJ
31605	151	112	pen	pen	NN
31605	151	113	-	-	HYPH
31605	151	114	knife	knife	NN
31605	151	115	blade	blade	NN
31605	151	116	;	;	:
31605	151	117	boil	boil	VB
31605	151	118	slowly	slowly	RB
31605	151	119	for	for	IN
31605	151	120	two	two	CD
31605	151	121	hours	hour	NNS
31605	151	122	;	;	:
31605	151	123	then	then	RB
31605	151	124	stir	stir	VB
31605	151	125	in	in	IN
31605	151	126	quarter	quarter	NN
31605	151	127	of	of	IN
31605	151	128	a	a	DT
31605	151	129	pound	pound	NN
31605	151	130	of	of	IN
31605	151	131	oatmeal	oatmeal	NN
31605	151	132	,	,	,
31605	151	133	mixed	mix	VBN
31605	151	134	to	to	IN
31605	151	135	a	a	DT
31605	151	136	smooth	smooth	JJ
31605	151	137	batter	batter	NN
31605	151	138	with	with	IN
31605	151	139	cold	cold	JJ
31605	151	140	water	water	NN
31605	151	141	,	,	,
31605	151	142	see	see	VB
31605	151	143	if	if	IN
31605	151	144	seasoning	seasoning	NN
31605	151	145	be	be	VBP
31605	151	146	correct	correct	JJ
31605	151	147	,	,	,
31605	151	148	add	add	VB
31605	151	149	two	two	CD
31605	151	150	or	or	CC
31605	151	151	three	three	CD
31605	151	152	grates	grate	NNS
31605	151	153	of	of	IN
31605	151	154	nutmeg	nutmeg	NNP
31605	151	155	,	,	,
31605	151	156	and	and	CC
31605	151	157	boil	boil	VB
31605	151	158	half	half	PDT
31605	151	159	an	an	DT
31605	151	160	hour	hour	NN
31605	151	161	.	.	.
31605	152	1	Meantime	meantime	RB
31605	152	2	,	,	,
31605	152	3	cut	cut	VB
31605	152	4	two	two	CD
31605	152	5	slices	slice	NNS
31605	152	6	of	of	IN
31605	152	7	bread	bread	NN
31605	152	8	in	in	IN
31605	152	9	half	half	DT
31605	152	10	inch	inch	NN
31605	152	11	dice	dice	NN
31605	152	12	,	,	,
31605	152	13	fry	fry	NNP
31605	152	14	light	light	NN
31605	152	15	brown	brown	NNP
31605	152	16	in	in	IN
31605	152	17	hot	hot	JJ
31605	152	18	fat	fat	NN
31605	152	19	,	,	,
31605	152	20	and	and	CC
31605	152	21	lay	lie	VBD
31605	152	22	the	the	DT
31605	152	23	bits	bit	NNS
31605	152	24	in	in	IN
31605	152	25	the	the	DT
31605	152	26	soup	soup	NN
31605	152	27	tureen	tureen	NN
31605	152	28	;	;	:
31605	152	29	when	when	WRB
31605	152	30	the	the	DT
31605	152	31	soup	soup	NN
31605	152	32	is	be	VBZ
31605	152	33	ready	ready	JJ
31605	152	34	pour	pour	VB
31605	152	35	it	-PRON-	PRP
31605	152	36	over	over	IN
31605	152	37	them	-PRON-	PRP
31605	152	38	,	,	,
31605	152	39	and	and	CC
31605	152	40	serve	serve	VB
31605	152	41	.	.	.
31605	153	1	This	this	DT
31605	153	2	soup	soup	NN
31605	153	3	is	be	VBZ
31605	153	4	very	very	RB
31605	153	5	rich	rich	JJ
31605	153	6	and	and	CC
31605	153	7	nutritious	nutritious	JJ
31605	153	8	,	,	,
31605	153	9	and	and	CC
31605	153	10	should	should	MD
31605	153	11	be	be	VB
31605	153	12	served	serve	VBN
31605	153	13	with	with	IN
31605	153	14	light	light	JJ
31605	153	15	dinners	dinner	NNS
31605	153	16	.	.	.
31605	154	1	8	8	LS
31605	154	2	.	.	.
31605	155	1	=	=	NFP
31605	155	2	Scotch	Scotch	NNP
31605	155	3	Broth	Broth	NNP
31605	155	4	with	with	IN
31605	155	5	Meat.=--Put	Meat.=--Put	NNP
31605	155	6	four	four	CD
31605	155	7	ounces	ounce	NNS
31605	155	8	of	of	IN
31605	155	9	barley	barley	NN
31605	155	10	to	to	TO
31605	155	11	soak	soak	VB
31605	155	12	in	in	RP
31605	155	13	warm	warm	JJ
31605	155	14	water	water	NN
31605	155	15	.	.	.
31605	156	1	From	from	IN
31605	156	2	two	two	CD
31605	156	3	pounds	pound	NNS
31605	156	4	of	of	IN
31605	156	5	the	the	DT
31605	156	6	shoulder	shoulder	NN
31605	156	7	of	of	IN
31605	156	8	mutton	mutton	NN
31605	156	9	,	,	,
31605	156	10	cut	cut	VBD
31605	156	11	the	the	DT
31605	156	12	lean	lean	JJ
31605	156	13	meat	meat	NN
31605	156	14	in	in	IN
31605	156	15	dice	dice	NN
31605	156	16	half	half	PDT
31605	156	17	an	an	DT
31605	156	18	inch	inch	NN
31605	156	19	square	square	NN
31605	156	20	;	;	:
31605	156	21	cut	cut	VB
31605	156	22	up	up	RP
31605	156	23	the	the	DT
31605	156	24	rest	rest	NN
31605	156	25	in	in	IN
31605	156	26	small	small	JJ
31605	156	27	pieces	piece	NNS
31605	156	28	and	and	CC
31605	156	29	make	make	VB
31605	156	30	a	a	DT
31605	156	31	stock	stock	NN
31605	156	32	as	as	IN
31605	156	33	directed	direct	VBN
31605	156	34	in	in	IN
31605	156	35	receipt	receipt	NN
31605	156	36	_	_	NNP
31605	156	37	No	no	UH
31605	156	38	.	.	.
31605	157	1	1	1	LS
31605	157	2	.	.	.
31605	157	3	_	_	NNP
31605	157	4	,	,	,
31605	157	5	_	_	NNP
31605	157	6	Part	Part	NNP
31605	157	7	I.	I.	NNP
31605	157	8	_	_	NNP
31605	157	9	,	,	,
31605	157	10	using	use	VBG
31605	157	11	two	two	CD
31605	157	12	and	and	CC
31605	157	13	a	a	DT
31605	157	14	half	half	NN
31605	157	15	quarts	quart	NNS
31605	157	16	of	of	IN
31605	157	17	water	water	NN
31605	157	18	,	,	,
31605	157	19	and	and	CC
31605	157	20	boiling	boil	VBG
31605	157	21	and	and	CC
31605	157	22	skimming	skim	VBG
31605	157	23	for	for	IN
31605	157	24	two	two	CD
31605	157	25	hours	hour	NNS
31605	157	26	;	;	:
31605	157	27	at	at	IN
31605	157	28	the	the	DT
31605	157	29	end	end	NN
31605	157	30	of	of	IN
31605	157	31	an	an	DT
31605	157	32	hour	hour	NN
31605	157	33	and	and	CC
31605	157	34	a	a	DT
31605	157	35	half	half	NN
31605	157	36	put	put	VBD
31605	157	37	the	the	DT
31605	157	38	dice	dice	NN
31605	157	39	of	of	IN
31605	157	40	meat	meat	NN
31605	157	41	into	into	IN
31605	157	42	a	a	DT
31605	157	43	sauce	sauce	NN
31605	157	44	-	-	HYPH
31605	157	45	pan	pan	NN
31605	157	46	with	with	IN
31605	157	47	two	two	CD
31605	157	48	ounces	ounce	NNS
31605	157	49	of	of	IN
31605	157	50	butter	butter	NN
31605	157	51	,	,	,
31605	157	52	and	and	CC
31605	157	53	fry	fry	VB
31605	157	54	them	-PRON-	PRP
31605	157	55	brown	brown	RB
31605	157	56	;	;	:
31605	157	57	stir	stir	VB
31605	157	58	in	in	IN
31605	157	59	one	one	CD
31605	157	60	ounce	ounce	NN
31605	157	61	of	of	IN
31605	157	62	flour	flour	NN
31605	157	63	;	;	:
31605	157	64	cut	cut	VBN
31605	157	65	in	in	IN
31605	157	66	dice	dice	NN
31605	157	67	six	six	CD
31605	157	68	ounces	ounce	NNS
31605	157	69	each	each	DT
31605	157	70	of	of	IN
31605	157	71	yellow	yellow	JJ
31605	157	72	turnip	turnip	NN
31605	157	73	and	and	CC
31605	157	74	carrot	carrot	NNP
31605	157	75	,	,	,
31605	157	76	chop	chop	NNP
31605	157	77	four	four	CD
31605	157	78	ounces	ounce	NNS
31605	157	79	of	of	IN
31605	157	80	onion	onion	NN
31605	157	81	,	,	,
31605	157	82	and	and	CC
31605	157	83	put	put	VBD
31605	157	84	these	these	DT
31605	157	85	with	with	IN
31605	157	86	the	the	DT
31605	157	87	meat	meat	NN
31605	157	88	;	;	:
31605	157	89	add	add	VB
31605	157	90	the	the	DT
31605	157	91	barley	barley	NN
31605	157	92	,	,	,
31605	157	93	and	and	CC
31605	157	94	the	the	DT
31605	157	95	stock	stock	NN
31605	157	96	strained	strain	VBD
31605	157	97	,	,	,
31605	157	98	season	season	NN
31605	157	99	with	with	IN
31605	157	100	a	a	DT
31605	157	101	teaspoonful	teaspoonful	NN
31605	157	102	of	of	IN
31605	157	103	salt	salt	NN
31605	157	104	,	,	,
31605	157	105	and	and	CC
31605	157	106	quarter	quarter	NN
31605	157	107	of	of	IN
31605	157	108	a	a	DT
31605	157	109	saltspoonful	saltspoonful	NN
31605	157	110	of	of	IN
31605	157	111	pepper	pepper	NN
31605	157	112	,	,	,
31605	157	113	and	and	CC
31605	157	114	simmer	simmer	NN
31605	157	115	one	one	CD
31605	157	116	hour	hour	NN
31605	157	117	.	.	.
31605	158	1	Then	then	RB
31605	158	2	serve	serve	VB
31605	158	3	with	with	IN
31605	158	4	a	a	DT
31605	158	5	tablespoonful	tablespoonful	NN
31605	158	6	of	of	IN
31605	158	7	chopped	chop	VBN
31605	158	8	parsley	parsley	NN
31605	158	9	sprinkled	sprinkle	VBN
31605	158	10	in	in	IN
31605	158	11	the	the	DT
31605	158	12	soup	soup	NN
31605	158	13	.	.	.
31605	159	1	9	9	CD
31605	159	2	.	.	.
31605	160	1	=	=	NFP
31605	160	2	Spinach	Spinach	NNP
31605	160	3	Soup.=--Blanch	Soup.=--Blanch	NNP
31605	160	4	two	two	CD
31605	160	5	quarts	quart	NNS
31605	160	6	of	of	IN
31605	160	7	spinach	spinach	NN
31605	160	8	,	,	,
31605	160	9	by	by	IN
31605	160	10	putting	put	VBG
31605	160	11	it	-PRON-	PRP
31605	160	12	into	into	IN
31605	160	13	a	a	DT
31605	160	14	large	large	JJ
31605	160	15	pot	pot	NN
31605	160	16	full	full	JJ
31605	160	17	of	of	IN
31605	160	18	boiling	boil	VBG
31605	160	19	water	water	NN
31605	160	20	,	,	,
31605	160	21	with	with	IN
31605	160	22	two	two	CD
31605	160	23	tablespoonfuls	tablespoonful	NNS
31605	160	24	of	of	IN
31605	160	25	salt	salt	NN
31605	160	26	,	,	,
31605	160	27	cover	cover	NN
31605	160	28	until	until	IN
31605	160	29	it	-PRON-	PRP
31605	160	30	boils	boil	VBZ
31605	160	31	up	up	RP
31605	160	32	once	once	RB
31605	160	33	;	;	:
31605	160	34	then	then	RB
31605	160	35	remove	remove	VB
31605	160	36	the	the	DT
31605	160	37	cover	cover	NN
31605	160	38	,	,	,
31605	160	39	and	and	CC
31605	160	40	with	with	IN
31605	160	41	a	a	DT
31605	160	42	wooden	wooden	JJ
31605	160	43	spoon	spoon	NN
31605	160	44	press	press	NN
31605	160	45	the	the	DT
31605	160	46	spinach	spinach	NN
31605	160	47	under	under	IN
31605	160	48	water	water	NN
31605	160	49	as	as	RB
31605	160	50	fast	fast	RB
31605	160	51	as	as	IN
31605	160	52	it	-PRON-	PRP
31605	160	53	rises	rise	VBZ
31605	160	54	to	to	IN
31605	160	55	the	the	DT
31605	160	56	surface	surface	NN
31605	160	57	;	;	:
31605	160	58	boil	boil	VB
31605	160	59	it	-PRON-	PRP
31605	160	60	steadily	steadily	RB
31605	160	61	until	until	IN
31605	160	62	it	-PRON-	PRP
31605	160	63	is	be	VBZ
31605	160	64	tender	tender	JJ
31605	160	65	enough	enough	RB
31605	160	66	to	to	TO
31605	160	67	pierce	pierce	VB
31605	160	68	easily	easily	RB
31605	160	69	with	with	IN
31605	160	70	the	the	DT
31605	160	71	finger	finger	NN
31605	160	72	nail	nail	NN
31605	160	73	;	;	:
31605	160	74	then	then	RB
31605	160	75	drain	drain	VB
31605	160	76	it	-PRON-	PRP
31605	160	77	;	;	:
31605	160	78	run	run	VBP
31605	160	79	plenty	plenty	NN
31605	160	80	of	of	IN
31605	160	81	cold	cold	JJ
31605	160	82	water	water	NN
31605	160	83	from	from	IN
31605	160	84	the	the	DT
31605	160	85	faucet	faucet	NN
31605	160	86	over	over	IN
31605	160	87	it	-PRON-	PRP
31605	160	88	,	,	,
31605	160	89	while	while	IN
31605	160	90	it	-PRON-	PRP
31605	160	91	is	be	VBZ
31605	160	92	still	still	RB
31605	160	93	in	in	IN
31605	160	94	the	the	DT
31605	160	95	colander	colander	NN
31605	160	96	;	;	:
31605	160	97	drain	drain	VB
31605	160	98	it	-PRON-	PRP
31605	160	99	again	again	RB
31605	160	100	,	,	,
31605	160	101	chop	chop	VB
31605	160	102	it	-PRON-	PRP
31605	160	103	fine	fine	RB
31605	160	104	,	,	,
31605	160	105	and	and	CC
31605	160	106	pass	pass	VB
31605	160	107	it	-PRON-	PRP
31605	160	108	through	through	IN
31605	160	109	a	a	DT
31605	160	110	kitchen	kitchen	NN
31605	160	111	sieve	sieve	NN
31605	160	112	with	with	IN
31605	160	113	the	the	DT
31605	160	114	aid	aid	NN
31605	160	115	of	of	IN
31605	160	116	a	a	DT
31605	160	117	wooden	wooden	JJ
31605	160	118	spoon	spoon	NN
31605	160	119	;	;	:
31605	160	120	boil	boil	VB
31605	160	121	two	two	CD
31605	160	122	quarts	quart	NNS
31605	160	123	of	of	IN
31605	160	124	milk	milk	NN
31605	160	125	,	,	,
31605	160	126	add	add	VB
31605	160	127	the	the	DT
31605	160	128	spinach	spinach	NN
31605	160	129	to	to	IN
31605	160	130	it	-PRON-	PRP
31605	160	131	,	,	,
31605	160	132	thicken	thicken	VB
31605	160	133	it	-PRON-	PRP
31605	160	134	by	by	IN
31605	160	135	stirring	stir	VBG
31605	160	136	in	in	IN
31605	160	137	one	one	CD
31605	160	138	tablespoonful	tablespoonful	NN
31605	160	139	of	of	IN
31605	160	140	corn	corn	NN
31605	160	141	starch	starch	NN
31605	160	142	dissolved	dissolve	VBN
31605	160	143	in	in	IN
31605	160	144	cold	cold	JJ
31605	160	145	milk	milk	NN
31605	160	146	;	;	:
31605	160	147	season	season	VB
31605	160	148	it	-PRON-	PRP
31605	160	149	with	with	IN
31605	160	150	one	one	CD
31605	160	151	teaspoonful	teaspoonful	NN
31605	160	152	of	of	IN
31605	160	153	salt	salt	NN
31605	160	154	,	,	,
31605	160	155	quarter	quarter	NN
31605	160	156	of	of	IN
31605	160	157	a	a	DT
31605	160	158	saltspoonful	saltspoonful	NN
31605	160	159	of	of	IN
31605	160	160	white	white	JJ
31605	160	161	pepper	pepper	NN
31605	160	162	,	,	,
31605	160	163	and	and	CC
31605	160	164	the	the	DT
31605	160	165	same	same	JJ
31605	160	166	of	of	IN
31605	160	167	nutmeg	nutmeg	NN
31605	160	168	;	;	:
31605	160	169	and	and	CC
31605	160	170	serve	serve	VB
31605	160	171	it	-PRON-	PRP
31605	160	172	as	as	RB
31605	160	173	soon	soon	RB
31605	160	174	as	as	IN
31605	160	175	it	-PRON-	PRP
31605	160	176	boils	boil	VBZ
31605	160	177	up	up	RP
31605	160	178	.	.	.
31605	161	1	10	10	CD
31605	161	2	.	.	.
31605	162	1	=	=	NFP
31605	162	2	Sorrel	Sorrel	NNP
31605	162	3	Soup.=--Put	soup.=--put	NN
31605	162	4	one	one	CD
31605	162	5	pint	pint	NN
31605	162	6	of	of	IN
31605	162	7	sorrel	sorrel	NN
31605	162	8	into	into	IN
31605	162	9	a	a	DT
31605	162	10	sauce	sauce	NN
31605	162	11	-	-	HYPH
31605	162	12	pan	pan	NN
31605	162	13	with	with	IN
31605	162	14	a	a	DT
31605	162	15	dessertspoonful	dessertspoonful	NN
31605	162	16	of	of	IN
31605	162	17	salt	salt	NN
31605	162	18	,	,	,
31605	162	19	and	and	CC
31605	162	20	one	one	CD
31605	162	21	gill	gill	NN
31605	162	22	of	of	IN
31605	162	23	cold	cold	JJ
31605	162	24	water	water	NN
31605	162	25	;	;	:
31605	162	26	cover	cover	VB
31605	162	27	it	-PRON-	PRP
31605	162	28	,	,	,
31605	162	29	and	and	CC
31605	162	30	cook	cook	VB
31605	162	31	until	until	IN
31605	162	32	it	-PRON-	PRP
31605	162	33	is	be	VBZ
31605	162	34	tender	tender	JJ
31605	162	35	enough	enough	RB
31605	162	36	to	to	TO
31605	162	37	pierce	pierce	VB
31605	162	38	with	with	IN
31605	162	39	the	the	DT
31605	162	40	finger	finger	NN
31605	162	41	nail	nail	NN
31605	162	42	,	,	,
31605	162	43	then	then	RB
31605	162	44	drain	drain	VB
31605	162	45	,	,	,
31605	162	46	wash	wash	VB
31605	162	47	it	-PRON-	PRP
31605	162	48	well	well	RB
31605	162	49	with	with	IN
31605	162	50	cold	cold	JJ
31605	162	51	water	water	NN
31605	162	52	,	,	,
31605	162	53	chop	chop	VB
31605	162	54	it	-PRON-	PRP
31605	162	55	and	and	CC
31605	162	56	pass	pass	VB
31605	162	57	it	-PRON-	PRP
31605	162	58	through	through	IN
31605	162	59	the	the	DT
31605	162	60	kitchen	kitchen	NN
31605	162	61	sieve	sieve	NN
31605	162	62	with	with	IN
31605	162	63	a	a	DT
31605	162	64	wooden	wooden	JJ
31605	162	65	spoon	spoon	NN
31605	162	66	;	;	:
31605	162	67	meantime	meantime	NN
31605	162	68	brown	brown	VBP
31605	162	69	half	half	PDT
31605	162	70	an	an	DT
31605	162	71	ounce	ounce	NN
31605	162	72	of	of	IN
31605	162	73	chopped	chopped	JJ
31605	162	74	onion	onion	NN
31605	162	75	in	in	IN
31605	162	76	a	a	DT
31605	162	77	sauce	sauce	NN
31605	162	78	-	-	HYPH
31605	162	79	pan	pan	NN
31605	162	80	with	with	IN
31605	162	81	one	one	CD
31605	162	82	ounce	ounce	NN
31605	162	83	of	of	IN
31605	162	84	butter	butter	NN
31605	162	85	;	;	:
31605	162	86	add	add	VB
31605	162	87	one	one	CD
31605	162	88	ounce	ounce	NN
31605	162	89	of	of	IN
31605	162	90	flour	flour	NN
31605	162	91	,	,	,
31605	162	92	and	and	CC
31605	162	93	stir	stir	VB
31605	162	94	till	till	IN
31605	162	95	brown	brown	NNP
31605	162	96	;	;	:
31605	162	97	then	then	RB
31605	162	98	add	add	VB
31605	162	99	two	two	CD
31605	162	100	quarts	quart	NNS
31605	162	101	of	of	IN
31605	162	102	hot	hot	JJ
31605	162	103	water	water	NN
31605	162	104	,	,	,
31605	162	105	or	or	CC
31605	162	106	hot	hot	JJ
31605	162	107	water	water	NN
31605	162	108	and	and	CC
31605	162	109	stock	stock	NN
31605	162	110	,	,	,
31605	162	111	and	and	CC
31605	162	112	the	the	DT
31605	162	113	sorrel	sorrel	NN
31605	162	114	,	,	,
31605	162	115	and	and	CC
31605	162	116	season	season	NN
31605	162	117	with	with	IN
31605	162	118	one	one	CD
31605	162	119	teaspoonful	teaspoonful	NN
31605	162	120	of	of	IN
31605	162	121	salt	salt	NN
31605	162	122	,	,	,
31605	162	123	quarter	quarter	NN
31605	162	124	of	of	IN
31605	162	125	a	a	DT
31605	162	126	saltspoonful	saltspoonful	NN
31605	162	127	of	of	IN
31605	162	128	pepper	pepper	NN
31605	162	129	,	,	,
31605	162	130	and	and	CC
31605	162	131	the	the	DT
31605	162	132	same	same	JJ
31605	162	133	of	of	IN
31605	162	134	nutmeg	nutmeg	NNS
31605	162	135	;	;	:
31605	162	136	mix	mix	VB
31605	162	137	the	the	DT
31605	162	138	yolks	yolk	NNS
31605	162	139	of	of	IN
31605	162	140	two	two	CD
31605	162	141	eggs	egg	NNS
31605	162	142	with	with	IN
31605	162	143	two	two	CD
31605	162	144	tablespoonfuls	tablespoonful	NNS
31605	162	145	of	of	IN
31605	162	146	cold	cold	JJ
31605	162	147	water	water	NN
31605	162	148	,	,	,
31605	162	149	add	add	VB
31605	162	150	to	to	IN
31605	162	151	them	-PRON-	PRP
31605	162	152	half	half	PDT
31605	162	153	a	a	DT
31605	162	154	pint	pint	NN
31605	162	155	of	of	IN
31605	162	156	boiling	boil	VBG
31605	162	157	soup	soup	NN
31605	162	158	,	,	,
31605	162	159	and	and	CC
31605	162	160	gradually	gradually	RB
31605	162	161	stir	stir	VB
31605	162	162	the	the	DT
31605	162	163	mixture	mixture	NN
31605	162	164	into	into	IN
31605	162	165	the	the	DT
31605	162	166	soup	soup	NN
31605	162	167	,	,	,
31605	162	168	boiling	boil	VBG
31605	162	169	it	-PRON-	PRP
31605	162	170	a	a	DT
31605	162	171	minute	minute	NN
31605	162	172	after	after	IN
31605	162	173	it	-PRON-	PRP
31605	162	174	is	be	VBZ
31605	162	175	thoroughly	thoroughly	RB
31605	162	176	blended	blend	VBN
31605	162	177	;	;	:
31605	162	178	meantime	meantime	RB
31605	162	179	cut	cut	VBD
31605	162	180	two	two	CD
31605	162	181	slices	slice	NNS
31605	162	182	of	of	IN
31605	162	183	bread	bread	NN
31605	162	184	into	into	IN
31605	162	185	half	half	JJ
31605	162	186	inch	inch	NN
31605	162	187	dice	dice	NN
31605	162	188	,	,	,
31605	162	189	fry	fry	VB
31605	162	190	them	-PRON-	PRP
31605	162	191	brown	brown	JJ
31605	162	192	in	in	IN
31605	162	193	smoking	smoke	VBG
31605	162	194	hot	hot	JJ
31605	162	195	fat	fat	NN
31605	162	196	,	,	,
31605	162	197	drain	drain	VB
31605	162	198	them	-PRON-	PRP
31605	162	199	free	free	JJ
31605	162	200	from	from	IN
31605	162	201	grease	grease	NN
31605	162	202	on	on	IN
31605	162	203	a	a	DT
31605	162	204	napkin	napkin	NN
31605	162	205	,	,	,
31605	162	206	put	put	VBD
31605	162	207	them	-PRON-	PRP
31605	162	208	into	into	IN
31605	162	209	a	a	DT
31605	162	210	soup	soup	NN
31605	162	211	tureen	tureen	NN
31605	162	212	,	,	,
31605	162	213	pour	pour	VB
31605	162	214	the	the	DT
31605	162	215	soup	soup	NN
31605	162	216	on	on	IN
31605	162	217	them	-PRON-	PRP
31605	162	218	,	,	,
31605	162	219	and	and	CC
31605	162	220	serve	serve	VB
31605	162	221	at	at	IN
31605	162	222	once	once	RB
31605	162	223	.	.	.
31605	163	1	11	11	CD
31605	163	2	.	.	.
31605	164	1	=	=	NFP
31605	164	2	Pea	Pea	NNP
31605	164	3	Soup.=--Use	Soup.=--Use	VBD
31605	164	4	half	half	PDT
31605	164	5	a	a	DT
31605	164	6	pint	pint	NN
31605	164	7	of	of	IN
31605	164	8	dried	dry	VBN
31605	164	9	peas	pea	NNS
31605	164	10	for	for	IN
31605	164	11	thick	thick	JJ
31605	164	12	soup	soup	NN
31605	164	13	,	,	,
31605	164	14	or	or	CC
31605	164	15	one	one	CD
31605	164	16	pint	pint	NN
31605	164	17	for	for	IN
31605	164	18	a	a	DT
31605	164	19	_	_	NNP
31605	164	20	purée	purée	NNP
31605	164	21	_	_	NNP
31605	164	22	,	,	,
31605	164	23	to	to	IN
31605	164	24	two	two	CD
31605	164	25	quarts	quart	NNS
31605	164	26	of	of	IN
31605	164	27	stock	stock	NN
31605	164	28	or	or	CC
31605	164	29	cold	cold	JJ
31605	164	30	water	water	NN
31605	164	31	.	.	.
31605	165	1	Bring	bring	VB
31605	165	2	slowly	slowly	RB
31605	165	3	to	to	IN
31605	165	4	a	a	DT
31605	165	5	boil	boil	NN
31605	165	6	;	;	:
31605	165	7	add	add	VB
31605	165	8	a	a	DT
31605	165	9	bone	bone	NN
31605	165	10	or	or	CC
31605	165	11	bit	bit	NN
31605	165	12	of	of	IN
31605	165	13	ham	ham	NN
31605	165	14	,	,	,
31605	165	15	one	one	CD
31605	165	16	turnip	turnip	NN
31605	165	17	and	and	CC
31605	165	18	one	one	CD
31605	165	19	carrot	carrot	NN
31605	165	20	peeled	peel	VBD
31605	165	21	,	,	,
31605	165	22	one	one	CD
31605	165	23	onion	onion	NN
31605	165	24	stuck	stick	VBD
31605	165	25	with	with	IN
31605	165	26	three	three	CD
31605	165	27	cloves	clove	NNS
31605	165	28	,	,	,
31605	165	29	and	and	CC
31605	165	30	simmer	simmer	NN
31605	165	31	three	three	CD
31605	165	32	hours	hour	NNS
31605	165	33	stirring	stir	VBG
31605	165	34	occasionally	occasionally	RB
31605	165	35	to	to	TO
31605	165	36	prevent	prevent	VB
31605	165	37	burning	burning	NN
31605	165	38	;	;	:
31605	165	39	then	then	RB
31605	165	40	pass	pass	VB
31605	165	41	the	the	DT
31605	165	42	soup	soup	NN
31605	165	43	through	through	IN
31605	165	44	a	a	DT
31605	165	45	sieve	sieve	NN
31605	165	46	with	with	IN
31605	165	47	the	the	DT
31605	165	48	aid	aid	NN
31605	165	49	of	of	IN
31605	165	50	a	a	DT
31605	165	51	potato	potato	NN
31605	165	52	masher	masher	NN
31605	165	53	;	;	:
31605	165	54	and	and	CC
31605	165	55	if	if	IN
31605	165	56	it	-PRON-	PRP
31605	165	57	shows	show	VBZ
31605	165	58	any	any	DT
31605	165	59	sign	sign	NN
31605	165	60	of	of	IN
31605	165	61	settling	settle	VBG
31605	165	62	stir	stir	NN
31605	165	63	into	into	IN
31605	165	64	it	-PRON-	PRP
31605	165	65	one	one	CD
31605	165	66	tablespoonful	tablespoonful	JJ
31605	165	67	each	each	DT
31605	165	68	of	of	IN
31605	165	69	butter	butter	NN
31605	165	70	and	and	CC
31605	165	71	flour	flour	NN
31605	165	72	mixed	mix	VBN
31605	165	73	together	together	RB
31605	165	74	dry	dry	JJ
31605	165	75	;	;	:
31605	165	76	this	this	DT
31605	165	77	will	will	MD
31605	165	78	hold	hold	VB
31605	165	79	the	the	DT
31605	165	80	meal	meal	NN
31605	165	81	in	in	IN
31605	165	82	solution	solution	NN
31605	165	83	;	;	:
31605	165	84	meantime	meantime	RB
31605	165	85	fry	fry	VB
31605	165	86	some	some	DT
31605	165	87	dice	dice	NN
31605	165	88	of	of	IN
31605	165	89	stale	stale	JJ
31605	165	90	bread	bread	NN
31605	165	91	,	,	,
31605	165	92	about	about	RB
31605	165	93	two	two	CD
31605	165	94	slices	slice	NNS
31605	165	95	,	,	,
31605	165	96	cut	cut	VBD
31605	165	97	half	half	PDT
31605	165	98	an	an	DT
31605	165	99	inch	inch	NN
31605	165	100	square	square	NN
31605	165	101	,	,	,
31605	165	102	in	in	IN
31605	165	103	hot	hot	JJ
31605	165	104	fat	fat	NN
31605	165	105	,	,	,
31605	165	106	drain	drain	VB
31605	165	107	them	-PRON-	PRP
31605	165	108	on	on	IN
31605	165	109	a	a	DT
31605	165	110	napkin	napkin	NN
31605	165	111	,	,	,
31605	165	112	and	and	CC
31605	165	113	put	put	VBD
31605	165	114	them	-PRON-	PRP
31605	165	115	in	in	IN
31605	165	116	the	the	DT
31605	165	117	bottom	bottom	NN
31605	165	118	of	of	IN
31605	165	119	the	the	DT
31605	165	120	soup	soup	NN
31605	165	121	tureen	tureen	VBN
31605	165	122	in	in	IN
31605	165	123	which	which	WDT
31605	165	124	the	the	DT
31605	165	125	pea	pea	NNP
31605	165	126	soup	soup	NN
31605	165	127	is	be	VBZ
31605	165	128	served	serve	VBN
31605	165	129	.	.	.
31605	166	1	12	12	CD
31605	166	2	.	.	.
31605	167	1	=	=	NFP
31605	167	2	Lentil	Lentil	NNP
31605	167	3	Soup.=--The	soup.=--the	NN
31605	167	4	seed	seed	NN
31605	167	5	of	of	IN
31605	167	6	the	the	DT
31605	167	7	lentil	lentil	NNP
31605	167	8	tare	tare	NN
31605	167	9	commonly	commonly	RB
31605	167	10	cultivated	cultivate	VBN
31605	167	11	in	in	IN
31605	167	12	France	France	NNP
31605	167	13	and	and	CC
31605	167	14	Germany	Germany	NNP
31605	167	15	as	as	IN
31605	167	16	an	an	DT
31605	167	17	article	article	NN
31605	167	18	of	of	IN
31605	167	19	food	food	NN
31605	167	20	,	,	,
31605	167	21	ranks	rank	VBZ
31605	167	22	nearly	nearly	RB
31605	167	23	as	as	RB
31605	167	24	high	high	JJ
31605	167	25	as	as	IN
31605	167	26	meat	meat	NN
31605	167	27	,	,	,
31605	167	28	as	as	IN
31605	167	29	a	a	DT
31605	167	30	valuable	valuable	JJ
31605	167	31	food	food	NN
31605	167	32	,	,	,
31605	167	33	being	be	VBG
31605	167	34	capable	capable	JJ
31605	167	35	of	of	IN
31605	167	36	sustaining	sustain	VBG
31605	167	37	life	life	NN
31605	167	38	and	and	CC
31605	167	39	vigor	vigor	NN
31605	167	40	for	for	IN
31605	167	41	a	a	DT
31605	167	42	long	long	JJ
31605	167	43	time	time	NN
31605	167	44	;	;	:
31605	167	45	this	this	DT
31605	167	46	vegetable	vegetable	NN
31605	167	47	is	be	VBZ
31605	167	48	gradually	gradually	RB
31605	167	49	becoming	become	VBG
31605	167	50	known	know	VBN
31605	167	51	in	in	IN
31605	167	52	this	this	DT
31605	167	53	country	country	NN
31605	167	54	,	,	,
31605	167	55	from	from	IN
31605	167	56	the	the	DT
31605	167	57	use	use	NN
31605	167	58	of	of	IN
31605	167	59	it	-PRON-	PRP
31605	167	60	by	by	IN
31605	167	61	our	-PRON-	PRP$
31605	167	62	French	french	JJ
31605	167	63	and	and	CC
31605	167	64	German	german	JJ
31605	167	65	citizens	citizen	NNS
31605	167	66	;	;	:
31605	167	67	and	and	CC
31605	167	68	from	from	IN
31605	167	69	its	-PRON-	PRP$
31605	167	70	nutritive	nutritive	JJ
31605	167	71	value	value	NN
31605	167	72	it	-PRON-	PRP
31605	167	73	deserves	deserve	VBZ
31605	167	74	to	to	TO
31605	167	75	rank	rank	VB
31605	167	76	as	as	RB
31605	167	77	high	high	RB
31605	167	78	as	as	IN
31605	167	79	our	-PRON-	PRP$
31605	167	80	favorite	favorite	JJ
31605	167	81	New	New	NNP
31605	167	82	England	England	NNP
31605	167	83	beans	bean	NNS
31605	167	84	.	.	.
31605	168	1	For	for	IN
31605	168	2	two	two	CD
31605	168	3	quarts	quart	NNS
31605	168	4	of	of	IN
31605	168	5	lentil	lentil	NN
31605	168	6	soup	soup	VBP
31605	168	7	half	half	PDT
31605	168	8	a	a	DT
31605	168	9	pint	pint	NN
31605	168	10	of	of	IN
31605	168	11	yellow	yellow	JJ
31605	168	12	lentils	lentil	NNS
31605	168	13	should	should	MD
31605	168	14	be	be	VB
31605	168	15	well	well	RB
31605	168	16	washed	wash	VBN
31605	168	17	,	,	,
31605	168	18	and	and	CC
31605	168	19	put	put	VBN
31605	168	20	to	to	TO
31605	168	21	boil	boil	VB
31605	168	22	in	in	IN
31605	168	23	three	three	CD
31605	168	24	pints	pint	NNS
31605	168	25	of	of	IN
31605	168	26	cold	cold	JJ
31605	168	27	water	water	NN
31605	168	28	,	,	,
31605	168	29	with	with	IN
31605	168	30	a	a	DT
31605	168	31	small	small	JJ
31605	168	32	carrot	carrot	NN
31605	168	33	,	,	,
31605	168	34	an	an	DT
31605	168	35	onion	onion	NN
31605	168	36	,	,	,
31605	168	37	two	two	CD
31605	168	38	sprigs	sprig	NNS
31605	168	39	of	of	IN
31605	168	40	parsley	parsley	NN
31605	168	41	,	,	,
31605	168	42	and	and	CC
31605	168	43	two	two	CD
31605	168	44	bay	bay	NN
31605	168	45	leaves	leave	NNS
31605	168	46	,	,	,
31605	168	47	and	and	CC
31605	168	48	boiled	boil	VBD
31605	168	49	gently	gently	RB
31605	168	50	until	until	IN
31605	168	51	the	the	DT
31605	168	52	lentils	lentil	NNS
31605	168	53	are	be	VBP
31605	168	54	soft	soft	JJ
31605	168	55	enough	enough	RB
31605	168	56	to	to	TO
31605	168	57	break	break	VB
31605	168	58	easily	easily	RB
31605	168	59	between	between	IN
31605	168	60	the	the	DT
31605	168	61	fingers	finger	NNS
31605	168	62	;	;	:
31605	168	63	every	every	DT
31605	168	64	half	half	NN
31605	168	65	hour	hour	NN
31605	168	66	one	one	CD
31605	168	67	gill	gill	NN
31605	168	68	of	of	IN
31605	168	69	cold	cold	JJ
31605	168	70	water	water	NN
31605	168	71	should	should	MD
31605	168	72	be	be	VB
31605	168	73	added	add	VBN
31605	168	74	,	,	,
31605	168	75	and	and	CC
31605	168	76	the	the	DT
31605	168	77	lentils	lentil	NNS
31605	168	78	again	again	RB
31605	168	79	raised	raise	VBD
31605	168	80	to	to	IN
31605	168	81	the	the	DT
31605	168	82	boiling	boiling	NN
31605	168	83	point	point	NN
31605	168	84	,	,	,
31605	168	85	until	until	IN
31605	168	86	they	-PRON-	PRP
31605	168	87	are	be	VBP
31605	168	88	done	do	VBN
31605	168	89	;	;	:
31605	168	90	they	-PRON-	PRP
31605	168	91	should	should	MD
31605	168	92	then	then	RB
31605	168	93	be	be	VB
31605	168	94	drained	drain	VBN
31605	168	95	in	in	IN
31605	168	96	a	a	DT
31605	168	97	colander	colander	NN
31605	168	98	,	,	,
31605	168	99	and	and	CC
31605	168	100	passed	pass	VBD
31605	168	101	through	through	IN
31605	168	102	a	a	DT
31605	168	103	sieve	sieve	NN
31605	168	104	with	with	IN
31605	168	105	a	a	DT
31605	168	106	wooden	wooden	JJ
31605	168	107	spoon	spoon	NN
31605	168	108	,	,	,
31605	168	109	using	use	VBG
31605	168	110	enough	enough	JJ
31605	168	111	of	of	IN
31605	168	112	the	the	DT
31605	168	113	liquor	liquor	NN
31605	168	114	to	to	TO
31605	168	115	make	make	VB
31605	168	116	them	-PRON-	PRP
31605	168	117	pass	pass	VB
31605	168	118	easy	easy	RB
31605	168	119	,	,	,
31605	168	120	and	and	CC
31605	168	121	mixed	mix	VBN
31605	168	122	with	with	IN
31605	168	123	the	the	DT
31605	168	124	rest	rest	NN
31605	168	125	of	of	IN
31605	168	126	the	the	DT
31605	168	127	soup	soup	NN
31605	168	128	;	;	:
31605	168	129	it	-PRON-	PRP
31605	168	130	is	be	VBZ
31605	168	131	then	then	RB
31605	168	132	ready	ready	JJ
31605	168	133	to	to	TO
31605	168	134	simmer	simmer	VB
31605	168	135	for	for	IN
31605	168	136	half	half	PDT
31605	168	137	an	an	DT
31605	168	138	hour	hour	NN
31605	168	139	,	,	,
31605	168	140	and	and	CC
31605	168	141	serve	serve	VB
31605	168	142	hot	hot	JJ
31605	168	143	;	;	:
31605	168	144	with	with	IN
31605	168	145	dice	dice	NN
31605	168	146	of	of	IN
31605	168	147	fried	fried	JJ
31605	168	148	bread	bread	NN
31605	168	149	half	half	PDT
31605	168	150	an	an	DT
31605	168	151	inch	inch	NN
31605	168	152	square	square	NN
31605	168	153	,	,	,
31605	168	154	like	like	IN
31605	168	155	those	those	DT
31605	168	156	used	use	VBN
31605	168	157	for	for	IN
31605	168	158	pea	pea	NNP
31605	168	159	soup	soup	NN
31605	168	160	.	.	.
31605	169	1	These	these	DT
31605	169	2	dice	dice	NNS
31605	169	3	of	of	IN
31605	169	4	fried	fried	JJ
31605	169	5	bread	bread	NN
31605	169	6	are	be	VBP
31605	169	7	called	call	VBN
31605	169	8	_	_	NNP
31605	169	9	Condé	Condé	NNP
31605	169	10	_	_	NNP
31605	169	11	crusts	crust	VBZ
31605	169	12	.	.	.
31605	170	1	CHAPTER	CHAPTER	NNP
31605	170	2	III	III	NNP
31605	170	3	.	.	.
31605	171	1	FISH	FISH	NNS
31605	171	2	.	.	.
31605	172	1	When	when	WRB
31605	172	2	fish	fish	NN
31605	172	3	is	be	VBZ
31605	172	4	rather	rather	RB
31605	172	5	deficient	deficient	JJ
31605	172	6	in	in	IN
31605	172	7	flavor	flavor	NN
31605	172	8	,	,	,
31605	172	9	a	a	DT
31605	172	10	little	little	JJ
31605	172	11	vinegar	vinegar	NN
31605	172	12	rubbed	rub	VBN
31605	172	13	over	over	IN
31605	172	14	the	the	DT
31605	172	15	skin	skin	NN
31605	172	16	;	;	:
31605	172	17	and	and	CC
31605	172	18	a	a	DT
31605	172	19	few	few	JJ
31605	172	20	sweet	sweet	JJ
31605	172	21	herbs	herb	NNS
31605	172	22	boiled	boil	VBN
31605	172	23	with	with	IN
31605	172	24	it	-PRON-	PRP
31605	172	25	will	will	MD
31605	172	26	greatly	greatly	RB
31605	172	27	improve	improve	VB
31605	172	28	it	-PRON-	PRP
31605	172	29	.	.	.
31605	173	1	For	for	IN
31605	173	2	boiling	boil	VBG
31605	173	3	,	,	,
31605	173	4	large	large	JJ
31605	173	5	fish	fish	NN
31605	173	6	should	should	MD
31605	173	7	be	be	VB
31605	173	8	placed	place	VBN
31605	173	9	on	on	IN
31605	173	10	the	the	DT
31605	173	11	fire	fire	NN
31605	173	12	in	in	IN
31605	173	13	cold	cold	JJ
31605	173	14	water	water	NN
31605	173	15	,	,	,
31605	173	16	and	and	CC
31605	173	17	small	small	JJ
31605	173	18	ones	one	NNS
31605	173	19	in	in	IN
31605	173	20	hot	hot	JJ
31605	173	21	water	water	NN
31605	173	22	;	;	:
31605	173	23	both	both	DT
31605	173	24	are	be	VBP
31605	173	25	done	do	VBN
31605	173	26	when	when	WRB
31605	173	27	the	the	DT
31605	173	28	fins	fin	NNS
31605	173	29	pull	pull	VBP
31605	173	30	out	out	RP
31605	173	31	easily	easily	RB
31605	173	32	.	.	.
31605	174	1	Fish	fish	NN
31605	174	2	soup	soup	NN
31605	174	3	is	be	VBZ
31605	174	4	the	the	DT
31605	174	5	most	most	RBS
31605	174	6	economical	economical	JJ
31605	174	7	of	of	IN
31605	174	8	all	all	DT
31605	174	9	fish	fish	NN
31605	174	10	dishes	dish	NNS
31605	174	11	;	;	,
31605	174	12	baked	bake	VBD
31605	174	13	fish	fish	VBP
31605	174	14	the	the	DT
31605	174	15	second	second	JJ
31605	174	16	best	good	JJS
31605	174	17	;	;	:
31605	174	18	broiled	broil	VBN
31605	174	19	fish	fish	NN
31605	174	20	retains	retain	NNS
31605	174	21	nearly	nearly	RB
31605	174	22	all	all	PDT
31605	174	23	its	-PRON-	PRP$
31605	174	24	nourishment	nourishment	NN
31605	174	25	;	;	,
31605	174	26	and	and	CC
31605	174	27	boiled	boil	VBN
31605	174	28	fish	fish	NN
31605	174	29	is	be	VBZ
31605	174	30	the	the	DT
31605	174	31	poorest	poor	JJS
31605	174	32	of	of	IN
31605	174	33	all	all	DT
31605	174	34	.	.	.
31605	175	1	The	the	DT
31605	175	2	following	follow	VBG
31605	175	3	technical	technical	JJ
31605	175	4	terms	term	NNS
31605	175	5	are	be	VBP
31605	175	6	used	use	VBN
31605	175	7	to	to	TO
31605	175	8	denote	denote	VB
31605	175	9	different	different	JJ
31605	175	10	methods	method	NNS
31605	175	11	of	of	IN
31605	175	12	cooking	cook	VBG
31605	175	13	fish	fish	NN
31605	175	14	:	:	:
31605	175	15	to	to	TO
31605	175	16	dress	dress	VB
31605	175	17	fish	fish	NN
31605	175	18	_	_	NNP
31605	175	19	à	à	NNP
31605	175	20	la	la	NNP
31605	175	21	Hollandaise	Hollandaise	NNP
31605	175	22	_	_	NNP
31605	175	23	is	be	VBZ
31605	175	24	to	to	TO
31605	175	25	boil	boil	VB
31605	175	26	it	-PRON-	PRP
31605	175	27	in	in	IN
31605	175	28	sea	sea	NN
31605	175	29	water	water	NN
31605	175	30	;	;	:
31605	175	31	_	_	NNP
31605	175	32	à	à	NNP
31605	175	33	l'eau	l'eau	NNP
31605	175	34	de	de	FW
31605	175	35	sel	sel	NNP
31605	175	36	_	_	NNP
31605	175	37	,	,	,
31605	175	38	in	in	IN
31605	175	39	salt	salt	NN
31605	175	40	and	and	CC
31605	175	41	water	water	NN
31605	175	42	;	;	:
31605	175	43	_	_	NNP
31605	175	44	au	au	NNP
31605	175	45	court	court	NN
31605	175	46	bouillon	bouillon	NNP
31605	175	47	_	_	NNP
31605	175	48	,	,	,
31605	175	49	with	with	IN
31605	175	50	cold	cold	JJ
31605	175	51	water	water	NN
31605	175	52	,	,	,
31605	175	53	white	white	JJ
31605	175	54	wine	wine	NN
31605	175	55	or	or	CC
31605	175	56	vinegar	vinegar	NN
31605	175	57	,	,	,
31605	175	58	sweet	sweet	JJ
31605	175	59	herbs	herb	NNS
31605	175	60	,	,	,
31605	175	61	soup	soup	NN
31605	175	62	vegetables	vegetable	NNS
31605	175	63	,	,	,
31605	175	64	lemon	lemon	NN
31605	175	65	,	,	,
31605	175	66	and	and	CC
31605	175	67	whole	whole	JJ
31605	175	68	spices	spice	NNS
31605	175	69	;	;	:
31605	175	70	_	_	NNP
31605	175	71	à	à	NNP
31605	175	72	la	la	NNP
31605	175	73	bonne	bonne	NNP
31605	175	74	eau	eau	NNP
31605	175	75	_	_	NNP
31605	175	76	,	,	,
31605	175	77	with	with	IN
31605	175	78	sweet	sweet	JJ
31605	175	79	herbs	herb	NNS
31605	175	80	and	and	CC
31605	175	81	cold	cold	JJ
31605	175	82	water	water	NN
31605	175	83	;	;	:
31605	175	84	_	_	NNP
31605	175	85	au	au	NNP
31605	175	86	bleu	bleu	NNP
31605	175	87	_	_	NNP
31605	175	88	,	,	,
31605	175	89	in	in	IN
31605	175	90	equal	equal	JJ
31605	175	91	quantities	quantity	NNS
31605	175	92	of	of	IN
31605	175	93	red	red	JJ
31605	175	94	wine	wine	NN
31605	175	95	and	and	CC
31605	175	96	cold	cold	JJ
31605	175	97	water	water	NN
31605	175	98	,	,	,
31605	175	99	highly	highly	RB
31605	175	100	flavored	flavor	VBN
31605	175	101	with	with	IN
31605	175	102	spices	spice	NNS
31605	175	103	and	and	CC
31605	175	104	aromatic	aromatic	JJ
31605	175	105	herbs	herb	NNS
31605	175	106	.	.	.
31605	176	1	13	13	CD
31605	176	2	.	.	.
31605	177	1	=	=	NFP
31605	177	2	Boiled	Boiled	NNP
31605	177	3	Cod	Cod	NNP
31605	177	4	with	with	IN
31605	177	5	Oyster	Oyster	NNP
31605	177	6	Sauce.=--Lay	sauce.=--lay	CD
31605	177	7	two	two	CD
31605	177	8	pounds	pound	NNS
31605	177	9	of	of	IN
31605	177	10	cod	cod	NN
31605	177	11	in	in	IN
31605	177	12	enough	enough	JJ
31605	177	13	cold	cold	JJ
31605	177	14	water	water	NN
31605	177	15	to	to	TO
31605	177	16	cover	cover	VB
31605	177	17	it	-PRON-	PRP
31605	177	18	,	,	,
31605	177	19	with	with	IN
31605	177	20	a	a	DT
31605	177	21	tablespoonful	tablespoonful	NN
31605	177	22	of	of	IN
31605	177	23	salt	salt	NN
31605	177	24	,	,	,
31605	177	25	for	for	IN
31605	177	26	an	an	DT
31605	177	27	hour	hour	NN
31605	177	28	or	or	CC
31605	177	29	more	more	JJR
31605	177	30	before	before	IN
31605	177	31	cooking	cooking	NN
31605	177	32	;	;	:
31605	177	33	then	then	RB
31605	177	34	put	put	VB
31605	177	35	it	-PRON-	PRP
31605	177	36	to	to	TO
31605	177	37	boil	boil	VB
31605	177	38	in	in	IN
31605	177	39	three	three	CD
31605	177	40	quarts	quart	NNS
31605	177	41	of	of	IN
31605	177	42	cold	cold	JJ
31605	177	43	water	water	NN
31605	177	44	,	,	,
31605	177	45	with	with	IN
31605	177	46	two	two	CD
31605	177	47	tablespoonfuls	tablespoonful	NNS
31605	177	48	of	of	IN
31605	177	49	salt	salt	NN
31605	177	50	;	;	:
31605	177	51	as	as	RB
31605	177	52	soon	soon	RB
31605	177	53	as	as	IN
31605	177	54	the	the	DT
31605	177	55	fish	fish	NN
31605	177	56	is	be	VBZ
31605	177	57	done	do	VBN
31605	177	58	,	,	,
31605	177	59	set	set	VB
31605	177	60	the	the	DT
31605	177	61	kettle	kettle	NN
31605	177	62	containing	contain	VBG
31605	177	63	it	-PRON-	PRP
31605	177	64	off	off	IN
31605	177	65	the	the	DT
31605	177	66	fire	fire	NN
31605	177	67	,	,	,
31605	177	68	and	and	CC
31605	177	69	let	let	VB
31605	177	70	the	the	DT
31605	177	71	fish	fish	NN
31605	177	72	stand	stand	VB
31605	177	73	in	in	IN
31605	177	74	it	-PRON-	PRP
31605	177	75	until	until	IN
31605	177	76	you	-PRON-	PRP
31605	177	77	are	be	VBP
31605	177	78	ready	ready	JJ
31605	177	79	to	to	TO
31605	177	80	use	use	VB
31605	177	81	it	-PRON-	PRP
31605	177	82	;	;	:
31605	177	83	meantime	meantime	RB
31605	177	84	put	put	VB
31605	177	85	a	a	DT
31605	177	86	pint	pint	NN
31605	177	87	of	of	IN
31605	177	88	oysters	oyster	NNS
31605	177	89	on	on	IN
31605	177	90	the	the	DT
31605	177	91	fire	fire	NN
31605	177	92	to	to	TO
31605	177	93	boil	boil	VB
31605	177	94	in	in	IN
31605	177	95	their	-PRON-	PRP$
31605	177	96	own	own	JJ
31605	177	97	liquor	liquor	NN
31605	177	98	;	;	:
31605	177	99	as	as	RB
31605	177	100	soon	soon	RB
31605	177	101	as	as	IN
31605	177	102	they	-PRON-	PRP
31605	177	103	boil	boil	VBP
31605	177	104	drain	drain	VBP
31605	177	105	them	-PRON-	PRP
31605	177	106	,	,	,
31605	177	107	and	and	CC
31605	177	108	put	put	VBD
31605	177	109	the	the	DT
31605	177	110	liquor	liquor	NN
31605	177	111	again	again	RB
31605	177	112	on	on	IN
31605	177	113	the	the	DT
31605	177	114	fire	fire	NN
31605	177	115	to	to	TO
31605	177	116	boil	boil	VB
31605	177	117	;	;	:
31605	177	118	mix	mix	VB
31605	177	119	together	together	RB
31605	177	120	in	in	IN
31605	177	121	a	a	DT
31605	177	122	sauce	sauce	NN
31605	177	123	-	-	HYPH
31605	177	124	pan	pan	NN
31605	177	125	over	over	IN
31605	177	126	the	the	DT
31605	177	127	fire	fire	NN
31605	177	128	one	one	CD
31605	177	129	ounce	ounce	NN
31605	177	130	of	of	IN
31605	177	131	butter	butter	NN
31605	177	132	and	and	CC
31605	177	133	one	one	CD
31605	177	134	ounce	ounce	NN
31605	177	135	of	of	IN
31605	177	136	flour	flour	NN
31605	177	137	,	,	,
31605	177	138	as	as	RB
31605	177	139	soon	soon	RB
31605	177	140	as	as	IN
31605	177	141	it	-PRON-	PRP
31605	177	142	bubbles	bubble	VBZ
31605	177	143	,	,	,
31605	177	144	gradually	gradually	RB
31605	177	145	pour	pour	VBP
31605	177	146	in	in	IN
31605	177	147	the	the	DT
31605	177	148	boiling	boil	VBG
31605	177	149	oyster	oyster	NNP
31605	177	150	liquor	liquor	NN
31605	177	151	,	,	,
31605	177	152	and	and	CC
31605	177	153	stir	stir	VB
31605	177	154	with	with	IN
31605	177	155	an	an	DT
31605	177	156	egg	egg	NN
31605	177	157	whip	whip	NN
31605	177	158	until	until	IN
31605	177	159	the	the	DT
31605	177	160	sauce	sauce	NN
31605	177	161	is	be	VBZ
31605	177	162	quite	quite	RB
31605	177	163	smooth	smooth	JJ
31605	177	164	;	;	:
31605	177	165	season	season	NN
31605	177	166	with	with	IN
31605	177	167	half	half	PDT
31605	177	168	a	a	DT
31605	177	169	teaspoonful	teaspoonful	NN
31605	177	170	of	of	IN
31605	177	171	salt	salt	NN
31605	177	172	,	,	,
31605	177	173	an	an	DT
31605	177	174	eighth	eighth	NN
31605	177	175	of	of	IN
31605	177	176	a	a	DT
31605	177	177	saltspoonful	saltspoonful	NN
31605	177	178	of	of	IN
31605	177	179	pepper	pepper	NN
31605	177	180	,	,	,
31605	177	181	and	and	CC
31605	177	182	the	the	DT
31605	177	183	same	same	JJ
31605	177	184	of	of	IN
31605	177	185	nutmeg	nutmeg	NN
31605	177	186	;	;	:
31605	177	187	and	and	CC
31605	177	188	add	add	VB
31605	177	189	the	the	DT
31605	177	190	oysters	oyster	NNS
31605	177	191	.	.	.
31605	178	1	Take	take	VB
31605	178	2	up	up	RP
31605	178	3	the	the	DT
31605	178	4	fish	fish	NN
31605	178	5	,	,	,
31605	178	6	serve	serve	VB
31605	178	7	it	-PRON-	PRP
31605	178	8	on	on	IN
31605	178	9	a	a	DT
31605	178	10	napkin	napkin	NN
31605	178	11	,	,	,
31605	178	12	and	and	CC
31605	178	13	send	send	VB
31605	178	14	it	-PRON-	PRP
31605	178	15	to	to	IN
31605	178	16	the	the	DT
31605	178	17	table	table	NN
31605	178	18	with	with	IN
31605	178	19	a	a	DT
31605	178	20	bowl	bowl	NN
31605	178	21	containing	contain	VBG
31605	178	22	the	the	DT
31605	178	23	oyster	oyster	JJ
31605	178	24	sauce	sauce	NN
31605	178	25	.	.	.
31605	179	1	14	14	CD
31605	179	2	.	.	.
31605	180	1	=	=	NFP
31605	180	2	Baked	Baked	NNP
31605	180	3	Blackfish.=--Have	blackfish.=--have	VBP
31605	180	4	a	a	DT
31605	180	5	fish	fish	NN
31605	180	6	weighing	weigh	VBG
31605	180	7	from	from	IN
31605	180	8	two	two	CD
31605	180	9	to	to	IN
31605	180	10	two	two	CD
31605	180	11	and	and	CC
31605	180	12	a	a	DT
31605	180	13	half	half	NN
31605	180	14	pounds	pound	NNS
31605	180	15	cleaned	clean	VBN
31605	180	16	by	by	IN
31605	180	17	the	the	DT
31605	180	18	fishmonger	fishmonger	NN
31605	180	19	;	;	:
31605	180	20	rub	rub	VB
31605	180	21	it	-PRON-	PRP
31605	180	22	well	well	RB
31605	180	23	with	with	IN
31605	180	24	a	a	DT
31605	180	25	handful	handful	NN
31605	180	26	of	of	IN
31605	180	27	salt	salt	NN
31605	180	28	,	,	,
31605	180	29	to	to	TO
31605	180	30	remove	remove	VB
31605	180	31	the	the	DT
31605	180	32	slime	slime	NN
31605	180	33	peculiar	peculiar	JJ
31605	180	34	to	to	IN
31605	180	35	this	this	DT
31605	180	36	fish	fish	NN
31605	180	37	,	,	,
31605	180	38	wash	wash	VB
31605	180	39	it	-PRON-	PRP
31605	180	40	well	well	RB
31605	180	41	,	,	,
31605	180	42	and	and	CC
31605	180	43	wipe	wipe	VB
31605	180	44	it	-PRON-	PRP
31605	180	45	with	with	IN
31605	180	46	a	a	DT
31605	180	47	clean	clean	JJ
31605	180	48	,	,	,
31605	180	49	dry	dry	JJ
31605	180	50	cloth	cloth	NN
31605	180	51	;	;	:
31605	180	52	stuff	stuff	VB
31605	180	53	it	-PRON-	PRP
31605	180	54	with	with	IN
31605	180	55	the	the	DT
31605	180	56	following	follow	VBG
31605	180	57	forcemeat	forcemeat	NN
31605	180	58	.	.	.
31605	181	1	Put	put	VB
31605	181	2	four	four	CD
31605	181	3	ounces	ounce	NNS
31605	181	4	of	of	IN
31605	181	5	stale	stale	JJ
31605	181	6	bread	bread	NN
31605	181	7	to	to	TO
31605	181	8	soak	soak	VB
31605	181	9	in	in	IN
31605	181	10	sufficient	sufficient	JJ
31605	181	11	luke	luke	JJ
31605	181	12	-	-	HYPH
31605	181	13	warm	warm	JJ
31605	181	14	water	water	NN
31605	181	15	to	to	TO
31605	181	16	cover	cover	VB
31605	181	17	it	-PRON-	PRP
31605	181	18	;	;	:
31605	181	19	meantime	meantime	RB
31605	181	20	fry	fry	VB
31605	181	21	one	one	CD
31605	181	22	ounce	ounce	NN
31605	181	23	of	of	IN
31605	181	24	chopped	chopped	JJ
31605	181	25	onion	onion	NN
31605	181	26	in	in	IN
31605	181	27	one	one	CD
31605	181	28	ounce	ounce	NN
31605	181	29	of	of	IN
31605	181	30	butter	butter	NN
31605	181	31	until	until	IN
31605	181	32	it	-PRON-	PRP
31605	181	33	is	be	VBZ
31605	181	34	light	light	JJ
31605	181	35	brown	brown	JJ
31605	181	36	;	;	:
31605	181	37	then	then	RB
31605	181	38	wring	wring	VB
31605	181	39	the	the	DT
31605	181	40	bread	bread	NN
31605	181	41	dry	dry	JJ
31605	181	42	in	in	IN
31605	181	43	a	a	DT
31605	181	44	clean	clean	JJ
31605	181	45	towel	towel	NN
31605	181	46	,	,	,
31605	181	47	put	put	VB
31605	181	48	it	-PRON-	PRP
31605	181	49	into	into	IN
31605	181	50	the	the	DT
31605	181	51	onion	onion	NN
31605	181	52	with	with	IN
31605	181	53	two	two	CD
31605	181	54	tablespoonfuls	tablespoonful	NNS
31605	181	55	of	of	IN
31605	181	56	chopped	chop	VBN
31605	181	57	parsley	parsley	NN
31605	181	58	,	,	,
31605	181	59	one	one	CD
31605	181	60	ounce	ounce	NN
31605	181	61	of	of	IN
31605	181	62	salt	salt	NN
31605	181	63	pork	pork	NN
31605	181	64	chopped	chop	VBD
31605	181	65	fine	fine	JJ
31605	181	66	,	,	,
31605	181	67	one	one	CD
31605	181	68	teaspoonful	teaspoonful	NN
31605	181	69	of	of	IN
31605	181	70	chopped	chopped	JJ
31605	181	71	capers	caper	NNS
31605	181	72	or	or	CC
31605	181	73	pickles	pickle	NNS
31605	181	74	,	,	,
31605	181	75	one	one	CD
31605	181	76	teaspoonful	teaspoonful	NN
31605	181	77	of	of	IN
31605	181	78	salt	salt	NN
31605	181	79	,	,	,
31605	181	80	quarter	quarter	NN
31605	181	81	of	of	IN
31605	181	82	a	a	DT
31605	181	83	saltspoonful	saltspoonful	NN
31605	181	84	of	of	IN
31605	181	85	white	white	JJ
31605	181	86	pepper	pepper	NN
31605	181	87	,	,	,
31605	181	88	and	and	CC
31605	181	89	one	one	CD
31605	181	90	gill	gill	NN
31605	181	91	of	of	IN
31605	181	92	broth	broth	NN
31605	181	93	or	or	CC
31605	181	94	hot	hot	JJ
31605	181	95	water	water	NN
31605	181	96	;	;	:
31605	181	97	stir	stir	VB
31605	181	98	until	until	IN
31605	181	99	it	-PRON-	PRP
31605	181	100	is	be	VBZ
31605	181	101	scalding	scald	VBG
31605	181	102	hot	hot	JJ
31605	181	103	,	,	,
31605	181	104	when	when	WRB
31605	181	105	it	-PRON-	PRP
31605	181	106	will	will	MD
31605	181	107	cleave	cleave	VB
31605	181	108	from	from	IN
31605	181	109	the	the	DT
31605	181	110	bottom	bottom	NN
31605	181	111	and	and	CC
31605	181	112	sides	side	NNS
31605	181	113	of	of	IN
31605	181	114	the	the	DT
31605	181	115	sauce	sauce	NN
31605	181	116	-	-	HYPH
31605	181	117	pan	pan	NN
31605	181	118	;	;	:
31605	181	119	then	then	RB
31605	181	120	stuff	stuff	VB
31605	181	121	the	the	DT
31605	181	122	fish	fish	NN
31605	181	123	with	with	IN
31605	181	124	it	-PRON-	PRP
31605	181	125	,	,	,
31605	181	126	and	and	CC
31605	181	127	lay	lie	VBD
31605	181	128	it	-PRON-	PRP
31605	181	129	in	in	IN
31605	181	130	a	a	DT
31605	181	131	dripping	dripping	JJ
31605	181	132	pan	pan	NN
31605	181	133	on	on	IN
31605	181	134	one	one	CD
31605	181	135	ounce	ounce	NN
31605	181	136	of	of	IN
31605	181	137	carrot	carrot	NNP
31605	181	138	and	and	CC
31605	181	139	one	one	CD
31605	181	140	ounce	ounce	NN
31605	181	141	of	of	IN
31605	181	142	onion	onion	NN
31605	181	143	sliced	slice	VBD
31605	181	144	,	,	,
31605	181	145	one	one	CD
31605	181	146	bay	bay	NN
31605	181	147	leaf	leaf	NN
31605	181	148	and	and	CC
31605	181	149	two	two	CD
31605	181	150	sprigs	sprig	NNS
31605	181	151	of	of	IN
31605	181	152	parsley	parsley	NN
31605	181	153	;	;	:
31605	181	154	cover	cover	VB
31605	181	155	the	the	DT
31605	181	156	fish	fish	NN
31605	181	157	with	with	IN
31605	181	158	slices	slice	NNS
31605	181	159	of	of	IN
31605	181	160	salt	salt	NN
31605	181	161	pork	pork	NN
31605	181	162	,	,	,
31605	181	163	season	season	VB
31605	181	164	it	-PRON-	PRP
31605	181	165	with	with	IN
31605	181	166	a	a	DT
31605	181	167	saltspoonful	saltspoonful	NN
31605	181	168	of	of	IN
31605	181	169	salt	salt	NN
31605	181	170	,	,	,
31605	181	171	and	and	CC
31605	181	172	one	one	CD
31605	181	173	fourth	fourth	JJ
31605	181	174	that	that	DT
31605	181	175	quantity	quantity	NN
31605	181	176	of	of	IN
31605	181	177	pepper	pepper	NN
31605	181	178	,	,	,
31605	181	179	and	and	CC
31605	181	180	bake	bake	VB
31605	181	181	it	-PRON-	PRP
31605	181	182	in	in	IN
31605	181	183	a	a	DT
31605	181	184	moderate	moderate	JJ
31605	181	185	oven	oven	NN
31605	181	186	for	for	IN
31605	181	187	half	half	PDT
31605	181	188	an	an	DT
31605	181	189	hour	hour	NN
31605	181	190	,	,	,
31605	181	191	basting	baste	VBG
31605	181	192	it	-PRON-	PRP
31605	181	193	occasionally	occasionally	RB
31605	181	194	with	with	IN
31605	181	195	a	a	DT
31605	181	196	little	little	JJ
31605	181	197	butter	butter	NN
31605	181	198	,	,	,
31605	181	199	or	or	CC
31605	181	200	stock	stock	NN
31605	181	201	.	.	.
31605	182	1	When	when	WRB
31605	182	2	it	-PRON-	PRP
31605	182	3	is	be	VBZ
31605	182	4	done	do	VBN
31605	182	5	,	,	,
31605	182	6	put	put	VB
31605	182	7	it	-PRON-	PRP
31605	182	8	on	on	IN
31605	182	9	a	a	DT
31605	182	10	dish	dish	NN
31605	182	11	to	to	TO
31605	182	12	keep	keep	VB
31605	182	13	hot	hot	JJ
31605	182	14	while	while	IN
31605	182	15	you	-PRON-	PRP
31605	182	16	prepare	prepare	VBP
31605	182	17	a	a	DT
31605	182	18	sauce	sauce	NN
31605	182	19	by	by	IN
31605	182	20	straining	strain	VBG
31605	182	21	the	the	DT
31605	182	22	drippings	dripping	NNS
31605	182	23	in	in	IN
31605	182	24	the	the	DT
31605	182	25	pan	pan	NN
31605	182	26	,	,	,
31605	182	27	and	and	CC
31605	182	28	adding	add	VBG
31605	182	29	to	to	IN
31605	182	30	them	-PRON-	PRP
31605	182	31	one	one	CD
31605	182	32	tablespoonful	tablespoonful	JJ
31605	182	33	each	each	DT
31605	182	34	of	of	IN
31605	182	35	walnut	walnut	NNP
31605	182	36	catsup	catsup	NN
31605	182	37	,	,	,
31605	182	38	Worcestershire	Worcestershire	NNP
31605	182	39	sauce	sauce	NN
31605	182	40	,	,	,
31605	182	41	chopped	chop	VBN
31605	182	42	capers	caper	NNS
31605	182	43	,	,	,
31605	182	44	and	and	CC
31605	182	45	chopped	chop	VBD
31605	182	46	parsley	parsley	NN
31605	182	47	.	.	.
31605	183	1	Pour	pour	VB
31605	183	2	a	a	DT
31605	183	3	little	little	JJ
31605	183	4	of	of	IN
31605	183	5	this	this	DT
31605	183	6	sauce	sauce	NN
31605	183	7	in	in	IN
31605	183	8	the	the	DT
31605	183	9	bottom	bottom	NN
31605	183	10	of	of	IN
31605	183	11	the	the	DT
31605	183	12	dish	dish	NN
31605	183	13	under	under	IN
31605	183	14	the	the	DT
31605	183	15	fish	fish	NN
31605	183	16	,	,	,
31605	183	17	and	and	CC
31605	183	18	serve	serve	VB
31605	183	19	the	the	DT
31605	183	20	rest	rest	NN
31605	183	21	with	with	IN
31605	183	22	it	-PRON-	PRP
31605	183	23	in	in	IN
31605	183	24	a	a	DT
31605	183	25	bowl	bowl	NN
31605	183	26	.	.	.
31605	184	1	15	15	CD
31605	184	2	.	.	.
31605	185	1	=	=	NFP
31605	185	2	Broiled	Broiled	NNP
31605	185	3	Shad	Shad	NNP
31605	185	4	with	with	IN
31605	185	5	Maître	Maître	NNP
31605	185	6	d'hotel	d'hotel	NNP
31605	185	7	butter.=--Choose	butter.=--Choose	VBZ
31605	185	8	a	a	DT
31605	185	9	medium	medium	JJ
31605	185	10	sized	sized	JJ
31605	185	11	shad	shad	NN
31605	185	12	,	,	,
31605	185	13	weighing	weigh	VBG
31605	185	14	about	about	IN
31605	185	15	three	three	CD
31605	185	16	pounds	pound	NNS
31605	185	17	,	,	,
31605	185	18	have	have	VBP
31605	185	19	it	-PRON-	PRP
31605	185	20	cleaned	clean	VBN
31605	185	21	and	and	CC
31605	185	22	split	split	VBD
31605	185	23	down	down	RP
31605	185	24	the	the	DT
31605	185	25	back	back	NN
31605	185	26	;	;	:
31605	185	27	turn	turn	VB
31605	185	28	it	-PRON-	PRP
31605	185	29	occasionally	occasionally	RB
31605	185	30	for	for	IN
31605	185	31	an	an	DT
31605	185	32	hour	hour	NN
31605	185	33	or	or	CC
31605	185	34	more	more	JJR
31605	185	35	,	,	,
31605	185	36	in	in	IN
31605	185	37	a	a	DT
31605	185	38	marinade	marinade	NN
31605	185	39	made	make	VBN
31605	185	40	of	of	IN
31605	185	41	one	one	CD
31605	185	42	tablespoonful	tablespoonful	NN
31605	185	43	of	of	IN
31605	185	44	salad	salad	NN
31605	185	45	oil	oil	NN
31605	185	46	,	,	,
31605	185	47	or	or	CC
31605	185	48	melted	melted	JJ
31605	185	49	butter	butter	NN
31605	185	50	,	,	,
31605	185	51	one	one	CD
31605	185	52	of	of	IN
31605	185	53	vinegar	vinegar	NN
31605	185	54	,	,	,
31605	185	55	a	a	DT
31605	185	56	saltspoonful	saltspoonful	NN
31605	185	57	of	of	IN
31605	185	58	salt	salt	NN
31605	185	59	,	,	,
31605	185	60	and	and	CC
31605	185	61	quarter	quarter	NN
31605	185	62	of	of	IN
31605	185	63	a	a	DT
31605	185	64	saltspoonful	saltspoonful	NN
31605	185	65	of	of	IN
31605	185	66	pepper	pepper	NN
31605	185	67	;	;	,
31605	185	68	lay	lay	VB
31605	185	69	it	-PRON-	PRP
31605	185	70	on	on	IN
31605	185	71	a	a	DT
31605	185	72	gridiron	gridiron	NN
31605	185	73	,	,	,
31605	185	74	rubbed	rub	VBN
31605	185	75	with	with	IN
31605	185	76	a	a	DT
31605	185	77	little	little	JJ
31605	185	78	butter	butter	NN
31605	185	79	to	to	TO
31605	185	80	prevent	prevent	VB
31605	185	81	sticking	sticking	NN
31605	185	82	,	,	,
31605	185	83	broil	broil	VB
31605	185	84	it	-PRON-	PRP
31605	185	85	slowly	slowly	RB
31605	185	86	,	,	,
31605	185	87	doing	do	VBG
31605	185	88	the	the	DT
31605	185	89	inside	inside	JJ
31605	185	90	first	first	RB
31605	185	91	,	,	,
31605	185	92	and	and	CC
31605	185	93	,	,	,
31605	185	94	after	after	IN
31605	185	95	laying	lay	VBG
31605	185	96	it	-PRON-	PRP
31605	185	97	on	on	IN
31605	185	98	a	a	DT
31605	185	99	hot	hot	JJ
31605	185	100	dish	dish	NN
31605	185	101	,	,	,
31605	185	102	spread	spread	VBN
31605	185	103	over	over	IN
31605	185	104	it	-PRON-	PRP
31605	185	105	some	some	DT
31605	185	106	_	_	NNP
31605	185	107	maître	maître	NNP
31605	185	108	d'hotel	d'hotel	NNP
31605	185	109	_	_	NNP
31605	185	110	butter	butter	NN
31605	185	111	.	.	.
31605	186	1	16	16	CD
31605	186	2	.	.	.
31605	187	1	=	=	NFP
31605	187	2	Maître	Maître	NNP
31605	187	3	d'hotel	d'hotel	NNP
31605	187	4	Butter.=--Mix	butter.=--mix	NN
31605	187	5	together	together	RB
31605	187	6	cold	cold	JJ
31605	187	7	,	,	,
31605	187	8	one	one	CD
31605	187	9	ounce	ounce	NN
31605	187	10	of	of	IN
31605	187	11	butter	butter	NN
31605	187	12	,	,	,
31605	187	13	a	a	DT
31605	187	14	tablespoonful	tablespoonful	NN
31605	187	15	of	of	IN
31605	187	16	chopped	chop	VBN
31605	187	17	parsley	parsley	NN
31605	187	18	,	,	,
31605	187	19	a	a	DT
31605	187	20	teaspoonful	teaspoonful	NN
31605	187	21	of	of	IN
31605	187	22	lemon	lemon	NN
31605	187	23	juice	juice	NN
31605	187	24	,	,	,
31605	187	25	and	and	CC
31605	187	26	quarter	quarter	NN
31605	187	27	of	of	IN
31605	187	28	a	a	DT
31605	187	29	saltspoonful	saltspoonful	NN
31605	187	30	of	of	IN
31605	187	31	pepper	pepper	NN
31605	187	32	;	;	,
31605	187	33	and	and	CC
31605	187	34	spread	spread	VBD
31605	187	35	it	-PRON-	PRP
31605	187	36	over	over	IN
31605	187	37	the	the	DT
31605	187	38	broiled	broil	VBN
31605	187	39	shad	shad	NN
31605	187	40	.	.	.
31605	188	1	This	this	DT
31605	188	2	butter	butter	NN
31605	188	3	is	be	VBZ
31605	188	4	excellent	excellent	JJ
31605	188	5	for	for	IN
31605	188	6	any	any	DT
31605	188	7	kind	kind	NN
31605	188	8	of	of	IN
31605	188	9	broiled	broil	VBN
31605	188	10	fish	fish	NN
31605	188	11	,	,	,
31605	188	12	or	or	CC
31605	188	13	for	for	IN
31605	188	14	steaks	steak	NNS
31605	188	15	.	.	.
31605	189	1	17	17	CD
31605	189	2	.	.	.
31605	190	1	=	=	NFP
31605	190	2	Fried	Fried	NNP
31605	190	3	Smelts	Smelts	NNPS
31605	190	4	,	,	,
31605	190	5	French	French	NNP
31605	190	6	Style.=--Carefully	style.=--carefully	RB
31605	190	7	wipe	wipe	VBP
31605	190	8	two	two	CD
31605	190	9	pounds	pound	NNS
31605	190	10	of	of	IN
31605	190	11	cleaned	clean	VBN
31605	190	12	smelts	smelt	NNS
31605	190	13	with	with	IN
31605	190	14	a	a	DT
31605	190	15	dry	dry	JJ
31605	190	16	cloth	cloth	NN
31605	190	17	;	;	:
31605	190	18	dip	dip	VB
31605	190	19	them	-PRON-	PRP
31605	190	20	in	in	IN
31605	190	21	milk	milk	NN
31605	190	22	,	,	,
31605	190	23	then	then	RB
31605	190	24	roll	roll	VB
31605	190	25	them	-PRON-	PRP
31605	190	26	in	in	IN
31605	190	27	finely	finely	RB
31605	190	28	powdered	powder	VBN
31605	190	29	cracker	cracker	NN
31605	190	30	crumbs	crumb	NNS
31605	190	31	,	,	,
31605	190	32	next	next	JJ
31605	190	33	in	in	IN
31605	190	34	an	an	DT
31605	190	35	egg	egg	NN
31605	190	36	beaten	beat	VBN
31605	190	37	with	with	IN
31605	190	38	a	a	DT
31605	190	39	saltspoonful	saltspoonful	NN
31605	190	40	of	of	IN
31605	190	41	salt	salt	NN
31605	190	42	,	,	,
31605	190	43	and	and	CC
31605	190	44	quarter	quarter	NN
31605	190	45	of	of	IN
31605	190	46	a	a	DT
31605	190	47	saltspoonful	saltspoonful	NN
31605	190	48	of	of	IN
31605	190	49	pepper	pepper	NN
31605	190	50	,	,	,
31605	190	51	and	and	CC
31605	190	52	then	then	RB
31605	190	53	again	again	RB
31605	190	54	in	in	IN
31605	190	55	cracker	cracker	NN
31605	190	56	crumbs	crumb	VBZ
31605	190	57	;	;	:
31605	190	58	fry	fry	VB
31605	190	59	them	-PRON-	PRP
31605	190	60	in	in	IN
31605	190	61	enough	enough	JJ
31605	190	62	smoking	smoke	VBG
31605	190	63	hot	hot	JJ
31605	190	64	fat	fat	NN
31605	190	65	to	to	TO
31605	190	66	cover	cover	VB
31605	190	67	them	-PRON-	PRP
31605	190	68	,	,	,
31605	190	69	until	until	IN
31605	190	70	they	-PRON-	PRP
31605	190	71	are	be	VBP
31605	190	72	golden	golden	JJ
31605	190	73	brown	brown	JJ
31605	190	74	;	;	:
31605	190	75	take	take	VB
31605	190	76	them	-PRON-	PRP
31605	190	77	from	from	IN
31605	190	78	the	the	DT
31605	190	79	fat	fat	NN
31605	190	80	with	with	IN
31605	190	81	a	a	DT
31605	190	82	skimmer	skimmer	NN
31605	190	83	,	,	,
31605	190	84	lay	lie	VBD
31605	190	85	them	-PRON-	PRP
31605	190	86	on	on	IN
31605	190	87	a	a	DT
31605	190	88	napkin	napkin	NN
31605	190	89	,	,	,
31605	190	90	or	or	CC
31605	190	91	a	a	DT
31605	190	92	piece	piece	NN
31605	190	93	of	of	IN
31605	190	94	paper	paper	NN
31605	190	95	to	to	TO
31605	190	96	absorb	absorb	VB
31605	190	97	all	all	DT
31605	190	98	fat	fat	NN
31605	190	99	;	;	:
31605	190	100	and	and	CC
31605	190	101	serve	serve	VB
31605	190	102	them	-PRON-	PRP
31605	190	103	laid	lay	VBN
31605	190	104	in	in	IN
31605	190	105	rows	row	NNS
31605	190	106	with	with	IN
31605	190	107	a	a	DT
31605	190	108	few	few	JJ
31605	190	109	quarters	quarter	NNS
31605	190	110	of	of	IN
31605	190	111	lemon	lemon	NN
31605	190	112	on	on	IN
31605	190	113	the	the	DT
31605	190	114	side	side	NN
31605	190	115	of	of	IN
31605	190	116	the	the	DT
31605	190	117	dish	dish	NN
31605	190	118	.	.	.
31605	191	1	18	18	CD
31605	191	2	.	.	.
31605	192	1	=	=	NFP
31605	192	2	Fillet	Fillet	NNP
31605	192	3	of	of	IN
31605	192	4	Sole	Sole	NNP
31605	192	5	au	au	NNP
31605	192	6	gratin.=--Choose	gratin.=--choose	XX
31605	192	7	two	two	CD
31605	192	8	flounders	flounder	NNS
31605	192	9	weighing	weigh	VBG
31605	192	10	about	about	IN
31605	192	11	three	three	CD
31605	192	12	pounds	pound	NNS
31605	192	13	.	.	.
31605	193	1	Lay	lay	VB
31605	193	2	them	-PRON-	PRP
31605	193	3	on	on	IN
31605	193	4	the	the	DT
31605	193	5	table	table	NN
31605	193	6	with	with	IN
31605	193	7	the	the	DT
31605	193	8	dark	dark	JJ
31605	193	9	side	side	NN
31605	193	10	uppermost	uppermost	VBN
31605	193	11	;	;	:
31605	193	12	with	with	IN
31605	193	13	a	a	DT
31605	193	14	sharp	sharp	JJ
31605	193	15	,	,	,
31605	193	16	thin	thin	JJ
31605	193	17	-	-	HYPH
31605	193	18	bladed	bladed	JJ
31605	193	19	knife	knife	NN
31605	193	20	cut	cut	VBN
31605	193	21	down	down	RP
31605	193	22	to	to	IN
31605	193	23	the	the	DT
31605	193	24	back	back	NN
31605	193	25	bone	bone	NN
31605	193	26	,	,	,
31605	193	27	following	follow	VBG
31605	193	28	the	the	DT
31605	193	29	dark	dark	JJ
31605	193	30	line	line	NN
31605	193	31	in	in	IN
31605	193	32	the	the	DT
31605	193	33	middle	middle	NN
31605	193	34	of	of	IN
31605	193	35	the	the	DT
31605	193	36	fish	fish	NN
31605	193	37	;	;	:
31605	193	38	then	then	RB
31605	193	39	turn	turn	VB
31605	193	40	the	the	DT
31605	193	41	edge	edge	NN
31605	193	42	of	of	IN
31605	193	43	the	the	DT
31605	193	44	knife	knife	NN
31605	193	45	outward	outward	RB
31605	193	46	,	,	,
31605	193	47	and	and	CC
31605	193	48	cut	cut	VBD
31605	193	49	towards	towards	IN
31605	193	50	the	the	DT
31605	193	51	fins	fin	NNS
31605	193	52	,	,	,
31605	193	53	keeping	keep	VBG
31605	193	54	the	the	DT
31605	193	55	blade	blade	NN
31605	193	56	flat	flat	JJ
31605	193	57	against	against	IN
31605	193	58	the	the	DT
31605	193	59	bone	bone	NN
31605	193	60	,	,	,
31605	193	61	and	and	CC
31605	193	62	removing	remove	VBG
31605	193	63	one	one	CD
31605	193	64	quarter	quarter	NN
31605	193	65	of	of	IN
31605	193	66	the	the	DT
31605	193	67	flesh	flesh	NN
31605	193	68	of	of	IN
31605	193	69	the	the	DT
31605	193	70	fish	fish	NN
31605	193	71	in	in	IN
31605	193	72	a	a	DT
31605	193	73	single	single	JJ
31605	193	74	piece	piece	NN
31605	193	75	;	;	,
31605	193	76	proceed	proceed	NN
31605	193	77	in	in	IN
31605	193	78	the	the	DT
31605	193	79	same	same	JJ
31605	193	80	way	way	NN
31605	193	81	until	until	IN
31605	193	82	you	-PRON-	PRP
31605	193	83	have	have	VBP
31605	193	84	eight	eight	CD
31605	193	85	fillets	fillet	NNS
31605	193	86	;	;	:
31605	193	87	carefully	carefully	RB
31605	193	88	cut	cut	VB
31605	193	89	the	the	DT
31605	193	90	skin	skin	NN
31605	193	91	from	from	IN
31605	193	92	them	-PRON-	PRP
31605	193	93	;	;	:
31605	193	94	season	season	VB
31605	193	95	them	-PRON-	PRP
31605	193	96	with	with	IN
31605	193	97	salt	salt	NN
31605	193	98	and	and	CC
31605	193	99	pepper	pepper	NN
31605	193	100	,	,	,
31605	193	101	lay	lie	VBD
31605	193	102	them	-PRON-	PRP
31605	193	103	on	on	IN
31605	193	104	a	a	DT
31605	193	105	buttered	buttered	NN
31605	193	106	dish	dish	NN
31605	193	107	suitable	suitable	JJ
31605	193	108	to	to	TO
31605	193	109	send	send	VB
31605	193	110	to	to	IN
31605	193	111	table	table	NN
31605	193	112	,	,	,
31605	193	113	sprinkle	sprinkle	VB
31605	193	114	them	-PRON-	PRP
31605	193	115	thickly	thickly	RB
31605	193	116	with	with	IN
31605	193	117	sifted	sifted	JJ
31605	193	118	cracker	cracker	NN
31605	193	119	crumbs	crumb	NNS
31605	193	120	,	,	,
31605	193	121	and	and	CC
31605	193	122	a	a	DT
31605	193	123	little	little	JJ
31605	193	124	grated	grate	VBN
31605	193	125	Parmesan	Parmesan	NNP
31605	193	126	,	,	,
31605	193	127	or	or	CC
31605	193	128	any	any	DT
31605	193	129	rich	rich	JJ
31605	193	130	,	,	,
31605	193	131	dry	dry	JJ
31605	193	132	cheese	cheese	NN
31605	193	133	;	;	:
31605	193	134	put	put	VB
31605	193	135	a	a	DT
31605	193	136	few	few	JJ
31605	193	137	bits	bit	NNS
31605	193	138	of	of	IN
31605	193	139	butter	butter	NN
31605	193	140	over	over	IN
31605	193	141	them	-PRON-	PRP
31605	193	142	,	,	,
31605	193	143	using	use	VBG
31605	193	144	not	not	RB
31605	193	145	more	more	JJR
31605	193	146	than	than	IN
31605	193	147	an	an	DT
31605	193	148	ounce	ounce	NN
31605	193	149	in	in	IN
31605	193	150	all	all	DT
31605	193	151	,	,	,
31605	193	152	and	and	CC
31605	193	153	brown	brown	VB
31605	193	154	them	-PRON-	PRP
31605	193	155	in	in	IN
31605	193	156	a	a	DT
31605	193	157	quick	quick	JJ
31605	193	158	oven	oven	NN
31605	193	159	.	.	.
31605	194	1	Serve	serve	VB
31605	194	2	them	-PRON-	PRP
31605	194	3	as	as	RB
31605	194	4	soon	soon	RB
31605	194	5	as	as	IN
31605	194	6	they	-PRON-	PRP
31605	194	7	are	be	VBP
31605	194	8	nicely	nicely	RB
31605	194	9	browned	brown	VBN
31605	194	10	.	.	.
31605	195	1	This	this	DT
31605	195	2	is	be	VBZ
31605	195	3	a	a	DT
31605	195	4	very	very	RB
31605	195	5	savory	savory	JJ
31605	195	6	and	and	CC
31605	195	7	delicate	delicate	JJ
31605	195	8	dish	dish	NN
31605	195	9	,	,	,
31605	195	10	requiring	require	VBG
31605	195	11	some	some	DT
31605	195	12	practice	practice	NN
31605	195	13	to	to	TO
31605	195	14	do	do	VB
31605	195	15	nicely	nicely	RB
31605	195	16	,	,	,
31605	195	17	but	but	CC
31605	195	18	comparatively	comparatively	RB
31605	195	19	inexpensive	inexpensive	JJ
31605	195	20	,	,	,
31605	195	21	and	and	CC
31605	195	22	well	well	RB
31605	195	23	worth	worth	JJ
31605	195	24	all	all	DT
31605	195	25	trouble	trouble	NN
31605	195	26	taken	take	VBN
31605	195	27	in	in	RP
31605	195	28	making	make	VBG
31605	195	29	it	-PRON-	PRP
31605	195	30	.	.	.
31605	196	1	19	19	CD
31605	196	2	.	.	.
31605	197	1	=	=	NFP
31605	197	2	St.	St.	NNP
31605	198	1	James	James	NNP
31605	198	2	Fish	Fish	NNP
31605	198	3	Chowder.=--Put	chowder.=--put	VBP
31605	198	4	half	half	PDT
31605	198	5	a	a	DT
31605	198	6	pound	pound	NN
31605	198	7	of	of	IN
31605	198	8	sliced	slice	VBN
31605	198	9	salt	salt	NN
31605	198	10	pork	pork	NN
31605	198	11	in	in	IN
31605	198	12	the	the	DT
31605	198	13	bottom	bottom	NN
31605	198	14	of	of	IN
31605	198	15	a	a	DT
31605	198	16	deep	deep	JJ
31605	198	17	sauce	sauce	NN
31605	198	18	-	-	HYPH
31605	198	19	pan	pan	NN
31605	198	20	and	and	CC
31605	198	21	fry	fry	VB
31605	198	22	it	-PRON-	PRP
31605	198	23	brown	brown	JJ
31605	198	24	;	;	:
31605	198	25	take	take	VB
31605	198	26	it	-PRON-	PRP
31605	198	27	out	out	RP
31605	198	28	,	,	,
31605	198	29	and	and	CC
31605	198	30	put	put	VBN
31605	198	31	in	in	IN
31605	198	32	layers	layer	NNS
31605	198	33	of	of	IN
31605	198	34	potatoes	potato	NNS
31605	198	35	,	,	,
31605	198	36	onions	onion	NNS
31605	198	37	and	and	CC
31605	198	38	fish	fish	NNS
31605	198	39	sliced	slice	VBN
31605	198	40	,	,	,
31605	198	41	seasoning	season	VBG
31605	198	42	each	each	DT
31605	198	43	layer	layer	NN
31605	198	44	plentifully	plentifully	RB
31605	198	45	with	with	IN
31605	198	46	salt	salt	NN
31605	198	47	and	and	CC
31605	198	48	pepper	pepper	NN
31605	198	49	;	;	,
31605	198	50	using	use	VBG
31605	198	51	about	about	RB
31605	198	52	three	three	CD
31605	198	53	pounds	pound	NNS
31605	198	54	of	of	IN
31605	198	55	fish	fish	NN
31605	198	56	,	,	,
31605	198	57	and	and	CC
31605	198	58	a	a	DT
31605	198	59	quart	quart	NN
31605	198	60	each	each	DT
31605	198	61	of	of	IN
31605	198	62	potatoes	potato	NNS
31605	198	63	and	and	CC
31605	198	64	onions	onion	NNS
31605	198	65	;	;	:
31605	198	66	cover	cover	VB
31605	198	67	with	with	IN
31605	198	68	cold	cold	JJ
31605	198	69	water	water	NN
31605	198	70	,	,	,
31605	198	71	bring	bring	VB
31605	198	72	gradually	gradually	RB
31605	198	73	to	to	IN
31605	198	74	a	a	DT
31605	198	75	boil	boil	NN
31605	198	76	,	,	,
31605	198	77	and	and	CC
31605	198	78	cook	cook	VB
31605	198	79	slowly	slowly	RB
31605	198	80	for	for	IN
31605	198	81	thirty	thirty	CD
31605	198	82	minutes	minute	NNS
31605	198	83	;	;	:
31605	198	84	then	then	RB
31605	198	85	add	add	VB
31605	198	86	two	two	CD
31605	198	87	pounds	pound	NNS
31605	198	88	of	of	IN
31605	198	89	sea	sea	NN
31605	198	90	-	-	HYPH
31605	198	91	biscuits	biscuit	NNS
31605	198	92	soaked	soak	VBD
31605	198	93	for	for	IN
31605	198	94	five	five	CD
31605	198	95	minutes	minute	NNS
31605	198	96	in	in	IN
31605	198	97	warm	warm	JJ
31605	198	98	water	water	NN
31605	198	99	,	,	,
31605	198	100	and	and	CC
31605	198	101	boil	boil	VB
31605	198	102	five	five	CD
31605	198	103	minutes	minute	NNS
31605	198	104	longer	long	RBR
31605	198	105	and	and	CC
31605	198	106	serve	serve	VBP
31605	198	107	.	.	.
31605	199	1	This	this	DT
31605	199	2	receipt	receipt	NN
31605	199	3	calls	call	VBZ
31605	199	4	for	for	IN
31605	199	5	the	the	DT
31605	199	6	addition	addition	NN
31605	199	7	of	of	IN
31605	199	8	half	half	PDT
31605	199	9	a	a	DT
31605	199	10	pint	pint	NN
31605	199	11	of	of	IN
31605	199	12	port	port	NN
31605	199	13	wine	wine	NN
31605	199	14	,	,	,
31605	199	15	and	and	CC
31605	199	16	a	a	DT
31605	199	17	bottle	bottle	NN
31605	199	18	of	of	IN
31605	199	19	champagne	champagne	NN
31605	199	20	to	to	TO
31605	199	21	be	be	VB
31605	199	22	added	add	VBN
31605	199	23	to	to	IN
31605	199	24	the	the	DT
31605	199	25	chowder	chowder	NN
31605	199	26	just	just	RB
31605	199	27	before	before	IN
31605	199	28	serving	serve	VBG
31605	199	29	;	;	:
31605	199	30	but	but	CC
31605	199	31	it	-PRON-	PRP
31605	199	32	is	be	VBZ
31605	199	33	quite	quite	RB
31605	199	34	good	good	JJ
31605	199	35	enough	enough	RB
31605	199	36	without	without	IN
31605	199	37	,	,	,
31605	199	38	and	and	CC
31605	199	39	far	far	RB
31605	199	40	less	less	RBR
31605	199	41	expensive	expensive	JJ
31605	199	42	.	.	.
31605	200	1	20	20	CD
31605	200	2	.	.	.
31605	201	1	=	=	NFP
31605	201	2	Club	Club	NNP
31605	201	3	House	House	NNP
31605	201	4	Fish	Fish	NNP
31605	201	5	Cakes.=--Wash	cakes.=--wash	NN
31605	201	6	and	and	CC
31605	201	7	boil	boil	VB
31605	201	8	one	one	CD
31605	201	9	quart	quart	NN
31605	201	10	of	of	IN
31605	201	11	potatoes	potato	NNS
31605	201	12	,	,	,
31605	201	13	putting	put	VBG
31605	201	14	them	-PRON-	PRP
31605	201	15	on	on	IN
31605	201	16	the	the	DT
31605	201	17	fire	fire	NN
31605	201	18	in	in	IN
31605	201	19	cold	cold	JJ
31605	201	20	water	water	NN
31605	201	21	enough	enough	RB
31605	201	22	to	to	TO
31605	201	23	cover	cover	VB
31605	201	24	them	-PRON-	PRP
31605	201	25	,	,	,
31605	201	26	and	and	CC
31605	201	27	a	a	DT
31605	201	28	tablespoonful	tablespoonful	NN
31605	201	29	of	of	IN
31605	201	30	salt	salt	NN
31605	201	31	.	.	.
31605	202	1	Put	put	VB
31605	202	2	one	one	CD
31605	202	3	and	and	CC
31605	202	4	a	a	DT
31605	202	5	half	half	NN
31605	202	6	pounds	pound	NNS
31605	202	7	of	of	IN
31605	202	8	salt	salt	NN
31605	202	9	codfish	codfish	NN
31605	202	10	on	on	IN
31605	202	11	the	the	DT
31605	202	12	fire	fire	NN
31605	202	13	in	in	IN
31605	202	14	plenty	plenty	NN
31605	202	15	of	of	IN
31605	202	16	cold	cold	JJ
31605	202	17	water	water	NN
31605	202	18	,	,	,
31605	202	19	and	and	CC
31605	202	20	bring	bring	VB
31605	202	21	it	-PRON-	PRP
31605	202	22	slowly	slowly	RB
31605	202	23	to	to	IN
31605	202	24	a	a	DT
31605	202	25	boil	boil	NN
31605	202	26	;	;	:
31605	202	27	as	as	RB
31605	202	28	soon	soon	RB
31605	202	29	as	as	IN
31605	202	30	it	-PRON-	PRP
31605	202	31	boils	boil	VBZ
31605	202	32	throw	throw	VB
31605	202	33	off	off	RP
31605	202	34	that	that	DT
31605	202	35	water	water	NN
31605	202	36	,	,	,
31605	202	37	and	and	CC
31605	202	38	put	put	VBD
31605	202	39	it	-PRON-	PRP
31605	202	40	again	again	RB
31605	202	41	on	on	IN
31605	202	42	the	the	DT
31605	202	43	fire	fire	NN
31605	202	44	in	in	IN
31605	202	45	fresh	fresh	JJ
31605	202	46	cold	cold	JJ
31605	202	47	water	water	NN
31605	202	48	;	;	:
31605	202	49	if	if	IN
31605	202	50	the	the	DT
31605	202	51	fish	fish	NN
31605	202	52	is	be	VBZ
31605	202	53	very	very	RB
31605	202	54	salt	salt	NN
31605	202	55	change	change	NN
31605	202	56	the	the	DT
31605	202	57	water	water	NN
31605	202	58	a	a	DT
31605	202	59	third	third	JJ
31605	202	60	time	time	NN
31605	202	61	.	.	.
31605	203	1	Free	free	VB
31605	203	2	the	the	DT
31605	203	3	fish	fish	NN
31605	203	4	from	from	IN
31605	203	5	skin	skin	NN
31605	203	6	and	and	CC
31605	203	7	bone	bone	NN
31605	203	8	;	;	:
31605	203	9	peel	peel	VB
31605	203	10	the	the	DT
31605	203	11	potatoes	potato	NNS
31605	203	12	,	,	,
31605	203	13	mash	mash	VB
31605	203	14	them	-PRON-	PRP
31605	203	15	through	through	IN
31605	203	16	a	a	DT
31605	203	17	colander	colander	NN
31605	203	18	with	with	IN
31605	203	19	a	a	DT
31605	203	20	potato	potato	NN
31605	203	21	masher	masher	NN
31605	203	22	,	,	,
31605	203	23	season	season	VB
31605	203	24	them	-PRON-	PRP
31605	203	25	with	with	IN
31605	203	26	quarter	quarter	NN
31605	203	27	of	of	IN
31605	203	28	a	a	DT
31605	203	29	saltspoonful	saltspoonful	NN
31605	203	30	of	of	IN
31605	203	31	pepper	pepper	NN
31605	203	32	and	and	CC
31605	203	33	an	an	DT
31605	203	34	ounce	ounce	NN
31605	203	35	of	of	IN
31605	203	36	butter	butter	NN
31605	203	37	;	;	:
31605	203	38	add	add	VB
31605	203	39	the	the	DT
31605	203	40	yolks	yolk	NNS
31605	203	41	of	of	IN
31605	203	42	two	two	CD
31605	203	43	eggs	egg	NNS
31605	203	44	,	,	,
31605	203	45	and	and	CC
31605	203	46	the	the	DT
31605	203	47	fish	fish	NN
31605	203	48	;	;	:
31605	203	49	mix	mix	VB
31605	203	50	well	well	RB
31605	203	51	,	,	,
31605	203	52	and	and	CC
31605	203	53	make	make	VB
31605	203	54	into	into	IN
31605	203	55	cakes	cake	NNS
31605	203	56	,	,	,
31605	203	57	using	use	VBG
31605	203	58	a	a	DT
31605	203	59	little	little	JJ
31605	203	60	flour	flour	NN
31605	203	61	to	to	TO
31605	203	62	prevent	prevent	VB
31605	203	63	sticking	sticking	NN
31605	203	64	to	to	IN
31605	203	65	the	the	DT
31605	203	66	hands	hand	NNS
31605	203	67	.	.	.
31605	204	1	Fry	fry	PRP
31605	204	2	them	-PRON-	PRP
31605	204	3	golden	golden	JJ
31605	204	4	brown	brown	NN
31605	204	5	in	in	IN
31605	204	6	enough	enough	JJ
31605	204	7	smoking	smoke	VBG
31605	204	8	hot	hot	JJ
31605	204	9	fat	fat	NN
31605	204	10	to	to	TO
31605	204	11	nearly	nearly	RB
31605	204	12	cover	cover	VB
31605	204	13	them	-PRON-	PRP
31605	204	14	;	;	:
31605	204	15	observe	observe	VBP
31605	204	16	that	that	IN
31605	204	17	in	in	IN
31605	204	18	frying	fry	VBG
31605	204	19	any	any	DT
31605	204	20	article	article	NN
31605	204	21	of	of	IN
31605	204	22	food	food	NN
31605	204	23	it	-PRON-	PRP
31605	204	24	will	will	MD
31605	204	25	not	not	RB
31605	204	26	soak	soak	VB
31605	204	27	fat	fat	NN
31605	204	28	if	if	IN
31605	204	29	the	the	DT
31605	204	30	latter	latter	JJ
31605	204	31	be	be	VB
31605	204	32	hot	hot	JJ
31605	204	33	enough	enough	RB
31605	204	34	to	to	TO
31605	204	35	carbonize	carbonize	VB
31605	204	36	the	the	DT
31605	204	37	outside	outside	NN
31605	204	38	at	at	IN
31605	204	39	once	once	RB
31605	204	40	,	,	,
31605	204	41	and	and	CC
31605	204	42	smoking	smoke	VBG
31605	204	43	hot	hot	JJ
31605	204	44	fat	fat	NN
31605	204	45	will	will	MD
31605	204	46	do	do	VB
31605	204	47	that	that	DT
31605	204	48	.	.	.
31605	205	1	21	21	CD
31605	205	2	.	.	.
31605	206	1	=	=	NFP
31605	206	2	Sardine	Sardine	NNP
31605	206	3	Sandwiches.=--Butter	sandwiches.=--butter	NN
31605	206	4	sixteen	sixteen	CD
31605	206	5	thin	thin	JJ
31605	206	6	slices	slice	NNS
31605	206	7	of	of	IN
31605	206	8	bread	bread	NN
31605	206	9	on	on	IN
31605	206	10	both	both	DT
31605	206	11	sides	side	NNS
31605	206	12	,	,	,
31605	206	13	put	put	VBN
31605	206	14	between	between	IN
31605	206	15	each	each	DT
31605	206	16	two	two	CD
31605	206	17	a	a	DT
31605	206	18	very	very	RB
31605	206	19	thin	thin	JJ
31605	206	20	layer	layer	NN
31605	206	21	of	of	IN
31605	206	22	sardines	sardine	NNS
31605	206	23	,	,	,
31605	206	24	sprinkled	sprinkle	VBN
31605	206	25	with	with	IN
31605	206	26	a	a	DT
31605	206	27	little	little	JJ
31605	206	28	lemon	lemon	NN
31605	206	29	juice	juice	NN
31605	206	30	,	,	,
31605	206	31	and	and	CC
31605	206	32	brown	brown	VB
31605	206	33	them	-PRON-	PRP
31605	206	34	in	in	IN
31605	206	35	a	a	DT
31605	206	36	quick	quick	JJ
31605	206	37	oven	oven	NN
31605	206	38	.	.	.
31605	207	1	22	22	CD
31605	207	2	.	.	.
31605	208	1	=	=	NFP
31605	208	2	Warmed	warm	VBD
31605	208	3	up	up	RP
31605	208	4	boiled	boil	VBN
31605	208	5	fish	fish	NN
31605	208	6	,	,	,
31605	208	7	with	with	IN
31605	208	8	Dutch	dutch	JJ
31605	208	9	Sauce.=--Put	sauce.=--put	VBP
31605	208	10	the	the	DT
31605	208	11	cold	cold	JJ
31605	208	12	fish	fish	NN
31605	208	13	on	on	IN
31605	208	14	the	the	DT
31605	208	15	fire	fire	NN
31605	208	16	in	in	IN
31605	208	17	plenty	plenty	NN
31605	208	18	of	of	IN
31605	208	19	cold	cold	JJ
31605	208	20	water	water	NN
31605	208	21	and	and	CC
31605	208	22	salt	salt	NN
31605	208	23	,	,	,
31605	208	24	and	and	CC
31605	208	25	let	let	VB
31605	208	26	it	-PRON-	PRP
31605	208	27	come	come	VB
31605	208	28	slowly	slowly	RB
31605	208	29	to	to	IN
31605	208	30	a	a	DT
31605	208	31	boil	boil	NN
31605	208	32	;	;	:
31605	208	33	meantime	meantime	RB
31605	208	34	make	make	VB
31605	208	35	a	a	DT
31605	208	36	sauce	sauce	NN
31605	208	37	for	for	IN
31605	208	38	it	-PRON-	PRP
31605	208	39	as	as	IN
31605	208	40	follows	follow	VBZ
31605	208	41	.	.	.
31605	209	1	23	23	CD
31605	209	2	.	.	.
31605	210	1	=	=	NFP
31605	210	2	Dutch	Dutch	NNP
31605	210	3	Sauce.=--Put	sauce.=--put	NN
31605	210	4	one	one	CD
31605	210	5	ounce	ounce	NN
31605	210	6	of	of	IN
31605	210	7	butter	butter	NN
31605	210	8	,	,	,
31605	210	9	and	and	CC
31605	210	10	one	one	CD
31605	210	11	ounce	ounce	NN
31605	210	12	of	of	IN
31605	210	13	flour	flour	NN
31605	210	14	in	in	IN
31605	210	15	a	a	DT
31605	210	16	sauce	sauce	NN
31605	210	17	-	-	HYPH
31605	210	18	pan	pan	NN
31605	210	19	over	over	IN
31605	210	20	the	the	DT
31605	210	21	fire	fire	NN
31605	210	22	,	,	,
31605	210	23	and	and	CC
31605	210	24	stir	stir	VB
31605	210	25	constantly	constantly	RB
31605	210	26	until	until	IN
31605	210	27	it	-PRON-	PRP
31605	210	28	bubbles	bubble	VBZ
31605	210	29	;	;	:
31605	210	30	then	then	RB
31605	210	31	add	add	VB
31605	210	32	gradually	gradually	RB
31605	210	33	one	one	CD
31605	210	34	gill	gill	NN
31605	210	35	of	of	IN
31605	210	36	boiling	boil	VBG
31605	210	37	water	water	NN
31605	210	38	,	,	,
31605	210	39	remove	remove	VB
31605	210	40	the	the	DT
31605	210	41	sauce	sauce	NN
31605	210	42	from	from	IN
31605	210	43	the	the	DT
31605	210	44	fire	fire	NN
31605	210	45	,	,	,
31605	210	46	stir	stir	NN
31605	210	47	in	in	IN
31605	210	48	the	the	DT
31605	210	49	yolks	yolk	NNS
31605	210	50	of	of	IN
31605	210	51	three	three	CD
31605	210	52	eggs	egg	NNS
31605	210	53	,	,	,
31605	210	54	one	one	CD
31605	210	55	at	at	IN
31605	210	56	a	a	DT
31605	210	57	time	time	NN
31605	210	58	,	,	,
31605	210	59	add	add	VB
31605	210	60	one	one	CD
31605	210	61	saltspoonful	saltspoonful	NN
31605	210	62	of	of	IN
31605	210	63	dry	dry	JJ
31605	210	64	mustard	mustard	NN
31605	210	65	;	;	:
31605	210	66	add	add	VB
31605	210	67	one	one	CD
31605	210	68	tablespoonful	tablespoonful	NN
31605	210	69	of	of	IN
31605	210	70	vinegar	vinegar	NN
31605	210	71	and	and	CC
31605	210	72	three	three	CD
31605	210	73	of	of	IN
31605	210	74	oil	oil	NN
31605	210	75	,	,	,
31605	210	76	gradually	gradually	RB
31605	210	77	,	,	,
31605	210	78	drop	drop	NN
31605	210	79	by	by	IN
31605	210	80	drop	drop	NN
31605	210	81	,	,	,
31605	210	82	stirring	stir	VBG
31605	210	83	constantly	constantly	RB
31605	210	84	till	till	IN
31605	210	85	smooth	smooth	JJ
31605	210	86	.	.	.
31605	211	1	When	when	WRB
31605	211	2	the	the	DT
31605	211	3	fish	fish	NN
31605	211	4	is	be	VBZ
31605	211	5	warmed	warm	VBN
31605	211	6	take	take	VB
31605	211	7	it	-PRON-	PRP
31605	211	8	up	up	RP
31605	211	9	carefully	carefully	RB
31605	211	10	without	without	IN
31605	211	11	breaking	break	VBG
31605	211	12	and	and	CC
31605	211	13	serve	serve	VB
31605	211	14	with	with	IN
31605	211	15	the	the	DT
31605	211	16	Dutch	dutch	JJ
31605	211	17	sauce	sauce	NN
31605	211	18	in	in	IN
31605	211	19	a	a	DT
31605	211	20	boat	boat	NN
31605	211	21	.	.	.
31605	212	1	CHAPTER	CHAPTER	NNP
31605	212	2	IV	IV	NNP
31605	212	3	.	.	.
31605	213	1	RELISHES	RELISHES	NNP
31605	213	2	.	.	.
31605	214	1	The	the	DT
31605	214	2	dishes	dish	NNS
31605	214	3	known	know	VBN
31605	214	4	as	as	IN
31605	214	5	relishes	relish	NNS
31605	214	6	are	be	VBP
31605	214	7	usually	usually	RB
31605	214	8	eaten	eat	VBN
31605	214	9	at	at	IN
31605	214	10	dinner	dinner	NN
31605	214	11	just	just	RB
31605	214	12	after	after	IN
31605	214	13	the	the	DT
31605	214	14	soup	soup	NN
31605	214	15	or	or	CC
31605	214	16	fish	fish	NN
31605	214	17	;	;	:
31605	214	18	they	-PRON-	PRP
31605	214	19	are	be	VBP
31605	214	20	in	in	IN
31605	214	21	reality	reality	NN
31605	214	22	the	the	DT
31605	214	23	restorers	restorer	NNS
31605	214	24	of	of	IN
31605	214	25	appetite	appetite	NN
31605	214	26	;	;	:
31605	214	27	they	-PRON-	PRP
31605	214	28	are	be	VBP
31605	214	29	usually	usually	RB
31605	214	30	cold	cold	JJ
31605	214	31	,	,	,
31605	214	32	and	and	CC
31605	214	33	are	be	VBP
31605	214	34	sent	send	VBN
31605	214	35	to	to	IN
31605	214	36	the	the	DT
31605	214	37	table	table	NN
31605	214	38	on	on	IN
31605	214	39	small	small	JJ
31605	214	40	oval	oval	JJ
31605	214	41	dishes	dish	NNS
31605	214	42	,	,	,
31605	214	43	or	or	CC
31605	214	44	ornamental	ornamental	JJ
31605	214	45	boats	boat	NNS
31605	214	46	.	.	.
31605	215	1	24	24	CD
31605	215	2	.	.	.
31605	216	1	=	=	NFP
31605	216	2	Anchovies.=	Anchovies.=	NNP
31605	216	3	(	(	-LRB-
31605	216	4	_	_	NNP
31605	216	5	One	one	CD
31605	216	6	for	for	IN
31605	216	7	each	each	DT
31605	216	8	person._)--The	person._)--the	CD
31605	216	9	best	good	JJS
31605	216	10	anchovies	anchovy	NNS
31605	216	11	are	be	VBP
31605	216	12	small	small	JJ
31605	216	13	and	and	CC
31605	216	14	plump	plump	JJ
31605	216	15	,	,	,
31605	216	16	with	with	IN
31605	216	17	white	white	JJ
31605	216	18	scales	scale	NNS
31605	216	19	,	,	,
31605	216	20	and	and	CC
31605	216	21	dark	dark	JJ
31605	216	22	red	red	JJ
31605	216	23	pickle	pickle	NN
31605	216	24	;	;	:
31605	216	25	they	-PRON-	PRP
31605	216	26	are	be	VBP
31605	216	27	prepared	prepare	VBN
31605	216	28	for	for	IN
31605	216	29	the	the	DT
31605	216	30	table	table	NN
31605	216	31	by	by	IN
31605	216	32	soaking	soak	VBG
31605	216	33	two	two	CD
31605	216	34	hours	hour	NNS
31605	216	35	in	in	IN
31605	216	36	cold	cold	JJ
31605	216	37	water	water	NN
31605	216	38	,	,	,
31605	216	39	taking	take	VBG
31605	216	40	out	out	RP
31605	216	41	the	the	DT
31605	216	42	back	back	NN
31605	216	43	-	-	HYPH
31605	216	44	bone	bone	NN
31605	216	45	,	,	,
31605	216	46	removing	remove	VBG
31605	216	47	the	the	DT
31605	216	48	scales	scale	NNS
31605	216	49	and	and	CC
31605	216	50	some	some	DT
31605	216	51	of	of	IN
31605	216	52	the	the	DT
31605	216	53	small	small	JJ
31605	216	54	bones	bone	NNS
31605	216	55	,	,	,
31605	216	56	and	and	CC
31605	216	57	serving	serve	VBG
31605	216	58	them	-PRON-	PRP
31605	216	59	with	with	IN
31605	216	60	oil	oil	NN
31605	216	61	or	or	CC
31605	216	62	vinegar	vinegar	NN
31605	216	63	in	in	IN
31605	216	64	a	a	DT
31605	216	65	suitable	suitable	JJ
31605	216	66	dish	dish	NN
31605	216	67	,	,	,
31605	216	68	or	or	CC
31605	216	69	pickle	pickle	NN
31605	216	70	shell	shell	NN
31605	216	71	.	.	.
31605	217	1	25	25	CD
31605	217	2	.	.	.
31605	218	1	=	=	NFP
31605	218	2	Sardines.=	Sardines.=	NNP
31605	218	3	(	(	-LRB-
31605	218	4	_	_	NNP
31605	218	5	One	one	CD
31605	218	6	for	for	IN
31605	218	7	each	each	DT
31605	218	8	person._)--Sardines	person._)--sardine	NNS
31605	218	9	are	be	VBP
31605	218	10	served	serve	VBN
31605	218	11	by	by	IN
31605	218	12	wiping	wipe	VBG
31605	218	13	them	-PRON-	PRP
31605	218	14	,	,	,
31605	218	15	and	and	CC
31605	218	16	serving	serve	VBG
31605	218	17	them	-PRON-	PRP
31605	218	18	on	on	IN
31605	218	19	a	a	DT
31605	218	20	small	small	JJ
31605	218	21	dish	dish	NN
31605	218	22	with	with	IN
31605	218	23	quarters	quarter	NNS
31605	218	24	of	of	IN
31605	218	25	lemons	lemon	NNS
31605	218	26	beside	beside	IN
31605	218	27	them	-PRON-	PRP
31605	218	28	.	.	.
31605	219	1	26	26	CD
31605	219	2	.	.	.
31605	220	1	=	=	NFP
31605	220	2	Pickled	Pickled	NNP
31605	220	3	Herrings.=	Herrings.=	NNP
31605	220	4	(	(	-LRB-
31605	220	5	_	_	NNP
31605	220	6	One	one	CD
31605	220	7	for	for	IN
31605	220	8	each	each	DT
31605	220	9	person._)--These	person._)--these	NN
31605	220	10	are	be	VBP
31605	220	11	served	serve	VBN
31605	220	12	in	in	IN
31605	220	13	a	a	DT
31605	220	14	boat	boat	NN
31605	220	15	with	with	IN
31605	220	16	a	a	DT
31605	220	17	few	few	JJ
31605	220	18	capers	caper	NNS
31605	220	19	,	,	,
31605	220	20	and	and	CC
31605	220	21	a	a	DT
31605	220	22	little	little	JJ
31605	220	23	chopped	chop	VBN
31605	220	24	parsley	parsley	NN
31605	220	25	sprinkled	sprinkle	VBN
31605	220	26	over	over	IN
31605	220	27	them	-PRON-	PRP
31605	220	28	.	.	.
31605	221	1	27	27	CD
31605	221	2	.	.	.
31605	222	1	=	=	NFP
31605	222	2	Scalloped	Scalloped	NNP
31605	222	3	Oysters.=	Oysters.=	NNP
31605	222	4	(	(	-LRB-
31605	222	5	_	_	NNP
31605	222	6	One	one	CD
31605	222	7	shell	shell	NN
31605	222	8	for	for	IN
31605	222	9	each	each	DT
31605	222	10	person._)--Blanch	person._)--blanch	NN
31605	222	11	one	one	CD
31605	222	12	quart	quart	NN
31605	222	13	of	of	IN
31605	222	14	oysters	oyster	NNS
31605	222	15	by	by	IN
31605	222	16	bringing	bring	VBG
31605	222	17	just	just	RB
31605	222	18	to	to	IN
31605	222	19	a	a	DT
31605	222	20	boil	boil	NN
31605	222	21	in	in	IN
31605	222	22	their	-PRON-	PRP$
31605	222	23	own	own	JJ
31605	222	24	liquor	liquor	NN
31605	222	25	,	,	,
31605	222	26	then	then	RB
31605	222	27	strain	strain	VB
31605	222	28	them	-PRON-	PRP
31605	222	29	,	,	,
31605	222	30	saving	save	VBG
31605	222	31	the	the	DT
31605	222	32	liquor	liquor	NN
31605	222	33	,	,	,
31605	222	34	and	and	CC
31605	222	35	keeping	keep	VBG
31605	222	36	it	-PRON-	PRP
31605	222	37	hot	hot	JJ
31605	222	38	;	;	:
31605	222	39	wash	wash	VB
31605	222	40	them	-PRON-	PRP
31605	222	41	in	in	IN
31605	222	42	cold	cold	JJ
31605	222	43	water	water	NN
31605	222	44	and	and	CC
31605	222	45	drain	drain	VB
31605	222	46	them	-PRON-	PRP
31605	222	47	;	;	:
31605	222	48	mix	mix	VB
31605	222	49	one	one	CD
31605	222	50	ounce	ounce	NN
31605	222	51	of	of	IN
31605	222	52	butter	butter	NN
31605	222	53	and	and	CC
31605	222	54	one	one	CD
31605	222	55	ounce	ounce	NN
31605	222	56	of	of	IN
31605	222	57	flour	flour	NN
31605	222	58	together	together	RB
31605	222	59	in	in	IN
31605	222	60	a	a	DT
31605	222	61	sauce	sauce	NN
31605	222	62	-	-	HYPH
31605	222	63	pan	pan	NN
31605	222	64	over	over	IN
31605	222	65	the	the	DT
31605	222	66	fire	fire	NN
31605	222	67	;	;	:
31605	222	68	as	as	RB
31605	222	69	soon	soon	RB
31605	222	70	as	as	IN
31605	222	71	it	-PRON-	PRP
31605	222	72	is	be	VBZ
31605	222	73	smooth	smooth	JJ
31605	222	74	gradually	gradually	RB
31605	222	75	stir	stir	VBP
31605	222	76	in	in	IN
31605	222	77	one	one	CD
31605	222	78	pint	pint	NN
31605	222	79	of	of	IN
31605	222	80	the	the	DT
31605	222	81	oyster	oyster	JJ
31605	222	82	liquor	liquor	NN
31605	222	83	,	,	,
31605	222	84	which	which	WDT
31605	222	85	must	must	MD
31605	222	86	be	be	VB
31605	222	87	boiling	boil	VBG
31605	222	88	;	;	:
31605	222	89	season	season	VB
31605	222	90	the	the	DT
31605	222	91	sauce	sauce	NN
31605	222	92	with	with	IN
31605	222	93	half	half	PDT
31605	222	94	a	a	DT
31605	222	95	teaspoonful	teaspoonful	NN
31605	222	96	of	of	IN
31605	222	97	salt	salt	NN
31605	222	98	,	,	,
31605	222	99	and	and	CC
31605	222	100	quarter	quarter	NN
31605	222	101	of	of	IN
31605	222	102	a	a	DT
31605	222	103	saltspoonful	saltspoonful	JJ
31605	222	104	each	each	DT
31605	222	105	of	of	IN
31605	222	106	white	white	JJ
31605	222	107	pepper	pepper	NN
31605	222	108	and	and	CC
31605	222	109	nutmeg	nutmeg	NN
31605	222	110	;	;	:
31605	222	111	put	put	VB
31605	222	112	the	the	DT
31605	222	113	oysters	oyster	NNS
31605	222	114	into	into	IN
31605	222	115	it	-PRON-	PRP
31605	222	116	to	to	IN
31605	222	117	heat	heat	VB
31605	222	118	,	,	,
31605	222	119	while	while	IN
31605	222	120	you	-PRON-	PRP
31605	222	121	thoroughly	thoroughly	RB
31605	222	122	wash	wash	VBP
31605	222	123	eight	eight	CD
31605	222	124	or	or	CC
31605	222	125	ten	ten	CD
31605	222	126	deep	deep	JJ
31605	222	127	oystershells	oystershell	NNS
31605	222	128	with	with	IN
31605	222	129	a	a	DT
31605	222	130	brush	brush	NN
31605	222	131	;	;	:
31605	222	132	fill	fill	VB
31605	222	133	them	-PRON-	PRP
31605	222	134	with	with	IN
31605	222	135	the	the	DT
31605	222	136	oysters	oyster	NNS
31605	222	137	,	,	,
31605	222	138	dust	dust	VB
31605	222	139	them	-PRON-	PRP
31605	222	140	thickly	thickly	RB
31605	222	141	with	with	IN
31605	222	142	bread	bread	NN
31605	222	143	crumbs	crumb	NNS
31605	222	144	;	;	:
31605	222	145	put	put	VB
31605	222	146	a	a	DT
31605	222	147	small	small	JJ
31605	222	148	bit	bit	NN
31605	222	149	of	of	IN
31605	222	150	butter	butter	NN
31605	222	151	on	on	IN
31605	222	152	each	each	DT
31605	222	153	one	one	NN
31605	222	154	,	,	,
31605	222	155	and	and	CC
31605	222	156	brown	brown	VB
31605	222	157	them	-PRON-	PRP
31605	222	158	in	in	IN
31605	222	159	a	a	DT
31605	222	160	quick	quick	JJ
31605	222	161	oven	oven	NN
31605	222	162	;	;	:
31605	222	163	they	-PRON-	PRP
31605	222	164	should	should	MD
31605	222	165	be	be	VB
31605	222	166	sent	send	VBN
31605	222	167	to	to	IN
31605	222	168	the	the	DT
31605	222	169	table	table	NN
31605	222	170	laid	lay	VBN
31605	222	171	on	on	IN
31605	222	172	a	a	DT
31605	222	173	napkin	napkin	NN
31605	222	174	neatly	neatly	RB
31605	222	175	folded	fold	VBN
31605	222	176	on	on	IN
31605	222	177	a	a	DT
31605	222	178	platter	platter	NN
31605	222	179	.	.	.
31605	223	1	28	28	CD
31605	223	2	.	.	.
31605	224	1	=	=	NFP
31605	224	2	Welsh	Welsh	NNP
31605	224	3	Rarebit.=--Grate	rarebit.=--grate	VB
31605	224	4	one	one	CD
31605	224	5	pound	pound	NN
31605	224	6	of	of	IN
31605	224	7	rich	rich	JJ
31605	224	8	cheese	cheese	NN
31605	224	9	,	,	,
31605	224	10	mix	mix	VB
31605	224	11	it	-PRON-	PRP
31605	224	12	over	over	IN
31605	224	13	the	the	DT
31605	224	14	fire	fire	NN
31605	224	15	with	with	IN
31605	224	16	one	one	CD
31605	224	17	gill	gill	NN
31605	224	18	of	of	IN
31605	224	19	ale	ale	NN
31605	224	20	,	,	,
31605	224	21	working	work	VBG
31605	224	22	it	-PRON-	PRP
31605	224	23	smooth	smooth	JJ
31605	224	24	with	with	IN
31605	224	25	a	a	DT
31605	224	26	spoon	spoon	NN
31605	224	27	;	;	:
31605	224	28	season	season	VB
31605	224	29	it	-PRON-	PRP
31605	224	30	with	with	IN
31605	224	31	a	a	DT
31605	224	32	saltspoonful	saltspoonful	NN
31605	224	33	of	of	IN
31605	224	34	dry	dry	JJ
31605	224	35	mustard	mustard	NN
31605	224	36	;	;	:
31605	224	37	meantime	meantime	RB
31605	224	38	make	make	VBP
31605	224	39	two	two	CD
31605	224	40	large	large	JJ
31605	224	41	slices	slice	NNS
31605	224	42	of	of	IN
31605	224	43	toast	toast	NN
31605	224	44	,	,	,
31605	224	45	lay	lie	VBD
31605	224	46	them	-PRON-	PRP
31605	224	47	on	on	IN
31605	224	48	a	a	DT
31605	224	49	hot	hot	JJ
31605	224	50	dish	dish	NN
31605	224	51	,	,	,
31605	224	52	and	and	CC
31605	224	53	as	as	RB
31605	224	54	soon	soon	RB
31605	224	55	as	as	IN
31605	224	56	the	the	DT
31605	224	57	cheese	cheese	NN
31605	224	58	is	be	VBZ
31605	224	59	thoroughly	thoroughly	RB
31605	224	60	melted	melt	VBN
31605	224	61	,	,	,
31605	224	62	pour	pour	VB
31605	224	63	it	-PRON-	PRP
31605	224	64	over	over	IN
31605	224	65	the	the	DT
31605	224	66	toast	toast	NN
31605	224	67	and	and	CC
31605	224	68	send	send	VB
31605	224	69	it	-PRON-	PRP
31605	224	70	to	to	IN
31605	224	71	the	the	DT
31605	224	72	table	table	NN
31605	224	73	at	at	IN
31605	224	74	once	once	RB
31605	224	75	.	.	.
31605	225	1	29	29	CD
31605	225	2	.	.	.
31605	226	1	=	=	NFP
31605	226	2	Golden	Golden	NNP
31605	226	3	Buck.=--Prepare	Buck.=--Prepare	NNP
31605	226	4	the	the	DT
31605	226	5	cheese	cheese	NN
31605	226	6	and	and	CC
31605	226	7	toast	toast	NN
31605	226	8	as	as	IN
31605	226	9	in	in	IN
31605	226	10	receipt	receipt	NN
31605	226	11	No	no	UH
31605	226	12	.	.	.
31605	227	1	28	28	CD
31605	227	2	;	;	:
31605	227	3	cut	cut	VBD
31605	227	4	the	the	DT
31605	227	5	toast	toast	NN
31605	227	6	in	in	IN
31605	227	7	eight	eight	CD
31605	227	8	pieces	piece	NNS
31605	227	9	;	;	:
31605	227	10	while	while	IN
31605	227	11	the	the	DT
31605	227	12	cheese	cheese	NN
31605	227	13	is	be	VBZ
31605	227	14	melting	melt	VBG
31605	227	15	poach	poach	JJ
31605	227	16	eight	eight	CD
31605	227	17	eggs	egg	NNS
31605	227	18	,	,	,
31605	227	19	by	by	IN
31605	227	20	dropping	drop	VBG
31605	227	21	them	-PRON-	PRP
31605	227	22	gently	gently	RB
31605	227	23	into	into	IN
31605	227	24	plenty	plenty	NN
31605	227	25	of	of	IN
31605	227	26	boiling	boil	VBG
31605	227	27	water	water	NN
31605	227	28	containing	contain	VBG
31605	227	29	a	a	DT
31605	227	30	teaspoonful	teaspoonful	NN
31605	227	31	of	of	IN
31605	227	32	salt	salt	NN
31605	227	33	,	,	,
31605	227	34	and	and	CC
31605	227	35	half	half	PDT
31605	227	36	a	a	DT
31605	227	37	gill	gill	NN
31605	227	38	of	of	IN
31605	227	39	vinegar	vinegar	NN
31605	227	40	;	;	,
31605	227	41	as	as	RB
31605	227	42	soon	soon	RB
31605	227	43	as	as	IN
31605	227	44	the	the	DT
31605	227	45	whites	white	NNS
31605	227	46	are	be	VBP
31605	227	47	firm	firm	JJ
31605	227	48	,	,	,
31605	227	49	take	take	VB
31605	227	50	them	-PRON-	PRP
31605	227	51	carefully	carefully	RB
31605	227	52	out	out	RB
31605	227	53	on	on	IN
31605	227	54	a	a	DT
31605	227	55	skimmer	skimmer	NN
31605	227	56	,	,	,
31605	227	57	trim	trim	VB
31605	227	58	off	off	RP
31605	227	59	the	the	DT
31605	227	60	edges	edge	NNS
31605	227	61	,	,	,
31605	227	62	and	and	CC
31605	227	63	slip	slip	VB
31605	227	64	them	-PRON-	PRP
31605	227	65	again	again	RB
31605	227	66	into	into	IN
31605	227	67	warm	warm	JJ
31605	227	68	water	water	NN
31605	227	69	,	,	,
31605	227	70	while	while	IN
31605	227	71	you	-PRON-	PRP
31605	227	72	divide	divide	VBP
31605	227	73	the	the	DT
31605	227	74	cheese	cheese	NN
31605	227	75	on	on	IN
31605	227	76	the	the	DT
31605	227	77	pieces	piece	NNS
31605	227	78	of	of	IN
31605	227	79	toast	toast	NN
31605	227	80	;	;	:
31605	227	81	then	then	RB
31605	227	82	lay	lay	VB
31605	227	83	an	an	DT
31605	227	84	egg	egg	NN
31605	227	85	on	on	IN
31605	227	86	each	each	DT
31605	227	87	piece	piece	NN
31605	227	88	,	,	,
31605	227	89	and	and	CC
31605	227	90	serve	serve	VB
31605	227	91	at	at	IN
31605	227	92	once	once	RB
31605	227	93	.	.	.
31605	228	1	The	the	DT
31605	228	2	success	success	NN
31605	228	3	of	of	IN
31605	228	4	the	the	DT
31605	228	5	dish	dish	NN
31605	228	6	depends	depend	VBZ
31605	228	7	upon	upon	IN
31605	228	8	having	have	VBG
31605	228	9	the	the	DT
31605	228	10	eggs	egg	NNS
31605	228	11	,	,	,
31605	228	12	cheese	cheese	NN
31605	228	13	,	,	,
31605	228	14	and	and	CC
31605	228	15	toast	toast	NN
31605	228	16	ready	ready	JJ
31605	228	17	at	at	IN
31605	228	18	the	the	DT
31605	228	19	same	same	JJ
31605	228	20	moment	moment	NN
31605	228	21	,	,	,
31605	228	22	putting	put	VBG
31605	228	23	them	-PRON-	PRP
31605	228	24	together	together	RB
31605	228	25	very	very	RB
31605	228	26	quickly	quickly	RB
31605	228	27	,	,	,
31605	228	28	and	and	CC
31605	228	29	serving	serve	VBG
31605	228	30	them	-PRON-	PRP
31605	228	31	before	before	IN
31605	228	32	they	-PRON-	PRP
31605	228	33	cool	cool	VBP
31605	228	34	.	.	.
31605	229	1	30	30	CD
31605	229	2	.	.	.
31605	230	1	=	=	NFP
31605	230	2	Mock	Mock	NNP
31605	230	3	Crab.=--Break	Crab.=--Break	NNP
31605	230	4	up	up	RP
31605	230	5	half	half	PDT
31605	230	6	a	a	DT
31605	230	7	pound	pound	NN
31605	230	8	of	of	IN
31605	230	9	soft	soft	JJ
31605	230	10	,	,	,
31605	230	11	rich	rich	JJ
31605	230	12	cheese	cheese	NN
31605	230	13	with	with	IN
31605	230	14	a	a	DT
31605	230	15	fork	fork	NN
31605	230	16	,	,	,
31605	230	17	mix	mix	VB
31605	230	18	with	with	IN
31605	230	19	it	-PRON-	PRP
31605	230	20	a	a	DT
31605	230	21	teaspoonful	teaspoonful	NN
31605	230	22	of	of	IN
31605	230	23	dry	dry	JJ
31605	230	24	mustard	mustard	NN
31605	230	25	,	,	,
31605	230	26	a	a	DT
31605	230	27	saltspoonful	saltspoonful	NN
31605	230	28	of	of	IN
31605	230	29	salt	salt	NN
31605	230	30	,	,	,
31605	230	31	half	half	PDT
31605	230	32	a	a	DT
31605	230	33	saltspoonful	saltspoonful	NN
31605	230	34	of	of	IN
31605	230	35	pepper	pepper	NN
31605	230	36	,	,	,
31605	230	37	and	and	CC
31605	230	38	a	a	DT
31605	230	39	dessertspoonful	dessertspoonful	NN
31605	230	40	of	of	IN
31605	230	41	vinegar	vinegar	NN
31605	230	42	;	;	:
31605	230	43	serve	serve	VB
31605	230	44	it	-PRON-	PRP
31605	230	45	cold	cold	JJ
31605	230	46	,	,	,
31605	230	47	with	with	IN
31605	230	48	a	a	DT
31605	230	49	plate	plate	NN
31605	230	50	of	of	IN
31605	230	51	thin	thin	JJ
31605	230	52	bread	bread	NN
31605	230	53	and	and	CC
31605	230	54	butter	butter	NN
31605	230	55	,	,	,
31605	230	56	or	or	CC
31605	230	57	crisp	crisp	JJ
31605	230	58	crackers	cracker	NNS
31605	230	59	.	.	.
31605	231	1	31	31	CD
31605	231	2	.	.	.
31605	232	1	=	=	NFP
31605	232	2	English	english	JJ
31605	232	3	bread	bread	NN
31605	232	4	and	and	CC
31605	232	5	butter.=--Cut	butter.=--cut	NN
31605	232	6	an	an	DT
31605	232	7	even	even	JJ
31605	232	8	slice	slice	NN
31605	232	9	off	off	RP
31605	232	10	a	a	DT
31605	232	11	large	large	JJ
31605	232	12	loaf	loaf	NN
31605	232	13	of	of	IN
31605	232	14	fresh	fresh	JJ
31605	232	15	homemade	homemade	JJ
31605	232	16	bread	bread	NN
31605	232	17	;	;	:
31605	232	18	butter	butter	VB
31605	232	19	the	the	DT
31605	232	20	cut	cut	NN
31605	232	21	end	end	NN
31605	232	22	of	of	IN
31605	232	23	the	the	DT
31605	232	24	loaf	loaf	NN
31605	232	25	thinly	thinly	RB
31605	232	26	,	,	,
31605	232	27	then	then	RB
31605	232	28	hold	hold	VB
31605	232	29	it	-PRON-	PRP
31605	232	30	against	against	IN
31605	232	31	the	the	DT
31605	232	32	side	side	NN
31605	232	33	with	with	IN
31605	232	34	the	the	DT
31605	232	35	left	left	JJ
31605	232	36	hand	hand	NN
31605	232	37	and	and	CC
31605	232	38	arm	arm	NN
31605	232	39	,	,	,
31605	232	40	and	and	CC
31605	232	41	with	with	IN
31605	232	42	a	a	DT
31605	232	43	sharp	sharp	JJ
31605	232	44	,	,	,
31605	232	45	thin	thin	JJ
31605	232	46	knife	knife	NN
31605	232	47	,	,	,
31605	232	48	cut	cut	VBD
31605	232	49	an	an	DT
31605	232	50	even	even	JJ
31605	232	51	slice	slice	NN
31605	232	52	not	not	RB
31605	232	53	more	more	JJR
31605	232	54	than	than	IN
31605	232	55	an	an	DT
31605	232	56	eighth	eighth	NN
31605	232	57	of	of	IN
31605	232	58	an	an	DT
31605	232	59	inch	inch	NN
31605	232	60	thick	thick	JJ
31605	232	61	;	;	:
31605	232	62	a	a	DT
31605	232	63	little	little	JJ
31605	232	64	practice	practice	NN
31605	232	65	,	,	,
31605	232	66	and	and	CC
31605	232	67	a	a	DT
31605	232	68	steady	steady	JJ
31605	232	69	grasp	grasp	NN
31605	232	70	of	of	IN
31605	232	71	bread	bread	NN
31605	232	72	and	and	CC
31605	232	73	knife	knife	NN
31605	232	74	,	,	,
31605	232	75	will	will	MD
31605	232	76	enable	enable	VB
31605	232	77	any	any	DT
31605	232	78	one	one	NN
31605	232	79	to	to	TO
31605	232	80	produce	produce	VB
31605	232	81	regular	regular	JJ
31605	232	82	whole	whole	JJ
31605	232	83	slices	slice	NNS
31605	232	84	;	;	:
31605	232	85	fold	fold	VB
31605	232	86	each	each	DT
31605	232	87	one	one	NN
31605	232	88	double	double	JJ
31605	232	89	,	,	,
31605	232	90	with	with	IN
31605	232	91	the	the	DT
31605	232	92	butter	butter	NN
31605	232	93	inside	inside	RB
31605	232	94	;	;	:
31605	232	95	and	and	CC
31605	232	96	cut	cut	VBD
31605	232	97	as	as	RB
31605	232	98	many	many	JJ
31605	232	99	as	as	IN
31605	232	100	you	-PRON-	PRP
31605	232	101	require	require	VBP
31605	232	102	;	;	:
31605	232	103	serve	serve	VB
31605	232	104	them	-PRON-	PRP
31605	232	105	on	on	IN
31605	232	106	a	a	DT
31605	232	107	clean	clean	JJ
31605	232	108	napkin	napkin	NN
31605	232	109	,	,	,
31605	232	110	and	and	CC
31605	232	111	send	send	VB
31605	232	112	them	-PRON-	PRP
31605	232	113	to	to	IN
31605	232	114	the	the	DT
31605	232	115	table	table	NN
31605	232	116	with	with	IN
31605	232	117	any	any	DT
31605	232	118	other	other	JJ
31605	232	119	of	of	IN
31605	232	120	the	the	DT
31605	232	121	above	above	JJ
31605	232	122	relishes	relish	NNS
31605	232	123	.	.	.
31605	233	1	32	32	CD
31605	233	2	.	.	.
31605	234	1	=	=	NFP
31605	234	2	Cheese	Cheese	NNP
31605	234	3	Straws.=--Sift	straws.=--sift	NN
31605	234	4	six	six	CD
31605	234	5	ounces	ounce	NNS
31605	234	6	of	of	IN
31605	234	7	flour	flour	NN
31605	234	8	on	on	IN
31605	234	9	the	the	DT
31605	234	10	pastry	pastry	NNP
31605	234	11	board	board	NN
31605	234	12	,	,	,
31605	234	13	make	make	VBP
31605	234	14	a	a	DT
31605	234	15	hole	hole	NN
31605	234	16	or	or	CC
31605	234	17	well	well	RB
31605	234	18	in	in	IN
31605	234	19	the	the	DT
31605	234	20	centre	centre	NN
31605	234	21	;	;	:
31605	234	22	into	into	IN
31605	234	23	this	this	DT
31605	234	24	well	well	RB
31605	234	25	put	put	VB
31605	234	26	two	two	CD
31605	234	27	tablespoonfuls	tablespoonful	NNS
31605	234	28	of	of	IN
31605	234	29	cream	cream	NN
31605	234	30	,	,	,
31605	234	31	three	three	CD
31605	234	32	ounces	ounce	NNS
31605	234	33	of	of	IN
31605	234	34	grated	grate	VBN
31605	234	35	Parmesan	Parmesan	NNP
31605	234	36	,	,	,
31605	234	37	or	or	CC
31605	234	38	any	any	DT
31605	234	39	rich	rich	JJ
31605	234	40	dry	dry	JJ
31605	234	41	cheese	cheese	NN
31605	234	42	,	,	,
31605	234	43	four	four	CD
31605	234	44	ounces	ounce	NNS
31605	234	45	of	of	IN
31605	234	46	butter	butter	NN
31605	234	47	,	,	,
31605	234	48	half	half	PDT
31605	234	49	a	a	DT
31605	234	50	teaspoonful	teaspoonful	NN
31605	234	51	of	of	IN
31605	234	52	salt	salt	NN
31605	234	53	,	,	,
31605	234	54	quarter	quarter	NN
31605	234	55	of	of	IN
31605	234	56	a	a	DT
31605	234	57	teaspoonful	teaspoonful	JJ
31605	234	58	of	of	IN
31605	234	59	white	white	JJ
31605	234	60	pepper	pepper	NN
31605	234	61	,	,	,
31605	234	62	and	and	CC
31605	234	63	the	the	DT
31605	234	64	same	same	JJ
31605	234	65	quantity	quantity	NN
31605	234	66	of	of	IN
31605	234	67	grated	grate	VBN
31605	234	68	nutmeg	nutmeg	NNS
31605	234	69	,	,	,
31605	234	70	together	together	RB
31605	234	71	with	with	IN
31605	234	72	as	as	RB
31605	234	73	much	much	JJ
31605	234	74	cayenne	cayenne	NN
31605	234	75	as	as	IN
31605	234	76	you	-PRON-	PRP
31605	234	77	can	can	MD
31605	234	78	take	take	VB
31605	234	79	up	up	RP
31605	234	80	on	on	IN
31605	234	81	the	the	DT
31605	234	82	point	point	NN
31605	234	83	of	of	IN
31605	234	84	a	a	DT
31605	234	85	very	very	RB
31605	234	86	small	small	JJ
31605	234	87	pen	pen	NN
31605	234	88	-	-	HYPH
31605	234	89	knife	knife	NN
31605	234	90	blade	blade	NN
31605	234	91	;	;	:
31605	234	92	mix	mix	VB
31605	234	93	all	all	PDT
31605	234	94	these	these	DT
31605	234	95	ingredients	ingredient	NNS
31605	234	96	with	with	IN
31605	234	97	the	the	DT
31605	234	98	tips	tip	NNS
31605	234	99	of	of	IN
31605	234	100	the	the	DT
31605	234	101	ringers	ringer	NNS
31605	234	102	,	,	,
31605	234	103	to	to	IN
31605	234	104	a	a	DT
31605	234	105	firm	firm	JJ
31605	234	106	paste	paste	NN
31605	234	107	,	,	,
31605	234	108	knead	knead	VB
31605	234	109	it	-PRON-	PRP
31605	234	110	well	well	RB
31605	234	111	,	,	,
31605	234	112	roll	roll	VB
31605	234	113	it	-PRON-	PRP
31605	234	114	out	out	RP
31605	234	115	an	an	DT
31605	234	116	eighth	eighth	NN
31605	234	117	of	of	IN
31605	234	118	an	an	DT
31605	234	119	inch	inch	NN
31605	234	120	thick	thick	JJ
31605	234	121	;	;	:
31605	234	122	and	and	CC
31605	234	123	with	with	IN
31605	234	124	a	a	DT
31605	234	125	sharp	sharp	JJ
31605	234	126	knife	knife	NN
31605	234	127	,	,	,
31605	234	128	or	or	CC
31605	234	129	pastry	pastry	NN
31605	234	130	jagger	jagger	NNP
31605	234	131	,	,	,
31605	234	132	cut	cut	VBD
31605	234	133	it	-PRON-	PRP
31605	234	134	in	in	IN
31605	234	135	straws	straws	NN
31605	234	136	about	about	IN
31605	234	137	eight	eight	CD
31605	234	138	inches	inch	NNS
31605	234	139	long	long	JJ
31605	234	140	,	,	,
31605	234	141	and	and	CC
31605	234	142	quarter	quarter	NN
31605	234	143	of	of	IN
31605	234	144	an	an	DT
31605	234	145	inch	inch	NN
31605	234	146	wide	wide	JJ
31605	234	147	;	;	:
31605	234	148	lay	lay	VB
31605	234	149	the	the	DT
31605	234	150	strips	strip	NNS
31605	234	151	carefully	carefully	RB
31605	234	152	on	on	IN
31605	234	153	a	a	DT
31605	234	154	buttered	butter	VBN
31605	234	155	tin	tin	NN
31605	234	156	,	,	,
31605	234	157	and	and	CC
31605	234	158	bake	bake	VB
31605	234	159	them	-PRON-	PRP
31605	234	160	light	light	JJ
31605	234	161	straw	straw	NN
31605	234	162	color	color	NN
31605	234	163	in	in	IN
31605	234	164	a	a	DT
31605	234	165	moderate	moderate	JJ
31605	234	166	oven	oven	NN
31605	234	167	.	.	.
31605	235	1	These	these	DT
31605	235	2	cheese	cheese	NN
31605	235	3	straws	straws	NN
31605	235	4	make	make	VBP
31605	235	5	a	a	DT
31605	235	6	delicious	delicious	JJ
31605	235	7	accompaniment	accompaniment	NN
31605	235	8	to	to	IN
31605	235	9	salad	salad	NN
31605	235	10	.	.	.
31605	236	1	33	33	CD
31605	236	2	.	.	.
31605	237	1	=	=	NFP
31605	237	2	Epicurean	epicurean	JJ
31605	237	3	Butter.=--Bone	butter.=--bone	NN
31605	237	4	and	and	CC
31605	237	5	skin	skin	NN
31605	237	6	four	four	CD
31605	237	7	anchovies	anchovy	NNS
31605	237	8	or	or	CC
31605	237	9	sardines	sardine	NNS
31605	237	10	,	,	,
31605	237	11	and	and	CC
31605	237	12	chop	chop	VB
31605	237	13	them	-PRON-	PRP
31605	237	14	fine	fine	RB
31605	237	15	;	;	:
31605	237	16	chop	chop	VB
31605	237	17	a	a	DT
31605	237	18	tablespoonful	tablespoonful	NN
31605	237	19	of	of	IN
31605	237	20	chives	chive	NNS
31605	237	21	,	,	,
31605	237	22	and	and	CC
31605	237	23	the	the	DT
31605	237	24	same	same	JJ
31605	237	25	quantity	quantity	NN
31605	237	26	of	of	IN
31605	237	27	tarragon	tarragon	NNP
31605	237	28	leaves	leave	VBZ
31605	237	29	,	,	,
31605	237	30	four	four	CD
31605	237	31	small	small	JJ
31605	237	32	green	green	JJ
31605	237	33	pickles	pickle	NNS
31605	237	34	,	,	,
31605	237	35	the	the	DT
31605	237	36	yolks	yolk	NNS
31605	237	37	of	of	IN
31605	237	38	two	two	CD
31605	237	39	hard	hard	JJ
31605	237	40	boiled	boil	VBN
31605	237	41	eggs	egg	NNS
31605	237	42	;	;	:
31605	237	43	mix	mix	VB
31605	237	44	with	with	IN
31605	237	45	these	these	DT
31605	237	46	ingredients	ingredient	NNS
31605	237	47	,	,	,
31605	237	48	a	a	DT
31605	237	49	level	level	NN
31605	237	50	teaspoonful	teaspoonful	JJ
31605	237	51	of	of	IN
31605	237	52	French	french	JJ
31605	237	53	mustard	mustard	NN
31605	237	54	,	,	,
31605	237	55	a	a	DT
31605	237	56	saltspoonful	saltspoonful	NN
31605	237	57	of	of	IN
31605	237	58	salt	salt	NN
31605	237	59	,	,	,
31605	237	60	and	and	CC
31605	237	61	two	two	CD
31605	237	62	ounces	ounce	NNS
31605	237	63	of	of	IN
31605	237	64	sweet	sweet	JJ
31605	237	65	butter	butter	NN
31605	237	66	;	;	:
31605	237	67	pass	pass	VB
31605	237	68	them	-PRON-	PRP
31605	237	69	all	all	DT
31605	237	70	through	through	IN
31605	237	71	a	a	DT
31605	237	72	fine	fine	JJ
31605	237	73	sieve	sieve	NN
31605	237	74	with	with	IN
31605	237	75	the	the	DT
31605	237	76	aid	aid	NN
31605	237	77	of	of	IN
31605	237	78	a	a	DT
31605	237	79	wooden	wooden	JJ
31605	237	80	spoon	spoon	NN
31605	237	81	;	;	:
31605	237	82	put	put	VB
31605	237	83	it	-PRON-	PRP
31605	237	84	on	on	IN
31605	237	85	the	the	DT
31605	237	86	ice	ice	NN
31605	237	87	to	to	TO
31605	237	88	cool	cool	VB
31605	237	89	,	,	,
31605	237	90	and	and	CC
31605	237	91	then	then	RB
31605	237	92	mould	mould	VB
31605	237	93	it	-PRON-	PRP
31605	237	94	in	in	IN
31605	237	95	balls	ball	NNS
31605	237	96	the	the	DT
31605	237	97	size	size	NN
31605	237	98	of	of	IN
31605	237	99	a	a	DT
31605	237	100	walnut	walnut	NN
31605	237	101	,	,	,
31605	237	102	by	by	IN
31605	237	103	rolling	roll	VBG
31605	237	104	small	small	JJ
31605	237	105	lumps	lump	NNS
31605	237	106	between	between	IN
31605	237	107	two	two	CD
31605	237	108	little	little	JJ
31605	237	109	wooden	wooden	JJ
31605	237	110	paddles	paddle	NNS
31605	237	111	;	;	:
31605	237	112	serve	serve	VB
31605	237	113	it	-PRON-	PRP
31605	237	114	with	with	IN
31605	237	115	crackers	cracker	NNS
31605	237	116	and	and	CC
31605	237	117	cheese	cheese	NN
31605	237	118	.	.	.
31605	238	1	These	these	DT
31605	238	2	receipts	receipt	NNS
31605	238	3	are	be	VBP
31605	238	4	given	give	VBN
31605	238	5	because	because	IN
31605	238	6	many	many	JJ
31605	238	7	persons	person	NNS
31605	238	8	call	call	VBP
31605	238	9	for	for	IN
31605	238	10	them	-PRON-	PRP
31605	238	11	;	;	:
31605	238	12	the	the	DT
31605	238	13	author	author	NN
31605	238	14	begs	beg	NNS
31605	238	15	leave	leave	VBP
31605	238	16	to	to	TO
31605	238	17	accompany	accompany	VB
31605	238	18	them	-PRON-	PRP
31605	238	19	with	with	IN
31605	238	20	the	the	DT
31605	238	21	assurance	assurance	NN
31605	238	22	that	that	IN
31605	238	23	a	a	DT
31605	238	24	prolonged	prolong	VBN
31605	238	25	diet	diet	NN
31605	238	26	of	of	IN
31605	238	27	any	any	DT
31605	238	28	of	of	IN
31605	238	29	them	-PRON-	PRP
31605	238	30	will	will	MD
31605	238	31	produce	produce	VB
31605	238	32	a	a	DT
31605	238	33	well	well	RB
31605	238	34	grounded	ground	VBN
31605	238	35	dyspepsia	dyspepsia	NN
31605	238	36	in	in	IN
31605	238	37	a	a	DT
31605	238	38	very	very	RB
31605	238	39	moderate	moderate	JJ
31605	238	40	length	length	NN
31605	238	41	of	of	IN
31605	238	42	time	time	NN
31605	238	43	.	.	.
31605	239	1	CHAPTER	CHAPTER	NNP
31605	239	2	V.	V.	NNP
31605	239	3	SIDE	SIDE	NNP
31605	239	4	DISHES	DISHES	NNP
31605	239	5	,	,	,
31605	239	6	OR	or	CC
31605	239	7	ENTRÉES	entrées	NN
31605	239	8	.	.	.
31605	240	1	The	the	DT
31605	240	2	multitude	multitude	NN
31605	240	3	of	of	IN
31605	240	4	dishes	dish	NNS
31605	240	5	known	know	VBN
31605	240	6	as	as	IN
31605	240	7	_	_	NNP
31605	240	8	entrées	entrées	NN
31605	240	9	_	_	NNP
31605	240	10	,	,	,
31605	240	11	represent	represent	VB
31605	240	12	to	to	IN
31605	240	13	a	a	DT
31605	240	14	great	great	JJ
31605	240	15	extent	extent	NN
31605	240	16	the	the	DT
31605	240	17	economical	economical	JJ
31605	240	18	use	use	NN
31605	240	19	of	of	IN
31605	240	20	food	food	NN
31605	240	21	for	for	IN
31605	240	22	which	which	WDT
31605	240	23	the	the	DT
31605	240	24	French	French	NNPS
31605	240	25	are	be	VBP
31605	240	26	so	so	RB
31605	240	27	celebrated	celebrated	JJ
31605	240	28	;	;	:
31605	240	29	they	-PRON-	PRP
31605	240	30	are	be	VBP
31605	240	31	based	base	VBN
31605	240	32	upon	upon	IN
31605	240	33	the	the	DT
31605	240	34	principles	principle	NNS
31605	240	35	of	of	IN
31605	240	36	suitable	suitable	JJ
31605	240	37	combination	combination	NN
31605	240	38	.	.	.
31605	241	1	Usage	usage	NN
31605	241	2	has	have	VBZ
31605	241	3	classed	class	VBN
31605	241	4	certain	certain	JJ
31605	241	5	sorts	sort	NNS
31605	241	6	of	of	IN
31605	241	7	food	food	NN
31605	241	8	together	together	RB
31605	241	9	as	as	IN
31605	241	10	fit	fit	JJ
31605	241	11	adjuncts	adjunct	NNS
31605	241	12	;	;	:
31605	241	13	for	for	IN
31605	241	14	instance	instance	NN
31605	241	15	,	,	,
31605	241	16	_	_	NNP
31605	241	17	bon	bon	NNP
31605	241	18	vivants	vivant	NNS
31605	241	19	_	_	NNP
31605	241	20	instruct	instruct	VB
31605	241	21	us	-PRON-	PRP
31605	241	22	that	that	IN
31605	241	23	white	white	JJ
31605	241	24	sauces	sauce	NNS
31605	241	25	and	and	CC
31605	241	26	light	light	NN
31605	241	27	wines	wine	NNS
31605	241	28	are	be	VBP
31605	241	29	the	the	DT
31605	241	30	best	good	JJS
31605	241	31	accompaniments	accompaniment	NNS
31605	241	32	for	for	IN
31605	241	33	fish	fish	NN
31605	241	34	,	,	,
31605	241	35	poultry	poultry	NN
31605	241	36	,	,	,
31605	241	37	and	and	CC
31605	241	38	the	the	DT
31605	241	39	white	white	JJ
31605	241	40	meats	meat	NNS
31605	241	41	;	;	:
31605	241	42	and	and	CC
31605	241	43	that	that	IN
31605	241	44	brown	brown	JJ
31605	241	45	sauces	sauce	NNS
31605	241	46	,	,	,
31605	241	47	and	and	CC
31605	241	48	rich	rich	JJ
31605	241	49	,	,	,
31605	241	50	heavy	heavy	JJ
31605	241	51	wines	wine	NNS
31605	241	52	,	,	,
31605	241	53	naturally	naturally	RB
31605	241	54	follow	follow	VBP
31605	241	55	with	with	IN
31605	241	56	the	the	DT
31605	241	57	dark	dark	JJ
31605	241	58	meats	meat	NNS
31605	241	59	and	and	CC
31605	241	60	game	game	NN
31605	241	61	.	.	.
31605	242	1	These	these	DT
31605	242	2	general	general	JJ
31605	242	3	principles	principle	NNS
31605	242	4	readily	readily	RB
31605	242	5	apply	apply	VBP
31605	242	6	to	to	IN
31605	242	7	the	the	DT
31605	242	8	preparation	preparation	NN
31605	242	9	of	of	IN
31605	242	10	the	the	DT
31605	242	11	numberless	numberless	NN
31605	242	12	made	make	VBN
31605	242	13	dishes	dish	NNS
31605	242	14	which	which	WDT
31605	242	15	are	be	VBP
31605	242	16	the	the	DT
31605	242	17	glory	glory	NN
31605	242	18	of	of	IN
31605	242	19	European	european	JJ
31605	242	20	cookery	cookery	NN
31605	242	21	,	,	,
31605	242	22	and	and	CC
31605	242	23	which	which	WDT
31605	242	24	transform	transform	VBP
31605	242	25	the	the	DT
31605	242	26	remains	remain	NNS
31605	242	27	of	of	IN
31605	242	28	an	an	DT
31605	242	29	ordinary	ordinary	JJ
31605	242	30	meat	meat	NN
31605	242	31	breakfast	breakfast	NN
31605	242	32	into	into	IN
31605	242	33	a	a	DT
31605	242	34	delicious	delicious	JJ
31605	242	35	luncheon	luncheon	NN
31605	242	36	,	,	,
31605	242	37	or	or	CC
31605	242	38	an	an	DT
31605	242	39	inviting	inviting	JJ
31605	242	40	side	side	NN
31605	242	41	-	-	HYPH
31605	242	42	dish	dish	NN
31605	242	43	for	for	IN
31605	242	44	dinner	dinner	NN
31605	242	45	.	.	.
31605	243	1	The	the	DT
31605	243	2	fact	fact	NN
31605	243	3	that	that	IN
31605	243	4	the	the	DT
31605	243	5	secret	secret	NN
31605	243	6	of	of	IN
31605	243	7	all	all	DT
31605	243	8	good	good	JJ
31605	243	9	cookery	cookery	NN
31605	243	10	is	be	VBZ
31605	243	11	economy	economy	NN
31605	243	12	,	,	,
31605	243	13	must	must	MD
31605	243	14	be	be	VB
31605	243	15	our	-PRON-	PRP$
31605	243	16	apology	apology	NN
31605	243	17	for	for	IN
31605	243	18	treating	treat	VBG
31605	243	19	this	this	DT
31605	243	20	division	division	NN
31605	243	21	of	of	IN
31605	243	22	our	-PRON-	PRP$
31605	243	23	subject	subject	NN
31605	243	24	at	at	IN
31605	243	25	some	some	DT
31605	243	26	length	length	NN
31605	243	27	;	;	:
31605	243	28	and	and	CC
31605	243	29	we	-PRON-	PRP
31605	243	30	beg	beg	VBP
31605	243	31	our	-PRON-	PRP$
31605	243	32	readers	reader	NNS
31605	243	33	to	to	TO
31605	243	34	test	test	VB
31605	243	35	our	-PRON-	PRP$
31605	243	36	receipts	receipt	NNS
31605	243	37	before	before	IN
31605	243	38	accusing	accuse	VBG
31605	243	39	us	-PRON-	PRP
31605	243	40	of	of	IN
31605	243	41	attempting	attempt	VBG
31605	243	42	to	to	TO
31605	243	43	introduce	introduce	VB
31605	243	44	obnoxious	obnoxious	JJ
31605	243	45	and	and	CC
31605	243	46	difficult	difficult	JJ
31605	243	47	culinary	culinary	JJ
31605	243	48	methods	method	NNS
31605	243	49	into	into	IN
31605	243	50	American	american	JJ
31605	243	51	kitchens	kitchen	NNS
31605	243	52	.	.	.
31605	244	1	34	34	CD
31605	244	2	.	.	.
31605	245	1	=	=	NFP
31605	245	2	How	how	WRB
31605	245	3	Meat	meat	NN
31605	245	4	should	should	MD
31605	245	5	be	be	VB
31605	245	6	Broiled.=--In	broiled.=--in	NN
31605	245	7	broiling	broil	VBG
31605	245	8	all	all	DT
31605	245	9	meats	meat	NNS
31605	245	10	,	,	,
31605	245	11	you	-PRON-	PRP
31605	245	12	must	must	MD
31605	245	13	remember	remember	VB
31605	245	14	that	that	IN
31605	245	15	the	the	DT
31605	245	16	surface	surface	NN
31605	245	17	should	should	MD
31605	245	18	not	not	RB
31605	245	19	be	be	VB
31605	245	20	cut	cut	VBN
31605	245	21	or	or	CC
31605	245	22	broken	break	VBN
31605	245	23	any	any	DT
31605	245	24	more	more	RBR
31605	245	25	than	than	IN
31605	245	26	is	be	VBZ
31605	245	27	absolutely	absolutely	RB
31605	245	28	necessary	necessary	JJ
31605	245	29	;	;	:
31605	245	30	that	that	IN
31605	245	31	the	the	DT
31605	245	32	meat	meat	NN
31605	245	33	should	should	MD
31605	245	34	be	be	VB
31605	245	35	exposed	expose	VBN
31605	245	36	to	to	IN
31605	245	37	a	a	DT
31605	245	38	clear	clear	JJ
31605	245	39	,	,	,
31605	245	40	quick	quick	JJ
31605	245	41	fire	fire	NN
31605	245	42	,	,	,
31605	245	43	close	close	JJ
31605	245	44	enough	enough	RB
31605	245	45	to	to	TO
31605	245	46	sear	sear	VB
31605	245	47	the	the	DT
31605	245	48	surface	surface	NN
31605	245	49	without	without	IN
31605	245	50	burning	burn	VBG
31605	245	51	,	,	,
31605	245	52	in	in	IN
31605	245	53	order	order	NN
31605	245	54	to	to	TO
31605	245	55	confine	confine	VB
31605	245	56	all	all	PDT
31605	245	57	its	-PRON-	PRP$
31605	245	58	juices	juice	NNS
31605	245	59	;	;	:
31605	245	60	if	if	IN
31605	245	61	it	-PRON-	PRP
31605	245	62	is	be	VBZ
31605	245	63	approached	approach	VBN
31605	245	64	slowly	slowly	RB
31605	245	65	to	to	IN
31605	245	66	a	a	DT
31605	245	67	poor	poor	JJ
31605	245	68	fire	fire	NN
31605	245	69	,	,	,
31605	245	70	or	or	CC
31605	245	71	seasoned	season	VBN
31605	245	72	before	before	IN
31605	245	73	it	-PRON-	PRP
31605	245	74	is	be	VBZ
31605	245	75	cooked	cook	VBN
31605	245	76	,	,	,
31605	245	77	it	-PRON-	PRP
31605	245	78	will	will	MD
31605	245	79	be	be	VB
31605	245	80	comparatively	comparatively	RB
31605	245	81	dry	dry	JJ
31605	245	82	and	and	CC
31605	245	83	tasteless	tasteless	JJ
31605	245	84	,	,	,
31605	245	85	as	as	IN
31605	245	86	both	both	DT
31605	245	87	of	of	IN
31605	245	88	these	these	DT
31605	245	89	processes	process	NNS
31605	245	90	are	be	VBP
31605	245	91	useful	useful	JJ
31605	245	92	only	only	RB
31605	245	93	to	to	TO
31605	245	94	extract	extract	VB
31605	245	95	and	and	CC
31605	245	96	waste	waste	VB
31605	245	97	those	those	DT
31605	245	98	precious	precious	JJ
31605	245	99	juices	juice	NNS
31605	245	100	which	which	WDT
31605	245	101	contain	contain	VBP
31605	245	102	nearly	nearly	RB
31605	245	103	all	all	PDT
31605	245	104	the	the	DT
31605	245	105	nourishing	nourish	VBG
31605	245	106	properties	property	NNS
31605	245	107	of	of	IN
31605	245	108	the	the	DT
31605	245	109	meat	meat	NN
31605	245	110	.	.	.
31605	246	1	35	35	CD
31605	246	2	.	.	.
31605	247	1	=	=	NFP
31605	247	2	Parisian	parisian	JJ
31605	247	3	Potatoes.=--Pare	Potatoes.=--Pare	NNP
31605	247	4	and	and	CC
31605	247	5	cut	cut	VB
31605	247	6	one	one	CD
31605	247	7	quart	quart	NN
31605	247	8	of	of	IN
31605	247	9	raw	raw	JJ
31605	247	10	potatoes	potato	NNS
31605	247	11	in	in	IN
31605	247	12	balls	ball	NNS
31605	247	13	the	the	DT
31605	247	14	size	size	NN
31605	247	15	of	of	IN
31605	247	16	a	a	DT
31605	247	17	walnut	walnut	NN
31605	247	18	,	,	,
31605	247	19	reserving	reserve	VBG
31605	247	20	the	the	DT
31605	247	21	trimmings	trimming	NNS
31605	247	22	to	to	TO
31605	247	23	use	use	VB
31605	247	24	for	for	IN
31605	247	25	mashed	mashed	JJ
31605	247	26	potatoes	potato	NNS
31605	247	27	;	;	:
31605	247	28	put	put	VBD
31605	247	29	the	the	DT
31605	247	30	balls	ball	NNS
31605	247	31	over	over	IN
31605	247	32	the	the	DT
31605	247	33	fire	fire	NN
31605	247	34	in	in	IN
31605	247	35	plenty	plenty	NN
31605	247	36	of	of	IN
31605	247	37	cold	cold	JJ
31605	247	38	water	water	NN
31605	247	39	and	and	CC
31605	247	40	salt	salt	NN
31605	247	41	,	,	,
31605	247	42	and	and	CC
31605	247	43	boil	boil	VB
31605	247	44	them	-PRON-	PRP
31605	247	45	until	until	IN
31605	247	46	just	just	RB
31605	247	47	tender	tender	VB
31605	247	48	enough	enough	RB
31605	247	49	to	to	TO
31605	247	50	pierce	pierce	VB
31605	247	51	easily	easily	RB
31605	247	52	with	with	IN
31605	247	53	a	a	DT
31605	247	54	fork	fork	NN
31605	247	55	;	;	:
31605	247	56	which	which	WDT
31605	247	57	will	will	MD
31605	247	58	be	be	VB
31605	247	59	in	in	IN
31605	247	60	about	about	RB
31605	247	61	fifteen	fifteen	CD
31605	247	62	minutes	minute	NNS
31605	247	63	;	;	:
31605	247	64	drain	drain	VBP
31605	247	65	them	-PRON-	PRP
31605	247	66	,	,	,
31605	247	67	lay	lie	VBD
31605	247	68	them	-PRON-	PRP
31605	247	69	on	on	IN
31605	247	70	a	a	DT
31605	247	71	towel	towel	NN
31605	247	72	a	a	DT
31605	247	73	moment	moment	NN
31605	247	74	to	to	TO
31605	247	75	dry	dry	VB
31605	247	76	them	-PRON-	PRP
31605	247	77	,	,	,
31605	247	78	and	and	CC
31605	247	79	then	then	RB
31605	247	80	brown	brown	VB
31605	247	81	them	-PRON-	PRP
31605	247	82	in	in	IN
31605	247	83	enough	enough	JJ
31605	247	84	smoking	smoke	VBG
31605	247	85	hot	hot	JJ
31605	247	86	lard	lard	NN
31605	247	87	to	to	TO
31605	247	88	immerse	immerse	VB
31605	247	89	them	-PRON-	PRP
31605	247	90	entirely	entirely	RB
31605	247	91	;	;	:
31605	247	92	when	when	WRB
31605	247	93	they	-PRON-	PRP
31605	247	94	are	be	VBP
31605	247	95	brown	brown	JJ
31605	247	96	take	take	VBP
31605	247	97	them	-PRON-	PRP
31605	247	98	up	up	RP
31605	247	99	in	in	IN
31605	247	100	a	a	DT
31605	247	101	colander	colander	NN
31605	247	102	,	,	,
31605	247	103	and	and	CC
31605	247	104	sprinkle	sprinkle	VB
31605	247	105	them	-PRON-	PRP
31605	247	106	with	with	IN
31605	247	107	a	a	DT
31605	247	108	saltspoonful	saltspoonful	NN
31605	247	109	of	of	IN
31605	247	110	salt	salt	NN
31605	247	111	,	,	,
31605	247	112	and	and	CC
31605	247	113	a	a	DT
31605	247	114	teaspoonful	teaspoonful	NN
31605	247	115	of	of	IN
31605	247	116	chopped	chop	VBN
31605	247	117	parsley	parsley	NN
31605	247	118	.	.	.
31605	248	1	36	36	CD
31605	248	2	.	.	.
31605	249	1	=	=	NFP
31605	249	2	To	to	TO
31605	249	3	broil	broil	VB
31605	249	4	a	a	DT
31605	249	5	Beefsteak.=--Rub	beefsteak.=--rub	NN
31605	249	6	the	the	DT
31605	249	7	bars	bar	NNS
31605	249	8	of	of	IN
31605	249	9	the	the	DT
31605	249	10	gridiron	gridiron	NNP
31605	249	11	smooth	smooth	JJ
31605	249	12	,	,	,
31605	249	13	and	and	CC
31605	249	14	then	then	RB
31605	249	15	grease	grease	VB
31605	249	16	them	-PRON-	PRP
31605	249	17	slightly	slightly	RB
31605	249	18	;	;	:
31605	249	19	lay	lie	VBD
31605	249	20	on	on	IN
31605	249	21	a	a	DT
31605	249	22	sirloin	sirloin	NN
31605	249	23	steak	steak	NN
31605	249	24	weighing	weigh	VBG
31605	249	25	about	about	IN
31605	249	26	three	three	CD
31605	249	27	pounds	pound	NNS
31605	249	28	;	;	:
31605	249	29	put	put	VB
31605	249	30	the	the	DT
31605	249	31	gridiron	gridiron	NN
31605	249	32	over	over	IN
31605	249	33	a	a	DT
31605	249	34	hot	hot	JJ
31605	249	35	fire	fire	NN
31605	249	36	;	;	:
31605	249	37	if	if	IN
31605	249	38	the	the	DT
31605	249	39	fire	fire	NN
31605	249	40	is	be	VBZ
31605	249	41	not	not	RB
31605	249	42	clear	clear	JJ
31605	249	43	throw	throw	VB
31605	249	44	a	a	DT
31605	249	45	handful	handful	NN
31605	249	46	of	of	IN
31605	249	47	salt	salt	NN
31605	249	48	into	into	IN
31605	249	49	it	-PRON-	PRP
31605	249	50	to	to	TO
31605	249	51	clear	clear	VB
31605	249	52	it	-PRON-	PRP
31605	249	53	;	;	:
31605	249	54	broil	broil	VB
31605	249	55	the	the	DT
31605	249	56	steak	steak	NN
31605	249	57	,	,	,
31605	249	58	turning	turn	VBG
31605	249	59	it	-PRON-	PRP
31605	249	60	frequently	frequently	RB
31605	249	61	so	so	IN
31605	249	62	that	that	IN
31605	249	63	it	-PRON-	PRP
31605	249	64	can	can	MD
31605	249	65	not	not	RB
31605	249	66	burn	burn	VB
31605	249	67	,	,	,
31605	249	68	until	until	IN
31605	249	69	it	-PRON-	PRP
31605	249	70	is	be	VBZ
31605	249	71	done	do	VBN
31605	249	72	to	to	IN
31605	249	73	the	the	DT
31605	249	74	required	require	VBN
31605	249	75	degree	degree	NN
31605	249	76	;	;	:
31605	249	77	do	do	VBP
31605	249	78	not	not	RB
31605	249	79	cut	cut	VB
31605	249	80	into	into	IN
31605	249	81	it	-PRON-	PRP
31605	249	82	to	to	TO
31605	249	83	ascertain	ascertain	VB
31605	249	84	this	this	DT
31605	249	85	,	,	,
31605	249	86	but	but	CC
31605	249	87	test	test	VB
31605	249	88	it	-PRON-	PRP
31605	249	89	by	by	IN
31605	249	90	pressing	press	VBG
31605	249	91	the	the	DT
31605	249	92	tips	tip	NNS
31605	249	93	of	of	IN
31605	249	94	the	the	DT
31605	249	95	fingers	finger	NNS
31605	249	96	upon	upon	IN
31605	249	97	it	-PRON-	PRP
31605	249	98	;	;	:
31605	249	99	if	if	IN
31605	249	100	it	-PRON-	PRP
31605	249	101	spring	spring	VBP
31605	249	102	up	up	RP
31605	249	103	again	again	RB
31605	249	104	after	after	IN
31605	249	105	the	the	DT
31605	249	106	pressure	pressure	NN
31605	249	107	is	be	VBZ
31605	249	108	removed	remove	VBN
31605	249	109	it	-PRON-	PRP
31605	249	110	is	be	VBZ
31605	249	111	done	do	VBN
31605	249	112	rare	rare	JJ
31605	249	113	;	;	:
31605	249	114	if	if	IN
31605	249	115	it	-PRON-	PRP
31605	249	116	remains	remain	VBZ
31605	249	117	heavy	heavy	JJ
31605	249	118	and	and	CC
31605	249	119	solid	solid	JJ
31605	249	120	it	-PRON-	PRP
31605	249	121	is	be	VBZ
31605	249	122	well	well	RB
31605	249	123	done	do	VBN
31605	249	124	;	;	:
31605	249	125	while	while	IN
31605	249	126	it	-PRON-	PRP
31605	249	127	is	be	VBZ
31605	249	128	broiling	broil	VBG
31605	249	129	prepare	prepare	VB
31605	249	130	a	a	DT
31605	249	131	_	_	NNP
31605	249	132	maître	maître	NNP
31605	249	133	d'hotel	d'hotel	NNP
31605	249	134	_	_	NNP
31605	249	135	butter	butter	NN
31605	249	136	according	accord	VBG
31605	249	137	to	to	IN
31605	249	138	receipt	receipt	NN
31605	249	139	No	no	UH
31605	249	140	.	.	.
