id	sid	tid	token	lemma	pos
44947	1	1	Internet	internet	NN
44947	1	2	Archive	Archive	NNP
44947	1	3	(	(	-LRB-
44947	1	4	https://archive.org	https://archive.org	NN
44947	1	5	)	)	-RRB-
44947	1	6	Note	note	VB
44947	1	7	:	:	:
44947	1	8	Images	image	NNS
44947	1	9	of	of	IN
44947	1	10	the	the	DT
44947	1	11	original	original	JJ
44947	1	12	pages	page	NNS
44947	1	13	are	be	VBP
44947	1	14	available	available	JJ
44947	1	15	through	through	IN
44947	1	16	Internet	Internet	NNP
44947	1	17	Archive	Archive	NNP
44947	1	18	.	.	.
44947	2	1	See	see	VB
44947	2	2	https://archive.org/details/cu31924003580838	https://archive.org/details/cu31924003580838	NNP
44947	2	3	ALLIED	allied	NN
44947	2	4	COOKERY	cookery	NN
44947	2	5	British	british	JJ
44947	2	6	French	french	JJ
44947	2	7	Italian	italian	JJ
44947	2	8	Belgian	belgian	JJ
44947	2	9	Russian	Russian	NNP
44947	2	10	Arranged	arrange	VBN
44947	2	11	by	by	IN
44947	2	12	GRACE	GRACE	NNP
44947	2	13	CLERGUE	clergue	NN
44947	2	14	HARRISON	harrison	NN
44947	2	15	and	and	CC
44947	2	16	GERTRUDE	GERTRUDE	NNP
44947	2	17	CLERGUE	CLERGUE	NNP
44947	2	18	_	_	NN
44947	2	19	To	to	TO
44947	2	20	Aid	aid	VB
44947	2	21	the	the	DT
44947	2	22	War	War	NNP
44947	2	23	Sufferers	Sufferers	NNPS
44947	2	24	in	in	IN
44947	2	25	the	the	DT
44947	2	26	Devastated	Devastated	NNP
44947	2	27	Districts	Districts	NNPS
44947	2	28	of	of	IN
44947	2	29	France	France	NNP
44947	2	30	_	_	NNP
44947	2	31	Introduction	Introduction	NNP
44947	2	32	by	by	IN
44947	2	33	Hon	Hon	NNP
44947	2	34	.	.	.
44947	3	1	Raoul	Raoul	NNP
44947	3	2	Dandurand	Dandurand	NNP
44947	3	3	Commandeur	Commandeur	NNP
44947	3	4	de	de	FW
44947	3	5	la	la	NNP
44947	3	6	Légion	Légion	NNP
44947	3	7	d'Honneur	d'Honneur	NNP
44947	3	8	Prefaced	Prefaced	NNP
44947	3	9	by	by	IN
44947	3	10	Stephen	Stephen	NNP
44947	3	11	Leacock	Leacock	NNP
44947	3	12	and	and	CC
44947	3	13	Ella	Ella	NNP
44947	3	14	Wheeler	Wheeler	NNP
44947	3	15	Wilcox	Wilcox	NNP
44947	3	16	G.	G.	NNP
44947	3	17	P.	P.	NNP
44947	3	18	Putnam	Putnam	NNP
44947	3	19	's	's	POS
44947	3	20	Sons	Sons	NNP
44947	3	21	New	New	NNP
44947	3	22	York	York	NNP
44947	3	23	and	and	CC
44947	3	24	London	London	NNP
44947	3	25	The	the	DT
44947	3	26	Knickerbocker	Knickerbocker	NNP
44947	3	27	Press	Press	NNP
44947	3	28	1916	1916	CD
44947	3	29	Copyright	copyright	NN
44947	3	30	,	,	,
44947	3	31	1916	1916	CD
44947	3	32	by	by	IN
44947	3	33	Grace	Grace	NNP
44947	3	34	Clergue	Clergue	NNP
44947	3	35	Harrison	Harrison	NNP
44947	3	36	The	the	DT
44947	3	37	Knickerbocker	Knickerbocker	NNP
44947	3	38	Press	Press	NNP
44947	3	39	,	,	,
44947	3	40	New	New	NNP
44947	3	41	York	York	NNP
44947	3	42	THE	the	DT
44947	3	43	PURPOSE	purpose	NN
44947	3	44	of	of	IN
44947	3	45	this	this	DT
44947	3	46	little	little	JJ
44947	3	47	book	book	NN
44947	3	48	is	be	VBZ
44947	3	49	to	to	TO
44947	3	50	procure	procure	VB
44947	3	51	funds	fund	NNS
44947	3	52	in	in	IN
44947	3	53	aid	aid	NN
44947	3	54	of	of	IN
44947	3	55	the	the	DT
44947	3	56	farmers	farmer	NNS
44947	3	57	in	in	IN
44947	3	58	that	that	DT
44947	3	59	part	part	NN
44947	3	60	of	of	IN
44947	3	61	France	France	NNP
44947	3	62	which	which	WDT
44947	3	63	was	be	VBD
44947	3	64	devastated	devastate	VBN
44947	3	65	by	by	IN
44947	3	66	the	the	DT
44947	3	67	invasion	invasion	NN
44947	3	68	of	of	IN
44947	3	69	the	the	DT
44947	3	70	German	german	JJ
44947	3	71	armies	army	NNS
44947	3	72	and	and	CC
44947	3	73	subsequently	subsequently	RB
44947	3	74	regained	regain	VBN
44947	3	75	by	by	IN
44947	3	76	the	the	DT
44947	3	77	French	French	NNP
44947	3	78	.	.	.
44947	4	1	This	this	DT
44947	4	2	region	region	NN
44947	4	3	,	,	,
44947	4	4	in	in	IN
44947	4	5	part	part	NN
44947	4	6	,	,	,
44947	4	7	one	one	CD
44947	4	8	of	of	IN
44947	4	9	the	the	DT
44947	4	10	most	most	RBS
44947	4	11	fertile	fertile	JJ
44947	4	12	in	in	IN
44947	4	13	France	France	NNP
44947	4	14	,	,	,
44947	4	15	and	and	CC
44947	4	16	which	which	WDT
44947	4	17	sustained	sustain	VBD
44947	4	18	hundreds	hundred	NNS
44947	4	19	of	of	IN
44947	4	20	thousands	thousand	NNS
44947	4	21	of	of	IN
44947	4	22	inhabitants	inhabitant	NNS
44947	4	23	engaged	engage	VBN
44947	4	24	in	in	IN
44947	4	25	agricultural	agricultural	JJ
44947	4	26	pursuits	pursuit	NNS
44947	4	27	,	,	,
44947	4	28	has	have	VBZ
44947	4	29	been	be	VBN
44947	4	30	left	leave	VBN
44947	4	31	desolate	desolate	JJ
44947	4	32	,	,	,
44947	4	33	with	with	IN
44947	4	34	all	all	DT
44947	4	35	buildings	building	NNS
44947	4	36	destroyed	destroy	VBN
44947	4	37	and	and	CC
44947	4	38	all	all	DT
44947	4	39	farming	farming	NN
44947	4	40	implements	implement	NNS
44947	4	41	,	,	,
44947	4	42	cattle	cattle	NNS
44947	4	43	,	,	,
44947	4	44	and	and	CC
44947	4	45	farm	farm	NN
44947	4	46	products	product	NNS
44947	4	47	taken	take	VBN
44947	4	48	off	off	RP
44947	4	49	by	by	IN
44947	4	50	the	the	DT
44947	4	51	invaders	invader	NNS
44947	4	52	for	for	IN
44947	4	53	military	military	JJ
44947	4	54	uses	use	NNS
44947	4	55	.	.	.
44947	5	1	Its	-PRON-	PRP$
44947	5	2	old	old	JJ
44947	5	3	men	man	NNS
44947	5	4	,	,	,
44947	5	5	women	woman	NNS
44947	5	6	,	,	,
44947	5	7	and	and	CC
44947	5	8	children	child	NNS
44947	5	9	,	,	,
44947	5	10	who	who	WP
44947	5	11	survived	survive	VBD
44947	5	12	the	the	DT
44947	5	13	slaughter	slaughter	NN
44947	5	14	of	of	IN
44947	5	15	invasion	invasion	NN
44947	5	16	,	,	,
44947	5	17	are	be	VBP
44947	5	18	now	now	RB
44947	5	19	undertaking	undertake	VBG
44947	5	20	the	the	DT
44947	5	21	labour	labour	NN
44947	5	22	of	of	IN
44947	5	23	restoring	restore	VBG
44947	5	24	their	-PRON-	PRP$
44947	5	25	farms	farm	NNS
44947	5	26	.	.	.
44947	6	1	To	to	TO
44947	6	2	help	help	VB
44947	6	3	in	in	IN
44947	6	4	the	the	DT
44947	6	5	supply	supply	NN
44947	6	6	of	of	IN
44947	6	7	seeds	seed	NNS
44947	6	8	,	,	,
44947	6	9	farm	farm	NN
44947	6	10	implements	implement	NNS
44947	6	11	,	,	,
44947	6	12	and	and	CC
44947	6	13	other	other	JJ
44947	6	14	simple	simple	JJ
44947	6	15	but	but	CC
44947	6	16	essential	essential	JJ
44947	6	17	means	mean	NNS
44947	6	18	of	of	IN
44947	6	19	enabling	enable	VBG
44947	6	20	these	these	DT
44947	6	21	suffering	suffer	VBG
44947	6	22	people	people	NNS
44947	6	23	to	to	TO
44947	6	24	regain	regain	VB
44947	6	25	by	by	IN
44947	6	26	their	-PRON-	PRP$
44947	6	27	own	own	JJ
44947	6	28	efforts	effort	NNS
44947	6	29	the	the	DT
44947	6	30	necessaries	necessary	NNS
44947	6	31	of	of	IN
44947	6	32	life	life	NN
44947	6	33	,	,	,
44947	6	34	the	the	DT
44947	6	35	compilers	compiler	NNS
44947	6	36	offer	offer	VBP
44947	6	37	to	to	IN
44947	6	38	the	the	DT
44947	6	39	public	public	NN
44947	6	40	this	this	DT
44947	6	41	book	book	NN
44947	6	42	on	on	IN
44947	6	43	Cookery	Cookery	NNP
44947	6	44	.	.	.
44947	7	1	Its	-PRON-	PRP$
44947	7	2	proceeds	proceed	NNS
44947	7	3	will	will	MD
44947	7	4	be	be	VB
44947	7	5	distributed	distribute	VBN
44947	7	6	by	by	IN
44947	7	7	Le	Le	NNP
44947	7	8	Secours	Secours	NNP
44947	7	9	National	National	NNP
44947	7	10	,	,	,
44947	7	11	of	of	IN
44947	7	12	France	France	NNP
44947	7	13	,	,	,
44947	7	14	whose	whose	WP$
44947	7	15	effective	effective	JJ
44947	7	16	organization	organization	NN
44947	7	17	assures	assure	VBZ
44947	7	18	its	-PRON-	PRP$
44947	7	19	best	good	JJS
44947	7	20	and	and	CC
44947	7	21	most	most	RBS
44947	7	22	helpful	helpful	JJ
44947	7	23	disposition	disposition	NN
44947	7	24	.	.	.
44947	8	1	An	an	DT
44947	8	2	acknowledgment	acknowledgment	NN
44947	8	3	must	must	MD
44947	8	4	be	be	VB
44947	8	5	made	make	VBN
44947	8	6	for	for	IN
44947	8	7	the	the	DT
44947	8	8	kind	kind	JJ
44947	8	9	assistance	assistance	NN
44947	8	10	of	of	IN
44947	8	11	friends	friend	NNS
44947	8	12	in	in	IN
44947	8	13	securing	secure	VBG
44947	8	14	desirable	desirable	JJ
44947	8	15	recipes	recipe	NNS
44947	8	16	.	.	.
44947	9	1	There	there	EX
44947	9	2	are	be	VBP
44947	9	3	some	some	DT
44947	9	4	that	that	WDT
44947	9	5	will	will	MD
44947	9	6	be	be	VB
44947	9	7	novel	novel	JJ
44947	9	8	to	to	IN
44947	9	9	many	many	JJ
44947	9	10	households	household	NNS
44947	9	11	,	,	,
44947	9	12	and	and	CC
44947	9	13	all	all	DT
44947	9	14	of	of	IN
44947	9	15	them	-PRON-	PRP
44947	9	16	will	will	MD
44947	9	17	give	give	VB
44947	9	18	satisfaction	satisfaction	NN
44947	9	19	when	when	WRB
44947	9	20	exactly	exactly	RB
44947	9	21	followed	follow	VBN
44947	9	22	.	.	.
44947	10	1	The	the	DT
44947	10	2	compilers	compiler	NNS
44947	10	3	will	will	MD
44947	10	4	gladly	gladly	RB
44947	10	5	answer	answer	VB
44947	10	6	requests	request	NNS
44947	10	7	for	for	IN
44947	10	8	information	information	NN
44947	10	9	from	from	IN
44947	10	10	any	any	DT
44947	10	11	one	one	NN
44947	10	12	wishing	wish	VBG
44947	10	13	further	further	RB
44947	10	14	to	to	TO
44947	10	15	support	support	VB
44947	10	16	this	this	DT
44947	10	17	cause	cause	NN
44947	10	18	.	.	.
