id	sid	tid	token	lemma	pos
36943	1	1	OTHER	other	JJ
36943	1	2	BOOKS	BOOKS	NNP
36943	1	3	BY	by	IN
36943	1	4	MRS	MRS	NNP
36943	1	5	S	S	NNP
36943	1	6	T	t	NN
36943	1	7	RORER	rorer	NN
36943	1	8	MRS	MRS	NNP
36943	1	9	RORER	RORER	NNP
36943	1	10	'S	'S	NNP
36943	1	11	COOK	COOK	NNP
36943	1	12	BOOK	BOOK	NNP
36943	1	13	nearly	nearly	RB
36943	1	14	600	600	CD
36943	1	15	pages	page	NNS
36943	1	16	of	of	IN
36943	1	17	the	the	DT
36943	1	18	choicest	choice	JJS
36943	1	19	recipes	recipe	NNS
36943	1	20	in	in	IN
36943	1	21	every	every	DT
36943	1	22	department	department	NN
36943	1	23	of	of	IN
36943	1	24	cookery	cookery	NN
36943	1	25	;	;	,
36943	1	26	bound	bind	VBN
36943	1	27	in	in	IN
36943	1	28	washable	washable	JJ
36943	1	29	oil	oil	NN
36943	1	30	-	-	HYPH
36943	1	31	cloth	cloth	NN
36943	1	32	covers	cover	NNS
36943	1	33	,	,	,
36943	1	34	$	$	$
36943	1	35	1.75	1.75	CD
36943	1	36	CANNING	CANNING	NNS
36943	1	37	AND	and	CC
36943	1	38	PRESERVING	PRESERVING	NNP
36943	1	39	paper	paper	NN
36943	1	40	covers	cover	NNS
36943	1	41	,	,	,
36943	1	42	40	40	CD
36943	1	43	cents	cent	NNS
36943	1	44	;	;	:
36943	1	45	cloth	cloth	NN
36943	1	46	,	,	,
36943	1	47	75	75	CD
36943	1	48	cents	cent	NNS
36943	1	49	HOT	HOT	NNP
36943	1	50	WEATHER	weather	NN
36943	1	51	DISHES	dishes	NN
36943	1	52	paper	paper	NN
36943	1	53	covers	cover	NNS
36943	1	54	,	,	,
36943	1	55	40	40	CD
36943	1	56	cents	cent	NNS
36943	1	57	;	;	:
36943	1	58	cloth	cloth	NN
36943	1	59	,	,	,
36943	1	60	75	75	CD
36943	1	61	cents	cent	NNS
36943	1	62	HOME	HOME	NNP
36943	1	63	CANDY	CANDY	NNP
36943	1	64	MAKING	make	VBG
36943	1	65	paper	paper	NN
36943	1	66	covers	cover	NNS
36943	1	67	,	,	,
36943	1	68	40	40	CD
36943	1	69	cents	cent	NNS
36943	1	70	;	;	:
36943	1	71	cloth	cloth	NN
36943	1	72	,	,	,
36943	1	73	75	75	CD
36943	1	74	cents	cent	NNS
36943	1	75	TWENTY	TWENTY	NNP
36943	1	76	QUICK	quick	JJ
36943	1	77	SOUPS	SOUPS	NNP
36943	1	78	FIFTEEN	FIFTEEN	VBZ
36943	1	79	NEW	new	JJ
36943	1	80	WAYS	way	NNS
36943	1	81	FOR	for	IN
36943	1	82	OYSTERS	oyster	NNS
36943	1	83	HOW	how	WRB
36943	1	84	TO	to	TO
36943	1	85	USE	use	VB
36943	1	86	A	a	DT
36943	1	87	CHAFING	chafe	VBG
36943	1	88	DISH	dish	JJ
36943	1	89	COLONIAL	colonial	NN
36943	1	90	RECIPES	recipes	NN
36943	1	91	SANDWICHES	sandwiches	NN
36943	1	92	DAINTIES	dainty	NNS
36943	1	93	Each	each	DT
36943	1	94	of	of	IN
36943	1	95	the	the	DT
36943	1	96	above	above	JJ
36943	1	97	six	six	CD
36943	1	98	volumes	volume	NNS
36943	1	99	is	be	VBZ
36943	1	100	bound	bind	VBN
36943	1	101	in	in	IN
36943	1	102	a	a	DT
36943	1	103	different	different	JJ
36943	1	104	colored	colored	JJ
36943	1	105	linen	linen	NN
36943	1	106	cloth	cloth	NN
36943	1	107	,	,	,
36943	1	108	beautifully	beautifully	RB
36943	1	109	stamped	stamp	VBD
36943	1	110	in	in	IN
36943	1	111	colors	color	NNS
36943	1	112	;	;	:
36943	1	113	price	price	NN
36943	1	114	25	25	CD
36943	1	115	cents	cent	NNS
36943	1	116	each	each	DT
36943	1	117	ARNOLD	ARNOLD	NNP
36943	1	118	AND	and	CC
36943	1	119	COMPANY	COMPANY	NNP
36943	1	120	Publishers	Publishers	NNPS
36943	1	121	PHILADELPHIA	PHILADELPHIA	NNP
36943	1	122	TWENTY	TWENTY	NNP
36943	1	123	QUICK	quick	JJ
36943	1	124	SOUPS	soup	NNS
36943	1	125	TWENTY	TWENTY	NNP
36943	1	126	QUICK	quick	JJ
36943	1	127	SOUPS	SOUPS	NNPS
36943	1	128	BY	by	IN
36943	1	129	MRS	MRS	NNP
36943	1	130	S	S	NNP
36943	1	131	T	T	NNP
36943	1	132	RORER	rorer	NN
36943	1	133	PHILADELPHIA	PHILADELPHIA	NNP
36943	1	134	ARNOLD	arnold	NN
36943	1	135	AND	and	CC
36943	1	136	COMPANY	company	NN
36943	1	137	Copyright	copyright	NN
36943	1	138	1894	1894	CD
36943	1	139	by	by	IN
36943	1	140	Mrs	Mrs	NNP
36943	1	141	S	S	NNP
36943	1	142	T	T	NNP
36943	1	143	Rorer	Rorer	NNP
36943	1	144	Printed	Printed	NNP
36943	1	145	by	by	IN
36943	1	146	George	George	NNP
36943	1	147	H	H	NNP
36943	1	148	Buchanan	Buchanan	NNP
36943	1	149	and	and	CC
36943	1	150	Company	Company	NNP
36943	1	151	Philadelphia	Philadelphia	NNP
36943	1	152	CONTENTS	CONTENTS	NNP
36943	1	153	PAGE	PAGE	NNP
36943	1	154	Cream	Cream	NNP
36943	1	155	of	of	IN
36943	1	156	Asparagus	Asparagus	NNP
36943	1	157	9	9	CD
36943	1	158	Cream	Cream	NNP
36943	1	159	of	of	IN
36943	1	160	Corn	Corn	NNP
36943	1	161	10	10	CD
36943	1	162	Cream	Cream	NNP
36943	1	163	of	of	IN
36943	1	164	Lettuce	lettuce	NN
36943	1	165	11	11	CD
36943	1	166	Cream	Cream	NNP
36943	1	167	of	of	IN
36943	1	168	Beets	Beets	NNPS
36943	1	169	12	12	CD
36943	1	170	Tomato	Tomato	NNP
36943	1	171	Soup	Soup	NNP
36943	1	172	13	13	CD
36943	1	173	Clear	Clear	NNP
36943	1	174	Tomato	Tomato	NNP
36943	1	175	with	with	IN
36943	1	176	Sago	Sago	NNP
36943	1	177	14	14	CD
36943	1	178	Brown	Brown	NNP
36943	1	179	Broth	Broth	NNP
36943	1	180	15	15	CD
36943	1	181	Cheese	Cheese	NNP
36943	1	182	Balls	Balls	NNPS
36943	1	183	16	16	CD
36943	1	184	Bisque	bisque	JJ
36943	1	185	of	of	IN
36943	1	186	Clam	Clam	NNP
36943	1	187	17	17	CD
36943	1	188	Club	Club	NNP
36943	1	189	Clam	Clam	NNP
36943	1	190	Soup	Soup	NNP
36943	1	191	18	18	CD
36943	1	192	Mock	Mock	NNP
36943	1	193	Oyster	Oyster	NNP
36943	1	194	Soup	Soup	NNP
36943	1	195	19	19	CD
36943	1	196	Cucumber	Cucumber	NNP
36943	1	197	Tapioca	Tapioca	NNP
36943	1	198	Soup	Soup	NNP
36943	1	199	21	21	CD
36943	1	200	Quick	Quick	NNP
36943	1	201	Clear	Clear	NNP
36943	1	202	Soup	Soup	NNP
36943	1	203	22	22	CD
36943	1	204	A	a	NN
36943	1	205	la	la	NNP
36943	1	206	Royal	Royal	NNP
36943	1	207	24	24	CD
36943	1	208	Bisque	Bisque	NNP
36943	1	209	of	of	IN
36943	1	210	Salmon	Salmon	NNP
36943	1	211	25	25	CD
36943	1	212	Currant	Currant	NNP
36943	1	213	Soup	Soup	NNP
36943	1	214	26	26	CD
36943	1	215	Chocolate	Chocolate	NNP
36943	1	216	Soup	Soup	NNP
36943	1	217	28	28	CD
36943	1	218	Cream	Cream	NNP
36943	1	219	of	of	IN
36943	1	220	Chestnut	Chestnut	NNP
36943	1	221	Soup	Soup	NNP
36943	1	222	29	29	CD
36943	1	223	Pistachio	Pistachio	NNP
36943	1	224	Soup	Soup	NNP
36943	1	225	30	30	CD
36943	1	226	Ye	Ye	NNP
36943	1	227	Food	Food	NNP
36943	1	228	for	for	IN
36943	1	229	ye	ye	NNP
36943	1	230	Gods	Gods	NNP
36943	1	231	31	31	CD
36943	1	232	Oatmeal	Oatmeal	NNP
36943	1	233	Soup	Soup	NNP
36943	1	234	32	32	CD
36943	1	235	CREAM	cream	NN
36943	1	236	OF	of	IN
36943	1	237	ASPARAGUS	ASPARAGUS	NNP
36943	1	238	Wash	Wash	NNP
36943	1	239	one	one	CD
36943	1	240	bundle	bundle	NN
36943	1	241	of	of	IN
36943	1	242	asparagus	asparagus	NN
36943	1	243	,	,	,
36943	1	244	cut	cut	VBD
36943	1	245	off	off	RP
36943	1	246	the	the	DT
36943	1	247	tips	tip	NNS
36943	1	248	and	and	CC
36943	1	249	throw	throw	VB
36943	1	250	them	-PRON-	PRP
36943	1	251	into	into	IN
36943	1	252	a	a	DT
36943	1	253	pint	pint	NN
36943	1	254	of	of	IN
36943	1	255	boiling	boil	VBG
36943	1	256	water	water	NN
36943	1	257	,	,	,
36943	1	258	add	add	VB
36943	1	259	a	a	DT
36943	1	260	teaspoonful	teaspoonful	NN
36943	1	261	of	of	IN
36943	1	262	salt	salt	NN
36943	1	263	,	,	,
36943	1	264	and	and	CC
36943	1	265	simmer	simmer	NN
36943	1	266	gently	gently	RB
36943	1	267	for	for	IN
36943	1	268	fifteen	fifteen	CD
36943	1	269	minutes	minute	NNS
36943	1	270	.	.	.
36943	2	1	Strain	strain	VB
36943	2	2	them	-PRON-	PRP
36943	2	3	and	and	CC
36943	2	4	save	save	VB
36943	2	5	the	the	DT
36943	2	6	water	water	NN
36943	2	7	;	;	:
36943	2	8	to	to	IN
36943	2	9	this	this	DT
36943	2	10	water	water	NN
36943	2	11	add	add	VB
36943	2	12	the	the	DT
36943	2	13	remaining	remain	VBG
36943	2	14	part	part	NN
36943	2	15	of	of	IN
36943	2	16	the	the	DT
36943	2	17	bundle	bundle	NN
36943	2	18	,	,	,
36943	2	19	cut	cut	VBN
36943	2	20	into	into	IN
36943	2	21	small	small	JJ
36943	2	22	pieces	piece	NNS
36943	2	23	.	.	.
36943	3	1	Cook	cook	VB
36943	3	2	fifteen	fifteen	CD
36943	3	3	minutes	minute	NNS
36943	3	4	and	and	CC
36943	3	5	press	press	NN
36943	3	6	through	through	IN
36943	3	7	a	a	DT
36943	3	8	colander	colander	NN
36943	3	9	.	.	.
36943	4	1	Put	put	VB
36943	4	2	one	one	CD
36943	4	3	quart	quart	NN
36943	4	4	of	of	IN
36943	4	5	milk	milk	NN
36943	4	6	into	into	IN
36943	4	7	a	a	DT
36943	4	8	double	double	JJ
36943	4	9	boiler	boiler	NN
36943	4	10	;	;	:
36943	4	11	rub	rub	VB
36943	4	12	together	together	RB
36943	4	13	two	two	CD
36943	4	14	tablespoonfuls	tablespoonful	NNS
36943	4	15	of	of	IN
36943	4	16	butter	butter	NN
36943	4	17	and	and	CC
36943	4	18	two	two	CD
36943	4	19	tablespoonfuls	tablespoonful	NNS
36943	4	20	of	of	IN
36943	4	21	flour	flour	NN
36943	4	22	.	.	.
36943	5	1	Add	add	VB
36943	5	2	a	a	DT
36943	5	3	little	little	JJ
36943	5	4	of	of	IN
36943	5	5	the	the	DT
36943	5	6	hot	hot	JJ
36943	5	7	milk	milk	NN
36943	5	8	to	to	IN
36943	5	9	this	this	DT
36943	5	10	and	and	CC
36943	5	11	work	work	VB
36943	5	12	until	until	IN
36943	5	13	perfectly	perfectly	RB
36943	5	14	smooth	smooth	JJ
36943	5	15	,	,	,
36943	5	16	then	then	RB
36943	5	17	stir	stir	VB
36943	5	18	into	into	IN
36943	5	19	the	the	DT
36943	5	20	milk	milk	NN
36943	5	21	and	and	CC
36943	5	22	cook	cook	VB
36943	5	23	five	five	CD
36943	5	24	minutes	minute	NNS
36943	5	25	.	.	.