31605	250	1	16	16	CD
31605	250	2	;	;	:
31605	250	3	spread	spread	VB
31605	250	4	it	-PRON-	PRP
31605	250	5	over	over	IN
31605	250	6	the	the	DT
31605	250	7	steak	steak	NN
31605	250	8	after	after	IN
31605	250	9	you	-PRON-	PRP
31605	250	10	have	have	VBP
31605	250	11	laid	lay	VBN
31605	250	12	it	-PRON-	PRP
31605	250	13	on	on	IN
31605	250	14	a	a	DT
31605	250	15	hot	hot	JJ
31605	250	16	dish	dish	NN
31605	250	17	,	,	,
31605	250	18	and	and	CC
31605	250	19	arrange	arrange	VB
31605	250	20	the	the	DT
31605	250	21	_	_	NNP
31605	250	22	Parisian	parisian	JJ
31605	250	23	potatoes	potato	NNS
31605	250	24	_	_	NNP
31605	250	25	at	at	IN
31605	250	26	the	the	DT
31605	250	27	sides	side	NNS
31605	250	28	of	of	IN
31605	250	29	the	the	DT
31605	250	30	dish	dish	NN
31605	250	31	;	;	:
31605	250	32	send	send	VB
31605	250	33	it	-PRON-	PRP
31605	250	34	to	to	IN
31605	250	35	the	the	DT
31605	250	36	table	table	NN
31605	250	37	at	at	IN
31605	250	38	once	once	RB
31605	250	39	.	.	.
31605	251	1	After	after	IN
31605	251	2	the	the	DT
31605	251	3	proper	proper	JJ
31605	251	4	cooking	cooking	NN
31605	251	5	of	of	IN
31605	251	6	a	a	DT
31605	251	7	steak	steak	NN
31605	251	8	comes	come	VBZ
31605	251	9	the	the	DT
31605	251	10	immediate	immediate	JJ
31605	251	11	eating	eating	NN
31605	251	12	thereof	thereof	RB
31605	251	13	,	,	,
31605	251	14	if	if	IN
31605	251	15	it	-PRON-	PRP
31605	251	16	is	be	VBZ
31605	251	17	to	to	TO
31605	251	18	be	be	VB
31605	251	19	found	find	VBN
31605	251	20	perfect	perfect	JJ
31605	251	21	.	.	.
31605	252	1	37	37	CD
31605	252	2	.	.	.
31605	253	1	=	=	NFP
31605	253	2	Plain	Plain	NNP
31605	253	3	Rump	rump	VB
31605	253	4	Steak.=--Broil	steak.=--broil	CD
31605	253	5	three	three	CD
31605	253	6	pounds	pound	NNS
31605	253	7	of	of	IN
31605	253	8	tender	tender	NNP
31605	253	9	rump	rump	NNP
31605	253	10	steak	steak	NN
31605	253	11	according	accord	VBG
31605	253	12	to	to	IN
31605	253	13	directions	direction	NNS
31605	253	14	in	in	IN
31605	253	15	receipt	receipt	NN
31605	253	16	No	no	UH
31605	253	17	.	.	.
31605	254	1	36	36	CD
31605	254	2	,	,	,
31605	254	3	put	put	VBD
31605	254	4	it	-PRON-	PRP
31605	254	5	on	on	IN
31605	254	6	a	a	DT
31605	254	7	hot	hot	JJ
31605	254	8	dish	dish	NN
31605	254	9	,	,	,
31605	254	10	season	season	VB
31605	254	11	it	-PRON-	PRP
31605	254	12	with	with	IN
31605	254	13	a	a	DT
31605	254	14	level	level	NN
31605	254	15	teaspoonful	teaspoonful	JJ
31605	254	16	of	of	IN
31605	254	17	salt	salt	NN
31605	254	18	,	,	,
31605	254	19	and	and	CC
31605	254	20	quarter	quarter	NN
31605	254	21	of	of	IN
31605	254	22	a	a	DT
31605	254	23	saltspoonful	saltspoonful	NN
31605	254	24	of	of	IN
31605	254	25	pepper	pepper	NN
31605	254	26	,	,	,
31605	254	27	spread	spread	VBN
31605	254	28	over	over	IN
31605	254	29	it	-PRON-	PRP
31605	254	30	one	one	CD
31605	254	31	ounce	ounce	NN
31605	254	32	of	of	IN
31605	254	33	butter	butter	NN
31605	254	34	,	,	,
31605	254	35	and	and	CC
31605	254	36	lay	lie	VBD
31605	254	37	two	two	CD
31605	254	38	tablespoonfuls	tablespoonful	NNS
31605	254	39	of	of	IN
31605	254	40	grated	grate	VBN
31605	254	41	horseradish	horseradish	NN
31605	254	42	on	on	IN
31605	254	43	the	the	DT
31605	254	44	side	side	NN
31605	254	45	of	of	IN
31605	254	46	the	the	DT
31605	254	47	platter	platter	NN
31605	254	48	,	,	,
31605	254	49	and	and	CC
31605	254	50	serve	serve	VB
31605	254	51	it	-PRON-	PRP
31605	254	52	hot	hot	JJ
31605	254	53	,	,	,
31605	254	54	without	without	IN
31605	254	55	delay	delay	NN
31605	254	56	.	.	.
31605	255	1	38	38	CD
31605	255	2	.	.	.
31605	256	1	=	=	NFP
31605	256	2	Portuguese	portuguese	JJ
31605	256	3	Beef.=--Cut	beef.=--cut	NN
31605	256	4	in	in	IN
31605	256	5	thin	thin	JJ
31605	256	6	shavings	shaving	NNS
31605	256	7	two	two	CD
31605	256	8	pounds	pound	NNS
31605	256	9	of	of	IN
31605	256	10	cold	cold	JJ
31605	256	11	beef	beef	NN
31605	256	12	,	,	,
31605	256	13	and	and	CC
31605	256	14	put	put	VBD
31605	256	15	it	-PRON-	PRP
31605	256	16	into	into	IN
31605	256	17	a	a	DT
31605	256	18	sauce	sauce	NN
31605	256	19	-	-	HYPH
31605	256	20	pan	pan	NN
31605	256	21	with	with	IN
31605	256	22	half	half	PDT
31605	256	23	a	a	DT
31605	256	24	pint	pint	NN
31605	256	25	of	of	IN
31605	256	26	any	any	DT
31605	256	27	brown	brown	JJ
31605	256	28	gravy	gravy	NN
31605	256	29	,	,	,
31605	256	30	and	and	CC
31605	256	31	heat	heat	VB
31605	256	32	it	-PRON-	PRP
31605	256	33	gradually	gradually	RB
31605	256	34	;	;	:
31605	256	35	in	in	IN
31605	256	36	another	another	DT
31605	256	37	pan	pan	NN
31605	256	38	put	put	VB
31605	256	39	one	one	CD
31605	256	40	small	small	JJ
31605	256	41	onion	onion	NN
31605	256	42	chopped	chop	VBD
31605	256	43	fine	fine	RB
31605	256	44	,	,	,
31605	256	45	the	the	DT
31605	256	46	rind	rind	NN
31605	256	47	of	of	IN
31605	256	48	one	one	CD
31605	256	49	orange	orange	NN
31605	256	50	chopped	chop	VBN
31605	256	51	,	,	,
31605	256	52	the	the	DT
31605	256	53	juice	juice	NN
31605	256	54	,	,	,
31605	256	55	quarter	quarter	NN
31605	256	56	of	of	IN
31605	256	57	a	a	DT
31605	256	58	saltspoonful	saltspoonful	NN
31605	256	59	of	of	IN
31605	256	60	grated	grate	VBN
31605	256	61	nutmeg	nutmeg	NNS
31605	256	62	,	,	,
31605	256	63	as	as	IN
31605	256	64	much	much	JJ
31605	256	65	cayenne	cayenne	NN
31605	256	66	as	as	IN
31605	256	67	can	can	MD
31605	256	68	be	be	VB
31605	256	69	taken	take	VBN
31605	256	70	up	up	RP
31605	256	71	on	on	IN
31605	256	72	the	the	DT
31605	256	73	point	point	NN
31605	256	74	of	of	IN
31605	256	75	a	a	DT
31605	256	76	very	very	RB
31605	256	77	small	small	JJ
31605	256	78	pen	pen	NN
31605	256	79	-	-	HYPH
31605	256	80	knife	knife	NN
31605	256	81	blade	blade	NN
31605	256	82	,	,	,
31605	256	83	and	and	CC
31605	256	84	one	one	CD
31605	256	85	gill	gill	NN
31605	256	86	of	of	IN
31605	256	87	port	port	NN
31605	256	88	wine	wine	NN
31605	256	89	;	;	:
31605	256	90	boil	boil	VB
31605	256	91	these	these	DT
31605	256	92	ingredients	ingredient	NNS
31605	256	93	rapidly	rapidly	RB
31605	256	94	until	until	IN
31605	256	95	the	the	DT
31605	256	96	liquid	liquid	NN
31605	256	97	is	be	VBZ
31605	256	98	reduced	reduce	VBN
31605	256	99	one	one	CD
31605	256	100	half	half	NN
31605	256	101	,	,	,
31605	256	102	and	and	CC
31605	256	103	then	then	RB
31605	256	104	mix	mix	VB
31605	256	105	them	-PRON-	PRP
31605	256	106	with	with	IN
31605	256	107	the	the	DT
31605	256	108	beef	beef	NN
31605	256	109	;	;	:
31605	256	110	fry	fry	NN
31605	256	111	in	in	IN
31605	256	112	hot	hot	JJ
31605	256	113	fat	fat	NN
31605	256	114	some	some	DT
31605	256	115	slices	slice	NNS
31605	256	116	of	of	IN
31605	256	117	bread	bread	NN
31605	256	118	,	,	,
31605	256	119	cut	cut	VBN
31605	256	120	in	in	IN
31605	256	121	the	the	DT
31605	256	122	shape	shape	NN
31605	256	123	of	of	IN
31605	256	124	hearts	heart	NNS
31605	256	125	,	,	,
31605	256	126	about	about	RB
31605	256	127	two	two	CD
31605	256	128	inches	inch	NNS
31605	256	129	long	long	JJ
31605	256	130	and	and	CC
31605	256	131	one	one	CD
31605	256	132	inch	inch	NN
31605	256	133	wide	wide	JJ
31605	256	134	,	,	,
31605	256	135	pile	pile	VB
31605	256	136	the	the	DT
31605	256	137	beef	beef	NN
31605	256	138	in	in	IN
31605	256	139	a	a	DT
31605	256	140	mound	mound	NN
31605	256	141	on	on	IN
31605	256	142	a	a	DT
31605	256	143	hot	hot	JJ
31605	256	144	dish	dish	NN
31605	256	145	,	,	,
31605	256	146	lay	lie	VBD
31605	256	147	the	the	DT
31605	256	148	_	_	NNP
31605	256	149	croutons	crouton	NNS
31605	256	150	_	_	NNP
31605	256	151	of	of	IN
31605	256	152	fried	fry	VBN
31605	256	153	bread	bread	NN
31605	256	154	around	around	IN
31605	256	155	it	-PRON-	PRP
31605	256	156	,	,	,
31605	256	157	and	and	CC
31605	256	158	serve	serve	VB
31605	256	159	it	-PRON-	PRP
31605	256	160	hot	hot	JJ
31605	256	161	.	.	.
31605	257	1	39	39	CD
31605	257	2	.	.	.
31605	258	1	=	=	NFP
31605	258	2	Bubble	bubble	NN
31605	258	3	and	and	CC
31605	258	4	Squeak.=--Cut	squeak.=--cut	RB
31605	258	5	about	about	RB
31605	258	6	two	two	CD
31605	258	7	pounds	pound	NNS
31605	258	8	of	of	IN
31605	258	9	cold	cold	JJ
31605	258	10	meat	meat	NN
31605	258	11	in	in	IN
31605	258	12	neat	neat	JJ
31605	258	13	slices	slice	NNS
31605	258	14	,	,	,
31605	258	15	put	put	VBD
31605	258	16	them	-PRON-	PRP
31605	258	17	into	into	IN
31605	258	18	a	a	DT
31605	258	19	pan	pan	NN
31605	258	20	with	with	IN
31605	258	21	an	an	DT
31605	258	22	ounce	ounce	NN
31605	258	23	of	of	IN
31605	258	24	butter	butter	NN
31605	258	25	,	,	,
31605	258	26	and	and	CC
31605	258	27	brown	brown	VB
31605	258	28	them	-PRON-	PRP
31605	258	29	;	;	:
31605	258	30	at	at	IN
31605	258	31	the	the	DT
31605	258	32	same	same	JJ
31605	258	33	time	time	NN
31605	258	34	chop	chop	NN
31605	258	35	one	one	CD
31605	258	36	head	head	NN
31605	258	37	of	of	IN
31605	258	38	tender	tender	NN
31605	258	39	cabbage	cabbage	NN
31605	258	40	,	,	,
31605	258	41	without	without	IN
31605	258	42	the	the	DT
31605	258	43	stalks	stalk	NNS
31605	258	44	,	,	,
31605	258	45	put	put	VBD
31605	258	46	it	-PRON-	PRP
31605	258	47	into	into	IN
31605	258	48	a	a	DT
31605	258	49	sauce	sauce	NN
31605	258	50	-	-	HYPH
31605	258	51	pan	pan	NN
31605	258	52	with	with	IN
31605	258	53	two	two	CD
31605	258	54	ounces	ounce	NNS
31605	258	55	of	of	IN
31605	258	56	butter	butter	NN
31605	258	57	,	,	,
31605	258	58	a	a	DT
31605	258	59	saltspoonful	saltspoonful	NN
31605	258	60	of	of	IN
31605	258	61	salt	salt	NN
31605	258	62	,	,	,
31605	258	63	and	and	CC
31605	258	64	quarter	quarter	NN
31605	258	65	of	of	IN
31605	258	66	a	a	DT
31605	258	67	saltspoonful	saltspoonful	NN
31605	258	68	of	of	IN
31605	258	69	pepper	pepper	NN
31605	258	70	,	,	,
31605	258	71	and	and	CC
31605	258	72	stir	stir	VB
31605	258	73	it	-PRON-	PRP
31605	258	74	occasionally	occasionally	RB
31605	258	75	over	over	IN
31605	258	76	the	the	DT
31605	258	77	fire	fire	NN
31605	258	78	until	until	IN
31605	258	79	it	-PRON-	PRP
31605	258	80	is	be	VBZ
31605	258	81	quite	quite	RB
31605	258	82	tender	tender	JJ
31605	258	83	;	;	:
31605	258	84	when	when	WRB
31605	258	85	both	both	DT
31605	258	86	are	be	VBP
31605	258	87	done	do	VBN
31605	258	88	,	,	,
31605	258	89	lay	lie	VBD
31605	258	90	the	the	DT
31605	258	91	slices	slice	NNS
31605	258	92	of	of	IN
31605	258	93	beef	beef	NN
31605	258	94	in	in	IN
31605	258	95	the	the	DT
31605	258	96	centre	centre	NN
31605	258	97	of	of	IN
31605	258	98	a	a	DT
31605	258	99	hot	hot	JJ
31605	258	100	dish	dish	NN
31605	258	101	,	,	,
31605	258	102	and	and	CC
31605	258	103	arrange	arrange	VB
31605	258	104	the	the	DT
31605	258	105	cabbage	cabbage	NN
31605	258	106	around	around	IN
31605	258	107	it	-PRON-	PRP
31605	258	108	;	;	:
31605	258	109	serve	serve	VB
31605	258	110	it	-PRON-	PRP
31605	258	111	hot	hot	JJ
31605	258	112	.	.	.
31605	259	1	40	40	CD
31605	259	2	.	.	.
31605	260	1	=	=	NFP
31605	260	2	Stewed	stew	VBN
31605	260	3	Kidneys.=--Cut	kidneys.=--cut	NN
31605	260	4	one	one	CD
31605	260	5	large	large	JJ
31605	260	6	beef	beef	NN
31605	260	7	kidney	kidney	NN
31605	260	8	in	in	IN
31605	260	9	thin	thin	JJ
31605	260	10	slices	slice	NNS
31605	260	11	about	about	IN
31605	260	12	an	an	DT
31605	260	13	inch	inch	NN
31605	260	14	long	long	RB
31605	260	15	;	;	:
31605	260	16	fry	fry	VB
31605	260	17	two	two	CD
31605	260	18	ounces	ounce	NNS
31605	260	19	of	of	IN
31605	260	20	onion	onion	NN
31605	260	21	in	in	IN
31605	260	22	one	one	CD
31605	260	23	ounce	ounce	NN
31605	260	24	of	of	IN
31605	260	25	butter	butter	NN
31605	260	26	,	,	,
31605	260	27	until	until	IN
31605	260	28	pale	pale	JJ
31605	260	29	yellow	yellow	JJ
31605	260	30	;	;	:
31605	260	31	add	add	VB
31605	260	32	the	the	DT
31605	260	33	kidney	kidney	NN
31605	260	34	,	,	,
31605	260	35	fry	fry	NN
31605	260	36	or	or	CC
31605	260	37	rather	rather	RB
31605	260	38	_	_	NNP
31605	260	39	sauter	sauter	NN
31605	260	40	_	_	IN
31605	260	41	it	-PRON-	PRP
31605	260	42	,	,	,
31605	260	43	for	for	IN
31605	260	44	about	about	RB
31605	260	45	five	five	CD
31605	260	46	minutes	minute	NNS
31605	260	47	,	,	,
31605	260	48	shaking	shake	VBG
31605	260	49	the	the	DT
31605	260	50	pan	pan	NN
31605	260	51	frequently	frequently	RB
31605	260	52	to	to	TO
31605	260	53	prevent	prevent	VB
31605	260	54	burning	burning	NN
31605	260	55	;	;	:
31605	260	56	then	then	RB
31605	260	57	stir	stir	VB
31605	260	58	in	in	IN
31605	260	59	one	one	CD
31605	260	60	ounce	ounce	NN
31605	260	61	and	and	CC
31605	260	62	a	a	DT
31605	260	63	half	half	NN
31605	260	64	of	of	IN
31605	260	65	flour	flour	NN
31605	260	66	,	,	,
31605	260	67	season	season	NN
31605	260	68	with	with	IN
31605	260	69	one	one	CD
31605	260	70	saltspoonful	saltspoonful	NN
31605	260	71	of	of	IN
31605	260	72	salt	salt	NN
31605	260	73	,	,	,
31605	260	74	a	a	DT
31605	260	75	quarter	quarter	NN
31605	260	76	of	of	IN
31605	260	77	a	a	DT
31605	260	78	saltspoonful	saltspoonful	NN
31605	260	79	of	of	IN
31605	260	80	pepper	pepper	NN
31605	260	81	,	,	,
31605	260	82	and	and	CC
31605	260	83	the	the	DT
31605	260	84	same	same	JJ
31605	260	85	of	of	IN
31605	260	86	powdered	powdered	JJ
31605	260	87	sweet	sweet	JJ
31605	260	88	herbs	herb	NNS
31605	260	89	made	make	VBN
31605	260	90	as	as	IN
31605	260	91	directed	direct	VBN
31605	260	92	on	on	IN
31605	260	93	page	page	NN
31605	260	94	20	20	CD
31605	260	95	,	,	,
31605	260	96	and	and	CC
31605	260	97	one	one	CD
31605	260	98	gill	gill	NN
31605	260	99	of	of	IN
31605	260	100	boiling	boil	VBG
31605	260	101	water	water	NN
31605	260	102	;	;	:
31605	260	103	cook	cook	VB
31605	260	104	ten	ten	CD
31605	260	105	minutes	minute	NNS
31605	260	106	longer	long	RBR
31605	260	107	;	;	:
31605	260	108	meantime	meantime	RB
31605	260	109	make	make	VBP
31605	260	110	eight	eight	CD
31605	260	111	heart	heart	NN
31605	260	112	-	-	HYPH
31605	260	113	shaped	shape	VBN
31605	260	114	_	_	NNP
31605	260	115	croutons	crouton	NNS
31605	260	116	_	_	NNP
31605	260	117	of	of	IN
31605	260	118	bread	bread	NN
31605	260	119	,	,	,
31605	260	120	as	as	IN
31605	260	121	directed	direct	VBN
31605	260	122	in	in	IN
31605	260	123	receipt	receipt	NN
31605	260	124	No	no	UH
31605	260	125	.	.	.
31605	261	1	38	38	CD
31605	261	2	;	;	:
31605	261	3	add	add	VB
31605	261	4	one	one	CD
31605	261	5	gill	gill	NN
31605	261	6	of	of	IN
31605	261	7	Madeira	Madeira	NNP
31605	261	8	wine	wine	NN
31605	261	9	to	to	IN
31605	261	10	the	the	DT
31605	261	11	kidneys	kidney	NNS
31605	261	12	,	,	,
31605	261	13	pour	pour	VB
31605	261	14	them	-PRON-	PRP
31605	261	15	on	on	IN
31605	261	16	a	a	DT
31605	261	17	hot	hot	JJ
31605	261	18	dish	dish	NN
31605	261	19	,	,	,
31605	261	20	sprinkle	sprinkle	VB
31605	261	21	them	-PRON-	PRP
31605	261	22	with	with	IN
31605	261	23	a	a	DT
31605	261	24	teaspoonful	teaspoonful	NN
31605	261	25	of	of	IN
31605	261	26	chopped	chop	VBN
31605	261	27	parsley	parsley	NN
31605	261	28	,	,	,
31605	261	29	arrange	arrange	VB
31605	261	30	the	the	DT
31605	261	31	_	_	NNP
31605	261	32	croutons	crouton	NNS
31605	261	33	_	_	NNP
31605	261	34	around	around	IN
31605	261	35	the	the	DT
31605	261	36	border	border	NN
31605	261	37	of	of	IN
31605	261	38	the	the	DT
31605	261	39	dish	dish	NN
31605	261	40	,	,	,
31605	261	41	and	and	CC
31605	261	42	serve	serve	VB
31605	261	43	hot	hot	JJ
31605	261	44	at	at	IN
31605	261	45	once	once	RB
31605	261	46	.	.	.
31605	262	1	The	the	DT
31605	262	2	success	success	NN
31605	262	3	of	of	IN
31605	262	4	this	this	DT
31605	262	5	dish	dish	NN
31605	262	6	depends	depend	VBZ
31605	262	7	on	on	IN
31605	262	8	serving	serve	VBG
31605	262	9	it	-PRON-	PRP
31605	262	10	while	while	IN
31605	262	11	the	the	DT
31605	262	12	kidneys	kidney	NNS
31605	262	13	are	be	VBP
31605	262	14	tender	tender	JJ
31605	262	15	;	;	:
31605	262	16	too	too	RB
31605	262	17	much	much	JJ
31605	262	18	cooking	cooking	NN
31605	262	19	hardens	harden	VBZ
31605	262	20	them	-PRON-	PRP
31605	262	21	;	;	:
31605	262	22	and	and	CC
31605	262	23	they	-PRON-	PRP
31605	262	24	must	must	MD
31605	262	25	not	not	RB
31605	262	26	be	be	VB
31605	262	27	allowed	allow	VBN
31605	262	28	to	to	TO
31605	262	29	stand	stand	VB
31605	262	30	after	after	IN
31605	262	31	they	-PRON-	PRP
31605	262	32	are	be	VBP
31605	262	33	done	do	VBN
31605	262	34	,	,	,
31605	262	35	or	or	CC
31605	262	36	they	-PRON-	PRP
31605	262	37	deteriorate	deteriorate	VBP
31605	262	38	.	.	.
31605	263	1	41	41	CD
31605	263	2	.	.	.
31605	264	1	=	=	NFP
31605	264	2	Haricot	Haricot	NNP
31605	264	3	or	or	CC
31605	264	4	Stew	Stew	NNP
31605	264	5	of	of	IN
31605	264	6	Mutton.=--Trim	Mutton.=--Trim	NNP
31605	264	7	a	a	DT
31605	264	8	neck	neck	NN
31605	264	9	of	of	IN
31605	264	10	mutton	mutton	NN
31605	264	11	,	,	,
31605	264	12	weighing	weigh	VBG
31605	264	13	about	about	RB
31605	264	14	two	two	CD
31605	264	15	pounds	pound	NNS
31605	264	16	,	,	,
31605	264	17	of	of	IN
31605	264	18	all	all	DT
31605	264	19	superfluous	superfluous	JJ
31605	264	20	fat	fat	NN
31605	264	21	,	,	,
31605	264	22	cut	cut	VBD
31605	264	23	it	-PRON-	PRP
31605	264	24	into	into	IN
31605	264	25	cutlets	cutlet	NNS
31605	264	26	,	,	,
31605	264	27	put	put	VB
31605	264	28	them	-PRON-	PRP
31605	264	29	in	in	IN
31605	264	30	a	a	DT
31605	264	31	deep	deep	JJ
31605	264	32	sauce	sauce	NN
31605	264	33	-	-	HYPH
31605	264	34	pan	pan	NN
31605	264	35	with	with	IN
31605	264	36	one	one	CD
31605	264	37	ounce	ounce	NN
31605	264	38	of	of	IN
31605	264	39	butter	butter	NN
31605	264	40	,	,	,
31605	264	41	and	and	CC
31605	264	42	fry	fry	VB
31605	264	43	them	-PRON-	PRP
31605	264	44	brown	brown	RB
31605	264	45	;	;	:
31605	264	46	pour	pour	VB
31605	264	47	off	off	RP
31605	264	48	all	all	DT
31605	264	49	fat	fat	NN
31605	264	50	,	,	,
31605	264	51	add	add	VB
31605	264	52	two	two	CD
31605	264	53	ounces	ounce	NNS
31605	264	54	of	of	IN
31605	264	55	flour	flour	NN
31605	264	56	,	,	,
31605	264	57	stir	stir	VB
31605	264	58	till	till	IN
31605	264	59	brown	brown	NNP
31605	264	60	,	,	,
31605	264	61	moisten	moisten	VB
31605	264	62	with	with	IN
31605	264	63	one	one	CD
31605	264	64	quart	quart	NN
31605	264	65	and	and	CC
31605	264	66	a	a	DT
31605	264	67	half	half	NN
31605	264	68	of	of	IN
31605	264	69	stock	stock	NN
31605	264	70	,	,	,
31605	264	71	or	or	CC
31605	264	72	water	water	NN
31605	264	73	,	,	,
31605	264	74	and	and	CC
31605	264	75	stir	stir	VB
31605	264	76	occasionally	occasionally	RB
31605	264	77	until	until	IN
31605	264	78	the	the	DT
31605	264	79	haricot	haricot	NN
31605	264	80	boils	boil	VBZ
31605	264	81	;	;	:
31605	264	82	meantime	meantime	RB
31605	264	83	cut	cut	VB
31605	264	84	one	one	CD
31605	264	85	quart	quart	NN
31605	264	86	of	of	IN
31605	264	87	carrots	carrot	NNS
31605	264	88	and	and	CC
31605	264	89	turnips	turnip	NNS
31605	264	90	,	,	,
31605	264	91	half	half	NN
31605	264	92	and	and	CC
31605	264	93	half	half	NN
31605	264	94	,	,	,
31605	264	95	in	in	IN
31605	264	96	small	small	JJ
31605	264	97	balls	ball	NNS
31605	264	98	,	,	,
31605	264	99	and	and	CC
31605	264	100	add	add	VB
31605	264	101	them	-PRON-	PRP
31605	264	102	,	,	,
31605	264	103	with	with	IN
31605	264	104	one	one	CD
31605	264	105	dozen	dozen	NN
31605	264	106	button	button	NN
31605	264	107	onions	onion	NNS
31605	264	108	,	,	,
31605	264	109	a	a	DT
31605	264	110	bouquet	bouquet	NN
31605	264	111	of	of	IN
31605	264	112	sweet	sweet	JJ
31605	264	113	herbs	herb	NNS
31605	264	114	,	,	,
31605	264	115	half	half	PDT
31605	264	116	a	a	DT
31605	264	117	saltspoonful	saltspoonful	NN
31605	264	118	of	of	IN
31605	264	119	pepper	pepper	NN
31605	264	120	,	,	,
31605	264	121	and	and	CC
31605	264	122	a	a	DT
31605	264	123	teaspoonful	teaspoonful	NN
31605	264	124	of	of	IN
31605	264	125	salt	salt	NN
31605	264	126	;	;	:
31605	264	127	simmer	simmer	NN
31605	264	128	for	for	IN
31605	264	129	one	one	CD
31605	264	130	hour	hour	NN
31605	264	131	;	;	:
31605	264	132	take	take	VB
31605	264	133	up	up	RP
31605	264	134	the	the	DT
31605	264	135	cutlets	cutlet	NNS
31605	264	136	with	with	IN
31605	264	137	a	a	DT
31605	264	138	fork	fork	NN
31605	264	139	,	,	,
31605	264	140	skim	skim	VB
31605	264	141	out	out	RP
31605	264	142	the	the	DT
31605	264	143	vegetables	vegetable	NNS
31605	264	144	,	,	,
31605	264	145	and	and	CC
31605	264	146	remove	remove	VB
31605	264	147	the	the	DT
31605	264	148	bouquet	bouquet	NN
31605	264	149	;	;	:
31605	264	150	lay	lie	VBD
31605	264	151	the	the	DT
31605	264	152	cutlets	cutlet	NNS
31605	264	153	in	in	IN
31605	264	154	a	a	DT
31605	264	155	wreath	wreath	NN
31605	264	156	on	on	IN
31605	264	157	a	a	DT
31605	264	158	hot	hot	JJ
31605	264	159	dish	dish	NN
31605	264	160	,	,	,
31605	264	161	place	place	VB
31605	264	162	the	the	DT
31605	264	163	vegetables	vegetable	NNS
31605	264	164	in	in	IN
31605	264	165	the	the	DT
31605	264	166	centre	centre	NN
31605	264	167	,	,	,
31605	264	168	and	and	CC
31605	264	169	strain	strain	VB
31605	264	170	the	the	DT
31605	264	171	gravy	gravy	NN
31605	264	172	over	over	IN
31605	264	173	all	all	DT
31605	264	174	.	.	.
31605	265	1	Green	green	JJ
31605	265	2	peas	pea	NNS
31605	265	3	,	,	,
31605	265	4	new	new	JJ
31605	265	5	turnips	turnip	NNS
31605	265	6	,	,	,
31605	265	7	or	or	CC
31605	265	8	new	new	JJ
31605	265	9	potatoes	potato	NNS
31605	265	10	,	,	,
31605	265	11	may	may	MD
31605	265	12	replace	replace	VB
31605	265	13	the	the	DT
31605	265	14	first	first	JJ
31605	265	15	named	name	VBN
31605	265	16	vegetables	vegetable	NNS
31605	265	17	.	.	.
31605	266	1	The	the	DT
31605	266	2	dish	dish	NN
31605	266	3	should	should	MD
31605	266	4	always	always	RB
31605	266	5	be	be	VB
31605	266	6	sent	send	VBN
31605	266	7	to	to	IN
31605	266	8	the	the	DT
31605	266	9	table	table	NN
31605	266	10	hot	hot	JJ
31605	266	11	.	.	.
31605	267	1	42	42	CD
31605	267	2	.	.	.
31605	268	1	=	=	NFP
31605	268	2	Epigramme	Epigramme	NNP
31605	268	3	of	of	IN
31605	268	4	Lamb	Lamb	NNP
31605	268	5	,	,	,
31605	268	6	with	with	IN
31605	268	7	Piquante	Piquante	NNP
31605	268	8	Sauce.=--Boil	Sauce.=--Boil	NNP
31605	268	9	a	a	DT
31605	268	10	breast	breast	NN
31605	268	11	of	of	IN
31605	268	12	young	young	JJ
31605	268	13	mutton	mutton	NN
31605	268	14	,	,	,
31605	268	15	weighing	weigh	VBG
31605	268	16	from	from	IN
31605	268	17	two	two	CD
31605	268	18	to	to	TO
31605	268	19	three	three	CD
31605	268	20	pounds	pound	NNS
31605	268	21	until	until	IN
31605	268	22	tender	tender	NN
31605	268	23	,	,	,
31605	268	24	either	either	CC
31605	268	25	in	in	IN
31605	268	26	the	the	DT
31605	268	27	stock	stock	NN
31605	268	28	-	-	HYPH
31605	268	29	pot	pot	NN
31605	268	30	,	,	,
31605	268	31	or	or	CC
31605	268	32	in	in	IN
31605	268	33	hot	hot	JJ
31605	268	34	water	water	NN
31605	268	35	seasoned	season	VBN
31605	268	36	with	with	IN
31605	268	37	salt	salt	NN
31605	268	38	,	,	,
31605	268	39	two	two	CD
31605	268	40	cloves	clove	NNS
31605	268	41	stuck	stick	VBN
31605	268	42	in	in	IN
31605	268	43	a	a	DT
31605	268	44	small	small	JJ
31605	268	45	onion	onion	NN
31605	268	46	,	,	,
31605	268	47	and	and	CC
31605	268	48	a	a	DT
31605	268	49	bouquet	bouquet	NN
31605	268	50	of	of	IN
31605	268	51	sweet	sweet	JJ
31605	268	52	herbs	herb	NNS
31605	268	53	made	make	VBN
31605	268	54	as	as	IN
31605	268	55	directed	direct	VBN
31605	268	56	in	in	IN
31605	268	57	the	the	DT
31605	268	58	first	first	JJ
31605	268	59	chapter	chapter	NN
31605	268	60	;	;	:
31605	268	61	when	when	WRB
31605	268	62	it	-PRON-	PRP
31605	268	63	is	be	VBZ
31605	268	64	tender	tender	JJ
31605	268	65	enough	enough	JJ
31605	268	66	to	to	TO
31605	268	67	permit	permit	VB
31605	268	68	the	the	DT
31605	268	69	bones	bone	NNS
31605	268	70	to	to	TO
31605	268	71	be	be	VB
31605	268	72	drawn	draw	VBN
31605	268	73	out	out	RP
31605	268	74	easily	easily	RB
31605	268	75	,	,	,
31605	268	76	take	take	VB
31605	268	77	it	-PRON-	PRP
31605	268	78	up	up	RP
31605	268	79	,	,	,
31605	268	80	lay	lay	VB
31605	268	81	it	-PRON-	PRP
31605	268	82	on	on	IN
31605	268	83	a	a	DT
31605	268	84	pan	pan	NN
31605	268	85	,	,	,
31605	268	86	put	put	VB
31605	268	87	another	another	DT
31605	268	88	,	,	,
31605	268	89	containing	contain	VBG
31605	268	90	weights	weight	NNS
31605	268	91	,	,	,
31605	268	92	on	on	IN
31605	268	93	it	-PRON-	PRP
31605	268	94	,	,	,
31605	268	95	and	and	CC
31605	268	96	press	press	VB
31605	268	97	it	-PRON-	PRP
31605	268	98	until	until	IN
31605	268	99	it	-PRON-	PRP
31605	268	100	is	be	VBZ
31605	268	101	cold	cold	JJ
31605	268	102	;	;	:
31605	268	103	then	then	RB
31605	268	104	cut	cut	VB
31605	268	105	it	-PRON-	PRP
31605	268	106	in	in	IN
31605	268	107	eight	eight	CD
31605	268	108	triangular	triangular	JJ
31605	268	109	pieces	piece	NNS
31605	268	110	,	,	,
31605	268	111	about	about	IN
31605	268	112	the	the	DT
31605	268	113	size	size	NN
31605	268	114	of	of	IN
31605	268	115	a	a	DT
31605	268	116	small	small	JJ
31605	268	117	cutlet	cutlet	NN
31605	268	118	;	;	:
31605	268	119	season	season	VB
31605	268	120	them	-PRON-	PRP
31605	268	121	with	with	IN
31605	268	122	salt	salt	NN
31605	268	123	and	and	CC
31605	268	124	pepper	pepper	NN
31605	268	125	;	;	:
31605	268	126	roll	roll	VB
31605	268	127	them	-PRON-	PRP
31605	268	128	first	first	RB
31605	268	129	in	in	IN
31605	268	130	sifted	sift	VBN
31605	268	131	cracker	cracker	NN
31605	268	132	dust	dust	NN
31605	268	133	,	,	,
31605	268	134	then	then	RB
31605	268	135	in	in	IN
31605	268	136	an	an	DT
31605	268	137	egg	egg	NN
31605	268	138	beaten	beat	VBN
31605	268	139	with	with	IN
31605	268	140	a	a	DT
31605	268	141	tablespoonful	tablespoonful	NN
31605	268	142	of	of	IN
31605	268	143	cold	cold	JJ
31605	268	144	water	water	NN
31605	268	145	,	,	,
31605	268	146	and	and	CC
31605	268	147	again	again	RB
31605	268	148	in	in	IN
31605	268	149	cracker	cracker	NN
31605	268	150	dust	dust	NN
31605	268	151	;	;	:
31605	268	152	fry	fry	VB
31605	268	153	them	-PRON-	PRP
31605	268	154	light	light	JJ
31605	268	155	brown	brown	JJ
31605	268	156	in	in	IN
31605	268	157	enough	enough	JJ
31605	268	158	smoking	smoke	VBG
31605	268	159	hot	hot	JJ
31605	268	160	fat	fat	NN
31605	268	161	to	to	TO
31605	268	162	cover	cover	VB
31605	268	163	them	-PRON-	PRP
31605	268	164	.	.	.
31605	269	1	43	43	CD
31605	269	2	.	.	.
31605	270	1	=	=	NFP
31605	270	2	Piquante	Piquante	NNP
31605	270	3	Sauce.=--While	Sauce.=--While	.
31605	270	4	the	the	DT
31605	270	5	lamb	lamb	NN
31605	270	6	is	be	VBZ
31605	270	7	frying	fry	VBG
31605	270	8	,	,	,
31605	270	9	chop	chop	VB
31605	270	10	one	one	CD
31605	270	11	tablespoonful	tablespoonful	NN
31605	270	12	of	of	IN
31605	270	13	capers	caper	NNS
31605	270	14	,	,	,
31605	270	15	two	two	CD
31605	270	16	of	of	IN
31605	270	17	shallot	shallot	NN
31605	270	18	,	,	,
31605	270	19	or	or	CC
31605	270	20	small	small	JJ
31605	270	21	,	,	,
31605	270	22	finely	finely	RB
31605	270	23	flavored	flavor	VBN
31605	270	24	onion	onion	NN
31605	270	25	,	,	,
31605	270	26	and	and	CC
31605	270	27	the	the	DT
31605	270	28	same	same	JJ
31605	270	29	quantity	quantity	NN
31605	270	30	of	of	IN
31605	270	31	green	green	JJ
31605	270	32	gherkins	gherkin	NNS
31605	270	33	;	;	:
31605	270	34	place	place	VB
31605	270	35	them	-PRON-	PRP
31605	270	36	over	over	IN
31605	270	37	the	the	DT
31605	270	38	fire	fire	NN
31605	270	39	in	in	IN
31605	270	40	a	a	DT
31605	270	41	sauce	sauce	NN
31605	270	42	-	-	HYPH
31605	270	43	pan	pan	NN
31605	270	44	with	with	IN
31605	270	45	one	one	CD
31605	270	46	gill	gill	NN
31605	270	47	of	of	IN
31605	270	48	vinegar	vinegar	NN
31605	270	49	,	,	,
31605	270	50	two	two	CD
31605	270	51	bay	bay	NN
31605	270	52	leaves	leave	NNS
31605	270	53	,	,	,
31605	270	54	quarter	quarter	NN
31605	270	55	of	of	IN
31605	270	56	a	a	DT
31605	270	57	saltspoonful	saltspoonful	NN
31605	270	58	of	of	IN
31605	270	59	pepper	pepper	NN
31605	270	60	,	,	,
31605	270	61	and	and	CC
31605	270	62	the	the	DT
31605	270	63	same	same	JJ
31605	270	64	of	of	IN
31605	270	65	powdered	powdered	JJ
31605	270	66	thyme	thyme	NNS
31605	270	67	,	,	,
31605	270	68	and	and	CC
31605	270	69	boil	boil	VB
31605	270	70	quickly	quickly	RB
31605	270	71	until	until	IN
31605	270	72	the	the	DT
31605	270	73	vinegar	vinegar	NN
31605	270	74	is	be	VBZ
31605	270	75	reduced	reduce	VBN
31605	270	76	to	to	IN
31605	270	77	one	one	CD
31605	270	78	third	third	NN
31605	270	79	of	of	IN
31605	270	80	its	-PRON-	PRP$
31605	270	81	original	original	JJ
31605	270	82	quantity	quantity	NN
31605	270	83	;	;	:
31605	270	84	then	then	RB
31605	270	85	add	add	VB
31605	270	86	half	half	PDT
31605	270	87	a	a	DT
31605	270	88	pint	pint	NN
31605	270	89	of	of	IN
31605	270	90	rich	rich	JJ
31605	270	91	brown	brown	JJ
31605	270	92	gravy	gravy	NN
31605	270	93	of	of	IN
31605	270	94	any	any	DT
31605	270	95	kind	kind	NN
31605	270	96	,	,	,
31605	270	97	or	or	CC
31605	270	98	of	of	IN
31605	270	99	Spanish	spanish	JJ
31605	270	100	sauce	sauce	NN
31605	270	101	,	,	,
31605	270	102	which	which	WDT
31605	270	103	may	may	MD
31605	270	104	always	always	RB
31605	270	105	be	be	VB
31605	270	106	kept	keep	VBN
31605	270	107	on	on	IN
31605	270	108	hand	hand	NN
31605	270	109	;	;	:
31605	270	110	boil	boil	VB
31605	270	111	the	the	DT
31605	270	112	sauce	sauce	NN
31605	270	113	gently	gently	RB
31605	270	114	for	for	IN
31605	270	115	five	five	CD
31605	270	116	minutes	minute	NNS
31605	270	117	,	,	,
31605	270	118	take	take	VB
31605	270	119	out	out	RP
31605	270	120	the	the	DT
31605	270	121	bay	bay	NNP
31605	270	122	leaves	leave	NNS
31605	270	123	,	,	,
31605	270	124	and	and	CC
31605	270	125	pour	pour	VB
31605	270	126	a	a	DT
31605	270	127	little	little	JJ
31605	270	128	of	of	IN
31605	270	129	the	the	DT
31605	270	130	sauce	sauce	NN
31605	270	131	on	on	IN
31605	270	132	the	the	DT
31605	270	133	bottom	bottom	NN
31605	270	134	of	of	IN
31605	270	135	a	a	DT
31605	270	136	hot	hot	JJ
31605	270	137	platter	platter	NN
31605	270	138	;	;	:
31605	270	139	when	when	WRB
31605	270	140	the	the	DT
31605	270	141	pieces	piece	NNS
31605	270	142	of	of	IN
31605	270	143	breast	breast	NN
31605	270	144	are	be	VBP
31605	270	145	brown	brown	JJ
31605	270	146	,	,	,
31605	270	147	take	take	VB
31605	270	148	them	-PRON-	PRP
31605	270	149	up	up	RP
31605	270	150	with	with	IN
31605	270	151	a	a	DT
31605	270	152	skimmer	skimmer	NN
31605	270	153	,	,	,
31605	270	154	and	and	CC
31605	270	155	lay	lie	VBD
31605	270	156	them	-PRON-	PRP
31605	270	157	on	on	IN
31605	270	158	soft	soft	JJ
31605	270	159	paper	paper	NN
31605	270	160	,	,	,
31605	270	161	or	or	CC
31605	270	162	on	on	IN
31605	270	163	a	a	DT
31605	270	164	clean	clean	JJ
31605	270	165	napkin	napkin	NN
31605	270	166	for	for	IN
31605	270	167	a	a	DT
31605	270	168	moment	moment	NN
31605	270	169	,	,	,
31605	270	170	to	to	TO
31605	270	171	free	free	VB
31605	270	172	them	-PRON-	PRP
31605	270	173	from	from	IN
31605	270	174	grease	grease	NN
31605	270	175	,	,	,
31605	270	176	and	and	CC
31605	270	177	arrange	arrange	VB
31605	270	178	them	-PRON-	PRP
31605	270	179	in	in	IN
31605	270	180	a	a	DT
31605	270	181	wreath	wreath	NN
31605	270	182	on	on	IN
31605	270	183	the	the	DT
31605	270	184	platter	platter	NN
31605	270	185	containing	contain	VBG
31605	270	186	the	the	DT
31605	270	187	sauce	sauce	NN
31605	270	188	;	;	:
31605	270	189	serve	serve	VB
31605	270	190	them	-PRON-	PRP
31605	270	191	at	at	IN
31605	270	192	once	once	RB
31605	270	193	,	,	,
31605	270	194	with	with	IN
31605	270	195	the	the	DT
31605	270	196	rest	rest	NN
31605	270	197	of	of	IN
31605	270	198	the	the	DT
31605	270	199	sauce	sauce	NN
31605	270	200	in	in	IN
31605	270	201	a	a	DT
31605	270	202	gravy	gravy	NN
31605	270	203	boat	boat	NN
31605	270	204	.	.	.
31605	271	1	44	44	CD
31605	271	2	.	.	.
31605	272	1	=	=	NFP
31605	272	2	Spanish	spanish	JJ
31605	272	3	Sauce.=--Fry	Sauce.=--Fry	NNP
31605	272	4	one	one	CD
31605	272	5	ounce	ounce	NN
31605	272	6	of	of	IN
31605	272	7	ham	ham	NN
31605	272	8	or	or	CC
31605	272	9	bacon	bacon	NN
31605	272	10	,	,	,
31605	272	11	cut	cut	VBN
31605	272	12	in	in	IN
31605	272	13	half	half	JJ
31605	272	14	-	-	HYPH
31605	272	15	inch	inch	NN
31605	272	16	dice	dice	NN
31605	272	17	,	,	,
31605	272	18	with	with	IN
31605	272	19	one	one	CD
31605	272	20	ounce	ounce	NN
31605	272	21	of	of	IN
31605	272	22	fat	fat	NN
31605	272	23	;	;	:
31605	272	24	add	add	VB
31605	272	25	to	to	IN
31605	272	26	it	-PRON-	PRP
31605	272	27	,	,	,
31605	272	28	as	as	RB
31605	272	29	soon	soon	RB
31605	272	30	as	as	IN
31605	272	31	brown	brown	NNP
31605	272	32	,	,	,
31605	272	33	two	two	CD
31605	272	34	ounces	ounce	NNS
31605	272	35	of	of	IN
31605	272	36	carrot	carrot	NNP
31605	272	37	sliced	slice	VBN
31605	272	38	,	,	,
31605	272	39	two	two	CD
31605	272	40	ounces	ounce	NNS
31605	272	41	of	of	IN
31605	272	42	onion	onion	NN
31605	272	43	sliced	slice	VBN
31605	272	44	;	;	:
31605	272	45	stir	stir	VB
31605	272	46	in	in	IN
31605	272	47	two	two	CD
31605	272	48	ounces	ounce	NNS
31605	272	49	of	of	IN
31605	272	50	dry	dry	JJ
31605	272	51	flour	flour	NN
31605	272	52	,	,	,
31605	272	53	and	and	CC
31605	272	54	brown	brown	JJ
31605	272	55	well	well	RB
31605	272	56	;	;	:
31605	272	57	then	then	RB
31605	272	58	add	add	VB
31605	272	59	one	one	CD
31605	272	60	quart	quart	NN
31605	272	61	of	of	IN
31605	272	62	stock	stock	NN
31605	272	63	;	;	:
31605	272	64	or	or	CC
31605	272	65	if	if	IN
31605	272	66	none	none	NN
31605	272	67	is	be	VBZ
31605	272	68	on	on	IN
31605	272	69	hand	hand	NN
31605	272	70	,	,	,
31605	272	71	one	one	CD
31605	272	72	quart	quart	NN
31605	272	73	of	of	IN
31605	272	74	water	water	NN
31605	272	75	,	,	,
31605	272	76	and	and	CC
31605	272	77	half	half	PDT
31605	272	78	a	a	DT
31605	272	79	pound	pound	NN
31605	272	80	of	of	IN
31605	272	81	lean	lean	JJ
31605	272	82	meat	meat	NN
31605	272	83	chopped	chop	VBD
31605	272	84	fine	fine	JJ
31605	272	85	;	;	:
31605	272	86	season	season	NN
31605	272	87	with	with	IN
31605	272	88	a	a	DT
31605	272	89	teaspoonful	teaspoonful	NN
31605	272	90	of	of	IN
31605	272	91	salt	salt	NN
31605	272	92	,	,	,
31605	272	93	quarter	quarter	NN
31605	272	94	of	of	IN
31605	272	95	a	a	DT
31605	272	96	saltspoonful	saltspoonful	NN
31605	272	97	of	of	IN
31605	272	98	pepper	pepper	NN
31605	272	99	,	,	,
31605	272	100	and	and	CC
31605	272	101	a	a	DT
31605	272	102	bouquet	bouquet	NN
31605	272	103	of	of	IN
31605	272	104	sweet	sweet	JJ
31605	272	105	herbs	herb	NNS
31605	272	106	,	,	,
31605	272	107	made	make	VBN
31605	272	108	as	as	IN
31605	272	109	directed	direct	VBN
31605	272	110	in	in	IN
31605	272	111	the	the	DT
31605	272	112	first	first	JJ
31605	272	113	chapter	chapter	NN
31605	272	114	;	;	:
31605	272	115	simmer	simmer	NNP
31605	272	116	gently	gently	RB
31605	272	117	for	for	IN
31605	272	118	an	an	DT
31605	272	119	hour	hour	NN
31605	272	120	,	,	,
31605	272	121	skimming	skim	VBG
31605	272	122	as	as	RB
31605	272	123	often	often	RB
31605	272	124	as	as	IN
31605	272	125	any	any	DT
31605	272	126	scum	scum	NN
31605	272	127	rises	rise	VBZ
31605	272	128	;	;	:
31605	272	129	then	then	RB
31605	272	130	strain	strain	VB
31605	272	131	the	the	DT
31605	272	132	sauce	sauce	NN
31605	272	133	,	,	,
31605	272	134	add	add	VB
31605	272	135	one	one	CD
31605	272	136	gill	gill	NN
31605	272	137	of	of	IN
31605	272	138	wine	wine	NN
31605	272	139	to	to	IN
31605	272	140	it	-PRON-	PRP
31605	272	141	,	,	,
31605	272	142	and	and	CC
31605	272	143	use	use	VB
31605	272	144	it	-PRON-	PRP
31605	272	145	to	to	TO
31605	272	146	dress	dress	VB
31605	272	147	any	any	DT
31605	272	148	dark	dark	JJ
31605	272	149	meat	meat	NN
31605	272	150	,	,	,
31605	272	151	game	game	NN
31605	272	152	,	,	,
31605	272	153	or	or	CC
31605	272	154	baked	baked	JJ
31605	272	155	fish	fish	NN
31605	272	156	.	.	.
31605	273	1	This	this	DT
31605	273	2	sauce	sauce	NN
31605	273	3	will	will	MD
31605	273	4	keep	keep	VB
31605	273	5	a	a	DT
31605	273	6	week	week	NN
31605	273	7	or	or	CC
31605	273	8	longer	long	JJR
31605	273	9	,	,	,
31605	273	10	in	in	IN
31605	273	11	a	a	DT
31605	273	12	cool	cool	JJ
31605	273	13	place	place	NN
31605	273	14	.	.	.
31605	274	1	45	45	CD
31605	274	2	.	.	.
31605	275	1	=	=	NFP
31605	275	2	Kromeskys	Kromeskys	NNP
31605	275	3	,	,	,
31605	275	4	with	with	IN
31605	275	5	Spanish	Spanish	NNP
31605	275	6	Sauce.=--Cut	Sauce.=--Cut	NNP
31605	275	7	one	one	CD
31605	275	8	pound	pound	NN
31605	275	9	of	of	IN
31605	275	10	cold	cold	JJ
31605	275	11	roast	roast	NNP
31605	275	12	lamb	lamb	NNP
31605	275	13	,	,	,
31605	275	14	or	or	CC
31605	275	15	mutton	mutton	NN
31605	275	16	,	,	,
31605	275	17	in	in	IN
31605	275	18	half	half	DT
31605	275	19	inch	inch	NN
31605	275	20	dice	dice	NNS
31605	275	21	;	;	:
31605	275	22	chop	chop	VB
31605	275	23	one	one	CD
31605	275	24	ounce	ounce	NN
31605	275	25	of	of	IN
31605	275	26	onion	onion	NN
31605	275	27	,	,	,
31605	275	28	and	and	CC
31605	275	29	fry	fry	VB
31605	275	30	it	-PRON-	PRP
31605	275	31	pale	pale	JJ
31605	275	32	yellow	yellow	NN
31605	275	33	in	in	IN
31605	275	34	one	one	CD
31605	275	35	ounce	ounce	NN
31605	275	36	of	of	IN
31605	275	37	butter	butter	NN
31605	275	38	;	;	:
31605	275	39	add	add	VB
31605	275	40	one	one	CD
31605	275	41	ounce	ounce	NN
31605	275	42	of	of	IN
31605	275	43	flour	flour	NN
31605	275	44	,	,	,
31605	275	45	and	and	CC
31605	275	46	stir	stir	VB
31605	275	47	until	until	IN
31605	275	48	smooth	smooth	JJ
31605	275	49	;	;	:
31605	275	50	add	add	VB
31605	275	51	half	half	PDT
31605	275	52	a	a	DT
31605	275	53	pint	pint	NN
31605	275	54	of	of	IN
31605	275	55	Spanish	spanish	JJ
31605	275	56	sauce	sauce	NN
31605	275	57	,	,	,
31605	275	58	or	or	CC
31605	275	59	water	water	NN
31605	275	60	,	,	,
31605	275	61	if	if	IN
31605	275	62	no	no	DT
31605	275	63	sauce	sauce	NN
31605	275	64	is	be	VBZ
31605	275	65	at	at	IN
31605	275	66	hand	hand	NN
31605	275	67	,	,	,
31605	275	68	two	two	CD
31605	275	69	tablespoonfuls	tablespoonful	NNS
31605	275	70	of	of	IN
31605	275	71	chopped	chop	VBN
31605	275	72	parsley	parsley	NN
31605	275	73	,	,	,
31605	275	74	one	one	CD
31605	275	75	level	level	NN
31605	275	76	teaspoonful	teaspoonful	JJ
31605	275	77	of	of	IN
31605	275	78	salt	salt	NN
31605	275	79	,	,	,
31605	275	80	one	one	CD
31605	275	81	level	level	NN
31605	275	82	saltspoonful	saltspoonful	JJ
31605	275	83	of	of	IN
31605	275	84	white	white	JJ
31605	275	85	pepper	pepper	NN
31605	275	86	,	,	,
31605	275	87	half	half	PDT
31605	275	88	a	a	DT
31605	275	89	saltspoonful	saltspoonful	NN
31605	275	90	of	of	IN
31605	275	91	powdered	powdered	JJ
31605	275	92	herbs	herb	NNS
31605	275	93	,	,	,
31605	275	94	as	as	IN
31605	275	95	much	much	JJ
31605	275	96	cayenne	cayenne	NN
31605	275	97	as	as	IN
31605	275	98	can	can	MD
31605	275	99	be	be	VB
31605	275	100	taken	take	VBN
31605	275	101	up	up	RP
31605	275	102	on	on	IN
31605	275	103	the	the	DT
31605	275	104	point	point	NN
31605	275	105	of	of	IN
31605	275	106	a	a	DT
31605	275	107	very	very	RB
31605	275	108	small	small	JJ
31605	275	109	pen	pen	NN
31605	275	110	-	-	HYPH
31605	275	111	knife	knife	NN
31605	275	112	blade	blade	NN
31605	275	113	,	,	,
31605	275	114	and	and	CC
31605	275	115	the	the	DT
31605	275	116	chopped	chop	VBN
31605	275	117	meat	meat	NN
31605	275	118	;	;	:
31605	275	119	two	two	CD
31605	275	120	ounces	ounce	NNS
31605	275	121	of	of	IN
31605	275	122	mushrooms	mushroom	NNS
31605	275	123	,	,	,
31605	275	124	slightly	slightly	RB
31605	275	125	warmed	warm	VBN
31605	275	126	with	with	IN
31605	275	127	quarter	quarter	NN
31605	275	128	of	of	IN
31605	275	129	an	an	DT
31605	275	130	ounce	ounce	NN
31605	275	131	of	of	IN
31605	275	132	butter	butter	NN
31605	275	133	,	,	,
31605	275	134	and	and	CC
31605	275	135	a	a	DT
31605	275	136	teaspoonful	teaspoonful	NN
31605	275	137	of	of	IN
31605	275	138	lemon	lemon	NN
31605	275	139	juice	juice	NN
31605	275	140	,	,	,
31605	275	141	improve	improve	VB
31605	275	142	the	the	DT
31605	275	143	flavor	flavor	NN
31605	275	144	of	of	IN
31605	275	145	the	the	DT
31605	275	146	_	_	NNP
31605	275	147	kromeskys	kromeskys	NNP
31605	275	148	_	_	NNP
31605	275	149	exceedingly	exceedingly	RB
31605	275	150	;	;	:
31605	275	151	stir	stir	VB
31605	275	152	until	until	IN
31605	275	153	scalding	scald	VBG
31605	275	154	hot	hot	RB
31605	275	155	,	,	,
31605	275	156	add	add	VB
31605	275	157	the	the	DT
31605	275	158	yolk	yolk	NN
31605	275	159	of	of	IN
31605	275	160	one	one	CD
31605	275	161	raw	raw	JJ
31605	275	162	egg	egg	NN
31605	275	163	,	,	,
31605	275	164	cook	cook	NN
31605	275	165	for	for	IN
31605	275	166	two	two	CD
31605	275	167	minutes	minute	NNS
31605	275	168	,	,	,
31605	275	169	stirring	stir	VBG
31605	275	170	frequently	frequently	RB
31605	275	171	;	;	:
31605	275	172	and	and	CC
31605	275	173	turn	turn	VB
31605	275	174	out	out	RP
31605	275	175	to	to	TO
31605	275	176	cool	cool	VB
31605	275	177	on	on	IN
31605	275	178	a	a	DT
31605	275	179	flat	flat	JJ
31605	275	180	dish	dish	NN
31605	275	181	,	,	,
31605	275	182	slightly	slightly	RB
31605	275	183	oiled	oil	VBN
31605	275	184	,	,	,
31605	275	185	or	or	CC
31605	275	186	buttered	butter	VBD
31605	275	187	,	,	,
31605	275	188	to	to	TO
31605	275	189	prevent	prevent	VB
31605	275	190	sticking	sticking	NN
31605	275	191	,	,	,
31605	275	192	spreading	spread	VBG
31605	275	193	the	the	DT
31605	275	194	minced	mince	VBN
31605	275	195	meat	meat	NN
31605	275	196	about	about	IN
31605	275	197	an	an	DT
31605	275	198	inch	inch	NN
31605	275	199	thick	thick	JJ
31605	275	200	;	;	:
31605	275	201	set	set	VBN
31605	275	202	away	away	RB
31605	275	203	to	to	IN
31605	275	204	cool	cool	JJ
31605	275	205	while	while	IN
31605	275	206	the	the	DT
31605	275	207	batter	batter	NN
31605	275	208	is	be	VBZ
31605	275	209	being	be	VBG
31605	275	210	made	make	VBN
31605	275	211	.	.	.
31605	276	1	46	46	CD
31605	276	2	.	.	.
31605	277	1	=	=	NFP
31605	277	2	Plain	Plain	NNP
31605	277	3	Frying	fry	VBG
31605	277	4	Batter.=--Mix	batter.=--mix	JJ
31605	277	5	quarter	quarter	NN
31605	277	6	of	of	IN
31605	277	7	a	a	DT
31605	277	8	pound	pound	NN
31605	277	9	of	of	IN
31605	277	10	flour	flour	NN
31605	277	11	with	with	IN
31605	277	12	the	the	DT
31605	277	13	yolks	yolk	NNS
31605	277	14	of	of	IN
31605	277	15	two	two	CD
31605	277	16	raw	raw	JJ
31605	277	17	eggs	egg	NNS
31605	277	18	,	,	,
31605	277	19	a	a	DT
31605	277	20	level	level	NN
31605	277	21	saltspoonful	saltspoonful	JJ
31605	277	22	of	of	IN
31605	277	23	salt	salt	NN
31605	277	24	,	,	,
31605	277	25	half	half	PDT
31605	277	26	a	a	DT
31605	277	27	saltspoonful	saltspoonful	NN
31605	277	28	of	of	IN
31605	277	29	pepper	pepper	NN
31605	277	30	,	,	,
31605	277	31	quarter	quarter	NN
31605	277	32	of	of	IN
31605	277	33	a	a	DT
31605	277	34	saltspoonful	saltspoonful	NN
31605	277	35	of	of	IN
31605	277	36	grated	grate	VBN
31605	277	37	nutmeg	nutmeg	NNP
31605	277	38	,	,	,
31605	277	39	one	one	CD
31605	277	40	tablespoonful	tablespoonful	NN
31605	277	41	of	of	IN
31605	277	42	salad	salad	NN
31605	277	43	oil	oil	NN
31605	277	44	,	,	,
31605	277	45	(	(	-LRB-
31605	277	46	which	which	WDT
31605	277	47	is	be	VBZ
31605	277	48	used	use	VBN
31605	277	49	to	to	TO
31605	277	50	make	make	VB
31605	277	51	the	the	DT
31605	277	52	batter	batter	NN
31605	277	53	crisp	crisp	RB
31605	277	54	,	,	,
31605	277	55	)	)	-RRB-
31605	277	56	and	and	CC
31605	277	57	one	one	CD
31605	277	58	cup	cup	NN
31605	277	59	of	of	IN
31605	277	60	water	water	NN
31605	277	61	,	,	,
31605	277	62	more	more	RBR
31605	277	63	or	or	CC
31605	277	64	less	less	RBR
31605	277	65	,	,	,
31605	277	66	as	as	IN
31605	277	67	the	the	DT
31605	277	68	flour	flour	NN
31605	277	69	will	will	MD
31605	277	70	take	take	VB
31605	277	71	it	-PRON-	PRP
31605	277	72	up	up	RP
31605	277	73	;	;	:
31605	277	74	the	the	DT
31605	277	75	batter	batter	NN
31605	277	76	should	should	MD
31605	277	77	be	be	VB
31605	277	78	stiff	stiff	JJ
31605	277	79	enough	enough	RB
31605	277	80	to	to	TO
31605	277	81	hold	hold	VB
31605	277	82	the	the	DT
31605	277	83	drops	drop	NNS
31605	277	84	from	from	IN
31605	277	85	the	the	DT
31605	277	86	spoon	spoon	NN
31605	277	87	in	in	IN
31605	277	88	shape	shape	NN
31605	277	89	when	when	WRB
31605	277	90	they	-PRON-	PRP
31605	277	91	are	be	VBP
31605	277	92	let	let	VBN
31605	277	93	fall	fall	VB
31605	277	94	upon	upon	IN
31605	277	95	it	-PRON-	PRP
31605	277	96	;	;	:
31605	277	97	now	now	RB
31605	277	98	beat	beat	VB
31605	277	99	the	the	DT
31605	277	100	whites	white	NNS
31605	277	101	of	of	IN
31605	277	102	the	the	DT
31605	277	103	two	two	CD
31605	277	104	eggs	egg	NNS
31605	277	105	to	to	IN
31605	277	106	a	a	DT
31605	277	107	stiff	stiff	JJ
31605	277	108	froth	froth	NN
31605	277	109	,	,	,
31605	277	110	beginning	begin	VBG
31605	277	111	slowly	slowly	RB
31605	277	112	,	,	,
31605	277	113	and	and	CC
31605	277	114	increasing	increase	VBG
31605	277	115	the	the	DT
31605	277	116	speed	speed	NN
31605	277	117	until	until	IN
31605	277	118	you	-PRON-	PRP
31605	277	119	are	be	VBP
31605	277	120	beating	beat	VBG
31605	277	121	as	as	RB
31605	277	122	fast	fast	RB
31605	277	123	as	as	IN
31605	277	124	you	-PRON-	PRP
31605	277	125	can	can	MD
31605	277	126	;	;	:
31605	277	127	the	the	DT
31605	277	128	froth	froth	NN
31605	277	129	will	will	MD
31605	277	130	surely	surely	RB
31605	277	131	come	come	VB
31605	277	132	;	;	:
31605	277	133	then	then	RB
31605	277	134	stir	stir	VB
31605	277	135	it	-PRON-	PRP
31605	277	136	lightly	lightly	RB
31605	277	137	into	into	IN
31605	277	138	the	the	DT
31605	277	139	batter	batter	NN
31605	277	140	;	;	:
31605	277	141	heat	heat	VB
31605	277	142	the	the	DT
31605	277	143	dish	dish	NN
31605	277	144	containing	contain	VBG
31605	277	145	the	the	DT
31605	277	146	meat	meat	NN
31605	277	147	a	a	DT
31605	277	148	moment	moment	NN
31605	277	149	,	,	,
31605	277	150	to	to	TO
31605	277	151	loosen	loosen	VB
31605	277	152	it	-PRON-	PRP
31605	277	153	,	,	,
31605	277	154	and	and	CC
31605	277	155	turn	turn	VB
31605	277	156	it	-PRON-	PRP
31605	277	157	out	out	RP
31605	277	158	on	on	IN
31605	277	159	the	the	DT
31605	277	160	table	table	NN
31605	277	161	,	,	,
31605	277	162	just	just	RB
31605	277	163	dusted	dust	VBN
31605	277	164	with	with	IN
31605	277	165	powdered	powdered	JJ
31605	277	166	crackers	cracker	NNS
31605	277	167	;	;	:
31605	277	168	cut	cut	VB
31605	277	169	it	-PRON-	PRP
31605	277	170	in	in	IN
31605	277	171	strips	strip	NNS
31605	277	172	an	an	DT
31605	277	173	inch	inch	NN
31605	277	174	wide	wide	JJ
31605	277	175	and	and	CC
31605	277	176	two	two	CD
31605	277	177	inches	inch	NNS
31605	277	178	long	long	JJ
31605	277	179	,	,	,
31605	277	180	roll	roll	VB
31605	277	181	them	-PRON-	PRP
31605	277	182	lightly	lightly	RB
31605	277	183	under	under	IN
31605	277	184	the	the	DT
31605	277	185	palm	palm	NN
31605	277	186	of	of	IN
31605	277	187	the	the	DT
31605	277	188	hand	hand	NN
31605	277	189	,	,	,
31605	277	190	in	in	IN
31605	277	191	the	the	DT
31605	277	192	shape	shape	NN
31605	277	193	of	of	IN
31605	277	194	corks	cork	NNS
31605	277	195	,	,	,
31605	277	196	dip	dip	VB
31605	277	197	them	-PRON-	PRP
31605	277	198	in	in	IN
31605	277	199	the	the	DT
31605	277	200	batter	batter	NN
31605	277	201	,	,	,
31605	277	202	and	and	CC
31605	277	203	fry	fry	VB
31605	277	204	them	-PRON-	PRP
31605	277	205	golden	golden	JJ
31605	277	206	brown	brown	NNP
31605	277	207	in	in	IN
31605	277	208	smoking	smoke	VBG
31605	277	209	hot	hot	JJ
31605	277	210	fat	fat	NN
31605	277	211	.	.	.
31605	278	1	Serve	serve	VB
31605	278	2	them	-PRON-	PRP
31605	278	3	on	on	IN
31605	278	4	a	a	DT
31605	278	5	neatly	neatly	RB
31605	278	6	folded	fold	VBN
31605	278	7	napkin	napkin	NNP
31605	278	8	.	.	.
31605	279	1	They	-PRON-	PRP
31605	279	2	make	make	VBP
31605	279	3	a	a	DT
31605	279	4	delicious	delicious	JJ
31605	279	5	dish	dish	NN
31605	279	6	,	,	,
31605	279	7	really	really	RB
31605	279	8	worth	worth	JJ
31605	279	9	all	all	PDT
31605	279	10	the	the	DT
31605	279	11	care	care	NN
31605	279	12	taken	take	VBN
31605	279	13	in	in	IN
31605	279	14	preparing	prepare	VBG
31605	279	15	them	-PRON-	PRP
31605	279	16	.	.	.
31605	280	1	47	47	CD
31605	280	2	.	.	.
31605	281	1	=	=	NFP
31605	281	2	Sheep	Sheep	NNS
31605	281	3	's	's	POS
31605	281	4	Tongues	Tongues	NNPS
31605	281	5	with	with	IN
31605	281	6	Spinach.=--Boil	spinach.=--boil	NN
31605	281	7	eight	eight	CD
31605	281	8	sheep	sheep	NNS
31605	281	9	's	's	POS
31605	281	10	tongues	tongue	NNS
31605	281	11	in	in	IN
31605	281	12	the	the	DT
31605	281	13	stock	stock	NN
31605	281	14	pot	pot	NN
31605	281	15	,	,	,
31605	281	16	or	or	CC
31605	281	17	in	in	IN
31605	281	18	hot	hot	JJ
31605	281	19	water	water	NN
31605	281	20	with	with	IN
31605	281	21	a	a	DT
31605	281	22	bouquet	bouquet	NN
31605	281	23	of	of	IN
31605	281	24	sweet	sweet	JJ
31605	281	25	herbs	herb	NNS
31605	281	26	,	,	,
31605	281	27	and	and	CC
31605	281	28	a	a	DT
31605	281	29	gill	gill	NN
31605	281	30	of	of	IN
31605	281	31	vinegar	vinegar	NN
31605	281	32	,	,	,
31605	281	33	for	for	IN
31605	281	34	about	about	RB
31605	281	35	an	an	DT
31605	281	36	hour	hour	NN
31605	281	37	,	,	,
31605	281	38	or	or	CC
31605	281	39	until	until	IN
31605	281	40	they	-PRON-	PRP
31605	281	41	are	be	VBP
31605	281	42	quite	quite	RB
31605	281	43	tender	tender	JJ
31605	281	44	;	;	:
31605	281	45	then	then	RB
31605	281	46	remove	remove	VB
31605	281	47	them	-PRON-	PRP
31605	281	48	from	from	IN
31605	281	49	the	the	DT
31605	281	50	stock	stock	NN
31605	281	51	,	,	,
31605	281	52	lay	lie	VBD
31605	281	53	them	-PRON-	PRP
31605	281	54	on	on	IN
31605	281	55	their	-PRON-	PRP$
31605	281	56	sides	side	NNS
31605	281	57	on	on	IN
31605	281	58	a	a	DT
31605	281	59	flat	flat	JJ
31605	281	60	dish	dish	NN
31605	281	61	,	,	,
31605	281	62	place	place	NN
31605	281	63	over	over	IN
31605	281	64	them	-PRON-	PRP
31605	281	65	another	another	DT
31605	281	66	dish	dish	NN
31605	281	67	with	with	IN
31605	281	68	weights	weight	NNS
31605	281	69	on	on	IN
31605	281	70	it	-PRON-	PRP
31605	281	71	,	,	,
31605	281	72	and	and	CC
31605	281	73	allow	allow	VB
31605	281	74	them	-PRON-	PRP
31605	281	75	to	to	TO
31605	281	76	cool	cool	VB
31605	281	77	:	:	:
31605	281	78	trim	trim	VB
31605	281	79	them	-PRON-	PRP
31605	281	80	neatly	neatly	RB
31605	281	81	,	,	,
31605	281	82	put	put	VB
31605	281	83	them	-PRON-	PRP
31605	281	84	into	into	IN
31605	281	85	a	a	DT
31605	281	86	sauce	sauce	NN
31605	281	87	-	-	HYPH
31605	281	88	pan	pan	NN
31605	281	89	with	with	IN
31605	281	90	enough	enough	JJ
31605	281	91	Spanish	spanish	JJ
31605	281	92	sauce	sauce	NN
31605	281	93	,	,	,
31605	281	94	or	or	CC
31605	281	95	brown	brown	JJ
31605	281	96	gravy	gravy	NN
31605	281	97	to	to	TO
31605	281	98	cover	cover	VB
31605	281	99	them	-PRON-	PRP
31605	281	100	,	,	,
31605	281	101	and	and	CC
31605	281	102	heat	heat	VB
31605	281	103	them	-PRON-	PRP
31605	281	104	gradually	gradually	RB
31605	281	105	.	.	.
31605	282	1	48	48	CD
31605	282	2	.	.	.
31605	283	1	=	=	NFP
31605	283	2	To	to	TO
31605	283	3	boil	boil	VB
31605	283	4	Spinach.=--Wash	spinach.=--wash	NN
31605	283	5	and	and	CC
31605	283	6	trim	trim	VB
31605	283	7	one	one	CD
31605	283	8	quart	quart	NN
31605	283	9	of	of	IN
31605	283	10	green	green	JJ
31605	283	11	spinach	spinach	NN
31605	283	12	,	,	,
31605	283	13	put	put	VBD
31605	283	14	it	-PRON-	PRP
31605	283	15	into	into	IN
31605	283	16	a	a	DT
31605	283	17	sauce	sauce	NN
31605	283	18	-	-	HYPH
31605	283	19	pan	pan	NN
31605	283	20	holding	holding	NN
31605	283	21	at	at	RB
31605	283	22	least	least	RBS
31605	283	23	three	three	CD
31605	283	24	quarts	quart	NNS
31605	283	25	of	of	IN
31605	283	26	boiling	boiling	NN
31605	283	27	water	water	NN
31605	283	28	,	,	,
31605	283	29	and	and	CC
31605	283	30	three	three	CD
31605	283	31	tablespoonfuls	tablespoonful	NNS
31605	283	32	of	of	IN
31605	283	33	salt	salt	NN
31605	283	34	,	,	,
31605	283	35	and	and	CC
31605	283	36	boil	boil	VB
31605	283	37	it	-PRON-	PRP
31605	283	38	rapidly	rapidly	RB
31605	283	39	,	,	,
31605	283	40	with	with	IN
31605	283	41	the	the	DT
31605	283	42	cover	cover	NN
31605	283	43	off	off	RP
31605	283	44	,	,	,
31605	283	45	until	until	IN
31605	283	46	it	-PRON-	PRP
31605	283	47	is	be	VBZ
31605	283	48	tender	tender	JJ
31605	283	49	enough	enough	RB
31605	283	50	to	to	TO
31605	283	51	pierce	pierce	VB
31605	283	52	easily	easily	RB
31605	283	53	with	with	IN
31605	283	54	the	the	DT
31605	283	55	finger	finger	NN
31605	283	56	nail	nail	NN
31605	283	57	,	,	,
31605	283	58	which	which	WDT
31605	283	59	will	will	MD
31605	283	60	be	be	VB
31605	283	61	in	in	IN
31605	283	62	from	from	IN
31605	283	63	three	three	CD
31605	283	64	to	to	TO
31605	283	65	seven	seven	CD
31605	283	66	minutes	minute	NNS
31605	283	67	,	,	,
31605	283	68	according	accord	VBG
31605	283	69	to	to	IN
31605	283	70	the	the	DT
31605	283	71	age	age	NN
31605	283	72	of	of	IN
31605	283	73	the	the	DT
31605	283	74	spinach	spinach	NN
31605	283	75	;	;	:
31605	283	76	then	then	RB
31605	283	77	drain	drain	VB
31605	283	78	it	-PRON-	PRP
31605	283	79	in	in	IN
31605	283	80	a	a	DT
31605	283	81	colander	colander	NN
31605	283	82	,	,	,
31605	283	83	wash	wash	VB
31605	283	84	it	-PRON-	PRP
31605	283	85	in	in	IN
31605	283	86	cold	cold	JJ
31605	283	87	water	water	NN
31605	283	88	,	,	,
31605	283	89	thoroughly	thoroughly	RB
31605	283	90	drain	drain	VBP
31605	283	91	it	-PRON-	PRP
31605	283	92	again	again	RB
31605	283	93	,	,	,
31605	283	94	and	and	CC
31605	283	95	chop	chop	VB
31605	283	96	it	-PRON-	PRP
31605	283	97	very	very	RB
31605	283	98	fine	fine	JJ
31605	283	99	,	,	,
31605	283	100	or	or	CC
31605	283	101	pass	pass	VB
31605	283	102	it	-PRON-	PRP
31605	283	103	through	through	IN
31605	283	104	a	a	DT
31605	283	105	sieve	sieve	NN
31605	283	106	with	with	IN
31605	283	107	a	a	DT
31605	283	108	wooden	wooden	JJ
31605	283	109	spoon	spoon	NN
31605	283	110	;	;	:
31605	283	111	put	put	VB
31605	283	112	it	-PRON-	PRP
31605	283	113	into	into	IN
31605	283	114	a	a	DT
31605	283	115	sauce	sauce	NN
31605	283	116	-	-	HYPH
31605	283	117	pan	pan	NN
31605	283	118	with	with	IN
31605	283	119	enough	enough	JJ
31605	283	120	Spanish	spanish	JJ
31605	283	121	sauce	sauce	NN
31605	283	122	or	or	CC
31605	283	123	brown	brown	JJ
31605	283	124	gravy	gravy	NN
31605	283	125	to	to	TO
31605	283	126	moisten	moisten	VB
31605	283	127	it	-PRON-	PRP
31605	283	128	,	,	,
31605	283	129	season	season	VB
31605	283	130	it	-PRON-	PRP
31605	283	131	with	with	IN
31605	283	132	a	a	DT
31605	283	133	saltspoonful	saltspoonful	NN
31605	283	134	of	of	IN
31605	283	135	salt	salt	NN
31605	283	136	,	,	,
31605	283	137	and	and	CC
31605	283	138	half	half	PDT
31605	283	139	that	that	DT
31605	283	140	quantity	quantity	NN
31605	283	141	of	of	IN
31605	283	142	white	white	JJ
31605	283	143	pepper	pepper	NN
31605	283	144	,	,	,
31605	283	145	and	and	CC
31605	283	146	heat	heat	VB
31605	283	147	it	-PRON-	PRP
31605	283	148	until	until	IN
31605	283	149	it	-PRON-	PRP
31605	283	150	steams	steam	VBZ
31605	283	151	;	;	:
31605	283	152	arrange	arrange	VB
31605	283	153	the	the	DT
31605	283	154	tongues	tongue	NNS
31605	283	155	in	in	IN
31605	283	156	a	a	DT
31605	283	157	wreath	wreath	NN
31605	283	158	on	on	IN
31605	283	159	a	a	DT
31605	283	160	hot	hot	JJ
31605	283	161	platter	platter	NN
31605	283	162	,	,	,
31605	283	163	put	put	VB
31605	283	164	the	the	DT
31605	283	165	spinach	spinach	NN
31605	283	166	in	in	IN
31605	283	167	the	the	DT
31605	283	168	centre	centre	NN
31605	283	169	,	,	,
31605	283	170	and	and	CC
31605	283	171	pour	pour	VB
31605	283	172	the	the	DT
31605	283	173	gravy	gravy	NN
31605	283	174	in	in	IN
31605	283	175	which	which	WDT
31605	283	176	the	the	DT
31605	283	177	tongues	tongue	NNS
31605	283	178	were	be	VBD
31605	283	179	heated	heat	VBN
31605	283	180	,	,	,
31605	283	181	over	over	IN
31605	283	182	them	-PRON-	PRP
31605	283	183	.	.	.
31605	284	1	Serve	serve	VB
31605	284	2	hot	hot	JJ
31605	284	3	at	at	IN
31605	284	4	once	once	RB
31605	284	5	.	.	.
31605	285	1	49	49	CD
31605	285	2	.	.	.
31605	286	1	=	=	LS
31605	286	2	Broiled	Broiled	NNP
31605	286	3	Sheep	Sheep	NNP
31605	286	4	's	's	POS
31605	286	5	Kidneys.=--Split	kidneys.=--split	UH
31605	286	6	eight	eight	CD
31605	286	7	kidneys	kidney	NNS
31605	286	8	lengthwise	lengthwise	RB
31605	286	9	,	,	,
31605	286	10	skin	skin	VB
31605	286	11	them	-PRON-	PRP
31605	286	12	,	,	,
31605	286	13	lay	lie	VBD
31605	286	14	them	-PRON-	PRP
31605	286	15	for	for	IN
31605	286	16	half	half	PDT
31605	286	17	an	an	DT
31605	286	18	hour	hour	NN
31605	286	19	in	in	IN
31605	286	20	a	a	DT
31605	286	21	dish	dish	NN
31605	286	22	containing	contain	VBG
31605	286	23	a	a	DT
31605	286	24	tablespoonful	tablespoonful	JJ
31605	286	25	of	of	IN
31605	286	26	salad	salad	NN
31605	286	27	oil	oil	NN
31605	286	28	,	,	,
31605	286	29	the	the	DT
31605	286	30	same	same	JJ
31605	286	31	of	of	IN
31605	286	32	some	some	DT
31605	286	33	spiced	spice	VBN
31605	286	34	vinegar	vinegar	NN
31605	286	35	,	,	,
31605	286	36	or	or	CC
31605	286	37	table	table	NN
31605	286	38	sauce	sauce	NN
31605	286	39	,	,	,
31605	286	40	and	and	CC
31605	286	41	a	a	DT
31605	286	42	saltspoonful	saltspoonful	NN
31605	286	43	of	of	IN
31605	286	44	salt	salt	NN
31605	286	45	and	and	CC
31605	286	46	pepper	pepper	NN
31605	286	47	mixed	mix	VBN
31605	286	48	equally	equally	RB
31605	286	49	;	;	:
31605	286	50	turn	turn	VB
31605	286	51	them	-PRON-	PRP
31605	286	52	frequently	frequently	RB
31605	286	53	;	;	:
31605	286	54	then	then	RB
31605	286	55	roll	roll	VB
31605	286	56	them	-PRON-	PRP
31605	286	57	in	in	IN
31605	286	58	cracker	cracker	NN
31605	286	59	dust	dust	NN
31605	286	60	,	,	,
31605	286	61	lay	lie	VBD
31605	286	62	them	-PRON-	PRP
31605	286	63	on	on	IN
31605	286	64	a	a	DT
31605	286	65	greased	greased	JJ
31605	286	66	gridiron	gridiron	NN
31605	286	67	,	,	,
31605	286	68	and	and	CC
31605	286	69	broil	broil	VB
31605	286	70	them	-PRON-	PRP
31605	286	71	,	,	,
31605	286	72	the	the	DT
31605	286	73	inside	inside	JJ
31605	286	74	first	first	RB
31605	286	75	;	;	:
31605	286	76	when	when	WRB
31605	286	77	done	do	VBN
31605	286	78	brown	brown	NNP
31605	286	79	,	,	,
31605	286	80	place	place	VB
31605	286	81	them	-PRON-	PRP
31605	286	82	on	on	IN
31605	286	83	a	a	DT
31605	286	84	hot	hot	JJ
31605	286	85	dish	dish	NN
31605	286	86	,	,	,
31605	286	87	with	with	IN
31605	286	88	a	a	DT
31605	286	89	small	small	JJ
31605	286	90	piece	piece	NN
31605	286	91	of	of	IN
31605	286	92	_	_	NNP
31605	286	93	maître	maître	NNP
31605	286	94	d'hotel	d'hotel	NNP
31605	286	95	_	_	NNP
31605	286	96	butter	butter	NN
31605	286	97	in	in	IN
31605	286	98	each	each	DT
31605	286	99	,	,	,
31605	286	100	made	make	VBN
31605	286	101	according	accord	VBG
31605	286	102	to	to	IN
31605	286	103	receipt	receipt	NN
31605	286	104	No	no	UH
31605	286	105	.	.	.
31605	287	1	16	16	CD
31605	287	2	,	,	,
31605	287	3	and	and	CC
31605	287	4	send	send	VB
31605	287	5	them	-PRON-	PRP
31605	287	6	hot	hot	JJ
31605	287	7	to	to	IN
31605	287	8	the	the	DT
31605	287	9	table	table	NN
31605	287	10	.	.	.
31605	288	1	50	50	CD
31605	288	2	.	.	.
31605	289	1	=	=	NFP
31605	289	2	Liver	Liver	NNP
31605	289	3	Rolls.=--Cut	rolls.=--cut	RB
31605	289	4	two	two	CD
31605	289	5	sheep	sheep	NNS
31605	289	6	's	's	POS
31605	289	7	livers	liver	NNS
31605	289	8	in	in	IN
31605	289	9	slices	slice	NNS
31605	289	10	half	half	PDT
31605	289	11	an	an	DT
31605	289	12	inch	inch	NN
31605	289	13	thick	thick	JJ
31605	289	14	;	;	:
31605	289	15	season	season	VB
31605	289	16	them	-PRON-	PRP
31605	289	17	with	with	IN
31605	289	18	salt	salt	NN
31605	289	19	and	and	CC
31605	289	20	pepper	pepper	NN
31605	289	21	;	;	,
31605	289	22	spread	spread	VBD
31605	289	23	over	over	IN
31605	289	24	each	each	DT
31605	289	25	a	a	DT
31605	289	26	layer	layer	NN
31605	289	27	of	of	IN
31605	289	28	sausage	sausage	NN
31605	289	29	meat	meat	NN
31605	289	30	as	as	RB
31605	289	31	thick	thick	JJ
31605	289	32	as	as	IN
31605	289	33	the	the	DT
31605	289	34	liver	liver	NN
31605	289	35	,	,	,
31605	289	36	season	season	NN
31605	289	37	that	that	WDT
31605	289	38	,	,	,
31605	289	39	roll	roll	VB
31605	289	40	each	each	DT
31605	289	41	slice	slice	NN
31605	289	42	up	up	RP
31605	289	43	,	,	,
31605	289	44	and	and	CC
31605	289	45	tie	tie	VB
31605	289	46	it	-PRON-	PRP
31605	289	47	in	in	IN
31605	289	48	place	place	NN
31605	289	49	with	with	IN
31605	289	50	a	a	DT
31605	289	51	string	string	NN
31605	289	52	;	;	:
31605	289	53	on	on	IN
31605	289	54	the	the	DT
31605	289	55	bottom	bottom	NN
31605	289	56	of	of	IN
31605	289	57	a	a	DT
31605	289	58	baking	bake	VBG
31605	289	59	pan	pan	NN
31605	289	60	put	put	VB
31605	289	61	one	one	CD
31605	289	62	ounce	ounce	NN
31605	289	63	of	of	IN
31605	289	64	carrot	carrot	NNP
31605	289	65	,	,	,
31605	289	66	and	and	CC
31605	289	67	one	one	CD
31605	289	68	ounce	ounce	NN
31605	289	69	of	of	IN
31605	289	70	onion	onion	NN
31605	289	71	sliced	slice	VBD
31605	289	72	,	,	,
31605	289	73	two	two	CD
31605	289	74	bay	bay	NN
31605	289	75	leaves	leave	NNS
31605	289	76	,	,	,
31605	289	77	one	one	CD
31605	289	78	sprig	sprig	NN
31605	289	79	of	of	IN
31605	289	80	thyme	thyme	NNS
31605	289	81	,	,	,
31605	289	82	three	three	CD
31605	289	83	of	of	IN
31605	289	84	parsley	parsley	NN
31605	289	85	,	,	,
31605	289	86	and	and	CC
31605	289	87	an	an	DT
31605	289	88	ounce	ounce	NN
31605	289	89	of	of	IN
31605	289	90	salt	salt	NN
31605	289	91	pork	pork	NN
31605	289	92	sliced	slice	VBD
31605	289	93	;	;	:
31605	289	94	lay	lie	VBD
31605	289	95	the	the	DT
31605	289	96	liver	liver	NN
31605	289	97	on	on	IN
31605	289	98	these	these	DT
31605	289	99	,	,	,
31605	289	100	put	put	VBN
31605	289	101	over	over	IN
31605	289	102	each	each	DT
31605	289	103	roll	roll	NN
31605	289	104	a	a	DT
31605	289	105	tablespoonful	tablespoonful	NN
31605	289	106	of	of	IN
31605	289	107	brown	brown	JJ
31605	289	108	gravy	gravy	NN
31605	289	109	,	,	,
31605	289	110	or	or	CC
31605	289	111	Spanish	spanish	JJ
31605	289	112	sauce	sauce	NN
31605	289	113	,	,	,
31605	289	114	and	and	CC
31605	289	115	bake	bake	VB
31605	289	116	them	-PRON-	PRP
31605	289	117	in	in	IN
31605	289	118	a	a	DT
31605	289	119	moderate	moderate	JJ
31605	289	120	oven	oven	NN
31605	289	121	about	about	IN
31605	289	122	forty	forty	CD
31605	289	123	minutes	minute	NNS
31605	289	124	,	,	,
31605	289	125	or	or	CC
31605	289	126	until	until	IN
31605	289	127	they	-PRON-	PRP
31605	289	128	are	be	VBP
31605	289	129	thoroughly	thoroughly	RB
31605	289	130	cooked	cook	VBN
31605	289	131	;	;	:
31605	289	132	lay	lay	VB
31605	289	133	them	-PRON-	PRP
31605	289	134	on	on	IN
31605	289	135	a	a	DT
31605	289	136	hot	hot	JJ
31605	289	137	platter	platter	NN
31605	289	138	,	,	,
31605	289	139	add	add	VB
31605	289	140	a	a	DT
31605	289	141	gill	gill	NN
31605	289	142	of	of	IN
31605	289	143	stock	stock	NN
31605	289	144	or	or	CC
31605	289	145	water	water	NN
31605	289	146	to	to	IN
31605	289	147	the	the	DT
31605	289	148	pan	pan	NN
31605	289	149	they	-PRON-	PRP
31605	289	150	were	be	VBD
31605	289	151	baked	bake	VBN
31605	289	152	in	in	RP
31605	289	153	,	,	,
31605	289	154	stir	stir	VB
31605	289	155	the	the	DT
31605	289	156	vegetables	vegetable	NNS
31605	289	157	about	about	IN
31605	289	158	in	in	IN
31605	289	159	it	-PRON-	PRP
31605	289	160	,	,	,
31605	289	161	and	and	CC
31605	289	162	strain	strain	VB
31605	289	163	it	-PRON-	PRP
31605	289	164	over	over	IN
31605	289	165	the	the	DT
31605	289	166	liver	liver	NN
31605	289	167	.	.	.
31605	290	1	Serve	serve	VB
31605	290	2	at	at	IN
31605	290	3	once	once	RB
31605	290	4	.	.	.
31605	291	1	51	51	CD
31605	291	2	.	.	.
31605	292	1	=	=	NFP
31605	292	2	Fried	Fried	NNP
31605	292	3	Brains	brain	NNS
31605	292	4	with	with	IN
31605	292	5	Tomato	Tomato	NNP
31605	292	6	Sauce.=--Lay	Sauce.=--Lay	VBG
31605	292	7	four	four	CD
31605	292	8	pieces	piece	NNS
31605	292	9	of	of	IN
31605	292	10	calf	calf	NN
31605	292	11	's	's	POS
31605	292	12	brains	brain	NNS
31605	292	13	in	in	IN
31605	292	14	cold	cold	JJ
31605	292	15	water	water	NN
31605	292	16	and	and	CC
31605	292	17	salt	salt	NN
31605	292	18	for	for	IN
31605	292	19	one	one	CD
31605	292	20	hour	hour	NN
31605	292	21	,	,	,
31605	292	22	to	to	TO
31605	292	23	draw	draw	VB
31605	292	24	out	out	RP
31605	292	25	the	the	DT
31605	292	26	blood	blood	NN
31605	292	27	;	;	:
31605	292	28	meantime	meantime	RB
31605	292	29	begin	begin	VB
31605	292	30	a	a	DT
31605	292	31	tomato	tomato	NN
31605	292	32	sauce	sauce	NN
31605	292	33	as	as	IN
31605	292	34	directed	direct	VBN
31605	292	35	below	below	RB
31605	292	36	;	;	:
31605	292	37	carefully	carefully	RB
31605	292	38	remove	remove	VB
31605	292	39	the	the	DT
31605	292	40	outer	outer	JJ
31605	292	41	skin	skin	NN
31605	292	42	without	without	IN
31605	292	43	breaking	break	VBG
31605	292	44	the	the	DT
31605	292	45	brains	brain	NNS
31605	292	46	;	;	:
31605	292	47	put	put	VBD
31605	292	48	them	-PRON-	PRP
31605	292	49	over	over	IN
31605	292	50	the	the	DT
31605	292	51	fire	fire	NN
31605	292	52	in	in	IN
31605	292	53	enough	enough	JJ
31605	292	54	cold	cold	JJ
31605	292	55	water	water	NN
31605	292	56	to	to	TO
31605	292	57	cover	cover	VB
31605	292	58	them	-PRON-	PRP
31605	292	59	,	,	,
31605	292	60	with	with	IN
31605	292	61	half	half	PDT
31605	292	62	a	a	DT
31605	292	63	gill	gill	NN
31605	292	64	of	of	IN
31605	292	65	vinegar	vinegar	NN
31605	292	66	,	,	,
31605	292	67	two	two	CD
31605	292	68	bay	bay	NN
31605	292	69	leaves	leave	NNS
31605	292	70	,	,	,
31605	292	71	a	a	DT
31605	292	72	sprig	sprig	NN
31605	292	73	of	of	IN
31605	292	74	parsley	parsley	NNP
31605	292	75	,	,	,
31605	292	76	and	and	CC
31605	292	77	an	an	DT
31605	292	78	onion	onion	NN
31605	292	79	stuck	stick	VBD
31605	292	80	with	with	IN
31605	292	81	three	three	CD
31605	292	82	cloves	clove	NNS
31605	292	83	;	;	:
31605	292	84	bring	bring	VB
31605	292	85	them	-PRON-	PRP
31605	292	86	to	to	IN
31605	292	87	a	a	DT
31605	292	88	boil	boil	NN
31605	292	89	,	,	,
31605	292	90	and	and	CC
31605	292	91	simmer	simmer	NN
31605	292	92	slowly	slowly	RB
31605	292	93	for	for	IN
31605	292	94	ten	ten	CD
31605	292	95	minutes	minute	NNS
31605	292	96	;	;	:
31605	292	97	take	take	VB
31605	292	98	them	-PRON-	PRP
31605	292	99	up	up	RP
31605	292	100	carefully	carefully	RB
31605	292	101	,	,	,
31605	292	102	and	and	CC
31605	292	103	lay	lie	VBD
31605	292	104	them	-PRON-	PRP
31605	292	105	in	in	IN
31605	292	106	cold	cold	JJ
31605	292	107	water	water	NN
31605	292	108	and	and	CC
31605	292	109	salt	salt	NN
31605	292	110	to	to	IN
31605	292	111	cool	cool	JJ
31605	292	112	.	.	.
31605	293	1	When	when	WRB
31605	293	2	cool	cool	JJ
31605	293	3	,	,	,
31605	293	4	cut	cut	VB
31605	293	5	each	each	DT
31605	293	6	one	one	NN
31605	293	7	in	in	IN
31605	293	8	two	two	CD
31605	293	9	pieces	piece	NNS
31605	293	10	,	,	,
31605	293	11	roll	roll	VB
31605	293	12	them	-PRON-	PRP
31605	293	13	first	first	RB
31605	293	14	in	in	IN
31605	293	15	cracker	cracker	NN
31605	293	16	dust	dust	NN
31605	293	17	,	,	,
31605	293	18	then	then	RB
31605	293	19	in	in	IN
31605	293	20	one	one	CD
31605	293	21	raw	raw	JJ
31605	293	22	egg	egg	NN
31605	293	23	beaten	beat	VBN
31605	293	24	with	with	IN
31605	293	25	a	a	DT
31605	293	26	tablespoonful	tablespoonful	NN
31605	293	27	of	of	IN
31605	293	28	cold	cold	JJ
31605	293	29	water	water	NN
31605	293	30	,	,	,
31605	293	31	then	then	RB
31605	293	32	again	again	RB
31605	293	33	in	in	IN
31605	293	34	cracker	cracker	NN
31605	293	35	dust	dust	NN
31605	293	36	,	,	,
31605	293	37	and	and	CC
31605	293	38	fry	fry	VB
31605	293	39	them	-PRON-	PRP
31605	293	40	in	in	IN
31605	293	41	plenty	plenty	NN
31605	293	42	of	of	IN
31605	293	43	smoking	smoke	VBG
31605	293	44	hot	hot	JJ
31605	293	45	fat	fat	NN
31605	293	46	;	;	:
31605	293	47	as	as	RB
31605	293	48	soon	soon	RB
31605	293	49	as	as	IN
31605	293	50	they	-PRON-	PRP
31605	293	51	are	be	VBP
31605	293	52	golden	golden	JJ
31605	293	53	brown	brown	JJ
31605	293	54	take	take	VBP
31605	293	55	them	-PRON-	PRP
31605	293	56	up	up	RP
31605	293	57	on	on	IN
31605	293	58	a	a	DT
31605	293	59	skimmer	skimmer	NN
31605	293	60	,	,	,
31605	293	61	and	and	CC
31605	293	62	lay	lie	VBD
31605	293	63	them	-PRON-	PRP
31605	293	64	on	on	IN
31605	293	65	a	a	DT
31605	293	66	soft	soft	JJ
31605	293	67	paper	paper	NN
31605	293	68	or	or	CC
31605	293	69	napkin	napkin	NNP
31605	293	70	to	to	TO
31605	293	71	absorb	absorb	VB
31605	293	72	all	all	DT
31605	293	73	fat	fat	NN
31605	293	74	,	,	,
31605	293	75	and	and	CC
31605	293	76	then	then	RB
31605	293	77	arrange	arrange	VB
31605	293	78	on	on	IN
31605	293	79	a	a	DT
31605	293	80	platter	platter	NN
31605	293	81	containing	contain	VBG
31605	293	82	half	half	PDT
31605	293	83	a	a	DT
31605	293	84	pint	pint	NN
31605	293	85	of	of	IN
31605	293	86	tomato	tomato	NN
31605	293	87	sauce	sauce	NN
31605	293	88	.	.	.
31605	294	1	52	52	CD
31605	294	2	.	.	.
31605	295	1	=	=	NFP
31605	295	2	Tomato	Tomato	NNP
31605	295	3	Sauce.=--Put	sauce.=--put	NN
31605	295	4	into	into	IN
31605	295	5	a	a	DT
31605	295	6	thick	thick	JJ
31605	295	7	sauce	sauce	NN
31605	295	8	-	-	HYPH
31605	295	9	pan	pan	NN
31605	295	10	half	half	PDT
31605	295	11	a	a	DT
31605	295	12	can	can	NN
31605	295	13	,	,	,
31605	295	14	or	or	CC
31605	295	15	one	one	CD
31605	295	16	pint	pint	NN
31605	295	17	of	of	IN
31605	295	18	tomatoes	tomato	NNS
31605	295	19	,	,	,
31605	295	20	one	one	CD
31605	295	21	ounce	ounce	NN
31605	295	22	of	of	IN
31605	295	23	carrot	carrot	NNP
31605	295	24	,	,	,
31605	295	25	and	and	CC
31605	295	26	the	the	DT
31605	295	27	same	same	JJ
31605	295	28	quantity	quantity	NN
31605	295	29	of	of	IN
31605	295	30	onion	onion	NN
31605	295	31	sliced	slice	VBD
31605	295	32	,	,	,
31605	295	33	one	one	CD
31605	295	34	ounce	ounce	NN
31605	295	35	of	of	IN
31605	295	36	salt	salt	NN
31605	295	37	pork	pork	NN
31605	295	38	cut	cut	NN
31605	295	39	in	in	IN
31605	295	40	small	small	JJ
31605	295	41	bits	bit	NNS
31605	295	42	,	,	,
31605	295	43	a	a	DT
31605	295	44	bouquet	bouquet	NN
31605	295	45	of	of	IN
31605	295	46	sweet	sweet	JJ
31605	295	47	herbs	herb	NNS
31605	295	48	,	,	,
31605	295	49	made	make	VBN
31605	295	50	as	as	IN
31605	295	51	directed	direct	VBN
31605	295	52	in	in	IN
31605	295	53	Chapter	chapter	NN
31605	295	54	first	first	RB
31605	295	55	,	,	,
31605	295	56	four	four	CD
31605	295	57	cloves	clove	NNS
31605	295	58	,	,	,
31605	295	59	one	one	CD
31605	295	60	clove	clove	NN
31605	295	61	of	of	IN
31605	295	62	garlic	garlic	NN
31605	295	63	,	,	,
31605	295	64	if	if	IN
31605	295	65	it	-PRON-	PRP
31605	295	66	is	be	VBZ
31605	295	67	liked	like	VBN
31605	295	68	,	,	,
31605	295	69	one	one	CD
31605	295	70	teaspoonful	teaspoonful	NN
31605	295	71	of	of	IN
31605	295	72	salt	salt	NN
31605	295	73	,	,	,
31605	295	74	quarter	quarter	NN
31605	295	75	of	of	IN
31605	295	76	a	a	DT
31605	295	77	saltspoonful	saltspoonful	NN
31605	295	78	of	of	IN
31605	295	79	pepper	pepper	NN
31605	295	80	,	,	,
31605	295	81	and	and	CC
31605	295	82	a	a	DT
31605	295	83	gill	gill	NN
31605	295	84	of	of	IN
31605	295	85	stock	stock	NN
31605	295	86	,	,	,
31605	295	87	gravy	gravy	NN
31605	295	88	,	,	,
31605	295	89	or	or	CC
31605	295	90	water	water	NN
31605	295	91	;	;	:
31605	295	92	simmer	simmer	NNP
31605	295	93	slowly	slowly	RB
31605	295	94	one	one	CD
31605	295	95	hour	hour	NN
31605	295	96	,	,	,
31605	295	97	and	and	CC
31605	295	98	pass	pass	VB
31605	295	99	through	through	RP
31605	295	100	a	a	DT
31605	295	101	sieve	sieve	NN
31605	295	102	with	with	IN
31605	295	103	a	a	DT
31605	295	104	wooden	wooden	JJ
31605	295	105	spoon	spoon	NN
31605	295	106	.	.	.
31605	296	1	This	this	DT
31605	296	2	is	be	VBZ
31605	296	3	an	an	DT
31605	296	4	excellent	excellent	JJ
31605	296	5	sauce	sauce	NN
31605	296	6	for	for	IN
31605	296	7	any	any	DT
31605	296	8	breaded	breaded	JJ
31605	296	9	side	side	NN
31605	296	10	dish	dish	NN
31605	296	11	.	.	.
31605	297	1	53	53	CD
31605	297	2	.	.	.
31605	298	1	=	=	NFP
31605	298	2	Calf	Calf	NNP
31605	298	3	's	's	POS
31605	298	4	Liver	Liver	NNP
31605	298	5	larded.=--The	larded.=--the	JJ
31605	298	6	operation	operation	NN
31605	298	7	of	of	IN
31605	298	8	larding	lard	VBG
31605	298	9	is	be	VBZ
31605	298	10	done	do	VBN
31605	298	11	by	by	IN
31605	298	12	passing	pass	VBG
31605	298	13	strips	strip	NNS
31605	298	14	of	of	IN
31605	298	15	larding	lard	VBG
31605	298	16	pork	pork	NN
31605	298	17	,	,	,
31605	298	18	which	which	WDT
31605	298	19	is	be	VBZ
31605	298	20	firm	firm	JJ
31605	298	21	,	,	,
31605	298	22	white	white	JJ
31605	298	23	,	,	,
31605	298	24	fat	fat	JJ
31605	298	25	pork	pork	NN
31605	298	26	,	,	,
31605	298	27	cut	cut	VB
31605	298	28	two	two	CD
31605	298	29	inches	inch	NNS
31605	298	30	long	long	JJ
31605	298	31	,	,	,
31605	298	32	and	and	CC
31605	298	33	quarter	quarter	NN
31605	298	34	of	of	IN
31605	298	35	an	an	DT
31605	298	36	inch	inch	NN
31605	298	37	square	square	NN
31605	298	38	,	,	,
31605	298	39	in	in	IN
31605	298	40	rows	row	NNS
31605	298	41	along	along	IN
31605	298	42	the	the	DT
31605	298	43	surface	surface	NN
31605	298	44	of	of	IN
31605	298	45	a	a	DT
31605	298	46	liver	liver	NN
31605	298	47	,	,	,
31605	298	48	placing	place	VBG
31605	298	49	the	the	DT
31605	298	50	strips	strip	NNS
31605	298	51	of	of	IN
31605	298	52	pork	pork	NN
31605	298	53	in	in	IN
31605	298	54	the	the	DT
31605	298	55	split	split	JJ
31605	298	56	end	end	NN
31605	298	57	of	of	IN
31605	298	58	a	a	DT
31605	298	59	larding	lard	VBG
31605	298	60	needle	needle	NN
31605	298	61	,	,	,
31605	298	62	and	and	CC
31605	298	63	with	with	IN
31605	298	64	it	-PRON-	PRP
31605	298	65	taking	take	VBG
31605	298	66	a	a	DT
31605	298	67	stitch	stitch	NN
31605	298	68	about	about	IN
31605	298	69	a	a	DT
31605	298	70	quarter	quarter	NN
31605	298	71	of	of	IN
31605	298	72	an	an	DT
31605	298	73	inch	inch	NN
31605	298	74	deep	deep	JJ
31605	298	75	and	and	CC
31605	298	76	one	one	CD
31605	298	77	inch	inch	NN
31605	298	78	long	long	RB
31605	298	79	in	in	IN
31605	298	80	the	the	DT
31605	298	81	surface	surface	NN
31605	298	82	of	of	IN
31605	298	83	the	the	DT
31605	298	84	liver	liver	NN
31605	298	85	,	,	,
31605	298	86	and	and	CC
31605	298	87	leaving	leave	VBG
31605	298	88	the	the	DT
31605	298	89	ends	end	NNS
31605	298	90	of	of	IN
31605	298	91	the	the	DT
31605	298	92	pork	pork	NN
31605	298	93	projecting	projecting	NN
31605	298	94	equally	equally	RB
31605	298	95	;	;	:
31605	298	96	the	the	DT
31605	298	97	rows	row	NNS
31605	298	98	must	must	MD
31605	298	99	be	be	VB
31605	298	100	inserted	insert	VBN
31605	298	101	regularly	regularly	RB
31605	298	102	,	,	,
31605	298	103	the	the	DT
31605	298	104	ends	end	NNS
31605	298	105	of	of	IN
31605	298	106	the	the	DT
31605	298	107	second	second	JJ
31605	298	108	coming	come	VBG
31605	298	109	between	between	IN
31605	298	110	the	the	DT
31605	298	111	ends	end	NNS
31605	298	112	of	of	IN
31605	298	113	the	the	DT
31605	298	114	first	first	JJ
31605	298	115	,	,	,
31605	298	116	and	and	CC
31605	298	117	so	so	RB
31605	298	118	on	on	RB
31605	298	119	,	,	,
31605	298	120	until	until	IN
31605	298	121	the	the	DT
31605	298	122	surface	surface	NN
31605	298	123	is	be	VBZ
31605	298	124	covered	cover	VBN
31605	298	125	;	;	:
31605	298	126	the	the	DT
31605	298	127	liver	liver	NN
31605	298	128	is	be	VBZ
31605	298	129	then	then	RB
31605	298	130	laid	lay	VBN
31605	298	131	in	in	IN
31605	298	132	a	a	DT
31605	298	133	dripping	dripping	JJ
31605	298	134	pan	pan	NN
31605	298	135	on	on	IN
31605	298	136	one	one	CD
31605	298	137	ounce	ounce	NN
31605	298	138	of	of	IN
31605	298	139	carrot	carrot	NNP
31605	298	140	,	,	,
31605	298	141	one	one	CD
31605	298	142	ounce	ounce	NN
31605	298	143	of	of	IN
31605	298	144	onions	onion	NNS
31605	298	145	,	,	,
31605	298	146	and	and	CC
31605	298	147	one	one	CD
31605	298	148	ounce	ounce	NN
31605	298	149	of	of	IN
31605	298	150	salt	salt	NN
31605	298	151	pork	pork	NN
31605	298	152	sliced	slice	VBD
31605	298	153	,	,	,
31605	298	154	half	half	PDT
31605	298	155	a	a	DT
31605	298	156	teaspoonful	teaspoonful	NN
31605	298	157	of	of	IN
31605	298	158	salt	salt	NN
31605	298	159	,	,	,
31605	298	160	quarter	quarter	NN
31605	298	161	of	of	IN
31605	298	162	a	a	DT
31605	298	163	saltspoonful	saltspoonful	NN
31605	298	164	of	of	IN
31605	298	165	pepper	pepper	NN
31605	298	166	,	,	,
31605	298	167	three	three	CD
31605	298	168	sprigs	sprig	NNS
31605	298	169	of	of	IN
31605	298	170	parsley	parsley	NNP
31605	298	171	,	,	,
31605	298	172	one	one	CD
31605	298	173	of	of	IN
31605	298	174	thyme	thyme	NNS
31605	298	175	,	,	,
31605	298	176	three	three	CD
31605	298	177	bay	bay	NN
31605	298	178	leaves	leave	NNS
31605	298	179	,	,	,
31605	298	180	and	and	CC
31605	298	181	six	six	CD
31605	298	182	cloves	clove	NNS
31605	298	183	;	;	:
31605	298	184	a	a	DT
31605	298	185	gill	gill	NN
31605	298	186	of	of	IN
31605	298	187	Spanish	spanish	JJ
31605	298	188	sauce	sauce	NN
31605	298	189	or	or	CC
31605	298	190	brown	brown	JJ
31605	298	191	gravy	gravy	NN
31605	298	192	is	be	VBZ
31605	298	193	poured	pour	VBN
31605	298	194	over	over	IN
31605	298	195	it	-PRON-	PRP
31605	298	196	,	,	,
31605	298	197	and	and	CC
31605	298	198	it	-PRON-	PRP
31605	298	199	is	be	VBZ
31605	298	200	cooked	cook	VBN
31605	298	201	in	in	IN
31605	298	202	a	a	DT
31605	298	203	moderate	moderate	JJ
31605	298	204	oven	oven	NN
31605	298	205	about	about	IN
31605	298	206	an	an	DT
31605	298	207	hour	hour	NN
31605	298	208	,	,	,
31605	298	209	until	until	IN
31605	298	210	it	-PRON-	PRP
31605	298	211	is	be	VBZ
31605	298	212	thoroughly	thoroughly	RB
31605	298	213	done	do	VBN
31605	298	214	.	.	.
31605	299	1	The	the	DT
31605	299	2	liver	liver	NN
31605	299	3	should	should	MD
31605	299	4	be	be	VB
31605	299	5	laid	lay	VBN
31605	299	6	on	on	IN
31605	299	7	a	a	DT
31605	299	8	hot	hot	JJ
31605	299	9	platter	platter	NN
31605	299	10	,	,	,
31605	299	11	while	while	IN
31605	299	12	half	half	PDT
31605	299	13	a	a	DT
31605	299	14	pint	pint	NN
31605	299	15	of	of	IN
31605	299	16	Spanish	spanish	JJ
31605	299	17	sauce	sauce	NN
31605	299	18	or	or	CC
31605	299	19	gravy	gravy	NN
31605	299	20	is	be	VBZ
31605	299	21	stirred	stir	VBN
31605	299	22	among	among	IN
31605	299	23	the	the	DT
31605	299	24	vegetables	vegetable	NNS
31605	299	25	it	-PRON-	PRP
31605	299	26	was	be	VBD
31605	299	27	cooked	cook	VBN
31605	299	28	with	with	IN
31605	299	29	,	,	,
31605	299	30	and	and	CC
31605	299	31	then	then	RB
31605	299	32	strained	strain	VBD
31605	299	33	over	over	IN
31605	299	34	it	-PRON-	PRP
31605	299	35	.	.	.
31605	300	1	If	if	IN
31605	300	2	served	serve	VBN
31605	300	3	hot	hot	JJ
31605	300	4	it	-PRON-	PRP
31605	300	5	is	be	VBZ
31605	300	6	a	a	DT
31605	300	7	most	most	RBS
31605	300	8	delicious	delicious	JJ
31605	300	9	and	and	CC
31605	300	10	economical	economical	JJ
31605	300	11	dish	dish	NN
31605	300	12	,	,	,
31605	300	13	being	be	VBG
31605	300	14	nearly	nearly	RB
31605	300	15	as	as	RB
31605	300	16	satisfactory	satisfactory	JJ
31605	300	17	to	to	TO
31605	300	18	appetite	appetite	VB
31605	300	19	as	as	IN
31605	300	20	a	a	DT
31605	300	21	heavy	heavy	JJ
31605	300	22	joint	joint	NN
31605	300	23	of	of	IN
31605	300	24	roast	roast	NN
31605	300	25	meat	meat	NN
31605	300	26	.	.	.
31605	301	1	54	54	CD
31605	301	2	.	.	.
31605	302	1	=	=	NFP
31605	302	2	Blanquette	Blanquette	NNP
31605	302	3	of	of	IN
31605	302	4	Veal.=--Cut	Veal.=--Cut	NNP
31605	302	5	three	three	CD
31605	302	6	pounds	pound	NNS
31605	302	7	of	of	IN
31605	302	8	the	the	DT
31605	302	9	breast	breast	NN
31605	302	10	of	of	IN
31605	302	11	veal	veal	NN
31605	302	12	in	in	IN
31605	302	13	pieces	piece	NNS
31605	302	14	two	two	CD
31605	302	15	inches	inch	NNS
31605	302	16	square	square	NNP
31605	302	17	,	,	,
31605	302	18	put	put	VBD
31605	302	19	them	-PRON-	PRP
31605	302	20	in	in	IN
31605	302	21	enough	enough	JJ
31605	302	22	cold	cold	JJ
31605	302	23	water	water	NN
31605	302	24	to	to	TO
31605	302	25	cover	cover	VB
31605	302	26	them	-PRON-	PRP
31605	302	27	,	,	,
31605	302	28	with	with	IN
31605	302	29	one	one	CD
31605	302	30	saltspoonful	saltspoonful	NN
31605	302	31	of	of	IN
31605	302	32	white	white	JJ
31605	302	33	pepper	pepper	NN
31605	302	34	,	,	,
31605	302	35	one	one	CD
31605	302	36	teaspoonful	teaspoonful	NN
31605	302	37	of	of	IN
31605	302	38	salt	salt	NN
31605	302	39	,	,	,
31605	302	40	a	a	DT
31605	302	41	bouquet	bouquet	NN
31605	302	42	of	of	IN
31605	302	43	sweet	sweet	JJ
31605	302	44	herbs	herb	NNS
31605	302	45	,	,	,
31605	302	46	made	make	VBN
31605	302	47	as	as	IN
31605	302	48	directed	direct	VBN
31605	302	49	in	in	IN
31605	302	50	Chapter	Chapter	NNP
31605	302	51	first	first	RB
31605	302	52	,	,	,
31605	302	53	and	and	CC
31605	302	54	an	an	DT
31605	302	55	onion	onion	NN
31605	302	56	stuck	stick	VBD
31605	302	57	with	with	IN
31605	302	58	three	three	CD
31605	302	59	cloves	clove	NNS
31605	302	60	;	;	:
31605	302	61	bring	bring	VB
31605	302	62	slowly	slowly	RB
31605	302	63	to	to	IN
31605	302	64	a	a	DT
31605	302	65	boil	boil	NN
31605	302	66	,	,	,
31605	302	67	skim	skim	NNP
31605	302	68	carefully	carefully	RB
31605	302	69	until	until	IN
31605	302	70	no	no	DT
31605	302	71	more	more	JJR
31605	302	72	scum	scum	NN
31605	302	73	rises	rise	NNS
31605	302	74	,	,	,
31605	302	75	and	and	CC
31605	302	76	cook	cook	VB
31605	302	77	gently	gently	RB
31605	302	78	for	for	IN
31605	302	79	thirty	thirty	CD
31605	302	80	or	or	CC
31605	302	81	forty	forty	CD
31605	302	82	minutes	minute	NNS
31605	302	83	until	until	IN
31605	302	84	the	the	DT
31605	302	85	veal	veal	NN
31605	302	86	is	be	VBZ
31605	302	87	tender	tender	JJ
31605	302	88	;	;	:
31605	302	89	then	then	RB
31605	302	90	drain	drain	VB
31605	302	91	it	-PRON-	PRP
31605	302	92	,	,	,
31605	302	93	returning	return	VBG
31605	302	94	the	the	DT
31605	302	95	broth	broth	NN
31605	302	96	to	to	IN
31605	302	97	the	the	DT
31605	302	98	fire	fire	NN
31605	302	99	,	,	,
31605	302	100	and	and	CC
31605	302	101	washing	wash	VBG
31605	302	102	the	the	DT
31605	302	103	meat	meat	NN
31605	302	104	in	in	IN
31605	302	105	cold	cold	JJ
31605	302	106	water	water	NN
31605	302	107	;	;	:
31605	302	108	meantime	meantime	RB
31605	302	109	make	make	VB
31605	302	110	a	a	DT
31605	302	111	white	white	JJ
31605	302	112	sauce	sauce	NN
31605	302	113	by	by	IN
31605	302	114	stirring	stir	VBG
31605	302	115	together	together	RB
31605	302	116	over	over	IN
31605	302	117	the	the	DT
31605	302	118	fire	fire	NN
31605	302	119	one	one	CD
31605	302	120	ounce	ounce	NN
31605	302	121	of	of	IN
31605	302	122	butter	butter	NN
31605	302	123	and	and	CC
31605	302	124	one	one	CD
31605	302	125	ounce	ounce	NN
31605	302	126	of	of	IN
31605	302	127	flour	flour	NN
31605	302	128	,	,	,
31605	302	129	until	until	IN
31605	302	130	they	-PRON-	PRP
31605	302	131	are	be	VBP
31605	302	132	smooth	smooth	JJ
31605	302	133	,	,	,
31605	302	134	then	then	RB
31605	302	135	adding	add	VBG
31605	302	136	a	a	DT
31605	302	137	pint	pint	NN
31605	302	138	and	and	CC
31605	302	139	a	a	DT
31605	302	140	half	half	NN
31605	302	141	of	of	IN
31605	302	142	the	the	DT
31605	302	143	broth	broth	NN
31605	302	144	gradually	gradually	RB
31605	302	145	,	,	,
31605	302	146	season	season	NN
31605	302	147	with	with	IN
31605	302	148	a	a	DT
31605	302	149	little	little	JJ
31605	302	150	more	more	JJR
31605	302	151	salt	salt	NN
31605	302	152	and	and	CC
31605	302	153	pepper	pepper	NN
31605	302	154	if	if	IN
31605	302	155	they	-PRON-	PRP
31605	302	156	are	be	VBP
31605	302	157	required	require	VBN
31605	302	158	,	,	,
31605	302	159	and	and	CC
31605	302	160	with	with	IN
31605	302	161	quarter	quarter	NN
31605	302	162	of	of	IN
31605	302	163	a	a	DT
31605	302	164	saltspoonful	saltspoonful	NN
31605	302	165	of	of	IN
31605	302	166	grated	grate	VBN
31605	302	167	nutmeg	nutmeg	NNS
31605	302	168	;	;	:
31605	302	169	when	when	WRB
31605	302	170	the	the	DT
31605	302	171	sauce	sauce	NN
31605	302	172	has	have	VBZ
31605	302	173	boiled	boil	VBN
31605	302	174	up	up	RP
31605	302	175	well	well	RB
31605	302	176	,	,	,
31605	302	177	stir	stir	VB
31605	302	178	into	into	IN
31605	302	179	it	-PRON-	PRP
31605	302	180	with	with	IN
31605	302	181	an	an	DT
31605	302	182	egg	egg	NN
31605	302	183	-	-	HYPH
31605	302	184	whip	whip	NN
31605	302	185	the	the	DT
31605	302	186	yolks	yolk	NNS
31605	302	187	of	of	IN
31605	302	188	two	two	CD
31605	302	189	raw	raw	JJ
31605	302	190	eggs	egg	NNS
31605	302	191	,	,	,
31605	302	192	put	put	VBN
31605	302	193	in	in	IN
31605	302	194	the	the	DT
31605	302	195	meat	meat	NN
31605	302	196	,	,	,
31605	302	197	and	and	CC
31605	302	198	cook	cook	NN
31605	302	199	for	for	IN
31605	302	200	five	five	CD
31605	302	201	minutes	minute	NNS
31605	302	202	,	,	,
31605	302	203	stirring	stir	VBG
31605	302	204	occasionally	occasionally	RB
31605	302	205	;	;	:
31605	302	206	a	a	DT
31605	302	207	few	few	JJ
31605	302	208	mushrooms	mushroom	NNS
31605	302	209	are	be	VBP
31605	302	210	a	a	DT
31605	302	211	great	great	JJ
31605	302	212	improvement	improvement	NN
31605	302	213	to	to	IN
31605	302	214	the	the	DT
31605	302	215	blanquette	blanquette	NN
31605	302	216	;	;	,
31605	302	217	or	or	CC
31605	302	218	it	-PRON-	PRP
31605	302	219	may	may	MD
31605	302	220	be	be	VB
31605	302	221	served	serve	VBN
31605	302	222	with	with	IN
31605	302	223	two	two	CD
31605	302	224	tablespoonfuls	tablespoonful	NNS
31605	302	225	of	of	IN
31605	302	226	chopped	chop	VBN
31605	302	227	parsley	parsley	NN
31605	302	228	sprinkled	sprinkle	VBN
31605	302	229	over	over	IN
31605	302	230	it	-PRON-	PRP
31605	302	231	after	after	IN
31605	302	232	it	-PRON-	PRP
31605	302	233	is	be	VBZ
31605	302	234	put	put	VBN
31605	302	235	on	on	IN
31605	302	236	a	a	DT
31605	302	237	hot	hot	JJ
31605	302	238	platter	platter	NN
31605	302	239	.	.	.
31605	303	1	55	55	CD
31605	303	2	.	.	.
31605	304	1	=	=	NFP
31605	304	2	Stuffed	stuff	VBN
31605	304	3	breast	breast	NN
31605	304	4	of	of	IN
31605	304	5	Veal.=--Have	Veal.=--Have	NNP
31605	304	6	the	the	DT
31605	304	7	butcher	butcher	NN
31605	304	8	make	make	VB
31605	304	9	what	what	WP
31605	304	10	is	be	VBZ
31605	304	11	called	call	VBN
31605	304	12	a	a	DT
31605	304	13	pocket	pocket	NN
31605	304	14	in	in	IN
31605	304	15	a	a	DT
31605	304	16	three	three	CD
31605	304	17	pound	pound	NN
31605	304	18	breast	breast	NN
31605	304	19	of	of	IN
31605	304	20	veal	veal	NN
31605	304	21	,	,	,
31605	304	22	by	by	IN
31605	304	23	cutting	cut	VBG
31605	304	24	the	the	DT
31605	304	25	flesh	flesh	NN
31605	304	26	of	of	IN
31605	304	27	the	the	DT
31605	304	28	upper	upper	JJ
31605	304	29	side	side	NN
31605	304	30	free	free	JJ
31605	304	31	from	from	IN
31605	304	32	the	the	DT
31605	304	33	breast	breast	NN
31605	304	34	bones	bone	NNS
31605	304	35	,	,	,
31605	304	36	taking	take	VBG
31605	304	37	care	care	NN
31605	304	38	to	to	TO
31605	304	39	leave	leave	VB
31605	304	40	three	three	CD
31605	304	41	outer	outer	JJ
31605	304	42	sides	side	NNS
31605	304	43	of	of	IN
31605	304	44	the	the	DT
31605	304	45	meat	meat	NN
31605	304	46	whole	whole	NN
31605	304	47	,	,	,
31605	304	48	so	so	IN
31605	304	49	as	as	IN
31605	304	50	to	to	TO
31605	304	51	hold	hold	VB
31605	304	52	the	the	DT
31605	304	53	stuffing	stuffing	NN
31605	304	54	;	;	:
31605	304	55	prepare	prepare	VB
31605	304	56	a	a	DT
31605	304	57	bed	bed	NN
31605	304	58	of	of	IN
31605	304	59	vegetables	vegetable	NNS
31605	304	60	,	,	,
31605	304	61	herbs	herb	NNS
31605	304	62	,	,	,
31605	304	63	and	and	CC
31605	304	64	pork	pork	NN
31605	304	65	,	,	,
31605	304	66	as	as	IN
31605	304	67	directed	direct	VBN
31605	304	68	for	for	IN
31605	304	69	liver	liver	NN
31605	304	70	,	,	,
31605	304	71	in	in	IN
31605	304	72	receipt	receipt	NN
31605	304	73	No	no	UH
31605	304	74	.	.	.
31605	305	1	53	53	CD
31605	305	2	;	;	:
31605	305	3	stuff	stuff	NN
31605	305	4	the	the	DT
31605	305	5	breast	breast	NN
31605	305	6	,	,	,
31605	305	7	sew	sew	VB
31605	305	8	it	-PRON-	PRP
31605	305	9	up	up	RP
31605	305	10	,	,	,
31605	305	11	lay	lie	VBD
31605	305	12	it	-PRON-	PRP
31605	305	13	on	on	IN
31605	305	14	the	the	DT
31605	305	15	vegetables	vegetable	NNS
31605	305	16	,	,	,
31605	305	17	put	put	VB
31605	305	18	four	four	CD
31605	305	19	ounces	ounce	NNS
31605	305	20	of	of	IN
31605	305	21	salt	salt	NN
31605	305	22	pork	pork	NN
31605	305	23	cut	cut	VBN
31605	305	24	in	in	IN
31605	305	25	thin	thin	JJ
31605	305	26	slices	slice	NNS
31605	305	27	on	on	IN
31605	305	28	the	the	DT
31605	305	29	top	top	NN
31605	305	30	,	,	,
31605	305	31	season	season	VB
31605	305	32	it	-PRON-	PRP
31605	305	33	with	with	IN
31605	305	34	a	a	DT
31605	305	35	teaspoonful	teaspoonful	NN
31605	305	36	of	of	IN
31605	305	37	salt	salt	NN
31605	305	38	,	,	,
31605	305	39	and	and	CC
31605	305	40	quarter	quarter	NN
31605	305	41	of	of	IN
31605	305	42	a	a	DT
31605	305	43	saltspoonful	saltspoonful	NN
31605	305	44	of	of	IN
31605	305	45	pepper	pepper	NN
31605	305	46	,	,	,
31605	305	47	and	and	CC
31605	305	48	bake	bake	VB
31605	305	49	it	-PRON-	PRP
31605	305	50	in	in	IN
31605	305	51	a	a	DT
31605	305	52	moderate	moderate	JJ
31605	305	53	oven	oven	NN
31605	305	54	about	about	IN
31605	305	55	one	one	CD
31605	305	56	hour	hour	NN
31605	305	57	,	,	,
31605	305	58	till	till	IN
31605	305	59	thoroughly	thoroughly	RB
31605	305	60	done	do	VBN
31605	305	61	;	;	:
31605	305	62	serve	serve	VB
31605	305	63	it	-PRON-	PRP
31605	305	64	with	with	IN
31605	305	65	a	a	DT
31605	305	66	brown	brown	JJ
31605	305	67	gravy	gravy	NN
31605	305	68	made	make	VBD
31605	305	69	the	the	DT
31605	305	70	same	same	JJ
31605	305	71	as	as	IN
31605	305	72	the	the	DT
31605	305	73	liver	liver	NN
31605	305	74	gravy	gravy	NN
31605	305	75	in	in	IN
31605	305	76	receipt	receipt	NN
31605	305	77	No	no	UH
31605	305	78	.	.	.
31605	306	1	53	53	CD
31605	306	2	.	.	.
31605	307	1	56	56	CD
31605	307	2	.	.	.
31605	308	1	=	=	NFP
31605	308	2	Stuffing	stuff	VBG
31605	308	3	for	for	IN
31605	308	4	Veal.=--Steep	Veal.=--Steep	NNP
31605	308	5	four	four	CD
31605	308	6	ounces	ounce	NNS
31605	308	7	of	of	IN
31605	308	8	bread	bread	NN
31605	308	9	in	in	IN
31605	308	10	tepid	tepid	NN
31605	308	11	water	water	NN
31605	308	12	;	;	:
31605	308	13	chop	chop	VB
31605	308	14	one	one	CD
31605	308	15	ounce	ounce	NN
31605	308	16	of	of	IN
31605	308	17	onion	onion	NN
31605	308	18	,	,	,
31605	308	19	and	and	CC
31605	308	20	fry	fry	VB
31605	308	21	it	-PRON-	PRP
31605	308	22	yellow	yellow	JJ
31605	308	23	in	in	IN
31605	308	24	one	one	CD
31605	308	25	ounce	ounce	NN
31605	308	26	of	of	IN
31605	308	27	butter	butter	NN
31605	308	28	;	;	:
31605	308	29	wring	wring	VB
31605	308	30	the	the	DT
31605	308	31	bread	bread	NN
31605	308	32	dry	dry	JJ
31605	308	33	in	in	IN
31605	308	34	a	a	DT
31605	308	35	towel	towel	NN
31605	308	36	and	and	CC
31605	308	37	add	add	VB
31605	308	38	it	-PRON-	PRP
31605	308	39	to	to	IN
31605	308	40	the	the	DT
31605	308	41	butter	butter	NN
31605	308	42	and	and	CC
31605	308	43	onion	onion	NN
31605	308	44	;	;	:
31605	308	45	season	season	NN
31605	308	46	with	with	IN
31605	308	47	one	one	CD
31605	308	48	saltspoonful	saltspoonful	NN
31605	308	49	of	of	IN
31605	308	50	salt	salt	NN
31605	308	51	,	,	,
31605	308	52	quarter	quarter	NN
31605	308	53	of	of	IN
31605	308	54	a	a	DT
31605	308	55	saltspoonful	saltspoonful	JJ
31605	308	56	each	each	DT
31605	308	57	of	of	IN
31605	308	58	pepper	pepper	NN
31605	308	59	and	and	CC
31605	308	60	powdered	powdered	JJ
31605	308	61	thyme	thyme	NNS
31605	308	62	,	,	,
31605	308	63	or	or	CC
31605	308	64	mixed	mixed	JJ
31605	308	65	spices	spice	NNS
31605	308	66	,	,	,
31605	308	67	and	and	CC
31605	308	68	stir	stir	VB
31605	308	69	till	till	IN
31605	308	70	scalding	scald	VBG
31605	308	71	hot	hot	JJ
31605	308	72	,	,	,
31605	308	73	then	then	RB
31605	308	74	remove	remove	VB
31605	308	75	from	from	IN
31605	308	76	the	the	DT
31605	308	77	fire	fire	NN
31605	308	78	,	,	,
31605	308	79	stir	stir	NN
31605	308	80	in	in	IN
31605	308	81	the	the	DT
31605	308	82	yolk	yolk	NN
31605	308	83	of	of	IN
31605	308	84	one	one	CD
31605	308	85	raw	raw	JJ
31605	308	86	egg	egg	NN
31605	308	87	,	,	,
31605	308	88	and	and	CC
31605	308	89	stuff	stuff	VB
31605	308	90	the	the	DT
31605	308	91	breast	breast	NN
31605	308	92	of	of	IN
31605	308	93	veal	veal	NN
31605	308	94	with	with	IN
31605	308	95	it	-PRON-	PRP
31605	308	96	.	.	.
31605	309	1	This	this	DT
31605	309	2	is	be	VBZ
31605	309	3	a	a	DT
31605	309	4	very	very	RB
31605	309	5	good	good	JJ
31605	309	6	stuffing	stuffing	NN
31605	309	7	for	for	IN
31605	309	8	poultry	poultry	NN
31605	309	9	,	,	,
31605	309	10	or	or	CC
31605	309	11	lamb	lamb	NN
31605	309	12	.	.	.
31605	310	1	57	57	CD
31605	310	2	.	.	.
31605	311	1	=	=	NFP
31605	311	2	Broiled	Broiled	NNP
31605	311	3	Pork	Pork	NNP
31605	311	4	Cutlets.=--Make	cutlets.=--make	NN
31605	311	5	a	a	DT
31605	311	6	Robert	Robert	NNP
31605	311	7	sauce	sauce	NN
31605	311	8	,	,	,
31605	311	9	according	accord	VBG
31605	311	10	to	to	IN
31605	311	11	directions	direction	NNS
31605	311	12	given	give	VBN
31605	311	13	below	below	RB
31605	311	14	.	.	.
31605	312	1	Broil	Broil	NNP
31605	312	2	two	two	CD
31605	312	3	pounds	pound	NNS
31605	312	4	of	of	IN
31605	312	5	cutlets	cutlet	NNS
31605	312	6	from	from	IN
31605	312	7	the	the	DT
31605	312	8	neck	neck	NN
31605	312	9	of	of	IN
31605	312	10	pork	pork	NN
31605	312	11	,	,	,
31605	312	12	being	be	VBG
31605	312	13	careful	careful	JJ
31605	312	14	not	not	RB
31605	312	15	to	to	TO
31605	312	16	burn	burn	VB
31605	312	17	them	-PRON-	PRP
31605	312	18	,	,	,
31605	312	19	and	and	CC
31605	312	20	dish	dish	VB
31605	312	21	them	-PRON-	PRP
31605	312	22	in	in	IN
31605	312	23	a	a	DT
31605	312	24	wreath	wreath	NN
31605	312	25	on	on	IN
31605	312	26	a	a	DT
31605	312	27	hot	hot	JJ
31605	312	28	platter	platter	NN
31605	312	29	with	with	IN
31605	312	30	Robert	Robert	NNP
31605	312	31	sauce	sauce	NN
31605	312	32	poured	pour	VBD
31605	312	33	on	on	IN
31605	312	34	the	the	DT
31605	312	35	dish	dish	NN
31605	312	36	.	.	.
31605	313	1	58	58	CD
31605	313	2	.	.	.
31605	314	1	=	=	NFP
31605	314	2	Robert	Robert	NNP
31605	314	3	Sauce.=--Chop	sauce.=--chop	NN
31605	314	4	two	two	CD
31605	314	5	ounces	ounce	NNS
31605	314	6	of	of	IN
31605	314	7	onion	onion	NN
31605	314	8	,	,	,
31605	314	9	fry	fry	VB
31605	314	10	pale	pale	JJ
31605	314	11	yellow	yellow	NN
31605	314	12	with	with	IN
31605	314	13	one	one	CD
31605	314	14	ounce	ounce	NN
31605	314	15	of	of	IN
31605	314	16	butter	butter	NN
31605	314	17	,	,	,
31605	314	18	add	add	VB
31605	314	19	two	two	CD
31605	314	20	tablespoonfuls	tablespoonful	NNS
31605	314	21	of	of	IN
31605	314	22	spiced	spiced	JJ
31605	314	23	vinegar	vinegar	NN
31605	314	24	,	,	,
31605	314	25	and	and	CC
31605	314	26	reduce	reduce	VB
31605	314	27	one	one	CD
31605	314	28	half	half	NN
31605	314	29	by	by	IN
31605	314	30	quick	quick	JJ
31605	314	31	boiling	boiling	NN
31605	314	32	;	;	:
31605	314	33	add	add	VB
31605	314	34	half	half	PDT
31605	314	35	a	a	DT
31605	314	36	pint	pint	NN
31605	314	37	of	of	IN
31605	314	38	Spanish	spanish	JJ
31605	314	39	sauce	sauce	NN
31605	314	40	,	,	,
31605	314	41	or	or	CC
31605	314	42	brown	brown	JJ
31605	314	43	gravy	gravy	NN
31605	314	44	,	,	,
31605	314	45	and	and	CC
31605	314	46	boil	boil	VB
31605	314	47	slowly	slowly	RB
31605	314	48	for	for	IN
31605	314	49	fifteen	fifteen	CD
31605	314	50	minutes	minute	NNS
31605	314	51	;	;	:
31605	314	52	then	then	RB
31605	314	53	season	season	VB
31605	314	54	with	with	IN
31605	314	55	a	a	DT
31605	314	56	saltspoonful	saltspoonful	NN
31605	314	57	of	of	IN
31605	314	58	salt	salt	NN
31605	314	59	,	,	,
31605	314	60	quarter	quarter	NN
31605	314	61	of	of	IN
31605	314	62	a	a	DT
31605	314	63	saltspoonful	saltspoonful	NN
31605	314	64	of	of	IN
31605	314	65	pepper	pepper	NN
31605	314	66	,	,	,
31605	314	67	and	and	CC
31605	314	68	two	two	CD
31605	314	69	teaspoonfuls	teaspoonful	NNS
31605	314	70	of	of	IN
31605	314	71	French	french	JJ
31605	314	72	mustard	mustard	NN
31605	314	73	,	,	,
31605	314	74	and	and	CC
31605	314	75	serve	serve	VB
31605	314	76	.	.	.
31605	315	1	59	59	CD
31605	315	2	.	.	.
31605	316	1	=	=	NFP
31605	316	2	Pork	pork	NN
31605	316	3	Chops	Chops	NNPS
31605	316	4	with	with	IN
31605	316	5	Curry.=--First	curry.=--first	SYM
31605	316	6	boil	boil	VB
31605	316	7	a	a	DT
31605	316	8	quarter	quarter	NN
31605	316	9	of	of	IN
31605	316	10	a	a	DT
31605	316	11	pound	pound	NN
31605	316	12	of	of	IN
31605	316	13	rice	rice	NN
31605	316	14	according	accord	VBG
31605	316	15	to	to	IN
31605	316	16	receipt	receipt	NN
31605	316	17	No	no	UH
31605	316	18	.	.	.
31605	317	1	60	60	CD
31605	317	2	.	.	.
31605	318	1	Fry	fry	CD
31605	318	2	two	two	CD
31605	318	3	pounds	pound	NNS
31605	318	4	of	of	IN
31605	318	5	pork	pork	NN
31605	318	6	chops	chop	NNS
31605	318	7	cut	cut	VBN
31605	318	8	from	from	IN
31605	318	9	the	the	DT
31605	318	10	loin	loin	NN
31605	318	11	,	,	,
31605	318	12	brown	brown	JJ
31605	318	13	in	in	IN
31605	318	14	a	a	DT
31605	318	15	very	very	RB
31605	318	16	little	little	JJ
31605	318	17	butter	butter	NN
31605	318	18	,	,	,
31605	318	19	pour	pour	VB
31605	318	20	off	off	RP
31605	318	21	all	all	PDT
31605	318	22	the	the	DT
31605	318	23	grease	grease	NN
31605	318	24	,	,	,
31605	318	25	add	add	VB
31605	318	26	to	to	IN
31605	318	27	them	-PRON-	PRP
31605	318	28	half	half	PDT
31605	318	29	a	a	DT
31605	318	30	pint	pint	NN
31605	318	31	of	of	IN
31605	318	32	Spanish	spanish	JJ
31605	318	33	sauce	sauce	NN
31605	318	34	,	,	,
31605	318	35	and	and	CC
31605	318	36	a	a	DT
31605	318	37	tablespoonful	tablespoonful	NN
31605	318	38	of	of	IN
31605	318	39	curry	curry	NN
31605	318	40	powder	powder	NN
31605	318	41	mixed	mix	VBN
31605	318	42	smooth	smooth	JJ
31605	318	43	with	with	IN
31605	318	44	two	two	CD
31605	318	45	tablespoonfuls	tablespoonful	NNS
31605	318	46	of	of	IN
31605	318	47	cold	cold	JJ
31605	318	48	water	water	NN
31605	318	49	;	;	:
31605	318	50	cover	cover	VB
31605	318	51	the	the	DT
31605	318	52	sauce	sauce	NN
31605	318	53	-	-	HYPH
31605	318	54	pan	pan	NN
31605	318	55	,	,	,
31605	318	56	and	and	CC
31605	318	57	simmer	simmer	VB
31605	318	58	the	the	DT
31605	318	59	chops	chop	NNS
31605	318	60	for	for	IN
31605	318	61	fifteen	fifteen	CD
31605	318	62	minutes	minute	NNS
31605	318	63	;	;	:
31605	318	64	then	then	RB
31605	318	65	dish	dish	VB
31605	318	66	them	-PRON-	PRP
31605	318	67	in	in	IN
31605	318	68	a	a	DT
31605	318	69	wreath	wreath	NN
31605	318	70	on	on	IN
31605	318	71	a	a	DT
31605	318	72	hot	hot	JJ
31605	318	73	platter	platter	NN
31605	318	74	,	,	,
31605	318	75	pour	pour	VB
31605	318	76	the	the	DT
31605	318	77	sauce	sauce	NN
31605	318	78	on	on	IN
31605	318	79	the	the	DT
31605	318	80	bottom	bottom	NN
31605	318	81	of	of	IN
31605	318	82	the	the	DT
31605	318	83	dish	dish	NN
31605	318	84	,	,	,
31605	318	85	and	and	CC
31605	318	86	fill	fill	VB
31605	318	87	the	the	DT
31605	318	88	centre	centre	NN
31605	318	89	with	with	IN
31605	318	90	rice	rice	NN
31605	318	91	.	.	.
31605	319	1	60	60	CD
31605	319	2	.	.	.
31605	320	1	=	=	NFP
31605	320	2	Boiled	Boiled	NNP
31605	320	3	Rice.=--Wash	Rice.=--Wash	NNP
31605	320	4	a	a	DT
31605	320	5	quarter	quarter	NN
31605	320	6	of	of	IN
31605	320	7	a	a	DT
31605	320	8	pound	pound	NN
31605	320	9	of	of	IN
31605	320	10	rice	rice	NN
31605	320	11	in	in	IN
31605	320	12	plenty	plenty	NN
31605	320	13	of	of	IN
31605	320	14	cold	cold	JJ
31605	320	15	water	water	NN
31605	320	16	,	,	,
31605	320	17	put	put	VBD
31605	320	18	it	-PRON-	PRP
31605	320	19	into	into	IN
31605	320	20	a	a	DT
31605	320	21	quart	quart	NN
31605	320	22	of	of	IN
31605	320	23	boiling	boil	VBG
31605	320	24	water	water	NN
31605	320	25	with	with	IN
31605	320	26	a	a	DT
31605	320	27	tablespoonful	tablespoonful	NN
31605	320	28	of	of	IN
31605	320	29	salt	salt	NN
31605	320	30	,	,	,
31605	320	31	and	and	CC
31605	320	32	boil	boil	VB
31605	320	33	it	-PRON-	PRP
31605	320	34	fast	fast	JJ
31605	320	35	for	for	IN
31605	320	36	twenty	twenty	CD
31605	320	37	minutes	minute	NNS
31605	320	38	;	;	:
31605	320	39	shake	shake	VB
31605	320	40	it	-PRON-	PRP
31605	320	41	out	out	RP
31605	320	42	into	into	IN
31605	320	43	a	a	DT
31605	320	44	colander	colander	NN
31605	320	45	,	,	,
31605	320	46	drain	drain	VB
31605	320	47	it	-PRON-	PRP
31605	320	48	,	,	,
31605	320	49	and	and	CC
31605	320	50	shake	shake	VB
31605	320	51	it	-PRON-	PRP
31605	320	52	from	from	IN
31605	320	53	the	the	DT
31605	320	54	colander	colander	NN
31605	320	55	into	into	IN
31605	320	56	the	the	DT
31605	320	57	centre	centre	NN
31605	320	58	of	of	IN
31605	320	59	the	the	DT
31605	320	60	dish	dish	NN
31605	320	61	of	of	IN
31605	320	62	chops	chop	NNS
31605	320	63	;	;	:
31605	320	64	do	do	VB
31605	320	65	not	not	RB
31605	320	66	stir	stir	VB
31605	320	67	it	-PRON-	PRP
31605	320	68	with	with	IN
31605	320	69	a	a	DT
31605	320	70	spoon	spoon	NN
31605	320	71	.	.	.
31605	321	1	61	61	CD
31605	321	2	.	.	.
31605	322	1	=	=	NFP
31605	322	2	Broiled	Broiled	NNP
31605	322	3	Pigs	Pigs	NNPS
31605	322	4	'	'	POS
31605	322	5	Feet.=--Boil	feet.=--boil	ADD
31605	322	6	four	four	CD
31605	322	7	well	well	RB
31605	322	8	cleaned	clean	VBN
31605	322	9	pickled	pickle	VBN
31605	322	10	pigs	pig	NNS
31605	322	11	'	'	POS
31605	322	12	feet	foot	NNS
31605	322	13	in	in	IN
31605	322	14	stock	stock	NN
31605	322	15	or	or	CC
31605	322	16	boiling	boiling	NN
31605	322	17	water	water	NN
31605	322	18	with	with	IN
31605	322	19	sweet	sweet	JJ
31605	322	20	herbs	herb	NNS
31605	322	21	,	,	,
31605	322	22	until	until	IN
31605	322	23	they	-PRON-	PRP
31605	322	24	are	be	VBP
31605	322	25	tender	tender	JJ
31605	322	26	enough	enough	JJ
31605	322	27	to	to	TO
31605	322	28	permit	permit	VB
31605	322	29	the	the	DT
31605	322	30	bones	bone	NNS
31605	322	31	to	to	TO
31605	322	32	come	come	VB
31605	322	33	out	out	RP
31605	322	34	readily	readily	RB
31605	322	35	;	;	:
31605	322	36	split	split	VB
31605	322	37	them	-PRON-	PRP
31605	322	38	in	in	IN
31605	322	39	halves	half	NNS
31605	322	40	,	,	,
31605	322	41	take	take	VB
31605	322	42	out	out	RP
31605	322	43	all	all	PDT
31605	322	44	the	the	DT
31605	322	45	large	large	JJ
31605	322	46	bones	bone	NNS
31605	322	47	;	;	:
31605	322	48	trim	trim	VB
31605	322	49	and	and	CC
31605	322	50	shape	shape	VB
31605	322	51	them	-PRON-	PRP
31605	322	52	neatly	neatly	RB
31605	322	53	,	,	,
31605	322	54	and	and	CC
31605	322	55	cool	cool	VB
31605	322	56	them	-PRON-	PRP
31605	322	57	;	;	:
31605	322	58	when	when	WRB
31605	322	59	cold	cold	JJ
31605	322	60	season	season	NN
31605	322	61	them	-PRON-	PRP
31605	322	62	with	with	IN
31605	322	63	pepper	pepper	NN
31605	322	64	and	and	CC
31605	322	65	salt	salt	NN
31605	322	66	,	,	,
31605	322	67	dip	dip	VB
31605	322	68	them	-PRON-	PRP
31605	322	69	first	first	RB
31605	322	70	in	in	IN
31605	322	71	melted	melted	JJ
31605	322	72	butter	butter	NN
31605	322	73	and	and	CC
31605	322	74	then	then	RB
31605	322	75	in	in	IN
31605	322	76	cracker	cracker	NN
31605	322	77	dust	dust	NN
31605	322	78	,	,	,
31605	322	79	and	and	CC
31605	322	80	broil	broil	VB
31605	322	81	them	-PRON-	PRP
31605	322	82	over	over	IN
31605	322	83	a	a	DT
31605	322	84	clear	clear	JJ
31605	322	85	,	,	,
31605	322	86	moderate	moderate	JJ
31605	322	87	fire	fire	NN
31605	322	88	,	,	,
31605	322	89	turning	turn	VBG
31605	322	90	them	-PRON-	PRP
31605	322	91	frequently	frequently	RB
31605	322	92	;	;	:
31605	322	93	serve	serve	VB
31605	322	94	with	with	IN
31605	322	95	a	a	DT
31605	322	96	little	little	JJ
31605	322	97	melted	melted	JJ
31605	322	98	butter	butter	NN
31605	322	99	,	,	,
31605	322	100	lemon	lemon	NN
31605	322	101	juice	juice	NN
31605	322	102	,	,	,
31605	322	103	and	and	CC
31605	322	104	chopped	chop	VBD
31605	322	105	parsley	parsley	NN
31605	322	106	over	over	IN
31605	322	107	them	-PRON-	PRP
31605	322	108	.	.	.
31605	323	1	62	62	CD
31605	323	2	.	.	.
31605	324	1	=	=	NFP
31605	324	2	English	English	NNP
31605	324	3	Pork	Pork	NNP
31605	324	4	Pie.=--Make	pie.=--make	VBP
31605	324	5	a	a	DT
31605	324	6	plain	plain	JJ
31605	324	7	pie	pie	NN
31605	324	8	crust	crust	NN
31605	324	9	by	by	IN
31605	324	10	mixing	mix	VBG
31605	324	11	together	together	RB
31605	324	12	with	with	IN
31605	324	13	the	the	DT
31605	324	14	hand	hand	NN
31605	324	15	,	,	,
31605	324	16	half	half	PDT
31605	324	17	a	a	DT
31605	324	18	pound	pound	NN
31605	324	19	of	of	IN
31605	324	20	flour	flour	NN
31605	324	21	and	and	CC
31605	324	22	quarter	quarter	NN
31605	324	23	of	of	IN
31605	324	24	a	a	DT
31605	324	25	pound	pound	NN
31605	324	26	of	of	IN
31605	324	27	butter	butter	NN
31605	324	28	,	,	,
31605	324	29	with	with	IN
31605	324	30	enough	enough	JJ
31605	324	31	cold	cold	JJ
31605	324	32	water	water	NN
31605	324	33	to	to	TO
31605	324	34	make	make	VB
31605	324	35	a	a	DT
31605	324	36	stiff	stiff	JJ
31605	324	37	paste	paste	NN
31605	324	38	;	;	:
31605	324	39	roll	roll	VB
31605	324	40	out	out	RP
31605	324	41	about	about	RB
31605	324	42	six	six	CD
31605	324	43	times	time	NNS
31605	324	44	on	on	IN
31605	324	45	a	a	DT
31605	324	46	well	well	RB
31605	324	47	floured	floured	JJ
31605	324	48	pastry	pastry	NN
31605	324	49	board	board	NN
31605	324	50	,	,	,
31605	324	51	folding	fold	VBG
31605	324	52	the	the	DT
31605	324	53	paste	paste	NN
31605	324	54	evenly	evenly	RB
31605	324	55	each	each	DT
31605	324	56	time	time	NN
31605	324	57	;	;	:
31605	324	58	line	line	VB
31605	324	59	the	the	DT
31605	324	60	side	side	NN
31605	324	61	of	of	IN
31605	324	62	an	an	DT
31605	324	63	earthen	earthen	JJ
31605	324	64	pie	pie	NN
31605	324	65	dish	dish	NN
31605	324	66	nearly	nearly	RB
31605	324	67	to	to	IN
31605	324	68	the	the	DT
31605	324	69	bottom	bottom	NN
31605	324	70	;	;	:
31605	324	71	in	in	IN
31605	324	72	the	the	DT
31605	324	73	bottom	bottom	NN
31605	324	74	put	put	VBD
31605	324	75	a	a	DT
31605	324	76	thin	thin	JJ
31605	324	77	layer	layer	NN
31605	324	78	of	of	IN
31605	324	79	bacon	bacon	NN
31605	324	80	,	,	,
31605	324	81	about	about	RB
31605	324	82	four	four	CD
31605	324	83	ounces	ounce	NNS
31605	324	84	sliced	slice	VBN
31605	324	85	;	;	:
31605	324	86	pare	pare	NN
31605	324	87	and	and	CC
31605	324	88	slice	slice	VB
31605	324	89	half	half	PDT
31605	324	90	a	a	DT
31605	324	91	quart	quart	NN
31605	324	92	of	of	IN
31605	324	93	potatoes	potato	NNS
31605	324	94	;	;	:
31605	324	95	chop	chop	NN
31605	324	96	two	two	CD
31605	324	97	ounces	ounce	NNS
31605	324	98	of	of	IN
31605	324	99	onion	onion	NN
31605	324	100	;	;	:
31605	324	101	cut	cut	VB
31605	324	102	two	two	CD
31605	324	103	pounds	pound	NNS
31605	324	104	of	of	IN
31605	324	105	fresh	fresh	JJ
31605	324	106	lean	lean	JJ
31605	324	107	pork	pork	NN
31605	324	108	in	in	IN
31605	324	109	two	two	CD
31605	324	110	-	-	HYPH
31605	324	111	inch	inch	NN
31605	324	112	pieces	piece	NNS
31605	324	113	;	;	,
31605	324	114	lay	lie	VBD
31605	324	115	all	all	PDT
31605	324	116	these	these	DT
31605	324	117	in	in	IN
31605	324	118	the	the	DT
31605	324	119	dish	dish	NN
31605	324	120	in	in	IN
31605	324	121	layers	layer	NNS
31605	324	122	,	,	,
31605	324	123	season	season	NN
31605	324	124	with	with	IN
31605	324	125	half	half	PDT
31605	324	126	a	a	DT
31605	324	127	saltspoonful	saltspoonful	NN
31605	324	128	of	of	IN
31605	324	129	pepper	pepper	NN
31605	324	130	and	and	CC
31605	324	131	the	the	DT
31605	324	132	same	same	JJ
31605	324	133	quantity	quantity	NN
31605	324	134	of	of	IN
31605	324	135	powdered	powdered	JJ
31605	324	136	sage	sage	NN
31605	324	137	;	;	:
31605	324	138	fill	fill	VB
31605	324	139	the	the	DT
31605	324	140	dish	dish	NN
31605	324	141	with	with	IN
31605	324	142	any	any	DT
31605	324	143	good	good	JJ
31605	324	144	cold	cold	JJ
31605	324	145	gravy	gravy	NN
31605	324	146	,	,	,
31605	324	147	cover	cover	VB
31605	324	148	with	with	IN
31605	324	149	crust	crust	NN
31605	324	150	,	,	,
31605	324	151	wetting	wet	VBG
31605	324	152	the	the	DT
31605	324	153	edges	edge	NNS
31605	324	154	to	to	TO
31605	324	155	make	make	VB
31605	324	156	them	-PRON-	PRP
31605	324	157	fit	fit	VB
31605	324	158	tight	tight	JJ
31605	324	159	;	;	:
31605	324	160	ornament	ornament	VB
31605	324	161	the	the	DT
31605	324	162	surface	surface	NN
31605	324	163	according	accord	VBG
31605	324	164	to	to	IN
31605	324	165	your	-PRON-	PRP$
31605	324	166	fancy	fancy	NN
31605	324	167	,	,	,
31605	324	168	with	with	IN
31605	324	169	leaves	leave	NNS
31605	324	170	and	and	CC
31605	324	171	fancy	fancy	JJ
31605	324	172	shapes	shape	NNS
31605	324	173	cut	cut	VBN
31605	324	174	out	out	IN
31605	324	175	of	of	IN
31605	324	176	the	the	DT
31605	324	177	pastry	pastry	NN
31605	324	178	;	;	:
31605	324	179	brush	brush	NN
31605	324	180	over	over	RP
31605	324	181	with	with	IN
31605	324	182	a	a	DT
31605	324	183	raw	raw	JJ
31605	324	184	egg	egg	NN
31605	324	185	beaten	beat	VBN
31605	324	186	with	with	IN
31605	324	187	a	a	DT
31605	324	188	tablespoonful	tablespoonful	NN
31605	324	189	of	of	IN
31605	324	190	water	water	NN
31605	324	191	;	;	:
31605	324	192	bake	bake	VB
31605	324	193	in	in	IN
31605	324	194	a	a	DT
31605	324	195	moderate	moderate	JJ
31605	324	196	oven	oven	JJ
31605	324	197	fifteen	fifteen	CD
31605	324	198	minutes	minute	NNS
31605	324	199	;	;	:
31605	324	200	cover	cover	VB
31605	324	201	the	the	DT
31605	324	202	top	top	NN
31605	324	203	with	with	IN
31605	324	204	paper	paper	NN
31605	324	205	,	,	,
31605	324	206	and	and	CC
31605	324	207	bake	bake	VB
31605	324	208	one	one	CD
31605	324	209	hour	hour	NN
31605	324	210	longer	long	RBR
31605	324	211	;	;	:
31605	324	212	serve	serve	VB
31605	324	213	hot	hot	JJ
31605	324	214	,	,	,
31605	324	215	or	or	CC
31605	324	216	cold	cold	JJ
31605	324	217	,	,	,
31605	324	218	as	as	IN
31605	324	219	desired	desire	VBN
31605	324	220	.	.	.
31605	325	1	63	63	CD
31605	325	2	.	.	.
31605	326	1	=	=	NFP
31605	326	2	Fried	Fried	NNP
31605	326	3	Chicken	Chicken	NNP
31605	326	4	,	,	,
31605	326	5	Spanish	Spanish	NNP
31605	326	6	Style.=--Cut	style.=--cut	RB
31605	326	7	up	up	IN
31605	326	8	a	a	DT
31605	326	9	four	four	CD
31605	326	10	pound	pound	NN
31605	326	11	chicken	chicken	NN
31605	326	12	as	as	IN
31605	326	13	for	for	IN
31605	326	14	a	a	DT
31605	326	15	_	_	NNP
31605	326	16	fricassee	fricassee	NN
31605	326	17	_	_	NNP
31605	326	18	,	,	,
31605	326	19	sprinkle	sprinkle	VB
31605	326	20	the	the	DT
31605	326	21	pieces	piece	NNS
31605	326	22	with	with	IN
31605	326	23	salt	salt	NN
31605	326	24	,	,	,
31605	326	25	and	and	CC
31605	326	26	Spanish	spanish	JJ
31605	326	27	red	red	JJ
31605	326	28	pepper	pepper	NN
31605	326	29	;	;	:
31605	326	30	put	put	VBD
31605	326	31	four	four	CD
31605	326	32	ounces	ounce	NNS
31605	326	33	of	of	IN
31605	326	34	lard	lard	NN
31605	326	35	in	in	IN
31605	326	36	a	a	DT
31605	326	37	frying	frying	JJ
31605	326	38	pan	pan	NN
31605	326	39	on	on	IN
31605	326	40	the	the	DT
31605	326	41	fire	fire	NN
31605	326	42	,	,	,
31605	326	43	and	and	CC
31605	326	44	when	when	WRB
31605	326	45	smoking	smoke	VBG
31605	326	46	hot	hot	RB
31605	326	47	,	,	,
31605	326	48	put	put	VBN
31605	326	49	in	in	IN
31605	326	50	the	the	DT
31605	326	51	legs	leg	NNS
31605	326	52	,	,	,
31605	326	53	back	back	RB
31605	326	54	,	,	,
31605	326	55	thighs	thigh	NNS
31605	326	56	,	,	,
31605	326	57	and	and	CC
31605	326	58	wings	wing	NNS
31605	326	59	;	;	:
31605	326	60	when	when	WRB
31605	326	61	they	-PRON-	PRP
31605	326	62	are	be	VBP
31605	326	63	half	half	RB
31605	326	64	done	do	VBN
31605	326	65	,	,	,
31605	326	66	add	add	VB
31605	326	67	the	the	DT
31605	326	68	pieces	piece	NNS
31605	326	69	of	of	IN
31605	326	70	breast	breast	NN
31605	326	71	,	,	,
31605	326	72	two	two	CD
31605	326	73	ounces	ounce	NNS
31605	326	74	of	of	IN
31605	326	75	chopped	chopped	JJ
31605	326	76	onion	onion	NN
31605	326	77	,	,	,
31605	326	78	one	one	CD
31605	326	79	clove	clove	NN
31605	326	80	of	of	IN
31605	326	81	garlic	garlic	NN
31605	326	82	chopped	chop	VBN
31605	326	83	,	,	,
31605	326	84	a	a	DT
31605	326	85	bouquet	bouquet	NN
31605	326	86	of	of	IN
31605	326	87	sweet	sweet	JJ
31605	326	88	herbs	herb	NNS
31605	326	89	,	,	,
31605	326	90	made	make	VBN
31605	326	91	as	as	IN
31605	326	92	directed	direct	VBN
31605	326	93	in	in	IN
31605	326	94	Chapter	Chapter	NNP
31605	326	95	first	first	RB
31605	326	96	,	,	,
31605	326	97	and	and	CC
31605	326	98	fry	fry	VB
31605	326	99	seven	seven	CD
31605	326	100	minutes	minute	NNS
31605	326	101	;	;	:
31605	326	102	add	add	VB
31605	326	103	half	half	PDT
31605	326	104	a	a	DT
31605	326	105	pound	pound	NN
31605	326	106	of	of	IN
31605	326	107	raw	raw	JJ
31605	326	108	ham	ham	NN
31605	326	109	cut	cut	VBN
31605	326	110	in	in	IN
31605	326	111	half	half	DT
31605	326	112	inch	inch	NN
31605	326	113	dice	dice	NN
31605	326	114	,	,	,
31605	326	115	and	and	CC
31605	326	116	fry	fry	VB
31605	326	117	till	till	IN
31605	326	118	the	the	DT
31605	326	119	chicken	chicken	NN
31605	326	120	is	be	VBZ
31605	326	121	tender	tender	JJ
31605	326	122	;	;	:
31605	326	123	take	take	VB
31605	326	124	it	-PRON-	PRP
31605	326	125	out	out	RP
31605	326	126	and	and	CC
31605	326	127	keep	keep	VB
31605	326	128	it	-PRON-	PRP
31605	326	129	hot	hot	JJ
31605	326	130	,	,	,
31605	326	131	while	while	IN
31605	326	132	you	-PRON-	PRP
31605	326	133	fry	fry	VBP
31605	326	134	four	four	CD
31605	326	135	large	large	JJ
31605	326	136	tomatoes	tomato	NNS
31605	326	137	cut	cut	VBN
31605	326	138	in	in	IN
31605	326	139	dice	dice	NN
31605	326	140	,	,	,
31605	326	141	and	and	CC
31605	326	142	seasoned	season	VBN
31605	326	143	with	with	IN
31605	326	144	salt	salt	NN
31605	326	145	and	and	CC
31605	326	146	pepper	pepper	NN
31605	326	147	to	to	IN
31605	326	148	taste	taste	NN
31605	326	149	;	;	:
31605	326	150	then	then	RB
31605	326	151	add	add	VB
31605	326	152	the	the	DT
31605	326	153	chicken	chicken	NN
31605	326	154	,	,	,
31605	326	155	make	make	VB
31605	326	156	it	-PRON-	PRP
31605	326	157	quite	quite	RB
31605	326	158	hot	hot	JJ
31605	326	159	,	,	,
31605	326	160	and	and	CC
31605	326	161	serve	serve	VB
31605	326	162	all	all	RB
31605	326	163	together	together	RB
31605	326	164	on	on	IN
31605	326	165	a	a	DT
31605	326	166	platter	platter	NN
31605	326	167	,	,	,
31605	326	168	like	like	IN
31605	326	169	a	a	DT
31605	326	170	_	_	NNP
31605	326	171	fricassee	fricassee	NNP
31605	326	172	_	_	NNP
31605	326	173	.	.	.
31605	327	1	64	64	CD
31605	327	2	.	.	.
31605	328	1	=	=	NFP
31605	328	2	Chicken	Chicken	NNP
31605	328	3	Fricassee.=--Cut	fricassee.=--cut	NN
31605	328	4	a	a	DT
31605	328	5	four	four	CD
31605	328	6	pound	pound	NN
31605	328	7	tender	tender	NN
31605	328	8	chicken	chicken	NN
31605	328	9	in	in	IN
31605	328	10	joints	joint	NNS
31605	328	11	,	,	,
31605	328	12	put	put	VB
31605	328	13	it	-PRON-	PRP
31605	328	14	over	over	IN
31605	328	15	the	the	DT
31605	328	16	fire	fire	NN
31605	328	17	in	in	IN
31605	328	18	enough	enough	JJ
31605	328	19	cold	cold	JJ
31605	328	20	water	water	NN
31605	328	21	to	to	TO
31605	328	22	cover	cover	VB
31605	328	23	it	-PRON-	PRP
31605	328	24	,	,	,
31605	328	25	with	with	IN
31605	328	26	one	one	CD
31605	328	27	dessertspoonful	dessertspoonful	NN
31605	328	28	of	of	IN
31605	328	29	salt	salt	NN
31605	328	30	,	,	,
31605	328	31	half	half	PDT
31605	328	32	a	a	DT
31605	328	33	saltspoonful	saltspoonful	NN
31605	328	34	of	of	IN
31605	328	35	pepper	pepper	NN
31605	328	36	,	,	,
31605	328	37	a	a	DT
31605	328	38	bouquet	bouquet	NN
31605	328	39	of	of	IN
31605	328	40	sweet	sweet	JJ
31605	328	41	herbs	herb	NNS
31605	328	42	,	,	,
31605	328	43	made	make	VBN
31605	328	44	as	as	IN
31605	328	45	directed	direct	VBN
31605	328	46	in	in	IN
31605	328	47	Chapter	Chapter	NNP
31605	328	48	first	first	RB
31605	328	49	,	,	,
31605	328	50	two	two	CD
31605	328	51	ounces	ounce	NNS
31605	328	52	of	of	IN
31605	328	53	carrot	carrot	NNP
31605	328	54	,	,	,
31605	328	55	pared	pare	VBD
31605	328	56	and	and	CC
31605	328	57	left	leave	VBD
31605	328	58	whole	whole	JJ
31605	328	59	,	,	,
31605	328	60	and	and	CC
31605	328	61	one	one	CD
31605	328	62	dozen	dozen	NN
31605	328	63	button	button	NN
31605	328	64	onions	onion	NNS
31605	328	65	peeled	peel	VBN
31605	328	66	;	;	:
31605	328	67	skim	skim	NNP
31605	328	68	frequently	frequently	RB
31605	328	69	as	as	RB
31605	328	70	often	often	RB
31605	328	71	as	as	IN
31605	328	72	any	any	DT
31605	328	73	scum	scum	NN
31605	328	74	rises	rise	VBZ
31605	328	75	,	,	,
31605	328	76	simmer	simmer	NN
31605	328	77	slowly	slowly	RB
31605	328	78	until	until	IN
31605	328	79	the	the	DT
31605	328	80	chicken	chicken	NN
31605	328	81	is	be	VBZ
31605	328	82	tender	tender	JJ
31605	328	83	,	,	,
31605	328	84	about	about	RB
31605	328	85	an	an	DT
31605	328	86	hour	hour	NN
31605	328	87	,	,	,
31605	328	88	and	and	CC
31605	328	89	then	then	RB
31605	328	90	take	take	VB
31605	328	91	it	-PRON-	PRP
31605	328	92	up	up	RP
31605	328	93	to	to	TO
31605	328	94	keep	keep	VB
31605	328	95	hot	hot	JJ
31605	328	96	while	while	IN
31605	328	97	the	the	DT
31605	328	98	sauce	sauce	NN
31605	328	99	is	be	VBZ
31605	328	100	made	make	VBN
31605	328	101	;	;	:
31605	328	102	strain	strain	VB
31605	328	103	out	out	RP
31605	328	104	the	the	DT
31605	328	105	vegetables	vegetable	NNS
31605	328	106	,	,	,
31605	328	107	and	and	CC
31605	328	108	set	set	VBD
31605	328	109	the	the	DT
31605	328	110	broth	broth	NN
31605	328	111	to	to	TO
31605	328	112	boil	boil	VB
31605	328	113	;	;	:
31605	328	114	mix	mix	VB
31605	328	115	one	one	CD
31605	328	116	ounce	ounce	NN
31605	328	117	of	of	IN
31605	328	118	butter	butter	NN
31605	328	119	and	and	CC
31605	328	120	one	one	CD
31605	328	121	ounce	ounce	NN
31605	328	122	of	of	IN
31605	328	123	flour	flour	NN
31605	328	124	together	together	RB
31605	328	125	over	over	IN
31605	328	126	the	the	DT
31605	328	127	fire	fire	NN
31605	328	128	until	until	IN
31605	328	129	they	-PRON-	PRP
31605	328	130	become	become	VBP
31605	328	131	a	a	DT
31605	328	132	smooth	smooth	JJ
31605	328	133	paste	paste	NN
31605	328	134	;	;	:
31605	328	135	then	then	RB
31605	328	136	gradually	gradually	RB
31605	328	137	add	add	VBP
31605	328	138	a	a	DT
31605	328	139	pint	pint	NN
31605	328	140	and	and	CC
31605	328	141	a	a	DT
31605	328	142	half	half	NN
31605	328	143	of	of	IN
31605	328	144	the	the	DT
31605	328	145	broth	broth	NN
31605	328	146	,	,	,
31605	328	147	stirring	stir	VBG
31605	328	148	the	the	DT
31605	328	149	sauce	sauce	NN
31605	328	150	with	with	IN
31605	328	151	an	an	DT
31605	328	152	egg	egg	NN
31605	328	153	-	-	HYPH
31605	328	154	whip	whip	NN
31605	328	155	until	until	IN
31605	328	156	it	-PRON-	PRP
31605	328	157	is	be	VBZ
31605	328	158	quite	quite	RB
31605	328	159	smooth	smooth	JJ
31605	328	160	,	,	,
31605	328	161	season	season	VB
31605	328	162	it	-PRON-	PRP
31605	328	163	to	to	TO
31605	328	164	taste	taste	VB
31605	328	165	with	with	IN
31605	328	166	salt	salt	NN
31605	328	167	and	and	CC
31605	328	168	pepper	pepper	NN
31605	328	169	,	,	,
31605	328	170	and	and	CC
31605	328	171	dish	dish	VB
31605	328	172	it	-PRON-	PRP
31605	328	173	on	on	IN
31605	328	174	a	a	DT
31605	328	175	hot	hot	JJ
31605	328	176	platter	platter	NN
31605	328	177	;	;	:
31605	328	178	half	half	PDT
31605	328	179	a	a	DT
31605	328	180	can	can	NN
31605	328	181	of	of	IN
31605	328	182	mushrooms	mushroom	NNS
31605	328	183	greatly	greatly	RB
31605	328	184	improve	improve	VBP
31605	328	185	the	the	DT
31605	328	186	flavor	flavor	NN
31605	328	187	of	of	IN
31605	328	188	the	the	DT
31605	328	189	_	_	NNP
31605	328	190	fricassee	fricassee	NNP
31605	328	191	_	_	NNP
31605	328	192	.	.	.
31605	329	1	65	65	CD
31605	329	2	.	.	.
31605	330	1	=	=	NFP
31605	330	2	Grilled	grill	VBD
31605	330	3	Fowl.=--Cut	fowl.=--cut	IN
31605	330	4	the	the	DT
31605	330	5	legs	leg	NNS
31605	330	6	and	and	CC
31605	330	7	second	second	JJ
31605	330	8	joints	joint	NNS
31605	330	9	from	from	IN
31605	330	10	two	two	CD
31605	330	11	cold	cold	JJ
31605	330	12	roast	roast	NN
31605	330	13	fowls	fowl	NNS
31605	330	14	;	;	:
31605	330	15	score	score	VB
31605	330	16	them	-PRON-	PRP
31605	330	17	closely	closely	RB
31605	330	18	,	,	,
31605	330	19	season	season	VB
31605	330	20	them	-PRON-	PRP
31605	330	21	with	with	IN
31605	330	22	pepper	pepper	NN
31605	330	23	and	and	CC
31605	330	24	salt	salt	NN
31605	330	25	,	,	,
31605	330	26	and	and	CC
31605	330	27	lay	lie	VBD
31605	330	28	them	-PRON-	PRP
31605	330	29	by	by	IN
31605	330	30	,	,	,
31605	330	31	ready	ready	JJ
31605	330	32	to	to	TO
31605	330	33	broil	broil	VB
31605	330	34	.	.	.
31605	331	1	Mince	mince	VB
31605	331	2	the	the	DT
31605	331	3	rest	rest	NN
31605	331	4	of	of	IN
31605	331	5	the	the	DT
31605	331	6	meat	meat	NN
31605	331	7	fine	fine	JJ
31605	331	8	.	.	.
31605	332	1	Make	make	VB
31605	332	2	a	a	DT
31605	332	3	white	white	JJ
31605	332	4	sauce	sauce	NN
31605	332	5	by	by	IN
31605	332	6	mixing	mix	VBG
31605	332	7	together	together	RB
31605	332	8	over	over	IN
31605	332	9	the	the	DT
31605	332	10	fire	fire	NN
31605	332	11	two	two	CD
31605	332	12	ounces	ounce	NNS
31605	332	13	of	of	IN
31605	332	14	butter	butter	NN
31605	332	15	and	and	CC
31605	332	16	two	two	CD
31605	332	17	of	of	IN
31605	332	18	flour	flour	NN
31605	332	19	until	until	IN
31605	332	20	they	-PRON-	PRP
31605	332	21	form	form	VBP
31605	332	22	a	a	DT
31605	332	23	smooth	smooth	JJ
31605	332	24	paste	paste	NN
31605	332	25	;	;	:
31605	332	26	gradually	gradually	RB
31605	332	27	add	add	VB
31605	332	28	enough	enough	JJ
31605	332	29	boiling	boil	VBG
31605	332	30	milk	milk	NN
31605	332	31	to	to	TO
31605	332	32	make	make	VB
31605	332	33	a	a	DT
31605	332	34	good	good	JJ
31605	332	35	thick	thick	JJ
31605	332	36	sauce	sauce	NN
31605	332	37	,	,	,
31605	332	38	season	season	NN
31605	332	39	with	with	IN
31605	332	40	half	half	PDT
31605	332	41	a	a	DT
31605	332	42	teaspoonful	teaspoonful	NN
31605	332	43	of	of	IN
31605	332	44	salt	salt	NN
31605	332	45	,	,	,
31605	332	46	quarter	quarter	NN
31605	332	47	of	of	IN
31605	332	48	a	a	DT
31605	332	49	saltspoonful	saltspoonful	NN
31605	332	50	of	of	IN
31605	332	51	white	white	JJ
31605	332	52	pepper	pepper	NN
31605	332	53	,	,	,
31605	332	54	and	and	CC
31605	332	55	the	the	DT
31605	332	56	same	same	JJ
31605	332	57	quantity	quantity	NN
31605	332	58	of	of	IN
31605	332	59	grated	grate	VBN
31605	332	60	nutmeg	nutmeg	NNS
31605	332	61	;	;	:
31605	332	62	add	add	VB
31605	332	63	the	the	DT
31605	332	64	minced	mince	VBN
31605	332	65	fowl	fowl	NN
31605	332	66	,	,	,
31605	332	67	and	and	CC
31605	332	68	heat	heat	NN
31605	332	69	;	;	:
31605	332	70	now	now	RB
31605	332	71	broil	broil	VB
31605	332	72	the	the	DT
31605	332	73	legs	leg	NNS
31605	332	74	and	and	CC
31605	332	75	thighs	thigh	NNS
31605	332	76	,	,	,
31605	332	77	and	and	CC
31605	332	78	after	after	IN
31605	332	79	dishing	dish	VBG
31605	332	80	the	the	DT
31605	332	81	mince	mince	NN
31605	332	82	on	on	IN
31605	332	83	a	a	DT
31605	332	84	hot	hot	JJ
31605	332	85	platter	platter	NN
31605	332	86	,	,	,
31605	332	87	lay	lie	VBD
31605	332	88	them	-PRON-	PRP
31605	332	89	on	on	IN
31605	332	90	it	-PRON-	PRP
31605	332	91	,	,	,
31605	332	92	and	and	CC
31605	332	93	serve	serve	VB
31605	332	94	hot	hot	JJ
31605	332	95	.	.	.