44947	11	1	MRS	MRS	NNP
44947	11	2	.	.	.
44947	11	3	WM	WM	NNP
44947	11	4	.	.	.
44947	12	1	LYNDE	lynde	NN
44947	12	2	HARRISON	HARRISON	NNP
44947	12	3	,	,	,
44947	12	4	Milestone	Milestone	NNP
44947	12	5	House	House	NNP
44947	12	6	,	,	,
44947	12	7	Branford	Branford	NNP
44947	12	8	,	,	,
44947	12	9	Conn.	Connecticut	NNP
44947	12	10	MISS	MISS	NNP
44947	12	11	GERTRUDE	GERTRUDE	NNP
44947	12	12	CLERGUE	CLERGUE	NNP
44947	12	13	,	,	,
44947	12	14	597	597	CD
44947	12	15	Sherbrooke	Sherbrooke	NNP
44947	12	16	Street	Street	NNP
44947	12	17	West	West	NNP
44947	12	18	,	,	,
44947	12	19	Montreal	Montreal	NNP
44947	12	20	.	.	.
44947	13	1	CONTENTS	content	NNS
44947	13	2	PAGE	page	NN
44947	13	3	INTRODUCTION	introduction	NN
44947	13	4	.	.	.
44947	14	1	_	_	NNP
44947	14	2	Hon	Hon	NNP
44947	14	3	.	.	.
44947	15	1	R.	R.	NNP
44947	15	2	Dandurand	Dandurand	NNP
44947	15	3	_	_	NNP
44947	15	4	5	5	CD
44947	15	5	ALLIED	ALLIED	NNP
44947	15	6	FOOD	food	NN
44947	15	7	.	.	.
44947	16	1	_	_	NNP
44947	16	2	Stephen	Stephen	NNP
44947	16	3	Leacock	Leacock	NNP
44947	16	4	_	_	NNP
44947	16	5	8	8	CD
44947	16	6	FOREWORD	FOREWORD	NNP
44947	16	7	.	.	.
44947	17	1	_	_	NNP
44947	17	2	Ella	Ella	NNP
44947	17	3	Wheeler	Wheeler	NNP
44947	17	4	Wilcox	Wilcox	NNP
44947	17	5	_	_	NNP
44947	17	6	12	12	CD
44947	17	7	CHARLOTTE	CHARLOTTE	NNP
44947	17	8	DE	DE	NNP
44947	17	9	POMMES	pommes	NN
44947	17	10	.	.	.
44947	18	1	_	_	NNP
44947	18	2	Elise	Elise	NNP
44947	18	3	Jusserand	Jusserand	NNP
44947	18	4	_	_	NNP
44947	18	5	14	14	CD
44947	18	6	SOUPS	SOUPS	NNP
44947	18	7	Bouillabaisse	Bouillabaisse	NNP
44947	18	8	15	15	CD
44947	18	9	Borcht	Borcht	NNP
44947	18	10	16	16	CD
44947	18	11	Mushroom	Mushroom	NNP
44947	18	12	Soup	Soup	NNP
44947	18	13	17	17	CD
44947	18	14	Serbian	Serbian	NNP
44947	18	15	Chicken	Chicken	NNP
44947	18	16	Soup	Soup	NNP
44947	18	17	17	17	CD
44947	18	18	Vegetable	Vegetable	NNP
44947	18	19	Soup	Soup	NNP
44947	18	20	18	18	CD
44947	18	21	Lettuce	Lettuce	NNP
44947	18	22	Soup	Soup	NNP
44947	18	23	19	19	CD
44947	18	24	Pot	Pot	NNP
44947	18	25	-	-	HYPH
44947	18	26	au	au	NNP
44947	18	27	-	-	HYPH
44947	18	28	Feu	Feu	NNP
44947	18	29	19	19	CD
44947	18	30	Onion	Onion	NNP
44947	18	31	Soup	Soup	NNP
44947	18	32	20	20	CD
44947	18	33	Soldiers	Soldiers	NNPS
44947	18	34	'	'	POS
44947	18	35	Soup	Soup	NNP
44947	18	36	21	21	CD
44947	18	37	Stschi	Stschi	NNP
44947	18	38	21	21	CD
44947	18	39	Buraki	Buraki	NNP
44947	18	40	22	22	CD
44947	18	41	Lentil	Lentil	NNP
44947	18	42	Soup	Soup	NNP
44947	18	43	22	22	CD
44947	18	44	Black	Black	NNP
44947	18	45	Bean	Bean	NNP
44947	18	46	Soup	Soup	NNP
44947	18	47	23	23	CD
44947	18	48	Fish	fish	NN
44947	18	49	Chowder	chowder	NN
44947	18	50	23	23	CD
44947	18	51	FISH	FISH	NNS
44947	18	52	Roast	Roast	NNP
44947	18	53	Oysters	oyster	NNS
44947	18	54	24	24	CD
44947	18	55	Raie	Raie	NNP
44947	18	56	au	au	NN
44947	18	57	Beurre	Beurre	NNP
44947	18	58	Noir	Noir	NNP
44947	18	59	24	24	CD
44947	18	60	Salmon	Salmon	NNP
44947	18	61	Tidnish	Tidnish	NNP
44947	18	62	25	25	CD
44947	18	63	Aubergine	Aubergine	NNP
44947	18	64	Aux	Aux	NNP
44947	18	65	Crevettes	Crevettes	NNP
44947	18	66	25	25	CD
44947	18	67	Lobster	lobster	NN
44947	18	68	Beaugency	Beaugency	NNP
44947	18	69	26	26	CD
44947	18	70	Scallops	Scallops	NNPS
44947	18	71	en	en	IN
44947	18	72	Brochette	Brochette	NNP
44947	18	73	26	26	CD
44947	18	74	Filet	Filet	NNP
44947	18	75	of	of	IN
44947	18	76	Sole	Sole	NNP
44947	18	77	Florentine	Florentine	NNP
44947	18	78	26	26	CD
44947	18	79	Salmon	Salmon	NNP
44947	18	80	Teriyaki	Teriyaki	NNP
44947	18	81	27	27	NNP
44947	18	82	Filet	Filet	NNP
44947	18	83	of	of	IN
44947	18	84	Sole	Sole	NNP
44947	18	85	Marguery	Marguery	NNP
44947	18	86	28	28	CD
44947	18	87	Codfish	Codfish	NNP
44947	18	88	with	with	IN
44947	18	89	Green	Green	NNP
44947	18	90	Peppers	Peppers	NNPS
44947	18	91	28	28	CD
44947	18	92	Herring	Herring	NNP
44947	18	93	Roes	Roes	NNPS
44947	18	94	,	,	,
44947	18	95	Baked	Baked	NNP
44947	18	96	29	29	CD
44947	18	97	Creamed	Creamed	NNP
44947	18	98	Fish	Fish	NNP
44947	18	99	30	30	CD
44947	18	100	Mousseline	Mousseline	NNP
44947	18	101	of	of	IN
44947	18	102	Fish	fish	NN
44947	18	103	30	30	CD
44947	18	104	Haddock	Haddock	NNP
44947	18	105	Mobile	Mobile	NNP
44947	18	106	31	31	CD
44947	18	107	Kedgaree	Kedgaree	NNP
44947	18	108	31	31	CD
44947	18	109	Pickled	Pickled	NNP
44947	18	110	Salmon	Salmon	NNP
44947	18	111	31	31	CD
44947	18	112	MEATS	MEATS	NNPS
44947	18	113	AND	and	CC
44947	18	114	ENTRÉES	entrée	VBD
44947	18	115	Russian	russian	JJ
44947	18	116	Pirog	Pirog	NNP
44947	18	117	Kulbak	Kulbak	NNP
44947	18	118	33	33	CD
44947	18	119	Carbonade	Carbonade	NNP
44947	18	120	Flamande	Flamande	NNP
44947	18	121	33	33	CD
44947	18	122	Blanquette	Blanquette	NNP
44947	18	123	of	of	IN
44947	18	124	Veal	Veal	NNP
44947	18	125	34	34	CD
44947	18	126	Blanquette	Blanquette	NNP
44947	18	127	of	of	IN
44947	18	128	Chicken	Chicken	NNP
44947	18	129	35	35	CD
44947	18	130	Stracotto	Stracotto	NNP
44947	18	131	35	35	CD
44947	18	132	Duck	Duck	NNP
44947	18	133	St.	St.	NNP
44947	18	134	Albans	Albans	NNP
44947	18	135	36	36	CD
44947	18	136	Boned	Boned	NNP
44947	18	137	Turkey	Turkey	NNP
44947	18	138	37	37	CD
44947	18	139	Chicken	Chicken	NNP
44947	18	140	and	and	CC
44947	18	141	Cabbage	Cabbage	NNP
44947	18	142	37	37	CD
44947	18	143	Leg	Leg	NNP
44947	18	144	-	-	HYPH
44947	18	145	of	of	IN
44947	18	146	-	-	HYPH
44947	18	147	Mutton	Mutton	NNP
44947	18	148	Pie	Pie	NNP
44947	18	149	38	38	CD
44947	18	150	Russian	russian	JJ
44947	18	151	Steaks	Steaks	NNP
44947	18	152	38	38	CD
44947	18	153	Another	another	DT
44947	18	154	Russian	russian	JJ
44947	18	155	Method	method	NN
44947	18	156	for	for	IN
44947	18	157	Beef	Beef	NNP
44947	18	158	-	-	HYPH
44947	18	159	Steaks	Steaks	NNP
44947	18	160	39	39	CD
44947	18	161	Stewed	Stewed	NNP
44947	18	162	Kidneys	Kidneys	NNP
44947	18	163	39	39	CD
44947	18	164	Chicken	Chicken	NNP
44947	18	165	40	40	CD
44947	18	166	Baked	Baked	NNP
44947	18	167	Ham	Ham	NNP
44947	18	168	40	40	CD
44947	18	169	Rillettes	Rillettes	NNPS
44947	18	170	de	de	NNP
44947	18	171	Tours	Tours	NNP
44947	18	172	41	41	CD
44947	18	173	Rice	Rice	NNP
44947	18	174	and	and	CC
44947	18	175	Mutton	Mutton	NNP
44947	18	176	42	42	CD
44947	18	177	Baked	Baked	NNP
44947	18	178	Eggs	egg	NNS
44947	18	179	42	42	CD
44947	18	180	Tripe	tripe	NN
44947	18	181	42	42	CD
44947	18	182	Tripe	tripe	NN
44947	18	183	,	,	,
44947	18	184	Italian	italian	JJ
44947	18	185	43	43	CD
44947	18	186	Timbale	timbale	NN
44947	18	187	of	of	IN
44947	18	188	Partridges	partridge	NNS
44947	18	189	44	44	CD
44947	18	190	Stewed	Stewed	NNP
44947	18	191	Hare	Hare	NNP
44947	18	192	44	44	CD
44947	18	193	Indian	Indian	NNP
44947	18	194	Pilau	Pilau	NNP
44947	18	195	46	46	CD
44947	18	196	Stuffed	Stuffed	NNP
44947	18	197	Beef	Beef	NNP
44947	18	198	Steaks	Steaks	NNP
44947	18	199	47	47	CD
44947	18	200	Podvarak	Podvarak	VBN
44947	18	201	47	47	CD
44947	18	202	Ribs	rib	NNS
44947	18	203	of	of	IN
44947	18	204	Pork	Pork	NNP
44947	18	205	en	en	NNP
44947	18	206	Casserole	Casserole	NNP
44947	18	207	48	48	CD
44947	18	208	Salmis	Salmis	NNP
44947	18	209	de	de	NNP
44947	18	210	Lapin	Lapin	NNP
44947	18	211	48	48	CD
44947	18	212	Sheep	Sheep	NNPS
44947	18	213	's	's	POS
44947	18	214	Head	Head	NNP
44947	18	215	49	49	CD
44947	18	216	Macaroni	Macaroni	NNP
44947	18	217	Pie	Pie	NNP
44947	18	218	50	50	CD
44947	18	219	Kidney	Kidney	NNP
44947	18	220	and	and	CC
44947	18	221	Mushrooms	mushroom	NNS
44947	18	222	51	51	CD
44947	18	223	CURRIES	curry	NNS
44947	18	224	Indian	Indian	NNP
44947	18	225	Curry	Curry	NNP
44947	18	226	52	52	CD
44947	18	227	Fricassee	Fricassee	NNP
44947	18	228	of	of	IN
44947	18	229	Chicken	Chicken	NNP
44947	18	230	52	52	CD
44947	18	231	A	a	DT
44947	18	232	Simpler	simple	JJR
44947	18	233	Indian	Indian	NNP
44947	18	234	Curry	Curry	NNP
44947	18	235	53	53	CD
44947	18	236	Another	another	DT
44947	18	237	Curry	Curry	NNP
44947	18	238	Sauce	Sauce	NNP
44947	18	239	54	54	CD
44947	18	240	PASTES	paste	NNS
44947	18	241	,	,	,
44947	18	242	CHEESE	cheese	NN
44947	18	243	,	,	,
44947	18	244	ETC	ETC	NNP
44947	18	245	.	.	.