36943	6	1	Heat	heat	VB
36943	6	2	the	the	DT
36943	6	3	asparagus	asparagus	NN
36943	6	4	mixture	mixture	NN
36943	6	5	,	,	,
36943	6	6	turn	turn	VB
36943	6	7	the	the	DT
36943	6	8	milk	milk	NN
36943	6	9	quickly	quickly	RB
36943	6	10	into	into	IN
36943	6	11	it	-PRON-	PRP
36943	6	12	,	,	,
36943	6	13	season	season	NN
36943	6	14	,	,	,
36943	6	15	add	add	VB
36943	6	16	the	the	DT
36943	6	17	asparagus	asparagus	NN
36943	6	18	tips	tip	NNS
36943	6	19	,	,	,
36943	6	20	and	and	CC
36943	6	21	serve	serve	VB
36943	6	22	.	.	.
36943	7	1	This	this	DT
36943	7	2	can	can	MD
36943	7	3	not	not	RB
36943	7	4	be	be	VB
36943	7	5	boiled	boil	VBN
36943	7	6	or	or	CC
36943	7	7	it	-PRON-	PRP
36943	7	8	will	will	MD
36943	7	9	curdle	curdle	VB
36943	7	10	.	.	.
36943	8	1	CREAM	cream	NN
36943	8	2	OF	of	IN
36943	8	3	CORN	CORN	NNS
36943	8	4	Score	score	NN
36943	8	5	each	each	DT
36943	8	6	row	row	NN
36943	8	7	of	of	IN
36943	8	8	grains	grain	NNS
36943	8	9	on	on	IN
36943	8	10	six	six	CD
36943	8	11	ears	ear	NNS
36943	8	12	of	of	IN
36943	8	13	corn	corn	NN
36943	8	14	;	;	:
36943	8	15	then	then	RB
36943	8	16	,	,	,
36943	8	17	with	with	IN
36943	8	18	the	the	DT
36943	8	19	back	back	NN
36943	8	20	of	of	IN
36943	8	21	the	the	DT
36943	8	22	knife	knife	NN
36943	8	23	press	press	NN
36943	8	24	it	-PRON-	PRP
36943	8	25	out	out	RP
36943	8	26	carefully	carefully	RB
36943	8	27	and	and	CC
36943	8	28	throw	throw	VB
36943	8	29	the	the	DT
36943	8	30	cobs	cobs	NN
36943	8	31	into	into	IN
36943	8	32	a	a	DT
36943	8	33	kettle	kettle	NN
36943	8	34	;	;	:
36943	8	35	cover	cover	VB
36943	8	36	with	with	IN
36943	8	37	a	a	DT
36943	8	38	quart	quart	NN
36943	8	39	of	of	IN
36943	8	40	water	water	NN
36943	8	41	,	,	,
36943	8	42	bring	bring	VB
36943	8	43	to	to	IN
36943	8	44	boiling	boiling	NN
36943	8	45	point	point	NN
36943	8	46	and	and	CC
36943	8	47	strain	strain	VB
36943	8	48	.	.	.
36943	9	1	Now	now	RB
36943	9	2	,	,	,
36943	9	3	add	add	VB
36943	9	4	the	the	DT
36943	9	5	scraped	scrape	VBN
36943	9	6	corn	corn	NN
36943	9	7	to	to	IN
36943	9	8	the	the	DT
36943	9	9	water	water	NN
36943	9	10	.	.	.
36943	10	1	Rub	rub	VB
36943	10	2	together	together	RB
36943	10	3	two	two	CD
36943	10	4	tablespoonfuls	tablespoonful	NNS
36943	10	5	of	of	IN
36943	10	6	butter	butter	NN
36943	10	7	and	and	CC
36943	10	8	one	one	CD
36943	10	9	of	of	IN
36943	10	10	flour	flour	NN
36943	10	11	.	.	.
36943	11	1	Stir	stir	VB
36943	11	2	it	-PRON-	PRP
36943	11	3	into	into	IN
36943	11	4	this	this	DT
36943	11	5	corn	corn	NN
36943	11	6	mixture	mixture	NN
36943	11	7	and	and	CC
36943	11	8	bring	bring	VBP
36943	11	9	to	to	IN
36943	11	10	boiling	boiling	NN
36943	11	11	point	point	NN
36943	11	12	,	,	,
36943	11	13	then	then	RB
36943	11	14	add	add	VB
36943	11	15	one	one	CD
36943	11	16	pint	pint	NN
36943	11	17	of	of	IN
36943	11	18	hot	hot	JJ
36943	11	19	milk	milk	NN
36943	11	20	;	;	:
36943	11	21	season	season	NN
36943	11	22	and	and	CC
36943	11	23	serve	serve	VB
36943	11	24	.	.	.
36943	12	1	CREAM	cream	NN
36943	12	2	OF	of	IN
36943	12	3	LETTUCE	LETTUCE	NNP
36943	12	4	Wash	Wash	NNP
36943	12	5	and	and	CC
36943	12	6	pull	pull	VB
36943	12	7	apart	apart	RB
36943	12	8	two	two	CD
36943	12	9	good	good	JJ
36943	12	10	-	-	HYPH
36943	12	11	sized	sized	JJ
36943	12	12	heads	head	NNS
36943	12	13	of	of	IN
36943	12	14	lettuce	lettuce	NN
36943	12	15	.	.	.
36943	13	1	Throw	throw	VB
36943	13	2	them	-PRON-	PRP
36943	13	3	into	into	IN
36943	13	4	a	a	DT
36943	13	5	hot	hot	JJ
36943	13	6	saucepan	saucepan	NN
36943	13	7	,	,	,
36943	13	8	shake	shake	VB
36943	13	9	over	over	IN
36943	13	10	the	the	DT
36943	13	11	fire	fire	NN
36943	13	12	until	until	IN
36943	13	13	the	the	DT
36943	13	14	lettuce	lettuce	NN
36943	13	15	leaves	leave	NNS
36943	13	16	simply	simply	RB
36943	13	17	melt	melt	JJ
36943	13	18	.	.	.
36943	14	1	Sprinkle	sprinkle	VB
36943	14	2	over	over	IN
36943	14	3	a	a	DT
36943	14	4	teaspoonful	teaspoonful	NN
36943	14	5	of	of	IN
36943	14	6	salt	salt	NN
36943	14	7	,	,	,
36943	14	8	then	then	RB
36943	14	9	press	press	VB
36943	14	10	through	through	IN
36943	14	11	a	a	DT
36943	14	12	sieve	sieve	NN
36943	14	13	.	.	.
36943	15	1	Put	put	VB
36943	15	2	one	one	CD
36943	15	3	quart	quart	NN
36943	15	4	of	of	IN
36943	15	5	milk	milk	NN
36943	15	6	in	in	IN
36943	15	7	a	a	DT
36943	15	8	double	double	JJ
36943	15	9	boiler	boiler	NN
36943	15	10	.	.	.
36943	16	1	Rub	rub	VB
36943	16	2	together	together	RB
36943	16	3	two	two	CD
36943	16	4	tablespoonfuls	tablespoonful	NNS
36943	16	5	of	of	IN
36943	16	6	butter	butter	NN
36943	16	7	and	and	CC
36943	16	8	two	two	CD
36943	16	9	of	of	IN
36943	16	10	flour	flour	NN
36943	16	11	,	,	,
36943	16	12	add	add	VB
36943	16	13	it	-PRON-	PRP
36943	16	14	to	to	IN
36943	16	15	the	the	DT
36943	16	16	milk	milk	NN
36943	16	17	and	and	CC
36943	16	18	stir	stir	VB
36943	16	19	until	until	IN
36943	16	20	it	-PRON-	PRP
36943	16	21	thickens	thicken	VBZ
36943	16	22	.	.	.
36943	17	1	Chop	chop	VB
36943	17	2	sufficient	sufficient	JJ
36943	17	3	parsley	parsley	NN
36943	17	4	to	to	TO
36943	17	5	make	make	VB
36943	17	6	two	two	CD
36943	17	7	tablespoonfuls	tablespoonful	NNS
36943	17	8	and	and	CC
36943	17	9	pound	pound	VB
36943	17	10	it	-PRON-	PRP
36943	17	11	in	in	IN
36943	17	12	a	a	DT
36943	17	13	mortar	mortar	NN
36943	17	14	.	.	.
36943	18	1	Put	put	VB
36943	18	2	this	this	DT
36943	18	3	in	in	IN
36943	18	4	a	a	DT
36943	18	5	bowl	bowl	NN
36943	18	6	;	;	:
36943	18	7	mix	mix	VB
36943	18	8	it	-PRON-	PRP
36943	18	9	with	with	IN
36943	18	10	the	the	DT
36943	18	11	lettuce	lettuce	NN
36943	18	12	that	that	WDT
36943	18	13	has	have	VBZ
36943	18	14	been	be	VBN
36943	18	15	pressed	press	VBN
36943	18	16	through	through	IN
36943	18	17	the	the	DT
36943	18	18	sieve	sieve	NN
36943	18	19	.	.	.
36943	19	1	Stir	stir	VB
36943	19	2	in	in	IN
36943	19	3	the	the	DT
36943	19	4	milk	milk	NN
36943	19	5	,	,	,
36943	19	6	then	then	RB
36943	19	7	add	add	VB
36943	19	8	a	a	DT
36943	19	9	half	half	NN
36943	19	10	teaspoonful	teaspoonful	JJ
36943	19	11	of	of	IN
36943	19	12	beef	beef	NN
36943	19	13	extract	extract	NN
36943	19	14	,	,	,
36943	19	15	dissolved	dissolve	VBN
36943	19	16	in	in	IN
36943	19	17	a	a	DT
36943	19	18	little	little	JJ
36943	19	19	of	of	IN
36943	19	20	the	the	DT
36943	19	21	hot	hot	JJ
36943	19	22	milk	milk	NN
36943	19	23	;	;	:
36943	19	24	season	season	NN
36943	19	25	and	and	CC
36943	19	26	serve	serve	VB
36943	19	27	.	.	.
36943	20	1	CREAM	cream	NN
36943	20	2	OF	of	IN
36943	20	3	BEETS	beet	NNS
36943	20	4	Take	take	VB
36943	20	5	four	four	CD
36943	20	6	cold	cold	NN
36943	20	7	,	,	,
36943	20	8	boiled	boiled	JJ
36943	20	9	beets	beet	NNS
36943	20	10	and	and	CC
36943	20	11	grate	grate	VB
36943	20	12	them	-PRON-	PRP
36943	20	13	.	.	.
36943	21	1	Dissolve	dissolve	VB
36943	21	2	a	a	DT
36943	21	3	teaspoonful	teaspoonful	JJ
36943	21	4	of	of	IN
36943	21	5	beef	beef	NN
36943	21	6	extract	extract	NN
36943	21	7	in	in	IN
36943	21	8	one	one	CD
36943	21	9	pint	pint	NN
36943	21	10	of	of	IN
36943	21	11	boiling	boil	VBG
36943	21	12	water	water	NN
36943	21	13	.	.	.
36943	22	1	Add	add	VB
36943	22	2	it	-PRON-	PRP
36943	22	3	to	to	IN
36943	22	4	the	the	DT
36943	22	5	beets	beet	NNS
36943	22	6	,	,	,
36943	22	7	and	and	CC
36943	22	8	when	when	WRB
36943	22	9	they	-PRON-	PRP
36943	22	10	reach	reach	VBP
36943	22	11	the	the	DT
36943	22	12	boiling	boiling	NN
36943	22	13	point	point	NN
36943	22	14	add	add	VB
36943	22	15	one	one	CD
36943	22	16	pint	pint	NN
36943	22	17	of	of	IN
36943	22	18	hot	hot	JJ
36943	22	19	milk	milk	NN
36943	22	20	;	;	:
36943	22	21	stir	stir	NN
36943	22	22	in	in	IN
36943	22	23	a	a	DT
36943	22	24	tablespoonful	tablespoonful	NN
36943	22	25	of	of	IN
36943	22	26	butter	butter	NN
36943	22	27	,	,	,
36943	22	28	palatable	palatable	JJ
36943	22	29	seasoning	seasoning	NN
36943	22	30	of	of	IN
36943	22	31	salt	salt	NN
36943	22	32	,	,	,
36943	22	33	and	and	CC
36943	22	34	when	when	WRB
36943	22	35	it	-PRON-	PRP
36943	22	36	reaches	reach	VBZ
36943	22	37	the	the	DT
36943	22	38	boiling	boiling	NN
36943	22	39	point	point	NN
36943	22	40	,	,	,
36943	22	41	add	add	VB
36943	22	42	tablespoonful	tablespoonful	JJ
36943	22	43	of	of	IN
36943	22	44	arrow	arrow	NN
36943	22	45	-	-	HYPH
36943	22	46	root	root	NN
36943	22	47	dissolved	dissolve	VBN
36943	22	48	in	in	IN
36943	22	49	two	two	CD
36943	22	50	tablespoonfuls	tablespoonful	NNS
36943	22	51	of	of	IN
36943	22	52	cold	cold	JJ
36943	22	53	water	water	NN
36943	22	54	.	.	.
36943	23	1	Bring	bring	VB
36943	23	2	to	to	IN
36943	23	3	boiling	boiling	NN
36943	23	4	point	point	NN
36943	23	5	again	again	RB
36943	23	6	,	,	,
36943	23	7	and	and	CC
36943	23	8	serve	serve	VB
36943	23	9	.	.	.
36943	24	1	TOMATO	TOMATO	NNP
36943	24	2	SOUP	SOUP	NNP
36943	24	3	Cut	Cut	NNP
36943	24	4	six	six	CD
36943	24	5	large	large	JJ
36943	24	6	tomatoes	tomato	NNS
36943	24	7	into	into	IN
36943	24	8	small	small	JJ
36943	24	9	pieces	piece	NNS
36943	24	10	.	.	.
36943	25	1	Put	put	VB
36943	25	2	them	-PRON-	PRP
36943	25	3	into	into	IN
36943	25	4	a	a	DT
36943	25	5	saucepan	saucepan	NN
36943	25	6	with	with	IN
36943	25	7	one	one	CD
36943	25	8	pint	pint	NN
36943	25	9	of	of	IN
36943	25	10	water	water	NN
36943	25	11	,	,	,
36943	25	12	or	or	CC
36943	25	13	stock	stock	NN
36943	25	14	,	,	,
36943	25	15	add	add	VB
36943	25	16	tablespoonful	tablespoonful	JJ
36943	25	17	of	of	IN
36943	25	18	butter	butter	NN
36943	25	19	,	,	,
36943	25	20	slice	slice	NN
36943	25	21	of	of	IN
36943	25	22	onion	onion	NN
36943	25	23	,	,	,
36943	25	24	bay	bay	NN
36943	25	25	leaf	leaf	NN
36943	25	26	and	and	CC
36943	25	27	a	a	DT
36943	25	28	sprig	sprig	NN
36943	25	29	of	of	IN
36943	25	30	parsley	parsley	NNP
36943	25	31	.	.	.