31605	333	1	66	66	CD
31605	333	2	.	.	.
31605	334	1	=	=	NFP
31605	334	2	Minced	Minced	NNP
31605	334	3	Chicken	Chicken	NNP
31605	334	4	with	with	IN
31605	334	5	Macaroni.=--Put	macaroni.=--put	NN
31605	334	6	four	four	CD
31605	334	7	ounces	ounce	NNS
31605	334	8	of	of	IN
31605	334	9	macaroni	macaroni	NNP
31605	334	10	to	to	TO
31605	334	11	blanch	blanch	VB
31605	334	12	as	as	IN
31605	334	13	directed	direct	VBN
31605	334	14	in	in	IN
31605	334	15	receipt	receipt	NN
31605	334	16	No	no	UH
31605	334	17	.	.	.
31605	335	1	67	67	CD
31605	335	2	.	.	.
31605	336	1	Cut	Cut	VBG
31605	336	2	two	two	CD
31605	336	3	pounds	pound	NNS
31605	336	4	of	of	IN
31605	336	5	cold	cold	JJ
31605	336	6	roast	roast	NN
31605	336	7	fowl	fowl	NN
31605	336	8	in	in	IN
31605	336	9	small	small	JJ
31605	336	10	slices	slice	NNS
31605	336	11	,	,	,
31605	336	12	or	or	CC
31605	336	13	scallops	scallop	NNS
31605	336	14	;	;	:
31605	336	15	and	and	CC
31605	336	16	heat	heat	VB
31605	336	17	them	-PRON-	PRP
31605	336	18	in	in	IN
31605	336	19	a	a	DT
31605	336	20	white	white	JJ
31605	336	21	sauce	sauce	NN
31605	336	22	,	,	,
31605	336	23	as	as	IN
31605	336	24	directed	direct	VBN
31605	336	25	in	in	IN
31605	336	26	receipt	receipt	NN
31605	336	27	No	no	UH
31605	336	28	.	.	.
31605	337	1	65	65	CD
31605	337	2	:	:	:
31605	337	3	dish	dish	VB
31605	337	4	them	-PRON-	PRP
31605	337	5	in	in	IN
31605	337	6	a	a	DT
31605	337	7	border	border	NN
31605	337	8	of	of	IN
31605	337	9	macaroni	macaroni	NN
31605	337	10	,	,	,
31605	337	11	and	and	CC
31605	337	12	serve	serve	VB
31605	337	13	hot	hot	JJ
31605	337	14	.	.	.
31605	338	1	67	67	CD
31605	338	2	.	.	.
31605	339	1	=	=	NFP
31605	339	2	Macaroni	macaroni	VB
31605	339	3	with	with	IN
31605	339	4	Cheese.=--Blanch	Cheese.=--Blanch	``
31605	339	5	four	four	CD
31605	339	6	ounces	ounce	NNS
31605	339	7	of	of	IN
31605	339	8	macaroni	macaroni	NNP
31605	339	9	by	by	IN
31605	339	10	putting	put	VBG
31605	339	11	it	-PRON-	PRP
31605	339	12	to	to	TO
31605	339	13	boil	boil	VB
31605	339	14	in	in	IN
31605	339	15	two	two	CD
31605	339	16	quarts	quart	NNS
31605	339	17	of	of	IN
31605	339	18	boiling	boil	VBG
31605	339	19	water	water	NN
31605	339	20	and	and	CC
31605	339	21	a	a	DT
31605	339	22	tablespoonful	tablespoonful	NN
31605	339	23	of	of	IN
31605	339	24	salt	salt	NN
31605	339	25	;	;	:
31605	339	26	boil	boil	VB
31605	339	27	it	-PRON-	PRP
31605	339	28	until	until	IN
31605	339	29	it	-PRON-	PRP
31605	339	30	is	be	VBZ
31605	339	31	tender	tender	JJ
31605	339	32	enough	enough	RB
31605	339	33	to	to	TO
31605	339	34	pierce	pierce	VB
31605	339	35	with	with	IN
31605	339	36	the	the	DT
31605	339	37	finger	finger	NN
31605	339	38	nail	nail	NN
31605	339	39	,	,	,
31605	339	40	drain	drain	VB
31605	339	41	it	-PRON-	PRP
31605	339	42	in	in	IN
31605	339	43	a	a	DT
31605	339	44	colander	colander	NN
31605	339	45	,	,	,
31605	339	46	wash	wash	VB
31605	339	47	it	-PRON-	PRP
31605	339	48	well	well	RB
31605	339	49	in	in	IN
31605	339	50	cold	cold	JJ
31605	339	51	water	water	NN
31605	339	52	,	,	,
31605	339	53	and	and	CC
31605	339	54	let	let	VB
31605	339	55	it	-PRON-	PRP
31605	339	56	remain	remain	VB
31605	339	57	in	in	IN
31605	339	58	water	water	NN
31605	339	59	while	while	IN
31605	339	60	you	-PRON-	PRP
31605	339	61	prepare	prepare	VBP
31605	339	62	a	a	DT
31605	339	63	white	white	JJ
31605	339	64	sauce	sauce	NN
31605	339	65	of	of	IN
31605	339	66	one	one	CD
31605	339	67	ounce	ounce	NN
31605	339	68	of	of	IN
31605	339	69	butter	butter	NN
31605	339	70	,	,	,
31605	339	71	one	one	CD
31605	339	72	of	of	IN
31605	339	73	flour	flour	NN
31605	339	74	,	,	,
31605	339	75	and	and	CC
31605	339	76	boiling	boil	VBG
31605	339	77	milk	milk	NN
31605	339	78	,	,	,
31605	339	79	as	as	IN
31605	339	80	directed	direct	VBN
31605	339	81	in	in	IN
31605	339	82	receipt	receipt	NN
31605	339	83	No	no	UH
31605	339	84	.	.	.
31605	340	1	65:--put	65:--put	NN
31605	340	2	the	the	DT
31605	340	3	macaroni	macaroni	NN
31605	340	4	into	into	IN
31605	340	5	it	-PRON-	PRP
31605	340	6	with	with	IN
31605	340	7	two	two	CD
31605	340	8	ounces	ounce	NNS
31605	340	9	of	of	IN
31605	340	10	grated	grate	VBN
31605	340	11	cheese	cheese	NN
31605	340	12	,	,	,
31605	340	13	Parmesan	Parmesan	NNP
31605	340	14	is	be	VBZ
31605	340	15	the	the	DT
31605	340	16	best	good	JJS
31605	340	17	;	;	:
31605	340	18	heat	heat	VB
31605	340	19	it	-PRON-	PRP
31605	340	20	thoroughly	thoroughly	RB
31605	340	21	;	;	:
31605	340	22	dish	dish	VB
31605	340	23	it	-PRON-	PRP
31605	340	24	in	in	IN
31605	340	25	a	a	DT
31605	340	26	border	border	NN
31605	340	27	around	around	IN
31605	340	28	the	the	DT
31605	340	29	minced	mince	VBN
31605	340	30	fowl	fowl	NN
31605	340	31	,	,	,
31605	340	32	which	which	WDT
31605	340	33	should	should	MD
31605	340	34	be	be	VB
31605	340	35	piled	pile	VBN
31605	340	36	in	in	IN
31605	340	37	the	the	DT
31605	340	38	middle	middle	NN
31605	340	39	of	of	IN
31605	340	40	the	the	DT
31605	340	41	dish	dish	NN
31605	340	42	.	.	.
31605	341	1	68	68	CD
31605	341	2	.	.	.
31605	342	1	=	=	NFP
31605	342	2	Broiled	broil	VBN
31605	342	3	Pigeons.=--Carefully	pigeons.=--carefully	RB
31605	342	4	pluck	pluck	VB
31605	342	5	and	and	CC
31605	342	6	draw	draw	VBP
31605	342	7	eight	eight	CD
31605	342	8	pigeons	pigeon	NNS
31605	342	9	,	,	,
31605	342	10	split	split	VBD
31605	342	11	them	-PRON-	PRP
31605	342	12	down	down	IN
31605	342	13	the	the	DT
31605	342	14	middle	middle	NN
31605	342	15	of	of	IN
31605	342	16	the	the	DT
31605	342	17	back	back	NN
31605	342	18	,	,	,
31605	342	19	flatten	flatten	VB
31605	342	20	them	-PRON-	PRP
31605	342	21	by	by	IN
31605	342	22	pounding	pound	VBG
31605	342	23	them	-PRON-	PRP
31605	342	24	with	with	IN
31605	342	25	the	the	DT
31605	342	26	blade	blade	NN
31605	342	27	of	of	IN
31605	342	28	a	a	DT
31605	342	29	heavy	heavy	JJ
31605	342	30	knife	knife	NN
31605	342	31	,	,	,
31605	342	32	broil	broil	VB
31605	342	33	them	-PRON-	PRP
31605	342	34	on	on	IN
31605	342	35	a	a	DT
31605	342	36	greased	greased	JJ
31605	342	37	gridiron	gridiron	NN
31605	342	38	,	,	,
31605	342	39	the	the	DT
31605	342	40	inside	inside	JJ
31605	342	41	first	first	RB
31605	342	42	;	;	:
31605	342	43	lay	lay	VB
31605	342	44	each	each	DT
31605	342	45	one	one	NN
31605	342	46	on	on	IN
31605	342	47	a	a	DT
31605	342	48	slice	slice	NN
31605	342	49	of	of	IN
31605	342	50	buttered	butter	VBN
31605	342	51	toast	toast	NN
31605	342	52	,	,	,
31605	342	53	and	and	CC
31605	342	54	dress	dress	VB
31605	342	55	them	-PRON-	PRP
31605	342	56	with	with	IN
31605	342	57	a	a	DT
31605	342	58	little	little	JJ
31605	342	59	_	_	NNP
31605	342	60	maître	maître	NNP
31605	342	61	d'hotel	d'hotel	NNP
31605	342	62	_	_	NNP
31605	342	63	butter	butter	NN
31605	342	64	,	,	,
31605	342	65	made	make	VBN
31605	342	66	according	accord	VBG
31605	342	67	to	to	IN
31605	342	68	receipt	receipt	NN
31605	342	69	No	no	UH
31605	342	70	.	.	.
31605	343	1	16	16	CD
31605	343	2	.	.	.
31605	344	1	69	69	CD
31605	344	2	.	.	.
31605	345	1	=	=	NFP
31605	345	2	Salmi	Salmi	NNP
31605	345	3	of	of	IN
31605	345	4	Duck.=--Cut	duck.=--cut	JJ
31605	345	5	two	two	CD
31605	345	6	cold	cold	JJ
31605	345	7	roast	roast	NN
31605	345	8	wild	wild	JJ
31605	345	9	ducks	duck	NNS
31605	345	10	in	in	IN
31605	345	11	joints	joint	NNS
31605	345	12	;	;	:
31605	345	13	put	put	VB
31605	345	14	them	-PRON-	PRP
31605	345	15	into	into	IN
31605	345	16	a	a	DT
31605	345	17	sauce	sauce	NN
31605	345	18	-	-	HYPH
31605	345	19	pan	pan	NN
31605	345	20	with	with	IN
31605	345	21	enough	enough	JJ
31605	345	22	Spanish	spanish	JJ
31605	345	23	sauce	sauce	NN
31605	345	24	to	to	TO
31605	345	25	cover	cover	VB
31605	345	26	them	-PRON-	PRP
31605	345	27	,	,	,
31605	345	28	and	and	CC
31605	345	29	add	add	VB
31605	345	30	two	two	CD
31605	345	31	dozen	dozen	NN
31605	345	32	olives	olive	NNS
31605	345	33	with	with	IN
31605	345	34	the	the	DT
31605	345	35	stones	stone	NNS
31605	345	36	removed	remove	VBN
31605	345	37	;	;	:
31605	345	38	season	season	NN
31605	345	39	to	to	TO
31605	345	40	taste	taste	VB
31605	345	41	with	with	IN
31605	345	42	salt	salt	NN
31605	345	43	and	and	CC
31605	345	44	pepper	pepper	NN
31605	345	45	,	,	,
31605	345	46	being	be	VBG
31605	345	47	guided	guide	VBN
31605	345	48	in	in	IN
31605	345	49	this	this	DT
31605	345	50	by	by	IN
31605	345	51	the	the	DT
31605	345	52	seasoning	seasoning	NN
31605	345	53	of	of	IN
31605	345	54	the	the	DT
31605	345	55	Spanish	spanish	JJ
31605	345	56	sauce	sauce	NN
31605	345	57	;	;	:
31605	345	58	heat	heat	NN
31605	345	59	thoroughly	thoroughly	RB
31605	345	60	;	;	:
31605	345	61	meantime	meantime	RB
31605	345	62	cut	cut	VBD
31605	345	63	a	a	DT
31605	345	64	dozen	dozen	NN
31605	345	65	heart	heart	NN
31605	345	66	shaped	shape	VBN
31605	345	67	_	_	NNP
31605	345	68	croutons	crouton	NNS
31605	345	69	_	_	NNP
31605	345	70	,	,	,
31605	345	71	or	or	CC
31605	345	72	slices	slice	NNS
31605	345	73	of	of	IN
31605	345	74	bread	bread	NN
31605	345	75	about	about	RB
31605	345	76	two	two	CD
31605	345	77	inches	inch	NNS
31605	345	78	long	long	JJ
31605	345	79	and	and	CC
31605	345	80	one	one	CD
31605	345	81	wide	wide	JJ
31605	345	82	,	,	,
31605	345	83	and	and	CC
31605	345	84	fry	fry	VB
31605	345	85	them	-PRON-	PRP
31605	345	86	brown	brown	JJ
31605	345	87	in	in	IN
31605	345	88	plenty	plenty	NN
31605	345	89	of	of	IN
31605	345	90	hot	hot	JJ
31605	345	91	fat	fat	NN
31605	345	92	;	;	:
31605	345	93	when	when	WRB
31605	345	94	the	the	DT
31605	345	95	_	_	NNP
31605	345	96	salmi	salmi	VBZ
31605	345	97	_	_	NNP
31605	345	98	is	be	VBZ
31605	345	99	hot	hot	JJ
31605	345	100	,	,	,
31605	345	101	pour	pour	VB
31605	345	102	it	-PRON-	PRP
31605	345	103	on	on	IN
31605	345	104	a	a	DT
31605	345	105	hot	hot	JJ
31605	345	106	dish	dish	NN
31605	345	107	,	,	,
31605	345	108	and	and	CC
31605	345	109	arrange	arrange	VB
31605	345	110	the	the	DT
31605	345	111	_	_	NNP
31605	345	112	croutons	crouton	NNS
31605	345	113	_	_	NNP
31605	345	114	around	around	IN
31605	345	115	the	the	DT
31605	345	116	border	border	NN
31605	345	117	;	;	:
31605	345	118	serve	serve	VB
31605	345	119	hot	hot	JJ
31605	345	120	.	.	.
31605	346	1	70	70	CD
31605	346	2	.	.	.
31605	347	1	=	=	NFP
31605	347	2	Civet	Civet	NNP
31605	347	3	of	of	IN
31605	347	4	Hare.=--Skin	Hare.=--Skin	NNP
31605	347	5	a	a	DT
31605	347	6	pair	pair	NN
31605	347	7	of	of	IN
31605	347	8	leverets	leveret	NNS
31605	347	9	,	,	,
31605	347	10	or	or	CC
31605	347	11	young	young	JJ
31605	347	12	hares	hare	NNS
31605	347	13	,	,	,
31605	347	14	carefully	carefully	RB
31605	347	15	wipe	wipe	VB
31605	347	16	them	-PRON-	PRP
31605	347	17	outside	outside	RB
31605	347	18	with	with	IN
31605	347	19	a	a	DT
31605	347	20	damp	damp	JJ
31605	347	21	cloth	cloth	NN
31605	347	22	;	;	:
31605	347	23	remove	remove	VB
31605	347	24	the	the	DT
31605	347	25	entrails	entrail	NNS
31605	347	26	,	,	,
31605	347	27	and	and	CC
31605	347	28	wash	wash	VB
31605	347	29	the	the	DT
31605	347	30	interior	interior	NN
31605	347	31	with	with	IN
31605	347	32	a	a	DT
31605	347	33	cup	cup	NN
31605	347	34	of	of	IN
31605	347	35	vinegar	vinegar	NN
31605	347	36	,	,	,
31605	347	37	which	which	WDT
31605	347	38	must	must	MD
31605	347	39	be	be	VB
31605	347	40	saved	save	VBN
31605	347	41	;	;	:
31605	347	42	cut	cut	VB
31605	347	43	them	-PRON-	PRP
31605	347	44	into	into	IN
31605	347	45	joints	joint	NNS
31605	347	46	as	as	IN
31605	347	47	you	-PRON-	PRP
31605	347	48	would	would	MD
31605	347	49	divide	divide	VB
31605	347	50	a	a	DT
31605	347	51	chicken	chicken	NN
31605	347	52	for	for	IN
31605	347	53	_	_	NNP
31605	347	54	fricassee	fricassee	NNP
31605	347	55	_	_	NNP
31605	347	56	;	;	:
31605	347	57	cut	cut	VBD
31605	347	58	the	the	DT
31605	347	59	back	back	NN
31605	347	60	and	and	CC
31605	347	61	loins	loin	NNS
31605	347	62	in	in	IN
31605	347	63	pieces	piece	NNS
31605	347	64	about	about	IN
31605	347	65	two	two	CD
31605	347	66	inches	inch	NNS
31605	347	67	square	square	JJ
31605	347	68	;	;	:
31605	347	69	peel	peel	VB
31605	347	70	two	two	CD
31605	347	71	dozen	dozen	NN
31605	347	72	button	button	NN
31605	347	73	onions	onion	NNS
31605	347	74	,	,	,
31605	347	75	and	and	CC
31605	347	76	fry	fry	VB
31605	347	77	them	-PRON-	PRP
31605	347	78	light	light	JJ
31605	347	79	brown	brown	JJ
31605	347	80	in	in	IN
31605	347	81	two	two	CD
31605	347	82	ounces	ounce	NNS
31605	347	83	of	of	IN
31605	347	84	butter	butter	NN
31605	347	85	,	,	,
31605	347	86	with	with	IN
31605	347	87	half	half	PDT
31605	347	88	a	a	DT
31605	347	89	pound	pound	NN
31605	347	90	of	of	IN
31605	347	91	lean	lean	JJ
31605	347	92	ham	ham	NNP
31605	347	93	cut	cut	VBN
31605	347	94	in	in	IN
31605	347	95	half	half	DT
31605	347	96	inch	inch	NN
31605	347	97	dice	dice	NNS
31605	347	98	;	;	:
31605	347	99	add	add	VB
31605	347	100	the	the	DT
31605	347	101	hare	hare	NN
31605	347	102	,	,	,
31605	347	103	and	and	CC
31605	347	104	brown	brown	JJ
31605	347	105	well	well	RB
31605	347	106	;	;	:
31605	347	107	stir	stir	VB
31605	347	108	in	in	IN
31605	347	109	two	two	CD
31605	347	110	ounces	ounce	NNS
31605	347	111	of	of	IN
31605	347	112	dry	dry	JJ
31605	347	113	flour	flour	NN
31605	347	114	,	,	,
31605	347	115	add	add	VB
31605	347	116	three	three	CD
31605	347	117	gills	gill	NNS
31605	347	118	of	of	IN
31605	347	119	broth	broth	NN
31605	347	120	,	,	,
31605	347	121	and	and	CC
31605	347	122	one	one	CD
31605	347	123	gill	gill	NN
31605	347	124	of	of	IN
31605	347	125	the	the	DT
31605	347	126	vinegar	vinegar	NN
31605	347	127	used	use	VBN
31605	347	128	to	to	TO
31605	347	129	wash	wash	VB
31605	347	130	the	the	DT
31605	347	131	hare	hare	NN
31605	347	132	,	,	,
31605	347	133	or	or	CC
31605	347	134	two	two	CD
31605	347	135	gills	gill	NNS
31605	347	136	of	of	IN
31605	347	137	claret	claret	NN
31605	347	138	,	,	,
31605	347	139	season	season	NN
31605	347	140	with	with	IN
31605	347	141	one	one	CD
31605	347	142	teaspoonful	teaspoonful	NN
31605	347	143	of	of	IN
31605	347	144	salt	salt	NN
31605	347	145	,	,	,
31605	347	146	one	one	CD
31605	347	147	saltspoonful	saltspoonful	NN
31605	347	148	of	of	IN
31605	347	149	ground	ground	NN
31605	347	150	cloves	clove	NNS
31605	347	151	,	,	,
31605	347	152	and	and	CC
31605	347	153	half	half	PDT
31605	347	154	a	a	DT
31605	347	155	saltspoonful	saltspoonful	NN
31605	347	156	of	of	IN
31605	347	157	pepper	pepper	NN
31605	347	158	;	;	:
31605	347	159	simmer	simmer	NN
31605	347	160	gently	gently	RB
31605	347	161	about	about	IN
31605	347	162	one	one	CD
31605	347	163	hour	hour	NN
31605	347	164	,	,	,
31605	347	165	until	until	IN
31605	347	166	the	the	DT
31605	347	167	hare	hare	NN
31605	347	168	is	be	VBZ
31605	347	169	tender	tender	JJ
31605	347	170	,	,	,
31605	347	171	and	and	CC
31605	347	172	serve	serve	VB
31605	347	173	on	on	IN
31605	347	174	a	a	DT
31605	347	175	hot	hot	JJ
31605	347	176	platter	platter	NN
31605	347	177	like	like	IN
31605	347	178	chicken	chicken	NNP
31605	347	179	_	_	NNP
31605	347	180	fricassee	fricassee	NNP
31605	347	181	_	_	NNP
31605	347	182	.	.	.
31605	348	1	71	71	CD
31605	348	2	.	.	.
31605	349	1	=	=	NFP
31605	349	2	Jugged	Jugged	NNP
31605	349	3	Hare.=--Prepare	Hare.=--Prepare	NNP
31605	349	4	two	two	CD
31605	349	5	hares	hare	NNS
31605	349	6	as	as	IN
31605	349	7	for	for	IN
31605	349	8	a	a	DT
31605	349	9	_	_	NNP
31605	349	10	civet	civet	NN
31605	349	11	_	_	NNP
31605	349	12	,	,	,
31605	349	13	in	in	IN
31605	349	14	receipt	receipt	NN
31605	349	15	No	no	UH
31605	349	16	.	.	.
31605	350	1	70	70	CD
31605	350	2	;	;	:
31605	350	3	in	in	IN
31605	350	4	the	the	DT
31605	350	5	cup	cup	NN
31605	350	6	of	of	IN
31605	350	7	vinegar	vinegar	NN
31605	350	8	and	and	CC
31605	350	9	half	half	PDT
31605	350	10	a	a	DT
31605	350	11	pint	pint	NN
31605	350	12	of	of	IN
31605	350	13	Spanish	spanish	JJ
31605	350	14	sauce	sauce	NN
31605	350	15	,	,	,
31605	350	16	(	(	-LRB-
31605	350	17	or	or	CC
31605	350	18	in	in	IN
31605	350	19	their	-PRON-	PRP$
31605	350	20	place	place	NN
31605	350	21	one	one	CD
31605	350	22	pint	pint	NN
31605	350	23	of	of	IN
31605	350	24	claret	claret	NN
31605	350	25	,	,	,
31605	350	26	)	)	-RRB-
31605	350	27	put	put	VBD
31605	350	28	the	the	DT
31605	350	29	yellow	yellow	JJ
31605	350	30	rind	rind	NN
31605	350	31	of	of	IN
31605	350	32	one	one	CD
31605	350	33	lemon	lemon	NN
31605	350	34	,	,	,
31605	350	35	a	a	DT
31605	350	36	bouquet	bouquet	NN
31605	350	37	of	of	IN
31605	350	38	sweet	sweet	JJ
31605	350	39	herbs	herb	NNS
31605	350	40	,	,	,
31605	350	41	prepared	prepare	VBD
31605	350	42	as	as	IN
31605	350	43	in	in	IN
31605	350	44	Chapter	chapter	NN
31605	350	45	first	first	RB
31605	350	46	,	,	,
31605	350	47	eight	eight	CD
31605	350	48	cloves	clove	NNS
31605	350	49	,	,	,
31605	350	50	two	two	CD
31605	350	51	blades	blade	NNS
31605	350	52	of	of	IN
31605	350	53	mace	mace	NN
31605	350	54	,	,	,
31605	350	55	two	two	CD
31605	350	56	inches	inch	NNS
31605	350	57	of	of	IN
31605	350	58	stick	stick	NNP
31605	350	59	cinnamon	cinnamon	NNP
31605	350	60	,	,	,
31605	350	61	eight	eight	CD
31605	350	62	allspice	allspice	NN
31605	350	63	,	,	,
31605	350	64	one	one	CD
31605	350	65	ounce	ounce	NN
31605	350	66	of	of	IN
31605	350	67	onion	onion	NN
31605	350	68	whole	whole	NN
31605	350	69	,	,	,
31605	350	70	one	one	CD
31605	350	71	ounce	ounce	NN
31605	350	72	of	of	IN
31605	350	73	carrot	carrot	NNP
31605	350	74	whole	whole	RB
31605	350	75	;	;	:
31605	350	76	boil	boil	VB
31605	350	77	all	all	PDT
31605	350	78	these	these	DT
31605	350	79	together	together	RB
31605	350	80	half	half	PDT
31605	350	81	an	an	DT
31605	350	82	hour	hour	NN
31605	350	83	when	when	WRB
31605	350	84	you	-PRON-	PRP
31605	350	85	are	be	VBP
31605	350	86	preparing	prepare	VBG
31605	350	87	the	the	DT
31605	350	88	hare	hare	NN
31605	350	89	,	,	,
31605	350	90	as	as	IN
31605	350	91	in	in	IN
31605	350	92	receipt	receipt	NN
31605	350	93	No	no	UH
31605	350	94	.	.	.
31605	351	1	70	70	CD
31605	351	2	;	;	:
31605	351	3	lay	lie	VBD
31605	351	4	the	the	DT
31605	351	5	browned	browned	JJ
31605	351	6	pieces	piece	NNS
31605	351	7	of	of	IN
31605	351	8	hare	hare	NN
31605	351	9	in	in	IN
31605	351	10	an	an	DT
31605	351	11	earthen	earthen	JJ
31605	351	12	jar	jar	NN
31605	351	13	;	;	:
31605	351	14	season	season	VB
31605	351	15	them	-PRON-	PRP
31605	351	16	a	a	DT
31605	351	17	little	little	JJ
31605	351	18	with	with	IN
31605	351	19	a	a	DT
31605	351	20	teaspoonful	teaspoonful	NN
31605	351	21	of	of	IN
31605	351	22	salt	salt	NN
31605	351	23	,	,	,
31605	351	24	and	and	CC
31605	351	25	quarter	quarter	NN
31605	351	26	of	of	IN
31605	351	27	a	a	DT
31605	351	28	saltspoonful	saltspoonful	NN
31605	351	29	of	of	IN
31605	351	30	pepper	pepper	NN
31605	351	31	;	;	,
31605	351	32	strain	strain	VB
31605	351	33	the	the	DT
31605	351	34	gravy	gravy	NN
31605	351	35	made	make	VBN
31605	351	36	as	as	IN
31605	351	37	above	above	RB
31605	351	38	into	into	IN
31605	351	39	the	the	DT
31605	351	40	jar	jar	NN
31605	351	41	;	;	:
31605	351	42	put	put	VBN
31605	351	43	on	on	IN
31605	351	44	the	the	DT
31605	351	45	cover	cover	NN
31605	351	46	;	;	:
31605	351	47	fasten	fasten	RB
31605	351	48	it	-PRON-	PRP
31605	351	49	in	in	IN
31605	351	50	place	place	NN
31605	351	51	with	with	IN
31605	351	52	a	a	DT
31605	351	53	paste	paste	NN
31605	351	54	made	make	VBN
31605	351	55	of	of	IN
31605	351	56	flour	flour	NN
31605	351	57	and	and	CC
31605	351	58	water	water	NN
31605	351	59	,	,	,
31605	351	60	and	and	CC
31605	351	61	oiled	oil	VBD
31605	351	62	on	on	IN
31605	351	63	the	the	DT
31605	351	64	top	top	NN
31605	351	65	to	to	TO
31605	351	66	prevent	prevent	VB
31605	351	67	cracking	cracking	NN
31605	351	68	.	.	.
31605	352	1	Bake	bake	VB
31605	352	2	the	the	DT
31605	352	3	hare	hare	NN
31605	352	4	in	in	IN
31605	352	5	a	a	DT
31605	352	6	moderate	moderate	JJ
31605	352	7	oven	oven	JJ
31605	352	8	three	three	CD
31605	352	9	hours	hour	NNS
31605	352	10	.	.	.
31605	353	1	When	when	WRB
31605	353	2	you	-PRON-	PRP
31605	353	3	are	be	VBP
31605	353	4	nearly	nearly	RB
31605	353	5	ready	ready	JJ
31605	353	6	to	to	TO
31605	353	7	dish	dish	VB
31605	353	8	it	-PRON-	PRP
31605	353	9	,	,	,
31605	353	10	cut	cut	VB
31605	353	11	a	a	DT
31605	353	12	slice	slice	NN
31605	353	13	of	of	IN
31605	353	14	bread	bread	NN
31605	353	15	two	two	CD
31605	353	16	inches	inch	NNS
31605	353	17	thick	thick	JJ
31605	353	18	,	,	,
31605	353	19	the	the	DT
31605	353	20	entire	entire	JJ
31605	353	21	side	side	NN
31605	353	22	of	of	IN
31605	353	23	a	a	DT
31605	353	24	large	large	JJ
31605	353	25	loaf	loaf	NN
31605	353	26	,	,	,
31605	353	27	trim	trim	VB
31605	353	28	it	-PRON-	PRP
31605	353	29	to	to	IN
31605	353	30	a	a	DT
31605	353	31	perfect	perfect	JJ
31605	353	32	oval	oval	NN
31605	353	33	,	,	,
31605	353	34	fry	fry	VB
31605	353	35	it	-PRON-	PRP
31605	353	36	light	light	JJ
31605	353	37	brown	brown	JJ
31605	353	38	in	in	IN
31605	353	39	hot	hot	JJ
31605	353	40	fat	fat	NN
31605	353	41	,	,	,
31605	353	42	put	put	VB
31605	353	43	it	-PRON-	PRP
31605	353	44	on	on	IN
31605	353	45	a	a	DT
31605	353	46	platter	platter	NN
31605	353	47	,	,	,
31605	353	48	arrange	arrange	VB
31605	353	49	the	the	DT
31605	353	50	hare	hare	NN
31605	353	51	on	on	IN
31605	353	52	it	-PRON-	PRP
31605	353	53	,	,	,
31605	353	54	and	and	CC
31605	353	55	pour	pour	VB
31605	353	56	the	the	DT
31605	353	57	gravy	gravy	NN
31605	353	58	over	over	RB
31605	353	59	;	;	:
31605	353	60	serve	serve	VB
31605	353	61	hot	hot	JJ
31605	353	62	.	.	.
31605	354	1	72	72	CD
31605	354	2	.	.	.
31605	355	1	=	=	NFP
31605	355	2	Stuffed	stuffed	NN
31605	355	3	Eggs.=--Boil	Eggs.=--Boil	VBZ
31605	355	4	eight	eight	CD
31605	355	5	eggs	egg	NNS
31605	355	6	for	for	IN
31605	355	7	ten	ten	CD
31605	355	8	minutes	minute	NNS
31605	355	9	,	,	,
31605	355	10	until	until	IN
31605	355	11	quite	quite	RB
31605	355	12	hard	hard	RB
31605	355	13	,	,	,
31605	355	14	lay	lie	VBD
31605	355	15	them	-PRON-	PRP
31605	355	16	in	in	IN
31605	355	17	cold	cold	JJ
31605	355	18	water	water	NN
31605	355	19	until	until	IN
31605	355	20	they	-PRON-	PRP
31605	355	21	are	be	VBP
31605	355	22	quite	quite	RB
31605	355	23	cold	cold	JJ
31605	355	24	;	;	:
31605	355	25	make	make	VB
31605	355	26	a	a	DT
31605	355	27	white	white	JJ
31605	355	28	sauce	sauce	NN
31605	355	29	,	,	,
31605	355	30	as	as	IN
31605	355	31	directed	direct	VBN
31605	355	32	in	in	IN
31605	355	33	receipt	receipt	NN
31605	355	34	No	no	UH
31605	355	35	.	.	.
31605	356	1	65	65	CD
31605	356	2	;	;	:
31605	356	3	soak	soak	VB
31605	356	4	two	two	CD
31605	356	5	ounces	ounce	NNS
31605	356	6	of	of	IN
31605	356	7	stale	stale	JJ
31605	356	8	bread	bread	NN
31605	356	9	in	in	IN
31605	356	10	tepid	tepid	NN
31605	356	11	water	water	NN
31605	356	12	for	for	IN
31605	356	13	five	five	CD
31605	356	14	minutes	minute	NNS
31605	356	15	,	,	,
31605	356	16	and	and	CC
31605	356	17	wring	wring	VB
31605	356	18	it	-PRON-	PRP
31605	356	19	dry	dry	JJ
31605	356	20	in	in	IN
31605	356	21	a	a	DT
31605	356	22	towel	towel	NN
31605	356	23	;	;	:
31605	356	24	put	put	VB
31605	356	25	one	one	CD
31605	356	26	ounce	ounce	NN
31605	356	27	of	of	IN
31605	356	28	grated	grate	VBN
31605	356	29	cheese	cheese	NN
31605	356	30	,	,	,
31605	356	31	Parmesan	Parmesan	NNP
31605	356	32	is	be	VBZ
31605	356	33	the	the	DT
31605	356	34	best	good	JJS
31605	356	35	,	,	,
31605	356	36	in	in	IN
31605	356	37	a	a	DT
31605	356	38	sauce	sauce	NN
31605	356	39	-	-	HYPH
31605	356	40	pan	pan	NN
31605	356	41	with	with	IN
31605	356	42	one	one	CD
31605	356	43	saltspoonful	saltspoonful	NN
31605	356	44	of	of	IN
31605	356	45	salt	salt	NN
31605	356	46	,	,	,
31605	356	47	half	half	PDT
31605	356	48	that	that	DT
31605	356	49	quantity	quantity	NN
31605	356	50	of	of	IN
31605	356	51	white	white	JJ
31605	356	52	pepper	pepper	NN
31605	356	53	,	,	,
31605	356	54	as	as	IN
31605	356	55	much	much	JJ
31605	356	56	cayenne	cayenne	NN
31605	356	57	as	as	IN
31605	356	58	can	can	MD
31605	356	59	be	be	VB
31605	356	60	taken	take	VBN
31605	356	61	up	up	RP
31605	356	62	on	on	IN
31605	356	63	the	the	DT
31605	356	64	point	point	NN
31605	356	65	of	of	IN
31605	356	66	a	a	DT
31605	356	67	very	very	RB
31605	356	68	small	small	JJ
31605	356	69	pen	pen	NN
31605	356	70	-	-	HYPH
31605	356	71	knife	knife	NN
31605	356	72	blade	blade	NN
31605	356	73	,	,	,
31605	356	74	a	a	DT
31605	356	75	teaspoonful	teaspoonful	NN
31605	356	76	of	of	IN
31605	356	77	lemon	lemon	NN
31605	356	78	juice	juice	NN
31605	356	79	,	,	,
31605	356	80	two	two	CD
31605	356	81	ounces	ounce	NNS
31605	356	82	of	of	IN
31605	356	83	butter	butter	NN
31605	356	84	,	,	,
31605	356	85	and	and	CC
31605	356	86	a	a	DT
31605	356	87	gill	gill	NN
31605	356	88	of	of	IN
31605	356	89	the	the	DT
31605	356	90	white	white	JJ
31605	356	91	sauce	sauce	NN
31605	356	92	;	;	:
31605	356	93	cut	cut	VB
31605	356	94	the	the	DT
31605	356	95	eggs	egg	NNS
31605	356	96	carefully	carefully	RB
31605	356	97	in	in	IN
31605	356	98	halves	half	NNS
31605	356	99	lengthwise	lengthwise	RB
31605	356	100	after	after	IN
31605	356	101	removing	remove	VBG
31605	356	102	the	the	DT
31605	356	103	shells	shell	NNS
31605	356	104	,	,	,
31605	356	105	rub	rub	VB
31605	356	106	the	the	DT
31605	356	107	yolks	yolk	NNS
31605	356	108	through	through	IN
31605	356	109	a	a	DT
31605	356	110	sieve	sieve	NN
31605	356	111	with	with	IN
31605	356	112	a	a	DT
31605	356	113	silver	silver	JJ
31605	356	114	spoon	spoon	NN
31605	356	115	,	,	,
31605	356	116	and	and	CC
31605	356	117	add	add	VB
31605	356	118	them	-PRON-	PRP
31605	356	119	with	with	IN
31605	356	120	the	the	DT
31605	356	121	bread	bread	NN
31605	356	122	to	to	IN
31605	356	123	the	the	DT
31605	356	124	sauce	sauce	NN
31605	356	125	,	,	,
31605	356	126	as	as	IN
31605	356	127	prepared	prepare	VBN
31605	356	128	above	above	RB
31605	356	129	;	;	:
31605	356	130	stir	stir	VB
31605	356	131	these	these	DT
31605	356	132	ingredients	ingredient	NNS
31605	356	133	over	over	IN
31605	356	134	the	the	DT
31605	356	135	fire	fire	NN
31605	356	136	until	until	IN
31605	356	137	they	-PRON-	PRP
31605	356	138	cleave	cleave	VBP
31605	356	139	from	from	IN
31605	356	140	the	the	DT
31605	356	141	sides	side	NNS
31605	356	142	of	of	IN
31605	356	143	the	the	DT
31605	356	144	sauce	sauce	NN
31605	356	145	-	-	HYPH
31605	356	146	pan	pan	NN
31605	356	147	,	,	,
31605	356	148	when	when	WRB
31605	356	149	they	-PRON-	PRP
31605	356	150	will	will	MD
31605	356	151	be	be	VB
31605	356	152	scalding	scald	VBG
31605	356	153	hot	hot	JJ
31605	356	154	;	;	:
31605	356	155	on	on	IN
31605	356	156	a	a	DT
31605	356	157	hot	hot	JJ
31605	356	158	platter	platter	NN
31605	356	159	put	put	VBD
31605	356	160	a	a	DT
31605	356	161	layer	layer	NN
31605	356	162	of	of	IN
31605	356	163	the	the	DT
31605	356	164	white	white	JJ
31605	356	165	sauce	sauce	NN
31605	356	166	as	as	IN
31605	356	167	a	a	DT
31605	356	168	foundation	foundation	NN
31605	356	169	for	for	IN
31605	356	170	the	the	DT
31605	356	171	eggs	egg	NNS
31605	356	172	;	;	:
31605	356	173	fill	fill	VB
31605	356	174	the	the	DT
31605	356	175	whites	white	NNS
31605	356	176	with	with	IN
31605	356	177	the	the	DT
31605	356	178	forcemeat	forcemeat	NN
31605	356	179	,	,	,
31605	356	180	rounding	round	VBG
31605	356	181	it	-PRON-	PRP
31605	356	182	up	up	RP
31605	356	183	to	to	TO
31605	356	184	look	look	VB
31605	356	185	like	like	IN
31605	356	186	the	the	DT
31605	356	187	entire	entire	JJ
31605	356	188	yolk	yolk	NN
31605	356	189	of	of	IN
31605	356	190	an	an	DT
31605	356	191	egg	egg	NN
31605	356	192	,	,	,
31605	356	193	set	set	VBD
31605	356	194	them	-PRON-	PRP
31605	356	195	on	on	IN
31605	356	196	a	a	DT
31605	356	197	dish	dish	NN
31605	356	198	in	in	IN
31605	356	199	a	a	DT
31605	356	200	pyramid	pyramid	NN
31605	356	201	,	,	,
31605	356	202	and	and	CC
31605	356	203	heat	heat	VB
31605	356	204	them	-PRON-	PRP
31605	356	205	in	in	IN
31605	356	206	a	a	DT
31605	356	207	moderate	moderate	JJ
31605	356	208	oven	oven	NN
31605	356	209	;	;	:
31605	356	210	send	send	VB
31605	356	211	whatever	whatever	WDT
31605	356	212	white	white	JJ
31605	356	213	sauce	sauce	NN
31605	356	214	you	-PRON-	PRP
31605	356	215	have	have	VBP
31605	356	216	left	leave	VBN
31605	356	217	to	to	IN
31605	356	218	the	the	DT
31605	356	219	table	table	NN
31605	356	220	in	in	IN
31605	356	221	a	a	DT
31605	356	222	boat	boat	NN
31605	356	223	,	,	,
31605	356	224	with	with	IN
31605	356	225	the	the	DT
31605	356	226	dish	dish	NN
31605	356	227	of	of	IN
31605	356	228	eggs	egg	NNS
31605	356	229	.	.	.
31605	357	1	When	when	WRB
31605	357	2	,	,	,
31605	357	3	after	after	IN
31605	357	4	preparing	prepare	VBG
31605	357	5	the	the	DT
31605	357	6	eggs	egg	NNS
31605	357	7	for	for	IN
31605	357	8	the	the	DT
31605	357	9	oven	oven	NN
31605	357	10	,	,	,
31605	357	11	they	-PRON-	PRP
31605	357	12	are	be	VBP
31605	357	13	sprinkled	sprinkle	VBN
31605	357	14	with	with	IN
31605	357	15	grated	grate	VBN
31605	357	16	cheese	cheese	NN
31605	357	17	,	,	,
31605	357	18	and	and	CC
31605	357	19	cracker	cracker	NN
31605	357	20	dust	dust	NN
31605	357	21	,	,	,
31605	357	22	and	and	CC
31605	357	23	then	then	RB
31605	357	24	browned	brown	VBN
31605	357	25	,	,	,
31605	357	26	they	-PRON-	PRP
31605	357	27	are	be	VBP
31605	357	28	called	call	VBN
31605	357	29	gratinated	gratinate	VBN
31605	357	30	eggs	egg	NNS
31605	357	31	,	,	,
31605	357	32	or	or	CC
31605	357	33	stuffed	stuff	VBN
31605	357	34	eggs	egg	NNS
31605	357	35	,	,	,
31605	357	36	_	_	NNP
31605	357	37	au	au	NNP
31605	357	38	gratin	gratin	NNP
31605	357	39	_	_	NNP
31605	357	40	,	,	,
31605	357	41	and	and	CC
31605	357	42	are	be	VBP
31605	357	43	served	serve	VBN
31605	357	44	without	without	IN
31605	357	45	any	any	DT
31605	357	46	sauce	sauce	NN
31605	357	47	.	.	.
31605	358	1	73	73	CD
31605	358	2	.	.	.
31605	359	1	=	=	NFP
31605	359	2	How	how	WRB
31605	359	3	to	to	TO
31605	359	4	make	make	VB
31605	359	5	Omelettes.=--There	Omelettes.=--There	``
31605	359	6	is	be	VBZ
31605	359	7	no	no	DT
31605	359	8	great	great	JJ
31605	359	9	difficulty	difficulty	NN
31605	359	10	in	in	IN
31605	359	11	making	make	VBG
31605	359	12	omelettes	omelette	NNS
31605	359	13	,	,	,
31605	359	14	and	and	CC
31605	359	15	as	as	IN
31605	359	16	they	-PRON-	PRP
31605	359	17	may	may	MD
31605	359	18	be	be	VB
31605	359	19	expeditiously	expeditiously	RB
31605	359	20	prepared	prepare	VBN
31605	359	21	and	and	CC
31605	359	22	served	serve	VBD
31605	359	23	they	-PRON-	PRP
31605	359	24	are	be	VBP
31605	359	25	a	a	DT
31605	359	26	convenient	convenient	JJ
31605	359	27	resource	resource	NN
31605	359	28	when	when	WRB
31605	359	29	an	an	DT
31605	359	30	extra	extra	JJ
31605	359	31	dish	dish	NN
31605	359	32	is	be	VBZ
31605	359	33	required	require	VBN
31605	359	34	at	at	IN
31605	359	35	short	short	JJ
31605	359	36	notice	notice	NN
31605	359	37	;	;	:
31605	359	38	care	care	NN
31605	359	39	should	should	MD
31605	359	40	be	be	VB
31605	359	41	taken	take	VBN
31605	359	42	to	to	TO
31605	359	43	beat	beat	VB
31605	359	44	the	the	DT
31605	359	45	eggs	egg	NNS
31605	359	46	only	only	RB
31605	359	47	until	until	IN
31605	359	48	they	-PRON-	PRP
31605	359	49	are	be	VBP
31605	359	50	light	light	JJ
31605	359	51	,	,	,
31605	359	52	to	to	TO
31605	359	53	put	put	VB
31605	359	54	the	the	DT
31605	359	55	omelette	omelette	NN
31605	359	56	into	into	IN
31605	359	57	a	a	DT
31605	359	58	well	well	RB
31605	359	59	heated	heat	VBN
31605	359	60	and	and	CC
31605	359	61	buttered	butter	VBN
31605	359	62	pan	pan	NN
31605	359	63	,	,	,
31605	359	64	and	and	CC
31605	359	65	_	_	NNP
31605	359	66	never	never	RB
31605	359	67	to	to	TO
31605	359	68	turn	turn	VB
31605	359	69	it	-PRON-	PRP
31605	359	70	in	in	IN
31605	359	71	the	the	DT
31605	359	72	pan	pan	NN
31605	359	73	_	_	NNP
31605	359	74	,	,	,
31605	359	75	as	as	IN
31605	359	76	this	this	DT
31605	359	77	flattens	flatten	VBZ
31605	359	78	and	and	CC
31605	359	79	toughens	toughen	VBZ
31605	359	80	it	-PRON-	PRP
31605	359	81	;	;	:
31605	359	82	if	if	IN
31605	359	83	the	the	DT
31605	359	84	pan	pan	NN
31605	359	85	be	be	VB
31605	359	86	large	large	JJ
31605	359	87	,	,	,
31605	359	88	and	and	CC
31605	359	89	only	only	RB
31605	359	90	three	three	CD
31605	359	91	or	or	CC
31605	359	92	four	four	CD
31605	359	93	eggs	egg	NNS
31605	359	94	be	be	VB
31605	359	95	used	use	VBN
31605	359	96	in	in	IN
31605	359	97	making	make	VBG
31605	359	98	the	the	DT
31605	359	99	omelette	omelette	NN
31605	359	100	,	,	,
31605	359	101	the	the	DT
31605	359	102	pan	pan	NN
31605	359	103	should	should	MD
31605	359	104	be	be	VB
31605	359	105	tipped	tip	VBN
31605	359	106	and	and	CC
31605	359	107	held	hold	VBN
31605	359	108	by	by	IN
31605	359	109	the	the	DT
31605	359	110	handle	handle	NN
31605	359	111	so	so	IN
31605	359	112	that	that	IN
31605	359	113	the	the	DT
31605	359	114	eggs	egg	NNS
31605	359	115	will	will	MD
31605	359	116	cook	cook	VB
31605	359	117	in	in	IN
31605	359	118	a	a	DT
31605	359	119	small	small	JJ
31605	359	120	space	space	NN
31605	359	121	upon	upon	IN
31605	359	122	one	one	CD
31605	359	123	side	side	NN
31605	359	124	of	of	IN
31605	359	125	it	-PRON-	PRP
31605	359	126	;	;	:
31605	359	127	instead	instead	RB
31605	359	128	of	of	IN
31605	359	129	spreading	spread	VBG
31605	359	130	all	all	RB
31605	359	131	over	over	IN
31605	359	132	it	-PRON-	PRP
31605	359	133	,	,	,
31605	359	134	and	and	CC
31605	359	135	becoming	become	VBG
31605	359	136	too	too	RB
31605	359	137	dry	dry	JJ
31605	359	138	in	in	IN
31605	359	139	the	the	DT
31605	359	140	process	process	NN
31605	359	141	of	of	IN
31605	359	142	cooking	cooking	NN
31605	359	143	.	.	.
31605	360	1	There	there	EX
31605	360	2	are	be	VBP
31605	360	3	three	three	CD
31605	360	4	secrets	secret	NNS
31605	360	5	in	in	IN
31605	360	6	the	the	DT
31605	360	7	making	making	NN
31605	360	8	of	of	IN
31605	360	9	a	a	DT
31605	360	10	good	good	JJ
31605	360	11	omelette	omelette	NN
31605	360	12	,	,	,
31605	360	13	namely	namely	RB
31605	360	14	,	,	,
31605	360	15	the	the	DT
31605	360	16	separate	separate	JJ
31605	360	17	beating	beating	NN
31605	360	18	of	of	IN
31605	360	19	the	the	DT
31605	360	20	eggs	egg	NNS
31605	360	21	,	,	,
31605	360	22	the	the	DT
31605	360	23	knack	knack	NN
31605	360	24	of	of	IN
31605	360	25	stirring	stir	VBG
31605	360	26	it	-PRON-	PRP
31605	360	27	upon	upon	IN
31605	360	28	the	the	DT
31605	360	29	fire	fire	NN
31605	360	30	,	,	,
31605	360	31	and	and	CC
31605	360	32	the	the	DT
31605	360	33	method	method	NN
31605	360	34	of	of	IN
31605	360	35	transferring	transfer	VBG
31605	360	36	it	-PRON-	PRP
31605	360	37	from	from	IN
31605	360	38	the	the	DT
31605	360	39	fire	fire	NN
31605	360	40	to	to	IN
31605	360	41	the	the	DT
31605	360	42	table	table	NN
31605	360	43	.	.	.
31605	361	1	If	if	IN
31605	361	2	you	-PRON-	PRP
31605	361	3	will	will	MD
31605	361	4	carefully	carefully	RB
31605	361	5	follow	follow	VB
31605	361	6	the	the	DT
31605	361	7	directions	direction	NNS
31605	361	8	here	here	RB
31605	361	9	given	give	VBN
31605	361	10	,	,	,
31605	361	11	you	-PRON-	PRP
31605	361	12	can	can	MD
31605	361	13	produce	produce	VB
31605	361	14	a	a	DT
31605	361	15	dish	dish	NN
31605	361	16	dainty	dainty	NN
31605	361	17	enough	enough	RB
31605	361	18	to	to	TO
31605	361	19	satisfy	satisfy	VB
31605	361	20	the	the	DT
31605	361	21	most	most	RBS
31605	361	22	fastidious	fastidious	JJ
31605	361	23	eater	eater	NN
31605	361	24	.	.	.
31605	362	1	74	74	CD
31605	362	2	.	.	.
31605	363	1	=	=	NFP
31605	363	2	Plain	Plain	NNP
31605	363	3	Omelette.=--If	Omelette.=--If	NNP
31605	363	4	you	-PRON-	PRP
31605	363	5	have	have	VBP
31605	363	6	to	to	TO
31605	363	7	serve	serve	VB
31605	363	8	eight	eight	CD
31605	363	9	persons	person	NNS
31605	363	10	,	,	,
31605	363	11	make	make	VB
31605	363	12	three	three	CD
31605	363	13	omelettes	omelette	NNS
31605	363	14	as	as	IN
31605	363	15	follows	follow	VBZ
31605	363	16	:	:	:
31605	363	17	Put	put	VB
31605	363	18	one	one	CD
31605	363	19	half	half	PDT
31605	363	20	an	an	DT
31605	363	21	ounce	ounce	NN
31605	363	22	(	(	-LRB-
31605	363	23	about	about	RB
31605	363	24	a	a	DT
31605	363	25	tablespoonful	tablespoonful	JJ
31605	363	26	)	)	-RRB-
31605	363	27	of	of	IN
31605	363	28	butter	butter	NN
31605	363	29	into	into	IN
31605	363	30	a	a	DT
31605	363	31	clean	clean	JJ
31605	363	32	,	,	,
31605	363	33	smooth	smooth	JJ
31605	363	34	frying	frying	NN
31605	363	35	-	-	HYPH
31605	363	36	pan	pan	NN
31605	363	37	,	,	,
31605	363	38	and	and	CC
31605	363	39	set	set	VBD
31605	363	40	it	-PRON-	PRP
31605	363	41	upon	upon	IN
31605	363	42	the	the	DT
31605	363	43	back	back	NN
31605	363	44	of	of	IN
31605	363	45	the	the	DT
31605	363	46	stove	stove	NN
31605	363	47	to	to	TO
31605	363	48	melt	melt	VB
31605	363	49	;	;	:
31605	363	50	stir	stir	VB
31605	363	51	the	the	DT
31605	363	52	yolks	yolk	NNS
31605	363	53	of	of	IN
31605	363	54	three	three	CD
31605	363	55	eggs	egg	NNS
31605	363	56	with	with	IN
31605	363	57	a	a	DT
31605	363	58	saltspoonful	saltspoonful	NN
31605	363	59	of	of	IN
31605	363	60	salt	salt	NN
31605	363	61	for	for	IN
31605	363	62	one	one	CD
31605	363	63	minute	minute	NN
31605	363	64	;	;	:
31605	363	65	beat	beat	VBD
31605	363	66	the	the	DT
31605	363	67	whites	white	NNS
31605	363	68	of	of	IN
31605	363	69	three	three	CD
31605	363	70	eggs	egg	NNS
31605	363	71	to	to	IN
31605	363	72	a	a	DT
31605	363	73	stiff	stiff	JJ
31605	363	74	froth	froth	NN
31605	363	75	with	with	IN
31605	363	76	an	an	DT
31605	363	77	egg	egg	NN
31605	363	78	-	-	HYPH
31605	363	79	whip	whip	NN
31605	363	80	,	,	,
31605	363	81	beginning	begin	VBG
31605	363	82	slowly	slowly	RB
31605	363	83	,	,	,
31605	363	84	and	and	CC
31605	363	85	gradually	gradually	RB
31605	363	86	increasing	increase	VBG
31605	363	87	the	the	DT
31605	363	88	speed	speed	NN
31605	363	89	until	until	IN
31605	363	90	the	the	DT
31605	363	91	froth	froth	NN
31605	363	92	will	will	MD
31605	363	93	not	not	RB
31605	363	94	leave	leave	VB
31605	363	95	the	the	DT
31605	363	96	dish	dish	NN
31605	363	97	if	if	IN
31605	363	98	it	-PRON-	PRP
31605	363	99	be	be	VB
31605	363	100	turned	turn	VBN
31605	363	101	bottom	bottom	RB
31605	363	102	up	up	RB
31605	363	103	;	;	:
31605	363	104	this	this	DT
31605	363	105	will	will	MD
31605	363	106	take	take	VB
31605	363	107	from	from	IN
31605	363	108	three	three	CD
31605	363	109	to	to	TO
31605	363	110	five	five	CD
31605	363	111	minutes	minute	NNS
31605	363	112	,	,	,
31605	363	113	according	accord	VBG
31605	363	114	to	to	IN
31605	363	115	the	the	DT
31605	363	116	freshness	freshness	NN
31605	363	117	of	of	IN
31605	363	118	the	the	DT
31605	363	119	eggs	egg	NNS
31605	363	120	;	;	:
31605	363	121	now	now	RB
31605	363	122	pour	pour	VBP
31605	363	123	the	the	DT
31605	363	124	yolks	yolk	NNS
31605	363	125	into	into	IN
31605	363	126	the	the	DT
31605	363	127	froth	froth	NN
31605	363	128	,	,	,
31605	363	129	and	and	CC
31605	363	130	mix	mix	VB
31605	363	131	them	-PRON-	PRP
31605	363	132	gently	gently	RB
31605	363	133	with	with	IN
31605	363	134	a	a	DT
31605	363	135	silver	silver	NN
31605	363	136	spoon	spoon	NN
31605	363	137	,	,	,
31605	363	138	turning	turn	VBG
31605	363	139	the	the	DT
31605	363	140	bowl	bowl	NN
31605	363	141	of	of	IN
31605	363	142	the	the	DT
31605	363	143	spoon	spoon	NN
31605	363	144	over	over	RB
31605	363	145	and	and	CC
31605	363	146	over	over	RB
31605	363	147	,	,	,
31605	363	148	but	but	CC
31605	363	149	do	do	VBP
31605	363	150	not	not	RB
31605	363	151	stir	stir	VB
31605	363	152	in	in	IN
31605	363	153	a	a	DT
31605	363	154	circle	circle	NN
31605	363	155	,	,	,
31605	363	156	or	or	CC
31605	363	157	rapidly	rapidly	RB
31605	363	158	;	;	:
31605	363	159	put	put	VB
31605	363	160	the	the	DT
31605	363	161	frying	frying	JJ
31605	363	162	-	-	HYPH
31605	363	163	pan	pan	NN
31605	363	164	containing	contain	VBG
31605	363	165	the	the	DT
31605	363	166	melted	melted	JJ
31605	363	167	butter	butter	NN
31605	363	168	over	over	IN
31605	363	169	the	the	DT
31605	363	170	fire	fire	NN
31605	363	171	,	,	,
31605	363	172	pour	pour	VBP
31605	363	173	in	in	IN
31605	363	174	the	the	DT
31605	363	175	omelette	omelette	NN
31605	363	176	,	,	,
31605	363	177	and	and	CC
31605	363	178	stir	stir	VB
31605	363	179	it	-PRON-	PRP
31605	363	180	with	with	IN
31605	363	181	a	a	DT
31605	363	182	large	large	JJ
31605	363	183	two	two	CD
31605	363	184	-	-	HYPH
31605	363	185	pronged	pronged	JJ
31605	363	186	fork	fork	NN
31605	363	187	(	(	-LRB-
31605	363	188	a	a	DT
31605	363	189	carving	carve	VBG
31605	363	190	fork	fork	NN
31605	363	191	will	will	MD
31605	363	192	do	do	VB
31605	363	193	)	)	-RRB-
31605	363	194	,	,	,
31605	363	195	carefully	carefully	RB
31605	363	196	raising	raise	VBG
31605	363	197	the	the	DT
31605	363	198	edges	edge	NNS
31605	363	199	with	with	IN
31605	363	200	the	the	DT
31605	363	201	fork	fork	NN
31605	363	202	as	as	RB
31605	363	203	fast	fast	RB
31605	363	204	as	as	IN
31605	363	205	they	-PRON-	PRP
31605	363	206	cook	cook	VBP
31605	363	207	,	,	,
31605	363	208	and	and	CC
31605	363	209	turning	turn	VBG
31605	363	210	them	-PRON-	PRP
31605	363	211	toward	toward	IN
31605	363	212	the	the	DT
31605	363	213	centre	centre	NN
31605	363	214	,	,	,
31605	363	215	until	until	IN
31605	363	216	the	the	DT
31605	363	217	omelette	omelette	NNP
31605	363	218	lies	lie	VBZ
31605	363	219	in	in	IN
31605	363	220	the	the	DT
31605	363	221	middle	middle	NN
31605	363	222	of	of	IN
31605	363	223	the	the	DT
31605	363	224	pan	pan	NN
31605	363	225	in	in	IN
31605	363	226	a	a	DT
31605	363	227	light	light	JJ
31605	363	228	mass	mass	NN
31605	363	229	,	,	,
31605	363	230	cooked	cook	VBN
31605	363	231	soft	soft	JJ
31605	363	232	or	or	CC
31605	363	233	hard	hard	JJ
31605	363	234	to	to	TO
31605	363	235	suit	suit	VB
31605	363	236	the	the	DT
31605	363	237	taste	taste	NN
31605	363	238	;	;	:
31605	363	239	when	when	WRB
31605	363	240	done	do	VBN
31605	363	241	to	to	IN
31605	363	242	the	the	DT
31605	363	243	desired	desire	VBN
31605	363	244	degree	degree	NN
31605	363	245	,	,	,
31605	363	246	turn	turn	VB
31605	363	247	it	-PRON-	PRP
31605	363	248	out	out	RP
31605	363	249	upon	upon	IN
31605	363	250	a	a	DT
31605	363	251	hot	hot	JJ
31605	363	252	dish	dish	NN
31605	363	253	_	_	NNP
31605	363	254	without	without	IN
31605	363	255	touching	touch	VBG
31605	363	256	it	-PRON-	PRP
31605	363	257	with	with	IN
31605	363	258	either	either	DT
31605	363	259	fork	fork	NN
31605	363	260	or	or	CC
31605	363	261	spoon	spoon	NN
31605	363	262	_	_	NNP
31605	363	263	,	,	,
31605	363	264	and	and	CC
31605	363	265	send	send	VB
31605	363	266	it	-PRON-	PRP
31605	363	267	to	to	IN
31605	363	268	the	the	DT
31605	363	269	table	table	NN
31605	363	270	immediately	immediately	RB
31605	363	271	.	.	.
31605	364	1	Another	another	DT
31605	364	2	excellent	excellent	JJ
31605	364	3	method	method	NN
31605	364	4	is	be	VBZ
31605	364	5	to	to	TO
31605	364	6	beat	beat	VB
31605	364	7	three	three	CD
31605	364	8	eggs	egg	NNS
31605	364	9	,	,	,
31605	364	10	without	without	IN
31605	364	11	separating	separate	VBG
31605	364	12	the	the	DT
31605	364	13	whites	white	NNS
31605	364	14	and	and	CC
31605	364	15	yolks	yolk	NNS
31605	364	16	,	,	,
31605	364	17	with	with	IN
31605	364	18	one	one	CD
31605	364	19	tablespoonful	tablespoonful	NN
31605	364	20	of	of	IN
31605	364	21	milk	milk	NN
31605	364	22	,	,	,
31605	364	23	and	and	CC
31605	364	24	a	a	DT
31605	364	25	little	little	JJ
31605	364	26	salt	salt	NN
31605	364	27	and	and	CC
31605	364	28	pepper	pepper	NN
31605	364	29	,	,	,
31605	364	30	and	and	CC
31605	364	31	put	put	VBD
31605	364	32	them	-PRON-	PRP
31605	364	33	into	into	IN
31605	364	34	a	a	DT
31605	364	35	frying	frying	JJ
31605	364	36	-	-	HYPH
31605	364	37	pan	pan	NN
31605	364	38	containing	contain	VBG
31605	364	39	two	two	CD
31605	364	40	ounces	ounce	NNS
31605	364	41	of	of	IN
31605	364	42	butter	butter	NN
31605	364	43	browned	brown	VBN
31605	364	44	;	;	:
31605	364	45	let	let	VB
31605	364	46	the	the	DT
31605	364	47	omelette	omelette	NN
31605	364	48	stand	stand	NN
31605	364	49	for	for	IN
31605	364	50	a	a	DT
31605	364	51	moment	moment	NN
31605	364	52	,	,	,
31605	364	53	and	and	CC
31605	364	54	then	then	RB
31605	364	55	turn	turn	VB
31605	364	56	the	the	DT
31605	364	57	edges	edge	NNS
31605	364	58	up	up	RP
31605	364	59	gently	gently	RB
31605	364	60	with	with	IN
31605	364	61	a	a	DT
31605	364	62	fork	fork	NN
31605	364	63	,	,	,
31605	364	64	and	and	CC
31605	364	65	shake	shake	VB
31605	364	66	the	the	DT
31605	364	67	pan	pan	NN
31605	364	68	to	to	TO
31605	364	69	prevent	prevent	VB
31605	364	70	it	-PRON-	PRP
31605	364	71	burning	burn	VBG
31605	364	72	or	or	CC
31605	364	73	sticking	stick	VBG
31605	364	74	at	at	IN
31605	364	75	the	the	DT
31605	364	76	bottom	bottom	NN
31605	364	77	;	;	:
31605	364	78	five	five	CD
31605	364	79	minutes	minute	NNS
31605	364	80	will	will	MD
31605	364	81	fry	fry	VB
31605	364	82	it	-PRON-	PRP
31605	364	83	a	a	DT
31605	364	84	delicate	delicate	JJ
31605	364	85	brown	brown	NN
31605	364	86	,	,	,
31605	364	87	and	and	CC
31605	364	88	it	-PRON-	PRP
31605	364	89	should	should	MD
31605	364	90	then	then	RB
31605	364	91	be	be	VB
31605	364	92	doubled	double	VBN
31605	364	93	and	and	CC
31605	364	94	sent	send	VBN
31605	364	95	to	to	IN
31605	364	96	the	the	DT
31605	364	97	table	table	NN
31605	364	98	at	at	IN
31605	364	99	once	once	RB
31605	364	100	on	on	IN
31605	364	101	a	a	DT
31605	364	102	hot	hot	JJ
31605	364	103	dish	dish	NN
31605	364	104	.	.	.
31605	365	1	Three	three	CD
31605	365	2	eggs	egg	NNS
31605	365	3	will	will	MD
31605	365	4	make	make	VB
31605	365	5	an	an	DT
31605	365	6	omelette	omelette	NN
31605	365	7	large	large	JJ
31605	365	8	enough	enough	RB
31605	365	9	for	for	IN
31605	365	10	two	two	CD
31605	365	11	persons	person	NNS
31605	365	12	,	,	,
31605	365	13	if	if	IN
31605	365	14	any	any	DT
31605	365	15	other	other	JJ
31605	365	16	dish	dish	NN
31605	365	17	is	be	VBZ
31605	365	18	to	to	TO
31605	365	19	be	be	VB
31605	365	20	served	serve	VBN
31605	365	21	with	with	IN
31605	365	22	it	-PRON-	PRP
31605	365	23	.	.	.
31605	366	1	There	there	EX
31605	366	2	are	be	VBP
31605	366	3	several	several	JJ
31605	366	4	varieties	variety	NNS
31605	366	5	of	of	IN
31605	366	6	omelettes	omelette	NNS
31605	366	7	,	,	,
31605	366	8	each	each	DT
31605	366	9	named	name	VBN
31605	366	10	after	after	IN
31605	366	11	the	the	DT
31605	366	12	ingredient	ingredient	NN
31605	366	13	prominent	prominent	JJ
31605	366	14	in	in	IN
31605	366	15	the	the	DT
31605	366	16	composition	composition	NN
31605	366	17	.	.	.
31605	367	1	We	-PRON-	PRP
31605	367	2	subjoin	subjoin	VBP
31605	367	3	some	some	DT
31605	367	4	excellent	excellent	JJ
31605	367	5	receipts	receipt	NNS
31605	367	6	,	,	,
31605	367	7	which	which	WDT
31605	367	8	may	may	MD
31605	367	9	be	be	VB
31605	367	10	based	base	VBN
31605	367	11	upon	upon	IN
31605	367	12	the	the	DT
31605	367	13	first	first	RB
31605	367	14	-	-	HYPH
31605	367	15	mentioned	mention	VBN
31605	367	16	method	method	NN
31605	367	17	of	of	IN
31605	367	18	preparation	preparation	NN
31605	367	19	and	and	CC
31605	367	20	cooking	cooking	NN
31605	367	21	.	.	.
31605	368	1	75	75	CD
31605	368	2	.	.	.
31605	369	1	=	=	NFP
31605	369	2	Omelette	Omelette	NNP
31605	369	3	with	with	IN
31605	369	4	Herbs.=--Stir	Herbs.=--Stir	NNP
31605	369	5	into	into	IN
31605	369	6	the	the	DT
31605	369	7	yolks	yolk	NNS
31605	369	8	of	of	IN
31605	369	9	three	three	CD
31605	369	10	eggs	egg	NNS
31605	369	11	a	a	DT
31605	369	12	saltspoonful	saltspoonful	NN
31605	369	13	of	of	IN
31605	369	14	salt	salt	NN
31605	369	15	,	,	,
31605	369	16	half	half	PDT
31605	369	17	a	a	DT
31605	369	18	teaspoonful	teaspoonful	NN
31605	369	19	of	of	IN
31605	369	20	chopped	chop	VBN
31605	369	21	parsley	parsley	NN
31605	369	22	,	,	,
31605	369	23	one	one	CD
31605	369	24	tablespoonful	tablespoonful	NN
31605	369	25	of	of	IN
31605	369	26	chopped	chop	VBN
31605	369	27	mushrooms	mushroom	NNS
31605	369	28	,	,	,
31605	369	29	and	and	CC
31605	369	30	one	one	CD
31605	369	31	tablespoonful	tablespoonful	NN
31605	369	32	of	of	IN
31605	369	33	shallot	shallot	NN
31605	369	34	or	or	CC
31605	369	35	white	white	JJ
31605	369	36	onion	onion	NN
31605	369	37	;	;	:
31605	369	38	beat	beat	VBD
31605	369	39	the	the	DT
31605	369	40	whites	white	NNS
31605	369	41	of	of	IN
31605	369	42	three	three	CD
31605	369	43	eggs	egg	NNS
31605	369	44	to	to	IN
31605	369	45	a	a	DT
31605	369	46	stiff	stiff	JJ
31605	369	47	froth	froth	NN
31605	369	48	,	,	,
31605	369	49	add	add	VB
31605	369	50	them	-PRON-	PRP
31605	369	51	to	to	IN
31605	369	52	the	the	DT
31605	369	53	yolks	yolk	NNS
31605	369	54	,	,	,
31605	369	55	and	and	CC
31605	369	56	cook	cook	VB
31605	369	57	as	as	IN
31605	369	58	in	in	IN
31605	369	59	the	the	DT
31605	369	60	first	first	JJ
31605	369	61	receipt	receipt	NN
31605	369	62	.	.	.
31605	370	1	76	76	CD
31605	370	2	.	.	.
31605	371	1	=	=	NFP
31605	371	2	Omelette	Omelette	NNP
31605	371	3	with	with	IN
31605	371	4	Ham	Ham	NNP
31605	371	5	,	,	,
31605	371	6	Tongue	Tongue	NNP
31605	371	7	,	,	,
31605	371	8	or	or	CC
31605	371	9	Cheese.=--Use	Cheese.=--Use	NNP
31605	371	10	chopped	chop	VBD
31605	371	11	or	or	CC
31605	371	12	grated	grate	VBN
31605	371	13	ham	ham	NN
31605	371	14	,	,	,
31605	371	15	or	or	CC
31605	371	16	tongue	tongue	NN
31605	371	17	,	,	,
31605	371	18	or	or	CC
31605	371	19	cheese	cheese	NN
31605	371	20	,	,	,
31605	371	21	in	in	IN
31605	371	22	the	the	DT
31605	371	23	proportion	proportion	NN
31605	371	24	of	of	IN
31605	371	25	one	one	CD
31605	371	26	tablespoonful	tablespoonful	JJ
31605	371	27	to	to	IN
31605	371	28	one	one	CD
31605	371	29	egg	egg	NN
31605	371	30	;	;	:
31605	371	31	proceed	proceed	VB
31605	371	32	to	to	TO
31605	371	33	mix	mix	VB
31605	371	34	and	and	CC
31605	371	35	cook	cook	VB
31605	371	36	in	in	IN
31605	371	37	the	the	DT
31605	371	38	same	same	JJ
31605	371	39	way	way	NN
31605	371	40	as	as	IN
31605	371	41	for	for	IN
31605	371	42	omelette	omelette	NN
31605	371	43	with	with	IN
31605	371	44	herbs	herb	NNS
31605	371	45	.	.	.
31605	372	1	77	77	CD
31605	372	2	.	.	.
31605	373	1	=	=	NFP
31605	373	2	Omelette	Omelette	NNP
31605	373	3	with	with	IN
31605	373	4	Oysters.=--Blanch	Oysters.=--Blanch	NNP
31605	373	5	one	one	CD
31605	373	6	dozen	dozen	NN
31605	373	7	small	small	JJ
31605	373	8	Blue	Blue	NNP
31605	373	9	Point	Point	NNP
31605	373	10	oysters	oyster	NNS
31605	373	11	,	,	,
31605	373	12	by	by	IN
31605	373	13	bringing	bring	VBG
31605	373	14	them	-PRON-	PRP
31605	373	15	just	just	RB
31605	373	16	to	to	IN
31605	373	17	a	a	DT
31605	373	18	boil	boil	NN
31605	373	19	in	in	IN
31605	373	20	their	-PRON-	PRP$
31605	373	21	own	own	JJ
31605	373	22	liquor	liquor	NN
31605	373	23	,	,	,
31605	373	24	seasoned	season	VBN
31605	373	25	with	with	IN
31605	373	26	a	a	DT
31605	373	27	dust	dust	NN
31605	373	28	of	of	IN
31605	373	29	cayenne	cayenne	NN
31605	373	30	,	,	,
31605	373	31	a	a	DT
31605	373	32	saltspoonful	saltspoonful	NN
31605	373	33	of	of	IN
31605	373	34	salt	salt	NN
31605	373	35	,	,	,
31605	373	36	and	and	CC
31605	373	37	a	a	DT
31605	373	38	grate	grate	NN
31605	373	39	of	of	IN
31605	373	40	nutmeg	nutmeg	NNP
31605	373	41	;	;	:
31605	373	42	mix	mix	VB
31605	373	43	an	an	DT
31605	373	44	omelette	omelette	NN
31605	373	45	as	as	IN
31605	373	46	above	above	RB
31605	373	47	,	,	,
31605	373	48	omitting	omit	VBG
31605	373	49	the	the	DT
31605	373	50	herbs	herb	NNS
31605	373	51	,	,	,
31605	373	52	place	place	VB
31605	373	53	it	-PRON-	PRP
31605	373	54	over	over	IN
31605	373	55	the	the	DT
31605	373	56	fire	fire	NN
31605	373	57	,	,	,
31605	373	58	and	and	CC
31605	373	59	when	when	WRB
31605	373	60	it	-PRON-	PRP
31605	373	61	begins	begin	VBZ
31605	373	62	to	to	TO
31605	373	63	cook	cook	VB
31605	373	64	at	at	IN
31605	373	65	the	the	DT
31605	373	66	edges	edge	NNS
31605	373	67	,	,	,
31605	373	68	place	place	VB
31605	373	69	the	the	DT
31605	373	70	oysters	oyster	NNS
31605	373	71	,	,	,
31605	373	72	without	without	IN
31605	373	73	any	any	DT
31605	373	74	liquor	liquor	NN
31605	373	75	,	,	,
31605	373	76	in	in	IN
31605	373	77	its	-PRON-	PRP$
31605	373	78	centre	centre	NN
31605	373	79	,	,	,
31605	373	80	and	and	CC
31605	373	81	fold	fold	VB
31605	373	82	and	and	CC
31605	373	83	serve	serve	VB
31605	373	84	it	-PRON-	PRP
31605	373	85	in	in	IN
31605	373	86	the	the	DT
31605	373	87	same	same	JJ
31605	373	88	manner	manner	NN
31605	373	89	as	as	IN
31605	373	90	the	the	DT
31605	373	91	omelette	omelette	NN
31605	373	92	with	with	IN
31605	373	93	herbs	herb	NNS
31605	373	94	.	.	.
31605	374	1	78	78	CD
31605	374	2	.	.	.
31605	375	1	=	=	NFP
31605	375	2	Omelette	Omelette	NNP
31605	375	3	with	with	IN
31605	375	4	Mushrooms.=--Choose	Mushrooms.=--Choose	JJS
31605	375	5	a	a	DT
31605	375	6	dozen	dozen	NN
31605	375	7	small	small	JJ
31605	375	8	,	,	,
31605	375	9	even	even	RB
31605	375	10	sized	sized	JJ
31605	375	11	mushrooms	mushroom	NNS
31605	375	12	;	;	:
31605	375	13	if	if	IN
31605	375	14	they	-PRON-	PRP
31605	375	15	are	be	VBP
31605	375	16	canned	can	VBN
31605	375	17	,	,	,
31605	375	18	simply	simply	RB
31605	375	19	warm	warm	VB
31605	375	20	them	-PRON-	PRP
31605	375	21	in	in	IN
31605	375	22	the	the	DT
31605	375	23	essence	essence	NN
31605	375	24	in	in	IN
31605	375	25	which	which	WDT
31605	375	26	they	-PRON-	PRP
31605	375	27	are	be	VBP
31605	375	28	preserved	preserve	VBN
31605	375	29	,	,	,
31605	375	30	and	and	CC
31605	375	31	if	if	IN
31605	375	32	they	-PRON-	PRP
31605	375	33	are	be	VBP
31605	375	34	fresh	fresh	JJ
31605	375	35	,	,	,
31605	375	36	peel	peel	VBP
31605	375	37	them	-PRON-	PRP
31605	375	38	by	by	IN
31605	375	39	dipping	dip	VBG
31605	375	40	them	-PRON-	PRP
31605	375	41	,	,	,
31605	375	42	held	hold	VBN
31605	375	43	by	by	IN
31605	375	44	the	the	DT
31605	375	45	stem	stem	NN
31605	375	46	,	,	,
31605	375	47	into	into	IN
31605	375	48	boiling	boil	VBG
31605	375	49	water	water	NN
31605	375	50	for	for	IN
31605	375	51	one	one	CD
31605	375	52	moment	moment	NN
31605	375	53	,	,	,
31605	375	54	and	and	CC
31605	375	55	heat	heat	VB
31605	375	56	them	-PRON-	PRP
31605	375	57	over	over	IN
31605	375	58	the	the	DT
31605	375	59	fire	fire	NN
31605	375	60	with	with	IN
31605	375	61	half	half	PDT
31605	375	62	an	an	DT
31605	375	63	ounce	ounce	NN
31605	375	64	of	of	IN
31605	375	65	butter	butter	NN
31605	375	66	and	and	CC
31605	375	67	half	half	PDT
31605	375	68	a	a	DT
31605	375	69	saltspoonful	saltspoonful	NN
31605	375	70	of	of	IN
31605	375	71	salt	salt	NN
31605	375	72	put	put	VBN
31605	375	73	over	over	IN
31605	375	74	them	-PRON-	PRP
31605	375	75	;	;	:
31605	375	76	prepare	prepare	VB
31605	375	77	the	the	DT
31605	375	78	omelette	omelette	NN
31605	375	79	as	as	IN
31605	375	80	above	above	RB
31605	375	81	,	,	,
31605	375	82	and	and	CC
31605	375	83	as	as	RB
31605	375	84	soon	soon	RB
31605	375	85	as	as	IN
31605	375	86	the	the	DT
31605	375	87	edges	edge	NNS
31605	375	88	begin	begin	VBP
31605	375	89	to	to	TO
31605	375	90	cook	cook	VB
31605	375	91	,	,	,
31605	375	92	place	place	VB
31605	375	93	the	the	DT
31605	375	94	mushrooms	mushroom	NNS
31605	375	95	in	in	IN
31605	375	96	the	the	DT
31605	375	97	centre	centre	NN
31605	375	98	,	,	,
31605	375	99	and	and	CC
31605	375	100	fold	fold	VB
31605	375	101	and	and	CC
31605	375	102	serve	serve	VB
31605	375	103	like	like	IN
31605	375	104	the	the	DT
31605	375	105	omelette	omelette	NN
31605	375	106	with	with	IN
31605	375	107	herbs	herb	NNS
31605	375	108	.	.	.
31605	376	1	79	79	CD
31605	376	2	.	.	.
31605	377	1	=	=	NFP
31605	377	2	Spanish	spanish	JJ
31605	377	3	Omelette.=--Peel	Omelette.=--Peel	NNP
31605	377	4	two	two	CD
31605	377	5	large	large	JJ
31605	377	6	ripe	ripe	JJ
31605	377	7	tomatoes	tomato	NNS
31605	377	8	,	,	,
31605	377	9	cut	cut	VBD
31605	377	10	them	-PRON-	PRP
31605	377	11	in	in	IN
31605	377	12	thin	thin	JJ
31605	377	13	slices	slice	NNS
31605	377	14	,	,	,
31605	377	15	put	put	VBD
31605	377	16	them	-PRON-	PRP
31605	377	17	into	into	IN
31605	377	18	a	a	DT
31605	377	19	frying	fry	VBG
31605	377	20	pan	pan	NN
31605	377	21	with	with	IN
31605	377	22	an	an	DT
31605	377	23	ounce	ounce	NN
31605	377	24	of	of	IN
31605	377	25	butter	butter	NN
31605	377	26	,	,	,
31605	377	27	a	a	DT
31605	377	28	saltspoonful	saltspoonful	NN
31605	377	29	of	of	IN
31605	377	30	salt	salt	NN
31605	377	31	,	,	,
31605	377	32	and	and	CC
31605	377	33	a	a	DT
31605	377	34	dust	dust	NN
31605	377	35	of	of	IN
31605	377	36	pepper	pepper	NN
31605	377	37	,	,	,
31605	377	38	and	and	CC
31605	377	39	toss	toss	VB
31605	377	40	them	-PRON-	PRP
31605	377	41	to	to	TO
31605	377	42	prevent	prevent	VB
31605	377	43	burning	burning	NN
31605	377	44	,	,	,
31605	377	45	until	until	IN
31605	377	46	they	-PRON-	PRP
31605	377	47	are	be	VBP
31605	377	48	just	just	RB
31605	377	49	cooked	cook	VBN
31605	377	50	through	through	RB
31605	377	51	;	;	:
31605	377	52	make	make	VB
31605	377	53	an	an	DT
31605	377	54	omelette	omelette	NN
31605	377	55	as	as	IN
31605	377	56	above	above	RB
31605	377	57	,	,	,
31605	377	58	and	and	CC
31605	377	59	as	as	RB
31605	377	60	soon	soon	RB
31605	377	61	as	as	IN
31605	377	62	its	-PRON-	PRP$
31605	377	63	edges	edge	NNS
31605	377	64	are	be	VBP
31605	377	65	cooked	cook	VBN
31605	377	66	put	put	VBN
31605	377	67	in	in	IN
31605	377	68	the	the	DT
31605	377	69	tomatoes	tomato	NNS
31605	377	70	,	,	,
31605	377	71	and	and	CC
31605	377	72	fold	fold	VB
31605	377	73	and	and	CC
31605	377	74	serve	serve	VB
31605	377	75	the	the	DT
31605	377	76	same	same	JJ
31605	377	77	as	as	IN
31605	377	78	the	the	DT
31605	377	79	omelette	omelette	NN
31605	377	80	with	with	IN
31605	377	81	herbs	herb	NNS
31605	377	82	.	.	.
31605	378	1	80	80	CD
31605	378	2	.	.	.
31605	379	1	=	=	NFP
31605	379	2	Oriental	oriental	JJ
31605	379	3	Omelette.=--Heat	omelette.=--heat	NN
31605	379	4	a	a	DT
31605	379	5	thick	thick	JJ
31605	379	6	earthen	earthen	JJ
31605	379	7	plate	plate	NN
31605	379	8	over	over	IN
31605	379	9	a	a	DT
31605	379	10	charcoal	charcoal	NN
31605	379	11	or	or	CC
31605	379	12	wood	wood	NN
31605	379	13	fire	fire	NN
31605	379	14	,	,	,
31605	379	15	until	until	IN
31605	379	16	it	-PRON-	PRP
31605	379	17	will	will	MD
31605	379	18	melt	melt	VB
31605	379	19	butter	butter	NN
31605	379	20	enough	enough	RB
31605	379	21	to	to	TO
31605	379	22	cover	cover	VB
31605	379	23	the	the	DT
31605	379	24	bottom	bottom	NN
31605	379	25	of	of	IN
31605	379	26	it	-PRON-	PRP
31605	379	27	,	,	,
31605	379	28	dust	dust	NN
31605	379	29	on	on	IN
31605	379	30	the	the	DT
31605	379	31	butter	butter	NN
31605	379	32	a	a	DT
31605	379	33	little	little	JJ
31605	379	34	pepper	pepper	NN
31605	379	35	,	,	,
31605	379	36	and	and	CC
31605	379	37	sprinkle	sprinkle	VB
31605	379	38	on	on	RP
31605	379	39	a	a	DT
31605	379	40	little	little	JJ
31605	379	41	salt	salt	NN
31605	379	42	;	;	:
31605	379	43	break	break	VB
31605	379	44	into	into	IN
31605	379	45	it	-PRON-	PRP
31605	379	46	as	as	IN
31605	379	47	many	many	JJ
31605	379	48	eggs	egg	NNS
31605	379	49	as	as	IN
31605	379	50	will	will	MD
31605	379	51	lay	lay	VB
31605	379	52	upon	upon	IN
31605	379	53	it	-PRON-	PRP
31605	379	54	without	without	IN
31605	379	55	crowding	crowd	VBG
31605	379	56	,	,	,
31605	379	57	and	and	CC
31605	379	58	brown	brown	VB
31605	379	59	them	-PRON-	PRP
31605	379	60	underneath	underneath	RB
31605	379	61	;	;	:
31605	379	62	then	then	RB
31605	379	63	set	set	VBD
31605	379	64	them	-PRON-	PRP
31605	379	65	where	where	WRB
31605	379	66	the	the	DT
31605	379	67	heat	heat	NN
31605	379	68	of	of	IN
31605	379	69	the	the	DT
31605	379	70	fire	fire	NN
31605	379	71	will	will	MD
31605	379	72	strike	strike	VB
31605	379	73	their	-PRON-	PRP$
31605	379	74	tops	top	NNS
31605	379	75	,	,	,
31605	379	76	and	and	CC
31605	379	77	let	let	VB
31605	379	78	them	-PRON-	PRP
31605	379	79	color	color	VB
31605	379	80	a	a	DT
31605	379	81	pale	pale	JJ
31605	379	82	yellow	yellow	NN
31605	379	83	;	;	:
31605	379	84	salt	salt	VB
31605	379	85	them	-PRON-	PRP
31605	379	86	a	a	DT
31605	379	87	little	little	JJ
31605	379	88	,	,	,
31605	379	89	and	and	CC
31605	379	90	serve	serve	VB
31605	379	91	them	-PRON-	PRP
31605	379	92	very	very	RB
31605	379	93	hot	hot	JJ
31605	379	94	upon	upon	IN
31605	379	95	the	the	DT
31605	379	96	same	same	JJ
31605	379	97	dish	dish	NN
31605	379	98	upon	upon	IN
31605	379	99	which	which	WDT
31605	379	100	they	-PRON-	PRP
31605	379	101	were	be	VBD
31605	379	102	cooked	cook	VBN
31605	379	103	.	.	.
31605	380	1	81	81	CD
31605	380	2	.	.	.
31605	381	1	=	=	NFP
31605	381	2	Omelette	Omelette	NNP
31605	381	3	with	with	IN
31605	381	4	Preserves.=--Prepare	preserves.=--prepare	NN
31605	381	5	an	an	DT
31605	381	6	omelette	omelette	NN
31605	381	7	as	as	IN
31605	381	8	directed	direct	VBN
31605	381	9	in	in	IN
31605	381	10	receipt	receipt	NN
31605	381	11	No	no	UH
31605	381	12	.	.	.
31605	382	1	77	77	CD
31605	382	2	,	,	,
31605	382	3	substituting	substitute	VBG
31605	382	4	any	any	DT
31605	382	5	kind	kind	NN
31605	382	6	of	of	IN
31605	382	7	jelly	jelly	NN
31605	382	8	or	or	CC
31605	382	9	preserves	preserve	NNS
31605	382	10	for	for	IN
31605	382	11	the	the	DT
31605	382	12	oysters	oyster	NNS
31605	382	13	.	.	.
31605	383	1	82	82	CD
31605	383	2	.	.	.
31605	384	1	=	=	NFP
31605	384	2	How	how	WRB
31605	384	3	to	to	IN
31605	384	4	Cook	Cook	NNP
31605	384	5	Macaroni.=--This	Macaroni.=--This	NNP
31605	384	6	is	be	VBZ
31605	384	7	one	one	CD
31605	384	8	of	of	IN
31605	384	9	the	the	DT
31605	384	10	most	most	RBS
31605	384	11	wholesome	wholesome	JJ
31605	384	12	and	and	CC
31605	384	13	economical	economical	JJ
31605	384	14	of	of	IN
31605	384	15	foods	food	NNS
31605	384	16	,	,	,
31605	384	17	and	and	CC
31605	384	18	can	can	MD
31605	384	19	be	be	VB
31605	384	20	varied	vary	VBN
31605	384	21	so	so	IN
31605	384	22	as	as	IN
31605	384	23	to	to	TO
31605	384	24	give	give	VB
31605	384	25	a	a	DT
31605	384	26	succession	succession	NN
31605	384	27	of	of	IN
31605	384	28	palatable	palatable	JJ
31605	384	29	dishes	dish	NNS
31605	384	30	at	at	IN
31605	384	31	a	a	DT
31605	384	32	very	very	RB
31605	384	33	small	small	JJ
31605	384	34	cost	cost	NN
31605	384	35	.	.	.
31605	385	1	The	the	DT
31605	385	2	imported	import	VBN
31605	385	3	macaroni	macaroni	NN
31605	385	4	can	can	MD
31605	385	5	be	be	VB
31605	385	6	bought	buy	VBN
31605	385	7	at	at	IN
31605	385	8	Italian	italian	JJ
31605	385	9	stores	store	NNS
31605	385	10	for	for	IN
31605	385	11	about	about	RB
31605	385	12	fifteen	fifteen	CD
31605	385	13	cents	cent	NNS
31605	385	14	a	a	DT
31605	385	15	pound	pound	NN
31605	385	16	;	;	:
31605	385	17	and	and	CC
31605	385	18	that	that	DT
31605	385	19	quantity	quantity	NN
31605	385	20	when	when	WRB
31605	385	21	boiled	boil	VBN
31605	385	22	yields	yield	NNS
31605	385	23	nearly	nearly	RB
31605	385	24	three	three	CD
31605	385	25	times	time	NNS
31605	385	26	its	-PRON-	PRP$
31605	385	27	bulk	bulk	NN
31605	385	28	,	,	,
31605	385	29	if	if	IN
31605	385	30	it	-PRON-	PRP
31605	385	31	has	have	VBZ
31605	385	32	been	be	VBN
31605	385	33	manufactured	manufacture	VBN
31605	385	34	for	for	IN
31605	385	35	any	any	DT
31605	385	36	length	length	NN
31605	385	37	of	of	IN
31605	385	38	time	time	NN
31605	385	39	.	.	.
31605	386	1	In	in	IN
31605	386	2	cooking	cook	VBG
31605	386	3	it	-PRON-	PRP
31605	386	4	is	be	VBZ
31605	386	5	generally	generally	RB
31605	386	6	combined	combine	VBN
31605	386	7	with	with	IN
31605	386	8	meat	meat	NN
31605	386	9	gravy	gravy	NNP
31605	386	10	,	,	,
31605	386	11	tomato	tomato	NNP
31605	386	12	sauce	sauce	NN
31605	386	13	,	,	,
31605	386	14	and	and	CC
31605	386	15	cheese	cheese	NN
31605	386	16	;	;	:
31605	386	17	Gruyere	Gruyere	NNP
31605	386	18	and	and	CC
31605	386	19	Parmesan	Parmesan	NNP
31605	386	20	cheese	cheese	NN
31605	386	21	,	,	,
31605	386	22	which	which	WDT
31605	386	23	are	be	VBP
31605	386	24	the	the	DT
31605	386	25	kinds	kind	NNS
31605	386	26	most	most	RBS
31605	386	27	used	use	VBN
31605	386	28	by	by	IN
31605	386	29	foreign	foreign	JJ
31605	386	30	cooks	cook	NNS
31605	386	31	,	,	,
31605	386	32	can	can	MD
31605	386	33	be	be	VB
31605	386	34	readily	readily	RB
31605	386	35	obtained	obtain	VBN
31605	386	36	at	at	IN
31605	386	37	any	any	DT
31605	386	38	large	large	JJ
31605	386	39	grocery	grocery	NN
31605	386	40	,	,	,
31605	386	41	the	the	DT
31605	386	42	price	price	NN
31605	386	43	of	of	IN
31605	386	44	the	the	DT
31605	386	45	former	former	JJ
31605	386	46	being	be	VBG
31605	386	47	about	about	RB
31605	386	48	thirty	thirty	CD
31605	386	49	-	-	HYPH
31605	386	50	five	five	CD
31605	386	51	cents	cent	NNS
31605	386	52	per	per	IN
31605	386	53	pound	pound	NN
31605	386	54	,	,	,
31605	386	55	and	and	CC
31605	386	56	the	the	DT
31605	386	57	latter	latter	JJ
31605	386	58	varying	varying	NN
31605	386	59	from	from	IN
31605	386	60	forty	forty	CD
31605	386	61	to	to	IN
31605	386	62	eighty	eighty	CD
31605	386	63	cents	cent	NNS
31605	386	64	,	,	,
31605	386	65	according	accord	VBG
31605	386	66	to	to	IN
31605	386	67	the	the	DT
31605	386	68	commercial	commercial	JJ
31605	386	69	spirit	spirit	NN
31605	386	70	of	of	IN
31605	386	71	the	the	DT
31605	386	72	vendor	vendor	NN
31605	386	73	;	;	:
31605	386	74	the	the	DT
31605	386	75	trade	trade	NN
31605	386	76	price	price	NN
31605	386	77	quoted	quote	VBN
31605	386	78	on	on	IN
31605	386	79	grocers	grocer	NNS
31605	386	80	'	'	POS
31605	386	81	trade	trade	NN
31605	386	82	lists	list	NNS
31605	386	83	being	be	VBG
31605	386	84	thirty	thirty	CD
31605	386	85	-	-	HYPH
31605	386	86	eight	eight	CD
31605	386	87	cents	cent	NNS
31605	386	88	per	per	IN
31605	386	89	pound	pound	NN
31605	386	90	,	,	,
31605	386	91	for	for	IN
31605	386	92	prime	prime	JJ
31605	386	93	quality	quality	NN
31605	386	94	.	.	.
31605	387	1	This	this	DT
31605	387	2	cheese	cheese	NN
31605	387	3	is	be	VBZ
31605	387	4	of	of	IN
31605	387	5	a	a	DT
31605	387	6	greenish	greenish	JJ
31605	387	7	color	color	NN
31605	387	8	,	,	,
31605	387	9	a	a	DT
31605	387	10	little	little	JJ
31605	387	11	salt	salt	NN
31605	387	12	in	in	IN
31605	387	13	taste	taste	NN
31605	387	14	and	and	CC
31605	387	15	flavored	flavor	VBN
31605	387	16	with	with	IN
31605	387	17	delicate	delicate	JJ
31605	387	18	herbs	herb	NNS
31605	387	19	;	;	:
31605	387	20	the	the	DT
31605	387	21	nearest	near	JJS
31605	387	22	domestic	domestic	JJ
31605	387	23	variety	variety	NN
31605	387	24	is	be	VBZ
31605	387	25	sage	sage	NN
31605	387	26	-	-	HYPH
31605	387	27	cheese	cheese	NN
31605	387	28	,	,	,
31605	387	29	which	which	WDT
31605	387	30	may	may	MD
31605	387	31	be	be	VB
31605	387	32	used	use	VBN
31605	387	33	when	when	WRB
31605	387	34	Parmesan	Parmesan	NNP
31605	387	35	can	can	MD
31605	387	36	not	not	RB
31605	387	37	be	be	VB
31605	387	38	obtained	obtain	VBN
31605	387	39	.	.	.
31605	388	1	If	if	IN
31605	388	2	in	in	IN
31605	388	3	heating	heat	VBG
31605	388	4	Parmesan	Parmesan	NNP
31605	388	5	cheese	cheese	NN
31605	388	6	it	-PRON-	PRP
31605	388	7	appears	appear	VBZ
31605	388	8	oily	oily	RB
31605	388	9	,	,	,
31605	388	10	it	-PRON-	PRP
31605	388	11	is	be	VBZ
31605	388	12	from	from	IN
31605	388	13	the	the	DT
31605	388	14	lack	lack	NN
31605	388	15	of	of	IN
31605	388	16	moisture	moisture	NN
31605	388	17	,	,	,
31605	388	18	and	and	CC
31605	388	19	this	this	DT
31605	388	20	can	can	MD
31605	388	21	be	be	VB
31605	388	22	supplied	supply	VBN
31605	388	23	by	by	IN
31605	388	24	adding	add	VBG
31605	388	25	a	a	DT
31605	388	26	few	few	JJ
31605	388	27	tablespoonfuls	tablespoonful	NNS
31605	388	28	of	of	IN
31605	388	29	broth	broth	NN
31605	388	30	,	,	,
31605	388	31	and	and	CC
31605	388	32	stirring	stir	VBG
31605	388	33	it	-PRON-	PRP
31605	388	34	over	over	IN
31605	388	35	the	the	DT
31605	388	36	fire	fire	NN
31605	388	37	for	for	IN
31605	388	38	a	a	DT
31605	388	39	minute	minute	NN
31605	388	40	.	.	.
31605	389	1	When	when	WRB
31605	389	2	more	more	RBR
31605	389	3	macaroni	macaroni	NNP
31605	389	4	has	have	VBZ
31605	389	5	been	be	VBN
31605	389	6	boiled	boil	VBN
31605	389	7	than	than	IN
31605	389	8	is	be	VBZ
31605	389	9	used	use	VBN
31605	389	10	,	,	,
31605	389	11	it	-PRON-	PRP
31605	389	12	can	can	MD
31605	389	13	be	be	VB
31605	389	14	kept	keep	VBN
31605	389	15	perfectly	perfectly	RB
31605	389	16	good	good	JJ
31605	389	17	by	by	IN
31605	389	18	laying	lay	VBG
31605	389	19	it	-PRON-	PRP
31605	389	20	in	in	IN
31605	389	21	fresh	fresh	JJ
31605	389	22	water	water	NN
31605	389	23	,	,	,
31605	389	24	which	which	WDT
31605	389	25	must	must	MD
31605	389	26	be	be	VB
31605	389	27	changed	change	VBN
31605	389	28	every	every	DT
31605	389	29	day	day	NN
31605	389	30	.	.	.
31605	390	1	There	there	EX
31605	390	2	are	be	VBP
31605	390	3	several	several	JJ
31605	390	4	forms	form	NNS
31605	390	5	of	of	IN
31605	390	6	Italian	italian	JJ
31605	390	7	paste	paste	NN
31605	390	8	,	,	,
31605	390	9	but	but	CC
31605	390	10	the	the	DT
31605	390	11	composition	composition	NN
31605	390	12	is	be	VBZ
31605	390	13	almost	almost	RB
31605	390	14	identical	identical	JJ
31605	390	15	,	,	,
31605	390	16	all	all	DT
31605	390	17	being	be	VBG
31605	390	18	made	make	VBN
31605	390	19	from	from	IN
31605	390	20	the	the	DT
31605	390	21	interior	interior	JJ
31605	390	22	part	part	NN
31605	390	23	of	of	IN
31605	390	24	the	the	DT
31605	390	25	finest	fine	JJS
31605	390	26	wheat	wheat	NN
31605	390	27	grown	grow	VBN
31605	390	28	on	on	IN
31605	390	29	the	the	DT
31605	390	30	Mediterranean	Mediterranean	NNP
31605	390	31	shores	shore	NNS
31605	390	32	:	:	:
31605	390	33	the	the	DT
31605	390	34	largest	large	JJS
31605	390	35	tubes	tube	NNS
31605	390	36	,	,	,
31605	390	37	about	about	IN
31605	390	38	the	the	DT
31605	390	39	size	size	NN
31605	390	40	of	of	IN
31605	390	41	a	a	DT
31605	390	42	lead	lead	JJ
31605	390	43	pencil	pencil	NN
31605	390	44	,	,	,
31605	390	45	are	be	VBP
31605	390	46	called	call	VBN
31605	390	47	_	_	NNP
31605	390	48	macaroni	macaroni	NNP
31605	390	49	_	_	NNP
31605	390	50	;	;	:
31605	390	51	the	the	DT
31605	390	52	second	second	JJ
31605	390	53	variety	variety	NN
31605	390	54	,	,	,
31605	390	55	as	as	RB
31605	390	56	large	large	JJ
31605	390	57	as	as	IN
31605	390	58	a	a	DT
31605	390	59	common	common	JJ
31605	390	60	pipe	pipe	NN
31605	390	61	-	-	HYPH
31605	390	62	stem	stem	NN
31605	390	63	,	,	,
31605	390	64	is	be	VBZ
31605	390	65	termed	term	VBN
31605	390	66	_	_	NNP
31605	390	67	mazzini	mazzini	NNP
31605	390	68	_	_	NNP
31605	390	69	;	;	:
31605	390	70	and	and	CC
31605	390	71	the	the	DT
31605	390	72	smallest	small	JJS
31605	390	73	is	be	VBZ
31605	390	74	_	_	NNP
31605	390	75	spaghetti	spaghetti	NNS
31605	390	76	_	_	NNP
31605	390	77	,	,	,
31605	390	78	or	or	CC
31605	390	79	threads	thread	NNS
31605	390	80	;	;	:
31605	390	81	_	_	NNP
31605	390	82	vermicelli	vermicelli	NNP
31605	390	83	_	_	NNP
31605	390	84	comes	come	VBZ
31605	390	85	to	to	IN
31605	390	86	market	market	NN
31605	390	87	in	in	IN
31605	390	88	the	the	DT
31605	390	89	form	form	NN
31605	390	90	of	of	IN
31605	390	91	small	small	JJ
31605	390	92	coils	coil	NNS
31605	390	93	or	or	CC
31605	390	94	hanks	hank	NNS
31605	390	95	of	of	IN
31605	390	96	fine	fine	JJ
31605	390	97	yellowish	yellowish	JJ
31605	390	98	threads	thread	NNS
31605	390	99	;	;	:
31605	390	100	and	and	CC
31605	390	101	_	_	NNP
31605	390	102	Italian	italian	JJ
31605	390	103	paste	paste	NN
31605	390	104	_	_	NNP
31605	390	105	appears	appear	VBZ
31605	390	106	in	in	IN
31605	390	107	small	small	JJ
31605	390	108	letters	letter	NNS
31605	390	109	,	,	,
31605	390	110	and	and	CC
31605	390	111	various	various	JJ
31605	390	112	fanciful	fanciful	JJ
31605	390	113	shapes	shape	NNS
31605	390	114	.	.	.
31605	391	1	Macaroni	Macaroni	NNP
31605	391	2	is	be	VBZ
31605	391	3	generally	generally	RB
31605	391	4	known	know	VBN
31605	391	5	as	as	IN
31605	391	6	a	a	DT
31605	391	7	rather	rather	RB
31605	391	8	luxurious	luxurious	JJ
31605	391	9	dish	dish	NN
31605	391	10	among	among	IN
31605	391	11	the	the	DT
31605	391	12	wealthy	wealthy	JJ
31605	391	13	;	;	:
31605	391	14	but	but	CC
31605	391	15	it	-PRON-	PRP
31605	391	16	should	should	MD
31605	391	17	become	become	VB
31605	391	18	one	one	CD
31605	391	19	of	of	IN
31605	391	20	the	the	DT
31605	391	21	chief	chief	JJ
31605	391	22	foods	food	NNS
31605	391	23	of	of	IN
31605	391	24	the	the	DT
31605	391	25	people	people	NNS
31605	391	26	,	,	,
31605	391	27	for	for	IN
31605	391	28	it	-PRON-	PRP
31605	391	29	contains	contain	VBZ
31605	391	30	more	more	JJR
31605	391	31	gluten	gluten	VBN
31605	391	32	,	,	,
31605	391	33	or	or	CC
31605	391	34	the	the	DT
31605	391	35	nutritious	nutritious	JJ
31605	391	36	portion	portion	NN
31605	391	37	of	of	IN
31605	391	38	wheat	wheat	NN
31605	391	39	,	,	,
31605	391	40	than	than	IN
31605	391	41	bread	bread	NN
31605	391	42	.	.	.
31605	392	1	83	83	CD
31605	392	2	.	.	.
31605	393	1	=	=	NFP
31605	393	2	Macaroni	Macaroni	NNP
31605	393	3	with	with	IN
31605	393	4	Béchamel	Béchamel	NNP
31605	393	5	Sauce.=--Heat	Sauce.=--Heat	NNP
31605	393	6	three	three	CD
31605	393	7	quarts	quart	NNS
31605	393	8	of	of	IN
31605	393	9	water	water	NN
31605	393	10	,	,	,
31605	393	11	containing	contain	VBG
31605	393	12	three	three	CD
31605	393	13	tablespoonfuls	tablespoonful	NNS
31605	393	14	of	of	IN
31605	393	15	salt	salt	NN
31605	393	16	,	,	,
31605	393	17	to	to	IN
31605	393	18	the	the	DT
31605	393	19	boiling	boiling	NN
31605	393	20	point	point	NN
31605	393	21	;	;	:
31605	393	22	boil	boil	VB
31605	393	23	half	half	PDT
31605	393	24	a	a	DT
31605	393	25	pound	pound	NN
31605	393	26	of	of	IN
31605	393	27	_	_	NNP
31605	393	28	macaroni	macaroni	NNP
31605	393	29	_	_	NNP
31605	393	30	in	in	IN
31605	393	31	it	-PRON-	PRP
31605	393	32	until	until	IN
31605	393	33	it	-PRON-	PRP
31605	393	34	is	be	VBZ
31605	393	35	tender	tender	JJ
31605	393	36	enough	enough	RB
31605	393	37	to	to	TO
31605	393	38	pierce	pierce	VB
31605	393	39	easily	easily	RB
31605	393	40	with	with	IN
31605	393	41	the	the	DT
31605	393	42	finger	finger	NN
31605	393	43	nail	nail	NN
31605	393	44	;	;	:
31605	393	45	then	then	RB
31605	393	46	drain	drain	VB
31605	393	47	it	-PRON-	PRP
31605	393	48	in	in	IN
31605	393	49	a	a	DT
31605	393	50	colander	colander	NN
31605	393	51	,	,	,
31605	393	52	and	and	CC
31605	393	53	wash	wash	VB
31605	393	54	it	-PRON-	PRP
31605	393	55	well	well	RB
31605	393	56	in	in	IN
31605	393	57	cold	cold	JJ
31605	393	58	water	water	NN
31605	393	59	;	;	:
31605	393	60	while	while	IN
31605	393	61	it	-PRON-	PRP
31605	393	62	is	be	VBZ
31605	393	63	boiling	boil	VBG
31605	393	64	make	make	VB
31605	393	65	a	a	DT
31605	393	66	_	_	NNP
31605	393	67	Béchamel	Béchamel	NNP
31605	393	68	_	_	NNP
31605	393	69	,	,	,
31605	393	70	or	or	CC
31605	393	71	white	white	JJ
31605	393	72	sauce	sauce	NN
31605	393	73	,	,	,
31605	393	74	as	as	IN
31605	393	75	in	in	IN
31605	393	76	receipt	receipt	NN
31605	393	77	No	no	UH
31605	393	78	.	.	.
31605	394	1	84	84	CD
31605	394	2	:	:	:
31605	394	3	put	put	VBN
31605	394	4	just	just	RB
31605	394	5	enough	enough	RB
31605	394	6	of	of	IN
31605	394	7	it	-PRON-	PRP
31605	394	8	with	with	IN
31605	394	9	the	the	DT
31605	394	10	_	_	NNP
31605	394	11	macaroni	macaroni	NN
31605	394	12	_	_	NNP
31605	394	13	to	to	TO
31605	394	14	moisten	moisten	VB
31605	394	15	it	-PRON-	PRP
31605	394	16	,	,	,
31605	394	17	heat	heat	VB
31605	394	18	it	-PRON-	PRP
31605	394	19	thoroughly	thoroughly	RB
31605	394	20	;	;	:
31605	394	21	shake	shake	VB
31605	394	22	it	-PRON-	PRP
31605	394	23	up	up	RP
31605	394	24	well	well	RB
31605	394	25	with	with	IN
31605	394	26	two	two	CD
31605	394	27	forks	fork	NNS
31605	394	28	to	to	TO
31605	394	29	make	make	VB
31605	394	30	the	the	DT
31605	394	31	cheese	cheese	NN
31605	394	32	fibrous	fibrous	JJ
31605	394	33	,	,	,
31605	394	34	put	put	VBD
31605	394	35	it	-PRON-	PRP
31605	394	36	on	on	IN
31605	394	37	a	a	DT
31605	394	38	hot	hot	JJ
31605	394	39	dish	dish	NN
31605	394	40	,	,	,
31605	394	41	sprinkle	sprinkle	VB
31605	394	42	with	with	IN
31605	394	43	half	half	PDT
31605	394	44	an	an	DT
31605	394	45	ounce	ounce	NN
31605	394	46	of	of	IN
31605	394	47	grated	grate	VBN
31605	394	48	Parmesan	Parmesan	NNP
31605	394	49	cheese	cheese	NN
31605	394	50	,	,	,
31605	394	51	and	and	CC
31605	394	52	serve	serve	VB
31605	394	53	it	-PRON-	PRP
31605	394	54	hot	hot	JJ
31605	394	55	.	.	.
31605	395	1	84	84	CD
31605	395	2	.	.	.
31605	396	1	=	=	NFP
31605	396	2	Béchamel	Béchamel	NNP
31605	396	3	Sauce	Sauce	NNP
31605	396	4	,	,	,
31605	396	5	with	with	IN
31605	396	6	Parmesan	Parmesan	NNP
31605	396	7	Cheese.=--Stir	cheese.=--stir	VBP
31605	396	8	together	together	RB
31605	396	9	over	over	IN
31605	396	10	the	the	DT
31605	396	11	fire	fire	NN
31605	396	12	two	two	CD
31605	396	13	ounces	ounce	NNS
31605	396	14	of	of	IN
31605	396	15	butter	butter	NN
31605	396	16	,	,	,
31605	396	17	and	and	CC
31605	396	18	two	two	CD
31605	396	19	ounces	ounce	NNS
31605	396	20	of	of	IN
31605	396	21	flour	flour	NN
31605	396	22	,	,	,
31605	396	23	until	until	IN
31605	396	24	they	-PRON-	PRP
31605	396	25	are	be	VBP
31605	396	26	perfectly	perfectly	RB
31605	396	27	blended	blend	VBN
31605	396	28	,	,	,
31605	396	29	boiling	boil	VBG
31605	396	30	one	one	CD
31605	396	31	pint	pint	NN
31605	396	32	of	of	IN
31605	396	33	milk	milk	NN
31605	396	34	meantime	meantime	RB
31605	396	35	;	;	:
31605	396	36	when	when	WRB
31605	396	37	the	the	DT
31605	396	38	butter	butter	NN
31605	396	39	and	and	CC
31605	396	40	flour	flour	NN
31605	396	41	are	be	VBP
31605	396	42	smooth	smooth	JJ
31605	396	43	,	,	,
31605	396	44	pour	pour	VB
31605	396	45	the	the	DT
31605	396	46	boiling	boil	VBG
31605	396	47	milk	milk	NN
31605	396	48	into	into	IN
31605	396	49	them	-PRON-	PRP
31605	396	50	,	,	,
31605	396	51	stir	stir	VBP
31605	396	52	in	in	IN
31605	396	53	two	two	CD
31605	396	54	ounces	ounce	NNS
31605	396	55	of	of	IN
31605	396	56	grated	grate	VBN
31605	396	57	Parmesan	Parmesan	NNP
31605	396	58	gradually	gradually	RB
31605	396	59	and	and	CC
31605	396	60	melt	melt	VB
31605	396	61	it	-PRON-	PRP
31605	396	62	thoroughly	thoroughly	RB
31605	396	63	,	,	,
31605	396	64	stirring	stir	VBG
31605	396	65	constantly	constantly	RB
31605	396	66	until	until	IN
31605	396	67	the	the	DT
31605	396	68	sauce	sauce	NN
31605	396	69	is	be	VBZ
31605	396	70	smooth	smooth	JJ
31605	396	71	;	;	:
31605	396	72	if	if	IN
31605	396	73	cream	cream	NN
31605	396	74	is	be	VBZ
31605	396	75	used	use	VBN
31605	396	76	instead	instead	RB
31605	396	77	of	of	IN
31605	396	78	milk	milk	NN
31605	396	79	,	,	,
31605	396	80	and	and	CC
31605	396	81	the	the	DT
31605	396	82	Parmesan	Parmesan	NNP
31605	396	83	cheese	cheese	NN
31605	396	84	omitted	omit	VBD
31605	396	85	,	,	,
31605	396	86	the	the	DT
31605	396	87	same	same	JJ
31605	396	88	is	be	VBZ
31605	396	89	called	call	VBN
31605	396	90	_	_	NNP
31605	396	91	Cream	Cream	NNP
31605	396	92	Béchamel	Béchamel	NNP
31605	396	93	_	_	NNP
31605	396	94	.	.	.
31605	397	1	85	85	CD
31605	397	2	.	.	.
31605	398	1	=	=	NFP
31605	398	2	Macaroni	Macaroni	NNP
31605	398	3	Milanaise	Milanaise	NNP
31605	398	4	style.=--Have	style.=--have	CD
31605	398	5	ready	ready	JJ
31605	398	6	some	some	DT
31605	398	7	tomato	tomato	NN
31605	398	8	sauce	sauce	NN
31605	398	9	,	,	,
31605	398	10	made	make	VBN
31605	398	11	according	accord	VBG
31605	398	12	to	to	IN
31605	398	13	receipt	receipt	NN
31605	398	14	No	no	UH
31605	398	15	.	.	.
31605	399	1	52	52	CD
31605	399	2	,	,	,
31605	399	3	or	or	CC
31605	399	4	use	use	VB
31605	399	5	some	some	DT
31605	399	6	fresh	fresh	JJ
31605	399	7	tomatoes	tomato	NNS
31605	399	8	passed	pass	VBD
31605	399	9	through	through	IN
31605	399	10	a	a	DT
31605	399	11	sieve	sieve	NN
31605	399	12	with	with	IN
31605	399	13	a	a	DT
31605	399	14	wooden	wooden	JJ
31605	399	15	spoon	spoon	NN
31605	399	16	,	,	,
31605	399	17	and	and	CC
31605	399	18	highly	highly	RB
31605	399	19	seasoned	seasoned	JJ
31605	399	20	;	;	:
31605	399	21	and	and	CC
31605	399	22	two	two	CD
31605	399	23	ounces	ounce	NNS
31605	399	24	of	of	IN
31605	399	25	grated	grate	VBN
31605	399	26	Parmesan	Parmesan	NNP
31605	399	27	cheese	cheese	NN
31605	399	28	;	;	:
31605	399	29	put	put	VB
31605	399	30	half	half	PDT
31605	399	31	a	a	DT
31605	399	32	pound	pound	NN
31605	399	33	of	of	IN
31605	399	34	imported	import	VBN
31605	399	35	Italian	italian	JJ
31605	399	36	_	_	NNP
31605	399	37	macaroni	macaroni	NNP
31605	399	38	_	_	NNP
31605	399	39	in	in	IN
31605	399	40	three	three	CD
31605	399	41	quarts	quart	NNS
31605	399	42	of	of	IN
31605	399	43	boiling	boiling	NN
31605	399	44	water	water	NN
31605	399	45	,	,	,
31605	399	46	with	with	IN
31605	399	47	two	two	CD
31605	399	48	tablespoonfuls	tablespoonful	NNS
31605	399	49	of	of	IN
31605	399	50	salt	salt	NN
31605	399	51	,	,	,
31605	399	52	one	one	CD
31605	399	53	saltspoonful	saltspoonful	NN
31605	399	54	of	of	IN
31605	399	55	pepper	pepper	NN
31605	399	56	in	in	IN
31605	399	57	coarse	coarse	JJ
31605	399	58	pieces	piece	NNS
31605	399	59	,	,	,
31605	399	60	called	call	VBD
31605	399	61	_	_	NNP
31605	399	62	mignonette	mignonette	NN
31605	399	63	_	_	NNP
31605	399	64	pepper	pepper	NN
31605	399	65	,	,	,
31605	399	66	and	and	CC
31605	399	67	a	a	DT
31605	399	68	teaspoonful	teaspoonful	NN
31605	399	69	of	of	IN
31605	399	70	butter	butter	NN
31605	399	71	;	;	:
31605	399	72	boil	boil	VB
31605	399	73	rapidly	rapidly	RB
31605	399	74	for	for	IN
31605	399	75	about	about	RB
31605	399	76	twenty	twenty	CD
31605	399	77	minutes	minute	NNS
31605	399	78	,	,	,
31605	399	79	or	or	CC
31605	399	80	until	until	IN
31605	399	81	you	-PRON-	PRP
31605	399	82	can	can	MD
31605	399	83	easily	easily	RB
31605	399	84	pierce	pierce	VB
31605	399	85	it	-PRON-	PRP
31605	399	86	with	with	IN
31605	399	87	the	the	DT
31605	399	88	finger	finger	NN
31605	399	89	nail	nail	NN
31605	399	90	,	,	,
31605	399	91	then	then	RB
31605	399	92	drain	drain	VB
31605	399	93	it	-PRON-	PRP
31605	399	94	in	in	IN
31605	399	95	a	a	DT
31605	399	96	colander	colander	NN
31605	399	97	,	,	,
31605	399	98	run	run	VB
31605	399	99	plenty	plenty	NN
31605	399	100	of	of	IN
31605	399	101	cold	cold	JJ
31605	399	102	water	water	NN
31605	399	103	from	from	IN
31605	399	104	the	the	DT
31605	399	105	faucet	faucet	NN
31605	399	106	through	through	IN
31605	399	107	it	-PRON-	PRP
31605	399	108	,	,	,
31605	399	109	and	and	CC
31605	399	110	lay	lie	VBD
31605	399	111	it	-PRON-	PRP
31605	399	112	in	in	IN
31605	399	113	a	a	DT
31605	399	114	pan	pan	NN
31605	399	115	of	of	IN
31605	399	116	cold	cold	JJ
31605	399	117	water	water	NN
31605	399	118	until	until	IN
31605	399	119	you	-PRON-	PRP
31605	399	120	are	be	VBP
31605	399	121	ready	ready	JJ
31605	399	122	to	to	TO
31605	399	123	use	use	VB
31605	399	124	it	-PRON-	PRP
31605	399	125	.	.	.
31605	400	1	Put	put	VB
31605	400	2	into	into	IN
31605	400	3	a	a	DT
31605	400	4	sauce	sauce	NN
31605	400	5	-	-	HYPH
31605	400	6	pan	pan	NN
31605	400	7	one	one	NN
31605	400	8	gill	gill	NN
31605	400	9	of	of	IN
31605	400	10	tomato	tomato	NN
31605	400	11	sauce	sauce	NN
31605	400	12	,	,	,
31605	400	13	one	one	CD
31605	400	14	ounce	ounce	NN
31605	400	15	of	of	IN
31605	400	16	butter	butter	NN
31605	400	17	,	,	,
31605	400	18	and	and	CC
31605	400	19	one	one	CD
31605	400	20	gill	gill	NN
31605	400	21	of	of	IN
31605	400	22	Spanish	spanish	JJ
31605	400	23	sauce	sauce	NN
31605	400	24	,	,	,
31605	400	25	or	or	CC
31605	400	26	any	any	DT
31605	400	27	rich	rich	JJ
31605	400	28	meat	meat	NN
31605	400	29	gravy	gravy	NN
31605	400	30	free	free	JJ
31605	400	31	from	from	IN
31605	400	32	fat	fat	NN
31605	400	33	,	,	,
31605	400	34	and	and	CC
31605	400	35	stir	stir	VB
31605	400	36	until	until	IN
31605	400	37	they	-PRON-	PRP
31605	400	38	are	be	VBP
31605	400	39	smoothly	smoothly	RB
31605	400	40	blended	blend	VBN
31605	400	41	:	:	:
31605	400	42	put	put	VB
31605	400	43	a	a	DT
31605	400	44	half	half	JJ
31605	400	45	inch	inch	NN
31605	400	46	layer	layer	NN
31605	400	47	of	of	IN
31605	400	48	_	_	NNP
31605	400	49	macaroni	macaroni	NNP
31605	400	50	_	_	NNP
31605	400	51	on	on	IN
31605	400	52	the	the	DT
31605	400	53	bottom	bottom	NN
31605	400	54	of	of	IN
31605	400	55	a	a	DT
31605	400	56	dish	dish	NN
31605	400	57	,	,	,
31605	400	58	moisten	moisten	VB
31605	400	59	it	-PRON-	PRP
31605	400	60	with	with	IN
31605	400	61	four	four	CD
31605	400	62	tablespoonfuls	tablespoonful	NNS
31605	400	63	of	of	IN
31605	400	64	the	the	DT
31605	400	65	sauce	sauce	NN
31605	400	66	,	,	,
31605	400	67	sprinkle	sprinkle	VB
31605	400	68	over	over	IN
31605	400	69	it	-PRON-	PRP
31605	400	70	half	half	PDT
31605	400	71	an	an	DT
31605	400	72	ounce	ounce	NN
31605	400	73	of	of	IN
31605	400	74	the	the	DT
31605	400	75	grated	grate	VBN
31605	400	76	cheese	cheese	NN
31605	400	77	;	;	:
31605	400	78	make	make	VB
31605	400	79	three	three	CD
31605	400	80	other	other	JJ
31605	400	81	layers	layer	NNS
31605	400	82	like	like	IN
31605	400	83	this	this	DT
31605	400	84	,	,	,
31605	400	85	using	use	VBG
31605	400	86	all	all	PDT
31605	400	87	the	the	DT
31605	400	88	_	_	NNP
31605	400	89	macaroni	macaroni	NN
31605	400	90	_	_	NNP
31605	400	91	,	,	,
31605	400	92	cheese	cheese	NN
31605	400	93	,	,	,
31605	400	94	and	and	CC
31605	400	95	sauce	sauce	NN
31605	400	96	,	,	,
31605	400	97	and	and	CC
31605	400	98	brown	brown	VB
31605	400	99	the	the	DT
31605	400	100	_	_	NNP
31605	400	101	macaroni	macaroni	NNP
31605	400	102	_	_	NNP
31605	400	103	in	in	IN
31605	400	104	a	a	DT
31605	400	105	hot	hot	JJ
31605	400	106	oven	oven	NN
31605	400	107	for	for	IN
31605	400	108	about	about	RB
31605	400	109	five	five	CD
31605	400	110	minutes	minute	NNS
31605	400	111	;	;	:
31605	400	112	serve	serve	VB
31605	400	113	it	-PRON-	PRP
31605	400	114	hot	hot	JJ
31605	400	115	.	.	.
31605	401	1	86	86	CD
31605	401	2	.	.	.
31605	402	1	=	=	NFP
31605	402	2	Macaroni	macaroni	VB
31605	402	3	with	with	IN
31605	402	4	Tomato	Tomato	NNP
31605	402	5	Sauce.=--Boil	sauce.=--boil	NN
31605	402	6	half	half	PDT
31605	402	7	a	a	DT
31605	402	8	pound	pound	NN
31605	402	9	of	of	IN
31605	402	10	_	_	NNP
31605	402	11	spaghetti	spaghetti	NNP
31605	402	12	_	_	NNP
31605	402	13	or	or	CC
31605	402	14	_	_	NNP
31605	402	15	macaroni	macaroni	NNP
31605	402	16	_	_	NNP
31605	402	17	as	as	IN
31605	402	18	directed	direct	VBN
31605	402	19	in	in	IN
31605	402	20	receipt	receipt	NN
31605	402	21	No	no	UH
31605	402	22	.	.	.
31605	403	1	83	83	CD
31605	403	2	,	,	,
31605	403	3	and	and	CC
31605	403	4	lay	lie	VBD
31605	403	5	it	-PRON-	PRP
31605	403	6	in	in	IN
31605	403	7	cold	cold	JJ
31605	403	8	water	water	NN
31605	403	9	.	.	.
31605	404	1	Make	make	VB
31605	404	2	a	a	DT
31605	404	3	tomato	tomato	NN
31605	404	4	sauce	sauce	NN
31605	404	5	as	as	IN
31605	404	6	follows	follow	VBZ
31605	404	7	,	,	,
31605	404	8	and	and	CC
31605	404	9	dress	dress	VB
31605	404	10	the	the	DT
31605	404	11	_	_	NNP
31605	404	12	macaroni	macaroni	NN
31605	404	13	_	_	NNP
31605	404	14	with	with	IN
31605	404	15	it	-PRON-	PRP
31605	404	16	,	,	,
31605	404	17	using	use	VBG
31605	404	18	only	only	RB
31605	404	19	enough	enough	JJ
31605	404	20	to	to	TO
31605	404	21	moisten	moisten	VB
31605	404	22	it	-PRON-	PRP
31605	404	23	,	,	,
31605	404	24	and	and	CC
31605	404	25	sprinkling	sprinkle	VBG
31605	404	26	the	the	DT
31605	404	27	top	top	NN
31605	404	28	with	with	IN
31605	404	29	half	half	PDT
31605	404	30	an	an	DT
31605	404	31	ounce	ounce	NN
31605	404	32	of	of	IN
31605	404	33	grated	grate	VBN
31605	404	34	cheese	cheese	NN
31605	404	35	;	;	:
31605	404	36	serve	serve	VB
31605	404	37	it	-PRON-	PRP
31605	404	38	hot	hot	JJ
31605	404	39	.	.	.
31605	405	1	87	87	CD
31605	405	2	.	.	.
31605	406	1	=	=	NFP
31605	406	2	Tomato	Tomato	NNP
31605	406	3	Sauce.=--Boil	sauce.=--boil	NN
31605	406	4	together	together	RB
31605	406	5	,	,	,
31605	406	6	for	for	IN
31605	406	7	one	one	CD
31605	406	8	hour	hour	NN
31605	406	9	,	,	,
31605	406	10	half	half	PDT
31605	406	11	a	a	DT
31605	406	12	can	can	NN
31605	406	13	of	of	IN
31605	406	14	tomatoes	tomato	NNS
31605	406	15	,	,	,
31605	406	16	or	or	CC
31605	406	17	six	six	CD
31605	406	18	large	large	JJ
31605	406	19	,	,	,
31605	406	20	fresh	fresh	JJ
31605	406	21	ones	one	NNS
31605	406	22	,	,	,
31605	406	23	one	one	CD
31605	406	24	gill	gill	NN
31605	406	25	of	of	IN
31605	406	26	broth	broth	NN
31605	406	27	of	of	IN
31605	406	28	any	any	DT
31605	406	29	kind	kind	NN
31605	406	30	,	,	,
31605	406	31	one	one	CD
31605	406	32	sprig	sprig	NN
31605	406	33	of	of	IN
31605	406	34	thyme	thyme	NNS
31605	406	35	,	,	,
31605	406	36	one	one	CD
31605	406	37	sprig	sprig	NN
31605	406	38	of	of	IN
31605	406	39	parsley	parsley	NNP
31605	406	40	,	,	,
31605	406	41	three	three	CD
31605	406	42	whole	whole	JJ
31605	406	43	cloves	clove	NNS
31605	406	44	,	,	,
31605	406	45	three	three	CD
31605	406	46	peppercorns	peppercorn	NNS
31605	406	47	,	,	,
31605	406	48	and	and	CC
31605	406	49	half	half	PDT
31605	406	50	an	an	DT
31605	406	51	ounce	ounce	NN
31605	406	52	of	of	IN
31605	406	53	onion	onion	NN
31605	406	54	sliced	slice	VBN
31605	406	55	;	;	:
31605	406	56	rub	rub	VB
31605	406	57	them	-PRON-	PRP
31605	406	58	through	through	IN
31605	406	59	a	a	DT
31605	406	60	sieve	sieve	NN
31605	406	61	with	with	IN
31605	406	62	a	a	DT
31605	406	63	wooden	wooden	JJ
31605	406	64	spoon	spoon	NN
31605	406	65	,	,	,
31605	406	66	and	and	CC
31605	406	67	set	set	VBD
31605	406	68	the	the	DT
31605	406	69	sauce	sauce	NN
31605	406	70	to	to	TO
31605	406	71	keep	keep	VB
31605	406	72	hot	hot	JJ
31605	406	73	;	;	:
31605	406	74	mix	mix	VB
31605	406	75	together	together	RB
31605	406	76	over	over	IN
31605	406	77	the	the	DT
31605	406	78	fire	fire	NN
31605	406	79	one	one	CD
31605	406	80	ounce	ounce	NN
31605	406	81	of	of	IN
31605	406	82	butter	butter	NN
31605	406	83	,	,	,
31605	406	84	and	and	CC
31605	406	85	half	half	PDT
31605	406	86	an	an	DT
31605	406	87	ounce	ounce	NN
31605	406	88	of	of	IN
31605	406	89	flour	flour	NN
31605	406	90	,	,	,
31605	406	91	and	and	CC
31605	406	92	when	when	WRB
31605	406	93	smooth	smooth	JJ
31605	406	94	,	,	,
31605	406	95	incorporate	incorporate	VBP
31605	406	96	with	with	IN
31605	406	97	the	the	DT
31605	406	98	tomato	tomato	NNP
31605	406	99	sauce	sauce	NN
31605	406	100	.	.	.
31605	407	1	88	88	CD
31605	407	2	.	.	.
31605	408	1	=	=	NFP
31605	408	2	Timbale	Timbale	NNP
31605	408	3	of	of	IN
31605	408	4	Macaroni.=	Macaroni.=	NNP
31605	408	5	(	(	-LRB-
31605	408	6	_	_	NNP
31605	408	7	A	a	DT
31605	408	8	sweet	sweet	JJ
31605	408	9	dish._)--Boil	dish._)--boil	NN
31605	408	10	half	half	PDT
31605	408	11	a	a	DT
31605	408	12	pound	pound	NN
31605	408	13	of	of	IN
31605	408	14	_	_	NNP
31605	408	15	macaroni	macaroni	NNP
31605	408	16	_	_	NNP
31605	408	17	of	of	IN
31605	408	18	the	the	DT
31605	408	19	largest	large	JJS
31605	408	20	size	size	NN
31605	408	21	,	,	,
31605	408	22	in	in	IN
31605	408	23	boiling	boil	VBG
31605	408	24	water	water	NN
31605	408	25	and	and	CC
31605	408	26	salt	salt	NN
31605	408	27	for	for	IN
31605	408	28	fifteen	fifteen	CD
31605	408	29	minutes	minute	NNS
31605	408	30	;	;	:
31605	408	31	drain	drain	VBP
31605	408	32	it	-PRON-	PRP
31605	408	33	in	in	IN
31605	408	34	a	a	DT
31605	408	35	colander	colander	NN
31605	408	36	,	,	,
31605	408	37	wash	wash	VB
31605	408	38	it	-PRON-	PRP
31605	408	39	well	well	RB
31605	408	40	,	,	,
31605	408	41	lay	lie	VBD
31605	408	42	by	by	IN
31605	408	43	one	one	CD
31605	408	44	quarter	quarter	NN
31605	408	45	of	of	IN
31605	408	46	it	-PRON-	PRP
31605	408	47	,	,	,
31605	408	48	and	and	CC
31605	408	49	put	put	VBD
31605	408	50	the	the	DT
31605	408	51	rest	rest	NN
31605	408	52	into	into	IN
31605	408	53	a	a	DT
31605	408	54	sauce	sauce	NN
31605	408	55	-	-	HYPH
31605	408	56	pan	pan	NN
31605	408	57	with	with	IN
31605	408	58	one	one	CD
31605	408	59	ounce	ounce	NN
31605	408	60	of	of	IN
31605	408	61	butter	butter	NN
31605	408	62	,	,	,
31605	408	63	one	one	CD
31605	408	64	pint	pint	NN
31605	408	65	of	of	IN
31605	408	66	milk	milk	NN
31605	408	67	or	or	CC
31605	408	68	cream	cream	NN
31605	408	69	,	,	,
31605	408	70	four	four	CD
31605	408	71	ounces	ounce	NNS
31605	408	72	of	of	IN
31605	408	73	sugar	sugar	NN
31605	408	74	,	,	,
31605	408	75	one	one	CD
31605	408	76	teaspoonful	teaspoonful	NN
31605	408	77	of	of	IN
31605	408	78	vanilla	vanilla	NN
31605	408	79	flavoring	flavoring	NN
31605	408	80	,	,	,
31605	408	81	and	and	CC
31605	408	82	a	a	DT
31605	408	83	saltspoonful	saltspoonful	NN
31605	408	84	of	of	IN
31605	408	85	salt	salt	NN
31605	408	86	;	;	:
31605	408	87	simmer	simmer	VB
31605	408	88	it	-PRON-	PRP
31605	408	89	gently	gently	RB
31605	408	90	while	while	IN
31605	408	91	you	-PRON-	PRP
31605	408	92	line	line	VBP
31605	408	93	a	a	DT
31605	408	94	well	well	NN
31605	408	95	buttered	butter	VBN
31605	408	96	three	three	CD
31605	408	97	pint	pint	NN
31605	408	98	plain	plain	JJ
31605	408	99	mould	mould	NN
31605	408	100	with	with	IN
31605	408	101	the	the	DT
31605	408	102	best	good	JJS
31605	408	103	pieces	piece	NNS
31605	408	104	you	-PRON-	PRP
31605	408	105	have	have	VBP
31605	408	106	reserved	reserve	VBN
31605	408	107	,	,	,
31605	408	108	coiling	coil	VBG
31605	408	109	them	-PRON-	PRP
31605	408	110	regularly	regularly	RB
31605	408	111	in	in	IN
31605	408	112	the	the	DT
31605	408	113	bottom	bottom	NN
31605	408	114	and	and	CC
31605	408	115	up	up	IN
31605	408	116	the	the	DT
31605	408	117	sides	side	NNS
31605	408	118	of	of	IN
31605	408	119	the	the	DT
31605	408	120	mould	mould	NN
31605	408	121	;	;	:
31605	408	122	put	put	VB
31605	408	123	what	what	WP
31605	408	124	you	-PRON-	PRP
31605	408	125	do	do	VBP
31605	408	126	not	not	RB
31605	408	127	use	use	VB
31605	408	128	among	among	IN
31605	408	129	that	that	DT
31605	408	130	in	in	IN
31605	408	131	the	the	DT
31605	408	132	sauce	sauce	NN
31605	408	133	-	-	HYPH
31605	408	134	pan	pan	NN
31605	408	135	,	,	,
31605	408	136	and	and	CC
31605	408	137	as	as	RB
31605	408	138	soon	soon	RB
31605	408	139	as	as	IN
31605	408	140	it	-PRON-	PRP
31605	408	141	is	be	VBZ
31605	408	142	tender	tender	JJ
31605	408	143	fill	fill	NN
31605	408	144	the	the	DT
31605	408	145	mould	mould	NN
31605	408	146	with	with	IN
31605	408	147	it	-PRON-	PRP
31605	408	148	,	,	,
31605	408	149	and	and	CC
31605	408	150	set	set	VBD
31605	408	151	it	-PRON-	PRP
31605	408	152	in	in	IN
31605	408	153	a	a	DT
31605	408	154	hot	hot	JJ
31605	408	155	oven	oven	NN
31605	408	156	for	for	IN
31605	408	157	fifteen	fifteen	CD
31605	408	158	minutes	minute	NNS
31605	408	159	;	;	:
31605	408	160	then	then	RB
31605	408	161	turn	turn	VB
31605	408	162	it	-PRON-	PRP
31605	408	163	out	out	RP
31605	408	164	on	on	IN
31605	408	165	a	a	DT
31605	408	166	dish	dish	NN
31605	408	167	,	,	,
31605	408	168	dust	dust	VB
31605	408	169	it	-PRON-	PRP
31605	408	170	with	with	IN
31605	408	171	powdered	powdered	JJ
31605	408	172	sugar	sugar	NN
31605	408	173	,	,	,
31605	408	174	and	and	CC
31605	408	175	serve	serve	VB
31605	408	176	it	-PRON-	PRP
31605	408	177	hot	hot	JJ
31605	408	178	,	,	,
31605	408	179	with	with	IN
31605	408	180	a	a	DT
31605	408	181	pudding	pudding	JJ
31605	408	182	sauce	sauce	NN
31605	408	183	.	.	.
31605	409	1	89	89	CD
31605	409	2	.	.	.
31605	410	1	=	=	NFP
31605	410	2	Vanilla	Vanilla	NNP
31605	410	3	Cream	Cream	NNP
31605	410	4	Sauce.=--Put	Sauce.=--Put	VBD
31605	410	5	three	three	CD
31605	410	6	ounces	ounce	NNS
31605	410	7	of	of	IN
31605	410	8	powdered	powdered	JJ
31605	410	9	sugar	sugar	NN
31605	410	10	into	into	IN
31605	410	11	a	a	DT
31605	410	12	sauce	sauce	NN
31605	410	13	-	-	HYPH
31605	410	14	pan	pan	NN
31605	410	15	with	with	IN
31605	410	16	one	one	CD
31605	410	17	ounce	ounce	NN
31605	410	18	of	of	IN
31605	410	19	corn	corn	NN
31605	410	20	starch	starch	NN
31605	410	21	,	,	,
31605	410	22	and	and	CC
31605	410	23	one	one	CD
31605	410	24	gill	gill	NN
31605	410	25	of	of	IN
31605	410	26	cold	cold	JJ
31605	410	27	water	water	NN
31605	410	28	;	;	:
31605	410	29	mix	mix	VB
31605	410	30	them	-PRON-	PRP
31605	410	31	smooth	smooth	VB
31605	410	32	off	off	IN
31605	410	33	the	the	DT
31605	410	34	fire	fire	NN
31605	410	35	;	;	:
31605	410	36	then	then	RB
31605	410	37	put	put	VB
31605	410	38	the	the	DT
31605	410	39	sauce	sauce	NN
31605	410	40	-	-	HYPH
31605	410	41	pan	pan	NN
31605	410	42	on	on	IN
31605	410	43	the	the	DT
31605	410	44	fire	fire	NN
31605	410	45	and	and	CC
31605	410	46	pour	pour	VB
31605	410	47	in	in	IN
31605	410	48	half	half	PDT
31605	410	49	a	a	DT
31605	410	50	pint	pint	NN
31605	410	51	of	of	IN
31605	410	52	boiling	boil	VBG
31605	410	53	milk	milk	NN
31605	410	54	,	,	,
31605	410	55	stirring	stir	VBG
31605	410	56	smooth	smooth	JJ
31605	410	57	with	with	IN
31605	410	58	an	an	DT
31605	410	59	egg	egg	NN
31605	410	60	-	-	HYPH
31605	410	61	whip	whip	NN
31605	410	62	for	for	IN
31605	410	63	about	about	RB
31605	410	64	ten	ten	CD
31605	410	65	minutes	minute	NNS
31605	410	66	,	,	,
31605	410	67	when	when	WRB
31605	410	68	the	the	DT
31605	410	69	sauce	sauce	NN
31605	410	70	will	will	MD
31605	410	71	be	be	VB
31605	410	72	thoroughly	thoroughly	RB
31605	410	73	cooked	cook	VBN
31605	410	74	;	;	:
31605	410	75	flavor	flavor	VB
31605	410	76	it	-PRON-	PRP
31605	410	77	with	with	IN
31605	410	78	one	one	CD
31605	410	79	teaspoonful	teaspoonful	NN
31605	410	80	of	of	IN
31605	410	81	vanilla	vanilla	NN
31605	410	82	,	,	,
31605	410	83	and	and	CC
31605	410	84	serve	serve	VB
31605	410	85	with	with	IN
31605	410	86	pudding	pudding	NN
31605	410	87	at	at	IN
31605	410	88	once	once	RB
31605	410	89	.	.	.
31605	411	1	CHAPTER	CHAPTER	NNP
31605	411	2	VI	VI	NNP
31605	411	3	.	.	.
31605	412	1	LARGE	large	JJ
31605	412	2	ROASTS	roast	NNS
31605	412	3	.	.	.
31605	413	1	Since	since	IN
31605	413	2	roast	roast	NN
31605	413	3	or	or	CC
31605	413	4	rather	rather	RB
31605	413	5	baked	bake	VBD
31605	413	6	meats	meat	NNS
31605	413	7	so	so	RB
31605	413	8	often	often	RB
31605	413	9	play	play	VBP
31605	413	10	the	the	DT
31605	413	11	chief	chief	JJ
31605	413	12	part	part	NN
31605	413	13	in	in	IN
31605	413	14	American	american	JJ
31605	413	15	dinners	dinner	NNS
31605	413	16	,	,	,
31605	413	17	a	a	DT
31605	413	18	few	few	JJ
31605	413	19	directions	direction	NNS
31605	413	20	will	will	MD
31605	413	21	be	be	VB
31605	413	22	useful	useful	JJ
31605	413	23	in	in	IN
31605	413	24	connection	connection	NN
31605	413	25	with	with	IN
31605	413	26	their	-PRON-	PRP$
31605	413	27	cooking	cooking	NN
31605	413	28	.	.	.
31605	414	1	The	the	DT
31605	414	2	object	object	NN
31605	414	3	in	in	IN
31605	414	4	cooking	cook	VBG
31605	414	5	meat	meat	NN
31605	414	6	is	be	VBZ
31605	414	7	to	to	TO
31605	414	8	prepare	prepare	VB
31605	414	9	it	-PRON-	PRP
31605	414	10	for	for	IN
31605	414	11	easy	easy	JJ
31605	414	12	mastication	mastication	NN
31605	414	13	and	and	CC
31605	414	14	complete	complete	JJ
31605	414	15	digestion	digestion	NN
31605	414	16	;	;	:
31605	414	17	and	and	CC
31605	414	18	it	-PRON-	PRP
31605	414	19	should	should	MD
31605	414	20	be	be	VB
31605	414	21	accomplished	accomplish	VBN
31605	414	22	with	with	IN
31605	414	23	the	the	DT
31605	414	24	least	least	JJS
31605	414	25	possible	possible	JJ
31605	414	26	waste	waste	NN
31605	414	27	of	of	IN
31605	414	28	the	the	DT
31605	414	29	valuable	valuable	JJ
31605	414	30	juices	juice	NNS
31605	414	31	of	of	IN
31605	414	32	the	the	DT
31605	414	33	meat	meat	NN
31605	414	34	.	.	.
31605	415	1	The	the	DT
31605	415	2	roasting	roasting	NN
31605	415	3	of	of	IN
31605	415	4	meat	meat	NN
31605	415	5	before	before	IN
31605	415	6	the	the	DT
31605	415	7	fire	fire	NN
31605	415	8	is	be	VBZ
31605	415	9	not	not	RB
31605	415	10	often	often	RB
31605	415	11	possible	possible	JJ
31605	415	12	in	in	IN
31605	415	13	ordinary	ordinary	JJ
31605	415	14	kitchens	kitchen	NNS
31605	415	15	,	,	,
31605	415	16	but	but	CC
31605	415	17	with	with	IN
31605	415	18	a	a	DT
31605	415	19	well	well	RB
31605	415	20	managed	manage	VBN
31605	415	21	oven	oven	RB
31605	415	22	the	the	DT
31605	415	23	same	same	JJ
31605	415	24	result	result	NN
31605	415	25	can	can	MD
31605	415	26	be	be	VB
31605	415	27	attained	attain	VBN
31605	415	28	.	.	.
31605	416	1	If	if	IN
31605	416	2	meat	meat	NN
31605	416	3	is	be	VBZ
31605	416	4	placed	place	VBN
31605	416	5	before	before	IN
31605	416	6	a	a	DT
31605	416	7	slow	slow	JJ
31605	416	8	fire	fire	NN
31605	416	9	,	,	,
31605	416	10	or	or	CC
31605	416	11	in	in	IN
31605	416	12	a	a	DT
31605	416	13	cool	cool	JJ
31605	416	14	oven	oven	NN
31605	416	15	,	,	,
31605	416	16	the	the	DT
31605	416	17	little	little	JJ
31605	416	18	heat	heat	NN
31605	416	19	that	that	WDT
31605	416	20	reaches	reach	VBZ
31605	416	21	it	-PRON-	PRP
31605	416	22	serves	serve	VBZ
31605	416	23	only	only	RB
31605	416	24	to	to	TO
31605	416	25	draw	draw	VB
31605	416	26	out	out	RP
31605	416	27	its	-PRON-	PRP$
31605	416	28	juices	juice	NNS
31605	416	29	,	,	,
31605	416	30	and	and	CC
31605	416	31	with	with	IN
31605	416	32	them	-PRON-	PRP
31605	416	33	its	-PRON-	PRP$
31605	416	34	nutritious	nutritious	JJ
31605	416	35	elements	element	NNS
31605	416	36	.	.	.
31605	417	1	The	the	DT
31605	417	2	albumen	albuman	NNS
31605	417	3	of	of	IN
31605	417	4	its	-PRON-	PRP$
31605	417	5	cut	cut	NN
31605	417	6	surfaces	surface	NNS
31605	417	7	coagulates	coagulate	NNS
31605	417	8	at	at	IN
31605	417	9	the	the	DT
31605	417	10	temperature	temperature	NN
31605	417	11	of	of	IN
31605	417	12	a	a	DT
31605	417	13	bright	bright	JJ
31605	417	14	,	,	,
31605	417	15	clear	clear	JJ
31605	417	16	fire	fire	NN
31605	417	17	,	,	,
31605	417	18	or	or	CC
31605	417	19	a	a	DT
31605	417	20	hot	hot	JJ
31605	417	21	oven	oven	NN
31605	417	22	,	,	,
31605	417	23	and	and	CC
31605	417	24	thus	thus	RB
31605	417	25	seals	seal	VBZ
31605	417	26	up	up	RP
31605	417	27	the	the	DT
31605	417	28	juices	juice	NNS
31605	417	29	so	so	IN
31605	417	30	that	that	IN
31605	417	31	only	only	RB
31605	417	32	a	a	DT
31605	417	33	part	part	NN
31605	417	34	of	of	IN
31605	417	35	them	-PRON-	PRP
31605	417	36	escape	escape	VBP
31605	417	37	,	,	,
31605	417	38	and	and	CC
31605	417	39	those	those	DT
31605	417	40	are	be	VBP
31605	417	41	collected	collect	VBN
31605	417	42	in	in	IN
31605	417	43	the	the	DT
31605	417	44	form	form	NN
31605	417	45	of	of	IN
31605	417	46	a	a	DT
31605	417	47	rich	rich	JJ
31605	417	48	brown	brown	NN
31605	417	49	,	,	,
31605	417	50	highly	highly	RB
31605	417	51	flavored	flavor	VBN
31605	417	52	crust	crust	NN
31605	417	53	,	,	,
31605	417	54	upon	upon	IN
31605	417	55	the	the	DT
31605	417	56	surface	surface	NN
31605	417	57	of	of	IN
31605	417	58	well	well	RB
31605	417	59	roasted	roasted	JJ
31605	417	60	meat	meat	NN
31605	417	61	.	.	.
31605	418	1	A	a	DT
31605	418	2	good	good	JJ
31605	418	3	temperature	temperature	NN
31605	418	4	for	for	IN
31605	418	5	baking	bake	VBG
31605	418	6	meat	meat	NN
31605	418	7	is	be	VBZ
31605	418	8	from	from	IN
31605	418	9	320	320	CD
31605	418	10	°	°	NNS
31605	418	11	to	to	IN
31605	418	12	400	400	CD
31605	418	13	°	°	NNS
31605	418	14	Fahr	Fahr	NNPS
31605	418	15	.	.	.
31605	419	1	If	if	IN
31605	419	2	the	the	DT
31605	419	3	meat	meat	NN
31605	419	4	is	be	VBZ
31605	419	5	put	put	VBN
31605	419	6	into	into	IN
31605	419	7	a	a	DT
31605	419	8	very	very	RB
31605	419	9	hot	hot	JJ
31605	419	10	oven	oven	NN
31605	419	11	for	for	IN
31605	419	12	a	a	DT
31605	419	13	few	few	JJ
31605	419	14	moments	moment	NNS
31605	419	15	to	to	TO
31605	419	16	harden	harden	VB
31605	419	17	the	the	DT
31605	419	18	outside	outside	NN
31605	419	19	,	,	,
31605	419	20	the	the	DT
31605	419	21	heat	heat	NN
31605	419	22	can	can	MD
31605	419	23	subsequently	subsequently	RB
31605	419	24	be	be	VB
31605	419	25	moderated	moderate	VBN
31605	419	26	,	,	,
31605	419	27	and	and	CC
31605	419	28	the	the	DT
31605	419	29	cooking	cooking	NN
31605	419	30	finished	finish	VBD
31605	419	31	more	more	RBR
31605	419	32	slowly	slowly	RB
31605	419	33	,	,	,
31605	419	34	so	so	IN
31605	419	35	that	that	IN
31605	419	36	the	the	DT
31605	419	37	meat	meat	NN
31605	419	38	will	will	MD
31605	419	39	be	be	VB
31605	419	40	sufficiently	sufficiently	RB
31605	419	41	well	well	RB
31605	419	42	done	do	VBN
31605	419	43	,	,	,
31605	419	44	but	but	CC
31605	419	45	not	not	RB
31605	419	46	burned	burn	VBN
31605	419	47	.	.	.
31605	420	1	Meats	meat	NNS
31605	420	2	should	should	MD
31605	420	3	be	be	VB
31605	420	4	roasted	roast	VBN
31605	420	5	about	about	IN
31605	420	6	twenty	twenty	CD
31605	420	7	minutes	minute	NNS
31605	420	8	to	to	IN
31605	420	9	a	a	DT
31605	420	10	pound	pound	NN
31605	420	11	,	,	,
31605	420	12	to	to	TO
31605	420	13	be	be	VB
31605	420	14	moderately	moderately	RB
31605	420	15	well	well	RB
31605	420	16	done	do	VBN
31605	420	17	;	;	:
31605	420	18	the	the	DT
31605	420	19	fire	fire	NN
31605	420	20	should	should	MD
31605	420	21	be	be	VB
31605	420	22	clear	clear	JJ
31605	420	23	,	,	,
31605	420	24	and	and	CC
31605	420	25	steady	steady	JJ
31605	420	26	,	,	,
31605	420	27	in	in	IN
31605	420	28	order	order	NN
31605	420	29	that	that	IN
31605	420	30	an	an	DT
31605	420	31	equal	equal	JJ
31605	420	32	heat	heat	NN
31605	420	33	may	may	MD
31605	420	34	reach	reach	VB
31605	420	35	the	the	DT
31605	420	36	joint	joint	JJ
31605	420	37	and	and	CC
31605	420	38	keep	keep	VB
31605	420	39	its	-PRON-	PRP$
31605	420	40	interior	interior	JJ
31605	420	41	steam	steam	NN
31605	420	42	at	at	IN
31605	420	43	the	the	DT
31605	420	44	proper	proper	JJ
31605	420	45	degree	degree	NN
31605	420	46	of	of	IN
31605	420	47	heat	heat	NN
31605	420	48	;	;	:
31605	420	49	after	after	IN
31605	420	50	the	the	DT
31605	420	51	right	right	JJ
31605	420	52	length	length	NN
31605	420	53	of	of	IN
31605	420	54	time	time	NN
31605	420	55	has	have	VBZ
31605	420	56	elapsed	elapse	VBN
31605	420	57	,	,	,
31605	420	58	care	care	NN
31605	420	59	being	be	VBG
31605	420	60	taken	take	VBN
31605	420	61	meantime	meantime	RB
31605	420	62	that	that	IN
31605	420	63	the	the	DT
31605	420	64	meat	meat	NN
31605	420	65	does	do	VBZ
31605	420	66	not	not	RB
31605	420	67	burn	burn	VB
31605	420	68	,	,	,
31605	420	69	it	-PRON-	PRP
31605	420	70	may	may	MD
31605	420	71	be	be	VB
31605	420	72	tested	test	VBN
31605	420	73	by	by	IN
31605	420	74	pressing	press	VBG
31605	420	75	it	-PRON-	PRP
31605	420	76	with	with	IN
31605	420	77	the	the	DT
31605	420	78	fingers	finger	NNS
31605	420	79	;	;	:
31605	420	80	if	if	IN
31605	420	81	it	-PRON-	PRP
31605	420	82	is	be	VBZ
31605	420	83	rare	rare	JJ
31605	420	84	it	-PRON-	PRP
31605	420	85	will	will	MD
31605	420	86	spring	spring	VB
31605	420	87	back	back	RB
31605	420	88	when	when	WRB
31605	420	89	the	the	DT
31605	420	90	pressure	pressure	NN
31605	420	91	is	be	VBZ
31605	420	92	removed	remove	VBN
31605	420	93	;	;	:
31605	420	94	if	if	IN
31605	420	95	it	-PRON-	PRP
31605	420	96	is	be	VBZ
31605	420	97	moderately	moderately	RB
31605	420	98	well	well	RB
31605	420	99	done	do	VBN
31605	420	100	the	the	DT
31605	420	101	resistance	resistance	NN
31605	420	102	to	to	IN
31605	420	103	pressure	pressure	NN
31605	420	104	will	will	MD
31605	420	105	be	be	VB
31605	420	106	very	very	RB
31605	420	107	slight	slight	JJ
31605	420	108	;	;	:
31605	420	109	and	and	CC
31605	420	110	if	if	IN
31605	420	111	it	-PRON-	PRP
31605	420	112	is	be	VBZ
31605	420	113	thoroughly	thoroughly	RB
31605	420	114	cooked	cook	VBN
31605	420	115	it	-PRON-	PRP
31605	420	116	will	will	MD
31605	420	117	remain	remain	VB
31605	420	118	heavy	heavy	JJ
31605	420	119	under	under	IN
31605	420	120	the	the	DT
31605	420	121	fingers	finger	NNS
31605	420	122	;	;	:
31605	420	123	never	never	RB
31605	420	124	test	test	VB
31605	420	125	it	-PRON-	PRP
31605	420	126	by	by	IN
31605	420	127	cutting	cut	VBG
31605	420	128	into	into	IN
31605	420	129	it	-PRON-	PRP
31605	420	130	with	with	IN
31605	420	131	a	a	DT
31605	420	132	knife	knife	NN
31605	420	133	,	,	,
31605	420	134	or	or	CC
31605	420	135	puncturing	puncture	VBG
31605	420	136	it	-PRON-	PRP
31605	420	137	with	with	IN
31605	420	138	a	a	DT
31605	420	139	fork	fork	NN
31605	420	140	,	,	,
31605	420	141	for	for	IN
31605	420	142	in	in	IN
31605	420	143	this	this	DT
31605	420	144	way	way	NN
31605	420	145	you	-PRON-	PRP
31605	420	146	waste	waste	VBP
31605	420	147	the	the	DT
31605	420	148	rich	rich	JJ
31605	420	149	juices	juice	NNS
31605	420	150	.	.	.
31605	421	1	If	if	IN
31605	421	2	you	-PRON-	PRP
31605	421	3	wish	wish	VBP
31605	421	4	to	to	TO
31605	421	5	froth	froth	VB
31605	421	6	roast	roast	NN
31605	421	7	meat	meat	NN
31605	421	8	,	,	,
31605	421	9	dredge	dredge	VB
31605	421	10	a	a	DT
31605	421	11	little	little	JJ
31605	421	12	flour	flour	NN
31605	421	13	over	over	IN
31605	421	14	its	-PRON-	PRP$
31605	421	15	surface	surface	NN
31605	421	16	,	,	,
31605	421	17	and	and	CC
31605	421	18	brown	brown	VB
31605	421	19	it	-PRON-	PRP
31605	421	20	a	a	DT
31605	421	21	few	few	JJ
31605	421	22	moments	moment	NNS
31605	421	23	before	before	IN
31605	421	24	serving	serve	VBG
31605	421	25	it	-PRON-	PRP
31605	421	26	.	.	.
31605	422	1	If	if	IN
31605	422	2	it	-PRON-	PRP
31605	422	3	is	be	VBZ
31605	422	4	to	to	TO
31605	422	5	be	be	VB
31605	422	6	glazed	glaze	VBN
31605	422	7	,	,	,
31605	422	8	brush	brush	VB
31605	422	9	it	-PRON-	PRP
31605	422	10	with	with	IN
31605	422	11	clear	clear	JJ
31605	422	12	stock	stock	NN
31605	422	13	concentrated	concentrate	VBN
31605	422	14	to	to	IN
31605	422	15	a	a	DT
31605	422	16	paste	paste	NN
31605	422	17	by	by	IN
31605	422	18	rapid	rapid	JJ
31605	422	19	boiling	boiling	NN
31605	422	20	,	,	,
31605	422	21	or	or	CC
31605	422	22	dust	dust	VB
31605	422	23	a	a	DT
31605	422	24	little	little	RB
31605	422	25	powdered	powdered	JJ
31605	422	26	sugar	sugar	NN
31605	422	27	over	over	IN
31605	422	28	it	-PRON-	PRP
31605	422	29	,	,	,
31605	422	30	and	and	CC
31605	422	31	in	in	IN
31605	422	32	both	both	DT
31605	422	33	cases	case	NNS
31605	422	34	return	return	VBP
31605	422	35	it	-PRON-	PRP
31605	422	36	to	to	IN
31605	422	37	the	the	DT
31605	422	38	oven	oven	NN
31605	422	39	to	to	TO
31605	422	40	set	set	VB
31605	422	41	the	the	DT
31605	422	42	glaze	glaze	NN
31605	422	43	.	.	.
31605	423	1	90	90	CD
31605	423	2	.	.	.
31605	424	1	=	=	NFP
31605	424	2	Roast	Roast	NNP
31605	424	3	Beef	Beef	NNP
31605	424	4	with	with	IN
31605	424	5	Yorkshire	Yorkshire	NNP
31605	424	6	Pudding.=--Have	Pudding.=--Have	NNP
31605	424	7	three	three	CD
31605	424	8	ribs	rib	NNS
31605	424	9	of	of	IN
31605	424	10	prime	prime	JJ
31605	424	11	beef	beef	NN
31605	424	12	prepared	prepare	VBN
31605	424	13	by	by	IN
31605	424	14	the	the	DT
31605	424	15	butcher	butcher	NN
31605	424	16	for	for	IN
31605	424	17	roasting	roast	VBG
31605	424	18	,	,	,
31605	424	19	all	all	PDT
31605	424	20	the	the	DT
31605	424	21	bones	bone	NNS
31605	424	22	being	be	VBG
31605	424	23	taken	take	VBN
31605	424	24	out	out	RP
31605	424	25	if	if	IN
31605	424	26	it	-PRON-	PRP
31605	424	27	is	be	VBZ
31605	424	28	desirable	desirable	JJ
31605	424	29	to	to	TO
31605	424	30	carve	carve	VB
31605	424	31	a	a	DT
31605	424	32	clean	clean	JJ
31605	424	33	slice	slice	NN
31605	424	34	off	off	IN
31605	424	35	the	the	DT
31605	424	36	top	top	NN
31605	424	37	;	;	:
31605	424	38	secure	secure	VB
31605	424	39	it	-PRON-	PRP
31605	424	40	in	in	IN
31605	424	41	place	place	NN
31605	424	42	with	with	IN
31605	424	43	stout	stout	JJ
31605	424	44	twine	twine	NN
31605	424	45	;	;	:
31605	424	46	do	do	VBP
31605	424	47	not	not	RB
31605	424	48	use	use	VB
31605	424	49	skewers	skewer	NNS
31605	424	50	,	,	,
31605	424	51	as	as	IN
31605	424	52	the	the	DT
31605	424	53	unnecessary	unnecessary	JJ
31605	424	54	holes	hole	NNS
31605	424	55	they	-PRON-	PRP
31605	424	56	make	make	VBP
31605	424	57	permit	permit	VB
31605	424	58	the	the	DT
31605	424	59	meat	meat	NN
31605	424	60	-	-	HYPH
31605	424	61	juices	juice	NNS
31605	424	62	to	to	TO
31605	424	63	escape	escape	VB
31605	424	64	;	;	:
31605	424	65	lay	lay	VB
31605	424	66	it	-PRON-	PRP
31605	424	67	in	in	IN
31605	424	68	the	the	DT
31605	424	69	dripping	dripping	JJ
31605	424	70	pan	pan	NN
31605	424	71	on	on	IN
31605	424	72	a	a	DT
31605	424	73	bed	bed	NN
31605	424	74	of	of	IN
31605	424	75	the	the	DT
31605	424	76	following	follow	VBG
31605	424	77	vegetables	vegetable	NNS
31605	424	78	,	,	,
31605	424	79	cut	cut	VBN
31605	424	80	in	in	IN
31605	424	81	small	small	JJ
31605	424	82	pieces	piece	NNS
31605	424	83	;	;	:
31605	424	84	one	one	CD
31605	424	85	small	small	JJ
31605	424	86	onion	onion	NN
31605	424	87	,	,	,
31605	424	88	half	half	PDT
31605	424	89	a	a	DT
31605	424	90	carrot	carrot	NN
31605	424	91	,	,	,
31605	424	92	half	half	PDT
31605	424	93	a	a	DT
31605	424	94	turnip	turnip	NN
31605	424	95	,	,	,
31605	424	96	three	three	CD
31605	424	97	sprigs	sprig	NNS
31605	424	98	of	of	IN
31605	424	99	parsley	parsley	NNP
31605	424	100	,	,	,
31605	424	101	one	one	CD
31605	424	102	sprig	sprig	NN
31605	424	103	of	of	IN
31605	424	104	thyme	thyme	NNS
31605	424	105	,	,	,
31605	424	106	and	and	CC
31605	424	107	three	three	CD
31605	424	108	bay	bay	NN
31605	424	109	leaves	leave	NNS
31605	424	110	;	;	:
31605	424	111	_	_	NNP
31605	424	112	do	do	VBP
31605	424	113	not	not	RB
31605	424	114	put	put	VB
31605	424	115	any	any	DT
31605	424	116	water	water	NN
31605	424	117	in	in	IN
31605	424	118	the	the	DT
31605	424	119	dripping	drip	VBG
31605	424	120	pan	pan	NNP
31605	424	121	_	_	NNP
31605	424	122	;	;	:
31605	424	123	its	-PRON-	PRP$
31605	424	124	temperature	temperature	NN
31605	424	125	can	can	MD
31605	424	126	not	not	RB
31605	424	127	rise	rise	VB
31605	424	128	to	to	IN
31605	424	129	a	a	DT
31605	424	130	degree	degree	NN
31605	424	131	equal	equal	JJ
31605	424	132	in	in	IN
31605	424	133	heat	heat	NN
31605	424	134	to	to	IN
31605	424	135	that	that	DT
31605	424	136	of	of	IN
31605	424	137	the	the	DT
31605	424	138	fat	fat	NN
31605	424	139	outside	outside	NN
31605	424	140	of	of	IN
31605	424	141	the	the	DT
31605	424	142	beef	beef	NN
31605	424	143	,	,	,
31605	424	144	and	and	CC
31605	424	145	can	can	MD
31605	424	146	not	not	RB
31605	424	147	assist	assist	VB
31605	424	148	in	in	IN
31605	424	149	its	-PRON-	PRP$
31605	424	150	cooking	cooking	NN
31605	424	151	,	,	,
31605	424	152	but	but	CC
31605	424	153	serves	serve	VBZ
31605	424	154	only	only	RB
31605	424	155	to	to	TO
31605	424	156	lower	lower	VB
31605	424	157	the	the	DT
31605	424	158	temperature	temperature	NN
31605	424	159	of	of	IN
31605	424	160	the	the	DT
31605	424	161	meat	meat	NN
31605	424	162	,	,	,
31605	424	163	where	where	WRB
31605	424	164	it	-PRON-	PRP
31605	424	165	touches	touch	VBZ
31605	424	166	it	-PRON-	PRP
31605	424	167	,	,	,
31605	424	168	and	and	CC
31605	424	169	consequently	consequently	RB
31605	424	170	to	to	TO
31605	424	171	soften	soften	VB
31605	424	172	the	the	DT
31605	424	173	surface	surface	NN
31605	424	174	and	and	CC
31605	424	175	extract	extract	VB
31605	424	176	the	the	DT
31605	424	177	juices	juice	NNS
31605	424	178	;	;	:
31605	424	179	_	_	NNP
31605	424	180	do	do	VBP
31605	424	181	not	not	RB
31605	424	182	season	season	VB
31605	424	183	it	-PRON-	PRP
31605	424	184	until	until	IN
31605	424	185	the	the	DT
31605	424	186	surface	surface	NN
31605	424	187	is	be	VBZ
31605	424	188	partly	partly	RB
31605	424	189	carbonized	carbonize	VBN
31605	424	190	by	by	IN
31605	424	191	the	the	DT
31605	424	192	heat	heat	NN
31605	424	193	_	_	NNP
31605	424	194	,	,	,
31605	424	195	as	as	IN
31605	424	196	salt	salt	NN
31605	424	197	applied	apply	VBD
31605	424	198	to	to	IN
31605	424	199	the	the	DT
31605	424	200	cut	cut	NN
31605	424	201	fibre	fibre	NN
31605	424	202	draws	draw	VBZ
31605	424	203	out	out	RP
31605	424	204	their	-PRON-	PRP$
31605	424	205	juices	juice	NNS
31605	424	206	.	.	.
31605	425	1	If	if	IN
31605	425	2	you	-PRON-	PRP
31605	425	3	use	use	VBP
31605	425	4	a	a	DT
31605	425	5	roasting	roasting	NN
31605	425	6	oven	oven	NN
31605	425	7	before	before	IN
31605	425	8	the	the	DT
31605	425	9	fire	fire	NN
31605	425	10	,	,	,
31605	425	11	the	the	DT
31605	425	12	meat	meat	NN
31605	425	13	should	should	MD
31605	425	14	be	be	VB
31605	425	15	similarly	similarly	RB
31605	425	16	prepared	prepare	VBN
31605	425	17	by	by	IN
31605	425	18	tying	tie	VBG
31605	425	19	in	in	IN
31605	425	20	place	place	NN
31605	425	21	,	,	,
31605	425	22	and	and	CC
31605	425	23	it	-PRON-	PRP
31605	425	24	should	should	MD
31605	425	25	be	be	VB
31605	425	26	put	put	VBN
31605	425	27	on	on	IN
31605	425	28	the	the	DT
31605	425	29	spit	spit	NN
31605	425	30	carefully	carefully	RB
31605	425	31	;	;	:
31605	425	32	sufficient	sufficient	JJ
31605	425	33	drippings	dripping	NNS
31605	425	34	for	for	IN
31605	425	35	basting	basting	NN
31605	425	36	will	will	MD
31605	425	37	flow	flow	VB
31605	425	38	from	from	IN
31605	425	39	it	-PRON-	PRP
31605	425	40	,	,	,
31605	425	41	and	and	CC
31605	425	42	it	-PRON-	PRP
31605	425	43	should	should	MD
31605	425	44	be	be	VB
31605	425	45	seasoned	season	VBN
31605	425	46	when	when	WRB
31605	425	47	half	half	RB
31605	425	48	done	do	VBN
31605	425	49	;	;	:
31605	425	50	when	when	WRB
31605	425	51	entirely	entirely	RB
31605	425	52	done	do	VBN
31605	425	53	,	,	,
31605	425	54	which	which	WDT
31605	425	55	will	will	MD
31605	425	56	be	be	VB
31605	425	57	in	in	IN
31605	425	58	fifteen	fifteen	CD
31605	425	59	minutes	minute	NNS
31605	425	60	to	to	IN
31605	425	61	each	each	DT
31605	425	62	pound	pound	NN
31605	425	63	of	of	IN
31605	425	64	meat	meat	NN
31605	425	65	,	,	,
31605	425	66	the	the	DT
31605	425	67	joint	joint	NN
31605	425	68	should	should	MD
31605	425	69	be	be	VB
31605	425	70	kept	keep	VBN
31605	425	71	hot	hot	JJ
31605	425	72	until	until	IN
31605	425	73	served	serve	VBN
31605	425	74	,	,	,
31605	425	75	but	but	CC
31605	425	76	should	should	MD
31605	425	77	be	be	VB
31605	425	78	served	serve	VBN
31605	425	79	as	as	RB
31605	425	80	soon	soon	RB
31605	425	81	as	as	IN
31605	425	82	possible	possible	JJ
31605	425	83	to	to	TO
31605	425	84	be	be	VB
31605	425	85	good	good	JJ
31605	425	86	.	.	.
31605	426	1	When	when	WRB
31605	426	2	gravy	gravy	NNP
31605	426	3	is	be	VBZ
31605	426	4	made	make	VBN
31605	426	5	,	,	,
31605	426	6	half	half	PDT
31605	426	7	a	a	DT
31605	426	8	pint	pint	NN
31605	426	9	of	of	IN
31605	426	10	hot	hot	JJ
31605	426	11	water	water	NN
31605	426	12	should	should	MD
31605	426	13	be	be	VB
31605	426	14	added	add	VBN
31605	426	15	to	to	IN
31605	426	16	the	the	DT
31605	426	17	dripping	drip	VBG
31605	426	18	pan	pan	NN
31605	426	19	,	,	,
31605	426	20	after	after	IN
31605	426	21	the	the	DT
31605	426	22	vegetables	vegetable	NNS
31605	426	23	have	have	VBP
31605	426	24	been	be	VBN
31605	426	25	removed	remove	VBN
31605	426	26	,	,	,
31605	426	27	and	and	CC
31605	426	28	the	the	DT
31605	426	29	gravy	gravy	NN
31605	426	30	should	should	MD
31605	426	31	be	be	VB
31605	426	32	boiled	boil	VBN
31605	426	33	briskly	briskly	RB
31605	426	34	for	for	IN
31605	426	35	a	a	DT
31605	426	36	few	few	JJ
31605	426	37	minutes	minute	NNS
31605	426	38	,	,	,
31605	426	39	until	until	IN
31605	426	40	it	-PRON-	PRP
31605	426	41	is	be	VBZ
31605	426	42	thick	thick	JJ
31605	426	43	enough	enough	RB
31605	426	44	,	,	,
31605	426	45	and	and	CC
31605	426	46	seasoned	season	VBN
31605	426	47	to	to	TO
31605	426	48	suit	suit	VB
31605	426	49	the	the	DT
31605	426	50	palate	palate	NN
31605	426	51	of	of	IN
31605	426	52	the	the	DT
31605	426	53	family	family	NN
31605	426	54	;	;	:
31605	426	55	some	some	DT
31605	426	56	persons	person	NNS
31605	426	57	thicken	thicken	VBP
31605	426	58	it	-PRON-	PRP
31605	426	59	with	with	IN
31605	426	60	a	a	DT
31605	426	61	teaspoonful	teaspoonful	NN
31605	426	62	of	of	IN
31605	426	63	flour	flour	NN
31605	426	64	,	,	,
31605	426	65	which	which	WDT
31605	426	66	should	should	MD
31605	426	67	be	be	VB
31605	426	68	mixed	mix	VBN
31605	426	69	with	with	IN
31605	426	70	two	two	CD
31605	426	71	tablespoonfuls	tablespoonful	NNS
31605	426	72	of	of	IN
31605	426	73	cold	cold	JJ
31605	426	74	water	water	NN
31605	426	75	before	before	IN
31605	426	76	it	-PRON-	PRP
31605	426	77	is	be	VBZ
31605	426	78	stirred	stir	VBN
31605	426	79	into	into	IN
31605	426	80	the	the	DT
31605	426	81	gravy	gravy	NN
31605	426	82	.	.	.
31605	427	1	91	91	CD
31605	427	2	.	.	.