44947	19	1	Macaroni	macaroni	VB
44947	19	2	with	with	IN
44947	19	3	Cheese	Cheese	NNP
44947	19	4	56	56	CD
44947	19	5	Macaroni	Macaroni	NNP
44947	19	6	56	56	CD
44947	19	7	Polenta	Polenta	NNP
44947	19	8	with	with	IN
44947	19	9	Cheese	cheese	NN
44947	19	10	57	57	CD
44947	19	11	Lentil	Lentil	NNP
44947	19	12	Croquettes	Croquettes	NNP
44947	19	13	57	57	CD
44947	19	14	Risotto	Risotto	NNP
44947	19	15	58	58	CD
44947	19	16	Risotto	Risotto	NNP
44947	19	17	Milanaise	Milanaise	NNP
44947	19	18	58	58	CD
44947	19	19	Ravioli	ravioli	JJ
44947	19	20	59	59	CD
44947	19	21	Egg	Egg	NNP
44947	19	22	Coquilles	Coquilles	NNPS
44947	19	23	,	,	,
44947	19	24	with	with	IN
44947	19	25	Spinach	Spinach	NNP
44947	19	26	60	60	NNP
44947	19	27	Pirog	Pirog	NNP
44947	19	28	of	of	IN
44947	19	29	Mushrooms	Mushrooms	NNP
44947	19	30	60	60	CD
44947	19	31	Paste	Paste	NNP
44947	19	32	for	for	IN
44947	19	33	Russian	Russian	NNP
44947	19	34	Pirog	Pirog	NNP
44947	19	35	60	60	CD
44947	19	36	Eggs	Eggs	NNP
44947	19	37	Romanoff	Romanoff	NNP
44947	19	38	61	61	CD
44947	19	39	Oeufs	Oeufs	NNP
44947	19	40	Pochés	Pochés	NNP
44947	19	41	Ivanhoe	Ivanhoe	NNP
44947	19	42	61	61	CD
44947	19	43	Cheese	Cheese	NNP
44947	19	44	Puffs	Puffs	NNPS
44947	19	45	61	61	CD
44947	19	46	Moskva	Moskva	NNP
44947	19	47	Cheesecakes	cheesecake	VBZ
44947	19	48	62	62	CD
44947	19	49	Cheese	cheese	NN
44947	19	50	Fritters	fritter	NNS
44947	19	51	62	62	CD
44947	19	52	Cheese	Cheese	NNP
44947	19	53	Pudding	Pudding	NNP
44947	19	54	63	63	CD
44947	19	55	Chicory	Chicory	NNP
44947	19	56	or	or	CC
44947	19	57	Endive	Endive	NNP
44947	19	58	63	63	CD
44947	19	59	Stewed	Stewed	NNP
44947	19	60	Cos	Cos	NNP
44947	19	61	Lettuces	Lettuces	NNPS
44947	19	62	63	63	CD
44947	19	63	Asparagus	Asparagus	NNP
44947	19	64	64	64	CD
44947	19	65	Celery	Celery	NNP
44947	19	66	Croquettes	Croquettes	NNPS
44947	19	67	65	65	CD
44947	19	68	Ragoût	Ragoût	NNP
44947	19	69	of	of	IN
44947	19	70	Celery	Celery	NNP
44947	19	71	66	66	CD
44947	19	72	Stuffed	Stuffed	NNP
44947	19	73	Onions	Onions	NNP
44947	19	74	67	67	CD
44947	19	75	Onions	Onions	NNPS
44947	19	76	,	,	,
44947	19	77	Venetian	Venetian	NNP
44947	19	78	Style	Style	NNP
44947	19	79	67	67	CD
44947	19	80	Fried	Fried	NNP
44947	19	81	Pumpkin	Pumpkin	NNP
44947	19	82	or	or	CC
44947	19	83	Squash	Squash	NNP
44947	19	84	68	68	CD
44947	19	85	Cucumbers	Cucumbers	NNPS
44947	19	86	68	68	CD
44947	19	87	Sarma	Sarma	NNP
44947	19	88	69	69	CD
44947	19	89	Polenta	Polenta	NNP
44947	19	90	Pasticciata	Pasticciata	NNP
44947	19	91	70	70	CD
44947	19	92	Fried	Fried	NNP
44947	19	93	Bread	Bread	NNP
44947	19	94	with	with	IN
44947	19	95	Raisins	Raisins	NNP
44947	19	96	71	71	CD
44947	19	97	Polenta	Polenta	NNP
44947	19	98	Croquettes	croquette	VBZ
44947	19	99	72	72	CD
44947	19	100	Rice	Rice	NNP
44947	19	101	with	with	IN
44947	19	102	Mushrooms	Mushrooms	NNPS
44947	19	103	72	72	CD
44947	19	104	Timbales	Timbales	NNPS
44947	19	105	of	of	IN
44947	19	106	Bread	bread	NN
44947	19	107	with	with	IN
44947	19	108	Parmesan	Parmesan	NNP
44947	19	109	Sauce	Sauce	NNP
44947	19	110	73	73	CD
44947	19	111	SAUCES	SAUCES	NNP
44947	19	112	Cheese	Cheese	NNP
44947	19	113	Sauce	sauce	NN
44947	19	114	74	74	CD
44947	19	115	Tomato	Tomato	NNP
44947	19	116	Sauce	Sauce	NNP
44947	19	117	74	74	CD
44947	19	118	Another	another	DT
44947	19	119	Tomato	Tomato	NNP
44947	19	120	Sauce	Sauce	NNP
44947	19	121	74	74	CD
44947	19	122	Mustard	Mustard	NNP
44947	19	123	Sauce	Sauce	NNP
44947	19	124	75	75	CD
44947	19	125	A	A	NNP
44947	19	126	Meat	Meat	NNP
44947	19	127	Sauce	sauce	NN
44947	19	128	75	75	CD
44947	19	129	Another	Another	NNP
44947	19	130	Meat	Meat	NNP
44947	19	131	Sauce	Sauce	NNP
44947	19	132	76	76	CD
44947	19	133	Lombarda	Lombarda	NNP
44947	19	134	Sauce	Sauce	NNP
44947	19	135	76	76	CD
44947	19	136	Horse	Horse	NNP
44947	19	137	-	-	HYPH
44947	19	138	Radish	Radish	NNP
44947	19	139	Sauce	Sauce	NNP
44947	19	140	77	77	CD
44947	19	141	Gnocchi	Gnocchi	NNP
44947	19	142	di	di	IN
44947	19	143	Semolina	Semolina	NNP
44947	19	144	77	77	CD
44947	19	145	SALADS	SALADS	NNP
44947	19	146	Italian	italian	JJ
44947	19	147	Salad	salad	NN
44947	19	148	79	79	CD
44947	19	149	Lettuce	Lettuce	NNP
44947	19	150	Salad	salad	NN
44947	19	151	79	79	CD
44947	19	152	Sandwich	Sandwich	NNP
44947	19	153	Dressing	dress	VBG
44947	19	154	79	79	CD
44947	19	155	Salad	Salad	NNP
44947	19	156	Dressing	Dressing	NNP
44947	19	157	80	80	CD
44947	19	158	Cheese	Cheese	NNP
44947	19	159	Dressing	dressing	NN
44947	19	160	80	80	CD
44947	19	161	VEGETABLES	vegetables	NN
44947	19	162	Potato	Potato	NNP
44947	19	163	Cakes	cake	NNS
44947	19	164	81	81	CD
44947	19	165	Petits	Petits	NNPS
44947	19	166	Pois	Pois	NNP
44947	19	167	81	81	CD
44947	19	168	String	String	NNP
44947	19	169	Beans	Beans	NNPS
44947	19	170	81	81	CD
44947	19	171	Red	Red	NNP
44947	19	172	Cabbage	cabbage	NN
44947	19	173	82	82	CD
44947	19	174	Cabbage	cabbage	NN
44947	19	175	with	with	IN
44947	19	176	Cheese	Cheese	NNP
44947	19	177	Sauce	Sauce	NNP
44947	19	178	82	82	CD
44947	19	179	Glazed	Glazed	NNP
44947	19	180	Onions	Onions	NNP
44947	19	181	83	83	CD
44947	19	182	Spinach	Spinach	NNP
44947	19	183	Soufflé	Soufflé	NNP
44947	19	184	83	83	CD
44947	19	185	PUDDINGS	pudding	NNS
44947	19	186	,	,	,
44947	19	187	CAKES	CAKES	NNP
44947	19	188	,	,	,
44947	19	189	ETC	ETC	NNP
44947	19	190	.	.	.
44947	20	1	French	French	NNP
44947	20	2	Pancakes	Pancakes	NNP
44947	20	3	84	84	CD
44947	20	4	Crepes	crepe	NNS
44947	20	5	Suzette	Suzette	NNP
44947	20	6	84	84	CD
44947	20	7	Sauce	sauce	NN
44947	20	8	for	for	IN
44947	20	9	Crepes	Crepes	NNP
44947	20	10	Suzette	Suzette	NNP
44947	20	11	84	84	CD
44947	20	12	Another	another	DT
44947	20	13	Suzette	Suzette	NNP
44947	20	14	Pancake	Pancake	NNP
44947	20	15	85	85	CD
44947	20	16	Kisel	Kisel	NNP
44947	20	17	85	85	CD
44947	20	18	Carrot	Carrot	NNP
44947	20	19	Pudding	Pudding	NNP
44947	20	20	86	86	CD
44947	20	21	Old	Old	NNP
44947	20	22	English	English	NNP
44947	20	23	Plum	Plum	NNP
44947	20	24	Pudding	Pudding	NNP
44947	20	25	86	86	CD
44947	20	26	Banana	Banana	NNP
44947	20	27	Trifle	Trifle	NNP
44947	20	28	87	87	CD
44947	20	29	Cream	Cream	NNP
44947	20	30	Tart	Tart	NNP
44947	20	31	87	87	CD
44947	20	32	Chocolate	Chocolate	NNP
44947	20	33	Pudding	Pudding	NNP
44947	20	34	88	88	CD
44947	20	35	Fried	Fried	NNP
44947	20	36	Apples	Apples	NNPS
44947	20	37	89	89	CD
44947	20	38	Orange	Orange	NNP
44947	20	39	Pudding	Pudding	NNP
44947	20	40	89	89	CD
44947	20	41	Oat	Oat	NNP
44947	20	42	Cakes	Cakes	NNPS
44947	20	43	90	90	CD
44947	20	44	Tea	Tea	NNP
44947	20	45	-	-	HYPH
44947	20	46	Cakes	cake	NNS
44947	20	47	91	91	CD
44947	20	48	Tea	Tea	NNP
44947	20	49	Pancakes	pancake	NNS
44947	20	50	91	91	CD
44947	20	51	Canadian	Canadian	NNP
44947	20	52	War	War	NNP
44947	20	53	Cake	Cake	NNP
44947	20	54	92	92	CD
44947	20	55	Serbian	Serbian	NNP
44947	20	56	Cake	Cake	NNP
44947	20	57	92	92	CD
44947	20	58	Ravioli	Ravioli	NNP
44947	20	59	Dolce	Dolce	NNP
44947	20	60	93	93	CD
44947	20	61	Chestnuts	Chestnuts	NNPS
44947	20	62	93	93	CD
44947	20	63	Gnocchi	Gnocchi	NNS
44947	20	64	of	of	IN
44947	20	65	Milk	milk	NN
44947	20	66	94	94	CD
44947	20	67	Almond	Almond	NNP
44947	20	68	Pudding	Pudding	NNP
44947	20	69	94	94	CD
44947	20	70	Chestnut	Chestnut	NNP
44947	20	71	Fritters	fritter	NNS
44947	20	72	95	95	CD
44947	20	73	Chestnut	Chestnut	NNP
44947	20	74	Cream	Cream	NNP
44947	20	75	95	95	CD
44947	20	76	Tapioca	Tapioca	NNP
44947	20	77	Pudding	pudde	VBG
44947	20	78	96	96	CD
44947	20	79	Ginger	Ginger	NNP
44947	20	80	Ice	Ice	NNP
44947	20	81	-	-	HYPH
44947	20	82	Cream	Cream	NNP
44947	20	83	97	97	CD
44947	20	84	Almond	Almond	NNP
44947	20	85	Cake	cake	NN
44947	20	86	97	97	CD
44947	20	87	Queen	Queen	NNP
44947	20	88	Cakes	Cakes	NNPS
44947	20	89	98	98	CD
44947	20	90	Francescas	Francescas	NNP
44947	20	91	98	98	CD
44947	20	92	Oat	Oat	NNP
44947	20	93	Cakes	Cakes	NNP
44947	20	94	98	98	CD
44947	20	95	Gateau	Gateau	NNP
44947	20	96	Polonais	Polonais	NNP
44947	20	97	99	99	CD
44947	20	98	Anise	Anise	NNP
44947	20	99	Cakes	Cakes	NNP
44947	20	100	99	99	CD
44947	20	101	Gordon	Gordon	NNP
44947	20	102	Highlander	Highlander	NNP
44947	20	103	Gingerbread	Gingerbread	NNP
44947	20	104	100	100	CD
44947	20	105	Scotch	Scotch	NNP
44947	20	106	Short	Short	NNP
44947	20	107	Bread	Bread	NNP
44947	20	108	100	100	CD
44947	20	109	Cramique	Cramique	NNP
44947	20	110	100	100	CD
44947	20	111	Gaufres	gaufre	NNS
44947	20	112	101	101	CD
44947	20	113	Pets	Pets	NNPS
44947	20	114	de	de	NNP
44947	20	115	Nonne	Nonne	NNP
44947	20	116	101	101	CD
44947	20	117	Brioche	Brioche	NNP
44947	20	118	de	de	NNP
44947	20	119	la	la	NNP
44947	20	120	Lune	Lune	NNP
44947	20	121	102	102	CD
44947	20	122	Victoria	Victoria	NNP
44947	20	123	Scones	Scones	NNP
44947	20	124	103	103	CD
44947	20	125	Nut	Nut	NNP
44947	20	126	Bread	Bread	NNP
44947	20	127	103	103	CD
44947	20	128	Bran	Bran	NNP
44947	20	129	Muffins	Muffins	NNPS
44947	20	130	103	103	CD
44947	20	131	Scotch	Scotch	NNP
44947	20	132	Scones	Scones	NNPS
44947	20	133	104	104	CD
44947	20	134	Blinni	Blinni	NNP
44947	20	135	104	104	CD
44947	20	136	Baked	Baked	NNP
44947	20	137	Hominy	Hominy	NNP
44947	20	138	104	104	CD
44947	20	139	Marrons	Marrons	NNPS
44947	20	140	Glacés	Glacés	NNP
44947	20	141	105	105	CD
44947	20	142	Small	Small	NNP
44947	20	143	Cucumber	Cucumber	NNP
44947	20	144	Pickles	Pickles	NNPS
44947	20	145	105	105	CD
44947	20	146	Preserved	Preserved	NNP
44947	20	147	Strawberries	Strawberries	NNP
44947	20	148	106	106	CD
44947	20	149	Rhubarb	rhubarb	NN
44947	20	150	Jelly	Jelly	NNP
44947	20	151	107	107	CD
44947	20	152	Tomato	Tomato	NNP
44947	20	153	Soup	Soup	NNP
44947	20	154	for	for	IN
44947	20	155	Canning	Canning	NNP
44947	20	156	107	107	CD
44947	20	157	Budo	Budo	NNP
44947	20	158	Cup	Cup	NNP
44947	20	159	108	108	CD
44947	20	160	INTRODUCTION	introduction	NN
44947	20	161	COMITÉ	COMITÉ	NNP
44947	20	162	FRANCE	FRANCE	NNP
44947	20	163	-	-	HYPH
44947	20	164	AMÉRIQUE	AMÉRIQUE	NNP
44947	20	165	(	(	-LRB-
44947	20	166	Section	Section	NNP
44947	20	167	Canadienne	Canadienne	NNP
44947	20	168	)	)	-RRB-
44947	20	169	Chambre-31	chambre-31	XX
44947	20	170	,	,	,
44947	20	171	Edifice	Edifice	NNP
44947	20	172	"	"	``
44947	20	173	Duluth	Duluth	NNP
44947	20	174	"	"	''
44947	20	175	Montréal	Montréal	NNP
44947	20	176	,	,	,
44947	20	177	March	March	NNP
44947	20	178	2	2	CD
44947	20	179	,	,	,
44947	20	180	1916	1916	CD
44947	20	181	.	.	.