36943	26	1	Cook	cook	VB
36943	26	2	slowly	slowly	RB
36943	26	3	twenty	twenty	CD
36943	26	4	minutes	minute	NNS
36943	26	5	and	and	CC
36943	26	6	press	press	VB
36943	26	7	through	through	IN
36943	26	8	a	a	DT
36943	26	9	sieve	sieve	NN
36943	26	10	sufficiently	sufficiently	RB
36943	26	11	fine	fine	JJ
36943	26	12	to	to	TO
36943	26	13	remove	remove	VB
36943	26	14	the	the	DT
36943	26	15	seeds	seed	NNS
36943	26	16	.	.	.
36943	27	1	Return	return	VB
36943	27	2	this	this	DT
36943	27	3	soup	soup	NN
36943	27	4	to	to	IN
36943	27	5	the	the	DT
36943	27	6	fire	fire	NN
36943	27	7	,	,	,
36943	27	8	add	add	VB
36943	27	9	tablespoonful	tablespoonful	JJ
36943	27	10	of	of	IN
36943	27	11	arrow	arrow	NN
36943	27	12	root	root	NN
36943	27	13	moistened	moisten	VBN
36943	27	14	in	in	IN
36943	27	15	two	two	CD
36943	27	16	tablespoonfuls	tablespoonful	NNS
36943	27	17	of	of	IN
36943	27	18	cold	cold	JJ
36943	27	19	water	water	NN
36943	27	20	,	,	,
36943	27	21	another	another	DT
36943	27	22	tablespoonful	tablespoonful	JJ
36943	27	23	of	of	IN
36943	27	24	butter	butter	NN
36943	27	25	and	and	CC
36943	27	26	a	a	DT
36943	27	27	palatable	palatable	JJ
36943	27	28	seasoning	seasoning	NN
36943	27	29	of	of	IN
36943	27	30	salt	salt	NN
36943	27	31	and	and	CC
36943	27	32	pepper	pepper	NN
36943	27	33	,	,	,
36943	27	34	and	and	CC
36943	27	35	serve	serve	VB
36943	27	36	with	with	IN
36943	27	37	squares	square	NNS
36943	27	38	of	of	IN
36943	27	39	toasted	toast	VBN
36943	27	40	bread	bread	NN
36943	27	41	.	.	.
36943	28	1	CLEAR	CLEAR	NNP
36943	28	2	TOMATO	tomato	NN
36943	28	3	WITH	with	IN
36943	28	4	SAGO	SAGO	NNP
36943	28	5	Put	put	VBP
36943	28	6	one	one	CD
36943	28	7	pint	pint	NN
36943	28	8	of	of	IN
36943	28	9	stewed	stew	VBN
36943	28	10	tomatoe	tomatoe	NNP
36943	28	11	into	into	IN
36943	28	12	a	a	DT
36943	28	13	saucepan	saucepan	NN
36943	28	14	,	,	,
36943	28	15	add	add	VB
36943	28	16	slice	slice	NN
36943	28	17	of	of	IN
36943	28	18	onions	onion	NNS
36943	28	19	,	,	,
36943	28	20	bay	bay	NN
36943	28	21	leaf	leaf	NN
36943	28	22	and	and	CC
36943	28	23	sprig	sprig	NNP
36943	28	24	of	of	IN
36943	28	25	parsley	parsley	NNP
36943	28	26	.	.	.
36943	29	1	Simmer	simmer	JJ
36943	29	2	ten	ten	CD
36943	29	3	minutes	minute	NNS
36943	29	4	.	.	.
36943	30	1	Cover	cover	VB
36943	30	2	four	four	CD
36943	30	3	tablespoonfuls	tablespoonful	NNS
36943	30	4	of	of	IN
36943	30	5	pearl	pearl	NN
36943	30	6	sago	sago	NNP
36943	30	7	with	with	IN
36943	30	8	a	a	DT
36943	30	9	pint	pint	NN
36943	30	10	of	of	IN
36943	30	11	cold	cold	JJ
36943	30	12	water	water	NN
36943	30	13	and	and	CC
36943	30	14	soak	soak	VB
36943	30	15	for	for	IN
36943	30	16	twenty	twenty	CD
36943	30	17	minutes	minute	NNS
36943	30	18	.	.	.
36943	31	1	Now	now	RB
36943	31	2	,	,	,
36943	31	3	stand	stand	VB
36943	31	4	this	this	DT
36943	31	5	over	over	IN
36943	31	6	the	the	DT
36943	31	7	back	back	JJ
36943	31	8	part	part	NN
36943	31	9	of	of	IN
36943	31	10	the	the	DT
36943	31	11	stove	stove	NN
36943	31	12	until	until	IN
36943	31	13	the	the	DT
36943	31	14	sago	sago	NNS
36943	31	15	is	be	VBZ
36943	31	16	perfectly	perfectly	RB
36943	31	17	clear	clear	JJ
36943	31	18	,	,	,
36943	31	19	and	and	CC
36943	31	20	the	the	DT
36943	31	21	water	water	NN
36943	31	22	almost	almost	RB
36943	31	23	boiling	boil	VBG
36943	31	24	hot	hot	RB
36943	31	25	.	.	.
36943	32	1	Add	add	VB
36943	32	2	to	to	IN
36943	32	3	the	the	DT
36943	32	4	tomatoes	tomato	NNS
36943	32	5	one	one	CD
36943	32	6	pint	pint	NN
36943	32	7	of	of	IN
36943	32	8	boiling	boil	VBG
36943	32	9	water	water	NN
36943	32	10	and	and	CC
36943	32	11	two	two	CD
36943	32	12	tablespoonfuls	tablespoonful	NNS
36943	32	13	of	of	IN
36943	32	14	butter	butter	NN
36943	32	15	,	,	,
36943	32	16	then	then	RB
36943	32	17	press	press	VB
36943	32	18	through	through	IN
36943	32	19	a	a	DT
36943	32	20	sieve	sieve	NN
36943	32	21	.	.	.
36943	33	1	Return	return	VB
36943	33	2	to	to	IN
36943	33	3	the	the	DT
36943	33	4	fire	fire	NN
36943	33	5	,	,	,
36943	33	6	add	add	VB
36943	33	7	a	a	DT
36943	33	8	teaspoonful	teaspoonful	NN
36943	33	9	of	of	IN
36943	33	10	salt	salt	NN
36943	33	11	,	,	,
36943	33	12	half	half	NN
36943	33	13	teaspoonful	teaspoonful	JJ
36943	33	14	of	of	IN
36943	33	15	pepper	pepper	NN
36943	33	16	and	and	CC
36943	33	17	then	then	RB
36943	33	18	the	the	DT
36943	33	19	sago	sago	NN
36943	33	20	.	.	.
36943	34	1	Serve	serve	VB
36943	34	2	at	at	IN
36943	34	3	once	once	RB
36943	34	4	.	.	.
36943	35	1	This	this	DT
36943	35	2	soup	soup	NN
36943	35	3	may	may	MD
36943	35	4	be	be	VB
36943	35	5	varied	vary	VBN
36943	35	6	by	by	IN
36943	35	7	adding	add	VBG
36943	35	8	,	,	,
36943	35	9	instead	instead	RB
36943	35	10	of	of	IN
36943	35	11	the	the	DT
36943	35	12	pint	pint	NN
36943	35	13	of	of	IN
36943	35	14	water	water	NN
36943	35	15	to	to	IN
36943	35	16	the	the	DT
36943	35	17	tomatoes	tomato	NNS
36943	35	18	,	,	,
36943	35	19	a	a	DT
36943	35	20	pint	pint	NN
36943	35	21	of	of	IN
36943	35	22	stock	stock	NN
36943	35	23	.	.	.
36943	36	1	BROWN	BROWN	NNP
36943	36	2	BROTH	BROTH	NNP
36943	36	3	Boil	Boil	NNP
36943	36	4	and	and	CC
36943	36	5	cut	cut	VBN
36943	36	6	into	into	IN
36943	36	7	dice	dice	NN
36943	36	8	one	one	CD
36943	36	9	young	young	JJ
36943	36	10	carrot	carrot	NN
36943	36	11	,	,	,
36943	36	12	one	one	CD
36943	36	13	onion	onion	NN
36943	36	14	and	and	CC
36943	36	15	one	one	CD
36943	36	16	potato	potato	NN
36943	36	17	.	.	.
36943	37	1	Put	put	VB
36943	37	2	two	two	CD
36943	37	3	ounces	ounce	NNS
36943	37	4	of	of	IN
36943	37	5	butter	butter	NN
36943	37	6	in	in	IN
36943	37	7	the	the	DT
36943	37	8	frying	frying	NN
36943	37	9	-	-	HYPH
36943	37	10	pan	pan	NN
36943	37	11	,	,	,
36943	37	12	throw	throw	VB
36943	37	13	in	in	RP
36943	37	14	the	the	DT
36943	37	15	vegetables	vegetable	NNS
36943	37	16	and	and	CC
36943	37	17	stir	stir	VB
36943	37	18	carefully	carefully	RB
36943	37	19	until	until	IN
36943	37	20	they	-PRON-	PRP
36943	37	21	are	be	VBP
36943	37	22	a	a	DT
36943	37	23	golden	golden	JJ
36943	37	24	brown	brown	NN
36943	37	25	.	.	.
36943	38	1	Then	then	RB
36943	38	2	skim	skim	VB
36943	38	3	them	-PRON-	PRP
36943	38	4	out	out	RP
36943	38	5	and	and	CC
36943	38	6	put	put	VBD
36943	38	7	them	-PRON-	PRP
36943	38	8	in	in	IN
36943	38	9	a	a	DT
36943	38	10	saucepan	saucepan	NN
36943	38	11	.	.	.
36943	39	1	Cover	cover	VB
36943	39	2	with	with	IN
36943	39	3	one	one	CD
36943	39	4	quart	quart	NN
36943	39	5	of	of	IN
36943	39	6	boiling	boiling	NN
36943	39	7	water	water	NN
36943	39	8	,	,	,
36943	39	9	add	add	VB
36943	39	10	a	a	DT
36943	39	11	bay	bay	NN
36943	39	12	leaf	leaf	NN
36943	39	13	and	and	CC
36943	39	14	simmer	simmer	NN
36943	39	15	gently	gently	RB
36943	39	16	twenty	twenty	CD
36943	39	17	minutes	minute	NNS
36943	39	18	.	.	.
36943	40	1	Press	press	NN
36943	40	2	through	through	IN
36943	40	3	a	a	DT
36943	40	4	purée	purée	NN
36943	40	5	sieve	sieve	NN
36943	40	6	,	,	,
36943	40	7	return	return	VB
36943	40	8	these	these	DT
36943	40	9	to	to	IN
36943	40	10	the	the	DT
36943	40	11	kettle	kettle	NN
36943	40	12	,	,	,
36943	40	13	add	add	VB
36943	40	14	a	a	DT
36943	40	15	teaspoonful	teaspoonful	NN
36943	40	16	of	of	IN
36943	40	17	kitchen	kitchen	NN
36943	40	18	bouquet	bouquet	NN
36943	40	19	and	and	CC
36943	40	20	palatable	palatable	JJ
36943	40	21	seasoning	seasoning	NN
36943	40	22	of	of	IN
36943	40	23	salt	salt	NN
36943	40	24	and	and	CC
36943	40	25	pepper	pepper	NN
36943	40	26	.	.	.
36943	41	1	Serve	serve	VB
36943	41	2	with	with	IN
36943	41	3	cheese	cheese	NN
36943	41	4	balls	ball	NNS
36943	41	5	.	.	.
36943	42	1	CHEESE	cheese	NN
36943	42	2	BALLS	ball	NNS
36943	42	3	Put	put	VB
36943	42	4	a	a	DT
36943	42	5	tablespoonful	tablespoonful	NN
36943	42	6	of	of	IN
36943	42	7	butter	butter	NN
36943	42	8	and	and	CC
36943	42	9	a	a	DT
36943	42	10	quarter	quarter	NN
36943	42	11	of	of	IN
36943	42	12	a	a	DT
36943	42	13	cup	cup	NN
36943	42	14	of	of	IN
36943	42	15	water	water	NN
36943	42	16	over	over	IN
36943	42	17	the	the	DT
36943	42	18	fire	fire	NN
36943	42	19	to	to	TO
36943	42	20	boil	boil	VB
36943	42	21	.	.	.
36943	43	1	Stir	stir	VB
36943	43	2	in	in	RP
36943	43	3	quickly	quickly	RB
36943	43	4	a	a	DT
36943	43	5	quarter	quarter	NN
36943	43	6	of	of	IN
36943	43	7	a	a	DT
36943	43	8	cup	cup	NN
36943	43	9	of	of	IN
36943	43	10	flour	flour	NN
36943	43	11	and	and	CC
36943	43	12	stir	stir	VB
36943	43	13	for	for	IN
36943	43	14	a	a	DT
36943	43	15	minute	minute	NN
36943	43	16	.	.	.
36943	44	1	Take	take	VB
36943	44	2	from	from	IN
36943	44	3	the	the	DT
36943	44	4	fire	fire	NN
36943	44	5	and	and	CC
36943	44	6	add	add	VB
36943	44	7	one	one	CD
36943	44	8	well	well	RB
36943	44	9	-	-	HYPH
36943	44	10	beaten	beat	VBN
36943	44	11	egg	egg	NN
36943	44	12	and	and	CC
36943	44	13	two	two	CD
36943	44	14	tablespoonfuls	tablespoonful	NNS
36943	44	15	of	of	IN
36943	44	16	grated	grate	VBN
36943	44	17	cheese	cheese	NN
36943	44	18	.	.	.
36943	45	1	Drop	drop	VB
36943	45	2	this	this	DT
36943	45	3	mixture	mixture	NN
36943	45	4	into	into	IN
36943	45	5	a	a	DT
36943	45	6	greased	grease	VBN
36943	45	7	baking	baking	NN
36943	45	8	pan	pan	NN
36943	45	9	,	,	,
36943	45	10	and	and	CC
36943	45	11	bake	bake	VB
36943	45	12	in	in	RP
36943	45	13	a	a	DT
36943	45	14	quick	quick	JJ
36943	45	15	oven	oven	JJ
36943	45	16	fifteen	fifteen	CD
36943	45	17	minutes	minute	NNS
36943	45	18	.	.	.