31605	428	1	=	=	NFP
31605	428	2	Yorkshire	Yorkshire	NNP
31605	428	3	Pudding.=--Put	pudding.=--put	NN
31605	428	4	seven	seven	CD
31605	428	5	ounces	ounce	NNS
31605	428	6	of	of	IN
31605	428	7	flour	flour	NN
31605	428	8	into	into	IN
31605	428	9	a	a	DT
31605	428	10	bowl	bowl	NN
31605	428	11	with	with	IN
31605	428	12	one	one	CD
31605	428	13	teaspoonful	teaspoonful	NN
31605	428	14	of	of	IN
31605	428	15	salt	salt	NN
31605	428	16	;	;	:
31605	428	17	mix	mix	VB
31605	428	18	it	-PRON-	PRP
31605	428	19	smoothly	smoothly	RB
31605	428	20	with	with	IN
31605	428	21	enough	enough	JJ
31605	428	22	milk	milk	NN
31605	428	23	,	,	,
31605	428	24	say	say	VBP
31605	428	25	half	half	PDT
31605	428	26	a	a	DT
31605	428	27	pint	pint	NN
31605	428	28	,	,	,
31605	428	29	to	to	TO
31605	428	30	make	make	VB
31605	428	31	a	a	DT
31605	428	32	smooth	smooth	JJ
31605	428	33	,	,	,
31605	428	34	stiff	stiff	JJ
31605	428	35	batter	batter	NN
31605	428	36	;	;	:
31605	428	37	then	then	RB
31605	428	38	gradually	gradually	RB
31605	428	39	add	add	VB
31605	428	40	enough	enough	RB
31605	428	41	more	more	JJR
31605	428	42	milk	milk	NN
31605	428	43	to	to	TO
31605	428	44	amount	amount	VB
31605	428	45	in	in	RB
31605	428	46	all	all	DT
31605	428	47	to	to	IN
31605	428	48	one	one	CD
31605	428	49	pint	pint	NN
31605	428	50	and	and	CC
31605	428	51	a	a	DT
31605	428	52	half	half	NN
31605	428	53	,	,	,
31605	428	54	and	and	CC
31605	428	55	three	three	CD
31605	428	56	eggs	egg	NNS
31605	428	57	well	well	RB
31605	428	58	beaten	beat	VBN
31605	428	59	;	;	:
31605	428	60	mix	mix	VB
31605	428	61	it	-PRON-	PRP
31605	428	62	thoroughly	thoroughly	RB
31605	428	63	with	with	IN
31605	428	64	an	an	DT
31605	428	65	egg	egg	NN
31605	428	66	-	-	HYPH
31605	428	67	whip	whip	NN
31605	428	68	,	,	,
31605	428	69	pour	pour	VB
31605	428	70	it	-PRON-	PRP
31605	428	71	into	into	IN
31605	428	72	a	a	DT
31605	428	73	well	well	RB
31605	428	74	buttered	butter	VBN
31605	428	75	baking	baking	NNP
31605	428	76	pan	pan	NNP
31605	428	77	,	,	,
31605	428	78	bake	bake	VB
31605	428	79	it	-PRON-	PRP
31605	428	80	in	in	IN
31605	428	81	the	the	DT
31605	428	82	oven	oven	JJ
31605	428	83	one	one	CD
31605	428	84	hour	hour	NN
31605	428	85	and	and	CC
31605	428	86	a	a	DT
31605	428	87	half	half	NN
31605	428	88	,	,	,
31605	428	89	if	if	IN
31605	428	90	it	-PRON-	PRP
31605	428	91	is	be	VBZ
31605	428	92	to	to	TO
31605	428	93	be	be	VB
31605	428	94	served	serve	VBN
31605	428	95	with	with	IN
31605	428	96	baked	baked	JJ
31605	428	97	beef	beef	NN
31605	428	98	;	;	:
31605	428	99	or	or	CC
31605	428	100	if	if	IN
31605	428	101	it	-PRON-	PRP
31605	428	102	is	be	VBZ
31605	428	103	to	to	TO
31605	428	104	accompany	accompany	VB
31605	428	105	beef	beef	NN
31605	428	106	roasted	roast	VBN
31605	428	107	before	before	IN
31605	428	108	the	the	DT
31605	428	109	fire	fire	NN
31605	428	110	,	,	,
31605	428	111	one	one	CD
31605	428	112	hour	hour	NN
31605	428	113	in	in	IN
31605	428	114	the	the	DT
31605	428	115	oven	oven	NN
31605	428	116	,	,	,
31605	428	117	and	and	CC
31605	428	118	then	then	RB
31605	428	119	half	half	PDT
31605	428	120	an	an	DT
31605	428	121	hour	hour	NN
31605	428	122	under	under	IN
31605	428	123	the	the	DT
31605	428	124	meat	meat	NN
31605	428	125	on	on	IN
31605	428	126	the	the	DT
31605	428	127	spit	spit	NN
31605	428	128	,	,	,
31605	428	129	to	to	TO
31605	428	130	catch	catch	VB
31605	428	131	the	the	DT
31605	428	132	gravy	gravy	NN
31605	428	133	which	which	WDT
31605	428	134	flows	flow	VBZ
31605	428	135	from	from	IN
31605	428	136	the	the	DT
31605	428	137	joint	joint	NN
31605	428	138	.	.	.
31605	429	1	To	to	TO
31605	429	2	serve	serve	VB
31605	429	3	it	-PRON-	PRP
31605	429	4	cut	cut	VBD
31605	429	5	it	-PRON-	PRP
31605	429	6	into	into	IN
31605	429	7	pieces	piece	NNS
31605	429	8	two	two	CD
31605	429	9	or	or	CC
31605	429	10	three	three	CD
31605	429	11	inches	inch	NNS
31605	429	12	square	square	JJ
31605	429	13	before	before	IN
31605	429	14	taking	take	VBG
31605	429	15	it	-PRON-	PRP
31605	429	16	from	from	IN
31605	429	17	the	the	DT
31605	429	18	pan	pan	NN
31605	429	19	,	,	,
31605	429	20	and	and	CC
31605	429	21	send	send	VB
31605	429	22	it	-PRON-	PRP
31605	429	23	to	to	IN
31605	429	24	the	the	DT
31605	429	25	table	table	NN
31605	429	26	on	on	IN
31605	429	27	a	a	DT
31605	429	28	hot	hot	JJ
31605	429	29	dish	dish	NN
31605	429	30	covered	cover	VBN
31605	429	31	with	with	IN
31605	429	32	a	a	DT
31605	429	33	napkin	napkin	NN
31605	429	34	,	,	,
31605	429	35	with	with	IN
31605	429	36	the	the	DT
31605	429	37	roast	roast	NN
31605	429	38	beef	beef	NN
31605	429	39	.	.	.
31605	430	1	92	92	CD
31605	430	2	.	.	.
31605	431	1	=	=	NFP
31605	431	2	Roast	Roast	NNP
31605	431	3	Loin	Loin	NNP
31605	431	4	of	of	IN
31605	431	5	Veal.=--Take	veal.=--take	VBP
31605	431	6	out	out	RP
31605	431	7	the	the	DT
31605	431	8	chine	chine	NN
31605	431	9	,	,	,
31605	431	10	or	or	CC
31605	431	11	back	back	NN
31605	431	12	-	-	HYPH
31605	431	13	bone	bone	NN
31605	431	14	,	,	,
31605	431	15	from	from	IN
31605	431	16	a	a	DT
31605	431	17	loin	loin	NN
31605	431	18	of	of	IN
31605	431	19	veal	veal	NN
31605	431	20	weighing	weigh	VBG
31605	431	21	about	about	RB
31605	431	22	six	six	CD
31605	431	23	pounds	pound	NNS
31605	431	24	,	,	,
31605	431	25	being	be	VBG
31605	431	26	careful	careful	JJ
31605	431	27	to	to	TO
31605	431	28	leave	leave	VB
31605	431	29	the	the	DT
31605	431	30	piece	piece	NN
31605	431	31	of	of	IN
31605	431	32	meat	meat	NN
31605	431	33	as	as	RB
31605	431	34	whole	whole	JJ
31605	431	35	as	as	IN
31605	431	36	possible	possible	JJ
31605	431	37	;	;	:
31605	431	38	chop	chop	VB
31605	431	39	up	up	RP
31605	431	40	the	the	DT
31605	431	41	bones	bone	NNS
31605	431	42	and	and	CC
31605	431	43	put	put	VB
31605	431	44	them	-PRON-	PRP
31605	431	45	in	in	IN
31605	431	46	a	a	DT
31605	431	47	dripping	dripping	JJ
31605	431	48	pan	pan	NN
31605	431	49	with	with	IN
31605	431	50	two	two	CD
31605	431	51	ounces	ounce	NNS
31605	431	52	of	of	IN
31605	431	53	carrot	carrot	NNP
31605	431	54	,	,	,
31605	431	55	one	one	CD
31605	431	56	ounce	ounce	NN
31605	431	57	of	of	IN
31605	431	58	turnip	turnip	NN
31605	431	59	,	,	,
31605	431	60	and	and	CC
31605	431	61	quarter	quarter	NN
31605	431	62	of	of	IN
31605	431	63	an	an	DT
31605	431	64	ounce	ounce	NN
31605	431	65	of	of	IN
31605	431	66	parsley	parsley	NN
31605	431	67	;	;	:
31605	431	68	stuff	stuff	NN
31605	431	69	the	the	DT
31605	431	70	veal	veal	NN
31605	431	71	with	with	IN
31605	431	72	a	a	DT
31605	431	73	forcemeat	forcemeat	NN
31605	431	74	made	make	VBN
31605	431	75	as	as	IN
31605	431	76	in	in	IN
31605	431	77	receipt	receipt	NN
31605	431	78	No	no	UH
31605	431	79	.	.	.
31605	432	1	93	93	CD
31605	432	2	,	,	,
31605	432	3	roll	roll	VB
31605	432	4	it	-PRON-	PRP
31605	432	5	up	up	RP
31605	432	6	neatly	neatly	RB
31605	432	7	,	,	,
31605	432	8	tie	tie	VB
31605	432	9	it	-PRON-	PRP
31605	432	10	firmly	firmly	RB
31605	432	11	with	with	IN
31605	432	12	stout	stout	JJ
31605	432	13	cord	cord	NN
31605	432	14	,	,	,
31605	432	15	lay	lie	VBD
31605	432	16	it	-PRON-	PRP
31605	432	17	on	on	IN
31605	432	18	the	the	DT
31605	432	19	vegetables	vegetable	NNS
31605	432	20	in	in	IN
31605	432	21	the	the	DT
31605	432	22	pan	pan	NN
31605	432	23	,	,	,
31605	432	24	and	and	CC
31605	432	25	roast	roast	VB
31605	432	26	it	-PRON-	PRP
31605	432	27	one	one	CD
31605	432	28	hour	hour	NN
31605	432	29	and	and	CC
31605	432	30	a	a	DT
31605	432	31	half	half	NN
31605	432	32	.	.	.
31605	433	1	When	when	WRB
31605	433	2	done	do	VBN
31605	433	3	take	take	VB
31605	433	4	it	-PRON-	PRP
31605	433	5	from	from	IN
31605	433	6	the	the	DT
31605	433	7	pan	pan	NN
31605	433	8	,	,	,
31605	433	9	and	and	CC
31605	433	10	keep	keep	VB
31605	433	11	it	-PRON-	PRP
31605	433	12	hot	hot	JJ
31605	433	13	while	while	IN
31605	433	14	you	-PRON-	PRP
31605	433	15	prepare	prepare	VBP
31605	433	16	the	the	DT
31605	433	17	gravy	gravy	NN
31605	433	18	by	by	IN
31605	433	19	putting	put	VBG
31605	433	20	half	half	PDT
31605	433	21	a	a	DT
31605	433	22	pint	pint	NN
31605	433	23	of	of	IN
31605	433	24	hot	hot	JJ
31605	433	25	water	water	NN
31605	433	26	in	in	IN
31605	433	27	the	the	DT
31605	433	28	pan	pan	NN
31605	433	29	,	,	,
31605	433	30	boiling	boil	VBG
31605	433	31	it	-PRON-	PRP
31605	433	32	up	up	RP
31605	433	33	once	once	RB
31605	433	34	,	,	,
31605	433	35	and	and	CC
31605	433	36	straining	strain	VBG
31605	433	37	it	-PRON-	PRP
31605	433	38	;	;	:
31605	433	39	or	or	CC
31605	433	40	if	if	IN
31605	433	41	desirable	desirable	JJ
31605	433	42	thicken	thicken	NN
31605	433	43	it	-PRON-	PRP
31605	433	44	with	with	IN
31605	433	45	a	a	DT
31605	433	46	teaspoonful	teaspoonful	NN
31605	433	47	of	of	IN
31605	433	48	flour	flour	NN
31605	433	49	smoothly	smoothly	RB
31605	433	50	dissolved	dissolve	VBN
31605	433	51	in	in	IN
31605	433	52	two	two	CD
31605	433	53	tablespoonfuls	tablespoonful	NNS
31605	433	54	of	of	IN
31605	433	55	cold	cold	JJ
31605	433	56	water	water	NN
31605	433	57	and	and	CC
31605	433	58	stirred	stir	VBN
31605	433	59	with	with	IN
31605	433	60	the	the	DT
31605	433	61	gravy	gravy	NN
31605	433	62	.	.	.
31605	434	1	93	93	CD
31605	434	2	.	.	.
31605	435	1	=	=	NFP
31605	435	2	Stuffing	stuff	VBG
31605	435	3	for	for	IN
31605	435	4	Veal.=--Cut	veal.=--cut	NN
31605	435	5	two	two	CD
31605	435	6	ounces	ounce	NNS
31605	435	7	of	of	IN
31605	435	8	salt	salt	NN
31605	435	9	pork	pork	NN
31605	435	10	in	in	IN
31605	435	11	quarter	quarter	NN
31605	435	12	inch	inch	NN
31605	435	13	dice	dice	NN
31605	435	14	,	,	,
31605	435	15	and	and	CC
31605	435	16	fry	fry	VB
31605	435	17	it	-PRON-	PRP
31605	435	18	brown	brown	JJ
31605	435	19	in	in	IN
31605	435	20	half	half	PDT
31605	435	21	an	an	DT
31605	435	22	ounce	ounce	NN
31605	435	23	of	of	IN
31605	435	24	butter	butter	NN
31605	435	25	,	,	,
31605	435	26	with	with	IN
31605	435	27	one	one	CD
31605	435	28	ounce	ounce	NN
31605	435	29	of	of	IN
31605	435	30	chopped	chopped	JJ
31605	435	31	onion	onion	NN
31605	435	32	;	;	:
31605	435	33	while	while	IN
31605	435	34	these	these	DT
31605	435	35	ingredients	ingredient	NNS
31605	435	36	are	be	VBP
31605	435	37	frying	fry	VBG
31605	435	38	,	,	,
31605	435	39	soak	soak	VB
31605	435	40	eight	eight	CD
31605	435	41	ounces	ounce	NNS
31605	435	42	of	of	IN
31605	435	43	stale	stale	JJ
31605	435	44	bread	bread	NN
31605	435	45	in	in	IN
31605	435	46	tepid	tepid	NN
31605	435	47	water	water	NN
31605	435	48	,	,	,
31605	435	49	and	and	CC
31605	435	50	then	then	RB
31605	435	51	wring	wring	VB
31605	435	52	it	-PRON-	PRP
31605	435	53	dry	dry	JJ
31605	435	54	in	in	IN
31605	435	55	a	a	DT
31605	435	56	napkin	napkin	NN
31605	435	57	;	;	:
31605	435	58	add	add	VB
31605	435	59	it	-PRON-	PRP
31605	435	60	to	to	IN
31605	435	61	the	the	DT
31605	435	62	onion	onion	NN
31605	435	63	when	when	WRB
31605	435	64	it	-PRON-	PRP
31605	435	65	is	be	VBZ
31605	435	66	brown	brown	JJ
31605	435	67	,	,	,
31605	435	68	with	with	IN
31605	435	69	one	one	CD
31605	435	70	tablespoonful	tablespoonful	NN
31605	435	71	of	of	IN
31605	435	72	chopped	chop	VBN
31605	435	73	parsley	parsley	NN
31605	435	74	,	,	,
31605	435	75	half	half	PDT
31605	435	76	a	a	DT
31605	435	77	saltspoonful	saltspoonful	NN
31605	435	78	of	of	IN
31605	435	79	powdered	powdered	JJ
31605	435	80	thyme	thyme	NNS
31605	435	81	,	,	,
31605	435	82	and	and	CC
31605	435	83	the	the	DT
31605	435	84	same	same	JJ
31605	435	85	quantity	quantity	NN
31605	435	86	of	of	IN
31605	435	87	dried	dry	VBN
31605	435	88	and	and	CC
31605	435	89	powdered	powder	VBN
31605	435	90	celery	celery	NN
31605	435	91	,	,	,
31605	435	92	and	and	CC
31605	435	93	white	white	JJ
31605	435	94	pepper	pepper	NN
31605	435	95	,	,	,
31605	435	96	and	and	CC
31605	435	97	one	one	CD
31605	435	98	teaspoonful	teaspoonful	NN
31605	435	99	of	of	IN
31605	435	100	salt	salt	NN
31605	435	101	;	;	:
31605	435	102	mix	mix	VB
31605	435	103	all	all	PDT
31605	435	104	these	these	DT
31605	435	105	over	over	IN
31605	435	106	the	the	DT
31605	435	107	fire	fire	NN
31605	435	108	until	until	IN
31605	435	109	they	-PRON-	PRP
31605	435	110	are	be	VBP
31605	435	111	scalding	scald	VBG
31605	435	112	hot	hot	JJ
31605	435	113	,	,	,
31605	435	114	and	and	CC
31605	435	115	cleave	cleave	VB
31605	435	116	from	from	IN
31605	435	117	the	the	DT
31605	435	118	pan	pan	NN
31605	435	119	;	;	:
31605	435	120	then	then	RB
31605	435	121	stir	stir	VB
31605	435	122	in	in	IN
31605	435	123	one	one	CD
31605	435	124	raw	raw	JJ
31605	435	125	egg	egg	NN
31605	435	126	,	,	,
31605	435	127	and	and	CC
31605	435	128	use	use	VB
31605	435	129	it	-PRON-	PRP
31605	435	130	with	with	IN
31605	435	131	the	the	DT
31605	435	132	veal	veal	NN
31605	435	133	.	.	.
31605	436	1	94	94	CD
31605	436	2	.	.	.
31605	437	1	=	=	NFP
31605	437	2	Roast	Roast	NNP
31605	437	3	Lamb	Lamb	NNP
31605	437	4	with	with	IN
31605	437	5	Mint	Mint	NNP
31605	437	6	Sauce.=--Choose	Sauce.=--Choose	``
31605	437	7	a	a	DT
31605	437	8	plump	plump	JJ
31605	437	9	,	,	,
31605	437	10	fat	fat	JJ
31605	437	11	fore	fore	JJ
31605	437	12	-	-	HYPH
31605	437	13	quarter	quarter	NN
31605	437	14	of	of	IN
31605	437	15	lamb	lamb	NNP
31605	437	16	,	,	,
31605	437	17	which	which	WDT
31605	437	18	is	be	VBZ
31605	437	19	quite	quite	RB
31605	437	20	as	as	RB
31605	437	21	finely	finely	RB
31605	437	22	flavored	flavor	VBN
31605	437	23	and	and	CC
31605	437	24	less	less	RBR
31605	437	25	expensive	expensive	JJ
31605	437	26	than	than	IN
31605	437	27	the	the	DT
31605	437	28	hind	hind	JJ
31605	437	29	-	-	HYPH
31605	437	30	quarter	quarter	NN
31605	437	31	;	;	:
31605	437	32	secure	secure	VB
31605	437	33	it	-PRON-	PRP
31605	437	34	in	in	IN
31605	437	35	shape	shape	NN
31605	437	36	with	with	IN
31605	437	37	stout	stout	JJ
31605	437	38	cord	cord	NN
31605	437	39	,	,	,
31605	437	40	lay	lie	VBD
31605	437	41	it	-PRON-	PRP
31605	437	42	in	in	IN
31605	437	43	a	a	DT
31605	437	44	dripping	dripping	JJ
31605	437	45	pan	pan	NN
31605	437	46	with	with	IN
31605	437	47	one	one	CD
31605	437	48	sprig	sprig	NN
31605	437	49	of	of	IN
31605	437	50	parsley	parsley	NNP
31605	437	51	,	,	,
31605	437	52	three	three	CD
31605	437	53	sprigs	sprig	NNS
31605	437	54	of	of	IN
31605	437	55	mint	mint	NN
31605	437	56	,	,	,
31605	437	57	and	and	CC
31605	437	58	one	one	CD
31605	437	59	ounce	ounce	NN
31605	437	60	of	of	IN
31605	437	61	carrot	carrot	NNP
31605	437	62	sliced	slice	VBN
31605	437	63	;	;	:
31605	437	64	put	put	VB
31605	437	65	it	-PRON-	PRP
31605	437	66	into	into	IN
31605	437	67	a	a	DT
31605	437	68	quick	quick	JJ
31605	437	69	oven	oven	NN
31605	437	70	,	,	,
31605	437	71	and	and	CC
31605	437	72	roast	roast	VB
31605	437	73	it	-PRON-	PRP
31605	437	74	fifteen	fifteen	CD
31605	437	75	minutes	minute	NNS
31605	437	76	to	to	IN
31605	437	77	each	each	DT
31605	437	78	pound	pound	NN
31605	437	79	;	;	:
31605	437	80	when	when	WRB
31605	437	81	half	half	NN
31605	437	82	done	do	VBN
31605	437	83	season	season	NN
31605	437	84	it	-PRON-	PRP
31605	437	85	with	with	IN
31605	437	86	salt	salt	NN
31605	437	87	and	and	CC
31605	437	88	pepper	pepper	NN
31605	437	89	,	,	,
31605	437	90	and	and	CC
31605	437	91	baste	baste	VB
31605	437	92	it	-PRON-	PRP
31605	437	93	occasionally	occasionally	RB
31605	437	94	with	with	IN
31605	437	95	the	the	DT
31605	437	96	drippings	dripping	NNS
31605	437	97	flowing	flow	VBG
31605	437	98	from	from	IN
31605	437	99	it	-PRON-	PRP
31605	437	100	.	.	.
31605	438	1	When	when	WRB
31605	438	2	done	do	VBN
31605	438	3	serve	serve	VB
31605	438	4	it	-PRON-	PRP
31605	438	5	with	with	IN
31605	438	6	a	a	DT
31605	438	7	gravy	gravy	NN
31605	438	8	-	-	HYPH
31605	438	9	boat	boat	NN
31605	438	10	full	full	JJ
31605	438	11	of	of	IN
31605	438	12	mint	mint	NN
31605	438	13	sauce	sauce	NN
31605	438	14	.	.	.
31605	439	1	95	95	CD
31605	439	2	.	.	.
31605	440	1	=	=	NFP
31605	440	2	Mint	Mint	NNP
31605	440	3	Sauce	Sauce	NNP
31605	440	4	cold.=--Melt	cold.=--melt	CD
31605	440	5	four	four	CD
31605	440	6	ounces	ounce	NNS
31605	440	7	of	of	IN
31605	440	8	brown	brown	JJ
31605	440	9	sugar	sugar	NN
31605	440	10	in	in	IN
31605	440	11	a	a	DT
31605	440	12	sauce	sauce	NN
31605	440	13	boat	boat	NN
31605	440	14	with	with	IN
31605	440	15	half	half	PDT
31605	440	16	a	a	DT
31605	440	17	pint	pint	NN
31605	440	18	of	of	IN
31605	440	19	vinegar	vinegar	NN
31605	440	20	,	,	,
31605	440	21	add	add	VB
31605	440	22	three	three	CD
31605	440	23	tablespoonfuls	tablespoonful	NNS
31605	440	24	of	of	IN
31605	440	25	chopped	chopped	JJ
31605	440	26	mint	mint	NN
31605	440	27	,	,	,
31605	440	28	and	and	CC
31605	440	29	serve	serve	VB
31605	440	30	cold	cold	JJ
31605	440	31	with	with	IN
31605	440	32	roast	roast	NNP
31605	440	33	lamb	lamb	NNP
31605	440	34	.	.	.
31605	441	1	96	96	CD
31605	441	2	.	.	.
31605	442	1	=	=	NFP
31605	442	2	Hot	Hot	NNP
31605	442	3	Mint	Mint	NNP
31605	442	4	Sauce.=--Put	sauce.=--put	NN
31605	442	5	one	one	CD
31605	442	6	pint	pint	NN
31605	442	7	of	of	IN
31605	442	8	vinegar	vinegar	NN
31605	442	9	into	into	IN
31605	442	10	a	a	DT
31605	442	11	sauce	sauce	NN
31605	442	12	-	-	HYPH
31605	442	13	pan	pan	NN
31605	442	14	with	with	IN
31605	442	15	four	four	CD
31605	442	16	ounces	ounce	NNS
31605	442	17	of	of	IN
31605	442	18	white	white	JJ
31605	442	19	sugar	sugar	NN
31605	442	20	,	,	,
31605	442	21	and	and	CC
31605	442	22	reduce	reduce	VB
31605	442	23	by	by	IN
31605	442	24	rapid	rapid	JJ
31605	442	25	boiling	boiling	NN
31605	442	26	to	to	IN
31605	442	27	half	half	PDT
31605	442	28	a	a	DT
31605	442	29	pint	pint	NN
31605	442	30	,	,	,
31605	442	31	stirring	stir	VBG
31605	442	32	to	to	TO
31605	442	33	prevent	prevent	VB
31605	442	34	burning	burning	NN
31605	442	35	;	;	:
31605	442	36	add	add	VB
31605	442	37	a	a	DT
31605	442	38	gill	gill	NN
31605	442	39	of	of	IN
31605	442	40	cold	cold	JJ
31605	442	41	water	water	NN
31605	442	42	,	,	,
31605	442	43	and	and	CC
31605	442	44	boil	boil	VB
31605	442	45	for	for	IN
31605	442	46	five	five	CD
31605	442	47	minutes	minute	NNS
31605	442	48	;	;	:
31605	442	49	then	then	RB
31605	442	50	add	add	VB
31605	442	51	three	three	CD
31605	442	52	tablespoonfuls	tablespoonful	NNS
31605	442	53	of	of	IN
31605	442	54	chopped	chopped	JJ
31605	442	55	mint	mint	NN
31605	442	56	,	,	,
31605	442	57	and	and	CC
31605	442	58	serve	serve	VB
31605	442	59	with	with	IN
31605	442	60	lamb	lamb	NN
31605	442	61	.	.	.
31605	443	1	97	97	CD
31605	443	2	.	.	.
31605	444	1	=	=	NFP
31605	444	2	Roast	Roast	NNP
31605	444	3	Pork	Pork	NNP
31605	444	4	with	with	IN
31605	444	5	Apple	Apple	NNP
31605	444	6	Sauce.=--Neatly	sauce.=--neatly	RB
31605	444	7	trim	trim	VBP
31605	444	8	a	a	DT
31605	444	9	loin	loin	NN
31605	444	10	of	of	IN
31605	444	11	fresh	fresh	JJ
31605	444	12	pork	pork	NN
31605	444	13	weighing	weigh	VBG
31605	444	14	about	about	IN
31605	444	15	six	six	CD
31605	444	16	pounds	pound	NNS
31605	444	17	;	;	:
31605	444	18	put	put	VB
31605	444	19	it	-PRON-	PRP
31605	444	20	into	into	IN
31605	444	21	a	a	DT
31605	444	22	dripping	dripping	JJ
31605	444	23	pan	pan	NN
31605	444	24	on	on	IN
31605	444	25	three	three	CD
31605	444	26	bay	bay	NN
31605	444	27	leaves	leave	NNS
31605	444	28	,	,	,
31605	444	29	quarter	quarter	NN
31605	444	30	of	of	IN
31605	444	31	an	an	DT
31605	444	32	ounce	ounce	NN
31605	444	33	of	of	IN
31605	444	34	parsley	parsley	NN
31605	444	35	,	,	,
31605	444	36	one	one	CD
31605	444	37	ounce	ounce	NN
31605	444	38	of	of	IN
31605	444	39	onion	onion	NN
31605	444	40	,	,	,
31605	444	41	and	and	CC
31605	444	42	the	the	DT
31605	444	43	same	same	JJ
31605	444	44	quantity	quantity	NN
31605	444	45	of	of	IN
31605	444	46	carrot	carrot	NNP
31605	444	47	sliced	slice	VBN
31605	444	48	,	,	,
31605	444	49	and	and	CC
31605	444	50	roast	roast	VB
31605	444	51	it	-PRON-	PRP
31605	444	52	about	about	RB
31605	444	53	twenty	twenty	CD
31605	444	54	minutes	minute	NNS
31605	444	55	to	to	IN
31605	444	56	each	each	DT
31605	444	57	pound	pound	NN
31605	444	58	;	;	:
31605	444	59	when	when	WRB
31605	444	60	half	half	NN
31605	444	61	done	do	VBN
31605	444	62	,	,	,
31605	444	63	season	season	VB
31605	444	64	it	-PRON-	PRP
31605	444	65	with	with	IN
31605	444	66	salt	salt	NN
31605	444	67	and	and	CC
31605	444	68	pepper	pepper	NN
31605	444	69	;	;	:
31605	444	70	when	when	WRB
31605	444	71	brown	brown	NNP
31605	444	72	,	,	,
31605	444	73	serve	serve	VB
31605	444	74	it	-PRON-	PRP
31605	444	75	with	with	IN
31605	444	76	a	a	DT
31605	444	77	border	border	NN
31605	444	78	of	of	IN
31605	444	79	Parisian	parisian	JJ
31605	444	80	potatoes	potato	NNS
31605	444	81	,	,	,
31605	444	82	prepared	prepare	VBD
31605	444	83	according	accord	VBG
31605	444	84	to	to	IN
31605	444	85	receipt	receipt	NN
31605	444	86	No	no	UH
31605	444	87	.	.	.
31605	445	1	2	2	CD
31605	445	2	,	,	,
31605	445	3	and	and	CC
31605	445	4	send	send	VB
31605	445	5	it	-PRON-	PRP
31605	445	6	to	to	IN
31605	445	7	the	the	DT
31605	445	8	table	table	NN
31605	445	9	with	with	IN
31605	445	10	a	a	DT
31605	445	11	bowl	bowl	NN
31605	445	12	of	of	IN
31605	445	13	apple	apple	NN
31605	445	14	sauce	sauce	NN
31605	445	15	.	.	.
31605	446	1	98	98	CD
31605	446	2	.	.	.
31605	447	1	=	=	NFP
31605	447	2	Apple	Apple	NNP
31605	447	3	Sauce.=--Pare	Sauce.=--Pare	NNP
31605	447	4	and	and	CC
31605	447	5	slice	slice	VB
31605	447	6	one	one	CD
31605	447	7	quart	quart	NN
31605	447	8	of	of	IN
31605	447	9	good	good	JJ
31605	447	10	tart	tart	JJ
31605	447	11	apples	apple	NNS
31605	447	12	;	;	,
31605	447	13	put	put	VB
31605	447	14	them	-PRON-	PRP
31605	447	15	into	into	IN
31605	447	16	a	a	DT
31605	447	17	sauce	sauce	NN
31605	447	18	-	-	HYPH
31605	447	19	pan	pan	NN
31605	447	20	with	with	IN
31605	447	21	half	half	PDT
31605	447	22	a	a	DT
31605	447	23	pint	pint	NN
31605	447	24	of	of	IN
31605	447	25	cold	cold	JJ
31605	447	26	water	water	NN
31605	447	27	;	;	:
31605	447	28	stir	stir	VB
31605	447	29	them	-PRON-	PRP
31605	447	30	often	often	RB
31605	447	31	enough	enough	RB
31605	447	32	to	to	TO
31605	447	33	prevent	prevent	VB
31605	447	34	burning	burning	NN
31605	447	35	,	,	,
31605	447	36	and	and	CC
31605	447	37	simmer	simmer	VB
31605	447	38	them	-PRON-	PRP
31605	447	39	until	until	IN
31605	447	40	tender	tender	NN
31605	447	41	,	,	,
31605	447	42	about	about	RB
31605	447	43	twenty	twenty	CD
31605	447	44	minutes	minute	NNS
31605	447	45	will	will	MD
31605	447	46	be	be	VB
31605	447	47	long	long	RB
31605	447	48	enough	enough	RB
31605	447	49	;	;	:
31605	447	50	then	then	RB
31605	447	51	rub	rub	VB
31605	447	52	them	-PRON-	PRP
31605	447	53	through	through	IN
31605	447	54	a	a	DT
31605	447	55	sieve	sieve	NN
31605	447	56	with	with	IN
31605	447	57	a	a	DT
31605	447	58	wooden	wooden	JJ
31605	447	59	spoon	spoon	NN
31605	447	60	,	,	,
31605	447	61	add	add	VB
31605	447	62	a	a	DT
31605	447	63	saltspoonful	saltspoonful	NN
31605	447	64	of	of	IN
31605	447	65	powdered	powdered	JJ
31605	447	66	cloves	clove	NNS
31605	447	67	,	,	,
31605	447	68	and	and	CC
31605	447	69	four	four	CD
31605	447	70	ounces	ounce	NNS
31605	447	71	of	of	IN
31605	447	72	sugar	sugar	NN
31605	447	73	,	,	,
31605	447	74	or	or	CC
31605	447	75	less	less	RBR
31605	447	76	according	accord	VBG
31605	447	77	to	to	IN
31605	447	78	the	the	DT
31605	447	79	taste	taste	NN
31605	447	80	;	;	:
31605	447	81	serve	serve	VB
31605	447	82	in	in	IN
31605	447	83	a	a	DT
31605	447	84	bowl	bowl	NN
31605	447	85	,	,	,
31605	447	86	with	with	IN
31605	447	87	the	the	DT
31605	447	88	roast	roast	NN
31605	447	89	pork	pork	NN
31605	447	90	.	.	.
31605	448	1	99	99	CD
31605	448	2	.	.	.
31605	449	1	=	=	NFP
31605	449	2	Roast	Roast	NNP
31605	449	3	Turkey	Turkey	NNP
31605	449	4	with	with	IN
31605	449	5	Cranberry	Cranberry	NNP
31605	449	6	Sauce.=--Choose	Sauce.=--Choose	''
31605	449	7	a	a	DT
31605	449	8	fat	fat	JJ
31605	449	9	tender	tender	NN
31605	449	10	turkey	turkey	NN
31605	449	11	weighing	weigh	VBG
31605	449	12	about	about	RB
31605	449	13	six	six	CD
31605	449	14	or	or	CC
31605	449	15	seven	seven	CD
31605	449	16	pounds	pound	NNS
31605	449	17	;	;	:
31605	449	18	pluck	pluck	VBD
31605	449	19	it	-PRON-	PRP
31605	449	20	,	,	,
31605	449	21	carefully	carefully	RB
31605	449	22	remove	remove	VB
31605	449	23	the	the	DT
31605	449	24	pin	pin	NN
31605	449	25	-	-	HYPH
31605	449	26	feathers	feather	NNS
31605	449	27	,	,	,
31605	449	28	singe	singe	VBP
31605	449	29	the	the	DT
31605	449	30	bird	bird	NN
31605	449	31	over	over	IN
31605	449	32	the	the	DT
31605	449	33	flame	flame	NN
31605	449	34	of	of	IN
31605	449	35	an	an	DT
31605	449	36	alcohol	alcohol	NN
31605	449	37	lamp	lamp	NN
31605	449	38	,	,	,
31605	449	39	or	or	CC
31605	449	40	a	a	DT
31605	449	41	few	few	JJ
31605	449	42	drops	drop	NNS
31605	449	43	of	of	IN
31605	449	44	alcohol	alcohol	NN
31605	449	45	poured	pour	VBD
31605	449	46	on	on	IN
31605	449	47	a	a	DT
31605	449	48	plate	plate	NN
31605	449	49	and	and	CC
31605	449	50	lighted	light	VBN
31605	449	51	;	;	:
31605	449	52	wipe	wipe	VB
31605	449	53	it	-PRON-	PRP
31605	449	54	with	with	IN
31605	449	55	a	a	DT
31605	449	56	damp	damp	JJ
31605	449	57	towel	towel	NN
31605	449	58	and	and	CC
31605	449	59	see	see	VB
31605	449	60	that	that	IN
31605	449	61	it	-PRON-	PRP
31605	449	62	is	be	VBZ
31605	449	63	properly	properly	RB
31605	449	64	drawn	draw	VBN
31605	449	65	by	by	IN
31605	449	66	slitting	slit	VBG
31605	449	67	the	the	DT
31605	449	68	skin	skin	NN
31605	449	69	at	at	IN
31605	449	70	the	the	DT
31605	449	71	back	back	NN
31605	449	72	of	of	IN
31605	449	73	the	the	DT
31605	449	74	neck	neck	NN
31605	449	75	,	,	,
31605	449	76	and	and	CC
31605	449	77	taking	take	VBG
31605	449	78	out	out	RP
31605	449	79	the	the	DT
31605	449	80	crop	crop	NN
31605	449	81	without	without	IN
31605	449	82	tearing	tear	VBG
31605	449	83	the	the	DT
31605	449	84	skin	skin	NN
31605	449	85	of	of	IN
31605	449	86	the	the	DT
31605	449	87	breast	breast	NN
31605	449	88	;	;	:
31605	449	89	loosen	loosen	VB
31605	449	90	the	the	DT
31605	449	91	heart	heart	NN
31605	449	92	,	,	,
31605	449	93	liver	liver	NN
31605	449	94	,	,	,
31605	449	95	and	and	CC
31605	449	96	lungs	lung	NNS
31605	449	97	,	,	,
31605	449	98	by	by	IN
31605	449	99	introducing	introduce	VBG
31605	449	100	the	the	DT
31605	449	101	fore	fore	NN
31605	449	102	-	-	HYPH
31605	449	103	finger	finger	NN
31605	449	104	at	at	IN
31605	449	105	the	the	DT
31605	449	106	neck	neck	NN
31605	449	107	,	,	,
31605	449	108	and	and	CC
31605	449	109	then	then	RB
31605	449	110	draw	draw	VB
31605	449	111	them	-PRON-	PRP
31605	449	112	,	,	,
31605	449	113	with	with	IN
31605	449	114	the	the	DT
31605	449	115	entrails	entrail	NNS
31605	449	116	,	,	,
31605	449	117	from	from	IN
31605	449	118	the	the	DT
31605	449	119	vent	vent	NN
31605	449	120	.	.	.
31605	450	1	Unless	unless	IN
31605	450	2	you	-PRON-	PRP
31605	450	3	have	have	VBP
31605	450	4	broken	break	VBN
31605	450	5	the	the	DT
31605	450	6	gall	gall	NN
31605	450	7	,	,	,
31605	450	8	or	or	CC
31605	450	9	the	the	DT
31605	450	10	entrails	entrail	NNS
31605	450	11	,	,	,
31605	450	12	in	in	IN
31605	450	13	drawing	draw	VBG
31605	450	14	the	the	DT
31605	450	15	bird	bird	NN
31605	450	16	_	_	NNP
31605	450	17	do	do	VBP
31605	450	18	not	not	RB
31605	450	19	wash	wash	VB
31605	450	20	it	-PRON-	PRP
31605	450	21	_	_	NNP
31605	450	22	,	,	,
31605	450	23	for	for	IN
31605	450	24	this	this	DT
31605	450	25	greatly	greatly	RB
31605	450	26	impairs	impair	VBZ
31605	450	27	the	the	DT
31605	450	28	flavor	flavor	NN
31605	450	29	,	,	,
31605	450	30	and	and	CC
31605	450	31	partly	partly	RB
31605	450	32	destroys	destroy	VBZ
31605	450	33	the	the	DT
31605	450	34	nourishing	nourish	VBG
31605	450	35	qualities	quality	NNS
31605	450	36	of	of	IN
31605	450	37	the	the	DT
31605	450	38	flesh	flesh	NN
31605	450	39	.	.	.
31605	451	1	Twist	twist	VB
31605	451	2	the	the	DT
31605	451	3	tips	tip	NNS
31605	451	4	of	of	IN
31605	451	5	the	the	DT
31605	451	6	wings	wing	NNS
31605	451	7	back	back	RB
31605	451	8	under	under	IN
31605	451	9	the	the	DT
31605	451	10	shoulders	shoulder	NNS
31605	451	11	,	,	,
31605	451	12	stuff	stuff	VB
31605	451	13	the	the	DT
31605	451	14	bird	bird	NN
31605	451	15	with	with	IN
31605	451	16	forcemeat	forcemeat	NN
31605	451	17	made	make	VBN
31605	451	18	according	accord	VBG
31605	451	19	to	to	IN
31605	451	20	receipt	receipt	NN
31605	451	21	No	no	UH
31605	451	22	.	.	.
31605	452	1	100	100	CD
31605	452	2	;	;	:
31605	452	3	bend	bend	VB
31605	452	4	the	the	DT
31605	452	5	legs	leg	NNS
31605	452	6	as	as	RB
31605	452	7	far	far	RB
31605	452	8	up	up	RB
31605	452	9	toward	toward	IN
31605	452	10	the	the	DT
31605	452	11	breast	breast	NN
31605	452	12	as	as	IN
31605	452	13	possible	possible	JJ
31605	452	14	,	,	,
31605	452	15	secure	secure	VB
31605	452	16	the	the	DT
31605	452	17	thigh	thigh	NN
31605	452	18	bones	bone	NNS
31605	452	19	in	in	IN
31605	452	20	that	that	DT
31605	452	21	position	position	NN
31605	452	22	by	by	IN
31605	452	23	a	a	DT
31605	452	24	trussing	truss	VBG
31605	452	25	cord	cord	NN
31605	452	26	or	or	CC
31605	452	27	skewer	skewer	NN
31605	452	28	;	;	:
31605	452	29	then	then	RB
31605	452	30	bring	bring	VB
31605	452	31	the	the	DT
31605	452	32	legs	leg	NNS
31605	452	33	down	down	RP
31605	452	34	,	,	,
31605	452	35	and	and	CC
31605	452	36	fasten	fasten	RB
31605	452	37	them	-PRON-	PRP
31605	452	38	close	close	RB
31605	452	39	to	to	IN
31605	452	40	the	the	DT
31605	452	41	vent	vent	NN
31605	452	42	.	.	.
31605	453	1	Pound	pound	VB
31605	453	2	the	the	DT
31605	453	3	breast	breast	NN
31605	453	4	bone	bone	NN
31605	453	5	down	down	RB
31605	453	6	,	,	,
31605	453	7	first	first	RB
31605	453	8	laying	lay	VBG
31605	453	9	a	a	DT
31605	453	10	towel	towel	NN
31605	453	11	over	over	IN
31605	453	12	it	-PRON-	PRP
31605	453	13	.	.	.
31605	454	1	Lay	lay	VB
31605	454	2	a	a	DT
31605	454	3	thin	thin	JJ
31605	454	4	slice	slice	NN
31605	454	5	of	of	IN
31605	454	6	salt	salt	NN
31605	454	7	pork	pork	NN
31605	454	8	over	over	IN
31605	454	9	the	the	DT
31605	454	10	breast	breast	NN
31605	454	11	to	to	TO
31605	454	12	baste	baste	VB
31605	454	13	it	-PRON-	PRP
31605	454	14	until	until	IN
31605	454	15	sufficient	sufficient	JJ
31605	454	16	drippings	dripping	NNS
31605	454	17	run	run	VBP
31605	454	18	from	from	IN
31605	454	19	the	the	DT
31605	454	20	bird	bird	NN
31605	454	21	;	;	:
31605	454	22	baste	baste	VBP
31605	454	23	it	-PRON-	PRP
31605	454	24	frequently	frequently	RB
31605	454	25	,	,	,
31605	454	26	browning	brown	VBG
31605	454	27	it	-PRON-	PRP
31605	454	28	on	on	IN
31605	454	29	all	all	DT
31605	454	30	sides	side	NNS
31605	454	31	by	by	IN
31605	454	32	turning	turn	VBG
31605	454	33	it	-PRON-	PRP
31605	454	34	about	about	IN
31605	454	35	in	in	IN
31605	454	36	the	the	DT
31605	454	37	pan	pan	NN
31605	454	38	;	;	:
31605	454	39	use	use	VB
31605	454	40	a	a	DT
31605	454	41	clean	clean	JJ
31605	454	42	towel	towel	NN
31605	454	43	to	to	TO
31605	454	44	turn	turn	VB
31605	454	45	it	-PRON-	PRP
31605	454	46	with	with	IN
31605	454	47	,	,	,
31605	454	48	_	_	NNP
31605	454	49	but	but	CC
31605	454	50	do	do	VBP
31605	454	51	not	not	RB
31605	454	52	run	run	VB
31605	454	53	a	a	DT
31605	454	54	fork	fork	NN
31605	454	55	into	into	IN
31605	454	56	it	-PRON-	PRP
31605	454	57	or	or	CC
31605	454	58	you	-PRON-	PRP
31605	454	59	will	will	MD
31605	454	60	waste	waste	VB
31605	454	61	its	-PRON-	PRP$
31605	454	62	juices	juice	NNS
31605	454	63	_	_	NNP
31605	454	64	:	:	:
31605	454	65	when	when	WRB
31605	454	66	it	-PRON-	PRP
31605	454	67	is	be	VBZ
31605	454	68	half	half	RB
31605	454	69	done	do	VBN
31605	454	70	season	season	NN
31605	454	71	it	-PRON-	PRP
31605	454	72	with	with	IN
31605	454	73	two	two	CD
31605	454	74	teaspoonfuls	teaspoonful	NNS
31605	454	75	of	of	IN
31605	454	76	salt	salt	NN
31605	454	77	and	and	CC
31605	454	78	one	one	CD
31605	454	79	saltspoonful	saltspoonful	NN
31605	454	80	of	of	IN
31605	454	81	powdered	powdered	JJ
31605	454	82	herbs	herb	NNS
31605	454	83	,	,	,
31605	454	84	made	make	VBN
31605	454	85	according	accord	VBG
31605	454	86	to	to	IN
31605	454	87	directions	direction	NNS
31605	454	88	in	in	IN
31605	454	89	Chapter	chapter	NN
31605	454	90	first	first	RB
31605	454	91	;	;	:
31605	454	92	when	when	WRB
31605	454	93	it	-PRON-	PRP
31605	454	94	has	have	VBZ
31605	454	95	cooked	cook	VBN
31605	454	96	about	about	RB
31605	454	97	twenty	twenty	CD
31605	454	98	minutes	minute	NNS
31605	454	99	to	to	IN
31605	454	100	each	each	DT
31605	454	101	pound	pound	NN
31605	454	102	,	,	,
31605	454	103	dish	dish	VB
31605	454	104	it	-PRON-	PRP
31605	454	105	,	,	,
31605	454	106	and	and	CC
31605	454	107	keep	keep	VB
31605	454	108	it	-PRON-	PRP
31605	454	109	hot	hot	JJ
31605	454	110	while	while	IN
31605	454	111	you	-PRON-	PRP
31605	454	112	make	make	VBP
31605	454	113	a	a	DT
31605	454	114	gravy	gravy	NN
31605	454	115	by	by	IN
31605	454	116	adding	add	VBG
31605	454	117	half	half	PDT
31605	454	118	a	a	DT
31605	454	119	pint	pint	NN
31605	454	120	of	of	IN
31605	454	121	water	water	NN
31605	454	122	to	to	IN
31605	454	123	the	the	DT
31605	454	124	drippings	dripping	NNS
31605	454	125	in	in	IN
31605	454	126	the	the	DT
31605	454	127	pan	pan	NN
31605	454	128	,	,	,
31605	454	129	first	first	RB
31605	454	130	taking	take	VBG
31605	454	131	off	off	RP
31605	454	132	a	a	DT
31605	454	133	little	little	JJ
31605	454	134	of	of	IN
31605	454	135	the	the	DT
31605	454	136	superfluous	superfluous	JJ
31605	454	137	fat	fat	NN
31605	454	138	,	,	,
31605	454	139	and	and	CC
31605	454	140	thickening	thicken	VBG
31605	454	141	it	-PRON-	PRP
31605	454	142	if	if	IN
31605	454	143	desired	desire	VBN
31605	454	144	with	with	IN
31605	454	145	a	a	DT
31605	454	146	teaspoonful	teaspoonful	NN
31605	454	147	of	of	IN
31605	454	148	flour	flour	NN
31605	454	149	mixed	mix	VBN
31605	454	150	with	with	IN
31605	454	151	two	two	CD
31605	454	152	tablespoonfuls	tablespoonful	NNS
31605	454	153	of	of	IN
31605	454	154	cold	cold	JJ
31605	454	155	water	water	NN
31605	454	156	;	;	:
31605	454	157	serve	serve	VB
31605	454	158	the	the	DT
31605	454	159	turkey	turkey	NN
31605	454	160	hot	hot	JJ
31605	454	161	with	with	IN
31605	454	162	a	a	DT
31605	454	163	gravy	gravy	NN
31605	454	164	-	-	HYPH
31605	454	165	boat	boat	NN
31605	454	166	full	full	JJ
31605	454	167	of	of	IN
31605	454	168	gravy	gravy	NN
31605	454	169	and	and	CC
31605	454	170	a	a	DT
31605	454	171	dish	dish	NN
31605	454	172	of	of	IN
31605	454	173	cranberry	cranberry	NN
31605	454	174	sauce	sauce	NN
31605	454	175	made	make	VBN
31605	454	176	according	accord	VBG
31605	454	177	to	to	IN
31605	454	178	receipt	receipt	NN
31605	454	179	No	no	UH
31605	454	180	.	.	.
31605	455	1	101	101	CD
31605	455	2	.	.	.
31605	456	1	The	the	DT
31605	456	2	same	same	JJ
31605	456	3	directions	direction	NNS
31605	456	4	for	for	IN
31605	456	5	drawing	draw	VBG
31605	456	6	,	,	,
31605	456	7	trussing	truss	VBG
31605	456	8	,	,	,
31605	456	9	and	and	CC
31605	456	10	roasting	roasting	NN
31605	456	11	will	will	MD
31605	456	12	apply	apply	VB
31605	456	13	to	to	IN
31605	456	14	other	other	JJ
31605	456	15	poultry	poultry	NN
31605	456	16	and	and	CC
31605	456	17	game	game	NN
31605	456	18	.	.	.
31605	457	1	100	100	CD
31605	457	2	.	.	.
31605	458	1	=	=	NFP
31605	458	2	Forcemeat	forcemeat	NN
31605	458	3	for	for	IN
31605	458	4	Roast	Roast	NNP
31605	458	5	Poultry.=--Steep	poultry.=--steep	VBP
31605	458	6	eight	eight	CD
31605	458	7	ounces	ounce	NNS
31605	458	8	of	of	IN
31605	458	9	stale	stale	JJ
31605	458	10	bread	bread	NN
31605	458	11	in	in	IN
31605	458	12	tepid	tepid	NN
31605	458	13	water	water	NN
31605	458	14	for	for	IN
31605	458	15	five	five	CD
31605	458	16	minutes	minute	NNS
31605	458	17	,	,	,
31605	458	18	and	and	CC
31605	458	19	wring	wring	VB
31605	458	20	it	-PRON-	PRP
31605	458	21	dry	dry	JJ
31605	458	22	in	in	IN
31605	458	23	a	a	DT
31605	458	24	clean	clean	JJ
31605	458	25	towel	towel	NN
31605	458	26	;	;	:
31605	458	27	meantime	meantime	NNP
31605	458	28	chop	chop	NNP
31605	458	29	fine	fine	JJ
31605	458	30	four	four	CD
31605	458	31	ounces	ounce	NNS
31605	458	32	each	each	DT
31605	458	33	of	of	IN
31605	458	34	fresh	fresh	JJ
31605	458	35	veal	veal	NN
31605	458	36	and	and	CC
31605	458	37	pork	pork	NN
31605	458	38	,	,	,
31605	458	39	or	or	CC
31605	458	40	use	use	VBP
31605	458	41	instead	instead	RB
31605	458	42	,	,	,
31605	458	43	eight	eight	CD
31605	458	44	ounces	ounce	NNS
31605	458	45	of	of	IN
31605	458	46	good	good	JJ
31605	458	47	sausage	sausage	NN
31605	458	48	meat	meat	NN
31605	458	49	;	;	:
31605	458	50	grate	grate	VB
31605	458	51	eight	eight	CD
31605	458	52	ounces	ounce	NNS
31605	458	53	of	of	IN
31605	458	54	good	good	JJ
31605	458	55	rather	rather	RB
31605	458	56	dry	dry	JJ
31605	458	57	cheese	cheese	NN
31605	458	58	;	;	:
31605	458	59	fry	fry	VB
31605	458	60	one	one	CD
31605	458	61	ounce	ounce	NN
31605	458	62	of	of	IN
31605	458	63	onion	onion	NN
31605	458	64	in	in	IN
31605	458	65	one	one	CD
31605	458	66	ounce	ounce	NN
31605	458	67	of	of	IN
31605	458	68	butter	butter	NN
31605	458	69	to	to	IN
31605	458	70	a	a	DT
31605	458	71	light	light	JJ
31605	458	72	yellow	yellow	JJ
31605	458	73	color	color	NN
31605	458	74	;	;	:
31605	458	75	add	add	VB
31605	458	76	the	the	DT
31605	458	77	bread	bread	NN
31605	458	78	,	,	,
31605	458	79	meat	meat	NN
31605	458	80	,	,	,
31605	458	81	and	and	CC
31605	458	82	cheese	cheese	NN
31605	458	83	,	,	,
31605	458	84	season	season	NN
31605	458	85	with	with	IN
31605	458	86	a	a	DT
31605	458	87	saltspoonful	saltspoonful	NN
31605	458	88	of	of	IN
31605	458	89	powdered	powdered	JJ
31605	458	90	herbs	herb	NNS
31605	458	91	,	,	,
31605	458	92	made	make	VBN
31605	458	93	according	accord	VBG
31605	458	94	to	to	IN
31605	458	95	directions	direction	NNS
31605	458	96	in	in	IN
31605	458	97	Chapter	chapter	NN
31605	458	98	first	first	RB
31605	458	99	,	,	,
31605	458	100	a	a	DT
31605	458	101	teaspoonful	teaspoonful	NN
31605	458	102	of	of	IN
31605	458	103	salt	salt	NN
31605	458	104	,	,	,
31605	458	105	a	a	DT
31605	458	106	saltspoonful	saltspoonful	NN
31605	458	107	of	of	IN
31605	458	108	pepper	pepper	NN
31605	458	109	,	,	,
31605	458	110	and	and	CC
31605	458	111	two	two	CD
31605	458	112	whole	whole	JJ
31605	458	113	eggs	egg	NNS
31605	458	114	;	;	:
31605	458	115	mix	mix	VB
31605	458	116	well	well	UH
31605	458	117	and	and	CC
31605	458	118	use	use	VB
31605	458	119	.	.	.
31605	459	1	101	101	CD
31605	459	2	.	.	.
31605	460	1	=	=	NFP
31605	460	2	Cranberry	Cranberry	NNP
31605	460	3	Sauce.=--Carefully	sauce.=--carefully	RB
31605	460	4	pick	pick	VB
31605	460	5	and	and	CC
31605	460	6	wash	wash	VB
31605	460	7	one	one	CD
31605	460	8	quart	quart	NN
31605	460	9	of	of	IN
31605	460	10	cranberries	cranberry	NNS
31605	460	11	;	;	:
31605	460	12	put	put	VB
31605	460	13	them	-PRON-	PRP
31605	460	14	over	over	IN
31605	460	15	the	the	DT
31605	460	16	fire	fire	NN
31605	460	17	in	in	IN
31605	460	18	a	a	DT
31605	460	19	sauce	sauce	NN
31605	460	20	-	-	HYPH
31605	460	21	pan	pan	NN
31605	460	22	with	with	IN
31605	460	23	half	half	PDT
31605	460	24	a	a	DT
31605	460	25	pint	pint	NN
31605	460	26	of	of	IN
31605	460	27	cold	cold	JJ
31605	460	28	water	water	NN
31605	460	29	;	;	:
31605	460	30	bring	bring	VB
31605	460	31	them	-PRON-	PRP
31605	460	32	to	to	IN
31605	460	33	a	a	DT
31605	460	34	boil	boil	NN
31605	460	35	,	,	,
31605	460	36	and	and	CC
31605	460	37	boil	boil	VB
31605	460	38	them	-PRON-	PRP
31605	460	39	gently	gently	RB
31605	460	40	for	for	IN
31605	460	41	fifteen	fifteen	CD
31605	460	42	minutes	minute	NNS
31605	460	43	,	,	,
31605	460	44	stirring	stir	VBG
31605	460	45	them	-PRON-	PRP
31605	460	46	occasionally	occasionally	RB
31605	460	47	to	to	TO
31605	460	48	prevent	prevent	VB
31605	460	49	burning	burning	NN
31605	460	50	;	;	:
31605	460	51	then	then	RB
31605	460	52	add	add	VB
31605	460	53	four	four	CD
31605	460	54	ounces	ounce	NNS
31605	460	55	of	of	IN
31605	460	56	white	white	JJ
31605	460	57	sugar	sugar	NN
31605	460	58	,	,	,
31605	460	59	and	and	CC
31605	460	60	boil	boil	VB
31605	460	61	them	-PRON-	PRP
31605	460	62	slowly	slowly	RB
31605	460	63	until	until	IN
31605	460	64	they	-PRON-	PRP
31605	460	65	are	be	VBP
31605	460	66	soft	soft	JJ
31605	460	67	enough	enough	RB
31605	460	68	to	to	TO
31605	460	69	pass	pass	VB
31605	460	70	through	through	RP
31605	460	71	a	a	DT
31605	460	72	sieve	sieve	NN
31605	460	73	with	with	IN
31605	460	74	a	a	DT
31605	460	75	wooden	wooden	JJ
31605	460	76	spoon	spoon	NN
31605	460	77	;	;	:
31605	460	78	the	the	DT
31605	460	79	sauce	sauce	NN
31605	460	80	is	be	VBZ
31605	460	81	then	then	RB
31605	460	82	ready	ready	JJ
31605	460	83	to	to	TO
31605	460	84	serve	serve	VB
31605	460	85	.	.	.
31605	461	1	102	102	CD
31605	461	2	.	.	.
31605	462	1	=	=	NFP
31605	462	2	Roast	Roast	NNP
31605	462	3	Chicken	Chicken	NNP
31605	462	4	with	with	IN
31605	462	5	Duchesse	Duchesse	NNP
31605	462	6	Potatoes.=--Prepare	Potatoes.=--Prepare	''
31605	462	7	and	and	CC
31605	462	8	roast	roast	VB
31605	462	9	a	a	DT
31605	462	10	pair	pair	NN
31605	462	11	of	of	IN
31605	462	12	chickens	chicken	NNS
31605	462	13	as	as	IN
31605	462	14	directed	direct	VBN
31605	462	15	in	in	IN
31605	462	16	receipt	receipt	NN
31605	462	17	No	no	UH
31605	462	18	.	.	.
31605	463	1	99	99	CD
31605	463	2	;	;	:
31605	463	3	or	or	CC
31605	463	4	for	for	IN
31605	463	5	the	the	DT
31605	463	6	stuffing	stuffing	NN
31605	463	7	named	name	VBN
31605	463	8	in	in	IN
31605	463	9	that	that	DT
31605	463	10	receipt	receipt	NN
31605	463	11	substitute	substitute	NN
31605	463	12	No	no	UH
31605	463	13	.	.	.
31605	464	1	93	93	CD
31605	464	2	;	;	:
31605	464	3	meantime	meantime	RB
31605	464	4	boil	boil	VB
31605	464	5	one	one	CD
31605	464	6	quart	quart	NN
31605	464	7	of	of	IN
31605	464	8	potatoes	potato	NNS
31605	464	9	,	,	,
31605	464	10	for	for	IN
31605	464	11	mashing	mashing	NN
31605	464	12	,	,	,
31605	464	13	and	and	CC
31605	464	14	make	make	VB
31605	464	15	twelve	twelve	CD
31605	464	16	heart	heart	NN
31605	464	17	-	-	HYPH
31605	464	18	shaped	shape	VBN
31605	464	19	_	_	NNP
31605	464	20	croutons	crouton	NNS
31605	464	21	_	_	NNP
31605	464	22	or	or	CC
31605	464	23	pieces	piece	NNS
31605	464	24	of	of	IN
31605	464	25	bread	bread	NN
31605	464	26	fried	fry	VBN
31605	464	27	in	in	IN
31605	464	28	hot	hot	JJ
31605	464	29	fat	fat	NN
31605	464	30	:	:	:
31605	464	31	lay	lay	VB
31605	464	32	the	the	DT
31605	464	33	Duchesse	Duchesse	NNP
31605	464	34	potatoes	potato	NNS
31605	464	35	around	around	IN
31605	464	36	the	the	DT
31605	464	37	chickens	chicken	NNS
31605	464	38	when	when	WRB
31605	464	39	it	-PRON-	PRP
31605	464	40	is	be	VBZ
31605	464	41	dished	dish	VBN
31605	464	42	,	,	,
31605	464	43	and	and	CC
31605	464	44	the	the	DT
31605	464	45	_	_	NNP
31605	464	46	croutons	crouton	NNS
31605	464	47	_	_	NNP
31605	464	48	in	in	IN
31605	464	49	an	an	DT
31605	464	50	outer	outer	JJ
31605	464	51	circle	circle	NN
31605	464	52	,	,	,
31605	464	53	with	with	IN
31605	464	54	the	the	DT
31605	464	55	points	point	NNS
31605	464	56	outward	outward	RB
31605	464	57	.	.	.
31605	465	1	103	103	CD
31605	465	2	.	.	.
31605	466	1	=	=	NFP
31605	466	2	Duchesse	Duchesse	NNP
31605	466	3	Potatoes.=--Mash	Potatoes.=--Mash	NNP
31605	466	4	one	one	CD
31605	466	5	quart	quart	NN
31605	466	6	of	of	IN
31605	466	7	hot	hot	JJ
31605	466	8	boiled	boil	VBN
31605	466	9	potatoes	potato	NNS
31605	466	10	through	through	IN
31605	466	11	a	a	DT
31605	466	12	fine	fine	JJ
31605	466	13	colander	colander	NN
31605	466	14	with	with	IN
31605	466	15	the	the	DT
31605	466	16	potato	potato	NN
31605	466	17	masher	masher	NN
31605	466	18	;	;	:
31605	466	19	mix	mix	VB
31605	466	20	with	with	IN
31605	466	21	them	-PRON-	PRP
31605	466	22	one	one	CD
31605	466	23	ounce	ounce	NN
31605	466	24	of	of	IN
31605	466	25	butter	butter	NN
31605	466	26	,	,	,
31605	466	27	one	one	CD
31605	466	28	level	level	NN
31605	466	29	teaspoonful	teaspoonful	JJ
31605	466	30	of	of	IN
31605	466	31	salt	salt	NN
31605	466	32	,	,	,
31605	466	33	half	half	PDT
31605	466	34	a	a	DT
31605	466	35	saltspoonful	saltspoonful	NN
31605	466	36	of	of	IN
31605	466	37	white	white	JJ
31605	466	38	pepper	pepper	NN
31605	466	39	,	,	,
31605	466	40	quarter	quarter	NN
31605	466	41	of	of	IN
31605	466	42	a	a	DT
31605	466	43	saltspoonful	saltspoonful	NN
31605	466	44	of	of	IN
31605	466	45	grated	grate	VBN
31605	466	46	nutmeg	nutmeg	NNS
31605	466	47	,	,	,
31605	466	48	and	and	CC
31605	466	49	the	the	DT
31605	466	50	yolks	yolk	NNS
31605	466	51	of	of	IN
31605	466	52	two	two	CD
31605	466	53	raw	raw	JJ
31605	466	54	eggs	egg	NNS
31605	466	55	;	;	:
31605	466	56	pour	pour	VB
31605	466	57	the	the	DT
31605	466	58	potato	potato	NN
31605	466	59	out	out	RP
31605	466	60	on	on	IN
31605	466	61	a	a	DT
31605	466	62	plate	plate	NN
31605	466	63	,	,	,
31605	466	64	and	and	CC
31605	466	65	then	then	RB
31605	466	66	form	form	VB
31605	466	67	it	-PRON-	PRP
31605	466	68	with	with	IN
31605	466	69	a	a	DT
31605	466	70	knife	knife	NN
31605	466	71	into	into	IN
31605	466	72	small	small	JJ
31605	466	73	cakes	cake	NNS
31605	466	74	,	,	,
31605	466	75	two	two	CD
31605	466	76	inches	inch	NNS
31605	466	77	long	long	JJ
31605	466	78	and	and	CC
31605	466	79	one	one	CD
31605	466	80	inch	inch	NN
31605	466	81	wide	wide	RB
31605	466	82	;	;	:
31605	466	83	lay	lay	VB
31605	466	84	them	-PRON-	PRP
31605	466	85	on	on	IN
31605	466	86	a	a	DT
31605	466	87	buttered	butter	VBN
31605	466	88	tin	tin	NN
31605	466	89	,	,	,
31605	466	90	brush	brush	VB
31605	466	91	them	-PRON-	PRP
31605	466	92	over	over	IN
31605	466	93	the	the	DT
31605	466	94	top	top	NN
31605	466	95	with	with	IN
31605	466	96	an	an	DT
31605	466	97	egg	egg	NN
31605	466	98	beaten	beat	VBN
31605	466	99	up	up	RP
31605	466	100	with	with	IN
31605	466	101	a	a	DT
31605	466	102	teaspoonful	teaspoonful	NN
31605	466	103	of	of	IN
31605	466	104	cold	cold	JJ
31605	466	105	water	water	NN
31605	466	106	,	,	,
31605	466	107	and	and	CC
31605	466	108	color	color	VB
31605	466	109	them	-PRON-	PRP
31605	466	110	golden	golden	JJ
31605	466	111	brown	brown	NNP
31605	466	112	in	in	IN
31605	466	113	a	a	DT
31605	466	114	moderate	moderate	JJ
31605	466	115	oven	oven	NN
31605	466	116	.	.	.
31605	467	1	104	104	CD
31605	467	2	.	.	.
31605	468	1	=	=	NFP
31605	468	2	Roast	Roast	NNP
31605	468	3	Duck	Duck	NNP
31605	468	4	with	with	IN
31605	468	5	Watercresses.=--Prepare	watercresses.=--prepare	NN
31605	468	6	and	and	CC
31605	468	7	roast	roast	VB
31605	468	8	a	a	DT
31605	468	9	pair	pair	NN
31605	468	10	of	of	IN
31605	468	11	ducks	duck	NNS
31605	468	12	as	as	IN
31605	468	13	directed	direct	VBN
31605	468	14	in	in	IN
31605	468	15	receipt	receipt	NN
31605	468	16	No	no	UH
31605	468	17	.	.	.
31605	469	1	99	99	CD
31605	469	2	,	,	,
31605	469	3	and	and	CC
31605	469	4	serve	serve	VB
31605	469	5	them	-PRON-	PRP
31605	469	6	with	with	IN
31605	469	7	a	a	DT
31605	469	8	border	border	NN
31605	469	9	of	of	IN
31605	469	10	a	a	DT
31605	469	11	few	few	JJ
31605	469	12	watercresses	watercress	NNS
31605	469	13	,	,	,
31605	469	14	and	and	CC
31605	469	15	a	a	DT
31605	469	16	salad	salad	NN
31605	469	17	bowl	bowl	NN
31605	469	18	containing	contain	VBG
31605	469	19	the	the	DT
31605	469	20	rest	rest	NN
31605	469	21	of	of	IN
31605	469	22	a	a	DT
31605	469	23	quart	quart	NN
31605	469	24	,	,	,
31605	469	25	prepared	prepare	VBD
31605	469	26	as	as	IN
31605	469	27	in	in	IN
31605	469	28	receipt	receipt	NN
31605	469	29	No	no	UH
31605	469	30	.	.	.
31605	470	1	105	105	CD
31605	470	2	.	.	.
31605	471	1	105	105	CD
31605	471	2	.	.	.
31605	472	1	=	=	NFP
31605	472	2	Romaine	Romaine	NNP
31605	472	3	Sauce	Sauce	NNP
31605	472	4	for	for	IN
31605	472	5	Watercresses.=--Grate	watercresses.=--grate	WDT
31605	472	6	half	half	PDT
31605	472	7	an	an	DT
31605	472	8	ounce	ounce	NN
31605	472	9	of	of	IN
31605	472	10	onion	onion	NN
31605	472	11	,	,	,
31605	472	12	and	and	CC
31605	472	13	use	use	VB
31605	472	14	two	two	CD
31605	472	15	tablespoonfuls	tablespoonful	NNS
31605	472	16	of	of	IN
31605	472	17	vinegar	vinegar	NN
31605	472	18	to	to	TO
31605	472	19	wash	wash	VB
31605	472	20	it	-PRON-	PRP
31605	472	21	off	off	IN
31605	472	22	the	the	DT
31605	472	23	grater	grater	NN
31605	472	24	;	;	:
31605	472	25	to	to	TO
31605	472	26	these	these	DT
31605	472	27	add	add	VB
31605	472	28	a	a	DT
31605	472	29	saltspoonful	saltspoonful	NN
31605	472	30	of	of	IN
31605	472	31	sugar	sugar	NN
31605	472	32	,	,	,
31605	472	33	a	a	DT
31605	472	34	tablespoonful	tablespoonful	JJ
31605	472	35	of	of	IN
31605	472	36	lemon	lemon	NN
31605	472	37	juice	juice	NN
31605	472	38	,	,	,
31605	472	39	three	three	CD
31605	472	40	tablespoonfuls	tablespoonful	NNS
31605	472	41	of	of	IN
31605	472	42	olive	olive	NN
31605	472	43	oil	oil	NN
31605	472	44	,	,	,
31605	472	45	six	six	CD
31605	472	46	capers	caper	NNS
31605	472	47	chopped	chop	VBD
31605	472	48	fine	fine	RB
31605	472	49	,	,	,
31605	472	50	as	as	IN
31605	472	51	much	much	JJ
31605	472	52	cayenne	cayenne	NN
31605	472	53	as	as	IN
31605	472	54	can	can	MD
31605	472	55	be	be	VB
31605	472	56	taken	take	VBN
31605	472	57	up	up	RP
31605	472	58	on	on	IN
31605	472	59	the	the	DT
31605	472	60	point	point	NN
31605	472	61	of	of	IN
31605	472	62	a	a	DT
31605	472	63	very	very	RB
31605	472	64	small	small	JJ
31605	472	65	pen	pen	NN
31605	472	66	-	-	HYPH
31605	472	67	knife	knife	NN
31605	472	68	blade	blade	NN
31605	472	69	,	,	,
31605	472	70	a	a	DT
31605	472	71	level	level	NN
31605	472	72	saltspoonful	saltspoonful	JJ
31605	472	73	of	of	IN
31605	472	74	salt	salt	NN
31605	472	75	,	,	,
31605	472	76	and	and	CC
31605	472	77	quarter	quarter	NN
31605	472	78	of	of	IN
31605	472	79	a	a	DT
31605	472	80	saltspoonful	saltspoonful	NN
31605	472	81	of	of	IN
31605	472	82	pepper	pepper	NN
31605	472	83	;	;	:
31605	472	84	mix	mix	VB
31605	472	85	well	well	UH
31605	472	86	,	,	,
31605	472	87	and	and	CC
31605	472	88	use	use	VB
31605	472	89	for	for	IN
31605	472	90	dressing	dress	VBG
31605	472	91	watercresses	watercress	NNS
31605	472	92	,	,	,
31605	472	93	or	or	CC
31605	472	94	any	any	DT
31605	472	95	other	other	JJ
31605	472	96	green	green	JJ
31605	472	97	salad	salad	NN
31605	472	98	.	.	.
31605	473	1	A	a	DT
31605	473	2	few	few	JJ
31605	473	3	cold	cold	JJ
31605	473	4	boiled	boil	VBN
31605	473	5	potatoes	potato	NNS
31605	473	6	sliced	slice	VBN
31605	473	7	and	and	CC
31605	473	8	mixed	mixed	JJ
31605	473	9	with	with	IN
31605	473	10	this	this	DT
31605	473	11	dressing	dressing	NN
31605	473	12	,	,	,
31605	473	13	and	and	CC
31605	473	14	a	a	DT
31605	473	15	head	head	NN
31605	473	16	of	of	IN
31605	473	17	lettuce	lettuce	NN
31605	473	18	,	,	,
31605	473	19	makes	make	VBZ
31605	473	20	a	a	DT
31605	473	21	very	very	RB
31605	473	22	nice	nice	JJ
31605	473	23	potato	potato	NN
31605	473	24	salad	salad	NN
31605	473	25	.	.	.
31605	474	1	106	106	CD
31605	474	2	.	.	.
31605	475	1	=	=	NFP
31605	475	2	Roast	Roast	NNP
31605	475	3	Goose	Goose	NNP
31605	475	4	with	with	IN
31605	475	5	Onion	Onion	NNP
31605	475	6	Sauce.=--Prepare	Sauce.=--Prepare	''
31605	475	7	a	a	DT
31605	475	8	goose	goose	NN
31605	475	9	as	as	IN
31605	475	10	directed	direct	VBN
31605	475	11	in	in	IN
31605	475	12	receipt	receipt	NN
31605	475	13	No	no	UH
31605	475	14	.	.	.
31605	476	1	99	99	CD
31605	476	2	;	;	:
31605	476	3	stuff	stuff	VB
31605	476	4	it	-PRON-	PRP
31605	476	5	with	with	IN
31605	476	6	onion	onion	NN
31605	476	7	stuffing	stuff	VBG
31605	476	8	made	make	VBN
31605	476	9	according	accord	VBG
31605	476	10	to	to	IN
31605	476	11	receipt	receipt	NN
31605	476	12	No	no	UH
31605	476	13	.	.	.
31605	477	1	107	107	LS
31605	477	2	;	;	:
31605	477	3	serve	serve	VB
31605	477	4	it	-PRON-	PRP
31605	477	5	with	with	IN
31605	477	6	a	a	DT
31605	477	7	gravy	gravy	NN
31605	477	8	boat	boat	NN
31605	477	9	full	full	JJ
31605	477	10	of	of	IN
31605	477	11	onion	onion	NN
31605	477	12	sauce	sauce	NN
31605	477	13	made	make	VBN
31605	477	14	according	accord	VBG
31605	477	15	to	to	IN
31605	477	16	receipt	receipt	NN
31605	477	17	No	no	UH
31605	477	18	.	.	.
31605	478	1	108	108	CD
31605	478	2	.	.	.
31605	479	1	107	107	CD
31605	479	2	.	.	.
31605	480	1	=	=	NFP
31605	480	2	Sage	sage	NN
31605	480	3	and	and	CC
31605	480	4	Onion	Onion	NNP
31605	480	5	Stuffing.=--Pare	stuffing.=--pare	VBP
31605	480	6	six	six	CD
31605	480	7	ounces	ounce	NNS
31605	480	8	of	of	IN
31605	480	9	onion	onion	NN
31605	480	10	,	,	,
31605	480	11	and	and	CC
31605	480	12	bring	bring	VB
31605	480	13	them	-PRON-	PRP
31605	480	14	to	to	IN
31605	480	15	a	a	DT
31605	480	16	boil	boil	NN
31605	480	17	in	in	IN
31605	480	18	three	three	CD
31605	480	19	different	different	JJ
31605	480	20	waters	water	NNS
31605	480	21	;	;	:
31605	480	22	soak	soak	VB
31605	480	23	eight	eight	CD
31605	480	24	ounces	ounce	NNS
31605	480	25	of	of	IN
31605	480	26	stale	stale	JJ
31605	480	27	bread	bread	NN
31605	480	28	in	in	IN
31605	480	29	tepid	tepid	NN
31605	480	30	water	water	NN
31605	480	31	,	,	,
31605	480	32	and	and	CC
31605	480	33	wring	wring	VB
31605	480	34	it	-PRON-	PRP
31605	480	35	dry	dry	JJ
31605	480	36	in	in	IN
31605	480	37	a	a	DT
31605	480	38	towel	towel	NN
31605	480	39	;	;	:
31605	480	40	scald	scald	NNP
31605	480	41	ten	ten	CD
31605	480	42	sage	sage	NN
31605	480	43	leaves	leave	VBZ
31605	480	44	;	;	:
31605	480	45	when	when	WRB
31605	480	46	the	the	DT
31605	480	47	onions	onion	NNS
31605	480	48	are	be	VBP
31605	480	49	tender	tender	JJ
31605	480	50	,	,	,
31605	480	51	which	which	WDT
31605	480	52	will	will	MD
31605	480	53	be	be	VB
31605	480	54	in	in	IN
31605	480	55	about	about	RB
31605	480	56	half	half	PDT
31605	480	57	an	an	DT
31605	480	58	hour	hour	NN
31605	480	59	,	,	,
31605	480	60	chop	chop	VB
31605	480	61	them	-PRON-	PRP
31605	480	62	with	with	IN
31605	480	63	the	the	DT
31605	480	64	sage	sage	NN
31605	480	65	leaves	leave	NNS
31605	480	66	,	,	,
31605	480	67	add	add	VB
31605	480	68	them	-PRON-	PRP
31605	480	69	to	to	IN
31605	480	70	the	the	DT
31605	480	71	bread	bread	NN
31605	480	72	,	,	,
31605	480	73	with	with	IN
31605	480	74	one	one	CD
31605	480	75	ounce	ounce	NN
31605	480	76	of	of	IN
31605	480	77	butter	butter	NN
31605	480	78	,	,	,
31605	480	79	the	the	DT
31605	480	80	yolks	yolk	NNS
31605	480	81	of	of	IN
31605	480	82	two	two	CD
31605	480	83	raw	raw	JJ
31605	480	84	eggs	egg	NNS
31605	480	85	,	,	,
31605	480	86	one	one	CD
31605	480	87	level	level	NN
31605	480	88	teaspoonful	teaspoonful	JJ
31605	480	89	of	of	IN
31605	480	90	salt	salt	NN
31605	480	91	,	,	,
31605	480	92	and	and	CC
31605	480	93	half	half	PDT
31605	480	94	a	a	DT
31605	480	95	saltspoonful	saltspoonful	NN
31605	480	96	of	of	IN
31605	480	97	pepper	pepper	NN
31605	480	98	;	;	:
31605	480	99	mix	mix	NN
31605	480	100	and	and	CC
31605	480	101	use	use	VB
31605	480	102	.	.	.
31605	481	1	108	108	CD
31605	481	2	.	.	.
31605	482	1	=	=	NFP
31605	482	2	Onion	onion	NN
31605	482	3	Sauce.=--Prepare	sauce.=--prepare	VBP
31605	482	4	six	six	CD
31605	482	5	ounces	ounce	NNS
31605	482	6	of	of	IN
31605	482	7	onions	onion	NNS
31605	482	8	as	as	IN
31605	482	9	in	in	IN
31605	482	10	receipt	receipt	NN
31605	482	11	No	no	UH
31605	482	12	.	.	.
31605	483	1	107	107	LS
31605	483	2	;	;	:
31605	483	3	chop	chop	VB
31605	483	4	them	-PRON-	PRP
31605	483	5	fine	fine	RB
31605	483	6	,	,	,
31605	483	7	pass	pass	VB
31605	483	8	them	-PRON-	PRP
31605	483	9	through	through	IN
31605	483	10	a	a	DT
31605	483	11	sieve	sieve	NN
31605	483	12	with	with	IN
31605	483	13	a	a	DT
31605	483	14	wooden	wooden	JJ
31605	483	15	spoon	spoon	NN
31605	483	16	,	,	,
31605	483	17	and	and	CC
31605	483	18	put	put	VBD
31605	483	19	them	-PRON-	PRP
31605	483	20	into	into	IN
31605	483	21	half	half	PDT
31605	483	22	a	a	DT
31605	483	23	pint	pint	NN
31605	483	24	of	of	IN
31605	483	25	boiling	boil	VBG
31605	483	26	milk	milk	NN
31605	483	27	,	,	,
31605	483	28	with	with	IN
31605	483	29	one	one	CD
31605	483	30	ounce	ounce	NN
31605	483	31	of	of	IN
31605	483	32	butter	butter	NN
31605	483	33	,	,	,
31605	483	34	one	one	CD
31605	483	35	saltspoonful	saltspoonful	NN
31605	483	36	of	of	IN
31605	483	37	salt	salt	NN
31605	483	38	,	,	,
31605	483	39	and	and	CC
31605	483	40	one	one	CD
31605	483	41	quarter	quarter	NN
31605	483	42	of	of	IN
31605	483	43	a	a	DT
31605	483	44	saltspoonful	saltspoonful	NN
31605	483	45	of	of	IN
31605	483	46	pepper	pepper	NN
31605	483	47	.	.	.
31605	484	1	109	109	CD
31605	484	2	.	.	.
31605	485	1	=	=	NFP
31605	485	2	Roast	Roast	NNP
31605	485	3	Wild	Wild	NNP
31605	485	4	Duck.=--Prepare	Duck.=--Prepare	NNP
31605	485	5	a	a	DT
31605	485	6	pair	pair	NN
31605	485	7	of	of	IN
31605	485	8	ducks	duck	NNS
31605	485	9	as	as	IN
31605	485	10	directed	direct	VBN
31605	485	11	in	in	IN
31605	485	12	receipt	receipt	NN
31605	485	13	No	no	UH
31605	485	14	.	.	.
31605	486	1	99	99	CD
31605	486	2	;	;	:
31605	486	3	do	do	VB
31605	486	4	not	not	RB
31605	486	5	stuff	stuff	VB
31605	486	6	them	-PRON-	PRP
31605	486	7	,	,	,
31605	486	8	but	but	CC
31605	486	9	tie	tie	VB
31605	486	10	over	over	IN
31605	486	11	the	the	DT
31605	486	12	breasts	breast	NNS
31605	486	13	slices	slice	NNS
31605	486	14	of	of	IN
31605	486	15	pork	pork	NN
31605	486	16	or	or	CC
31605	486	17	bacon	bacon	NN
31605	486	18	;	;	,
31605	486	19	roast	roast	VB
31605	486	20	fifteen	fifteen	CD
31605	486	21	minutes	minute	NNS
31605	486	22	to	to	IN
31605	486	23	the	the	DT
31605	486	24	pound	pound	NN
31605	486	25	;	;	:
31605	486	26	serve	serve	VB
31605	486	27	with	with	IN
31605	486	28	gravy	gravy	NN
31605	486	29	in	in	IN
31605	486	30	a	a	DT
31605	486	31	boat	boat	NN
31605	486	32	and	and	CC
31605	486	33	quarters	quarter	NNS
31605	486	34	of	of	IN
31605	486	35	lemon	lemon	NN
31605	486	36	on	on	IN
31605	486	37	the	the	DT
31605	486	38	same	same	JJ
31605	486	39	dish	dish	NN
31605	486	40	.	.	.
31605	487	1	110	110	CD
31605	487	2	.	.	.
31605	488	1	=	=	NFP
31605	488	2	Roast	roast	NN
31605	488	3	Partridge.=--Prepare	Partridge.=--Prepare	''
31605	488	4	a	a	DT
31605	488	5	pair	pair	NN
31605	488	6	of	of	IN
31605	488	7	partridges	partridge	NNS
31605	488	8	as	as	IN
31605	488	9	in	in	IN
31605	488	10	receipt	receipt	NN
31605	488	11	No	no	UH
31605	488	12	.	.	.
31605	489	1	99	99	CD
31605	489	2	,	,	,
31605	489	3	but	but	CC
31605	489	4	do	do	VBP
31605	489	5	not	not	RB
31605	489	6	stuff	stuff	VB
31605	489	7	them	-PRON-	PRP
31605	489	8	;	;	:
31605	489	9	tie	tie	VB
31605	489	10	over	over	IN
31605	489	11	the	the	DT
31605	489	12	breasts	breast	NNS
31605	489	13	slices	slice	NNS
31605	489	14	of	of	IN
31605	489	15	pork	pork	NN
31605	489	16	or	or	CC
31605	489	17	bacon	bacon	NN
31605	489	18	,	,	,
31605	489	19	and	and	CC
31605	489	20	roast	roast	VB
31605	489	21	about	about	RB
31605	489	22	twenty	twenty	CD
31605	489	23	-	-	HYPH
31605	489	24	five	five	CD
31605	489	25	minutes	minute	NNS
31605	489	26	;	;	:
31605	489	27	serve	serve	VB
31605	489	28	with	with	IN
31605	489	29	bread	bread	NN
31605	489	30	sauce	sauce	NN
31605	489	31	.	.	.
31605	490	1	111	111	CD
31605	490	2	.	.	.
31605	491	1	=	=	NFP
31605	491	2	Bread	Bread	NNP
31605	491	3	Sauce.=--Peel	Sauce.=--Peel	NNP
31605	491	4	and	and	CC
31605	491	5	slice	slice	VB
31605	491	6	an	an	DT
31605	491	7	onion	onion	NN
31605	491	8	weighing	weigh	VBG
31605	491	9	full	full	JJ
31605	491	10	an	an	DT
31605	491	11	ounce	ounce	NN
31605	491	12	,	,	,
31605	491	13	simmer	simmer	VB
31605	491	14	it	-PRON-	PRP
31605	491	15	half	half	PDT
31605	491	16	an	an	DT
31605	491	17	hour	hour	NN
31605	491	18	in	in	IN
31605	491	19	one	one	CD
31605	491	20	pint	pint	NN
31605	491	21	of	of	IN
31605	491	22	milk	milk	NN
31605	491	23	,	,	,
31605	491	24	strain	strain	VB
31605	491	25	it	-PRON-	PRP
31605	491	26	,	,	,
31605	491	27	and	and	CC
31605	491	28	to	to	IN
31605	491	29	the	the	DT
31605	491	30	milk	milk	NN
31605	491	31	add	add	VB
31605	491	32	two	two	CD
31605	491	33	ounces	ounce	NNS
31605	491	34	of	of	IN
31605	491	35	stale	stale	JJ
31605	491	36	bread	bread	NN
31605	491	37	,	,	,
31605	491	38	broken	break	VBN
31605	491	39	in	in	IN
31605	491	40	small	small	JJ
31605	491	41	pieces	piece	NNS
31605	491	42	,	,	,
31605	491	43	one	one	CD
31605	491	44	ounce	ounce	NN
31605	491	45	of	of	IN
31605	491	46	butter	butter	NN
31605	491	47	,	,	,
31605	491	48	one	one	CD
31605	491	49	saltspoonful	saltspoonful	NN
31605	491	50	of	of	IN
31605	491	51	salt	salt	NN
31605	491	52	,	,	,
31605	491	53	and	and	CC
31605	491	54	quarter	quarter	NN
31605	491	55	of	of	IN
31605	491	56	a	a	DT
31605	491	57	saltspoonful	saltspoonful	NN
31605	491	58	of	of	IN
31605	491	59	nutmeg	nutmeg	NN
31605	491	60	and	and	CC
31605	491	61	pepper	pepper	NN
31605	491	62	mixed	mix	VBN
31605	491	63	;	;	:
31605	491	64	strain	strain	NN
31605	491	65	,	,	,
31605	491	66	passing	pass	VBG
31605	491	67	through	through	IN
31605	491	68	a	a	DT
31605	491	69	sieve	sieve	NN
31605	491	70	with	with	IN
31605	491	71	a	a	DT
31605	491	72	spoon	spoon	NN
31605	491	73	,	,	,
31605	491	74	and	and	CC
31605	491	75	serve	serve	VB
31605	491	76	hot	hot	JJ
31605	491	77	.	.	.
31605	492	1	CHAPTER	CHAPTER	NNP
31605	492	2	VII	VII	NNP
31605	492	3	.	.	.
31605	493	1	BOILED	BOILED	NNP
31605	493	2	DISHES	DISHES	NNP
31605	493	3	.	.	.
31605	494	1	Boiling	boiling	NN
31605	494	2	is	be	VBZ
31605	494	3	the	the	DT
31605	494	4	most	most	RBS
31605	494	5	economical	economical	JJ
31605	494	6	way	way	NN
31605	494	7	of	of	IN
31605	494	8	cooking	cooking	NN
31605	494	9	,	,	,
31605	494	10	if	if	IN
31605	494	11	properly	properly	RB
31605	494	12	done	do	VBN
31605	494	13	;	;	:
31605	494	14	there	there	EX
31605	494	15	are	be	VBP
31605	494	16	several	several	JJ
31605	494	17	important	important	JJ
31605	494	18	points	point	NNS
31605	494	19	to	to	TO
31605	494	20	be	be	VB
31605	494	21	considered	consider	VBN
31605	494	22	in	in	IN
31605	494	23	this	this	DT
31605	494	24	connection	connection	NN
31605	494	25	.	.	.
31605	495	1	We	-PRON-	PRP
31605	495	2	have	have	VBP
31605	495	3	already	already	RB
31605	495	4	said	say	VBN
31605	495	5	that	that	IN
31605	495	6	the	the	DT
31605	495	7	best	good	JJS
31605	495	8	method	method	NN
31605	495	9	of	of	IN
31605	495	10	cooking	cook	VBG
31605	495	11	meat	meat	NN
31605	495	12	is	be	VBZ
31605	495	13	that	that	DT
31605	495	14	which	which	WDT
31605	495	15	preserves	preserve	VBZ
31605	495	16	all	all	PDT
31605	495	17	its	-PRON-	PRP$
31605	495	18	nourishing	nourishing	JJ
31605	495	19	juices	juice	NNS
31605	495	20	;	;	:
31605	495	21	if	if	IN
31605	495	22	in	in	IN
31605	495	23	addition	addition	NN
31605	495	24	to	to	IN
31605	495	25	this	this	DT
31605	495	26	we	-PRON-	PRP
31605	495	27	can	can	MD
31605	495	28	prepare	prepare	VB
31605	495	29	it	-PRON-	PRP
31605	495	30	in	in	IN
31605	495	31	such	such	PDT
31605	495	32	a	a	DT
31605	495	33	way	way	NN
31605	495	34	as	as	IN
31605	495	35	to	to	TO
31605	495	36	present	present	VB
31605	495	37	a	a	DT
31605	495	38	large	large	JJ
31605	495	39	available	available	JJ
31605	495	40	surface	surface	NN
31605	495	41	to	to	IN
31605	495	42	the	the	DT
31605	495	43	action	action	NN
31605	495	44	of	of	IN
31605	495	45	the	the	DT
31605	495	46	digestive	digestive	JJ
31605	495	47	juices	juice	NNS
31605	495	48	,	,	,
31605	495	49	we	-PRON-	PRP
31605	495	50	would	would	MD
31605	495	51	seem	seem	VB
31605	495	52	to	to	TO
31605	495	53	have	have	VB
31605	495	54	reached	reach	VBN
31605	495	55	culinary	culinary	JJ
31605	495	56	perfection	perfection	NN
31605	495	57	.	.	.
31605	496	1	Judicious	judicious	JJ
31605	496	2	boiling	boiling	NN
31605	496	3	accomplishes	accomplish	VBZ
31605	496	4	this	this	DT
31605	496	5	:	:	:
31605	496	6	and	and	CC
31605	496	7	we	-PRON-	PRP
31605	496	8	can	can	MD
31605	496	9	not	not	RB
31605	496	10	do	do	VB
31605	496	11	better	well	RBR
31605	496	12	than	than	IN
31605	496	13	to	to	TO
31605	496	14	follow	follow	VB
31605	496	15	Liebig	Liebig	NNP
31605	496	16	's	's	POS
31605	496	17	plan	plan	NN
31605	496	18	to	to	TO
31605	496	19	first	first	RB
31605	496	20	plunge	plunge	VB
31605	496	21	the	the	DT
31605	496	22	meat	meat	NN
31605	496	23	into	into	IN
31605	496	24	boiling	boiling	NN
31605	496	25	water	water	NN
31605	496	26	,	,	,
31605	496	27	and	and	CC
31605	496	28	boil	boil	VB
31605	496	29	it	-PRON-	PRP
31605	496	30	five	five	CD
31605	496	31	minutes	minute	NNS
31605	496	32	to	to	TO
31605	496	33	coagulate	coagulate	VB
31605	496	34	the	the	DT
31605	496	35	albumen	albuman	NNS
31605	496	36	to	to	IN
31605	496	37	a	a	DT
31605	496	38	sufficient	sufficient	JJ
31605	496	39	depth	depth	NN
31605	496	40	to	to	TO
31605	496	41	form	form	VB
31605	496	42	a	a	DT
31605	496	43	crust	crust	NN
31605	496	44	upon	upon	IN
31605	496	45	the	the	DT
31605	496	46	surface	surface	NN
31605	496	47	,	,	,
31605	496	48	and	and	CC
31605	496	49	thus	thus	RB
31605	496	50	confine	confine	VBP
31605	496	51	the	the	DT
31605	496	52	juices	juice	NNS
31605	496	53	,	,	,
31605	496	54	and	and	CC
31605	496	55	then	then	RB
31605	496	56	add	add	VB
31605	496	57	enough	enough	JJ
31605	496	58	cold	cold	JJ
31605	496	59	water	water	NN
31605	496	60	to	to	TO
31605	496	61	reduce	reduce	VB
31605	496	62	the	the	DT
31605	496	63	temperature	temperature	NN
31605	496	64	to	to	IN
31605	496	65	158	158	CD
31605	496	66	°	°	NNS
31605	496	67	Fahr	Fahr	NNPS
31605	496	68	.	.	.
31605	496	69	,	,	,
31605	496	70	if	if	IN
31605	496	71	the	the	DT
31605	496	72	meat	meat	NN
31605	496	73	is	be	VBZ
31605	496	74	to	to	TO
31605	496	75	be	be	VB
31605	496	76	rare	rare	JJ
31605	496	77	,	,	,
31605	496	78	or	or	CC
31605	496	79	to	to	IN
31605	496	80	165	165	CD
31605	496	81	°	°	NNS
31605	496	82	Fahr	Fahr	NNP
31605	496	83	.	.	.
31605	496	84	,	,	,
31605	496	85	if	if	IN
31605	496	86	it	-PRON-	PRP
31605	496	87	is	be	VBZ
31605	496	88	to	to	TO
31605	496	89	be	be	VB
31605	496	90	well	well	RB
31605	496	91	done	do	VBN
31605	496	92	;	;	:
31605	496	93	and	and	CC
31605	496	94	to	to	TO
31605	496	95	maintain	maintain	VB
31605	496	96	this	this	DT
31605	496	97	gentle	gentle	JJ
31605	496	98	heat	heat	NN
31605	496	99	until	until	IN
31605	496	100	the	the	DT
31605	496	101	meat	meat	NN
31605	496	102	is	be	VBZ
31605	496	103	tender	tender	JJ
31605	496	104	.	.	.
31605	497	1	There	there	EX
31605	497	2	is	be	VBZ
31605	497	3	comparatively	comparatively	RB
31605	497	4	little	little	JJ
31605	497	5	waste	waste	NN
31605	497	6	in	in	IN
31605	497	7	boiling	boiling	NN
31605	497	8	,	,	,
31605	497	9	from	from	IN
31605	497	10	the	the	DT
31605	497	11	fact	fact	NN
31605	497	12	that	that	IN
31605	497	13	fat	fat	JJ
31605	497	14	melts	melt	NNS
31605	497	15	less	less	RBR
31605	497	16	quickly	quickly	RB
31605	497	17	than	than	IN
31605	497	18	in	in	IN
31605	497	19	broiling	broil	VBG
31605	497	20	or	or	CC
31605	497	21	roasting	roast	VBG
31605	497	22	,	,	,
31605	497	23	and	and	CC
31605	497	24	the	the	DT
31605	497	25	covering	covering	NN
31605	497	26	of	of	IN
31605	497	27	the	the	DT
31605	497	28	pot	pot	NN
31605	497	29	retards	retard	NNS
31605	497	30	evaporation	evaporation	NN
31605	497	31	,	,	,
31605	497	32	while	while	IN
31605	497	33	the	the	DT
31605	497	34	water	water	NN
31605	497	35	absorbed	absorb	VBN
31605	497	36	by	by	IN
31605	497	37	the	the	DT
31605	497	38	meat	meat	NN
31605	497	39	adds	add	VBZ
31605	497	40	to	to	IN
31605	497	41	its	-PRON-	PRP$
31605	497	42	bulk	bulk	NN
31605	497	43	to	to	IN
31605	497	44	a	a	DT
31605	497	45	certain	certain	JJ
31605	497	46	extent	extent	NN
31605	497	47	without	without	IN
31605	497	48	detracting	detract	VBG
31605	497	49	from	from	IN
31605	497	50	its	-PRON-	PRP$
31605	497	51	quality	quality	NN
31605	497	52	.	.	.
31605	498	1	A	a	DT
31605	498	2	strainer	strainer	NN
31605	498	3	or	or	CC
31605	498	4	plate	plate	NN
31605	498	5	should	should	MD
31605	498	6	be	be	VB
31605	498	7	placed	place	VBN
31605	498	8	in	in	IN
31605	498	9	the	the	DT
31605	498	10	bottom	bottom	NN
31605	498	11	of	of	IN
31605	498	12	the	the	DT
31605	498	13	pot	pot	NN
31605	498	14	to	to	TO
31605	498	15	prevent	prevent	VB
31605	498	16	burning	burning	NN
31605	498	17	;	;	:
31605	498	18	the	the	DT
31605	498	19	pot	pot	NN
31605	498	20	should	should	MD
31605	498	21	be	be	VB
31605	498	22	skimmed	skim	VBN
31605	498	23	clear	clear	JJ
31605	498	24	as	as	RB
31605	498	25	soon	soon	RB
31605	498	26	as	as	IN
31605	498	27	it	-PRON-	PRP
31605	498	28	boils	boil	VBZ
31605	498	29	,	,	,
31605	498	30	and	and	CC
31605	498	31	the	the	DT
31605	498	32	subsequent	subsequent	JJ
31605	498	33	simmering	simmering	NN
31605	498	34	should	should	MD
31605	498	35	be	be	VB
31605	498	36	gentle	gentle	JJ
31605	498	37	and	and	CC
31605	498	38	steady	steady	JJ
31605	498	39	;	;	:
31605	498	40	there	there	EX
31605	498	41	should	should	MD
31605	498	42	always	always	RB
31605	498	43	be	be	VB
31605	498	44	sufficient	sufficient	JJ
31605	498	45	water	water	NN
31605	498	46	to	to	TO
31605	498	47	cover	cover	VB
31605	498	48	the	the	DT
31605	498	49	meat	meat	NN
31605	498	50	in	in	IN
31605	498	51	order	order	NN
31605	498	52	to	to	TO
31605	498	53	keep	keep	VB
31605	498	54	it	-PRON-	PRP
31605	498	55	plump	plump	JJ
31605	498	56	.	.	.
31605	499	1	Less	Less	JJR
31605	499	2	body	body	NN
31605	499	3	of	of	IN
31605	499	4	heat	heat	NN
31605	499	5	is	be	VBZ
31605	499	6	required	require	VBN
31605	499	7	to	to	TO
31605	499	8	boil	boil	VB
31605	499	9	in	in	IN
31605	499	10	copper	copper	NN
31605	499	11	or	or	CC
31605	499	12	iron	iron	NN
31605	499	13	pots	pot	NNS
31605	499	14	,	,	,
31605	499	15	than	than	IN
31605	499	16	in	in	IN
31605	499	17	those	those	DT
31605	499	18	made	make	VBN
31605	499	19	of	of	IN
31605	499	20	tin	tin	NN
31605	499	21	,	,	,
31605	499	22	especially	especially	RB
31605	499	23	if	if	IN
31605	499	24	the	the	DT
31605	499	25	latter	latter	JJ
31605	499	26	have	have	VBP
31605	499	27	polished	polished	JJ
31605	499	28	surfaces	surface	NNS
31605	499	29	which	which	WDT
31605	499	30	throw	throw	VBP
31605	499	31	off	off	RP
31605	499	32	the	the	DT
31605	499	33	heat	heat	NN
31605	499	34	.	.	.
31605	500	1	The	the	DT
31605	500	2	pot	pot	NN
31605	500	3	-	-	HYPH
31605	500	4	liquor	liquor	NN
31605	500	5	from	from	IN
31605	500	6	boiled	boil	VBN
31605	500	7	meat	meat	NN
31605	500	8	should	should	MD
31605	500	9	always	always	RB
31605	500	10	be	be	VB
31605	500	11	strained	strain	VBN
31605	500	12	into	into	IN
31605	500	13	an	an	DT
31605	500	14	earthen	earthen	JJ
31605	500	15	jar	jar	NN
31605	500	16	and	and	CC
31605	500	17	left	leave	VBD
31605	500	18	to	to	IN
31605	500	19	cool	cool	VB
31605	500	20	;	;	:
31605	500	21	the	the	DT
31605	500	22	fat	fat	NN
31605	500	23	can	can	MD
31605	500	24	then	then	RB
31605	500	25	be	be	VB
31605	500	26	taken	take	VBN
31605	500	27	off	off	RP
31605	500	28	for	for	IN
31605	500	29	kitchen	kitchen	NN
31605	500	30	use	use	NN
31605	500	31	,	,	,
31605	500	32	and	and	CC
31605	500	33	the	the	DT
31605	500	34	liquor	liquor	NN
31605	500	35	utilized	utilize	VBN
31605	500	36	as	as	IN
31605	500	37	the	the	DT
31605	500	38	basis	basis	NN
31605	500	39	for	for	IN
31605	500	40	some	some	DT
31605	500	41	kind	kind	NN
31605	500	42	of	of	IN
31605	500	43	soup	soup	NN
31605	500	44	.	.	.
31605	501	1	112	112	CD
31605	501	2	.	.	.
31605	502	1	=	=	NFP
31605	502	2	Leg	Leg	NNP
31605	502	3	of	of	IN
31605	502	4	Mutton	Mutton	NNP
31605	502	5	with	with	IN
31605	502	6	Caper	Caper	NNP
31605	502	7	Sauce.=--Put	Sauce.=--Put	VBD
31605	502	8	a	a	DT
31605	502	9	leg	leg	NN
31605	502	10	of	of	IN
31605	502	11	mutton	mutton	NN
31605	502	12	,	,	,
31605	502	13	weighing	weigh	VBG
31605	502	14	about	about	IN
31605	502	15	six	six	CD
31605	502	16	pounds	pound	NNS
31605	502	17	,	,	,
31605	502	18	on	on	IN
31605	502	19	the	the	DT
31605	502	20	fire	fire	NN
31605	502	21	in	in	IN
31605	502	22	enough	enough	RB
31605	502	23	boiling	boil	VBG
31605	502	24	hot	hot	JJ
31605	502	25	water	water	NN
31605	502	26	to	to	TO
31605	502	27	cover	cover	VB
31605	502	28	it	-PRON-	PRP
31605	502	29	;	;	:
31605	502	30	boil	boil	VB
31605	502	31	it	-PRON-	PRP
31605	502	32	for	for	IN
31605	502	33	five	five	CD
31605	502	34	minutes	minute	NNS
31605	502	35	,	,	,
31605	502	36	skimming	skim	VBG
31605	502	37	it	-PRON-	PRP
31605	502	38	as	as	RB
31605	502	39	often	often	RB
31605	502	40	as	as	IN
31605	502	41	any	any	DT
31605	502	42	scum	scum	NN
31605	502	43	rises	rise	VBZ
31605	502	44	,	,	,
31605	502	45	then	then	RB
31605	502	46	pour	pour	VB
31605	502	47	in	in	IN
31605	502	48	enough	enough	JJ
31605	502	49	cold	cold	JJ
31605	502	50	water	water	NN
31605	502	51	to	to	TO
31605	502	52	reduce	reduce	VB
31605	502	53	the	the	DT
31605	502	54	heat	heat	NN
31605	502	55	to	to	IN
31605	502	56	about	about	IN
31605	502	57	160	160	CD
31605	502	58	°	°	NNS
31605	502	59	Fahr	Fahr	NNP
31605	502	60	.	.	NNP
31605	502	61	,	,	,
31605	502	62	season	season	NN
31605	502	63	with	with	IN
31605	502	64	a	a	DT
31605	502	65	tablespoonful	tablespoonful	NN
31605	502	66	of	of	IN
31605	502	67	salt	salt	NN
31605	502	68	,	,	,
31605	502	69	and	and	CC
31605	502	70	simmer	simmer	VB
31605	502	71	the	the	DT
31605	502	72	meat	meat	NN
31605	502	73	at	at	IN
31605	502	74	that	that	DT
31605	502	75	heat	heat	NN
31605	502	76	until	until	IN
31605	502	77	it	-PRON-	PRP
31605	502	78	is	be	VBZ
31605	502	79	tender	tender	JJ
31605	502	80	,	,	,
31605	502	81	allowing	allow	VBG
31605	502	82	about	about	RB
31605	502	83	twenty	twenty	CD
31605	502	84	minutes	minute	NNS
31605	502	85	cooking	cook	VBG
31605	502	86	to	to	IN
31605	502	87	each	each	DT
31605	502	88	pound	pound	NN
31605	502	89	of	of	IN
31605	502	90	meat	meat	NN
31605	502	91	;	;	:
31605	502	92	if	if	IN
31605	502	93	turnips	turnip	NNS
31605	502	94	are	be	VBP
31605	502	95	to	to	TO
31605	502	96	be	be	VB
31605	502	97	served	serve	VBN
31605	502	98	with	with	IN
31605	502	99	it	-PRON-	PRP
31605	502	100	as	as	IN
31605	502	101	a	a	DT
31605	502	102	garnish	garnish	NN
31605	502	103	,	,	,
31605	502	104	choose	choose	VB
31605	502	105	them	-PRON-	PRP
31605	502	106	of	of	IN
31605	502	107	equal	equal	JJ
31605	502	108	size	size	NN
31605	502	109	,	,	,
31605	502	110	pare	pare	VBP
31605	502	111	them	-PRON-	PRP
31605	502	112	smoothly	smoothly	RB
31605	502	113	,	,	,
31605	502	114	and	and	CC
31605	502	115	boil	boil	VB
31605	502	116	them	-PRON-	PRP
31605	502	117	with	with	IN
31605	502	118	the	the	DT
31605	502	119	mutton	mutton	NN
31605	502	120	;	;	:
31605	502	121	if	if	IN
31605	502	122	the	the	DT
31605	502	123	vegetables	vegetable	NNS
31605	502	124	are	be	VBP
31605	502	125	cooked	cook	VBN
31605	502	126	first	first	RB
31605	502	127	take	take	VB
31605	502	128	them	-PRON-	PRP
31605	502	129	up	up	RP
31605	502	130	without	without	IN
31605	502	131	breaking	breaking	NN
31605	502	132	,	,	,
31605	502	133	and	and	CC
31605	502	134	set	set	VBD
31605	502	135	them	-PRON-	PRP
31605	502	136	back	back	RB
31605	502	137	off	off	IN
31605	502	138	the	the	DT
31605	502	139	fire	fire	NN
31605	502	140	,	,	,
31605	502	141	in	in	IN
31605	502	142	a	a	DT
31605	502	143	little	little	JJ
31605	502	144	of	of	IN
31605	502	145	the	the	DT
31605	502	146	mutton	mutton	NN
31605	502	147	stock	stock	NN
31605	502	148	,	,	,
31605	502	149	to	to	TO
31605	502	150	keep	keep	VB
31605	502	151	hot	hot	JJ
31605	502	152	.	.	.
31605	503	1	Just	just	RB
31605	503	2	before	before	IN
31605	503	3	dishing	dish	VBG
31605	503	4	the	the	DT
31605	503	5	meat	meat	NN
31605	503	6	,	,	,
31605	503	7	make	make	VB
31605	503	8	a	a	DT
31605	503	9	caper	caper	NN
31605	503	10	sauce	sauce	NN
31605	503	11	,	,	,
31605	503	12	as	as	IN
31605	503	13	directed	direct	VBN
31605	503	14	in	in	IN
31605	503	15	receipt	receipt	NN
31605	503	16	No	no	UH
31605	503	17	.	.	.
31605	504	1	113	113	CD
31605	504	2	;	;	:
31605	504	3	serve	serve	VB
31605	504	4	the	the	DT
31605	504	5	mutton	mutton	NN
31605	504	6	on	on	IN
31605	504	7	a	a	DT
31605	504	8	hot	hot	JJ
31605	504	9	dish	dish	NN
31605	504	10	,	,	,
31605	504	11	with	with	IN
31605	504	12	the	the	DT
31605	504	13	turnips	turnip	NNS
31605	504	14	laid	lay	VBN
31605	504	15	around	around	IN
31605	504	16	it	-PRON-	PRP
31605	504	17	,	,	,
31605	504	18	and	and	CC
31605	504	19	send	send	VB
31605	504	20	the	the	DT
31605	504	21	sauce	sauce	NN
31605	504	22	in	in	IN
31605	504	23	a	a	DT
31605	504	24	gravy	gravy	NN
31605	504	25	-	-	HYPH
31605	504	26	boat	boat	NN
31605	504	27	to	to	IN
31605	504	28	the	the	DT
31605	504	29	table	table	NN
31605	504	30	with	with	IN
31605	504	31	it	-PRON-	PRP
31605	504	32	.	.	.
31605	505	1	113	113	CD
31605	505	2	.	.	.
31605	506	1	=	=	NFP
31605	506	2	Caper	Caper	NNP
31605	506	3	Sauce.=--Put	Sauce.=--Put	VBD
31605	506	4	one	one	CD
31605	506	5	ounce	ounce	NN
31605	506	6	of	of	IN
31605	506	7	butter	butter	NN
31605	506	8	and	and	CC
31605	506	9	one	one	CD
31605	506	10	ounce	ounce	NN
31605	506	11	of	of	IN
31605	506	12	flour	flour	NN
31605	506	13	in	in	IN
31605	506	14	a	a	DT
31605	506	15	sauce	sauce	NN
31605	506	16	-	-	HYPH
31605	506	17	pan	pan	NN
31605	506	18	over	over	IN
31605	506	19	the	the	DT
31605	506	20	fire	fire	NN
31605	506	21	,	,	,
31605	506	22	and	and	CC
31605	506	23	stir	stir	VB
31605	506	24	until	until	IN
31605	506	25	smoothly	smoothly	RB
31605	506	26	melted	melt	VBN
31605	506	27	;	;	:
31605	506	28	gradually	gradually	RB
31605	506	29	pour	pour	VB
31605	506	30	in	in	IN
31605	506	31	half	half	PDT
31605	506	32	a	a	DT
31605	506	33	pint	pint	NN
31605	506	34	of	of	IN
31605	506	35	boiling	boil	VBG
31605	506	36	water	water	NN
31605	506	37	,	,	,
31605	506	38	season	season	NN
31605	506	39	with	with	IN
31605	506	40	one	one	CD
31605	506	41	teaspoonful	teaspoonful	NN
31605	506	42	of	of	IN
31605	506	43	salt	salt	NN
31605	506	44	,	,	,
31605	506	45	and	and	CC
31605	506	46	quarter	quarter	NN
31605	506	47	of	of	IN
31605	506	48	a	a	DT
31605	506	49	saltspoonful	saltspoonful	NN
31605	506	50	of	of	IN
31605	506	51	white	white	JJ
31605	506	52	pepper	pepper	NN
31605	506	53	,	,	,
31605	506	54	and	and	CC
31605	506	55	stir	stir	VB
31605	506	56	until	until	IN
31605	506	57	the	the	DT
31605	506	58	sauce	sauce	NN
31605	506	59	coats	coat	VBZ
31605	506	60	the	the	DT
31605	506	61	spoon	spoon	NN
31605	506	62	when	when	WRB
31605	506	63	you	-PRON-	PRP
31605	506	64	lift	lift	VBP
31605	506	65	it	-PRON-	PRP
31605	506	66	out	out	RP
31605	506	67	;	;	:
31605	506	68	take	take	VB
31605	506	69	it	-PRON-	PRP
31605	506	70	from	from	IN
31605	506	71	the	the	DT
31605	506	72	fire	fire	NN
31605	506	73	,	,	,
31605	506	74	and	and	CC
31605	506	75	stir	stir	VB
31605	506	76	in	in	IN
31605	506	77	two	two	CD
31605	506	78	ounces	ounce	NNS
31605	506	79	of	of	IN
31605	506	80	butter	butter	NN
31605	506	81	,	,	,
31605	506	82	and	and	CC
31605	506	83	two	two	CD
31605	506	84	tablespoonfuls	tablespoonful	NNS
31605	506	85	of	of	IN
31605	506	86	small	small	JJ
31605	506	87	capers	caper	NNS
31605	506	88	,	,	,
31605	506	89	and	and	CC
31605	506	90	serve	serve	VB
31605	506	91	at	at	IN
31605	506	92	once	once	RB
31605	506	93	.	.	.
31605	507	1	_	_	NNP
31605	507	2	Do	do	VBP
31605	507	3	not	not	RB
31605	507	4	permit	permit	VB
31605	507	5	the	the	DT
31605	507	6	sauce	sauce	NN
31605	507	7	to	to	TO
31605	507	8	boil	boil	VB
31605	507	9	after	after	IN
31605	507	10	you	-PRON-	PRP
31605	507	11	have	have	VBP
31605	507	12	added	add	VBN
31605	507	13	the	the	DT
31605	507	14	butter	butter	NN
31605	507	15	,	,	,
31605	507	16	as	as	IN
31605	507	17	it	-PRON-	PRP
31605	507	18	may	may	MD
31605	507	19	turn	turn	VB
31605	507	20	rancid	rancid	NN
31605	507	21	.	.	.
31605	507	22	_	_	IN
31605	507	23	114	114	CD
31605	507	24	.	.	.
31605	508	1	=	=	NFP
31605	508	2	Boiled	Boiled	NNP
31605	508	3	Ham	Ham	NNP
31605	508	4	with	with	IN
31605	508	5	Madeira	Madeira	NNP
31605	508	6	Sauce.=--Choose	Sauce.=--Choose	,
31605	508	7	a	a	DT
31605	508	8	ham	ham	NN
31605	508	9	by	by	IN
31605	508	10	running	run	VBG
31605	508	11	a	a	DT
31605	508	12	thin	thin	JJ
31605	508	13	bladed	bladed	JJ
31605	508	14	knife	knife	NN
31605	508	15	close	close	RB
31605	508	16	to	to	IN
31605	508	17	the	the	DT
31605	508	18	bone	bone	NN
31605	508	19	,	,	,
31605	508	20	and	and	CC
31605	508	21	if	if	IN
31605	508	22	the	the	DT
31605	508	23	odor	odor	NN
31605	508	24	which	which	WDT
31605	508	25	follows	follow	VBZ
31605	508	26	the	the	DT
31605	508	27	cut	cut	NN
31605	508	28	is	be	VBZ
31605	508	29	sweet	sweet	JJ
31605	508	30	the	the	DT
31605	508	31	ham	ham	NN
31605	508	32	is	be	VBZ
31605	508	33	good	good	JJ
31605	508	34	;	;	:
31605	508	35	soak	soak	VB
31605	508	36	it	-PRON-	PRP
31605	508	37	in	in	IN
31605	508	38	cold	cold	JJ
31605	508	39	water	water	NN
31605	508	40	for	for	IN
31605	508	41	twenty	twenty	CD
31605	508	42	-	-	HYPH
31605	508	43	four	four	CD
31605	508	44	hours	hour	NNS
31605	508	45	,	,	,
31605	508	46	changing	change	VBG
31605	508	47	the	the	DT
31605	508	48	water	water	NN
31605	508	49	once	once	RB
31605	508	50	;	;	:
31605	508	51	scrape	scrape	VB
31605	508	52	it	-PRON-	PRP
31605	508	53	well	well	RB
31605	508	54	,	,	,
31605	508	55	and	and	CC
31605	508	56	trim	trim	VB
31605	508	57	off	off	RP
31605	508	58	any	any	DT
31605	508	59	ragged	ragged	JJ
31605	508	60	parts	part	NNS
31605	508	61	;	;	,
31605	508	62	put	put	VB
31605	508	63	it	-PRON-	PRP
31605	508	64	in	in	IN
31605	508	65	enough	enough	JJ
31605	508	66	cold	cold	JJ
31605	508	67	water	water	NN
31605	508	68	to	to	TO
31605	508	69	cover	cover	VB
31605	508	70	it	-PRON-	PRP
31605	508	71	,	,	,
31605	508	72	with	with	IN
31605	508	73	an	an	DT
31605	508	74	onion	onion	NN
31605	508	75	weighing	weigh	VBG
31605	508	76	about	about	IN
31605	508	77	one	one	CD
31605	508	78	ounce	ounce	NN
31605	508	79	,	,	,
31605	508	80	stuck	stick	VBD
31605	508	81	with	with	IN
31605	508	82	six	six	CD
31605	508	83	cloves	clove	NNS
31605	508	84	,	,	,
31605	508	85	and	and	CC
31605	508	86	a	a	DT
31605	508	87	bouquet	bouquet	NN
31605	508	88	made	make	VBN
31605	508	89	according	accord	VBG
31605	508	90	to	to	IN
31605	508	91	directions	direction	NNS
31605	508	92	in	in	IN
31605	508	93	Chapter	chapter	NN
31605	508	94	first	first	RB
31605	508	95	,	,	,
31605	508	96	and	and	CC
31605	508	97	boil	boil	VB
31605	508	98	it	-PRON-	PRP
31605	508	99	four	four	CD
31605	508	100	hours	hour	NNS
31605	508	101	.	.	.
31605	509	1	Take	take	VB
31605	509	2	it	-PRON-	PRP
31605	509	3	from	from	IN
31605	509	4	the	the	DT
31605	509	5	fire	fire	NN
31605	509	6	and	and	CC
31605	509	7	let	let	VB
31605	509	8	it	-PRON-	PRP
31605	509	9	cool	cool	VB
31605	509	10	in	in	IN
31605	509	11	the	the	DT
31605	509	12	pot	pot	NN
31605	509	13	-	-	HYPH
31605	509	14	liquor	liquor	NN
31605	509	15	.	.	.
31605	510	1	Then	then	RB
31605	510	2	take	take	VB
31605	510	3	it	-PRON-	PRP
31605	510	4	up	up	RP
31605	510	5	carefully	carefully	RB
31605	510	6	,	,	,
31605	510	7	remove	remove	VB
31605	510	8	the	the	DT
31605	510	9	skin	skin	NN
31605	510	10	,	,	,
31605	510	11	dust	dust	VB
31605	510	12	it	-PRON-	PRP
31605	510	13	with	with	IN
31605	510	14	sifted	sifted	JJ
31605	510	15	bread	bread	NN
31605	510	16	or	or	CC
31605	510	17	cracker	cracker	NN
31605	510	18	crumbs	crumb	VBZ
31605	510	19	,	,	,
31605	510	20	and	and	CC
31605	510	21	brown	brown	VB
31605	510	22	it	-PRON-	PRP
31605	510	23	in	in	IN
31605	510	24	the	the	DT
31605	510	25	oven	oven	NN
31605	510	26	.	.	.
31605	511	1	Serve	serve	VB
31605	511	2	it	-PRON-	PRP
31605	511	3	either	either	CC
31605	511	4	hot	hot	JJ
31605	511	5	or	or	CC
31605	511	6	cold	cold	JJ
31605	511	7	;	;	:
31605	511	8	if	if	IN
31605	511	9	hot	hot	JJ
31605	511	10	send	send	VB
31605	511	11	it	-PRON-	PRP
31605	511	12	to	to	IN
31605	511	13	the	the	DT
31605	511	14	table	table	NN
31605	511	15	with	with	IN
31605	511	16	a	a	DT
31605	511	17	gravy	gravy	NN
31605	511	18	boat	boat	NN
31605	511	19	full	full	JJ
31605	511	20	of	of	IN
31605	511	21	Madeira	Madeira	NNP
31605	511	22	sauce	sauce	NN
31605	511	23	.	.	.
31605	512	1	115	115	CD
31605	512	2	.	.	.
31605	513	1	=	=	NFP
31605	513	2	Madeira	madeira	NN
31605	513	3	Sauce.=--Put	sauce.=--put	NN
31605	513	4	over	over	IN
31605	513	5	the	the	DT
31605	513	6	fire	fire	NN
31605	513	7	in	in	IN
31605	513	8	a	a	DT
31605	513	9	thick	thick	JJ
31605	513	10	sauce	sauce	NN
31605	513	11	-	-	HYPH
31605	513	12	pan	pan	NN
31605	513	13	one	one	CD
31605	513	14	pint	pint	NN
31605	513	15	of	of	IN
31605	513	16	Spanish	spanish	JJ
31605	513	17	sauce	sauce	NN
31605	513	18	made	make	VBN
31605	513	19	according	accord	VBG
31605	513	20	to	to	IN
31605	513	21	receipt	receipt	NN
31605	513	22	No	no	UH
31605	513	23	.	.	.
31605	514	1	44	44	CD
31605	514	2	,	,	,
31605	514	3	or	or	CC
31605	514	4	the	the	DT
31605	514	5	same	same	JJ
31605	514	6	quantity	quantity	NN
31605	514	7	of	of	IN
31605	514	8	any	any	DT
31605	514	9	rich	rich	JJ
31605	514	10	brown	brown	JJ
31605	514	11	gravy	gravy	NN
31605	514	12	,	,	,
31605	514	13	season	season	NN
31605	514	14	with	with	IN
31605	514	15	salt	salt	NN
31605	514	16	and	and	CC
31605	514	17	pepper	pepper	NN
31605	514	18	to	to	TO
31605	514	19	taste	taste	NN
31605	514	20	;	;	:
31605	514	21	the	the	DT
31605	514	22	seasoning	seasoning	NN
31605	514	23	must	must	MD
31605	514	24	depend	depend	VB
31605	514	25	on	on	IN
31605	514	26	the	the	DT
31605	514	27	flavor	flavor	NN
31605	514	28	of	of	IN
31605	514	29	the	the	DT
31605	514	30	gravy	gravy	NN
31605	514	31	;	;	:
31605	514	32	when	when	WRB
31605	514	33	scalding	scald	VBG
31605	514	34	hot	hot	JJ
31605	514	35	add	add	VB
31605	514	36	half	half	PDT
31605	514	37	a	a	DT
31605	514	38	pint	pint	NN
31605	514	39	of	of	IN
31605	514	40	Madeira	Madeira	NNP
31605	514	41	wine	wine	NN
31605	514	42	,	,	,
31605	514	43	and	and	CC
31605	514	44	stir	stir	VB
31605	514	45	till	till	IN
31605	514	46	the	the	DT
31605	514	47	sauce	sauce	NN
31605	514	48	is	be	VBZ
31605	514	49	thick	thick	JJ
31605	514	50	enough	enough	RB
31605	514	51	to	to	TO
31605	514	52	coat	coat	VB
31605	514	53	the	the	DT
31605	514	54	spoon	spoon	NN
31605	514	55	;	;	:
31605	514	56	then	then	RB
31605	514	57	strain	strain	VB
31605	514	58	through	through	IN
31605	514	59	a	a	DT
31605	514	60	fine	fine	JJ
31605	514	61	sieve	sieve	NN
31605	514	62	,	,	,
31605	514	63	and	and	CC
31605	514	64	serve	serve	VB
31605	514	65	hot	hot	JJ
31605	514	66	.	.	.
31605	515	1	116	116	CD
31605	515	2	.	.	.
31605	516	1	=	=	NFP
31605	516	2	Beef	Beef	NNP
31605	516	3	á	á	NNP
31605	516	4	la	la	FW
31605	516	5	Mode	Mode	NNP
31605	516	6	Jardiniere.=--Daube	Jardiniere.=--Daube	NNP
31605	516	7	a	a	DT
31605	516	8	seven	seven	CD
31605	516	9	pound	pound	NN
31605	516	10	piece	piece	NN
31605	516	11	of	of	IN
31605	516	12	round	round	NN
31605	516	13	of	of	IN
31605	516	14	beef	beef	NN
31605	516	15	,	,	,
31605	516	16	by	by	IN
31605	516	17	inserting	insert	VBG
31605	516	18	,	,	,
31605	516	19	with	with	IN
31605	516	20	the	the	DT
31605	516	21	grain	grain	NN
31605	516	22	,	,	,
31605	516	23	pieces	piece	NNS
31605	516	24	of	of	IN
31605	516	25	larding	lard	VBG
31605	516	26	pork	pork	NN
31605	516	27	,	,	,
31605	516	28	cut	cut	VBN
31605	516	29	as	as	RB
31605	516	30	long	long	RB
31605	516	31	as	as	IN
31605	516	32	the	the	DT
31605	516	33	meat	meat	NN
31605	516	34	is	be	VBZ
31605	516	35	thick	thick	JJ
31605	516	36	,	,	,
31605	516	37	and	and	CC
31605	516	38	about	about	RB
31605	516	39	half	half	PDT
31605	516	40	an	an	DT
31605	516	41	inch	inch	NN
31605	516	42	square	square	NN
31605	516	43	,	,	,
31605	516	44	setting	set	VBG
31605	516	45	the	the	DT
31605	516	46	strips	strip	NNS
31605	516	47	of	of	IN
31605	516	48	pork	pork	NN
31605	516	49	about	about	IN
31605	516	50	two	two	CD
31605	516	51	inches	inch	NNS
31605	516	52	apart	apart	RB
31605	516	53	;	;	:
31605	516	54	this	this	DT
31605	516	55	can	can	MD
31605	516	56	be	be	VB
31605	516	57	done	do	VBN
31605	516	58	either	either	CC
31605	516	59	with	with	IN
31605	516	60	a	a	DT
31605	516	61	large	large	JJ
31605	516	62	larding	lard	VBG
31605	516	63	needle	needle	NN
31605	516	64	,	,	,
31605	516	65	called	call	VBD
31605	516	66	a	a	DT
31605	516	67	_	_	NNP
31605	516	68	sonde	sonde	NN
31605	516	69	_	_	NNP
31605	516	70	,	,	,
31605	516	71	or	or	CC
31605	516	72	by	by	IN
31605	516	73	first	first	RB
31605	516	74	making	make	VBG
31605	516	75	a	a	DT
31605	516	76	hole	hole	NN
31605	516	77	with	with	IN
31605	516	78	the	the	DT
31605	516	79	carving	carve	VBG
31605	516	80	-	-	HYPH
31605	516	81	knife	knife	NN
31605	516	82	steel	steel	NN
31605	516	83	,	,	,
31605	516	84	and	and	CC
31605	516	85	then	then	RB
31605	516	86	thrusting	thrust	VBG
31605	516	87	the	the	DT
31605	516	88	pork	pork	NN
31605	516	89	in	in	IN
31605	516	90	with	with	IN
31605	516	91	the	the	DT
31605	516	92	fingers	finger	NNS
31605	516	93	;	;	:
31605	516	94	lay	lie	VBD
31605	516	95	the	the	DT
31605	516	96	beef	beef	NN
31605	516	97	in	in	IN
31605	516	98	a	a	DT
31605	516	99	deep	deep	JJ
31605	516	100	bowl	bowl	NN
31605	516	101	containing	contain	VBG
31605	516	102	the	the	DT
31605	516	103	_	_	NNP
31605	516	104	marinade	marinade	NN
31605	516	105	_	_	NNP
31605	516	106	,	,	,
31605	516	107	or	or	CC
31605	516	108	pickle	pickle	NN
31605	516	109	,	,	,
31605	516	110	given	give	VBN
31605	516	111	in	in	IN
31605	516	112	receipt	receipt	NN
31605	516	113	No	no	UH
31605	516	114	.	.	.
31605	517	1	117	117	CD
31605	517	2	,	,	,
31605	517	3	and	and	CC
31605	517	4	let	let	VB
31605	517	5	it	-PRON-	PRP
31605	517	6	stand	stand	VB
31605	517	7	from	from	IN
31605	517	8	two	two	CD
31605	517	9	to	to	TO
31605	517	10	ten	ten	CD
31605	517	11	days	day	NNS
31605	517	12	in	in	IN
31605	517	13	a	a	DT
31605	517	14	cool	cool	JJ
31605	517	15	place	place	NN
31605	517	16	,	,	,
31605	517	17	turning	turn	VBG
31605	517	18	it	-PRON-	PRP
31605	517	19	over	over	IN
31605	517	20	every	every	DT
31605	517	21	day	day	NN
31605	517	22	.	.	.
31605	518	1	Then	then	RB
31605	518	2	put	put	VB
31605	518	3	it	-PRON-	PRP
31605	518	4	into	into	IN
31605	518	5	a	a	DT
31605	518	6	deep	deep	JJ
31605	518	7	pot	pot	NN
31605	518	8	just	just	RB
31605	518	9	large	large	JJ
31605	518	10	enough	enough	RB
31605	518	11	to	to	TO
31605	518	12	hold	hold	VB
31605	518	13	it	-PRON-	PRP
31605	518	14	,	,	,
31605	518	15	together	together	RB
31605	518	16	with	with	IN
31605	518	17	the	the	DT
31605	518	18	_	_	NNP
31605	518	19	marinade	marinade	NN
31605	518	20	_	_	NNP
31605	518	21	,	,	,
31605	518	22	and	and	CC
31605	518	23	turn	turn	VB
31605	518	24	it	-PRON-	PRP
31605	518	25	occasionally	occasionally	RB
31605	518	26	over	over	IN
31605	518	27	the	the	DT
31605	518	28	fire	fire	NN
31605	518	29	until	until	IN
31605	518	30	it	-PRON-	PRP
31605	518	31	is	be	VBZ
31605	518	32	nicely	nicely	RB
31605	518	33	browned	brown	VBN
31605	518	34	;	;	:
31605	518	35	cover	cover	VB
31605	518	36	it	-PRON-	PRP
31605	518	37	with	with	IN
31605	518	38	hot	hot	JJ
31605	518	39	stock	stock	NN
31605	518	40	or	or	CC
31605	518	41	water	water	NN
31605	518	42	,	,	,
31605	518	43	and	and	CC
31605	518	44	simmer	simmer	VB
31605	518	45	it	-PRON-	PRP
31605	518	46	gently	gently	RB
31605	518	47	four	four	CD
31605	518	48	hours	hour	NNS
31605	518	49	.	.	.
31605	519	1	When	when	WRB
31605	519	2	it	-PRON-	PRP
31605	519	3	has	have	VBZ
31605	519	4	been	be	VBN
31605	519	5	cooking	cook	VBG
31605	519	6	three	three	CD
31605	519	7	hours	hour	NNS
31605	519	8	cut	cut	VBN
31605	519	9	about	about	RB
31605	519	10	four	four	CD
31605	519	11	ounces	ounce	NNS
31605	519	12	each	each	DT
31605	519	13	of	of	IN
31605	519	14	carrots	carrot	NNS
31605	519	15	and	and	CC
31605	519	16	turnips	turnip	NNS
31605	519	17	in	in	IN
31605	519	18	the	the	DT
31605	519	19	shape	shape	NN
31605	519	20	of	of	IN
31605	519	21	olives	olive	NNS
31605	519	22	;	;	:
31605	519	23	pare	pare	VB
31605	519	24	two	two	CD
31605	519	25	dozen	dozen	NN
31605	519	26	button	button	NN
31605	519	27	onions	onion	NNS
31605	519	28	;	;	:
31605	519	29	and	and	CC
31605	519	30	cut	cut	VBD
31605	519	31	one	one	CD
31605	519	32	pint	pint	NN
31605	519	33	of	of	IN
31605	519	34	string	string	NN
31605	519	35	beans	bean	NNS
31605	519	36	in	in	IN
31605	519	37	pieces	piece	NNS
31605	519	38	one	one	CD
31605	519	39	inch	inch	NN
31605	519	40	long	long	RB
31605	519	41	;	;	:
31605	519	42	put	put	VB
31605	519	43	all	all	PDT
31605	519	44	these	these	DT
31605	519	45	vegetables	vegetable	NNS
31605	519	46	on	on	IN
31605	519	47	the	the	DT
31605	519	48	fire	fire	NN
31605	519	49	in	in	IN
31605	519	50	cold	cold	JJ
31605	519	51	water	water	NN
31605	519	52	,	,	,
31605	519	53	in	in	IN
31605	519	54	separate	separate	JJ
31605	519	55	vessels	vessel	NNS
31605	519	56	,	,	,
31605	519	57	each	each	DT
31605	519	58	containing	contain	VBG
31605	519	59	a	a	DT
31605	519	60	teaspoonful	teaspoonful	NN
31605	519	61	of	of	IN
31605	519	62	salt	salt	NN
31605	519	63	,	,	,
31605	519	64	and	and	CC
31605	519	65	half	half	PDT
31605	519	66	a	a	DT
31605	519	67	saltspoonful	saltspoonful	NN
31605	519	68	of	of	IN
31605	519	69	sugar	sugar	NN
31605	519	70	,	,	,
31605	519	71	and	and	CC
31605	519	72	let	let	VB
31605	519	73	them	-PRON-	PRP
31605	519	74	boil	boil	VB
31605	519	75	till	till	IN
31605	519	76	tender	tender	NN
31605	519	77	;	;	:
31605	519	78	then	then	RB
31605	519	79	lay	lay	VB
31605	519	80	them	-PRON-	PRP
31605	519	81	in	in	IN
31605	519	82	cold	cold	JJ
31605	519	83	water	water	NN
31605	519	84	to	to	TO
31605	519	85	keep	keep	VB
31605	519	86	them	-PRON-	PRP
31605	519	87	white	white	JJ
31605	519	88	,	,	,
31605	519	89	until	until	IN
31605	519	90	ready	ready	JJ
31605	519	91	to	to	TO
31605	519	92	use	use	VB
31605	519	93	them	-PRON-	PRP
31605	519	94	.	.	.
31605	520	1	When	when	WRB
31605	520	2	the	the	DT
31605	520	3	meat	meat	NN
31605	520	4	is	be	VBZ
31605	520	5	tender	tender	JJ
31605	520	6	,	,	,
31605	520	7	take	take	VB
31605	520	8	it	-PRON-	PRP
31605	520	9	up	up	RP
31605	520	10	,	,	,
31605	520	11	and	and	CC
31605	520	12	keep	keep	VB
31605	520	13	it	-PRON-	PRP
31605	520	14	warm	warm	JJ
31605	520	15	;	;	:
31605	520	16	strain	strain	VB
31605	520	17	the	the	DT
31605	520	18	sauce	sauce	NN
31605	520	19	in	in	IN
31605	520	20	which	which	WDT
31605	520	21	it	-PRON-	PRP
31605	520	22	has	have	VBZ
31605	520	23	cooked	cook	VBN
31605	520	24	,	,	,
31605	520	25	and	and	CC
31605	520	26	stir	stir	VB
31605	520	27	it	-PRON-	PRP
31605	520	28	over	over	IN
31605	520	29	the	the	DT
31605	520	30	fire	fire	NN
31605	520	31	until	until	IN
31605	520	32	it	-PRON-	PRP
31605	520	33	is	be	VBZ
31605	520	34	thick	thick	JJ
31605	520	35	enough	enough	RB
31605	520	36	to	to	TO
31605	520	37	coat	coat	VB
31605	520	38	the	the	DT
31605	520	39	spoon	spoon	NN
31605	520	40	;	;	:
31605	520	41	drain	drain	VB
31605	520	42	the	the	DT
31605	520	43	vegetables	vegetable	NNS
31605	520	44	,	,	,
31605	520	45	and	and	CC
31605	520	46	let	let	VB
31605	520	47	them	-PRON-	PRP
31605	520	48	scald	scald	VB
31605	520	49	up	up	RP
31605	520	50	in	in	IN
31605	520	51	the	the	DT
31605	520	52	sauce	sauce	NN
31605	520	53	,	,	,
31605	520	54	and	and	CC
31605	520	55	pour	pour	VB
31605	520	56	all	all	RB
31605	520	57	over	over	IN
31605	520	58	the	the	DT
31605	520	59	beef	beef	NN
31605	520	60	.	.	.
31605	521	1	117	117	CD
31605	521	2	.	.	.
31605	522	1	=	=	NFP
31605	522	2	Marinade.=--Cut	marinade.=--cut	JJ
31605	522	3	in	in	IN
31605	522	4	slices	slice	NNS
31605	522	5	,	,	,
31605	522	6	four	four	CD
31605	522	7	ounces	ounce	NNS
31605	522	8	each	each	DT
31605	522	9	of	of	IN
31605	522	10	carrot	carrot	NN
31605	522	11	and	and	CC
31605	522	12	onion	onion	NN
31605	522	13	,	,	,
31605	522	14	two	two	CD
31605	522	15	ounces	ounce	NNS
31605	522	16	of	of	IN
31605	522	17	turnip	turnip	NN
31605	522	18	,	,	,
31605	522	19	and	and	CC
31605	522	20	one	one	CD
31605	522	21	ounce	ounce	NN
31605	522	22	of	of	IN
31605	522	23	leeks	leek	NNS
31605	522	24	;	;	:
31605	522	25	chop	chop	VB
31605	522	26	a	a	DT
31605	522	27	quarter	quarter	NN
31605	522	28	of	of	IN
31605	522	29	an	an	DT
31605	522	30	ounce	ounce	NN
31605	522	31	each	each	DT
31605	522	32	of	of	IN
31605	522	33	parsley	parsley	NN
31605	522	34	and	and	CC
31605	522	35	celery	celery	NNP
31605	522	36	,	,	,
31605	522	37	if	if	IN
31605	522	38	in	in	IN
31605	522	39	season	season	NN
31605	522	40	;	;	:
31605	522	41	slice	slice	VB
31605	522	42	one	one	CD
31605	522	43	lemon	lemon	NN
31605	522	44	;	;	:
31605	522	45	add	add	VB
31605	522	46	to	to	IN
31605	522	47	these	these	DT
31605	522	48	one	one	CD
31605	522	49	level	level	NN
31605	522	50	tablespoonful	tablespoonful	JJ
31605	522	51	of	of	IN
31605	522	52	salt	salt	NN
31605	522	53	,	,	,
31605	522	54	one	one	CD
31605	522	55	saltspoonful	saltspoonful	NN
31605	522	56	of	of	IN
31605	522	57	pepper	pepper	NN
31605	522	58	,	,	,
31605	522	59	six	six	CD
31605	522	60	cloves	clove	NNS
31605	522	61	,	,	,
31605	522	62	four	four	CD
31605	522	63	allspice	allspice	NN
31605	522	64	,	,	,
31605	522	65	one	one	CD
31605	522	66	inch	inch	NN
31605	522	67	of	of	IN
31605	522	68	stick	stick	NNP
31605	522	69	cinnamon	cinnamon	NNP
31605	522	70	,	,	,
31605	522	71	two	two	CD
31605	522	72	blades	blade	NNS
31605	522	73	of	of	IN
31605	522	74	mace	mace	NN
31605	522	75	,	,	,
31605	522	76	one	one	CD
31605	522	77	gill	gill	NN
31605	522	78	of	of	IN
31605	522	79	oil	oil	NN
31605	522	80	and	and	CC
31605	522	81	one	one	CD
31605	522	82	of	of	IN
31605	522	83	vinegar	vinegar	NN
31605	522	84	,	,	,
31605	522	85	half	half	PDT
31605	522	86	a	a	DT
31605	522	87	pint	pint	NN
31605	522	88	of	of	IN
31605	522	89	red	red	JJ
31605	522	90	wine	wine	NN
31605	522	91	,	,	,
31605	522	92	and	and	CC
31605	522	93	one	one	CD
31605	522	94	pint	pint	NN
31605	522	95	of	of	IN
31605	522	96	water	water	NN
31605	522	97	.	.	.
31605	523	1	Mix	mix	VB
31605	523	2	all	all	PDT
31605	523	3	these	these	DT
31605	523	4	ingredients	ingredient	NNS
31605	523	5	thoroughly	thoroughly	RB
31605	523	6	,	,	,
31605	523	7	and	and	CC
31605	523	8	use	use	VB
31605	523	9	the	the	DT
31605	523	10	_	_	NNP
31605	523	11	marinade	marinade	NN
31605	523	12	_	_	NNP
31605	523	13	for	for	IN
31605	523	14	beef	beef	NN
31605	523	15	,	,	,
31605	523	16	game	game	NN
31605	523	17	,	,	,
31605	523	18	or	or	CC
31605	523	19	poultry	poultry	NN
31605	523	20	,	,	,
31605	523	21	always	always	RB
31605	523	22	keeping	keep	VBG
31605	523	23	it	-PRON-	PRP
31605	523	24	in	in	IN
31605	523	25	a	a	DT
31605	523	26	cool	cool	JJ
31605	523	27	place	place	NN
31605	523	28	.	.	.
31605	524	1	118	118	CD
31605	524	2	.	.	.
31605	525	1	=	=	NFP
31605	525	2	Boiled	Boiled	NNP
31605	525	3	Fowl	Fowl	NNP
31605	525	4	with	with	IN
31605	525	5	Oyster	Oyster	NNP
31605	525	6	Sauce.=--Prepare	Sauce.=--Prepare	''
31605	525	7	a	a	DT
31605	525	8	pair	pair	NN
31605	525	9	of	of	IN
31605	525	10	fowls	fowl	NNS
31605	525	11	in	in	IN
31605	525	12	accordance	accordance	NN
31605	525	13	with	with	IN
31605	525	14	receipt	receipt	NN
31605	525	15	No	no	UH
31605	525	16	.	.	.
31605	526	1	99	99	CD
31605	526	2	,	,	,
31605	526	3	but	but	CC
31605	526	4	do	do	VBP
31605	526	5	not	not	RB
31605	526	6	stuff	stuff	VB
31605	526	7	them	-PRON-	PRP
31605	526	8	;	;	:
31605	526	9	put	put	VBD
31605	526	10	them	-PRON-	PRP
31605	526	11	into	into	IN
31605	526	12	boiling	boil	VBG
31605	526	13	water	water	NN
31605	526	14	enough	enough	RB
31605	526	15	to	to	TO
31605	526	16	cover	cover	VB
31605	526	17	them	-PRON-	PRP
31605	526	18	,	,	,
31605	526	19	with	with	IN
31605	526	20	a	a	DT
31605	526	21	level	level	NN
31605	526	22	tablespoonful	tablespoonful	JJ
31605	526	23	of	of	IN
31605	526	24	salt	salt	NN
31605	526	25	to	to	IN
31605	526	26	each	each	DT
31605	526	27	quart	quart	NN
31605	526	28	of	of	IN
31605	526	29	water	water	NN
31605	526	30	;	;	:
31605	526	31	skim	skim	NN
31605	526	32	until	until	IN
31605	526	33	clear	clear	JJ
31605	526	34	,	,	,
31605	526	35	and	and	CC
31605	526	36	boil	boil	VB
31605	526	37	slowly	slowly	RB
31605	526	38	until	until	IN
31605	526	39	tender	tender	NN
31605	526	40	,	,	,
31605	526	41	about	about	RB
31605	526	42	fifteen	fifteen	CD
31605	526	43	minutes	minute	NNS
31605	526	44	to	to	IN
31605	526	45	a	a	DT
31605	526	46	pound	pound	NN
31605	526	47	;	;	:
31605	526	48	when	when	WRB
31605	526	49	nearly	nearly	RB
31605	526	50	done	do	VBN
31605	526	51	,	,	,
31605	526	52	make	make	VB
31605	526	53	an	an	DT
31605	526	54	oyster	oyster	JJ
31605	526	55	sauce	sauce	NN
31605	526	56	,	,	,
31605	526	57	as	as	IN
31605	526	58	directed	direct	VBN
31605	526	59	in	in	IN
31605	526	60	receipt	receipt	NN
31605	526	61	No	no	UH
31605	526	62	.	.	.
31605	527	1	119	119	CD
31605	527	2	,	,	,
31605	527	3	and	and	CC
31605	527	4	serve	serve	VB
31605	527	5	it	-PRON-	PRP
31605	527	6	on	on	IN
31605	527	7	the	the	DT
31605	527	8	same	same	JJ
31605	527	9	dish	dish	NN
31605	527	10	with	with	IN
31605	527	11	the	the	DT
31605	527	12	fowls	fowl	NNS
31605	527	13	,	,	,
31605	527	14	sprinkling	sprinkle	VBG
31605	527	15	them	-PRON-	PRP
31605	527	16	with	with	IN
31605	527	17	a	a	DT
31605	527	18	teaspoonful	teaspoonful	NN
31605	527	19	of	of	IN
31605	527	20	chopped	chop	VBN
31605	527	21	parsley	parsley	NN
31605	527	22	.	.	.
31605	528	1	119	119	CD
31605	528	2	.	.	.
31605	529	1	=	=	NFP
31605	529	2	Oyster	Oyster	NNP
31605	529	3	Sauce.=--Blanch	Sauce.=--Blanch	-LRB-
31605	529	4	one	one	CD
31605	529	5	quart	quart	NN
31605	529	6	of	of	IN
31605	529	7	oysters	oyster	NNS
31605	529	8	by	by	IN
31605	529	9	bringing	bring	VBG
31605	529	10	them	-PRON-	PRP
31605	529	11	to	to	IN
31605	529	12	a	a	DT
31605	529	13	boil	boil	NN
31605	529	14	in	in	IN
31605	529	15	their	-PRON-	PRP$
31605	529	16	own	own	JJ
31605	529	17	liquor	liquor	NN
31605	529	18	;	;	:
31605	529	19	drain	drain	VB
31605	529	20	them	-PRON-	PRP
31605	529	21	,	,	,
31605	529	22	saving	save	VBG
31605	529	23	the	the	DT
31605	529	24	liquor	liquor	NN
31605	529	25	;	;	:
31605	529	26	wash	wash	VB
31605	529	27	them	-PRON-	PRP
31605	529	28	in	in	IN
31605	529	29	cold	cold	JJ
31605	529	30	water	water	NN
31605	529	31	,	,	,
31605	529	32	and	and	CC
31605	529	33	set	set	VBD
31605	529	34	them	-PRON-	PRP
31605	529	35	away	away	RB
31605	529	36	from	from	IN
31605	529	37	the	the	DT
31605	529	38	fire	fire	NN
31605	529	39	until	until	IN
31605	529	40	you	-PRON-	PRP
31605	529	41	are	be	VBP
31605	529	42	ready	ready	JJ
31605	529	43	to	to	TO
31605	529	44	use	use	VB
31605	529	45	them	-PRON-	PRP
31605	529	46	;	;	:
31605	529	47	stir	stir	VB
31605	529	48	one	one	CD
31605	529	49	ounce	ounce	NN
31605	529	50	of	of	IN
31605	529	51	butter	butter	NN
31605	529	52	and	and	CC
31605	529	53	one	one	CD
31605	529	54	ounce	ounce	NN
31605	529	55	of	of	IN
31605	529	56	flour	flour	NN
31605	529	57	together	together	RB
31605	529	58	over	over	IN
31605	529	59	the	the	DT
31605	529	60	fire	fire	NN
31605	529	61	until	until	IN
31605	529	62	they	-PRON-	PRP
31605	529	63	form	form	VBP
31605	529	64	a	a	DT
31605	529	65	smooth	smooth	JJ
31605	529	66	paste	paste	NN
31605	529	67	,	,	,
31605	529	68	strain	strain	VB
31605	529	69	into	into	IN
31605	529	70	them	-PRON-	PRP
31605	529	71	enough	enough	JJ
31605	529	72	of	of	IN
31605	529	73	the	the	DT
31605	529	74	oyster	oyster	JJ
31605	529	75	liquor	liquor	NN
31605	529	76	and	and	CC
31605	529	77	that	that	IN
31605	529	78	the	the	DT
31605	529	79	chicken	chicken	NN
31605	529	80	was	be	VBD
31605	529	81	boiled	boil	VBN
31605	529	82	in	in	RP
31605	529	83	to	to	TO
31605	529	84	make	make	VB
31605	529	85	a	a	DT
31605	529	86	sauce	sauce	NN
31605	529	87	as	as	RB
31605	529	88	thick	thick	JJ
31605	529	89	as	as	IN
31605	529	90	melted	melted	JJ
31605	529	91	butter	butter	NN
31605	529	92	;	;	:
31605	529	93	season	season	NN
31605	529	94	with	with	IN
31605	529	95	a	a	DT
31605	529	96	teaspoonful	teaspoonful	NN
31605	529	97	of	of	IN
31605	529	98	salt	salt	NN
31605	529	99	,	,	,
31605	529	100	quarter	quarter	NN
31605	529	101	of	of	IN
31605	529	102	a	a	DT
31605	529	103	saltspoonful	saltspoonful	NN
31605	529	104	of	of	IN
31605	529	105	white	white	JJ
31605	529	106	pepper	pepper	NN
31605	529	107	,	,	,
31605	529	108	and	and	CC
31605	529	109	the	the	DT
31605	529	110	same	same	JJ
31605	529	111	of	of	IN
31605	529	112	grated	grate	VBN
31605	529	113	nutmeg	nutmeg	NNS
31605	529	114	;	;	:
31605	529	115	put	put	VBN
31605	529	116	in	in	IN
31605	529	117	the	the	DT
31605	529	118	oysters	oyster	NNS
31605	529	119	,	,	,
31605	529	120	and	and	CC
31605	529	121	serve	serve	VB
31605	529	122	.	.	.
31605	530	1	CHAPTER	chapter	NN
31605	530	2	VIII	viii	NN
31605	530	3	.	.	.
31605	531	1	SALADS	SALADS	NNP
31605	531	2	AND	and	CC
31605	531	3	SALAD	salad	NN
31605	531	4	SAUCES	sauce	NNS
31605	531	5	.	.	.
31605	532	1	"	"	``
31605	532	2	The	the	DT
31605	532	3	very	very	JJ
31605	532	4	herbs	herb	NNS
31605	532	5	of	of	IN
31605	532	6	the	the	DT
31605	532	7	field	field	NN
31605	532	8	yield	yield	NN
31605	532	9	nourishment	nourishment	NN
31605	532	10	,	,	,
31605	532	11	and	and	CC
31605	532	12	bread	bread	NN
31605	532	13	and	and	CC
31605	532	14	water	water	NN
31605	532	15	make	make	VBP
31605	532	16	a	a	DT
31605	532	17	feast	feast	NN
31605	532	18	for	for	IN
31605	532	19	a	a	DT
31605	532	20	temperate	temperate	NN
31605	532	21	man	man	NN
31605	532	22	,	,	,
31605	532	23	"	"	''
31605	532	24	says	say	VBZ
31605	532	25	Plato	Plato	NNP
31605	532	26	;	;	:
31605	532	27	and	and	CC
31605	532	28	indeed	indeed	RB
31605	532	29	the	the	DT
31605	532	30	healthfulness	healthfulness	NN
31605	532	31	of	of	IN
31605	532	32	fresh	fresh	JJ
31605	532	33	vegetables	vegetable	NNS
31605	532	34	is	be	VBZ
31605	532	35	well	well	RB
31605	532	36	enough	enough	RB
31605	532	37	known	know	VBN
31605	532	38	in	in	IN
31605	532	39	our	-PRON-	PRP$
31605	532	40	day	day	NN
31605	532	41	;	;	:
31605	532	42	we	-PRON-	PRP
31605	532	43	include	include	VBP
31605	532	44	under	under	IN
31605	532	45	this	this	DT
31605	532	46	term	term	NN
31605	532	47	not	not	RB
31605	532	48	only	only	RB
31605	532	49	the	the	DT
31605	532	50	edible	edible	JJ
31605	532	51	roots	root	NNS
31605	532	52	,	,	,
31605	532	53	but	but	CC
31605	532	54	the	the	DT
31605	532	55	young	young	JJ
31605	532	56	shoots	shoot	NNS
31605	532	57	of	of	IN
31605	532	58	succulent	succulent	JJ
31605	532	59	plants	plant	NNS
31605	532	60	,	,	,
31605	532	61	rich	rich	JJ
31605	532	62	in	in	IN
31605	532	63	nitrates	nitrate	NNS
31605	532	64	and	and	CC
31605	532	65	mineral	mineral	NN
31605	532	66	salts	salt	NNS
31605	532	67	,	,	,
31605	532	68	which	which	WDT
31605	532	69	play	play	VBP
31605	532	70	an	an	DT
31605	532	71	important	important	JJ
31605	532	72	part	part	NN
31605	532	73	in	in	IN
31605	532	74	the	the	DT
31605	532	75	preparation	preparation	NN
31605	532	76	of	of	IN
31605	532	77	salads	salad	NNS
31605	532	78	.	.	.
31605	533	1	Americans	Americans	NNPS
31605	533	2	are	be	VBP
31605	533	3	beginning	begin	VBG
31605	533	4	to	to	TO
31605	533	5	realize	realize	VB
31605	533	6	the	the	DT
31605	533	7	wealth	wealth	NN
31605	533	8	of	of	IN
31605	533	9	green	green	JJ
31605	533	10	food	food	NN
31605	533	11	abounding	abound	VBG
31605	533	12	in	in	IN
31605	533	13	their	-PRON-	PRP$
31605	533	14	gardens	garden	NNS
31605	533	15	and	and	CC
31605	533	16	fields	field	NNS
31605	533	17	,	,	,
31605	533	18	which	which	WDT
31605	533	19	they	-PRON-	PRP
31605	533	20	have	have	VBP
31605	533	21	too	too	RB
31605	533	22	long	long	RB
31605	533	23	abandoned	abandon	VBN
31605	533	24	to	to	IN
31605	533	25	their	-PRON-	PRP$
31605	533	26	beasts	beast	NNS
31605	533	27	of	of	IN
31605	533	28	burden	burden	NN
31605	533	29	.	.	.
31605	534	1	We	-PRON-	PRP
31605	534	2	are	be	VBP
31605	534	3	wise	wise	JJ
31605	534	4	in	in	IN
31605	534	5	letting	let	VBG
31605	534	6	the	the	DT
31605	534	7	ox	ox	NN
31605	534	8	eat	eat	VB
31605	534	9	grass	grass	NN
31605	534	10	for	for	IN
31605	534	11	us	-PRON-	PRP
31605	534	12	,	,	,
31605	534	13	but	but	CC
31605	534	14	with	with	IN
31605	534	15	the	the	DT
31605	534	16	grass	grass	NN
31605	534	17	he	-PRON-	PRP
31605	534	18	too	too	RB
31605	534	19	often	often	RB
31605	534	20	consumes	consume	VBZ
31605	534	21	tender	tender	JJ
31605	534	22	herbs	herb	NNS
31605	534	23	which	which	WDT
31605	534	24	might	may	MD
31605	534	25	find	find	VB
31605	534	26	a	a	DT
31605	534	27	place	place	NN
31605	534	28	on	on	IN
31605	534	29	our	-PRON-	PRP$
31605	534	30	own	own	JJ
31605	534	31	tables	table	NNS
31605	534	32	,	,	,
31605	534	33	to	to	IN
31605	534	34	the	the	DT
31605	534	35	advantage	advantage	NN
31605	534	36	of	of	IN
31605	534	37	appetite	appetite	NN
31605	534	38	and	and	CC
31605	534	39	digestion	digestion	NN
31605	534	40	.	.	.
31605	535	1	Dandelion	dandelion	NN
31605	535	2	,	,	,
31605	535	3	corn	corn	NN
31605	535	4	-	-	HYPH
31605	535	5	salad	salad	NN
31605	535	6	,	,	,
31605	535	7	chicory	chicory	NN
31605	535	8	,	,	,
31605	535	9	mint	mint	NN
31605	535	10	,	,	,
31605	535	11	sorrel	sorrel	NN
31605	535	12	,	,	,
31605	535	13	fennel	fennel	NN
31605	535	14	,	,	,
31605	535	15	marshmallows	marshmallows	NNP
31605	535	16	,	,	,
31605	535	17	tarragon	tarragon	NNP
31605	535	18	,	,	,
31605	535	19	chives	chive	NNS
31605	535	20	,	,	,
31605	535	21	mustard	mustard	NN
31605	535	22	,	,	,
31605	535	23	and	and	CC
31605	535	24	cresses	cress	NNS
31605	535	25	,	,	,
31605	535	26	and	and	CC
31605	535	27	their	-PRON-	PRP$
31605	535	28	numerous	numerous	JJ
31605	535	29	kind	kind	NN
31605	535	30	,	,	,
31605	535	31	grow	grow	VB
31605	535	32	wild	wild	JJ
31605	535	33	,	,	,
31605	535	34	or	or	CC
31605	535	35	can	can	MD
31605	535	36	be	be	VB
31605	535	37	cultivated	cultivate	VBN
31605	535	38	with	with	IN
31605	535	39	but	but	CC
31605	535	40	little	little	JJ
31605	535	41	trouble	trouble	NN
31605	535	42	;	;	:
31605	535	43	and	and	CC
31605	535	44	should	should	MD
31605	535	45	find	find	VB
31605	535	46	their	-PRON-	PRP$
31605	535	47	way	way	NN
31605	535	48	to	to	TO
31605	535	49	favor	favor	NN
31605	535	50	in	in	IN
31605	535	51	every	every	DT
31605	535	52	family	family	NN
31605	535	53	,	,	,
31605	535	54	for	for	IN
31605	535	55	with	with	IN
31605	535	56	the	the	DT
31605	535	57	oil	oil	NN
31605	535	58	and	and	CC
31605	535	59	vinegar	vinegar	NN
31605	535	60	employed	employ	VBN
31605	535	61	in	in	IN
31605	535	62	dressing	dress	VBG
31605	535	63	them	-PRON-	PRP
31605	535	64	,	,	,
31605	535	65	they	-PRON-	PRP
31605	535	66	promote	promote	VBP
31605	535	67	digestion	digestion	NN
31605	535	68	,	,	,
31605	535	69	and	and	CC
31605	535	70	purify	purify	VB
31605	535	71	the	the	DT
31605	535	72	system	system	NN
31605	535	73	;	;	:
31605	535	74	while	while	IN
31605	535	75	the	the	DT
31605	535	76	condiments	condiment	NNS
31605	535	77	used	use	VBN
31605	535	78	with	with	IN
31605	535	79	them	-PRON-	PRP
31605	535	80	are	be	VBP
31605	535	81	of	of	IN
31605	535	82	decided	decide	VBN
31605	535	83	medicinal	medicinal	JJ
31605	535	84	value	value	NN
31605	535	85	.	.	.
31605	536	1	There	there	EX
31605	536	2	is	be	VBZ
31605	536	3	some	some	DT
31605	536	4	degree	degree	NN
31605	536	5	of	of	IN
31605	536	6	truth	truth	NN
31605	536	7	in	in	IN
31605	536	8	the	the	DT
31605	536	9	idea	idea	NN
31605	536	10	that	that	IN
31605	536	11	a	a	DT
31605	536	12	salad	salad	NN
31605	536	13	-	-	HYPH
31605	536	14	maker	maker	NN
31605	536	15	is	be	VBZ
31605	536	16	born	bear	VBN
31605	536	17	,	,	,
31605	536	18	not	not	RB
31605	536	19	made	make	VBN
31605	536	20	,	,	,
31605	536	21	and	and	CC
31605	536	22	yet	yet	RB
31605	536	23	with	with	IN
31605	536	24	due	due	JJ
31605	536	25	care	care	NN
31605	536	26	and	and	CC
31605	536	27	delicate	delicate	JJ
31605	536	28	manipulation	manipulation	NN
31605	536	29	,	,	,
31605	536	30	almost	almost	RB
31605	536	31	any	any	DT
31605	536	32	deft	deft	NN
31605	536	33	-	-	HYPH
31605	536	34	handed	handed	JJ
31605	536	35	and	and	CC
31605	536	36	neat	neat	JJ
31605	536	37	-	-	HYPH
31605	536	38	minded	minded	JJ
31605	536	39	individual	individual	NN
31605	536	40	may	may	MD
31605	536	41	become	become	VB
31605	536	42	an	an	DT
31605	536	43	expert	expert	NN
31605	536	44	salad	salad	NN
31605	536	45	dresser	dresser	NN
31605	536	46	.	.	.
31605	537	1	Most	most	RBS
31605	537	2	careful	careful	JJ
31605	537	3	preparation	preparation	NN
31605	537	4	of	of	IN
31605	537	5	the	the	DT
31605	537	6	green	green	JJ
31605	537	7	vegetables	vegetable	NNS
31605	537	8	is	be	VBZ
31605	537	9	imperatively	imperatively	RB
31605	537	10	necessary	necessary	JJ
31605	537	11	to	to	IN
31605	537	12	the	the	DT
31605	537	13	production	production	NN
31605	537	14	of	of	IN
31605	537	15	a	a	DT
31605	537	16	good	good	JJ
31605	537	17	salad	salad	NN
31605	537	18	;	;	:
31605	537	19	they	-PRON-	PRP
31605	537	20	must	must	MD
31605	537	21	be	be	VB
31605	537	22	freshened	freshen	VBN
31605	537	23	in	in	IN
31605	537	24	cool	cool	JJ
31605	537	25	water	water	NN
31605	537	26	,	,	,
31605	537	27	cleaned	clean	VBN
31605	537	28	of	of	IN
31605	537	29	all	all	DT
31605	537	30	foreign	foreign	JJ
31605	537	31	matter	matter	NN
31605	537	32	,	,	,
31605	537	33	well	well	RB
31605	537	34	drained	drain	VBN
31605	537	35	upon	upon	IN
31605	537	36	a	a	DT
31605	537	37	clean	clean	JJ
31605	537	38	napkin	napkin	NN
31605	537	39	;	;	:
31605	537	40	and	and	CC
31605	537	41	,	,	,
31605	537	42	above	above	IN
31605	537	43	all	all	DT
31605	537	44	,	,	,
31605	537	45	torn	tear	VBN
31605	537	46	with	with	IN
31605	537	47	the	the	DT
31605	537	48	fingers	finger	NNS
31605	537	49	,	,	,
31605	537	50	and	and	CC
31605	537	51	not	not	RB
31605	537	52	cut	cut	VB
31605	537	53	with	with	IN
31605	537	54	a	a	DT
31605	537	55	knife	knife	NN
31605	537	56	.	.	.
31605	538	1	Then	then	RB
31605	538	2	the	the	DT
31605	538	3	various	various	JJ
31605	538	4	ingredients	ingredient	NNS
31605	538	5	should	should	MD
31605	538	6	be	be	VB
31605	538	7	very	very	RB
31605	538	8	delicately	delicately	RB
31605	538	9	and	and	CC
31605	538	10	deliberately	deliberately	RB
31605	538	11	compounded	compound	VBN
31605	538	12	,	,	,
31605	538	13	and	and	CC
31605	538	14	withal	withal	VB
31605	538	15	by	by	IN
31605	538	16	a	a	DT
31605	538	17	quick	quick	JJ
31605	538	18	and	and	CC
31605	538	19	cunning	cunning	JJ
31605	538	20	hand	hand	NN
31605	538	21	,	,	,
31605	538	22	and	and	CC
31605	538	23	the	the	DT
31605	538	24	result	result	NN
31605	538	25	will	will	MD
31605	538	26	be	be	VB
31605	538	27	perfection	perfection	NN
31605	538	28	.	.	.
31605	539	1	Below	below	IN
31605	539	2	we	-PRON-	PRP
31605	539	3	give	give	VBP
31605	539	4	the	the	DT
31605	539	5	receipts	receipt	NNS
31605	539	6	for	for	IN
31605	539	7	a	a	DT
31605	539	8	class	class	NN
31605	539	9	of	of	IN
31605	539	10	salads	salad	NNS
31605	539	11	best	well	RBS
31605	539	12	adapted	adapt	VBN
31605	539	13	for	for	IN
31605	539	14	general	general	JJ
31605	539	15	use	use	NN
31605	539	16	.	.	.
31605	540	1	In	in	IN
31605	540	2	the	the	DT
31605	540	3	preparation	preparation	NN
31605	540	4	of	of	IN
31605	540	5	all	all	DT
31605	540	6	salads	salad	NNS
31605	540	7	only	only	RB
31605	540	8	good	good	JJ
31605	540	9	oil	oil	NN
31605	540	10	should	should	MD
31605	540	11	be	be	VB
31605	540	12	used	use	VBN
31605	540	13	,	,	,
31605	540	14	as	as	IN
31605	540	15	none	none	NN
31605	540	16	other	other	JJ
31605	540	17	will	will	MD
31605	540	18	produce	produce	VB
31605	540	19	invariably	invariably	RB
31605	540	20	satisfactory	satisfactory	JJ
31605	540	21	results	result	NNS
31605	540	22	.	.	.
31605	541	1	The	the	DT
31605	541	2	very	very	RB
31605	541	3	best	good	JJS
31605	541	4	salads	salad	NNS
31605	541	5	are	be	VBP
31605	541	6	often	often	RB
31605	541	7	the	the	DT
31605	541	8	result	result	NN
31605	541	9	of	of	IN
31605	541	10	the	the	DT
31605	541	11	inspiration	inspiration	NN
31605	541	12	of	of	IN
31605	541	13	the	the	DT
31605	541	14	moment	moment	NN
31605	541	15	,	,	,
31605	541	16	when	when	WRB
31605	541	17	the	the	DT
31605	541	18	necessity	necessity	NN
31605	541	19	arises	arise	VBZ
31605	541	20	for	for	IN
31605	541	21	substituting	substitute	VBG
31605	541	22	some	some	DT
31605	541	23	ingredient	ingredient	NN
31605	541	24	near	near	IN
31605	541	25	at	at	IN
31605	541	26	hand	hand	NN
31605	541	27	for	for	IN
31605	541	28	one	one	CD
31605	541	29	not	not	RB
31605	541	30	to	to	TO
31605	541	31	be	be	VB
31605	541	32	obtained	obtain	VBN
31605	541	33	,	,	,
31605	541	34	as	as	IN
31605	541	35	in	in	IN
31605	541	36	the	the	DT
31605	541	37	case	case	NN
31605	541	38	of	of	IN
31605	541	39	the	the	DT
31605	541	40	shad	shad	NN
31605	541	41	-	-	HYPH
31605	541	42	roe	roe	NN
31605	541	43	salad	salad	NN
31605	541	44	mentioned	mention	VBN
31605	541	45	below	below	RB
31605	541	46	.	.	.
31605	542	1	The	the	DT
31605	542	2	formula	formula	NN
31605	542	3	called	call	VBN
31605	542	4	for	for	IN
31605	542	5	Russian	russian	JJ
31605	542	6	caviare	caviare	NN
31605	542	7	,	,	,
31605	542	8	but	but	CC
31605	542	9	Russian	russian	JJ
31605	542	10	caviare	caviare	NN
31605	542	11	was	be	VBD
31605	542	12	not	not	RB
31605	542	13	to	to	TO
31605	542	14	be	be	VB
31605	542	15	had	have	VBN
31605	542	16	,	,	,
31605	542	17	and	and	CC
31605	542	18	a	a	DT
31605	542	19	cold	cold	JJ
31605	542	20	shad	shad	NN
31605	542	21	-	-	HYPH
31605	542	22	roe	roe	NNP
31605	542	23	was	be	VBD
31605	542	24	;	;	:
31605	542	25	the	the	DT
31605	542	26	consequence	consequence	NN
31605	542	27	was	be	VBD
31605	542	28	its	-PRON-	PRP$
31605	542	29	substitution	substitution	NN
31605	542	30	and	and	CC
31605	542	31	the	the	DT
31605	542	32	alteration	alteration	NN
31605	542	33	of	of	IN
31605	542	34	one	one	CD
31605	542	35	or	or	CC
31605	542	36	two	two	CD
31605	542	37	other	other	JJ
31605	542	38	ingredients	ingredient	NNS
31605	542	39	,	,	,
31605	542	40	and	and	CC
31605	542	41	the	the	DT
31605	542	42	result	result	NN
31605	542	43	,	,	,
31605	542	44	we	-PRON-	PRP
31605	542	45	do	do	VBP
31605	542	46	not	not	RB
31605	542	47	hesitate	hesitate	VB
31605	542	48	to	to	TO
31605	542	49	say	say	VB
31605	542	50	,	,	,
31605	542	51	was	be	VBD
31605	542	52	the	the	DT
31605	542	53	production	production	NN
31605	542	54	of	of	IN
31605	542	55	one	one	CD
31605	542	56	of	of	IN
31605	542	57	the	the	DT
31605	542	58	most	most	RBS
31605	542	59	delicious	delicious	JJ
31605	542	60	salads	salad	NNS
31605	542	61	ever	ever	RB
31605	542	62	invented	invent	VBN
31605	542	63	.	.	.
31605	543	1	Let	let	VB
31605	543	2	careful	careful	JJ
31605	543	3	housekeepers	housekeeper	NNS
31605	543	4	not	not	RB
31605	543	5	given	give	VBN
31605	543	6	to	to	IN
31605	543	7	these	these	DT
31605	543	8	"	"	``
31605	543	9	foreign	foreign	JJ
31605	543	10	dishes	dish	NNS
31605	543	11	"	"	''
31605	543	12	remember	remember	VBP
31605	543	13	that	that	IN
31605	543	14	they	-PRON-	PRP
31605	543	15	are	be	VBP
31605	543	16	not	not	RB
31605	543	17	only	only	RB
31605	543	18	appetizing	appetize	VBG
31605	543	19	but	but	CC
31605	543	20	economical	economical	JJ
31605	543	21	.	.	.
31605	544	1	120	120	CD
31605	544	2	.	.	.
31605	545	1	=	=	NFP
31605	545	2	Spring	spring	NN
31605	545	3	Salad.=--Break	salad.=--break	NN
31605	545	4	one	one	CD
31605	545	5	pint	pint	NN
31605	545	6	of	of	IN
31605	545	7	fresh	fresh	JJ
31605	545	8	mustard	mustard	NN
31605	545	9	tops	top	NNS
31605	545	10	,	,	,
31605	545	11	and	and	CC
31605	545	12	one	one	CD
31605	545	13	of	of	IN
31605	545	14	cresses	cress	NNS
31605	545	15	,	,	,
31605	545	16	tear	tear	VB
31605	545	17	one	one	CD
31605	545	18	good	good	JJ
31605	545	19	-	-	HYPH
31605	545	20	sized	sized	JJ
31605	545	21	lettuce	lettuce	NN
31605	545	22	,	,	,
31605	545	23	and	and	CC
31605	545	24	chop	chop	VB
31605	545	25	two	two	CD
31605	545	26	green	green	JJ
31605	545	27	onions	onion	NNS
31605	545	28	;	;	:
31605	545	29	place	place	VB
31605	545	30	all	all	DT
31605	545	31	lightly	lightly	RB
31605	545	32	in	in	IN
31605	545	33	a	a	DT
31605	545	34	dish	dish	NN
31605	545	35	,	,	,
31605	545	36	and	and	CC
31605	545	37	ornament	ornament	VB
31605	545	38	it	-PRON-	PRP
31605	545	39	with	with	IN
31605	545	40	celery	celery	NN
31605	545	41	and	and	CC
31605	545	42	slices	slice	NNS
31605	545	43	of	of	IN
31605	545	44	boiled	boil	VBN
31605	545	45	beet	beet	NN
31605	545	46	.	.	.
31605	546	1	Use	use	VB
31605	546	2	it	-PRON-	PRP
31605	546	3	with	with	IN
31605	546	4	a	a	DT
31605	546	5	cream	cream	NN
31605	546	6	dressing	dressing	NN
31605	546	7	.	.	.
31605	547	1	121	121	CD
31605	547	2	.	.	.
31605	548	1	=	=	NFP
31605	548	2	Watercress	Watercress	NNP
31605	548	3	Salad.=--Serve	Salad.=--Serve	''
31605	548	4	one	one	CD
31605	548	5	quart	quart	NN
31605	548	6	of	of	IN
31605	548	7	watercresses	watercress	NNS
31605	548	8	with	with	IN
31605	548	9	one	one	CD
31605	548	10	chopped	chop	VBN
31605	548	11	green	green	JJ
31605	548	12	onion	onion	NN
31605	548	13	,	,	,
31605	548	14	one	one	CD
31605	548	15	teaspoonful	teaspoonful	NN
31605	548	16	of	of	IN
31605	548	17	ground	ground	NN
31605	548	18	horseradish	horseradish	NN
31605	548	19	,	,	,
31605	548	20	one	one	CD
31605	548	21	tablespoonful	tablespoonful	NN
31605	548	22	of	of	IN
31605	548	23	lemon	lemon	NN
31605	548	24	juice	juice	NN
31605	548	25	,	,	,
31605	548	26	and	and	CC
31605	548	27	two	two	CD
31605	548	28	of	of	IN
31605	548	29	oil	oil	NN
31605	548	30	,	,	,
31605	548	31	simply	simply	RB
31605	548	32	poured	pour	VBD
31605	548	33	over	over	RP
31605	548	34	.	.	.
31605	549	1	122	122	CD
31605	549	2	.	.	.
31605	550	1	=	=	NFP
31605	550	2	Mint	Mint	NNP
31605	550	3	Salad.=--Wash	salad.=--wash	NN
31605	550	4	and	and	CC
31605	550	5	clean	clean	VB
31605	550	6	the	the	DT
31605	550	7	tender	tender	NN
31605	550	8	tops	top	NNS
31605	550	9	of	of	IN
31605	550	10	one	one	CD
31605	550	11	quart	quart	NN
31605	550	12	of	of	IN
31605	550	13	spearmint	spearmint	NN
31605	550	14	,	,	,
31605	550	15	lay	lie	VBD
31605	550	16	them	-PRON-	PRP
31605	550	17	in	in	IN
31605	550	18	a	a	DT
31605	550	19	bowl	bowl	NN
31605	550	20	with	with	IN
31605	550	21	one	one	CD
31605	550	22	tablespoonful	tablespoonful	NN
31605	550	23	of	of	IN
31605	550	24	chopped	chop	VBN
31605	550	25	chives	chive	NNS
31605	550	26	,	,	,
31605	550	27	and	and	CC
31605	550	28	dress	dress	VB
31605	550	29	them	-PRON-	PRP
31605	550	30	with	with	IN
31605	550	31	brown	brown	JJ
31605	550	32	sugar	sugar	NN
31605	550	33	and	and	CC
31605	550	34	vinegar	vinegar	NN
31605	550	35	,	,	,
31605	550	36	or	or	CC
31605	550	37	_	_	NNP
31605	550	38	sweet	sweet	JJ
31605	550	39	sauce	sauce	NN
31605	550	40	_	_	NNP
31605	550	41	.	.	.
31605	551	1	This	this	DT
31605	551	2	is	be	VBZ
31605	551	3	an	an	DT
31605	551	4	excellent	excellent	JJ
31605	551	5	accompaniment	accompaniment	NN
31605	551	6	for	for	IN
31605	551	7	roast	roast	NNP
31605	551	8	lamb	lamb	NNP
31605	551	9	.	.	.
31605	552	1	123	123	CD
31605	552	2	.	.	.