44947	21	1	MRS	MRS	NNP
44947	21	2	.	.	.
44947	21	3	WM	WM	NNP
44947	21	4	.	.	.
44947	22	1	LYNDE	lynde	NN
44947	22	2	HARRISON	HARRISON	NNP
44947	22	3	,	,	,
44947	22	4	MISS	MISS	NNP
44947	22	5	G.	G.	NNP
44947	22	6	CLERGUE	CLERGUE	NNP
44947	22	7	.	.	.
44947	23	1	Mesdames	madame	NNS
44947	23	2	:	:	:
44947	23	3	Vous	vous	JJ
44947	23	4	désirez	désirez	NNP
44947	23	5	faire	faire	NN
44947	23	6	quelque	quelque	NN
44947	23	7	chose	choose	VBD
44947	23	8	pour	pour	NNP
44947	23	9	venir	venir	NNP
44947	23	10	en	en	IN
44947	23	11	aide	aide	NNP
44947	23	12	aux	aux	NNP
44947	23	13	victimes	victime	NNS
44947	23	14	de	de	NNP
44947	23	15	la	la	NNP
44947	23	16	guerre	guerre	NNP
44947	23	17	en	en	IN
44947	23	18	France	France	NNP
44947	23	19	et	et	NNP
44947	23	20	,	,	,
44947	23	21	dans	dan	VBZ
44947	23	22	ce	ce	NNP
44947	23	23	but	but	CC
44947	23	24	,	,	,
44947	23	25	vous	vous	JJ
44947	23	26	publiez	publiez	NN
44947	23	27	un	un	NNP
44947	23	28	livre	livre	NNP
44947	23	29	utile	utile	RB
44947	23	30	do	do	VBP
44947	23	31	nt	not	RB
44947	23	32	vous	vous	JJ
44947	23	33	faites	faite	NNS
44947	23	34	tous	tous	JJ
44947	23	35	les	les	NNP
44947	23	36	frais	frais	NNP
44947	23	37	d'impression	d'impression	NNP
44947	23	38	de	de	FW
44947	23	39	manière	manière	NNP
44947	23	40	à	à	NNP
44947	23	41	ce	ce	NNP
44947	23	42	que	que	FW
44947	23	43	le	le	NNP
44947	23	44	produit	produit	NNP
44947	23	45	total	total	NNP
44947	23	46	de	de	NNP
44947	23	47	la	la	NNP
44947	23	48	vente	vente	NNP
44947	23	49	soit	soit	NNP
44947	23	50	versé	versé	NNS
44947	23	51	au	au	NNP
44947	23	52	Comité	Comité	NNP
44947	23	53	de	de	FW
44947	23	54	Secours	Secours	NNP
44947	23	55	National	National	NNP
44947	23	56	de	de	NNP
44947	23	57	Paris	Paris	NNP
44947	23	58	.	.	.
44947	24	1	Le	Le	NNP
44947	24	2	but	but	CC
44947	24	3	que	que	NNP
44947	24	4	vous	vous	JJ
44947	24	5	vous	vous	JJ
44947	24	6	proposez	proposez	NNP
44947	24	7	est	est	NNP
44947	24	8	fort	fort	NNP
44947	24	9	louable	louable	JJ
44947	24	10	car	car	NN
44947	24	11	les	les	NN
44947	24	12	besoins	besoin	VBZ
44947	24	13	sont	sont	NNP
44947	24	14	grands	grand	NNS
44947	24	15	au	au	NNP
44947	24	16	pays	pay	VBZ
44947	24	17	de	de	NNP
44947	24	18	France	France	NNP
44947	24	19	.	.	.
44947	25	1	On	on	IN
44947	25	2	a	a	DT
44947	25	3	fait	fait	NN
44947	25	4	dernièrement	dernièrement	JJ
44947	25	5	le	le	NNP
44947	25	6	recensement	recensement	NNP
44947	25	7	des	des	NNP
44947	25	8	réfugiés	réfugiés	NNP
44947	25	9	belges	belge	NNS
44947	25	10	et	et	NNP
44947	25	11	français	français	NNP
44947	25	12	chassés	chassé	NNS
44947	25	13	de	de	IN
44947	25	14	leurs	leurs	NNP
44947	25	15	demeures	demeure	NNS
44947	25	16	et	et	FW
44947	25	17	recueillis	recueillis	NNP
44947	25	18	dans	dan	NNS
44947	25	19	les	les	NNP
44947	25	20	diverses	diverses	NNPS
44947	25	21	communes	communes	NNP
44947	25	22	de	de	IN
44947	25	23	France	France	NNP
44947	25	24	.	.	.
44947	26	1	Ils	Ils	NNP
44947	26	2	sont	sont	NNP
44947	26	3	plus	plus	CC
44947	26	4	de	de	IN
44947	26	5	900,000	900,000	CD
44947	26	6	et	et	NN
44947	26	7	les	les	NN
44947	26	8	allemands	allemand	VBZ
44947	26	9	out	out	RP
44947	26	10	renvoyé	renvoyé	NN
44947	26	11	en	en	IN
44947	26	12	France	France	NNP
44947	26	13	par	par	NN
44947	26	14	la	la	NNP
44947	26	15	voie	voie	NNP
44947	26	16	de	de	NNP
44947	26	17	la	la	NNP
44947	26	18	Suisse	Suisse	NNP
44947	26	19	plus	plus	CC
44947	26	20	de	de	IN
44947	26	21	100,000	100,000	CD
44947	26	22	prisonniers	prisonnier	NNS
44947	26	23	--	--	:
44947	26	24	vieillards	vieillard	NNS
44947	26	25	,	,	,
44947	26	26	femmes	femme	VBZ
44947	26	27	et	et	NN
44947	26	28	enfants	enfant	NNS
44947	26	29	--	--	:
44947	26	30	qu'ils	qu'ils	NNP
44947	26	31	ne	ne	NNP
44947	26	32	voulaient	voulaient	NNP
44947	26	33	plus	plus	CC
44947	26	34	nourrir	nourrir	NNP
44947	26	35	et	et	NNP
44947	26	36	qui	qui	VBD
44947	26	37	out	out	RP
44947	26	38	été	été	NNP
44947	26	39	rendus	rendus	NNP
44947	26	40	,	,	,
44947	26	41	dénués	dénués	NNP
44947	26	42	de	de	IN
44947	26	43	tout	tout	NNP
44947	26	44	,	,	,
44947	26	45	à	à	NNP
44947	26	46	la	la	NNP
44947	26	47	charité	charité	NNP
44947	26	48	publique	publique	NN
44947	26	49	.	.	.
44947	27	1	Tous	tous	JJ
44947	27	2	ces	ces	NN
44947	27	3	malheureux	malheureux	NN
44947	27	4	doivent	doivent	NN
44947	27	5	être	être	NNP
44947	27	6	vêtus	vêtus	NNP
44947	27	7	de	de	NNP
44947	27	8	la	la	NNP
44947	27	9	tête	tête	NNP
44947	27	10	aux	aux	NNP
44947	27	11	pieds	pied	NNS
44947	27	12	.	.	.
44947	28	1	Les	Les	NNP
44947	28	2	Etats	Etats	NNP
44947	28	3	-	-	HYPH
44947	28	4	Unis	Unis	NNP
44947	28	5	et	et	NN
44947	28	6	le	le	NN
44947	28	7	Canada	Canada	NNP
44947	28	8	out	out	RP
44947	28	9	heureusement	heureusement	NN
44947	28	10	fait	fait	NN
44947	28	11	leur	leur	IN
44947	28	12	part	part	NN
44947	28	13	pour	pour	VBP
44947	28	14	soulager	soulag	JJR
44947	28	15	cette	cette	NNP
44947	28	16	grande	grande	NNP
44947	28	17	infortune	infortune	NNP
44947	28	18	,	,	,
44947	28	19	grâce	grâce	NNP
44947	28	20	aux	aux	NNP
44947	28	21	appels	appel	NNS
44947	28	22	réitérés	réitéré	NNS
44947	28	23	de	de	IN
44947	28	24	l'American	l'American	NNP
44947	28	25	Relief	Relief	NNP
44947	28	26	Clearing	Clearing	NNP
44947	28	27	House	House	NNP
44947	28	28	de	de	IN
44947	28	29	Paris	Paris	NNP
44947	28	30	et	et	FW
44947	28	31	de	de	FW
44947	28	32	New	New	NNP
44947	28	33	-	-	HYPH
44947	28	34	York	York	NNP
44947	28	35	et	et	NNP
44947	28	36	des	des	FW
44947	28	37	divers	diver	NNS
44947	28	38	comités	comités	JJ
44947	28	39	canadiens	canadien	NNS
44947	28	40	du	du	VBP
44947	28	41	Secours	Secours	NNP
44947	28	42	National	National	NNP
44947	28	43	de	de	NNP
44947	28	44	Paris	Paris	NNP
44947	28	45	,	,	,
44947	28	46	organisés	organisé	NNS
44947	28	47	par	par	NN
44947	28	48	le	le	NNP
44947	28	49	Comité	Comité	NNP
44947	28	50	France	France	NNP
44947	28	51	-	-	HYPH
44947	28	52	Amérique	Amérique	NNP
44947	28	53	.	.	.
44947	29	1	Les	Les	NNP
44947	29	2	hôpitaux	hôpitaux	NNP
44947	29	3	français	français	NNP
44947	29	4	réclament	réclament	NNP
44947	29	5	aussi	aussi	NNP
44947	29	6	,	,	,
44947	29	7	à	à	NNP
44947	29	8	bon	bon	NNP
44947	29	9	droit	droit	NNP
44947	29	10	,	,	,
44947	29	11	notre	notre	NNP
44947	29	12	sollicitude	sollicitude	NNP
44947	29	13	,	,	,
44947	29	14	car	car	NN
44947	29	15	c'est	c'est	UH
44947	29	16	la	la	NNP
44947	29	17	France	France	NNP
44947	29	18	qui	qui	NNP
44947	29	19	supporte	supporte	NNP
44947	29	20	le	le	NNP
44947	29	21	plus	plus	CC
44947	29	22	fort	fort	NNP
44947	29	23	de	de	NNP
44947	29	24	l'assaut	l'assaut	NNP
44947	29	25	teuton	teuton	NNP
44947	29	26	sur	sur	NNP
44947	29	27	la	la	NNP
44947	29	28	frontière	frontière	NNP
44947	29	29	de	de	FW
44947	29	30	l'Ouest	l'Ouest	NNP
44947	29	31	et	et	NNP
44947	29	32	ses	se	VBZ
44947	29	33	blessés	blessé	NNS
44947	29	34	doivent	doivent	NN
44947	29	35	dépasser	dépasser	NNP
44947	29	36	le	le	NNP
44947	29	37	demi	demi	NNP
44947	29	38	million	million	CD
44947	29	39	.	.	.