36943	46	1	The	the	DT
36943	46	2	paste	paste	NN
36943	46	3	should	should	MD
36943	46	4	not	not	RB
36943	46	5	be	be	VB
36943	46	6	larger	large	JJR
36943	46	7	than	than	IN
36943	46	8	a	a	DT
36943	46	9	good	good	JJ
36943	46	10	sized	sized	JJ
36943	46	11	bean	bean	NN
36943	46	12	as	as	IN
36943	46	13	you	-PRON-	PRP
36943	46	14	drop	drop	VBP
36943	46	15	it	-PRON-	PRP
36943	46	16	on	on	IN
36943	46	17	the	the	DT
36943	46	18	pan	pan	NN
36943	46	19	.	.	.
36943	47	1	A	a	DT
36943	47	2	very	very	RB
36943	47	3	good	good	JJ
36943	47	4	way	way	NN
36943	47	5	to	to	TO
36943	47	6	make	make	VB
36943	47	7	them	-PRON-	PRP
36943	47	8	is	be	VBZ
36943	47	9	to	to	TO
36943	47	10	put	put	VB
36943	47	11	this	this	DT
36943	47	12	mixture	mixture	NN
36943	47	13	in	in	IN
36943	47	14	a	a	DT
36943	47	15	pastry	pastry	NN
36943	47	16	bag	bag	NN
36943	47	17	and	and	CC
36943	47	18	press	press	VB
36943	47	19	it	-PRON-	PRP
36943	47	20	through	through	IN
36943	47	21	a	a	DT
36943	47	22	plain	plain	JJ
36943	47	23	tube	tube	NN
36943	47	24	,	,	,
36943	47	25	and	and	CC
36943	47	26	cut	cut	VBD
36943	47	27	it	-PRON-	PRP
36943	47	28	off	off	RP
36943	47	29	into	into	IN
36943	47	30	small	small	JJ
36943	47	31	balls	ball	NNS
36943	47	32	.	.	.
36943	48	1	BISQUE	BISQUE	VBN
36943	48	2	OF	of	IN
36943	48	3	CLAM	CLAM	NNP
36943	48	4	Drain	Drain	NNP
36943	48	5	fifty	fifty	CD
36943	48	6	small	small	JJ
36943	48	7	clams	clam	NNS
36943	48	8	.	.	.
36943	49	1	Bring	bring	VB
36943	49	2	the	the	DT
36943	49	3	liquor	liquor	NN
36943	49	4	to	to	IN
36943	49	5	boiling	boil	VBG
36943	49	6	point	point	NN
36943	49	7	and	and	CC
36943	49	8	skim	skim	NNP
36943	49	9	.	.	.
36943	50	1	Chop	chop	VB
36943	50	2	the	the	DT
36943	50	3	clams	clam	NNS
36943	50	4	fine	fine	RB
36943	50	5	,	,	,
36943	50	6	add	add	VB
36943	50	7	them	-PRON-	PRP
36943	50	8	to	to	IN
36943	50	9	the	the	DT
36943	50	10	liquor	liquor	NN
36943	50	11	and	and	CC
36943	50	12	cook	cook	VB
36943	50	13	gently	gently	RB
36943	50	14	for	for	IN
36943	50	15	ten	ten	CD
36943	50	16	minutes	minute	NNS
36943	50	17	.	.	.
36943	51	1	Then	then	RB
36943	51	2	press	press	VB
36943	51	3	through	through	IN
36943	51	4	a	a	DT
36943	51	5	sieve	sieve	NN
36943	51	6	.	.	.
36943	52	1	Put	put	VB
36943	52	2	one	one	CD
36943	52	3	quart	quart	NN
36943	52	4	of	of	IN
36943	52	5	milk	milk	NN
36943	52	6	into	into	IN
36943	52	7	a	a	DT
36943	52	8	double	double	JJ
36943	52	9	boiler	boiler	NN
36943	52	10	;	;	:
36943	52	11	add	add	VB
36943	52	12	to	to	IN
36943	52	13	it	-PRON-	PRP
36943	52	14	a	a	DT
36943	52	15	bay	bay	NN
36943	52	16	leaf	leaf	NN
36943	52	17	.	.	.
36943	53	1	Rub	rub	VB
36943	53	2	together	together	RB
36943	53	3	two	two	CD
36943	53	4	tablespoonfuls	tablespoonful	NNS
36943	53	5	of	of	IN
36943	53	6	butter	butter	NN
36943	53	7	and	and	CC
36943	53	8	two	two	CD
36943	53	9	of	of	IN
36943	53	10	flour	flour	NN
36943	53	11	,	,	,
36943	53	12	and	and	CC
36943	53	13	stir	stir	VB
36943	53	14	carefully	carefully	RB
36943	53	15	into	into	IN
36943	53	16	the	the	DT
36943	53	17	milk	milk	NN
36943	53	18	.	.	.
36943	54	1	Cook	cook	VB
36943	54	2	slowly	slowly	RB
36943	54	3	until	until	IN
36943	54	4	it	-PRON-	PRP
36943	54	5	thickens	thicken	VBZ
36943	54	6	.	.	.
36943	55	1	Now	now	RB
36943	55	2	,	,	,
36943	55	3	add	add	VB
36943	55	4	a	a	DT
36943	55	5	teaspoonful	teaspoonful	NN
36943	55	6	of	of	IN
36943	55	7	onion	onion	NN
36943	55	8	juice	juice	NN
36943	55	9	or	or	CC
36943	55	10	grated	grate	VBN
36943	55	11	onion	onion	NN
36943	55	12	,	,	,
36943	55	13	and	and	CC
36943	55	14	turn	turn	VB
36943	55	15	in	in	RP
36943	55	16	the	the	DT
36943	55	17	clam	clam	NN
36943	55	18	mixture	mixture	NN
36943	55	19	.	.	.
36943	56	1	Stir	stir	VB
36943	56	2	carefully	carefully	RB
36943	56	3	for	for	IN
36943	56	4	a	a	DT
36943	56	5	moment	moment	NN
36943	56	6	,	,	,
36943	56	7	season	season	NN
36943	56	8	with	with	IN
36943	56	9	salt	salt	NN
36943	56	10	and	and	CC
36943	56	11	pepper	pepper	NN
36943	56	12	,	,	,
36943	56	13	and	and	CC
36943	56	14	serve	serve	VB
36943	56	15	.	.	.
36943	57	1	Remember	remember	VB
36943	57	2	this	this	DT
36943	57	3	must	must	MD
36943	57	4	not	not	RB
36943	57	5	be	be	VB
36943	57	6	boiled	boil	VBN
36943	57	7	after	after	IN
36943	57	8	the	the	DT
36943	57	9	clam	clam	NN
36943	57	10	has	have	VBZ
36943	57	11	been	be	VBN
36943	57	12	added	add	VBN
36943	57	13	to	to	IN
36943	57	14	the	the	DT
36943	57	15	milk	milk	NN
36943	57	16	.	.	.
36943	58	1	If	if	IN
36943	58	2	you	-PRON-	PRP
36943	58	3	have	have	VBP
36943	58	4	white	white	JJ
36943	58	5	stock	stock	NN
36943	58	6	in	in	IN
36943	58	7	the	the	DT
36943	58	8	house	house	NN
36943	58	9	the	the	DT
36943	58	10	soup	soup	NN
36943	58	11	is	be	VBZ
36943	58	12	greatly	greatly	RB
36943	58	13	improved	improve	VBN
36943	58	14	by	by	IN
36943	58	15	having	have	VBG
36943	58	16	instead	instead	RB
36943	58	17	one	one	CD
36943	58	18	quart	quart	NN
36943	58	19	of	of	IN
36943	58	20	milk	milk	NN
36943	58	21	,	,	,
36943	58	22	one	one	CD
36943	58	23	pint	pint	NN
36943	58	24	of	of	IN
36943	58	25	milk	milk	NN
36943	58	26	and	and	CC
36943	58	27	a	a	DT
36943	58	28	pint	pint	NN
36943	58	29	of	of	IN
36943	58	30	stock	stock	NN
36943	58	31	.	.	.
36943	59	1	CLUB	CLUB	NNP
36943	59	2	CLAM	CLAM	NNP
36943	59	3	SOUP	SOUP	NNP
36943	59	4	Drain	Drain	NNP
36943	59	5	fifty	fifty	CD
36943	59	6	small	small	JJ
36943	59	7	clams	clam	NNS
36943	59	8	,	,	,
36943	59	9	then	then	RB
36943	59	10	chop	chop	VB
36943	59	11	them	-PRON-	PRP
36943	59	12	fine	fine	RB
36943	59	13	.	.	.
36943	60	1	Mix	mix	VB
36943	60	2	the	the	DT
36943	60	3	liquor	liquor	NN
36943	60	4	and	and	CC
36943	60	5	the	the	DT
36943	60	6	clams	clam	NNS
36943	60	7	,	,	,
36943	60	8	and	and	CC
36943	60	9	add	add	VB
36943	60	10	one	one	CD
36943	60	11	quart	quart	NN
36943	60	12	of	of	IN
36943	60	13	cold	cold	JJ
36943	60	14	water	water	NN
36943	60	15	,	,	,
36943	60	16	about	about	RB
36943	60	17	two	two	CD
36943	60	18	tablespoonfuls	tablespoonful	NNS
36943	60	19	of	of	IN
36943	60	20	chopped	chop	VBN
36943	60	21	ham	ham	NN
36943	60	22	,	,	,
36943	60	23	one	one	CD
36943	60	24	large	large	JJ
36943	60	25	onion	onion	NN
36943	60	26	sliced	slice	VBD
36943	60	27	thin	thin	JJ
36943	60	28	,	,	,
36943	60	29	quarter	quarter	NN
36943	60	30	of	of	IN
36943	60	31	a	a	DT
36943	60	32	teaspoonful	teaspoonful	NN
36943	60	33	of	of	IN
36943	60	34	mace	mace	NN
36943	60	35	and	and	CC
36943	60	36	a	a	DT
36943	60	37	sprig	sprig	NN
36943	60	38	of	of	IN
36943	60	39	parsley	parsley	NNP
36943	60	40	.	.	.
36943	61	1	Bring	bring	VB
36943	61	2	this	this	DT
36943	61	3	slowly	slowly	RB
36943	61	4	to	to	IN
36943	61	5	a	a	DT
36943	61	6	boiling	boiling	NN
36943	61	7	point	point	NN
36943	61	8	.	.	.
36943	62	1	Rub	rub	VB
36943	62	2	together	together	RB
36943	62	3	two	two	CD
36943	62	4	tablespoonfuls	tablespoonful	NNS
36943	62	5	of	of	IN
36943	62	6	butter	butter	NN
36943	62	7	and	and	CC
36943	62	8	two	two	CD
36943	62	9	of	of	IN
36943	62	10	flour	flour	NN
36943	62	11	.	.	.
36943	63	1	Stir	stir	VB
36943	63	2	them	-PRON-	PRP
36943	63	3	into	into	IN
36943	63	4	the	the	DT
36943	63	5	soup	soup	NN
36943	63	6	carefully	carefully	RB
36943	63	7	,	,	,
36943	63	8	add	add	VB
36943	63	9	just	just	RB
36943	63	10	a	a	DT
36943	63	11	dash	dash	NN
36943	63	12	of	of	IN
36943	63	13	salt	salt	NN
36943	63	14	and	and	CC
36943	63	15	a	a	DT
36943	63	16	quarter	quarter	NN
36943	63	17	teaspoonful	teaspoonful	JJ
36943	63	18	of	of	IN
36943	63	19	pepper	pepper	NN
36943	63	20	.	.	.
36943	64	1	Bring	bring	VB
36943	64	2	to	to	IN
36943	64	3	boiling	boiling	NN
36943	64	4	point	point	NN
36943	64	5	,	,	,
36943	64	6	then	then	RB
36943	64	7	take	take	VB
36943	64	8	from	from	IN
36943	64	9	the	the	DT
36943	64	10	fire	fire	NN
36943	64	11	and	and	CC
36943	64	12	turn	turn	VB
36943	64	13	in	in	RP
36943	64	14	one	one	CD
36943	64	15	pint	pint	NN
36943	64	16	of	of	IN
36943	64	17	hot	hot	JJ
36943	64	18	milk	milk	NN
36943	64	19	,	,	,
36943	64	20	to	to	TO
36943	64	21	which	which	WDT
36943	64	22	you	-PRON-	PRP
36943	64	23	have	have	VBP
36943	64	24	just	just	RB
36943	64	25	added	add	VBN
36943	64	26	the	the	DT
36943	64	27	well	well	RB
36943	64	28	-	-	HYPH
36943	64	29	beaten	beat	VBN
36943	64	30	yolks	yolk	NNS
36943	64	31	of	of	IN
36943	64	32	four	four	CD
36943	64	33	eggs	egg	NNS
36943	64	34	.	.	.
36943	65	1	Stir	stir	VB
36943	65	2	quickly	quickly	RB
36943	65	3	and	and	CC
36943	65	4	serve	serve	VB
36943	65	5	with	with	IN
36943	65	6	squares	square	NNS
36943	65	7	of	of	IN
36943	65	8	toasted	toast	VBN
36943	65	9	bread	bread	NN
36943	65	10	.	.	.
36943	66	1	MOCK	MOCK	NNP
36943	66	2	OYSTER	OYSTER	NNP
36943	66	3	SOUP	SOUP	NNP
36943	66	4	Select	Select	NNP
36943	66	5	about	about	RB
36943	66	6	one	one	CD
36943	66	7	dozen	dozen	NN
36943	66	8	roots	root	NNS
36943	66	9	of	of	IN
36943	66	10	salsify	salsify	NN
36943	66	11	.	.	.
36943	67	1	Scrape	scrape	VB
36943	67	2	them	-PRON-	PRP
36943	67	3	and	and	CC
36943	67	4	throw	throw	VBP
36943	67	5	at	at	RP
36943	67	6	once	once	RB
36943	67	7	into	into	IN
36943	67	8	cold	cold	JJ
36943	67	9	water	water	NN
36943	67	10	to	to	TO
36943	67	11	prevent	prevent	VB
36943	67	12	discoloration	discoloration	NN
36943	67	13	.	.	.
36943	68	1	Cut	cut	VB
36943	68	2	the	the	DT
36943	68	3	salsify	salsify	NN
36943	68	4	crosswise	crosswise	NN
36943	68	5	into	into	IN
36943	68	6	thin	thin	JJ
36943	68	7	slices	slice	NNS
36943	68	8	.	.	.