31605	553	1	=	=	NFP
31605	553	2	Cauliflower	cauliflower	NN
31605	553	3	Salad.=--Place	salad.=--place	VBP
31605	553	4	in	in	IN
31605	553	5	a	a	DT
31605	553	6	salad	salad	NN
31605	553	7	bowl	bowl	NN
31605	553	8	one	one	CD
31605	553	9	underdone	underdone	NN
31605	553	10	cauliflower	cauliflower	NN
31605	553	11	,	,	,
31605	553	12	broken	break	VBN
31605	553	13	in	in	IN
31605	553	14	branches	branch	NNS
31605	553	15	,	,	,
31605	553	16	six	six	CD
31605	553	17	small	small	JJ
31605	553	18	silver	silver	NN
31605	553	19	onions	onion	NNS
31605	553	20	,	,	,
31605	553	21	six	six	CD
31605	553	22	radishes	radish	NNS
31605	553	23	,	,	,
31605	553	24	ornament	ornament	JJ
31605	553	25	with	with	IN
31605	553	26	the	the	DT
31605	553	27	hearts	heart	NNS
31605	553	28	of	of	IN
31605	553	29	two	two	CD
31605	553	30	white	white	JJ
31605	553	31	lettuces	lettuce	NNS
31605	553	32	,	,	,
31605	553	33	and	and	CC
31605	553	34	one	one	CD
31605	553	35	dessertspoonful	dessertspoonful	JJ
31605	553	36	each	each	DT
31605	553	37	of	of	IN
31605	553	38	chopped	chop	VBN
31605	553	39	olives	olive	NNS
31605	553	40	and	and	CC
31605	553	41	capers	caper	NNS
31605	553	42	;	;	:
31605	553	43	dress	dress	VB
31605	553	44	it	-PRON-	PRP
31605	553	45	with	with	IN
31605	553	46	cream	cream	NN
31605	553	47	sauce	sauce	NN
31605	553	48	,	,	,
31605	553	49	or	or	CC
31605	553	50	plain	plain	JJ
31605	553	51	oil	oil	NN
31605	553	52	and	and	CC
31605	553	53	vinegar	vinegar	NN
31605	553	54	.	.	.
31605	554	1	124	124	CD
31605	554	2	.	.	.
31605	555	1	=	=	NFP
31605	555	2	Dandelion	Dandelion	NNP
31605	555	3	Salad.=--This	Salad.=--This	NNP
31605	555	4	salad	salad	NN
31605	555	5	is	be	VBZ
31605	555	6	a	a	DT
31605	555	7	favorite	favorite	JJ
31605	555	8	European	european	JJ
31605	555	9	dish	dish	NN
31605	555	10	;	;	:
31605	555	11	one	one	CD
31605	555	12	pint	pint	NN
31605	555	13	of	of	IN
31605	555	14	the	the	DT
31605	555	15	plants	plant	NNS
31605	555	16	are	be	VBP
31605	555	17	carefully	carefully	RB
31605	555	18	washed	wash	VBN
31605	555	19	and	and	CC
31605	555	20	placed	place	VBN
31605	555	21	in	in	IN
31605	555	22	a	a	DT
31605	555	23	salad	salad	NN
31605	555	24	bowl	bowl	NN
31605	555	25	with	with	IN
31605	555	26	an	an	DT
31605	555	27	equal	equal	JJ
31605	555	28	quantity	quantity	NN
31605	555	29	of	of	IN
31605	555	30	watercresses	watercress	NNS
31605	555	31	,	,	,
31605	555	32	three	three	CD
31605	555	33	green	green	JJ
31605	555	34	onions	onion	NNS
31605	555	35	or	or	CC
31605	555	36	leeks	leek	NNS
31605	555	37	sliced	sliced	JJ
31605	555	38	,	,	,
31605	555	39	a	a	DT
31605	555	40	teaspoonful	teaspoonful	NN
31605	555	41	of	of	IN
31605	555	42	salt	salt	NN
31605	555	43	,	,	,
31605	555	44	and	and	CC
31605	555	45	plenty	plenty	NN
31605	555	46	of	of	IN
31605	555	47	oil	oil	NN
31605	555	48	or	or	CC
31605	555	49	cream	cream	NN
31605	555	50	dressing	dress	VBG
31605	555	51	.	.	.
31605	556	1	This	this	DT
31605	556	2	is	be	VBZ
31605	556	3	one	one	CD
31605	556	4	of	of	IN
31605	556	5	the	the	DT
31605	556	6	most	most	RBS
31605	556	7	healthful	healthful	JJ
31605	556	8	and	and	CC
31605	556	9	refreshing	refreshing	JJ
31605	556	10	of	of	IN
31605	556	11	all	all	DT
31605	556	12	early	early	JJ
31605	556	13	salads	salad	NNS
31605	556	14	.	.	.
31605	557	1	125	125	CD
31605	557	2	.	.	.
31605	558	1	=	=	NFP
31605	558	2	Asparagus	Asparagus	NNP
31605	558	3	Salad.=--Cut	salad.=--cut	IN
31605	558	4	the	the	DT
31605	558	5	green	green	JJ
31605	558	6	tops	top	NNS
31605	558	7	of	of	IN
31605	558	8	two	two	CD
31605	558	9	bunches	bunche	NNS
31605	558	10	of	of	IN
31605	558	11	cold	cold	JJ
31605	558	12	asparagus	asparagus	NNP
31605	558	13	one	one	CD
31605	558	14	inch	inch	NN
31605	558	15	long	long	RB
31605	558	16	,	,	,
31605	558	17	mix	mix	VB
31605	558	18	them	-PRON-	PRP
31605	558	19	with	with	IN
31605	558	20	the	the	DT
31605	558	21	leaves	leave	NNS
31605	558	22	of	of	IN
31605	558	23	one	one	CD
31605	558	24	lettuce	lettuce	NN
31605	558	25	,	,	,
31605	558	26	a	a	DT
31605	558	27	few	few	JJ
31605	558	28	sprigs	sprig	NNS
31605	558	29	of	of	IN
31605	558	30	mint	mint	NN
31605	558	31	,	,	,
31605	558	32	and	and	CC
31605	558	33	a	a	DT
31605	558	34	teaspoonful	teaspoonful	NN
31605	558	35	of	of	IN
31605	558	36	powdered	powdered	JJ
31605	558	37	sugar	sugar	NN
31605	558	38	,	,	,
31605	558	39	ornament	ornament	JJ
31605	558	40	with	with	IN
31605	558	41	tufts	tuft	NNS
31605	558	42	of	of	IN
31605	558	43	leaves	leave	NNS
31605	558	44	,	,	,
31605	558	45	and	and	CC
31605	558	46	serve	serve	VB
31605	558	47	with	with	IN
31605	558	48	a	a	DT
31605	558	49	Mayonnaise	Mayonnaise	NNP
31605	558	50	.	.	.
31605	559	1	126	126	CD
31605	559	2	.	.	.
31605	560	1	=	=	NFP
31605	560	2	Shad	Shad	NNP
31605	560	3	-	-	HYPH
31605	560	4	roe	roe	NNP
31605	560	5	Salad.=--Boil	Salad.=--Boil	NNP
31605	560	6	two	two	CD
31605	560	7	roes	roe	NNS
31605	560	8	,	,	,
31605	560	9	separate	separate	VBP
31605	560	10	the	the	DT
31605	560	11	grains	grain	NNS
31605	560	12	by	by	IN
31605	560	13	washing	wash	VBG
31605	560	14	them	-PRON-	PRP
31605	560	15	in	in	IN
31605	560	16	vinegar	vinegar	NN
31605	560	17	,	,	,
31605	560	18	place	place	VB
31605	560	19	them	-PRON-	PRP
31605	560	20	in	in	IN
31605	560	21	a	a	DT
31605	560	22	salad	salad	NN
31605	560	23	bowl	bowl	NN
31605	560	24	,	,	,
31605	560	25	with	with	IN
31605	560	26	one	one	CD
31605	560	27	head	head	NN
31605	560	28	of	of	IN
31605	560	29	tender	tender	NN
31605	560	30	lettuce	lettuce	NN
31605	560	31	and	and	CC
31605	560	32	one	one	CD
31605	560	33	pint	pint	NN
31605	560	34	of	of	IN
31605	560	35	ripe	ripe	JJ
31605	560	36	tomatoes	tomato	NNS
31605	560	37	cut	cut	VBD
31605	560	38	thin	thin	RB
31605	560	39	;	;	:
31605	560	40	dress	dress	VB
31605	560	41	them	-PRON-	PRP
31605	560	42	with	with	IN
31605	560	43	two	two	CD
31605	560	44	tablespoonfuls	tablespoonful	NNS
31605	560	45	each	each	DT
31605	560	46	of	of	IN
31605	560	47	oil	oil	NN
31605	560	48	,	,	,
31605	560	49	lemon	lemon	NN
31605	560	50	juice	juice	NN
31605	560	51	,	,	,
31605	560	52	and	and	CC
31605	560	53	strained	strain	VBD
31605	560	54	tomato	tomato	NNP
31605	560	55	pulp	pulp	NN
31605	560	56	,	,	,
31605	560	57	seasoned	season	VBN
31605	560	58	with	with	IN
31605	560	59	cayenne	cayenne	NN
31605	560	60	pepper	pepper	NN
31605	560	61	.	.	.
31605	561	1	127	127	CD
31605	561	2	.	.	.
31605	562	1	=	=	NFP
31605	562	2	Green	Green	NNP
31605	562	3	Pea	Pea	NNP
31605	562	4	Salad.=--Place	salad.=--place	VB
31605	562	5	one	one	CD
31605	562	6	pint	pint	NN
31605	562	7	of	of	IN
31605	562	8	cold	cold	JJ
31605	562	9	boiled	boil	VBN
31605	562	10	peas	pea	NNS
31605	562	11	in	in	IN
31605	562	12	a	a	DT
31605	562	13	bowl	bowl	NN
31605	562	14	with	with	IN
31605	562	15	one	one	CD
31605	562	16	tablespoonful	tablespoonful	NN
31605	562	17	of	of	IN
31605	562	18	powdered	powdered	JJ
31605	562	19	sugar	sugar	NN
31605	562	20	;	;	:
31605	562	21	pour	pour	VB
31605	562	22	over	over	IN
31605	562	23	them	-PRON-	PRP
31605	562	24	two	two	CD
31605	562	25	tablespoonfuls	tablespoonful	NNS
31605	562	26	of	of	IN
31605	562	27	oil	oil	NN
31605	562	28	and	and	CC
31605	562	29	one	one	CD
31605	562	30	of	of	IN
31605	562	31	vinegar	vinegar	NN
31605	562	32	,	,	,
31605	562	33	and	and	CC
31605	562	34	garnish	garnish	VB
31605	562	35	with	with	IN
31605	562	36	two	two	CD
31605	562	37	cucumbers	cucumber	NNS
31605	562	38	delicately	delicately	RB
31605	562	39	sliced	slice	VBN
31605	562	40	.	.	.
31605	563	1	This	this	DT
31605	563	2	salad	salad	NN
31605	563	3	is	be	VBZ
31605	563	4	excellent	excellent	JJ
31605	563	5	with	with	IN
31605	563	6	a	a	DT
31605	563	7	Mayonnaise	Mayonnaise	NNP
31605	563	8	.	.	.
31605	564	1	128	128	CD
31605	564	2	.	.	.
31605	565	1	=	=	NFP
31605	565	2	Orange	Orange	NNP
31605	565	3	Salad.=--Divest	salad.=--div	JJS
31605	565	4	four	four	CD
31605	565	5	under	under	IN
31605	565	6	-	-	HYPH
31605	565	7	ripe	ripe	JJ
31605	565	8	oranges	orange	NNS
31605	565	9	of	of	IN
31605	565	10	all	all	DT
31605	565	11	rind	rind	NN
31605	565	12	and	and	CC
31605	565	13	pith	pith	NNP
31605	565	14	,	,	,
31605	565	15	slice	slice	VB
31605	565	16	them	-PRON-	PRP
31605	565	17	into	into	IN
31605	565	18	a	a	DT
31605	565	19	dish	dish	NN
31605	565	20	,	,	,
31605	565	21	season	season	NN
31605	565	22	with	with	IN
31605	565	23	a	a	DT
31605	565	24	little	little	JJ
31605	565	25	cayenne	cayenne	NN
31605	565	26	pepper	pepper	NN
31605	565	27	,	,	,
31605	565	28	add	add	VB
31605	565	29	the	the	DT
31605	565	30	rind	rind	NN
31605	565	31	of	of	IN
31605	565	32	one	one	CD
31605	565	33	minced	mince	VBN
31605	565	34	,	,	,
31605	565	35	the	the	DT
31605	565	36	juice	juice	NN
31605	565	37	of	of	IN
31605	565	38	one	one	CD
31605	565	39	lemon	lemon	NN
31605	565	40	and	and	CC
31605	565	41	a	a	DT
31605	565	42	tablespoonful	tablespoonful	NN
31605	565	43	of	of	IN
31605	565	44	oil	oil	NN
31605	565	45	if	if	IN
31605	565	46	desired	desire	VBN
31605	565	47	;	;	:
31605	565	48	decorate	decorate	JJ
31605	565	49	with	with	IN
31605	565	50	tarragon	tarragon	NNP
31605	565	51	tops	top	NNS
31605	565	52	.	.	.
31605	566	1	129	129	CD
31605	566	2	.	.	.
31605	567	1	=	=	NFP
31605	567	2	Spinach	spinach	NN
31605	567	3	Salad.=--Place	salad.=--place	NN
31605	567	4	one	one	CD
31605	567	5	pint	pint	NN
31605	567	6	of	of	IN
31605	567	7	lettuce	lettuce	NN
31605	567	8	leaves	leave	NNS
31605	567	9	,	,	,
31605	567	10	and	and	CC
31605	567	11	one	one	CD
31605	567	12	pint	pint	NN
31605	567	13	of	of	IN
31605	567	14	tender	tender	JJ
31605	567	15	spinach	spinach	NN
31605	567	16	tops	top	NNS
31605	567	17	in	in	IN
31605	567	18	a	a	DT
31605	567	19	bowl	bowl	NN
31605	567	20	with	with	IN
31605	567	21	a	a	DT
31605	567	22	few	few	JJ
31605	567	23	fresh	fresh	JJ
31605	567	24	mint	mint	NN
31605	567	25	leaves	leave	NNS
31605	567	26	,	,	,
31605	567	27	dress	dress	VB
31605	567	28	them	-PRON-	PRP
31605	567	29	with	with	IN
31605	567	30	oil	oil	NN
31605	567	31	and	and	CC
31605	567	32	vinegar	vinegar	NN
31605	567	33	plain	plain	JJ
31605	567	34	,	,	,
31605	567	35	and	and	CC
31605	567	36	decorate	decorate	VB
31605	567	37	them	-PRON-	PRP
31605	567	38	with	with	IN
31605	567	39	sliced	slice	VBN
31605	567	40	hard	hard	RB
31605	567	41	boiled	boil	VBN
31605	567	42	eggs	egg	NNS
31605	567	43	.	.	.
31605	568	1	A	a	DT
31605	568	2	ravigote	ravigote	JJ
31605	568	3	sauce	sauce	NN
31605	568	4	is	be	VBZ
31605	568	5	excellent	excellent	JJ
31605	568	6	with	with	IN
31605	568	7	this	this	DT
31605	568	8	salad	salad	NN
31605	568	9	.	.	.
31605	569	1	130	130	CD
31605	569	2	.	.	.
31605	570	1	=	=	NFP
31605	570	2	Tomato	Tomato	NNP
31605	570	3	Salad.=--Slice	salad.=--slice	NN
31605	570	4	one	one	CD
31605	570	5	quart	quart	NN
31605	570	6	of	of	IN
31605	570	7	ripe	ripe	JJ
31605	570	8	tomatoes	tomato	NNS
31605	570	9	,	,	,
31605	570	10	sprinkle	sprinkle	VB
31605	570	11	with	with	IN
31605	570	12	cayenne	cayenne	NN
31605	570	13	pepper	pepper	NN
31605	570	14	,	,	,
31605	570	15	garnish	garnish	VBP
31605	570	16	with	with	IN
31605	570	17	chervil	chervil	NN
31605	570	18	or	or	CC
31605	570	19	fennel	fennel	NN
31605	570	20	,	,	,
31605	570	21	and	and	CC
31605	570	22	dress	dress	VB
31605	570	23	with	with	IN
31605	570	24	oil	oil	NN
31605	570	25	or	or	CC
31605	570	26	lemon	lemon	NN
31605	570	27	juice	juice	NN
31605	570	28	three	three	CD
31605	570	29	tablespoonfuls	tablespoonful	NNS
31605	570	30	of	of	IN
31605	570	31	each	each	DT
31605	570	32	.	.	.
31605	571	1	131	131	CD
31605	571	2	.	.	.
31605	572	1	=	=	NFP
31605	572	2	Nasturtium	nasturtium	NN
31605	572	3	Salad.=--Tear	salad.=--tear	NN
31605	572	4	two	two	CD
31605	572	5	white	white	JJ
31605	572	6	lettuces	lettuce	NNS
31605	572	7	into	into	IN
31605	572	8	the	the	DT
31605	572	9	salad	salad	NN
31605	572	10	bowl	bowl	NN
31605	572	11	,	,	,
31605	572	12	sprinkle	sprinkle	VB
31605	572	13	over	over	IN
31605	572	14	them	-PRON-	PRP
31605	572	15	one	one	CD
31605	572	16	tablespoonful	tablespoonful	NN
31605	572	17	of	of	IN
31605	572	18	pickled	pickle	VBN
31605	572	19	nasturtiums	nasturtium	NNS
31605	572	20	,	,	,
31605	572	21	or	or	CC
31605	572	22	capers	caper	NNS
31605	572	23	,	,	,
31605	572	24	dress	dress	VB
31605	572	25	with	with	IN
31605	572	26	simple	simple	JJ
31605	572	27	oil	oil	NN
31605	572	28	and	and	CC
31605	572	29	vinegar	vinegar	NN
31605	572	30	,	,	,
31605	572	31	and	and	CC
31605	572	32	garnish	garnish	VB
31605	572	33	with	with	IN
31605	572	34	fresh	fresh	JJ
31605	572	35	nasturtium	nasturtium	NN
31605	572	36	blossoms	blossom	NNS
31605	572	37	.	.	.
31605	573	1	In	in	IN
31605	573	2	mixing	mix	VBG
31605	573	3	salad	salad	NN
31605	573	4	dressings	dressing	NNS
31605	573	5	,	,	,
31605	573	6	first	first	RB
31605	573	7	,	,	,
31605	573	8	carefully	carefully	RB
31605	573	9	stir	stir	VB
31605	573	10	together	together	RB
31605	573	11	all	all	PDT
31605	573	12	the	the	DT
31605	573	13	ingredients	ingredient	NNS
31605	573	14	except	except	IN
31605	573	15	the	the	DT
31605	573	16	oil	oil	NN
31605	573	17	and	and	CC
31605	573	18	vinegar	vinegar	NN
31605	573	19	,	,	,
31605	573	20	and	and	CC
31605	573	21	add	add	VB
31605	573	22	these	these	DT
31605	573	23	gradually	gradually	RB
31605	573	24	and	and	CC
31605	573	25	alternately	alternately	RB
31605	573	26	a	a	DT
31605	573	27	few	few	JJ
31605	573	28	drops	drop	NNS
31605	573	29	at	at	IN
31605	573	30	a	a	DT
31605	573	31	time	time	NN
31605	573	32	.	.	.
31605	574	1	132	132	CD
31605	574	2	.	.	.
31605	575	1	=	=	NFP
31605	575	2	Cream	cream	NN
31605	575	3	Dressing.=--Where	dressing.=--where	JJ
31605	575	4	oil	oil	NN
31605	575	5	is	be	VBZ
31605	575	6	disliked	dislike	VBN
31605	575	7	in	in	IN
31605	575	8	salads	salad	NNS
31605	575	9	the	the	DT
31605	575	10	following	follow	VBG
31605	575	11	dressing	dressing	NN
31605	575	12	will	will	MD
31605	575	13	be	be	VB
31605	575	14	found	find	VBN
31605	575	15	excellent	excellent	JJ
31605	575	16	.	.	.
31605	576	1	Rub	rub	VB
31605	576	2	the	the	DT
31605	576	3	yolks	yolk	NNS
31605	576	4	of	of	IN
31605	576	5	two	two	CD
31605	576	6	hard	hard	JJ
31605	576	7	boiled	boil	VBN
31605	576	8	eggs	egg	NNS
31605	576	9	very	very	RB
31605	576	10	fine	fine	JJ
31605	576	11	with	with	IN
31605	576	12	a	a	DT
31605	576	13	spoon	spoon	NN
31605	576	14	,	,	,
31605	576	15	incorporate	incorporate	VB
31605	576	16	with	with	IN
31605	576	17	them	-PRON-	PRP
31605	576	18	a	a	DT
31605	576	19	dessertspoonful	dessertspoonful	NN
31605	576	20	of	of	IN
31605	576	21	mixed	mixed	JJ
31605	576	22	mustard	mustard	NN
31605	576	23	,	,	,
31605	576	24	then	then	RB
31605	576	25	stir	stir	VB
31605	576	26	in	in	IN
31605	576	27	a	a	DT
31605	576	28	tablespoonful	tablespoonful	NN
31605	576	29	of	of	IN
31605	576	30	melted	melted	JJ
31605	576	31	butter	butter	NN
31605	576	32	,	,	,
31605	576	33	half	half	PDT
31605	576	34	a	a	DT
31605	576	35	teacupful	teacupful	JJ
31605	576	36	of	of	IN
31605	576	37	thick	thick	JJ
31605	576	38	cream	cream	NN
31605	576	39	,	,	,
31605	576	40	a	a	DT
31605	576	41	saltspoonful	saltspoonful	NN
31605	576	42	of	of	IN
31605	576	43	salt	salt	NN
31605	576	44	,	,	,
31605	576	45	and	and	CC
31605	576	46	cayenne	cayenne	NN
31605	576	47	pepper	pepper	NN
31605	576	48	enough	enough	RB
31605	576	49	to	to	TO
31605	576	50	take	take	VB
31605	576	51	up	up	RP
31605	576	52	on	on	IN
31605	576	53	the	the	DT
31605	576	54	point	point	NN
31605	576	55	of	of	IN
31605	576	56	a	a	DT
31605	576	57	very	very	RB
31605	576	58	small	small	JJ
31605	576	59	pen	pen	NN
31605	576	60	-	-	HYPH
31605	576	61	knife	knife	NN
31605	576	62	blade	blade	NN
31605	576	63	,	,	,
31605	576	64	and	and	CC
31605	576	65	a	a	DT
31605	576	66	few	few	JJ
31605	576	67	drops	drop	NNS
31605	576	68	of	of	IN
31605	576	69	anchovy	anchovy	NN
31605	576	70	or	or	CC
31605	576	71	Worcestershire	Worcestershire	NNP
31605	576	72	sauce	sauce	NN
31605	576	73	;	;	:
31605	576	74	add	add	VB
31605	576	75	very	very	RB
31605	576	76	carefully	carefully	RB
31605	576	77	sufficient	sufficient	JJ
31605	576	78	vinegar	vinegar	NN
31605	576	79	to	to	TO
31605	576	80	reduce	reduce	VB
31605	576	81	the	the	DT
31605	576	82	mixture	mixture	NN
31605	576	83	to	to	IN
31605	576	84	a	a	DT
31605	576	85	smooth	smooth	JJ
31605	576	86	creamy	creamy	JJ
31605	576	87	consistency	consistency	NN
31605	576	88	;	;	:
31605	576	89	and	and	CC
31605	576	90	pour	pour	VB
31605	576	91	it	-PRON-	PRP
31605	576	92	upon	upon	IN
31605	576	93	lettuce	lettuce	NN
31605	576	94	carefully	carefully	RB
31605	576	95	prepared	prepared	JJ
31605	576	96	for	for	IN
31605	576	97	the	the	DT
31605	576	98	table	table	NN
31605	576	99	.	.	.
31605	577	1	133	133	LS
31605	577	2	.	.	.
31605	578	1	=	=	NFP
31605	578	2	English	English	NNP
31605	578	3	Salad	Salad	NNP
31605	578	4	Sauce.=--Break	Sauce.=--Break	NNP
31605	578	5	the	the	DT
31605	578	6	yolk	yolk	NN
31605	578	7	of	of	IN
31605	578	8	one	one	CD
31605	578	9	hard	hard	JJ
31605	578	10	boiled	boil	VBN
31605	578	11	egg	egg	NN
31605	578	12	with	with	IN
31605	578	13	a	a	DT
31605	578	14	silver	silver	JJ
31605	578	15	fork	fork	NN
31605	578	16	,	,	,
31605	578	17	add	add	VB
31605	578	18	to	to	IN
31605	578	19	it	-PRON-	PRP
31605	578	20	a	a	DT
31605	578	21	saltspoonful	saltspoonful	NN
31605	578	22	of	of	IN
31605	578	23	salt	salt	NN
31605	578	24	,	,	,
31605	578	25	a	a	DT
31605	578	26	teaspoonful	teaspoonful	NN
31605	578	27	of	of	IN
31605	578	28	dry	dry	JJ
31605	578	29	mustard	mustard	NN
31605	578	30	,	,	,
31605	578	31	a	a	DT
31605	578	32	mashed	mash	VBN
31605	578	33	mealy	mealy	NNP
31605	578	34	potato	potato	NN
31605	578	35	,	,	,
31605	578	36	two	two	CD
31605	578	37	dessertspoonfuls	dessertspoonful	NNS
31605	578	38	each	each	DT
31605	578	39	of	of	IN
31605	578	40	cream	cream	NN
31605	578	41	and	and	CC
31605	578	42	oil	oil	NN
31605	578	43	,	,	,
31605	578	44	and	and	CC
31605	578	45	one	one	CD
31605	578	46	tablespoonful	tablespoonful	NN
31605	578	47	of	of	IN
31605	578	48	vinegar	vinegar	NN
31605	578	49	;	;	:
31605	578	50	mix	mix	VB
31605	578	51	until	until	IN
31605	578	52	smooth	smooth	JJ
31605	578	53	and	and	CC
31605	578	54	firm	firm	JJ
31605	578	55	.	.	.
31605	579	1	134	134	CD
31605	579	2	.	.	.
31605	580	1	=	=	NFP
31605	580	2	Remolade.=--Beat	remolade.=--beat	VB
31605	580	3	a	a	DT
31605	580	4	fresh	fresh	JJ
31605	580	5	raw	raw	JJ
31605	580	6	egg	egg	NN
31605	580	7	,	,	,
31605	580	8	add	add	VB
31605	580	9	to	to	IN
31605	580	10	it	-PRON-	PRP
31605	580	11	a	a	DT
31605	580	12	teaspoonful	teaspoonful	NN
31605	580	13	of	of	IN
31605	580	14	mixed	mixed	JJ
31605	580	15	mustard	mustard	NN
31605	580	16	,	,	,
31605	580	17	and	and	CC
31605	580	18	three	three	CD
31605	580	19	tablespoonfuls	tablespoonful	NNS
31605	580	20	of	of	IN
31605	580	21	oil	oil	NN
31605	580	22	;	;	:
31605	580	23	when	when	WRB
31605	580	24	smooth	smooth	RB
31605	580	25	add	add	VBP
31605	580	26	just	just	RB
31605	580	27	enough	enough	JJ
31605	580	28	vinegar	vinegar	NN
31605	580	29	to	to	TO
31605	580	30	change	change	VB
31605	580	31	the	the	DT
31605	580	32	color	color	NN
31605	580	33	slightly	slightly	RB
31605	580	34	.	.	.
31605	581	1	135	135	CD
31605	581	2	.	.	.
31605	582	1	=	=	NFP
31605	582	2	Sweet	Sweet	NNP
31605	582	3	Sauce.=--Mix	sauce.=--mix	JJ
31605	582	4	well	well	UH
31605	582	5	two	two	CD
31605	582	6	tablespoonfuls	tablespoonful	NNS
31605	582	7	of	of	IN
31605	582	8	oil	oil	NN
31605	582	9	,	,	,
31605	582	10	the	the	DT
31605	582	11	raw	raw	JJ
31605	582	12	yolk	yolk	NN
31605	582	13	of	of	IN
31605	582	14	one	one	CD
31605	582	15	egg	egg	NN
31605	582	16	,	,	,
31605	582	17	a	a	DT
31605	582	18	saltspoonful	saltspoonful	NN
31605	582	19	of	of	IN
31605	582	20	salt	salt	NN
31605	582	21	,	,	,
31605	582	22	a	a	DT
31605	582	23	half	half	NN
31605	582	24	that	that	DT
31605	582	25	quantity	quantity	NN
31605	582	26	of	of	IN
31605	582	27	pepper	pepper	NN
31605	582	28	,	,	,
31605	582	29	one	one	CD
31605	582	30	tablespoonful	tablespoonful	NN
31605	582	31	of	of	IN
31605	582	32	vinegar	vinegar	NN
31605	582	33	,	,	,
31605	582	34	and	and	CC
31605	582	35	a	a	DT
31605	582	36	dessertspoonful	dessertspoonful	NN
31605	582	37	of	of	IN
31605	582	38	moist	moist	JJ
31605	582	39	sugar	sugar	NN
31605	582	40	.	.	.
31605	583	1	136	136	CD
31605	583	2	.	.	.
31605	584	1	=	=	NFP
31605	584	2	Piquante	piquante	NN
31605	584	3	Salad	Salad	NNP
31605	584	4	Sauce.=--Mix	sauce.=--mix	VBP
31605	584	5	together	together	RB
31605	584	6	the	the	DT
31605	584	7	yolks	yolk	NNS
31605	584	8	of	of	IN
31605	584	9	two	two	CD
31605	584	10	hard	hard	JJ
31605	584	11	boiled	boil	VBN
31605	584	12	and	and	CC
31605	584	13	two	two	CD
31605	584	14	raw	raw	JJ
31605	584	15	eggs	egg	NNS
31605	584	16	;	;	:
31605	584	17	add	add	VB
31605	584	18	one	one	CD
31605	584	19	tablespoonful	tablespoonful	JJ
31605	584	20	each	each	DT
31605	584	21	of	of	IN
31605	584	22	cream	cream	NN
31605	584	23	and	and	CC
31605	584	24	oil	oil	NN
31605	584	25	;	;	:
31605	584	26	and	and	CC
31605	584	27	,	,	,
31605	584	28	when	when	WRB
31605	584	29	smooth	smooth	JJ
31605	584	30	,	,	,
31605	584	31	enough	enough	JJ
31605	584	32	Chili	Chili	NNP
31605	584	33	or	or	CC
31605	584	34	tarragon	tarragon	NNP
31605	584	35	vinegar	vinegar	NN
31605	584	36	to	to	TO
31605	584	37	season	season	NN
31605	584	38	sharply	sharply	RB
31605	584	39	,	,	,
31605	584	40	about	about	RB
31605	584	41	two	two	CD
31605	584	42	tablespoonfuls	tablespoonful	NNS
31605	584	43	.	.	.
31605	585	1	137	137	CD
31605	585	2	.	.	.
31605	586	1	=	=	NFP
31605	586	2	Green	green	JJ
31605	586	3	Remolade.=--One	remolade.=--one	NN
31605	586	4	dessertspoonful	dessertspoonful	NN
31605	586	5	each	each	DT
31605	586	6	of	of	IN
31605	586	7	chopped	chop	VBN
31605	586	8	tarragon	tarragon	NNP
31605	586	9	,	,	,
31605	586	10	chives	chive	NNS
31605	586	11	,	,	,
31605	586	12	and	and	CC
31605	586	13	sorrel	sorrel	NN
31605	586	14	,	,	,
31605	586	15	pounded	pound	VBD
31605	586	16	in	in	IN
31605	586	17	a	a	DT
31605	586	18	mortar	mortar	NN
31605	586	19	;	;	:
31605	586	20	add	add	VB
31605	586	21	a	a	DT
31605	586	22	saltspoonful	saltspoonful	NN
31605	586	23	of	of	IN
31605	586	24	salt	salt	NN
31605	586	25	,	,	,
31605	586	26	half	half	PDT
31605	586	27	that	that	DT
31605	586	28	quantity	quantity	NN
31605	586	29	of	of	IN
31605	586	30	mignonette	mignonette	NN
31605	586	31	pepper	pepper	NN
31605	586	32	,	,	,
31605	586	33	one	one	CD
31605	586	34	tablespoonful	tablespoonful	NN
31605	586	35	of	of	IN
31605	586	36	mixed	mixed	JJ
31605	586	37	mustard	mustard	NN
31605	586	38	,	,	,
31605	586	39	a	a	DT
31605	586	40	gill	gill	NN
31605	586	41	of	of	IN
31605	586	42	oil	oil	NN
31605	586	43	,	,	,
31605	586	44	and	and	CC
31605	586	45	the	the	DT
31605	586	46	raw	raw	JJ
31605	586	47	yolks	yolk	NNS
31605	586	48	of	of	IN
31605	586	49	three	three	CD
31605	586	50	eggs	egg	NNS
31605	586	51	;	;	:
31605	586	52	when	when	WRB
31605	586	53	pounded	pound	VBD
31605	586	54	quite	quite	RB
31605	586	55	smooth	smooth	JJ
31605	586	56	,	,	,
31605	586	57	dilute	dilute	VB
31605	586	58	it	-PRON-	PRP
31605	586	59	with	with	IN
31605	586	60	a	a	DT
31605	586	61	little	little	JJ
31605	586	62	vinegar	vinegar	NN
31605	586	63	,	,	,
31605	586	64	and	and	CC
31605	586	65	strain	strain	VB
31605	586	66	it	-PRON-	PRP
31605	586	67	through	through	IN
31605	586	68	a	a	DT
31605	586	69	sieve	sieve	NN
31605	586	70	.	.	.
31605	587	1	138	138	CD
31605	587	2	.	.	.
31605	588	1	=	=	NFP
31605	588	2	Oil	oil	NN
31605	588	3	Sauce.=--Pound	sauce.=--pound	NN
31605	588	4	in	in	IN
31605	588	5	a	a	DT
31605	588	6	mortar	mortar	NN
31605	588	7	one	one	CD
31605	588	8	shallot	shallot	NN
31605	588	9	or	or	CC
31605	588	10	two	two	CD
31605	588	11	button	button	NN
31605	588	12	onions	onion	NNS
31605	588	13	,	,	,
31605	588	14	the	the	DT
31605	588	15	yolks	yolk	NNS
31605	588	16	of	of	IN
31605	588	17	two	two	CD
31605	588	18	hard	hard	JJ
31605	588	19	boiled	boil	VBN
31605	588	20	eggs	egg	NNS
31605	588	21	,	,	,
31605	588	22	a	a	DT
31605	588	23	saltspoonful	saltspoonful	NN
31605	588	24	of	of	IN
31605	588	25	herbs	herb	NNS
31605	588	26	,	,	,
31605	588	27	a	a	DT
31605	588	28	tablespoonful	tablespoonful	JJ
31605	588	29	of	of	IN
31605	588	30	vinegar	vinegar	NN
31605	588	31	,	,	,
31605	588	32	and	and	CC
31605	588	33	enough	enough	JJ
31605	588	34	oil	oil	NN
31605	588	35	to	to	TO
31605	588	36	thicken	thicken	VB
31605	588	37	it	-PRON-	PRP
31605	588	38	,	,	,
31605	588	39	about	about	RB
31605	588	40	one	one	CD
31605	588	41	gill	gill	NN
31605	588	42	.	.	.
31605	589	1	139	139	CD
31605	589	2	.	.	.
31605	590	1	=	=	NFP
31605	590	2	Ravigote	Ravigote	NNP
31605	590	3	Sauce.=--Clean	Sauce.=--Clean	NNP
31605	590	4	and	and	CC
31605	590	5	chop	chop	VB
31605	590	6	a	a	DT
31605	590	7	few	few	JJ
31605	590	8	salad	salad	NN
31605	590	9	herbs	herb	NNS
31605	590	10	,	,	,
31605	590	11	put	put	VB
31605	590	12	one	one	CD
31605	590	13	teaspoonful	teaspoonful	NN
31605	590	14	of	of	IN
31605	590	15	each	each	DT
31605	590	16	into	into	IN
31605	590	17	a	a	DT
31605	590	18	small	small	JJ
31605	590	19	pan	pan	NN
31605	590	20	with	with	IN
31605	590	21	a	a	DT
31605	590	22	tablespoonful	tablespoonful	NN
31605	590	23	of	of	IN
31605	590	24	meat	meat	NN
31605	590	25	jelly	jelly	RB
31605	590	26	or	or	CC
31605	590	27	thick	thick	JJ
31605	590	28	stock	stock	NN
31605	590	29	,	,	,
31605	590	30	and	and	CC
31605	590	31	a	a	DT
31605	590	32	little	little	JJ
31605	590	33	pepper	pepper	NN
31605	590	34	and	and	CC
31605	590	35	salt	salt	NN
31605	590	36	;	;	:
31605	590	37	stir	stir	VB
31605	590	38	till	till	IN
31605	590	39	the	the	DT
31605	590	40	jelly	jelly	NNP
31605	590	41	is	be	VBZ
31605	590	42	hot	hot	JJ
31605	590	43	,	,	,
31605	590	44	and	and	CC
31605	590	45	then	then	RB
31605	590	46	add	add	VB
31605	590	47	one	one	CD
31605	590	48	tablespoonful	tablespoonful	NN
31605	590	49	of	of	IN
31605	590	50	vinegar	vinegar	NN
31605	590	51	,	,	,
31605	590	52	and	and	CC
31605	590	53	two	two	CD
31605	590	54	of	of	IN
31605	590	55	good	good	JJ
31605	590	56	oil	oil	NN
31605	590	57	;	;	:
31605	590	58	when	when	WRB
31605	590	59	thoroughly	thoroughly	RB
31605	590	60	mixed	mix	VBD
31605	590	61	set	set	VBD
31605	590	62	the	the	DT
31605	590	63	sauce	sauce	NN
31605	590	64	-	-	HYPH
31605	590	65	pan	pan	NN
31605	590	66	into	into	IN
31605	590	67	a	a	DT
31605	590	68	cool	cool	JJ
31605	590	69	place	place	NN
31605	590	70	,	,	,
31605	590	71	or	or	CC
31605	590	72	pour	pour	VB
31605	590	73	out	out	RP
31605	590	74	the	the	DT
31605	590	75	mixture	mixture	NN
31605	590	76	on	on	IN
31605	590	77	a	a	DT
31605	590	78	dish	dish	NN
31605	590	79	until	until	IN
31605	590	80	it	-PRON-	PRP
31605	590	81	is	be	VBZ
31605	590	82	wanted	want	VBN
31605	590	83	for	for	IN
31605	590	84	use	use	NN
31605	590	85	.	.	.
31605	591	1	140	140	CD
31605	591	2	.	.	.
31605	592	1	=	=	NFP
31605	592	2	Egg	Egg	NNP
31605	592	3	Dressing.=--Chop	Dressing.=--Chop	NNP
31605	592	4	the	the	DT
31605	592	5	yolks	yolk	NNS
31605	592	6	and	and	CC
31605	592	7	whites	white	NNS
31605	592	8	of	of	IN
31605	592	9	two	two	CD
31605	592	10	hard	hard	JJ
31605	592	11	boiled	boil	VBN
31605	592	12	eggs	egg	NNS
31605	592	13	separately	separately	RB
31605	592	14	,	,	,
31605	592	15	but	but	CC
31605	592	16	not	not	RB
31605	592	17	fine	fine	JJ
31605	592	18	;	;	:
31605	592	19	strew	strew	VBD
31605	592	20	them	-PRON-	PRP
31605	592	21	upon	upon	IN
31605	592	22	any	any	DT
31605	592	23	salad	salad	NN
31605	592	24	after	after	IN
31605	592	25	having	have	VBG
31605	592	26	dressed	dress	VBN
31605	592	27	it	-PRON-	PRP
31605	592	28	with	with	IN
31605	592	29	two	two	CD
31605	592	30	tablespoonfuls	tablespoonful	NNS
31605	592	31	of	of	IN
31605	592	32	cream	cream	NN
31605	592	33	,	,	,
31605	592	34	and	and	CC
31605	592	35	one	one	CD
31605	592	36	of	of	IN
31605	592	37	white	white	JJ
31605	592	38	vinegar	vinegar	NN
31605	592	39	.	.	.
31605	593	1	141	141	CD
31605	593	2	.	.	.
31605	594	1	=	=	NFP
31605	594	2	Anchovy	Anchovy	NNP
31605	594	3	Salad	Salad	NNP
31605	594	4	Sauce.=--Mix	sauce.=--mix	NN
31605	594	5	until	until	IN
31605	594	6	smooth	smooth	JJ
31605	594	7	two	two	CD
31605	594	8	raw	raw	JJ
31605	594	9	eggs	egg	NNS
31605	594	10	,	,	,
31605	594	11	one	one	CD
31605	594	12	teaspoonful	teaspoonful	NN
31605	594	13	of	of	IN
31605	594	14	the	the	DT
31605	594	15	essence	essence	NN
31605	594	16	of	of	IN
31605	594	17	anchovy	anchovy	NN
31605	594	18	,	,	,
31605	594	19	one	one	CD
31605	594	20	tablespoonful	tablespoonful	NN
31605	594	21	of	of	IN
31605	594	22	vinegar	vinegar	NN
31605	594	23	,	,	,
31605	594	24	and	and	CC
31605	594	25	two	two	CD
31605	594	26	of	of	IN
31605	594	27	oil	oil	NN
31605	594	28	.	.	.
31605	595	1	142	142	CD
31605	595	2	.	.	.
31605	596	1	=	=	NFP
31605	596	2	Swiss	Swiss	NNP
31605	596	3	Dressing.=--Pound	Dressing.=--Pound	-LRB-
31605	596	4	two	two	CD
31605	596	5	ounces	ounce	NNS
31605	596	6	of	of	IN
31605	596	7	old	old	JJ
31605	596	8	cheese	cheese	NN
31605	596	9	in	in	IN
31605	596	10	a	a	DT
31605	596	11	mortar	mortar	NN
31605	596	12	,	,	,
31605	596	13	add	add	VB
31605	596	14	one	one	CD
31605	596	15	tablespoonful	tablespoonful	NN
31605	596	16	of	of	IN
31605	596	17	vinegar	vinegar	NN
31605	596	18	,	,	,
31605	596	19	a	a	DT
31605	596	20	little	little	JJ
31605	596	21	salt	salt	NN
31605	596	22	and	and	CC
31605	596	23	pepper	pepper	NN
31605	596	24	,	,	,
31605	596	25	and	and	CC
31605	596	26	dilute	dilute	VB
31605	596	27	to	to	IN
31605	596	28	the	the	DT
31605	596	29	consistency	consistency	NN
31605	596	30	of	of	IN
31605	596	31	cream	cream	NN
31605	596	32	with	with	IN
31605	596	33	oil	oil	NN
31605	596	34	.	.	.
31605	597	1	143	143	CD
31605	597	2	.	.	.
31605	598	1	=	=	NFP
31605	598	2	Spring	Spring	NNP
31605	598	3	Dressing.=--Beat	Dressing.=--Beat	NNP
31605	598	4	the	the	DT
31605	598	5	yolks	yolk	NNS
31605	598	6	of	of	IN
31605	598	7	two	two	CD
31605	598	8	raw	raw	JJ
31605	598	9	eggs	egg	NNS
31605	598	10	,	,	,
31605	598	11	add	add	VB
31605	598	12	a	a	DT
31605	598	13	teaspoonful	teaspoonful	NN
31605	598	14	of	of	IN
31605	598	15	salt	salt	NN
31605	598	16	,	,	,
31605	598	17	and	and	CC
31605	598	18	a	a	DT
31605	598	19	saltspoonful	saltspoonful	NN
31605	598	20	of	of	IN
31605	598	21	dry	dry	JJ
31605	598	22	mustard	mustard	NN
31605	598	23	,	,	,
31605	598	24	chop	chop	VB
31605	598	25	one	one	CD
31605	598	26	leek	leek	NN
31605	598	27	or	or	CC
31605	598	28	two	two	CD
31605	598	29	new	new	JJ
31605	598	30	onions	onion	NNS
31605	598	31	,	,	,
31605	598	32	and	and	CC
31605	598	33	mix	mix	VB
31605	598	34	them	-PRON-	PRP
31605	598	35	in	in	RP
31605	598	36	,	,	,
31605	598	37	then	then	RB
31605	598	38	add	add	VB
31605	598	39	three	three	CD
31605	598	40	tablespoonfuls	tablespoonful	NNS
31605	598	41	of	of	IN
31605	598	42	oil	oil	NN
31605	598	43	and	and	CC
31605	598	44	one	one	CD
31605	598	45	of	of	IN
31605	598	46	vinegar	vinegar	NN
31605	598	47	and	and	CC
31605	598	48	mix	mix	VB
31605	598	49	thoroughly	thoroughly	RB
31605	598	50	;	;	:
31605	598	51	tear	tear	VB
31605	598	52	up	up	RP
31605	598	53	two	two	CD
31605	598	54	heads	head	NNS
31605	598	55	of	of	IN
31605	598	56	lettuce	lettuce	NN
31605	598	57	,	,	,
31605	598	58	putting	put	VBG
31605	598	59	thin	thin	JJ
31605	598	60	slices	slice	NNS
31605	598	61	of	of	IN
31605	598	62	boiled	boil	VBN
31605	598	63	beets	beet	NNS
31605	598	64	upon	upon	IN
31605	598	65	it	-PRON-	PRP
31605	598	66	,	,	,
31605	598	67	and	and	CC
31605	598	68	pour	pour	VB
31605	598	69	the	the	DT
31605	598	70	dressing	dressing	NN
31605	598	71	over	over	IN
31605	598	72	all	all	DT
31605	598	73	.	.	.
31605	599	1	144	144	CD
31605	599	2	.	.	.
31605	600	1	=	=	NFP
31605	600	2	Mayonnaise.=--Place	mayonnaise.=--place	NN
31605	600	3	in	in	IN
31605	600	4	the	the	DT
31605	600	5	bottom	bottom	NN
31605	600	6	of	of	IN
31605	600	7	a	a	DT
31605	600	8	salad	salad	NN
31605	600	9	bowl	bowl	NN
31605	600	10	the	the	DT
31605	600	11	yolk	yolk	NN
31605	600	12	of	of	IN
31605	600	13	one	one	CD
31605	600	14	raw	raw	JJ
31605	600	15	egg	egg	NN
31605	600	16	,	,	,
31605	600	17	a	a	DT
31605	600	18	level	level	NN
31605	600	19	teaspoonful	teaspoonful	JJ
31605	600	20	of	of	IN
31605	600	21	salt	salt	NN
31605	600	22	,	,	,
31605	600	23	the	the	DT
31605	600	24	same	same	JJ
31605	600	25	quantity	quantity	NN
31605	600	26	of	of	IN
31605	600	27	dry	dry	JJ
31605	600	28	mustard	mustard	NN
31605	600	29	,	,	,
31605	600	30	a	a	DT
31605	600	31	saltspoonful	saltspoonful	NN
31605	600	32	of	of	IN
31605	600	33	white	white	JJ
31605	600	34	pepper	pepper	NN
31605	600	35	,	,	,
31605	600	36	as	as	IN
31605	600	37	much	much	JJ
31605	600	38	cayenne	cayenne	NN
31605	600	39	as	as	IN
31605	600	40	can	can	MD
31605	600	41	be	be	VB
31605	600	42	taken	take	VBN
31605	600	43	up	up	RP
31605	600	44	on	on	IN
31605	600	45	the	the	DT
31605	600	46	point	point	NN
31605	600	47	of	of	IN
31605	600	48	a	a	DT
31605	600	49	very	very	RB
31605	600	50	small	small	JJ
31605	600	51	pen	pen	NN
31605	600	52	-	-	HYPH
31605	600	53	knife	knife	NN
31605	600	54	blade	blade	NN
31605	600	55	,	,	,
31605	600	56	and	and	CC
31605	600	57	the	the	DT
31605	600	58	juice	juice	NN
31605	600	59	of	of	IN
31605	600	60	half	half	PDT
31605	600	61	a	a	DT
31605	600	62	lemon	lemon	NN
31605	600	63	;	;	:
31605	600	64	mix	mix	VB
31605	600	65	these	these	DT
31605	600	66	ingredients	ingredient	NNS
31605	600	67	with	with	IN
31605	600	68	a	a	DT
31605	600	69	wooden	wooden	JJ
31605	600	70	salad	salad	NN
31605	600	71	spoon	spoon	NN
31605	600	72	until	until	IN
31605	600	73	they	-PRON-	PRP
31605	600	74	assume	assume	VBP
31605	600	75	a	a	DT
31605	600	76	creamy	creamy	JJ
31605	600	77	white	white	JJ
31605	600	78	appearance	appearance	NN
31605	600	79	;	;	:
31605	600	80	then	then	RB
31605	600	81	add	add	VB
31605	600	82	,	,	,
31605	600	83	drop	drop	VB
31605	600	84	by	by	IN
31605	600	85	drop	drop	NN
31605	600	86	,	,	,
31605	600	87	three	three	CD
31605	600	88	gills	gill	NNS
31605	600	89	of	of	IN
31605	600	90	salad	salad	NN
31605	600	91	oil	oil	NN
31605	600	92	,	,	,
31605	600	93	stirring	stir	VBG
31605	600	94	the	the	DT
31605	600	95	_	_	NNP
31605	600	96	mayonnaise	mayonnaise	NN
31605	600	97	_	_	NNP
31605	600	98	constantly	constantly	RB
31605	600	99	;	;	:
31605	600	100	if	if	IN
31605	600	101	it	-PRON-	PRP
31605	600	102	thickens	thicken	VBZ
31605	600	103	too	too	RB
31605	600	104	rapidly	rapidly	RB
31605	600	105	,	,	,
31605	600	106	thin	thin	JJ
31605	600	107	it	-PRON-	PRP
31605	600	108	with	with	IN
31605	600	109	a	a	DT
31605	600	110	little	little	JJ
31605	600	111	of	of	IN
31605	600	112	the	the	DT
31605	600	113	juice	juice	NN
31605	600	114	from	from	IN
31605	600	115	the	the	DT
31605	600	116	second	second	JJ
31605	600	117	half	half	NN
31605	600	118	of	of	IN
31605	600	119	the	the	DT
31605	600	120	lemon	lemon	NN
31605	600	121	,	,	,
31605	600	122	until	until	IN
31605	600	123	all	all	DT
31605	600	124	is	be	VBZ
31605	600	125	used	use	VBN
31605	600	126	;	;	:
31605	600	127	and	and	CC
31605	600	128	towards	towards	IN
31605	600	129	the	the	DT
31605	600	130	finish	finish	NN
31605	600	131	add	add	VB
31605	600	132	gradually	gradually	RB
31605	600	133	four	four	CD
31605	600	134	tablespoonfuls	tablespoonful	NNS
31605	600	135	of	of	IN
31605	600	136	tarragon	tarragon	NNP
31605	600	137	vinegar	vinegar	NNP
31605	600	138	.	.	.
31605	601	1	Keep	keep	VB
31605	601	2	it	-PRON-	PRP
31605	601	3	cool	cool	JJ
31605	601	4	until	until	IN
31605	601	5	wanted	want	VBN
31605	601	6	for	for	IN
31605	601	7	use	use	NN
31605	601	8	.	.	.
31605	602	1	145	145	CD
31605	602	2	.	.	.
31605	603	1	=	=	NFP
31605	603	2	Hot	hot	JJ
31605	603	3	Salad	Salad	NNP
31605	603	4	Sauce.=--This	Sauce.=--This	NNP
31605	603	5	sauce	sauce	NN
31605	603	6	when	when	WRB
31605	603	7	cold	cold	JJ
31605	603	8	is	be	VBZ
31605	603	9	an	an	DT
31605	603	10	excellent	excellent	JJ
31605	603	11	and	and	CC
31605	603	12	economical	economical	JJ
31605	603	13	substitute	substitute	NN
31605	603	14	for	for	IN
31605	603	15	the	the	DT
31605	603	16	more	more	RBR
31605	603	17	expensive	expensive	JJ
31605	603	18	_	_	NNP
31605	603	19	mayonnaise	mayonnaise	NN
31605	603	20	_	_	NNP
31605	603	21	.	.	.
31605	604	1	PART	PART	NNP
31605	604	2	1.--Put	1.--put	CD
31605	604	3	one	one	CD
31605	604	4	ounce	ounce	NN
31605	604	5	each	each	DT
31605	604	6	of	of	IN
31605	604	7	butter	butter	NN
31605	604	8	and	and	CC
31605	604	9	flour	flour	NN
31605	604	10	into	into	IN
31605	604	11	a	a	DT
31605	604	12	sauce	sauce	NN
31605	604	13	-	-	HYPH
31605	604	14	pan	pan	NN
31605	604	15	over	over	IN
31605	604	16	the	the	DT
31605	604	17	fire	fire	NN
31605	604	18	,	,	,
31605	604	19	and	and	CC
31605	604	20	stir	stir	VB
31605	604	21	until	until	IN
31605	604	22	it	-PRON-	PRP
31605	604	23	is	be	VBZ
31605	604	24	melted	melt	VBN
31605	604	25	,	,	,
31605	604	26	add	add	VB
31605	604	27	gradually	gradually	RB
31605	604	28	half	half	PDT
31605	604	29	a	a	DT
31605	604	30	pint	pint	NN
31605	604	31	of	of	IN
31605	604	32	boiling	boil	VBG
31605	604	33	water	water	NN
31605	604	34	,	,	,
31605	604	35	season	season	NN
31605	604	36	with	with	IN
31605	604	37	a	a	DT
31605	604	38	teaspoonful	teaspoonful	NN
31605	604	39	of	of	IN
31605	604	40	salt	salt	NN
31605	604	41	,	,	,
31605	604	42	and	and	CC
31605	604	43	quarter	quarter	NN
31605	604	44	of	of	IN
31605	604	45	a	a	DT
31605	604	46	saltspoonful	saltspoonful	NN
31605	604	47	of	of	IN
31605	604	48	white	white	JJ
31605	604	49	pepper	pepper	NN
31605	604	50	,	,	,
31605	604	51	stir	stir	VB
31605	604	52	till	till	IN
31605	604	53	smooth	smooth	JJ
31605	604	54	,	,	,
31605	604	55	and	and	CC
31605	604	56	set	set	VB
31605	604	57	a	a	DT
31605	604	58	little	little	JJ
31605	604	59	away	away	RB
31605	604	60	from	from	IN
31605	604	61	the	the	DT
31605	604	62	fire	fire	NN
31605	604	63	,	,	,
31605	604	64	while	while	IN
31605	604	65	you	-PRON-	PRP
31605	604	66	make	make	VBP
31605	604	67	the	the	DT
31605	604	68	following	follow	VBG
31605	604	69	sauce	sauce	NN
31605	604	70	.	.	.
31605	605	1	PART	PART	NNP
31605	605	2	2.--Put	2.--put	CD
31605	605	3	the	the	DT
31605	605	4	yolk	yolk	NN
31605	605	5	of	of	IN
31605	605	6	one	one	CD
31605	605	7	raw	raw	JJ
31605	605	8	egg	egg	NN
31605	605	9	in	in	IN
31605	605	10	a	a	DT
31605	605	11	salad	salad	NN
31605	605	12	bowl	bowl	NN
31605	605	13	,	,	,
31605	605	14	add	add	VB
31605	605	15	a	a	DT
31605	605	16	quarter	quarter	NN
31605	605	17	of	of	IN
31605	605	18	a	a	DT
31605	605	19	saltspoonful	saltspoonful	NN
31605	605	20	of	of	IN
31605	605	21	salt	salt	NN
31605	605	22	,	,	,
31605	605	23	half	half	PDT
31605	605	24	that	that	DT
31605	605	25	quantity	quantity	NN
31605	605	26	of	of	IN
31605	605	27	grated	grate	VBN
31605	605	28	nutmeg	nutmeg	NNS
31605	605	29	,	,	,
31605	605	30	as	as	IN
31605	605	31	much	much	JJ
31605	605	32	cayenne	cayenne	NN
31605	605	33	as	as	IN
31605	605	34	you	-PRON-	PRP
31605	605	35	can	can	MD
31605	605	36	take	take	VB
31605	605	37	up	up	RP
31605	605	38	on	on	IN
31605	605	39	the	the	DT
31605	605	40	point	point	NN
31605	605	41	of	of	IN
31605	605	42	a	a	DT
31605	605	43	very	very	RB
31605	605	44	small	small	JJ
31605	605	45	pen	pen	NN
31605	605	46	-	-	HYPH
31605	605	47	knife	knife	NN
31605	605	48	blade	blade	NN
31605	605	49	;	;	:
31605	605	50	mix	mix	VB
31605	605	51	these	these	DT
31605	605	52	ingredients	ingredient	NNS
31605	605	53	with	with	IN
31605	605	54	a	a	DT
31605	605	55	wooden	wooden	JJ
31605	605	56	salad	salad	NN
31605	605	57	spoon	spoon	NN
31605	605	58	thoroughly	thoroughly	RB
31605	605	59	,	,	,
31605	605	60	and	and	CC
31605	605	61	then	then	RB
31605	605	62	add	add	VB
31605	605	63	,	,	,
31605	605	64	a	a	DT
31605	605	65	few	few	JJ
31605	605	66	drops	drop	NNS
31605	605	67	at	at	IN
31605	605	68	a	a	DT
31605	605	69	time	time	NN
31605	605	70	and	and	CC
31605	605	71	alternately	alternately	RB
31605	605	72	,	,	,
31605	605	73	three	three	CD
31605	605	74	tablespoonfuls	tablespoonful	NNS
31605	605	75	of	of	IN
31605	605	76	oil	oil	NN
31605	605	77	,	,	,
31605	605	78	and	and	CC
31605	605	79	one	one	CD
31605	605	80	of	of	IN
31605	605	81	vinegar	vinegar	NN
31605	605	82	.	.	.
31605	606	1	Pour	pour	VB
31605	606	2	the	the	DT
31605	606	3	preparation	preparation	NN
31605	606	4	marked	mark	VBD
31605	606	5	_	_	NNP
31605	606	6	part	part	NN
31605	606	7	1	1	CD
31605	606	8	_	_	NNP
31605	606	9	,	,	,
31605	606	10	into	into	IN
31605	606	11	this	this	DT
31605	606	12	,	,	,
31605	606	13	gradually	gradually	RB
31605	606	14	stirring	stir	VBG
31605	606	15	until	until	IN
31605	606	16	the	the	DT
31605	606	17	sauces	sauce	NNS
31605	606	18	are	be	VBP
31605	606	19	thoroughly	thoroughly	RB
31605	606	20	mixed	mixed	JJ
31605	606	21	;	;	:
31605	606	22	cool	cool	JJ
31605	606	23	and	and	CC
31605	606	24	use	use	VBP
31605	606	25	.	.	.
31605	607	1	This	this	DT
31605	607	2	sauce	sauce	NN
31605	607	3	will	will	MD
31605	607	4	keep	keep	VB
31605	607	5	for	for	IN
31605	607	6	weeks	week	NNS
31605	607	7	in	in	IN
31605	607	8	a	a	DT
31605	607	9	cool	cool	JJ
31605	607	10	place	place	NN
31605	607	11	.	.	.
31605	608	1	146	146	CD
31605	608	2	.	.	.
31605	609	1	=	=	NFP
31605	609	2	Romaine	Romaine	NNP
31605	609	3	Salad	Salad	NNP
31605	609	4	Dressing.=--Grate	dressing.=--grate	NN
31605	609	5	half	half	PDT
31605	609	6	an	an	DT
31605	609	7	ounce	ounce	NN
31605	609	8	of	of	IN
31605	609	9	onion	onion	NN
31605	609	10	,	,	,
31605	609	11	mix	mix	VB
31605	609	12	it	-PRON-	PRP
31605	609	13	with	with	IN
31605	609	14	a	a	DT
31605	609	15	teaspoonful	teaspoonful	NN
31605	609	16	of	of	IN
31605	609	17	lemon	lemon	NN
31605	609	18	juice	juice	NN
31605	609	19	,	,	,
31605	609	20	a	a	DT
31605	609	21	saltspoonful	saltspoonful	JJ
31605	609	22	each	each	DT
31605	609	23	of	of	IN
31605	609	24	salt	salt	NN
31605	609	25	and	and	CC
31605	609	26	powdered	powdered	JJ
31605	609	27	sugar	sugar	NN
31605	609	28	,	,	,
31605	609	29	a	a	DT
31605	609	30	level	level	NN
31605	609	31	saltspoonful	saltspoonful	JJ
31605	609	32	each	each	DT
31605	609	33	of	of	IN
31605	609	34	white	white	JJ
31605	609	35	pepper	pepper	NN
31605	609	36	,	,	,
31605	609	37	and	and	CC
31605	609	38	dry	dry	JJ
31605	609	39	mustard	mustard	NN
31605	609	40	,	,	,
31605	609	41	then	then	RB
31605	609	42	gradually	gradually	RB
31605	609	43	add	add	VB
31605	609	44	three	three	CD
31605	609	45	tablespoonfuls	tablespoonful	NNS
31605	609	46	of	of	IN
31605	609	47	oil	oil	NN
31605	609	48	,	,	,
31605	609	49	and	and	CC
31605	609	50	one	one	CD
31605	609	51	of	of	IN
31605	609	52	vinegar	vinegar	NN
31605	609	53	.	.	.
31605	610	1	Use	use	VB
31605	610	2	for	for	IN
31605	610	3	lettuce	lettuce	NN
31605	610	4	or	or	CC
31605	610	5	tomato	tomato	NN
31605	610	6	salad	salad	NN
31605	610	7	.	.	.
31605	611	1	CHAPTER	CHAPTER	NNP
31605	611	2	IX	IX	NNP
31605	611	3	.	.	.
31605	612	1	VEGETABLES	vegetable	NNS
31605	612	2	.	.	.
31605	613	1	Soft	soft	JJ
31605	613	2	water	water	NN
31605	613	3	is	be	VBZ
31605	613	4	the	the	DT
31605	613	5	best	good	JJS
31605	613	6	for	for	IN
31605	613	7	boiling	boil	VBG
31605	613	8	all	all	DT
31605	613	9	vegetables	vegetable	NNS
31605	613	10	.	.	.
31605	614	1	Fresh	fresh	JJ
31605	614	2	vegetables	vegetable	NNS
31605	614	3	boil	boil	VBP
31605	614	4	in	in	IN
31605	614	5	one	one	CD
31605	614	6	-	-	HYPH
31605	614	7	third	third	NN
31605	614	8	less	less	JJR
31605	614	9	time	time	NN
31605	614	10	than	than	IN
31605	614	11	stale	stale	JJ
31605	614	12	ones	one	NNS
31605	614	13	.	.	.
31605	615	1	Green	green	JJ
31605	615	2	vegetables	vegetable	NNS
31605	615	3	should	should	MD
31605	615	4	be	be	VB
31605	615	5	put	put	VBN
31605	615	6	into	into	IN
31605	615	7	plenty	plenty	NN
31605	615	8	of	of	IN
31605	615	9	boiling	boil	VBG
31605	615	10	water	water	NN
31605	615	11	and	and	CC
31605	615	12	salt	salt	NN
31605	615	13	,	,	,
31605	615	14	and	and	CC
31605	615	15	boiled	boil	VBD
31605	615	16	rapidly	rapidly	RB
31605	615	17	,	,	,
31605	615	18	without	without	IN
31605	615	19	covering	cover	VBG
31605	615	20	,	,	,
31605	615	21	only	only	RB
31605	615	22	until	until	IN
31605	615	23	tender	tender	NN
31605	615	24	enough	enough	JJ
31605	615	25	to	to	TO
31605	615	26	pierce	pierce	VB
31605	615	27	with	with	IN
31605	615	28	the	the	DT
31605	615	29	finger	finger	NN
31605	615	30	nail	nail	NN
31605	615	31	;	;	:
31605	615	32	a	a	DT
31605	615	33	bit	bit	NN
31605	615	34	of	of	IN
31605	615	35	common	common	JJ
31605	615	36	washing	washing	NN
31605	615	37	soda	soda	NN
31605	615	38	,	,	,
31605	615	39	or	or	CC
31605	615	40	of	of	IN
31605	615	41	carbonate	carbonate	NN
31605	615	42	of	of	IN
31605	615	43	ammonia	ammonia	NN
31605	615	44	,	,	,
31605	615	45	as	as	RB
31605	615	46	large	large	JJ
31605	615	47	as	as	IN
31605	615	48	a	a	DT
31605	615	49	dried	dry	VBN
31605	615	50	pea	pea	NN
31605	615	51	,	,	,
31605	615	52	put	put	VBN
31605	615	53	into	into	IN
31605	615	54	the	the	DT
31605	615	55	boiling	boiling	NN
31605	615	56	water	water	NN
31605	615	57	with	with	IN
31605	615	58	any	any	DT
31605	615	59	of	of	IN
31605	615	60	the	the	DT
31605	615	61	vegetables	vegetable	NNS
31605	615	62	except	except	IN
31605	615	63	beans	bean	NNS
31605	615	64	,	,	,
31605	615	65	counteracts	counteract	VBZ
31605	615	66	any	any	DT
31605	615	67	excess	excess	NN
31605	615	68	of	of	IN
31605	615	69	mineral	mineral	NN
31605	615	70	elements	element	NNS
31605	615	71	in	in	IN
31605	615	72	them	-PRON-	PRP
31605	615	73	,	,	,
31605	615	74	and	and	CC
31605	615	75	helps	help	VBZ
31605	615	76	to	to	TO
31605	615	77	preserve	preserve	VB
31605	615	78	their	-PRON-	PRP$
31605	615	79	color	color	NN
31605	615	80	.	.	.
31605	616	1	A	a	DT
31605	616	2	lump	lump	NN
31605	616	3	of	of	IN
31605	616	4	loaf	loaf	NN
31605	616	5	sugar	sugar	NN
31605	616	6	boiled	boil	VBN
31605	616	7	with	with	IN
31605	616	8	turnips	turnip	NNS
31605	616	9	neutralizes	neutralize	VBZ
31605	616	10	their	-PRON-	PRP$
31605	616	11	excessive	excessive	JJ
31605	616	12	bitterness	bitterness	NN
31605	616	13	.	.	.
31605	617	1	Cabbage	cabbage	NN
31605	617	2	,	,	,
31605	617	3	potatoes	potato	NNS
31605	617	4	,	,	,
31605	617	5	carrots	carrot	NNS
31605	617	6	,	,	,
31605	617	7	turnips	turnip	NNS
31605	617	8	,	,	,
31605	617	9	parsnips	parsnip	NNS
31605	617	10	,	,	,
31605	617	11	onions	onion	NNS
31605	617	12	,	,	,
31605	617	13	and	and	CC
31605	617	14	beets	beet	NNS
31605	617	15	,	,	,
31605	617	16	are	be	VBP
31605	617	17	injured	injure	VBN
31605	617	18	by	by	IN
31605	617	19	being	be	VBG
31605	617	20	boiled	boil	VBN
31605	617	21	with	with	IN
31605	617	22	fresh	fresh	JJ
31605	617	23	meat	meat	NN
31605	617	24	,	,	,
31605	617	25	and	and	CC
31605	617	26	they	-PRON-	PRP
31605	617	27	also	also	RB
31605	617	28	hurt	hurt	VBD
31605	617	29	the	the	DT
31605	617	30	color	color	NN
31605	617	31	of	of	IN
31605	617	32	the	the	DT
31605	617	33	meat	meat	NN
31605	617	34	,	,	,
31605	617	35	and	and	CC
31605	617	36	impair	impair	VB
31605	617	37	its	-PRON-	PRP$
31605	617	38	tenderness	tenderness	NN
31605	617	39	and	and	CC
31605	617	40	flavor	flavor	NN
31605	617	41	.	.	.
31605	618	1	When	when	WRB
31605	618	2	vegetables	vegetable	NNS
31605	618	3	are	be	VBP
31605	618	4	cooked	cook	VBN
31605	618	5	for	for	IN
31605	618	6	use	use	NN
31605	618	7	with	with	IN
31605	618	8	salt	salt	NN
31605	618	9	meat	meat	NN
31605	618	10	,	,	,
31605	618	11	the	the	DT
31605	618	12	meat	meat	NN
31605	618	13	should	should	MD
31605	618	14	first	first	RB
31605	618	15	be	be	VB
31605	618	16	cooked	cook	VBN
31605	618	17	and	and	CC
31605	618	18	taken	take	VBN
31605	618	19	from	from	IN
31605	618	20	the	the	DT
31605	618	21	pot	pot	NN
31605	618	22	liquor	liquor	NN
31605	618	23	,	,	,
31605	618	24	and	and	CC
31605	618	25	the	the	DT
31605	618	26	vegetables	vegetable	NNS
31605	618	27	boiled	boil	VBN
31605	618	28	in	in	IN
31605	618	29	the	the	DT
31605	618	30	latter	latter	NN
31605	618	31	.	.	.
31605	619	1	The	the	DT
31605	619	2	following	follow	VBG
31605	619	3	table	table	NN
31605	619	4	will	will	MD
31605	619	5	be	be	VB
31605	619	6	a	a	DT
31605	619	7	guide	guide	NN
31605	619	8	in	in	IN
31605	619	9	boiling	boil	VBG
31605	619	10	vegetables	vegetable	NNS
31605	619	11	,	,	,
31605	619	12	but	but	CC
31605	619	13	it	-PRON-	PRP
31605	619	14	must	must	MD
31605	619	15	be	be	VB
31605	619	16	remembered	remember	VBN
31605	619	17	that	that	IN
31605	619	18	the	the	DT
31605	619	19	youngest	young	JJS
31605	619	20	and	and	CC
31605	619	21	freshest	fresh	JJS
31605	619	22	boil	boil	NN
31605	619	23	in	in	IN
31605	619	24	the	the	DT
31605	619	25	least	least	JJS
31605	619	26	time	time	NN
31605	619	27	;	;	:
31605	619	28	and	and	CC
31605	619	29	that	that	IN
31605	619	30	in	in	IN
31605	619	31	winter	winter	NN
31605	619	32	all	all	PDT
31605	619	33	the	the	DT
31605	619	34	roots	root	NNS
31605	619	35	except	except	IN
31605	619	36	potatoes	potato	NNS
31605	619	37	require	require	VBP
31605	619	38	nearly	nearly	RB
31605	619	39	double	double	PDT
31605	619	40	the	the	DT
31605	619	41	time	time	NN
31605	619	42	to	to	TO
31605	619	43	cook	cook	VB
31605	619	44	,	,	,
31605	619	45	that	that	IN
31605	619	46	they	-PRON-	PRP
31605	619	47	would	would	MD
31605	619	48	take	take	VB
31605	619	49	in	in	RP
31605	619	50	summer	summer	NN
31605	619	51	,	,	,
31605	619	52	when	when	WRB
31605	619	53	they	-PRON-	PRP
31605	619	54	are	be	VBP
31605	619	55	new	new	JJ
31605	619	56	;	;	:
31605	619	57	spinach	spinach	NN
31605	619	58	,	,	,
31605	619	59	ten	ten	CD
31605	619	60	to	to	TO
31605	619	61	fifteen	fifteen	CD
31605	619	62	minutes	minute	NNS
31605	619	63	;	;	:
31605	619	64	brussels	brussels	NNP
31605	619	65	sprouts	sprout	NNS
31605	619	66	,	,	,
31605	619	67	peas	pea	NNS
31605	619	68	,	,	,
31605	619	69	cauliflowers	cauliflower	NNS
31605	619	70	,	,	,
31605	619	71	and	and	CC
31605	619	72	asparagus	asparagus	NN
31605	619	73	,	,	,
31605	619	74	fifteen	fifteen	CD
31605	619	75	to	to	TO
31605	619	76	twenty	twenty	CD
31605	619	77	minutes	minute	NNS
31605	619	78	;	;	:
31605	619	79	potatoes	potato	NNS
31605	619	80	,	,	,
31605	619	81	cabbage	cabbage	NN
31605	619	82	,	,	,
31605	619	83	corn	corn	NN
31605	619	84	,	,	,
31605	619	85	and	and	CC
31605	619	86	string	string	NN
31605	619	87	-	-	HYPH
31605	619	88	beans	bean	NNS
31605	619	89	,	,	,
31605	619	90	twenty	twenty	CD
31605	619	91	to	to	IN
31605	619	92	thirty	thirty	CD
31605	619	93	minutes	minute	NNS
31605	619	94	;	;	:
31605	619	95	turnips	turnip	NNS
31605	619	96	,	,	,
31605	619	97	onions	onion	NNS
31605	619	98	,	,	,
31605	619	99	and	and	CC
31605	619	100	squash	squash	VB
31605	619	101	,	,	,
31605	619	102	twenty	twenty	CD
31605	619	103	to	to	IN
31605	619	104	forty	forty	CD
31605	619	105	minutes	minute	NNS
31605	619	106	;	;	:
31605	619	107	beets	beet	NNS
31605	619	108	,	,	,
31605	619	109	carrots	carrot	NNS
31605	619	110	,	,	,
31605	619	111	and	and	CC
31605	619	112	parsnips	parsnip	NNS
31605	619	113	,	,	,
31605	619	114	about	about	RB
31605	619	115	one	one	CD
31605	619	116	hour	hour	NN
31605	619	117	.	.	.
31605	620	1	147	147	CD
31605	620	2	.	.	.
31605	621	1	=	=	NFP
31605	621	2	Asparagus	Asparagus	NNP
31605	621	3	with	with	IN
31605	621	4	Melted	Melted	NNP
31605	621	5	Butter.=--Trim	Butter.=--Trim	NNP
31605	621	6	the	the	DT
31605	621	7	white	white	JJ
31605	621	8	tough	tough	JJ
31605	621	9	ends	end	NNS
31605	621	10	from	from	IN
31605	621	11	two	two	CD
31605	621	12	bunches	bunche	NNS
31605	621	13	of	of	IN
31605	621	14	asparagus	asparagus	NN
31605	621	15	,	,	,
31605	621	16	tie	tie	VB
31605	621	17	it	-PRON-	PRP
31605	621	18	in	in	IN
31605	621	19	packages	package	NNS
31605	621	20	of	of	IN
31605	621	21	about	about	RB
31605	621	22	a	a	DT
31605	621	23	dozen	dozen	NN
31605	621	24	stalks	stalk	NNS
31605	621	25	each	each	DT
31605	621	26	;	;	:
31605	621	27	put	put	VBD
31605	621	28	them	-PRON-	PRP
31605	621	29	into	into	IN
31605	621	30	three	three	CD
31605	621	31	quarts	quart	NNS
31605	621	32	of	of	IN
31605	621	33	boiling	boiling	NN
31605	621	34	water	water	NN
31605	621	35	,	,	,
31605	621	36	with	with	IN
31605	621	37	three	three	CD
31605	621	38	tablespoonfuls	tablespoonful	NNS
31605	621	39	of	of	IN
31605	621	40	salt	salt	NN
31605	621	41	,	,	,
31605	621	42	and	and	CC
31605	621	43	boil	boil	VB
31605	621	44	them	-PRON-	PRP
31605	621	45	gently	gently	RB
31605	621	46	until	until	IN
31605	621	47	done	do	VBN
31605	621	48	,	,	,
31605	621	49	about	about	RB
31605	621	50	twenty	twenty	CD
31605	621	51	minutes	minute	NNS
31605	621	52	;	;	:
31605	621	53	meantime	meantime	RB
31605	621	54	make	make	VB
31605	621	55	some	some	DT
31605	621	56	drawn	draw	VBN
31605	621	57	butter	butter	NN
31605	621	58	according	accord	VBG
31605	621	59	to	to	IN
31605	621	60	receipt	receipt	NN
31605	621	61	for	for	IN
31605	621	62	caper	caper	NN
31605	621	63	sauce	sauce	NN
31605	621	64	,	,	,
31605	621	65	omitting	omit	VBG
31605	621	66	the	the	DT
31605	621	67	capers	caper	NNS
31605	621	68	;	;	:
31605	621	69	fit	fit	VB
31605	621	70	two	two	CD
31605	621	71	slices	slice	NNS
31605	621	72	of	of	IN
31605	621	73	toast	toast	NN
31605	621	74	to	to	IN
31605	621	75	the	the	DT
31605	621	76	bottom	bottom	NN
31605	621	77	of	of	IN
31605	621	78	the	the	DT
31605	621	79	dish	dish	NN
31605	621	80	you	-PRON-	PRP
31605	621	81	intend	intend	VBP
31605	621	82	to	to	TO
31605	621	83	use	use	VB
31605	621	84	,	,	,
31605	621	85	dip	dip	VB
31605	621	86	it	-PRON-	PRP
31605	621	87	for	for	IN
31605	621	88	one	one	CD
31605	621	89	instant	instant	NN
31605	621	90	in	in	IN
31605	621	91	the	the	DT
31605	621	92	water	water	NN
31605	621	93	in	in	IN
31605	621	94	which	which	WDT
31605	621	95	the	the	DT
31605	621	96	asparagus	asparagus	NN
31605	621	97	has	have	VBZ
31605	621	98	been	be	VBN
31605	621	99	boiled	boil	VBN
31605	621	100	,	,	,
31605	621	101	lay	lay	VB
31605	621	102	it	-PRON-	PRP
31605	621	103	on	on	IN
31605	621	104	the	the	DT
31605	621	105	dish	dish	NN
31605	621	106	,	,	,
31605	621	107	and	and	CC
31605	621	108	arrange	arrange	VB
31605	621	109	the	the	DT
31605	621	110	asparagus	asparagus	NN
31605	621	111	in	in	IN
31605	621	112	a	a	DT
31605	621	113	ring	ring	NN
31605	621	114	on	on	IN
31605	621	115	it	-PRON-	PRP
31605	621	116	with	with	IN
31605	621	117	the	the	DT
31605	621	118	heads	head	NNS
31605	621	119	in	in	IN
31605	621	120	the	the	DT
31605	621	121	centre	centre	NN
31605	621	122	;	;	:
31605	621	123	send	send	VB
31605	621	124	the	the	DT
31605	621	125	butter	butter	NN
31605	621	126	to	to	IN
31605	621	127	the	the	DT
31605	621	128	table	table	NN
31605	621	129	in	in	IN
31605	621	130	a	a	DT
31605	621	131	gravy	gravy	NN
31605	621	132	boat	boat	NN
31605	621	133	,	,	,
31605	621	134	with	with	IN
31605	621	135	the	the	DT
31605	621	136	dish	dish	NN
31605	621	137	of	of	IN
31605	621	138	asparagus	asparagus	NN
31605	621	139	.	.	.
31605	622	1	148	148	CD
31605	622	2	.	.	.
31605	623	1	=	=	NFP
31605	623	2	Green	Green	NNP
31605	623	3	Peas.=--Boil	peas.=--boil	NN
31605	623	4	two	two	CD
31605	623	5	quarts	quart	NNS
31605	623	6	of	of	IN
31605	623	7	freshly	freshly	RB
31605	623	8	shelled	shell	VBN
31605	623	9	peas	pea	NNS
31605	623	10	in	in	IN
31605	623	11	two	two	CD
31605	623	12	quarts	quart	NNS
31605	623	13	of	of	IN
31605	623	14	boiling	boil	VBG
31605	623	15	water	water	NN
31605	623	16	with	with	IN
31605	623	17	half	half	PDT
31605	623	18	an	an	DT
31605	623	19	ounce	ounce	NN
31605	623	20	of	of	IN
31605	623	21	butter	butter	NN
31605	623	22	,	,	,
31605	623	23	one	one	CD
31605	623	24	bunch	bunch	NN
31605	623	25	of	of	IN
31605	623	26	green	green	JJ
31605	623	27	mint	mint	NN
31605	623	28	,	,	,
31605	623	29	and	and	CC
31605	623	30	one	one	CD
31605	623	31	teaspoonful	teaspoonful	JJ
31605	623	32	each	each	DT
31605	623	33	of	of	IN
31605	623	34	sugar	sugar	NN
31605	623	35	and	and	CC
31605	623	36	salt	salt	NN
31605	623	37	,	,	,
31605	623	38	until	until	IN
31605	623	39	they	-PRON-	PRP
31605	623	40	begin	begin	VBP
31605	623	41	to	to	TO
31605	623	42	sink	sink	VB
31605	623	43	to	to	IN
31605	623	44	the	the	DT
31605	623	45	bottom	bottom	NN
31605	623	46	of	of	IN
31605	623	47	the	the	DT
31605	623	48	sauce	sauce	NN
31605	623	49	-	-	HYPH
31605	623	50	pan	pan	NN
31605	623	51	:	:	:
31605	623	52	drain	drain	VB
31605	623	53	them	-PRON-	PRP
31605	623	54	in	in	IN
31605	623	55	a	a	DT
31605	623	56	colander	colander	NN
31605	623	57	,	,	,
31605	623	58	season	season	VB
31605	623	59	them	-PRON-	PRP
31605	623	60	with	with	IN
31605	623	61	a	a	DT
31605	623	62	saltspoonful	saltspoonful	NN
31605	623	63	of	of	IN
31605	623	64	salt	salt	NN
31605	623	65	,	,	,
31605	623	66	and	and	CC
31605	623	67	a	a	DT
31605	623	68	quarter	quarter	NN
31605	623	69	of	of	IN
31605	623	70	a	a	DT
31605	623	71	saltspoonful	saltspoonful	NN
31605	623	72	of	of	IN
31605	623	73	pepper	pepper	NN
31605	623	74	,	,	,
31605	623	75	and	and	CC
31605	623	76	send	send	VB
31605	623	77	them	-PRON-	PRP
31605	623	78	to	to	IN
31605	623	79	the	the	DT
31605	623	80	table	table	NN
31605	623	81	hot	hot	JJ
31605	623	82	.	.	.
31605	624	1	149	149	CD
31605	624	2	.	.	.
31605	625	1	=	=	NFP
31605	625	2	String	stre	VBG
31605	625	3	Beans.=--These	Beans.=--These	NNS
31605	625	4	beans	bean	NNS
31605	625	5	are	be	VBP
31605	625	6	generally	generally	RB
31605	625	7	marketed	market	VBN
31605	625	8	while	while	IN
31605	625	9	they	-PRON-	PRP
31605	625	10	are	be	VBP
31605	625	11	unripe	unripe	JJ
31605	625	12	,	,	,
31605	625	13	and	and	CC
31605	625	14	cooked	cook	VBN
31605	625	15	in	in	IN
31605	625	16	the	the	DT
31605	625	17	shell	shell	NN
31605	625	18	;	;	:
31605	625	19	in	in	IN
31605	625	20	that	that	DT
31605	625	21	condition	condition	NN
31605	625	22	two	two	CD
31605	625	23	quarts	quart	NNS
31605	625	24	of	of	IN
31605	625	25	them	-PRON-	PRP
31605	625	26	should	should	MD
31605	625	27	be	be	VB
31605	625	28	stringed	string	VBN
31605	625	29	,	,	,
31605	625	30	split	split	VBN
31605	625	31	in	in	IN
31605	625	32	halves	half	NNS
31605	625	33	,	,	,
31605	625	34	cut	cut	VBN
31605	625	35	in	in	IN
31605	625	36	pieces	piece	NNS
31605	625	37	two	two	CD
31605	625	38	inches	inch	NNS
31605	625	39	long	long	JJ
31605	625	40	,	,	,
31605	625	41	and	and	CC
31605	625	42	thrown	throw	VBN
31605	625	43	into	into	IN
31605	625	44	boiling	boiling	NN
31605	625	45	water	water	NN
31605	625	46	with	with	IN
31605	625	47	a	a	DT
31605	625	48	tablespoonful	tablespoonful	NN
31605	625	49	of	of	IN
31605	625	50	salt	salt	NN
31605	625	51	,	,	,
31605	625	52	_	_	NNP
31605	625	53	but	but	CC
31605	625	54	no	no	DT
31605	625	55	soda	soda	NN
31605	625	56	or	or	CC
31605	625	57	ammonia	ammonia	NN
31605	625	58	should	should	MD
31605	625	59	be	be	VB
31605	625	60	added	add	VBN
31605	625	61	,	,	,
31605	625	62	as	as	IN
31605	625	63	its	-PRON-	PRP$
31605	625	64	action	action	NN
31605	625	65	discolors	discolor	VBZ
31605	625	66	them	-PRON-	PRP
31605	625	67	_	_	XX
31605	625	68	;	;	:
31605	625	69	a	a	DT
31605	625	70	few	few	JJ
31605	625	71	sprigs	sprig	NNS
31605	625	72	of	of	IN
31605	625	73	parsley	parsley	NN
31605	625	74	and	and	CC
31605	625	75	an	an	DT
31605	625	76	ounce	ounce	NN
31605	625	77	of	of	IN
31605	625	78	pork	pork	NN
31605	625	79	can	can	MD
31605	625	80	be	be	VB
31605	625	81	boiled	boil	VBN
31605	625	82	with	with	IN
31605	625	83	them	-PRON-	PRP
31605	625	84	to	to	IN
31605	625	85	their	-PRON-	PRP$
31605	625	86	improvement	improvement	NN
31605	625	87	;	;	:
31605	625	88	when	when	WRB
31605	625	89	they	-PRON-	PRP
31605	625	90	are	be	VBP
31605	625	91	tender	tender	JJ
31605	625	92	,	,	,
31605	625	93	which	which	WDT
31605	625	94	will	will	MD
31605	625	95	be	be	VB
31605	625	96	in	in	IN
31605	625	97	about	about	RB
31605	625	98	half	half	PDT
31605	625	99	an	an	DT
31605	625	100	hour	hour	NN
31605	625	101	,	,	,
31605	625	102	they	-PRON-	PRP
31605	625	103	should	should	MD
31605	625	104	be	be	VB
31605	625	105	drained	drain	VBN
31605	625	106	,	,	,
31605	625	107	and	and	CC
31605	625	108	served	serve	VBD
31605	625	109	with	with	IN
31605	625	110	melted	melted	JJ
31605	625	111	butter	butter	NN
31605	625	112	,	,	,
31605	625	113	made	make	VBN
31605	625	114	as	as	IN
31605	625	115	for	for	IN
31605	625	116	caper	caper	NN
31605	625	117	sauce	sauce	NN
31605	625	118	,	,	,
31605	625	119	but	but	CC
31605	625	120	without	without	IN
31605	625	121	the	the	DT
31605	625	122	capers	caper	NNS
31605	625	123	.	.	.
31605	626	1	150	150	CD
31605	626	2	.	.	.
31605	627	1	=	=	NFP
31605	627	2	Baked	bake	VBN
31605	627	3	Beets.=--Clean	Beets.=--Clean	``
31605	627	4	eight	eight	CD
31605	627	5	smooth	smooth	JJ
31605	627	6	beets	beet	NNS
31605	627	7	with	with	IN
31605	627	8	a	a	DT
31605	627	9	soft	soft	JJ
31605	627	10	cloth	cloth	NN
31605	627	11	or	or	CC
31605	627	12	brush	brush	NN
31605	627	13	;	;	:
31605	627	14	bake	bake	VB
31605	627	15	them	-PRON-	PRP
31605	627	16	in	in	IN
31605	627	17	a	a	DT
31605	627	18	moderate	moderate	JJ
31605	627	19	oven	oven	NN
31605	627	20	about	about	IN
31605	627	21	one	one	CD
31605	627	22	hour	hour	NN
31605	627	23	;	;	:
31605	627	24	rub	rub	VB
31605	627	25	off	off	RP
31605	627	26	the	the	DT
31605	627	27	skin	skin	NN
31605	627	28	,	,	,
31605	627	29	baste	baste	VBZ
31605	627	30	them	-PRON-	PRP
31605	627	31	with	with	IN
31605	627	32	butter	butter	NN
31605	627	33	and	and	CC
31605	627	34	lemon	lemon	NN
31605	627	35	juice	juice	NN
31605	627	36	,	,	,
31605	627	37	return	return	VB
31605	627	38	them	-PRON-	PRP
31605	627	39	to	to	IN
31605	627	40	the	the	DT
31605	627	41	oven	oven	NN
31605	627	42	for	for	IN
31605	627	43	five	five	CD
31605	627	44	minutes	minute	NNS
31605	627	45	,	,	,
31605	627	46	and	and	CC
31605	627	47	serve	serve	VB
31605	627	48	them	-PRON-	PRP
31605	627	49	hot	hot	JJ
31605	627	50	.	.	.
31605	628	1	151	151	CD
31605	628	2	.	.	.
31605	629	1	=	=	NFP
31605	629	2	Brussels	Brussels	NNP
31605	629	3	Sprouts.=--Trim	Sprouts.=--Trim	VBZ
31605	629	4	two	two	CD
31605	629	5	quarts	quart	NNS
31605	629	6	of	of	IN
31605	629	7	Brussels	Brussels	NNP
31605	629	8	sprouts	sprout	NNS
31605	629	9	,	,	,
31605	629	10	wash	wash	VB
31605	629	11	them	-PRON-	PRP
31605	629	12	thoroughly	thoroughly	RB
31605	629	13	,	,	,
31605	629	14	put	put	VBD
31605	629	15	them	-PRON-	PRP
31605	629	16	in	in	IN
31605	629	17	three	three	CD
31605	629	18	quarts	quart	NNS
31605	629	19	of	of	IN
31605	629	20	boiling	boil	VBG
31605	629	21	water	water	NN
31605	629	22	with	with	IN
31605	629	23	two	two	CD
31605	629	24	tablespoonfuls	tablespoonful	NNS
31605	629	25	of	of	IN
31605	629	26	salt	salt	NN
31605	629	27	,	,	,
31605	629	28	and	and	CC
31605	629	29	boil	boil	VB
31605	629	30	them	-PRON-	PRP
31605	629	31	gently	gently	RB
31605	629	32	until	until	IN
31605	629	33	tender	tender	NN
31605	629	34	,	,	,
31605	629	35	about	about	RB
31605	629	36	fifteen	fifteen	CD
31605	629	37	minutes	minute	NNS
31605	629	38	,	,	,
31605	629	39	shaking	shake	VBG
31605	629	40	the	the	DT
31605	629	41	sauce	sauce	NN
31605	629	42	-	-	HYPH
31605	629	43	pan	pan	NN
31605	629	44	occasionally	occasionally	RB
31605	629	45	;	;	:
31605	629	46	then	then	RB
31605	629	47	drain	drain	VB
31605	629	48	them	-PRON-	PRP
31605	629	49	in	in	IN
31605	629	50	a	a	DT
31605	629	51	colander	colander	NN
31605	629	52	,	,	,
31605	629	53	being	be	VBG
31605	629	54	careful	careful	JJ
31605	629	55	not	not	RB
31605	629	56	to	to	TO
31605	629	57	break	break	VB
31605	629	58	them	-PRON-	PRP
31605	629	59	;	;	:
31605	629	60	put	put	VB
31605	629	61	them	-PRON-	PRP
31605	629	62	again	again	RB
31605	629	63	into	into	IN
31605	629	64	the	the	DT
31605	629	65	sauce	sauce	NN
31605	629	66	-	-	HYPH
31605	629	67	pan	pan	NN
31605	629	68	with	with	IN
31605	629	69	one	one	CD
31605	629	70	ounce	ounce	NN
31605	629	71	of	of	IN
31605	629	72	butter	butter	NN
31605	629	73	,	,	,
31605	629	74	a	a	DT
31605	629	75	teaspoonful	teaspoonful	NN
31605	629	76	of	of	IN
31605	629	77	lemon	lemon	NN
31605	629	78	juice	juice	NN
31605	629	79	,	,	,
31605	629	80	a	a	DT
31605	629	81	saltspoonful	saltspoonful	NN
31605	629	82	of	of	IN
31605	629	83	salt	salt	NN
31605	629	84	,	,	,
31605	629	85	and	and	CC
31605	629	86	quarter	quarter	NN
31605	629	87	of	of	IN
31605	629	88	a	a	DT
31605	629	89	saltspoonful	saltspoonful	NN
31605	629	90	of	of	IN
31605	629	91	white	white	JJ
31605	629	92	pepper	pepper	NN
31605	629	93	;	;	:
31605	629	94	toss	toss	VB
31605	629	95	them	-PRON-	PRP
31605	629	96	gently	gently	RB
31605	629	97	over	over	IN
31605	629	98	the	the	DT
31605	629	99	fire	fire	NN
31605	629	100	,	,	,
31605	629	101	while	while	IN
31605	629	102	you	-PRON-	PRP
31605	629	103	make	make	VBP
31605	629	104	some	some	DT
31605	629	105	rounds	round	NNS
31605	629	106	of	of	IN
31605	629	107	buttered	butter	VBN
31605	629	108	toast	toast	NN
31605	629	109	for	for	IN
31605	629	110	the	the	DT
31605	629	111	bottom	bottom	NN
31605	629	112	of	of	IN
31605	629	113	a	a	DT
31605	629	114	platter	platter	NN
31605	629	115	;	;	:
31605	629	116	when	when	WRB
31605	629	117	this	this	DT
31605	629	118	is	be	VBZ
31605	629	119	ready	ready	JJ
31605	629	120	shake	shake	VB
31605	629	121	the	the	DT
31605	629	122	Brussels	Brussels	NNP
31605	629	123	sprouts	sprout	VBZ
31605	629	124	upon	upon	IN
31605	629	125	it	-PRON-	PRP
31605	629	126	,	,	,
31605	629	127	and	and	CC
31605	629	128	serve	serve	VB
31605	629	129	hot	hot	JJ
31605	629	130	.	.	.
31605	630	1	Some	some	DT
31605	630	2	persons	person	NNS
31605	630	3	like	like	IN
31605	630	4	the	the	DT
31605	630	5	addition	addition	NN
31605	630	6	of	of	IN
31605	630	7	two	two	CD
31605	630	8	ounces	ounce	NNS
31605	630	9	of	of	IN
31605	630	10	grated	grate	VBN
31605	630	11	Parmesan	Parmesan	NNP
31605	630	12	cheese	cheese	NN
31605	630	13	;	;	:
31605	630	14	and	and	CC
31605	630	15	others	other	NNS
31605	630	16	serve	serve	VBP
31605	630	17	them	-PRON-	PRP
31605	630	18	with	with	IN
31605	630	19	the	the	DT
31605	630	20	_	_	NNP
31605	630	21	Béchamel	Béchamel	NNP
31605	630	22	_	_	NNP
31605	630	23	sauce	sauce	NN
31605	630	24	named	name	VBN
31605	630	25	in	in	IN
31605	630	26	receipt	receipt	NN
31605	630	27	No	no	UH
31605	630	28	.	.	.
31605	631	1	84	84	CD
31605	631	2	.	.	.
31605	632	1	152	152	CD
31605	632	2	.	.	.
31605	633	1	=	=	NFP
31605	633	2	Stuffed	stuff	VBN
31605	633	3	Cabbage.=--Cut	Cabbage.=--Cut	VBG
31605	633	4	the	the	DT
31605	633	5	leaves	leave	NNS
31605	633	6	of	of	IN
31605	633	7	a	a	DT
31605	633	8	large	large	JJ
31605	633	9	white	white	JJ
31605	633	10	cabbage	cabbage	NN
31605	633	11	as	as	RB
31605	633	12	whole	whole	JJ
31605	633	13	as	as	IN
31605	633	14	possible	possible	JJ
31605	633	15	,	,	,
31605	633	16	cut	cut	VBN
31605	633	17	out	out	RP
31605	633	18	the	the	DT
31605	633	19	stalks	stalk	NNS
31605	633	20	,	,	,
31605	633	21	wash	wash	VB
31605	633	22	the	the	DT
31605	633	23	leaves	leave	NNS
31605	633	24	well	well	RB
31605	633	25	,	,	,
31605	633	26	and	and	CC
31605	633	27	boil	boil	VB
31605	633	28	them	-PRON-	PRP
31605	633	29	_	_	NNP
31605	633	30	only	only	RB
31605	633	31	until	until	IN
31605	633	32	tender	tender	NNP
31605	633	33	_	_	NNP
31605	633	34	,	,	,
31605	633	35	in	in	IN
31605	633	36	three	three	CD
31605	633	37	quarts	quart	NNS
31605	633	38	of	of	IN
31605	633	39	boiling	boil	VBG
31605	633	40	water	water	NN
31605	633	41	and	and	CC
31605	633	42	salt	salt	NN
31605	633	43	,	,	,
31605	633	44	with	with	IN
31605	633	45	a	a	DT
31605	633	46	piece	piece	NN
31605	633	47	of	of	IN
31605	633	48	soda	soda	NN
31605	633	49	as	as	RB
31605	633	50	large	large	JJ
31605	633	51	as	as	IN
31605	633	52	a	a	DT
31605	633	53	dried	dry	VBN
31605	633	54	pea	pea	NN
31605	633	55	;	;	:
31605	633	56	have	have	VBP
31605	633	57	ready	ready	JJ
31605	633	58	some	some	DT
31605	633	59	sausage	sausage	NN
31605	633	60	meat	meat	NN
31605	633	61	highly	highly	RB
31605	633	62	seasoned	seasoned	JJ
31605	633	63	,	,	,
31605	633	64	and	and	CC
31605	633	65	as	as	RB
31605	633	66	soon	soon	RB
31605	633	67	as	as	IN
31605	633	68	the	the	DT
31605	633	69	cabbage	cabbage	NN
31605	633	70	is	be	VBZ
31605	633	71	tender	tender	JJ
31605	633	72	carefully	carefully	RB
31605	633	73	drain	drain	VB
31605	633	74	it	-PRON-	PRP
31605	633	75	in	in	IN
31605	633	76	a	a	DT
31605	633	77	colander	colander	NN
31605	633	78	,	,	,
31605	633	79	run	run	VBN
31605	633	80	cold	cold	JJ
31605	633	81	water	water	NN
31605	633	82	from	from	IN
31605	633	83	the	the	DT
31605	633	84	faucet	faucet	NN
31605	633	85	over	over	IN
31605	633	86	it	-PRON-	PRP
31605	633	87	,	,	,
31605	633	88	and	and	CC
31605	633	89	,	,	,
31605	633	90	without	without	IN
31605	633	91	tearing	tear	VBG
31605	633	92	the	the	DT
31605	633	93	leaves	leave	NNS
31605	633	94	,	,	,
31605	633	95	lay	lie	VBD
31605	633	96	them	-PRON-	PRP
31605	633	97	open	open	JJ
31605	633	98	on	on	IN
31605	633	99	the	the	DT
31605	633	100	table	table	NN
31605	633	101	,	,	,
31605	633	102	two	two	CD
31605	633	103	or	or	CC
31605	633	104	three	three	CD
31605	633	105	upon	upon	IN
31605	633	106	each	each	DT
31605	633	107	other	other	JJ
31605	633	108	,	,	,
31605	633	109	making	make	VBG
31605	633	110	eight	eight	CD
31605	633	111	or	or	CC
31605	633	112	ten	ten	CD
31605	633	113	piles	pile	NNS
31605	633	114	.	.	.
31605	634	1	Divide	divide	VB
31605	634	2	the	the	DT
31605	634	3	sausage	sausage	NN
31605	634	4	meat	meat	NN
31605	634	5	,	,	,
31605	634	6	and	and	CC
31605	634	7	lay	lie	VBD
31605	634	8	a	a	DT
31605	634	9	portion	portion	NN
31605	634	10	in	in	IN
31605	634	11	the	the	DT
31605	634	12	centre	centre	NN
31605	634	13	of	of	IN
31605	634	14	each	each	DT
31605	634	15	,	,	,
31605	634	16	fold	fold	VB
31605	634	17	the	the	DT
31605	634	18	cabbage	cabbage	NN
31605	634	19	over	over	IN
31605	634	20	it	-PRON-	PRP
31605	634	21	in	in	IN
31605	634	22	a	a	DT
31605	634	23	compact	compact	JJ
31605	634	24	roll	roll	NN
31605	634	25	and	and	CC
31605	634	26	tie	tie	VB
31605	634	27	it	-PRON-	PRP
31605	634	28	in	in	IN
31605	634	29	place	place	NN
31605	634	30	with	with	IN
31605	634	31	cord	cord	NN
31605	634	32	;	;	,
31605	634	33	lay	lie	VBD
31605	634	34	the	the	DT
31605	634	35	rolls	roll	NNS
31605	634	36	on	on	IN
31605	634	37	a	a	DT
31605	634	38	baking	baking	NN
31605	634	39	sheet	sheet	NN
31605	634	40	,	,	,
31605	634	41	season	season	NN
31605	634	42	with	with	IN
31605	634	43	salt	salt	NN
31605	634	44	and	and	CC
31605	634	45	pepper	pepper	NN
31605	634	46	,	,	,
31605	634	47	put	put	VBN
31605	634	48	over	over	RP
31605	634	49	each	each	DT
31605	634	50	a	a	DT
31605	634	51	tablespoonful	tablespoonful	NN
31605	634	52	of	of	IN
31605	634	53	any	any	DT
31605	634	54	rich	rich	JJ
31605	634	55	brown	brown	JJ
31605	634	56	gravy	gravy	NN
31605	634	57	and	and	CC
31605	634	58	brown	brown	VB
31605	634	59	a	a	DT
31605	634	60	little	little	JJ
31605	634	61	in	in	IN
31605	634	62	a	a	DT
31605	634	63	quick	quick	JJ
31605	634	64	oven	oven	NN
31605	634	65	;	;	:
31605	634	66	serve	serve	VB
31605	634	67	at	at	IN
31605	634	68	once	once	RB
31605	634	69	,	,	,
31605	634	70	on	on	IN
31605	634	71	small	small	JJ
31605	634	72	rounds	round	NNS
31605	634	73	of	of	IN
31605	634	74	toast	toast	NN
31605	634	75	.	.	.
31605	635	1	153	153	CD
31605	635	2	.	.	.
31605	636	1	=	=	NFP
31605	636	2	Red	Red	NNP
31605	636	3	Cabbage.=--Cut	cabbage.=--cut	NN
31605	636	4	a	a	DT
31605	636	5	firm	firm	JJ
31605	636	6	head	head	NN
31605	636	7	of	of	IN
31605	636	8	red	red	JJ
31605	636	9	cabbage	cabbage	NN
31605	636	10	in	in	IN
31605	636	11	shreds	shred	NNS
31605	636	12	,	,	,
31605	636	13	lay	lie	VBD
31605	636	14	it	-PRON-	PRP
31605	636	15	in	in	IN
31605	636	16	a	a	DT
31605	636	17	sauce	sauce	NN
31605	636	18	-	-	HYPH
31605	636	19	pan	pan	NN
31605	636	20	with	with	IN
31605	636	21	the	the	DT
31605	636	22	following	follow	VBG
31605	636	23	ingredients	ingredient	NNS
31605	636	24	;	;	:
31605	636	25	one	one	CD
31605	636	26	gill	gill	NN
31605	636	27	of	of	IN
31605	636	28	vinegar	vinegar	NN
31605	636	29	,	,	,
31605	636	30	one	one	CD
31605	636	31	teaspoonful	teaspoonful	JJ
31605	636	32	each	each	DT
31605	636	33	of	of	IN
31605	636	34	ground	ground	NN
31605	636	35	cloves	clove	NNS
31605	636	36	and	and	CC
31605	636	37	salt	salt	NN
31605	636	38	,	,	,
31605	636	39	half	half	PDT
31605	636	40	a	a	DT
31605	636	41	saltspoonful	saltspoonful	NN
31605	636	42	of	of	IN
31605	636	43	pepper	pepper	NN
31605	636	44	,	,	,
31605	636	45	two	two	CD
31605	636	46	ounces	ounce	NNS
31605	636	47	of	of	IN
31605	636	48	butter	butter	NN
31605	636	49	,	,	,
31605	636	50	and	and	CC
31605	636	51	two	two	CD
31605	636	52	ounces	ounce	NNS
31605	636	53	of	of	IN
31605	636	54	sugar	sugar	NN
31605	636	55	;	;	:
31605	636	56	stew	stew	VB
31605	636	57	it	-PRON-	PRP
31605	636	58	gently	gently	RB
31605	636	59	until	until	IN
31605	636	60	tender	tender	NN
31605	636	61	,	,	,
31605	636	62	about	about	RB
31605	636	63	one	one	CD
31605	636	64	hour	hour	NN
31605	636	65	,	,	,
31605	636	66	shaking	shake	VBG
31605	636	67	the	the	DT
31605	636	68	pan	pan	NN
31605	636	69	to	to	TO
31605	636	70	prevent	prevent	VB
31605	636	71	burning	burning	NN
31605	636	72	,	,	,
31605	636	73	and	and	CC
31605	636	74	serve	serve	VB
31605	636	75	it	-PRON-	PRP
31605	636	76	hot	hot	JJ
31605	636	77	.	.	.
31605	637	1	154	154	CD
31605	637	2	.	.	.
31605	638	1	=	=	NFP
31605	638	2	Baked	Baked	NNP
31605	638	3	Cauliflower.=--Thoroughly	Cauliflower.=--Thoroughly	``
31605	638	4	wash	wash	VBP
31605	638	5	a	a	DT
31605	638	6	large	large	JJ
31605	638	7	cauliflower	cauliflower	NN
31605	638	8	,	,	,
31605	638	9	boil	boil	VB
31605	638	10	it	-PRON-	PRP
31605	638	11	in	in	IN
31605	638	12	plenty	plenty	NN
31605	638	13	of	of	IN
31605	638	14	boiling	boil	VBG
31605	638	15	water	water	NN
31605	638	16	and	and	CC
31605	638	17	salt	salt	NN
31605	638	18	,	,	,
31605	638	19	until	until	IN
31605	638	20	tender	tender	NN
31605	638	21	,	,	,
31605	638	22	about	about	RB
31605	638	23	twenty	twenty	CD
31605	638	24	minutes	minute	NNS
31605	638	25	;	;	:
31605	638	26	drain	drain	VBP
31605	638	27	it	-PRON-	PRP
31605	638	28	whole	whole	RB
31605	638	29	;	;	:
31605	638	30	pour	pour	VB
31605	638	31	over	over	IN
31605	638	32	it	-PRON-	PRP
31605	638	33	one	one	CD
31605	638	34	gill	gill	NN
31605	638	35	of	of	IN
31605	638	36	_	_	NNP
31605	638	37	Béchamel	Béchamel	NNP
31605	638	38	_	_	NNP
31605	638	39	sauce	sauce	NN
31605	638	40	,	,	,
31605	638	41	made	make	VBN
31605	638	42	as	as	IN
31605	638	43	in	in	IN
31605	638	44	receipt	receipt	NN
31605	638	45	No	no	UH
31605	638	46	.	.	.
31605	639	1	84	84	CD
31605	639	2	,	,	,
31605	639	3	dust	dust	NN
31605	639	4	it	-PRON-	PRP
31605	639	5	thickly	thickly	RB
31605	639	6	with	with	IN
31605	639	7	cracker	cracker	NN
31605	639	8	dust	dust	NN
31605	639	9	,	,	,
31605	639	10	or	or	CC
31605	639	11	bread	bread	NN
31605	639	12	crumbs	crumb	NNS
31605	639	13	,	,	,
31605	639	14	and	and	CC
31605	639	15	Parmesan	Parmesan	NNP
31605	639	16	cheese	cheese	NN
31605	639	17	,	,	,
31605	639	18	mixed	mix	VBN
31605	639	19	in	in	IN
31605	639	20	equal	equal	JJ
31605	639	21	proportions	proportion	NNS
31605	639	22	,	,	,
31605	639	23	and	and	CC
31605	639	24	brown	brown	VB
31605	639	25	it	-PRON-	PRP
31605	639	26	ten	ten	CD
31605	639	27	minutes	minute	NNS
31605	639	28	in	in	IN
31605	639	29	a	a	DT
31605	639	30	quick	quick	JJ
31605	639	31	oven	oven	NN
31605	639	32	.	.	.
31605	640	1	155	155	CD
31605	640	2	.	.	.
31605	641	1	=	=	NFP
31605	641	2	Baked	Baked	NNP
31605	641	3	Turnips.=--Pare	turnips.=--pare	VBP
31605	641	4	six	six	CD
31605	641	5	large	large	JJ
31605	641	6	yellow	yellow	JJ
31605	641	7	turnips	turnip	NNS
31605	641	8	,	,	,
31605	641	9	slice	slice	VB
31605	641	10	them	-PRON-	PRP
31605	641	11	,	,	,
31605	641	12	and	and	CC
31605	641	13	boil	boil	VB
31605	641	14	them	-PRON-	PRP
31605	641	15	till	till	IN
31605	641	16	tender	tender	NN
31605	641	17	in	in	IN
31605	641	18	plenty	plenty	NN
31605	641	19	of	of	IN
31605	641	20	salted	salt	VBN
31605	641	21	water	water	NN
31605	641	22	;	;	:
31605	641	23	drain	drain	VB
31605	641	24	them	-PRON-	PRP
31605	641	25	,	,	,
31605	641	26	put	put	VBD
31605	641	27	them	-PRON-	PRP
31605	641	28	on	on	IN
31605	641	29	a	a	DT
31605	641	30	flat	flat	JJ
31605	641	31	dish	dish	NN
31605	641	32	in	in	IN
31605	641	33	layers	layer	NNS
31605	641	34	,	,	,
31605	641	35	pour	pour	VBP
31605	641	36	over	over	IN
31605	641	37	them	-PRON-	PRP
31605	641	38	half	half	PDT
31605	641	39	a	a	DT
31605	641	40	pint	pint	NN
31605	641	41	of	of	IN
31605	641	42	_	_	NNP
31605	641	43	Béchamel	Béchamel	NNP
31605	641	44	_	_	NNP
31605	641	45	sauce	sauce	NN
31605	641	46	,	,	,
31605	641	47	dust	dust	VB
31605	641	48	them	-PRON-	PRP
31605	641	49	thickly	thickly	RB
31605	641	50	with	with	IN
31605	641	51	crumbs	crumb	NNS
31605	641	52	and	and	CC
31605	641	53	grated	grate	VBD
31605	641	54	Parmesan	Parmesan	NNP
31605	641	55	cheese	cheese	NN
31605	641	56	;	;	:
31605	641	57	brown	brown	VBP
31605	641	58	them	-PRON-	PRP
31605	641	59	in	in	IN
31605	641	60	a	a	DT
31605	641	61	quick	quick	JJ
31605	641	62	oven	oven	NN
31605	641	63	,	,	,
31605	641	64	and	and	CC
31605	641	65	serve	serve	VB
31605	641	66	hot	hot	JJ
31605	641	67	.	.	.
31605	642	1	156	156	CD
31605	642	2	.	.	.
31605	643	1	=	=	NFP
31605	643	2	Glazed	Glazed	NNP
31605	643	3	Onions.=--Pare	Onions.=--Pare	NNP
31605	643	4	three	three	CD
31605	643	5	dozen	dozen	NN
31605	643	6	button	button	NN
31605	643	7	onions	onion	NNS
31605	643	8	,	,	,
31605	643	9	put	put	VBD
31605	643	10	them	-PRON-	PRP
31605	643	11	on	on	IN
31605	643	12	a	a	DT
31605	643	13	tin	tin	JJ
31605	643	14	dish	dish	NN
31605	643	15	,	,	,
31605	643	16	pour	pour	VB
31605	643	17	over	over	IN
31605	643	18	them	-PRON-	PRP
31605	643	19	a	a	DT
31605	643	20	very	very	RB
31605	643	21	little	little	JJ
31605	643	22	Spanish	spanish	JJ
31605	643	23	sauce	sauce	NN
31605	643	24	or	or	CC
31605	643	25	brown	brown	JJ
31605	643	26	gravy	gravy	NN
31605	643	27	,	,	,
31605	643	28	just	just	RB
31605	643	29	enough	enough	RB
31605	643	30	to	to	TO
31605	643	31	moisten	moisten	VB
31605	643	32	them	-PRON-	PRP
31605	643	33	,	,	,
31605	643	34	season	season	VB
31605	643	35	them	-PRON-	PRP
31605	643	36	with	with	IN
31605	643	37	a	a	DT
31605	643	38	teaspoonful	teaspoonful	NN
31605	643	39	of	of	IN
31605	643	40	salt	salt	NN
31605	643	41	,	,	,
31605	643	42	and	and	CC
31605	643	43	quarter	quarter	NN
31605	643	44	of	of	IN
31605	643	45	a	a	DT
31605	643	46	saltspoonful	saltspoonful	NN
31605	643	47	of	of	IN
31605	643	48	pepper	pepper	NN
31605	643	49	;	;	,
31605	643	50	brown	brown	VB
31605	643	51	them	-PRON-	PRP
31605	643	52	in	in	IN
31605	643	53	a	a	DT
31605	643	54	quick	quick	JJ
31605	643	55	oven	oven	NN
31605	643	56	,	,	,
31605	643	57	shaking	shake	VBG
31605	643	58	them	-PRON-	PRP
31605	643	59	occasionally	occasionally	RB
31605	643	60	to	to	TO
31605	643	61	color	color	VB
31605	643	62	them	-PRON-	PRP
31605	643	63	equally	equally	RB
31605	643	64	;	;	:
31605	643	65	serve	serve	VB
31605	643	66	hot	hot	JJ
31605	643	67	.	.	.
31605	644	1	157	157	CD
31605	644	2	.	.	.
31605	645	1	=	=	NFP
31605	645	2	Mushroom	mushroom	NN
31605	645	3	Pudding.=--Cleanse	Pudding.=--Cleanse	VBZ
31605	645	4	a	a	DT
31605	645	5	quart	quart	NN
31605	645	6	of	of	IN
31605	645	7	fresh	fresh	JJ
31605	645	8	mushrooms	mushroom	NNS
31605	645	9	,	,	,
31605	645	10	cut	cut	VBD
31605	645	11	them	-PRON-	PRP
31605	645	12	in	in	IN
31605	645	13	small	small	JJ
31605	645	14	pieces	piece	NNS
31605	645	15	,	,	,
31605	645	16	mix	mix	VB
31605	645	17	them	-PRON-	PRP
31605	645	18	with	with	IN
31605	645	19	half	half	PDT
31605	645	20	a	a	DT
31605	645	21	pound	pound	NN
31605	645	22	of	of	IN
31605	645	23	minced	mince	VBN
31605	645	24	ham	ham	NN
31605	645	25	or	or	CC
31605	645	26	bacon	bacon	NN
31605	645	27	,	,	,
31605	645	28	season	season	VB
31605	645	29	them	-PRON-	PRP
31605	645	30	with	with	IN
31605	645	31	a	a	DT
31605	645	32	teaspoonful	teaspoonful	NN
31605	645	33	of	of	IN
31605	645	34	salt	salt	NN
31605	645	35	,	,	,
31605	645	36	and	and	CC
31605	645	37	half	half	PDT
31605	645	38	a	a	DT
31605	645	39	saltspoonful	saltspoonful	NN
31605	645	40	of	of	IN
31605	645	41	pepper	pepper	NN
31605	645	42	;	;	:
31605	645	43	spread	spread	VB
31605	645	44	them	-PRON-	PRP
31605	645	45	on	on	IN
31605	645	46	a	a	DT
31605	645	47	roly	roly	JJ
31605	645	48	-	-	HYPH
31605	645	49	poly	poly	JJ
31605	645	50	crust	crust	NN
31605	645	51	made	make	VBN
31605	645	52	by	by	IN
31605	645	53	mixing	mix	VBG
31605	645	54	one	one	CD
31605	645	55	pound	pound	NN
31605	645	56	of	of	IN
31605	645	57	flour	flour	NN
31605	645	58	,	,	,
31605	645	59	half	half	PDT
31605	645	60	a	a	DT
31605	645	61	pound	pound	NN
31605	645	62	of	of	IN
31605	645	63	shortening	shorten	VBG
31605	645	64	,	,	,
31605	645	65	and	and	CC
31605	645	66	a	a	DT
31605	645	67	teaspoonful	teaspoonful	NN
31605	645	68	of	of	IN
31605	645	69	salt	salt	NN
31605	645	70	,	,	,
31605	645	71	with	with	IN
31605	645	72	about	about	RB
31605	645	73	one	one	CD
31605	645	74	pint	pint	NN
31605	645	75	of	of	IN
31605	645	76	water	water	NN
31605	645	77	:	:	:
31605	645	78	roll	roll	VB
31605	645	79	up	up	RP
31605	645	80	the	the	DT
31605	645	81	crust	crust	NN
31605	645	82	,	,	,
31605	645	83	tie	tie	VB
31605	645	84	it	-PRON-	PRP
31605	645	85	tightly	tightly	RB
31605	645	86	in	in	IN
31605	645	87	a	a	DT
31605	645	88	floured	floured	JJ
31605	645	89	cloth	cloth	NN
31605	645	90	,	,	,
31605	645	91	and	and	CC
31605	645	92	boil	boil	VB
31605	645	93	it	-PRON-	PRP
31605	645	94	about	about	RB
31605	645	95	two	two	CD
31605	645	96	hours	hour	NNS
31605	645	97	in	in	IN
31605	645	98	boiling	boil	VBG
31605	645	99	stock	stock	NN
31605	645	100	,	,	,
31605	645	101	or	or	CC
31605	645	102	salted	salted	JJ
31605	645	103	water	water	NN
31605	645	104	;	;	:
31605	645	105	serve	serve	VB
31605	645	106	hot	hot	JJ
31605	645	107	with	with	IN
31605	645	108	bread	bread	NN
31605	645	109	,	,	,
31605	645	110	or	or	CC
31605	645	111	vegetables	vegetable	NNS
31605	645	112	.	.	.
31605	646	1	158	158	CD
31605	646	2	.	.	.
31605	647	1	=	=	NFP
31605	647	2	Boiled	boil	VBN
31605	647	3	Potatoes.=--Potatoes	potatoes.=--potatoe	NNS
31605	647	4	should	should	MD
31605	647	5	be	be	VB
31605	647	6	prepared	prepare	VBN
31605	647	7	for	for	IN
31605	647	8	boiling	boil	VBG
31605	647	9	by	by	IN
31605	647	10	first	first	RB
31605	647	11	carefully	carefully	RB
31605	647	12	washing	wash	VBG
31605	647	13	them	-PRON-	PRP
31605	647	14	,	,	,
31605	647	15	removing	remove	VBG
31605	647	16	the	the	DT
31605	647	17	deep	deep	JJ
31605	647	18	eyes	eye	NNS
31605	647	19	or	or	CC
31605	647	20	defective	defective	JJ
31605	647	21	parts	part	NNS
31605	647	22	,	,	,
31605	647	23	and	and	CC
31605	647	24	then	then	RB
31605	647	25	paring	pare	VBG
31605	647	26	off	off	RP
31605	647	27	one	one	NN
31605	647	28	ring	re	VBG
31605	647	29	all	all	RB
31605	647	30	around	around	IN
31605	647	31	the	the	DT
31605	647	32	potato	potato	NN
31605	647	33	;	;	:
31605	647	34	place	place	VB
31605	647	35	them	-PRON-	PRP
31605	647	36	in	in	IN
31605	647	37	cold	cold	JJ
31605	647	38	water	water	NN
31605	647	39	with	with	IN
31605	647	40	a	a	DT
31605	647	41	little	little	JJ
31605	647	42	salt	salt	NN
31605	647	43	;	;	:
31605	647	44	when	when	WRB
31605	647	45	cooked	cook	VBN
31605	647	46	,	,	,
31605	647	47	which	which	WDT
31605	647	48	will	will	MD
31605	647	49	be	be	VB
31605	647	50	in	in	IN
31605	647	51	from	from	IN
31605	647	52	twenty	twenty	CD
31605	647	53	to	to	IN
31605	647	54	thirty	thirty	CD
31605	647	55	minutes	minute	NNS
31605	647	56	,	,	,
31605	647	57	pour	pour	VB
31605	647	58	off	off	RP
31605	647	59	all	all	PDT
31605	647	60	the	the	DT
31605	647	61	water	water	NN
31605	647	62	,	,	,
31605	647	63	cover	cover	VB
31605	647	64	them	-PRON-	PRP
31605	647	65	with	with	IN
31605	647	66	a	a	DT
31605	647	67	clean	clean	JJ
31605	647	68	,	,	,
31605	647	69	coarse	coarse	JJ
31605	647	70	towel	towel	NN
31605	647	71	,	,	,
31605	647	72	_	_	NNP
31605	647	73	leaving	leave	VBG
31605	647	74	off	off	RP
31605	647	75	the	the	DT
31605	647	76	lid	lid	NN
31605	647	77	of	of	IN
31605	647	78	the	the	DT
31605	647	79	pot	pot	NN
31605	647	80	_	_	NNP
31605	647	81	,	,	,
31605	647	82	and	and	CC
31605	647	83	set	set	VBD
31605	647	84	them	-PRON-	PRP
31605	647	85	on	on	IN
31605	647	86	a	a	DT
31605	647	87	hot	hot	JJ
31605	647	88	brick	brick	NN
31605	647	89	on	on	IN
31605	647	90	the	the	DT
31605	647	91	back	back	NN
31605	647	92	of	of	IN
31605	647	93	the	the	DT
31605	647	94	fire	fire	NN
31605	647	95	to	to	TO
31605	647	96	steam	steam	VB
31605	647	97	.	.	.
31605	648	1	Potatoes	potato	NNS
31605	648	2	treated	treat	VBN
31605	648	3	in	in	IN
31605	648	4	this	this	DT
31605	648	5	way	way	NN
31605	648	6	can	can	MD
31605	648	7	be	be	VB
31605	648	8	kept	keep	VBN
31605	648	9	fresh	fresh	JJ
31605	648	10	,	,	,
31605	648	11	hot	hot	JJ
31605	648	12	and	and	CC
31605	648	13	mealy	mealy	JJ
31605	648	14	for	for	IN
31605	648	15	hours	hour	NNS
31605	648	16	.	.	.
31605	649	1	Medium	medium	JJ
31605	649	2	-	-	HYPH
31605	649	3	sized	sized	JJ
31605	649	4	and	and	CC
31605	649	5	smooth	smooth	JJ
31605	649	6	potatoes	potato	NNS
31605	649	7	are	be	VBP
31605	649	8	the	the	DT
31605	649	9	most	most	RBS
31605	649	10	economical	economical	JJ
31605	649	11	to	to	TO
31605	649	12	use	use	VB
31605	649	13	,	,	,
31605	649	14	and	and	CC
31605	649	15	the	the	DT
31605	649	16	kind	kind	NN
31605	649	17	should	should	MD
31605	649	18	be	be	VB
31605	649	19	selected	select	VBN
31605	649	20	in	in	IN
31605	649	21	reference	reference	NN
31605	649	22	to	to	IN
31605	649	23	the	the	DT
31605	649	24	season	season	NN
31605	649	25	.	.	.
31605	650	1	159	159	CD
31605	650	2	.	.	.
31605	651	1	=	=	NFP
31605	651	2	Lyonnaise	Lyonnaise	NNP
31605	651	3	Potatoes.=--Chop	Potatoes.=--Chop	NNP
31605	651	4	two	two	CD
31605	651	5	ounces	ounce	NNS
31605	651	6	of	of	IN
31605	651	7	onion	onion	NN
31605	651	8	,	,	,
31605	651	9	and	and	CC
31605	651	10	fry	fry	VB
31605	651	11	it	-PRON-	PRP
31605	651	12	pale	pale	JJ
31605	651	13	yellow	yellow	NN
31605	651	14	in	in	IN
31605	651	15	two	two	CD
31605	651	16	ounces	ounce	NNS
31605	651	17	of	of	IN
31605	651	18	butter	butter	NN
31605	651	19	;	;	:
31605	651	20	meantime	meantime	RB
31605	651	21	peel	peel	NN
31605	651	22	boiled	boil	VBN
31605	651	23	potatoes	potato	NNS
31605	651	24	,	,	,
31605	651	25	either	either	CC
31605	651	26	hot	hot	JJ
31605	651	27	or	or	CC
31605	651	28	cold	cold	JJ
31605	651	29	,	,	,
31605	651	30	cut	cut	VB
31605	651	31	them	-PRON-	PRP
31605	651	32	in	in	IN
31605	651	33	slices	slice	NNS
31605	651	34	,	,	,
31605	651	35	put	put	VBD
31605	651	36	them	-PRON-	PRP
31605	651	37	into	into	IN
31605	651	38	the	the	DT
31605	651	39	pan	pan	NN
31605	651	40	containing	contain	VBG
31605	651	41	the	the	DT
31605	651	42	onion	onion	NN
31605	651	43	and	and	CC
31605	651	44	butter	butter	NN
31605	651	45	,	,	,
31605	651	46	season	season	VB
31605	651	47	them	-PRON-	PRP
31605	651	48	with	with	IN
31605	651	49	a	a	DT
31605	651	50	teaspoonful	teaspoonful	NN
31605	651	51	of	of	IN
31605	651	52	salt	salt	NN
31605	651	53	,	,	,
31605	651	54	and	and	CC
31605	651	55	half	half	PDT
31605	651	56	a	a	DT
31605	651	57	saltspoonful	saltspoonful	NN
31605	651	58	of	of	IN
31605	651	59	pepper	pepper	NN
31605	651	60	,	,	,
31605	651	61	fry	fry	VB
31605	651	62	them	-PRON-	PRP
31605	651	63	pale	pale	JJ
31605	651	64	brown	brown	NNP
31605	651	65	,	,	,
31605	651	66	shaking	shake	VBG
31605	651	67	the	the	DT
31605	651	68	pan	pan	NN
31605	651	69	to	to	TO
31605	651	70	prevent	prevent	VB
31605	651	71	burning	burning	NN
31605	651	72	,	,	,
31605	651	73	and	and	CC
31605	651	74	tossing	toss	VBG
31605	651	75	it	-PRON-	PRP
31605	651	76	to	to	TO
31605	651	77	brown	brown	VB
31605	651	78	them	-PRON-	PRP
31605	651	79	evenly	evenly	RB
31605	651	80	;	;	:
31605	651	81	sprinkle	sprinkle	VB
31605	651	82	with	with	IN
31605	651	83	two	two	CD
31605	651	84	tablespoonfuls	tablespoonful	NNS
31605	651	85	of	of	IN
31605	651	86	chopped	chop	VBN
31605	651	87	parsley	parsley	NN
31605	651	88	,	,	,
31605	651	89	and	and	CC
31605	651	90	serve	serve	VB
31605	651	91	at	at	IN
31605	651	92	once	once	RB
31605	651	93	.	.	.
31605	652	1	160	160	CD
31605	652	2	.	.	.
31605	653	1	=	=	NFP
31605	653	2	Stuffed	Stuffed	NNP
31605	653	3	Potatoes.=--Wash	Potatoes.=--Wash	NNP
31605	653	4	twelve	twelve	CD
31605	653	5	large	large	JJ
31605	653	6	potatoes	potato	NNS
31605	653	7	with	with	IN
31605	653	8	a	a	DT
31605	653	9	brush	brush	NN
31605	653	10	;	;	:
31605	653	11	bake	bake	VB
31605	653	12	them	-PRON-	PRP
31605	653	13	_	_	NNP
31605	653	14	only	only	RB
31605	653	15	until	until	IN
31605	653	16	they	-PRON-	PRP
31605	653	17	begin	begin	VBP
31605	653	18	to	to	TO
31605	653	19	soften	soften	VB
31605	653	20	_	_	NNP
31605	653	21	;	;	:
31605	653	22	not	not	RB
31605	653	23	more	more	JJR
31605	653	24	than	than	IN
31605	653	25	half	half	PDT
31605	653	26	an	an	DT
31605	653	27	hour	hour	NN
31605	653	28	;	;	:
31605	653	29	cut	cut	VBD
31605	653	30	off	off	RP
31605	653	31	one	one	CD
31605	653	32	end	end	NN
31605	653	33	,	,	,
31605	653	34	scoop	scoop	VB
31605	653	35	out	out	RP
31605	653	36	the	the	DT
31605	653	37	inside	inside	NN
31605	653	38	with	with	IN
31605	653	39	a	a	DT
31605	653	40	teaspoon	teaspoon	NN
31605	653	41	into	into	IN
31605	653	42	a	a	DT
31605	653	43	sauce	sauce	NN
31605	653	44	-	-	HYPH
31605	653	45	pan	pan	NN
31605	653	46	containing	contain	VBG
31605	653	47	two	two	CD
31605	653	48	ounces	ounce	NNS
31605	653	49	of	of	IN
31605	653	50	butter	butter	NN
31605	653	51	,	,	,
31605	653	52	one	one	CD
31605	653	53	saltspoonful	saltspoonful	NN
31605	653	54	of	of	IN
31605	653	55	white	white	JJ
31605	653	56	pepper	pepper	NN
31605	653	57	,	,	,
31605	653	58	one	one	CD
31605	653	59	teaspoonful	teaspoonful	NN
31605	653	60	of	of	IN
31605	653	61	salt	salt	NN
31605	653	62	,	,	,
31605	653	63	and	and	CC
31605	653	64	two	two	CD
31605	653	65	ounces	ounce	NNS
31605	653	66	of	of	IN
31605	653	67	grated	grate	VBN
31605	653	68	Parmesan	Parmesan	NNP
31605	653	69	cheese	cheese	NN
31605	653	70	;	;	:
31605	653	71	stir	stir	VB
31605	653	72	all	all	PDT
31605	653	73	these	these	DT
31605	653	74	ingredients	ingredient	NNS
31605	653	75	over	over	IN
31605	653	76	the	the	DT
31605	653	77	fire	fire	NN
31605	653	78	until	until	IN
31605	653	79	they	-PRON-	PRP
31605	653	80	are	be	VBP
31605	653	81	scalding	scald	VBG
31605	653	82	hot	hot	JJ
31605	653	83	;	;	:
31605	653	84	then	then	RB
31605	653	85	fill	fill	VB
31605	653	86	the	the	DT
31605	653	87	potato	potato	NN
31605	653	88	skins	skin	NNS
31605	653	89	with	with	IN
31605	653	90	the	the	DT
31605	653	91	mixture	mixture	NN
31605	653	92	,	,	,
31605	653	93	put	put	VBN
31605	653	94	on	on	IN
31605	653	95	the	the	DT
31605	653	96	ends	end	NNS
31605	653	97	,	,	,
31605	653	98	press	press	VB
31605	653	99	the	the	DT
31605	653	100	potatoes	potato	NNS
31605	653	101	gently	gently	RB
31605	653	102	in	in	IN
31605	653	103	shape	shape	NN
31605	653	104	,	,	,
31605	653	105	heat	heat	VB
31605	653	106	them	-PRON-	PRP
31605	653	107	in	in	IN
31605	653	108	the	the	DT
31605	653	109	oven	oven	NN
31605	653	110	,	,	,
31605	653	111	and	and	CC
31605	653	112	serve	serve	VB
31605	653	113	them	-PRON-	PRP
31605	653	114	on	on	IN
31605	653	115	a	a	DT
31605	653	116	hot	hot	JJ
31605	653	117	dish	dish	NN
31605	653	118	covered	cover	VBN
31605	653	119	with	with	IN
31605	653	120	a	a	DT
31605	653	121	napkin	napkin	NN
31605	653	122	,	,	,
31605	653	123	the	the	DT
31605	653	124	potatoes	potato	NNS
31605	653	125	being	be	VBG
31605	653	126	laid	lay	VBN
31605	653	127	on	on	IN
31605	653	128	the	the	DT
31605	653	129	napkin	napkin	NN
31605	653	130	.	.	.
31605	654	1	_	_	NNP
31605	654	2	Observe	Observe	NNP
31605	654	3	never	never	RB
31605	654	4	to	to	TO
31605	654	5	cover	cover	VB
31605	654	6	a	a	DT
31605	654	7	baked	baked	JJ
31605	654	8	potato	potato	NN
31605	654	9	unless	unless	IN
31605	654	10	you	-PRON-	PRP
31605	654	11	want	want	VBP
31605	654	12	it	-PRON-	PRP
31605	654	13	to	to	TO
31605	654	14	be	be	VB
31605	654	15	heavy	heavy	JJ
31605	654	16	and	and	CC
31605	654	17	moist	moist	JJ
31605	654	18	.	.	.
31605	654	19	_	_	NNP
31605	654	20	161	161	CD
31605	654	21	.	.	.
31605	655	1	=	=	NFP
31605	655	2	Potato	Potato	NNP
31605	655	3	Snow.=--Peel	snow.=--peel	VBP
31605	655	4	a	a	DT
31605	655	5	quart	quart	NN
31605	655	6	of	of	IN
31605	655	7	white	white	JJ
31605	655	8	potatoes	potato	NNS
31605	655	9	,	,	,
31605	655	10	and	and	CC
31605	655	11	boil	boil	VB
31605	655	12	them	-PRON-	PRP
31605	655	13	as	as	IN
31605	655	14	directed	direct	VBN
31605	655	15	in	in	IN
31605	655	16	receipt	receipt	NN
31605	655	17	No	no	UH
31605	655	18	.	.	.
31605	656	1	158	158	CD
31605	656	2	;	;	:
31605	656	3	drain	drain	VB
31605	656	4	them	-PRON-	PRP
31605	656	5	thoroughly	thoroughly	RB
31605	656	6	,	,	,
31605	656	7	put	put	VBD
31605	656	8	them	-PRON-	PRP
31605	656	9	in	in	IN
31605	656	10	a	a	DT
31605	656	11	sieve	sieve	NN
31605	656	12	over	over	IN
31605	656	13	the	the	DT
31605	656	14	dish	dish	NN
31605	656	15	in	in	IN
31605	656	16	which	which	WDT
31605	656	17	they	-PRON-	PRP
31605	656	18	are	be	VBP
31605	656	19	to	to	TO
31605	656	20	be	be	VB
31605	656	21	served	serve	VBN
31605	656	22	,	,	,
31605	656	23	and	and	CC
31605	656	24	rub	rub	VB
31605	656	25	them	-PRON-	PRP
31605	656	26	through	through	IN
31605	656	27	it	-PRON-	PRP
31605	656	28	with	with	IN
31605	656	29	a	a	DT
31605	656	30	potato	potato	NN
31605	656	31	masher	masher	NN
31605	656	32	,	,	,
31605	656	33	or	or	CC
31605	656	34	a	a	DT
31605	656	35	wooden	wooden	JJ
31605	656	36	spoon	spoon	NN
31605	656	37	;	;	:
31605	656	38	do	do	VB
31605	656	39	not	not	RB
31605	656	40	stir	stir	VB
31605	656	41	them	-PRON-	PRP
31605	656	42	after	after	IN
31605	656	43	they	-PRON-	PRP
31605	656	44	are	be	VBP
31605	656	45	put	put	VBN
31605	656	46	into	into	IN
31605	656	47	the	the	DT
31605	656	48	dish	dish	NN
31605	656	49	,	,	,
31605	656	50	and	and	CC
31605	656	51	serve	serve	VB
31605	656	52	them	-PRON-	PRP
31605	656	53	hot	hot	JJ
31605	656	54	.	.	.
31605	657	1	162	162	CD
31605	657	2	.	.	.
31605	658	1	=	=	NFP
31605	658	2	Bermuda	Bermuda	NNP
31605	658	3	or	or	CC
31605	658	4	New	New	NNP
31605	658	5	Potatoes.=--Wash	Potatoes.=--Wash	NNP
31605	658	6	a	a	DT
31605	658	7	quart	quart	NN
31605	658	8	of	of	IN
31605	658	9	new	new	JJ
31605	658	10	potatoes	potato	NNS
31605	658	11	thoroughly	thoroughly	RB
31605	658	12	,	,	,
31605	658	13	put	put	VBD
31605	658	14	them	-PRON-	PRP
31605	658	15	into	into	IN
31605	658	16	plenty	plenty	NN
31605	658	17	of	of	IN
31605	658	18	boiling	boil	VBG
31605	658	19	water	water	NN
31605	658	20	and	and	CC
31605	658	21	salt	salt	NN
31605	658	22	,	,	,
31605	658	23	and	and	CC
31605	658	24	boil	boil	VB
31605	658	25	them	-PRON-	PRP
31605	658	26	until	until	IN
31605	658	27	tender	tender	NN
31605	658	28	enough	enough	RB
31605	658	29	to	to	TO
31605	658	30	pierce	pierce	VB
31605	658	31	easily	easily	RB
31605	658	32	with	with	IN
31605	658	33	a	a	DT
31605	658	34	fork	fork	NN
31605	658	35	;	;	:
31605	658	36	drain	drain	VB
31605	658	37	off	off	RP
31605	658	38	the	the	DT
31605	658	39	water	water	NN
31605	658	40	,	,	,
31605	658	41	cover	cover	VB
31605	658	42	them	-PRON-	PRP
31605	658	43	with	with	IN
31605	658	44	a	a	DT
31605	658	45	towel	towel	NN
31605	658	46	,	,	,
31605	658	47	let	let	VB
31605	658	48	them	-PRON-	PRP
31605	658	49	steam	steam	VB
31605	658	50	five	five	CD
31605	658	51	minutes	minute	NNS
31605	658	52	,	,	,
31605	658	53	and	and	CC
31605	658	54	serve	serve	VB
31605	658	55	them	-PRON-	PRP
31605	658	56	in	in	IN
31605	658	57	their	-PRON-	PRP$
31605	658	58	jackets	jacket	NNS
31605	658	59	.	.	.
31605	659	1	163	163	CD
31605	659	2	.	.	.
31605	660	1	=	=	NFP
31605	660	2	Broiled	broil	VBN
31605	660	3	Potatoes.=--Boil	Potatoes.=--Boil	NNP
31605	660	4	a	a	DT
31605	660	5	quart	quart	NN
31605	660	6	of	of	IN
31605	660	7	even	even	RB
31605	660	8	sized	sized	JJ
31605	660	9	potatoes	potato	NNS
31605	660	10	until	until	IN
31605	660	11	tender	tender	NN
31605	660	12	,	,	,
31605	660	13	but	but	CC
31605	660	14	do	do	VBP
31605	660	15	not	not	RB
31605	660	16	let	let	VB
31605	660	17	them	-PRON-	PRP
31605	660	18	grow	grow	VB
31605	660	19	mealy	mealy	JJ
31605	660	20	;	;	:
31605	660	21	drain	drain	VB
31605	660	22	off	off	RP
31605	660	23	the	the	DT
31605	660	24	water	water	NN
31605	660	25	,	,	,
31605	660	26	peel	peel	VB
31605	660	27	the	the	DT
31605	660	28	potatoes	potato	NNS
31605	660	29	,	,	,
31605	660	30	cut	cut	VBD
31605	660	31	them	-PRON-	PRP
31605	660	32	in	in	IN
31605	660	33	half	half	DT
31605	660	34	inch	inch	NN
31605	660	35	slices	slice	NNS
31605	660	36	,	,	,
31605	660	37	dip	dip	VB
31605	660	38	them	-PRON-	PRP
31605	660	39	in	in	IN
31605	660	40	melted	melted	JJ
31605	660	41	butter	butter	NN
31605	660	42	,	,	,
31605	660	43	and	and	CC
31605	660	44	broil	broil	VB
31605	660	45	them	-PRON-	PRP
31605	660	46	over	over	IN
31605	660	47	a	a	DT
31605	660	48	moderate	moderate	JJ
31605	660	49	fire	fire	NN
31605	660	50	;	;	:
31605	660	51	serve	serve	VB
31605	660	52	hot	hot	JJ
31605	660	53	,	,	,
31605	660	54	with	with	IN
31605	660	55	a	a	DT
31605	660	56	little	little	JJ
31605	660	57	butter	butter	NN
31605	660	58	melted	melt	VBN
31605	660	59	.	.	.
31605	661	1	164	164	CD
31605	661	2	.	.	.
31605	662	1	=	=	NFP
31605	662	2	Saratoga	Saratoga	NNP
31605	662	3	Potatoes.=--Peel	Potatoes.=--Peel	NNP
31605	662	4	a	a	DT
31605	662	5	quart	quart	NN
31605	662	6	of	of	IN
31605	662	7	potatoes	potato	NNS
31605	662	8	,	,	,
31605	662	9	cut	cut	VBD
31605	662	10	them	-PRON-	PRP
31605	662	11	in	in	IN
31605	662	12	very	very	RB
31605	662	13	thin	thin	JJ
31605	662	14	slices	slice	NNS
31605	662	15	,	,	,
31605	662	16	and	and	CC
31605	662	17	lay	lie	VBD
31605	662	18	them	-PRON-	PRP
31605	662	19	in	in	IN
31605	662	20	cold	cold	JJ
31605	662	21	water	water	NN
31605	662	22	and	and	CC
31605	662	23	salt	salt	NN
31605	662	24	for	for	IN
31605	662	25	an	an	DT
31605	662	26	hour	hour	NN
31605	662	27	or	or	CC
31605	662	28	more	more	JJR
31605	662	29	;	;	:
31605	662	30	then	then	RB
31605	662	31	dry	dry	VB
31605	662	32	them	-PRON-	PRP
31605	662	33	on	on	IN
31605	662	34	a	a	DT
31605	662	35	towel	towel	NN
31605	662	36	,	,	,
31605	662	37	throw	throw	VB
31605	662	38	them	-PRON-	PRP
31605	662	39	into	into	IN
31605	662	40	a	a	DT
31605	662	41	deep	deep	JJ
31605	662	42	kettle	kettle	NN
31605	662	43	of	of	IN
31605	662	44	smoking	smoke	VBG
31605	662	45	hot	hot	JJ
31605	662	46	fat	fat	NN
31605	662	47	,	,	,
31605	662	48	and	and	CC
31605	662	49	fry	fry	VB
31605	662	50	them	-PRON-	PRP
31605	662	51	light	light	RB
31605	662	52	brown	brown	RB
31605	662	53	;	;	:
31605	662	54	take	take	VB
31605	662	55	them	-PRON-	PRP
31605	662	56	out	out	IN
31605	662	57	of	of	IN
31605	662	58	the	the	DT
31605	662	59	fat	fat	NN
31605	662	60	with	with	IN
31605	662	61	a	a	DT
31605	662	62	skimmer	skimmer	NN
31605	662	63	into	into	IN
31605	662	64	a	a	DT
31605	662	65	colander	colander	NN
31605	662	66	,	,	,
31605	662	67	scatter	scatter	NN
31605	662	68	over	over	IN
31605	662	69	them	-PRON-	PRP
31605	662	70	a	a	DT
31605	662	71	teaspoonful	teaspoonful	NN
31605	662	72	of	of	IN
31605	662	73	salt	salt	NN
31605	662	74	,	,	,
31605	662	75	shake	shake	VB
31605	662	76	them	-PRON-	PRP
31605	662	77	well	well	RB
31605	662	78	about	about	IN
31605	662	79	,	,	,
31605	662	80	and	and	CC
31605	662	81	turn	turn	VB
31605	662	82	them	-PRON-	PRP
31605	662	83	on	on	IN
31605	662	84	a	a	DT
31605	662	85	platter	platter	NN
31605	662	86	to	to	TO
31605	662	87	serve	serve	VB
31605	662	88	.	.	.
31605	663	1	165	165	CD
31605	663	2	.	.	.
31605	664	1	=	=	NFP
31605	664	2	Broiled	broil	VBN
31605	664	3	Tomatoes.=--Wipe	tomatoes.=--wipe	NN
31605	664	4	half	half	PDT
31605	664	5	a	a	DT
31605	664	6	dozen	dozen	NN
31605	664	7	large	large	JJ
31605	664	8	red	red	JJ
31605	664	9	tomatoes	tomato	NNS
31605	664	10	,	,	,
31605	664	11	cut	cut	VBD
31605	664	12	them	-PRON-	PRP
31605	664	13	in	in	IN
31605	664	14	half	half	DT
31605	664	15	inch	inch	NN
31605	664	16	slices	slice	NNS
31605	664	17	,	,	,
31605	664	18	dip	dip	VB
31605	664	19	them	-PRON-	PRP
31605	664	20	in	in	IN
31605	664	21	melted	melted	JJ
31605	664	22	butter	butter	NN
31605	664	23	,	,	,
31605	664	24	season	season	VB
31605	664	25	them	-PRON-	PRP
31605	664	26	with	with	IN
31605	664	27	salt	salt	NN
31605	664	28	and	and	CC
31605	664	29	pepper	pepper	NN
31605	664	30	,	,	,
31605	664	31	dip	dip	VB
31605	664	32	them	-PRON-	PRP
31605	664	33	in	in	IN
31605	664	34	cracker	cracker	NN
31605	664	35	crumbs	crumb	VBZ
31605	664	36	,	,	,
31605	664	37	and	and	CC
31605	664	38	broil	broil	VB
31605	664	39	them	-PRON-	PRP
31605	664	40	on	on	IN
31605	664	41	an	an	DT
31605	664	42	oiled	oiled	JJ
31605	664	43	gridiron	gridiron	NN
31605	664	44	over	over	IN
31605	664	45	a	a	DT
31605	664	46	moderate	moderate	JJ
31605	664	47	fire	fire	NN
31605	664	48	,	,	,
31605	664	49	being	be	VBG
31605	664	50	very	very	RB
31605	664	51	careful	careful	JJ
31605	664	52	not	not	RB
31605	664	53	to	to	TO
31605	664	54	break	break	VB
31605	664	55	the	the	DT
31605	664	56	slices	slice	NNS
31605	664	57	in	in	IN
31605	664	58	turning	turn	VBG
31605	664	59	them	-PRON-	PRP
31605	664	60	.	.	.
31605	665	1	Serve	serve	VB
31605	665	2	them	-PRON-	PRP
31605	665	3	with	with	IN
31605	665	4	chops	chop	NNS
31605	665	5	for	for	IN
31605	665	6	breakfast	breakfast	NN
31605	665	7	.	.	.
31605	666	1	166	166	CD
31605	666	2	.	.	.
31605	667	1	=	=	NFP
31605	667	2	Stuffed	Stuffed	NNP
31605	667	3	Tomatoes.=--Cut	tomatoes.=--cut	NN
31605	667	4	off	off	IN
31605	667	5	the	the	DT
31605	667	6	tops	top	NNS
31605	667	7	from	from	IN
31605	667	8	eight	eight	CD
31605	667	9	or	or	CC
31605	667	10	ten	ten	CD
31605	667	11	large	large	JJ
31605	667	12	smooth	smooth	JJ
31605	667	13	round	round	JJ
31605	667	14	tomatoes	tomato	NNS
31605	667	15	;	;	:
31605	667	16	scoop	scoop	VB
31605	667	17	out	out	RP
31605	667	18	the	the	DT
31605	667	19	inside	inside	NN
31605	667	20	,	,	,
31605	667	21	and	and	CC
31605	667	22	put	put	VBD
31605	667	23	it	-PRON-	PRP
31605	667	24	into	into	IN
31605	667	25	a	a	DT
31605	667	26	sauce	sauce	NN
31605	667	27	-	-	HYPH
31605	667	28	pan	pan	NN
31605	667	29	with	with	IN
31605	667	30	quarter	quarter	NN
31605	667	31	of	of	IN
31605	667	32	a	a	DT
31605	667	33	pound	pound	NN
31605	667	34	of	of	IN
31605	667	35	scraps	scrap	NNS
31605	667	36	of	of	IN
31605	667	37	ham	ham	NN
31605	667	38	,	,	,
31605	667	39	bacon	bacon	NN
31605	667	40	or	or	CC
31605	667	41	tongue	tongue	NN
31605	667	42	minced	mince	VBN
31605	667	43	fine	fine	RB
31605	667	44	,	,	,
31605	667	45	a	a	DT
31605	667	46	saltspoonful	saltspoonful	NN
31605	667	47	of	of	IN
31605	667	48	salt	salt	NN
31605	667	49	,	,	,
31605	667	50	two	two	CD
31605	667	51	ounces	ounce	NNS
31605	667	52	of	of	IN
31605	667	53	butter	butter	NN
31605	667	54	,	,	,
31605	667	55	half	half	PDT
31605	667	56	an	an	DT
31605	667	57	ounce	ounce	NN
31605	667	58	of	of	IN
31605	667	59	chopped	chop	VBN
31605	667	60	parsley	parsley	NN
31605	667	61	,	,	,
31605	667	62	and	and	CC
31605	667	63	four	four	CD
31605	667	64	ounces	ounce	NNS
31605	667	65	of	of	IN
31605	667	66	grated	grate	VBN
31605	667	67	cheese	cheese	NN
31605	667	68	and	and	CC
31605	667	69	bread	bread	NN
31605	667	70	crumbs	crumb	NNS
31605	667	71	mixed	mixed	JJ
31605	667	72	;	;	:
31605	667	73	stir	stir	VB
31605	667	74	these	these	DT
31605	667	75	ingredients	ingredient	NNS
31605	667	76	over	over	IN
31605	667	77	the	the	DT
31605	667	78	fire	fire	NN
31605	667	79	until	until	IN
31605	667	80	they	-PRON-	PRP
31605	667	81	are	be	VBP
31605	667	82	scalding	scald	VBG
31605	667	83	hot	hot	JJ
31605	667	84	,	,	,
31605	667	85	fill	fill	VB
31605	667	86	the	the	DT
31605	667	87	tomato	tomato	NN
31605	667	88	skins	skin	NNS
31605	667	89	with	with	IN
31605	667	90	this	this	DT
31605	667	91	forcemeat	forcemeat	NN
31605	667	92	,	,	,
31605	667	93	fit	fit	VB
31605	667	94	them	-PRON-	PRP
31605	667	95	neatly	neatly	RB
31605	667	96	together	together	RB
31605	667	97	,	,	,
31605	667	98	dust	dust	VB
31605	667	99	them	-PRON-	PRP
31605	667	100	with	with	IN
31605	667	101	sifted	sifted	JJ
31605	667	102	bread	bread	NN
31605	667	103	crumbs	crumb	NNS
31605	667	104	,	,	,
31605	667	105	put	put	VBN
31605	667	106	over	over	RP
31605	667	107	each	each	DT
31605	667	108	a	a	DT
31605	667	109	very	very	RB
31605	667	110	little	little	JJ
31605	667	111	sweet	sweet	JJ
31605	667	112	oil	oil	NN
31605	667	113	to	to	TO
31605	667	114	prevent	prevent	VB
31605	667	115	burning	burning	NN
31605	667	116	,	,	,
31605	667	117	brown	brown	VB
31605	667	118	them	-PRON-	PRP
31605	667	119	in	in	IN
31605	667	120	a	a	DT
31605	667	121	quick	quick	JJ
31605	667	122	oven	oven	NN
31605	667	123	,	,	,
31605	667	124	and	and	CC
31605	667	125	serve	serve	VB
31605	667	126	them	-PRON-	PRP
31605	667	127	on	on	IN
31605	667	128	a	a	DT
31605	667	129	hot	hot	JJ
31605	667	130	dish	dish	NN
31605	667	131	with	with	IN
31605	667	132	their	-PRON-	PRP$
31605	667	133	own	own	JJ
31605	667	134	gravy	gravy	NN
31605	667	135	turned	turn	VBD
31605	667	136	over	over	IN
31605	667	137	them	-PRON-	PRP
31605	667	138	.	.	.
31605	668	1	167	167	CD
31605	668	2	.	.	.
31605	669	1	=	=	NFP
31605	669	2	Saratoga	saratoga	VB
31605	669	3	Onions.=--Slice	onions.=--slice	VB
31605	669	4	half	half	PDT
31605	669	5	a	a	DT
31605	669	6	dozen	dozen	NN
31605	669	7	delicately	delicately	RB
31605	669	8	flavored	flavor	VBD
31605	669	9	onions	onion	NNS
31605	669	10	in	in	IN
31605	669	11	small	small	JJ
31605	669	12	strips	strip	NNS
31605	669	13	;	;	:
31605	669	14	drop	drop	VB
31605	669	15	them	-PRON-	PRP
31605	669	16	into	into	IN
31605	669	17	plenty	plenty	NN
31605	669	18	of	of	IN
31605	669	19	smoking	smoke	VBG
31605	669	20	hot	hot	JJ
31605	669	21	fat	fat	NN
31605	669	22	,	,	,
31605	669	23	fry	fry	VB
31605	669	24	them	-PRON-	PRP
31605	669	25	pale	pale	JJ
31605	669	26	brown	brown	NNP
31605	669	27	,	,	,
31605	669	28	and	and	CC
31605	669	29	drain	drain	VB
31605	669	30	them	-PRON-	PRP
31605	669	31	for	for	IN
31605	669	32	a	a	DT
31605	669	33	moment	moment	NN
31605	669	34	in	in	IN
31605	669	35	a	a	DT
31605	669	36	colander	colander	NN
31605	669	37	.	.	.
31605	670	1	Serve	serve	VB
31605	670	2	hot	hot	JJ
31605	670	3	for	for	IN
31605	670	4	breakfast	breakfast	NN
31605	670	5	or	or	CC
31605	670	6	lunch	lunch	NN
31605	670	7	.	.	.
31605	671	1	168	168	CD
31605	671	2	.	.	.
31605	672	1	=	=	NFP
31605	672	2	Fried	Fried	NNP
31605	672	3	Beans.=--Fry	beans.=--fry	CD
31605	672	4	two	two	CD
31605	672	5	ounces	ounce	NNS
31605	672	6	of	of	IN
31605	672	7	chopped	chopped	JJ
31605	672	8	onions	onion	NNS
31605	672	9	in	in	IN
31605	672	10	one	one	CD
31605	672	11	ounce	ounce	NN
31605	672	12	of	of	IN
31605	672	13	butter	butter	NN
31605	672	14	until	until	IN
31605	672	15	golden	golden	NNP
31605	672	16	brown	brown	NNP
31605	672	17	;	;	:
31605	672	18	put	put	VBN
31605	672	19	into	into	IN
31605	672	20	them	-PRON-	PRP
31605	672	21	about	about	IN
31605	672	22	a	a	DT
31605	672	23	quart	quart	NN
31605	672	24	of	of	IN
31605	672	25	cold	cold	JJ
31605	672	26	boiled	boil	VBN
31605	672	27	white	white	JJ
31605	672	28	beans	bean	NNS
31605	672	29	,	,	,
31605	672	30	season	season	VB
31605	672	31	them	-PRON-	PRP
31605	672	32	with	with	IN
31605	672	33	a	a	DT
31605	672	34	teaspoonful	teaspoonful	NN
31605	672	35	of	of	IN
31605	672	36	salt	salt	NN
31605	672	37	,	,	,
31605	672	38	and	and	CC
31605	672	39	half	half	PDT
31605	672	40	a	a	DT
31605	672	41	saltspoonful	saltspoonful	NN
31605	672	42	of	of	IN
31605	672	43	pepper	pepper	NN
31605	672	44	,	,	,
31605	672	45	moisten	moisten	VB
31605	672	46	them	-PRON-	PRP
31605	672	47	with	with	IN
31605	672	48	half	half	PDT
31605	672	49	a	a	DT
31605	672	50	pint	pint	NN
31605	672	51	of	of	IN
31605	672	52	any	any	DT
31605	672	53	brown	brown	JJ
31605	672	54	gravy	gravy	NN
31605	672	55	,	,	,
31605	672	56	and	and	CC
31605	672	57	serve	serve	VB
31605	672	58	them	-PRON-	PRP
31605	672	59	hot	hot	JJ
31605	672	60	.	.	.
31605	673	1	169	169	CD
31605	673	2	.	.	.
31605	674	1	=	=	NFP
31605	674	2	Ham	Ham	NNP
31605	674	3	and	and	CC
31605	674	4	Beans.=--Put	Beans.=--Put	VBD
31605	674	5	into	into	IN
31605	674	6	a	a	DT
31605	674	7	sauce	sauce	NN
31605	674	8	-	-	HYPH
31605	674	9	pan	pan	NN
31605	674	10	two	two	CD
31605	674	11	ounces	ounce	NNS
31605	674	12	of	of	IN
31605	674	13	butter	butter	NN
31605	674	14	,	,	,
31605	674	15	half	half	PDT
31605	674	16	a	a	DT
31605	674	17	saltspoonful	saltspoonful	JJ
31605	674	18	each	each	DT
31605	674	19	of	of	IN
31605	674	20	salt	salt	NN
31605	674	21	and	and	CC
31605	674	22	pepper	pepper	NN
31605	674	23	,	,	,
31605	674	24	one	one	CD
31605	674	25	quart	quart	NN
31605	674	26	of	of	IN
31605	674	27	cold	cold	JJ
31605	674	28	beans	bean	NNS
31605	674	29	,	,	,
31605	674	30	and	and	CC
31605	674	31	quarter	quarter	NN
31605	674	32	of	of	IN
31605	674	33	a	a	DT
31605	674	34	pound	pound	NN
31605	674	35	of	of	IN
31605	674	36	ham	ham	NN
31605	674	37	chopped	chop	VBN
31605	674	38	fine	fine	JJ
31605	674	39	;	;	:
31605	674	40	moisten	moisten	VB
31605	674	41	these	these	DT
31605	674	42	ingredients	ingredient	NNS
31605	674	43	with	with	IN
31605	674	44	a	a	DT
31605	674	45	little	little	JJ
31605	674	46	gravy	gravy	NN
31605	674	47	of	of	IN
31605	674	48	any	any	DT
31605	674	49	kind	kind	NN
31605	674	50	,	,	,
31605	674	51	heat	heat	VB
31605	674	52	them	-PRON-	PRP
31605	674	53	thoroughly	thoroughly	RB
31605	674	54	,	,	,
31605	674	55	and	and	CC
31605	674	56	serve	serve	VB
31605	674	57	at	at	IN
31605	674	58	once	once	RB
31605	674	59	.	.	.
31605	675	1	170	170	CD
31605	675	2	.	.	.
31605	676	1	=	=	NFP
31605	676	2	Kolcannon.=--Mince	Kolcannon.=--Mince	``
31605	676	3	an	an	DT
31605	676	4	ounce	ounce	NN
31605	676	5	of	of	IN
31605	676	6	onion	onion	NN
31605	676	7	,	,	,
31605	676	8	fry	fry	VB
31605	676	9	it	-PRON-	PRP
31605	676	10	pale	pale	JJ
31605	676	11	yellow	yellow	NN
31605	676	12	in	in	IN
31605	676	13	one	one	CD
31605	676	14	ounce	ounce	NN
31605	676	15	of	of	IN
31605	676	16	butter	butter	NN
31605	676	17	,	,	,
31605	676	18	add	add	VB
31605	676	19	to	to	IN
31605	676	20	it	-PRON-	PRP
31605	676	21	equal	equal	JJ
31605	676	22	parts	part	NNS
31605	676	23	of	of	IN
31605	676	24	cold	cold	JJ
31605	676	25	boiled	boil	VBN
31605	676	26	potatoes	potato	NNS
31605	676	27	and	and	CC
31605	676	28	cabbage	cabbage	NN
31605	676	29	,	,	,
31605	676	30	season	season	NN
31605	676	31	with	with	IN
31605	676	32	a	a	DT
31605	676	33	teaspoonful	teaspoonful	NN
31605	676	34	of	of	IN
31605	676	35	salt	salt	NN
31605	676	36	,	,	,
31605	676	37	and	and	CC
31605	676	38	half	half	PDT
31605	676	39	a	a	DT
31605	676	40	saltspoonful	saltspoonful	NN
31605	676	41	of	of	IN
31605	676	42	pepper	pepper	NN
31605	676	43	,	,	,
31605	676	44	and	and	CC
31605	676	45	fry	fry	VB
31605	676	46	for	for	IN
31605	676	47	fifteen	fifteen	CD
31605	676	48	minutes	minute	NNS
31605	676	49	;	;	:
31605	676	50	serve	serve	VB
31605	676	51	hot	hot	JJ
31605	676	52	for	for	IN
31605	676	53	breakfast	breakfast	NN
31605	676	54	or	or	CC
31605	676	55	lunch	lunch	NN
31605	676	56	.	.	.
31605	677	1	171	171	CD
31605	677	2	.	.	.
31605	678	1	=	=	NFP
31605	678	2	Carrot	Carrot	NNP
31605	678	3	Stew.=--Clean	Stew.=--Clean	NNP
31605	678	4	,	,	,
31605	678	5	boil	boil	NN
31605	678	6	,	,	,
31605	678	7	and	and	CC
31605	678	8	quarter	quarter	NN
31605	678	9	three	three	CD
31605	678	10	large	large	JJ
31605	678	11	carrots	carrot	NNS
31605	678	12	;	;	:
31605	678	13	cut	cut	VB
31605	678	14	the	the	DT
31605	678	15	pieces	piece	NNS
31605	678	16	in	in	IN
31605	678	17	two	two	CD
31605	678	18	;	;	:
31605	678	19	simmer	simmer	VB
31605	678	20	them	-PRON-	PRP
31605	678	21	gently	gently	RB
31605	678	22	in	in	IN
31605	678	23	milk	milk	NN
31605	678	24	enough	enough	JJ
31605	678	25	to	to	TO
31605	678	26	cover	cover	VB
31605	678	27	them	-PRON-	PRP
31605	678	28	,	,	,
31605	678	29	season	season	NN
31605	678	30	with	with	IN
31605	678	31	a	a	DT
31605	678	32	teaspoonful	teaspoonful	NN
31605	678	33	of	of	IN
31605	678	34	salt	salt	NN
31605	678	35	,	,	,
31605	678	36	and	and	CC
31605	678	37	a	a	DT
31605	678	38	saltspoonful	saltspoonful	NN
31605	678	39	of	of	IN
31605	678	40	pepper	pepper	NN
31605	678	41	;	;	:
31605	678	42	when	when	WRB
31605	678	43	they	-PRON-	PRP
31605	678	44	are	be	VBP
31605	678	45	quite	quite	RB
31605	678	46	tender	tender	JJ
31605	678	47	take	take	VB
31605	678	48	them	-PRON-	PRP
31605	678	49	off	off	IN
31605	678	50	the	the	DT
31605	678	51	fire	fire	NN
31605	678	52	long	long	RB
31605	678	53	enough	enough	RB
31605	678	54	to	to	TO
31605	678	55	stir	stir	VB
31605	678	56	in	in	IN
31605	678	57	the	the	DT
31605	678	58	raw	raw	JJ
31605	678	59	yolk	yolk	NN
31605	678	60	of	of	IN
31605	678	61	an	an	DT
31605	678	62	egg	egg	NN
31605	678	63	,	,	,
31605	678	64	return	return	VB
31605	678	65	them	-PRON-	PRP
31605	678	66	to	to	IN
31605	678	67	the	the	DT
31605	678	68	fire	fire	NN
31605	678	69	two	two	CD
31605	678	70	minutes	minute	NNS
31605	678	71	to	to	TO
31605	678	72	cook	cook	VB
31605	678	73	the	the	DT
31605	678	74	egg	egg	NN
31605	678	75	,	,	,
31605	678	76	and	and	CC
31605	678	77	serve	serve	VB
31605	678	78	them	-PRON-	PRP
31605	678	79	hot	hot	JJ
31605	678	80	at	at	IN
31605	678	81	once	once	RB
31605	678	82	.	.	.
31605	679	1	172	172	CD
31605	679	2	.	.	.
31605	680	1	=	=	NFP
31605	680	2	Baked	Baked	NNP
31605	680	3	Mushrooms.=--Clean	Mushrooms.=--Clean	NNP
31605	680	4	a	a	DT
31605	680	5	quart	quart	NN
31605	680	6	of	of	IN
31605	680	7	medium	medium	JJ
31605	680	8	sized	sized	JJ
31605	680	9	mushrooms	mushroom	NNS
31605	680	10	,	,	,
31605	680	11	trim	trim	VB
31605	680	12	off	off	RP
31605	680	13	the	the	DT
31605	680	14	roots	root	NNS
31605	680	15	,	,	,
31605	680	16	dip	dip	VB
31605	680	17	them	-PRON-	PRP
31605	680	18	first	first	RB
31605	680	19	in	in	IN
31605	680	20	some	some	DT
31605	680	21	_	_	NNP
31605	680	22	maître	maître	NNP
31605	680	23	d'hotel	d'hotel	NNP
31605	680	24	_	_	NNP
31605	680	25	butter	butter	NN
31605	680	26	made	make	VBN
31605	680	27	of	of	IN
31605	680	28	equal	equal	JJ
31605	680	29	parts	part	NNS
31605	680	30	of	of	IN
31605	680	31	chopped	chop	VBN
31605	680	32	parsley	parsley	NN
31605	680	33	,	,	,
31605	680	34	lemon	lemon	NN
31605	680	35	juice	juice	NN
31605	680	36	,	,	,
31605	680	37	and	and	CC
31605	680	38	sweet	sweet	JJ
31605	680	39	butter	butter	NN
31605	680	40	,	,	,
31605	680	41	then	then	RB
31605	680	42	roll	roll	VB
31605	680	43	them	-PRON-	PRP
31605	680	44	in	in	IN
31605	680	45	cracker	cracker	NN
31605	680	46	or	or	CC
31605	680	47	bread	bread	NN
31605	680	48	crumbs	crumb	NNS
31605	680	49	,	,	,
31605	680	50	lay	lie	VBD
31605	680	51	them	-PRON-	PRP
31605	680	52	on	on	IN
31605	680	53	a	a	DT
31605	680	54	dish	dish	NN
31605	680	55	,	,	,
31605	680	56	and	and	CC
31605	680	57	just	just	RB
31605	680	58	brown	brown	VB
31605	680	59	them	-PRON-	PRP
31605	680	60	in	in	IN
31605	680	61	a	a	DT
31605	680	62	quick	quick	JJ
31605	680	63	oven	oven	NN
31605	680	64	.	.	.
31605	681	1	173	173	CD
31605	681	2	.	.	.
31605	682	1	=	=	NFP
31605	682	2	Stuffed	stuffed	VB
31605	682	3	Lettuce.=--Choose	lettuce.=--choose	ADD
31605	682	4	four	four	CD
31605	682	5	round	round	JJ
31605	682	6	firm	firm	JJ
31605	682	7	heads	head	NNS
31605	682	8	of	of	IN
31605	682	9	lettuce	lettuce	NN
31605	682	10	,	,	,
31605	682	11	first	first	RB
31605	682	12	bring	bring	VB
31605	682	13	them	-PRON-	PRP
31605	682	14	to	to	IN
31605	682	15	a	a	DT
31605	682	16	boil	boil	NN
31605	682	17	in	in	IN
31605	682	18	hot	hot	JJ
31605	682	19	water	water	NN
31605	682	20	and	and	CC
31605	682	21	salt	salt	NN
31605	682	22	,	,	,
31605	682	23	drain	drain	VB
31605	682	24	them	-PRON-	PRP
31605	682	25	carefully	carefully	RB
31605	682	26	,	,	,
31605	682	27	cut	cut	VBD
31605	682	28	out	out	RP
31605	682	29	the	the	DT
31605	682	30	stalk	stalk	NN
31605	682	31	end	end	NN
31605	682	32	,	,	,
31605	682	33	fill	fill	VB
31605	682	34	the	the	DT
31605	682	35	inside	inside	NN
31605	682	36	of	of	IN
31605	682	37	the	the	DT
31605	682	38	head	head	NN
31605	682	39	with	with	IN
31605	682	40	minced	mince	VBN
31605	682	41	veal	veal	NN
31605	682	42	or	or	CC
31605	682	43	chicken	chicken	NN
31605	682	44	highly	highly	RB
31605	682	45	seasoned	season	VBN
31605	682	46	,	,	,
31605	682	47	lay	lie	VBD
31605	682	48	them	-PRON-	PRP
31605	682	49	on	on	IN
31605	682	50	a	a	DT
31605	682	51	baking	baking	NN
31605	682	52	pan	pan	NN
31605	682	53	,	,	,
31605	682	54	put	put	VB
31605	682	55	a	a	DT
31605	682	56	tablespoonful	tablespoonful	NN
31605	682	57	of	of	IN
31605	682	58	some	some	DT
31605	682	59	brown	brown	JJ
31605	682	60	gravy	gravy	NN
31605	682	61	over	over	IN
31605	682	62	each	each	DT
31605	682	63	,	,	,
31605	682	64	and	and	CC
31605	682	65	then	then	RB
31605	682	66	bake	bake	VB
31605	682	67	in	in	RP
31605	682	68	a	a	DT
31605	682	69	moderate	moderate	JJ
31605	682	70	oven	oven	NN
31605	682	71	about	about	IN
31605	682	72	fifteen	fifteen	CD
31605	682	73	minutes	minute	NNS
31605	682	74	.	.	.
31605	683	1	174	174	CD
31605	683	2	.	.	.
31605	684	1	=	=	NFP
31605	684	2	Stewed	stew	VBN
31605	684	3	Parsnips.=--Wash	Parsnips.=--Wash	NNP
31605	684	4	eight	eight	CD
31605	684	5	parsnips	parsnip	NNS
31605	684	6	,	,	,
31605	684	7	carefully	carefully	RB
31605	684	8	cut	cut	VB
31605	684	9	each	each	DT
31605	684	10	in	in	IN
31605	684	11	four	four	CD
31605	684	12	pieces	piece	NNS
31605	684	13	,	,	,
31605	684	14	boil	boil	VB
31605	684	15	them	-PRON-	PRP
31605	684	16	in	in	IN
31605	684	17	plenty	plenty	NN
31605	684	18	of	of	IN
31605	684	19	water	water	NN
31605	684	20	,	,	,
31605	684	21	until	until	IN
31605	684	22	tender	tender	NN
31605	684	23	,	,	,
31605	684	24	from	from	IN
31605	684	25	twenty	twenty	CD
31605	684	26	minutes	minute	NNS
31605	684	27	to	to	IN
31605	684	28	an	an	DT
31605	684	29	hour	hour	NN
31605	684	30	,	,	,
31605	684	31	according	accord	VBG
31605	684	32	to	to	IN
31605	684	33	the	the	DT
31605	684	34	season	season	NN
31605	684	35	;	;	:
31605	684	36	then	then	RB
31605	684	37	drain	drain	VB
31605	684	38	off	off	RP
31605	684	39	the	the	DT
31605	684	40	water	water	NN
31605	684	41	,	,	,
31605	684	42	make	make	VB
31605	684	43	a	a	DT
31605	684	44	layer	layer	NN
31605	684	45	of	of	IN
31605	684	46	quarter	quarter	NN
31605	684	47	of	of	IN
31605	684	48	a	a	DT
31605	684	49	pound	pound	NN
31605	684	50	of	of	IN
31605	684	51	salt	salt	NN
31605	684	52	pork	pork	NN
31605	684	53	on	on	IN
31605	684	54	the	the	DT
31605	684	55	bottom	bottom	NN
31605	684	56	of	of	IN
31605	684	57	the	the	DT
31605	684	58	pot	pot	NN
31605	684	59	,	,	,
31605	684	60	put	put	VBD
31605	684	61	the	the	DT
31605	684	62	parsnips	parsnip	NNS
31605	684	63	in	in	RB
31605	684	64	again	again	RB
31605	684	65	,	,	,
31605	684	66	and	and	CC
31605	684	67	fry	fry	VB
31605	684	68	them	-PRON-	PRP
31605	684	69	until	until	IN
31605	684	70	brown	brown	NNP
31605	684	71	;	;	:
31605	684	72	serve	serve	VB
31605	684	73	the	the	DT
31605	684	74	pork	pork	NN
31605	684	75	with	with	IN
31605	684	76	them	-PRON-	PRP
31605	684	77	on	on	IN
31605	684	78	a	a	DT
31605	684	79	platter	platter	NN
31605	684	80	.	.	.
31605	685	1	CHAPTER	CHAPTER	NNP
31605	685	2	X.	X.	NNP
31605	686	1	CHEAP	cheap	JJ
31605	686	2	DISHES	dish	NNS
31605	686	3	WITHOUT	without	IN
31605	686	4	MEAT	meat	NN
31605	686	5	.	.	.
31605	687	1	"	"	``
31605	687	2	Bread	bread	NN
31605	687	3	is	be	VBZ
31605	687	4	the	the	DT
31605	687	5	staff	staff	NN
31605	687	6	of	of	IN
31605	687	7	life	life	NN
31605	687	8	;	;	:
31605	687	9	"	"	``
31605	687	10	in	in	IN
31605	687	11	all	all	DT
31605	687	12	ages	age	NNS
31605	687	13	and	and	CC
31605	687	14	countries	country	NNS
31605	687	15	farinaceous	farinaceous	JJ
31605	687	16	foods	food	NNS
31605	687	17	have	have	VBP
31605	687	18	formed	form	VBN
31605	687	19	the	the	DT
31605	687	20	bulk	bulk	NN
31605	687	21	of	of	IN
31605	687	22	man	man	NN
31605	687	23	's	's	POS
31605	687	24	sustenance	sustenance	NN
31605	687	25	;	;	,
31605	687	26	under	under	IN
31605	687	27	this	this	DT
31605	687	28	general	general	JJ
31605	687	29	term	term	NN
31605	687	30	we	-PRON-	PRP
31605	687	31	include	include	VBP
31605	687	32	macaroni	macaroni	NNP
31605	687	33	,	,	,
31605	687	34	which	which	WDT
31605	687	35	contains	contain	VBZ
31605	687	36	more	more	JJR
31605	687	37	gluten	gluten	JJ
31605	687	38	than	than	IN
31605	687	39	bread	bread	NN
31605	687	40	and	and	CC
31605	687	41	consequently	consequently	RB
31605	687	42	is	be	VBZ
31605	687	43	more	more	RBR
31605	687	44	nourishing	nourishing	JJ
31605	687	45	,	,	,
31605	687	46	the	the	DT
31605	687	47	different	different	JJ
31605	687	48	wheat	wheat	NN
31605	687	49	flours	flour	NNS
31605	687	50	,	,	,
31605	687	51	oat	oat	NN
31605	687	52	and	and	CC
31605	687	53	barley	barley	NNP
31605	687	54	meal	meal	NNP
31605	687	55	,	,	,
31605	687	56	pearl	pearl	NNP
31605	687	57	barley	barley	NNP
31605	687	58	,	,	,
31605	687	59	peas	pea	NNS
31605	687	60	,	,	,
31605	687	61	beans	bean	NNS
31605	687	62	,	,	,
31605	687	63	and	and	CC
31605	687	64	lentils	lentil	NNS
31605	687	65	;	;	:
31605	687	66	the	the	DT
31605	687	67	latter	latter	JJ
31605	687	68	are	be	VBP
31605	687	69	the	the	DT
31605	687	70	nearest	near	JJS
31605	687	71	article	article	NN
31605	687	72	to	to	TO
31605	687	73	meat	meat	VB
31605	687	74	in	in	IN
31605	687	75	point	point	NN
31605	687	76	of	of	IN
31605	687	77	nourishment	nourishment	NN
31605	687	78	,	,	,
31605	687	79	containing	contain	VBG
31605	687	80	heat	heat	NN
31605	687	81	-	-	HYPH
31605	687	82	food	food	NN
31605	687	83	in	in	IN
31605	687	84	quantity	quantity	NN
31605	687	85	nearly	nearly	RB
31605	687	86	equal	equal	JJ
31605	687	87	to	to	IN
31605	687	88	wheat	wheat	NN
31605	687	89	,	,	,
31605	687	90	and	and	CC
31605	687	91	twice	twice	PDT
31605	687	92	as	as	RB
31605	687	93	much	much	JJ
31605	687	94	flesh	flesh	NN
31605	687	95	food	food	NN
31605	687	96	.	.	.