44947	30	1	Devant	devant	JJ
44947	30	2	cette	cette	NNP
44947	30	3	grande	grande	NNP
44947	30	4	détresse	détresse	NNP
44947	30	5	la	la	NNP
44947	30	6	Croix	Croix	NNP
44947	30	7	-	-	HYPH
44947	30	8	Rouge	Rouge	NNP
44947	30	9	américaine	américaine	NN
44947	30	10	et	et	NN
44947	30	11	la	la	DT
44947	30	12	Croix	Croix	NNP
44947	30	13	-	-	HYPH
44947	30	14	Rouge	Rouge	NNP
44947	30	15	canadienne	canadienne	NN
44947	30	16	ne	ne	NNP
44947	30	17	sont	sont	NNP
44947	30	18	pas	pas	NNP
44947	30	19	demeurées	demeurées	NNP
44947	30	20	indifférentes	indifférentes	NNPS
44947	30	21	et	et	NNP
44947	30	22	des	des	FW
44947	30	23	milliers	millier	NNS
44947	30	24	de	de	NNP
44947	30	25	caisses	caisse	VBZ
44947	30	26	out	out	RP
44947	30	27	été	été	NNP
44947	30	28	envoyées	envoyées	NNP
44947	30	29	aux	aux	NNP
44947	30	30	hôpitaux	hôpitaux	NNP
44947	30	31	français	français	NNP
44947	30	32	.	.	.
44947	31	1	Malheureusement	malheureusement	JJ
44947	31	2	la	la	NNP
44947	31	3	liste	liste	VBP
44947	31	4	des	des	NNP
44947	31	5	calamités	calamités	NN
44947	31	6	qui	qui	VBD
44947	31	7	out	out	RP
44947	31	8	fondu	fondu	NN
44947	31	9	sur	sur	NNP
44947	31	10	la	la	NNP
44947	31	11	France	France	NNP
44947	31	12	ne	ne	NNP
44947	31	13	s'arrête	s'arrête	NNP
44947	31	14	pas	pas	NNP
44947	31	15	là	là	XX
44947	31	16	:	:	:
44947	31	17	tout	tout	NNP
44947	31	18	le	le	NNP
44947	31	19	territore	territore	NNP
44947	31	20	envahi	envahi	NNP
44947	31	21	par	par	NNP
44947	31	22	les	les	NNP
44947	31	23	troupes	troupes	NNP
44947	31	24	allemandes	allemande	NNS
44947	31	25	,	,	,
44947	31	26	do	do	VB
44947	31	27	nt	not	RB
44947	31	28	elles	elle	NNS
44947	31	29	out	out	RP
44947	31	30	été	été	NNP
44947	31	31	chassées	chassées	NNP
44947	31	32	,	,	,
44947	31	33	qui	qui	NNP
44947	31	34	va	va	NNP
44947	31	35	de	de	NNP
44947	31	36	la	la	NNP
44947	31	37	Marne	Marne	NNP
44947	31	38	à	à	NNP
44947	31	39	l'Aisne	l'Aisne	NNP
44947	31	40	,	,	,
44947	31	41	et	et	NN
44947	31	42	que	que	NN
44947	31	43	couvraient	couvraient	NNP
44947	31	44	des	des	NNP
44947	31	45	centaines	centaine	NNS
44947	31	46	de	de	IN
44947	31	47	villages	village	NNS
44947	31	48	prospéres	prospére	NNS
44947	31	49	dans	dan	NNS
44947	31	50	une	une	NNP
44947	31	51	des	des	NNP
44947	31	52	régions	région	NNS
44947	31	53	les	les	NNP
44947	31	54	plus	plus	CC
44947	31	55	fertiles	fertile	NNS
44947	31	56	et	et	FW
44947	31	57	les	les	FW
44947	31	58	plus	plus	CC
44947	31	59	riches	rich	NNS
44947	31	60	de	de	FW
44947	31	61	la	la	NNP
44947	31	62	France	France	NNP
44947	31	63	,	,	,
44947	31	64	a	a	DT
44947	31	65	été	été	NNP
44947	31	66	ravagé	ravagé	NNP
44947	31	67	par	par	NN
44947	31	68	les	les	FW
44947	31	69	troupes	troupes	NNP
44947	31	70	ennemies	ennemie	NNS
44947	31	71	.	.	.
44947	32	1	Les	Les	NNP
44947	32	2	propriétaires	propriétaire	NNS
44947	32	3	de	de	IN
44947	32	4	ces	ces	NNP
44947	32	5	milliers	millier	NNS
44947	32	6	de	de	NNP
44947	32	7	fermes	ferme	NNS
44947	32	8	--	--	:
44947	32	9	vieillards	vieillard	NNS
44947	32	10	,	,	,
44947	32	11	femmes	femme	VBZ
44947	32	12	et	et	NN
44947	32	13	enfants	enfant	NNS
44947	32	14	--	--	:
44947	32	15	sont	sont	NNP
44947	32	16	revenus	revenus	NNP
44947	32	17	à	à	NNP
44947	32	18	leurs	leurs	NNP
44947	32	19	foyers	foyer	NNS
44947	32	20	détruits	détruit	VBZ
44947	32	21	pour	pour	VBP
44947	32	22	relever	relever	NN
44947	32	23	leurs	leurs	NNP
44947	32	24	maisons	maisons	NNPS
44947	32	25	et	et	FW
44947	32	26	faire	faire	NNP
44947	32	27	produire	produire	NNP
44947	32	28	à	à	NNP
44947	32	29	la	la	NNP
44947	32	30	terre	terre	NNP
44947	32	31	la	la	NNP
44947	32	32	nourriture	nourriture	NNP
44947	32	33	do	do	VBP
44947	32	34	nt	not	RB
44947	32	35	ils	ils	VB
44947	32	36	ont	ont	NNP
44947	32	37	besoin	besoin	NNP
44947	32	38	.	.	.
44947	33	1	Ils	Ils	NNP
44947	33	2	ont	ont	NNP
44947	33	3	tout	tout	JJ
44947	33	4	perdu	perdu	NN
44947	33	5	:	:	:
44947	33	6	maisons	maison	NNS
44947	33	7	,	,	,
44947	33	8	meubles	meuble	NNS
44947	33	9	,	,	,
44947	33	10	vêtements	vêtement	NNS
44947	33	11	,	,	,
44947	33	12	animaux	animaux	NN
44947	33	13	,	,	,
44947	33	14	instruments	instrument	NNS
44947	33	15	aratoires	aratoire	NNS
44947	33	16	.	.	.
44947	34	1	Ce	ce	NN
44947	34	2	sont	sont	NN
44947	34	3	ces	ces	NN
44947	34	4	derniers	dernier	NNS
44947	34	5	qui	qui	VBP
44947	34	6	attirent	attirent	NNP
44947	34	7	particulièrement	particulièrement	NN
44947	34	8	votre	votre	NN
44947	34	9	commisération	commisération	NN
44947	34	10	.	.	.
44947	35	1	En	en	IN
44947	35	2	face	face	NN
44947	35	3	de	de	FW
44947	35	4	cette	cette	NNP
44947	35	5	misère	misère	NNP
44947	35	6	effroyable	effroyable	NNP
44947	35	7	tous	tous	JJ
44947	35	8	les	les	NNP
44947	35	9	coeurs	coeurs	NNP
44947	35	10	s'émeuvent	s'émeuvent	NNP
44947	35	11	et	et	NNP
44947	35	12	chacun	chacun	NN
44947	35	13	veut	veut	NNP
44947	35	14	apporter	apporter	NNP
44947	35	15	son	son	NN
44947	35	16	aide	aide	NNP
44947	35	17	à	à	NNP
44947	35	18	ces	ces	NNP
44947	35	19	braves	brave	NNS
44947	35	20	gens	gen	NNS
44947	35	21	.	.	.
44947	36	1	Vous	vous	JJ
44947	36	2	donnez	donnez	NNP
44947	36	3	au	au	NNP
44947	36	4	public	public	JJ
44947	36	5	une	une	NNP
44947	36	6	occasion	occasion	NN
44947	36	7	facile	facile	NNP
44947	36	8	et	et	NNP
44947	36	9	agréable	agréable	JJ
44947	36	10	de	de	FW
44947	36	11	faire	faire	FW
44947	36	12	ce	ce	FW
44947	36	13	geste	geste	FW
44947	36	14	en	en	FW
44947	36	15	mettant	mettant	FW
44947	36	16	à	à	NNP
44947	36	17	sa	sa	NNP
44947	36	18	portée	portée	NNP
44947	36	19	un	un	NNP
44947	36	20	livre	livre	NNP
44947	36	21	intéressant	intéressant	NNP
44947	36	22	do	do	VBP
44947	36	23	nt	not	RB
44947	36	24	le	le	NNP
44947	36	25	prix	prix	NNP
44947	36	26	ira	ira	NNP
44947	36	27	soulager	soulager	NN
44947	36	28	les	les	NNP
44947	36	29	nobles	nobles	NNP
44947	36	30	victimes	victime	NNS
44947	36	31	de	de	NNP
44947	36	32	la	la	NNP
44947	36	33	guerre	guerre	NNP
44947	36	34	en	en	IN
44947	36	35	France	France	NNP
44947	36	36	.	.	.
44947	37	1	Je	je	JJ
44947	37	2	vous	vous	JJ
44947	37	3	souhaite	souhaite	JJ
44947	37	4	une	une	JJ
44947	37	5	forte	forte	NNP
44947	37	6	recette	recette	NN
44947	37	7	.	.	.
44947	38	1	Veuillez	veuillez	NN
44947	38	2	agréer	agréer	VBP
44947	38	3	,	,	,
44947	38	4	mesdames	madame	NNS
44947	38	5	,	,	,
44947	38	6	avec	avec	NNP
44947	38	7	mes	mes	NNP
44947	38	8	félicitations	félicitations	NNP
44947	38	9	,	,	,
44947	38	10	l'expression	l'expression	NNP
44947	38	11	de	de	NNP
44947	38	12	mes	mes	NNP
44947	38	13	sentiments	sentiments	NNP
44947	38	14	distingués	distingués	NNP
44947	38	15	.	.	.
44947	39	1	[	[	-LRB-
44947	39	2	Illustration	illustration	NN
44947	39	3	:	:	:
44947	39	4	R.	R.	NNP
44947	39	5	Dandurand	Dandurand	NNP
44947	39	6	]	]	-RRB-
44947	39	7	_	_	NNP
44947	39	8	Président	Président	NNP
44947	39	9	du	du	NNP
44947	39	10	Comité	Comité	NNP
44947	39	11	France	France	NNP
44947	39	12	-	-	HYPH
44947	39	13	Amérique	Amérique	NNP
44947	39	14	Section	Section	NNP
44947	39	15	Canadienne	Canadienne	NNP
44947	39	16	.	.	.
44947	39	17	_	_	NNP
44947	39	18	ALLIED	ALLIED	NNP
44947	39	19	FOOD	FOOD	NNP
44947	39	20	As	as	RB
44947	39	21	soon	soon	RB
44947	39	22	as	as	IN
44947	39	23	I	-PRON-	PRP
44947	39	24	heard	hear	VBD
44947	39	25	of	of	IN
44947	39	26	the	the	DT
44947	39	27	proposed	propose	VBN
44947	39	28	plan	plan	NN
44947	39	29	of	of	IN
44947	39	30	this	this	DT
44947	39	31	book	book	NN
44947	39	32	I	-PRON-	PRP
44947	39	33	became	become	VBD
44947	39	34	positively	positively	RB
44947	39	35	frantic	frantic	JJ
44947	39	36	to	to	TO
44947	39	37	co	co	VB
44947	39	38	-	-	VB
44947	39	39	operate	operate	VB
44947	39	40	in	in	IN
44947	39	41	it	-PRON-	PRP
44947	39	42	.	.	.
44947	40	1	The	the	DT
44947	40	2	idea	idea	NN
44947	40	3	of	of	IN
44947	40	4	a	a	DT
44947	40	5	cookery	cookery	NN
44947	40	6	book	book	NN
44947	40	7	which	which	WDT
44947	40	8	should	should	MD
44947	40	9	contain	contain	VB
44947	40	10	Allied	Allied	NNP
44947	40	11	Recipes	Recipes	NNPS
44947	40	12	and	and	CC
44947	40	13	Allied	Allied	NNP
44947	40	14	Recipes	Recipes	NNPS
44947	40	15	only	only	RB
44947	40	16	,	,	,
44947	40	17	struck	strike	VBD
44947	40	18	me	-PRON-	PRP
44947	40	19	at	at	RB
44947	40	20	once	once	RB
44947	40	21	as	as	IN
44947	40	22	one	one	CD
44947	40	23	of	of	IN
44947	40	24	the	the	DT
44947	40	25	finest	fine	JJS
44947	40	26	ideas	idea	NNS
44947	40	27	of	of	IN
44947	40	28	the	the	DT
44947	40	29	day	day	NN
44947	40	30	.	.	.