36943	69	1	Put	put	VB
36943	69	2	them	-PRON-	PRP
36943	69	3	into	into	IN
36943	69	4	one	one	CD
36943	69	5	quart	quart	NN
36943	69	6	of	of	IN
36943	69	7	cold	cold	JJ
36943	69	8	water	water	NN
36943	69	9	and	and	CC
36943	69	10	add	add	VB
36943	69	11	about	about	RB
36943	69	12	two	two	CD
36943	69	13	ounces	ounce	NNS
36943	69	14	of	of	IN
36943	69	15	codfish	codfish	NN
36943	69	16	.	.	.
36943	70	1	This	this	DT
36943	70	2	is	be	VBZ
36943	70	3	best	good	JJS
36943	70	4	in	in	IN
36943	70	5	one	one	CD
36943	70	6	solid	solid	JJ
36943	70	7	piece	piece	NN
36943	70	8	.	.	.
36943	71	1	Simmer	simmer	NN
36943	71	2	gently	gently	RB
36943	71	3	for	for	IN
36943	71	4	thirty	thirty	CD
36943	71	5	minutes	minute	NNS
36943	71	6	and	and	CC
36943	71	7	remove	remove	VB
36943	71	8	the	the	DT
36943	71	9	codfish	codfish	NN
36943	71	10	.	.	.
36943	72	1	Have	have	VBP
36943	72	2	ready	ready	JJ
36943	72	3	one	one	CD
36943	72	4	pint	pint	NN
36943	72	5	of	of	IN
36943	72	6	milk	milk	NN
36943	72	7	heated	heat	VBN
36943	72	8	in	in	IN
36943	72	9	a	a	DT
36943	72	10	double	double	JJ
36943	72	11	boiler	boiler	NN
36943	72	12	.	.	.
36943	73	1	Add	add	VB
36943	73	2	it	-PRON-	PRP
36943	73	3	to	to	IN
36943	73	4	the	the	DT
36943	73	5	salsify	salsify	NN
36943	73	6	,	,	,
36943	73	7	then	then	RB
36943	73	8	stir	stir	VB
36943	73	9	in	in	IN
36943	73	10	carefully	carefully	RB
36943	73	11	one	one	CD
36943	73	12	tablespoonful	tablespoonful	NN
36943	73	13	of	of	IN
36943	73	14	butter	butter	NN
36943	73	15	and	and	CC
36943	73	16	two	two	CD
36943	73	17	of	of	IN
36943	73	18	flour	flour	NN
36943	73	19	that	that	WDT
36943	73	20	have	have	VBP
36943	73	21	been	be	VBN
36943	73	22	rubbed	rub	VBN
36943	73	23	to	to	IN
36943	73	24	a	a	DT
36943	73	25	smooth	smooth	JJ
36943	73	26	paste	paste	NN
36943	73	27	.	.	.
36943	74	1	Season	season	NN
36943	74	2	with	with	IN
36943	74	3	salt	salt	NN
36943	74	4	and	and	CC
36943	74	5	pepper	pepper	NN
36943	74	6	.	.	.
36943	75	1	Then	then	RB
36943	75	2	,	,	,
36943	75	3	just	just	RB
36943	75	4	as	as	IN
36943	75	5	you	-PRON-	PRP
36943	75	6	take	take	VBP
36943	75	7	it	-PRON-	PRP
36943	75	8	from	from	IN
36943	75	9	the	the	DT
36943	75	10	fire	fire	NN
36943	75	11	,	,	,
36943	75	12	add	add	VB
36943	75	13	another	another	DT
36943	75	14	teaspoonful	teaspoonful	NN
36943	75	15	of	of	IN
36943	75	16	butter	butter	NN
36943	75	17	,	,	,
36943	75	18	cut	cut	VBN
36943	75	19	into	into	IN
36943	75	20	pieces	piece	NNS
36943	75	21	,	,	,
36943	75	22	and	and	CC
36943	75	23	it	-PRON-	PRP
36943	75	24	is	be	VBZ
36943	75	25	ready	ready	JJ
36943	75	26	to	to	TO
36943	75	27	serve	serve	VB
36943	75	28	.	.	.
36943	76	1	CUCUMBER	CUCUMBER	NNP
36943	76	2	TAPIOCA	TAPIOCA	NNP
36943	76	3	SOUP	SOUP	NNP
36943	76	4	Boil	Boil	NNP
36943	76	5	three	three	CD
36943	76	6	good	good	JJ
36943	76	7	-	-	HYPH
36943	76	8	sized	sized	JJ
36943	76	9	cucumbers	cucumber	NNS
36943	76	10	,	,	,
36943	76	11	cut	cut	VBD
36943	76	12	them	-PRON-	PRP
36943	76	13	into	into	IN
36943	76	14	slices	slice	NNS
36943	76	15	and	and	CC
36943	76	16	cover	cover	VB
36943	76	17	them	-PRON-	PRP
36943	76	18	with	with	IN
36943	76	19	one	one	CD
36943	76	20	quart	quart	NN
36943	76	21	of	of	IN
36943	76	22	white	white	JJ
36943	76	23	stock	stock	NN
36943	76	24	.	.	.
36943	77	1	Simmer	simmer	NN
36943	77	2	gently	gently	RB
36943	77	3	for	for	IN
36943	77	4	twenty	twenty	CD
36943	77	5	minutes	minute	NNS
36943	77	6	.	.	.
36943	78	1	Then	then	RB
36943	78	2	press	press	VB
36943	78	3	through	through	IN
36943	78	4	a	a	DT
36943	78	5	sieve	sieve	NN
36943	78	6	.	.	.
36943	79	1	Soak	soak	VB
36943	79	2	two	two	CD
36943	79	3	tablespoonfuls	tablespoonful	NNS
36943	79	4	of	of	IN
36943	79	5	pearl	pearl	NN
36943	79	6	tapioca	tapioca	NN
36943	79	7	in	in	IN
36943	79	8	one	one	CD
36943	79	9	pint	pint	NN
36943	79	10	of	of	IN
36943	79	11	milk	milk	NN
36943	79	12	in	in	IN
36943	79	13	a	a	DT
36943	79	14	cold	cold	JJ
36943	79	15	place	place	NN
36943	79	16	for	for	IN
36943	79	17	one	one	CD
36943	79	18	hour	hour	NN
36943	79	19	.	.	.
36943	80	1	Stand	stand	VB
36943	80	2	this	this	DT
36943	80	3	in	in	IN
36943	80	4	a	a	DT
36943	80	5	double	double	JJ
36943	80	6	boiler	boiler	NN
36943	80	7	and	and	CC
36943	80	8	heat	heat	VB
36943	80	9	slowly	slowly	RB
36943	80	10	until	until	IN
36943	80	11	the	the	DT
36943	80	12	tapioca	tapioca	NN
36943	80	13	is	be	VBZ
36943	80	14	perfectly	perfectly	RB
36943	80	15	clear	clear	JJ
36943	80	16	.	.	.
36943	81	1	Heat	heat	VB
36943	81	2	the	the	DT
36943	81	3	cucumber	cucumber	NN
36943	81	4	mixture	mixture	NN
36943	81	5	;	;	:
36943	81	6	add	add	VB
36943	81	7	a	a	DT
36943	81	8	teaspoonful	teaspoonful	NN
36943	81	9	of	of	IN
36943	81	10	salt	salt	NN
36943	81	11	,	,	,
36943	81	12	teaspoonful	teaspoonful	JJ
36943	81	13	of	of	IN
36943	81	14	onion	onion	NN
36943	81	15	juice	juice	NN
36943	81	16	and	and	CC
36943	81	17	quarter	quarter	NN
36943	81	18	teaspoonful	teaspoonful	JJ
36943	81	19	of	of	IN
36943	81	20	pepper	pepper	NN
36943	81	21	.	.	.
36943	82	1	Turn	turn	VB
36943	82	2	into	into	IN
36943	82	3	the	the	DT
36943	82	4	hot	hot	JJ
36943	82	5	milk	milk	NN
36943	82	6	.	.	.
36943	83	1	Have	have	VBP
36943	83	2	ready	ready	JJ
36943	83	3	in	in	IN
36943	83	4	the	the	DT
36943	83	5	tureen	tureen	NN
36943	83	6	the	the	DT
36943	83	7	yolks	yolk	NNS
36943	83	8	of	of	IN
36943	83	9	two	two	CD
36943	83	10	eggs	egg	NNS
36943	83	11	,	,	,
36943	83	12	well	well	RB
36943	83	13	-	-	HYPH
36943	83	14	beaten	beat	VBN
36943	83	15	.	.	.
36943	84	1	Pour	pour	VB
36943	84	2	the	the	DT
36943	84	3	soup	soup	NN
36943	84	4	over	over	RP
36943	84	5	gradually	gradually	RB
36943	84	6	.	.	.
36943	85	1	QUICK	quick	JJ
36943	85	2	CLEAR	CLEAR	NNP
36943	85	3	SOUP	SOUP	NNP
36943	85	4	Put	put	VBP
36943	85	5	one	one	CD
36943	85	6	pound	pound	NN
36943	85	7	of	of	IN
36943	85	8	finely	finely	RB
36943	85	9	-	-	HYPH
36943	85	10	chopped	chop	VBN
36943	85	11	meat	meat	NN
36943	85	12	into	into	IN
36943	85	13	one	one	CD
36943	85	14	pint	pint	NN
36943	85	15	of	of	IN
36943	85	16	cold	cold	JJ
36943	85	17	water	water	NN
36943	85	18	,	,	,
36943	85	19	beat	beat	VBD
36943	85	20	it	-PRON-	PRP
36943	85	21	for	for	IN
36943	85	22	about	about	RB
36943	85	23	a	a	DT
36943	85	24	minute	minute	NN
36943	85	25	with	with	IN
36943	85	26	an	an	DT
36943	85	27	egg	egg	NN
36943	85	28	beater	beater	NN
36943	85	29	,	,	,
36943	85	30	and	and	CC
36943	85	31	let	let	VB
36943	85	32	it	-PRON-	PRP
36943	85	33	stand	stand	VB
36943	85	34	for	for	IN
36943	85	35	thirty	thirty	CD
36943	85	36	minutes	minute	NNS
36943	85	37	,	,	,
36943	85	38	while	while	IN
36943	85	39	you	-PRON-	PRP
36943	85	40	prepare	prepare	VBP
36943	85	41	the	the	DT
36943	85	42	flavoring	flavoring	NN
36943	85	43	.	.	.
36943	86	1	Stir	stir	VB
36943	86	2	one	one	CD
36943	86	3	tablespoonful	tablespoonful	JJ
36943	86	4	of	of	IN
36943	86	5	beef	beef	NN
36943	86	6	extract	extract	NN
36943	86	7	into	into	IN
36943	86	8	a	a	DT
36943	86	9	quart	quart	NN
36943	86	10	of	of	IN
36943	86	11	boiling	boil	VBG
36943	86	12	water	water	NN
36943	86	13	.	.	.
36943	87	1	Add	add	VB
36943	87	2	a	a	DT
36943	87	3	tablespoonful	tablespoonful	NN
36943	87	4	of	of	IN
36943	87	5	grated	grate	VBN
36943	87	6	onion	onion	NN
36943	87	7	and	and	CC
36943	87	8	one	one	CD
36943	87	9	bay	bay	NN
36943	87	10	leaf	leaf	NN
36943	87	11	.	.	.
36943	88	1	Now	now	RB
36943	88	2	bring	bring	VB
36943	88	3	the	the	DT
36943	88	4	meat	meat	NN
36943	88	5	to	to	IN
36943	88	6	boiling	boiling	NN
36943	88	7	point	point	NN
36943	88	8	.	.	.
36943	89	1	Strain	strain	VB
36943	89	2	in	in	IN
36943	89	3	a	a	DT
36943	89	4	colander	colander	NN
36943	89	5	.	.	.
36943	90	1	Beat	beat	VB
36943	90	2	the	the	DT
36943	90	3	white	white	JJ
36943	90	4	and	and	CC
36943	90	5	shell	shell	NN
36943	90	6	of	of	IN
36943	90	7	one	one	CD
36943	90	8	egg	egg	NN
36943	90	9	with	with	IN
36943	90	10	two	two	CD
36943	90	11	tablespoonfuls	tablespoonful	NNS
36943	90	12	of	of	IN
36943	90	13	cold	cold	JJ
36943	90	14	water	water	NN
36943	90	15	.	.	.
36943	91	1	Put	put	VB
36943	91	2	the	the	DT
36943	91	3	soup	soup	NN
36943	91	4	you	-PRON-	PRP
36943	91	5	have	have	VBP
36943	91	6	strained	strain	VBN
36943	91	7	from	from	IN
36943	91	8	the	the	DT
36943	91	9	meat	meat	NN
36943	91	10	over	over	IN
36943	91	11	the	the	DT
36943	91	12	fire	fire	NN
36943	91	13	,	,	,
36943	91	14	and	and	CC
36943	91	15	when	when	WRB
36943	91	16	boiling	boil	VBG
36943	91	17	add	add	VB
36943	91	18	to	to	IN
36943	91	19	the	the	DT
36943	91	20	egg	egg	NN
36943	91	21	mixture	mixture	NN
36943	91	22	,	,	,
36943	91	23	bring	bring	VBP
36943	91	24	to	to	IN
36943	91	25	boiling	boiling	NN
36943	91	26	point	point	NN
36943	91	27	and	and	CC
36943	91	28	strain	strain	VB
36943	91	29	through	through	IN
36943	91	30	two	two	CD
36943	91	31	thicknesses	thickness	NNS
36943	91	32	of	of	IN
36943	91	33	cheese	cheese	NN
36943	91	34	cloth	cloth	NN
36943	91	35	.	.	.
36943	92	1	Then	then	RB
36943	92	2	add	add	VB
36943	92	3	this	this	DT
36943	92	4	to	to	IN
36943	92	5	the	the	DT
36943	92	6	beef	beef	NN
36943	92	7	extract	extract	NN
36943	92	8	mixture	mixture	NN
36943	92	9	,	,	,
36943	92	10	season	season	NN
36943	92	11	with	with	IN
36943	92	12	teaspoonful	teaspoonful	JJ
36943	92	13	of	of	IN
36943	92	14	salt	salt	NN
36943	92	15	and	and	CC
36943	92	16	quarter	quarter	NN
36943	92	17	teaspoonful	teaspoonful	JJ
36943	92	18	of	of	IN
36943	92	19	pepper	pepper	NN
36943	92	20	,	,	,
36943	92	21	and	and	CC
36943	92	22	it	-PRON-	PRP
36943	92	23	is	be	VBZ
36943	92	24	ready	ready	JJ
36943	92	25	to	to	TO
36943	92	26	serve	serve	VB
36943	92	27	.	.	.