31605	688	1	Lentils	lentil	NNS
31605	688	2	have	have	VBP
31605	688	3	been	be	VBN
31605	688	4	used	use	VBN
31605	688	5	for	for	IN
31605	688	6	food	food	NN
31605	688	7	in	in	IN
31605	688	8	older	old	JJR
31605	688	9	countries	country	NNS
31605	688	10	from	from	IN
31605	688	11	time	time	NN
31605	688	12	immemorial	immemorial	JJ
31605	688	13	,	,	,
31605	688	14	and	and	CC
31605	688	15	it	-PRON-	PRP
31605	688	16	is	be	VBZ
31605	688	17	quite	quite	RB
31605	688	18	time	time	NN
31605	688	19	that	that	IN
31605	688	20	we	-PRON-	PRP
31605	688	21	should	should	MD
31605	688	22	become	become	VB
31605	688	23	acquainted	acquaint	VBN
31605	688	24	with	with	IN
31605	688	25	their	-PRON-	PRP$
31605	688	26	merits	merit	NNS
31605	688	27	;	;	:
31605	688	28	a	a	DT
31605	688	29	lentil	lentil	NN
31605	688	30	soup	soup	NN
31605	688	31	is	be	VBZ
31605	688	32	given	give	VBN
31605	688	33	in	in	IN
31605	688	34	the	the	DT
31605	688	35	second	second	JJ
31605	688	36	chapter	chapter	NN
31605	688	37	,	,	,
31605	688	38	and	and	CC
31605	688	39	in	in	IN
31605	688	40	this	this	DT
31605	688	41	we	-PRON-	PRP
31605	688	42	append	append	VBP
31605	688	43	some	some	DT
31605	688	44	excellent	excellent	JJ
31605	688	45	directions	direction	NNS
31605	688	46	for	for	IN
31605	688	47	cooking	cook	VBG
31605	688	48	this	this	DT
31605	688	49	invaluable	invaluable	JJ
31605	688	50	food	food	NN
31605	688	51	.	.	.
31605	689	1	One	one	CD
31605	689	2	quart	quart	NN
31605	689	3	of	of	IN
31605	689	4	lentils	lentil	NNS
31605	689	5	when	when	WRB
31605	689	6	cooked	cook	VBN
31605	689	7	will	will	MD
31605	689	8	make	make	VB
31605	689	9	four	four	CD
31605	689	10	pounds	pound	NNS
31605	689	11	of	of	IN
31605	689	12	hearty	hearty	JJ
31605	689	13	food	food	NN
31605	689	14	.	.	.
31605	690	1	There	there	EX
31605	690	2	are	be	VBP
31605	690	3	two	two	CD
31605	690	4	varieties	variety	NNS
31605	690	5	in	in	IN
31605	690	6	market	market	NN
31605	690	7	;	;	:
31605	690	8	the	the	DT
31605	690	9	small	small	JJ
31605	690	10	flat	flat	JJ
31605	690	11	brown	brown	JJ
31605	690	12	seed	seed	NN
31605	690	13	,	,	,
31605	690	14	called	call	VBD
31605	690	15	lentils	lentil	NNS
31605	690	16	_	_	NNP
31605	690	17	à	à	NNP
31605	690	18	la	la	NNP
31605	690	19	reine	reine	NNP
31605	690	20	_	_	NNP
31605	690	21	;	;	:
31605	690	22	and	and	CC
31605	690	23	a	a	DT
31605	690	24	larger	large	JJR
31605	690	25	kind	kind	NN
31605	690	26	,	,	,
31605	690	27	about	about	IN
31605	690	28	the	the	DT
31605	690	29	size	size	NN
31605	690	30	of	of	IN
31605	690	31	peas	pea	NNS
31605	690	32	,	,	,
31605	690	33	and	and	CC
31605	690	34	of	of	IN
31605	690	35	a	a	DT
31605	690	36	greenish	greenish	JJ
31605	690	37	color	color	NN
31605	690	38	;	;	:
31605	690	39	both	both	DT
31605	690	40	sorts	sort	NNS
31605	690	41	are	be	VBP
31605	690	42	equally	equally	RB
31605	690	43	well	well	RB
31605	690	44	flavored	flavored	JJ
31605	690	45	and	and	CC
31605	690	46	nutritious	nutritious	JJ
31605	690	47	.	.	.
31605	691	1	There	there	EX
31605	691	2	is	be	VBZ
31605	691	3	no	no	DT
31605	691	4	reason	reason	NN
31605	691	5	why	why	WRB
31605	691	6	,	,	,
31605	691	7	with	with	IN
31605	691	8	judicious	judicious	JJ
31605	691	9	seasoning	seasoning	NN
31605	691	10	,	,	,
31605	691	11	the	the	DT
31605	691	12	"	"	``
31605	691	13	dinner	dinner	NN
31605	691	14	of	of	IN
31605	691	15	herbs	herb	NNS
31605	691	16	"	"	''
31605	691	17	should	should	MD
31605	691	18	lack	lack	VB
31605	691	19	the	the	DT
31605	691	20	gustatory	gustatory	NN
31605	691	21	enjoyment	enjoyment	NN
31605	691	22	which	which	WDT
31605	691	23	is	be	VBZ
31605	691	24	popularly	popularly	RB
31605	691	25	supposed	suppose	VBN
31605	691	26	to	to	TO
31605	691	27	belong	belong	VB
31605	691	28	to	to	IN
31605	691	29	the	the	DT
31605	691	30	repast	repast	NN
31605	691	31	furnished	furnish	VBN
31605	691	32	by	by	IN
31605	691	33	the	the	DT
31605	691	34	"	"	``
31605	691	35	stalled	stall	VBN
31605	691	36	ox	ox	JJ
31605	691	37	;	;	:
31605	691	38	"	"	``
31605	691	39	especially	especially	RB
31605	691	40	if	if	IN
31605	691	41	we	-PRON-	PRP
31605	691	42	are	be	VBP
31605	691	43	economical	economical	JJ
31605	691	44	enough	enough	RB
31605	691	45	to	to	TO
31605	691	46	save	save	VB
31605	691	47	towards	towards	IN
31605	691	48	making	make	VBG
31605	691	49	it	-PRON-	PRP
31605	691	50	any	any	DT
31605	691	51	pot	pot	NN
31605	691	52	-	-	HYPH
31605	691	53	liquor	liquor	NN
31605	691	54	,	,	,
31605	691	55	or	or	CC
31605	691	56	cold	cold	JJ
31605	691	57	meat	meat	NN
31605	691	58	gravy	gravy	NN
31605	691	59	or	or	CC
31605	691	60	drippings	dripping	NNS
31605	691	61	,	,	,
31605	691	62	which	which	WDT
31605	691	63	are	be	VBP
31605	691	64	left	leave	VBN
31605	691	65	from	from	IN
31605	691	66	a	a	DT
31605	691	67	feast	feast	NN
31605	691	68	-	-	HYPH
31605	691	69	day	day	NN
31605	691	70	.	.	.
31605	692	1	175	175	CD
31605	692	2	.	.	.
31605	693	1	=	=	NFP
31605	693	2	Potato	Potato	NNP
31605	693	3	Soup.=--Slice	Soup.=--Slice	NNP
31605	693	4	six	six	CD
31605	693	5	onions	onion	NNS
31605	693	6	,	,	,
31605	693	7	fry	fry	VB
31605	693	8	them	-PRON-	PRP
31605	693	9	brown	brown	JJ
31605	693	10	with	with	IN
31605	693	11	two	two	CD
31605	693	12	ounces	ounce	NNS
31605	693	13	of	of	IN
31605	693	14	drippings	dripping	NNS
31605	693	15	,	,	,
31605	693	16	then	then	RB
31605	693	17	add	add	VB
31605	693	18	two	two	CD
31605	693	19	ounces	ounce	NNS
31605	693	20	of	of	IN
31605	693	21	flour	flour	NN
31605	693	22	and	and	CC
31605	693	23	brown	brown	VBP
31605	693	24	it	-PRON-	PRP
31605	693	25	;	;	:
31605	693	26	add	add	VB
31605	693	27	four	four	CD
31605	693	28	quarts	quart	NNS
31605	693	29	of	of	IN
31605	693	30	boiling	boiling	NN
31605	693	31	water	water	NN
31605	693	32	,	,	,
31605	693	33	and	and	CC
31605	693	34	stir	stir	VB
31605	693	35	till	till	IN
31605	693	36	the	the	DT
31605	693	37	soup	soup	NN
31605	693	38	boils	boil	VBZ
31605	693	39	;	;	:
31605	693	40	season	season	NN
31605	693	41	with	with	IN
31605	693	42	a	a	DT
31605	693	43	level	level	NN
31605	693	44	tablespoonful	tablespoonful	JJ
31605	693	45	of	of	IN
31605	693	46	salt	salt	NN
31605	693	47	,	,	,
31605	693	48	half	half	PDT
31605	693	49	a	a	DT
31605	693	50	saltspoonful	saltspoonful	NN
31605	693	51	of	of	IN
31605	693	52	pepper	pepper	NN
31605	693	53	;	;	:
31605	693	54	add	add	VB
31605	693	55	one	one	CD
31605	693	56	quart	quart	NN
31605	693	57	of	of	IN
31605	693	58	potatoes	potato	NNS
31605	693	59	peeled	peel	VBN
31605	693	60	and	and	CC
31605	693	61	cut	cut	VBN
31605	693	62	fine	fine	JJ
31605	693	63	,	,	,
31605	693	64	and	and	CC
31605	693	65	boil	boil	VB
31605	693	66	all	all	DT
31605	693	67	until	until	IN
31605	693	68	they	-PRON-	PRP
31605	693	69	are	be	VBP
31605	693	70	tender	tender	JJ
31605	693	71	;	;	:
31605	693	72	then	then	RB
31605	693	73	stir	stir	VB
31605	693	74	in	in	IN
31605	693	75	four	four	CD
31605	693	76	ounces	ounce	NNS
31605	693	77	of	of	IN
31605	693	78	oatmeal	oatmeal	JJ
31605	693	79	mixed	mixed	JJ
31605	693	80	smooth	smooth	JJ
31605	693	81	with	with	IN
31605	693	82	a	a	DT
31605	693	83	pint	pint	NN
31605	693	84	of	of	IN
31605	693	85	cold	cold	JJ
31605	693	86	water	water	NN
31605	693	87	,	,	,
31605	693	88	and	and	CC
31605	693	89	boil	boil	VB
31605	693	90	fifteen	fifteen	CD
31605	693	91	minutes	minute	NNS
31605	693	92	;	;	:
31605	693	93	this	this	DT
31605	693	94	soup	soup	NN
31605	693	95	should	should	MD
31605	693	96	be	be	VB
31605	693	97	stirred	stir	VBN
31605	693	98	often	often	RB
31605	693	99	enough	enough	RB
31605	693	100	to	to	TO
31605	693	101	prevent	prevent	VB
31605	693	102	burning	burning	NN
31605	693	103	;	;	:
31605	693	104	when	when	WRB
31605	693	105	it	-PRON-	PRP
31605	693	106	is	be	VBZ
31605	693	107	nearly	nearly	RB
31605	693	108	done	do	VBN
31605	693	109	mix	mix	NN
31605	693	110	together	together	RB
31605	693	111	off	off	IN
31605	693	112	the	the	DT
31605	693	113	fire	fire	NN
31605	693	114	one	one	CD
31605	693	115	ounce	ounce	NN
31605	693	116	each	each	DT
31605	693	117	of	of	IN
31605	693	118	butter	butter	NN
31605	693	119	and	and	CC
31605	693	120	flour	flour	NN
31605	693	121	,	,	,
31605	693	122	and	and	CC
31605	693	123	stir	stir	VB
31605	693	124	them	-PRON-	PRP
31605	693	125	into	into	IN
31605	693	126	the	the	DT
31605	693	127	soup	soup	NN
31605	693	128	;	;	:
31605	693	129	when	when	WRB
31605	693	130	it	-PRON-	PRP
31605	693	131	boils	boil	VBZ
31605	693	132	up	up	RP
31605	693	133	pass	pass	VB
31605	693	134	through	through	IN
31605	693	135	a	a	DT
31605	693	136	sieve	sieve	NN
31605	693	137	with	with	IN
31605	693	138	a	a	DT
31605	693	139	wooden	wooden	JJ
31605	693	140	spoon	spoon	NN
31605	693	141	,	,	,
31605	693	142	and	and	CC
31605	693	143	serve	serve	VB
31605	693	144	hot	hot	JJ
31605	693	145	with	with	IN
31605	693	146	plenty	plenty	NN
31605	693	147	of	of	IN
31605	693	148	bread	bread	NN
31605	693	149	.	.	.
31605	694	1	176	176	CD
31605	694	2	.	.	.
31605	695	1	=	=	NFP
31605	695	2	Scotch	scotch	NN
31605	695	3	Crowdie.=--Boil	Crowdie.=--Boil	NNP
31605	695	4	one	one	CD
31605	695	5	pound	pound	NN
31605	695	6	of	of	IN
31605	695	7	oatmeal	oatmeal	JJ
31605	695	8	one	one	CD
31605	695	9	hour	hour	NN
31605	695	10	in	in	IN
31605	695	11	four	four	CD
31605	695	12	quarts	quart	NNS
31605	695	13	of	of	IN
31605	695	14	any	any	DT
31605	695	15	kind	kind	NN
31605	695	16	of	of	IN
31605	695	17	pot	pot	NN
31605	695	18	-	-	HYPH
31605	695	19	liquor	liquor	NN
31605	695	20	,	,	,
31605	695	21	stirring	stir	VBG
31605	695	22	often	often	RB
31605	695	23	enough	enough	RB
31605	695	24	to	to	TO
31605	695	25	prevent	prevent	VB
31605	695	26	burning	burning	NN
31605	695	27	;	;	:
31605	695	28	season	season	NN
31605	695	29	with	with	IN
31605	695	30	one	one	CD
31605	695	31	tablespoonful	tablespoonful	NN
31605	695	32	of	of	IN
31605	695	33	salt	salt	NN
31605	695	34	,	,	,
31605	695	35	a	a	DT
31605	695	36	level	level	NN
31605	695	37	saltspoonful	saltspoonful	JJ
31605	695	38	of	of	IN
31605	695	39	pepper	pepper	NN
31605	695	40	,	,	,
31605	695	41	one	one	CD
31605	695	42	ounce	ounce	NN
31605	695	43	of	of	IN
31605	695	44	butter	butter	NN
31605	695	45	,	,	,
31605	695	46	and	and	CC
31605	695	47	serve	serve	VB
31605	695	48	with	with	IN
31605	695	49	plenty	plenty	NN
31605	695	50	of	of	IN
31605	695	51	bread	bread	NN
31605	695	52	.	.	.
31605	696	1	177	177	CD
31605	696	2	.	.	.
31605	697	1	=	=	NFP
31605	697	2	Peas	pea	NNS
31605	697	3	-	-	HYPH
31605	697	4	pudding.=--Soak	pudding.=--soak	CD
31605	697	5	three	three	CD
31605	697	6	pints	pint	NNS
31605	697	7	of	of	IN
31605	697	8	dried	dry	VBN
31605	697	9	peas	pea	NNS
31605	697	10	in	in	IN
31605	697	11	cold	cold	JJ
31605	697	12	water	water	NN
31605	697	13	over	over	IN
31605	697	14	night	night	NN
31605	697	15	;	;	:
31605	697	16	tie	tie	VB
31605	697	17	them	-PRON-	PRP
31605	697	18	loosely	loosely	RB
31605	697	19	in	in	IN
31605	697	20	a	a	DT
31605	697	21	clean	clean	JJ
31605	697	22	cloth	cloth	NN
31605	697	23	,	,	,
31605	697	24	and	and	CC
31605	697	25	boil	boil	VB
31605	697	26	them	-PRON-	PRP
31605	697	27	about	about	RB
31605	697	28	two	two	CD
31605	697	29	hours	hour	NNS
31605	697	30	in	in	IN
31605	697	31	pot	pot	NN
31605	697	32	-	-	HYPH
31605	697	33	liquor	liquor	NN
31605	697	34	or	or	CC
31605	697	35	water	water	NN
31605	697	36	,	,	,
31605	697	37	putting	put	VBG
31605	697	38	them	-PRON-	PRP
31605	697	39	into	into	IN
31605	697	40	it	-PRON-	PRP
31605	697	41	cold	cold	JJ
31605	697	42	and	and	CC
31605	697	43	bringing	bring	VBG
31605	697	44	them	-PRON-	PRP
31605	697	45	gradually	gradually	RB
31605	697	46	to	to	IN
31605	697	47	a	a	DT
31605	697	48	boil	boil	NN
31605	697	49	;	;	:
31605	697	50	drain	drain	VB
31605	697	51	them	-PRON-	PRP
31605	697	52	,	,	,
31605	697	53	pass	pass	VB
31605	697	54	them	-PRON-	PRP
31605	697	55	through	through	IN
31605	697	56	a	a	DT
31605	697	57	sieve	sieve	NN
31605	697	58	with	with	IN
31605	697	59	a	a	DT
31605	697	60	wooden	wooden	JJ
31605	697	61	spoon	spoon	NN
31605	697	62	,	,	,
31605	697	63	season	season	VB
31605	697	64	them	-PRON-	PRP
31605	697	65	with	with	IN
31605	697	66	a	a	DT
31605	697	67	level	level	NN
31605	697	68	tablespoonful	tablespoonful	JJ
31605	697	69	of	of	IN
31605	697	70	salt	salt	NN
31605	697	71	,	,	,
31605	697	72	half	half	PDT
31605	697	73	a	a	DT
31605	697	74	saltspoonful	saltspoonful	NN
31605	697	75	of	of	IN
31605	697	76	pepper	pepper	NN
31605	697	77	,	,	,
31605	697	78	one	one	CD
31605	697	79	ounce	ounce	NN
31605	697	80	of	of	IN
31605	697	81	butter	butter	NN
31605	697	82	,	,	,
31605	697	83	and	and	CC
31605	697	84	one	one	CD
31605	697	85	egg	egg	NN
31605	697	86	,	,	,
31605	697	87	if	if	IN
31605	697	88	it	-PRON-	PRP
31605	697	89	is	be	VBZ
31605	697	90	on	on	IN
31605	697	91	hand	hand	NN
31605	697	92	;	;	:
31605	697	93	mix	mix	NN
31605	697	94	,	,	,
31605	697	95	tie	tie	VB
31605	697	96	in	in	IN
31605	697	97	a	a	DT
31605	697	98	clean	clean	JJ
31605	697	99	cloth	cloth	NN
31605	697	100	,	,	,
31605	697	101	and	and	CC
31605	697	102	boil	boil	VB
31605	697	103	half	half	PDT
31605	697	104	an	an	DT
31605	697	105	hour	hour	NN
31605	697	106	longer	long	RBR
31605	697	107	;	;	:
31605	697	108	then	then	RB
31605	697	109	turn	turn	VB
31605	697	110	it	-PRON-	PRP
31605	697	111	from	from	IN
31605	697	112	the	the	DT
31605	697	113	cloth	cloth	NN
31605	697	114	,	,	,
31605	697	115	on	on	IN
31605	697	116	a	a	DT
31605	697	117	dish	dish	NN
31605	697	118	,	,	,
31605	697	119	and	and	CC
31605	697	120	serve	serve	VB
31605	697	121	hot	hot	JJ
31605	697	122	.	.	.
31605	698	1	178	178	CD
31605	698	2	.	.	.
31605	699	1	=	=	NFP
31605	699	2	Red	Red	NNP
31605	699	3	Herrings	Herrings	NNP
31605	699	4	with	with	IN
31605	699	5	Potatoes.=--Soak	Potatoes.=--Soak	NNP
31605	699	6	a	a	DT
31605	699	7	dozen	dozen	NN
31605	699	8	herrings	herring	NNS
31605	699	9	in	in	IN
31605	699	10	cold	cold	JJ
31605	699	11	water	water	NN
31605	699	12	for	for	IN
31605	699	13	one	one	CD
31605	699	14	hour	hour	NN
31605	699	15	;	;	:
31605	699	16	dry	dry	JJ
31605	699	17	and	and	CC
31605	699	18	skin	skin	VB
31605	699	19	them	-PRON-	PRP
31605	699	20	,	,	,
31605	699	21	split	split	VBD
31605	699	22	them	-PRON-	PRP
31605	699	23	down	down	IN
31605	699	24	the	the	DT
31605	699	25	back	back	NN
31605	699	26	,	,	,
31605	699	27	and	and	CC
31605	699	28	lay	lie	VBD
31605	699	29	them	-PRON-	PRP
31605	699	30	in	in	IN
31605	699	31	a	a	DT
31605	699	32	pan	pan	NN
31605	699	33	with	with	IN
31605	699	34	two	two	CD
31605	699	35	ounces	ounce	NNS
31605	699	36	of	of	IN
31605	699	37	drippings	dripping	NNS
31605	699	38	,	,	,
31605	699	39	two	two	CD
31605	699	40	ounces	ounce	NNS
31605	699	41	of	of	IN
31605	699	42	onion	onion	NN
31605	699	43	chopped	chop	VBD
31605	699	44	fine	fine	JJ
31605	699	45	,	,	,
31605	699	46	a	a	DT
31605	699	47	saltspoonful	saltspoonful	NN
31605	699	48	of	of	IN
31605	699	49	pepper	pepper	NN
31605	699	50	,	,	,
31605	699	51	and	and	CC
31605	699	52	three	three	CD
31605	699	53	tablespoonfuls	tablespoonful	NNS
31605	699	54	of	of	IN
31605	699	55	vinegar	vinegar	NN
31605	699	56	;	;	,
31605	699	57	and	and	CC
31605	699	58	set	set	VBD
31605	699	59	them	-PRON-	PRP
31605	699	60	in	in	IN
31605	699	61	a	a	DT
31605	699	62	moderate	moderate	JJ
31605	699	63	oven	oven	NN
31605	699	64	to	to	TO
31605	699	65	brown	brown	VB
31605	699	66	for	for	IN
31605	699	67	ten	ten	CD
31605	699	68	or	or	CC
31605	699	69	fifteen	fifteen	CD
31605	699	70	minutes	minute	NNS
31605	699	71	:	:	:
31605	699	72	meantime	meantime	RB
31605	699	73	,	,	,
31605	699	74	boil	boil	VB
31605	699	75	one	one	CD
31605	699	76	quart	quart	NN
31605	699	77	of	of	IN
31605	699	78	potatoes	potato	NNS
31605	699	79	,	,	,
31605	699	80	with	with	IN
31605	699	81	a	a	DT
31605	699	82	ring	ring	NN
31605	699	83	of	of	IN
31605	699	84	the	the	DT
31605	699	85	paring	paring	NN
31605	699	86	taken	take	VBN
31605	699	87	off	off	RP
31605	699	88	,	,	,
31605	699	89	in	in	IN
31605	699	90	plenty	plenty	NN
31605	699	91	of	of	IN
31605	699	92	boiling	boil	VBG
31605	699	93	water	water	NN
31605	699	94	and	and	CC
31605	699	95	salt	salt	NN
31605	699	96	,	,	,
31605	699	97	pouring	pour	VBG
31605	699	98	off	off	RP
31605	699	99	the	the	DT
31605	699	100	water	water	NN
31605	699	101	as	as	RB
31605	699	102	soon	soon	RB
31605	699	103	as	as	IN
31605	699	104	they	-PRON-	PRP
31605	699	105	are	be	VBP
31605	699	106	tender	tender	JJ
31605	699	107	,	,	,
31605	699	108	and	and	CC
31605	699	109	letting	let	VBG
31605	699	110	them	-PRON-	PRP
31605	699	111	stand	stand	VB
31605	699	112	on	on	IN
31605	699	113	the	the	DT
31605	699	114	back	back	NN
31605	699	115	of	of	IN
31605	699	116	the	the	DT
31605	699	117	fire	fire	NN
31605	699	118	,	,	,
31605	699	119	covered	cover	VBN
31605	699	120	with	with	IN
31605	699	121	a	a	DT
31605	699	122	dry	dry	JJ
31605	699	123	towel	towel	NN
31605	699	124	,	,	,
31605	699	125	for	for	IN
31605	699	126	five	five	CD
31605	699	127	minutes	minute	NNS
31605	699	128	;	;	:
31605	699	129	serve	serve	VB
31605	699	130	them	-PRON-	PRP
31605	699	131	with	with	IN
31605	699	132	the	the	DT
31605	699	133	herrings	herring	NNS
31605	699	134	,	,	,
31605	699	135	taking	take	VBG
31605	699	136	care	care	NN
31605	699	137	to	to	TO
31605	699	138	dish	dish	VB
31605	699	139	both	both	DT
31605	699	140	quite	quite	RB
31605	699	141	hot	hot	JJ
31605	699	142	.	.	.
31605	700	1	179	179	CD
31605	700	2	.	.	.
31605	701	1	=	=	NFP
31605	701	2	Oatmeal	oatmeal	VB
31605	701	3	Porridge.=--Boil	Porridge.=--Boil	NNP
31605	701	4	two	two	CD
31605	701	5	ounces	ounce	NNS
31605	701	6	of	of	IN
31605	701	7	chopped	chopped	JJ
31605	701	8	onion	onion	NN
31605	701	9	in	in	IN
31605	701	10	two	two	CD
31605	701	11	quarts	quart	NNS
31605	701	12	of	of	IN
31605	701	13	skim	skim	NN
31605	701	14	milk	milk	NN
31605	701	15	;	;	:
31605	701	16	mix	mix	VB
31605	701	17	half	half	PDT
31605	701	18	a	a	DT
31605	701	19	pound	pound	NN
31605	701	20	of	of	IN
31605	701	21	oatmeal	oatmeal	NN
31605	701	22	smooth	smooth	JJ
31605	701	23	with	with	IN
31605	701	24	about	about	IN
31605	701	25	a	a	DT
31605	701	26	pint	pint	NN
31605	701	27	of	of	IN
31605	701	28	milk	milk	NN
31605	701	29	,	,	,
31605	701	30	pour	pour	VB
31605	701	31	it	-PRON-	PRP
31605	701	32	into	into	IN
31605	701	33	the	the	DT
31605	701	34	boiling	boiling	NN
31605	701	35	milk	milk	NN
31605	701	36	,	,	,
31605	701	37	season	season	VB
31605	701	38	it	-PRON-	PRP
31605	701	39	with	with	IN
31605	701	40	a	a	DT
31605	701	41	tablespoonful	tablespoonful	NN
31605	701	42	of	of	IN
31605	701	43	salt	salt	NN
31605	701	44	,	,	,
31605	701	45	boil	boil	VB
31605	701	46	it	-PRON-	PRP
31605	701	47	about	about	RB
31605	701	48	twenty	twenty	CD
31605	701	49	minutes	minute	NNS
31605	701	50	,	,	,
31605	701	51	stirring	stir	VBG
31605	701	52	to	to	TO
31605	701	53	prevent	prevent	VB
31605	701	54	burning	burning	NN
31605	701	55	,	,	,
31605	701	56	and	and	CC
31605	701	57	serve	serve	VB
31605	701	58	hot	hot	JJ
31605	701	59	.	.	.
31605	702	1	180	180	CD
31605	702	2	.	.	.
31605	703	1	=	=	NFP
31605	703	2	Cheese	Cheese	NNP
31605	703	3	Pudding.=--Into	Pudding.=--Into	NNP
31605	703	4	two	two	CD
31605	703	5	quarts	quart	NNS
31605	703	6	of	of	IN
31605	703	7	boiling	boiling	NN
31605	703	8	water	water	NN
31605	703	9	,	,	,
31605	703	10	containing	contain	VBG
31605	703	11	two	two	CD
31605	703	12	tablespoonfuls	tablespoonful	NNS
31605	703	13	of	of	IN
31605	703	14	salt	salt	NN
31605	703	15	,	,	,
31605	703	16	stir	stir	VB
31605	703	17	one	one	CD
31605	703	18	pound	pound	NN
31605	703	19	of	of	IN
31605	703	20	yellow	yellow	JJ
31605	703	21	Indian	indian	JJ
31605	703	22	meal	meal	NN
31605	703	23	,	,	,
31605	703	24	and	and	CC
31605	703	25	three	three	CD
31605	703	26	quarters	quarter	NNS
31605	703	27	of	of	IN
31605	703	28	a	a	DT
31605	703	29	pound	pound	NN
31605	703	30	of	of	IN
31605	703	31	grated	grate	VBN
31605	703	32	cheese	cheese	NN
31605	703	33	;	;	:
31605	703	34	boil	boil	VB
31605	703	35	it	-PRON-	PRP
31605	703	36	for	for	IN
31605	703	37	twenty	twenty	CD
31605	703	38	minutes	minute	NNS
31605	703	39	,	,	,
31605	703	40	stirring	stir	VBG
31605	703	41	it	-PRON-	PRP
31605	703	42	occasionally	occasionally	RB
31605	703	43	to	to	TO
31605	703	44	prevent	prevent	VB
31605	703	45	burning	burning	NN
31605	703	46	;	;	:
31605	703	47	then	then	RB
31605	703	48	put	put	VB
31605	703	49	it	-PRON-	PRP
31605	703	50	in	in	IN
31605	703	51	a	a	DT
31605	703	52	buttered	butter	VBN
31605	703	53	baking	baking	NN
31605	703	54	pan	pan	NN
31605	703	55	,	,	,
31605	703	56	sprinkle	sprinkle	VB
31605	703	57	over	over	IN
31605	703	58	the	the	DT
31605	703	59	top	top	JJ
31605	703	60	quarter	quarter	NN
31605	703	61	of	of	IN
31605	703	62	a	a	DT
31605	703	63	pound	pound	NN
31605	703	64	of	of	IN
31605	703	65	grated	grate	VBN
31605	703	66	cheese	cheese	NN
31605	703	67	,	,	,
31605	703	68	and	and	CC
31605	703	69	brown	brown	NNP
31605	703	70	in	in	IN
31605	703	71	a	a	DT
31605	703	72	quick	quick	JJ
31605	703	73	oven	oven	NN
31605	703	74	.	.	.
31605	704	1	Serve	serve	VB
31605	704	2	hot	hot	JJ
31605	704	3	.	.	.
31605	705	1	If	if	IN
31605	705	2	any	any	DT
31605	705	3	remains	remain	NNS
31605	705	4	,	,	,
31605	705	5	slice	slice	VB
31605	705	6	it	-PRON-	PRP
31605	705	7	cold	cold	JJ
31605	705	8	and	and	CC
31605	705	9	fry	fry	VB
31605	705	10	it	-PRON-	PRP
31605	705	11	brown	brown	JJ
31605	705	12	.	.	.
31605	706	1	181	181	CD
31605	706	2	.	.	.
31605	707	1	=	=	NFP
31605	707	2	Polenta.=--Boil	Polenta.=--Boil	NNP
31605	707	3	one	one	CD
31605	707	4	pound	pound	NN
31605	707	5	of	of	IN
31605	707	6	yellow	yellow	JJ
31605	707	7	Indian	indian	JJ
31605	707	8	meal	meal	NN
31605	707	9	for	for	IN
31605	707	10	half	half	PDT
31605	707	11	an	an	DT
31605	707	12	hour	hour	NN
31605	707	13	,	,	,
31605	707	14	in	in	IN
31605	707	15	two	two	CD
31605	707	16	quarts	quart	NNS
31605	707	17	of	of	IN
31605	707	18	pot	pot	NN
31605	707	19	-	-	HYPH
31605	707	20	liquor	liquor	NN
31605	707	21	,	,	,
31605	707	22	stirring	stir	VBG
31605	707	23	it	-PRON-	PRP
31605	707	24	occasionally	occasionally	RB
31605	707	25	to	to	TO
31605	707	26	prevent	prevent	VB
31605	707	27	burning	burning	NN
31605	707	28	;	;	:
31605	707	29	then	then	RB
31605	707	30	bake	bake	VB
31605	707	31	it	-PRON-	PRP
31605	707	32	for	for	IN
31605	707	33	half	half	PDT
31605	707	34	an	an	DT
31605	707	35	hour	hour	NN
31605	707	36	in	in	IN
31605	707	37	a	a	DT
31605	707	38	buttered	butter	VBN
31605	707	39	baking	baking	NN
31605	707	40	dish	dish	NN
31605	707	41	,	,	,
31605	707	42	and	and	CC
31605	707	43	serve	serve	VB
31605	707	44	it	-PRON-	PRP
31605	707	45	either	either	CC
31605	707	46	hot	hot	JJ
31605	707	47	;	;	:
31605	707	48	or	or	CC
31605	707	49	,	,	,
31605	707	50	when	when	WRB
31605	707	51	cold	cold	JJ
31605	707	52	,	,	,
31605	707	53	slice	slice	VBP
31605	707	54	it	-PRON-	PRP
31605	707	55	and	and	CC
31605	707	56	fry	fry	VB
31605	707	57	it	-PRON-	PRP
31605	707	58	in	in	IN
31605	707	59	smoking	smoke	VBG
31605	707	60	hot	hot	JJ
31605	707	61	fat	fat	NN
31605	707	62	.	.	.
31605	708	1	This	this	DT
31605	708	2	favorite	favorite	JJ
31605	708	3	Italian	italian	JJ
31605	708	4	dish	dish	NN
31605	708	5	is	be	VBZ
31605	708	6	closely	closely	RB
31605	708	7	allied	ally	VBN
31605	708	8	to	to	IN
31605	708	9	the	the	DT
31605	708	10	hasty	hasty	NN
31605	708	11	-	-	HYPH
31605	708	12	pudding	pudding	NN
31605	708	13	of	of	IN
31605	708	14	New	New	NNP
31605	708	15	England	England	NNP
31605	708	16	,	,	,
31605	708	17	whose	whose	WP$
31605	708	18	praises	praise	NNS
31605	708	19	have	have	VBP
31605	708	20	been	be	VBN
31605	708	21	sung	sing	VBN
31605	708	22	by	by	IN
31605	708	23	poe	poe	NN
31605	708	24	-	-	HYPH
31605	708	25	tasters	taster	NNS
31605	708	26	.	.	.
31605	709	1	182	182	CD
31605	709	2	.	.	.
31605	710	1	=	=	NFP
31605	710	2	Fish	fish	NN
31605	710	3	Pudding.=--Make	pudding.=--make	VBP
31605	710	4	a	a	DT
31605	710	5	plain	plain	JJ
31605	710	6	paste	paste	NN
31605	710	7	by	by	IN
31605	710	8	mixing	mix	VBG
31605	710	9	quarter	quarter	NN
31605	710	10	of	of	IN
31605	710	11	a	a	DT
31605	710	12	pound	pound	NN
31605	710	13	of	of	IN
31605	710	14	lard	lard	NN
31605	710	15	or	or	CC
31605	710	16	sweet	sweet	JJ
31605	710	17	drippings	dripping	NNS
31605	710	18	with	with	IN
31605	710	19	half	half	PDT
31605	710	20	a	a	DT
31605	710	21	pound	pound	NN
31605	710	22	of	of	IN
31605	710	23	flour	flour	NN
31605	710	24	,	,	,
31605	710	25	a	a	DT
31605	710	26	teaspoonful	teaspoonful	NN
31605	710	27	of	of	IN
31605	710	28	salt	salt	NN
31605	710	29	,	,	,
31605	710	30	and	and	CC
31605	710	31	just	just	RB
31605	710	32	water	water	NN
31605	710	33	enough	enough	RB
31605	710	34	to	to	TO
31605	710	35	make	make	VB
31605	710	36	a	a	DT
31605	710	37	stiff	stiff	JJ
31605	710	38	paste	paste	NN
31605	710	39	;	;	:
31605	710	40	roll	roll	VB
31605	710	41	it	-PRON-	PRP
31605	710	42	out	out	RP
31605	710	43	;	;	:
31605	710	44	line	line	VB
31605	710	45	the	the	DT
31605	710	46	edges	edge	NNS
31605	710	47	of	of	IN
31605	710	48	a	a	DT
31605	710	49	deep	deep	JJ
31605	710	50	pudding	pudding	JJ
31605	710	51	dish	dish	NN
31605	710	52	with	with	IN
31605	710	53	it	-PRON-	PRP
31605	710	54	half	half	JJ
31605	710	55	way	way	NN
31605	710	56	down	down	RB
31605	710	57	;	;	:
31605	710	58	fill	fill	VB
31605	710	59	the	the	DT
31605	710	60	dish	dish	NN
31605	710	61	with	with	IN
31605	710	62	layers	layer	NNS
31605	710	63	of	of	IN
31605	710	64	fresh	fresh	JJ
31605	710	65	codfish	codfish	JJ
31605	710	66	cut	cut	NN
31605	710	67	in	in	IN
31605	710	68	small	small	JJ
31605	710	69	pieces	piece	NNS
31605	710	70	,	,	,
31605	710	71	using	use	VBG
31605	710	72	two	two	CD
31605	710	73	or	or	CC
31605	710	74	three	three	CD
31605	710	75	pounds	pound	NNS
31605	710	76	,	,	,
31605	710	77	season	season	VB
31605	710	78	each	each	DT
31605	710	79	layer	layer	NN
31605	710	80	with	with	IN
31605	710	81	salt	salt	NN
31605	710	82	,	,	,
31605	710	83	pepper	pepper	NN
31605	710	84	,	,	,
31605	710	85	chopped	chop	VBD
31605	710	86	parsley	parsley	NN
31605	710	87	,	,	,
31605	710	88	and	and	CC
31605	710	89	chopped	chop	VBD
31605	710	90	onions	onion	NNS
31605	710	91	,	,	,
31605	710	92	using	use	VBG
31605	710	93	one	one	CD
31605	710	94	tablespoonful	tablespoonful	NN
31605	710	95	of	of	IN
31605	710	96	salt	salt	NN
31605	710	97	,	,	,
31605	710	98	one	one	CD
31605	710	99	saltspoonful	saltspoonful	NN
31605	710	100	of	of	IN
31605	710	101	pepper	pepper	NN
31605	710	102	,	,	,
31605	710	103	two	two	CD
31605	710	104	bay	bay	NN
31605	710	105	leaves	leave	NNS
31605	710	106	,	,	,
31605	710	107	a	a	DT
31605	710	108	saltspoonful	saltspoonful	NN
31605	710	109	of	of	IN
31605	710	110	thyme	thyme	NNS
31605	710	111	,	,	,
31605	710	112	four	four	CD
31605	710	113	ounces	ounce	NNS
31605	710	114	of	of	IN
31605	710	115	onion	onion	NN
31605	710	116	,	,	,
31605	710	117	and	and	CC
31605	710	118	half	half	PDT
31605	710	119	an	an	DT
31605	710	120	ounce	ounce	NN
31605	710	121	of	of	IN
31605	710	122	parsley	parsley	NN
31605	710	123	;	;	:
31605	710	124	fill	fill	VB
31605	710	125	up	up	RP
31605	710	126	the	the	DT
31605	710	127	dish	dish	NN
31605	710	128	with	with	IN
31605	710	129	any	any	DT
31605	710	130	cold	cold	JJ
31605	710	131	gravy	gravy	NN
31605	710	132	,	,	,
31605	710	133	milk	milk	NN
31605	710	134	,	,	,
31605	710	135	or	or	CC
31605	710	136	water	water	NN
31605	710	137	,	,	,
31605	710	138	cover	cover	VB
31605	710	139	with	with	IN
31605	710	140	paste	paste	NN
31605	710	141	,	,	,
31605	710	142	and	and	CC
31605	710	143	bake	bake	VB
31605	710	144	fifteen	fifteen	JJ
31605	710	145	minutes	minute	NNS
31605	710	146	in	in	IN
31605	710	147	a	a	DT
31605	710	148	quick	quick	JJ
31605	710	149	oven	oven	NN
31605	710	150	;	;	,
31605	710	151	finish	finish	NN
31605	710	152	by	by	IN
31605	710	153	baking	bake	VBG
31605	710	154	half	half	PDT
31605	710	155	an	an	DT
31605	710	156	hour	hour	NN
31605	710	157	in	in	IN
31605	710	158	a	a	DT
31605	710	159	moderate	moderate	JJ
31605	710	160	oven	oven	NN
31605	710	161	;	;	:
31605	710	162	serve	serve	VB
31605	710	163	hot	hot	JJ
31605	710	164	.	.	.
31605	711	1	183	183	CD
31605	711	2	.	.	.
31605	712	1	=	=	NFP
31605	712	2	Lentils	Lentils	NNP
31605	712	3	boiled	boil	VBD
31605	712	4	plain.=--Wash	plain.=--wash	CD
31605	712	5	two	two	CD
31605	712	6	pounds	pound	NNS
31605	712	7	of	of	IN
31605	712	8	lentils	lentil	NNS
31605	712	9	well	well	RB
31605	712	10	in	in	IN
31605	712	11	cold	cold	JJ
31605	712	12	water	water	NN
31605	712	13	,	,	,
31605	712	14	put	put	VB
31605	712	15	them	-PRON-	PRP
31605	712	16	over	over	IN
31605	712	17	the	the	DT
31605	712	18	fire	fire	NN
31605	712	19	,	,	,
31605	712	20	in	in	IN
31605	712	21	four	four	CD
31605	712	22	quarts	quart	NNS
31605	712	23	of	of	IN
31605	712	24	cold	cold	JJ
31605	712	25	water	water	NN
31605	712	26	with	with	IN
31605	712	27	one	one	CD
31605	712	28	ounce	ounce	NN
31605	712	29	of	of	IN
31605	712	30	drippings	dripping	NNS
31605	712	31	,	,	,
31605	712	32	one	one	CD
31605	712	33	tablespoonful	tablespoonful	NN
31605	712	34	of	of	IN
31605	712	35	salt	salt	NN
31605	712	36	,	,	,
31605	712	37	and	and	CC
31605	712	38	a	a	DT
31605	712	39	saltspoonful	saltspoonful	NN
31605	712	40	of	of	IN
31605	712	41	pepper	pepper	NN
31605	712	42	,	,	,
31605	712	43	and	and	CC
31605	712	44	boil	boil	VB
31605	712	45	slowly	slowly	RB
31605	712	46	until	until	IN
31605	712	47	tender	tender	NN
31605	712	48	,	,	,
31605	712	49	that	that	DT
31605	712	50	is	be	VBZ
31605	712	51	about	about	RB
31605	712	52	three	three	CD
31605	712	53	hours	hour	NNS
31605	712	54	;	;	:
31605	712	55	drain	drain	VB
31605	712	56	off	off	RP
31605	712	57	the	the	DT
31605	712	58	little	little	JJ
31605	712	59	water	water	NN
31605	712	60	which	which	WDT
31605	712	61	remains	remain	VBZ
31605	712	62	,	,	,
31605	712	63	add	add	VB
31605	712	64	to	to	IN
31605	712	65	the	the	DT
31605	712	66	lentils	lentil	NNS
31605	712	67	one	one	CD
31605	712	68	ounce	ounce	NN
31605	712	69	of	of	IN
31605	712	70	butter	butter	NN
31605	712	71	,	,	,
31605	712	72	a	a	DT
31605	712	73	tablespoonful	tablespoonful	NN
31605	712	74	of	of	IN
31605	712	75	chopped	chop	VBN
31605	712	76	parsley	parsley	NN
31605	712	77	,	,	,
31605	712	78	a	a	DT
31605	712	79	teaspoonful	teaspoonful	NN
31605	712	80	of	of	IN
31605	712	81	sugar	sugar	NN
31605	712	82	,	,	,
31605	712	83	and	and	CC
31605	712	84	a	a	DT
31605	712	85	little	little	JJ
31605	712	86	more	more	JJR
31605	712	87	salt	salt	NN
31605	712	88	and	and	CC
31605	712	89	pepper	pepper	NN
31605	712	90	if	if	IN
31605	712	91	required	require	VBN
31605	712	92	,	,	,
31605	712	93	and	and	CC
31605	712	94	serve	serve	VB
31605	712	95	them	-PRON-	PRP
31605	712	96	hot	hot	JJ
31605	712	97	.	.	.
31605	713	1	Always	always	RB
31605	713	2	save	save	VB
31605	713	3	the	the	DT
31605	713	4	water	water	NN
31605	713	5	in	in	IN
31605	713	6	which	which	WDT
31605	713	7	they	-PRON-	PRP
31605	713	8	are	be	VBP
31605	713	9	boiled	boil	VBN
31605	713	10	;	;	:
31605	713	11	with	with	IN
31605	713	12	the	the	DT
31605	713	13	addition	addition	NN
31605	713	14	of	of	IN
31605	713	15	a	a	DT
31605	713	16	little	little	JJ
31605	713	17	thickening	thickening	NN
31605	713	18	and	and	CC
31605	713	19	seasoning	seasoning	NN
31605	713	20	,	,	,
31605	713	21	it	-PRON-	PRP
31605	713	22	makes	make	VBZ
31605	713	23	a	a	DT
31605	713	24	very	very	RB
31605	713	25	nourishing	nourishing	JJ
31605	713	26	soup	soup	NN
31605	713	27	.	.	.
31605	714	1	184	184	CD
31605	714	2	.	.	.
31605	715	1	=	=	NFP
31605	715	2	Stewed	Stewed	NNP
31605	715	3	Lentils.=--Put	lentils.=--put	JJ
31605	715	4	plain	plain	RB
31605	715	5	boiled	boil	VBN
31605	715	6	lentils	lentil	NNS
31605	715	7	into	into	IN
31605	715	8	a	a	DT
31605	715	9	sauce	sauce	NN
31605	715	10	-	-	HYPH
31605	715	11	pan	pan	NN
31605	715	12	,	,	,
31605	715	13	cover	cover	VB
31605	715	14	them	-PRON-	PRP
31605	715	15	with	with	IN
31605	715	16	any	any	DT
31605	715	17	kind	kind	NN
31605	715	18	of	of	IN
31605	715	19	pot	pot	NN
31605	715	20	-	-	HYPH
31605	715	21	liquor	liquor	NN
31605	715	22	,	,	,
31605	715	23	add	add	VB
31605	715	24	one	one	CD
31605	715	25	ounce	ounce	NN
31605	715	26	of	of	IN
31605	715	27	chopped	chopped	JJ
31605	715	28	onion	onion	NN
31605	715	29	,	,	,
31605	715	30	two	two	CD
31605	715	31	ounces	ounce	NNS
31605	715	32	of	of	IN
31605	715	33	butter	butter	NN
31605	715	34	,	,	,
31605	715	35	quarter	quarter	NN
31605	715	36	of	of	IN
31605	715	37	an	an	DT
31605	715	38	ounce	ounce	NN
31605	715	39	of	of	IN
31605	715	40	chopped	chop	VBN
31605	715	41	parsley	parsley	NN
31605	715	42	,	,	,
31605	715	43	and	and	CC
31605	715	44	stew	stew	NNP
31605	715	45	gently	gently	RB
31605	715	46	for	for	IN
31605	715	47	twenty	twenty	CD
31605	715	48	minutes	minute	NNS
31605	715	49	;	;	:
31605	715	50	serve	serve	VB
31605	715	51	hot	hot	JJ
31605	715	52	.	.	.
31605	716	1	185	185	CD
31605	716	2	.	.	.
31605	717	1	=	=	NFP
31605	717	2	Fried	Fried	NNP
31605	717	3	Lentils.=--Fry	lentils.=--fry	NN
31605	717	4	one	one	CD
31605	717	5	ounce	ounce	NN
31605	717	6	of	of	IN
31605	717	7	chopped	chopped	JJ
31605	717	8	onion	onion	NN
31605	717	9	brown	brown	JJ
31605	717	10	in	in	IN
31605	717	11	two	two	CD
31605	717	12	ounces	ounce	NNS
31605	717	13	of	of	IN
31605	717	14	drippings	dripping	NNS
31605	717	15	,	,	,
31605	717	16	add	add	VB
31605	717	17	plain	plain	RB
31605	717	18	boiled	boil	VBN
31605	717	19	lentils	lentil	NNS
31605	717	20	,	,	,
31605	717	21	see	see	VB
31605	717	22	if	if	IN
31605	717	23	they	-PRON-	PRP
31605	717	24	are	be	VBP
31605	717	25	properly	properly	RB
31605	717	26	seasoned	season	VBN
31605	717	27	,	,	,
31605	717	28	and	and	CC
31605	717	29	brown	brown	VB
31605	717	30	them	-PRON-	PRP
31605	717	31	well	well	RB
31605	717	32	;	;	:
31605	717	33	serve	serve	VB
31605	717	34	hot	hot	JJ
31605	717	35	.	.	.
31605	718	1	186	186	CD
31605	718	2	.	.	.
31605	719	1	=	=	NFP
31605	719	2	Norfolk	Norfolk	NNP
31605	719	3	Dumplings.=--Mix	Dumplings.=--Mix	VBZ
31605	719	4	well	well	RB
31605	719	5	together	together	RB
31605	719	6	two	two	CD
31605	719	7	pounds	pound	NNS
31605	719	8	of	of	IN
31605	719	9	flour	flour	NN
31605	719	10	,	,	,
31605	719	11	one	one	CD
31605	719	12	dessertspoonful	dessertspoonful	NN
31605	719	13	of	of	IN
31605	719	14	salt	salt	NN
31605	719	15	,	,	,
31605	719	16	and	and	CC
31605	719	17	two	two	CD
31605	719	18	pints	pint	NNS
31605	719	19	of	of	IN
31605	719	20	milk	milk	NN
31605	719	21	;	;	:
31605	719	22	divide	divide	VB
31605	719	23	the	the	DT
31605	719	24	dough	dough	NN
31605	719	25	in	in	IN
31605	719	26	twelve	twelve	CD
31605	719	27	equal	equal	JJ
31605	719	28	parts	part	NNS
31605	719	29	,	,	,
31605	719	30	and	and	CC
31605	719	31	drop	drop	VB
31605	719	32	them	-PRON-	PRP
31605	719	33	into	into	IN
31605	719	34	a	a	DT
31605	719	35	pot	pot	NN
31605	719	36	of	of	IN
31605	719	37	boiling	boil	VBG
31605	719	38	pot	pot	NN
31605	719	39	-	-	HYPH
31605	719	40	liquor	liquor	NN
31605	719	41	,	,	,
31605	719	42	or	or	CC
31605	719	43	boiling	boiling	NN
31605	719	44	water	water	NN
31605	719	45	;	;	:
31605	719	46	boil	boil	VB
31605	719	47	them	-PRON-	PRP
31605	719	48	steadily	steadily	RB
31605	719	49	half	half	PDT
31605	719	50	an	an	DT
31605	719	51	hour	hour	NN
31605	719	52	.	.	.
31605	720	1	They	-PRON-	PRP
31605	720	2	should	should	MD
31605	720	3	be	be	VB
31605	720	4	eaten	eat	VBN
31605	720	5	hot	hot	JJ
31605	720	6	,	,	,
31605	720	7	with	with	IN
31605	720	8	gravy	gravy	NN
31605	720	9	,	,	,
31605	720	10	sweet	sweet	JJ
31605	720	11	drippings	dripping	NNS
31605	720	12	,	,	,
31605	720	13	or	or	CC
31605	720	14	a	a	DT
31605	720	15	little	little	JJ
31605	720	16	molasses	molasse	NNS
31605	720	17	.	.	.
31605	721	1	187	187	CD
31605	721	2	.	.	.
31605	722	1	=	=	NFP
31605	722	2	Salt	Salt	NNP
31605	722	3	Cod	Cod	NNP
31605	722	4	with	with	IN
31605	722	5	Parsnips.=--Soak	Parsnips.=--Soak	NNP
31605	722	6	three	three	CD
31605	722	7	pounds	pound	NNS
31605	722	8	of	of	IN
31605	722	9	salt	salt	NN
31605	722	10	fish	fish	NN
31605	722	11	over	over	IN
31605	722	12	night	night	NN
31605	722	13	,	,	,
31605	722	14	with	with	IN
31605	722	15	the	the	DT
31605	722	16	skin	skin	NN
31605	722	17	uppermost	uppermost	VBN
31605	722	18	,	,	,
31605	722	19	and	and	CC
31605	722	20	boil	boil	VB
31605	722	21	it	-PRON-	PRP
31605	722	22	about	about	IN
31605	722	23	one	one	CD
31605	722	24	hour	hour	NN
31605	722	25	,	,	,
31605	722	26	putting	put	VBG
31605	722	27	it	-PRON-	PRP
31605	722	28	into	into	IN
31605	722	29	plenty	plenty	NN
31605	722	30	of	of	IN
31605	722	31	cold	cold	JJ
31605	722	32	water	water	NN
31605	722	33	.	.	.
31605	723	1	Meantime	meantime	RB
31605	723	2	pare	pare	VB
31605	723	3	half	half	PDT
31605	723	4	a	a	DT
31605	723	5	dozen	dozen	NN
31605	723	6	parsnips	parsnip	NNS
31605	723	7	,	,	,
31605	723	8	and	and	CC
31605	723	9	cut	cut	VBD
31605	723	10	them	-PRON-	PRP
31605	723	11	in	in	IN
31605	723	12	quarters	quarter	NNS
31605	723	13	,	,	,
31605	723	14	boil	boil	VB
31605	723	15	them	-PRON-	PRP
31605	723	16	half	half	PDT
31605	723	17	an	an	DT
31605	723	18	hour	hour	NN
31605	723	19	,	,	,
31605	723	20	or	or	CC
31605	723	21	longer	long	RBR
31605	723	22	,	,	,
31605	723	23	until	until	IN
31605	723	24	tender	tender	NN
31605	723	25	,	,	,
31605	723	26	drain	drain	VB
31605	723	27	them	-PRON-	PRP
31605	723	28	,	,	,
31605	723	29	and	and	CC
31605	723	30	dish	dish	VB
31605	723	31	them	-PRON-	PRP
31605	723	32	around	around	IN
31605	723	33	the	the	DT
31605	723	34	fish	fish	NN
31605	723	35	.	.	.
31605	724	1	While	while	IN
31605	724	2	the	the	DT
31605	724	3	fish	fish	NN
31605	724	4	and	and	CC
31605	724	5	parsnips	parsnip	NNS
31605	724	6	are	be	VBP
31605	724	7	cooking	cook	VBG
31605	724	8	make	make	VBP
31605	724	9	the	the	DT
31605	724	10	following	follow	VBG
31605	724	11	sauce	sauce	NN
31605	724	12	:	:	:
31605	724	13	mix	mix	VB
31605	724	14	two	two	CD
31605	724	15	ounces	ounce	NNS
31605	724	16	of	of	IN
31605	724	17	flour	flour	NN
31605	724	18	and	and	CC
31605	724	19	one	one	CD
31605	724	20	ounce	ounce	NN
31605	724	21	of	of	IN
31605	724	22	butter	butter	NN
31605	724	23	or	or	CC
31605	724	24	sweet	sweet	JJ
31605	724	25	drippings	dripping	NNS
31605	724	26	,	,	,
31605	724	27	over	over	IN
31605	724	28	the	the	DT
31605	724	29	fire	fire	NN
31605	724	30	until	until	IN
31605	724	31	a	a	DT
31605	724	32	smooth	smooth	JJ
31605	724	33	paste	paste	NN
31605	724	34	is	be	VBZ
31605	724	35	formed	form	VBN
31605	724	36	;	;	:
31605	724	37	then	then	RB
31605	724	38	pour	pour	VB
31605	724	39	in	in	IN
31605	724	40	half	half	PDT
31605	724	41	a	a	DT
31605	724	42	pint	pint	NN
31605	724	43	of	of	IN
31605	724	44	boiling	boil	VBG
31605	724	45	water	water	NN
31605	724	46	gradually	gradually	RB
31605	724	47	,	,	,
31605	724	48	stirring	stir	VBG
31605	724	49	until	until	IN
31605	724	50	the	the	DT
31605	724	51	sauce	sauce	NN
31605	724	52	is	be	VBZ
31605	724	53	smooth	smooth	JJ
31605	724	54	,	,	,
31605	724	55	add	add	VB
31605	724	56	three	three	CD
31605	724	57	tablespoonfuls	tablespoonful	NNS
31605	724	58	of	of	IN
31605	724	59	vinegar	vinegar	NN
31605	724	60	,	,	,
31605	724	61	season	season	NN
31605	724	62	with	with	IN
31605	724	63	one	one	CD
31605	724	64	saltspoonful	saltspoonful	NN
31605	724	65	of	of	IN
31605	724	66	salt	salt	NN
31605	724	67	,	,	,
31605	724	68	and	and	CC
31605	724	69	half	half	PDT
31605	724	70	that	that	DT
31605	724	71	quantity	quantity	NN
31605	724	72	of	of	IN
31605	724	73	pepper	pepper	NN
31605	724	74	;	;	:
31605	724	75	let	let	VB
31605	724	76	the	the	DT
31605	724	77	sauce	sauce	NN
31605	724	78	boil	boil	VB
31605	724	79	up	up	RP
31605	724	80	thoroughly	thoroughly	RB
31605	724	81	for	for	IN
31605	724	82	about	about	RB
31605	724	83	three	three	CD
31605	724	84	minutes	minute	NNS
31605	724	85	,	,	,
31605	724	86	and	and	CC
31605	724	87	serve	serve	VB
31605	724	88	it	-PRON-	PRP
31605	724	89	with	with	IN
31605	724	90	the	the	DT
31605	724	91	fish	fish	NN
31605	724	92	and	and	CC
31605	724	93	parsnips	parsnip	NNS
31605	724	94	.	.	.
31605	725	1	A	a	DT
31605	725	2	hard	hard	JJ
31605	725	3	boiled	boil	VBN
31605	725	4	egg	egg	NN
31605	725	5	chopped	chop	VBN
31605	725	6	and	and	CC
31605	725	7	added	add	VBN
31605	725	8	to	to	IN
31605	725	9	the	the	DT
31605	725	10	sauce	sauce	NN
31605	725	11	improves	improve	VBZ
31605	725	12	it	-PRON-	PRP
31605	725	13	.	.	.
31605	726	1	188	188	CD
31605	726	2	.	.	.
31605	727	1	=	=	NFP
31605	727	2	Pickled	Pickled	NNP
31605	727	3	Mackerel.=--When	Mackerel.=--When	NNP
31605	727	4	fresh	fresh	JJ
31605	727	5	mackerel	mackerel	NN
31605	727	6	or	or	CC
31605	727	7	herrings	herring	NNS
31605	727	8	can	can	MD
31605	727	9	be	be	VB
31605	727	10	bought	buy	VBN
31605	727	11	cheap	cheap	JJ
31605	727	12	,	,	,
31605	727	13	clean	clean	JJ
31605	727	14	enough	enough	RB
31605	727	15	to	to	TO
31605	727	16	fill	fill	VB
31605	727	17	a	a	DT
31605	727	18	two	two	CD
31605	727	19	quart	quart	JJ
31605	727	20	deep	deep	JJ
31605	727	21	jar	jar	NN
31605	727	22	,	,	,
31605	727	23	pack	pack	VB
31605	727	24	them	-PRON-	PRP
31605	727	25	in	in	IN
31605	727	26	it	-PRON-	PRP
31605	727	27	in	in	IN
31605	727	28	layers	layer	NNS
31605	727	29	with	with	IN
31605	727	30	a	a	DT
31605	727	31	seasoning	seasoning	NN
31605	727	32	of	of	IN
31605	727	33	a	a	DT
31605	727	34	tablespoonful	tablespoonful	NN
31605	727	35	of	of	IN
31605	727	36	salt	salt	NN
31605	727	37	,	,	,
31605	727	38	a	a	DT
31605	727	39	teaspoonful	teaspoonful	NN
31605	727	40	of	of	IN
31605	727	41	powdered	powdered	JJ
31605	727	42	herbs	herb	NNS
31605	727	43	a	a	DT
31605	727	44	saltspoonful	saltspoonful	JJ
31605	727	45	each	each	DT
31605	727	46	of	of	IN
31605	727	47	pepper	pepper	NN
31605	727	48	and	and	CC
31605	727	49	allspice	allspice	NN
31605	727	50	,	,	,
31605	727	51	and	and	CC
31605	727	52	cover	cover	VB
31605	727	53	with	with	IN
31605	727	54	vinegar	vinegar	NN
31605	727	55	and	and	CC
31605	727	56	cold	cold	JJ
31605	727	57	water	water	NN
31605	727	58	,	,	,
31605	727	59	in	in	IN
31605	727	60	equal	equal	JJ
31605	727	61	parts	part	NNS
31605	727	62	.	.	.
31605	728	1	Bake	bake	VB
31605	728	2	about	about	RB
31605	728	3	one	one	CD
31605	728	4	hour	hour	NN
31605	728	5	in	in	IN
31605	728	6	a	a	DT
31605	728	7	moderate	moderate	JJ
31605	728	8	oven	oven	NN
31605	728	9	.	.	.
31605	729	1	Serve	serve	VB
31605	729	2	with	with	IN
31605	729	3	plain	plain	JJ
31605	729	4	boiled	boil	VBN
31605	729	5	potatoes	potato	NNS
31605	729	6	.	.	.
31605	730	1	189	189	CD
31605	730	2	.	.	.
31605	731	1	=	=	NFP
31605	731	2	Potato	Potato	NNP
31605	731	3	Pudding.=--Wash	pudding.=--wash	NN
31605	731	4	and	and	CC
31605	731	5	peel	peel	VBP
31605	731	6	two	two	CD
31605	731	7	quarts	quart	NNS
31605	731	8	of	of	IN
31605	731	9	potatoes	potato	NNS
31605	731	10	;	;	,
31605	731	11	peel	peel	NN
31605	731	12	and	and	CC
31605	731	13	slice	slice	VB
31605	731	14	about	about	RB
31605	731	15	six	six	CD
31605	731	16	ounces	ounce	NNS
31605	731	17	of	of	IN
31605	731	18	onions	onion	NNS
31605	731	19	;	;	:
31605	731	20	skin	skin	NN
31605	731	21	and	and	CC
31605	731	22	bone	bone	NN
31605	731	23	two	two	CD
31605	731	24	bloaters	bloater	NNS
31605	731	25	or	or	CC
31605	731	26	large	large	JJ
31605	731	27	herrings	herring	NNS
31605	731	28	;	;	:
31605	731	29	put	put	VB
31605	731	30	all	all	PDT
31605	731	31	these	these	DT
31605	731	32	ingredients	ingredient	NNS
31605	731	33	in	in	IN
31605	731	34	a	a	DT
31605	731	35	baking	baking	NN
31605	731	36	dish	dish	NN
31605	731	37	in	in	IN
31605	731	38	layers	layer	NNS
31605	731	39	seasoning	season	VBG
31605	731	40	them	-PRON-	PRP
31605	731	41	with	with	IN
31605	731	42	a	a	DT
31605	731	43	dessertspoonful	dessertspoonful	NN
31605	731	44	of	of	IN
31605	731	45	salt	salt	NN
31605	731	46	and	and	CC
31605	731	47	a	a	DT
31605	731	48	saltspoonful	saltspoonful	NN
31605	731	49	of	of	IN
31605	731	50	pepper	pepper	NN
31605	731	51	;	;	,
31605	731	52	pour	pour	VB
31605	731	53	over	over	IN
31605	731	54	them	-PRON-	PRP
31605	731	55	any	any	DT
31605	731	56	cold	cold	JJ
31605	731	57	gravy	gravy	NN
31605	731	58	you	-PRON-	PRP
31605	731	59	have	have	VBP
31605	731	60	on	on	IN
31605	731	61	hand	hand	NN
31605	731	62	,	,	,
31605	731	63	or	or	CC
31605	731	64	add	add	VB
31605	731	65	two	two	CD
31605	731	66	or	or	CC
31605	731	67	three	three	CD
31605	731	68	ounces	ounce	NNS
31605	731	69	of	of	IN
31605	731	70	drippings	dripping	NNS
31605	731	71	;	;	:
31605	731	72	if	if	IN
31605	731	73	you	-PRON-	PRP
31605	731	74	have	have	VBP
31605	731	75	neither	neither	DT
31605	731	76	of	of	IN
31605	731	77	these	these	DT
31605	731	78	,	,	,
31605	731	79	water	water	NN
31605	731	80	will	will	MD
31605	731	81	answer	answer	VB
31605	731	82	;	;	:
31605	731	83	bake	bake	VB
31605	731	84	the	the	DT
31605	731	85	pudding	pudding	NN
31605	731	86	an	an	DT
31605	731	87	hour	hour	NN
31605	731	88	and	and	CC
31605	731	89	a	a	DT
31605	731	90	half	half	NN
31605	731	91	;	;	:
31605	731	92	serve	serve	VB
31605	731	93	hot	hot	JJ
31605	731	94	,	,	,
31605	731	95	with	with	IN
31605	731	96	bread	bread	NN
31605	731	97	.	.	.
31605	732	1	CHAPTER	chapter	NN
31605	732	2	XI	XI	NNP
31605	732	3	.	.	.
31605	733	1	CHEAP	cheap	JJ
31605	733	2	DISHES	dish	NNS
31605	733	3	WITH	with	IN
31605	733	4	MEAT	meat	NN
31605	733	5	.	.	.
31605	734	1	Those	those	DT
31605	734	2	parts	part	NNS
31605	734	3	of	of	IN
31605	734	4	meat	meat	NN
31605	734	5	which	which	WDT
31605	734	6	are	be	VBP
31605	734	7	usually	usually	RB
31605	734	8	called	call	VBN
31605	734	9	inferior	inferior	JJ
31605	734	10	,	,	,
31605	734	11	and	and	CC
31605	734	12	sold	sell	VBN
31605	734	13	at	at	IN
31605	734	14	low	low	JJ
31605	734	15	rates	rate	NNS
31605	734	16	,	,	,
31605	734	17	such	such	JJ
31605	734	18	as	as	IN
31605	734	19	the	the	DT
31605	734	20	head	head	NN
31605	734	21	,	,	,
31605	734	22	tongue	tongue	NN
31605	734	23	,	,	,
31605	734	24	brains	brain	NNS
31605	734	25	,	,	,
31605	734	26	pluck	pluck	NN
31605	734	27	,	,	,
31605	734	28	tripe	tripe	NN
31605	734	29	,	,	,
31605	734	30	feet	foot	NNS
31605	734	31	,	,	,
31605	734	32	and	and	CC
31605	734	33	tail	tail	NN
31605	734	34	,	,	,
31605	734	35	can	can	MD
31605	734	36	be	be	VB
31605	734	37	cooked	cook	VBN
31605	734	38	so	so	IN
31605	734	39	as	as	IN
31605	734	40	to	to	TO
31605	734	41	become	become	VB
31605	734	42	both	both	DT
31605	734	43	nourishing	nourishing	JJ
31605	734	44	and	and	CC
31605	734	45	delicate	delicate	JJ
31605	734	46	.	.	.
31605	735	1	They	-PRON-	PRP
31605	735	2	are	be	VBP
31605	735	3	more	more	RBR
31605	735	4	generally	generally	RB
31605	735	5	eaten	eat	VBN
31605	735	6	in	in	IN
31605	735	7	Europe	Europe	NNP
31605	735	8	than	than	IN
31605	735	9	in	in	IN
31605	735	10	this	this	DT
31605	735	11	country	country	NN
31605	735	12	,	,	,
31605	735	13	and	and	CC
31605	735	14	they	-PRON-	PRP
31605	735	15	are	be	VBP
31605	735	16	really	really	RB
31605	735	17	worthy	worthy	JJ
31605	735	18	of	of	IN
31605	735	19	careful	careful	JJ
31605	735	20	preparation	preparation	NN
31605	735	21	;	;	:
31605	735	22	for	for	IN
31605	735	23	instance	instance	NN
31605	735	24	,	,	,
31605	735	25	take	take	VB
31605	735	26	the	the	DT
31605	735	27	haslet	haslet	NN
31605	735	28	_	_	NNP
31605	735	29	ragout	ragout	NN
31605	735	30	_	_	NNP
31605	735	31	,	,	,
31605	735	32	the	the	DT
31605	735	33	receipt	receipt	NN
31605	735	34	for	for	IN
31605	735	35	which	which	WDT
31605	735	36	is	be	VBZ
31605	735	37	given	give	VBN
31605	735	38	further	further	RB
31605	735	39	on	on	RB
31605	735	40	in	in	IN
31605	735	41	this	this	DT
31605	735	42	chapter	chapter	NN
31605	735	43	.	.	.
31605	736	1	The	the	DT
31605	736	2	author	author	NN
31605	736	3	owes	owe	VBZ
31605	736	4	this	this	DT
31605	736	5	receipt	receipt	NN
31605	736	6	to	to	IN
31605	736	7	the	the	DT
31605	736	8	fortunate	fortunate	JJ
31605	736	9	circumstance	circumstance	NN
31605	736	10	of	of	IN
31605	736	11	one	one	CD
31605	736	12	day	day	NN
31605	736	13	procuring	procure	VBG
31605	736	14	a	a	DT
31605	736	15	calf	calf	NN
31605	736	16	's	's	POS
31605	736	17	liver	liver	NN
31605	736	18	direct	direct	JJ
31605	736	19	from	from	IN
31605	736	20	the	the	DT
31605	736	21	slaughter	slaughter	NN
31605	736	22	-	-	HYPH
31605	736	23	house	house	NN
31605	736	24	,	,	,
31605	736	25	with	with	IN
31605	736	26	the	the	DT
31605	736	27	heart	heart	NN
31605	736	28	and	and	CC
31605	736	29	lights	light	NNS
31605	736	30	attached	attach	VBN
31605	736	31	;	;	:
31605	736	32	the	the	DT
31605	736	33	liver	liver	NN
31605	736	34	was	be	VBD
31605	736	35	to	to	TO
31605	736	36	be	be	VB
31605	736	37	larded	lard	VBN
31605	736	38	and	and	CC
31605	736	39	cooked	cook	VBN
31605	736	40	as	as	IN
31605	736	41	directed	direct	VBN
31605	736	42	in	in	IN
31605	736	43	receipt	receipt	NN
31605	736	44	No	no	UH
31605	736	45	.	.	.
31605	737	1	53	53	CD
31605	737	2	,	,	,
31605	737	3	at	at	IN
31605	737	4	a	a	DT
31605	737	5	cooking	cooking	NN
31605	737	6	lesson	lesson	NN
31605	737	7	;	;	:
31605	737	8	the	the	DT
31605	737	9	_	_	NNP
31605	737	10	chef	chef	NN
31605	737	11	_	_	NNP
31605	737	12	said	say	VBD
31605	737	13	,	,	,
31605	737	14	after	after	IN
31605	737	15	laying	lay	VBG
31605	737	16	aside	aside	RB
31605	737	17	the	the	DT
31605	737	18	liver	liver	NN
31605	737	19	,	,	,
31605	737	20	"	"	``
31605	737	21	I	-PRON-	PRP
31605	737	22	will	will	MD
31605	737	23	make	make	VB
31605	737	24	for	for	IN
31605	737	25	myself	-PRON-	PRP
31605	737	26	a	a	DT
31605	737	27	dish	dish	NN
31605	737	28	of	of	IN
31605	737	29	what	what	WP
31605	737	30	the	the	DT
31605	737	31	ladies	lady	NNS
31605	737	32	would	would	MD
31605	737	33	not	not	RB
31605	737	34	choose	choose	VB
31605	737	35	,	,	,
31605	737	36	"	"	''
31605	737	37	and	and	CC
31605	737	38	at	at	IN
31605	737	39	the	the	DT
31605	737	40	direction	direction	NN
31605	737	41	of	of	IN
31605	737	42	the	the	DT
31605	737	43	author	author	NN
31605	737	44	he	-PRON-	PRP
31605	737	45	cooked	cook	VBD
31605	737	46	it	-PRON-	PRP
31605	737	47	before	before	IN
31605	737	48	the	the	DT
31605	737	49	class	class	NN
31605	737	50	;	;	:
31605	737	51	the	the	DT
31605	737	52	ladies	lady	NNS
31605	737	53	tasted	taste	VBD
31605	737	54	and	and	CC
31605	737	55	approved	approve	VBD
31605	737	56	.	.	.
31605	738	1	The	the	DT
31605	738	2	nutritive	nutritive	JJ
31605	738	3	value	value	NN
31605	738	4	and	and	CC
31605	738	5	flavor	flavor	NN
31605	738	6	of	of	IN
31605	738	7	the	the	DT
31605	738	8	dishes	dish	NNS
31605	738	9	specified	specify	VBN
31605	738	10	in	in	IN
31605	738	11	this	this	DT
31605	738	12	chapter	chapter	NN
31605	738	13	are	be	VBP
31605	738	14	less	less	JJR
31605	738	15	than	than	IN
31605	738	16	those	those	DT
31605	738	17	of	of	IN
31605	738	18	prime	prime	JJ
31605	738	19	cuts	cut	NNS
31605	738	20	of	of	IN
31605	738	21	meat	meat	NN
31605	738	22	,	,	,
31605	738	23	but	but	CC
31605	738	24	properly	properly	RB
31605	738	25	combined	combine	VBN
31605	738	26	with	with	IN
31605	738	27	vegetables	vegetable	NNS
31605	738	28	and	and	CC
31605	738	29	cereals	cereal	NNS
31605	738	30	,	,	,
31605	738	31	they	-PRON-	PRP
31605	738	32	completely	completely	RB
31605	738	33	take	take	VBP
31605	738	34	the	the	DT
31605	738	35	place	place	NN
31605	738	36	of	of	IN
31605	738	37	those	those	DT
31605	738	38	more	more	RBR
31605	738	39	expensive	expensive	JJ
31605	738	40	foods	food	NNS
31605	738	41	;	;	:
31605	738	42	they	-PRON-	PRP
31605	738	43	should	should	MD
31605	738	44	be	be	VB
31605	738	45	thoroughly	thoroughly	RB
31605	738	46	cooked	cook	VBN
31605	738	47	,	,	,
31605	738	48	and	and	CC
31605	738	49	well	well	RB
31605	738	50	masticated	masticated	JJ
31605	738	51	;	;	:
31605	738	52	and	and	CC
31605	738	53	can	can	MD
31605	738	54	usually	usually	RB
31605	738	55	be	be	VB
31605	738	56	digested	digest	VBN
31605	738	57	with	with	IN
31605	738	58	greater	great	JJR
31605	738	59	ease	ease	NN
31605	738	60	than	than	IN
31605	738	61	the	the	DT
31605	738	62	more	more	RBR
31605	738	63	solid	solid	JJ
31605	738	64	flesh	flesh	NN
31605	738	65	.	.	.
31605	739	1	190	190	CD
31605	739	2	.	.	.
31605	740	1	=	=	NFP
31605	740	2	Three	three	CD
31605	740	3	dishes	dish	NNS
31605	740	4	from	from	IN
31605	740	5	a	a	DT
31605	740	6	Neck	neck	NN
31605	740	7	of	of	IN
31605	740	8	Mutton.=--PART	Mutton.=--PART	NNP
31605	740	9	I.--BARLEY	I.--BARLEY	:
31605	740	10	BROTH	BROTH	NNP
31605	740	11	WITH	with	IN
31605	740	12	VEGETABLES.--Trim	VEGETABLES.--Trim	NNS
31605	740	13	a	a	DT
31605	740	14	neck	neck	NN
31605	740	15	of	of	IN
31605	740	16	mutton	mutton	NN
31605	740	17	into	into	IN
31605	740	18	neat	neat	JJ
31605	740	19	cutlets	cutlet	NNS
31605	740	20	,	,	,
31605	740	21	and	and	CC
31605	740	22	reserve	reserve	VB
31605	740	23	them	-PRON-	PRP
31605	740	24	for	for	IN
31605	740	25	_	_	NNP
31605	740	26	part	part	NN
31605	740	27	2	2	CD
31605	740	28	_	_	NNP
31605	740	29	;	;	:
31605	740	30	put	put	VBD
31605	740	31	the	the	DT
31605	740	32	bones	bone	NNS
31605	740	33	and	and	CC
31605	740	34	trimmings	trimming	NNS
31605	740	35	into	into	IN
31605	740	36	three	three	CD
31605	740	37	quarts	quart	NNS
31605	740	38	of	of	IN
31605	740	39	cold	cold	JJ
31605	740	40	water	water	NN
31605	740	41	,	,	,
31605	740	42	boil	boil	VB
31605	740	43	slowly	slowly	RB
31605	740	44	,	,	,
31605	740	45	and	and	CC
31605	740	46	skim	skim	NNP
31605	740	47	thoroughly	thoroughly	RB
31605	740	48	:	:	:
31605	740	49	add	add	VB
31605	740	50	six	six	CD
31605	740	51	ounces	ounce	NNS
31605	740	52	of	of	IN
31605	740	53	barley	barley	NN
31605	740	54	which	which	WDT
31605	740	55	has	have	VBZ
31605	740	56	been	be	VBN
31605	740	57	soaked	soak	VBN
31605	740	58	in	in	IN
31605	740	59	cold	cold	JJ
31605	740	60	water	water	NN
31605	740	61	over	over	IN
31605	740	62	night	night	NN
31605	740	63	,	,	,
31605	740	64	a	a	DT
31605	740	65	bouquet	bouquet	NN
31605	740	66	of	of	IN
31605	740	67	sweet	sweet	JJ
31605	740	68	herbs	herb	NNS
31605	740	69	,	,	,
31605	740	70	two	two	CD
31605	740	71	teaspoonfuls	teaspoonful	NNS
31605	740	72	of	of	IN
31605	740	73	salt	salt	NN
31605	740	74	,	,	,
31605	740	75	and	and	CC
31605	740	76	one	one	CD
31605	740	77	saltspoonful	saltspoonful	NN
31605	740	78	of	of	IN
31605	740	79	pepper	pepper	NN
31605	740	80	,	,	,
31605	740	81	and	and	CC
31605	740	82	simmer	simmer	VB
31605	740	83	for	for	IN
31605	740	84	two	two	CD
31605	740	85	hours	hour	NNS
31605	740	86	;	;	:
31605	740	87	strain	strain	VB
31605	740	88	out	out	RP
31605	740	89	one	one	CD
31605	740	90	quart	quart	NN
31605	740	91	of	of	IN
31605	740	92	the	the	DT
31605	740	93	broth	broth	NN
31605	740	94	for	for	IN
31605	740	95	_	_	NNP
31605	740	96	part	part	NN
31605	740	97	3	3	CD
31605	740	98	_	_	NNP
31605	740	99	,	,	,
31605	740	100	then	then	RB
31605	740	101	add	add	VB
31605	740	102	six	six	CD
31605	740	103	ounces	ounce	NNS
31605	740	104	of	of	IN
31605	740	105	carrots	carrot	NNS
31605	740	106	,	,	,
31605	740	107	four	four	CD
31605	740	108	ounces	ounce	NNS
31605	740	109	of	of	IN
31605	740	110	onions	onion	NNS
31605	740	111	,	,	,
31605	740	112	and	and	CC
31605	740	113	four	four	CD
31605	740	114	ounces	ounce	NNS
31605	740	115	of	of	IN
31605	740	116	yellow	yellow	JJ
31605	740	117	turnips	turnip	NNS
31605	740	118	cut	cut	VBN
31605	740	119	in	in	IN
31605	740	120	dice	dice	NN
31605	740	121	about	about	RB
31605	740	122	half	half	PDT
31605	740	123	an	an	DT
31605	740	124	inch	inch	NN
31605	740	125	square	square	NN
31605	740	126	,	,	,
31605	740	127	six	six	CD
31605	740	128	ounces	ounce	NNS
31605	740	129	of	of	IN
31605	740	130	oatmeal	oatmeal	NN
31605	740	131	mixed	mixed	JJ
31605	740	132	to	to	IN
31605	740	133	a	a	DT
31605	740	134	smooth	smooth	JJ
31605	740	135	batter	batter	NN
31605	740	136	with	with	IN
31605	740	137	cold	cold	JJ
31605	740	138	water	water	NN
31605	740	139	,	,	,
31605	740	140	and	and	CC
31605	740	141	simmer	simmer	VB
31605	740	142	until	until	IN
31605	740	143	the	the	DT
31605	740	144	vegetables	vegetable	NNS
31605	740	145	are	be	VBP
31605	740	146	tender	tender	JJ
31605	740	147	,	,	,
31605	740	148	which	which	WDT
31605	740	149	will	will	MD
31605	740	150	be	be	VB
31605	740	151	about	about	IN
31605	740	152	half	half	PDT
31605	740	153	an	an	DT
31605	740	154	hour	hour	NN
31605	740	155	:	:	:
31605	740	156	taste	taste	NN
31605	740	157	to	to	TO
31605	740	158	try	try	VB
31605	740	159	the	the	DT
31605	740	160	seasoning	seasoning	NN
31605	740	161	and	and	CC
31605	740	162	serve	serve	VB
31605	740	163	hot.--PART	hot.--part	JJ
31605	740	164	II.--MUTTON	II.--MUTTON	NNS
31605	740	165	STEW.--Cut	STEW.--Cut	.
31605	740	166	half	half	PDT
31605	740	167	a	a	DT
31605	740	168	quart	quart	NN
31605	740	169	each	each	DT
31605	740	170	of	of	IN
31605	740	171	yellow	yellow	JJ
31605	740	172	turnips	turnip	NNS
31605	740	173	and	and	CC
31605	740	174	potatoes	potato	NNS
31605	740	175	into	into	IN
31605	740	176	balls	ball	NNS
31605	740	177	as	as	RB
31605	740	178	large	large	JJ
31605	740	179	as	as	IN
31605	740	180	marbles	marble	NNS
31605	740	181	,	,	,
31605	740	182	saving	save	VBG
31605	740	183	the	the	DT
31605	740	184	trimmings	trimming	NNS
31605	740	185	to	to	TO
31605	740	186	put	put	VB
31605	740	187	into	into	IN
31605	740	188	soup	soup	NN
31605	740	189	,	,	,
31605	740	190	and	and	CC
31605	740	191	for	for	IN
31605	740	192	mashed	mashed	JJ
31605	740	193	potatoes	potato	NNS
31605	740	194	;	;	:
31605	740	195	peel	peel	VBP
31605	740	196	six	six	CD
31605	740	197	ounces	ounce	NNS
31605	740	198	of	of	IN
31605	740	199	small	small	JJ
31605	740	200	onions	onion	NNS
31605	740	201	;	;	:
31605	740	202	put	put	VB
31605	740	203	all	all	PDT
31605	740	204	these	these	DT
31605	740	205	in	in	IN
31605	740	206	separate	separate	JJ
31605	740	207	vessels	vessel	NNS
31605	740	208	to	to	TO
31605	740	209	boil	boil	VB
31605	740	210	until	until	IN
31605	740	211	tender	tender	NN
31605	740	212	enough	enough	JJ
31605	740	213	to	to	TO
31605	740	214	pierce	pierce	VB
31605	740	215	with	with	IN
31605	740	216	a	a	DT
31605	740	217	fork	fork	NN
31605	740	218	;	;	:
31605	740	219	meantime	meantime	RB
31605	740	220	put	put	VBD
31605	740	221	the	the	DT
31605	740	222	cutlets	cutlet	NNS
31605	740	223	in	in	IN
31605	740	224	a	a	DT
31605	740	225	hot	hot	JJ
31605	740	226	pan	pan	NN
31605	740	227	containing	contain	VBG
31605	740	228	an	an	DT
31605	740	229	ounce	ounce	NN
31605	740	230	of	of	IN
31605	740	231	drippings	dripping	NNS
31605	740	232	,	,	,
31605	740	233	and	and	CC
31605	740	234	fry	fry	VB
31605	740	235	them	-PRON-	PRP
31605	740	236	brown	brown	JJ
31605	740	237	quickly	quickly	RB
31605	740	238	;	;	:
31605	740	239	stir	stir	VB
31605	740	240	among	among	IN
31605	740	241	them	-PRON-	PRP
31605	740	242	one	one	CD
31605	740	243	ounce	ounce	NN
31605	740	244	of	of	IN
31605	740	245	dry	dry	JJ
31605	740	246	flour	flour	NN
31605	740	247	;	;	:
31605	740	248	brown	brown	JJ
31605	740	249	it	-PRON-	PRP
31605	740	250	,	,	,
31605	740	251	add	add	VB
31605	740	252	one	one	CD
31605	740	253	quart	quart	NN
31605	740	254	of	of	IN
31605	740	255	boiling	boil	VBG
31605	740	256	water	water	NN
31605	740	257	;	;	:
31605	740	258	season	season	NN
31605	740	259	with	with	IN
31605	740	260	one	one	CD
31605	740	261	teaspoonful	teaspoonful	NN
31605	740	262	of	of	IN
31605	740	263	salt	salt	NN
31605	740	264	,	,	,
31605	740	265	and	and	CC
31605	740	266	a	a	DT
31605	740	267	quarter	quarter	NN
31605	740	268	of	of	IN
31605	740	269	a	a	DT
31605	740	270	saltspoonful	saltspoonful	NN
31605	740	271	of	of	IN
31605	740	272	pepper	pepper	NN
31605	740	273	;	;	:
31605	740	274	drain	drain	VB
31605	740	275	the	the	DT
31605	740	276	vegetables	vegetable	NNS
31605	740	277	,	,	,
31605	740	278	put	put	VB
31605	740	279	them	-PRON-	PRP
31605	740	280	with	with	IN
31605	740	281	the	the	DT
31605	740	282	meat	meat	NN
31605	740	283	and	and	CC
31605	740	284	gravy	gravy	NN
31605	740	285	,	,	,
31605	740	286	and	and	CC
31605	740	287	serve	serve	VB
31605	740	288	hot.--PART	hot.--part	JJ
31605	740	289	III.--FRIED	III.--FRIED	NNP
31605	740	290	PUDDING.--To	PUDDING.--To	NNP
31605	740	291	the	the	DT
31605	740	292	quart	quart	NN
31605	740	293	of	of	IN
31605	740	294	broth	broth	NN
31605	740	295	strained	strain	VBD
31605	740	296	off	off	RP
31605	740	297	as	as	IN
31605	740	298	directed	direct	VBN
31605	740	299	in	in	IN
31605	740	300	_	_	NNP
31605	740	301	Part	Part	NNP
31605	740	302	I	-PRON-	PRP
31605	740	303	_	_	VBP
31605	740	304	,	,	,
31605	740	305	and	and	CC
31605	740	306	brought	bring	VBD
31605	740	307	to	to	IN
31605	740	308	the	the	DT
31605	740	309	boiling	boiling	NN
31605	740	310	point	point	NN
31605	740	311	,	,	,
31605	740	312	gradually	gradually	RB
31605	740	313	add	add	VB
31605	740	314	sufficient	sufficient	JJ
31605	740	315	Indian	indian	JJ
31605	740	316	meal	meal	NN
31605	740	317	to	to	TO
31605	740	318	thicken	thicken	VB
31605	740	319	it	-PRON-	PRP
31605	740	320	,	,	,
31605	740	321	about	about	IN
31605	740	322	half	half	PDT
31605	740	323	a	a	DT
31605	740	324	pound	pound	NN
31605	740	325	will	will	MD
31605	740	326	generally	generally	RB
31605	740	327	be	be	VB
31605	740	328	enough	enough	JJ
31605	740	329	;	;	:
31605	740	330	season	season	NN
31605	740	331	with	with	IN
31605	740	332	a	a	DT
31605	740	333	teaspoonful	teaspoonful	NN
31605	740	334	of	of	IN
31605	740	335	salt	salt	NN
31605	740	336	,	,	,
31605	740	337	and	and	CC
31605	740	338	boil	boil	VB
31605	740	339	it	-PRON-	PRP
31605	740	340	for	for	IN
31605	740	341	twenty	twenty	CD
31605	740	342	minutes	minute	NNS
31605	740	343	,	,	,
31605	740	344	stirring	stir	VBG
31605	740	345	it	-PRON-	PRP
31605	740	346	occasionally	occasionally	RB
31605	740	347	to	to	TO
31605	740	348	prevent	prevent	VB
31605	740	349	burning	burning	NN
31605	740	350	;	;	:
31605	740	351	pour	pour	VB
31605	740	352	it	-PRON-	PRP
31605	740	353	out	out	RP
31605	740	354	into	into	IN
31605	740	355	a	a	DT
31605	740	356	deep	deep	JJ
31605	740	357	earthen	earthen	JJ
31605	740	358	dish	dish	NN
31605	740	359	,	,	,
31605	740	360	and	and	CC
31605	740	361	let	let	VB
31605	740	362	it	-PRON-	PRP
31605	740	363	stand	stand	VB
31605	740	364	long	long	RB
31605	740	365	enough	enough	RB
31605	740	366	to	to	TO
31605	740	367	grow	grow	VB
31605	740	368	solid	solid	JJ
31605	740	369	;	;	:
31605	740	370	then	then	RB
31605	740	371	cut	cut	VB
31605	740	372	it	-PRON-	PRP
31605	740	373	in	in	IN
31605	740	374	slices	slice	NNS
31605	740	375	,	,	,
31605	740	376	and	and	CC
31605	740	377	fry	fry	VB
31605	740	378	it	-PRON-	PRP
31605	740	379	brown	brown	JJ
31605	740	380	in	in	IN
31605	740	381	drippings	dripping	NNS
31605	740	382	;	;	:
31605	740	383	it	-PRON-	PRP
31605	740	384	can	can	MD
31605	740	385	be	be	VB
31605	740	386	eaten	eat	VBN
31605	740	387	with	with	IN
31605	740	388	molasses	molasse	NNS
31605	740	389	for	for	IN
31605	740	390	dessert	dessert	NN
31605	740	391	.	.	.
31605	741	1	With	with	IN
31605	741	2	proper	proper	JJ
31605	741	3	management	management	NN
31605	741	4	all	all	PDT
31605	741	5	these	these	DT
31605	741	6	dishes	dish	NNS
31605	741	7	can	can	MD
31605	741	8	be	be	VB
31605	741	9	ready	ready	JJ
31605	741	10	at	at	IN
31605	741	11	one	one	CD
31605	741	12	time	time	NN
31605	741	13	,	,	,
31605	741	14	and	and	CC
31605	741	15	will	will	MD
31605	741	16	form	form	VB
31605	741	17	a	a	DT
31605	741	18	good	good	JJ
31605	741	19	and	and	CC
31605	741	20	wholesome	wholesome	JJ
31605	741	21	dinner	dinner	NN
31605	741	22	.	.	.
31605	742	1	191	191	CD
31605	742	2	.	.	.
31605	743	1	=	=	NFP
31605	743	2	Neck	Neck	NNP
31605	743	3	of	of	IN
31605	743	4	Pork	Pork	NNP
31605	743	5	stuffed.=--Clean	stuffed.=--Clean	NFP
31605	743	6	a	a	DT
31605	743	7	neck	neck	NN
31605	743	8	of	of	IN
31605	743	9	fresh	fresh	JJ
31605	743	10	pork	pork	NN
31605	743	11	,	,	,
31605	743	12	fill	fill	VB
31605	743	13	it	-PRON-	PRP
31605	743	14	with	with	IN
31605	743	15	sage	sage	NN
31605	743	16	and	and	CC
31605	743	17	onion	onion	NN
31605	743	18	stuffing	stuffing	NN
31605	743	19	,	,	,
31605	743	20	made	make	VBN
31605	743	21	according	accord	VBG
31605	743	22	to	to	IN
31605	743	23	receipt	receipt	NN
31605	743	24	No	no	UH
31605	743	25	.	.	.
31605	744	1	----	----	NFP
31605	744	2	;	;	:
31605	744	3	put	put	VB
31605	744	4	it	-PRON-	PRP
31605	744	5	in	in	IN
31605	744	6	a	a	DT
31605	744	7	dripping	dripping	JJ
31605	744	8	pan	pan	NN
31605	744	9	,	,	,
31605	744	10	with	with	IN
31605	744	11	some	some	DT
31605	744	12	small	small	JJ
31605	744	13	potatoes	potato	NNS
31605	744	14	,	,	,
31605	744	15	peeled	peel	VBN
31605	744	16	and	and	CC
31605	744	17	washed	wash	VBN
31605	744	18	well	well	RB
31605	744	19	in	in	IN
31605	744	20	cold	cold	JJ
31605	744	21	water	water	NN
31605	744	22	,	,	,
31605	744	23	roast	roast	VB
31605	744	24	it	-PRON-	PRP
31605	744	25	brown	brown	JJ
31605	744	26	,	,	,
31605	744	27	seasoning	seasoning	NN
31605	744	28	with	with	IN
31605	744	29	a	a	DT
31605	744	30	teaspoonful	teaspoonful	NN
31605	744	31	of	of	IN
31605	744	32	salt	salt	NN
31605	744	33	,	,	,
31605	744	34	and	and	CC
31605	744	35	half	half	PDT
31605	744	36	a	a	DT
31605	744	37	saltspoonful	saltspoonful	NN
31605	744	38	of	of	IN
31605	744	39	pepper	pepper	NN
31605	744	40	,	,	,
31605	744	41	when	when	WRB
31605	744	42	it	-PRON-	PRP
31605	744	43	is	be	VBZ
31605	744	44	half	half	RB
31605	744	45	done	do	VBN
31605	744	46	;	;	:
31605	744	47	when	when	WRB
31605	744	48	it	-PRON-	PRP
31605	744	49	is	be	VBZ
31605	744	50	thoroughly	thoroughly	RB
31605	744	51	cooked	cook	VBN
31605	744	52	serve	serve	VB
31605	744	53	it	-PRON-	PRP
31605	744	54	with	with	IN
31605	744	55	the	the	DT
31605	744	56	potatoes	potato	NNS
31605	744	57	laid	lay	VBN
31605	744	58	around	around	IN
31605	744	59	it	-PRON-	PRP
31605	744	60	,	,	,
31605	744	61	and	and	CC
31605	744	62	a	a	DT
31605	744	63	gravy	gravy	NN
31605	744	64	made	make	VBN
31605	744	65	from	from	IN
31605	744	66	the	the	DT
31605	744	67	drippings	dripping	NNS
31605	744	68	in	in	IN
31605	744	69	the	the	DT
31605	744	70	pan	pan	NN
31605	744	71	cleared	clear	VBN
31605	744	72	of	of	IN
31605	744	73	fat	fat	NN
31605	744	74	,	,	,
31605	744	75	and	and	CC
31605	744	76	thickened	thicken	VBD
31605	744	77	with	with	IN
31605	744	78	a	a	DT
31605	744	79	teaspoonful	teaspoonful	NN
31605	744	80	of	of	IN
31605	744	81	flour	flour	NN
31605	744	82	.	.	.
31605	745	1	192	192	CD
31605	745	2	.	.	.
31605	746	1	=	=	NFP
31605	746	2	Pigs	Pigs	NNP
31605	746	3	'	'	POS
31605	746	4	Feet	foot	NNS
31605	746	5	Fried.=--Thoroughly	fried.=--thoroughly	RB
31605	746	6	burn	burn	VBP
31605	746	7	all	all	PDT
31605	746	8	the	the	DT
31605	746	9	hairs	hair	NNS
31605	746	10	off	off	RP
31605	746	11	with	with	IN
31605	746	12	a	a	DT
31605	746	13	poker	poker	NN
31605	746	14	heated	heat	VBN
31605	746	15	to	to	IN
31605	746	16	a	a	DT
31605	746	17	white	white	JJ
31605	746	18	heat	heat	NN
31605	746	19	;	;	:
31605	746	20	then	then	RB
31605	746	21	scald	scald	VB
31605	746	22	the	the	DT
31605	746	23	feet	foot	NNS
31605	746	24	,	,	,
31605	746	25	wipe	wipe	VB
31605	746	26	them	-PRON-	PRP
31605	746	27	dry	dry	VB
31605	746	28	,	,	,
31605	746	29	and	and	CC
31605	746	30	put	put	VBD
31605	746	31	them	-PRON-	PRP
31605	746	32	over	over	IN
31605	746	33	the	the	DT
31605	746	34	fire	fire	NN
31605	746	35	to	to	TO
31605	746	36	boil	boil	VB
31605	746	37	in	in	IN
31605	746	38	cold	cold	JJ
31605	746	39	water	water	NN
31605	746	40	,	,	,
31605	746	41	with	with	IN
31605	746	42	two	two	CD
31605	746	43	ounces	ounce	NNS
31605	746	44	each	each	DT
31605	746	45	of	of	IN
31605	746	46	carrot	carrot	NN
31605	746	47	and	and	CC
31605	746	48	onion	onion	NN
31605	746	49	,	,	,
31605	746	50	the	the	DT
31605	746	51	latter	latter	JJ
31605	746	52	stuck	stick	VBD
31605	746	53	with	with	IN
31605	746	54	six	six	CD
31605	746	55	cloves	clove	NNS
31605	746	56	,	,	,
31605	746	57	two	two	CD
31605	746	58	tablespoonfuls	tablespoonful	NNS
31605	746	59	of	of	IN
31605	746	60	salt	salt	NN
31605	746	61	,	,	,
31605	746	62	quarter	quarter	NN
31605	746	63	of	of	IN
31605	746	64	an	an	DT
31605	746	65	ounce	ounce	NN
31605	746	66	of	of	IN
31605	746	67	parsley	parsley	NN
31605	746	68	made	make	VBN
31605	746	69	into	into	IN
31605	746	70	a	a	DT
31605	746	71	bouquet	bouquet	NN
31605	746	72	with	with	IN
31605	746	73	three	three	CD
31605	746	74	bay	bay	NN
31605	746	75	leaves	leave	NNS
31605	746	76	and	and	CC
31605	746	77	a	a	DT
31605	746	78	sprig	sprig	NN
31605	746	79	of	of	IN
31605	746	80	thyme	thyme	NNS
31605	746	81	;	;	:
31605	746	82	boil	boil	VB
31605	746	83	them	-PRON-	PRP
31605	746	84	slowly	slowly	RB
31605	746	85	four	four	CD
31605	746	86	hours	hour	NNS
31605	746	87	,	,	,
31605	746	88	or	or	CC
31605	746	89	more	more	JJR
31605	746	90	,	,	,
31605	746	91	until	until	IN
31605	746	92	you	-PRON-	PRP
31605	746	93	can	can	MD
31605	746	94	easily	easily	RB
31605	746	95	remove	remove	VB
31605	746	96	the	the	DT
31605	746	97	bones	bone	NNS
31605	746	98	.	.	.
31605	747	1	Split	split	VB
31605	747	2	the	the	DT
31605	747	3	feet	foot	NNS
31605	747	4	in	in	IN
31605	747	5	two	two	CD
31605	747	6	pieces	piece	NNS
31605	747	7	,	,	,
31605	747	8	and	and	CC
31605	747	9	take	take	VB
31605	747	10	out	out	RP
31605	747	11	all	all	PDT
31605	747	12	the	the	DT
31605	747	13	large	large	JJ
31605	747	14	bones	bone	NNS
31605	747	15	;	;	:
31605	747	16	have	have	VBP
31605	747	17	ready	ready	JJ
31605	747	18	some	some	DT
31605	747	19	sifted	sift	VBN
31605	747	20	crumbs	crumb	NNS
31605	747	21	of	of	IN
31605	747	22	cracker	cracker	NN
31605	747	23	,	,	,
31605	747	24	or	or	CC
31605	747	25	dry	dry	JJ
31605	747	26	bread	bread	NN
31605	747	27	,	,	,
31605	747	28	a	a	DT
31605	747	29	little	little	JJ
31605	747	30	milk	milk	NN
31605	747	31	,	,	,
31605	747	32	or	or	CC
31605	747	33	an	an	DT
31605	747	34	egg	egg	NN
31605	747	35	beaten	beat	VBN
31605	747	36	with	with	IN
31605	747	37	a	a	DT
31605	747	38	teaspoonful	teaspoonful	NN
31605	747	39	of	of	IN
31605	747	40	water	water	NN
31605	747	41	;	;	:
31605	747	42	dry	dry	VB
31605	747	43	the	the	DT
31605	747	44	pieces	piece	NNS
31605	747	45	on	on	IN
31605	747	46	a	a	DT
31605	747	47	clean	clean	JJ
31605	747	48	towel	towel	NN
31605	747	49	,	,	,
31605	747	50	roll	roll	VB
31605	747	51	them	-PRON-	PRP
31605	747	52	first	first	RB
31605	747	53	in	in	IN
31605	747	54	the	the	DT
31605	747	55	crumbs	crumb	NNS
31605	747	56	,	,	,
31605	747	57	then	then	RB
31605	747	58	dip	dip	VB
31605	747	59	them	-PRON-	PRP
31605	747	60	in	in	IN
31605	747	61	the	the	DT
31605	747	62	milk	milk	NN
31605	747	63	or	or	CC
31605	747	64	egg	egg	NN
31605	747	65	,	,	,
31605	747	66	and	and	CC
31605	747	67	roll	roll	VB
31605	747	68	them	-PRON-	PRP
31605	747	69	again	again	RB
31605	747	70	in	in	IN
31605	747	71	the	the	DT
31605	747	72	crumbs	crumb	NNS
31605	747	73	;	;	:
31605	747	74	fry	fry	VB
31605	747	75	them	-PRON-	PRP
31605	747	76	in	in	IN
31605	747	77	smoking	smoke	VBG
31605	747	78	hot	hot	JJ
31605	747	79	lard	lard	NN
31605	747	80	,	,	,
31605	747	81	which	which	WDT
31605	747	82	you	-PRON-	PRP
31605	747	83	must	must	MD
31605	747	84	afterwards	afterwards	RB
31605	747	85	strain	strain	VB
31605	747	86	and	and	CC
31605	747	87	save	save	VB
31605	747	88	to	to	TO
31605	747	89	use	use	VB
31605	747	90	again	again	RB
31605	747	91	,	,	,
31605	747	92	and	and	CC
31605	747	93	lay	lie	VBD
31605	747	94	them	-PRON-	PRP
31605	747	95	neatly	neatly	RB
31605	747	96	on	on	IN
31605	747	97	a	a	DT
31605	747	98	hot	hot	JJ
31605	747	99	dish	dish	NN
31605	747	100	;	;	:
31605	747	101	they	-PRON-	PRP
31605	747	102	will	will	MD
31605	747	103	make	make	VB
31605	747	104	an	an	DT
31605	747	105	appetizing	appetizing	JJ
31605	747	106	and	and	CC
31605	747	107	nourishing	nourishing	JJ
31605	747	108	meal	meal	NN
31605	747	109	.	.	.
31605	748	1	193	193	CD
31605	748	2	.	.	.
31605	749	1	=	=	NFP
31605	749	2	Pigs	Pigs	NNP
31605	749	3	'	'	POS
31605	749	4	Tongue	Tongue	NNP
31605	749	5	and	and	CC
31605	749	6	Brains.=--Soak	brains.=--soak	VB
31605	749	7	them	-PRON-	PRP
31605	749	8	in	in	IN
31605	749	9	cold	cold	JJ
31605	749	10	water	water	NN
31605	749	11	with	with	IN
31605	749	12	two	two	CD
31605	749	13	tablespoonfuls	tablespoonful	NNS
31605	749	14	of	of	IN
31605	749	15	salt	salt	NN
31605	749	16	for	for	IN
31605	749	17	two	two	CD
31605	749	18	hours	hour	NNS
31605	749	19	;	;	:
31605	749	20	then	then	RB
31605	749	21	put	put	VB
31605	749	22	them	-PRON-	PRP
31605	749	23	into	into	IN
31605	749	24	cold	cold	JJ
31605	749	25	water	water	NN
31605	749	26	over	over	IN
31605	749	27	the	the	DT
31605	749	28	fire	fire	NN
31605	749	29	,	,	,
31605	749	30	with	with	IN
31605	749	31	two	two	CD
31605	749	32	ounces	ounce	NNS
31605	749	33	each	each	DT
31605	749	34	of	of	IN
31605	749	35	carrot	carrot	NN
31605	749	36	and	and	CC
31605	749	37	onion	onion	NN
31605	749	38	,	,	,
31605	749	39	the	the	DT
31605	749	40	latter	latter	JJ
31605	749	41	stuck	stick	VBD
31605	749	42	with	with	IN
31605	749	43	three	three	CD
31605	749	44	cloves	clove	NNS
31605	749	45	,	,	,
31605	749	46	a	a	DT
31605	749	47	bouquet	bouquet	NN
31605	749	48	of	of	IN
31605	749	49	sweet	sweet	JJ
31605	749	50	herbs	herb	NNS
31605	749	51	,	,	,
31605	749	52	and	and	CC
31605	749	53	a	a	DT
31605	749	54	tablespoonful	tablespoonful	JJ
31605	749	55	of	of	IN
31605	749	56	vinegar	vinegar	NN
31605	749	57	,	,	,
31605	749	58	and	and	CC
31605	749	59	boil	boil	VB
31605	749	60	slowly	slowly	RB
31605	749	61	fifteen	fifteen	CD
31605	749	62	minutes	minute	NNS
31605	749	63	;	;	:
31605	749	64	take	take	VB
31605	749	65	out	out	RP
31605	749	66	the	the	DT
31605	749	67	brains	brain	NNS
31605	749	68	leaving	leave	VBG
31605	749	69	the	the	DT
31605	749	70	tongue	tongue	NN
31605	749	71	still	still	RB
31605	749	72	boiling	boil	VBG
31605	749	73	,	,	,
31605	749	74	and	and	CC
31605	749	75	put	put	VBD
31605	749	76	them	-PRON-	PRP
31605	749	77	in	in	IN
31605	749	78	cold	cold	JJ
31605	749	79	water	water	NN
31605	749	80	to	to	TO
31605	749	81	cool	cool	VB
31605	749	82	;	;	:
31605	749	83	then	then	RB
31605	749	84	carefully	carefully	RB
31605	749	85	remove	remove	VB
31605	749	86	the	the	DT
31605	749	87	thin	thin	JJ
31605	749	88	membrane	membrane	NN
31605	749	89	or	or	CC
31605	749	90	skin	skin	NN
31605	749	91	covering	cover	VBG
31605	749	92	the	the	DT
31605	749	93	brains	brain	NNS
31605	749	94	,	,	,
31605	749	95	without	without	IN
31605	749	96	breaking	break	VBG
31605	749	97	them	-PRON-	PRP
31605	749	98	;	;	:
31605	749	99	season	season	VB
31605	749	100	them	-PRON-	PRP
31605	749	101	with	with	IN
31605	749	102	a	a	DT
31605	749	103	saltspoonful	saltspoonful	NN
31605	749	104	of	of	IN
31605	749	105	salt	salt	NN
31605	749	106	and	and	CC
31605	749	107	quarter	quarter	NN
31605	749	108	of	of	IN
31605	749	109	a	a	DT
31605	749	110	saltspoonful	saltspoonful	NN
31605	749	111	of	of	IN
31605	749	112	pepper	pepper	NN
31605	749	113	,	,	,
31605	749	114	roll	roll	VB
31605	749	115	them	-PRON-	PRP
31605	749	116	in	in	IN
31605	749	117	cracker	cracker	NN
31605	749	118	crumbs	crumb	VBZ
31605	749	119	,	,	,
31605	749	120	and	and	CC
31605	749	121	fry	fry	VB
31605	749	122	them	-PRON-	PRP
31605	749	123	brown	brown	JJ
31605	749	124	in	in	IN
31605	749	125	smoking	smoke	VBG
31605	749	126	hot	hot	JJ
31605	749	127	fat	fat	NN
31605	749	128	.	.	.
31605	750	1	By	by	IN
31605	750	2	this	this	DT
31605	750	3	time	time	NN
31605	750	4	the	the	DT
31605	750	5	tongue	tongue	NN
31605	750	6	will	will	MD
31605	750	7	be	be	VB
31605	750	8	tender	tender	JJ
31605	750	9	;	;	:
31605	750	10	take	take	VB
31605	750	11	it	-PRON-	PRP
31605	750	12	up	up	RP
31605	750	13	,	,	,
31605	750	14	lay	lay	VB
31605	750	15	it	-PRON-	PRP
31605	750	16	on	on	IN
31605	750	17	a	a	DT
31605	750	18	dish	dish	NN
31605	750	19	between	between	IN
31605	750	20	the	the	DT
31605	750	21	brains	brain	NNS
31605	750	22	,	,	,
31605	750	23	put	put	VBD
31605	750	24	a	a	DT
31605	750	25	few	few	JJ
31605	750	26	sprigs	sprig	NNS
31605	750	27	of	of	IN
31605	750	28	parsley	parsley	NNP
31605	750	29	,	,	,
31605	750	30	celery	celery	NN
31605	750	31	,	,	,
31605	750	32	mint	mint	NN
31605	750	33	or	or	CC
31605	750	34	watercresses	watercress	NNS
31605	750	35	,	,	,
31605	750	36	around	around	IN
31605	750	37	them	-PRON-	PRP
31605	750	38	and	and	CC
31605	750	39	serve	serve	VB
31605	750	40	them	-PRON-	PRP
31605	750	41	hot	hot	JJ
31605	750	42	.	.	.
31605	751	1	This	this	DT
31605	751	2	inexpensive	inexpensive	JJ
31605	751	3	dish	dish	NN
31605	751	4	is	be	VBZ
31605	751	5	very	very	RB
31605	751	6	delicate	delicate	JJ
31605	751	7	and	and	CC
31605	751	8	nutritious	nutritious	JJ
31605	751	9	.	.	.
31605	752	1	194	194	CD
31605	752	2	.	.	.
31605	753	1	=	=	NFP
31605	753	2	Roasted	roast	VBN
31605	753	3	Tripe.=--Cut	tripe.=--cut	CD
31605	753	4	some	some	DT
31605	753	5	tripe	tripe	NN
31605	753	6	in	in	IN
31605	753	7	pieces	piece	NNS
31605	753	8	three	three	CD
31605	753	9	inches	inch	NNS
31605	753	10	long	long	RB
31605	753	11	by	by	IN
31605	753	12	six	six	CD
31605	753	13	wide	wide	RB
31605	753	14	;	;	:
31605	753	15	cover	cover	VB
31605	753	16	each	each	DT
31605	753	17	one	one	NN
31605	753	18	with	with	IN
31605	753	19	highly	highly	RB
31605	753	20	seasoned	seasoned	JJ
31605	753	21	sausage	sausage	NN
31605	753	22	-	-	HYPH
31605	753	23	meat	meat	NN
31605	753	24	,	,	,
31605	753	25	roll	roll	VB
31605	753	26	up	up	RP
31605	753	27	,	,	,
31605	753	28	and	and	CC
31605	753	29	tie	tie	VB
31605	753	30	with	with	IN
31605	753	31	a	a	DT
31605	753	32	string	string	NN
31605	753	33	;	;	:
31605	753	34	lay	lay	VB
31605	753	35	the	the	DT
31605	753	36	rolls	roll	NNS
31605	753	37	in	in	IN
31605	753	38	a	a	DT
31605	753	39	dripping	dripping	JJ
31605	753	40	pan	pan	NN
31605	753	41	,	,	,
31605	753	42	dredge	dredge	VB
31605	753	43	them	-PRON-	PRP
31605	753	44	well	well	RB
31605	753	45	with	with	IN
31605	753	46	flour	flour	NN
31605	753	47	,	,	,
31605	753	48	and	and	CC
31605	753	49	set	set	VBD
31605	753	50	them	-PRON-	PRP
31605	753	51	in	in	IN
31605	753	52	the	the	DT
31605	753	53	oven	oven	NN
31605	753	54	to	to	TO
31605	753	55	bake	bake	VB
31605	753	56	,	,	,
31605	753	57	basting	baste	VBG
31605	753	58	them	-PRON-	PRP
31605	753	59	with	with	IN
31605	753	60	the	the	DT
31605	753	61	liquor	liquor	NN
31605	753	62	which	which	WDT
31605	753	63	flows	flow	VBZ
31605	753	64	from	from	IN
31605	753	65	them	-PRON-	PRP
31605	753	66	;	;	:
31605	753	67	when	when	WRB
31605	753	68	they	-PRON-	PRP
31605	753	69	are	be	VBP
31605	753	70	nicely	nicely	RB
31605	753	71	browned	brown	VBN
31605	753	72	,	,	,
31605	753	73	dish	dish	VB
31605	753	74	them	-PRON-	PRP
31605	753	75	up	up	RP
31605	753	76	with	with	IN
31605	753	77	a	a	DT
31605	753	78	slice	slice	NN
31605	753	79	of	of	IN
31605	753	80	lemon	lemon	NN
31605	753	81	on	on	IN
31605	753	82	each	each	DT
31605	753	83	one	one	NN
31605	753	84	.	.	.
31605	754	1	Some	some	DT
31605	754	2	melted	melted	JJ
31605	754	3	butter	butter	NN
31605	754	4	may	may	MD
31605	754	5	be	be	VB
31605	754	6	put	put	VBN
31605	754	7	over	over	IN
31605	754	8	them	-PRON-	PRP
31605	754	9	if	if	IN
31605	754	10	desired	desire	VBN
31605	754	11	.	.	.
31605	755	1	195	195	CD
31605	755	2	.	.	.
31605	756	1	=	=	NFP
31605	756	2	Ragout	Ragout	NNP
31605	756	3	of	of	IN
31605	756	4	Haslet.=--Wash	Haslet.=--Wash	NNP
31605	756	5	the	the	DT
31605	756	6	lights	light	NNS
31605	756	7	,	,	,
31605	756	8	cut	cut	VBD
31605	756	9	them	-PRON-	PRP
31605	756	10	in	in	IN
31605	756	11	two	two	CD
31605	756	12	inch	inch	NN
31605	756	13	pieces	piece	NNS
31605	756	14	,	,	,
31605	756	15	put	put	VBD
31605	756	16	them	-PRON-	PRP
31605	756	17	into	into	IN
31605	756	18	a	a	DT
31605	756	19	sauce	sauce	NN
31605	756	20	-	-	HYPH
31605	756	21	pan	pan	NN
31605	756	22	with	with	IN
31605	756	23	one	one	CD
31605	756	24	ounce	ounce	NN
31605	756	25	each	each	DT
31605	756	26	of	of	IN
31605	756	27	butter	butter	NN
31605	756	28	,	,	,
31605	756	29	salt	salt	NN
31605	756	30	pork	pork	NN
31605	756	31	sliced	slice	VBN
31605	756	32	,	,	,
31605	756	33	onion	onion	NN
31605	756	34	chopped	chop	VBD
31605	756	35	,	,	,
31605	756	36	one	one	CD
31605	756	37	dessertspoonful	dessertspoonful	NN
31605	756	38	of	of	IN
31605	756	39	salt	salt	NN
31605	756	40	,	,	,
31605	756	41	and	and	CC
31605	756	42	half	half	PDT
31605	756	43	a	a	DT
31605	756	44	saltspoonful	saltspoonful	NN
31605	756	45	of	of	IN
31605	756	46	black	black	JJ
31605	756	47	pepper	pepper	NN
31605	756	48	;	;	:
31605	756	49	two	two	CD
31605	756	50	bay	bay	NN
31605	756	51	leaves	leave	NNS
31605	756	52	,	,	,
31605	756	53	two	two	CD
31605	756	54	sprigs	sprig	NNS
31605	756	55	of	of	IN
31605	756	56	parsley	parsley	NN
31605	756	57	and	and	CC
31605	756	58	one	one	CD
31605	756	59	of	of	IN
31605	756	60	thyme	thyme	NNS
31605	756	61	,	,	,
31605	756	62	tied	tie	VBN
31605	756	63	in	in	IN
31605	756	64	a	a	DT
31605	756	65	bouquet	bouquet	NN
31605	756	66	,	,	,
31605	756	67	one	one	CD
31605	756	68	ounce	ounce	NN
31605	756	69	of	of	IN
31605	756	70	flour	flour	NN
31605	756	71	,	,	,
31605	756	72	one	one	CD
31605	756	73	gill	gill	NN
31605	756	74	of	of	IN
31605	756	75	vinegar	vinegar	NN
31605	756	76	,	,	,
31605	756	77	half	half	PDT
31605	756	78	a	a	DT
31605	756	79	pint	pint	NN
31605	756	80	of	of	IN
31605	756	81	cold	cold	JJ
31605	756	82	gravy	gravy	NN
31605	756	83	or	or	CC
31605	756	84	cold	cold	JJ
31605	756	85	water	water	NN
31605	756	86	,	,	,
31605	756	87	and	and	CC
31605	756	88	six	six	CD
31605	756	89	potatoes	potato	NNS
31605	756	90	peeled	peel	VBN
31605	756	91	and	and	CC
31605	756	92	cut	cut	VBN
31605	756	93	in	in	IN
31605	756	94	dice	dice	NNS
31605	756	95	;	;	,
31605	756	96	stew	stew	VBP
31605	756	97	all	all	PDT
31605	756	98	these	these	DT
31605	756	99	ingredients	ingredient	NNS
31605	756	100	gently	gently	RB
31605	756	101	together	together	RB
31605	756	102	for	for	IN
31605	756	103	two	two	CD
31605	756	104	hours	hour	NNS
31605	756	105	,	,	,
31605	756	106	and	and	CC
31605	756	107	serve	serve	VB
31605	756	108	as	as	IN
31605	756	109	you	-PRON-	PRP
31605	756	110	would	would	MD
31605	756	111	a	a	DT
31605	756	112	stew	stew	NN
31605	756	113	,	,	,
31605	756	114	with	with	IN
31605	756	115	a	a	DT
31605	756	116	tablespoonful	tablespoonful	NN
31605	756	117	of	of	IN
31605	756	118	chopped	chop	VBN
31605	756	119	parsley	parsley	NN
31605	756	120	sprinkled	sprinkle	VBN
31605	756	121	over	over	IN
31605	756	122	the	the	DT
31605	756	123	top	top	NN
31605	756	124	.	.	.
31605	757	1	196	196	CD
31605	757	2	.	.	.
31605	758	1	=	=	NFP
31605	758	2	Cock	cock	NN
31605	758	3	-	-	HYPH
31605	758	4	a	a	DT
31605	758	5	-	-	HYPH
31605	758	6	leeky.=--Pluck	leeky.=--pluck	NN
31605	758	7	,	,	,
31605	758	8	singe	singe	NN
31605	758	9	,	,	,
31605	758	10	and	and	CC
31605	758	11	draw	draw	VB
31605	758	12	a	a	DT
31605	758	13	cheap	cheap	JJ
31605	758	14	fowl	fowl	NN
31605	758	15	,	,	,
31605	758	16	as	as	IN
31605	758	17	directed	direct	VBN
31605	758	18	in	in	IN
31605	758	19	receipt	receipt	NN
31605	758	20	No	no	UH
31605	758	21	.	.	.
31605	759	1	----	----	NFP
31605	759	2	;	;	:
31605	759	3	break	break	VB
31605	759	4	the	the	DT
31605	759	5	breast	breast	NN
31605	759	6	bone	bone	NN
31605	759	7	down	down	RP
31605	759	8	with	with	IN
31605	759	9	a	a	DT
31605	759	10	rolling	rolling	NN
31605	759	11	-	-	HYPH
31605	759	12	pin	pin	NN
31605	759	13	,	,	,
31605	759	14	tie	tie	VB
31605	759	15	the	the	DT
31605	759	16	fowl	fowl	NN
31605	759	17	in	in	IN
31605	759	18	a	a	DT
31605	759	19	plump	plump	JJ
31605	759	20	shape	shape	NN
31605	759	21	,	,	,
31605	759	22	put	put	VBD
31605	759	23	it	-PRON-	PRP
31605	759	24	into	into	IN
31605	759	25	a	a	DT
31605	759	26	sauce	sauce	NN
31605	759	27	-	-	HYPH
31605	759	28	pan	pan	NN
31605	759	29	with	with	IN
31605	759	30	four	four	CD
31605	759	31	quarts	quart	NNS
31605	759	32	of	of	IN
31605	759	33	cold	cold	JJ
31605	759	34	water	water	NN
31605	759	35	,	,	,
31605	759	36	one	one	CD
31605	759	37	pound	pound	NN
31605	759	38	of	of	IN
31605	759	39	rice	rice	NN
31605	759	40	,	,	,
31605	759	41	first	first	RB
31605	759	42	washed	wash	VBN
31605	759	43	in	in	IN
31605	759	44	cold	cold	JJ
31605	759	45	water	water	NN
31605	759	46	,	,	,
31605	759	47	a	a	DT
31605	759	48	tablespoonful	tablespoonful	NN
31605	759	49	of	of	IN
31605	759	50	salt	salt	NN
31605	759	51	,	,	,
31605	759	52	half	half	PDT
31605	759	53	a	a	DT
31605	759	54	saltspoonful	saltspoonful	NN
31605	759	55	of	of	IN
31605	759	56	pepper	pepper	NN
31605	759	57	,	,	,
31605	759	58	and	and	CC
31605	759	59	a	a	DT
31605	759	60	bunch	bunch	NN
31605	759	61	of	of	IN
31605	759	62	leeks	leek	NNS
31605	759	63	weighing	weigh	VBG
31605	759	64	about	about	IN
31605	759	65	a	a	DT
31605	759	66	pound	pound	NN
31605	759	67	,	,	,
31605	759	68	cut	cut	VBN
31605	759	69	in	in	IN
31605	759	70	two	two	CD
31605	759	71	-	-	HYPH
31605	759	72	inch	inch	NN
31605	759	73	pieces	piece	NNS
31605	759	74	.	.	.
31605	760	1	Boil	boil	VB
31605	760	2	all	all	DT
31605	760	3	gently	gently	RB
31605	760	4	for	for	IN
31605	760	5	three	three	CD
31605	760	6	hours	hour	NNS
31605	760	7	,	,	,
31605	760	8	stirring	stir	VBG
31605	760	9	occasionally	occasionally	RB
31605	760	10	to	to	TO
31605	760	11	prevent	prevent	VB
31605	760	12	the	the	DT
31605	760	13	rice	rice	NN
31605	760	14	burning	burning	NN
31605	760	15	;	;	:
31605	760	16	serve	serve	VB
31605	760	17	the	the	DT
31605	760	18	fowl	fowl	NN
31605	760	19	on	on	IN
31605	760	20	one	one	CD
31605	760	21	dish	dish	NN
31605	760	22	with	with	IN
31605	760	23	a	a	DT
31605	760	24	tablespoonful	tablespoonful	NN
31605	760	25	of	of	IN
31605	760	26	parsley	parsley	NN
31605	760	27	chopped	chop	VBN
31605	760	28	and	and	CC
31605	760	29	sprinkled	sprinkle	VBN
31605	760	30	over	over	IN
31605	760	31	it	-PRON-	PRP
31605	760	32	,	,	,
31605	760	33	and	and	CC
31605	760	34	the	the	DT
31605	760	35	rice	rice	NN
31605	760	36	and	and	CC
31605	760	37	broth	broth	NN
31605	760	38	in	in	IN
31605	760	39	a	a	DT
31605	760	40	soup	soup	NN
31605	760	41	tureen	tureen	NN
31605	760	42	or	or	CC
31605	760	43	deep	deep	JJ
31605	760	44	dish	dish	NN
31605	760	45	.	.	.
31605	761	1	197	197	CD
31605	761	2	.	.	.
31605	762	1	=	=	NFP
31605	762	2	Italian	italian	JJ
31605	762	3	Cheese.=--Chop	Cheese.=--Chop	NNP
31605	762	4	a	a	DT
31605	762	5	pig	pig	NN
31605	762	6	's	's	POS
31605	762	7	pluck	pluck	NN
31605	762	8	,	,	,
31605	762	9	and	and	CC
31605	762	10	two	two	CD
31605	762	11	pounds	pound	NNS
31605	762	12	of	of	IN
31605	762	13	scraps	scrap	NNS
31605	762	14	or	or	CC
31605	762	15	trimmings	trimming	NNS
31605	762	16	of	of	IN
31605	762	17	fresh	fresh	JJ
31605	762	18	pork	pork	NN
31605	762	19	,	,	,
31605	762	20	season	season	NN
31605	762	21	this	this	DT
31605	762	22	forcemeat	forcemeat	NN
31605	762	23	to	to	TO
31605	762	24	taste	taste	VB
31605	762	25	with	with	IN
31605	762	26	the	the	DT
31605	762	27	spice	spice	NN
31605	762	28	salt	salt	NN
31605	762	29	of	of	IN
31605	762	30	mixed	mixed	JJ
31605	762	31	spices	spice	NNS
31605	762	32	and	and	CC
31605	762	33	sweet	sweet	JJ
31605	762	34	herbs	herb	NNS
31605	762	35	named	name	VBN
31605	762	36	in	in	IN
31605	762	37	Chapter	Chapter	NNP
31605	762	38	first	first	RB
31605	762	39	;	;	:
31605	762	40	put	put	VB
31605	762	41	it	-PRON-	PRP
31605	762	42	into	into	IN
31605	762	43	an	an	DT
31605	762	44	earthen	earthen	JJ
31605	762	45	jar	jar	NN
31605	762	46	with	with	IN
31605	762	47	a	a	DT
31605	762	48	lid	lid	NN
31605	762	49	,	,	,
31605	762	50	seal	seal	VB
31605	762	51	the	the	DT
31605	762	52	lid	lid	NN
31605	762	53	with	with	IN
31605	762	54	a	a	DT
31605	762	55	paste	paste	NN
31605	762	56	made	make	VBN
31605	762	57	of	of	IN
31605	762	58	flour	flour	NN
31605	762	59	and	and	CC
31605	762	60	water	water	NN
31605	762	61	,	,	,
31605	762	62	and	and	CC
31605	762	63	oiled	oil	VBD
31605	762	64	upon	upon	IN
31605	762	65	the	the	DT
31605	762	66	surface	surface	NN
31605	762	67	to	to	TO
31605	762	68	prevent	prevent	VB
31605	762	69	cracking	cracking	NN
31605	762	70	;	;	:
31605	762	71	put	put	VB
31605	762	72	the	the	DT
31605	762	73	jar	jar	NN
31605	762	74	in	in	IN
31605	762	75	a	a	DT
31605	762	76	moderate	moderate	JJ
31605	762	77	oven	oven	NN
31605	762	78	,	,	,
31605	762	79	and	and	CC
31605	762	80	bake	bake	VB
31605	762	81	the	the	DT
31605	762	82	cheese	cheese	NN
31605	762	83	three	three	CD
31605	762	84	hours	hour	NNS
31605	762	85	,	,	,
31605	762	86	slowly	slowly	RB
31605	762	87	.	.	.
31605	763	1	This	this	DT
31605	763	2	dish	dish	NN
31605	763	3	is	be	VBZ
31605	763	4	eaten	eat	VBN
31605	763	5	cold	cold	JJ
31605	763	6	with	with	IN
31605	763	7	bread	bread	NN
31605	763	8	,	,	,
31605	763	9	in	in	IN
31605	763	10	place	place	NN
31605	763	11	of	of	IN
31605	763	12	butter	butter	NN
31605	763	13	,	,	,
31605	763	14	and	and	CC
31605	763	15	makes	make	VBZ
31605	763	16	a	a	DT
31605	763	17	hearty	hearty	JJ
31605	763	18	meal	meal	NN
31605	763	19	.	.	.
31605	764	1	198	198	CD
31605	764	2	.	.	.
31605	765	1	=	=	NFP
31605	765	2	Gammon	Gammon	NNP
31605	765	3	Dumpling.=--Make	dumpling.=--make	VBP
31605	765	4	a	a	DT
31605	765	5	plain	plain	JJ
31605	765	6	paste	paste	NN
31605	765	7	of	of	IN
31605	765	8	two	two	CD
31605	765	9	pounds	pound	NNS
31605	765	10	of	of	IN
31605	765	11	flour	flour	NN
31605	765	12	,	,	,
31605	765	13	one	one	CD
31605	765	14	dessertspoonful	dessertspoonful	NN
31605	765	15	of	of	IN
31605	765	16	salt	salt	NN
31605	765	17	,	,	,
31605	765	18	half	half	PDT
31605	765	19	a	a	DT
31605	765	20	pound	pound	NN
31605	765	21	of	of	IN
31605	765	22	finely	finely	RB
31605	765	23	chopped	chop	VBN
31605	765	24	suet	suet	NN
31605	765	25	or	or	CC
31605	765	26	scraps	scrap	NNS
31605	765	27	,	,	,
31605	765	28	and	and	CC
31605	765	29	sufficient	sufficient	JJ
31605	765	30	cold	cold	JJ
31605	765	31	water	water	NN
31605	765	32	to	to	TO
31605	765	33	mix	mix	VB
31605	765	34	it	-PRON-	PRP
31605	765	35	to	to	IN
31605	765	36	a	a	DT
31605	765	37	stiff	stiff	JJ
31605	765	38	dough	dough	NN
31605	765	39	;	;	:
31605	765	40	roll	roll	VB
31605	765	41	this	this	DT
31605	765	42	out	out	RP
31605	765	43	about	about	IN
31605	765	44	half	half	PDT
31605	765	45	an	an	DT
31605	765	46	inch	inch	NN
31605	765	47	thick	thick	JJ
31605	765	48	,	,	,
31605	765	49	spread	spread	VBP
31605	765	50	over	over	IN
31605	765	51	it	-PRON-	PRP
31605	765	52	about	about	RB
31605	765	53	two	two	CD
31605	765	54	pounds	pound	NNS
31605	765	55	of	of	IN
31605	765	56	any	any	DT
31605	765	57	cheap	cheap	JJ
31605	765	58	cut	cut	NN
31605	765	59	of	of	IN
31605	765	60	bacon	bacon	NN
31605	765	61	or	or	CC
31605	765	62	ham	ham	NN
31605	765	63	,	,	,
31605	765	64	finely	finely	RB
31605	765	65	chopped	chop	VBN
31605	765	66	,	,	,
31605	765	67	roll	roll	VB
31605	765	68	up	up	RP
31605	765	69	the	the	DT
31605	765	70	dumpling	dumpling	NN
31605	765	71	as	as	IN
31605	765	72	you	-PRON-	PRP
31605	765	73	would	would	MD
31605	765	74	a	a	DT
31605	765	75	roly	roly	JJ
31605	765	76	-	-	HYPH
31605	765	77	poly	poly	JJ
31605	765	78	pudding	pudding	NN
31605	765	79	,	,	,
31605	765	80	tie	tie	VB
31605	765	81	it	-PRON-	PRP
31605	765	82	tightly	tightly	RB
31605	765	83	in	in	IN
31605	765	84	a	a	DT
31605	765	85	clean	clean	JJ
31605	765	86	cloth	cloth	NN
31605	765	87	,	,	,
31605	765	88	and	and	CC
31605	765	89	boil	boil	VB
31605	765	90	it	-PRON-	PRP
31605	765	91	in	in	IN
31605	765	92	boiling	boil	VBG
31605	765	93	water	water	NN
31605	765	94	,	,	,
31605	765	95	or	or	CC
31605	765	96	boiling	boil	VBG
31605	765	97	pot	pot	NN
31605	765	98	-	-	HYPH
31605	765	99	liquor	liquor	NN
31605	765	100	,	,	,
31605	765	101	for	for	IN
31605	765	102	about	about	RB
31605	765	103	three	three	CD
31605	765	104	hours	hour	NNS
31605	765	105	.	.	.
31605	766	1	Serve	serve	VB
31605	766	2	it	-PRON-	PRP
31605	766	3	hot	hot	JJ
31605	766	4	,	,	,
31605	766	5	with	with	IN
31605	766	6	plain	plain	JJ
31605	766	7	boiled	boil	VBN
31605	766	8	potatoes	potato	NNS
31605	766	9	.	.	.
31605	767	1	199	199	CD
31605	767	2	.	.	.
31605	768	1	=	=	NFP
31605	768	2	Toad	toad	NN
31605	768	3	-	-	HYPH
31605	768	4	in	in	IN
31605	768	5	-	-	HYPH
31605	768	6	the	the	DT
31605	768	7	-	-	HYPH
31605	768	8	Hole.=--Cut	hole.=--cut	JJ
31605	768	9	two	two	CD
31605	768	10	pounds	pound	NNS
31605	768	11	of	of	IN
31605	768	12	the	the	DT
31605	768	13	cheapest	cheap	JJS
31605	768	14	parts	part	NNS
31605	768	15	of	of	IN
31605	768	16	any	any	DT
31605	768	17	good	good	JJ
31605	768	18	meat	meat	NN
31605	768	19	into	into	IN
31605	768	20	small	small	JJ
31605	768	21	pieces	piece	NNS
31605	768	22	,	,	,
31605	768	23	roll	roll	VB
31605	768	24	them	-PRON-	PRP
31605	768	25	in	in	IN
31605	768	26	flour	flour	NN
31605	768	27	,	,	,
31605	768	28	pepper	pepper	NN
31605	768	29	,	,	,
31605	768	30	and	and	CC
31605	768	31	salt	salt	NN
31605	768	32	,	,	,
31605	768	33	and	and	CC
31605	768	34	fry	fry	VB
31605	768	35	them	-PRON-	PRP
31605	768	36	brown	brown	JJ
31605	768	37	in	in	IN
31605	768	38	two	two	CD
31605	768	39	ounces	ounce	NNS
31605	768	40	of	of	IN
31605	768	41	drippings	dripping	NNS
31605	768	42	;	;	:
31605	768	43	meantime	meantime	RB
31605	768	44	prepare	prepare	VBP
31605	768	45	a	a	DT
31605	768	46	batter	batter	NN
31605	768	47	as	as	IN
31605	768	48	follows	follow	VBZ
31605	768	49	;	;	:
31605	768	50	mix	mix	VB
31605	768	51	one	one	CD
31605	768	52	pound	pound	NN
31605	768	53	of	of	IN
31605	768	54	flour	flour	NN
31605	768	55	,	,	,
31605	768	56	one	one	CD
31605	768	57	heaping	heap	VBG
31605	768	58	teaspoonful	teaspoonful	JJ
31605	768	59	of	of	IN
31605	768	60	salt	salt	NN
31605	768	61	,	,	,
31605	768	62	half	half	PDT
31605	768	63	a	a	DT
31605	768	64	nutmeg	nutmeg	NN
31605	768	65	grated	grate	VBN
31605	768	66	,	,	,
31605	768	67	and	and	CC
31605	768	68	two	two	CD
31605	768	69	eggs	egg	NNS
31605	768	70	,	,	,
31605	768	71	stirred	stir	VBN
31605	768	72	in	in	RB
31605	768	73	without	without	IN
31605	768	74	beating	beating	NN
31605	768	75	;	;	:
31605	768	76	gradually	gradually	RB
31605	768	77	add	add	VB
31605	768	78	three	three	CD
31605	768	79	pints	pint	NNS
31605	768	80	of	of	IN
31605	768	81	skim	skim	NN
31605	768	82	-	-	HYPH
31605	768	83	milk	milk	NN
31605	768	84	,	,	,
31605	768	85	making	make	VBG
31605	768	86	a	a	DT
31605	768	87	smooth	smooth	JJ
31605	768	88	batter	batter	NN
31605	768	89	;	;	:
31605	768	90	add	add	VB
31605	768	91	the	the	DT
31605	768	92	meat	meat	NN
31605	768	93	and	and	CC
31605	768	94	its	-PRON-	PRP$
31605	768	95	gravy	gravy	NN
31605	768	96	to	to	IN
31605	768	97	this	this	DT
31605	768	98	batter	batter	NN
31605	768	99	,	,	,
31605	768	100	put	put	VBD
31605	768	101	it	-PRON-	PRP
31605	768	102	in	in	IN
31605	768	103	a	a	DT
31605	768	104	greased	greased	JJ
31605	768	105	baking	baking	NN
31605	768	106	dish	dish	NN
31605	768	107	,	,	,
31605	768	108	and	and	CC
31605	768	109	bake	bake	VB
31605	768	110	it	-PRON-	PRP
31605	768	111	slowly	slowly	RB
31605	768	112	about	about	RB
31605	768	113	two	two	CD
31605	768	114	hours	hour	NNS
31605	768	115	.	.	.
31605	769	1	Serve	serve	VB
31605	769	2	it	-PRON-	PRP
31605	769	3	with	with	IN
31605	769	4	plain	plain	JJ
31605	769	5	boiled	boil	VBN
31605	769	6	potatoes	potato	NNS
31605	769	7	.	.	.
31605	770	1	200	200	CD
31605	770	2	.	.	.
31605	771	1	=	=	NFP
31605	771	2	Bacon	Bacon	NNP
31605	771	3	Roly	Roly	NNP
31605	771	4	-	-	HYPH
31605	771	5	Poly.=--Boil	Poly.=--Boil	NNP
31605	771	6	a	a	DT
31605	771	7	pound	pound	NN
31605	771	8	and	and	CC
31605	771	9	a	a	DT
31605	771	10	half	half	NN
31605	771	11	of	of	IN
31605	771	12	bacon	bacon	NN
31605	771	13	for	for	IN
31605	771	14	half	half	PDT
31605	771	15	an	an	DT
31605	771	16	hour	hour	NN
31605	771	17	;	;	:
31605	771	18	then	then	RB
31605	771	19	slice	slice	VB
31605	771	20	it	-PRON-	PRP
31605	771	21	thin	thin	RB
31605	771	22	;	;	:
31605	771	23	peel	peel	NN
31605	771	24	and	and	CC
31605	771	25	slice	slice	VB
31605	771	26	six	six	CD
31605	771	27	apples	apple	NNS
31605	771	28	and	and	CC
31605	771	29	the	the	DT
31605	771	30	same	same	JJ
31605	771	31	number	number	NN
31605	771	32	of	of	IN
31605	771	33	onions	onion	NNS
31605	771	34	;	;	:
31605	771	35	make	make	VB
31605	771	36	a	a	DT
31605	771	37	stiff	stiff	JJ
31605	771	38	dough	dough	NN
31605	771	39	of	of	IN
31605	771	40	two	two	CD
31605	771	41	pounds	pound	NNS
31605	771	42	of	of	IN
31605	771	43	flour	flour	NN
31605	771	44	,	,	,
31605	771	45	a	a	DT
31605	771	46	teaspoonful	teaspoonful	NN
31605	771	47	of	of	IN
31605	771	48	salt	salt	NN
31605	771	49	,	,	,
31605	771	50	and	and	CC
31605	771	51	cold	cold	JJ
31605	771	52	water	water	NN
31605	771	53	;	;	:
31605	771	54	roll	roll	VB
31605	771	55	it	-PRON-	PRP
31605	771	56	out	out	RP
31605	771	57	half	half	PDT
31605	771	58	an	an	DT
31605	771	59	inch	inch	NN
31605	771	60	thick	thick	JJ
31605	771	61	;	;	:
31605	771	62	lay	lie	VBD
31605	771	63	the	the	DT
31605	771	64	bacon	bacon	NN
31605	771	65	,	,	,
31605	771	66	apples	apple	NNS
31605	771	67	,	,	,
31605	771	68	and	and	CC
31605	771	69	onion	onion	NN
31605	771	70	all	all	RB
31605	771	71	over	over	IN
31605	771	72	it	-PRON-	PRP
31605	771	73	,	,	,
31605	771	74	roll	roll	VB
31605	771	75	it	-PRON-	PRP
31605	771	76	up	up	RP
31605	771	77	,	,	,
31605	771	78	tie	tie	VB
31605	771	79	it	-PRON-	PRP
31605	771	80	tightly	tightly	RB
31605	771	81	in	in	IN
31605	771	82	a	a	DT
31605	771	83	clean	clean	JJ
31605	771	84	cloth	cloth	NN
31605	771	85	,	,	,
31605	771	86	and	and	CC
31605	771	87	boil	boil	VB
31605	771	88	it	-PRON-	PRP
31605	771	89	about	about	RB
31605	771	90	two	two	CD
31605	771	91	hours	hour	NNS
31605	771	92	,	,	,
31605	771	93	in	in	IN
31605	771	94	plenty	plenty	NN
31605	771	95	of	of	IN
31605	771	96	boiling	boiling	NN
31605	771	97	water	water	NN
31605	771	98	.	.	.
31605	772	1	Serve	serve	VB
31605	772	2	it	-PRON-	PRP
31605	772	3	with	with	IN
31605	772	4	boiled	boil	VBN
31605	772	5	potatoes	potato	NNS
31605	772	6	,	,	,
31605	772	7	or	or	CC
31605	772	8	boiled	boil	VBN
31605	772	9	cabbage	cabbage	NN
31605	772	10	.	.	.
31605	773	1	201	201	CD
31605	773	2	.	.	.
31605	774	1	=	=	NFP
31605	774	2	Baked	Baked	NNP
31605	774	3	Ox	Ox	NNP
31605	774	4	-	-	HYPH
31605	774	5	heart.=--Clean	heart.=--Clean	NNP
31605	774	6	the	the	DT
31605	774	7	heart	heart	NN
31605	774	8	thoroughly	thoroughly	RB
31605	774	9	;	;	:
31605	774	10	stuff	stuff	VB
31605	774	11	it	-PRON-	PRP
31605	774	12	with	with	IN
31605	774	13	the	the	DT
31605	774	14	following	follow	VBG
31605	774	15	forcemeat	forcemeat	NN
31605	774	16	;	;	:
31605	774	17	one	one	CD
31605	774	18	ounce	ounce	NN
31605	774	19	of	of	IN
31605	774	20	onion	onion	NN
31605	774	21	chopped	chop	VBD
31605	774	22	fine	fine	JJ
31605	774	23	,	,	,
31605	774	24	a	a	DT
31605	774	25	tablespoonful	tablespoonful	NN
31605	774	26	of	of	IN
31605	774	27	chopped	chop	VBN
31605	774	28	parsley	parsley	NN
31605	774	29	,	,	,
31605	774	30	a	a	DT
31605	774	31	saltspoonful	saltspoonful	NN
31605	774	32	of	of	IN
31605	774	33	powdered	powdered	JJ
31605	774	34	sage	sage	NN
31605	774	35	or	or	CC
31605	774	36	thyme	thyme	NNS
31605	774	37	,	,	,
31605	774	38	a	a	DT
31605	774	39	teaspoonful	teaspoonful	NN
31605	774	40	of	of	IN
31605	774	41	salt	salt	NN
31605	774	42	,	,	,
31605	774	43	half	half	PDT
31605	774	44	a	a	DT
31605	774	45	small	small	JJ
31605	774	46	loaf	loaf	NNS
31605	774	47	of	of	IN
31605	774	48	bread	bread	NN
31605	774	49	,	,	,
31605	774	50	and	and	CC
31605	774	51	enough	enough	JJ
31605	774	52	warm	warm	JJ
31605	774	53	water	water	NN
31605	774	54	to	to	TO
31605	774	55	moisten	moisten	VB
31605	774	56	the	the	DT
31605	774	57	bread	bread	NN
31605	774	58	;	;	:
31605	774	59	mix	mix	VB
31605	774	60	,	,	,
31605	774	61	stuff	stuff	VB
31605	774	62	the	the	DT
31605	774	63	heart	heart	NN
31605	774	64	with	with	IN
31605	774	65	it	-PRON-	PRP
31605	774	66	,	,	,
31605	774	67	and	and	CC
31605	774	68	bake	bake	VB
31605	774	69	it	-PRON-	PRP
31605	774	70	an	an	DT
31605	774	71	hour	hour	NN
31605	774	72	in	in	IN
31605	774	73	a	a	DT
31605	774	74	good	good	JJ
31605	774	75	hot	hot	JJ
31605	774	76	oven	oven	NN
31605	774	77	,	,	,
31605	774	78	basting	baste	VBG
31605	774	79	it	-PRON-	PRP
31605	774	80	occasionally	occasionally	RB
31605	774	81	with	with	IN
31605	774	82	the	the	DT
31605	774	83	liquor	liquor	NN
31605	774	84	that	that	WDT
31605	774	85	flows	flow	VBZ
31605	774	86	from	from	IN
31605	774	87	it	-PRON-	PRP
31605	774	88	,	,	,
31605	774	89	and	and	CC
31605	774	90	when	when	WRB
31605	774	91	half	half	NN
31605	774	92	done	do	VBN
31605	774	93	seasoning	seasoning	NN
31605	774	94	it	-PRON-	PRP
31605	774	95	well	well	RB
31605	774	96	with	with	IN
31605	774	97	salt	salt	NN
31605	774	98	and	and	CC
31605	774	99	pepper	pepper	NN
31605	774	100	.	.	.
31605	775	1	Serve	serve	VB
31605	775	2	hot	hot	JJ
31605	775	3	with	with	IN
31605	775	4	plain	plain	JJ
31605	775	5	boiled	boil	VBN
31605	775	6	potatoes	potato	NNS
31605	775	7	,	,	,
31605	775	8	or	or	CC
31605	775	9	with	with	IN
31605	775	10	potatoes	potato	NNS
31605	775	11	peeled	peel	VBN
31605	775	12	,	,	,
31605	775	13	and	and	CC
31605	775	14	baked	bake	VBD
31605	775	15	in	in	IN
31605	775	16	the	the	DT
31605	775	17	pan	pan	NN
31605	775	18	with	with	IN
31605	775	19	the	the	DT
31605	775	20	heart	heart	NN
31605	775	21	.	.	.
31605	776	1	202	202	CD
31605	776	2	.	.	.
31605	777	1	=	=	NFP
31605	777	2	Tripe	tripe	NN
31605	777	3	and	and	CC
31605	777	4	Onions.=--Cut	onions.=--cut	RB
31605	777	5	two	two	CD
31605	777	6	pounds	pound	NNS
31605	777	7	of	of	IN
31605	777	8	tripe	tripe	NN
31605	777	9	in	in	IN
31605	777	10	pieces	piece	NNS
31605	777	11	two	two	CD
31605	777	12	inches	inch	NNS
31605	777	13	square	square	JJ
31605	777	14	;	;	:
31605	777	15	peel	peel	VB
31605	777	16	and	and	CC
31605	777	17	slice	slice	VB
31605	777	18	six	six	CD
31605	777	19	large	large	JJ
31605	777	20	onions	onion	NNS
31605	777	21	and	and	CC
31605	777	22	ten	ten	CD
31605	777	23	potatoes	potato	NNS
31605	777	24	;	;	:
31605	777	25	slice	slice	VB
31605	777	26	a	a	DT
31605	777	27	quarter	quarter	NN
31605	777	28	of	of	IN
31605	777	29	a	a	DT
31605	777	30	pound	pound	NN
31605	777	31	of	of	IN
31605	777	32	salt	salt	NN
31605	777	33	pork	pork	NN
31605	777	34	or	or	CC
31605	777	35	bacon	bacon	NN
31605	777	36	;	;	:
31605	777	37	put	put	VB
31605	777	38	the	the	DT
31605	777	39	bacon	bacon	NN
31605	777	40	in	in	IN
31605	777	41	the	the	DT
31605	777	42	bottom	bottom	NN
31605	777	43	of	of	IN
31605	777	44	a	a	DT
31605	777	45	pot	pot	NN
31605	777	46	,	,	,
31605	777	47	with	with	IN
31605	777	48	the	the	DT
31605	777	49	tripe	tripe	NN
31605	777	50	and	and	CC
31605	777	51	vegetables	vegetable	NNS
31605	777	52	in	in	IN
31605	777	53	layers	layer	NNS
31605	777	54	on	on	IN
31605	777	55	it	-PRON-	PRP
31605	777	56	,	,	,
31605	777	57	seasoning	season	VBG
31605	777	58	with	with	IN
31605	777	59	a	a	DT
31605	777	60	tablespoonful	tablespoonful	NN
31605	777	61	of	of	IN
31605	777	62	salt	salt	NN
31605	777	63	,	,	,
31605	777	64	a	a	DT
31605	777	65	saltspoonful	saltspoonful	NN
31605	777	66	of	of	IN
31605	777	67	pepper	pepper	NN
31605	777	68	,	,	,
31605	777	69	and	and	CC
31605	777	70	the	the	DT
31605	777	71	same	same	JJ
31605	777	72	of	of	IN
31605	777	73	powdered	powdered	JJ
31605	777	74	herbs	herb	NNS
31605	777	75	;	;	:
31605	777	76	mix	mix	VB
31605	777	77	a	a	DT
31605	777	78	pound	pound	NN
31605	777	79	of	of	IN
31605	777	80	flour	flour	NN
31605	777	81	gradually	gradually	RB
31605	777	82	with	with	IN
31605	777	83	a	a	DT
31605	777	84	quart	quart	NN
31605	777	85	and	and	CC
31605	777	86	a	a	DT
31605	777	87	half	half	NN
31605	777	88	of	of	IN
31605	777	89	cold	cold	JJ
31605	777	90	water	water	NN
31605	777	91	,	,	,
31605	777	92	pour	pour	VB
31605	777	93	it	-PRON-	PRP
31605	777	94	over	over	IN
31605	777	95	the	the	DT
31605	777	96	tripe	tripe	NN
31605	777	97	and	and	CC
31605	777	98	vegetables	vegetable	NNS
31605	777	99	,	,	,
31605	777	100	and	and	CC
31605	777	101	boil	boil	VB
31605	777	102	it	-PRON-	PRP
31605	777	103	gently	gently	RB
31605	777	104	for	for	IN
31605	777	105	two	two	CD
31605	777	106	hours	hour	NNS
31605	777	107	.	.	.
31605	778	1	Serve	serve	VB
31605	778	2	hot	hot	JJ
31605	778	3	with	with	IN
31605	778	4	bread	bread	NN
31605	778	5	.	.	.
31605	779	1	203	203	CD
31605	779	2	.	.	.
31605	780	1	=	=	NFP
31605	780	2	Peas	Peas	NNP
31605	780	3	and	and	CC
31605	780	4	Bacon.=--Cut	bacon.=--cut	RB
31605	780	5	a	a	DT
31605	780	6	quarter	quarter	NN
31605	780	7	of	of	IN
31605	780	8	a	a	DT
31605	780	9	pound	pound	NN
31605	780	10	of	of	IN
31605	780	11	fat	fat	JJ
31605	780	12	bacon	bacon	NN
31605	780	13	in	in	IN
31605	780	14	small	small	JJ
31605	780	15	bits	bit	NNS
31605	780	16	,	,	,
31605	780	17	and	and	CC
31605	780	18	fry	fry	VB
31605	780	19	it	-PRON-	PRP
31605	780	20	brown	brown	JJ
31605	780	21	with	with	IN
31605	780	22	two	two	CD
31605	780	23	ounces	ounce	NNS
31605	780	24	of	of	IN
31605	780	25	onions	onion	NNS
31605	780	26	sliced	slice	VBN
31605	780	27	;	;	:
31605	780	28	then	then	RB
31605	780	29	add	add	VB
31605	780	30	four	four	CD
31605	780	31	ounces	ounce	NNS
31605	780	32	of	of	IN
31605	780	33	split	split	NN
31605	780	34	peas	pea	NNS
31605	780	35	,	,	,
31605	780	36	one	one	CD
31605	780	37	tablespoonful	tablespoonful	NN
31605	780	38	of	of	IN
31605	780	39	salt	salt	NN
31605	780	40	,	,	,
31605	780	41	one	one	CD
31605	780	42	saltspoonful	saltspoonful	NN
31605	780	43	of	of	IN
31605	780	44	pepper	pepper	NN
31605	780	45	,	,	,
31605	780	46	one	one	CD
31605	780	47	teaspoonful	teaspoonful	NN
31605	780	48	of	of	IN
31605	780	49	sugar	sugar	NN
31605	780	50	,	,	,
31605	780	51	and	and	CC
31605	780	52	four	four	CD
31605	780	53	quarts	quart	NNS
31605	780	54	of	of	IN
31605	780	55	cold	cold	JJ
31605	780	56	water	water	NN
31605	780	57	;	;	:
31605	780	58	boil	boil	VB
31605	780	59	it	-PRON-	PRP
31605	780	60	until	until	IN
31605	780	61	the	the	DT
31605	780	62	peas	pea	NNS
31605	780	63	are	be	VBP
31605	780	64	reduced	reduce	VBN
31605	780	65	to	to	IN
31605	780	66	a	a	DT
31605	780	67	pulp	pulp	NN
31605	780	68	,	,	,
31605	780	69	which	which	WDT
31605	780	70	will	will	MD
31605	780	71	be	be	VB
31605	780	72	about	about	RB
31605	780	73	three	three	CD
31605	780	74	hours	hour	NNS
31605	780	75	;	;	:
31605	780	76	then	then	RB
31605	780	77	stir	stir	VB
31605	780	78	in	in	IN
31605	780	79	sufficient	sufficient	JJ
31605	780	80	oatmeal	oatmeal	NN
31605	780	81	to	to	TO
31605	780	82	thicken	thicken	VB
31605	780	83	it	-PRON-	PRP
31605	780	84	,	,	,
31605	780	85	and	and	CC
31605	780	86	boil	boil	VB
31605	780	87	slowly	slowly	RB
31605	780	88	twenty	twenty	CD
31605	780	89	minutes	minute	NNS
31605	780	90	,	,	,
31605	780	91	stirring	stir	VBG
31605	780	92	it	-PRON-	PRP
31605	780	93	occasionally	occasionally	RB
31605	780	94	;	;	:
31605	780	95	serve	serve	VB
31605	780	96	hot	hot	JJ
31605	780	97	;	;	:
31605	780	98	or	or	CC
31605	780	99	when	when	WRB
31605	780	100	cold	cold	JJ
31605	780	101	,	,	,
31605	780	102	slice	slice	NN
31605	780	103	and	and	CC
31605	780	104	fry	fry	VB
31605	780	105	it	-PRON-	PRP
31605	780	106	brown	brown	JJ
31605	780	107	.	.	.
31605	781	1	204	204	CD
31605	781	2	.	.	.
31605	782	1	=	=	NFP
31605	782	2	Pot	Pot	NNP
31605	782	3	-	-	HYPH
31605	782	4	au	au	NNP
31605	782	5	-	-	HYPH
31605	782	6	feu.=--Put	feu.=--Put	NNP
31605	782	7	into	into	IN
31605	782	8	four	four	CD
31605	782	9	quarts	quart	NNS
31605	782	10	of	of	IN
31605	782	11	cold	cold	JJ
31605	782	12	water	water	NN
31605	782	13	one	one	CD
31605	782	14	pound	pound	NN
31605	782	15	of	of	IN
31605	782	16	cheap	cheap	JJ
31605	782	17	lean	lean	JJ
31605	782	18	meat	meat	NN
31605	782	19	,	,	,
31605	782	20	and	and	CC
31605	782	21	one	one	CD
31605	782	22	pound	pound	NN
31605	782	23	of	of	IN
31605	782	24	liver	liver	NN
31605	782	25	whole	whole	NN
31605	782	26	,	,	,
31605	782	27	some	some	DT
31605	782	28	bones	bone	NNS
31605	782	29	,	,	,
31605	782	30	cut	cut	VBN
31605	782	31	into	into	IN
31605	782	32	bits	bit	NNS
31605	782	33	,	,	,
31605	782	34	two	two	CD
31605	782	35	tablespoonfuls	tablespoonful	NNS
31605	782	36	of	of	IN
31605	782	37	salt	salt	NN
31605	782	38	,	,	,
31605	782	39	one	one	CD
31605	782	40	teaspoonful	teaspoonful	NN
31605	782	41	of	of	IN
31605	782	42	pepper	pepper	NN
31605	782	43	,	,	,
31605	782	44	four	four	CD
31605	782	45	leeks	leek	NNS
31605	782	46	cut	cut	NN
31605	782	47	in	in	IN
31605	782	48	pieces	piece	NNS
31605	782	49	,	,	,
31605	782	50	and	and	CC
31605	782	51	the	the	DT
31605	782	52	following	follow	VBG
31605	782	53	vegetables	vegetable	NNS
31605	782	54	whole	whole	JJ
31605	782	55	;	;	:
31605	782	56	four	four	CD
31605	782	57	carrots	carrot	NNS
31605	782	58	,	,	,
31605	782	59	four	four	CD
31605	782	60	turnips	turnip	NNS
31605	782	61	,	,	,
31605	782	62	and	and	CC
31605	782	63	four	four	CD
31605	782	64	onions	onion	NNS
31605	782	65	,	,	,
31605	782	66	each	each	DT
31605	782	67	stuck	stick	VBN
31605	782	68	with	with	IN
31605	782	69	two	two	CD
31605	782	70	cloves	clove	NNS
31605	782	71	;	;	:
31605	782	72	boil	boil	VB
31605	782	73	all	all	DT
31605	782	74	gently	gently	RB
31605	782	75	for	for	IN
31605	782	76	three	three	CD
31605	782	77	hours	hour	NNS
31605	782	78	,	,	,
31605	782	79	skimming	skim	VBG
31605	782	80	occasionally	occasionally	RB
31605	782	81	,	,	,
31605	782	82	and	and	CC
31605	782	83	adding	add	VBG
31605	782	84	two	two	CD
31605	782	85	tablespoonfuls	tablespoonful	NNS
31605	782	86	of	of	IN
31605	782	87	cold	cold	JJ
31605	782	88	water	water	NN
31605	782	89	about	about	IN
31605	782	90	every	every	DT
31605	782	91	half	half	NN
31605	782	92	hour	hour	NN
31605	782	93	;	;	:
31605	782	94	take	take	VB
31605	782	95	up	up	RP
31605	782	96	the	the	DT
31605	782	97	meat	meat	NN
31605	782	98	and	and	CC
31605	782	99	the	the	DT
31605	782	100	liver	liver	NN
31605	782	101	on	on	IN
31605	782	102	a	a	DT
31605	782	103	platter	platter	NN
31605	782	104	,	,	,
31605	782	105	arrange	arrange	VB
31605	782	106	the	the	DT
31605	782	107	vegetables	vegetable	NNS
31605	782	108	neatly	neatly	RB
31605	782	109	around	around	IN
31605	782	110	them	-PRON-	PRP
31605	782	111	,	,	,
31605	782	112	and	and	CC
31605	782	113	serve	serve	VB
31605	782	114	the	the	DT
31605	782	115	broth	broth	NN
31605	782	116	in	in	IN
31605	782	117	a	a	DT
31605	782	118	tureen	tureen	NN
31605	782	119	,	,	,
31605	782	120	with	with	IN
31605	782	121	plenty	plenty	NN
31605	782	122	of	of	IN
31605	782	123	bread	bread	NN
31605	782	124	.	.	.
31605	783	1	205	205	CD
31605	783	2	.	.	.
31605	784	1	=	=	NFP
31605	784	2	Ragout	Ragout	JJR
31605	784	3	of	of	IN
31605	784	4	Mutton.=--Cut	Mutton.=--Cut	NNP
31605	784	5	four	four	CD
31605	784	6	pounds	pound	NNS
31605	784	7	of	of	IN
31605	784	8	the	the	DT
31605	784	9	scrag	scrag	NN
31605	784	10	end	end	NN
31605	784	11	of	of	IN
31605	784	12	mutton	mutton	NN
31605	784	13	in	in	IN
31605	784	14	small	small	JJ
31605	784	15	pieces	piece	NNS
31605	784	16	;	;	,
31605	784	17	peel	peel	VB
31605	784	18	a	a	DT
31605	784	19	quart	quart	NN
31605	784	20	of	of	IN
31605	784	21	turnips	turnip	NNS
31605	784	22	and	and	CC
31605	784	23	cut	cut	VBD
31605	784	24	them	-PRON-	PRP
31605	784	25	in	in	IN
31605	784	26	round	round	JJ
31605	784	27	pieces	piece	NNS
31605	784	28	as	as	RB
31605	784	29	large	large	JJ
31605	784	30	as	as	IN
31605	784	31	a	a	DT
31605	784	32	walnut	walnut	NN
31605	784	33	,	,	,
31605	784	34	and	and	CC
31605	784	35	fry	fry	VB
31605	784	36	them	-PRON-	PRP
31605	784	37	brown	brown	NNP
31605	784	38	in	in	IN
31605	784	39	four	four	CD
31605	784	40	ounces	ounce	NNS
31605	784	41	of	of	IN
31605	784	42	fat	fat	NN
31605	784	43	;	;	:
31605	784	44	take	take	VB
31605	784	45	them	-PRON-	PRP
31605	784	46	up	up	RP
31605	784	47	,	,	,
31605	784	48	mix	mix	VB
31605	784	49	into	into	IN
31605	784	50	the	the	DT
31605	784	51	fat	fat	JJ
31605	784	52	four	four	CD
31605	784	53	ounces	ounce	NNS
31605	784	54	of	of	IN
31605	784	55	flour	flour	NN
31605	784	56	,	,	,
31605	784	57	and	and	CC
31605	784	58	brown	brown	VB
31605	784	59	it	-PRON-	PRP
31605	784	60	;	;	:
31605	784	61	add	add	VB
31605	784	62	the	the	DT
31605	784	63	mutton	mutton	NN
31605	784	64	and	and	CC
31605	784	65	sufficient	sufficient	JJ
31605	784	66	cold	cold	JJ
31605	784	67	water	water	NN
31605	784	68	to	to	TO
31605	784	69	cover	cover	VB
31605	784	70	the	the	DT
31605	784	71	meat	meat	NN
31605	784	72	,	,	,
31605	784	73	and	and	CC
31605	784	74	stir	stir	VB
31605	784	75	until	until	IN
31605	784	76	it	-PRON-	PRP
31605	784	77	boils	boil	VBZ
31605	784	78	;	;	:
31605	784	79	season	season	VB
31605	784	80	with	with	IN
31605	784	81	a	a	DT
31605	784	82	tablespoonful	tablespoonful	NN
31605	784	83	of	of	IN
31605	784	84	salt	salt	NN
31605	784	85	,	,	,
31605	784	86	half	half	PDT
31605	784	87	a	a	DT
31605	784	88	saltspoonful	saltspoonful	NN
31605	784	89	of	of	IN
31605	784	90	pepper	pepper	NN
31605	784	91	,	,	,
31605	784	92	a	a	DT
31605	784	93	teaspoonful	teaspoonful	NN
31605	784	94	of	of	IN
31605	784	95	sugar	sugar	NN
31605	784	96	,	,	,
31605	784	97	and	and	CC
31605	784	98	an	an	DT
31605	784	99	ounce	ounce	NN
31605	784	100	of	of	IN
31605	784	101	onion	onion	NN
31605	784	102	if	if	IN
31605	784	103	the	the	DT
31605	784	104	flavor	flavor	NN
31605	784	105	is	be	VBZ
31605	784	106	liked	like	VBN
31605	784	107	;	;	:
31605	784	108	simmer	simmer	NNP
31605	784	109	gently	gently	RB
31605	784	110	until	until	IN
31605	784	111	the	the	DT
31605	784	112	meat	meat	NN
31605	784	113	is	be	VBZ
31605	784	114	tender	tender	JJ
31605	784	115	,	,	,
31605	784	116	about	about	RB
31605	784	117	two	two	CD
31605	784	118	hours	hour	NNS
31605	784	119	;	;	:
31605	784	120	then	then	RB
31605	784	121	add	add	VB
31605	784	122	the	the	DT
31605	784	123	turnips	turnip	NNS
31605	784	124	,	,	,
31605	784	125	heat	heat	VB
31605	784	126	them	-PRON-	PRP
31605	784	127	,	,	,
31605	784	128	and	and	CC
31605	784	129	serve	serve	VB
31605	784	130	hot	hot	JJ
31605	784	131	.	.	.
31605	785	1	CHAPTER	CHAPTER	NNP
31605	785	2	XII	XII	NNP
31605	785	3	.	.	.
31605	786	1	THE	the	DT
31605	786	2	CHILDREN	child	NNS
31605	786	3	'S	's	POS
31605	786	4	CHAPTER	chapter	NN
31605	786	5	.	.	.
31605	787	1	Any	any	DT
31605	787	2	elaborate	elaborate	JJ
31605	787	3	discussion	discussion	NN
31605	787	4	of	of	IN
31605	787	5	the	the	DT
31605	787	6	relations	relation	NNS
31605	787	7	of	of	IN
31605	787	8	food	food	NN
31605	787	9	to	to	IN
31605	787	10	the	the	DT
31605	787	11	needs	need	NNS
31605	787	12	of	of	IN
31605	787	13	the	the	DT
31605	787	14	body	body	NN
31605	787	15	would	would	MD
31605	787	16	not	not	RB
31605	787	17	come	come	VB
31605	787	18	within	within	IN
31605	787	19	the	the	DT
31605	787	20	scope	scope	NN
31605	787	21	of	of	IN
31605	787	22	a	a	DT
31605	787	23	work	work	NN
31605	787	24	of	of	IN
31605	787	25	this	this	DT
31605	787	26	character	character	NN
31605	787	27	;	;	:
31605	787	28	but	but	CC
31605	787	29	there	there	EX
31605	787	30	are	be	VBP
31605	787	31	a	a	DT
31605	787	32	few	few	JJ
31605	787	33	facts	fact	NNS
31605	787	34	concerning	concern	VBG
31605	787	35	the	the	DT
31605	787	36	diet	diet	NN
31605	787	37	of	of	IN
31605	787	38	children	child	NNS
31605	787	39	to	to	TO
31605	787	40	which	which	WDT
31605	787	41	we	-PRON-	PRP
31605	787	42	would	would	MD
31605	787	43	call	call	VB
31605	787	44	the	the	DT
31605	787	45	attention	attention	NN
31605	787	46	of	of	IN
31605	787	47	those	those	DT
31605	787	48	mothers	mother	NNS
31605	787	49	who	who	WP
31605	787	50	wish	wish	VBP
31605	787	51	their	-PRON-	PRP$
31605	787	52	little	little	JJ
31605	787	53	brood	brood	NN
31605	787	54	to	to	TO
31605	787	55	brighten	brighten	VB
31605	787	56	home	home	RB
31605	787	57	with	with	IN
31605	787	58	radiant	radiant	JJ
31605	787	59	eyes	eye	NNS
31605	787	60	,	,	,
31605	787	61	rosy	rosy	JJ
31605	787	62	cheeks	cheek	NNS
31605	787	63	,	,	,
31605	787	64	plump	plump	JJ
31605	787	65	,	,	,
31605	787	66	graceful	graceful	JJ
31605	787	67	forms	form	NNS
31605	787	68	,	,	,
31605	787	69	and	and	CC
31605	787	70	hearts	heart	NNS
31605	787	71	bubbling	bubble	VBG
31605	787	72	over	over	RP
31605	787	73	with	with	IN
31605	787	74	the	the	DT
31605	787	75	vivacity	vivacity	NN
31605	787	76	which	which	WDT
31605	787	77	springs	spring	NNS
31605	787	78	from	from	IN
31605	787	79	perfect	perfect	JJ
31605	787	80	health	health	NN
31605	787	81	.	.	.
31605	788	1	Let	let	VB
31605	788	2	them	-PRON-	PRP
31605	788	3	discard	discard	VB
31605	788	4	sago	sago	NNP
31605	788	5	,	,	,
31605	788	6	arrowroot	arrowroot	NNP
31605	788	7	,	,	,
31605	788	8	and	and	CC
31605	788	9	tapioca	tapioca	RB
31605	788	10	,	,	,
31605	788	11	all	all	DT
31605	788	12	largely	largely	RB
31605	788	13	composed	compose	VBN
31605	788	14	of	of	IN
31605	788	15	starch	starch	NN
31605	788	16	,	,	,
31605	788	17	as	as	IN
31605	788	18	comparatively	comparatively	RB
31605	788	19	useless	useless	JJ
31605	788	20	in	in	IN
31605	788	21	nourishing	nourish	VBG
31605	788	22	the	the	DT
31605	788	23	growing	grow	VBG
31605	788	24	body	body	NN
31605	788	25	,	,	,
31605	788	26	which	which	WDT
31605	788	27	calls	call	VBZ
31605	788	28	for	for	IN
31605	788	29	the	the	DT
31605	788	30	most	most	RBS
31605	788	31	complete	complete	JJ
31605	788	32	nutrients	nutrient	NNS
31605	788	33	;	;	:
31605	788	34	these	these	DT
31605	788	35	often	often	RB
31605	788	36	do	do	VBP
31605	788	37	very	very	RB
31605	788	38	well	well	RB
31605	788	39	in	in	IN
31605	788	40	illness	illness	NN
31605	788	41	,	,	,
31605	788	42	where	where	WRB
31605	788	43	no	no	DT
31605	788	44	great	great	JJ
31605	788	45	degree	degree	NN
31605	788	46	of	of	IN
31605	788	47	nourishment	nourishment	NN
31605	788	48	is	be	VBZ
31605	788	49	necessary	necessary	JJ
31605	788	50	,	,	,
31605	788	51	and	and	CC
31605	788	52	where	where	WRB
31605	788	53	simply	simply	RB
31605	788	54	a	a	DT
31605	788	55	given	give	VBN
31605	788	56	quantity	quantity	NN
31605	788	57	of	of	IN
31605	788	58	bland	bland	NN
31605	788	59	,	,	,
31605	788	60	innutritious	innutritious	JJ
31605	788	61	food	food	NN
31605	788	62	is	be	VBZ
31605	788	63	required	require	VBN
31605	788	64	to	to	TO
31605	788	65	help	help	VB
31605	788	66	the	the	DT
31605	788	67	system	system	NN
31605	788	68	do	do	VB
31605	788	69	without	without	IN
31605	788	70	stronger	strong	JJR
31605	788	71	aliment	aliment	JJ
31605	788	72	,	,	,
31605	788	73	calculated	calculate	VBN
31605	788	74	to	to	TO
31605	788	75	irritate	irritate	VB
31605	788	76	overworked	overworked	JJ
31605	788	77	and	and	CC
31605	788	78	sensitive	sensitive	JJ
31605	788	79	organs	organ	NNS
31605	788	80	.	.	.
31605	789	1	Indigestible	indigestible	JJ
31605	789	2	articles	article	NNS
31605	789	3	,	,	,
31605	789	4	such	such	JJ
31605	789	5	as	as	IN
31605	789	6	fat	fat	JJ
31605	789	7	meat	meat	NN
31605	789	8	,	,	,
31605	789	9	rich	rich	JJ
31605	789	10	pastry	pastry	NN
31605	789	11	,	,	,
31605	789	12	hot	hot	JJ
31605	789	13	bread	bread	NN
31605	789	14	,	,	,
31605	789	15	unripe	unripe	JJ
31605	789	16	fruit	fruit	NN
31605	789	17	and	and	CC
31605	789	18	vegetables	vegetable	NNS
31605	789	19	,	,	,
31605	789	20	tea	tea	NN
31605	789	21	,	,	,
31605	789	22	coffee	coffee	NN
31605	789	23	,	,	,
31605	789	24	spices	spice	NNS
31605	789	25	,	,	,
31605	789	26	and	and	CC
31605	789	27	stimulants	stimulant	NNS
31605	789	28	,	,	,
31605	789	29	should	should	MD
31605	789	30	be	be	VB
31605	789	31	avoided	avoid	VBN
31605	789	32	in	in	IN
31605	789	33	the	the	DT
31605	789	34	diet	diet	NN
31605	789	35	of	of	IN
31605	789	36	children	child	NNS
31605	789	37	.	.	.