44947	41	1	For	for	IN
44947	41	2	myself	-PRON-	PRP
44947	41	3	I	-PRON-	PRP
44947	41	4	have	have	VBP
44947	41	5	felt	feel	VBN
44947	41	6	for	for	IN
44947	41	7	some	some	DT
44947	41	8	time	time	NN
44947	41	9	past	past	IN
44947	41	10	that	that	IN
44947	41	11	the	the	DT
44947	41	12	time	time	NN
44947	41	13	is	be	VBZ
44947	41	14	gone	go	VBN
44947	41	15	,	,	,
44947	41	16	and	and	CC
44947	41	17	gone	go	VBN
44947	41	18	for	for	IN
44947	41	19	ever	ever	RB
44947	41	20	,	,	,
44947	41	21	when	when	WRB
44947	41	22	I	-PRON-	PRP
44947	41	23	can	can	MD
44947	41	24	eat	eat	VB
44947	41	25	a	a	DT
44947	41	26	German	german	JJ
44947	41	27	Pretzel	Pretzel	NNP
44947	41	28	or	or	CC
44947	41	29	a	a	DT
44947	41	30	Wiener	Wiener	NNP
44947	41	31	Schnitzel	Schnitzel	NNP
44947	41	32	.	.	.
44947	42	1	It	-PRON-	PRP
44947	42	2	gives	give	VBZ
44947	42	3	me	-PRON-	PRP
44947	42	4	nothing	nothing	NN
44947	42	5	but	but	IN
44947	42	6	remorse	remorse	VBP
44947	42	7	to	to	TO
44947	42	8	remember	remember	VB
44947	42	9	that	that	IN
44947	42	10	there	there	EX
44947	42	11	were	be	VBD
44947	42	12	days	day	NNS
44947	42	13	when	when	WRB
44947	42	14	I	-PRON-	PRP
44947	42	15	tolerated	tolerate	VBD
44947	42	16	,	,	,
44947	42	17	I	-PRON-	PRP
44947	42	18	may	may	MD
44947	42	19	even	even	RB
44947	42	20	say	say	VB
44947	42	21	I	-PRON-	PRP
44947	42	22	enjoyed	enjoy	VBD
44947	42	23	,	,	,
44947	42	24	Hungarian	Hungarian	NNP
44947	42	25	Goulash	Goulash	NNP
44947	42	26	.	.	.
44947	43	1	I	-PRON-	PRP
44947	43	2	could	could	MD
44947	43	3	not	not	RB
44947	43	4	eat	eat	VB
44947	43	5	it	-PRON-	PRP
44947	43	6	now	now	RB
44947	43	7	.	.	.
44947	44	1	As	as	IN
44947	44	2	for	for	IN
44947	44	3	Bulgarian	Bulgarian	NNP
44947	44	4	Boosh	Boosh	NNP
44947	44	5	or	or	CC
44947	44	6	Turkish	Turkish	NNP
44947	44	7	Tch'kk	Tch'kk	NNP
44947	44	8	,	,	,
44947	44	9	the	the	DT
44947	44	10	mere	mere	JJ
44947	44	11	names	name	NNS
44947	44	12	of	of	IN
44947	44	13	them	-PRON-	PRP
44947	44	14	make	make	VBP
44947	44	15	me	-PRON-	PRP
44947	44	16	ill	ill	JJ
44947	44	17	.	.	.
44947	44	18	For	for	IN
44947	44	19	me	-PRON-	PRP
44947	44	20	,	,	,
44947	44	21	for	for	IN
44947	44	22	the	the	DT
44947	44	23	rest	rest	NN
44947	44	24	of	of	IN
44947	44	25	my	-PRON-	PRP$
44947	44	26	life	life	NN
44947	44	27	,	,	,
44947	44	28	it	-PRON-	PRP
44947	44	29	must	must	MD
44947	44	30	be	be	VB
44947	44	31	Allied	Allied	NNP
44947	44	32	Food	Food	NNP
44947	44	33	or	or	CC
44947	44	34	no	no	DT
44947	44	35	food	food	NN
44947	44	36	at	at	RB
44947	44	37	all	all	RB
44947	44	38	.	.	.
44947	45	1	One	one	CD
44947	45	2	may	may	MD
44947	45	3	judge	judge	VB
44947	45	4	,	,	,
44947	45	5	therefore	therefore	RB
44947	45	6	,	,	,
44947	45	7	with	with	IN
44947	45	8	what	what	WDT
44947	45	9	delight	delight	NN
44947	45	10	I	-PRON-	PRP
44947	45	11	received	receive	VBD
44947	45	12	the	the	DT
44947	45	13	news	news	NN
44947	45	14	of	of	IN
44947	45	15	this	this	DT
44947	45	16	patriotic	patriotic	JJ
44947	45	17	enterprise	enterprise	NN
44947	45	18	.	.	.
44947	46	1	I	-PRON-	PRP
44947	46	2	at	at	IN
44947	46	3	once	once	RB
44947	46	4	telegraphed	telegraph	VBD
44947	46	5	to	to	IN
44947	46	6	the	the	DT
44947	46	7	editors	editor	NNS
44947	46	8	the	the	DT
44947	46	9	following	follow	VBG
44947	46	10	words	word	NNS
44947	46	11	:	:	:
44947	46	12	"	"	``
44947	46	13	Am	be	VBP
44947	46	14	willing	willing	JJ
44947	46	15	to	to	TO
44947	46	16	place	place	VB
44947	46	17	at	at	IN
44947	46	18	your	-PRON-	PRP$
44947	46	19	service	service	NN
44947	46	20	without	without	IN
44947	46	21	charge	charge	NN
44947	46	22	entire	entire	JJ
44947	46	23	knowledge	knowledge	NN
44947	46	24	of	of	IN
44947	46	25	cookery	cookery	NN
44947	46	26	.	.	.
44947	47	1	Forty	forty	CD
44947	47	2	-	-	HYPH
44947	47	3	six	six	CD
44947	47	4	years	year	NNS
44947	47	5	'	'	POS
44947	47	6	practical	practical	JJ
44947	47	7	experience	experience	NN
44947	47	8	.	.	.
44947	47	9	"	"	''
44947	48	1	To	to	IN
44947	48	2	this	this	DT
44947	48	3	telegram	telegram	NN
44947	48	4	I	-PRON-	PRP
44947	48	5	received	receive	VBD
44947	48	6	no	no	DT
44947	48	7	reply	reply	NN
44947	48	8	.	.	.
44947	49	1	I	-PRON-	PRP
44947	49	2	am	be	VBP
44947	49	3	aware	aware	JJ
44947	49	4	that	that	IN
44947	49	5	there	there	EX
44947	49	6	is	be	VBZ
44947	49	7	,	,	,
44947	49	8	even	even	RB
44947	49	9	in	in	IN
44947	49	10	cooking	cooking	NN
44947	49	11	circles	circle	NNS
44947	49	12	,	,	,
44947	49	13	a	a	DT
44947	49	14	certain	certain	JJ
44947	49	15	amount	amount	NN
44947	49	16	of	of	IN
44947	49	17	professional	professional	JJ
44947	49	18	jealousy	jealousy	NN
44947	49	19	.	.	.
44947	50	1	It	-PRON-	PRP
44947	50	2	may	may	MD
44947	50	3	be	be	VB
44947	50	4	that	that	IN
44947	50	5	I	-PRON-	PRP
44947	50	6	had	have	VBD
44947	50	7	overpassed	overpasse	VBN
44947	50	8	the	the	DT
44947	50	9	line	line	NN
44947	50	10	of	of	IN
44947	50	11	good	good	JJ
44947	50	12	taste	taste	NN
44947	50	13	in	in	IN
44947	50	14	offering	offer	VBG
44947	50	15	my	-PRON-	PRP$
44947	50	16	entire	entire	JJ
44947	50	17	knowledge	knowledge	NN
44947	50	18	.	.	.
44947	51	1	I	-PRON-	PRP
44947	51	2	should	should	MD
44947	51	3	have	have	VB
44947	51	4	only	only	RB
44947	51	5	offered	offer	VBN
44947	51	6	part	part	NN
44947	51	7	of	of	IN
44947	51	8	it	-PRON-	PRP
44947	51	9	.	.	.
44947	52	1	I	-PRON-	PRP
44947	52	2	therefore	therefore	RB
44947	52	3	resolved	resolve	VBD
44947	52	4	that	that	IN
44947	52	5	instead	instead	RB
44947	52	6	of	of	IN
44947	52	7	writing	write	VBG
44947	52	8	the	the	DT
44947	52	9	whole	whole	JJ
44947	52	10	book	book	NN
44947	52	11	as	as	IN
44947	52	12	I	-PRON-	PRP
44947	52	13	had	have	VBD
44947	52	14	at	at	IN
44947	52	15	first	first	RB
44947	52	16	intended	intend	VBN
44947	52	17	,	,	,
44947	52	18	I	-PRON-	PRP
44947	52	19	would	would	MD
44947	52	20	content	content	VB
44947	52	21	myself	-PRON-	PRP
44947	52	22	with	with	IN
44947	52	23	sending	send	VBG
44947	52	24	to	to	IN
44947	52	25	the	the	DT
44947	52	26	editors	editor	NNS
44947	52	27	,	,	,
44947	52	28	a	a	DT
44947	52	29	certain	certain	JJ
44947	52	30	number	number	NN
44947	52	31	of	of	IN
44947	52	32	selected	select	VBN
44947	52	33	recipes	recipe	NNS
44947	52	34	of	of	IN
44947	52	35	a	a	DT
44947	52	36	kind	kind	NN
44947	52	37	calculated	calculate	VBN
44947	52	38	to	to	TO
44947	52	39	put	put	VB
44947	52	40	the	the	DT
44947	52	41	book	book	NN
44947	52	42	in	in	IN
44947	52	43	a	a	DT
44947	52	44	class	class	NN
44947	52	45	all	all	RB
44947	52	46	by	by	IN
44947	52	47	itself	-PRON-	PRP
44947	52	48	.	.	.
44947	53	1	I	-PRON-	PRP
44947	53	2	sent	send	VBD
44947	53	3	,	,	,
44947	53	4	in	in	IN
44947	53	5	all	all	DT
44947	53	6	,	,	,
44947	53	7	fifty	fifty	CD
44947	53	8	recipes	recipe	NNS
44947	53	9	.	.	.
44947	54	1	I	-PRON-	PRP
44947	54	2	regret	regret	VBP
44947	54	3	to	to	TO
44947	54	4	say	say	VB
44947	54	5	that	that	IN
44947	54	6	after	after	IN
44947	54	7	looking	look	VBG
44947	54	8	over	over	IN
44947	54	9	the	the	DT
44947	54	10	pages	page	NNS
44947	54	11	of	of	IN
44947	54	12	the	the	DT
44947	54	13	book	book	NN
44947	54	14	with	with	IN
44947	54	15	the	the	DT
44947	54	16	greatest	great	JJS
44947	54	17	care	care	NN
44947	54	18	,	,	,
44947	54	19	and	and	CC
44947	54	20	after	after	IN
44947	54	21	looking	look	VBG
44947	54	22	also	also	RB
44947	54	23	on	on	IN
44947	54	24	the	the	DT
44947	54	25	back	back	NN
44947	54	26	of	of	IN
44947	54	27	them	-PRON-	PRP
44947	54	28	,	,	,
44947	54	29	I	-PRON-	PRP
44947	54	30	do	do	VBP
44947	54	31	not	not	RB
44947	54	32	find	find	VB
44947	54	33	my	-PRON-	PRP$
44947	54	34	recipes	recipe	NNS
44947	54	35	included	include	VBN
44947	54	36	in	in	IN
44947	54	37	it	-PRON-	PRP
44947	54	38	.	.	.
44947	55	1	The	the	DT
44947	55	2	obvious	obvious	JJ
44947	55	3	conclusion	conclusion	NN
44947	55	4	is	be	VBZ
44947	55	5	that	that	IN
44947	55	6	while	while	IN
44947	55	7	this	this	DT
44947	55	8	book	book	NN
44947	55	9	was	be	VBD
44947	55	10	in	in	IN
44947	55	11	the	the	DT
44947	55	12	press	press	NN
44947	55	13	my	-PRON-	PRP$
44947	55	14	recipes	recipe	NNS
44947	55	15	were	be	VBD
44947	55	16	stolen	steal	VBN
44947	55	17	out	out	IN
44947	55	18	of	of	IN
44947	55	19	it	-PRON-	PRP
44947	55	20	.	.	.