36943	93	1	This	this	DT
36943	93	2	may	may	MD
36943	93	3	be	be	VB
36943	93	4	served	serve	VBN
36943	93	5	with	with	IN
36943	93	6	two	two	CD
36943	93	7	tablespoonfuls	tablespoonful	NNS
36943	93	8	of	of	IN
36943	93	9	boiled	boil	VBN
36943	93	10	rice	rice	NN
36943	93	11	or	or	CC
36943	93	12	boiled	boil	VBD
36943	93	13	macaroni	macaroni	RB
36943	93	14	,	,	,
36943	93	15	or	or	CC
36943	93	16	with	with	IN
36943	93	17	fresh	fresh	JJ
36943	93	18	rings	ring	NNS
36943	93	19	of	of	IN
36943	93	20	cucumbers	cucumber	NNS
36943	93	21	.	.	.
36943	94	1	To	to	TO
36943	94	2	prepare	prepare	VB
36943	94	3	these	these	DT
36943	94	4	rings	ring	NNS
36943	94	5	cut	cut	VB
36943	94	6	a	a	DT
36943	94	7	large	large	JJ
36943	94	8	cucumber	cucumber	NN
36943	94	9	into	into	IN
36943	94	10	slices	slice	NNS
36943	94	11	crosswise	crosswise	NN
36943	94	12	.	.	.
36943	95	1	With	with	IN
36943	95	2	a	a	DT
36943	95	3	round	round	JJ
36943	95	4	cutter	cutter	NN
36943	95	5	stamp	stamp	VB
36943	95	6	them	-PRON-	PRP
36943	95	7	out	out	RP
36943	95	8	just	just	RB
36943	95	9	as	as	RB
36943	95	10	much	much	RB
36943	95	11	as	as	IN
36943	95	12	you	-PRON-	PRP
36943	95	13	can	can	MD
36943	95	14	to	to	TO
36943	95	15	remove	remove	VB
36943	95	16	the	the	DT
36943	95	17	skin	skin	NN
36943	95	18	,	,	,
36943	95	19	and	and	CC
36943	95	20	then	then	RB
36943	95	21	with	with	IN
36943	95	22	a	a	DT
36943	95	23	smaller	small	JJR
36943	95	24	cutter	cutter	NN
36943	95	25	stamp	stamp	NN
36943	95	26	out	out	RP
36943	95	27	the	the	DT
36943	95	28	seeds	seed	NNS
36943	95	29	.	.	.
36943	96	1	Throw	throw	VB
36943	96	2	these	these	DT
36943	96	3	rings	ring	NNS
36943	96	4	into	into	IN
36943	96	5	boiling	boil	VBG
36943	96	6	salted	salt	VBN
36943	96	7	water	water	NN
36943	96	8	and	and	CC
36943	96	9	boil	boil	VB
36943	96	10	for	for	IN
36943	96	11	twenty	twenty	CD
36943	96	12	minutes	minute	NNS
36943	96	13	;	;	:
36943	96	14	strain	strain	VB
36943	96	15	and	and	CC
36943	96	16	put	put	VBD
36943	96	17	in	in	IN
36943	96	18	the	the	DT
36943	96	19	soup	soup	NN
36943	96	20	.	.	.
36943	97	1	Or	or	CC
36943	97	2	this	this	DT
36943	97	3	soup	soup	NN
36943	97	4	may	may	MD
36943	97	5	be	be	VB
36943	97	6	served	serve	VBN
36943	97	7	à	à	NNP
36943	97	8	la	la	NNP
36943	97	9	Royal	Royal	NNP
36943	97	10	.	.	.
36943	98	1	A	a	DT
36943	98	2	LA	LA	NNP
36943	98	3	ROYAL	ROYAL	NNP
36943	98	4	Beat	Beat	NNP
36943	98	5	two	two	CD
36943	98	6	eggs	egg	NNS
36943	98	7	until	until	IN
36943	98	8	well	well	RB
36943	98	9	mixed	mixed	JJ
36943	98	10	;	;	:
36943	98	11	add	add	VB
36943	98	12	two	two	CD
36943	98	13	tablespoonfuls	tablespoonful	NNS
36943	98	14	of	of	IN
36943	98	15	stock	stock	NN
36943	98	16	,	,	,
36943	98	17	half	half	RB
36943	98	18	teaspoonful	teaspoonful	JJ
36943	98	19	of	of	IN
36943	98	20	salt	salt	NN
36943	98	21	and	and	CC
36943	98	22	a	a	DT
36943	98	23	quarter	quarter	NN
36943	98	24	teaspoonful	teaspoonful	JJ
36943	98	25	of	of	IN
36943	98	26	pepper	pepper	NN
36943	98	27	.	.	.
36943	99	1	Now	now	RB
36943	99	2	add	add	VB
36943	99	3	two	two	CD
36943	99	4	tablespoonfuls	tablespoonful	NNS
36943	99	5	of	of	IN
36943	99	6	milk	milk	NN
36943	99	7	or	or	CC
36943	99	8	cream	cream	NN
36943	99	9	,	,	,
36943	99	10	and	and	CC
36943	99	11	turn	turn	VB
36943	99	12	into	into	IN
36943	99	13	a	a	DT
36943	99	14	small	small	JJ
36943	99	15	buttered	butter	VBN
36943	99	16	basin	basin	NN
36943	99	17	or	or	CC
36943	99	18	mold	mold	NN
36943	99	19	.	.	.
36943	100	1	Stand	stand	VB
36943	100	2	this	this	DT
36943	100	3	mold	mold	NN
36943	100	4	in	in	IN
36943	100	5	a	a	DT
36943	100	6	pan	pan	NN
36943	100	7	of	of	IN
36943	100	8	boiling	boil	VBG
36943	100	9	water	water	NN
36943	100	10	and	and	CC
36943	100	11	cook	cook	VB
36943	100	12	gently	gently	RB
36943	100	13	,	,	,
36943	100	14	either	either	CC
36943	100	15	in	in	IN
36943	100	16	the	the	DT
36943	100	17	oven	oven	NN
36943	100	18	or	or	CC
36943	100	19	on	on	IN
36943	100	20	the	the	DT
36943	100	21	top	top	NN
36943	100	22	of	of	IN
36943	100	23	the	the	DT
36943	100	24	stove	stove	NN
36943	100	25	,	,	,
36943	100	26	until	until	IN
36943	100	27	the	the	DT
36943	100	28	custard	custard	NN
36943	100	29	is	be	VBZ
36943	100	30	"	"	``
36943	100	31	set	set	VBN
36943	100	32	.	.	.
36943	100	33	"	"	''
36943	101	1	When	when	WRB
36943	101	2	cold	cold	JJ
36943	101	3	cut	cut	NN
36943	101	4	into	into	IN
36943	101	5	blocks	block	NNS
36943	101	6	or	or	CC
36943	101	7	into	into	IN
36943	101	8	fancy	fancy	JJ
36943	101	9	shapes	shape	NNS
36943	101	10	.	.	.
36943	102	1	Put	put	VB
36943	102	2	this	this	DT
36943	102	3	in	in	IN
36943	102	4	the	the	DT
36943	102	5	tureen	tureen	NN
36943	102	6	and	and	CC
36943	102	7	pour	pour	VBP
36943	102	8	over	over	IN
36943	102	9	the	the	DT
36943	102	10	soup	soup	NN
36943	102	11	.	.	.
36943	103	1	BISQUE	BISQUE	VBN
36943	103	2	OF	of	IN
36943	103	3	SALMON	SALMON	NNP
36943	103	4	Wash	Wash	NNP
36943	103	5	well	well	UH
36943	103	6	a	a	DT
36943	103	7	half	half	JJ
36943	103	8	cup	cup	NN
36943	103	9	of	of	IN
36943	103	10	rice	rice	NN
36943	103	11	.	.	.
36943	104	1	Put	put	VB
36943	104	2	it	-PRON-	PRP
36943	104	3	into	into	IN
36943	104	4	a	a	DT
36943	104	5	quart	quart	NN
36943	104	6	of	of	IN
36943	104	7	water	water	NN
36943	104	8	and	and	CC
36943	104	9	boil	boil	VB
36943	104	10	rapidly	rapidly	RB
36943	104	11	for	for	IN
36943	104	12	thirty	thirty	CD
36943	104	13	minutes	minute	NNS
36943	104	14	.	.	.
36943	105	1	Then	then	RB
36943	105	2	press	press	VB
36943	105	3	it	-PRON-	PRP
36943	105	4	through	through	IN
36943	105	5	a	a	DT
36943	105	6	purée	purée	NN
36943	105	7	sieve	sieve	NN
36943	105	8	and	and	CC
36943	105	9	add	add	VB
36943	105	10	to	to	IN
36943	105	11	it	-PRON-	PRP
36943	105	12	the	the	DT
36943	105	13	salmon	salmon	NN
36943	105	14	from	from	IN
36943	105	15	a	a	DT
36943	105	16	one	one	CD
36943	105	17	pound	pound	NN
36943	105	18	can	can	MD
36943	105	19	,	,	,
36943	105	20	removing	remove	VBG
36943	105	21	first	first	RB
36943	105	22	all	all	PDT
36943	105	23	the	the	DT
36943	105	24	bones	bone	NNS
36943	105	25	,	,	,
36943	105	26	skin	skin	NN
36943	105	27	and	and	CC
36943	105	28	oil	oil	NN
36943	105	29	.	.	.
36943	106	1	Now	now	RB
36943	106	2	press	press	VB
36943	106	3	this	this	DT
36943	106	4	again	again	RB
36943	106	5	through	through	IN
36943	106	6	a	a	DT
36943	106	7	sieve	sieve	NN
36943	106	8	;	;	:
36943	106	9	add	add	VB
36943	106	10	a	a	DT
36943	106	11	teaspoonful	teaspoonful	NN
36943	106	12	of	of	IN
36943	106	13	salt	salt	NN
36943	106	14	,	,	,
36943	106	15	bay	bay	NN
36943	106	16	leaf	leaf	NN
36943	106	17	,	,	,
36943	106	18	tablespoonful	tablespoonful	JJ
36943	106	19	of	of	IN
36943	106	20	grated	grate	VBN
36943	106	21	onion	onion	NN
36943	106	22	and	and	CC
36943	106	23	half	half	NN
36943	106	24	teaspoonful	teaspoonful	JJ
36943	106	25	of	of	IN
36943	106	26	pepper	pepper	NN
36943	106	27	.	.	.
36943	107	1	Stand	stand	VB
36943	107	2	it	-PRON-	PRP
36943	107	3	over	over	IN
36943	107	4	the	the	DT
36943	107	5	back	back	JJ
36943	107	6	part	part	NN
36943	107	7	of	of	IN
36943	107	8	the	the	DT
36943	107	9	stove	stove	NN
36943	107	10	until	until	IN
36943	107	11	it	-PRON-	PRP
36943	107	12	is	be	VBZ
36943	107	13	steaming	steam	VBG
36943	107	14	hot	hot	JJ
36943	107	15	.	.	.
36943	108	1	Heat	heat	VB
36943	108	2	one	one	CD
36943	108	3	quart	quart	NN
36943	108	4	of	of	IN
36943	108	5	milk	milk	NN
36943	108	6	in	in	IN
36943	108	7	a	a	DT
36943	108	8	double	double	JJ
36943	108	9	boiler	boiler	NN
36943	108	10	.	.	.
36943	109	1	Rub	rub	VB
36943	109	2	together	together	RB
36943	109	3	two	two	CD
36943	109	4	tablespoonfuls	tablespoonful	NNS
36943	109	5	of	of	IN
36943	109	6	butter	butter	NN
36943	109	7	and	and	CC
36943	109	8	two	two	CD
36943	109	9	of	of	IN
36943	109	10	flour	flour	NN
36943	109	11	.	.	.
36943	110	1	Stir	stir	VB
36943	110	2	this	this	DT
36943	110	3	carefully	carefully	RB
36943	110	4	into	into	IN
36943	110	5	the	the	DT
36943	110	6	milk	milk	NN
36943	110	7	and	and	CC
36943	110	8	stir	stir	VB
36943	110	9	until	until	IN
36943	110	10	perfectly	perfectly	RB
36943	110	11	smooth	smooth	JJ
36943	110	12	and	and	CC
36943	110	13	thick	thick	JJ
36943	110	14	.	.	.
36943	111	1	Then	then	RB
36943	111	2	add	add	VB
36943	111	3	a	a	DT
36943	111	4	level	level	NN
36943	111	5	teaspoonful	teaspoonful	JJ
36943	111	6	of	of	IN
36943	111	7	salt	salt	NN
36943	111	8	;	;	:
36943	111	9	turn	turn	VB
36943	111	10	this	this	DT
36943	111	11	mixture	mixture	NN
36943	111	12	into	into	IN
36943	111	13	the	the	DT
36943	111	14	other	other	JJ
36943	111	15	,	,	,
36943	111	16	remove	remove	VB
36943	111	17	the	the	DT
36943	111	18	bay	bay	NN
36943	111	19	leaf	leaf	NN
36943	111	20	,	,	,
36943	111	21	bring	bring	VB
36943	111	22	to	to	IN
36943	111	23	scald	scald	NN
36943	111	24	-	-	HYPH
36943	111	25	point	point	NN
36943	111	26	,	,	,
36943	111	27	and	and	CC
36943	111	28	serve	serve	VB
36943	111	29	.	.	.
36943	112	1	If	if	IN
36943	112	2	you	-PRON-	PRP
36943	112	3	like	like	VBP
36943	112	4	this	this	DT
36943	112	5	soup	soup	NN
36943	112	6	a	a	DT
36943	112	7	little	little	JJ
36943	112	8	deeper	deep	JJR
36943	112	9	color	color	NN
36943	112	10	,	,	,
36943	112	11	add	add	VB
36943	112	12	a	a	DT
36943	112	13	few	few	JJ
36943	112	14	drops	drop	NNS
36943	112	15	of	of	IN
36943	112	16	cochineal	cochineal	NN
36943	112	17	.	.	.
36943	113	1	Halibut	Halibut	NNP
36943	113	2	may	may	MD
36943	113	3	be	be	VB
36943	113	4	used	use	VBN
36943	113	5	in	in	IN
36943	113	6	precisely	precisely	RB
36943	113	7	the	the	DT
36943	113	8	same	same	JJ
36943	113	9	way	way	NN
36943	113	10	,	,	,
36943	113	11	of	of	IN
36943	113	12	course	course	NN
36943	113	13	,	,	,
36943	113	14	keeping	keep	VBG
36943	113	15	the	the	DT
36943	113	16	soup	soup	NN
36943	113	17	perfectly	perfectly	RB
36943	113	18	white	white	JJ
36943	113	19	.	.	.