31605	790	1	Good	good	JJ
31605	790	2	wheaten	wheaten	JJ
31605	790	3	bread	bread	NN
31605	790	4	,	,	,
31605	790	5	farina	farina	NNP
31605	790	6	,	,	,
31605	790	7	ripe	ripe	NNP
31605	790	8	fruit	fruit	NN
31605	790	9	,	,	,
31605	790	10	fresh	fresh	JJ
31605	790	11	vegetables	vegetable	NNS
31605	790	12	,	,	,
31605	790	13	meat	meat	NN
31605	790	14	-	-	HYPH
31605	790	15	juices	juice	NNS
31605	790	16	,	,	,
31605	790	17	milk	milk	NN
31605	790	18	,	,	,
31605	790	19	and	and	CC
31605	790	20	sugar	sugar	NN
31605	790	21	,	,	,
31605	790	22	should	should	MD
31605	790	23	make	make	VB
31605	790	24	up	up	RP
31605	790	25	the	the	DT
31605	790	26	list	list	NN
31605	790	27	of	of	IN
31605	790	28	staples	staple	NNS
31605	790	29	;	;	:
31605	790	30	when	when	WRB
31605	790	31	meats	meat	NNS
31605	790	32	are	be	VBP
31605	790	33	used	use	VBN
31605	790	34	they	-PRON-	PRP
31605	790	35	should	should	MD
31605	790	36	be	be	VB
31605	790	37	nutritious	nutritious	JJ
31605	790	38	and	and	CC
31605	790	39	digestible	digestible	JJ
31605	790	40	,	,	,
31605	790	41	such	such	JJ
31605	790	42	as	as	IN
31605	790	43	good	good	JJ
31605	790	44	mutton	mutton	NN
31605	790	45	,	,	,
31605	790	46	young	young	JJ
31605	790	47	beef	beef	NN
31605	790	48	,	,	,
31605	790	49	and	and	CC
31605	790	50	tender	tender	JJ
31605	790	51	poultry	poultry	NN
31605	790	52	;	;	,
31605	790	53	bread	bread	NN
31605	790	54	and	and	CC
31605	790	55	milk	milk	NN
31605	790	56	and	and	CC
31605	790	57	fruit	fruit	NN
31605	790	58	,	,	,
31605	790	59	for	for	IN
31605	790	60	breakfast	breakfast	NN
31605	790	61	;	;	:
31605	790	62	meat	meat	NN
31605	790	63	,	,	,
31605	790	64	vegetables	vegetable	NNS
31605	790	65	,	,	,
31605	790	66	bread	bread	NN
31605	790	67	and	and	CC
31605	790	68	some	some	DT
31605	790	69	light	light	JJ
31605	790	70	dessert	dessert	NN
31605	790	71	,	,	,
31605	790	72	for	for	IN
31605	790	73	dinner	dinner	NN
31605	790	74	;	;	:
31605	790	75	bread	bread	NN
31605	790	76	and	and	CC
31605	790	77	milk	milk	NN
31605	790	78	,	,	,
31605	790	79	or	or	CC
31605	790	80	their	-PRON-	PRP$
31605	790	81	equivalents	equivalent	NNS
31605	790	82	,	,	,
31605	790	83	for	for	IN
31605	790	84	supper	supper	NN
31605	790	85	;	;	:
31605	790	86	in	in	IN
31605	790	87	other	other	JJ
31605	790	88	words	word	NNS
31605	790	89	,	,	,
31605	790	90	plain	plain	JJ
31605	790	91	food	food	NN
31605	790	92	and	and	CC
31605	790	93	plenty	plenty	NN
31605	790	94	of	of	IN
31605	790	95	it	-PRON-	PRP
31605	790	96	,	,	,
31605	790	97	will	will	MD
31605	790	98	keep	keep	VB
31605	790	99	mind	mind	NN
31605	790	100	and	and	CC
31605	790	101	body	body	NN
31605	790	102	in	in	IN
31605	790	103	a	a	DT
31605	790	104	sound	sound	JJ
31605	790	105	condition	condition	NN
31605	790	106	,	,	,
31605	790	107	and	and	CC
31605	790	108	supply	supply	VB
31605	790	109	all	all	PDT
31605	790	110	the	the	DT
31605	790	111	requirements	requirement	NNS
31605	790	112	of	of	IN
31605	790	113	growth	growth	NN
31605	790	114	.	.	.
31605	791	1	Meats	meat	NNS
31605	791	2	should	should	MD
31605	791	3	be	be	VB
31605	791	4	carefully	carefully	RB
31605	791	5	cooked	cook	VBN
31605	791	6	,	,	,
31605	791	7	so	so	IN
31605	791	8	as	as	IN
31605	791	9	to	to	TO
31605	791	10	preserve	preserve	VB
31605	791	11	all	all	DT
31605	791	12	their	-PRON-	PRP$
31605	791	13	natural	natural	JJ
31605	791	14	juices	juice	NNS
31605	791	15	;	;	:
31605	791	16	but	but	CC
31605	791	17	no	no	DT
31605	791	18	rich	rich	JJ
31605	791	19	sauces	sauce	NNS
31605	791	20	,	,	,
31605	791	21	or	or	CC
31605	791	22	made	make	VBD
31605	791	23	gravies	gravy	NNS
31605	791	24	,	,	,
31605	791	25	should	should	MD
31605	791	26	accompany	accompany	VB
31605	791	27	them	-PRON-	PRP
31605	791	28	to	to	IN
31605	791	29	the	the	DT
31605	791	30	table	table	NN
31605	791	31	;	;	:
31605	791	32	a	a	DT
31605	791	33	few	few	JJ
31605	791	34	ripe	ripe	JJ
31605	791	35	vegetables	vegetable	NNS
31605	791	36	cooked	cook	VBN
31605	791	37	until	until	IN
31605	791	38	perfectly	perfectly	RB
31605	791	39	tender	tender	JJ
31605	791	40	,	,	,
31605	791	41	roasted	roasted	JJ
31605	791	42	or	or	CC
31605	791	43	baked	baked	JJ
31605	791	44	potatoes	potato	NNS
31605	791	45	,	,	,
31605	791	46	seed	seed	NN
31605	791	47	-	-	HYPH
31605	791	48	bearing	bear	VBG
31605	791	49	fruits	fruit	NNS
31605	791	50	,	,	,
31605	791	51	generally	generally	RB
31605	791	52	stewed	stew	VBN
31605	791	53	,	,	,
31605	791	54	and	and	CC
31605	791	55	plenty	plenty	NN
31605	791	56	of	of	IN
31605	791	57	light	light	JJ
31605	791	58	bread	bread	NN
31605	791	59	at	at	IN
31605	791	60	least	least	JJS
31605	791	61	a	a	DT
31605	791	62	day	day	NN
31605	791	63	old	old	JJ
31605	791	64	,	,	,
31605	791	65	should	should	MD
31605	791	66	be	be	VB
31605	791	67	eaten	eat	VBN
31605	791	68	with	with	IN
31605	791	69	the	the	DT
31605	791	70	meat	meat	NN
31605	791	71	.	.	.
31605	792	1	In	in	IN
31605	792	2	stewing	stew	VBG
31605	792	3	fruit	fruit	NN
31605	792	4	only	only	RB
31605	792	5	enough	enough	JJ
31605	792	6	water	water	NN
31605	792	7	should	should	MD
31605	792	8	be	be	VB
31605	792	9	used	use	VBN
31605	792	10	to	to	TO
31605	792	11	prevent	prevent	VB
31605	792	12	burning	burning	NN
31605	792	13	,	,	,
31605	792	14	and	and	CC
31605	792	15	plenty	plenty	NN
31605	792	16	of	of	IN
31605	792	17	sugar	sugar	NN
31605	792	18	should	should	MD
31605	792	19	be	be	VB
31605	792	20	employed	employ	VBN
31605	792	21	to	to	TO
31605	792	22	sweeten	sweeten	VB
31605	792	23	it	-PRON-	PRP
31605	792	24	;	;	:
31605	792	25	all	all	DT
31605	792	26	fruit	fruit	NN
31605	792	27	is	be	VBZ
31605	792	28	less	less	RBR
31605	792	29	apt	apt	JJ
31605	792	30	to	to	TO
31605	792	31	be	be	VB
31605	792	32	injurious	injurious	JJ
31605	792	33	if	if	IN
31605	792	34	eaten	eat	VBN
31605	792	35	early	early	RB
31605	792	36	in	in	IN
31605	792	37	the	the	DT
31605	792	38	day	day	NN
31605	792	39	.	.	.
31605	793	1	Eggs	egg	NNS
31605	793	2	should	should	MD
31605	793	3	be	be	VB
31605	793	4	plain	plain	RB
31605	793	5	boiled	boil	VBN
31605	793	6	,	,	,
31605	793	7	and	and	CC
31605	793	8	rather	rather	RB
31605	793	9	soft	soft	JJ
31605	793	10	.	.	.
31605	794	1	Milk	milk	NN
31605	794	2	should	should	MD
31605	794	3	be	be	VB
31605	794	4	boiled	boil	VBN
31605	794	5	when	when	WRB
31605	794	6	there	there	EX
31605	794	7	is	be	VBZ
31605	794	8	any	any	DT
31605	794	9	undue	undue	JJ
31605	794	10	action	action	NN
31605	794	11	of	of	IN
31605	794	12	the	the	DT
31605	794	13	bowels	bowel	NNS
31605	794	14	;	;	:
31605	794	15	otherwise	otherwise	RB
31605	794	16	it	-PRON-	PRP
31605	794	17	should	should	MD
31605	794	18	be	be	VB
31605	794	19	used	use	VBN
31605	794	20	uncooked	uncooked	JJ
31605	794	21	with	with	IN
31605	794	22	plenty	plenty	NN
31605	794	23	of	of	IN
31605	794	24	bread	bread	NN
31605	794	25	.	.	.
31605	795	1	Hearty	hearty	JJ
31605	795	2	,	,	,
31605	795	3	vigorous	vigorous	JJ
31605	795	4	children	child	NNS
31605	795	5	,	,	,
31605	795	6	who	who	WP
31605	795	7	play	play	VBP
31605	795	8	much	much	JJ
31605	795	9	in	in	IN
31605	795	10	the	the	DT
31605	795	11	open	open	JJ
31605	795	12	air	air	NN
31605	795	13	,	,	,
31605	795	14	can	can	MD
31605	795	15	digest	digest	VB
31605	795	16	more	more	JJR
31605	795	17	meat	meat	NN
31605	795	18	than	than	IN
31605	795	19	those	those	DT
31605	795	20	who	who	WP
31605	795	21	are	be	VBP
31605	795	22	confined	confine	VBN
31605	795	23	indoors	indoor	NNS
31605	795	24	;	;	:
31605	795	25	and	and	CC
31605	795	26	the	the	DT
31605	795	27	cravings	craving	NNS
31605	795	28	of	of	IN
31605	795	29	a	a	DT
31605	795	30	healthy	healthy	JJ
31605	795	31	appetite	appetite	NN
31605	795	32	should	should	MD
31605	795	33	always	always	RB
31605	795	34	be	be	VB
31605	795	35	appeased	appease	VBN
31605	795	36	,	,	,
31605	795	37	care	care	NN
31605	795	38	being	being	NN
31605	795	39	taken	take	VBN
31605	795	40	that	that	IN
31605	795	41	the	the	DT
31605	795	42	stomach	stomach	NN
31605	795	43	has	have	VBZ
31605	795	44	the	the	DT
31605	795	45	proper	proper	JJ
31605	795	46	intervals	interval	NNS
31605	795	47	of	of	IN
31605	795	48	rest	rest	NN
31605	795	49	.	.	.
31605	796	1	Regularity	regularity	NN
31605	796	2	of	of	IN
31605	796	3	meals	meal	NNS
31605	796	4	is	be	VBZ
31605	796	5	really	really	RB
31605	796	6	most	most	RBS
31605	796	7	important	important	JJ
31605	796	8	at	at	IN
31605	796	9	all	all	DT
31605	796	10	ages	age	NNS
31605	796	11	;	;	:
31605	796	12	the	the	DT
31605	796	13	digestive	digestive	JJ
31605	796	14	organs	organ	NNS
31605	796	15	must	must	MD
31605	796	16	have	have	VB
31605	796	17	time	time	NN
31605	796	18	to	to	TO
31605	796	19	assimilate	assimilate	VB
31605	796	20	their	-PRON-	PRP$
31605	796	21	food	food	NN
31605	796	22	supply	supply	NN
31605	796	23	.	.	.
31605	797	1	In	in	IN
31605	797	2	childhood	childhood	NN
31605	797	3	and	and	CC
31605	797	4	youth	youth	NN
31605	797	5	,	,	,
31605	797	6	the	the	DT
31605	797	7	period	period	NN
31605	797	8	of	of	IN
31605	797	9	growth	growth	NN
31605	797	10	,	,	,
31605	797	11	the	the	DT
31605	797	12	needs	need	NNS
31605	797	13	of	of	IN
31605	797	14	the	the	DT
31605	797	15	system	system	NN
31605	797	16	are	be	VBP
31605	797	17	more	more	RBR
31605	797	18	pressing	pressing	JJ
31605	797	19	than	than	IN
31605	797	20	at	at	IN
31605	797	21	any	any	DT
31605	797	22	other	other	JJ
31605	797	23	time	time	NN
31605	797	24	of	of	IN
31605	797	25	life	life	NN
31605	797	26	;	;	:
31605	797	27	if	if	IN
31605	797	28	at	at	IN
31605	797	29	this	this	DT
31605	797	30	time	time	NN
31605	797	31	children	child	NNS
31605	797	32	are	be	VBP
31605	797	33	fed	feed	VBN
31605	797	34	on	on	IN
31605	797	35	rich	rich	JJ
31605	797	36	and	and	CC
31605	797	37	stimulating	stimulate	VBG
31605	797	38	food	food	NN
31605	797	39	,	,	,
31605	797	40	they	-PRON-	PRP
31605	797	41	will	will	MD
31605	797	42	be	be	VB
31605	797	43	prone	prone	JJ
31605	797	44	to	to	IN
31605	797	45	fevers	fever	NNS
31605	797	46	;	;	:
31605	797	47	if	if	IN
31605	797	48	they	-PRON-	PRP
31605	797	49	are	be	VBP
31605	797	50	underfed	underfed	JJ
31605	797	51	they	-PRON-	PRP
31605	797	52	suffer	suffer	VBP
31605	797	53	both	both	CC
31605	797	54	mentally	mentally	RB
31605	797	55	and	and	CC
31605	797	56	physically	physically	RB
31605	797	57	from	from	IN
31605	797	58	slow	slow	JJ
31605	797	59	starvation	starvation	NN
31605	797	60	;	;	:
31605	797	61	equal	equal	JJ
31605	797	62	and	and	CC
31605	797	63	regular	regular	JJ
31605	797	64	nutrition	nutrition	NN
31605	797	65	is	be	VBZ
31605	797	66	imperative	imperative	JJ
31605	797	67	to	to	IN
31605	797	68	the	the	DT
31605	797	69	well	well	JJ
31605	797	70	being	being	NN
31605	797	71	of	of	IN
31605	797	72	the	the	DT
31605	797	73	little	little	JJ
31605	797	74	ones	one	NNS
31605	797	75	,	,	,
31605	797	76	if	if	IN
31605	797	77	we	-PRON-	PRP
31605	797	78	would	would	MD
31605	797	79	have	have	VB
31605	797	80	them	-PRON-	PRP
31605	797	81	grow	grow	VB
31605	797	82	up	up	RP
31605	797	83	capable	capable	JJ
31605	797	84	of	of	IN
31605	797	85	performing	perform	VBG
31605	797	86	in	in	IN
31605	797	87	the	the	DT
31605	797	88	fullest	full	JJS
31605	797	89	degree	degree	NN
31605	797	90	the	the	DT
31605	797	91	highest	high	JJS
31605	797	92	functions	function	NNS
31605	797	93	of	of	IN
31605	797	94	life	life	NN
31605	797	95	.	.	.
31605	798	1	Therefore	therefore	RB
31605	798	2	give	give	VBP
31605	798	3	the	the	DT
31605	798	4	children	child	NNS
31605	798	5	plenty	plenty	NN
31605	798	6	of	of	IN
31605	798	7	plain	plain	JJ
31605	798	8	,	,	,
31605	798	9	wholesome	wholesome	JJ
31605	798	10	food	food	NN
31605	798	11	;	;	:
31605	798	12	their	-PRON-	PRP$
31605	798	13	active	active	JJ
31605	798	14	systems	system	NNS
31605	798	15	will	will	MD
31605	798	16	appropriate	appropriate	VB
31605	798	17	it	-PRON-	PRP
31605	798	18	.	.	.
31605	799	1	If	if	IN
31605	799	2	they	-PRON-	PRP
31605	799	3	continue	continue	VBP
31605	799	4	serene	serene	JJ
31605	799	5	in	in	IN
31605	799	6	temper	temper	NN
31605	799	7	,	,	,
31605	799	8	equable	equable	JJ
31605	799	9	in	in	IN
31605	799	10	disposition	disposition	NN
31605	799	11	,	,	,
31605	799	12	and	and	CC
31605	799	13	generally	generally	RB
31605	799	14	healthy,--if	healthy,--if	VBP
31605	799	15	the	the	DT
31605	799	16	eyes	eye	NNS
31605	799	17	are	be	VBP
31605	799	18	bright	bright	JJ
31605	799	19	,	,	,
31605	799	20	the	the	DT
31605	799	21	skin	skin	NN
31605	799	22	clear	clear	RB
31605	799	23	,	,	,
31605	799	24	the	the	DT
31605	799	25	sleep	sleep	NN
31605	799	26	serene,--the	serene,--the	NNP
31605	799	27	diet	diet	NN
31605	799	28	is	be	VBZ
31605	799	29	proper	proper	JJ
31605	799	30	and	and	CC
31605	799	31	sufficient	sufficient	JJ
31605	799	32	.	.	.
31605	800	1	In	in	IN
31605	800	2	the	the	DT
31605	800	3	following	follow	VBG
31605	800	4	receipts	receipt	NNS
31605	800	5	for	for	IN
31605	800	6	preparing	prepare	VBG
31605	800	7	children	child	NNS
31605	800	8	's	's	POS
31605	800	9	food	food	NN
31605	800	10	the	the	DT
31605	800	11	quantities	quantity	NNS
31605	800	12	are	be	VBP
31605	800	13	calculated	calculate	VBN
31605	800	14	for	for	IN
31605	800	15	four	four	CD
31605	800	16	.	.	.
31605	801	1	206	206	CD
31605	801	2	.	.	.
31605	802	1	=	=	NFP
31605	802	2	Oatmeal	oatmeal	NN
31605	802	3	Porridge.=--Oatmeal	porridge.=--oatmeal	NN
31605	802	4	is	be	VBZ
31605	802	5	an	an	DT
31605	802	6	extremely	extremely	RB
31605	802	7	strengthening	strengthen	VBG
31605	802	8	food	food	NN
31605	802	9	;	;	:
31605	802	10	when	when	WRB
31605	802	11	it	-PRON-	PRP
31605	802	12	is	be	VBZ
31605	802	13	well	well	RB
31605	802	14	cooked	cook	VBN
31605	802	15	it	-PRON-	PRP
31605	802	16	produces	produce	VBZ
31605	802	17	a	a	DT
31605	802	18	large	large	JJ
31605	802	19	volume	volume	NN
31605	802	20	of	of	IN
31605	802	21	nutritive	nutritive	JJ
31605	802	22	matter	matter	NN
31605	802	23	in	in	IN
31605	802	24	proportion	proportion	NN
31605	802	25	to	to	IN
31605	802	26	its	-PRON-	PRP$
31605	802	27	bulk	bulk	NN
31605	802	28	;	;	:
31605	802	29	and	and	CC
31605	802	30	combined	combine	VBN
31605	802	31	with	with	IN
31605	802	32	milk	milk	NN
31605	802	33	it	-PRON-	PRP
31605	802	34	is	be	VBZ
31605	802	35	the	the	DT
31605	802	36	strongest	strong	JJS
31605	802	37	and	and	CC
31605	802	38	best	good	JJS
31605	802	39	of	of	IN
31605	802	40	the	the	DT
31605	802	41	cereals	cereal	NNS
31605	802	42	.	.	.
31605	803	1	Its	-PRON-	PRP$
31605	803	2	flavor	flavor	NN
31605	803	3	is	be	VBZ
31605	803	4	sweet	sweet	JJ
31605	803	5	and	and	CC
31605	803	6	pleasant	pleasant	JJ
31605	803	7	;	;	:
31605	803	8	it	-PRON-	PRP
31605	803	9	appears	appear	VBZ
31605	803	10	in	in	IN
31605	803	11	market	market	NN
31605	803	12	in	in	IN
31605	803	13	two	two	CD
31605	803	14	forms	form	NNS
31605	803	15	,	,	,
31605	803	16	a	a	DT
31605	803	17	rather	rather	RB
31605	803	18	rough	rough	JJ
31605	803	19	meal	meal	NN
31605	803	20	,	,	,
31605	803	21	and	and	CC
31605	803	22	the	the	DT
31605	803	23	unbroken	unbroken	JJ
31605	803	24	grain	grain	NN
31605	803	25	,	,	,
31605	803	26	after	after	IN
31605	803	27	the	the	DT
31605	803	28	husk	husk	NN
31605	803	29	has	have	VBZ
31605	803	30	been	be	VBN
31605	803	31	removed	remove	VBN
31605	803	32	;	;	:
31605	803	33	in	in	IN
31605	803	34	either	either	DT
31605	803	35	shape	shape	NN
31605	803	36	it	-PRON-	PRP
31605	803	37	should	should	MD
31605	803	38	be	be	VB
31605	803	39	thoroughly	thoroughly	RB
31605	803	40	boiled	boil	VBN
31605	803	41	,	,	,
31605	803	42	and	and	CC
31605	803	43	combined	combine	VBN
31605	803	44	with	with	IN
31605	803	45	milk	milk	NN
31605	803	46	.	.	.
31605	804	1	A	a	DT
31605	804	2	good	good	JJ
31605	804	3	thick	thick	JJ
31605	804	4	porridge	porridge	NN
31605	804	5	can	can	MD
31605	804	6	be	be	VB
31605	804	7	made	make	VBN
31605	804	8	by	by	IN
31605	804	9	stirring	stir	VBG
31605	804	10	four	four	CD
31605	804	11	ounces	ounce	NNS
31605	804	12	of	of	IN
31605	804	13	oatmeal	oatmeal	NN
31605	804	14	into	into	IN
31605	804	15	a	a	DT
31605	804	16	quart	quart	NN
31605	804	17	of	of	IN
31605	804	18	boiling	boil	VBG
31605	804	19	milk	milk	NN
31605	804	20	,	,	,
31605	804	21	and	and	CC
31605	804	22	then	then	RB
31605	804	23	pouring	pour	VBG
31605	804	24	this	this	DT
31605	804	25	into	into	IN
31605	804	26	a	a	DT
31605	804	27	quart	quart	NN
31605	804	28	of	of	IN
31605	804	29	water	water	NN
31605	804	30	boiling	boil	VBG
31605	804	31	on	on	IN
31605	804	32	the	the	DT
31605	804	33	fire	fire	NN
31605	804	34	,	,	,
31605	804	35	and	and	CC
31605	804	36	allowing	allow	VBG
31605	804	37	it	-PRON-	PRP
31605	804	38	to	to	TO
31605	804	39	boil	boil	VB
31605	804	40	half	half	NN
31605	804	41	or	or	CC
31605	804	42	three	three	CD
31605	804	43	-	-	HYPH
31605	804	44	quarters	quarter	NNS
31605	804	45	of	of	IN
31605	804	46	an	an	DT
31605	804	47	hour	hour	NN
31605	804	48	;	;	:
31605	804	49	care	care	NN
31605	804	50	must	must	MD
31605	804	51	be	be	VB
31605	804	52	taken	take	VBN
31605	804	53	not	not	RB
31605	804	54	to	to	TO
31605	804	55	burn	burn	VB
31605	804	56	it	-PRON-	PRP
31605	804	57	;	;	:
31605	804	58	just	just	RB
31605	804	59	before	before	IN
31605	804	60	it	-PRON-	PRP
31605	804	61	is	be	VBZ
31605	804	62	done	do	VBN
31605	804	63	it	-PRON-	PRP
31605	804	64	should	should	MD
31605	804	65	be	be	VB
31605	804	66	seasoned	season	VBN
31605	804	67	with	with	IN
31605	804	68	a	a	DT
31605	804	69	teaspoonful	teaspoonful	NN
31605	804	70	of	of	IN
31605	804	71	salt	salt	NN
31605	804	72	;	;	,
31605	804	73	and	and	CC
31605	804	74	sweetened	sweeten	VBD
31605	804	75	to	to	TO
31605	804	76	taste	taste	VB
31605	804	77	at	at	IN
31605	804	78	the	the	DT
31605	804	79	table	table	NN
31605	804	80	.	.	.
31605	805	1	207	207	CD
31605	805	2	.	.	.
31605	806	1	=	=	NFP
31605	806	2	A	a	DT
31605	806	3	good	good	JJ
31605	806	4	Breakfast=	breakfast=	NN
31605	806	5	can	can	MD
31605	806	6	be	be	VB
31605	806	7	made	make	VBN
31605	806	8	of	of	IN
31605	806	9	fresh	fresh	JJ
31605	806	10	milk	milk	NN
31605	806	11	sweetened	sweeten	VBN
31605	806	12	with	with	IN
31605	806	13	a	a	DT
31605	806	14	little	little	JJ
31605	806	15	sugar	sugar	NN
31605	806	16	and	and	CC
31605	806	17	eaten	eat	VBN
31605	806	18	with	with	IN
31605	806	19	bread	bread	NN
31605	806	20	a	a	DT
31605	806	21	day	day	NN
31605	806	22	old	old	JJ
31605	806	23	,	,	,
31605	806	24	lightly	lightly	RB
31605	806	25	buttered	butter	VBN
31605	806	26	.	.	.
31605	807	1	208	208	CD
31605	807	2	.	.	.
31605	808	1	=	=	NFP
31605	808	2	Stewed	stew	VBN
31605	808	3	Fruit.=--Put	fruit.=--put	NN
31605	808	4	a	a	DT
31605	808	5	quart	quart	NN
31605	808	6	of	of	IN
31605	808	7	apples	apple	NNS
31605	808	8	pared	pare	VBN
31605	808	9	and	and	CC
31605	808	10	sliced	slice	VBD
31605	808	11	over	over	IN
31605	808	12	the	the	DT
31605	808	13	fire	fire	NN
31605	808	14	in	in	IN
31605	808	15	a	a	DT
31605	808	16	thick	thick	JJ
31605	808	17	sauce	sauce	NN
31605	808	18	-	-	HYPH
31605	808	19	pan	pan	NN
31605	808	20	,	,	,
31605	808	21	with	with	IN
31605	808	22	half	half	PDT
31605	808	23	a	a	DT
31605	808	24	pint	pint	NN
31605	808	25	of	of	IN
31605	808	26	water	water	NN
31605	808	27	,	,	,
31605	808	28	to	to	TO
31605	808	29	prevent	prevent	VB
31605	808	30	burning	burning	NN
31605	808	31	,	,	,
31605	808	32	and	and	CC
31605	808	33	when	when	WRB
31605	808	34	tender	tender	JJ
31605	808	35	break	break	VBP
31605	808	36	them	-PRON-	PRP
31605	808	37	well	well	RB
31605	808	38	up	up	RP
31605	808	39	and	and	CC
31605	808	40	sweeten	sweeten	VB
31605	808	41	them	-PRON-	PRP
31605	808	42	with	with	IN
31605	808	43	four	four	CD
31605	808	44	ounces	ounce	NNS
31605	808	45	or	or	CC
31605	808	46	more	more	JJR
31605	808	47	of	of	IN
31605	808	48	sugar	sugar	NN
31605	808	49	,	,	,
31605	808	50	according	accord	VBG
31605	808	51	to	to	IN
31605	808	52	the	the	DT
31605	808	53	flavor	flavor	NN
31605	808	54	of	of	IN
31605	808	55	the	the	DT
31605	808	56	apples	apple	NNS
31605	808	57	.	.	.
31605	809	1	Serve	serve	VB
31605	809	2	them	-PRON-	PRP
31605	809	3	with	with	IN
31605	809	4	bread	bread	NN
31605	809	5	and	and	CC
31605	809	6	butter	butter	NN
31605	809	7	in	in	IN
31605	809	8	the	the	DT
31605	809	9	morning	morning	NN
31605	809	10	,	,	,
31605	809	11	or	or	CC
31605	809	12	at	at	IN
31605	809	13	noon	noon	NN
31605	809	14	.	.	.
31605	810	1	209	209	CD
31605	810	2	.	.	.
31605	811	1	=	=	NFP
31605	811	2	Ripe	ripe	JJ
31605	811	3	Currants.=--A	Currants.=--A	NNP
31605	811	4	pound	pound	NN
31605	811	5	of	of	IN
31605	811	6	ripe	ripe	JJ
31605	811	7	currants	currant	NNS
31605	811	8	mashed	mash	VBD
31605	811	9	,	,	,
31605	811	10	and	and	CC
31605	811	11	mixed	mix	VBN
31605	811	12	with	with	IN
31605	811	13	half	half	PDT
31605	811	14	a	a	DT
31605	811	15	pound	pound	NN
31605	811	16	,	,	,
31605	811	17	or	or	CC
31605	811	18	more	more	JJR
31605	811	19	,	,	,
31605	811	20	of	of	IN
31605	811	21	sugar	sugar	NN
31605	811	22	,	,	,
31605	811	23	makes	make	VBZ
31605	811	24	an	an	DT
31605	811	25	excellent	excellent	JJ
31605	811	26	accompaniment	accompaniment	NN
31605	811	27	for	for	IN
31605	811	28	bread	bread	NN
31605	811	29	,	,	,
31605	811	30	being	be	VBG
31605	811	31	served	serve	VBN
31605	811	32	spread	spread	VBN
31605	811	33	upon	upon	IN
31605	811	34	the	the	DT
31605	811	35	slices	slice	NNS
31605	811	36	.	.	.
31605	812	1	210	210	CD
31605	812	2	.	.	.
31605	813	1	=	=	NFP
31605	813	2	Blackberry	Blackberry	NNP
31605	813	3	Jam.=--This	Jam.=--This	NNP
31605	813	4	is	be	VBZ
31605	813	5	an	an	DT
31605	813	6	invaluable	invaluable	JJ
31605	813	7	addition	addition	NN
31605	813	8	to	to	IN
31605	813	9	the	the	DT
31605	813	10	breakfast	breakfast	NN
31605	813	11	,	,	,
31605	813	12	or	or	CC
31605	813	13	noon	noon	NN
31605	813	14	dinner	dinner	NN
31605	813	15	,	,	,
31605	813	16	in	in	IN
31605	813	17	place	place	NN
31605	813	18	of	of	IN
31605	813	19	butter	butter	NN
31605	813	20	.	.	.
31605	814	1	It	-PRON-	PRP
31605	814	2	is	be	VBZ
31605	814	3	an	an	DT
31605	814	4	excellent	excellent	JJ
31605	814	5	agent	agent	NN
31605	814	6	for	for	IN
31605	814	7	regulating	regulate	VBG
31605	814	8	the	the	DT
31605	814	9	action	action	NN
31605	814	10	of	of	IN
31605	814	11	the	the	DT
31605	814	12	bowels	bowel	NNS
31605	814	13	.	.	.
31605	815	1	It	-PRON-	PRP
31605	815	2	is	be	VBZ
31605	815	3	made	make	VBN
31605	815	4	by	by	IN
31605	815	5	boiling	boil	VBG
31605	815	6	with	with	IN
31605	815	7	every	every	DT
31605	815	8	pound	pound	NN
31605	815	9	of	of	IN
31605	815	10	thoroughly	thoroughly	RB
31605	815	11	ripe	ripe	JJ
31605	815	12	blackberries	blackberry	NNS
31605	815	13	half	half	PDT
31605	815	14	a	a	DT
31605	815	15	pound	pound	NN
31605	815	16	of	of	IN
31605	815	17	good	good	JJ
31605	815	18	brown	brown	JJ
31605	815	19	sugar	sugar	NN
31605	815	20	;	;	:
31605	815	21	the	the	DT
31605	815	22	boiling	boiling	NN
31605	815	23	to	to	TO
31605	815	24	be	be	VB
31605	815	25	continued	continue	VBN
31605	815	26	one	one	CD
31605	815	27	hour	hour	NN
31605	815	28	,	,	,
31605	815	29	and	and	CC
31605	815	30	the	the	DT
31605	815	31	berries	berry	NNS
31605	815	32	well	well	RB
31605	815	33	broken	break	VBN
31605	815	34	up	up	RP
31605	815	35	.	.	.
31605	816	1	211	211	CD
31605	816	2	.	.	.
31605	817	1	=	=	NFP
31605	817	2	Baked	Baked	NNP
31605	817	3	Fruit.=--In	Fruit.=--In	NNP
31605	817	4	addition	addition	NN
31605	817	5	to	to	IN
31605	817	6	baking	bake	VBG
31605	817	7	apples	apple	NNS
31605	817	8	in	in	IN
31605	817	9	the	the	DT
31605	817	10	ordinary	ordinary	JJ
31605	817	11	way	way	NN
31605	817	12	,	,	,
31605	817	13	plums	plum	NNS
31605	817	14	,	,	,
31605	817	15	peaches	peach	NNS
31605	817	16	,	,	,
31605	817	17	pears	pear	NNS
31605	817	18	,	,	,
31605	817	19	and	and	CC
31605	817	20	berries	berry	NNS
31605	817	21	,	,	,
31605	817	22	are	be	VBP
31605	817	23	good	good	JJ
31605	817	24	when	when	WRB
31605	817	25	put	put	VBN
31605	817	26	into	into	IN
31605	817	27	a	a	DT
31605	817	28	stone	stone	NN
31605	817	29	jar	jar	NN
31605	817	30	with	with	IN
31605	817	31	layers	layer	NNS
31605	817	32	of	of	IN
31605	817	33	stale	stale	JJ
31605	817	34	bread	bread	NN
31605	817	35	and	and	CC
31605	817	36	sugar	sugar	NN
31605	817	37	,	,	,
31605	817	38	and	and	CC
31605	817	39	about	about	RB
31605	817	40	a	a	DT
31605	817	41	gill	gill	NN
31605	817	42	of	of	IN
31605	817	43	water	water	NN
31605	817	44	,	,	,
31605	817	45	and	and	CC
31605	817	46	baking	bake	VBG
31605	817	47	the	the	DT
31605	817	48	fruit	fruit	NN
31605	817	49	slowly	slowly	RB
31605	817	50	in	in	IN
31605	817	51	a	a	DT
31605	817	52	moderate	moderate	JJ
31605	817	53	oven	oven	NN
31605	817	54	for	for	IN
31605	817	55	an	an	DT
31605	817	56	hour	hour	NN
31605	817	57	and	and	CC
31605	817	58	a	a	DT
31605	817	59	half	half	NN
31605	817	60	.	.	.
31605	818	1	212	212	CD
31605	818	2	.	.	.
31605	819	1	=	=	NFP
31605	819	2	Broiled	Broiled	NNP
31605	819	3	Chops.=--Trim	Chops.=--Trim	NNP
31605	819	4	nearly	nearly	RB
31605	819	5	all	all	PDT
31605	819	6	the	the	DT
31605	819	7	fat	fat	NN
31605	819	8	from	from	IN
31605	819	9	a	a	DT
31605	819	10	pound	pound	NN
31605	819	11	of	of	IN
31605	819	12	loin	loin	NNP
31605	819	13	mutton	mutton	NN
31605	819	14	chops	chop	NNS
31605	819	15	,	,	,
31605	819	16	broil	broil	VB
31605	819	17	them	-PRON-	PRP
31605	819	18	over	over	IN
31605	819	19	a	a	DT
31605	819	20	clear	clear	JJ
31605	819	21	,	,	,
31605	819	22	bright	bright	JJ
31605	819	23	fire	fire	NN
31605	819	24	for	for	IN
31605	819	25	about	about	RB
31605	819	26	fifteen	fifteen	CD
31605	819	27	minutes	minute	NNS
31605	819	28	,	,	,
31605	819	29	taking	take	VBG
31605	819	30	care	care	NN
31605	819	31	not	not	RB
31605	819	32	to	to	TO
31605	819	33	burn	burn	VB
31605	819	34	them	-PRON-	PRP
31605	819	35	;	;	:
31605	819	36	when	when	WRB
31605	819	37	they	-PRON-	PRP
31605	819	38	are	be	VBP
31605	819	39	done	do	VBN
31605	819	40	put	put	VBN
31605	819	41	them	-PRON-	PRP
31605	819	42	on	on	IN
31605	819	43	a	a	DT
31605	819	44	hot	hot	JJ
31605	819	45	platter	platter	NN
31605	819	46	,	,	,
31605	819	47	season	season	VB
31605	819	48	them	-PRON-	PRP
31605	819	49	with	with	IN
31605	819	50	half	half	PDT
31605	819	51	a	a	DT
31605	819	52	teaspoonful	teaspoonful	NN
31605	819	53	of	of	IN
31605	819	54	salt	salt	NN
31605	819	55	,	,	,
31605	819	56	and	and	CC
31605	819	57	if	if	IN
31605	819	58	they	-PRON-	PRP
31605	819	59	are	be	VBP
31605	819	60	very	very	RB
31605	819	61	dry	dry	JJ
31605	819	62	put	put	NN
31605	819	63	a	a	DT
31605	819	64	little	little	JJ
31605	819	65	butter	butter	NN
31605	819	66	over	over	IN
31605	819	67	them	-PRON-	PRP
31605	819	68	,	,	,
31605	819	69	using	use	VBG
31605	819	70	not	not	RB
31605	819	71	more	more	JJR
31605	819	72	than	than	IN
31605	819	73	a	a	DT
31605	819	74	quarter	quarter	NN
31605	819	75	of	of	IN
31605	819	76	an	an	DT
31605	819	77	ounce	ounce	NN
31605	819	78	.	.	.
31605	820	1	Serve	serve	VB
31605	820	2	them	-PRON-	PRP
31605	820	3	with	with	IN
31605	820	4	mashed	mashed	JJ
31605	820	5	potatoes	potato	NNS
31605	820	6	.	.	.
31605	821	1	213	213	CD
31605	821	2	.	.	.
31605	822	1	=	=	NFP
31605	822	2	Beefsteak.=--A	beefsteak.=--a	FW
31605	822	3	tender	tender	NN
31605	822	4	sirloin	sirloin	NN
31605	822	5	steak	steak	NN
31605	822	6	is	be	VBZ
31605	822	7	the	the	DT
31605	822	8	best	good	JJS
31605	822	9	cut	cut	NN
31605	822	10	for	for	IN
31605	822	11	general	general	JJ
31605	822	12	use	use	NN
31605	822	13	.	.	.
31605	823	1	It	-PRON-	PRP
31605	823	2	should	should	MD
31605	823	3	be	be	VB
31605	823	4	chosen	choose	VBN
31605	823	5	in	in	IN
31605	823	6	accordance	accordance	NN
31605	823	7	with	with	IN
31605	823	8	the	the	DT
31605	823	9	directions	direction	NNS
31605	823	10	given	give	VBN
31605	823	11	in	in	IN
31605	823	12	the	the	DT
31605	823	13	chapter	chapter	NN
31605	823	14	on	on	IN
31605	823	15	marketing	marketing	NN
31605	823	16	,	,	,
31605	823	17	and	and	CC
31605	823	18	broiled	broil	VBN
31605	823	19	over	over	IN
31605	823	20	a	a	DT
31605	823	21	brisk	brisk	JJ
31605	823	22	,	,	,
31605	823	23	clear	clear	JJ
31605	823	24	fire	fire	NN
31605	823	25	for	for	IN
31605	823	26	about	about	RB
31605	823	27	twenty	twenty	CD
31605	823	28	minutes	minute	NNS
31605	823	29	;	;	:
31605	823	30	the	the	DT
31605	823	31	seasoning	seasoning	NN
31605	823	32	of	of	IN
31605	823	33	salt	salt	NN
31605	823	34	should	should	MD
31605	823	35	be	be	VB
31605	823	36	added	add	VBN
31605	823	37	after	after	IN
31605	823	38	it	-PRON-	PRP
31605	823	39	is	be	VBZ
31605	823	40	taken	take	VBN
31605	823	41	from	from	IN
31605	823	42	the	the	DT
31605	823	43	fire	fire	NN
31605	823	44	,	,	,
31605	823	45	and	and	CC
31605	823	46	placed	place	VBD
31605	823	47	on	on	IN
31605	823	48	a	a	DT
31605	823	49	hot	hot	JJ
31605	823	50	dish	dish	NN
31605	823	51	;	;	:
31605	823	52	and	and	CC
31605	823	53	but	but	CC
31605	823	54	very	very	RB
31605	823	55	little	little	JJ
31605	823	56	butter	butter	NN
31605	823	57	,	,	,
31605	823	58	if	if	IN
31605	823	59	any	any	DT
31605	823	60	,	,	,
31605	823	61	should	should	MD
31605	823	62	be	be	VB
31605	823	63	used	use	VBN
31605	823	64	.	.	.
31605	824	1	Serve	serve	VB
31605	824	2	it	-PRON-	PRP
31605	824	3	with	with	IN
31605	824	4	baked	baked	JJ
31605	824	5	potatoes	potato	NNS
31605	824	6	,	,	,
31605	824	7	finely	finely	RB
31605	824	8	broken	break	VBN
31605	824	9	with	with	IN
31605	824	10	a	a	DT
31605	824	11	fork	fork	NN
31605	824	12	.	.	.
31605	825	1	214	214	CD
31605	825	2	.	.	.
31605	826	1	=	=	NFP
31605	826	2	Broiled	broil	VBN
31605	826	3	Chicken.=--A	Chicken.=--A	NNP
31605	826	4	tender	tender	NN
31605	826	5	,	,	,
31605	826	6	but	but	CC
31605	826	7	not	not	RB
31605	826	8	very	very	RB
31605	826	9	fat	fat	JJ
31605	826	10	chicken	chicken	NN
31605	826	11	,	,	,
31605	826	12	makes	make	VBZ
31605	826	13	an	an	DT
31605	826	14	excellent	excellent	JJ
31605	826	15	dinner	dinner	NN
31605	826	16	for	for	IN
31605	826	17	children	child	NNS
31605	826	18	.	.	.
31605	827	1	It	-PRON-	PRP
31605	827	2	should	should	MD
31605	827	3	be	be	VB
31605	827	4	plucked	pluck	VBN
31605	827	5	,	,	,
31605	827	6	singed	singe	VBN
31605	827	7	,	,	,
31605	827	8	split	split	VBD
31605	827	9	down	down	RP
31605	827	10	the	the	DT
31605	827	11	back	back	NN
31605	827	12	,	,	,
31605	827	13	carefully	carefully	RB
31605	827	14	drawn	draw	VBN
31605	827	15	,	,	,
31605	827	16	and	and	CC
31605	827	17	wiped	wipe	VBD
31605	827	18	with	with	IN
31605	827	19	a	a	DT
31605	827	20	damp	damp	JJ
31605	827	21	cloth	cloth	NN
31605	827	22	,	,	,
31605	827	23	but	but	CC
31605	827	24	not	not	RB
31605	827	25	washed	wash	VBN
31605	827	26	;	;	:
31605	827	27	the	the	DT
31605	827	28	joints	joint	NNS
31605	827	29	and	and	CC
31605	827	30	breast	breast	NN
31605	827	31	-	-	HYPH
31605	827	32	bone	bone	NN
31605	827	33	should	should	MD
31605	827	34	be	be	VB
31605	827	35	broken	break	VBN
31605	827	36	with	with	IN
31605	827	37	the	the	DT
31605	827	38	rolling	roll	VBG
31605	827	39	pin	pin	NN
31605	827	40	,	,	,
31605	827	41	the	the	DT
31605	827	42	chicken	chicken	NN
31605	827	43	being	be	VBG
31605	827	44	covered	cover	VBN
31605	827	45	with	with	IN
31605	827	46	a	a	DT
31605	827	47	folded	fold	VBN
31605	827	48	towel	towel	NN
31605	827	49	to	to	TO
31605	827	50	protect	protect	VB
31605	827	51	the	the	DT
31605	827	52	flesh	flesh	NN
31605	827	53	;	;	:
31605	827	54	it	-PRON-	PRP
31605	827	55	should	should	MD
31605	827	56	then	then	RB
31605	827	57	be	be	VB
31605	827	58	broiled	broil	VBN
31605	827	59	,	,	,
31605	827	60	inside	inside	IN
31605	827	61	first	first	RB
31605	827	62	,	,	,
31605	827	63	over	over	IN
31605	827	64	a	a	DT
31605	827	65	clear	clear	JJ
31605	827	66	,	,	,
31605	827	67	brisk	brisk	JJ
31605	827	68	fire	fire	NN
31605	827	69	,	,	,
31605	827	70	or	or	CC
31605	827	71	better	well	RBR
31605	827	72	still	still	RB
31605	827	73	,	,	,
31605	827	74	laid	lay	VBN
31605	827	75	in	in	IN
31605	827	76	a	a	DT
31605	827	77	pan	pan	NN
31605	827	78	on	on	IN
31605	827	79	a	a	DT
31605	827	80	couple	couple	NN
31605	827	81	of	of	IN
31605	827	82	slices	slice	NNS
31605	827	83	of	of	IN
31605	827	84	bread	bread	NN
31605	827	85	,	,	,
31605	827	86	and	and	CC
31605	827	87	quickly	quickly	RB
31605	827	88	roasted	roast	VBD
31605	827	89	in	in	IN
31605	827	90	a	a	DT
31605	827	91	hot	hot	JJ
31605	827	92	oven	oven	NN
31605	827	93	;	;	,
31605	827	94	by	by	IN
31605	827	95	the	the	DT
31605	827	96	latter	latter	JJ
31605	827	97	process	process	NN
31605	827	98	all	all	PDT
31605	827	99	the	the	DT
31605	827	100	juices	juice	NNS
31605	827	101	of	of	IN
31605	827	102	the	the	DT
31605	827	103	bird	bird	NN
31605	827	104	are	be	VBP
31605	827	105	saved	save	VBN
31605	827	106	;	;	:
31605	827	107	some	some	DT
31605	827	108	gravy	gravy	NN
31605	827	109	will	will	MD
31605	827	110	flow	flow	VB
31605	827	111	from	from	IN
31605	827	112	a	a	DT
31605	827	113	good	good	JJ
31605	827	114	chicken	chicken	NN
31605	827	115	,	,	,
31605	827	116	and	and	CC
31605	827	117	from	from	IN
31605	827	118	this	this	DT
31605	827	119	the	the	DT
31605	827	120	superfluous	superfluous	JJ
31605	827	121	fat	fat	NN
31605	827	122	should	should	MD
31605	827	123	be	be	VB
31605	827	124	removed	remove	VBN
31605	827	125	;	;	:
31605	827	126	if	if	IN
31605	827	127	the	the	DT
31605	827	128	chicken	chicken	NN
31605	827	129	is	be	VBZ
31605	827	130	very	very	RB
31605	827	131	fat	fat	JJ
31605	827	132	the	the	DT
31605	827	133	bread	bread	NN
31605	827	134	under	under	IN
31605	827	135	it	-PRON-	PRP
31605	827	136	should	should	MD
31605	827	137	not	not	RB
31605	827	138	be	be	VB
31605	827	139	given	give	VBN
31605	827	140	to	to	IN
31605	827	141	the	the	DT
31605	827	142	children	child	NNS
31605	827	143	.	.	.
31605	828	1	215	215	CD
31605	828	2	.	.	.
31605	829	1	=	=	NFP
31605	829	2	Boiled	boiled	JJ
31605	829	3	Eggs.=--Eggs	eggs.=--egg	NNS
31605	829	4	are	be	VBP
31605	829	5	usually	usually	RB
31605	829	6	spoiled	spoil	VBN
31605	829	7	in	in	IN
31605	829	8	cooking	cooking	NN
31605	829	9	;	;	:
31605	829	10	if	if	IN
31605	829	11	they	-PRON-	PRP
31605	829	12	are	be	VBP
31605	829	13	plunged	plunge	VBN
31605	829	14	into	into	IN
31605	829	15	boiling	boiling	NN
31605	829	16	water	water	NN
31605	829	17	,	,	,
31605	829	18	and	and	CC
31605	829	19	maintained	maintain	VBD
31605	829	20	at	at	IN
31605	829	21	the	the	DT
31605	829	22	boiling	boiling	NN
31605	829	23	point	point	NN
31605	829	24	,	,	,
31605	829	25	the	the	DT
31605	829	26	effect	effect	NN
31605	829	27	is	be	VBZ
31605	829	28	to	to	TO
31605	829	29	harden	harden	VB
31605	829	30	the	the	DT
31605	829	31	albumen	albuman	NNS
31605	829	32	while	while	IN
31605	829	33	the	the	DT
31605	829	34	yolk	yolk	NN
31605	829	35	remains	remain	VBZ
31605	829	36	almost	almost	RB
31605	829	37	raw	raw	JJ
31605	829	38	,	,	,
31605	829	39	and	and	CC
31605	829	40	make	make	VB
31605	829	41	them	-PRON-	PRP
31605	829	42	totally	totally	RB
31605	829	43	unfit	unfit	JJ
31605	829	44	for	for	IN
31605	829	45	digestion	digestion	NN
31605	829	46	.	.	.
31605	830	1	A	a	DT
31605	830	2	good	good	JJ
31605	830	3	way	way	NN
31605	830	4	to	to	TO
31605	830	5	cook	cook	VB
31605	830	6	them	-PRON-	PRP
31605	830	7	is	be	VBZ
31605	830	8	to	to	TO
31605	830	9	place	place	VB
31605	830	10	them	-PRON-	PRP
31605	830	11	over	over	IN
31605	830	12	the	the	DT
31605	830	13	fire	fire	NN
31605	830	14	in	in	IN
31605	830	15	cold	cold	JJ
31605	830	16	water	water	NN
31605	830	17	,	,	,
31605	830	18	bring	bring	VB
31605	830	19	them	-PRON-	PRP
31605	830	20	slowly	slowly	RB
31605	830	21	to	to	IN
31605	830	22	a	a	DT
31605	830	23	boil	boil	NN
31605	830	24	,	,	,
31605	830	25	and	and	CC
31605	830	26	then	then	RB
31605	830	27	at	at	IN
31605	830	28	once	once	RB
31605	830	29	set	set	VB
31605	830	30	the	the	DT
31605	830	31	vessel	vessel	NN
31605	830	32	containing	contain	VBG
31605	830	33	them	-PRON-	PRP
31605	830	34	back	back	RB
31605	830	35	from	from	IN
31605	830	36	the	the	DT
31605	830	37	fire	fire	NN
31605	830	38	,	,	,
31605	830	39	and	and	CC
31605	830	40	let	let	VB
31605	830	41	the	the	DT
31605	830	42	eggs	egg	NNS
31605	830	43	stand	stand	VB
31605	830	44	in	in	IN
31605	830	45	the	the	DT
31605	830	46	water	water	NN
31605	830	47	about	about	RB
31605	830	48	one	one	CD
31605	830	49	minute	minute	NN
31605	830	50	if	if	IN
31605	830	51	they	-PRON-	PRP
31605	830	52	are	be	VBP
31605	830	53	to	to	TO
31605	830	54	be	be	VB
31605	830	55	soft	soft	JJ
31605	830	56	,	,	,
31605	830	57	and	and	CC
31605	830	58	two	two	CD
31605	830	59	minutes	minute	NNS
31605	830	60	,	,	,
31605	830	61	or	or	CC
31605	830	62	longer	long	RBR
31605	830	63	,	,	,
31605	830	64	if	if	IN
31605	830	65	they	-PRON-	PRP
31605	830	66	are	be	VBP
31605	830	67	to	to	TO
31605	830	68	be	be	VB
31605	830	69	hard	hard	JJ
31605	830	70	.	.	.
31605	831	1	Poor	poor	JJ
31605	831	2	eggs	egg	NNS
31605	831	3	cooked	cook	VBN
31605	831	4	in	in	IN
31605	831	5	this	this	DT
31605	831	6	way	way	NN
31605	831	7	are	be	VBP
31605	831	8	superior	superior	JJ
31605	831	9	in	in	IN
31605	831	10	flavor	flavor	NN
31605	831	11	and	and	CC
31605	831	12	digestibility	digestibility	NN
31605	831	13	to	to	IN
31605	831	14	new	new	RB
31605	831	15	-	-	HYPH
31605	831	16	laid	lay	VBN
31605	831	17	eggs	egg	NNS
31605	831	18	boiled	boil	VBD
31605	831	19	rapidly	rapidly	RB
31605	831	20	.	.	.
31605	832	1	One	one	CD
31605	832	2	minute	minute	NN
31605	832	3	is	be	VBZ
31605	832	4	quite	quite	RB
31605	832	5	long	long	JJ
31605	832	6	enough	enough	RB
31605	832	7	to	to	TO
31605	832	8	boil	boil	VB
31605	832	9	them	-PRON-	PRP
31605	832	10	if	if	IN
31605	832	11	they	-PRON-	PRP
31605	832	12	are	be	VBP
31605	832	13	wanted	want	VBN
31605	832	14	in	in	IN
31605	832	15	their	-PRON-	PRP$
31605	832	16	best	good	JJS
31605	832	17	condition	condition	NN
31605	832	18	.	.	.
31605	833	1	216	216	CD
31605	833	2	.	.	.
31605	834	1	=	=	NFP
31605	834	2	Baked	Baked	NNP
31605	834	3	Potatoes.=--Potatoes	potatoes.=--potatoe	NNS
31605	834	4	for	for	IN
31605	834	5	baking	baking	NN
31605	834	6	should	should	MD
31605	834	7	be	be	VB
31605	834	8	of	of	IN
31605	834	9	equal	equal	JJ
31605	834	10	and	and	CC
31605	834	11	medium	medium	JJ
31605	834	12	size	size	NN
31605	834	13	,	,	,
31605	834	14	with	with	IN
31605	834	15	smooth	smooth	JJ
31605	834	16	skins	skin	NNS
31605	834	17	;	;	:
31605	834	18	they	-PRON-	PRP
31605	834	19	should	should	MD
31605	834	20	be	be	VB
31605	834	21	well	well	RB
31605	834	22	washed	wash	VBN
31605	834	23	with	with	IN
31605	834	24	a	a	DT
31605	834	25	brush	brush	NN
31605	834	26	or	or	CC
31605	834	27	cloth	cloth	NN
31605	834	28	,	,	,
31605	834	29	and	and	CC
31605	834	30	put	put	VBD
31605	834	31	into	into	IN
31605	834	32	a	a	DT
31605	834	33	quick	quick	JJ
31605	834	34	oven	oven	NN
31605	834	35	;	;	:
31605	834	36	they	-PRON-	PRP
31605	834	37	will	will	MD
31605	834	38	bake	bake	VB
31605	834	39	in	in	RP
31605	834	40	from	from	IN
31605	834	41	twenty	twenty	CD
31605	834	42	to	to	TO
31605	834	43	thirty	thirty	CD
31605	834	44	-	-	HYPH
31605	834	45	five	five	CD
31605	834	46	minutes	minute	NNS
31605	834	47	,	,	,
31605	834	48	according	accord	VBG
31605	834	49	to	to	IN
31605	834	50	variety	variety	NN
31605	834	51	and	and	CC
31605	834	52	ripeness	ripeness	NN
31605	834	53	;	;	:
31605	834	54	as	as	RB
31605	834	55	soon	soon	RB
31605	834	56	as	as	IN
31605	834	57	you	-PRON-	PRP
31605	834	58	find	find	VBP
31605	834	59	they	-PRON-	PRP
31605	834	60	yield	yield	VBP
31605	834	61	readily	readily	RB
31605	834	62	when	when	WRB
31605	834	63	pressed	press	VBN
31605	834	64	between	between	IN
31605	834	65	the	the	DT
31605	834	66	fingers	finger	NNS
31605	834	67	,	,	,
31605	834	68	they	-PRON-	PRP
31605	834	69	are	be	VBP
31605	834	70	done	do	VBN
31605	834	71	;	;	:
31605	834	72	and	and	CC
31605	834	73	should	should	MD
31605	834	74	be	be	VB
31605	834	75	served	serve	VBN
31605	834	76	at	at	IN
31605	834	77	once	once	RB
31605	834	78	,	,	,
31605	834	79	_	_	NNP
31605	834	80	uncovered	uncover	VBD
31605	834	81	_	_	NNP
31605	834	82	.	.	.
31605	835	1	If	if	IN
31605	835	2	they	-PRON-	PRP
31605	835	3	stand	stand	VBP
31605	835	4	they	-PRON-	PRP
31605	835	5	grow	grow	VBP
31605	835	6	heavy	heavy	JJ
31605	835	7	,	,	,
31605	835	8	and	and	CC
31605	835	9	if	if	IN
31605	835	10	you	-PRON-	PRP
31605	835	11	put	put	VBP
31605	835	12	them	-PRON-	PRP
31605	835	13	in	in	IN
31605	835	14	a	a	DT
31605	835	15	covered	covered	JJ
31605	835	16	dish	dish	NN
31605	835	17	you	-PRON-	PRP
31605	835	18	will	will	MD
31605	835	19	make	make	VB
31605	835	20	them	-PRON-	PRP
31605	835	21	watery	watery	JJ
31605	835	22	.	.	.
31605	836	1	217	217	CD
31605	836	2	.	.	.
31605	837	1	=	=	NFP
31605	837	2	Boiled	boil	VBN
31605	837	3	Potatoes.=--Potatoes	potatoes.=--potatoe	NNS
31605	837	4	for	for	IN
31605	837	5	children	child	NNS
31605	837	6	's	's	POS
31605	837	7	use	use	NN
31605	837	8	should	should	MD
31605	837	9	be	be	VB
31605	837	10	very	very	RB
31605	837	11	carefully	carefully	RB
31605	837	12	boiled	boil	VBN
31605	837	13	;	;	:
31605	837	14	and	and	CC
31605	837	15	if	if	IN
31605	837	16	not	not	RB
31605	837	17	used	use	VBN
31605	837	18	as	as	RB
31605	837	19	soon	soon	RB
31605	837	20	as	as	IN
31605	837	21	they	-PRON-	PRP
31605	837	22	are	be	VBP
31605	837	23	done	do	VBN
31605	837	24	,	,	,
31605	837	25	should	should	MD
31605	837	26	be	be	VB
31605	837	27	kept	keep	VBN
31605	837	28	hot	hot	JJ
31605	837	29	and	and	CC
31605	837	30	dry	dry	JJ
31605	837	31	,	,	,
31605	837	32	by	by	IN
31605	837	33	pouring	pour	VBG
31605	837	34	off	off	RP
31605	837	35	the	the	DT
31605	837	36	water	water	NN
31605	837	37	,	,	,
31605	837	38	covering	cover	VBG
31605	837	39	them	-PRON-	PRP
31605	837	40	with	with	IN
31605	837	41	a	a	DT
31605	837	42	dry	dry	JJ
31605	837	43	cloth	cloth	NN
31605	837	44	,	,	,
31605	837	45	and	and	CC
31605	837	46	setting	set	VBG
31605	837	47	them	-PRON-	PRP
31605	837	48	on	on	IN
31605	837	49	the	the	DT
31605	837	50	back	back	NN
31605	837	51	of	of	IN
31605	837	52	the	the	DT
31605	837	53	stove	stove	NN
31605	837	54	.	.	.
31605	838	1	After	after	IN
31605	838	2	washing	wash	VBG
31605	838	3	them	-PRON-	PRP
31605	838	4	thoroughly	thoroughly	RB
31605	838	5	,	,	,
31605	838	6	pare	pare	VBP
31605	838	7	them	-PRON-	PRP
31605	838	8	entirely	entirely	RB
31605	838	9	,	,	,
31605	838	10	or	or	CC
31605	838	11	take	take	VB
31605	838	12	off	off	RP
31605	838	13	one	one	CD
31605	838	14	ring	re	VBG
31605	838	15	around	around	IN
31605	838	16	each	each	DT
31605	838	17	;	;	:
31605	838	18	if	if	IN
31605	838	19	they	-PRON-	PRP
31605	838	20	are	be	VBP
31605	838	21	new	new	JJ
31605	838	22	,	,	,
31605	838	23	put	put	VB
31605	838	24	them	-PRON-	PRP
31605	838	25	over	over	IN
31605	838	26	the	the	DT
31605	838	27	fire	fire	NN
31605	838	28	in	in	IN
31605	838	29	hot	hot	JJ
31605	838	30	water	water	NN
31605	838	31	;	;	:
31605	838	32	if	if	IN
31605	838	33	they	-PRON-	PRP
31605	838	34	are	be	VBP
31605	838	35	old	old	JJ
31605	838	36	,	,	,
31605	838	37	put	put	VBD
31605	838	38	them	-PRON-	PRP
31605	838	39	on	on	RP
31605	838	40	in	in	IN
31605	838	41	cold	cold	JJ
31605	838	42	water	water	NN
31605	838	43	;	;	:
31605	838	44	in	in	IN
31605	838	45	either	either	DT
31605	838	46	case	case	NN
31605	838	47	,	,	,
31605	838	48	add	add	VB
31605	838	49	a	a	DT
31605	838	50	tablespoonful	tablespoonful	NN
31605	838	51	of	of	IN
31605	838	52	salt	salt	NN
31605	838	53	,	,	,
31605	838	54	and	and	CC
31605	838	55	boil	boil	VB
31605	838	56	them	-PRON-	PRP
31605	838	57	from	from	IN
31605	838	58	fifteen	fifteen	CD
31605	838	59	to	to	IN
31605	838	60	thirty	thirty	CD
31605	838	61	minutes	minute	NNS
31605	838	62	,	,	,
31605	838	63	as	as	IN
31605	838	64	they	-PRON-	PRP
31605	838	65	require	require	VBP
31605	838	66	,	,	,
31605	838	67	until	until	IN
31605	838	68	you	-PRON-	PRP
31605	838	69	can	can	MD
31605	838	70	pierce	pierce	VB
31605	838	71	them	-PRON-	PRP
31605	838	72	easily	easily	RB
31605	838	73	with	with	IN
31605	838	74	a	a	DT
31605	838	75	fork	fork	NN
31605	838	76	;	;	:
31605	838	77	then	then	RB
31605	838	78	drain	drain	VB
31605	838	79	off	off	RP
31605	838	80	all	all	PDT
31605	838	81	the	the	DT
31605	838	82	water	water	NN
31605	838	83	,	,	,
31605	838	84	cover	cover	VB
31605	838	85	them	-PRON-	PRP
31605	838	86	with	with	IN
31605	838	87	a	a	DT
31605	838	88	clean	clean	JJ
31605	838	89	dry	dry	JJ
31605	838	90	towel	towel	NN
31605	838	91	,	,	,
31605	838	92	and	and	CC
31605	838	93	set	set	VBD
31605	838	94	them	-PRON-	PRP
31605	838	95	on	on	IN
31605	838	96	the	the	DT
31605	838	97	back	back	NN
31605	838	98	of	of	IN
31605	838	99	the	the	DT
31605	838	100	fire	fire	NN
31605	838	101	until	until	IN
31605	838	102	you	-PRON-	PRP
31605	838	103	are	be	VBP
31605	838	104	ready	ready	JJ
31605	838	105	to	to	TO
31605	838	106	use	use	VB
31605	838	107	them	-PRON-	PRP
31605	838	108	.	.	.
31605	839	1	218	218	CD
31605	839	2	.	.	.
31605	840	1	=	=	NFP
31605	840	2	Apple	Apple	NNP
31605	840	3	Cake.=--Grate	Cake.=--Grate	NNP
31605	840	4	a	a	DT
31605	840	5	small	small	JJ
31605	840	6	loaf	loaf	NNS
31605	840	7	of	of	IN
31605	840	8	stale	stale	JJ
31605	840	9	bread	bread	NN
31605	840	10	;	;	:
31605	840	11	pare	pare	NN
31605	840	12	and	and	CC
31605	840	13	slice	slice	NN
31605	840	14	about	about	IN
31605	840	15	a	a	DT
31605	840	16	quart	quart	NN
31605	840	17	of	of	IN
31605	840	18	apples	apple	NNS
31605	840	19	;	;	:
31605	840	20	lightly	lightly	RB
31605	840	21	butter	butter	VB
31605	840	22	a	a	DT
31605	840	23	pudding	pudding	NN
31605	840	24	mould	mould	NN
31605	840	25	,	,	,
31605	840	26	dust	dust	NN
31605	840	27	it	-PRON-	PRP
31605	840	28	well	well	RB
31605	840	29	with	with	IN
31605	840	30	flour	flour	NN
31605	840	31	,	,	,
31605	840	32	and	and	CC
31605	840	33	then	then	RB
31605	840	34	with	with	IN
31605	840	35	sugar	sugar	NN
31605	840	36	,	,	,
31605	840	37	and	and	CC
31605	840	38	fill	fill	VB
31605	840	39	it	-PRON-	PRP
31605	840	40	with	with	IN
31605	840	41	layers	layer	NNS
31605	840	42	of	of	IN
31605	840	43	bread	bread	NN
31605	840	44	crumbs	crumb	NNS
31605	840	45	,	,	,
31605	840	46	apples	apple	NNS
31605	840	47	,	,	,
31605	840	48	and	and	CC
31605	840	49	sugar	sugar	NN
31605	840	50	,	,	,
31605	840	51	using	use	VBG
31605	840	52	a	a	DT
31605	840	53	very	very	RB
31605	840	54	little	little	JJ
31605	840	55	cinnamon	cinnamon	NN
31605	840	56	to	to	TO
31605	840	57	flavor	flavor	VB
31605	840	58	it	-PRON-	PRP
31605	840	59	;	;	:
31605	840	60	let	let	VB
31605	840	61	the	the	DT
31605	840	62	top	top	JJ
31605	840	63	layer	layer	NN
31605	840	64	be	be	VB
31605	840	65	of	of	IN
31605	840	66	crumbs	crumb	NNS
31605	840	67	,	,	,
31605	840	68	and	and	CC
31605	840	69	put	put	VBD
31605	840	70	a	a	DT
31605	840	71	few	few	JJ
31605	840	72	bits	bit	NNS
31605	840	73	of	of	IN
31605	840	74	butter	butter	NN
31605	840	75	on	on	IN
31605	840	76	it	-PRON-	PRP
31605	840	77	;	;	:
31605	840	78	bake	bake	VB
31605	840	79	the	the	DT
31605	840	80	cake	cake	NN
31605	840	81	for	for	IN
31605	840	82	one	one	CD
31605	840	83	hour	hour	NN
31605	840	84	in	in	IN
31605	840	85	a	a	DT
31605	840	86	moderate	moderate	JJ
31605	840	87	oven	oven	NN
31605	840	88	;	;	:
31605	840	89	and	and	CC
31605	840	90	serve	serve	VB
31605	840	91	it	-PRON-	PRP
31605	840	92	for	for	IN
31605	840	93	dessert	dessert	NN
31605	840	94	.	.	.
31605	841	1	219	219	CD
31605	841	2	.	.	.
31605	842	1	=	=	NFP
31605	842	2	Fruit	Fruit	NNP
31605	842	3	Farina.=--Sprinkle	Farina.=--Sprinkle	``
31605	842	4	three	three	CD
31605	842	5	tablespoonfuls	tablespoonful	NNS
31605	842	6	of	of	IN
31605	842	7	farina	farina	NNP
31605	842	8	into	into	IN
31605	842	9	one	one	CD
31605	842	10	quart	quart	NN
31605	842	11	of	of	IN
31605	842	12	boiling	boil	VBG
31605	842	13	milk	milk	NN
31605	842	14	,	,	,
31605	842	15	using	use	VBG
31605	842	16	a	a	DT
31605	842	17	sauce	sauce	NN
31605	842	18	-	-	HYPH
31605	842	19	pan	pan	NN
31605	842	20	set	set	NN
31605	842	21	into	into	IN
31605	842	22	a	a	DT
31605	842	23	kettle	kettle	NN
31605	842	24	of	of	IN
31605	842	25	boiling	boiling	NN
31605	842	26	water	water	NN
31605	842	27	,	,	,
31605	842	28	in	in	IN
31605	842	29	order	order	NN
31605	842	30	to	to	TO
31605	842	31	prevent	prevent	VB
31605	842	32	burning	burning	NN
31605	842	33	;	;	:
31605	842	34	flavor	flavor	NN
31605	842	35	and	and	CC
31605	842	36	sweeten	sweeten	VB
31605	842	37	to	to	TO
31605	842	38	taste	taste	VB
31605	842	39	,	,	,
31605	842	40	and	and	CC
31605	842	41	boil	boil	VB
31605	842	42	for	for	IN
31605	842	43	half	half	PDT
31605	842	44	an	an	DT
31605	842	45	hour	hour	NN
31605	842	46	,	,	,
31605	842	47	stirring	stir	VBG
31605	842	48	occasionally	occasionally	RB
31605	842	49	;	;	:
31605	842	50	then	then	RB
31605	842	51	add	add	VB
31605	842	52	one	one	CD
31605	842	53	pint	pint	NN
31605	842	54	of	of	IN
31605	842	55	any	any	DT
31605	842	56	ripe	ripe	JJ
31605	842	57	berries	berry	NNS
31605	842	58	,	,	,
31605	842	59	or	or	CC
31605	842	60	sliced	sliced	JJ
31605	842	61	apples	apple	NNS
31605	842	62	,	,	,
31605	842	63	and	and	CC
31605	842	64	boil	boil	VB
31605	842	65	until	until	IN
31605	842	66	the	the	DT
31605	842	67	fruit	fruit	NN
31605	842	68	is	be	VBZ
31605	842	69	cooked	cook	VBN
31605	842	70	,	,	,
31605	842	71	about	about	RB
31605	842	72	twenty	twenty	CD
31605	842	73	minutes	minute	NNS
31605	842	74	:	:	:
31605	842	75	the	the	DT
31605	842	76	pudding	pudding	NN
31605	842	77	may	may	MD
31605	842	78	be	be	VB
31605	842	79	boiled	boil	VBN
31605	842	80	in	in	IN
31605	842	81	a	a	DT
31605	842	82	mould	mould	NN
31605	842	83	or	or	CC
31605	842	84	a	a	DT
31605	842	85	cloth	cloth	NN
31605	842	86	after	after	IN
31605	842	87	the	the	DT
31605	842	88	fruit	fruit	NN
31605	842	89	is	be	VBZ
31605	842	90	added	add	VBN
31605	842	91	.	.	.
31605	843	1	It	-PRON-	PRP
31605	843	2	should	should	MD
31605	843	3	be	be	VB
31605	843	4	served	serve	VBN
31605	843	5	with	with	IN
31605	843	6	powdered	powdered	JJ
31605	843	7	sugar	sugar	NN
31605	843	8	.	.	.
31605	844	1	220	220	CD
31605	844	2	.	.	.
31605	845	1	=	=	NFP
31605	845	2	Plain	Plain	NNP
31605	845	3	Cookies.=--Beat	cookies.=--beat	NN
31605	845	4	one	one	CD
31605	845	5	egg	egg	NN
31605	845	6	with	with	IN
31605	845	7	one	one	CD
31605	845	8	cup	cup	NN
31605	845	9	of	of	IN
31605	845	10	sugar	sugar	NN
31605	845	11	to	to	IN
31605	845	12	a	a	DT
31605	845	13	cream	cream	NN
31605	845	14	,	,	,
31605	845	15	work	work	VB
31605	845	16	two	two	CD
31605	845	17	ounces	ounce	NNS
31605	845	18	of	of	IN
31605	845	19	butter	butter	NN
31605	845	20	soft	soft	JJ
31605	845	21	,	,	,
31605	845	22	and	and	CC
31605	845	23	beat	beat	VBD
31605	845	24	it	-PRON-	PRP
31605	845	25	with	with	IN
31605	845	26	the	the	DT
31605	845	27	egg	egg	NN
31605	845	28	and	and	CC
31605	845	29	sugar	sugar	NNP
31605	845	30	,	,	,
31605	845	31	grate	grate	VB
31605	845	32	in	in	IN
31605	845	33	quarter	quarter	NN
31605	845	34	of	of	IN
31605	845	35	a	a	DT
31605	845	36	nutmeg	nutmeg	NN
31605	845	37	,	,	,
31605	845	38	add	add	VB
31605	845	39	one	one	CD
31605	845	40	gill	gill	NN
31605	845	41	of	of	IN
31605	845	42	milk	milk	NN
31605	845	43	,	,	,
31605	845	44	and	and	CC
31605	845	45	prepared	prepare	VBN
31605	845	46	flour	flour	NN
31605	845	47	enough	enough	RB
31605	845	48	to	to	TO
31605	845	49	make	make	VB
31605	845	50	a	a	DT
31605	845	51	sufficiently	sufficiently	RB
31605	845	52	stiff	stiff	JJ
31605	845	53	paste	paste	NN
31605	845	54	to	to	TO
31605	845	55	roll	roll	VB
31605	845	56	out	out	RP
31605	845	57	about	about	IN
31605	845	58	a	a	DT
31605	845	59	pound	pound	NN
31605	845	60	.	.	.
31605	846	1	Roll	roll	VB
31605	846	2	an	an	DT
31605	846	3	eighth	eighth	NN
31605	846	4	of	of	IN
31605	846	5	an	an	DT
31605	846	6	inch	inch	NN
31605	846	7	thick	thick	JJ
31605	846	8	,	,	,
31605	846	9	cut	cut	VBN
31605	846	10	out	out	RP
31605	846	11	with	with	IN
31605	846	12	a	a	DT
31605	846	13	biscuit	biscuit	NN
31605	846	14	cutter	cutter	NN
31605	846	15	,	,	,
31605	846	16	or	or	CC
31605	846	17	an	an	DT
31605	846	18	inverted	invert	VBN
31605	846	19	cup	cup	NN
31605	846	20	,	,	,
31605	846	21	and	and	CC
31605	846	22	lay	lie	VBD
31605	846	23	on	on	IN
31605	846	24	a	a	DT
31605	846	25	floured	floured	JJ
31605	846	26	baking	baking	NN
31605	846	27	pan	pan	NN
31605	846	28	,	,	,
31605	846	29	and	and	CC
31605	846	30	bake	bake	VB
31605	846	31	about	about	RB
31605	846	32	twenty	twenty	CD
31605	846	33	minutes	minute	NNS
31605	846	34	in	in	IN
31605	846	35	a	a	DT
31605	846	36	moderate	moderate	JJ
31605	846	37	oven	oven	NN
31605	846	38	.	.	.
31605	847	1	221	221	CD
31605	847	2	.	.	.
31605	848	1	=	=	NFP
31605	848	2	Plain	plain	NN
31605	848	3	Gingerbread.=--Partly	gingerbread.=--partly	RB
31605	848	4	melt	melt	VBP
31605	848	5	one	one	CD
31605	848	6	ounce	ounce	NN
31605	848	7	of	of	IN
31605	848	8	butter	butter	NN
31605	848	9	,	,	,
31605	848	10	stir	stir	VB
31605	848	11	it	-PRON-	PRP
31605	848	12	into	into	IN
31605	848	13	half	half	PDT
31605	848	14	a	a	DT
31605	848	15	pint	pint	NN
31605	848	16	of	of	IN
31605	848	17	molasses	molasse	NNS
31605	848	18	,	,	,
31605	848	19	with	with	IN
31605	848	20	a	a	DT
31605	848	21	tablespoonful	tablespoonful	NN
31605	848	22	of	of	IN
31605	848	23	ground	ground	NN
31605	848	24	ginger	ginger	NN
31605	848	25	,	,	,
31605	848	26	and	and	CC
31605	848	27	half	half	PDT
31605	848	28	a	a	DT
31605	848	29	pint	pint	NN
31605	848	30	of	of	IN
31605	848	31	boiling	boil	VBG
31605	848	32	water	water	NN
31605	848	33	,	,	,
31605	848	34	stir	stir	VB
31605	848	35	in	in	IN
31605	848	36	smoothly	smoothly	RB
31605	848	37	half	half	PDT
31605	848	38	a	a	DT
31605	848	39	pound	pound	NN
31605	848	40	of	of	IN
31605	848	41	prepared	prepare	VBN
31605	848	42	flour	flour	NN
31605	848	43	,	,	,
31605	848	44	and	and	CC
31605	848	45	pour	pour	VB
31605	848	46	the	the	DT
31605	848	47	batter	batter	NN
31605	848	48	into	into	IN
31605	848	49	a	a	DT
31605	848	50	buttered	butter	VBN
31605	848	51	baking	baking	NN
31605	848	52	pan	pan	NN
31605	848	53	;	;	:
31605	848	54	bake	bake	VB
31605	848	55	it	-PRON-	PRP
31605	848	56	about	about	RB
31605	848	57	half	half	PDT
31605	848	58	an	an	DT
31605	848	59	hour	hour	NN
31605	848	60	in	in	IN
31605	848	61	a	a	DT
31605	848	62	quick	quick	JJ
31605	848	63	oven	oven	NN
31605	848	64	,	,	,
31605	848	65	trying	try	VBG
31605	848	66	it	-PRON-	PRP
31605	848	67	with	with	IN
31605	848	68	a	a	DT
31605	848	69	broom	broom	NN
31605	848	70	straw	straw	NN
31605	848	71	,	,	,
31605	848	72	at	at	IN
31605	848	73	the	the	DT
31605	848	74	end	end	NN
31605	848	75	of	of	IN
31605	848	76	twenty	twenty	CD
31605	848	77	minutes	minute	NNS
31605	848	78	;	;	:
31605	848	79	as	as	RB
31605	848	80	soon	soon	RB
31605	848	81	as	as	IN
31605	848	82	the	the	DT
31605	848	83	straw	straw	NN
31605	848	84	passes	pass	VBZ
31605	848	85	through	through	IN
31605	848	86	it	-PRON-	PRP
31605	848	87	without	without	IN
31605	848	88	sticking	stick	VBG
31605	848	89	,	,	,
31605	848	90	the	the	DT
31605	848	91	cake	cake	NN
31605	848	92	is	be	VBZ
31605	848	93	done	do	VBN
31605	848	94	.	.	.
31605	849	1	222	222	CD
31605	849	2	.	.	.
31605	850	1	=	=	NFP
31605	850	2	Strawberry	Strawberry	NNP
31605	850	3	Shortcake.=--Rub	shortcake.=--rub	NN
31605	850	4	two	two	CD
31605	850	5	ounces	ounce	NNS
31605	850	6	of	of	IN
31605	850	7	butter	butter	NN
31605	850	8	into	into	IN
31605	850	9	a	a	DT
31605	850	10	pound	pound	NN
31605	850	11	of	of	IN
31605	850	12	prepared	prepare	VBN
31605	850	13	flour	flour	NN
31605	850	14	,	,	,
31605	850	15	mix	mix	VB
31605	850	16	it	-PRON-	PRP
31605	850	17	stiff	stiff	JJ
31605	850	18	enough	enough	RB
31605	850	19	to	to	TO
31605	850	20	mould	mould	VB
31605	850	21	with	with	IN
31605	850	22	about	about	IN
31605	850	23	half	half	PDT
31605	850	24	a	a	DT
31605	850	25	pint	pint	NN
31605	850	26	of	of	IN
31605	850	27	milk	milk	NN
31605	850	28	;	;	:
31605	850	29	put	put	VB
31605	850	30	the	the	DT
31605	850	31	dough	dough	NN
31605	850	32	upon	upon	IN
31605	850	33	a	a	DT
31605	850	34	round	round	JJ
31605	850	35	tin	tin	NN
31605	850	36	plate	plate	NN
31605	850	37	,	,	,
31605	850	38	gently	gently	RB
31605	850	39	flattening	flatten	VBG
31605	850	40	with	with	IN
31605	850	41	the	the	DT
31605	850	42	roller	roller	NN
31605	850	43	;	;	:
31605	850	44	bake	bake	VB
31605	850	45	it	-PRON-	PRP
31605	850	46	about	about	RB
31605	850	47	twenty	twenty	CD
31605	850	48	minutes	minute	NNS
31605	850	49	in	in	IN
31605	850	50	a	a	DT
31605	850	51	quick	quick	JJ
31605	850	52	oven	oven	NN
31605	850	53	,	,	,
31605	850	54	trying	try	VBG
31605	850	55	it	-PRON-	PRP
31605	850	56	with	with	IN
31605	850	57	a	a	DT
31605	850	58	broom	broom	NN
31605	850	59	straw	straw	NN
31605	850	60	to	to	TO
31605	850	61	be	be	VB
31605	850	62	sure	sure	JJ
31605	850	63	it	-PRON-	PRP
31605	850	64	is	be	VBZ
31605	850	65	done	do	VBN
31605	850	66	,	,	,
31605	850	67	before	before	IN
31605	850	68	taking	take	VBG
31605	850	69	it	-PRON-	PRP
31605	850	70	from	from	IN
31605	850	71	the	the	DT
31605	850	72	oven	oven	NN
31605	850	73	;	;	:
31605	850	74	let	let	VB
31605	850	75	it	-PRON-	PRP
31605	850	76	cool	cool	VB
31605	850	77	a	a	DT
31605	850	78	little	little	JJ
31605	850	79	,	,	,
31605	850	80	tear	tear	VB
31605	850	81	it	-PRON-	PRP
31605	850	82	open	open	JJ
31605	850	83	by	by	IN
31605	850	84	first	first	RB
31605	850	85	separating	separate	VBG
31605	850	86	the	the	DT
31605	850	87	edges	edge	NNS
31605	850	88	all	all	RB
31605	850	89	around	around	RB
31605	850	90	with	with	IN
31605	850	91	a	a	DT
31605	850	92	fork	fork	NN
31605	850	93	,	,	,
31605	850	94	and	and	CC
31605	850	95	then	then	RB
31605	850	96	pulling	pull	VBG
31605	850	97	it	-PRON-	PRP
31605	850	98	in	in	IN
31605	850	99	two	two	CD
31605	850	100	pieces	piece	NNS
31605	850	101	;	;	:
31605	850	102	upon	upon	IN
31605	850	103	the	the	DT
31605	850	104	bottom	bottom	NN
31605	850	105	put	put	VBD
31605	850	106	a	a	DT
31605	850	107	thick	thick	JJ
31605	850	108	layer	layer	NN
31605	850	109	of	of	IN
31605	850	110	strawberries	strawberry	NNS
31605	850	111	,	,	,
31605	850	112	or	or	CC
31605	850	113	any	any	DT
31605	850	114	perfectly	perfectly	RB
31605	850	115	ripe	ripe	JJ
31605	850	116	fruit	fruit	NN
31605	850	117	,	,	,
31605	850	118	plentifully	plentifully	RB
31605	850	119	sprinkled	sprinkle	VBN
31605	850	120	with	with	IN
31605	850	121	sugar	sugar	NN
31605	850	122	;	;	:
31605	850	123	then	then	RB
31605	850	124	lay	lie	VBD
31605	850	125	on	on	IN
31605	850	126	the	the	DT
31605	850	127	fruit	fruit	NN
31605	850	128	the	the	DT
31605	850	129	upper	upper	JJ
31605	850	130	half	half	NN
31605	850	131	of	of	IN
31605	850	132	the	the	DT
31605	850	133	shortcake	shortcake	NN
31605	850	134	,	,	,
31605	850	135	with	with	IN
31605	850	136	the	the	DT
31605	850	137	crust	crust	NN
31605	850	138	down	down	RP
31605	850	139	;	;	:
31605	850	140	add	add	VB
31605	850	141	another	another	DT
31605	850	142	layer	layer	NN
31605	850	143	of	of	IN
31605	850	144	fruit	fruit	NN
31605	850	145	,	,	,
31605	850	146	with	with	IN
31605	850	147	plenty	plenty	NN
31605	850	148	of	of	IN
31605	850	149	sugar	sugar	NN
31605	850	150	,	,	,
31605	850	151	and	and	CC
31605	850	152	serve	serve	VB
31605	850	153	it	-PRON-	PRP
31605	850	154	with	with	IN
31605	850	155	sweet	sweet	JJ
31605	850	156	milk	milk	NN
31605	850	157	or	or	CC
31605	850	158	cream	cream	NN
31605	850	159	.	.	.
31605	851	1	This	this	DT
31605	851	2	is	be	VBZ
31605	851	3	rather	rather	RB
31605	851	4	rich	rich	JJ
31605	851	5	,	,	,
31605	851	6	but	but	CC
31605	851	7	a	a	DT
31605	851	8	small	small	JJ
31605	851	9	piece	piece	NN
31605	851	10	may	may	MD
31605	851	11	be	be	VB
31605	851	12	given	give	VBN
31605	851	13	to	to	IN
31605	851	14	the	the	DT
31605	851	15	children	child	NNS
31605	851	16	as	as	IN
31605	851	17	a	a	DT
31605	851	18	treat	treat	NN
31605	851	19	,	,	,
31605	851	20	at	at	IN
31605	851	21	the	the	DT
31605	851	22	noon	noon	NN
31605	851	23	dinner	dinner	NN
31605	851	24	.	.	.
31605	852	1	223	223	CD
31605	852	2	.	.	.
31605	853	1	=	=	NFP
31605	853	2	Apple	Apple	NNP
31605	853	3	Custard.=--Pare	custard.=--pare	NN
31605	853	4	and	and	CC
31605	853	5	core	core	VB
31605	853	6	six	six	CD
31605	853	7	apples	apple	NNS
31605	853	8	;	;	,
31605	853	9	set	set	VBD
31605	853	10	them	-PRON-	PRP
31605	853	11	in	in	IN
31605	853	12	a	a	DT
31605	853	13	pan	pan	NN
31605	853	14	with	with	IN
31605	853	15	a	a	DT
31605	853	16	very	very	RB
31605	853	17	little	little	JJ
31605	853	18	water	water	NN
31605	853	19	,	,	,
31605	853	20	and	and	CC
31605	853	21	stew	stew	VB
31605	853	22	them	-PRON-	PRP
31605	853	23	until	until	IN
31605	853	24	tender	tender	NN
31605	853	25	;	;	:
31605	853	26	then	then	RB
31605	853	27	put	put	VB
31605	853	28	them	-PRON-	PRP
31605	853	29	in	in	IN
31605	853	30	a	a	DT
31605	853	31	pudding	pudding	JJ
31605	853	32	dish	dish	NN
31605	853	33	without	without	IN
31605	853	34	breaking	breaking	NN
31605	853	35	,	,	,
31605	853	36	fill	fill	VB
31605	853	37	the	the	DT
31605	853	38	centres	centre	NNS
31605	853	39	with	with	IN
31605	853	40	sugar	sugar	NN
31605	853	41	,	,	,
31605	853	42	and	and	CC
31605	853	43	pour	pour	VB
31605	853	44	over	over	IN
31605	853	45	them	-PRON-	PRP
31605	853	46	a	a	DT
31605	853	47	custard	custard	NN
31605	853	48	made	make	VBN
31605	853	49	of	of	IN
31605	853	50	a	a	DT
31605	853	51	quart	quart	NN
31605	853	52	of	of	IN
31605	853	53	milk	milk	NN
31605	853	54	,	,	,
31605	853	55	five	five	CD
31605	853	56	eggs	egg	NNS
31605	853	57	,	,	,
31605	853	58	four	four	CD
31605	853	59	ounces	ounce	NNS
31605	853	60	of	of	IN
31605	853	61	sugar	sugar	NN
31605	853	62	,	,	,
31605	853	63	and	and	CC
31605	853	64	a	a	DT
31605	853	65	very	very	RB
31605	853	66	little	little	JJ
31605	853	67	nutmeg	nutmeg	NN
31605	853	68	;	;	:
31605	853	69	set	set	VBD
31605	853	70	the	the	DT
31605	853	71	pudding	pudding	JJ
31605	853	72	-	-	HYPH
31605	853	73	dish	dish	NN
31605	853	74	in	in	IN
31605	853	75	a	a	DT
31605	853	76	baking	baking	NN
31605	853	77	-	-	HYPH
31605	853	78	pan	pan	NN
31605	853	79	half	half	NN
31605	853	80	full	full	JJ
31605	853	81	of	of	IN
31605	853	82	water	water	NN
31605	853	83	,	,	,
31605	853	84	and	and	CC
31605	853	85	bake	bake	VB
31605	853	86	it	-PRON-	PRP
31605	853	87	about	about	IN
31605	853	88	half	half	PDT
31605	853	89	an	an	DT
31605	853	90	hour	hour	NN
31605	853	91	.	.	.
31605	854	1	Serve	serve	VB
31605	854	2	it	-PRON-	PRP
31605	854	3	either	either	CC
31605	854	4	hot	hot	JJ
31605	854	5	or	or	CC
31605	854	6	cold	cold	JJ
31605	854	7	,	,	,
31605	854	8	at	at	IN
31605	854	9	the	the	DT
31605	854	10	noon	noon	NN
31605	854	11	dinner	dinner	NN
31605	854	12	.	.	.
31605	855	1	CHAPTER	chapter	NN
31605	855	2	XIII	XIII	NNP
31605	855	3	.	.	.
31605	856	1	COOKERY	cookery	NN
31605	856	2	FOR	for	IN
31605	856	3	INVALIDS	INVALIDS	NNP
31605	856	4	.	.	.
31605	857	1	224	224	CD
31605	857	2	.	.	.
31605	858	1	=	=	NFP
31605	858	2	Diet	diet	VB
31605	858	3	for	for	IN
31605	858	4	Invalids.=--There	invalids.=--there	NN
31605	858	5	are	be	VBP
31605	858	6	three	three	CD
31605	858	7	alimentary	alimentary	JJ
31605	858	8	conditions	condition	NNS
31605	858	9	in	in	IN
31605	858	10	illness	illness	NN
31605	858	11	;	;	:
31605	858	12	the	the	DT
31605	858	13	first	first	JJ
31605	858	14	prevails	prevail	VBZ
31605	858	15	where	where	WRB
31605	858	16	the	the	DT
31605	858	17	system	system	NN
31605	858	18	suffers	suffer	VBZ
31605	858	19	from	from	IN
31605	858	20	the	the	DT
31605	858	21	reaction	reaction	NN
31605	858	22	consequent	consequent	NN
31605	858	23	upon	upon	IN
31605	858	24	over	over	IN
31605	858	25	-	-	HYPH
31605	858	26	taxation	taxation	NN
31605	858	27	,	,	,
31605	858	28	when	when	WRB
31605	858	29	rest	rest	NN
31605	858	30	is	be	VBZ
31605	858	31	the	the	DT
31605	858	32	first	first	JJ
31605	858	33	demand	demand	NN
31605	858	34	;	;	:
31605	858	35	then	then	RB
31605	858	36	only	only	RB
31605	858	37	palliative	palliative	JJ
31605	858	38	foods	food	NNS
31605	858	39	meet	meet	VBP
31605	858	40	the	the	DT
31605	858	41	calls	call	NNS
31605	858	42	of	of	IN
31605	858	43	nature	nature	NN
31605	858	44	,	,	,
31605	858	45	those	those	DT
31605	858	46	which	which	WDT
31605	858	47	give	give	VBP
31605	858	48	repletion	repletion	NN
31605	858	49	to	to	IN
31605	858	50	the	the	DT
31605	858	51	sense	sense	NN
31605	858	52	of	of	IN
31605	858	53	hunger	hunger	NN
31605	858	54	,	,	,
31605	858	55	and	and	CC
31605	858	56	tide	tide	VB
31605	858	57	the	the	DT
31605	858	58	system	system	NN
31605	858	59	over	over	IN
31605	858	60	a	a	DT
31605	858	61	certain	certain	JJ
31605	858	62	period	period	NN
31605	858	63	of	of	IN
31605	858	64	relaxation	relaxation	NN
31605	858	65	and	and	CC
31605	858	66	recuperation	recuperation	NN
31605	858	67	;	;	,
31605	858	68	gelatinous	gelatinous	JJ
31605	858	69	soups	soup	NNS
31605	858	70	,	,	,
31605	858	71	and	and	CC
31605	858	72	gruels	gruel	NNS
31605	858	73	of	of	IN
31605	858	74	arrowroot	arrowroot	NNP
31605	858	75	,	,	,
31605	858	76	sago	sago	NNP
31605	858	77	,	,	,
31605	858	78	and	and	CC
31605	858	79	tapioca	tapioca	RB
31605	858	80	,	,	,
31605	858	81	will	will	MD
31605	858	82	do	do	VB
31605	858	83	very	very	RB
31605	858	84	well	well	RB
31605	858	85	at	at	IN
31605	858	86	this	this	DT
31605	858	87	stage	stage	NN
31605	858	88	.	.	.
31605	859	1	The	the	DT
31605	859	2	second	second	JJ
31605	859	3	condition	condition	NN
31605	859	4	,	,	,
31605	859	5	when	when	WRB
31605	859	6	the	the	DT
31605	859	7	body	body	NN
31605	859	8	,	,	,
31605	859	9	failing	fail	VBG
31605	859	10	under	under	IN
31605	859	11	the	the	DT
31605	859	12	pressure	pressure	NN
31605	859	13	of	of	IN
31605	859	14	disease	disease	NN
31605	859	15	,	,	,
31605	859	16	needs	need	VBZ
31605	859	17	an	an	DT
31605	859	18	excess	excess	NN
31605	859	19	of	of	IN
31605	859	20	nutrition	nutrition	NN
31605	859	21	,	,	,
31605	859	22	is	be	VBZ
31605	859	23	serious	serious	JJ
31605	859	24	enough	enough	RB
31605	859	25	to	to	TO
31605	859	26	demand	demand	VB
31605	859	27	the	the	DT
31605	859	28	interposition	interposition	NN
31605	859	29	of	of	IN
31605	859	30	the	the	DT
31605	859	31	physician	physician	NN
31605	859	32	--	--	:
31605	859	33	the	the	DT
31605	859	34	doctor	doctor	NN
31605	859	35	is	be	VBZ
31605	859	36	the	the	DT
31605	859	37	proper	proper	JJ
31605	859	38	person	person	NN
31605	859	39	to	to	TO
31605	859	40	decide	decide	VB
31605	859	41	what	what	WP
31605	859	42	shall	shall	MD
31605	859	43	be	be	VB
31605	859	44	eaten	eat	VBN
31605	859	45	;	;	:
31605	859	46	we	-PRON-	PRP
31605	859	47	will	will	MD
31605	859	48	offer	offer	VB
31605	859	49	only	only	RB
31605	859	50	a	a	DT
31605	859	51	few	few	JJ
31605	859	52	suggestions	suggestion	NNS
31605	859	53	concerning	concern	VBG
31605	859	54	refreshing	refreshing	JJ
31605	859	55	drinks	drink	NNS
31605	859	56	.	.	.
31605	860	1	At	at	IN
31605	860	2	the	the	DT
31605	860	3	third	third	JJ
31605	860	4	point	point	NN
31605	860	5	,	,	,
31605	860	6	when	when	WRB
31605	860	7	the	the	DT
31605	860	8	patient	patient	NN
31605	860	9	is	be	VBZ
31605	860	10	beyond	beyond	IN
31605	860	11	the	the	DT
31605	860	12	reach	reach	NN
31605	860	13	of	of	IN
31605	860	14	danger	danger	NN
31605	860	15	,	,	,
31605	860	16	when	when	WRB
31605	860	17	foods	food	NNS
31605	860	18	are	be	VBP
31605	860	19	ordered	order	VBN
31605	860	20	which	which	WDT
31605	860	21	shall	shall	MD
31605	860	22	yield	yield	VB
31605	860	23	the	the	DT
31605	860	24	greatest	great	JJS
31605	860	25	possible	possible	JJ
31605	860	26	amount	amount	NN
31605	860	27	of	of	IN
31605	860	28	nutrition	nutrition	NN
31605	860	29	,	,	,
31605	860	30	the	the	DT
31605	860	31	culinary	culinary	JJ
31605	860	32	skill	skill	NN
31605	860	33	of	of	IN
31605	860	34	the	the	DT
31605	860	35	nurse	nurse	NN
31605	860	36	may	may	MD
31605	860	37	be	be	VB
31605	860	38	displayed	display	VBN
31605	860	39	.	.	.
31605	861	1	It	-PRON-	PRP
31605	861	2	is	be	VBZ
31605	861	3	here	here	RB
31605	861	4	that	that	IN
31605	861	5	we	-PRON-	PRP
31605	861	6	would	would	MD
31605	861	7	give	give	VB
31605	861	8	the	the	DT
31605	861	9	paragraphs	paragraph	NNS
31605	861	10	concerning	concern	VBG
31605	861	11	highly	highly	RB
31605	861	12	nutritive	nutritive	JJ
31605	861	13	foods	food	NNS
31605	861	14	.	.	.
31605	862	1	The	the	DT
31605	862	2	reader	reader	NN
31605	862	3	will	will	MD
31605	862	4	please	please	VB
31605	862	5	to	to	TO
31605	862	6	note	note	VB
31605	862	7	that	that	IN
31605	862	8	the	the	DT
31605	862	9	quantities	quantity	NNS
31605	862	10	in	in	IN
31605	862	11	this	this	DT
31605	862	12	chapter	chapter	NN
31605	862	13	are	be	VBP
31605	862	14	calculated	calculate	VBN
31605	862	15	for	for	IN
31605	862	16	the	the	DT
31605	862	17	use	use	NN
31605	862	18	of	of	IN
31605	862	19	one	one	CD
31605	862	20	person	person	NN
31605	862	21	.	.	.
31605	863	1	225	225	CD
31605	863	2	.	.	.
31605	864	1	=	=	NFP
31605	864	2	Gruels.=--We	Gruels.=--We	NNP
31605	864	3	have	have	VBP
31605	864	4	already	already	RB
31605	864	5	said	say	VBN
31605	864	6	that	that	IN
31605	864	7	in	in	IN
31605	864	8	certain	certain	JJ
31605	864	9	physical	physical	JJ
31605	864	10	conditions	condition	NNS
31605	864	11	the	the	DT
31605	864	12	lack	lack	NN
31605	864	13	of	of	IN
31605	864	14	nutrition	nutrition	NN
31605	864	15	is	be	VBZ
31605	864	16	what	what	WP
31605	864	17	the	the	DT
31605	864	18	body	body	NN
31605	864	19	requires,--a	requires,--a	JJ
31605	864	20	period	period	NN
31605	864	21	of	of	IN
31605	864	22	comparative	comparative	JJ
31605	864	23	inaction	inaction	NN
31605	864	24	,	,	,
31605	864	25	combined	combine	VBN
31605	864	26	with	with	IN
31605	864	27	repletion;--in	repletion;--in	NNP
31605	864	28	such	such	PDT
31605	864	29	a	a	DT
31605	864	30	condition	condition	NN
31605	864	31	the	the	DT
31605	864	32	following	follow	VBG
31605	864	33	aliments	aliment	NNS
31605	864	34	will	will	MD
31605	864	35	suffice	suffice	VB
31605	864	36	.	.	.
31605	865	1	226	226	CD
31605	865	2	.	.	.
31605	866	1	=	=	NFP
31605	866	2	Arrowroot	Arrowroot	NNP
31605	866	3	Gruel.=--Mix	Gruel.=--Mix	VBG
31605	866	4	one	one	CD
31605	866	5	ounce	ounce	NN
31605	866	6	of	of	IN
31605	866	7	arrowroot	arrowroot	NN
31605	866	8	with	with	IN
31605	866	9	sufficient	sufficient	JJ
31605	866	10	cold	cold	JJ
31605	866	11	water	water	NN
31605	866	12	to	to	TO
31605	866	13	make	make	VB
31605	866	14	a	a	DT
31605	866	15	smooth	smooth	JJ
31605	866	16	paste	paste	NN
31605	866	17	;	;	:
31605	866	18	into	into	IN
31605	866	19	this	this	DT
31605	866	20	pour	pour	VB
31605	866	21	a	a	DT
31605	866	22	gill	gill	JJ
31605	866	23	or	or	CC
31605	866	24	more	more	JJR
31605	866	25	of	of	IN
31605	866	26	boiling	boil	VBG
31605	866	27	water	water	NN
31605	866	28	,	,	,
31605	866	29	stirring	stir	VBG
31605	866	30	the	the	DT
31605	866	31	mixture	mixture	NN
31605	866	32	until	until	IN
31605	866	33	it	-PRON-	PRP
31605	866	34	is	be	VBZ
31605	866	35	quite	quite	RB
31605	866	36	clear	clear	JJ
31605	866	37	;	;	:
31605	866	38	sweeten	sweeten	VB
31605	866	39	it	-PRON-	PRP
31605	866	40	with	with	IN
31605	866	41	a	a	DT
31605	866	42	little	little	JJ
31605	866	43	sugar	sugar	NN
31605	866	44	,	,	,
31605	866	45	and	and	CC
31605	866	46	use	use	VB
31605	866	47	it	-PRON-	PRP
31605	866	48	at	at	IN
31605	866	49	once	once	RB
31605	866	50	.	.	.
31605	867	1	227	227	CD
31605	867	2	.	.	.
31605	868	1	=	=	NFP
31605	868	2	Arrowroot	Arrowroot	NNP
31605	868	3	Jelly.=--Dissolve	jelly.=--dissolve	PRP$
31605	868	4	two	two	CD
31605	868	5	teaspoonfuls	teaspoonful	NNS
31605	868	6	of	of	IN
31605	868	7	Bermuda	Bermuda	NNP
31605	868	8	arrowroot	arrowroot	NN
31605	868	9	in	in	IN
31605	868	10	just	just	RB
31605	868	11	enough	enough	JJ
31605	868	12	cold	cold	JJ
31605	868	13	water	water	NN
31605	868	14	to	to	TO
31605	868	15	mix	mix	VB
31605	868	16	it	-PRON-	PRP
31605	868	17	to	to	IN
31605	868	18	a	a	DT
31605	868	19	smooth	smooth	JJ
31605	868	20	liquid	liquid	JJ
31605	868	21	paste	paste	NN
31605	868	22	,	,	,
31605	868	23	stir	stir	VB
31605	868	24	it	-PRON-	PRP
31605	868	25	into	into	IN
31605	868	26	a	a	DT
31605	868	27	quarter	quarter	NN
31605	868	28	of	of	IN
31605	868	29	a	a	DT
31605	868	30	pint	pint	NN
31605	868	31	of	of	IN
31605	868	32	water	water	NN
31605	868	33	boiling	boil	VBG
31605	868	34	upon	upon	IN
31605	868	35	the	the	DT
31605	868	36	fire	fire	NN
31605	868	37	,	,	,
31605	868	38	with	with	IN
31605	868	39	two	two	CD
31605	868	40	tablespoonfuls	tablespoonful	NNS
31605	868	41	of	of	IN
31605	868	42	white	white	JJ
31605	868	43	sugar	sugar	NN
31605	868	44	;	;	:
31605	868	45	continue	continue	VB
31605	868	46	stirring	stir	VBG
31605	868	47	until	until	IN
31605	868	48	the	the	DT
31605	868	49	mixture	mixture	NN
31605	868	50	becomes	become	VBZ
31605	868	51	clear	clear	JJ
31605	868	52	,	,	,
31605	868	53	then	then	RB
31605	868	54	remove	remove	VB
31605	868	55	from	from	IN
31605	868	56	the	the	DT
31605	868	57	fire	fire	NN
31605	868	58	and	and	CC
31605	868	59	stir	stir	VB
31605	868	60	in	in	IN
31605	868	61	one	one	CD
31605	868	62	teaspoonful	teaspoonful	NN
31605	868	63	of	of	IN
31605	868	64	lemon	lemon	NN
31605	868	65	-	-	HYPH
31605	868	66	juice	juice	NN
31605	868	67	,	,	,
31605	868	68	put	put	VBN
31605	868	69	into	into	IN
31605	868	70	a	a	DT
31605	868	71	mould	mould	NN
31605	868	72	wet	wet	JJ
31605	868	73	with	with	IN
31605	868	74	cold	cold	JJ
31605	868	75	water	water	NN
31605	868	76	until	until	IN
31605	868	77	it	-PRON-	PRP
31605	868	78	is	be	VBZ
31605	868	79	cold	cold	JJ
31605	868	80	.	.	.
31605	869	1	If	if	IN
31605	869	2	the	the	DT
31605	869	3	patient	patient	NN
31605	869	4	's	's	POS
31605	869	5	condition	condition	NN
31605	869	6	will	will	MD
31605	869	7	permit	permit	VB
31605	869	8	,	,	,
31605	869	9	cream	cream	NN
31605	869	10	and	and	CC
31605	869	11	sugar	sugar	NN
31605	869	12	may	may	MD
31605	869	13	be	be	VB
31605	869	14	eaten	eat	VBN
31605	869	15	with	with	IN
31605	869	16	it	-PRON-	PRP
31605	869	17	.	.	.
31605	870	1	228	228	CD
31605	870	2	.	.	.
31605	871	1	=	=	NFP
31605	871	2	Arrowroot	Arrowroot	NNP
31605	871	3	Wine	Wine	NNP
31605	871	4	Jelly.=--Following	jelly.=--followe	VBG
31605	871	5	the	the	DT
31605	871	6	above	above	JJ
31605	871	7	process	process	NN
31605	871	8	,	,	,
31605	871	9	make	make	VB
31605	871	10	a	a	DT
31605	871	11	jelly	jelly	NN
31605	871	12	of	of	IN
31605	871	13	one	one	CD
31605	871	14	cup	cup	NN
31605	871	15	of	of	IN
31605	871	16	boiling	boiling	NN
31605	871	17	water	water	NN
31605	871	18	,	,	,
31605	871	19	two	two	CD
31605	871	20	teaspoonfuls	teaspoonful	NNS
31605	871	21	of	of	IN
31605	871	22	arrowroot	arrowroot	NNP
31605	871	23	,	,	,
31605	871	24	two	two	CD
31605	871	25	teaspoonfuls	teaspoonful	NNS
31605	871	26	of	of	IN
31605	871	27	white	white	JJ
31605	871	28	sugar	sugar	NN
31605	871	29	,	,	,
31605	871	30	one	one	CD
31605	871	31	tablespoonful	tablespoonful	NN
31605	871	32	of	of	IN
31605	871	33	brandy	brandy	NN
31605	871	34	or	or	CC
31605	871	35	three	three	CD
31605	871	36	tablespoonfuls	tablespoonful	NNS
31605	871	37	of	of	IN
31605	871	38	wine	wine	NN
31605	871	39	.	.	.
31605	872	1	This	this	DT
31605	872	2	jelly	jelly	NN
31605	872	3	is	be	VBZ
31605	872	4	more	more	RBR
31605	872	5	stimulating	stimulating	JJ
31605	872	6	than	than	IN
31605	872	7	the	the	DT
31605	872	8	gruel	gruel	NN
31605	872	9	,	,	,
31605	872	10	and	and	CC
31605	872	11	may	may	MD
31605	872	12	meet	meet	VB
31605	872	13	some	some	DT
31605	872	14	especial	especial	JJ
31605	872	15	cases	case	NNS
31605	872	16	;	;	:
31605	872	17	but	but	CC
31605	872	18	,	,	,
31605	872	19	unless	unless	IN
31605	872	20	used	use	VBN
31605	872	21	with	with	IN
31605	872	22	brandy	brandy	NN
31605	872	23	,	,	,
31605	872	24	for	for	IN
31605	872	25	impaired	impaired	JJ
31605	872	26	digestive	digestive	JJ
31605	872	27	powers	power	NNS
31605	872	28	,	,	,
31605	872	29	we	-PRON-	PRP
31605	872	30	do	do	VBP
31605	872	31	not	not	RB
31605	872	32	believe	believe	VB
31605	872	33	it	-PRON-	PRP
31605	872	34	to	to	TO
31605	872	35	be	be	VB
31605	872	36	of	of	IN
31605	872	37	permanent	permanent	JJ
31605	872	38	value	value	NN
31605	872	39	.	.	.
31605	873	1	229	229	CD
31605	873	2	.	.	.
31605	874	1	=	=	NFP
31605	874	2	Calf	Calf	NNP
31605	874	3	's	's	POS
31605	874	4	Foot	Foot	NNP
31605	874	5	Jelly.=--Thoroughly	jelly.=--thoroughly	RB
31605	874	6	clean	clean	VB
31605	874	7	a	a	DT
31605	874	8	calf	calf	NN
31605	874	9	's	's	POS
31605	874	10	foot	foot	NN
31605	874	11	;	;	:
31605	874	12	put	put	VB
31605	874	13	it	-PRON-	PRP
31605	874	14	into	into	IN
31605	874	15	an	an	DT
31605	874	16	earthen	earthen	JJ
31605	874	17	jar	jar	NN
31605	874	18	,	,	,
31605	874	19	with	with	IN
31605	874	20	half	half	PDT
31605	874	21	the	the	DT
31605	874	22	rind	rind	NN
31605	874	23	of	of	IN
31605	874	24	a	a	DT
31605	874	25	fresh	fresh	JJ
31605	874	26	lemon	lemon	NN
31605	874	27	,	,	,
31605	874	28	two	two	CD
31605	874	29	gills	gill	NNS
31605	874	30	of	of	IN
31605	874	31	sweet	sweet	JJ
31605	874	32	milk	milk	NN
31605	874	33	,	,	,
31605	874	34	and	and	CC
31605	874	35	one	one	CD
31605	874	36	pint	pint	NN
31605	874	37	of	of	IN
31605	874	38	cold	cold	JJ
31605	874	39	water	water	NN
31605	874	40	;	;	:
31605	874	41	close	close	VB
31605	874	42	the	the	DT
31605	874	43	jar	jar	NN
31605	874	44	tightly	tightly	RB
31605	874	45	,	,	,
31605	874	46	put	put	VB
31605	874	47	it	-PRON-	PRP
31605	874	48	into	into	IN
31605	874	49	a	a	DT
31605	874	50	moderate	moderate	JJ
31605	874	51	oven	oven	NN
31605	874	52	,	,	,
31605	874	53	and	and	CC
31605	874	54	slowly	slowly	RB
31605	874	55	bake	bake	VB
31605	874	56	it	-PRON-	PRP
31605	874	57	for	for	IN
31605	874	58	three	three	CD
31605	874	59	hours	hour	NNS
31605	874	60	;	;	:
31605	874	61	then	then	RB
31605	874	62	strain	strain	VB
31605	874	63	and	and	CC
31605	874	64	cool	cool	VB
31605	874	65	it	-PRON-	PRP
31605	874	66	,	,	,
31605	874	67	and	and	CC
31605	874	68	remove	remove	VB
31605	874	69	all	all	DT
31605	874	70	fat	fat	JJ
31605	874	71	,	,	,
31605	874	72	before	before	IN
31605	874	73	using	use	VBG
31605	874	74	;	;	:
31605	874	75	it	-PRON-	PRP
31605	874	76	is	be	VBZ
31605	874	77	bland	bland	JJ
31605	874	78	and	and	CC
31605	874	79	harmless	harmless	JJ
31605	874	80	.	.	.
31605	875	1	230	230	CD
31605	875	2	.	.	.
31605	876	1	=	=	NFP
31605	876	2	Sago	Sago	NNP
31605	876	3	Gruel.=--Soak	Gruel.=--Soak	NNP
31605	876	4	one	one	CD
31605	876	5	ounce	ounce	NN
31605	876	6	of	of	IN
31605	876	7	sago	sago	NNP
31605	876	8	,	,	,
31605	876	9	after	after	IN
31605	876	10	washing	wash	VBG
31605	876	11	it	-PRON-	PRP
31605	876	12	well	well	RB
31605	876	13	in	in	IN
31605	876	14	a	a	DT
31605	876	15	pint	pint	NN
31605	876	16	of	of	IN
31605	876	17	tepid	tepid	JJ
31605	876	18	water	water	NN
31605	876	19	for	for	IN
31605	876	20	two	two	CD
31605	876	21	hours	hour	NNS
31605	876	22	;	;	:
31605	876	23	then	then	RB
31605	876	24	simmer	simmer	VB
31605	876	25	it	-PRON-	PRP
31605	876	26	in	in	IN
31605	876	27	the	the	DT
31605	876	28	same	same	JJ
31605	876	29	water	water	NN
31605	876	30	for	for	IN
31605	876	31	fifteen	fifteen	CD
31605	876	32	minutes	minute	NNS
31605	876	33	,	,	,
31605	876	34	stirring	stir	VBG
31605	876	35	it	-PRON-	PRP
31605	876	36	occasionally	occasionally	RB
31605	876	37	;	;	:
31605	876	38	then	then	RB
31605	876	39	sweeten	sweeten	VB
31605	876	40	and	and	CC
31605	876	41	flavor	flavor	VB
31605	876	42	it	-PRON-	PRP
31605	876	43	to	to	TO
31605	876	44	taste	taste	VB
31605	876	45	,	,	,
31605	876	46	and	and	CC
31605	876	47	use	use	VB
31605	876	48	at	at	IN
31605	876	49	once	once	RB
31605	876	50	.	.	.
31605	877	1	231	231	CD
31605	877	2	.	.	.
31605	878	1	=	=	NFP
31605	878	2	Sago	Sago	NNP
31605	878	3	Milk.=--Prepare	Milk.=--Prepare	NNP
31605	878	4	the	the	DT
31605	878	5	sago	sago	NN
31605	878	6	as	as	IN
31605	878	7	in	in	IN
31605	878	8	previous	previous	JJ
31605	878	9	receipt	receipt	NN
31605	878	10	,	,	,
31605	878	11	but	but	CC
31605	878	12	boil	boil	VB
31605	878	13	it	-PRON-	PRP
31605	878	14	in	in	IN
31605	878	15	milk	milk	NN
31605	878	16	instead	instead	RB
31605	878	17	of	of	IN
31605	878	18	water	water	NN
31605	878	19	;	;	:
31605	878	20	and	and	CC
31605	878	21	when	when	WRB
31605	878	22	it	-PRON-	PRP
31605	878	23	has	have	VBZ
31605	878	24	cooked	cook	VBN
31605	878	25	for	for	IN
31605	878	26	two	two	CD
31605	878	27	hours	hour	NNS
31605	878	28	it	-PRON-	PRP
31605	878	29	is	be	VBZ
31605	878	30	ready	ready	JJ
31605	878	31	for	for	IN
31605	878	32	use	use	NN
31605	878	33	.	.	.
31605	879	1	232	232	CD
31605	879	2	.	.	.
31605	880	1	=	=	NFP
31605	880	2	Tapioca	Tapioca	NNP
31605	880	3	Jelly.=--Wash	Jelly.=--Wash	NNP
31605	880	4	one	one	CD
31605	880	5	ounce	ounce	NN
31605	880	6	of	of	IN
31605	880	7	tapioca	tapioca	NN
31605	880	8	,	,	,
31605	880	9	soak	soak	VB
31605	880	10	it	-PRON-	PRP
31605	880	11	over	over	IN
31605	880	12	night	night	NN
31605	880	13	in	in	IN
31605	880	14	cold	cold	JJ
31605	880	15	water	water	NN
31605	880	16	,	,	,
31605	880	17	and	and	CC
31605	880	18	then	then	RB
31605	880	19	simmer	simmer	VB
31605	880	20	it	-PRON-	PRP
31605	880	21	with	with	IN
31605	880	22	a	a	DT
31605	880	23	bit	bit	NN
31605	880	24	of	of	IN
31605	880	25	lemon	lemon	NN
31605	880	26	peel	peel	NN
31605	880	27	until	until	IN
31605	880	28	it	-PRON-	PRP
31605	880	29	is	be	VBZ
31605	880	30	thoroughly	thoroughly	RB
31605	880	31	dissolved	dissolve	VBN
31605	880	32	;	;	:
31605	880	33	sweeten	sweeten	VB
31605	880	34	it	-PRON-	PRP
31605	880	35	to	to	TO
31605	880	36	taste	taste	VB
31605	880	37	,	,	,
31605	880	38	and	and	CC
31605	880	39	let	let	VB
31605	880	40	it	-PRON-	PRP
31605	880	41	cool	cool	JJ
31605	880	42	before	before	IN
31605	880	43	using	use	VBG
31605	880	44	.	.	.
31605	881	1	233	233	CD
31605	881	2	.	.	.
31605	882	1	=	=	NFP
31605	882	2	Rice	Rice	NNP
31605	882	3	Candle.=--Mix	Candle.=--Mix	NNP
31605	882	4	an	an	DT
31605	882	5	ounce	ounce	NN
31605	882	6	of	of	IN
31605	882	7	ground	ground	NN
31605	882	8	rice	rice	NN
31605	882	9	smoothly	smoothly	RB
31605	882	10	with	with	IN
31605	882	11	a	a	DT
31605	882	12	little	little	JJ
31605	882	13	cold	cold	JJ
31605	882	14	water	water	NN
31605	882	15	,	,	,
31605	882	16	and	and	CC
31605	882	17	stir	stir	VB
31605	882	18	it	-PRON-	PRP
31605	882	19	into	into	IN
31605	882	20	a	a	DT
31605	882	21	pint	pint	NN
31605	882	22	of	of	IN
31605	882	23	boiling	boil	VBG
31605	882	24	water	water	NN
31605	882	25	;	;	:
31605	882	26	boil	boil	VB
31605	882	27	it	-PRON-	PRP
31605	882	28	for	for	IN
31605	882	29	fifteen	fifteen	CD
31605	882	30	minutes	minute	NNS
31605	882	31	,	,	,
31605	882	32	and	and	CC
31605	882	33	then	then	RB
31605	882	34	sweeten	sweeten	VB
31605	882	35	it	-PRON-	PRP
31605	882	36	to	to	TO
31605	882	37	taste	taste	VB
31605	882	38	and	and	CC
31605	882	39	flavor	flavor	VB
31605	882	40	it	-PRON-	PRP
31605	882	41	with	with	IN
31605	882	42	nutmeg	nutmeg	NNP
31605	882	43	.	.	.
31605	883	1	Use	use	VB
31605	883	2	it	-PRON-	PRP
31605	883	3	warm	warm	JJ
31605	883	4	or	or	CC
31605	883	5	cold	cold	JJ
31605	883	6	.	.	.
31605	884	1	234	234	CD
31605	884	2	.	.	.
31605	885	1	=	=	NFP
31605	885	2	Isinglass	Isinglass	NNP
31605	885	3	Milk.=--Soak	Milk.=--Soak	NNP
31605	885	4	quarter	quarter	NN
31605	885	5	of	of	IN
31605	885	6	an	an	DT
31605	885	7	ounce	ounce	NN
31605	885	8	of	of	IN
31605	885	9	clear	clear	JJ
31605	885	10	shreds	shred	NNS
31605	885	11	of	of	IN
31605	885	12	isinglass	isinglass	NN
31605	885	13	in	in	IN
31605	885	14	a	a	DT
31605	885	15	pint	pint	NN
31605	885	16	of	of	IN
31605	885	17	cold	cold	JJ
31605	885	18	milk	milk	NN
31605	885	19	for	for	IN
31605	885	20	two	two	CD
31605	885	21	hours	hour	NNS
31605	885	22	;	;	:
31605	885	23	then	then	RB
31605	885	24	reduce	reduce	VB
31605	885	25	it	-PRON-	PRP
31605	885	26	by	by	IN
31605	885	27	boiling	boil	VBG
31605	885	28	to	to	IN
31605	885	29	half	half	PDT
31605	885	30	a	a	DT
31605	885	31	pint	pint	NN
31605	885	32	,	,	,
31605	885	33	and	and	CC
31605	885	34	sweeten	sweeten	VB
31605	885	35	to	to	IN
31605	885	36	taste	taste	NN
31605	885	37	.	.	.
31605	886	1	Cool	cool	VB
31605	886	2	it	-PRON-	PRP
31605	886	3	before	before	IN
31605	886	4	using	use	VBG
31605	886	5	.	.	.
31605	887	1	235	235	CD
31605	887	2	.	.	.
31605	888	1	=	=	NFP
31605	888	2	Refreshing	refresh	VBG
31605	888	3	Drinks.=--In	Drinks.=--In	NNP
31605	888	4	feverish	feverish	JJ
31605	888	5	conditions	condition	NNS
31605	888	6	cooling	cool	VBG
31605	888	7	drinks	drink	NNS
31605	888	8	,	,	,
31605	888	9	that	that	RB
31605	888	10	is	be	VBZ
31605	888	11	beverages	beverage	NNS
31605	888	12	which	which	WDT
31605	888	13	are	be	VBP
31605	888	14	in	in	IN
31605	888	15	themselves	-PRON-	PRP
31605	888	16	refrigerant	refrigerant	JJ
31605	888	17	,	,	,
31605	888	18	such	such	JJ
31605	888	19	as	as	IN
31605	888	20	lemonade	lemonade	NN
31605	888	21	,	,	,
31605	888	22	and	and	CC
31605	888	23	those	those	DT
31605	888	24	which	which	WDT
31605	888	25	are	be	VBP
31605	888	26	made	make	VBN
31605	888	27	from	from	IN
31605	888	28	aromatic	aromatic	JJ
31605	888	29	herbs	herb	NNS
31605	888	30	,	,	,
31605	888	31	are	be	VBP
31605	888	32	grateful	grateful	JJ
31605	888	33	and	and	CC
31605	888	34	helpful	helpful	JJ
31605	888	35	to	to	IN
31605	888	36	the	the	DT
31605	888	37	patient	patient	NN
31605	888	38	,	,	,
31605	888	39	but	but	CC
31605	888	40	pure	pure	JJ
31605	888	41	,	,	,
31605	888	42	distilled	distilled	JJ
31605	888	43	or	or	CC
31605	888	44	filtered	filter	VBN
31605	888	45	water	water	NN
31605	888	46	,	,	,
31605	888	47	is	be	VBZ
31605	888	48	the	the	DT
31605	888	49	best	good	JJS
31605	888	50	for	for	IN
31605	888	51	invalids	invalid	NNS
31605	888	52	.	.	.
31605	889	1	Hot	hot	JJ
31605	889	2	drinks	drink	NNS
31605	889	3	lower	lower	VBP
31605	889	4	the	the	DT
31605	889	5	temperature	temperature	NN
31605	889	6	of	of	IN
31605	889	7	the	the	DT
31605	889	8	body	body	NN
31605	889	9	by	by	IN
31605	889	10	evaporation	evaporation	NN
31605	889	11	;	;	:
31605	889	12	excessively	excessively	RB
31605	889	13	cold	cold	JJ
31605	889	14	drinks	drink	NNS
31605	889	15	check	check	VBP
31605	889	16	perspiration	perspiration	NN
31605	889	17	,	,	,
31605	889	18	and	and	CC
31605	889	19	endanger	endanger	NN
31605	889	20	congestion	congestion	NN
31605	889	21	of	of	IN
31605	889	22	some	some	DT
31605	889	23	vital	vital	JJ
31605	889	24	part	part	NN
31605	889	25	;	;	:
31605	889	26	but	but	CC
31605	889	27	water	water	NN
31605	889	28	of	of	IN
31605	889	29	a	a	DT
31605	889	30	moderate	moderate	JJ
31605	889	31	temperature	temperature	NN
31605	889	32	is	be	VBZ
31605	889	33	innocuous	innocuous	JJ
31605	889	34	.	.	.
31605	890	1	Even	even	RB
31605	890	2	in	in	IN
31605	890	3	dangerous	dangerous	JJ
31605	890	4	fevers	fever	NNS
31605	890	5	the	the	DT
31605	890	6	burning	burn	VBG
31605	890	7	thirst	thirst	NN
31605	890	8	of	of	IN
31605	890	9	the	the	DT
31605	890	10	sufferer	sufferer	NN
31605	890	11	can	can	MD
31605	890	12	safely	safely	RB
31605	890	13	be	be	VB
31605	890	14	assuaged	assuage	VBN
31605	890	15	by	by	IN
31605	890	16	the	the	DT
31605	890	17	frequent	frequent	JJ
31605	890	18	administration	administration	NN
31605	890	19	of	of	IN
31605	890	20	small	small	JJ
31605	890	21	bits	bit	NNS
31605	890	22	of	of	IN
31605	890	23	ice	ice	NN
31605	890	24	.	.	.
31605	891	1	In	in	IN
31605	891	2	cases	case	NNS
31605	891	3	of	of	IN
31605	891	4	incomplete	incomplete	JJ
31605	891	5	nutrition	nutrition	NN
31605	891	6	,	,	,
31605	891	7	cocoa	cocoa	NN
31605	891	8	,	,	,
31605	891	9	chocolate	chocolate	NN
31605	891	10	,	,	,
31605	891	11	and	and	CC
31605	891	12	other	other	JJ
31605	891	13	preparations	preparation	NNS
31605	891	14	of	of	IN
31605	891	15	the	the	DT
31605	891	16	fruit	fruit	NN
31605	891	17	of	of	IN
31605	891	18	the	the	DT
31605	891	19	cocoa	cocoa	NN
31605	891	20	-	-	HYPH
31605	891	21	palm	palm	NN
31605	891	22	,	,	,
31605	891	23	are	be	VBP
31605	891	24	invaluable	invaluable	JJ
31605	891	25	adjuncts	adjunct	NNS
31605	891	26	;	;	:
31605	891	27	the	the	DT
31605	891	28	active	active	JJ
31605	891	29	principle	principle	NN
31605	891	30	of	of	IN
31605	891	31	all	all	PDT
31605	891	32	these	these	DT
31605	891	33	is	be	VBZ
31605	891	34	identical	identical	JJ
31605	891	35	,	,	,
31605	891	36	and	and	CC
31605	891	37	the	the	DT
31605	891	38	chief	chief	JJ
31605	891	39	nutritive	nutritive	JJ
31605	891	40	element	element	NN
31605	891	41	is	be	VBZ
31605	891	42	oil	oil	NN
31605	891	43	.	.	.
31605	892	1	A	a	DT
31605	892	2	very	very	RB
31605	892	3	small	small	JJ
31605	892	4	quantity	quantity	NN
31605	892	5	of	of	IN
31605	892	6	cocoa	cocoa	NN
31605	892	7	will	will	MD
31605	892	8	sustain	sustain	VB
31605	892	9	life	life	NN
31605	892	10	a	a	DT
31605	892	11	long	long	JJ
31605	892	12	time	time	NN
31605	892	13	.	.	.
31605	893	1	236	236	CD
31605	893	2	.	.	.
31605	894	1	=	=	NFP
31605	894	2	Filtered	Filtered	NNP
31605	894	3	Water.=--Put	water.=--put	NN
31605	894	4	a	a	DT
31605	894	5	quart	quart	NN
31605	894	6	of	of	IN
31605	894	7	clear	clear	JJ
31605	894	8	water	water	NN
31605	894	9	over	over	IN
31605	894	10	the	the	DT
31605	894	11	fire	fire	NN
31605	894	12	,	,	,
31605	894	13	and	and	CC
31605	894	14	just	just	RB
31605	894	15	bring	bring	VB
31605	894	16	it	-PRON-	PRP
31605	894	17	to	to	IN
31605	894	18	a	a	DT
31605	894	19	boil	boil	NN
31605	894	20	;	;	:
31605	894	21	remove	remove	VB
31605	894	22	it	-PRON-	PRP
31605	894	23	,	,	,
31605	894	24	and	and	CC
31605	894	25	strain	strain	VB
31605	894	26	it	-PRON-	PRP
31605	894	27	three	three	CD
31605	894	28	or	or	CC
31605	894	29	four	four	CD
31605	894	30	times	time	NNS
31605	894	31	through	through	IN
31605	894	32	flannel	flannel	NN
31605	894	33	;	;	:
31605	894	34	then	then	RB
31605	894	35	cool	cool	VB
31605	894	36	it	-PRON-	PRP
31605	894	37	in	in	IN
31605	894	38	a	a	DT
31605	894	39	covered	covered	JJ
31605	894	40	jar	jar	NN
31605	894	41	or	or	CC
31605	894	42	pitcher	pitcher	NN
31605	894	43	,	,	,
31605	894	44	and	and	CC
31605	894	45	give	give	VB
31605	894	46	it	-PRON-	PRP
31605	894	47	to	to	IN
31605	894	48	the	the	DT
31605	894	49	patient	patient	NN
31605	894	50	in	in	IN
31605	894	51	small	small	JJ
31605	894	52	quantities	quantity	NNS
31605	894	53	as	as	IN
31605	894	54	the	the	DT
31605	894	55	condition	condition	NN
31605	894	56	requires	require	VBZ
31605	894	57	.	.	.
31605	895	1	237	237	CD
31605	895	2	.	.	.
31605	896	1	=	=	NFP
31605	896	2	Jelly	Jelly	NNP
31605	896	3	Water.=--Mix	water.=--mix	VB
31605	896	4	one	one	CD
31605	896	5	large	large	JJ
31605	896	6	teaspoonful	teaspoonful	JJ
31605	896	7	of	of	IN
31605	896	8	wild	wild	JJ
31605	896	9	-	-	HYPH
31605	896	10	cherry	cherry	NN
31605	896	11	or	or	CC
31605	896	12	blackberry	blackberry	NN
31605	896	13	jelly	jelly	RB
31605	896	14	in	in	IN
31605	896	15	a	a	DT
31605	896	16	glass	glass	NN
31605	896	17	of	of	IN
31605	896	18	cool	cool	JJ
31605	896	19	water	water	NN
31605	896	20	;	;	:
31605	896	21	drink	drink	VB
31605	896	22	moderately	moderately	RB
31605	896	23	,	,	,
31605	896	24	and	and	CC
31605	896	25	at	at	IN
31605	896	26	intervals	interval	NNS
31605	896	27	.	.	.
31605	897	1	238	238	CD
31605	897	2	.	.	.
31605	898	1	=	=	NFP
31605	898	2	Flaxseed	Flaxseed	NNP
31605	898	3	Lemonade.=--Pour	Lemonade.=--Pour	NNP
31605	898	4	one	one	CD
31605	898	5	quart	quart	NN
31605	898	6	of	of	IN
31605	898	7	boiling	boil	VBG
31605	898	8	water	water	NN
31605	898	9	over	over	IN
31605	898	10	four	four	CD
31605	898	11	tablespoonfuls	tablespoonful	NNS
31605	898	12	of	of	IN
31605	898	13	whole	whole	JJ
31605	898	14	flaxseed	flaxseed	NN
31605	898	15	,	,	,
31605	898	16	and	and	CC
31605	898	17	steep	steep	JJ
31605	898	18	three	three	CD
31605	898	19	hours	hour	NNS
31605	898	20	covered	cover	VBN
31605	898	21	.	.	.
31605	899	1	Then	then	RB
31605	899	2	sweeten	sweeten	VB
31605	899	3	to	to	TO
31605	899	4	taste	taste	VB
31605	899	5	,	,	,
31605	899	6	and	and	CC
31605	899	7	add	add	VB
31605	899	8	the	the	DT
31605	899	9	juice	juice	NN
31605	899	10	of	of	IN
31605	899	11	two	two	CD
31605	899	12	lemons	lemon	NNS
31605	899	13	,	,	,
31605	899	14	using	use	VBG
31605	899	15	a	a	DT
31605	899	16	little	little	RB
31605	899	17	more	more	JJR
31605	899	18	water	water	NN
31605	899	19	if	if	IN
31605	899	20	the	the	DT
31605	899	21	liquid	liquid	NN
31605	899	22	seems	seem	VBZ
31605	899	23	too	too	RB
31605	899	24	thick	thick	JJ
31605	899	25	to	to	TO
31605	899	26	be	be	VB
31605	899	27	palatable	palatable	JJ
31605	899	28	.	.	.
31605	900	1	This	this	DT
31605	900	2	beverage	beverage	NN
31605	900	3	is	be	VBZ
31605	900	4	very	very	RB
31605	900	5	soothing	soothing	JJ
31605	900	6	to	to	IN
31605	900	7	the	the	DT
31605	900	8	irritated	irritated	JJ
31605	900	9	membranes	membrane	NNS
31605	900	10	in	in	IN
31605	900	11	cases	case	NNS
31605	900	12	of	of	IN
31605	900	13	severe	severe	JJ
31605	900	14	cold	cold	NN
31605	900	15	.	.	.
31605	901	1	239	239	CD
31605	901	2	.	.	.
31605	902	1	=	=	NFP
31605	902	2	Barley	Barley	NNP
31605	902	3	Water.=--Wash	Water.=--Wash	NNP
31605	902	4	two	two	CD
31605	902	5	ounces	ounce	NNS
31605	902	6	of	of	IN
31605	902	7	pearl	pearl	NNP
31605	902	8	barley	barley	NNP
31605	902	9	in	in	IN
31605	902	10	cold	cold	JJ
31605	902	11	water	water	NN
31605	902	12	until	until	IN
31605	902	13	it	-PRON-	PRP
31605	902	14	does	do	VBZ
31605	902	15	not	not	RB
31605	902	16	cloud	cloud	VB
31605	902	17	the	the	DT
31605	902	18	water	water	NN
31605	902	19	;	;	:
31605	902	20	boil	boil	VB
31605	902	21	it	-PRON-	PRP
31605	902	22	for	for	IN
31605	902	23	five	five	CD
31605	902	24	minutes	minute	NNS
31605	902	25	in	in	IN
31605	902	26	half	half	PDT
31605	902	27	a	a	DT
31605	902	28	pint	pint	NN
31605	902	29	of	of	IN
31605	902	30	water	water	NN
31605	902	31	;	;	:
31605	902	32	drain	drain	VB
31605	902	33	that	that	IN
31605	902	34	off	off	RP
31605	902	35	,	,	,
31605	902	36	put	put	VBD
31605	902	37	the	the	DT
31605	902	38	barley	barley	NN
31605	902	39	into	into	IN
31605	902	40	two	two	CD
31605	902	41	quarts	quart	NNS
31605	902	42	of	of	IN
31605	902	43	clean	clean	JJ
31605	902	44	water	water	NN
31605	902	45	,	,	,
31605	902	46	and	and	CC
31605	902	47	boil	boil	VB
31605	902	48	it	-PRON-	PRP
31605	902	49	down	down	RP
31605	902	50	to	to	IN
31605	902	51	one	one	CD
31605	902	52	quart	quart	NN
31605	902	53	.	.	.
31605	903	1	Cool	cool	UH
31605	903	2	,	,	,
31605	903	3	strain	strain	VB
31605	903	4	,	,	,
31605	903	5	and	and	CC
31605	903	6	use	use	NN
31605	903	7	.	.	.
31605	904	1	Pearl	Pearl	NNP
31605	904	2	barley	barley	NN
31605	904	3	largely	largely	RB
31605	904	4	contains	contain	VBZ
31605	904	5	starch	starch	NN
31605	904	6	and	and	CC
31605	904	7	mucilage	mucilage	NN
31605	904	8	,	,	,
31605	904	9	and	and	CC
31605	904	10	makes	make	VBZ
31605	904	11	an	an	DT
31605	904	12	excellent	excellent	JJ
31605	904	13	soothing	soothing	JJ
31605	904	14	and	and	CC
31605	904	15	refreshing	refreshing	JJ
31605	904	16	draught	draught	NN
31605	904	17	in	in	IN
31605	904	18	fevers	fever	NNS
31605	904	19	and	and	CC
31605	904	20	gastric	gastric	JJ
31605	904	21	inflammations	inflammation	NNS
31605	904	22	.	.	.
31605	905	1	NOURISHING	NOURISHING	NNP
31605	905	2	DRINKS.--These	DRINKS.--These	NNP
31605	905	3	are	be	VBP
31605	905	4	useful	useful	JJ
31605	905	5	when	when	WRB
31605	905	6	liquid	liquid	JJ
31605	905	7	nourishment	nourishment	NN
31605	905	8	is	be	VBZ
31605	905	9	better	well	RBR
31605	905	10	suited	suited	JJ
31605	905	11	to	to	IN
31605	905	12	the	the	DT
31605	905	13	invalid	invalid	NN
31605	905	14	's	's	POS
31605	905	15	condition	condition	NN
31605	905	16	than	than	IN
31605	905	17	solid	solid	JJ
31605	905	18	food	food	NN
31605	905	19	.	.	.
31605	906	1	240	240	CD
31605	906	2	.	.	.
31605	907	1	=	=	NFP
31605	907	2	Iceland	Iceland	NNP
31605	907	3	Moss	Moss	NNP
31605	907	4	Chocolate.=--Dissolve	chocolate.=--dissolve	NN
31605	907	5	one	one	CD
31605	907	6	ounce	ounce	NN
31605	907	7	of	of	IN
31605	907	8	Iceland	Iceland	NNP
31605	907	9	moss	moss	NNP
31605	907	10	in	in	IN
31605	907	11	one	one	CD
31605	907	12	pint	pint	NN
31605	907	13	of	of	IN
31605	907	14	boiling	boil	VBG
31605	907	15	milk	milk	NN
31605	907	16	;	;	:
31605	907	17	boil	boil	VB
31605	907	18	one	one	CD
31605	907	19	ounce	ounce	NN
31605	907	20	of	of	IN
31605	907	21	chocolate	chocolate	NN
31605	907	22	for	for	IN
31605	907	23	five	five	CD
31605	907	24	minutes	minute	NNS
31605	907	25	in	in	IN
31605	907	26	one	one	CD
31605	907	27	pint	pint	NN
31605	907	28	of	of	IN
31605	907	29	boiling	boil	VBG
31605	907	30	water	water	NN
31605	907	31	;	;	:
31605	907	32	thoroughly	thoroughly	RB
31605	907	33	mix	mix	VB
31605	907	34	the	the	DT
31605	907	35	two	two	CD
31605	907	36	;	;	:
31605	907	37	and	and	CC
31605	907	38	give	give	VB
31605	907	39	it	-PRON-	PRP
31605	907	40	to	to	IN
31605	907	41	the	the	DT
31605	907	42	invalid	invalid	JJ
31605	907	43	night	night	NN
31605	907	44	and	and	CC
31605	907	45	morning	morning	NN
31605	907	46	.	.	.
31605	908	1	This	this	DT
31605	908	2	is	be	VBZ
31605	908	3	a	a	DT
31605	908	4	highly	highly	RB
31605	908	5	nutritive	nutritive	JJ
31605	908	6	drink	drink	NN
31605	908	7	for	for	IN
31605	908	8	convalescents	convalescent	NNS
31605	908	9	.	.	.
31605	909	1	241	241	CD
31605	909	2	.	.	.
31605	910	1	=	=	NFP
31605	910	2	Egg	Egg	NNP
31605	910	3	Broth.=--Beat	broth.=--beat	VBP
31605	910	4	an	an	DT
31605	910	5	egg	egg	NN
31605	910	6	until	until	IN
31605	910	7	it	-PRON-	PRP
31605	910	8	is	be	VBZ
31605	910	9	frothy	frothy	JJ
31605	910	10	,	,	,
31605	910	11	stir	stir	VB
31605	910	12	into	into	IN
31605	910	13	it	-PRON-	PRP
31605	910	14	a	a	DT
31605	910	15	pint	pint	NN
31605	910	16	of	of	IN
31605	910	17	boiling	boil	VBG
31605	910	18	hot	hot	JJ
31605	910	19	meat	meat	NN
31605	910	20	broth	broth	NN
31605	910	21	,	,	,
31605	910	22	free	free	JJ
31605	910	23	from	from	IN
31605	910	24	fat	fat	NN
31605	910	25	,	,	,
31605	910	26	season	season	VB
31605	910	27	it	-PRON-	PRP
31605	910	28	with	with	IN
31605	910	29	a	a	DT
31605	910	30	saltspoonful	saltspoonful	NN
31605	910	31	of	of	IN
31605	910	32	salt	salt	NN
31605	910	33	,	,	,
31605	910	34	and	and	CC
31605	910	35	eat	eat	VB
31605	910	36	it	-PRON-	PRP
31605	910	37	hot	hot	JJ
31605	910	38	,	,	,
31605	910	39	with	with	IN
31605	910	40	thin	thin	JJ
31605	910	41	slices	slice	NNS
31605	910	42	of	of	IN
31605	910	43	dry	dry	JJ
31605	910	44	toast	toast	NN
31605	910	45	;	;	:
31605	910	46	it	-PRON-	PRP
31605	910	47	may	may	MD
31605	910	48	be	be	VB
31605	910	49	given	give	VBN
31605	910	50	to	to	TO
31605	910	51	assist	assist	VB
31605	910	52	the	the	DT
31605	910	53	patient	patient	NN
31605	910	54	in	in	IN
31605	910	55	gaining	gaining	NN
31605	910	56	strength	strength	NN
31605	910	57	.	.	.
31605	911	1	242	242	CD
31605	911	2	.	.	.
31605	912	1	=	=	NFP
31605	912	2	Egg	Egg	NNP
31605	912	3	Tea.=--Beat	Tea.=--Beat	NNP
31605	912	4	the	the	DT
31605	912	5	yolk	yolk	NN
31605	912	6	of	of	IN
31605	912	7	an	an	DT
31605	912	8	egg	egg	NN
31605	912	9	in	in	IN
31605	912	10	a	a	DT
31605	912	11	cup	cup	NN
31605	912	12	of	of	IN
31605	912	13	tea	tea	NN
31605	912	14	,	,	,
31605	912	15	and	and	CC
31605	912	16	let	let	VB
31605	912	17	the	the	DT
31605	912	18	sick	sick	JJ
31605	912	19	person	person	NN
31605	912	20	drink	drink	VB
31605	912	21	it	-PRON-	PRP
31605	912	22	warm	warm	JJ
31605	912	23	;	;	:
31605	912	24	the	the	DT
31605	912	25	yolk	yolk	NN
31605	912	26	is	be	VBZ
31605	912	27	more	more	RBR
31605	912	28	readily	readily	RB
31605	912	29	digested	digest	VBN
31605	912	30	than	than	IN
31605	912	31	the	the	DT
31605	912	32	white	white	NNP
31605	912	33	,	,	,
31605	912	34	and	and	CC
31605	912	35	has	have	VBZ
31605	912	36	a	a	DT
31605	912	37	better	well	JJR
31605	912	38	flavor	flavor	NN
31605	912	39	;	;	:
31605	912	40	and	and	CC
31605	912	41	the	the	DT
31605	912	42	tea	tea	NN
31605	912	43	is	be	VBZ
31605	912	44	a	a	DT
31605	912	45	powerful	powerful	JJ
31605	912	46	respiratory	respiratory	JJ
31605	912	47	excitant	excitant	NN
31605	912	48	,	,	,
31605	912	49	while	while	IN
31605	912	50	it	-PRON-	PRP
31605	912	51	promotes	promote	VBZ
31605	912	52	perspiration	perspiration	NN
31605	912	53	,	,	,
31605	912	54	and	and	CC
31605	912	55	aids	aid	VBZ
31605	912	56	the	the	DT
31605	912	57	assimilation	assimilation	NN
31605	912	58	of	of	IN
31605	912	59	more	more	JJR
31605	912	60	nourishing	nourishing	JJ
31605	912	61	foods	food	NNS
31605	912	62	.	.	.
31605	913	1	243	243	CD
31605	913	2	.	.	.
31605	914	1	=	=	NFP
31605	914	2	Very	very	RB
31605	914	3	strong	strong	JJ
31605	914	4	Beef	Beef	NNP
31605	914	5	Tea.=--(_This	Tea.=--(_This	NNP
31605	914	6	tea	tea	NN
31605	914	7	contains	contain	VBZ
31605	914	8	every	every	DT
31605	914	9	nutritious	nutritious	JJ
31605	914	10	element	element	NN
31605	914	11	of	of	IN
31605	914	12	the	the	DT
31605	914	13	beef._)--Cut	beef._)--cut	NN
31605	914	14	two	two	CD
31605	914	15	pounds	pound	NNS
31605	914	16	of	of	IN
31605	914	17	lean	lean	JJ
31605	914	18	beef	beef	NN
31605	914	19	into	into	IN
31605	914	20	small	small	JJ
31605	914	21	dice	dice	NNS
31605	914	22	,	,	,
31605	914	23	put	put	VBD
31605	914	24	it	-PRON-	PRP
31605	914	25	into	into	IN
31605	914	26	a	a	DT
31605	914	27	covered	cover	VBN
31605	914	28	jar	jar	NN
31605	914	29	_	_	NNP
31605	914	30	without	without	IN
31605	914	31	water	water	NN
31605	914	32	_	_	NNP
31605	914	33	,	,	,
31605	914	34	and	and	CC
31605	914	35	place	place	VB
31605	914	36	it	-PRON-	PRP
31605	914	37	in	in	IN
31605	914	38	a	a	DT
31605	914	39	moderate	moderate	JJ
31605	914	40	oven	oven	NN
31605	914	41	for	for	IN
31605	914	42	four	four	CD
31605	914	43	hours	hour	NNS
31605	914	44	,	,	,
31605	914	45	then	then	RB
31605	914	46	strain	strain	VB
31605	914	47	off	off	RP
31605	914	48	the	the	DT
31605	914	49	gravy	gravy	NN
31605	914	50	,	,	,
31605	914	51	and	and	CC
31605	914	52	dilute	dilute	VB
31605	914	53	it	-PRON-	PRP
31605	914	54	to	to	IN
31605	914	55	the	the	DT
31605	914	56	desired	desire	VBN
31605	914	57	strength	strength	NN
31605	914	58	with	with	IN
31605	914	59	boiling	boiling	NN
31605	914	60	water	water	NN
31605	914	61	.	.	.
31605	915	1	244	244	CD
31605	915	2	.	.	.
31605	916	1	=	=	NFP
31605	916	2	Beef	beef	NN
31605	916	3	Tea.=--(_A	Tea.=--(_A	:
31605	916	4	quick	quick	JJ
31605	916	5	preparation	preparation	NN
31605	916	6	for	for	IN
31605	916	7	immediate	immediate	JJ
31605	916	8	use._)--Chop	use._)--Chop	NNP
31605	916	9	one	one	CD
31605	916	10	pound	pound	NN
31605	916	11	of	of	IN
31605	916	12	lean	lean	JJ
31605	916	13	beef	beef	NN
31605	916	14	fine	fine	NNP
31605	916	15	,	,	,
31605	916	16	put	put	VBD
31605	916	17	it	-PRON-	PRP
31605	916	18	into	into	IN
31605	916	19	a	a	DT
31605	916	20	bowl	bowl	NN
31605	916	21	,	,	,
31605	916	22	and	and	CC
31605	916	23	cover	cover	VB
31605	916	24	it	-PRON-	PRP
31605	916	25	with	with	IN
31605	916	26	cold	cold	JJ
31605	916	27	water	water	NN
31605	916	28	;	;	:
31605	916	29	let	let	VB
31605	916	30	it	-PRON-	PRP
31605	916	31	stand	stand	VB
31605	916	32	for	for	IN
31605	916	33	fifteen	fifteen	CD
31605	916	34	or	or	CC
31605	916	35	twenty	twenty	CD
31605	916	36	minutes	minute	NNS
31605	916	37	,	,	,
31605	916	38	and	and	CC
31605	916	39	then	then	RB
31605	916	40	pour	pour	VB
31605	916	41	both	both	DT
31605	916	42	beef	beef	NN
31605	916	43	and	and	CC
31605	916	44	liquid	liquid	NN
31605	916	45	into	into	IN
31605	916	46	a	a	DT
31605	916	47	sauce	sauce	NN
31605	916	48	-	-	HYPH
31605	916	49	pan	pan	NN
31605	916	50	,	,	,
31605	916	51	and	and	CC
31605	916	52	place	place	VB
31605	916	53	them	-PRON-	PRP
31605	916	54	over	over	IN
31605	916	55	the	the	DT
31605	916	56	fire	fire	NN
31605	916	57	to	to	TO
31605	916	58	boil	boil	VB
31605	916	59	from	from	IN
31605	916	60	fifteen	fifteen	CD
31605	916	61	to	to	IN
31605	916	62	thirty	thirty	CD
31605	916	63	minutes	minute	NNS
31605	916	64	as	as	IN
31605	916	65	time	time	NN
31605	916	66	will	will	MD
31605	916	67	permit	permit	VB
31605	916	68	;	;	:
31605	916	69	then	then	RB
31605	916	70	strain	strain	VB
31605	916	71	off	off	RP
31605	916	72	the	the	DT
31605	916	73	liquid	liquid	NN
31605	916	74	,	,	,
31605	916	75	season	season	VB
31605	916	76	it	-PRON-	PRP
31605	916	77	slightly	slightly	RB
31605	916	78	,	,	,
31605	916	79	and	and	CC
31605	916	80	serve	serve	VB
31605	916	81	it	-PRON-	PRP
31605	916	82	at	at	IN
31605	916	83	once	once	RB
31605	916	84	.	.	.
31605	917	1	245	245	CD
31605	917	2	.	.	.
31605	918	1	=	=	NFP
31605	918	2	Farina	Farina	NNP
31605	918	3	Gruel.=--Stir	Gruel.=--Stir	NNP
31605	918	4	one	one	CD
31605	918	5	ounce	ounce	NN
31605	918	6	of	of	IN
31605	918	7	farina	farina	NNP
31605	918	8	into	into	IN
31605	918	9	one	one	CD
31605	918	10	pint	pint	NN
31605	918	11	of	of	IN
31605	918	12	boiling	boil	VBG
31605	918	13	water	water	NN
31605	918	14	,	,	,
31605	918	15	and	and	CC
31605	918	16	boil	boil	VB
31605	918	17	it	-PRON-	PRP
31605	918	18	down	down	RP
31605	918	19	one	one	CD
31605	918	20	half	half	NN
31605	918	21	,	,	,
31605	918	22	using	use	VBG
31605	918	23	a	a	DT
31605	918	24	farina	farina	NN
31605	918	25	kettle	kettle	NN
31605	918	26	,	,	,
31605	918	27	or	or	CC
31605	918	28	stirring	stir	VBG
31605	918	29	occasionally	occasionally	RB
31605	918	30	to	to	TO
31605	918	31	prevent	prevent	VB
31605	918	32	burning	burning	NN
31605	918	33	,	,	,
31605	918	34	then	then	RB
31605	918	35	add	add	VB
31605	918	36	half	half	PDT
31605	918	37	a	a	DT
31605	918	38	pint	pint	NN
31605	918	39	of	of	IN
31605	918	40	milk	milk	NN
31605	918	41	,	,	,
31605	918	42	boil	boil	VB
31605	918	43	up	up	RP
31605	918	44	once	once	RB
31605	918	45	,	,	,
31605	918	46	and	and	CC
31605	918	47	sweeten	sweeten	VB
31605	918	48	to	to	TO
31605	918	49	taste	taste	NN
31605	918	50	.	.	.
31605	919	1	Use	use	VB
31605	919	2	warm	warm	JJ
31605	919	3	.	.	.
31605	920	1	Farina	Farina	NNP
31605	920	2	is	be	VBZ
31605	920	3	a	a	DT
31605	920	4	preparation	preparation	NN
31605	920	5	of	of	IN
31605	920	6	the	the	DT
31605	920	7	inner	inner	JJ
31605	920	8	portion	portion	NN
31605	920	9	of	of	IN
31605	920	10	the	the	DT
31605	920	11	finest	fine	JJS
31605	920	12	wheat	wheat	NN
31605	920	13	,	,	,
31605	920	14	freed	free	VBN
31605	920	15	from	from	IN
31605	920	16	bran	bran	NN
31605	920	17	,	,	,
31605	920	18	and	and	CC
31605	920	19	floury	floury	NNP
31605	920	20	dust	dust	NN
31605	920	21	;	;	:
31605	920	22	it	-PRON-	PRP
31605	920	23	contains	contain	VBZ
31605	920	24	an	an	DT
31605	920	25	excess	excess	NN
31605	920	26	of	of	IN
31605	920	27	nitrogenous	nitrogenous	JJ
31605	920	28	,	,	,
31605	920	29	or	or	CC
31605	920	30	flesh	flesh	NN
31605	920	31	-	-	HYPH
31605	920	32	forming	form	VBG
31605	920	33	material	material	NN
31605	920	34	,	,	,
31605	920	35	readily	readily	RB
31605	920	36	absorbs	absorb	VBZ
31605	920	37	milk	milk	NN
31605	920	38	or	or	CC
31605	920	39	water	water	NN
31605	920	40	in	in	IN
31605	920	41	the	the	DT
31605	920	42	process	process	NN
31605	920	43	of	of	IN
31605	920	44	cooking	cooking	NN
31605	920	45	,	,	,
31605	920	46	is	be	VBZ
31605	920	47	quickly	quickly	RB
31605	920	48	affected	affect	VBN
31605	920	49	by	by	IN
31605	920	50	the	the	DT
31605	920	51	action	action	NN
31605	920	52	of	of	IN
31605	920	53	the	the	DT
31605	920	54	gastric	gastric	JJ
31605	920	55	juices	juice	NNS
31605	920	56	;	;	:
31605	920	57	and	and	CC
31605	920	58	is	be	VBZ
31605	920	59	far	far	RB
31605	920	60	superior	superior	JJ
31605	920	61	as	as	IN
31605	920	62	a	a	DT
31605	920	63	food	food	NN
31605	920	64	to	to	TO
31605	920	65	sago	sago	NNP
31605	920	66	,	,	,
31605	920	67	arrowroot	arrowroot	NNP
31605	920	68	,	,	,
31605	920	69	tapioca	tapioca	NN
31605	920	70	,	,	,
31605	920	71	and	and	CC
31605	920	72	corn	corn	NN
31605	920	73	starch	starch	NN
31605	920	74	.	.	.
31605	921	1	246	246	CD
31605	921	2	.	.	.
31605	922	1	=	=	NFP
31605	922	2	Nutritious	nutritious	JJ
31605	922	3	Foods.=--We	Foods.=--We	NNP
31605	922	4	have	have	VBP
31605	922	5	called	call	VBN
31605	922	6	attention	attention	NN
31605	922	7	to	to	IN
31605	922	8	the	the	DT
31605	922	9	fact	fact	NN
31605	922	10	that	that	IN
31605	922	11	the	the	DT
31605	922	12	nurse	nurse	NN
31605	922	13	's	's	POS
31605	922	14	most	most	RBS
31605	922	15	important	important	JJ
31605	922	16	office	office	NN
31605	922	17	is	be	VBZ
31605	922	18	exercised	exercise	VBN
31605	922	19	when	when	WRB
31605	922	20	the	the	DT
31605	922	21	invalid	invalid	NN
31605	922	22	begins	begin	VBZ
31605	922	23	to	to	TO
31605	922	24	regain	regain	VB
31605	922	25	health	health	NN
31605	922	26	;	;	:
31605	922	27	the	the	DT
31605	922	28	task	task	NN
31605	922	29	of	of	IN
31605	922	30	rebuilding	rebuild	VBG
31605	922	31	exhausted	exhausted	JJ
31605	922	32	vitality	vitality	NN
31605	922	33	demands	demand	VBZ
31605	922	34	a	a	DT
31605	922	35	thoughtful	thoughtful	JJ
31605	922	36	care	care	NN
31605	922	37	that	that	WDT
31605	922	38	only	only	RB
31605	922	39	a	a	DT
31605	922	40	tender	tender	NN
31605	922	41	hearted	hearte	VBN
31605	922	42	woman	woman	NN
31605	922	43	can	can	MD
31605	922	44	bestow	bestow	VB
31605	922	45	;	;	:
31605	922	46	and	and	CC
31605	922	47	lacking	lack	VBG
31605	922	48	which	which	WDT
31605	922	49	the	the	DT
31605	922	50	skill	skill	NN
31605	922	51	of	of	IN
31605	922	52	the	the	DT
31605	922	53	most	most	RBS
31605	922	54	enlightened	enlighten	VBN
31605	922	55	physician	physician	NN
31605	922	56	is	be	VBZ
31605	922	57	often	often	RB
31605	922	58	set	set	VBN
31605	922	59	at	at	IN
31605	922	60	naught	naught	NN
31605	922	61	.	.	.
31605	923	1	Happy	happy	JJ
31605	923	2	the	the	DT
31605	923	3	woman	woman	NN
31605	923	4	who	who	WP
31605	923	5	can	can	MD
31605	923	6	here	here	RB
31605	923	7	assist	assist	VB
31605	923	8	the	the	DT
31605	923	9	restoration	restoration	NN
31605	923	10	of	of	IN
31605	923	11	the	the	DT
31605	923	12	vital	vital	JJ
31605	923	13	powers	power	NNS
31605	923	14	;	;	:
31605	923	15	she	-PRON-	PRP
31605	923	16	holds	hold	VBZ
31605	923	17	in	in	IN
31605	923	18	her	-PRON-	PRP$
31605	923	19	own	own	JJ
31605	923	20	hands	hand	NNS
31605	923	21	a	a	DT
31605	923	22	force	force	NN
31605	923	23	which	which	WDT
31605	923	24	wealth	wealth	NN
31605	923	25	can	can	MD
31605	923	26	not	not	RB
31605	923	27	buy	buy	VB
31605	923	28	.	.	.
31605	924	1	To	to	IN
31605	924	2	such	such	JJ
31605	924	3	ministering	minister	VBG
31605	924	4	angels	angel	NNS
31605	924	5	we	-PRON-	PRP
31605	924	6	dedicate	dedicate	VBP
31605	924	7	this	this	DT
31605	924	8	portion	portion	NN
31605	924	9	of	of	IN
31605	924	10	our	-PRON-	PRP$
31605	924	11	little	little	JJ
31605	924	12	work	work	NN
31605	924	13	,	,	,
31605	924	14	in	in	IN
31605	924	15	the	the	DT
31605	924	16	hope	hope	NN
31605	924	17	that	that	IN
31605	924	18	countless	countless	JJ
31605	924	19	sick	sick	JJ
31605	924	20	beds	bed	NNS
31605	924	21	will	will	MD
31605	924	22	be	be	VB
31605	924	23	comforted	comfort	VBN
31605	924	24	thereby	thereby	RB
31605	924	25	.	.	.
31605	925	1	247	247	CD
31605	925	2	.	.	.
31605	926	1	=	=	NFP
31605	926	2	Bread	bread	NN
31605	926	3	Jelly.=--Remove	Jelly.=--Remove	``
31605	926	4	the	the	DT
31605	926	5	crust	crust	NN
31605	926	6	from	from	IN
31605	926	7	a	a	DT
31605	926	8	roll	roll	NN
31605	926	9	,	,	,
31605	926	10	slice	slice	VB
31605	926	11	the	the	DT
31605	926	12	crumb	crumb	JJ
31605	926	13	,	,	,
31605	926	14	and	and	CC
31605	926	15	toast	toast	VB
31605	926	16	it	-PRON-	PRP
31605	926	17	;	;	:
31605	926	18	put	put	VBD
31605	926	19	the	the	DT
31605	926	20	slices	slice	NNS
31605	926	21	in	in	IN
31605	926	22	one	one	CD
31605	926	23	quart	quart	NN
31605	926	24	of	of	IN
31605	926	25	water	water	NN
31605	926	26	,	,	,
31605	926	27	and	and	CC
31605	926	28	set	set	VBD
31605	926	29	it	-PRON-	PRP
31605	926	30	over	over	IN
31605	926	31	the	the	DT
31605	926	32	fire	fire	NN
31605	926	33	to	to	TO
31605	926	34	simmer	simmer	VB
31605	926	35	until	until	IN
31605	926	36	it	-PRON-	PRP
31605	926	37	jellies	jelly	VBZ
31605	926	38	;	;	:
31605	926	39	then	then	RB
31605	926	40	strain	strain	VB
31605	926	41	it	-PRON-	PRP
31605	926	42	through	through	IN
31605	926	43	a	a	DT
31605	926	44	cloth	cloth	NN
31605	926	45	,	,	,
31605	926	46	sweeten	sweeten	VB
31605	926	47	it	-PRON-	PRP
31605	926	48	,	,	,
31605	926	49	and	and	CC
31605	926	50	flavor	flavor	VB
31605	926	51	it	-PRON-	PRP
31605	926	52	with	with	IN
31605	926	53	lemon	lemon	NN
31605	926	54	juice	juice	NN
31605	926	55	;	;	:
31605	926	56	put	put	VB
31605	926	57	it	-PRON-	PRP
31605	926	58	into	into	IN
31605	926	59	a	a	DT
31605	926	60	mould	mould	NN
31605	926	61	and	and	CC
31605	926	62	cool	cool	VB
31605	926	63	it	-PRON-	PRP
31605	926	64	upon	upon	IN
31605	926	65	the	the	DT
31605	926	66	ice	ice	NN
31605	926	67	before	before	IN
31605	926	68	using	use	VBG
31605	926	69	.	.	.
31605	927	1	248	248	CD
31605	927	2	.	.	.
31605	928	1	=	=	NFP
31605	928	2	Crackers	cracker	NNS
31605	928	3	and	and	CC
31605	928	4	Marmalade.=--Toast	Marmalade.=--Toast	``
31605	928	5	three	three	CD
31605	928	6	soda	soda	NN
31605	928	7	crackers	cracker	NNS
31605	928	8	,	,	,
31605	928	9	dip	dip	VB
31605	928	10	them	-PRON-	PRP
31605	928	11	for	for	IN
31605	928	12	one	one	CD
31605	928	13	minute	minute	NN
31605	928	14	in	in	IN
31605	928	15	boiling	boiling	NN
31605	928	16	water	water	NN
31605	928	17	,	,	,
31605	928	18	spread	spread	VB
31605	928	19	them	-PRON-	PRP
31605	928	20	with	with	IN
31605	928	21	a	a	DT
31605	928	22	little	little	JJ
31605	928	23	sweet	sweet	JJ
31605	928	24	butter	butter	NN
31605	928	25	,	,	,
31605	928	26	and	and	CC
31605	928	27	put	put	VBD
31605	928	28	between	between	IN
31605	928	29	them	-PRON-	PRP
31605	928	30	layers	layer	NNS
31605	928	31	of	of	IN
31605	928	32	orange	orange	NNP
31605	928	33	marmalade	marmalade	NNP
31605	928	34	,	,	,
31605	928	35	or	or	CC
31605	928	36	any	any	DT
31605	928	37	other	other	JJ
31605	928	38	preserve	preserve	NN
31605	928	39	or	or	CC
31605	928	40	jelly	jelly	RB
31605	928	41	;	;	:
31605	928	42	put	put	VB
31605	928	43	plenty	plenty	NN
31605	928	44	upon	upon	IN
31605	928	45	the	the	DT
31605	928	46	top	top	JJ
31605	928	47	cracker	cracker	NN
31605	928	48	,	,	,
31605	928	49	and	and	CC
31605	928	50	set	set	VBD
31605	928	51	them	-PRON-	PRP
31605	928	52	in	in	IN
31605	928	53	the	the	DT
31605	928	54	oven	oven	NN
31605	928	55	for	for	IN
31605	928	56	two	two	CD
31605	928	57	or	or	CC
31605	928	58	three	three	CD
31605	928	59	minutes	minute	NNS
31605	928	60	before	before	IN
31605	928	61	serving	serve	VBG
31605	928	62	.	.	.
31605	929	1	This	this	DT
31605	929	2	makes	make	VBZ
31605	929	3	a	a	DT
31605	929	4	delicate	delicate	JJ
31605	929	5	and	and	CC
31605	929	6	inviting	inviting	JJ
31605	929	7	lunch	lunch	NN
31605	929	8	for	for	IN
31605	929	9	convalescents	convalescent	NNS
31605	929	10	.	.	.
31605	930	1	249	249	CD
31605	930	2	.	.	.
31605	931	1	=	=	NFP
31605	931	2	Chicken	Chicken	NNP
31605	931	3	Jelly.=--Skin	Jelly.=--Skin	NNP
31605	931	4	a	a	DT
31605	931	5	chicken	chicken	NN
31605	931	6	,	,	,
31605	931	7	removing	remove	VBG
31605	931	8	all	all	DT
31605	931	9	fat	fat	NN
31605	931	10	,	,	,
31605	931	11	and	and	CC
31605	931	12	break	break	VB
31605	931	13	up	up	RP
31605	931	14	the	the	DT
31605	931	15	meat	meat	NN
31605	931	16	and	and	CC
31605	931	17	bones	bone	NNS
31605	931	18	by	by	IN
31605	931	19	pounding	pound	VBG
31605	931	20	;	;	:
31605	931	21	cover	cover	VB
31605	931	22	them	-PRON-	PRP
31605	931	23	with	with	IN
31605	931	24	cold	cold	JJ
31605	931	25	water	water	NN
31605	931	26	,	,	,
31605	931	27	heat	heat	VB
31605	931	28	them	-PRON-	PRP
31605	931	29	slowly	slowly	RB
31605	931	30	in	in	IN
31605	931	31	a	a	DT
31605	931	32	steam	steam	NN
31605	931	33	-	-	HYPH
31605	931	34	tight	tight	JJ
31605	931	35	kettle	kettle	NN
31605	931	36	,	,	,
31605	931	37	and	and	CC
31605	931	38	simmer	simmer	VB
31605	931	39	them	-PRON-	PRP
31605	931	40	to	to	IN
31605	931	41	a	a	DT
31605	931	42	pulp	pulp	NN
31605	931	43	;	;	:
31605	931	44	then	then	RB
31605	931	45	strain	strain	VB
31605	931	46	through	through	IN
31605	931	47	a	a	DT
31605	931	48	sieve	sieve	NN
31605	931	49	or	or	CC
31605	931	50	cloth	cloth	NN
31605	931	51	,	,	,
31605	931	52	season	season	NN
31605	931	53	to	to	TO
31605	931	54	taste	taste	VB
31605	931	55	,	,	,
31605	931	56	and	and	CC
31605	931	57	return	return	VB
31605	931	58	to	to	IN
31605	931	59	the	the	DT
31605	931	60	fire	fire	NN
31605	931	61	without	without	IN
31605	931	62	the	the	DT
31605	931	63	cover	cover	NN
31605	931	64	,	,	,
31605	931	65	to	to	TO
31605	931	66	simmer	simmer	VB
31605	931	67	until	until	IN
31605	931	68	the	the	DT
31605	931	69	liquid	liquid	NN
31605	931	70	is	be	VBZ
31605	931	71	reduced	reduce	VBN
31605	931	72	one	one	CD
31605	931	73	half	half	NN
31605	931	74	,	,	,
31605	931	75	skimming	skim	VBG
31605	931	76	off	off	RP
31605	931	77	all	all	DT
31605	931	78	fat	fat	NN
31605	931	79	.	.	.
31605	932	1	Cool	cool	JJ
31605	932	2	to	to	TO
31605	932	3	form	form	VB
31605	932	4	a	a	DT
31605	932	5	jelly	jelly	NN
31605	932	6	.	.	.
31605	933	1	If	if	IN
31605	933	2	you	-PRON-	PRP
31605	933	3	have	have	VBP
31605	933	4	no	no	DT
31605	933	5	steam	steam	NN
31605	933	6	-	-	HYPH
31605	933	7	tight	tight	JJ
31605	933	8	kettle	kettle	NN
31605	933	9	,	,	,
31605	933	10	put	put	VB
31605	933	11	a	a	DT
31605	933	12	cloth	cloth	NN
31605	933	13	between	between	IN
31605	933	14	the	the	DT
31605	933	15	lid	lid	NN
31605	933	16	and	and	CC
31605	933	17	any	any	DT
31605	933	18	kettle	kettle	NN
31605	933	19	,	,	,
31605	933	20	and	and	CC
31605	933	21	the	the	DT
31605	933	22	purpose	purpose	NN
31605	933	23	will	will	MD
31605	933	24	be	be	VB
31605	933	25	served	serve	VBN
31605	933	26	.	.	.
31605	934	1	250	250	CD
31605	934	2	.	.	.
31605	935	1	=	=	NFP
31605	935	2	Chicken	chicken	NN
31605	935	3	Broth.=--Dress	Broth.=--Dress	``
31605	935	4	a	a	DT
31605	935	5	chicken	chicken	NN
31605	935	6	or	or	CC
31605	935	7	fowl	fowl	NN
31605	935	8	,	,	,
31605	935	9	cut	cut	VB
31605	935	10	it	-PRON-	PRP
31605	935	11	in	in	IN
31605	935	12	joints	joint	NNS
31605	935	13	,	,	,
31605	935	14	put	put	VB
31605	935	15	them	-PRON-	PRP
31605	935	16	in	in	IN
31605	935	17	a	a	DT
31605	935	18	chopping	chop	VBG
31605	935	19	bowl	bowl	NN
31605	935	20	,	,	,
31605	935	21	and	and	CC
31605	935	22	chop	chop	VB
31605	935	23	them	-PRON-	PRP
31605	935	24	into	into	IN
31605	935	25	small	small	JJ
31605	935	26	pieces	piece	NNS
31605	935	27	,	,	,
31605	935	28	using	use	VBG
31605	935	29	flesh	flesh	NN
31605	935	30	,	,	,
31605	935	31	bones	bone	NNS
31605	935	32	,	,	,
31605	935	33	and	and	CC
31605	935	34	skin	skin	NN
31605	935	35	.	.	.
31605	936	1	To	to	IN
31605	936	2	every	every	DT
31605	936	3	pound	pound	NN
31605	936	4	of	of	IN
31605	936	5	the	the	DT
31605	936	6	chicken	chicken	NN
31605	936	7	thus	thus	RB
31605	936	8	prepared	prepare	VBD
31605	936	9	put	put	VBD
31605	936	10	one	one	CD
31605	936	11	pint	pint	NN
31605	936	12	of	of	IN
31605	936	13	cold	cold	JJ
31605	936	14	water	water	NN
31605	936	15	and	and	CC
31605	936	16	one	one	CD
31605	936	17	level	level	NN
31605	936	18	teaspoonful	teaspoonful	JJ
31605	936	19	of	of	IN
31605	936	20	salt	salt	NN
31605	936	21	;	;	:
31605	936	22	if	if	IN
31605	936	23	pepper	pepper	NN
31605	936	24	is	be	VBZ
31605	936	25	desired	desire	VBN
31605	936	26	it	-PRON-	PRP
31605	936	27	should	should	MD
31605	936	28	be	be	VB
31605	936	29	either	either	CC
31605	936	30	enough	enough	JJ
31605	936	31	cayenne	cayenne	NN
31605	936	32	to	to	TO
31605	936	33	lie	lie	VB
31605	936	34	on	on	IN
31605	936	35	the	the	DT
31605	936	36	point	point	NN
31605	936	37	of	of	IN
31605	936	38	a	a	DT
31605	936	39	small	small	JJ
31605	936	40	pen	pen	NN
31605	936	41	-	-	HYPH
31605	936	42	knife	knife	NN
31605	936	43	blade	blade	NN
31605	936	44	,	,	,
31605	936	45	or	or	CC
31605	936	46	a	a	DT
31605	936	47	half	half	NN
31605	936	48	saltspoonful	saltspoonful	JJ
31605	936	49	of	of	IN
31605	936	50	ground	ground	NN
31605	936	51	_	_	NNP
31605	936	52	white	white	JJ
31605	936	53	_	_	NNP
31605	936	54	pepper	pepper	NN
31605	936	55	.	.	.
31605	937	1	Put	put	VB
31605	937	2	all	all	PDT
31605	937	3	these	these	DT
31605	937	4	ingredients	ingredient	NNS
31605	937	5	over	over	IN
31605	937	6	the	the	DT
31605	937	7	fire	fire	NN
31605	937	8	in	in	IN
31605	937	9	a	a	DT
31605	937	10	porcelain	porcelain	NN
31605	937	11	lined	line	VBN
31605	937	12	sauce	sauce	NN
31605	937	13	-	-	HYPH
31605	937	14	pan	pan	NN
31605	937	15	,	,	,
31605	937	16	bring	bring	VB
31605	937	17	them	-PRON-	PRP
31605	937	18	slowly	slowly	RB
31605	937	19	to	to	IN
31605	937	20	a	a	DT
31605	937	21	boil	boil	NN
31605	937	22	,	,	,
31605	937	23	remove	remove	VB
31605	937	24	the	the	DT
31605	937	25	pan	pan	NN
31605	937	26	to	to	IN
31605	937	27	the	the	DT
31605	937	28	side	side	NN
31605	937	29	of	of	IN
31605	937	30	the	the	DT
31605	937	31	fire	fire	NN
31605	937	32	,	,	,
31605	937	33	where	where	WRB
31605	937	34	it	-PRON-	PRP
31605	937	35	will	will	MD
31605	937	36	simmer	simmer	VB
31605	937	37	slowly	slowly	RB
31605	937	38	,	,	,
31605	937	39	the	the	DT
31605	937	40	heat	heat	NN
31605	937	41	striking	strike	VBG
31605	937	42	it	-PRON-	PRP
31605	937	43	on	on	IN
31605	937	44	one	one	CD
31605	937	45	side	side	NN
31605	937	46	;	;	:
31605	937	47	simmer	simmer	VB
31605	937	48	it	-PRON-	PRP
31605	937	49	in	in	IN
31605	937	50	this	this	DT
31605	937	51	way	way	NN
31605	937	52	for	for	IN
31605	937	53	two	two	CD
31605	937	54	hours	hour	NNS
31605	937	55	,	,	,
31605	937	56	and	and	CC
31605	937	57	then	then	RB
31605	937	58	strain	strain	VB
31605	937	59	it	-PRON-	PRP
31605	937	60	through	through	IN
31605	937	61	a	a	DT
31605	937	62	napkin	napkin	NN
31605	937	63	,	,	,
31605	937	64	set	set	VBD
31605	937	65	it	-PRON-	PRP
31605	937	66	to	to	TO
31605	937	67	cool	cool	VB
31605	937	68	;	;	:
31605	937	69	if	if	IN
31605	937	70	any	any	DT
31605	937	71	fat	fat	NN
31605	937	72	rises	rise	VBZ
31605	937	73	to	to	IN
31605	937	74	the	the	DT
31605	937	75	surface	surface	NN
31605	937	76	in	in	IN
31605	937	77	cooling	cooling	NN
31605	937	78	remove	remove	VB
31605	937	79	it	-PRON-	PRP
31605	937	80	entirely	entirely	RB
31605	937	81	.	.	.
31605	938	1	Eat	eat	VB
31605	938	2	it	-PRON-	PRP
31605	938	3	either	either	CC
31605	938	4	cold	cold	JJ
31605	938	5	,	,	,
31605	938	6	say	say	VBP
31605	938	7	half	half	PDT
31605	938	8	a	a	DT
31605	938	9	teacupful	teacupful	JJ
31605	938	10	when	when	WRB
31605	938	11	a	a	DT
31605	938	12	little	little	JJ
31605	938	13	nourishment	nourishment	NN
31605	938	14	is	be	VBZ
31605	938	15	required	require	VBN
31605	938	16	;	;	:
31605	938	17	or	or	CC
31605	938	18	warm	warm	VB
31605	938	19	a	a	DT
31605	938	20	pint	pint	NN
31605	938	21	,	,	,
31605	938	22	and	and	CC
31605	938	23	eat	eat	VB
31605	938	24	it	-PRON-	PRP
31605	938	25	with	with	IN
31605	938	26	graham	graham	JJ
31605	938	27	crackers	cracker	NNS
31605	938	28	at	at	IN
31605	938	29	meal	meal	NN
31605	938	30	time	time	NN
31605	938	31	.	.	.
31605	939	1	251	251	CD
31605	939	2	.	.	.