44947	56	1	The	the	DT
44947	56	2	various	various	JJ
44947	56	3	dishes	dish	NNS
44947	56	4	that	that	WDT
44947	56	5	I	-PRON-	PRP
44947	56	6	had	have	VBD
44947	56	7	selected	select	VBN
44947	56	8	were	be	VBD
44947	56	9	of	of	IN
44947	56	10	so	so	RB
44947	56	11	distinctive	distinctive	JJ
44947	56	12	a	a	DT
44947	56	13	character	character	NN
44947	56	14	and	and	CC
44947	56	15	the	the	DT
44947	56	16	art	art	NN
44947	56	17	involved	involve	VBN
44947	56	18	in	in	IN
44947	56	19	their	-PRON-	PRP$
44947	56	20	preparation	preparation	NN
44947	56	21	so	so	RB
44947	56	22	entirely	entirely	RB
44947	56	23	_	_	NNP
44947	56	24	recherché	recherché	NN
44947	56	25	_	_	NNP
44947	56	26	that	that	IN
44947	56	27	it	-PRON-	PRP
44947	56	28	seems	seem	VBZ
44947	56	29	a	a	DT
44947	56	30	pity	pity	NN
44947	56	31	that	that	IN
44947	56	32	they	-PRON-	PRP
44947	56	33	should	should	MD
44947	56	34	be	be	VB
44947	56	35	altogether	altogether	RB
44947	56	36	lost	lose	VBN
44947	56	37	.	.	.
44947	57	1	They	-PRON-	PRP
44947	57	2	contained	contain	VBD
44947	57	3	a	a	DT
44947	57	4	certain	certain	JJ
44947	57	5	_	_	NNP
44947	57	6	je	je	NNP
44947	57	7	ne	ne	NNP
44947	57	8	sais	sais	NNP
44947	57	9	quoi	quoi	NNP
44947	57	10	_	_	NNP
44947	57	11	which	which	WDT
44947	57	12	would	would	MD
44947	57	13	have	have	VB
44947	57	14	marked	mark	VBN
44947	57	15	them	-PRON-	PRP
44947	57	16	out	out	RP
44947	57	17	as	as	IN
44947	57	18	emphatically	emphatically	RB
44947	57	19	the	the	DT
44947	57	20	perquisite	perquisite	NN
44947	57	21	of	of	IN
44947	57	22	the	the	DT
44947	57	23	few	few	JJ
44947	57	24	.	.	.
44947	58	1	To	to	TO
44947	58	2	say	say	VB
44947	58	3	that	that	IN
44947	58	4	they	-PRON-	PRP
44947	58	5	were	be	VBD
44947	58	6	dishes	dish	NNS
44947	58	7	for	for	IN
44947	58	8	a	a	DT
44947	58	9	king	king	NN
44947	58	10	is	be	VBZ
44947	58	11	to	to	TO
44947	58	12	understate	understate	VB
44947	58	13	the	the	DT
44947	58	14	fact	fact	NN
44947	58	15	.	.	.
44947	59	1	It	-PRON-	PRP
44947	59	2	is	be	VBZ
44947	59	3	therefore	therefore	RB
44947	59	4	merely	merely	RB
44947	59	5	in	in	IN
44947	59	6	the	the	DT
44947	59	7	public	public	JJ
44947	59	8	interest	interest	NN
44947	59	9	and	and	CC
44947	59	10	from	from	IN
44947	59	11	no	no	DT
44947	59	12	sense	sense	NN
44947	59	13	of	of	IN
44947	59	14	personal	personal	JJ
44947	59	15	vanity	vanity	NN
44947	59	16	that	that	WDT
44947	59	17	I	-PRON-	PRP
44947	59	18	reproduce	reproduce	VBP
44947	59	19	the	the	DT
44947	59	20	substance	substance	NN
44947	59	21	of	of	IN
44947	59	22	one	one	CD
44947	59	23	or	or	CC
44947	59	24	two	two	CD
44947	59	25	of	of	IN
44947	59	26	them	-PRON-	PRP
44947	59	27	in	in	IN
44947	59	28	this	this	DT
44947	59	29	preface	preface	NN
44947	59	30	.	.	.
44947	60	1	There	there	EX
44947	60	2	was	be	VBD
44947	60	3	a	a	DT
44947	60	4	whole	whole	JJ
44947	60	5	section	section	NN
44947	60	6	,	,	,
44947	60	7	for	for	IN
44947	60	8	example	example	NN
44947	60	9	,	,	,
44947	60	10	on	on	IN
44947	60	11	Eggs	Eggs	NNP
44947	60	12	,	,	,
44947	60	13	which	which	WDT
44947	60	14	I	-PRON-	PRP
44947	60	15	am	be	VBP
44947	60	16	extremely	extremely	RB
44947	60	17	loath	loath	JJ
44947	60	18	to	to	TO
44947	60	19	lose	lose	VB
44947	60	20	.	.	.
44947	61	1	It	-PRON-	PRP
44947	61	2	showed	show	VBD
44947	61	3	how	how	WRB
44947	61	4	by	by	IN
44947	61	5	holding	hold	VBG
44947	61	6	an	an	DT
44947	61	7	egg	egg	NN
44947	61	8	down	down	RP
44947	61	9	under	under	IN
44947	61	10	boiling	boil	VBG
44947	61	11	water	water	NN
44947	61	12	till	till	IN
44947	61	13	it	-PRON-	PRP
44947	61	14	is	be	VBZ
44947	61	15	exhausted	exhausted	JJ
44947	61	16	,	,	,
44947	61	17	it	-PRON-	PRP
44947	61	18	may	may	MD
44947	61	19	be	be	VB
44947	61	20	first	first	RB
44947	61	21	cooked	cook	VBN
44947	61	22	and	and	CC
44947	61	23	then	then	RB
44947	61	24	be	be	VB
44947	61	25	passed	pass	VBN
44947	61	26	under	under	IN
44947	61	27	a	a	DT
44947	61	28	flat	flat	JJ
44947	61	29	iron	iron	NN
44947	61	30	until	until	IN
44947	61	31	it	-PRON-	PRP
44947	61	32	becomes	become	VBZ
44947	61	33	an	an	DT
44947	61	34	Egg	Egg	NNP
44947	61	35	Pancake	Pancake	NNP
44947	61	36	.	.	.
44947	62	1	It	-PRON-	PRP
44947	62	2	may	may	MD
44947	62	3	be	be	VB
44947	62	4	then	then	RB
44947	62	5	given	give	VBN
44947	62	6	a	a	DT
44947	62	7	thin	thin	JJ
44947	62	8	coat	coat	NN
44947	62	9	of	of	IN
44947	62	10	varnish	varnish	NNP
44947	62	11	and	and	CC
44947	62	12	served	serve	VBD
44947	62	13	in	in	IN
44947	62	14	a	a	DT
44947	62	15	railway	railway	NN
44947	62	16	restaurant	restaurant	NN
44947	62	17	for	for	IN
44947	62	18	years	year	NNS
44947	62	19	and	and	CC
44947	62	20	years	year	NNS
44947	62	21	.	.	.
44947	63	1	I	-PRON-	PRP
44947	63	2	had	have	VBD
44947	63	3	also	also	RB
44947	63	4	an	an	DT
44947	63	5	excellent	excellent	JJ
44947	63	6	recipe	recipe	NN
44947	63	7	for	for	IN
44947	63	8	Rum	Rum	NNP
44947	63	9	Omelette	Omelette	NNP
44947	63	10	.	.	.
44947	64	1	It	-PRON-	PRP
44947	64	2	read	read	VBD
44947	64	3	:	:	:
44947	64	4	"	"	``
44947	64	5	Take	take	VB
44947	64	6	a	a	DT
44947	64	7	dipper	dipper	NN
44947	64	8	full	full	JJ
44947	64	9	of	of	IN
44947	64	10	rum	rum	NN
44947	64	11	and	and	CC
44947	64	12	insert	insert	VB
44947	64	13	an	an	DT
44947	64	14	omelette	omelette	NN
44947	64	15	in	in	IN
44947	64	16	it	-PRON-	PRP
44947	64	17	.	.	.
44947	65	1	Serve	serve	VB
44947	65	2	anywhere	anywhere	RB
44947	65	3	in	in	IN
44947	65	4	Ontario	Ontario	NNP
44947	65	5	.	.	.
44947	65	6	"	"	''
44947	66	1	I	-PRON-	PRP
44947	66	2	am	be	VBP
44947	66	3	convinced	convinced	JJ
44947	66	4	that	that	IN
44947	66	5	this	this	DT
44947	66	6	recipe	recipe	NN
44947	66	7	alone	alone	RB
44947	66	8	would	would	MD
44947	66	9	have	have	VB
44947	66	10	been	be	VBN
44947	66	11	worth	worth	JJ
44947	66	12	its	-PRON-	PRP$
44947	66	13	weight	weight	NN
44947	66	14	in	in	IN
44947	66	15	rum	rum	NN
44947	66	16	.	.	.
44947	67	1	But	but	CC
44947	67	2	it	-PRON-	PRP
44947	67	3	would	would	MD
44947	67	4	be	be	VB
44947	67	5	childish	childish	JJ
44947	67	6	of	of	IN
44947	67	7	me	-PRON-	PRP
44947	67	8	to	to	TO
44947	67	9	lay	lay	VB
44947	67	10	too	too	RB
44947	67	11	much	much	JJ
44947	67	12	stress	stress	NN
44947	67	13	on	on	IN
44947	67	14	my	-PRON-	PRP$
44947	67	15	own	own	JJ
44947	67	16	personal	personal	JJ
44947	67	17	disappointment	disappointment	NN
44947	67	18	or	or	CC
44947	67	19	regret	regret	NN
44947	67	20	.	.	.
44947	68	1	When	when	WRB
44947	68	2	I	-PRON-	PRP
44947	68	3	realized	realize	VBD
44947	68	4	what	what	WP
44947	68	5	had	have	VBD
44947	68	6	happened	happen	VBN
44947	68	7	I	-PRON-	PRP
44947	68	8	felt	feel	VBD
44947	68	9	at	at	IN
44947	68	10	once	once	RB
44947	68	11	that	that	IN
44947	68	12	my	-PRON-	PRP$
44947	68	13	co	co	NN
44947	68	14	-	-	NN
44947	68	15	operation	operation	NN
44947	68	16	in	in	IN
44947	68	17	this	this	DT
44947	68	18	book	book	NN
44947	68	19	must	must	MD
44947	68	20	take	take	VB
44947	68	21	some	some	DT
44947	68	22	other	other	JJ
44947	68	23	form	form	NN
44947	68	24	.	.	.
44947	69	1	I	-PRON-	PRP
44947	69	2	therefore	therefore	RB
44947	69	3	sent	send	VBD
44947	69	4	to	to	IN
44947	69	5	the	the	DT
44947	69	6	editors	editor	NNS
44947	69	7	a	a	DT
44947	69	8	second	second	JJ
44947	69	9	telegram	telegram	NN
44947	69	10	which	which	WDT
44947	69	11	read	read	VBD
44947	69	12	:	:	:
44947	69	13	"	"	``
44947	69	14	Am	be	VBP
44947	69	15	willing	willing	JJ
44947	69	16	to	to	TO
44947	69	17	eat	eat	VB
44947	69	18	free	free	JJ
44947	69	19	of	of	IN
44947	69	20	charge	charge	NN
44947	69	21	all	all	DT
44947	69	22	dishes	dish	NNS
44947	69	23	contained	contain	VBN
44947	69	24	in	in	IN
44947	69	25	volume	volume	NN
44947	69	26	.	.	.
44947	69	27	"	"	''
44947	70	1	This	this	DT
44947	70	2	offer	offer	NN
44947	70	3	was	be	VBD
44947	70	4	immediately	immediately	RB
44947	70	5	accepted	accept	VBN
44947	70	6	,	,	,
44947	70	7	and	and	CC
44947	70	8	I	-PRON-	PRP
44947	70	9	am	be	VBP
44947	70	10	happy	happy	JJ
44947	70	11	to	to	TO
44947	70	12	assure	assure	VB
44947	70	13	readers	reader	NNS
44947	70	14	of	of	IN
44947	70	15	this	this	DT
44947	70	16	book	book	NN
44947	70	17	that	that	WDT
44947	70	18	I	-PRON-	PRP
44947	70	19	have	have	VBP
44947	70	20	eaten	eat	VBN
44947	70	21	each	each	DT
44947	70	22	and	and	CC
44947	70	23	every	every	DT
44947	70	24	one	one	CD
44947	70	25	of	of	IN
44947	70	26	the	the	DT
44947	70	27	preparations	preparation	NNS
44947	70	28	in	in	IN
44947	70	29	the	the	DT
44947	70	30	pages	page	NNS
44947	70	31	that	that	WDT
44947	70	32	follow	follow	VBP
44947	70	33	.	.	.
44947	71	1	To	to	TO
44947	71	2	prevent	prevent	VB
44947	71	3	all	all	DT
44947	71	4	doubt	doubt	NN
44947	71	5	I	-PRON-	PRP
44947	71	6	make	make	VBP
44947	71	7	this	this	DT
44947	71	8	statement	statement	NN
44947	71	9	under	under	IN
44947	71	10	oath	oath	NN
44947	71	11	.	.	.