36943	114	1	CURRANT	CURRANT	NNP
36943	114	2	SOUP	SOUP	NNP
36943	114	3	This	this	DT
36943	114	4	soup	soup	NN
36943	114	5	may	may	MD
36943	114	6	be	be	VB
36943	114	7	made	make	VBN
36943	114	8	from	from	IN
36943	114	9	any	any	DT
36943	114	10	sort	sort	NN
36943	114	11	of	of	IN
36943	114	12	fresh	fresh	JJ
36943	114	13	,	,	,
36943	114	14	tart	tart	JJ
36943	114	15	fruit	fruit	NN
36943	114	16	.	.	.
36943	115	1	It	-PRON-	PRP
36943	115	2	should	should	MD
36943	115	3	be	be	VB
36943	115	4	served	serve	VBN
36943	115	5	for	for	IN
36943	115	6	lunch	lunch	NN
36943	115	7	perfectly	perfectly	RB
36943	115	8	cold	cold	JJ
36943	115	9	,	,	,
36943	115	10	in	in	IN
36943	115	11	either	either	DT
36943	115	12	punch	punch	VB
36943	115	13	or	or	CC
36943	115	14	bouillon	bouillon	NN
36943	115	15	cups	cup	NNS
36943	115	16	.	.	.
36943	116	1	Put	put	VB
36943	116	2	one	one	CD
36943	116	3	pint	pint	NN
36943	116	4	of	of	IN
36943	116	5	currants	currant	NNS
36943	116	6	and	and	CC
36943	116	7	one	one	CD
36943	116	8	pint	pint	NN
36943	116	9	of	of	IN
36943	116	10	water	water	NN
36943	116	11	over	over	IN
36943	116	12	the	the	DT
36943	116	13	fire	fire	NN
36943	116	14	and	and	CC
36943	116	15	bring	bring	VB
36943	116	16	to	to	IN
36943	116	17	scalding	scalding	NN
36943	116	18	point	point	NN
36943	116	19	.	.	.
36943	117	1	Add	add	VB
36943	117	2	half	half	JJ
36943	117	3	cup	cup	NN
36943	117	4	of	of	IN
36943	117	5	sugar	sugar	NN
36943	117	6	.	.	.
36943	118	1	Press	press	NN
36943	118	2	through	through	IN
36943	118	3	a	a	DT
36943	118	4	purée	purée	NN
36943	118	5	sieve	sieve	NN
36943	118	6	,	,	,
36943	118	7	return	return	VB
36943	118	8	to	to	IN
36943	118	9	the	the	DT
36943	118	10	fire	fire	NN
36943	118	11	and	and	CC
36943	118	12	add	add	VB
36943	118	13	one	one	CD
36943	118	14	tablespoonful	tablespoonful	NN
36943	118	15	of	of	IN
36943	118	16	arrow	arrow	NN
36943	118	17	-	-	HYPH
36943	118	18	root	root	NN
36943	118	19	,	,	,
36943	118	20	moistened	moisten	VBN
36943	118	21	in	in	IN
36943	118	22	two	two	CD
36943	118	23	tablespoonfuls	tablespoonful	NNS
36943	118	24	of	of	IN
36943	118	25	water	water	NN
36943	118	26	.	.	.
36943	119	1	Bring	bring	VB
36943	119	2	to	to	IN
36943	119	3	boiling	boiling	NN
36943	119	4	point	point	NN
36943	119	5	until	until	IN
36943	119	6	the	the	DT
36943	119	7	soup	soup	NN
36943	119	8	is	be	VBZ
36943	119	9	clear	clear	JJ
36943	119	10	,	,	,
36943	119	11	then	then	RB
36943	119	12	stand	stand	VB
36943	119	13	away	away	RB
36943	119	14	to	to	IN
36943	119	15	cool	cool	JJ
36943	119	16	.	.	.
36943	120	1	If	if	IN
36943	120	2	you	-PRON-	PRP
36943	120	3	use	use	VBP
36943	120	4	wine	wine	NN
36943	120	5	,	,	,
36943	120	6	add	add	VB
36943	120	7	two	two	CD
36943	120	8	tablespoonfuls	tablespoonful	NNS
36943	120	9	of	of	IN
36943	120	10	white	white	JJ
36943	120	11	wine	wine	NN
36943	120	12	.	.	.
36943	121	1	Cherries	cherry	NNS
36943	121	2	,	,	,
36943	121	3	cranberries	cranberry	NNS
36943	121	4	and	and	CC
36943	121	5	strawberries	strawberry	NNS
36943	121	6	may	may	MD
36943	121	7	be	be	VB
36943	121	8	used	use	VBN
36943	121	9	in	in	IN
36943	121	10	the	the	DT
36943	121	11	same	same	JJ
36943	121	12	way	way	NN
36943	121	13	,	,	,
36943	121	14	adding	add	VBG
36943	121	15	more	more	RBR
36943	121	16	or	or	CC
36943	121	17	less	less	JJR
36943	121	18	sugar	sugar	NN
36943	121	19	,	,	,
36943	121	20	according	accord	VBG
36943	121	21	to	to	IN
36943	121	22	the	the	DT
36943	121	23	kind	kind	NN
36943	121	24	of	of	IN
36943	121	25	fruit	fruit	NN
36943	121	26	,	,	,
36943	121	27	but	but	CC
36943	121	28	these	these	DT
36943	121	29	soups	soup	NNS
36943	121	30	should	should	MD
36943	121	31	not	not	RB
36943	121	32	be	be	VB
36943	121	33	sweet	sweet	JJ
36943	121	34	.	.	.
36943	122	1	Use	use	VB
36943	122	2	just	just	RB
36943	122	3	enough	enough	JJ
36943	122	4	sugar	sugar	NN
36943	122	5	to	to	TO
36943	122	6	make	make	VB
36943	122	7	them	-PRON-	PRP
36943	122	8	palatable	palatable	JJ
36943	122	9	.	.	.
36943	123	1	CHOCOLATE	CHOCOLATE	NNP
36943	123	2	SOUP	SOUP	NNP
36943	123	3	Put	Put	VBD
36943	123	4	three	three	CD
36943	123	5	tablespoonfuls	tablespoonful	NNS
36943	123	6	of	of	IN
36943	123	7	cocoa	cocoa	NN
36943	123	8	into	into	IN
36943	123	9	a	a	DT
36943	123	10	double	double	JJ
36943	123	11	boiler	boiler	NN
36943	123	12	,	,	,
36943	123	13	and	and	CC
36943	123	14	add	add	VB
36943	123	15	gradually	gradually	RB
36943	123	16	one	one	CD
36943	123	17	pint	pint	NN
36943	123	18	of	of	IN
36943	123	19	boiling	boil	VBG
36943	123	20	water	water	NN
36943	123	21	.	.	.
36943	124	1	Stir	stir	VB
36943	124	2	for	for	IN
36943	124	3	at	at	RB
36943	124	4	least	least	RBS
36943	124	5	five	five	CD
36943	124	6	minutes	minute	NNS
36943	124	7	over	over	IN
36943	124	8	the	the	DT
36943	124	9	fire	fire	NN
36943	124	10	.	.	.
36943	125	1	Add	add	VB
36943	125	2	four	four	CD
36943	125	3	tablespoonfuls	tablespoonful	NNS
36943	125	4	of	of	IN
36943	125	5	sugar	sugar	NN
36943	125	6	,	,	,
36943	125	7	take	take	VB
36943	125	8	from	from	IN
36943	125	9	the	the	DT
36943	125	10	fire	fire	NN
36943	125	11	and	and	CC
36943	125	12	add	add	VB
36943	125	13	a	a	DT
36943	125	14	teaspoonful	teaspoonful	NN
36943	125	15	of	of	IN
36943	125	16	vanilla	vanilla	NN
36943	125	17	.	.	.
36943	126	1	Turn	turn	VB
36943	126	2	this	this	DT
36943	126	3	into	into	IN
36943	126	4	one	one	CD
36943	126	5	pint	pint	NN
36943	126	6	of	of	IN
36943	126	7	cracked	crack	VBN
36943	126	8	ice	ice	NN
36943	126	9	,	,	,
36943	126	10	and	and	CC
36943	126	11	when	when	WRB
36943	126	12	the	the	DT
36943	126	13	soup	soup	NN
36943	126	14	is	be	VBZ
36943	126	15	cold	cold	JJ
36943	126	16	,	,	,
36943	126	17	turn	turn	VB
36943	126	18	into	into	IN
36943	126	19	the	the	DT
36943	126	20	serving	serve	VBG
36943	126	21	cups	cup	NNS
36943	126	22	,	,	,
36943	126	23	and	and	CC
36943	126	24	put	put	VBD
36943	126	25	on	on	IN
36943	126	26	the	the	DT
36943	126	27	surface	surface	NN
36943	126	28	a	a	DT
36943	126	29	tablespoonful	tablespoonful	NN
36943	126	30	of	of	IN
36943	126	31	whipped	whip	VBN
36943	126	32	cream	cream	NN
36943	126	33	,	,	,
36943	126	34	and	and	CC
36943	126	35	serve	serve	VB
36943	126	36	.	.	.
36943	127	1	CREAM	cream	NN
36943	127	2	OF	of	IN
36943	127	3	CHESTNUT	CHESTNUT	NNP
36943	127	4	SOUP	SOUP	NNP
36943	127	5	Shell	Shell	NNP
36943	127	6	and	and	CC
36943	127	7	blanch	blanch	VB
36943	127	8	one	one	CD
36943	127	9	pound	pound	NN
36943	127	10	of	of	IN
36943	127	11	large	large	JJ
36943	127	12	chestnuts	chestnut	NNS
36943	127	13	.	.	.
36943	128	1	Cover	cover	VB
36943	128	2	them	-PRON-	PRP
36943	128	3	with	with	IN
36943	128	4	a	a	DT
36943	128	5	quart	quart	NN
36943	128	6	of	of	IN
36943	128	7	boiling	boil	VBG
36943	128	8	water	water	NN
36943	128	9	;	;	:
36943	128	10	add	add	VB
36943	128	11	a	a	DT
36943	128	12	slice	slice	NN
36943	128	13	of	of	IN
36943	128	14	onion	onion	NN
36943	128	15	,	,	,
36943	128	16	piece	piece	NN
36943	128	17	of	of	IN
36943	128	18	celery	celery	NN
36943	128	19	chopped	chop	VBN
36943	128	20	,	,	,
36943	128	21	a	a	DT
36943	128	22	bay	bay	NN
36943	128	23	leaf	leaf	NN
36943	128	24	,	,	,
36943	128	25	sprig	sprig	NNP
36943	128	26	of	of	IN
36943	128	27	parsley	parsley	NNP
36943	128	28	and	and	CC
36943	128	29	a	a	DT
36943	128	30	dash	dash	NN
36943	128	31	of	of	IN
36943	128	32	paprica	paprica	NNP
36943	128	33	.	.	.
36943	129	1	Cover	cover	VB
36943	129	2	and	and	CC
36943	129	3	boil	boil	VB
36943	129	4	thirty	thirty	CD
36943	129	5	minutes	minute	NNS
36943	129	6	.	.	.
36943	130	1	Press	press	VB
36943	130	2	first	first	RB
36943	130	3	through	through	IN
36943	130	4	a	a	DT
36943	130	5	colander	colander	NN
36943	130	6	;	;	:
36943	130	7	then	then	RB
36943	130	8	add	add	VB
36943	130	9	one	one	CD
36943	130	10	pint	pint	NN
36943	130	11	of	of	IN
36943	130	12	milk	milk	NN
36943	130	13	;	;	:
36943	130	14	return	return	VB
36943	130	15	the	the	DT
36943	130	16	whole	whole	NN
36943	130	17	to	to	IN
36943	130	18	the	the	DT
36943	130	19	fire	fire	NN
36943	130	20	.	.	.
36943	131	1	Rub	rub	VB
36943	131	2	together	together	RB
36943	131	3	two	two	CD
36943	131	4	tablespoonfuls	tablespoonful	NNS
36943	131	5	of	of	IN
36943	131	6	butter	butter	NN
36943	131	7	and	and	CC
36943	131	8	two	two	CD
36943	131	9	of	of	IN
36943	131	10	flour	flour	NN
36943	131	11	;	;	:
36943	131	12	add	add	VB
36943	131	13	to	to	IN
36943	131	14	the	the	DT
36943	131	15	soup	soup	NN
36943	131	16	;	;	:
36943	131	17	cook	cook	VB
36943	131	18	a	a	DT
36943	131	19	minute	minute	NN
36943	131	20	;	;	:
36943	131	21	add	add	VB
36943	131	22	a	a	DT
36943	131	23	palatable	palatable	JJ
36943	131	24	seasoning	seasoning	NN
36943	131	25	of	of	IN
36943	131	26	salt	salt	NN
36943	131	27	,	,	,
36943	131	28	and	and	CC
36943	131	29	then	then	RB
36943	131	30	press	press	VB
36943	131	31	the	the	DT
36943	131	32	whole	whole	NN
36943	131	33	through	through	IN
36943	131	34	a	a	DT
36943	131	35	purée	purée	NN
36943	131	36	sieve	sieve	NN
36943	131	37	.	.	.
36943	132	1	Make	make	VB
36943	132	2	hot	hot	JJ
36943	132	3	and	and	CC
36943	132	4	serve	serve	VB
36943	132	5	with	with	IN
36943	132	6	croutons	crouton	NNS
36943	132	7	.	.	.
36943	133	1	PISTACHIO	PISTACHIO	NNP
36943	133	2	SOUP	SOUP	NNP
36943	133	3	Wash	Wash	NNP
36943	133	4	one	one	CD
36943	133	5	quart	quart	NN
36943	133	6	of	of	IN
36943	133	7	nice	nice	JJ
36943	133	8	spinach	spinach	NN
36943	133	9	.	.	.
36943	134	1	Pick	pick	VB
36943	134	2	each	each	DT
36943	134	3	leaf	leaf	NN
36943	134	4	from	from	IN
36943	134	5	the	the	DT
36943	134	6	stem	stem	NN
36943	134	7	and	and	CC
36943	134	8	throw	throw	VB
36943	134	9	into	into	IN
36943	134	10	a	a	DT
36943	134	11	saucepan	saucepan	NN
36943	134	12	;	;	:
36943	134	13	stand	stand	VB
36943	134	14	over	over	IN
36943	134	15	the	the	DT
36943	134	16	fire	fire	NN
36943	134	17	for	for	IN
36943	134	18	a	a	DT
36943	134	19	moment	moment	NN
36943	134	20	,	,	,
36943	134	21	shaking	shake	VBG
36943	134	22	so	so	IN
36943	134	23	that	that	IN
36943	134	24	the	the	DT
36943	134	25	spinach	spinach	NN
36943	134	26	will	will	MD
36943	134	27	not	not	RB
36943	134	28	discolor	discolor	VB
36943	134	29	.	.	.