31605	940	1	=	=	NFP
31605	940	2	Beefsteak	beefsteak	JJ
31605	940	3	Juice.=--Quickly	juice.=--quickly	NN
31605	940	4	broil	broil	VB
31605	940	5	a	a	DT
31605	940	6	juicy	juicy	JJ
31605	940	7	steak	steak	NN
31605	940	8	,	,	,
31605	940	9	and	and	CC
31605	940	10	after	after	IN
31605	940	11	laying	lay	VBG
31605	940	12	it	-PRON-	PRP
31605	940	13	on	on	IN
31605	940	14	a	a	DT
31605	940	15	hot	hot	JJ
31605	940	16	platter	platter	NN
31605	940	17	,	,	,
31605	940	18	cut	cut	NN
31605	940	19	and	and	CC
31605	940	20	press	press	VB
31605	940	21	it	-PRON-	PRP
31605	940	22	to	to	TO
31605	940	23	extract	extract	VB
31605	940	24	all	all	PDT
31605	940	25	the	the	DT
31605	940	26	juice	juice	NN
31605	940	27	;	;	:
31605	940	28	season	season	NN
31605	940	29	this	this	DT
31605	940	30	with	with	IN
31605	940	31	a	a	DT
31605	940	32	very	very	RB
31605	940	33	little	little	JJ
31605	940	34	salt	salt	NN
31605	940	35	,	,	,
31605	940	36	and	and	CC
31605	940	37	pour	pour	VB
31605	940	38	it	-PRON-	PRP
31605	940	39	over	over	IN
31605	940	40	a	a	DT
31605	940	41	slice	slice	NN
31605	940	42	of	of	IN
31605	940	43	delicately	delicately	RB
31605	940	44	browned	brown	VBN
31605	940	45	toast	toast	NN
31605	940	46	;	;	:
31605	940	47	serve	serve	VB
31605	940	48	it	-PRON-	PRP
31605	940	49	at	at	IN
31605	940	50	once	once	RB
31605	940	51	.	.	.
31605	941	1	252	252	CD
31605	941	2	.	.	.
31605	942	1	=	=	NFP
31605	942	2	Salmon	Salmon	NNP
31605	942	3	Steak.=--Choose	Steak.=--Choose	``
31605	942	4	a	a	DT
31605	942	5	slice	slice	NN
31605	942	6	of	of	IN
31605	942	7	salmon	salmon	NN
31605	942	8	nearly	nearly	RB
31605	942	9	an	an	DT
31605	942	10	inch	inch	NN
31605	942	11	thick	thick	JJ
31605	942	12	,	,	,
31605	942	13	remove	remove	VB
31605	942	14	the	the	DT
31605	942	15	scales	scale	NNS
31605	942	16	,	,	,
31605	942	17	wipe	wipe	NN
31605	942	18	with	with	IN
31605	942	19	a	a	DT
31605	942	20	dry	dry	JJ
31605	942	21	cloth	cloth	NN
31605	942	22	,	,	,
31605	942	23	roll	roll	VB
31605	942	24	it	-PRON-	PRP
31605	942	25	first	first	RB
31605	942	26	in	in	IN
31605	942	27	cracker	cracker	NN
31605	942	28	dust	dust	NN
31605	942	29	,	,	,
31605	942	30	then	then	RB
31605	942	31	dip	dip	VB
31605	942	32	it	-PRON-	PRP
31605	942	33	very	very	RB
31605	942	34	lightly	lightly	RB
31605	942	35	in	in	IN
31605	942	36	melted	melt	VBN
31605	942	37	butter	butter	NN
31605	942	38	,	,	,
31605	942	39	and	and	CC
31605	942	40	season	season	NN
31605	942	41	with	with	IN
31605	942	42	a	a	DT
31605	942	43	dust	dust	NN
31605	942	44	of	of	IN
31605	942	45	white	white	JJ
31605	942	46	pepper	pepper	NN
31605	942	47	and	and	CC
31605	942	48	a	a	DT
31605	942	49	pinch	pinch	NN
31605	942	50	of	of	IN
31605	942	51	salt	salt	NN
31605	942	52	;	;	:
31605	942	53	then	then	RB
31605	942	54	roll	roll	VB
31605	942	55	it	-PRON-	PRP
31605	942	56	again	again	RB
31605	942	57	in	in	IN
31605	942	58	cracker	cracker	NN
31605	942	59	dust	dust	NN
31605	942	60	,	,	,
31605	942	61	and	and	CC
31605	942	62	put	put	VBD
31605	942	63	it	-PRON-	PRP
31605	942	64	over	over	IN
31605	942	65	a	a	DT
31605	942	66	clear	clear	JJ
31605	942	67	fire	fire	NN
31605	942	68	on	on	IN
31605	942	69	a	a	DT
31605	942	70	greased	greased	JJ
31605	942	71	gridiron	gridiron	NN
31605	942	72	,	,	,
31605	942	73	to	to	TO
31605	942	74	broil	broil	VB
31605	942	75	slowly	slowly	RB
31605	942	76	,	,	,
31605	942	77	taking	take	VBG
31605	942	78	care	care	NN
31605	942	79	that	that	IN
31605	942	80	it	-PRON-	PRP
31605	942	81	does	do	VBZ
31605	942	82	not	not	RB
31605	942	83	burn	burn	VB
31605	942	84	before	before	IN
31605	942	85	the	the	DT
31605	942	86	flakes	flake	NNS
31605	942	87	separate	separate	VBP
31605	942	88	;	;	:
31605	942	89	serve	serve	VB
31605	942	90	it	-PRON-	PRP
31605	942	91	with	with	IN
31605	942	92	some	some	DT
31605	942	93	fresh	fresh	JJ
31605	942	94	watercresses	watercress	NNS
31605	942	95	and	and	CC
31605	942	96	plain	plain	JJ
31605	942	97	boiled	boil	VBN
31605	942	98	potatoes	potato	NNS
31605	942	99	.	.	.
31605	943	1	(	(	-LRB-
31605	943	2	Any	any	DT
31605	943	3	_	_	NNP
31605	943	4	red	red	JJ
31605	943	5	-	-	HYPH
31605	943	6	blooded	blooded	JJ
31605	943	7	_	_	NNP
31605	943	8	fish	fish	NN
31605	943	9	may	may	MD
31605	943	10	be	be	VB
31605	943	11	used	use	VBN
31605	943	12	in	in	IN
31605	943	13	the	the	DT
31605	943	14	same	same	JJ
31605	943	15	way	way	NN
31605	943	16	.	.	.
31605	943	17	)	)	-RRB-
31605	944	1	253	253	CD
31605	944	2	.	.	.
31605	945	1	=	=	NFP
31605	945	2	Broiled	broil	VBN
31605	945	3	Oysters.=--Dry	oysters.=--dry	NN
31605	945	4	some	some	DT
31605	945	5	large	large	JJ
31605	945	6	oysters	oyster	NNS
31605	945	7	on	on	IN
31605	945	8	a	a	DT
31605	945	9	napkin	napkin	NN
31605	945	10	;	;	:
31605	945	11	roll	roll	VB
31605	945	12	them	-PRON-	PRP
31605	945	13	in	in	IN
31605	945	14	cracker	cracker	NN
31605	945	15	dust	dust	NN
31605	945	16	,	,	,
31605	945	17	dip	dip	VB
31605	945	18	them	-PRON-	PRP
31605	945	19	in	in	IN
31605	945	20	melted	melted	JJ
31605	945	21	butter	butter	NN
31605	945	22	as	as	IN
31605	945	23	for	for	IN
31605	945	24	salmon	salmon	NN
31605	945	25	steaks	steak	NNS
31605	945	26	,	,	,
31605	945	27	again	again	RB
31605	945	28	in	in	IN
31605	945	29	cracker	cracker	NN
31605	945	30	dust	dust	NN
31605	945	31	,	,	,
31605	945	32	dust	dust	NN
31605	945	33	over	over	IN
31605	945	34	them	-PRON-	PRP
31605	945	35	a	a	DT
31605	945	36	very	very	RB
31605	945	37	little	little	JJ
31605	945	38	salt	salt	NN
31605	945	39	and	and	CC
31605	945	40	white	white	JJ
31605	945	41	pepper	pepper	NN
31605	945	42	,	,	,
31605	945	43	or	or	CC
31605	945	44	cayenne	cayenne	NN
31605	945	45	,	,	,
31605	945	46	and	and	CC
31605	945	47	broil	broil	VB
31605	945	48	them	-PRON-	PRP
31605	945	49	on	on	IN
31605	945	50	a	a	DT
31605	945	51	buttered	butter	VBN
31605	945	52	wire	wire	NN
31605	945	53	gridiron	gridiron	NN
31605	945	54	,	,	,
31605	945	55	over	over	IN
31605	945	56	a	a	DT
31605	945	57	clear	clear	JJ
31605	945	58	fire	fire	NN
31605	945	59	.	.	.
31605	946	1	They	-PRON-	PRP
31605	946	2	will	will	MD
31605	946	3	be	be	VB
31605	946	4	done	do	VBN
31605	946	5	as	as	RB
31605	946	6	soon	soon	RB
31605	946	7	as	as	IN
31605	946	8	they	-PRON-	PRP
31605	946	9	are	be	VBP
31605	946	10	light	light	JJ
31605	946	11	brown	brown	JJ
31605	946	12	.	.	.
31605	947	1	They	-PRON-	PRP
31605	947	2	make	make	VBP
31605	947	3	a	a	DT
31605	947	4	very	very	RB
31605	947	5	delicate	delicate	JJ
31605	947	6	and	and	CC
31605	947	7	digestible	digestible	JJ
31605	947	8	meal	meal	NN
31605	947	9	.	.	.
31605	948	1	CHAPTER	CHAPTER	NNP
31605	948	2	XIV	XIV	NNP
31605	948	3	.	.	.
31605	949	1	BREAD	bread	UH
31605	949	2	.	.	.
31605	950	1	The	the	DT
31605	950	2	preparation	preparation	NN
31605	950	3	of	of	IN
31605	950	4	wheat	wheat	NN
31605	950	5	and	and	CC
31605	950	6	other	other	JJ
31605	950	7	grains	grain	NNS
31605	950	8	,	,	,
31605	950	9	in	in	IN
31605	950	10	the	the	DT
31605	950	11	form	form	NN
31605	950	12	of	of	IN
31605	950	13	bread	bread	NN
31605	950	14	,	,	,
31605	950	15	is	be	VBZ
31605	950	16	one	one	CD
31605	950	17	of	of	IN
31605	950	18	the	the	DT
31605	950	19	most	most	RBS
31605	950	20	important	important	JJ
31605	950	21	of	of	IN
31605	950	22	all	all	DT
31605	950	23	culinary	culinary	JJ
31605	950	24	operations	operation	NNS
31605	950	25	,	,	,
31605	950	26	and	and	CC
31605	950	27	to	to	IN
31605	950	28	many	many	JJ
31605	950	29	persons	person	NNS
31605	950	30	one	one	CD
31605	950	31	of	of	IN
31605	950	32	the	the	DT
31605	950	33	most	most	RBS
31605	950	34	difficult	difficult	JJ
31605	950	35	.	.	.
31605	951	1	It	-PRON-	PRP
31605	951	2	is	be	VBZ
31605	951	3	impossible	impossible	JJ
31605	951	4	to	to	TO
31605	951	5	set	set	VB
31605	951	6	exact	exact	JJ
31605	951	7	rules	rule	NNS
31605	951	8	as	as	IN
31605	951	9	to	to	IN
31605	951	10	the	the	DT
31605	951	11	quantity	quantity	NN
31605	951	12	of	of	IN
31605	951	13	flour	flour	NN
31605	951	14	or	or	CC
31605	951	15	liquid	liquid	NN
31605	951	16	to	to	TO
31605	951	17	be	be	VB
31605	951	18	used	use	VBN
31605	951	19	,	,	,
31605	951	20	for	for	IN
31605	951	21	the	the	DT
31605	951	22	quality	quality	NN
31605	951	23	of	of	IN
31605	951	24	the	the	DT
31605	951	25	flour	flour	NN
31605	951	26	varies	vary	VBZ
31605	951	27	as	as	RB
31605	951	28	much	much	RB
31605	951	29	as	as	IN
31605	951	30	that	that	DT
31605	951	31	of	of	IN
31605	951	32	the	the	DT
31605	951	33	grain	grain	NN
31605	951	34	from	from	IN
31605	951	35	which	which	WDT
31605	951	36	it	-PRON-	PRP
31605	951	37	is	be	VBZ
31605	951	38	made	make	VBN
31605	951	39	;	;	:
31605	951	40	and	and	CC
31605	951	41	some	some	DT
31605	951	42	varieties	variety	NNS
31605	951	43	,	,	,
31605	951	44	excessive	excessive	JJ
31605	951	45	in	in	IN
31605	951	46	gluten	gluten	NN
31605	951	47	,	,	,
31605	951	48	will	will	MD
31605	951	49	absorb	absorb	VB
31605	951	50	nearly	nearly	RB
31605	951	51	one	one	CD
31605	951	52	-	-	HYPH
31605	951	53	third	third	NN
31605	951	54	more	more	JJR
31605	951	55	liquid	liquid	NN
31605	951	56	than	than	IN
31605	951	57	others	other	NNS
31605	951	58	,	,	,
31605	951	59	and	and	CC
31605	951	60	produce	produce	VB
31605	951	61	correspondingly	correspondingly	RB
31605	951	62	more	more	JJR
31605	951	63	bread	bread	NN
31605	951	64	.	.	.
31605	952	1	For	for	IN
31605	952	2	this	this	DT
31605	952	3	reason	reason	NN
31605	952	4	in	in	IN
31605	952	5	buying	buy	VBG
31605	952	6	flour	flour	NN
31605	952	7	we	-PRON-	PRP
31605	952	8	must	must	MD
31605	952	9	choose	choose	VB
31605	952	10	that	that	IN
31605	952	11	which	which	WDT
31605	952	12	contains	contain	VBZ
31605	952	13	the	the	DT
31605	952	14	most	most	JJS
31605	952	15	gluten	gluten	VBN
31605	952	16	;	;	:
31605	952	17	this	this	DT
31605	952	18	kind	kind	NN
31605	952	19	will	will	MD
31605	952	20	remain	remain	VB
31605	952	21	in	in	IN
31605	952	22	a	a	DT
31605	952	23	firm	firm	JJ
31605	952	24	,	,	,
31605	952	25	compact	compact	JJ
31605	952	26	mass	mass	NN
31605	952	27	when	when	WRB
31605	952	28	pressed	press	VBN
31605	952	29	in	in	IN
31605	952	30	the	the	DT
31605	952	31	hand	hand	NN
31605	952	32	,	,	,
31605	952	33	and	and	CC
31605	952	34	will	will	MD
31605	952	35	retain	retain	VB
31605	952	36	all	all	PDT
31605	952	37	the	the	DT
31605	952	38	lines	line	NNS
31605	952	39	and	and	CC
31605	952	40	marks	mark	NNS
31605	952	41	of	of	IN
31605	952	42	the	the	DT
31605	952	43	skin	skin	NN
31605	952	44	;	;	:
31605	952	45	or	or	CC
31605	952	46	if	if	IN
31605	952	47	mixed	mix	VBN
31605	952	48	with	with	IN
31605	952	49	water	water	NN
31605	952	50	it	-PRON-	PRP
31605	952	51	will	will	MD
31605	952	52	take	take	VB
31605	952	53	up	up	RP
31605	952	54	a	a	DT
31605	952	55	great	great	JJ
31605	952	56	deal	deal	NN
31605	952	57	in	in	IN
31605	952	58	proportion	proportion	NN
31605	952	59	to	to	IN
31605	952	60	its	-PRON-	PRP$
31605	952	61	bulk	bulk	NN
31605	952	62	,	,	,
31605	952	63	and	and	CC
31605	952	64	will	will	MD
31605	952	65	form	form	VB
31605	952	66	a	a	DT
31605	952	67	tough	tough	JJ
31605	952	68	,	,	,
31605	952	69	elastic	elastic	JJ
31605	952	70	dough	dough	NN
31605	952	71	.	.	.
31605	953	1	Gluten	Gluten	VBN
31605	953	2	in	in	IN
31605	953	3	flour	flour	NN
31605	953	4	corresponds	correspond	NNS
31605	953	5	with	with	IN
31605	953	6	the	the	DT
31605	953	7	nitrates	nitrate	NNS
31605	953	8	or	or	CC
31605	953	9	flesh	flesh	NN
31605	953	10	-	-	HYPH
31605	953	11	formers	former	NNS
31605	953	12	in	in	IN
31605	953	13	flesh	flesh	NN
31605	953	14	,	,	,
31605	953	15	and	and	CC
31605	953	16	abounds	abound	VBZ
31605	953	17	in	in	IN
31605	953	18	hard	hard	JJ
31605	953	19	winter	winter	NN
31605	953	20	wheat	wheat	NN
31605	953	21	.	.	.
31605	954	1	The	the	DT
31605	954	2	flour	flour	NN
31605	954	3	containing	contain	VBG
31605	954	4	much	much	JJ
31605	954	5	of	of	IN
31605	954	6	it	-PRON-	PRP
31605	954	7	is	be	VBZ
31605	954	8	never	never	RB
31605	954	9	extremely	extremely	RB
31605	954	10	white	white	JJ
31605	954	11	.	.	.
31605	955	1	The	the	DT
31605	955	2	object	object	NN
31605	955	3	of	of	IN
31605	955	4	making	make	VBG
31605	955	5	bread	bread	NN
31605	955	6	,	,	,
31605	955	7	that	that	DT
31605	955	8	is	be	VBZ
31605	955	9	of	of	IN
31605	955	10	mixing	mix	VBG
31605	955	11	water	water	NN
31605	955	12	with	with	IN
31605	955	13	the	the	DT
31605	955	14	flour	flour	NN
31605	955	15	and	and	CC
31605	955	16	subsequently	subsequently	RB
31605	955	17	exposing	expose	VBG
31605	955	18	the	the	DT
31605	955	19	dough	dough	NN
31605	955	20	to	to	IN
31605	955	21	intense	intense	JJ
31605	955	22	heat	heat	NN
31605	955	23	,	,	,
31605	955	24	is	be	VBZ
31605	955	25	to	to	TO
31605	955	26	expand	expand	VB
31605	955	27	and	and	CC
31605	955	28	rupture	rupture	VB
31605	955	29	the	the	DT
31605	955	30	cells	cell	NNS
31605	955	31	of	of	IN
31605	955	32	the	the	DT
31605	955	33	grain	grain	NN
31605	955	34	so	so	IN
31605	955	35	as	as	IN
31605	955	36	to	to	TO
31605	955	37	expose	expose	VB
31605	955	38	the	the	DT
31605	955	39	greatest	great	JJS
31605	955	40	possible	possible	JJ
31605	955	41	surface	surface	NN
31605	955	42	to	to	IN
31605	955	43	the	the	DT
31605	955	44	action	action	NN
31605	955	45	of	of	IN
31605	955	46	the	the	DT
31605	955	47	digestive	digestive	JJ
31605	955	48	fluids	fluid	NNS
31605	955	49	;	;	:
31605	955	50	this	this	DT
31605	955	51	is	be	VBZ
31605	955	52	accomplished	accomplish	VBN
31605	955	53	in	in	IN
31605	955	54	several	several	JJ
31605	955	55	ways	way	NNS
31605	955	56	;	;	:
31605	955	57	by	by	IN
31605	955	58	the	the	DT
31605	955	59	formation	formation	NN
31605	955	60	of	of	IN
31605	955	61	air	air	NN
31605	955	62	cells	cell	NNS
31605	955	63	through	through	IN
31605	955	64	the	the	DT
31605	955	65	medium	medium	NN
31605	955	66	of	of	IN
31605	955	67	acetous	acetous	JJ
31605	955	68	fermentation	fermentation	NN
31605	955	69	,	,	,
31605	955	70	as	as	IN
31605	955	71	in	in	IN
31605	955	72	yeast	yeast	NN
31605	955	73	bread	bread	NN
31605	955	74	;	;	:
31605	955	75	by	by	IN
31605	955	76	the	the	DT
31605	955	77	mechanical	mechanical	JJ
31605	955	78	introduction	introduction	NN
31605	955	79	of	of	IN
31605	955	80	carbonic	carbonic	JJ
31605	955	81	acid	acid	NN
31605	955	82	gas	gas	NN
31605	955	83	,	,	,
31605	955	84	as	as	IN
31605	955	85	in	in	IN
31605	955	86	ærated	ærated	JJ
31605	955	87	bread	bread	NN
31605	955	88	;	;	:
31605	955	89	by	by	IN
31605	955	90	the	the	DT
31605	955	91	mixture	mixture	NN
31605	955	92	with	with	IN
31605	955	93	the	the	DT
31605	955	94	flour	flour	NN
31605	955	95	of	of	IN
31605	955	96	a	a	DT
31605	955	97	gas	gas	NN
31605	955	98	-	-	HYPH
31605	955	99	generating	generate	VBG
31605	955	100	compound	compound	NN
31605	955	101	,	,	,
31605	955	102	which	which	WDT
31605	955	103	needs	need	VBZ
31605	955	104	only	only	RB
31605	955	105	the	the	DT
31605	955	106	contact	contact	NN
31605	955	107	of	of	IN
31605	955	108	moisture	moisture	NN
31605	955	109	to	to	TO
31605	955	110	put	put	VB
31605	955	111	it	-PRON-	PRP
31605	955	112	in	in	IN
31605	955	113	active	active	JJ
31605	955	114	operation	operation	NN
31605	955	115	;	;	:
31605	955	116	and	and	CC
31605	955	117	by	by	IN
31605	955	118	the	the	DT
31605	955	119	beating	beating	NN
31605	955	120	into	into	IN
31605	955	121	the	the	DT
31605	955	122	dough	dough	NN
31605	955	123	of	of	IN
31605	955	124	atmospheric	atmospheric	JJ
31605	955	125	air	air	NN
31605	955	126	.	.	.
31605	956	1	No	no	DT
31605	956	2	organic	organic	JJ
31605	956	3	change	change	NN
31605	956	4	in	in	IN
31605	956	5	the	the	DT
31605	956	6	elements	element	NNS
31605	956	7	of	of	IN
31605	956	8	the	the	DT
31605	956	9	flour	flour	NN
31605	956	10	is	be	VBZ
31605	956	11	necessary	necessary	JJ
31605	956	12	,	,	,
31605	956	13	like	like	IN
31605	956	14	that	that	DT
31605	956	15	produced	produce	VBN
31605	956	16	by	by	IN
31605	956	17	the	the	DT
31605	956	18	partial	partial	JJ
31605	956	19	decomposition	decomposition	NN
31605	956	20	of	of	IN
31605	956	21	some	some	DT
31605	956	22	of	of	IN
31605	956	23	its	-PRON-	PRP$
31605	956	24	properties	property	NNS
31605	956	25	,	,	,
31605	956	26	in	in	IN
31605	956	27	bread	bread	NN
31605	956	28	raised	raise	VBN
31605	956	29	with	with	IN
31605	956	30	yeast	yeast	NN
31605	956	31	;	;	:
31605	956	32	so	so	RB
31605	956	33	long	long	RB
31605	956	34	as	as	IN
31605	956	35	proper	proper	JJ
31605	956	36	surface	surface	NN
31605	956	37	is	be	VBZ
31605	956	38	obtained	obtain	VBN
31605	956	39	for	for	IN
31605	956	40	the	the	DT
31605	956	41	action	action	NN
31605	956	42	of	of	IN
31605	956	43	the	the	DT
31605	956	44	gastric	gastric	JJ
31605	956	45	juices	juice	NNS
31605	956	46	,	,	,
31605	956	47	the	the	DT
31605	956	48	purpose	purpose	NN
31605	956	49	of	of	IN
31605	956	50	raising	raising	NN
31605	956	51	is	be	VBZ
31605	956	52	accomplished	accomplish	VBN
31605	956	53	.	.	.
31605	957	1	Bread	bread	NN
31605	957	2	raised	raise	VBD
31605	957	3	without	without	IN
31605	957	4	fermentation	fermentation	NN
31605	957	5	can	can	MD
31605	957	6	be	be	VB
31605	957	7	made	make	VBN
31605	957	8	from	from	IN
31605	957	9	the	the	DT
31605	957	10	following	follow	VBG
31605	957	11	receipt	receipt	NN
31605	957	12	,	,	,
31605	957	13	and	and	CC
31605	957	14	there	there	EX
31605	957	15	is	be	VBZ
31605	957	16	no	no	DT
31605	957	17	question	question	NN
31605	957	18	of	of	IN
31605	957	19	its	-PRON-	PRP$
31605	957	20	healthfulness	healthfulness	NN
31605	957	21	.	.	.
31605	958	1	254	254	CD
31605	958	2	.	.	.
31605	959	1	=	=	NFP
31605	959	2	Aerated	Aerated	NNP
31605	959	3	Homemade	Homemade	NNP
31605	959	4	Bread.=--Mix	bread.=--mix	NN
31605	959	5	flour	flour	NN
31605	959	6	and	and	CC
31605	959	7	water	water	NN
31605	959	8	together	together	RB
31605	959	9	to	to	IN
31605	959	10	the	the	DT
31605	959	11	consistency	consistency	NN
31605	959	12	of	of	IN
31605	959	13	a	a	DT
31605	959	14	thick	thick	JJ
31605	959	15	batter	batter	NN
31605	959	16	;	;	:
31605	959	17	then	then	RB
31605	959	18	beat	beat	VB
31605	959	19	it	-PRON-	PRP
31605	959	20	until	until	IN
31605	959	21	fine	fine	JJ
31605	959	22	bubbles	bubble	NNS
31605	959	23	of	of	IN
31605	959	24	air	air	NN
31605	959	25	thoroughly	thoroughly	RB
31605	959	26	permeate	permeate	VBP
31605	959	27	it	-PRON-	PRP
31605	959	28	;	;	:
31605	959	29	for	for	IN
31605	959	30	small	small	JJ
31605	959	31	biscuit	biscuit	NN
31605	959	32	,	,	,
31605	959	33	pour	pour	VB
31605	959	34	it	-PRON-	PRP
31605	959	35	into	into	IN
31605	959	36	patty	patty	NNP
31605	959	37	pans	pan	NNS
31605	959	38	,	,	,
31605	959	39	and	and	CC
31605	959	40	bake	bake	VB
31605	959	41	in	in	RP
31605	959	42	a	a	DT
31605	959	43	good	good	JJ
31605	959	44	brisk	brisk	JJ
31605	959	45	oven	oven	NN
31605	959	46	;	;	:
31605	959	47	for	for	IN
31605	959	48	bread	bread	NN
31605	959	49	in	in	IN
31605	959	50	loaves	loaf	NNS
31605	959	51	more	more	JJR
31605	959	52	flour	flour	NN
31605	959	53	is	be	VBZ
31605	959	54	thoroughly	thoroughly	RB
31605	959	55	kneaded	knead	VBN
31605	959	56	in	in	RP
31605	959	57	with	with	IN
31605	959	58	the	the	DT
31605	959	59	hands	hand	NNS
31605	959	60	,	,	,
31605	959	61	until	until	IN
31605	959	62	the	the	DT
31605	959	63	dough	dough	NN
31605	959	64	is	be	VBZ
31605	959	65	full	full	JJ
31605	959	66	of	of	IN
31605	959	67	air	air	NN
31605	959	68	-	-	HYPH
31605	959	69	bubbles	bubble	NNS
31605	959	70	,	,	,
31605	959	71	and	and	CC
31605	959	72	then	then	RB
31605	959	73	baked	bake	VBD
31605	959	74	at	at	IN
31605	959	75	once	once	RB
31605	959	76	,	,	,
31605	959	77	without	without	IN
31605	959	78	being	be	VBG
31605	959	79	allowed	allow	VBN
31605	959	80	to	to	TO
31605	959	81	stand	stand	VB
31605	959	82	.	.	.
31605	960	1	When	when	WRB
31605	960	2	bread	bread	NN
31605	960	3	is	be	VBZ
31605	960	4	to	to	TO
31605	960	5	be	be	VB
31605	960	6	raised	raise	VBN
31605	960	7	by	by	IN
31605	960	8	the	the	DT
31605	960	9	acetous	acetous	JJ
31605	960	10	fermentation	fermentation	NN
31605	960	11	of	of	IN
31605	960	12	yeast	yeast	NN
31605	960	13	,	,	,
31605	960	14	the	the	DT
31605	960	15	sponge	sponge	NN
31605	960	16	should	should	MD
31605	960	17	be	be	VB
31605	960	18	maintained	maintain	VBN
31605	960	19	at	at	IN
31605	960	20	a	a	DT
31605	960	21	temperature	temperature	NN
31605	960	22	of	of	IN
31605	960	23	89	89	CD
31605	960	24	°	°	NNS
31605	960	25	Fahr	Fahr	NNS
31605	960	26	.	.	.
31605	961	1	until	until	IN
31605	961	2	it	-PRON-	PRP
31605	961	3	is	be	VBZ
31605	961	4	sufficiently	sufficiently	RB
31605	961	5	light	light	JJ
31605	961	6	,	,	,
31605	961	7	and	and	CC
31605	961	8	the	the	DT
31605	961	9	baking	baking	NN
31605	961	10	should	should	MD
31605	961	11	be	be	VB
31605	961	12	accomplished	accomplish	VBN
31605	961	13	at	at	IN
31605	961	14	a	a	DT
31605	961	15	heat	heat	NN
31605	961	16	of	of	IN
31605	961	17	over	over	IN
31605	961	18	320	320	CD
31605	961	19	°	°	NNS
31605	961	20	.	.	.
31605	962	1	When	when	WRB
31605	962	2	yeast	yeast	NN
31605	962	3	is	be	VBZ
31605	962	4	too	too	RB
31605	962	5	bitter	bitter	JJ
31605	962	6	from	from	IN
31605	962	7	the	the	DT
31605	962	8	excess	excess	NN
31605	962	9	of	of	IN
31605	962	10	hops	hop	NNS
31605	962	11	,	,	,
31605	962	12	mix	mix	VB
31605	962	13	plenty	plenty	NN
31605	962	14	of	of	IN
31605	962	15	water	water	NN
31605	962	16	with	with	IN
31605	962	17	it	-PRON-	PRP
31605	962	18	,	,	,
31605	962	19	and	and	CC
31605	962	20	let	let	VB
31605	962	21	it	-PRON-	PRP
31605	962	22	stand	stand	VB
31605	962	23	for	for	IN
31605	962	24	some	some	DT
31605	962	25	hours	hour	NNS
31605	962	26	;	;	:
31605	962	27	then	then	RB
31605	962	28	throw	throw	VB
31605	962	29	the	the	DT
31605	962	30	water	water	NN
31605	962	31	off	off	RP
31605	962	32	,	,	,
31605	962	33	and	and	CC
31605	962	34	use	use	VB
31605	962	35	the	the	DT
31605	962	36	settlings	settling	NNS
31605	962	37	.	.	.
31605	963	1	When	when	WRB
31605	963	2	yeast	yeast	NN
31605	963	3	has	have	VBZ
31605	963	4	soured	sour	VBN
31605	963	5	it	-PRON-	PRP
31605	963	6	may	may	MD
31605	963	7	be	be	VB
31605	963	8	restored	restore	VBN
31605	963	9	by	by	IN
31605	963	10	adding	add	VBG
31605	963	11	to	to	IN
31605	963	12	it	-PRON-	PRP
31605	963	13	a	a	DT
31605	963	14	little	little	JJ
31605	963	15	carbonate	carbonate	NN
31605	963	16	of	of	IN
31605	963	17	soda	soda	NN
31605	963	18	or	or	CC
31605	963	19	ammonia	ammonia	NN
31605	963	20	.	.	.
31605	964	1	When	when	WRB
31605	964	2	dough	dough	NN
31605	964	3	has	have	VBZ
31605	964	4	soured	sour	VBN
31605	964	5	,	,	,
31605	964	6	the	the	DT
31605	964	7	acidity	acidity	NN
31605	964	8	can	can	MD
31605	964	9	be	be	VB
31605	964	10	corrected	correct	VBN
31605	964	11	by	by	IN
31605	964	12	the	the	DT
31605	964	13	use	use	NN
31605	964	14	of	of	IN
31605	964	15	a	a	DT
31605	964	16	little	little	JJ
31605	964	17	carbonate	carbonate	NN
31605	964	18	of	of	IN
31605	964	19	soda	soda	NN
31605	964	20	or	or	CC
31605	964	21	ammonia	ammonia	NN
31605	964	22	.	.	.
31605	965	1	If	if	IN
31605	965	2	the	the	DT
31605	965	3	sponge	sponge	NN
31605	965	4	of	of	IN
31605	965	5	"	"	``
31605	965	6	raised	raise	VBN
31605	965	7	bread	bread	NN
31605	965	8	"	"	''
31605	965	9	be	be	VB
31605	965	10	allowed	allow	VBN
31605	965	11	to	to	TO
31605	965	12	overwork	overwork	VB
31605	965	13	itself	-PRON-	PRP
31605	965	14	it	-PRON-	PRP
31605	965	15	will	will	MD
31605	965	16	sour	sour	VB
31605	965	17	from	from	IN
31605	965	18	excessive	excessive	JJ
31605	965	19	fermentation	fermentation	NN
31605	965	20	,	,	,
31605	965	21	and	and	CC
31605	965	22	if	if	IN
31605	965	23	the	the	DT
31605	965	24	temperature	temperature	NN
31605	965	25	be	be	VB
31605	965	26	permitted	permit	VBN
31605	965	27	to	to	TO
31605	965	28	fall	fall	VB
31605	965	29	,	,	,
31605	965	30	and	and	CC
31605	965	31	the	the	DT
31605	965	32	dough	dough	NN
31605	965	33	to	to	TO
31605	965	34	cool	cool	VB
31605	965	35	,	,	,
31605	965	36	it	-PRON-	PRP
31605	965	37	will	will	MD
31605	965	38	be	be	VB
31605	965	39	heavy	heavy	JJ
31605	965	40	.	.	.
31605	966	1	Thorough	thorough	JJ
31605	966	2	kneading	kneading	NN
31605	966	3	renders	render	VBZ
31605	966	4	yeast	yeast	NN
31605	966	5	-	-	HYPH
31605	966	6	bread	bread	NN
31605	966	7	white	white	JJ
31605	966	8	and	and	CC
31605	966	9	fine	fine	JJ
31605	966	10	,	,	,
31605	966	11	but	but	CC
31605	966	12	is	be	VBZ
31605	966	13	unnecessary	unnecessary	JJ
31605	966	14	in	in	IN
31605	966	15	bread	bread	NN
31605	966	16	made	make	VBN
31605	966	17	with	with	IN
31605	966	18	baking	baking	NN
31605	966	19	-	-	HYPH
31605	966	20	powder	powder	NN
31605	966	21	.	.	.
31605	967	1	Great	great	JJ
31605	967	2	care	care	NN
31605	967	3	should	should	MD
31605	967	4	be	be	VB
31605	967	5	taken	take	VBN
31605	967	6	in	in	IN
31605	967	7	the	the	DT
31605	967	8	preparation	preparation	NN
31605	967	9	of	of	IN
31605	967	10	yeast	yeast	NN
31605	967	11	for	for	IN
31605	967	12	leavened	leavened	JJ
31605	967	13	bread	bread	NN
31605	967	14	,	,	,
31605	967	15	as	as	IN
31605	967	16	the	the	DT
31605	967	17	chemical	chemical	NN
31605	967	18	decomposition	decomposition	NN
31605	967	19	inseparable	inseparable	JJ
31605	967	20	from	from	IN
31605	967	21	its	-PRON-	PRP$
31605	967	22	use	use	NN
31605	967	23	is	be	VBZ
31605	967	24	largely	largely	RB
31605	967	25	increased	increase	VBN
31605	967	26	by	by	IN
31605	967	27	any	any	DT
31605	967	28	impurity	impurity	NN
31605	967	29	or	or	CC
31605	967	30	undue	undue	JJ
31605	967	31	fermentation	fermentation	NN
31605	967	32	.	.	.
31605	968	1	Experience	experience	NN
31605	968	2	and	and	CC
31605	968	3	judgment	judgment	NN
31605	968	4	are	be	VBP
31605	968	5	necessary	necessary	JJ
31605	968	6	to	to	IN
31605	968	7	the	the	DT
31605	968	8	uniform	uniform	JJ
31605	968	9	production	production	NN
31605	968	10	of	of	IN
31605	968	11	good	good	JJ
31605	968	12	bread	bread	NN
31605	968	13	;	;	:
31605	968	14	and	and	CC
31605	968	15	those	those	DT
31605	968	16	are	be	VBP
31605	968	17	gained	gain	VBN
31605	968	18	only	only	RB
31605	968	19	by	by	IN
31605	968	20	repeated	repeat	VBN
31605	968	21	trials	trial	NNS
31605	968	22	.	.	.
31605	969	1	We	-PRON-	PRP
31605	969	2	subjoin	subjoin	VBP
31605	969	3	one	one	CD
31605	969	4	of	of	IN
31605	969	5	the	the	DT
31605	969	6	best	good	JJS
31605	969	7	receipts	receipt	NNS
31605	969	8	which	which	WDT
31605	969	9	we	-PRON-	PRP
31605	969	10	have	have	VBP
31605	969	11	been	be	VBN
31605	969	12	able	able	JJ
31605	969	13	to	to	TO
31605	969	14	procure	procure	VB
31605	969	15	,	,	,
31605	969	16	for	for	IN
31605	969	17	making	make	VBG
31605	969	18	yeast	yeast	NN
31605	969	19	.	.	.
31605	970	1	255	255	CD
31605	970	2	.	.	.
31605	971	1	=	=	NFP
31605	971	2	Homebrewed	Homebrewed	NNP
31605	971	3	Yeast.=--Boil	Yeast.=--Boil	NNP
31605	971	4	two	two	CD
31605	971	5	ounces	ounce	NNS
31605	971	6	of	of	IN
31605	971	7	the	the	DT
31605	971	8	best	good	JJS
31605	971	9	hops	hop	NNS
31605	971	10	in	in	IN
31605	971	11	four	four	CD
31605	971	12	quarts	quart	NNS
31605	971	13	of	of	IN
31605	971	14	water	water	NN
31605	971	15	for	for	IN
31605	971	16	half	half	PDT
31605	971	17	an	an	DT
31605	971	18	hour	hour	NN
31605	971	19	,	,	,
31605	971	20	strain	strain	VB
31605	971	21	off	off	RP
31605	971	22	the	the	DT
31605	971	23	liquor	liquor	NN
31605	971	24	and	and	CC
31605	971	25	let	let	VB
31605	971	26	it	-PRON-	PRP
31605	971	27	cool	cool	JJ
31605	971	28	till	till	IN
31605	971	29	luke	luke	JJ
31605	971	30	-	-	HYPH
31605	971	31	warm	warm	JJ
31605	971	32	,	,	,
31605	971	33	and	and	CC
31605	971	34	then	then	RB
31605	971	35	add	add	VB
31605	971	36	half	half	PDT
31605	971	37	a	a	DT
31605	971	38	pound	pound	NN
31605	971	39	of	of	IN
31605	971	40	brown	brown	JJ
31605	971	41	sugar	sugar	NN
31605	971	42	and	and	CC
31605	971	43	two	two	CD
31605	971	44	heaping	heap	VBG
31605	971	45	tablespoonfuls	tablespoonful	NNS
31605	971	46	of	of	IN
31605	971	47	salt	salt	NN
31605	971	48	;	;	:
31605	971	49	use	use	VB
31605	971	50	a	a	DT
31605	971	51	little	little	JJ
31605	971	52	of	of	IN
31605	971	53	this	this	DT
31605	971	54	liquor	liquor	NN
31605	971	55	to	to	TO
31605	971	56	beat	beat	VB
31605	971	57	up	up	RP
31605	971	58	one	one	CD
31605	971	59	pound	pound	NN
31605	971	60	of	of	IN
31605	971	61	the	the	DT
31605	971	62	best	good	JJS
31605	971	63	flour	flour	NN
31605	971	64	,	,	,
31605	971	65	and	and	CC
31605	971	66	gradually	gradually	RB
31605	971	67	mix	mix	VB
31605	971	68	in	in	IN
31605	971	69	all	all	DT
31605	971	70	of	of	IN
31605	971	71	it	-PRON-	PRP
31605	971	72	with	with	IN
31605	971	73	the	the	DT
31605	971	74	flour	flour	NN
31605	971	75	;	;	:
31605	971	76	let	let	VB
31605	971	77	it	-PRON-	PRP
31605	971	78	stand	stand	VB
31605	971	79	four	four	CD
31605	971	80	days	day	NNS
31605	971	81	to	to	IN
31605	971	82	ferment	ferment	NN
31605	971	83	in	in	IN
31605	971	84	a	a	DT
31605	971	85	warm	warm	JJ
31605	971	86	place	place	NN
31605	971	87	near	near	IN
31605	971	88	the	the	DT
31605	971	89	fire	fire	NN
31605	971	90	,	,	,
31605	971	91	stirring	stir	VBG
31605	971	92	it	-PRON-	PRP
31605	971	93	frequently	frequently	RB
31605	971	94	.	.	.
31605	972	1	On	on	IN
31605	972	2	the	the	DT
31605	972	3	third	third	JJ
31605	972	4	day	day	NN
31605	972	5	boil	boil	NN
31605	972	6	and	and	CC
31605	972	7	mash	mash	NN
31605	972	8	three	three	CD
31605	972	9	pounds	pound	NNS
31605	972	10	of	of	IN
31605	972	11	potatoes	potato	NNS
31605	972	12	,	,	,
31605	972	13	and	and	CC
31605	972	14	stir	stir	VB
31605	972	15	them	-PRON-	PRP
31605	972	16	into	into	IN
31605	972	17	it	-PRON-	PRP
31605	972	18	.	.	.
31605	973	1	On	on	IN
31605	973	2	the	the	DT
31605	973	3	fourth	fourth	JJ
31605	973	4	day	day	NN
31605	973	5	strain	strain	NN
31605	973	6	and	and	CC
31605	973	7	bottle	bottle	VBP
31605	973	8	it	-PRON-	PRP
31605	973	9	;	;	:
31605	973	10	it	-PRON-	PRP
31605	973	11	will	will	MD
31605	973	12	keep	keep	VB
31605	973	13	good	good	JJ
31605	973	14	for	for	IN
31605	973	15	months	month	NNS
31605	973	16	.	.	.
31605	974	1	256	256	CD
31605	974	2	.	.	.
31605	975	1	=	=	NFP
31605	975	2	Homemade	Homemade	NNP
31605	975	3	Bread.=--Put	bread.=--put	JJ
31605	975	4	seven	seven	CD
31605	975	5	pounds	pound	NNS
31605	975	6	of	of	IN
31605	975	7	flour	flour	NN
31605	975	8	into	into	IN
31605	975	9	a	a	DT
31605	975	10	deep	deep	JJ
31605	975	11	pan	pan	NN
31605	975	12	,	,	,
31605	975	13	and	and	CC
31605	975	14	make	make	VB
31605	975	15	a	a	DT
31605	975	16	hollow	hollow	NN
31605	975	17	in	in	IN
31605	975	18	the	the	DT
31605	975	19	centre	centre	NN
31605	975	20	;	;	:
31605	975	21	into	into	IN
31605	975	22	this	this	DT
31605	975	23	put	put	NN
31605	975	24	one	one	CD
31605	975	25	quart	quart	NN
31605	975	26	of	of	IN
31605	975	27	luke	luke	JJ
31605	975	28	-	-	HYPH
31605	975	29	warm	warm	JJ
31605	975	30	water	water	NN
31605	975	31	,	,	,
31605	975	32	one	one	CD
31605	975	33	tablespoonful	tablespoonful	NN
31605	975	34	of	of	IN
31605	975	35	salt	salt	NN
31605	975	36	,	,	,
31605	975	37	one	one	CD
31605	975	38	teaspoonful	teaspoonful	NN
31605	975	39	of	of	IN
31605	975	40	sugar	sugar	NN
31605	975	41	,	,	,
31605	975	42	and	and	CC
31605	975	43	half	half	PDT
31605	975	44	a	a	DT
31605	975	45	gill	gill	NN
31605	975	46	of	of	IN
31605	975	47	yeast	yeast	NN
31605	975	48	;	;	:
31605	975	49	have	have	VBP
31605	975	50	ready	ready	JJ
31605	975	51	three	three	CD
31605	975	52	pints	pint	NNS
31605	975	53	more	more	JJR
31605	975	54	of	of	IN
31605	975	55	warm	warm	JJ
31605	975	56	water	water	NN
31605	975	57	,	,	,
31605	975	58	and	and	CC
31605	975	59	use	use	VBP
31605	975	60	as	as	RB
31605	975	61	much	much	JJ
31605	975	62	of	of	IN
31605	975	63	it	-PRON-	PRP
31605	975	64	as	as	IN
31605	975	65	is	be	VBZ
31605	975	66	necessary	necessary	JJ
31605	975	67	to	to	TO
31605	975	68	make	make	VB
31605	975	69	a	a	DT
31605	975	70	rather	rather	RB
31605	975	71	soft	soft	JJ
31605	975	72	dough	dough	NN
31605	975	73	,	,	,
31605	975	74	mixing	mix	VBG
31605	975	75	and	and	CC
31605	975	76	kneading	knead	VBG
31605	975	77	it	-PRON-	PRP
31605	975	78	well	well	RB
31605	975	79	with	with	IN
31605	975	80	both	both	DT
31605	975	81	hands	hand	NNS
31605	975	82	.	.	.
31605	976	1	When	when	WRB
31605	976	2	it	-PRON-	PRP
31605	976	3	is	be	VBZ
31605	976	4	smooth	smooth	JJ
31605	976	5	and	and	CC
31605	976	6	shining	shine	VBG
31605	976	7	strew	strew	VBD
31605	976	8	a	a	DT
31605	976	9	little	little	JJ
31605	976	10	flour	flour	NN
31605	976	11	upon	upon	IN
31605	976	12	it	-PRON-	PRP
31605	976	13	,	,	,
31605	976	14	lay	lie	VBD
31605	976	15	a	a	DT
31605	976	16	large	large	JJ
31605	976	17	towel	towel	NN
31605	976	18	over	over	IN
31605	976	19	it	-PRON-	PRP
31605	976	20	folded	fold	VBD
31605	976	21	,	,	,
31605	976	22	and	and	CC
31605	976	23	set	set	VBD
31605	976	24	it	-PRON-	PRP
31605	976	25	in	in	IN
31605	976	26	a	a	DT
31605	976	27	warm	warm	JJ
31605	976	28	place	place	NN
31605	976	29	by	by	IN
31605	976	30	the	the	DT
31605	976	31	fire	fire	NN
31605	976	32	for	for	IN
31605	976	33	four	four	CD
31605	976	34	or	or	CC
31605	976	35	five	five	CD
31605	976	36	hours	hour	NNS
31605	976	37	to	to	TO
31605	976	38	rise	rise	VB
31605	976	39	;	;	:
31605	976	40	then	then	RB
31605	976	41	knead	knead	VB
31605	976	42	it	-PRON-	PRP
31605	976	43	again	again	RB
31605	976	44	for	for	IN
31605	976	45	fifteen	fifteen	CD
31605	976	46	minutes	minute	NNS
31605	976	47	,	,	,
31605	976	48	cover	cover	VB
31605	976	49	it	-PRON-	PRP
31605	976	50	with	with	IN
31605	976	51	the	the	DT
31605	976	52	towel	towel	NN
31605	976	53	,	,	,
31605	976	54	and	and	CC
31605	976	55	set	set	VBD
31605	976	56	it	-PRON-	PRP
31605	976	57	to	to	TO
31605	976	58	rise	rise	VB
31605	976	59	once	once	RB
31605	976	60	more	more	RBR
31605	976	61	;	;	:
31605	976	62	then	then	RB
31605	976	63	divide	divide	VB
31605	976	64	it	-PRON-	PRP
31605	976	65	into	into	IN
31605	976	66	two	two	CD
31605	976	67	or	or	CC
31605	976	68	four	four	CD
31605	976	69	loaves	loaf	NNS
31605	976	70	,	,	,
31605	976	71	and	and	CC
31605	976	72	bake	bake	VB
31605	976	73	it	-PRON-	PRP
31605	976	74	in	in	IN
31605	976	75	a	a	DT
31605	976	76	quick	quick	JJ
31605	976	77	oven	oven	NN
31605	976	78	.	.	.
31605	977	1	This	this	DT
31605	977	2	quantity	quantity	NN
31605	977	3	of	of	IN
31605	977	4	material	material	NN
31605	977	5	will	will	MD
31605	977	6	make	make	VB
31605	977	7	eight	eight	CD
31605	977	8	pounds	pound	NNS
31605	977	9	of	of	IN
31605	977	10	bread	bread	NN
31605	977	11	,	,	,
31605	977	12	and	and	CC
31605	977	13	will	will	MD
31605	977	14	require	require	VB
31605	977	15	one	one	CD
31605	977	16	hour	hour	NN
31605	977	17	's	's	POS
31605	977	18	baking	baking	NN
31605	977	19	to	to	IN
31605	977	20	two	two	CD
31605	977	21	pounds	pound	NNS
31605	977	22	of	of	IN
31605	977	23	dough	dough	NN
31605	977	24	.	.	.
31605	978	1	In	in	IN
31605	978	2	cold	cold	JJ
31605	978	3	weather	weather	NN
31605	978	4	,	,	,
31605	978	5	the	the	DT
31605	978	6	dough	dough	NN
31605	978	7	should	should	MD
31605	978	8	be	be	VB
31605	978	9	mixed	mix	VBN
31605	978	10	in	in	IN
31605	978	11	a	a	DT
31605	978	12	warm	warm	JJ
31605	978	13	room	room	NN
31605	978	14	,	,	,
31605	978	15	and	and	CC
31605	978	16	not	not	RB
31605	978	17	allowed	allow	VBN
31605	978	18	to	to	TO
31605	978	19	cool	cool	VB
31605	978	20	while	while	IN
31605	978	21	rising	rise	VBG
31605	978	22	;	;	:
31605	978	23	if	if	IN
31605	978	24	it	-PRON-	PRP
31605	978	25	does	do	VBZ
31605	978	26	not	not	RB
31605	978	27	rise	rise	VB
31605	978	28	well	well	RB
31605	978	29	,	,	,
31605	978	30	set	set	VB
31605	978	31	the	the	DT
31605	978	32	pan	pan	NN
31605	978	33	containing	contain	VBG
31605	978	34	it	-PRON-	PRP
31605	978	35	over	over	IN
31605	978	36	a	a	DT
31605	978	37	large	large	JJ
31605	978	38	vessel	vessel	NN
31605	978	39	of	of	IN
31605	978	40	boiling	boil	VBG
31605	978	41	water	water	NN
31605	978	42	;	;	:
31605	978	43	it	-PRON-	PRP
31605	978	44	is	be	VBZ
31605	978	45	best	good	JJS
31605	978	46	to	to	TO
31605	978	47	mix	mix	VB
31605	978	48	the	the	DT
31605	978	49	bread	bread	NN
31605	978	50	at	at	IN
31605	978	51	night	night	NN
31605	978	52	,	,	,
31605	978	53	and	and	CC
31605	978	54	let	let	VB
31605	978	55	it	-PRON-	PRP
31605	978	56	rise	rise	VB
31605	978	57	till	till	IN
31605	978	58	morning	morning	NN
31605	978	59	,	,	,
31605	978	60	in	in	IN
31605	978	61	a	a	DT
31605	978	62	warm	warm	JJ
31605	978	63	and	and	CC
31605	978	64	even	even	RB
31605	978	65	temperature	temperature	NN
31605	978	66	.	.	.
31605	979	1	257	257	CD
31605	979	2	.	.	.
31605	980	1	=	=	NFP
31605	980	2	Milk	milk	NN
31605	980	3	Bread.=--Take	bread.=--take	NN
31605	980	4	one	one	CD
31605	980	5	quart	quart	NN
31605	980	6	of	of	IN
31605	980	7	milk	milk	NN
31605	980	8	,	,	,
31605	980	9	heat	heat	VB
31605	980	10	one	one	CD
31605	980	11	-	-	HYPH
31605	980	12	third	third	NN
31605	980	13	of	of	IN
31605	980	14	it	-PRON-	PRP
31605	980	15	,	,	,
31605	980	16	and	and	CC
31605	980	17	scald	scald	NNP
31605	980	18	with	with	IN
31605	980	19	it	-PRON-	PRP
31605	980	20	half	half	PDT
31605	980	21	a	a	DT
31605	980	22	pint	pint	NN
31605	980	23	of	of	IN
31605	980	24	flour	flour	NN
31605	980	25	;	;	:
31605	980	26	if	if	IN
31605	980	27	the	the	DT
31605	980	28	milk	milk	NN
31605	980	29	is	be	VBZ
31605	980	30	skimmed	skim	VBN
31605	980	31	,	,	,
31605	980	32	use	use	VB
31605	980	33	a	a	DT
31605	980	34	small	small	JJ
31605	980	35	piece	piece	NN
31605	980	36	of	of	IN
31605	980	37	butter	butter	NN
31605	980	38	;	;	:
31605	980	39	when	when	WRB
31605	980	40	the	the	DT
31605	980	41	batter	batter	NN
31605	980	42	is	be	VBZ
31605	980	43	cool	cool	JJ
31605	980	44	,	,	,
31605	980	45	add	add	VB
31605	980	46	the	the	DT
31605	980	47	rest	rest	NN
31605	980	48	of	of	IN
31605	980	49	the	the	DT
31605	980	50	milk	milk	NN
31605	980	51	,	,	,
31605	980	52	one	one	CD
31605	980	53	cup	cup	NN
31605	980	54	of	of	IN
31605	980	55	hop	hop	NN
31605	980	56	yeast	yeast	NN
31605	980	57	,	,	,
31605	980	58	half	half	PDT
31605	980	59	a	a	DT
31605	980	60	tablespoonful	tablespoonful	NN
31605	980	61	of	of	IN
31605	980	62	salt	salt	NN
31605	980	63	,	,	,
31605	980	64	and	and	CC
31605	980	65	flour	flour	NN
31605	980	66	enough	enough	RB
31605	980	67	to	to	TO
31605	980	68	make	make	VB
31605	980	69	it	-PRON-	PRP
31605	980	70	quite	quite	RB
31605	980	71	stiff	stiff	JJ
31605	980	72	;	;	:
31605	980	73	knead	knead	VB
31605	980	74	the	the	DT
31605	980	75	dough	dough	NN
31605	980	76	until	until	IN
31605	980	77	it	-PRON-	PRP
31605	980	78	is	be	VBZ
31605	980	79	fine	fine	JJ
31605	980	80	and	and	CC
31605	980	81	smooth	smooth	JJ
31605	980	82	,	,	,
31605	980	83	and	and	CC
31605	980	84	raise	raise	VB
31605	980	85	it	-PRON-	PRP
31605	980	86	over	over	IN
31605	980	87	night	night	NN
31605	980	88	.	.	.
31605	981	1	This	this	DT
31605	981	2	quantity	quantity	NN
31605	981	3	makes	make	VBZ
31605	981	4	three	three	CD
31605	981	5	small	small	JJ
31605	981	6	loaves	loaf	NNS
31605	981	7	.	.	.
31605	982	1	258	258	CD
31605	982	2	.	.	.
31605	983	1	=	=	NFP
31605	983	2	Rice	Rice	NNP
31605	983	3	Bread.=--Simmer	Bread.=--Simmer	''
31605	983	4	one	one	CD
31605	983	5	pound	pound	NN
31605	983	6	of	of	IN
31605	983	7	rice	rice	NN
31605	983	8	in	in	IN
31605	983	9	three	three	CD
31605	983	10	quarts	quart	NNS
31605	983	11	of	of	IN
31605	983	12	water	water	NN
31605	983	13	until	until	IN
31605	983	14	the	the	DT
31605	983	15	rice	rice	NN
31605	983	16	is	be	VBZ
31605	983	17	soft	soft	JJ
31605	983	18	,	,	,
31605	983	19	and	and	CC
31605	983	20	the	the	DT
31605	983	21	water	water	NN
31605	983	22	evaporated	evaporate	VBD
31605	983	23	or	or	CC
31605	983	24	absorbed	absorb	VBN
31605	983	25	;	;	:
31605	983	26	let	let	VB
31605	983	27	it	-PRON-	PRP
31605	983	28	cool	cool	VB
31605	983	29	until	until	IN
31605	983	30	it	-PRON-	PRP
31605	983	31	is	be	VBZ
31605	983	32	only	only	RB
31605	983	33	luke	luke	JJ
31605	983	34	-	-	HYPH
31605	983	35	warm	warm	JJ
31605	983	36	;	;	:
31605	983	37	mix	mix	VB
31605	983	38	into	into	IN
31605	983	39	it	-PRON-	PRP
31605	983	40	nearly	nearly	RB
31605	983	41	four	four	CD
31605	983	42	pounds	pound	NNS
31605	983	43	of	of	IN
31605	983	44	flour	flour	NN
31605	983	45	,	,	,
31605	983	46	two	two	CD
31605	983	47	teaspoonfuls	teaspoonful	NNS
31605	983	48	of	of	IN
31605	983	49	salt	salt	NN
31605	983	50	,	,	,
31605	983	51	and	and	CC
31605	983	52	four	four	CD
31605	983	53	tablespoonfuls	tablespoonful	NNS
31605	983	54	of	of	IN
31605	983	55	yeast	yeast	NN
31605	983	56	;	;	:
31605	983	57	knead	knead	VB
31605	983	58	it	-PRON-	PRP
31605	983	59	until	until	IN
31605	983	60	it	-PRON-	PRP
31605	983	61	is	be	VBZ
31605	983	62	smooth	smooth	JJ
31605	983	63	and	and	CC
31605	983	64	shining	shine	VBG
31605	983	65	,	,	,
31605	983	66	let	let	VB
31605	983	67	it	-PRON-	PRP
31605	983	68	rise	rise	VB
31605	983	69	once	once	RB
31605	983	70	before	before	IN
31605	983	71	the	the	DT
31605	983	72	fire	fire	NN
31605	983	73	,	,	,
31605	983	74	make	make	VB
31605	983	75	it	-PRON-	PRP
31605	983	76	up	up	RP
31605	983	77	into	into	IN
31605	983	78	loaves	loaf	NNS
31605	983	79	with	with	IN
31605	983	80	the	the	DT
31605	983	81	little	little	JJ
31605	983	82	flour	flour	NN
31605	983	83	reserved	reserve	VBN
31605	983	84	from	from	IN
31605	983	85	the	the	DT
31605	983	86	four	four	CD
31605	983	87	pounds	pound	NNS
31605	983	88	,	,	,
31605	983	89	and	and	CC
31605	983	90	bake	bake	VB
31605	983	91	it	-PRON-	PRP
31605	983	92	thoroughly	thoroughly	RB
31605	983	93	.	.	.
31605	984	1	259	259	CD
31605	984	2	.	.	.
31605	985	1	=	=	NFP
31605	985	2	Potato	potato	NN
31605	985	3	Bread.=--Take	bread.=--take	NN
31605	985	4	good	good	JJ
31605	985	5	,	,	,
31605	985	6	mealy	mealy	JJ
31605	985	7	boiled	boil	VBN
31605	985	8	potatoes	potato	NNS
31605	985	9	,	,	,
31605	985	10	in	in	IN
31605	985	11	the	the	DT
31605	985	12	proportion	proportion	NN
31605	985	13	of	of	IN
31605	985	14	one	one	CD
31605	985	15	-	-	HYPH
31605	985	16	third	third	NN
31605	985	17	of	of	IN
31605	985	18	the	the	DT
31605	985	19	quantity	quantity	NN
31605	985	20	of	of	IN
31605	985	21	flour	flour	NN
31605	985	22	you	-PRON-	PRP
31605	985	23	propose	propose	VBP
31605	985	24	to	to	TO
31605	985	25	use	use	VB
31605	985	26	,	,	,
31605	985	27	pass	pass	VB
31605	985	28	them	-PRON-	PRP
31605	985	29	through	through	IN
31605	985	30	a	a	DT
31605	985	31	coarse	coarse	JJ
31605	985	32	sieve	sieve	NN
31605	985	33	into	into	IN
31605	985	34	the	the	DT
31605	985	35	flour	flour	NN
31605	985	36	,	,	,
31605	985	37	using	use	VBG
31605	985	38	a	a	DT
31605	985	39	wooden	wooden	JJ
31605	985	40	spoon	spoon	NN
31605	985	41	and	and	CC
31605	985	42	adding	add	VBG
31605	985	43	enough	enough	JJ
31605	985	44	cold	cold	JJ
31605	985	45	water	water	NN
31605	985	46	to	to	TO
31605	985	47	enable	enable	VB
31605	985	48	you	-PRON-	PRP
31605	985	49	to	to	TO
31605	985	50	pass	pass	VB
31605	985	51	them	-PRON-	PRP
31605	985	52	through	through	IN
31605	985	53	readily	readily	RB
31605	985	54	;	;	:
31605	985	55	use	use	VB
31605	985	56	the	the	DT
31605	985	57	proper	proper	JJ
31605	985	58	quantity	quantity	NN
31605	985	59	of	of	IN
31605	985	60	yeast	yeast	NN
31605	985	61	,	,	,
31605	985	62	salt	salt	NN
31605	985	63	,	,	,
31605	985	64	and	and	CC
31605	985	65	water	water	NN
31605	985	66	,	,	,
31605	985	67	and	and	CC
31605	985	68	make	make	VB
31605	985	69	up	up	RP
31605	985	70	the	the	DT
31605	985	71	bread	bread	NN
31605	985	72	in	in	IN
31605	985	73	the	the	DT
31605	985	74	usual	usual	JJ
31605	985	75	way	way	NN
31605	985	76	.	.	.
31605	986	1	A	a	DT
31605	986	2	saving	saving	NN
31605	986	3	of	of	IN
31605	986	4	at	at	IN
31605	986	5	least	least	RBS
31605	986	6	twenty	twenty	CD
31605	986	7	per	per	IN
31605	986	8	cent	cent	NN
31605	986	9	is	be	VBZ
31605	986	10	thus	thus	RB
31605	986	11	gained	gain	VBN
31605	986	12	.	.	.
31605	987	1	260	260	CD
31605	987	2	.	.	.
31605	988	1	=	=	NFP
31605	988	2	Pulled	Pulled	NNP
31605	988	3	Bread.=--Take	Bread.=--Take	NNP
31605	988	4	from	from	IN
31605	988	5	the	the	DT
31605	988	6	oven	oven	NN
31605	988	7	an	an	DT
31605	988	8	ordinary	ordinary	JJ
31605	988	9	loaf	loaf	NN
31605	988	10	of	of	IN
31605	988	11	bread	bread	NN
31605	988	12	when	when	WRB
31605	988	13	it	-PRON-	PRP
31605	988	14	is	be	VBZ
31605	988	15	about	about	IN
31605	988	16	_	_	NNP
31605	988	17	half	half	NN
31605	988	18	baked	bake	VBN
31605	988	19	_	_	NNP
31605	988	20	,	,	,
31605	988	21	and	and	CC
31605	988	22	with	with	IN
31605	988	23	the	the	DT
31605	988	24	fingers	finger	NNS
31605	988	25	,	,	,
31605	988	26	_	_	NNP
31605	988	27	while	while	IN
31605	988	28	it	-PRON-	PRP
31605	988	29	is	be	VBZ
31605	988	30	yet	yet	RB
31605	988	31	hot	hot	JJ
31605	988	32	_	_	NNP
31605	988	33	,	,	,
31605	988	34	pull	pull	VB
31605	988	35	it	-PRON-	PRP
31605	988	36	apart	apart	RB
31605	988	37	in	in	IN
31605	988	38	egg	egg	NN
31605	988	39	-	-	HYPH
31605	988	40	sized	sized	JJ
31605	988	41	pieces	piece	NNS
31605	988	42	of	of	IN
31605	988	43	irregular	irregular	JJ
31605	988	44	shape	shape	NN
31605	988	45	:	:	:
31605	988	46	throw	throw	VB
31605	988	47	them	-PRON-	PRP
31605	988	48	upon	upon	IN
31605	988	49	tins	tin	NNS
31605	988	50	,	,	,
31605	988	51	and	and	CC
31605	988	52	bake	bake	VB
31605	988	53	them	-PRON-	PRP
31605	988	54	in	in	IN
31605	988	55	a	a	DT
31605	988	56	slow	slow	JJ
31605	988	57	oven	oven	NN
31605	988	58	to	to	IN
31605	988	59	a	a	DT
31605	988	60	rich	rich	JJ
31605	988	61	brown	brown	JJ
31605	988	62	color	color	NN
31605	988	63	.	.	.
31605	989	1	This	this	DT
31605	989	2	bread	bread	NN
31605	989	3	is	be	VBZ
31605	989	4	excellent	excellent	JJ
31605	989	5	to	to	TO
31605	989	6	eat	eat	VB
31605	989	7	with	with	IN
31605	989	8	cheese	cheese	NN
31605	989	9	or	or	CC
31605	989	10	wine	wine	NN
31605	989	11	.	.	.
31605	990	1	Where	where	WRB
31605	990	2	bread	bread	NN
31605	990	3	is	be	VBZ
31605	990	4	made	make	VBN
31605	990	5	with	with	IN
31605	990	6	baking	baking	NN
31605	990	7	powder	powder	NN
31605	990	8	the	the	DT
31605	990	9	following	follow	VBG
31605	990	10	rules	rule	NNS
31605	990	11	should	should	MD
31605	990	12	be	be	VB
31605	990	13	closely	closely	RB
31605	990	14	observed	observe	VBN
31605	990	15	:	:	:
31605	990	16	If	if	IN
31605	990	17	any	any	DT
31605	990	18	shortening	shortening	NN
31605	990	19	be	be	VB
31605	990	20	used	use	VBN
31605	990	21	,	,	,
31605	990	22	it	-PRON-	PRP
31605	990	23	should	should	MD
31605	990	24	be	be	VB
31605	990	25	rubbed	rub	VBN
31605	990	26	into	into	IN
31605	990	27	the	the	DT
31605	990	28	flour	flour	NN
31605	990	29	before	before	IN
31605	990	30	it	-PRON-	PRP
31605	990	31	is	be	VBZ
31605	990	32	wet	wet	JJ
31605	990	33	;	;	:
31605	990	34	_	_	NNP
31605	990	35	cold	cold	JJ
31605	990	36	_	_	NNP
31605	990	37	water	water	NN
31605	990	38	or	or	CC
31605	990	39	sweet	sweet	JJ
31605	990	40	milk	milk	NN
31605	990	41	should	should	MD
31605	990	42	always	always	RB
31605	990	43	be	be	VB
31605	990	44	used	use	VBN
31605	990	45	to	to	TO
31605	990	46	wet	wet	VB
31605	990	47	it	-PRON-	PRP
31605	990	48	,	,	,
31605	990	49	and	and	CC
31605	990	50	the	the	DT
31605	990	51	dough	dough	NN
31605	990	52	should	should	MD
31605	990	53	be	be	VB
31605	990	54	kneaded	knead	VBN
31605	990	55	immediately	immediately	RB
31605	990	56	,	,	,
31605	990	57	and	and	CC
31605	990	58	only	only	RB
31605	990	59	long	long	RB
31605	990	60	enough	enough	RB
31605	990	61	to	to	TO
31605	990	62	thoroughly	thoroughly	RB
31605	990	63	mix	mix	VB
31605	990	64	it	-PRON-	PRP
31605	990	65	and	and	CC
31605	990	66	form	form	VB
31605	990	67	it	-PRON-	PRP
31605	990	68	into	into	IN
31605	990	69	the	the	DT
31605	990	70	desired	desire	VBN
31605	990	71	shape	shape	NN
31605	990	72	;	;	:
31605	990	73	it	-PRON-	PRP
31605	990	74	should	should	MD
31605	990	75	then	then	RB
31605	990	76	be	be	VB
31605	990	77	placed	place	VBN
31605	990	78	in	in	IN
31605	990	79	a	a	DT
31605	990	80	well	well	RB
31605	990	81	-	-	HYPH
31605	990	82	heated	heated	JJ
31605	990	83	oven	oven	NN
31605	990	84	and	and	CC
31605	990	85	baked	bake	VBD
31605	990	86	quickly	quickly	RB
31605	990	87	--	--	:
31605	990	88	otherwise	otherwise	RB
31605	990	89	the	the	DT
31605	990	90	carbonic	carbonic	JJ
31605	990	91	acid	acid	NN
31605	990	92	gas	gas	NN
31605	990	93	will	will	MD
31605	990	94	escape	escape	VB
31605	990	95	before	before	IN
31605	990	96	the	the	DT
31605	990	97	expanded	expand	VBN
31605	990	98	cells	cell	NNS
31605	990	99	are	be	VBP
31605	990	100	fixed	fix	VBN
31605	990	101	in	in	IN
31605	990	102	the	the	DT
31605	990	103	bread	bread	NN
31605	990	104	,	,	,
31605	990	105	and	and	CC
31605	990	106	thus	thus	RB
31605	990	107	the	the	DT
31605	990	108	lightness	lightness	NN
31605	990	109	of	of	IN
31605	990	110	the	the	DT
31605	990	111	loaf	loaf	NN
31605	990	112	will	will	MD
31605	990	113	be	be	VB
31605	990	114	impaired	impair	VBN
31605	990	115	.	.	.
31605	991	1	As	as	IN
31605	991	2	a	a	DT
31605	991	3	very	very	RB
31605	991	4	large	large	JJ
31605	991	5	margin	margin	NN
31605	991	6	of	of	IN
31605	991	7	profit	profit	NN
31605	991	8	is	be	VBZ
31605	991	9	indulged	indulge	VBN
31605	991	10	in	in	RP
31605	991	11	by	by	IN
31605	991	12	the	the	DT
31605	991	13	manufacturers	manufacturer	NNS
31605	991	14	of	of	IN
31605	991	15	baking	baking	NNP
31605	991	16	powders	powder	NNS
31605	991	17	,	,	,
31605	991	18	we	-PRON-	PRP
31605	991	19	subjoin	subjoin	VBP
31605	991	20	a	a	DT
31605	991	21	good	good	JJ
31605	991	22	formula	formula	NN
31605	991	23	for	for	IN
31605	991	24	making	make	VBG
31605	991	25	the	the	DT
31605	991	26	article	article	NN
31605	991	27	at	at	IN
31605	991	28	home	home	NN
31605	991	29	at	at	IN
31605	991	30	a	a	DT
31605	991	31	considerable	considerable	JJ
31605	991	32	saving	saving	NN
31605	991	33	.	.	.
31605	992	1	261	261	CD
31605	992	2	.	.	.
31605	993	1	=	=	NFP
31605	993	2	Baking	Baking	NNP
31605	993	3	Powder.=--Mix	powder.=--mix	RB
31605	993	4	thoroughly	thoroughly	RB
31605	993	5	by	by	IN
31605	993	6	powdering	powder	VBG
31605	993	7	and	and	CC
31605	993	8	sifting	sift	VBG
31605	993	9	together	together	RB
31605	993	10	several	several	JJ
31605	993	11	times	time	NNS
31605	993	12	the	the	DT
31605	993	13	following	follow	VBG
31605	993	14	ingredients	ingredient	NNS
31605	993	15	;	;	:
31605	993	16	four	four	CD
31605	993	17	ounces	ounce	NNS
31605	993	18	of	of	IN
31605	993	19	tartaric	tartaric	JJ
31605	993	20	acid	acid	NN
31605	993	21	,	,	,
31605	993	22	and	and	CC
31605	993	23	six	six	CD
31605	993	24	ounces	ounce	NNS
31605	993	25	each	each	DT
31605	993	26	of	of	IN
31605	993	27	bi	bi	JJ
31605	993	28	-	-	NN
31605	993	29	carbonate	carbonate	NN
31605	993	30	of	of	IN
31605	993	31	soda	soda	NN
31605	993	32	,	,	,
31605	993	33	and	and	CC
31605	993	34	starch	starch	NN
31605	993	35	.	.	.
31605	994	1	Keep	keep	VB
31605	994	2	the	the	DT
31605	994	3	mixture	mixture	NN
31605	994	4	in	in	IN
31605	994	5	an	an	DT
31605	994	6	air	air	NN
31605	994	7	-	-	HYPH
31605	994	8	tight	tight	JJ
31605	994	9	can	can	NN
31605	994	10	.	.	.
31605	995	1	The	the	DT
31605	995	2	following	follow	VBG
31605	995	3	receipts	receipt	NNS
31605	995	4	will	will	MD
31605	995	5	be	be	VB
31605	995	6	found	find	VBN
31605	995	7	useful	useful	JJ
31605	995	8	and	and	CC
31605	995	9	easy	easy	JJ
31605	995	10	:	:	:
31605	995	11	262	262	CD
31605	995	12	.	.	.
31605	996	1	=	=	NFP
31605	996	2	Loaf	Loaf	NNP
31605	996	3	Bread.=--Sift	Bread.=--Sift	NNP
31605	996	4	together	together	RB
31605	996	5	two	two	CD
31605	996	6	or	or	CC
31605	996	7	three	three	CD
31605	996	8	times	time	NNS
31605	996	9	one	one	CD
31605	996	10	pound	pound	NN
31605	996	11	of	of	IN
31605	996	12	flour	flour	NN
31605	996	13	,	,	,
31605	996	14	three	three	CD
31605	996	15	teaspoonfuls	teaspoonful	NNS
31605	996	16	of	of	IN
31605	996	17	baking	baking	NN
31605	996	18	powder	powder	NN
31605	996	19	,	,	,
31605	996	20	one	one	CD
31605	996	21	saltspoonful	saltspoonful	NN
31605	996	22	of	of	IN
31605	996	23	salt	salt	NN
31605	996	24	,	,	,
31605	996	25	and	and	CC
31605	996	26	one	one	CD
31605	996	27	teaspoonful	teaspoonful	JJ
31605	996	28	of	of	IN
31605	996	29	fine	fine	JJ
31605	996	30	sugar	sugar	NN
31605	996	31	;	;	:
31605	996	32	mix	mix	VB
31605	996	33	with	with	IN
31605	996	34	enough	enough	JJ
31605	996	35	cold	cold	JJ
31605	996	36	sweet	sweet	JJ
31605	996	37	milk	milk	NN
31605	996	38	to	to	TO
31605	996	39	make	make	VB
31605	996	40	the	the	DT
31605	996	41	dough	dough	NN
31605	996	42	of	of	IN
31605	996	43	the	the	DT
31605	996	44	consistency	consistency	NN
31605	996	45	of	of	IN
31605	996	46	biscuit	biscuit	NN
31605	996	47	;	;	:
31605	996	48	or	or	CC
31605	996	49	,	,	,
31605	996	50	if	if	IN
31605	996	51	you	-PRON-	PRP
31605	996	52	have	have	VBP
31605	996	53	no	no	DT
31605	996	54	milk	milk	NN
31605	996	55	,	,	,
31605	996	56	use	use	VB
31605	996	57	cold	cold	JJ
31605	996	58	water	water	NN
31605	996	59	.	.	.
31605	997	1	Work	work	VB
31605	997	2	the	the	DT
31605	997	3	dough	dough	NN
31605	997	4	only	only	RB
31605	997	5	long	long	RB
31605	997	6	enough	enough	RB
31605	997	7	to	to	TO
31605	997	8	incorporate	incorporate	VB
31605	997	9	the	the	DT
31605	997	10	flour	flour	NN
31605	997	11	well	well	RB
31605	997	12	with	with	IN
31605	997	13	the	the	DT
31605	997	14	milk	milk	NN
31605	997	15	or	or	CC
31605	997	16	water	water	NN
31605	997	17	;	;	:
31605	997	18	put	put	VB
31605	997	19	it	-PRON-	PRP
31605	997	20	into	into	IN
31605	997	21	a	a	DT
31605	997	22	baking	baking	NN
31605	997	23	-	-	HYPH
31605	997	24	pan	pan	NN
31605	997	25	buttered	butter	VBD
31605	997	26	and	and	CC
31605	997	27	slightly	slightly	RB
31605	997	28	warmed	warm	VBN
31605	997	29	,	,	,
31605	997	30	and	and	CC
31605	997	31	set	set	VBD
31605	997	32	it	-PRON-	PRP
31605	997	33	immediately	immediately	RB
31605	997	34	into	into	IN
31605	997	35	a	a	DT
31605	997	36	hot	hot	JJ
31605	997	37	oven	oven	NN
31605	997	38	;	;	:
31605	997	39	after	after	IN
31605	997	40	about	about	RB
31605	997	41	five	five	CD
31605	997	42	minutes	minute	NNS
31605	997	43	cover	cover	VBP
31605	997	44	it	-PRON-	PRP
31605	997	45	with	with	IN
31605	997	46	paper	paper	NN
31605	997	47	so	so	IN
31605	997	48	that	that	IN
31605	997	49	the	the	DT
31605	997	50	crust	crust	NN
31605	997	51	may	may	MD
31605	997	52	not	not	RB
31605	997	53	form	form	VB
31605	997	54	so	so	RB
31605	997	55	quickly	quickly	RB
31605	997	56	as	as	IN
31605	997	57	to	to	TO
31605	997	58	prevent	prevent	VB
31605	997	59	rising	rising	NN
31605	997	60	;	;	:
31605	997	61	bake	bake	VB
31605	997	62	about	about	RB
31605	997	63	three	three	CD
31605	997	64	-	-	HYPH
31605	997	65	quarters	quarter	NNS
31605	997	66	of	of	IN
31605	997	67	an	an	DT
31605	997	68	hour	hour	NN
31605	997	69	.	.	.
31605	998	1	This	this	DT
31605	998	2	bread	bread	NN
31605	998	3	is	be	VBZ
31605	998	4	sweet	sweet	JJ
31605	998	5	and	and	CC
31605	998	6	wholesome	wholesome	JJ
31605	998	7	,	,	,
31605	998	8	and	and	CC
31605	998	9	may	may	MD
31605	998	10	be	be	VB
31605	998	11	eaten	eat	VBN
31605	998	12	by	by	IN
31605	998	13	some	some	DT
31605	998	14	persons	person	NNS
31605	998	15	whose	whose	WP$
31605	998	16	digestion	digestion	NN
31605	998	17	is	be	VBZ
31605	998	18	imperfect	imperfect	JJ
31605	998	19	,	,	,
31605	998	20	with	with	IN
31605	998	21	greater	great	JJR
31605	998	22	safety	safety	NN
31605	998	23	than	than	IN
31605	998	24	yeast	yeast	NN
31605	998	25	-	-	HYPH
31605	998	26	fermented	ferment	VBN
31605	998	27	bread	bread	NN
31605	998	28	.	.	.
31605	999	1	263	263	CD
31605	999	2	.	.	.
31605	1000	1	=	=	NFP
31605	1000	2	Breakfast	breakfast	NN
31605	1000	3	Rolls.=--Mix	rolls.=--mix	VBP
31605	1000	4	well	well	RB
31605	1000	5	by	by	IN
31605	1000	6	sifting	sift	VBG
31605	1000	7	,	,	,
31605	1000	8	one	one	CD
31605	1000	9	pound	pound	NN
31605	1000	10	of	of	IN
31605	1000	11	flour	flour	NN
31605	1000	12	,	,	,
31605	1000	13	three	three	CD
31605	1000	14	teaspoonfuls	teaspoonful	NNS
31605	1000	15	of	of	IN
31605	1000	16	baking	baking	NN
31605	1000	17	powder	powder	NN
31605	1000	18	,	,	,
31605	1000	19	half	half	PDT
31605	1000	20	a	a	DT
31605	1000	21	teaspoonful	teaspoonful	NN
31605	1000	22	of	of	IN
31605	1000	23	salt	salt	NN
31605	1000	24	,	,	,
31605	1000	25	and	and	CC
31605	1000	26	one	one	CD
31605	1000	27	heaping	heap	VBG
31605	1000	28	teaspoonful	teaspoonful	JJ
31605	1000	29	of	of	IN
31605	1000	30	pulverized	pulverized	JJ
31605	1000	31	or	or	CC
31605	1000	32	fine	fine	JJ
31605	1000	33	sugar	sugar	NN
31605	1000	34	;	;	:
31605	1000	35	into	into	IN
31605	1000	36	a	a	DT
31605	1000	37	small	small	JJ
31605	1000	38	portion	portion	NN
31605	1000	39	of	of	IN
31605	1000	40	the	the	DT
31605	1000	41	above	above	JJ
31605	1000	42	rub	rub	NNP
31605	1000	43	two	two	CD
31605	1000	44	ounces	ounce	NNS
31605	1000	45	of	of	IN
31605	1000	46	lard	lard	NN
31605	1000	47	,	,	,
31605	1000	48	fine	fine	JJ
31605	1000	49	and	and	CC
31605	1000	50	smooth	smooth	JJ
31605	1000	51	;	;	:
31605	1000	52	mix	mix	VB
31605	1000	53	with	with	IN
31605	1000	54	the	the	DT
31605	1000	55	rest	rest	NN
31605	1000	56	of	of	IN
31605	1000	57	the	the	DT
31605	1000	58	flour	flour	NN
31605	1000	59	,	,	,
31605	1000	60	and	and	CC
31605	1000	61	quickly	quickly	RB
31605	1000	62	wet	wet	VB
31605	1000	63	it	-PRON-	PRP
31605	1000	64	up	up	RP
31605	1000	65	with	with	IN
31605	1000	66	enough	enough	JJ
31605	1000	67	cold	cold	JJ
31605	1000	68	milk	milk	NN
31605	1000	69	to	to	TO
31605	1000	70	enable	enable	VB
31605	1000	71	you	-PRON-	PRP
31605	1000	72	to	to	TO
31605	1000	73	roll	roll	VB
31605	1000	74	it	-PRON-	PRP
31605	1000	75	out	out	RP
31605	1000	76	about	about	IN
31605	1000	77	half	half	PDT
31605	1000	78	an	an	DT
31605	1000	79	inch	inch	NN
31605	1000	80	thick	thick	JJ
31605	1000	81	;	;	:
31605	1000	82	cut	cut	VBD
31605	1000	83	out	out	RP
31605	1000	84	the	the	DT
31605	1000	85	dough	dough	NN
31605	1000	86	with	with	IN
31605	1000	87	a	a	DT
31605	1000	88	tin	tin	JJ
31605	1000	89	shape	shape	NN
31605	1000	90	or	or	CC
31605	1000	91	with	with	IN
31605	1000	92	a	a	DT
31605	1000	93	sharp	sharp	JJ
31605	1000	94	knife	knife	NN
31605	1000	95	,	,	,
31605	1000	96	in	in	IN
31605	1000	97	the	the	DT
31605	1000	98	form	form	NN
31605	1000	99	of	of	IN
31605	1000	100	diamonds	diamond	NNS
31605	1000	101	,	,	,
31605	1000	102	lightly	lightly	RB
31605	1000	103	wet	wet	JJ
31605	1000	104	the	the	DT
31605	1000	105	top	top	NN
31605	1000	106	with	with	IN
31605	1000	107	water	water	NN
31605	1000	108	,	,	,
31605	1000	109	and	and	CC
31605	1000	110	double	double	VB
31605	1000	111	them	-PRON-	PRP
31605	1000	112	half	half	NN
31605	1000	113	over	over	RB
31605	1000	114	.	.	.
31605	1001	1	Put	put	VB
31605	1001	2	them	-PRON-	PRP
31605	1001	3	upon	upon	IN
31605	1001	4	a	a	DT
31605	1001	5	tin	tin	NN
31605	1001	6	,	,	,
31605	1001	7	buttered	butter	VBN
31605	1001	8	and	and	CC
31605	1001	9	warmed	warm	VBD
31605	1001	10	,	,	,
31605	1001	11	and	and	CC
31605	1001	12	bake	bake	VB
31605	1001	13	them	-PRON-	PRP
31605	1001	14	in	in	IN
31605	1001	15	a	a	DT
31605	1001	16	hot	hot	JJ
31605	1001	17	oven	oven	NN
31605	1001	18	.	.	.
31605	1002	1	264	264	CD
31605	1002	2	.	.	.
31605	1003	1	=	=	NFP
31605	1003	2	Tea	tea	NN
31605	1003	3	Biscuit.=--Mix	biscuit.=--mix	NN
31605	1003	4	as	as	IN
31605	1003	5	above	above	RB
31605	1003	6	,	,	,
31605	1003	7	using	use	VBG
31605	1003	8	the	the	DT
31605	1003	9	same	same	JJ
31605	1003	10	proportions	proportion	NNS
31605	1003	11	,	,	,
31605	1003	12	and	and	CC
31605	1003	13	cutting	cut	VBG
31605	1003	14	out	out	RP
31605	1003	15	with	with	IN
31605	1003	16	a	a	DT
31605	1003	17	round	round	JJ
31605	1003	18	biscuit	biscuit	NN
31605	1003	19	-	-	HYPH
31605	1003	20	cutter	cutter	NN
31605	1003	21	;	;	:
31605	1003	22	when	when	WRB
31605	1003	23	they	-PRON-	PRP
31605	1003	24	are	be	VBP
31605	1003	25	baked	bake	VBN
31605	1003	26	,	,	,
31605	1003	27	wash	wash	VB
31605	1003	28	them	-PRON-	PRP
31605	1003	29	over	over	RP
31605	1003	30	with	with	IN
31605	1003	31	cold	cold	JJ
31605	1003	32	milk	milk	NN
31605	1003	33	,	,	,
31605	1003	34	and	and	CC
31605	1003	35	return	return	VB
31605	1003	36	them	-PRON-	PRP
31605	1003	37	to	to	IN
31605	1003	38	the	the	DT
31605	1003	39	oven	oven	NN
31605	1003	40	for	for	IN
31605	1003	41	a	a	DT
31605	1003	42	moment	moment	NN
31605	1003	43	to	to	TO
31605	1003	44	dry	dry	VB
31605	1003	45	.	.	.
31605	1004	1	265	265	CD
31605	1004	2	.	.	.
31605	1005	1	=	=	NFP
31605	1005	2	Finger	Finger	NNP
31605	1005	3	Biscuit.=--Mix	biscuit.=--mix	NN
31605	1005	4	as	as	IN
31605	1005	5	above	above	RB
31605	1005	6	,	,	,
31605	1005	7	cut	cut	VBN
31605	1005	8	out	out	RP
31605	1005	9	with	with	IN
31605	1005	10	a	a	DT
31605	1005	11	sharp	sharp	JJ
31605	1005	12	knife	knife	NN
31605	1005	13	in	in	IN
31605	1005	14	strips	strip	NNS
31605	1005	15	three	three	CD
31605	1005	16	inches	inch	NNS
31605	1005	17	long	long	JJ
31605	1005	18	,	,	,
31605	1005	19	one	one	CD
31605	1005	20	inch	inch	NN
31605	1005	21	wide	wide	JJ
31605	1005	22	,	,	,
31605	1005	23	and	and	CC
31605	1005	24	one	one	CD
31605	1005	25	-	-	HYPH
31605	1005	26	quarter	quarter	NN
31605	1005	27	of	of	IN
31605	1005	28	an	an	DT
31605	1005	29	inch	inch	NN
31605	1005	30	thick	thick	JJ
31605	1005	31	;	;	:
31605	1005	32	lay	lay	VB
31605	1005	33	them	-PRON-	PRP
31605	1005	34	upon	upon	IN
31605	1005	35	a	a	DT
31605	1005	36	buttered	butter	VBN
31605	1005	37	tin	tin	NN
31605	1005	38	so	so	IN
31605	1005	39	that	that	IN
31605	1005	40	they	-PRON-	PRP
31605	1005	41	will	will	MD
31605	1005	42	not	not	RB
31605	1005	43	touch	touch	VB
31605	1005	44	,	,	,
31605	1005	45	brush	brush	VB
31605	1005	46	them	-PRON-	PRP
31605	1005	47	over	over	RP
31605	1005	48	with	with	IN
31605	1005	49	an	an	DT
31605	1005	50	egg	egg	NN
31605	1005	51	beaten	beat	VBN
31605	1005	52	up	up	RP
31605	1005	53	with	with	IN
31605	1005	54	one	one	CD
31605	1005	55	tablespoonful	tablespoonful	NN
31605	1005	56	of	of	IN
31605	1005	57	milk	milk	NN
31605	1005	58	,	,	,
31605	1005	59	and	and	CC
31605	1005	60	bake	bake	VB
31605	1005	61	them	-PRON-	PRP
31605	1005	62	in	in	IN
31605	1005	63	a	a	DT
31605	1005	64	hot	hot	JJ
31605	1005	65	oven	oven	NN
31605	1005	66	.	.	.
31605	1006	1	266	266	CD
31605	1006	2	.	.	.
31605	1007	1	=	=	NFP
31605	1007	2	Cream	Cream	NNP
31605	1007	3	Breakfast	Breakfast	NNP
31605	1007	4	Rolls.=--Mix	rolls.=--mix	VBP
31605	1007	5	as	as	IN
31605	1007	6	above	above	RB
31605	1007	7	,	,	,
31605	1007	8	substituting	substitute	VBG
31605	1007	9	cream	cream	NN
31605	1007	10	for	for	IN
31605	1007	11	the	the	DT
31605	1007	12	milk	milk	NN
31605	1007	13	in	in	IN
31605	1007	14	moistening	moisten	VBG
31605	1007	15	the	the	DT
31605	1007	16	dough	dough	NN
31605	1007	17	;	;	:
31605	1007	18	cut	cut	VB
31605	1007	19	them	-PRON-	PRP
31605	1007	20	out	out	RP
31605	1007	21	with	with	IN
31605	1007	22	an	an	DT
31605	1007	23	oval	oval	JJ
31605	1007	24	cutter	cutter	NN
31605	1007	25	,	,	,
31605	1007	26	two	two	CD
31605	1007	27	inches	inch	NNS
31605	1007	28	long	long	JJ
31605	1007	29	and	and	CC
31605	1007	30	one	one	CD
31605	1007	31	and	and	CC
31605	1007	32	a	a	DT
31605	1007	33	half	half	NN
31605	1007	34	inches	inch	NNS
31605	1007	35	wide	wide	JJ
31605	1007	36	;	;	:
31605	1007	37	brush	brush	VB
31605	1007	38	the	the	DT
31605	1007	39	tops	top	NNS
31605	1007	40	with	with	IN
31605	1007	41	cream	cream	NN
31605	1007	42	,	,	,
31605	1007	43	and	and	CC
31605	1007	44	pull	pull	VB
31605	1007	45	them	-PRON-	PRP
31605	1007	46	slightly	slightly	RB
31605	1007	47	lengthwise	lengthwise	VBN
31605	1007	48	;	;	:
31605	1007	49	then	then	RB
31605	1007	50	fold	fold	VB
31605	1007	51	them	-PRON-	PRP
31605	1007	52	together	together	RB
31605	1007	53	,	,	,
31605	1007	54	leaving	leave	VBG
31605	1007	55	a	a	DT
31605	1007	56	slight	slight	JJ
31605	1007	57	projection	projection	NN
31605	1007	58	of	of	IN
31605	1007	59	the	the	DT
31605	1007	60	under	under	JJ
31605	1007	61	side	side	NN
31605	1007	62	;	;	:
31605	1007	63	put	put	VB
31605	1007	64	them	-PRON-	PRP
31605	1007	65	on	on	IN
31605	1007	66	a	a	DT
31605	1007	67	buttered	butter	VBN
31605	1007	68	tin	tin	NN
31605	1007	69	,	,	,
31605	1007	70	brush	brush	VB
31605	1007	71	the	the	DT
31605	1007	72	tops	top	NNS
31605	1007	73	with	with	IN
31605	1007	74	cream	cream	NN
31605	1007	75	,	,	,
31605	1007	76	and	and	CC
31605	1007	77	bake	bake	VB
31605	1007	78	them	-PRON-	PRP
31605	1007	79	in	in	IN
31605	1007	80	a	a	DT
31605	1007	81	hot	hot	JJ
31605	1007	82	oven	oven	NN
31605	1007	83	.	.	.
31605	1008	1	267	267	CD
31605	1008	2	.	.	.
31605	1009	1	=	=	NFP
31605	1009	2	Breakfast	Breakfast	NNP
31605	1009	3	Twist.=--Mix	twist.=--mix	NN
31605	1009	4	as	as	IN
31605	1009	5	for	for	IN
31605	1009	6	breakfast	breakfast	NN
31605	1009	7	rolls	roll	NNS
31605	1009	8	,	,	,
31605	1009	9	cut	cut	VBN
31605	1009	10	in	in	IN
31605	1009	11	strips	strip	NNS
31605	1009	12	three	three	CD
31605	1009	13	inches	inch	NNS
31605	1009	14	long	long	JJ
31605	1009	15	and	and	CC
31605	1009	16	half	half	PDT
31605	1009	17	an	an	DT
31605	1009	18	inch	inch	NN
31605	1009	19	thick	thick	JJ
31605	1009	20	;	;	:
31605	1009	21	roll	roll	VB
31605	1009	22	each	each	DT
31605	1009	23	one	one	NN
31605	1009	24	out	out	RB
31605	1009	25	thin	thin	RB
31605	1009	26	at	at	IN
31605	1009	27	the	the	DT
31605	1009	28	ends	end	NNS
31605	1009	29	,	,	,
31605	1009	30	but	but	CC
31605	1009	31	leave	leave	VB
31605	1009	32	the	the	DT
31605	1009	33	centre	centre	NN
31605	1009	34	of	of	IN
31605	1009	35	the	the	DT
31605	1009	36	original	original	JJ
31605	1009	37	thickness	thickness	NN
31605	1009	38	;	;	:
31605	1009	39	place	place	VB
31605	1009	40	three	three	CD
31605	1009	41	strips	strip	NNS
31605	1009	42	side	side	NN
31605	1009	43	by	by	IN
31605	1009	44	side	side	NN
31605	1009	45	,	,	,
31605	1009	46	braid	braid	VBD
31605	1009	47	them	-PRON-	PRP
31605	1009	48	together	together	RB
31605	1009	49	,	,	,
31605	1009	50	and	and	CC
31605	1009	51	pinch	pinch	VB
31605	1009	52	the	the	DT
31605	1009	53	ends	end	NNS
31605	1009	54	to	to	TO
31605	1009	55	hold	hold	VB
31605	1009	56	them	-PRON-	PRP
31605	1009	57	;	;	:
31605	1009	58	when	when	WRB
31605	1009	59	the	the	DT
31605	1009	60	twists	twist	NNS
31605	1009	61	are	be	VBP
31605	1009	62	all	all	DT
31605	1009	63	made	make	VBN
31605	1009	64	out	out	RP
31605	1009	65	,	,	,
31605	1009	66	lay	lay	VB
31605	1009	67	them	-PRON-	PRP
31605	1009	68	upon	upon	IN
31605	1009	69	a	a	DT
31605	1009	70	buttered	butter	VBN
31605	1009	71	tin	tin	NN
31605	1009	72	,	,	,
31605	1009	73	brush	brush	VB
31605	1009	74	them	-PRON-	PRP
31605	1009	75	over	over	RP
31605	1009	76	with	with	IN
31605	1009	77	milk	milk	NN
31605	1009	78	,	,	,
31605	1009	79	and	and	CC
31605	1009	80	bake	bake	VB
31605	1009	81	them	-PRON-	PRP
31605	1009	82	in	in	IN
31605	1009	83	a	a	DT
31605	1009	84	hot	hot	JJ
31605	1009	85	oven	oven	NN
31605	1009	86	.	.	.
31605	1010	1	A	a	DT
31605	1010	2	little	little	JJ
31605	1010	3	fine	fine	JJ
31605	1010	4	sugar	sugar	NN
31605	1010	5	dusted	dust	VBD
31605	1010	6	over	over	IN
31605	1010	7	the	the	DT
31605	1010	8	tops	top	NNS
31605	1010	9	glazes	glaze	VBZ
31605	1010	10	them	-PRON-	PRP
31605	1010	11	and	and	CC
31605	1010	12	improves	improve	VBZ
31605	1010	13	their	-PRON-	PRP$
31605	1010	14	flavor	flavor	NN
31605	1010	15	.	.	.
31605	1011	1	Hot	hot	JJ
31605	1011	2	rolls	roll	NNS
31605	1011	3	and	and	CC
31605	1011	4	biscuits	biscuit	NNS
31605	1011	5	should	should	MD
31605	1011	6	be	be	VB
31605	1011	7	served	serve	VBN
31605	1011	8	well	well	RB
31605	1011	9	covered	cover	VBN
31605	1011	10	with	with	IN
31605	1011	11	a	a	DT
31605	1011	12	napkin	napkin	NN
31605	1011	13	.	.	.
31605	1012	1	268	268	CD
31605	1012	2	.	.	.
31605	1013	1	=	=	NFP
31605	1013	2	How	how	WRB
31605	1013	3	to	to	TO
31605	1013	4	freshen	freshen	VB
31605	1013	5	stale	stale	JJ
31605	1013	6	Bread.=--A	Bread.=--A	NNPS
31605	1013	7	loaf	loaf	NN
31605	1013	8	of	of	IN
31605	1013	9	stale	stale	JJ
31605	1013	10	bread	bread	NN
31605	1013	11	placed	place	VBN
31605	1013	12	in	in	IN
31605	1013	13	a	a	DT
31605	1013	14	close	close	JJ
31605	1013	15	tin	tin	JJ
31605	1013	16	vessel	vessel	NN
31605	1013	17	,	,	,
31605	1013	18	and	and	CC
31605	1013	19	steamed	steam	VBD
31605	1013	20	for	for	IN
31605	1013	21	half	half	PDT
31605	1013	22	an	an	DT
31605	1013	23	hour	hour	NN
31605	1013	24	will	will	MD
31605	1013	25	be	be	VB
31605	1013	26	completely	completely	RB
31605	1013	27	freshened	freshen	VBN
31605	1013	28	.	.	.
31605	1014	1	269	269	CD
31605	1014	2	.	.	.
31605	1015	1	=	=	NFP
31605	1015	2	Toast.=--But	toast.=--but	NN
31605	1015	3	few	few	JJ
31605	1015	4	persons	person	NNS
31605	1015	5	know	know	VBP
31605	1015	6	how	how	WRB
31605	1015	7	to	to	TO
31605	1015	8	prepare	prepare	VB
31605	1015	9	toast	toast	NN
31605	1015	10	properly	properly	RB
31605	1015	11	.	.	.
31605	1016	1	It	-PRON-	PRP
31605	1016	2	should	should	MD
31605	1016	3	be	be	VB
31605	1016	4	made	make	VBN
31605	1016	5	with	with	IN
31605	1016	6	the	the	DT
31605	1016	7	aim	aim	NN
31605	1016	8	of	of	IN
31605	1016	9	evaporating	evaporate	VBG
31605	1016	10	from	from	IN
31605	1016	11	the	the	DT
31605	1016	12	bread	bread	NN
31605	1016	13	all	all	PDT
31605	1016	14	the	the	DT
31605	1016	15	superfluous	superfluous	JJ
31605	1016	16	water	water	NN
31605	1016	17	,	,	,
31605	1016	18	and	and	CC
31605	1016	19	transforming	transform	VBG
31605	1016	20	its	-PRON-	PRP$
31605	1016	21	tough	tough	JJ
31605	1016	22	and	and	CC
31605	1016	23	moist	moist	JJ
31605	1016	24	substance	substance	NN
31605	1016	25	into	into	IN
31605	1016	26	digestible	digestible	JJ
31605	1016	27	food	food	NN
31605	1016	28	:	:	:
31605	1016	29	for	for	IN
31605	1016	30	this	this	DT
31605	1016	31	reason	reason	NN
31605	1016	32	the	the	DT
31605	1016	33	slices	slice	NNS
31605	1016	34	should	should	MD
31605	1016	35	be	be	VB
31605	1016	36	exposed	expose	VBN
31605	1016	37	gradually	gradually	RB
31605	1016	38	to	to	IN
31605	1016	39	heat	heat	NN
31605	1016	40	of	of	IN
31605	1016	41	a	a	DT
31605	1016	42	gentle	gentle	JJ
31605	1016	43	fire	fire	NN
31605	1016	44	,	,	,
31605	1016	45	first	first	RB
31605	1016	46	upon	upon	IN
31605	1016	47	one	one	CD
31605	1016	48	side	side	NN
31605	1016	49	and	and	CC
31605	1016	50	then	then	RB
31605	1016	51	upon	upon	IN
31605	1016	52	the	the	DT
31605	1016	53	other	other	JJ
31605	1016	54	,	,	,
31605	1016	55	for	for	IN
31605	1016	56	one	one	CD
31605	1016	57	minute	minute	NN
31605	1016	58	,	,	,
31605	1016	59	and	and	CC
31605	1016	60	after	after	IN
31605	1016	61	that	that	DT
31605	1016	62	they	-PRON-	PRP
31605	1016	63	may	may	MD
31605	1016	64	be	be	VB
31605	1016	65	toasted	toast	VBN
31605	1016	66	golden	golden	JJ
31605	1016	67	-	-	HYPH
31605	1016	68	brown	brown	JJ
31605	1016	69	;	;	:
31605	1016	70	at	at	IN
31605	1016	71	this	this	DT
31605	1016	72	stage	stage	NN
31605	1016	73	it	-PRON-	PRP
31605	1016	74	has	have	VBZ
31605	1016	75	become	become	VBN
31605	1016	76	pure	pure	JJ
31605	1016	77	wheat	wheat	NN
31605	1016	78	farina	farina	NN
31605	1016	79	,	,	,
31605	1016	80	and	and	CC
31605	1016	81	is	be	VBZ
31605	1016	82	not	not	RB
31605	1016	83	liable	liable	JJ
31605	1016	84	to	to	TO
31605	1016	85	produce	produce	VB
31605	1016	86	acetous	acetous	JJ
31605	1016	87	fermentation	fermentation	NN
31605	1016	88	in	in	IN
31605	1016	89	the	the	DT
31605	1016	90	stomach	stomach	NN
31605	1016	91	;	;	:
31605	1016	92	besides	besides	RB
31605	1016	93	,	,	,
31605	1016	94	it	-PRON-	PRP
31605	1016	95	will	will	MD
31605	1016	96	now	now	RB
31605	1016	97	absorb	absorb	VB
31605	1016	98	the	the	DT
31605	1016	99	butter	butter	NN
31605	1016	100	thoroughly	thoroughly	RB
31605	1016	101	,	,	,
31605	1016	102	and	and	CC
31605	1016	103	both	both	DT
31605	1016	104	substances	substance	NNS
31605	1016	105	will	will	MD
31605	1016	106	be	be	VB
31605	1016	107	in	in	IN
31605	1016	108	condition	condition	NN
31605	1016	109	to	to	TO
31605	1016	110	be	be	VB
31605	1016	111	freely	freely	RB
31605	1016	112	subjected	subject	VBN
31605	1016	113	to	to	IN
31605	1016	114	the	the	DT
31605	1016	115	action	action	NN
31605	1016	116	of	of	IN
31605	1016	117	gastric	gastric	JJ
31605	1016	118	juice	juice	NN
31605	1016	119	,	,	,
31605	1016	120	and	and	CC
31605	1016	121	consequently	consequently	RB
31605	1016	122	will	will	MD
31605	1016	123	be	be	VB
31605	1016	124	digested	digest	VBN
31605	1016	125	with	with	IN
31605	1016	126	ease	ease	NN
31605	1016	127	.	.	.
31605	1017	1	Dry	Dry	NNP
31605	1017	2	toast	toast	NN
31605	1017	3	should	should	MD
31605	1017	4	be	be	VB
31605	1017	5	sent	send	VBN
31605	1017	6	to	to	IN
31605	1017	7	the	the	DT
31605	1017	8	table	table	NN
31605	1017	9	the	the	DT
31605	1017	10	instant	instant	NN
31605	1017	11	it	-PRON-	PRP
31605	1017	12	is	be	VBZ
31605	1017	13	made	make	VBN
31605	1017	14	.	.	.
31605	1018	1	Buttered	butter	VBN
31605	1018	2	toast	toast	NN
31605	1018	3	should	should	MD
31605	1018	4	be	be	VB
31605	1018	5	set	set	VBN
31605	1018	6	into	into	IN
31605	1018	7	the	the	DT
31605	1018	8	oven	oven	NN
31605	1018	9	for	for	IN
31605	1018	10	about	about	RB
31605	1018	11	five	five	CD
31605	1018	12	minutes	minute	NNS
31605	1018	13	to	to	TO
31605	1018	14	render	render	VB
31605	1018	15	it	-PRON-	PRP
31605	1018	16	crisp	crisp	RB
31605	1018	17	.	.	.
31605	1019	1	INDEX	index	NN
31605	1019	2	.	.	.
31605	1020	1	_	_	NNP
31605	1020	2	À	À	NNP
31605	1020	3	la	la	NNP
31605	1020	4	mode	mode	NN
31605	1020	5	_	_	NNP
31605	1020	6	beef	beef	NN
31605	1020	7	,	,	,
31605	1020	8	81	81	CD
31605	1020	9	Anchovies	Anchovies	NNPS
31605	1020	10	,	,	,
31605	1020	11	37	37	CD
31605	1020	12	Apple	Apple	NNP
31605	1020	13	Cake	Cake	NNP
31605	1020	14	,	,	,
31605	1020	15	122	122	CD
31605	1020	16	"	"	``
31605	1020	17	Custard	Custard	NNP
31605	1020	18	,	,	,
31605	1020	19	123	123	CD
31605	1020	20	Arrowroot	Arrowroot	NNP
31605	1020	21	Jelly	Jelly	NNP
31605	1020	22	,	,	,
31605	1020	23	126	126	CD
31605	1020	24	Asparagus	Asparagus	NNP
31605	1020	25	with	with	IN
31605	1020	26	melted	melted	JJ
31605	1020	27	butter	butter	NN
31605	1020	28	,	,	,
31605	1020	29	92	92	CD
31605	1020	30	Bacon	Bacon	NNP
31605	1020	31	Roly	Roly	NNP
31605	1020	32	-	-	HYPH
31605	1020	33	poly	poly	NNP
31605	1020	34	,	,	,
31605	1020	35	113	113	CD
31605	1020	36	Baking	Baking	NNP
31605	1020	37	Powder	Powder	NNP
31605	1020	38	,	,	,
31605	1020	39	139	139	CD
31605	1020	40	Barley	Barley	NNP
31605	1020	41	Broth	Broth	NNP
31605	1020	42	with	with	IN
31605	1020	43	Vegetables	vegetable	NNS
31605	1020	44	,	,	,
31605	1020	45	107	107	CD
31605	1020	46	Barley	Barley	NNP
31605	1020	47	Water	Water	NNP
31605	1020	48	,	,	,
31605	1020	49	128	128	CD
31605	1020	50	Batter	Batter	NNP
31605	1020	51	for	for	IN
31605	1020	52	Frying	fry	VBG
31605	1020	53	,	,	,
31605	1020	54	47	47	CD
31605	1020	55	Bay	Bay	NNP
31605	1020	56	leaves	leave	NNS
31605	1020	57	,	,	,
31605	1020	58	20	20	CD
31605	1020	59	Beans	Beans	NNPS
31605	1020	60	,	,	,
31605	1020	61	fried	fry	VBN
31605	1020	62	,	,	,
31605	1020	63	98	98	CD
31605	1020	64	Beef	beef	NN
31605	1020	65	,	,	,
31605	1020	66	to	to	TO
31605	1020	67	choose	choose	VB
31605	1020	68	,	,	,
31605	1020	69	16	16	CD
31605	1020	70	Beefsteak	beefsteak	NN
31605	1020	71	for	for	IN
31605	1020	72	children	child	NNS
31605	1020	73	,	,	,
31605	1020	74	120	120	CD
31605	1020	75	"	"	``
31605	1020	76	juice	juice	NN
31605	1020	77	,	,	,
31605	1020	78	132	132	CD
31605	1020	79	"	"	``
31605	1020	80	to	to	IN
31605	1020	81	broil	broil	NNP
31605	1020	82	,	,	,
31605	1020	83	43	43	CD
31605	1020	84	Beef	Beef	NNP
31605	1020	85	,	,	,
31605	1020	86	Roast	Roast	NNP
31605	1020	87	,	,	,
31605	1020	88	with	with	IN
31605	1020	89	Yorkshire	Yorkshire	NNP
31605	1020	90	Pudding	Pudding	NNP
31605	1020	91	,	,	,
31605	1020	92	69	69	CD
31605	1020	93	"	"	``
31605	1020	94	Portuguese	Portuguese	NNP
31605	1020	95	,	,	,
31605	1020	96	43	43	CD
31605	1020	97	Beets	Beets	NNPS
31605	1020	98	,	,	,
31605	1020	99	baked	bake	VBD
31605	1020	100	,	,	,
31605	1020	101	93	93	CD
31605	1020	102	Biscuit	Biscuit	NNP
31605	1020	103	,	,	,
31605	1020	104	140	140	CD
31605	1020	105	Blackberry	Blackberry	NNP
31605	1020	106	Jam	Jam	NNP
31605	1020	107	,	,	,
31605	1020	108	119	119	CD
31605	1020	109	Blackfish	Blackfish	NNP
31605	1020	110	,	,	,
31605	1020	111	baked	bake	VBD
31605	1020	112	,	,	,
31605	1020	113	32	32	CD
31605	1020	114	Birds	bird	NNS
31605	1020	115	,	,	,
31605	1020	116	to	to	TO
31605	1020	117	choose	choose	VB
31605	1020	118	,	,	,
31605	1020	119	18	18	CD
31605	1020	120	Boiled	Boiled	NNP
31605	1020	121	Dishes	Dishes	NNPS
31605	1020	122	,	,	,
31605	1020	123	78	78	CD
31605	1020	124	Bouquet	bouquet	NN
31605	1020	125	of	of	IN
31605	1020	126	Sweet	Sweet	NNP
31605	1020	127	Herbs	Herbs	NNP
31605	1020	128	,	,	,
31605	1020	129	20	20	CD
31605	1020	130	Brains	brain	NNS
31605	1020	131	,	,	,
31605	1020	132	fried	fry	VBN
31605	1020	133	,	,	,
31605	1020	134	with	with	IN
31605	1020	135	Tomato	Tomato	NNP
31605	1020	136	Sauce	Sauce	NNP
31605	1020	137	,	,	,
31605	1020	138	50	50	CD
31605	1020	139	Bread	bread	NN
31605	1020	140	,	,	,
31605	1020	141	134	134	CD
31605	1020	142	"	"	``
31605	1020	143	Aerated	Aerated	NNP
31605	1020	144	,	,	,
31605	1020	145	Homemade	Homemade	NNP
31605	1020	146	,	,	,
31605	1020	147	135	135	CD
31605	1020	148	"	"	''
31605	1020	149	and	and	CC
31605	1020	150	Butter	Butter	NNP
31605	1020	151	,	,	,
31605	1020	152	English	English	NNP
31605	1020	153	,	,	,
31605	1020	154	39	39	CD
31605	1020	155	"	"	``
31605	1020	156	Homemade	Homemade	NNP
31605	1020	157	,	,	,
31605	1020	158	136	136	CD
31605	1020	159	"	"	''
31605	1020	160	how	how	WRB
31605	1020	161	to	to	TO
31605	1020	162	freshen	freshen	VB
31605	1020	163	stale	stale	JJ
31605	1020	164	,	,	,
31605	1020	165	141	141	CD
31605	1020	166	"	"	``
31605	1020	167	Loaf	Loaf	NNP
31605	1020	168	,	,	,
31605	1020	169	139	139	CD
31605	1020	170	"	"	``
31605	1020	171	Milk	milk	NN
31605	1020	172	,	,	,
31605	1020	173	136	136	CD
31605	1020	174	"	"	``
31605	1020	175	Potato	Potato	NNP
31605	1020	176	,	,	,
31605	1020	177	138	138	CD
31605	1020	178	"	"	``
31605	1020	179	Pulled	pull	VBN
31605	1020	180	,	,	,
31605	1020	181	138	138	CD
31605	1020	182	"	"	``
31605	1020	183	Rice	Rice	NNP
31605	1020	184	,	,	,
31605	1020	185	136	136	CD
31605	1020	186	Breakfast	breakfast	NN
31605	1020	187	Rolls	roll	NNS
31605	1020	188	and	and	CC
31605	1020	189	Twist	Twist	NNP
31605	1020	190	,	,	,
31605	1020	191	139	139	CD
31605	1020	192	,	,	,
31605	1020	193	140	140	CD
31605	1020	194	Brussels	Brussels	NNP
31605	1020	195	Sprouts	Sprouts	NNPS
31605	1020	196	,	,	,
31605	1020	197	93	93	CD
31605	1020	198	Bubble	Bubble	NNP
31605	1020	199	and	and	CC
31605	1020	200	Squeak	Squeak	NNP
31605	1020	201	,	,	,
31605	1020	202	44	44	CD
31605	1020	203	Butter	Butter	NNP
31605	1020	204	,	,	,
31605	1020	205	Epicurean	Epicurean	NNP
31605	1020	206	,	,	,
31605	1020	207	40	40	CD
31605	1020	208	"	"	``
31605	1020	209	_	_	NNP
31605	1020	210	Maître	Maître	NNP
31605	1020	211	d'Hotel	d'Hotel	NNP
31605	1020	212	_	_	NNP
31605	1020	213	,	,	,
31605	1020	214	33	33	CD
31605	1020	215	Cabbage	cabbage	NN
31605	1020	216	,	,	,
31605	1020	217	Stuffed	Stuffed	NNP
31605	1020	218	,	,	,
31605	1020	219	94	94	CD
31605	1020	220	Calf	Calf	NNP
31605	1020	221	's	's	POS
31605	1020	222	Foot	Foot	NNP
31605	1020	223	Jelly	Jelly	NNP
31605	1020	224	,	,	,
31605	1020	225	126	126	CD
31605	1020	226	"	"	``
31605	1020	227	Liver	Liver	NNP
31605	1020	228	,	,	,
31605	1020	229	larded	lard	VBD
31605	1020	230	,	,	,
31605	1020	231	51	51	CD
31605	1020	232	Caramel	Caramel	NNP
31605	1020	233	,	,	,
31605	1020	234	24	24	CD
31605	1020	235	Carrot	Carrot	NNP
31605	1020	236	Stew	Stew	NNP
31605	1020	237	,	,	,
31605	1020	238	99	99	CD
31605	1020	239	Cauliflower	Cauliflower	NNP
31605	1020	240	,	,	,
31605	1020	241	baked	bake	VBD
31605	1020	242	,	,	,
31605	1020	243	94	94	CD
31605	1020	244	Cheese	Cheese	NNP
31605	1020	245	Pudding	Pudding	NNP
31605	1020	246	,	,	,
31605	1020	247	103	103	CD
31605	1020	248	"	"	``
31605	1020	249	Straws	Straws	NNP
31605	1020	250	,	,	,
31605	1020	251	39	39	CD
31605	1020	252	Chicken	Chicken	NNP
31605	1020	253	,	,	,
31605	1020	254	broiled	broil	VBN
31605	1020	255	for	for	IN
31605	1020	256	children	child	NNS
31605	1020	257	,	,	,
31605	1020	258	120	120	CD
31605	1020	259	"	"	``
31605	1020	260	Broth	Broth	NNP
31605	1020	261	,	,	,
31605	1020	262	131	131	CD
31605	1020	263	"	"	``
31605	1020	264	Fricassee	Fricassee	NNP
31605	1020	265	,	,	,
31605	1020	266	55	55	CD
31605	1020	267	"	"	``
31605	1020	268	fried	fried	JJ
31605	1020	269	Spanish	spanish	JJ
31605	1020	270	style	style	NN
31605	1020	271	,	,	,
31605	1020	272	55	55	CD
31605	1020	273	"	"	``
31605	1020	274	Jelly	Jelly	NNP
31605	1020	275	,	,	,
31605	1020	276	131	131	CD
31605	1020	277	"	"	``
31605	1020	278	minced	mince	VBN
31605	1020	279	with	with	IN
31605	1020	280	Macaroni	Macaroni	NNP
31605	1020	281	,	,	,
31605	1020	282	56	56	CD
31605	1020	283	"	"	``
31605	1020	284	Roast	Roast	NNP
31605	1020	285	,	,	,
31605	1020	286	75	75	CD
31605	1020	287	Children	Children	NNPS
31605	1020	288	's	's	POS
31605	1020	289	Chapter	chapter	NN
31605	1020	290	,	,	,
31605	1020	291	The	the	DT
31605	1020	292	,	,	,
31605	1020	293	116	116	CD
31605	1020	294	Chops	Chops	NNPS
31605	1020	295	,	,	,
31605	1020	296	broiled	broil	VBN
31605	1020	297	,	,	,
31605	1020	298	119	119	CD
31605	1020	299	Chowder	Chowder	NNP
31605	1020	300	,	,	,
31605	1020	301	St.	St.	NNP
31605	1020	302	James	James	NNP
31605	1020	303	,	,	,
31605	1020	304	34	34	CD
31605	1020	305	Clams	Clams	NNPS
31605	1020	306	,	,	,
31605	1020	307	to	to	TO
31605	1020	308	choose	choose	VB
31605	1020	309	,	,	,
31605	1020	310	19	19	CD
31605	1020	311	Cock	cock	NN
31605	1020	312	-	-	HYPH
31605	1020	313	a	a	DT
31605	1020	314	-	-	HYPH
31605	1020	315	leeky	leeky	NNP
31605	1020	316	,	,	,
31605	1020	317	111	111	CD
31605	1020	318	Cod	Cod	NNP
31605	1020	319	,	,	,
31605	1020	320	boiled	boil	VBN
31605	1020	321	with	with	IN
31605	1020	322	Oyster	Oyster	NNP
31605	1020	323	Sauce	Sauce	NNP
31605	1020	324	,	,	,
31605	1020	325	31	31	CD
31605	1020	326	_	_	NNP
31605	1020	327	Condé	Condé	NNP
31605	1020	328	_	_	NNP
31605	1020	329	Crusts	Crusts	NNPS
31605	1020	330	,	,	,
31605	1020	331	30	30	CD
31605	1020	332	Consommé	Consommé	NNP
31605	1020	333	,	,	,
31605	1020	334	25	25	CD
31605	1020	335	Cookies	cookie	NNS
31605	1020	336	,	,	,
31605	1020	337	122	122	CD
31605	1020	338	Crabs	Crabs	NNPS
31605	1020	339	,	,	,
31605	1020	340	to	to	TO
31605	1020	341	choose	choose	VB
31605	1020	342	,	,	,
31605	1020	343	19	19	CD
31605	1020	344	Crackers	Crackers	NNPS
31605	1020	345	and	and	CC
31605	1020	346	Marmalade	Marmalade	NNP
31605	1020	347	,	,	,
31605	1020	348	131	131	CD
31605	1020	349	Croutons	crouton	NNS
31605	1020	350	,	,	,
31605	1020	351	43	43	CD
31605	1020	352	Currants	currant	NNS
31605	1020	353	,	,	,
31605	1020	354	ripe	ripe	NN
31605	1020	355	,	,	,
31605	1020	356	119	119	CD
31605	1020	357	Diet	Diet	NNP
31605	1020	358	for	for	IN
31605	1020	359	Brain	Brain	NNP
31605	1020	360	Workers	Workers	NNPS
31605	1020	361	,	,	,
31605	1020	362	15	15	CD
31605	1020	363	"	"	``
31605	1020	364	for	for	IN
31605	1020	365	children	child	NNS
31605	1020	366	,	,	,
31605	1020	367	116	116	CD
31605	1020	368	"	"	``
31605	1020	369	for	for	IN
31605	1020	370	Invalids	Invalids	NNP
31605	1020	371	,	,	,
31605	1020	372	125	125	CD
31605	1020	373	"	"	''
31605	1020	374	for	for	IN
31605	1020	375	Rapid	Rapid	NNP
31605	1020	376	Workers	Workers	NNPS
31605	1020	377	,	,	,
31605	1020	378	15	15	CD
31605	1020	379	"	"	''
31605	1020	380	for	for	IN
31605	1020	381	Steady	Steady	NNP
31605	1020	382	Workers	Workers	NNPS
31605	1020	383	,	,	,
31605	1020	384	15	15	CD
31605	1020	385	Drinks	drink	NNS
31605	1020	386	,	,	,
31605	1020	387	nourishing	nourish	VBG
31605	1020	388	,	,	,
31605	1020	389	129	129	CD
31605	1020	390	"	"	``
31605	1020	391	refreshing	refreshing	NN
31605	1020	392	,	,	,
31605	1020	393	127	127	CD
31605	1020	394	Duck	Duck	NNP
31605	1020	395	,	,	,
31605	1020	396	Roast	Roast	NNP
31605	1020	397	,	,	,
31605	1020	398	with	with	IN
31605	1020	399	Watercresses	Watercresses	NNP
31605	1020	400	,	,	,
31605	1020	401	75	75	CD
31605	1020	402	"	"	``
31605	1020	403	Salmi	Salmi	NNPS
31605	1020	404	of	of	IN
31605	1020	405	,	,	,
31605	1020	406	57	57	CD
31605	1020	407	"	"	``
31605	1020	408	to	to	TO
31605	1020	409	choose	choose	VB
31605	1020	410	,	,	,
31605	1020	411	17	17	CD
31605	1020	412	Eggs	egg	NNS
31605	1020	413	,	,	,
31605	1020	414	_	_	NNP
31605	1020	415	au	au	NNP
31605	1020	416	gratin	gratin	NNP
31605	1020	417	_	_	NNP
31605	1020	418	,	,	,
31605	1020	419	59	59	CD
31605	1020	420	"	"	``
31605	1020	421	boiled	boil	VBN
31605	1020	422	for	for	IN
31605	1020	423	children	child	NNS
31605	1020	424	,	,	,
31605	1020	425	120	120	CD
31605	1020	426	"	"	``
31605	1020	427	Broth	Broth	NNP
31605	1020	428	,	,	,
31605	1020	429	129	129	CD
31605	1020	430	"	"	``
31605	1020	431	poached	poach	VBN
31605	1020	432	,	,	,
31605	1020	433	25	25	CD
31605	1020	434	"	"	``
31605	1020	435	stuffed	stuff	VBN
31605	1020	436	,	,	,
31605	1020	437	59	59	CD
31605	1020	438	"	"	``
31605	1020	439	Tea	tea	NN
31605	1020	440	,	,	,
31605	1020	441	129	129	CD
31605	1020	442	Entrées	entrées	NN
31605	1020	443	,	,	,
31605	1020	444	51	51	CD
31605	1020	445	Farina	Farina	NNP
31605	1020	446	,	,	,
31605	1020	447	130	130	CD
31605	1020	448	"	"	``
31605	1020	449	Gruel	Gruel	NNP
31605	1020	450	,	,	,
31605	1020	451	130	130	CD
31605	1020	452	"	"	''
31605	1020	453	with	with	IN
31605	1020	454	Fruit	Fruit	NNP
31605	1020	455	,	,	,
31605	1020	456	122	122	CD
31605	1020	457	Fillet	Fillet	NNP
31605	1020	458	of	of	IN
31605	1020	459	Sole	Sole	NNP
31605	1020	460	,	,	,
31605	1020	461	34	34	CD
31605	1020	462	Fish	fish	NN
31605	1020	463	,	,	,
31605	1020	464	_	_	NNP
31605	1020	465	à	à	NNP
31605	1020	466	la	la	NNP
31605	1020	467	bonne	bonne	NNP
31605	1020	468	eau	eau	NNP
31605	1020	469	_	_	NNP
31605	1020	470	,	,	,
31605	1020	471	31	31	CD
31605	1020	472	"	"	``
31605	1020	473	_	_	NNP
31605	1020	474	à	à	NNP
31605	1020	475	l'eau	l'eau	NN
31605	1020	476	de	de	FW
31605	1020	477	sel	sel	NNP
31605	1020	478	_	_	NNP
31605	1020	479	,	,	,
31605	1020	480	31	31	CD
31605	1020	481	"	"	``
31605	1020	482	_	_	NNP
31605	1020	483	à	à	NNP
31605	1020	484	la	la	NNP
31605	1020	485	Hollandaise	Hollandaise	NNP
31605	1020	486	_	_	NNP
31605	1020	487	,	,	,
31605	1020	488	31	31	CD
31605	1020	489	"	"	``
31605	1020	490	_	_	NNP
31605	1020	491	au	au	NNP
31605	1020	492	court	court	NN
31605	1020	493	bouillon	bouillon	NNP
31605	1020	494	_	_	NNP
31605	1020	495	,	,	,
31605	1020	496	31	31	CD
31605	1020	497	"	"	``
31605	1020	498	_	_	NNP
31605	1020	499	au	au	NNP
31605	1020	500	bleu	bleu	NNP
31605	1020	501	_	_	NNP
31605	1020	502	,	,	,
31605	1020	503	31	31	CD
31605	1020	504	"	"	``
31605	1020	505	Cakes	Cakes	NNPS
31605	1020	506	,	,	,
31605	1020	507	Club	Club	NNP
31605	1020	508	House	House	NNP
31605	1020	509	,	,	,
31605	1020	510	35	35	CD
31605	1020	511	"	"	``
31605	1020	512	Chowder	Chowder	NNP
31605	1020	513	,	,	,
31605	1020	514	34	34	CD
31605	1020	515	"	"	``
31605	1020	516	Pudding	Pudding	NNP
31605	1020	517	,	,	,
31605	1020	518	104	104	CD
31605	1020	519	"	"	''
31605	1020	520	to	to	TO
31605	1020	521	choose	choose	VB
31605	1020	522	,	,	,
31605	1020	523	19	19	CD
31605	1020	524	"	"	``
31605	1020	525	Warmed	warm	VBN
31605	1020	526	up	up	RP
31605	1020	527	,	,	,
31605	1020	528	36	36	CD
31605	1020	529	Flaxseed	Flaxseed	NNP
31605	1020	530	Lemonade	Lemonade	NNP
31605	1020	531	,	,	,
31605	1020	532	128	128	CD
31605	1020	533	Flour	Flour	NNP
31605	1020	534	,	,	,
31605	1020	535	to	to	TO
31605	1020	536	choose	choose	VB
31605	1020	537	,	,	,
31605	1020	538	134	134	CD
31605	1020	539	Foods	Foods	NNPS
31605	1020	540	,	,	,
31605	1020	541	Carbonaceous	carbonaceous	JJ
31605	1020	542	,	,	,
31605	1020	543	15	15	CD
31605	1020	544	"	"	``
31605	1020	545	Farinaceous	farinaceous	JJ
31605	1020	546	,	,	,
31605	1020	547	101	101	CD
31605	1020	548	"	"	``
31605	1020	549	Flesh	flesh	NN
31605	1020	550	-	-	HYPH
31605	1020	551	forming	form	VBG
31605	1020	552	,	,	,
31605	1020	553	15	15	CD
31605	1020	554	"	"	''
31605	1020	555	for	for	IN
31605	1020	556	Children	Children	NNP
31605	1020	557	,	,	,
31605	1020	558	118	118	CD
31605	1020	559	"	"	``
31605	1020	560	Heat	Heat	NNP
31605	1020	561	,	,	,
31605	1020	562	51	51	CD
31605	1020	563	"	"	``
31605	1020	564	Nitrogenous	nitrogenous	JJ
31605	1020	565	,	,	,
31605	1020	566	15	15	CD
31605	1020	567	"	"	``
31605	1020	568	Nutritious	nutritious	JJ
31605	1020	569	,	,	,
31605	1020	570	130	130	CD
31605	1020	571	Forcemeat	forcemeat	NN
31605	1020	572	for	for	IN
31605	1020	573	Poultry	Poultry	NNP
31605	1020	574	,	,	,
31605	1020	575	74	74	CD
31605	1020	576	Fowls	Fowls	NNP
31605	1020	577	,	,	,
31605	1020	578	boiled	boil	VBN
31605	1020	579	with	with	IN
31605	1020	580	Oyster	Oyster	NNP
31605	1020	581	Sauce	Sauce	NNP
31605	1020	582	,	,	,
31605	1020	583	82	82	CD
31605	1020	584	"	"	``
31605	1020	585	Grilled	grill	VBN
31605	1020	586	,	,	,
31605	1020	587	56	56	CD
31605	1020	588	"	"	``
31605	1020	589	to	to	TO
31605	1020	590	choose	choose	VB
31605	1020	591	,	,	,
31605	1020	592	17	17	CD
31605	1020	593	Fruit	Fruit	NNP
31605	1020	594	for	for	IN
31605	1020	595	Children	Children	NNP
31605	1020	596	,	,	,
31605	1020	597	117	117	CD
31605	1020	598	"	"	``
31605	1020	599	to	to	TO
31605	1020	600	choose	choose	VB
31605	1020	601	,	,	,
31605	1020	602	19	19	CD
31605	1020	603	Gammon	Gammon	NNP
31605	1020	604	Dumpling	Dumpling	NNP
31605	1020	605	,	,	,
31605	1020	606	112	112	CD
31605	1020	607	Geese	geese	JJ
31605	1020	608	,	,	,
31605	1020	609	to	to	TO
31605	1020	610	choose	choose	VB
31605	1020	611	,	,	,
31605	1020	612	17	17	CD
31605	1020	613	Gingerbread	gingerbread	NN
31605	1020	614	,	,	,
31605	1020	615	123	123	CD
31605	1020	616	Glaze	Glaze	NNP
31605	1020	617	,	,	,
31605	1020	618	69	69	CD
31605	1020	619	Golden	Golden	NNP
31605	1020	620	Buck	Buck	NNP
31605	1020	621	,	,	,
31605	1020	622	38	38	CD
31605	1020	623	Goose	Goose	NNP
31605	1020	624	,	,	,
31605	1020	625	Roast	Roast	NNP
31605	1020	626	,	,	,
31605	1020	627	with	with	IN
31605	1020	628	Onion	Onion	NNP
31605	1020	629	Sauce	Sauce	NNP
31605	1020	630	,	,	,
31605	1020	631	76	76	CD
31605	1020	632	Gravy	Gravy	NNP
31605	1020	633	for	for	IN
31605	1020	634	Roast	Roast	NNP
31605	1020	635	Meat	Meat	NNP
31605	1020	636	,	,	,
31605	1020	637	70	70	CD
31605	1020	638	Green	Green	NNP
31605	1020	639	Peas	Peas	NNPS
31605	1020	640	,	,	,
31605	1020	641	92	92	CD
31605	1020	642	Gruels	gruel	NNS
31605	1020	643	,	,	,
31605	1020	644	125	125	CD
31605	1020	645	Ham	Ham	NNP
31605	1020	646	and	and	CC
31605	1020	647	Beans	Beans	NNPS
31605	1020	648	,	,	,
31605	1020	649	98	98	CD
31605	1020	650	Ham	Ham	NNP
31605	1020	651	,	,	,
31605	1020	652	boiled	boil	VBN
31605	1020	653	with	with	IN
31605	1020	654	Madeira	Madeira	NNP
31605	1020	655	Sauce	Sauce	NNP
31605	1020	656	80	80	CD
31605	1020	657	Hare	Hare	NNP
31605	1020	658	,	,	,
31605	1020	659	civet	civet	NNS
31605	1020	660	of	of	IN
31605	1020	661	,	,	,
31605	1020	662	57	57	CD
31605	1020	663	"	"	``
31605	1020	664	Jugged	Jugged	NNP
31605	1020	665	,	,	,
31605	1020	666	58	58	CD
31605	1020	667	"	"	``
31605	1020	668	to	to	TO
31605	1020	669	choose	choose	VB
31605	1020	670	,	,	,
31605	1020	671	18	18	CD
31605	1020	672	Haslet	Haslet	NNP
31605	1020	673	Ragout	Ragout	NNP
31605	1020	674	,	,	,
31605	1020	675	111	111	CD
31605	1020	676	Herbs	herb	NNS
31605	1020	677	,	,	,
31605	1020	678	sweet	sweet	JJ
31605	1020	679	,	,	,
31605	1020	680	19	19	CD
31605	1020	681	Herrings	herring	NNS
31605	1020	682	,	,	,
31605	1020	683	pickled	pickle	VBD
31605	1020	684	,	,	,
31605	1020	685	37	37	CD
31605	1020	686	Iceland	Iceland	NNP
31605	1020	687	Moss	Moss	NNP
31605	1020	688	Chocolate	Chocolate	NNP
31605	1020	689	,	,	,
31605	1020	690	129	129	CD
31605	1020	691	Isinglass	Isinglass	NNP
31605	1020	692	Milk	milk	NN
31605	1020	693	,	,	,
31605	1020	694	127	127	CD
31605	1020	695	Italian	italian	JJ
31605	1020	696	Cheese	Cheese	NNP
31605	1020	697	,	,	,
31605	1020	698	111	111	CD
31605	1020	699	Jelly	Jelly	NNP
31605	1020	700	Water	Water	NNP
31605	1020	701	,	,	,
31605	1020	702	128	128	CD
31605	1020	703	Jelly	Jelly	NNP
31605	1020	704	,	,	,
31605	1020	705	Bread	Bread	NNP
31605	1020	706	,	,	,
31605	1020	707	131	131	CD
31605	1020	708	Kidneys	Kidneys	NNPS
31605	1020	709	,	,	,
31605	1020	710	broiled	broil	VBN
31605	1020	711	,	,	,
31605	1020	712	49	49	CD
31605	1020	713	"	"	``
31605	1020	714	stewed	stew	VBN
31605	1020	715	,	,	,
31605	1020	716	44	44	CD
31605	1020	717	Kolcannon	Kolcannon	NNP
31605	1020	718	,	,	,
31605	1020	719	99	99	CD
31605	1020	720	Kromeskys	Kromeskys	NNP
31605	1020	721	with	with	IN
31605	1020	722	Spanish	Spanish	NNP
31605	1020	723	Sauce	Sauce	NNP
31605	1020	724	,	,	,
31605	1020	725	47	47	CD
31605	1020	726	Lamb	Lamb	NNP
31605	1020	727	,	,	,
31605	1020	728	epigramme	epigramme	NNS
31605	1020	729	of	of	IN
31605	1020	730	,	,	,
31605	1020	731	45	45	CD
31605	1020	732	Larding	lard	VBG
31605	1020	733	,	,	,
31605	1020	734	51	51	CD
31605	1020	735	Lentils	lentil	NNS
31605	1020	736	,	,	,
31605	1020	737	101	101	CD
31605	1020	738	"	"	``
31605	1020	739	boiled	boil	VBN
31605	1020	740	,	,	,
31605	1020	741	104	104	CD
31605	1020	742	"	"	``
31605	1020	743	fried	fried	JJ
31605	1020	744	,	,	,
31605	1020	745	105	105	CD
31605	1020	746	"	"	``
31605	1020	747	stewed	stew	VBD
31605	1020	748	,	,	,
31605	1020	749	105	105	CD
31605	1020	750	Lettuce	lettuce	NN
31605	1020	751	stuffed	stuff	VBD
31605	1020	752	,	,	,
31605	1020	753	99	99	CD
31605	1020	754	Liver	Liver	NNP
31605	1020	755	Rolls	Rolls	NNPS
31605	1020	756	,	,	,
31605	1020	757	49	49	CD
31605	1020	758	Lobsters	Lobsters	NNPS
31605	1020	759	,	,	,
31605	1020	760	to	to	TO
31605	1020	761	choose	choose	VB
31605	1020	762	,	,	,
31605	1020	763	19	19	CD
31605	1020	764	Macaroni	Macaroni	NNP
31605	1020	765	,	,	,
31605	1020	766	63	63	CD
31605	1020	767	"	"	``
31605	1020	768	Milanaise	milanaise	NN
31605	1020	769	style	style	NN
31605	1020	770	,	,	,
31605	1020	771	65	65	CD
31605	1020	772	"	"	''
31605	1020	773	with	with	IN
31605	1020	774	Béchamel	Béchamel	NNP
31605	1020	775	Sauce	Sauce	NNP
31605	1020	776	,	,	,
31605	1020	777	64	64	CD
31605	1020	778	"	"	''
31605	1020	779	with	with	IN
31605	1020	780	Cheese	Cheese	NNP
31605	1020	781	,	,	,
31605	1020	782	56	56	CD
31605	1020	783	"	"	''
31605	1020	784	with	with	IN
31605	1020	785	Tomato	Tomato	NNP
31605	1020	786	Sauce	Sauce	NNP
31605	1020	787	,	,	,
31605	1020	788	66	66	CD
31605	1020	789	"	"	``
31605	1020	790	Timbale	Timbale	NNP
31605	1020	791	of	of	IN
31605	1020	792	,	,	,
31605	1020	793	66	66	CD
31605	1020	794	Mackerel	Mackerel	NNP
31605	1020	795	,	,	,
31605	1020	796	pickled	pickle	VBD
31605	1020	797	,	,	,
31605	1020	798	106	106	CD
31605	1020	799	_	_	NNP
31605	1020	800	Marinade	Marinade	NNP
31605	1020	801	_	_	NNP
31605	1020	802	for	for	IN
31605	1020	803	beef	beef	NN
31605	1020	804	,	,	,
31605	1020	805	81	81	CD
31605	1020	806	Marketing	marketing	NN
31605	1020	807	,	,	,
31605	1020	808	15	15	CD
31605	1020	809	_	_	NNP
31605	1020	810	Mayonnaise	Mayonnaise	NNP
31605	1020	811	_	_	NNP
31605	1020	812	,	,	,
31605	1020	813	89	89	CD
31605	1020	814	Mock	Mock	NNP
31605	1020	815	Crab	Crab	NNP
31605	1020	816	,	,	,
31605	1020	817	39	39	CD
31605	1020	818	Mushrooms	Mushrooms	NNPS
31605	1020	819	,	,	,
31605	1020	820	baked	bake	VBD
31605	1020	821	,	,	,
31605	1020	822	99	99	CD
31605	1020	823	"	"	``
31605	1020	824	Pudding	Pudding	NNP
31605	1020	825	,	,	,
31605	1020	826	95	95	CD
31605	1020	827	Mussels	mussel	NNS
31605	1020	828	,	,	,
31605	1020	829	to	to	TO
31605	1020	830	choose	choose	VB
31605	1020	831	,	,	,
31605	1020	832	19	19	CD
31605	1020	833	Mutton	Mutton	NNP
31605	1020	834	haricot	haricot	NN
31605	1020	835	,	,	,
31605	1020	836	45	45	CD
31605	1020	837	"	"	``
31605	1020	838	Leg	Leg	NNP
31605	1020	839	of	of	IN
31605	1020	840	,	,	,
31605	1020	841	79	79	CD
31605	1020	842	"	"	``
31605	1020	843	Ragout	ragout	NN
31605	1020	844	,	,	,
31605	1020	845	114	114	CD
31605	1020	846	"	"	``
31605	1020	847	Stew	Stew	NNP
31605	1020	848	,	,	,
31605	1020	849	45	45	CD
31605	1020	850	"	"	``
31605	1020	851	three	three	CD
31605	1020	852	dishes	dish	NNS
31605	1020	853	from	from	IN
31605	1020	854	neck	neck	NN
31605	1020	855	of	of	IN
31605	1020	856	.	.	.
31605	1021	1	108	108	CD
31605	1021	2	"	"	``
31605	1021	3	to	to	TO
31605	1021	4	choose	choose	VB
31605	1021	5	,	,	,
31605	1021	6	16	16	CD
31605	1021	7	Norfolk	Norfolk	NNP
31605	1021	8	Dumplings	Dumplings	NNP
31605	1021	9	,	,	,
31605	1021	10	105	105	CD
31605	1021	11	Oatmeal	Oatmeal	NNP
31605	1021	12	Porridge	Porridge	NNP
31605	1021	13	,	,	,
31605	1021	14	103	103	CD
31605	1021	15	Onions	Onions	NNPS
31605	1021	16	,	,	,
31605	1021	17	glazed	glaze	VBD
31605	1021	18	,	,	,
31605	1021	19	95	95	CD
31605	1021	20	"	"	``
31605	1021	21	Saratoga	Saratoga	NNP
31605	1021	22	,	,	,
31605	1021	23	98	98	CD
31605	1021	24	Omelettes	Omelettes	NNPS
31605	1021	25	,	,	,
31605	1021	26	how	how	WRB
31605	1021	27	to	to	TO
31605	1021	28	make	make	VB
31605	1021	29	,	,	,
31605	1021	30	60	60	CD
31605	1021	31	"	"	``
31605	1021	32	Oriental	oriental	JJ
31605	1021	33	style	style	NN
31605	1021	34	,	,	,
31605	1021	35	63	63	CD
31605	1021	36	"	"	``
31605	1021	37	Plain	Plain	NNP
31605	1021	38	,	,	,
31605	1021	39	60	60	CD
31605	1021	40	"	"	``
31605	1021	41	Spanish	spanish	JJ
31605	1021	42	style	style	NN
31605	1021	43	,	,	,
31605	1021	44	62	62	CD
31605	1021	45	"	"	''
31605	1021	46	with	with	IN
31605	1021	47	Cheese	Cheese	NNP
31605	1021	48	,	,	,
31605	1021	49	61	61	CD
31605	1021	50	"	"	''
31605	1021	51	with	with	IN
31605	1021	52	Ham	Ham	NNP
31605	1021	53	,	,	,
31605	1021	54	62	62	CD
31605	1021	55	"	"	''
31605	1021	56	with	with	IN
31605	1021	57	Herbs	Herbs	NNP
31605	1021	58	,	,	,
31605	1021	59	61	61	CD
31605	1021	60	"	"	''
31605	1021	61	with	with	IN
31605	1021	62	Mushrooms	Mushrooms	NNP
31605	1021	63	,	,	,
31605	1021	64	62	62	CD
31605	1021	65	"	"	''
31605	1021	66	with	with	IN
31605	1021	67	Oysters	Oysters	NNP
31605	1021	68	,	,	,
31605	1021	69	62	62	CD
31605	1021	70	"	"	''
31605	1021	71	with	with	IN
31605	1021	72	Preserves	Preserves	NNPS
31605	1021	73	,	,	,
31605	1021	74	63	63	CD
31605	1021	75	"	"	''
31605	1021	76	with	with	IN
31605	1021	77	Tongue	Tongue	NNP
31605	1021	78	,	,	,
31605	1021	79	61	61	CD
31605	1021	80	Oysters	oyster	NNS
31605	1021	81	,	,	,
31605	1021	82	broiled	broil	VBN
31605	1021	83	,	,	,
31605	1021	84	132	132	CD
31605	1021	85	"	"	``
31605	1021	86	scalloped	scallop	VBN
31605	1021	87	,	,	,
31605	1021	88	37	37	CD
31605	1021	89	"	"	``
31605	1021	90	to	to	TO
31605	1021	91	choose	choose	VB
31605	1021	92	,	,	,
31605	1021	93	19	19	CD
31605	1021	94	Ox	ox	NN
31605	1021	95	-	-	HYPH
31605	1021	96	heart	heart	NN
31605	1021	97	,	,	,
31605	1021	98	baked	bake	VBD
31605	1021	99	,	,	,
31605	1021	100	13	13	CD
31605	1021	101	Parmesan	Parmesan	NNP
31605	1021	102	Cheese	Cheese	NNP
31605	1021	103	,	,	,
31605	1021	104	64	64	CD
31605	1021	105	Parsnips	parsnip	NNS
31605	1021	106	,	,	,
31605	1021	107	stewed	stew	VBD
31605	1021	108	,	,	,
31605	1021	109	100	100	CD
31605	1021	110	Partridge	Partridge	NNP
31605	1021	111	,	,	,
31605	1021	112	roast	roast	NN
31605	1021	113	,	,	,
31605	1021	114	77	77	CD
31605	1021	115	"	"	``
31605	1021	116	to	to	TO
31605	1021	117	choose	choose	VB
31605	1021	118	,	,	,
31605	1021	119	18	18	CD
31605	1021	120	Peas	Peas	NNPS
31605	1021	121	and	and	CC
31605	1021	122	Bacon	Bacon	NNP
31605	1021	123	,	,	,
31605	1021	124	114	114	CD
31605	1021	125	Peas	Peas	NNP
31605	1021	126	-	-	HYPH
31605	1021	127	Pudding	Pudding	NNP
31605	1021	128	,	,	,
31605	1021	129	102	102	CD
31605	1021	130	Pheasants	pheasant	NNS
31605	1021	131	,	,	,
31605	1021	132	to	to	TO
31605	1021	133	choose	choose	VB
31605	1021	134	,	,	,
31605	1021	135	18	18	CD
31605	1021	136	Pigeons	pigeon	NNS
31605	1021	137	,	,	,
31605	1021	138	broiled	broil	VBN
31605	1021	139	,	,	,
31605	1021	140	57	57	CD
31605	1021	141	"	"	``
31605	1021	142	to	to	TO
31605	1021	143	choose	choose	VB
31605	1021	144	,	,	,
31605	1021	145	17	17	CD
31605	1021	146	Pigs	Pigs	NNPS
31605	1021	147	'	'	POS
31605	1021	148	Feet	foot	NNS
31605	1021	149	,	,	,
31605	1021	150	broiled	broil	VBN
31605	1021	151	,	,	,
31605	1021	152	54	54	CD
31605	1021	153	"	"	``
31605	1021	154	fried	fry	VBN
31605	1021	155	,	,	,
31605	1021	156	109	109	CD
31605	1021	157	Pig	Pig	NNP
31605	1021	158	's	's	POS
31605	1021	159	Tongue	Tongue	NNP
31605	1021	160	and	and	CC
31605	1021	161	Brains	Brains	NNP
31605	1021	162	,	,	,
31605	1021	163	110	110	CD
31605	1021	164	Polenta	polenta	NN
31605	1021	165	,	,	,
31605	1021	166	104	104	CD
31605	1021	167	Pork	pork	NN
31605	1021	168	Chops	Chops	NNPS
31605	1021	169	with	with	IN
31605	1021	170	Curry	Curry	NNP
31605	1021	171	,	,	,
31605	1021	172	53	53	CD
31605	1021	173	"	"	``
31605	1021	174	Cutlets	Cutlets	NNPS
31605	1021	175	,	,	,
31605	1021	176	broiled	broil	VBN
31605	1021	177	,	,	,
31605	1021	178	53	53	CD
31605	1021	179	"	"	''
31605	1021	180	neck	neck	NN
31605	1021	181	of	of	IN
31605	1021	182	,	,	,
31605	1021	183	109	109	CD
31605	1021	184	"	"	``
31605	1021	185	Pie	Pie	NNP
31605	1021	186	,	,	,
31605	1021	187	English	English	NNP
31605	1021	188	,	,	,
31605	1021	189	54	54	CD
31605	1021	190	"	"	``
31605	1021	191	Roast	Roast	NNP
31605	1021	192	,	,	,
31605	1021	193	with	with	IN
31605	1021	194	Apple	Apple	NNP
31605	1021	195	Sauce	Sauce	NNP
31605	1021	196	,	,	,
31605	1021	197	72	72	CD
31605	1021	198	"	"	``
31605	1021	199	to	to	TO
31605	1021	200	choose	choose	VB
31605	1021	201	,	,	,
31605	1021	202	16	16	CD
31605	1021	203	Poultry	poultry	NN
31605	1021	204	,	,	,
31605	1021	205	to	to	TO
31605	1021	206	choose	choose	VB
31605	1021	207	,	,	,
31605	1021	208	16	16	CD
31605	1021	209	Potatoes	Potatoes	NNPS
31605	1021	210	,	,	,
31605	1021	211	baked	bake	VBD
31605	1021	212	,	,	,
31605	1021	213	121	121	CD
31605	1021	214	"	"	``
31605	1021	215	Bermuda	Bermuda	NNP
31605	1021	216	,	,	,
31605	1021	217	97	97	CD
31605	1021	218	"	"	``
31605	1021	219	boiled	boil	VBN
31605	1021	220	,	,	,
31605	1021	221	95	95	CD
31605	1021	222	"	"	''
31605	1021	223	boiled	boil	VBN
31605	1021	224	for	for	IN
31605	1021	225	children	child	NNS
31605	1021	226	,	,	,
31605	1021	227	121	121	CD
31605	1021	228	"	"	``
31605	1021	229	boiled	boil	VBN
31605	1021	230	in	in	IN
31605	1021	231	jackets	jacket	NNS
31605	1021	232	,	,	,
31605	1021	233	97	97	CD
31605	1021	234	"	"	``
31605	1021	235	Duchesse	Duchesse	NNP
31605	1021	236	,	,	,
31605	1021	237	75	75	CD
31605	1021	238	"	"	``
31605	1021	239	Lyonnaise	Lyonnaise	NNP
31605	1021	240	,	,	,
31605	1021	241	96	96	CD
31605	1021	242	"	"	``
31605	1021	243	Parisian	parisian	JJ
31605	1021	244	,	,	,
31605	1021	245	42	42	CD
31605	1021	246	"	"	``
31605	1021	247	Pudding	Pudding	NNP
31605	1021	248	,	,	,
31605	1021	249	106	106	CD
31605	1021	250	"	"	``
31605	1021	251	new	new	JJ
31605	1021	252	,	,	,
31605	1021	253	97	97	CD
31605	1021	254	"	"	``
31605	1021	255	Saratoga	Saratoga	NNP
31605	1021	256	,	,	,
31605	1021	257	97	97	CD
31605	1021	258	"	"	``
31605	1021	259	snow	snow	NN
31605	1021	260	,	,	,
31605	1021	261	97	97	CD
31605	1021	262	"	"	``
31605	1021	263	stuffed	stuff	VBN
31605	1021	264	,	,	,
31605	1021	265	96	96	CD
31605	1021	266	Pot	Pot	NNP
31605	1021	267	-	-	HYPH
31605	1021	268	au	au	NNP
31605	1021	269	-	-	HYPH
31605	1021	270	feu	feu	NNP
31605	1021	271	,	,	,
31605	1021	272	114	114	CD
31605	1021	273	Quail	Quail	NNP
31605	1021	274	,	,	,
31605	1021	275	to	to	TO
31605	1021	276	choose	choose	VB
31605	1021	277	,	,	,
31605	1021	278	18	18	CD
31605	1021	279	Red	Red	NNP
31605	1021	280	Cabbage	Cabbage	NNP
31605	1021	281	,	,	,
31605	1021	282	94	94	CD
31605	1021	283	Red	Red	NNP
31605	1021	284	Herrings	Herrings	NNP
31605	1021	285	with	with	IN
31605	1021	286	Potatoes	Potatoes	NNPS
31605	1021	287	,	,	,
31605	1021	288	103	103	CD
31605	1021	289	Relishes	Relishes	NNP
31605	1021	290	,	,	,
31605	1021	291	37	37	CD
31605	1021	292	Rice	Rice	NNP
31605	1021	293	,	,	,
31605	1021	294	boiled	boil	VBD
31605	1021	295	,	,	,
31605	1021	296	54	54	CD
31605	1021	297	"	"	``
31605	1021	298	Caudle	Caudle	NNP
31605	1021	299	,	,	,
31605	1021	300	127	127	CD
31605	1021	301	Roasts	roast	NNS
31605	1021	302	,	,	,
31605	1021	303	68	68	CD
31605	1021	304	"	"	``
31605	1021	305	to	to	TO
31605	1021	306	froth	froth	VB
31605	1021	307	,	,	,
31605	1021	308	69	69	CD
31605	1021	309	"	"	``
31605	1021	310	to	to	TO
31605	1021	311	glaze	glaze	VB
31605	1021	312	,	,	,
31605	1021	313	69	69	CD
31605	1021	314	"	"	``
31605	1021	315	to	to	TO
31605	1021	316	test	test	VB
31605	1021	317	,	,	,
31605	1021	318	69	69	CD
31605	1021	319	Rump	Rump	NNP
31605	1021	320	Steak	Steak	NNP
31605	1021	321	,	,	,
31605	1021	322	43	43	CD
31605	1021	323	Sago	Sago	NNP
31605	1021	324	Gruel	Gruel	NNP
31605	1021	325	,	,	,
31605	1021	326	127	127	CD
31605	1021	327	"	"	``
31605	1021	328	Milk	milk	NN
31605	1021	329	,	,	,
31605	1021	330	127	127	CD
31605	1021	331	Salad	Salad	NNP
31605	1021	332	,	,	,
31605	1021	333	Asparagus	Asparagus	NNP
31605	1021	334	,	,	,
31605	1021	335	85	85	CD
31605	1021	336	"	"	``
31605	1021	337	Cauliflower	Cauliflower	NNP
31605	1021	338	,	,	,
31605	1021	339	85	85	CD
31605	1021	340	"	"	NN
31605	1021	341	Dandelion	Dandelion	NNP
31605	1021	342	,	,	,
31605	1021	343	85	85	CD
31605	1021	344	"	"	``
31605	1021	345	Green	Green	NNP
31605	1021	346	Pea	Pea	NNP
31605	1021	347	,	,	,
31605	1021	348	86	86	CD
31605	1021	349	"	"	``
31605	1021	350	Mint	Mint	NNP
31605	1021	351	,	,	,
31605	1021	352	85	85	CD
31605	1021	353	"	"	``
31605	1021	354	Nasturtium	Nasturtium	NNP
31605	1021	355	,	,	,
31605	1021	356	86	86	CD
31605	1021	357	"	"	``
31605	1021	358	Oil	Oil	NNP
31605	1021	359	,	,	,
31605	1021	360	84	84	CD
31605	1021	361	"	"	``
31605	1021	362	Orange	Orange	NNP
31605	1021	363	,	,	,
31605	1021	364	86	86	CD
31605	1021	365	"	"	``
31605	1021	366	Shad	Shad	NNP
31605	1021	367	-	-	HYPH
31605	1021	368	roe	roe	NNP
31605	1021	369	,	,	,
31605	1021	370	85	85	CD
31605	1021	371	"	"	``
31605	1021	372	Spinach	Spinach	NNP
31605	1021	373	,	,	,
31605	1021	374	86	86	CD
31605	1021	375	"	"	``
31605	1021	376	Spring	Spring	NNP
31605	1021	377	,	,	,
31605	1021	378	84	84	CD
31605	1021	379	"	"	``
31605	1021	380	Tomato	Tomato	NNP
31605	1021	381	,	,	,
31605	1021	382	86	86	CD
31605	1021	383	"	"	``
31605	1021	384	Watercress	Watercress	NNP
31605	1021	385	,	,	,
31605	1021	386	85	85	CD
31605	1021	387	Salad	Salad	NNP
31605	1021	388	Sauce	Sauce	NNP
31605	1021	389	,	,	,
31605	1021	390	Anchovy	Anchovy	NNP
31605	1021	391	,	,	,
31605	1021	392	88	88	CD
31605	1021	393	"	"	``
31605	1021	394	Cream	Cream	NNP
31605	1021	395	,	,	,
31605	1021	396	87	87	CD
31605	1021	397	"	"	``
31605	1021	398	Egg	Egg	NNP
31605	1021	399	,	,	,
31605	1021	400	88	88	CD
31605	1021	401	"	"	``
31605	1021	402	English	English	NNP
31605	1021	403	,	,	,
31605	1021	404	87	87	CD
31605	1021	405	"	"	``
31605	1021	406	Green	Green	NNP
31605	1021	407	Remolade	Remolade	NNP
31605	1021	408	,	,	,
31605	1021	409	88	88	CD
31605	1021	410	"	"	``
31605	1021	411	Hot	hot	JJ
31605	1021	412	,	,	,
31605	1021	413	88	88	CD
31605	1021	414	"	"	''
31605	1021	415	Mayonnaise	Mayonnaise	NNP
31605	1021	416	,	,	,
31605	1021	417	88	88	CD
31605	1021	418	"	"	``
31605	1021	419	Oil	Oil	NNP
31605	1021	420	,	,	,
31605	1021	421	88	88	CD
31605	1021	422	"	"	``
31605	1021	423	Piquante	Piquante	NNP
31605	1021	424	,	,	,
31605	1021	425	87	87	CD
31605	1021	426	"	"	``
31605	1021	427	Ravigote	Ravigote	NNP
31605	1021	428	,	,	,
31605	1021	429	88	88	CD
31605	1021	430	"	"	``
31605	1021	431	Remolade	Remolade	NNP
31605	1021	432	,	,	,
31605	1021	433	87	87	CD
31605	1021	434	"	"	``
31605	1021	435	Romaine	Romaine	NNP
31605	1021	436	,	,	,
31605	1021	437	89	89	CD
31605	1021	438	Salmon	Salmon	NNP
31605	1021	439	Steak	Steak	NNP
31605	1021	440	,	,	,
31605	1021	441	132	132	CD
31605	1021	442	Salt	Salt	NNP
31605	1021	443	Cod	Cod	NNP
31605	1021	444	with	with	IN
31605	1021	445	Parsnips	Parsnips	NNP
31605	1021	446	,	,	,
31605	1021	447	105	105	CD
31605	1021	448	Sardines	sardine	NNS
31605	1021	449	,	,	,
31605	1021	450	37	37	CD
31605	1021	451	"	"	``
31605	1021	452	Sandwiches	sandwich	NNS
31605	1021	453	,	,	,
31605	1021	454	36	36	CD
31605	1021	455	Sauce	sauce	NN
31605	1021	456	,	,	,
31605	1021	457	Apple	Apple	NNP
31605	1021	458	,	,	,
31605	1021	459	73	73	CD
31605	1021	460	"	"	''
31605	1021	461	_	_	NNP
31605	1021	462	Béchamel	Béchamel	NNP
31605	1021	463	_	_	NNP
31605	1021	464	,	,	,
31605	1021	465	65	65	CD
31605	1021	466	"	"	''
31605	1021	467	Bread	bread	NN
31605	1021	468	,	,	,
31605	1021	469	77	77	CD
31605	1021	470	"	"	``
31605	1021	471	Caper	Caper	NNP
31605	1021	472	,	,	,
31605	1021	473	74	74	CD
31605	1021	474	"	"	``
31605	1021	475	Cranberry	Cranberry	NNP
31605	1021	476	,	,	,
31605	1021	477	79	79	CD
31605	1021	478	"	"	``
31605	1021	479	Dutch	dutch	JJ
31605	1021	480	,	,	,
31605	1021	481	36	36	CD
31605	1021	482	"	"	``
31605	1021	483	Madeira	Madeira	NNP
31605	1021	484	,	,	,
31605	1021	485	80	80	CD
31605	1021	486	"	"	``
31605	1021	487	Mint	Mint	NNP
31605	1021	488	,	,	,
31605	1021	489	cold	cold	JJ
31605	1021	490	,	,	,
31605	1021	491	72	72	CD
31605	1021	492	"	"	``
31605	1021	493	Mint	Mint	NNP
31605	1021	494	,	,	,
31605	1021	495	hot	hot	JJ
31605	1021	496	,	,	,
31605	1021	497	72	72	CD
31605	1021	498	"	"	``
31605	1021	499	Onion	Onion	NNP
31605	1021	500	,	,	,
31605	1021	501	76	76	CD
31605	1021	502	"	"	``
31605	1021	503	Oyster	Oyster	NNP
31605	1021	504	,	,	,
31605	1021	505	82	82	CD
31605	1021	506	"	"	``
31605	1021	507	Piquante	Piquante	NNP
31605	1021	508	,	,	,
31605	1021	509	46	46	CD
31605	1021	510	"	"	NN
31605	1021	511	Robert	Robert	NNP
31605	1021	512	,	,	,
31605	1021	513	53	53	CD
31605	1021	514	"	"	``
31605	1021	515	Romaine	Romaine	NNP
31605	1021	516	,	,	,
31605	1021	517	76	76	CD
31605	1021	518	"	"	``
31605	1021	519	Spanish	Spanish	NNP
31605	1021	520	,	,	,
31605	1021	521	46	46	CD
31605	1021	522	"	"	``
31605	1021	523	Tomato	Tomato	NNP
31605	1021	524	,	,	,
31605	1021	525	59	59	CD
31605	1021	526	,	,	,
31605	1021	527	66	66	CD
31605	1021	528	"	"	``
31605	1021	529	Vanilla	Vanilla	NNP
31605	1021	530	Cream	Cream	NNP
31605	1021	531	,	,	,
31605	1021	532	67	67	CD
31605	1021	533	"	"	``
31605	1021	534	White	White	NNP
31605	1021	535	,	,	,
31605	1021	536	with	with	IN
31605	1021	537	Eggs	Eggs	NNP
31605	1021	538	,	,	,
31605	1021	539	52	52	CD
31605	1021	540	"	"	``
31605	1021	541	White	white	JJ
31605	1021	542	,	,	,
31605	1021	543	without	without	IN
31605	1021	544	Eggs	Eggs	NNP
31605	1021	545	,	,	,
31605	1021	546	56	56	CD
31605	1021	547	Scallops	scallop	NNS
31605	1021	548	,	,	,
31605	1021	549	to	to	TO
31605	1021	550	choose	choose	VB
31605	1021	551	,	,	,
31605	1021	552	19	19	CD
31605	1021	553	Scotch	scotch	NN
31605	1021	554	Broth	Broth	NNP
31605	1021	555	with	with	IN
31605	1021	556	Meat	Meat	NNP
31605	1021	557	,	,	,
31605	1021	558	27	27	CD
31605	1021	559	"	"	''
31605	1021	560	without	without	IN
31605	1021	561	Meat	Meat	NNP
31605	1021	562	,	,	,
31605	1021	563	26	26	CD
31605	1021	564	Scotch	Scotch	NNP
31605	1021	565	Crowdie	Crowdie	NNP
31605	1021	566	,	,	,
31605	1021	567	102	102	CD
31605	1021	568	Shad	Shad	NNP
31605	1021	569	,	,	,
31605	1021	570	broiled	broil	VBN
31605	1021	571	,	,	,
31605	1021	572	33	33	CD
31605	1021	573	Sheeps	Sheeps	NNPS
31605	1021	574	'	'	POS
31605	1021	575	Kidneys	kidney	NNS
31605	1021	576	,	,	,
31605	1021	577	broiled	broil	VBN
31605	1021	578	,	,	,
31605	1021	579	49	49	CD
31605	1021	580	"	"	``
31605	1021	581	Tongues	tongue	NNS
31605	1021	582	with	with	IN
31605	1021	583	Spinach	Spinach	NNP
31605	1021	584	,	,	,
31605	1021	585	48	48	CD
31605	1021	586	Side	Side	NNP
31605	1021	587	Dishes	Dishes	NNPS
31605	1021	588	,	,	,
31605	1021	589	41	41	CD
31605	1021	590	Smelts	smelt	NNS
31605	1021	591	,	,	,
31605	1021	592	fried	fry	VBN
31605	1021	593	,	,	,
31605	1021	594	33	33	CD
31605	1021	595	Sole	Sole	NNP
31605	1021	596	,	,	,
31605	1021	597	fillet	fillet	NN
31605	1021	598	of	of	IN
31605	1021	599	,	,	,
31605	1021	600	34	34	CD
31605	1021	601	Soup	soup	NN
31605	1021	602	,	,	,
31605	1021	603	clear	clear	JJ
31605	1021	604	,	,	,
31605	1021	605	25	25	CD
31605	1021	606	"	"	``
31605	1021	607	to	to	TO
31605	1021	608	clarify	clarify	VB
31605	1021	609	,	,	,
31605	1021	610	23	23	CD
31605	1021	611	"	"	``
31605	1021	612	to	to	IN
31605	1021	613	flavor	flavor	NN
31605	1021	614	,	,	,
31605	1021	615	thicken	thicken	NN
31605	1021	616	,	,	,
31605	1021	617	and	and	CC
31605	1021	618	color	color	NN
31605	1021	619	24	24	CD
31605	1021	620	"	"	``
31605	1021	621	Lentil	Lentil	NNP
31605	1021	622	,	,	,
31605	1021	623	29	29	CD
31605	1021	624	"	"	``
31605	1021	625	Macaroni	Macaroni	NNP
31605	1021	626	,	,	,
31605	1021	627	26	26	CD
31605	1021	628	"	"	``
31605	1021	629	Pea	Pea	NNP
31605	1021	630	,	,	,
31605	1021	631	29	29	CD
31605	1021	632	"	"	``
31605	1021	633	Potato	Potato	NNP
31605	1021	634	,	,	,
31605	1021	635	102	102	CD
31605	1021	636	"	"	``
31605	1021	637	Rice	Rice	NNP
31605	1021	638	and	and	CC
31605	1021	639	Tomato	Tomato	NNP
31605	1021	640	,	,	,
31605	1021	641	26	26	CD
31605	1021	642	"	"	``
31605	1021	643	Sorrel	Sorrel	NNP
31605	1021	644	,	,	,
31605	1021	645	28	28	CD
31605	1021	646	"	"	``
31605	1021	647	Spinach	Spinach	NNP
31605	1021	648	,	,	,
31605	1021	649	27	27	CD
31605	1021	650	"	"	''
31605	1021	651	Vermicelli	Vermicelli	NNP
31605	1021	652	,	,	,
31605	1021	653	26	26	CD
31605	1021	654	Spaghetti	Spaghetti	NNP
31605	1021	655	,	,	,
31605	1021	656	64	64	CD
31605	1021	657	Spinach	spinach	NN
31605	1021	658	,	,	,
31605	1021	659	boiled	boil	VBD
31605	1021	660	,	,	,
31605	1021	661	49	49	CD
31605	1021	662	Stuffing	stuff	VBG
31605	1021	663	for	for	IN
31605	1021	664	meat	meat	NN
31605	1021	665	,	,	,
31605	1021	666	53	53	CD
31605	1021	667	"	"	``
31605	1021	668	Veal	veal	NN
31605	1021	669	,	,	,
31605	1021	670	71	71	CD
31605	1021	671	"	"	``
31605	1021	672	Sage	Sage	NNP
31605	1021	673	and	and	CC
31605	1021	674	Onion	Onion	NNP
31605	1021	675	,	,	,
31605	1021	676	76	76	CD
31605	1021	677	Strawberry	Strawberry	NNP
31605	1021	678	Shortcake	Shortcake	NNP
31605	1021	679	,	,	,
31605	1021	680	123	123	CD
31605	1021	681	String	String	NNP
31605	1021	682	Beans	Beans	NNPS
31605	1021	683	,	,	,
31605	1021	684	92	92	CD
31605	1021	685	Tapioca	tapioca	NN
31605	1021	686	Jelly	Jelly	NNP
31605	1021	687	,	,	,
31605	1021	688	127	127	CD
31605	1021	689	Toad	toad	NN
31605	1021	690	-	-	HYPH
31605	1021	691	in	in	IN
31605	1021	692	-	-	HYPH
31605	1021	693	the	the	DT
31605	1021	694	-	-	HYPH
31605	1021	695	hole	hole	NN
31605	1021	696	,	,	,
31605	1021	697	112	112	CD
31605	1021	698	Toast	Toast	NNP
31605	1021	699	,	,	,
31605	1021	700	141	141	CD
31605	1021	701	Tomatoes	Tomatoes	NNPS
31605	1021	702	,	,	,
31605	1021	703	broiled	broil	VBN
31605	1021	704	,	,	,
31605	1021	705	99	99	CD
31605	1021	706	"	"	``
31605	1021	707	stuffed	stuff	VBN
31605	1021	708	,	,	,
31605	1021	709	98	98	CD
31605	1021	710	Tripe	Tripe	NNP
31605	1021	711	and	and	CC
31605	1021	712	Onions	Onions	NNPS
31605	1021	713	,	,	,
31605	1021	714	113	113	CD
31605	1021	715	Tripe	Tripe	NNP
31605	1021	716	,	,	,
31605	1021	717	roasted	roast	VBD
31605	1021	718	,	,	,
31605	1021	719	110	110	CD
31605	1021	720	Turkey	Turkey	NNP
31605	1021	721	,	,	,
31605	1021	722	Roast	Roast	NNP
31605	1021	723	,	,	,
31605	1021	724	with	with	IN
31605	1021	725	Cranberry	Cranberry	NNP
31605	1021	726	Sauce	Sauce	NNP
31605	1021	727	,	,	,
31605	1021	728	73	73	CD
31605	1021	729	"	"	``
31605	1021	730	to	to	TO
31605	1021	731	choose	choose	VB
31605	1021	732	,	,	,
31605	1021	733	73	73	CD
31605	1021	734	Turnips	turnip	NNS
31605	1021	735	,	,	,
31605	1021	736	baked	bake	VBD
31605	1021	737	,	,	,
31605	1021	738	95	95	CD
31605	1021	739	Veal	veal	NN
31605	1021	740	,	,	,
31605	1021	741	Blanquette	Blanquette	NNP
31605	1021	742	of	of	IN
31605	1021	743	,	,	,
31605	1021	744	51	51	CD
31605	1021	745	"	"	``
31605	1021	746	Roast	Roast	NNP
31605	1021	747	Loin	Loin	NNP
31605	1021	748	of	of	IN
31605	1021	749	,	,	,
31605	1021	750	71	71	CD
31605	1021	751	"	"	``
31605	1021	752	Stuffed	stuff	VBN
31605	1021	753	,	,	,
31605	1021	754	52	52	CD
31605	1021	755	"	"	``
31605	1021	756	to	to	TO
31605	1021	757	choose	choose	VB
31605	1021	758	,	,	,
31605	1021	759	16	16	CD
31605	1021	760	Vegetables	vegetable	NNS
31605	1021	761	,	,	,
31605	1021	762	91	91	CD
31605	1021	763	"	"	``
31605	1021	764	to	to	TO
31605	1021	765	choose	choose	VB
31605	1021	766	,	,	,
31605	1021	767	19	19	CD
31605	1021	768	"	"	``
31605	1021	769	to	to	TO
31605	1021	770	boil	boil	VB
31605	1021	771	,	,	,
31605	1021	772	91	91	CD
31605	1021	773	Venison	Venison	NNP
31605	1021	774	,	,	,
31605	1021	775	to	to	TO
31605	1021	776	choose	choose	VB
31605	1021	777	,	,	,
31605	1021	778	18	18	CD
31605	1021	779	Water	Water	NNP
31605	1021	780	,	,	,
31605	1021	781	filtered	filter	VBD
31605	1021	782	,	,	,
31605	1021	783	128	128	CD
31605	1021	784	Welsh	Welsh	NNP
31605	1021	785	Rarebit	Rarebit	NNP
31605	1021	786	,	,	,
31605	1021	787	38	38	CD
31605	1021	788	Wild	Wild	NNP
31605	1021	789	Duck	Duck	NNP
31605	1021	790	,	,	,
31605	1021	791	Roast	Roast	NNP
31605	1021	792	,	,	,
31605	1021	793	77	77	CD
31605	1021	794	"	"	``
31605	1021	795	to	to	TO
31605	1021	796	choose	choose	VB
31605	1021	797	,	,	,
31605	1021	798	18	18	CD
31605	1021	799	Wild	Wild	NNP
31605	1021	800	Goose	Goose	NNP
31605	1021	801	,	,	,
31605	1021	802	to	to	TO
31605	1021	803	choose	choose	VB
31605	1021	804	,	,	,
31605	1021	805	18	18	CD
31605	1021	806	Woodcock	Woodcock	NNP
31605	1021	807	,	,	,
31605	1021	808	to	to	TO
31605	1021	809	choose	choose	VB
31605	1021	810	,	,	,
31605	1021	811	18	18	CD
31605	1021	812	Yeast	yeast	NN
31605	1021	813	Homebrewed	homebrewe	VBN
31605	1021	814	,	,	,
31605	1021	815	137	137	CD
31605	1021	816	"	"	``
31605	1021	817	how	how	WRB
31605	1021	818	to	to	TO
31605	1021	819	restore	restore	VB
31605	1021	820	bitter	bitter	JJ
31605	1021	821	,	,	,
31605	1021	822	136	136	CD
31605	1021	823	"	"	``
31605	1021	824	how	how	WRB
31605	1021	825	to	to	TO
31605	1021	826	restore	restore	VB
31605	1021	827	sour	sour	JJ
31605	1021	828	,	,	,
31605	1021	829	136	136	CD
31605	1021	830	Yorkshire	Yorkshire	NNP
31605	1021	831	Pudding	Pudding	NNP
31605	1021	832	,	,	,
31605	1021	833	70	70	CD
31605	1021	834	+	+	SYM
31605	1021	835	--------------------------------------------------------+	--------------------------------------------------------+	NN
31605	1021	836	|Standardized	|standardize	VBN
31605	1021	837	punctuation	punctuation	NN
31605	1021	838	|	|	CD
31605	1021	839	|Standardized	|standardized	JJ
31605	1021	840	hyphenations	hyphenation	NNS
31605	1021	841	|	|	CD
31605	1021	842	|Page	|page	NN
31605	1021	843	76	76	CD
31605	1021	844	:	:	:
31605	1021	845	Changed	change	VBN
31605	1021	846	pototoes	pototoe	NNS
31605	1021	847	to	to	IN
31605	1021	848	potatoes	potato	NNS
31605	1021	849	|	|	CD
31605	1021	850	|Page	|Page	NNP
31605	1021	851	144	144	CD
31605	1021	852	:	:	:
31605	1021	853	Changed	change	VBN
31605	1021	854	scollops	scollop	NNS
31605	1021	855	to	to	IN
31605	1021	856	scallops	scallops	NNP
31605	1021	857	|	|	CD
31605	1021	858	|Index	|Index	NNS
31605	1021	859	:	:	:
31605	1021	860	Changed	Changed	NNP
31605	1021	861	Pease	Pease	NNP
31605	1021	862	Pudding	Pudding	NNP
31605	1021	863	to	to	IN
31605	1021	864	Peas	Peas	NNP
31605	1021	865	-	-	HYPH
31605	1021	866	Pudding	Pudding	NNP
31605	1021	867	|	|	CD
31605	1021	868	|Index	|Index	NNS
31605	1021	869	:	:	:
31605	1021	870	Numbers	number	NNS
31605	1021	871	refer	refer	VBP
31605	1021	872	to	to	IN
31605	1021	873	page	page	NN
31605	1021	874	numbers	number	NNS
31605	1021	875	,	,	,
31605	1021	876	not	not	RB
31605	1021	877	recipe	recipe	VB
31605	1021	878	numbers|	numbers|	NNP
31605	1021	879	+	+	SYM
31605	1021	880	--------------------------------------------------------+	--------------------------------------------------------+	.