36943	135	1	Sprinkle	sprinkle	VB
36943	135	2	over	over	IN
36943	135	3	a	a	DT
36943	135	4	teaspoonful	teaspoonful	NN
36943	135	5	of	of	IN
36943	135	6	salt	salt	NN
36943	135	7	.	.	.
36943	136	1	As	as	RB
36943	136	2	soon	soon	RB
36943	136	3	as	as	IN
36943	136	4	the	the	DT
36943	136	5	spinach	spinach	NN
36943	136	6	begins	begin	VBZ
36943	136	7	to	to	TO
36943	136	8	wilt	wilt	VB
36943	136	9	,	,	,
36943	136	10	drain	drain	VB
36943	136	11	and	and	CC
36943	136	12	chop	chop	VB
36943	136	13	very	very	RB
36943	136	14	fine	fine	RB
36943	136	15	,	,	,
36943	136	16	then	then	RB
36943	136	17	pound	pound	VB
36943	136	18	it	-PRON-	PRP
36943	136	19	to	to	IN
36943	136	20	a	a	DT
36943	136	21	paste	paste	NN
36943	136	22	.	.	.
36943	137	1	Put	put	VB
36943	137	2	one	one	CD
36943	137	3	quart	quart	NN
36943	137	4	of	of	IN
36943	137	5	milk	milk	NN
36943	137	6	into	into	IN
36943	137	7	a	a	DT
36943	137	8	double	double	JJ
36943	137	9	boiler	boiler	NN
36943	137	10	;	;	:
36943	137	11	add	add	VB
36943	137	12	one	one	CD
36943	137	13	teaspoonful	teaspoonful	NN
36943	137	14	of	of	IN
36943	137	15	almond	almond	JJ
36943	137	16	paste	paste	NN
36943	137	17	unsweetened	unsweetened	JJ
36943	137	18	,	,	,
36943	137	19	and	and	CC
36943	137	20	two	two	CD
36943	137	21	ounces	ounce	NNS
36943	137	22	of	of	IN
36943	137	23	pistachio	pistachio	NNP
36943	137	24	nuts	nut	NNS
36943	137	25	chopped	chop	VBD
36943	137	26	to	to	IN
36943	137	27	a	a	DT
36943	137	28	powder	powder	NN
36943	137	29	.	.	.
36943	138	1	Cover	cover	VB
36943	138	2	and	and	CC
36943	138	3	cook	cook	VB
36943	138	4	twenty	twenty	CD
36943	138	5	minutes	minute	NNS
36943	138	6	.	.	.
36943	139	1	Add	add	VB
36943	139	2	spinach	spinach	NN
36943	139	3	,	,	,
36943	139	4	one	one	CD
36943	139	5	tablespoonful	tablespoonful	NN
36943	139	6	of	of	IN
36943	139	7	butter	butter	NN
36943	139	8	,	,	,
36943	139	9	one	one	CD
36943	139	10	of	of	IN
36943	139	11	arrow	arrow	NN
36943	139	12	-	-	HYPH
36943	139	13	root	root	NN
36943	139	14	,	,	,
36943	139	15	moistened	moisten	VBN
36943	139	16	,	,	,
36943	139	17	and	and	CC
36943	139	18	press	press	VB
36943	139	19	through	through	IN
36943	139	20	a	a	DT
36943	139	21	purée	purée	NN
36943	139	22	sieve	sieve	NN
36943	139	23	.	.	.
36943	140	1	Add	add	VB
36943	140	2	a	a	DT
36943	140	3	teaspoonful	teaspoonful	NN
36943	140	4	of	of	IN
36943	140	5	salt	salt	NN
36943	140	6	,	,	,
36943	140	7	dash	dash	NN
36943	140	8	of	of	IN
36943	140	9	paprica	paprica	NNP
36943	140	10	,	,	,
36943	140	11	and	and	CC
36943	140	12	serve	serve	VB
36943	140	13	.	.	.
36943	141	1	Nice	nice	JJ
36943	141	2	for	for	IN
36943	141	3	green	green	JJ
36943	141	4	lunch	lunch	NN
36943	141	5	.	.	.
36943	142	1	YE	YE	NNP
36943	142	2	FOOD	food	NN
36943	142	3	FOR	for	IN
36943	142	4	YE	ye	NN
36943	142	5	GODS	GODS	NNP
36943	142	6	Peel	peel	VB
36943	142	7	half	half	JJ
36943	142	8	pound	pound	NN
36943	142	9	of	of	IN
36943	142	10	good	good	JJ
36943	142	11	,	,	,
36943	142	12	fresh	fresh	JJ
36943	142	13	mushrooms	mushroom	NNS
36943	142	14	;	;	:
36943	142	15	remove	remove	VB
36943	142	16	the	the	DT
36943	142	17	lower	low	JJR
36943	142	18	part	part	NN
36943	142	19	of	of	IN
36943	142	20	stems	stem	NNS
36943	142	21	.	.	.
36943	143	1	Wash	wash	VB
36943	143	2	the	the	DT
36943	143	3	mushrooms	mushroom	NNS
36943	143	4	,	,	,
36943	143	5	and	and	CC
36943	143	6	chop	chop	VB
36943	143	7	them	-PRON-	PRP
36943	143	8	very	very	RB
36943	143	9	fine	fine	RB
36943	143	10	with	with	IN
36943	143	11	a	a	DT
36943	143	12	silver	silver	JJ
36943	143	13	knife	knife	NN
36943	143	14	.	.	.
36943	144	1	Put	put	VB
36943	144	2	them	-PRON-	PRP
36943	144	3	in	in	IN
36943	144	4	a	a	DT
36943	144	5	saucepan	saucepan	NN
36943	144	6	,	,	,
36943	144	7	with	with	IN
36943	144	8	one	one	CD
36943	144	9	quart	quart	NN
36943	144	10	of	of	IN
36943	144	11	good	good	JJ
36943	144	12	chicken	chicken	NN
36943	144	13	stock	stock	NN
36943	144	14	.	.	.
36943	145	1	Cover	cover	NN
36943	145	2	and	and	CC
36943	145	3	simmer	simmer	NN
36943	145	4	gently	gently	RB
36943	145	5	thirty	thirty	CD
36943	145	6	minutes	minute	NNS
36943	145	7	;	;	:
36943	145	8	add	add	VB
36943	145	9	teaspoonful	teaspoonful	JJ
36943	145	10	of	of	IN
36943	145	11	salt	salt	NN
36943	145	12	and	and	CC
36943	145	13	simmer	simmer	JJ
36943	145	14	ten	ten	CD
36943	145	15	minutes	minute	NNS
36943	145	16	longer	long	RBR
36943	145	17	.	.	.
36943	146	1	Put	put	VB
36943	146	2	two	two	CD
36943	146	3	tablespoonfuls	tablespoonful	NNS
36943	146	4	of	of	IN
36943	146	5	butter	butter	NN
36943	146	6	in	in	IN
36943	146	7	another	another	DT
36943	146	8	saucepan	saucepan	NN
36943	146	9	,	,	,
36943	146	10	add	add	VB
36943	146	11	three	three	CD
36943	146	12	tablespoonfuls	tablespoonful	NNS
36943	146	13	of	of	IN
36943	146	14	fine	fine	JJ
36943	146	15	flour	flour	NN
36943	146	16	,	,	,
36943	146	17	mix	mix	VB
36943	146	18	and	and	CC
36943	146	19	cook	cook	VB
36943	146	20	a	a	DT
36943	146	21	minute	minute	NN
36943	146	22	without	without	IN
36943	146	23	browning	brown	VBG
36943	146	24	;	;	:
36943	146	25	add	add	VB
36943	146	26	a	a	DT
36943	146	27	half	half	JJ
36943	146	28	pint	pint	NN
36943	146	29	of	of	IN
36943	146	30	thick	thick	JJ
36943	146	31	cream	cream	NN
36943	146	32	to	to	IN
36943	146	33	the	the	DT
36943	146	34	mushrooms	mushroom	NNS
36943	146	35	,	,	,
36943	146	36	then	then	RB
36943	146	37	add	add	VB
36943	146	38	the	the	DT
36943	146	39	whole	whole	NN
36943	146	40	to	to	IN
36943	146	41	the	the	DT
36943	146	42	butter	butter	NN
36943	146	43	and	and	CC
36943	146	44	flour	flour	NN
36943	146	45	,	,	,
36943	146	46	stir	stir	VB
36943	146	47	constantly	constantly	RB
36943	146	48	until	until	IN
36943	146	49	it	-PRON-	PRP
36943	146	50	just	just	RB
36943	146	51	comes	come	VBZ
36943	146	52	to	to	IN
36943	146	53	boiling	boiling	NN
36943	146	54	point	point	NN
36943	146	55	;	;	:
36943	146	56	add	add	VB
36943	146	57	dash	dash	NN
36943	146	58	of	of	IN
36943	146	59	white	white	JJ
36943	146	60	pepper	pepper	NN
36943	146	61	and	and	CC
36943	146	62	serve	serve	VB
36943	146	63	in	in	IN
36943	146	64	bouillon	bouillon	NNP
36943	146	65	cups	cup	NNS
36943	146	66	.	.	.
36943	147	1	Serve	serve	VB
36943	147	2	with	with	IN
36943	147	3	whole	whole	JJ
36943	147	4	wheat	wheat	NN
36943	147	5	bread	bread	NN
36943	147	6	toasted	toast	VBN
36943	147	7	in	in	IN
36943	147	8	oven	oven	NNP
36943	147	9	.	.	.
36943	148	1	OATMEAL	OATMEAL	NNP
36943	148	2	SOUP	SOUP	NNP
36943	148	3	Add	Add	NNP
36943	148	4	one	one	CD
36943	148	5	cup	cup	NN
36943	148	6	of	of	IN
36943	148	7	cold	cold	JJ
36943	148	8	cooked	cook	VBN
36943	148	9	oatmeal	oatmeal	NN
36943	148	10	to	to	IN
36943	148	11	one	one	CD
36943	148	12	quart	quart	NN
36943	148	13	of	of	IN
36943	148	14	water	water	NN
36943	148	15	;	;	:
36943	148	16	add	add	VB
36943	148	17	a	a	DT
36943	148	18	slice	slice	NN
36943	148	19	of	of	IN
36943	148	20	onion	onion	NN
36943	148	21	,	,	,
36943	148	22	sprig	sprig	NN
36943	148	23	of	of	IN
36943	148	24	celery	celery	NNP
36943	148	25	top	top	NN
36943	148	26	,	,	,
36943	148	27	bay	bay	NN
36943	148	28	leaf	leaf	NN
36943	148	29	,	,	,
36943	148	30	teaspoonful	teaspoonful	JJ
36943	148	31	of	of	IN
36943	148	32	salt	salt	NN
36943	148	33	,	,	,
36943	148	34	saltspoonful	saltspoonful	JJ
36943	148	35	of	of	IN
36943	148	36	pepper	pepper	NN
36943	148	37	.	.	.
36943	149	1	Cover	cover	NN
36943	149	2	and	and	CC
36943	149	3	boil	boil	VB
36943	149	4	slowly	slowly	RB
36943	149	5	ten	ten	CD
36943	149	6	minutes	minute	NNS
36943	149	7	;	;	:
36943	149	8	add	add	VB
36943	149	9	a	a	DT
36943	149	10	half	half	NN
36943	149	11	teaspoonful	teaspoonful	JJ
36943	149	12	of	of	IN
36943	149	13	beef	beef	NN
36943	149	14	extract	extract	NN
36943	149	15	,	,	,
36943	149	16	or	or	CC
36943	149	17	,	,	,
36943	149	18	if	if	IN
36943	149	19	you	-PRON-	PRP
36943	149	20	have	have	VBP
36943	149	21	stock	stock	NN
36943	149	22	,	,	,
36943	149	23	use	use	VB
36943	149	24	it	-PRON-	PRP
36943	149	25	in	in	IN
36943	149	26	place	place	NN
36943	149	27	of	of	IN
36943	149	28	water	water	NN
36943	149	29	.	.	.
36943	150	1	Now	now	RB
36943	150	2	press	press	VB
36943	150	3	through	through	IN
36943	150	4	a	a	DT
36943	150	5	sieve	sieve	NN
36943	150	6	;	;	:
36943	150	7	return	return	VB
36943	150	8	to	to	IN
36943	150	9	the	the	DT
36943	150	10	fire	fire	NN
36943	150	11	;	;	:
36943	150	12	when	when	WRB
36943	150	13	boiling	boil	VBG
36943	150	14	,	,	,
36943	150	15	add	add	VB
36943	150	16	half	half	JJ
36943	150	17	pint	pint	NN
36943	150	18	of	of	IN
36943	150	19	hot	hot	JJ
36943	150	20	milk	milk	NN
36943	150	21	,	,	,
36943	150	22	and	and	CC
36943	150	23	serve	serve	VB
36943	150	24	.	.	.
36943	151	1	TRANSCRIBER	TRANSCRIBER	NNP
36943	151	2	'S	'S	NNP
36943	151	3	NOTES	note	NNS
36943	151	4	:	:	:
36943	151	5	Inconsistencies	inconsistency	NNS
36943	151	6	in	in	IN
36943	151	7	spelling	spelling	NN
36943	151	8	and	and	CC
36943	151	9	hyphenation	hyphenation	NN
36943	151	10	have	have	VBP
36943	151	11	been	be	VBN
36943	151	12	retained	retain	VBN
36943	151	13	from	from	IN
36943	151	14	the	the	DT
36943	151	15	original	original	NN
36943	151	16	.	.	.
36943	152	1	Obvious	obvious	JJ
36943	152	2	typographical	typographical	JJ
36943	152	3	errors	error	NNS
36943	152	4	have	have	VBP
36943	152	5	been	be	VBN
36943	152	6	corrected	correct	VBN
36943	152	7	as	as	IN
36943	152	8	follows	follow	VBZ
36943	152	9	:	:	:
36943	152	10	Page	page	NN
36943	152	11	10	10	CD
36943	152	12	:	:	:
36943	152	13	earns	earn	NNS
36943	152	14	has	have	VBZ
36943	152	15	been	be	VBN
36943	152	16	changed	change	VBN
36943	152	17	to	to	IN
36943	152	18	ears	ear	NNS