44947	72	1	I	-PRON-	PRP
44947	72	2	had	have	VBD
44947	72	3	intended	intend	VBN
44947	72	4	to	to	TO
44947	72	5	make	make	VB
44947	72	6	merely	merely	RB
44947	72	7	an	an	DT
44947	72	8	honest	honest	JJ
44947	72	9	statement	statement	NN
44947	72	10	of	of	IN
44947	72	11	the	the	DT
44947	72	12	fact	fact	NN
44947	72	13	but	but	CC
44947	72	14	my	-PRON-	PRP$
44947	72	15	friends	friend	NNS
44947	72	16	tell	tell	VBP
44947	72	17	me	-PRON-	PRP
44947	72	18	that	that	IN
44947	72	19	a	a	DT
44947	72	20	statement	statement	NN
44947	72	21	under	under	IN
44947	72	22	oath	oath	NN
44947	72	23	is	be	VBZ
44947	72	24	better	well	JJR
44947	72	25	in	in	IN
44947	72	26	such	such	PDT
44947	72	27	a	a	DT
44947	72	28	case	case	NN
44947	72	29	than	than	IN
44947	72	30	a	a	DT
44947	72	31	mere	mere	JJ
44947	72	32	honest	honest	JJ
44947	72	33	statement	statement	NN
44947	72	34	.	.	.
44947	73	1	Stephen	Stephen	NNP
44947	73	2	Leacock	Leacock	NNP
44947	73	3	FOREWORD	FOREWORD	NNP
44947	73	4	God	God	NNP
44947	73	5	what	what	WP
44947	73	6	a	a	DT
44947	73	7	world	world	NN
44947	73	8	!	!	.
44947	74	1	if	if	IN
44947	74	2	men	man	NNS
44947	74	3	in	in	IN
44947	74	4	street	street	NNP
44947	74	5	and	and	CC
44947	74	6	mart	mart	NNP
44947	74	7	Felt	Felt	NNP
44947	74	8	that	that	DT
44947	74	9	same	same	JJ
44947	74	10	impulse	impulse	NN
44947	74	11	of	of	IN
44947	74	12	the	the	DT
44947	74	13	human	human	JJ
44947	74	14	heart	heart	NN
44947	74	15	Which	which	WDT
44947	74	16	makes	make	VBZ
44947	74	17	them	-PRON-	PRP
44947	74	18	in	in	IN
44947	74	19	the	the	DT
44947	74	20	hour	hour	NN
44947	74	21	of	of	IN
44947	74	22	flame	flame	NN
44947	74	23	and	and	CC
44947	74	24	flood	flood	NN
44947	74	25	Rise	rise	NN
44947	74	26	to	to	IN
44947	74	27	the	the	DT
44947	74	28	meaning	meaning	NN
44947	74	29	of	of	IN
44947	74	30	true	true	JJ
44947	74	31	Brotherhood	Brotherhood	NNP
44947	74	32	!	!	.
44947	75	1	THE	the	DT
44947	75	2	heart	heart	NN
44947	75	3	of	of	IN
44947	75	4	the	the	DT
44947	75	5	world	world	NN
44947	75	6	throbs	throb	VBZ
44947	75	7	with	with	IN
44947	75	8	sympathy	sympathy	NN
44947	75	9	for	for	IN
44947	75	10	the	the	DT
44947	75	11	suffering	suffer	VBG
44947	75	12	women	woman	NNS
44947	75	13	and	and	CC
44947	75	14	children	child	NNS
44947	75	15	in	in	IN
44947	75	16	the	the	DT
44947	75	17	war	war	NN
44947	75	18	-	-	HYPH
44947	75	19	devastated	devastate	VBN
44947	75	20	countries	country	NNS
44947	75	21	of	of	IN
44947	75	22	Europe	Europe	NNP
44947	75	23	.	.	.
44947	76	1	He	-PRON-	PRP
44947	76	2	who	who	WP
44947	76	3	does	do	VBZ
44947	76	4	not	not	RB
44947	76	5	long	long	RB
44947	76	6	to	to	TO
44947	76	7	be	be	VB
44947	76	8	a	a	DT
44947	76	9	helper	helper	NN
44947	76	10	in	in	IN
44947	76	11	this	this	DT
44947	76	12	hour	hour	NN
44947	76	13	of	of	IN
44947	76	14	vast	vast	JJ
44947	76	15	need	need	NN
44947	76	16	and	and	CC
44947	76	17	unprecedented	unprecedented	JJ
44947	76	18	anguish	anguish	NN
44947	76	19	must	must	MD
44947	76	20	be	be	VB
44947	76	21	made	make	VBN
44947	76	22	of	of	IN
44947	76	23	something	something	NN
44947	76	24	more	more	RBR
44947	76	25	adamant	adamant	JJ
44947	76	26	than	than	IN
44947	76	27	stone	stone	NN
44947	76	28	.	.	.
44947	77	1	America	America	NNP
44947	77	2	owes	owe	VBZ
44947	77	3	a	a	DT
44947	77	4	large	large	JJ
44947	77	5	debt	debt	NN
44947	77	6	to	to	IN
44947	77	7	the	the	DT
44947	77	8	culinary	culinary	JJ
44947	77	9	artists	artist	NNS
44947	77	10	of	of	IN
44947	77	11	Europe	Europe	NNP
44947	77	12	.	.	.
44947	78	1	Without	without	IN
44947	78	2	their	-PRON-	PRP$
44947	78	3	originality	originality	NN
44947	78	4	and	and	CC
44947	78	5	finished	finished	JJ
44947	78	6	skill	skill	NN
44947	78	7	,	,	,
44947	78	8	in	in	IN
44947	78	9	the	the	DT
44947	78	10	creation	creation	NN
44947	78	11	of	of	IN
44947	78	12	savory	savory	JJ
44947	78	13	dishes	dish	NNS
44947	78	14	for	for	IN
44947	78	15	the	the	DT
44947	78	16	table	table	NN
44947	78	17	,	,	,
44947	78	18	the	the	DT
44947	78	19	art	art	NN
44947	78	20	of	of	IN
44947	78	21	entertaining	entertain	VBG
44947	78	22	in	in	IN
44947	78	23	our	-PRON-	PRP$
44947	78	24	land	land	NN
44947	78	25	could	could	MD
44947	78	26	never	never	RB
44947	78	27	have	have	VB
44947	78	28	attained	attain	VBN
44947	78	29	its	-PRON-	PRP$
44947	78	30	present	present	JJ
44947	78	31	perfection	perfection	NN
44947	78	32	.	.	.
44947	79	1	Ever	ever	RB
44947	79	2	ready	ready	JJ
44947	79	3	to	to	TO
44947	79	4	incorporate	incorporate	VB
44947	79	5	in	in	IN
44947	79	6	her	-PRON-	PRP$
44947	79	7	own	own	JJ
44947	79	8	methods	method	NNS
44947	79	9	whatever	whatever	WDT
44947	79	10	other	other	JJ
44947	79	11	countries	country	NNS
44947	79	12	had	have	VBD
44947	79	13	to	to	TO
44947	79	14	offer	offer	VB
44947	79	15	as	as	IN
44947	79	16	improvements	improvement	NNS
44947	79	17	,	,	,
44947	79	18	America	America	NNP
44947	79	19	has	have	VBZ
44947	79	20	received	receive	VBN
44947	79	21	from	from	IN
44947	79	22	the	the	DT
44947	79	23	epicurean	epicurean	JJ
44947	79	24	chefs	chef	NNS
44947	79	25	of	of	IN
44947	79	26	Europe	Europe	NNP
44947	79	27	conspicuous	conspicuous	JJ
44947	79	28	benefits	benefit	NNS
44947	79	29	.	.	.
44947	80	1	In	in	IN
44947	80	2	every	every	DT
44947	80	3	menu	menu	NN
44947	80	4	from	from	IN
44947	80	5	coast	coast	NN
44947	80	6	to	to	IN
44947	80	7	coast	coast	NN
44947	80	8	,	,	,
44947	80	9	these	these	DT
44947	80	10	facts	fact	NNS
44947	80	11	make	make	VBP
44947	80	12	themselves	-PRON-	PRP
44947	80	13	evident	evident	JJ
44947	80	14	.	.	.
44947	81	1	It	-PRON-	PRP
44947	81	2	is	be	VBZ
44947	81	3	then	then	RB
44947	81	4	fitting	fitting	JJ
44947	81	5	,	,	,
44947	81	6	that	that	IN
44947	81	7	at	at	IN
44947	81	8	this	this	DT
44947	81	9	crucial	crucial	JJ
44947	81	10	hour	hour	NN
44947	81	11	,	,	,
44947	81	12	we	-PRON-	PRP
44947	81	13	repay	repay	VBP
44947	81	14	something	something	NN
44947	81	15	of	of	IN
44947	81	16	the	the	DT
44947	81	17	debt	debt	NN
44947	81	18	we	-PRON-	PRP
44947	81	19	owe	owe	VBP
44947	81	20	by	by	IN
44947	81	21	making	make	VBG
44947	81	22	this	this	DT
44947	81	23	little	little	JJ
44947	81	24	cooking	cooking	NN
44947	81	25	manual	manual	NN
44947	81	26	an	an	DT
44947	81	27	instant	instant	NN
44947	81	28	and	and	CC
44947	81	29	decided	decide	VBD
44947	81	30	success	success	NN
44947	81	31	,	,	,
44947	81	32	knowing	know	VBG
44947	81	33	the	the	DT
44947	81	34	proceeds	proceed	NNS
44947	81	35	from	from	IN
44947	81	36	its	-PRON-	PRP$
44947	81	37	sale	sale	NN
44947	81	38	will	will	MD
44947	81	39	relieve	relieve	VB
44947	81	40	such	such	JJ
44947	81	41	distress	distress	NN
44947	81	42	as	as	IN
44947	81	43	we	-PRON-	PRP
44947	81	44	in	in	IN
44947	81	45	our	-PRON-	PRP$
44947	81	46	sheltered	sheltered	JJ
44947	81	47	homes	home	NNS
44947	81	48	can	can	MD
44947	81	49	scarcely	scarcely	RB
44947	81	50	picture	picture	VB
44947	81	51	by	by	IN
44947	81	52	the	the	DT
44947	81	53	greatest	great	JJS
44947	81	54	effort	effort	NN
44947	81	55	of	of	IN
44947	81	56	imagination	imagination	NN
44947	81	57	.	.	.
44947	82	1	Our	-PRON-	PRP$
44947	82	2	souls	soul	NNS
44947	82	3	should	should	MD
44947	82	4	be	be	VB
44947	82	5	vessels	vessel	NNS
44947	82	6	receiving	receive	VBG
44947	82	7	The	the	DT
44947	82	8	waters	water	NNS
44947	82	9	of	of	IN
44947	82	10	love	love	NN
44947	82	11	for	for	IN
44947	82	12	relieving	relieve	VBG
44947	82	13	The	the	DT
44947	82	14	sorrows	sorrow	NNS
44947	82	15	of	of	IN
44947	82	16	men	man	NNS
44947	82	17	.	.	.
44947	83	1	For	for	IN
44947	83	2	here	here	RB
44947	83	3	lies	lie	VBZ
44947	83	4	the	the	DT
44947	83	5	pleasure	pleasure	NN
44947	83	6	of	of	IN
44947	83	7	living	live	VBG
44947	83	8	:	:	:
44947	83	9	In	in	IN
44947	83	10	taking	take	VBG
44947	83	11	God	God	NNP
44947	83	12	's	's	POS
44947	83	13	bounties	bounty	NNS
44947	83	14	and	and	CC
44947	83	15	giving	give	VBG
44947	83	16	The	the	DT
44947	83	17	gifts	gift	NNS
44947	83	18	back	back	RB
44947	83	19	again	again	RB
44947	83	20	.	.	.
44947	84	1	Ella	Ella	NNP
44947	84	2	Wheeler	Wheeler	NNP
44947	84	3	Wilcox	Wilcox	NNP
44947	84	4	CHARLOTTE	CHARLOTTE	NNP
44947	84	5	DE	DE	NNP
44947	84	6	POMMES	POMMES	NNP
44947	84	7	Prendre	Prendre	NNP
44947	84	8	des	des	NNP
44947	84	9	pommes	pommes	FW
44947	84	10	reinettes	reinette	NNS
44947	84	11	épépinées	épépinées	VBP
44947	84	12	,	,	,
44947	84	13	émincées	émincées	VB
44947	84	14	et	et	NN
44947	84	15	sautées	sautées	NN
44947	84	16	au	au	NNP
44947	84	17	beurre	beurre	NNP
44947	84	18	avec	avec	NNP
44947	84	19	quelques	quelque	NNS
44947	84	20	pincées	pincées	VBP
44947	84	21	du	du	NNP
44947	84	22	sucre	sucre	NNP
44947	84	23	et	et	NNP
44947	84	24	une	une	NNP
44947	84	25	demi	demi	NNP
44947	84	26	-	-	HYPH
44947	84	27	gousse	gousse	NNP
44947	84	28	de	de	FW
44947	84	29	vanille	vanille	NNP
44947	84	30	.	.	.
44947	85	1	De	De	NNP
44947	85	2	cette	cette	NNP
44947	85	3	fondue	fondue	NNP
44947	85	4	de	de	NNP
44947	85	5	pommes	pommes	NNP
44947	85	6	qui	qui	NNP
44947	85	7	ne	ne	NNP
44947	85	8	doit	doit	NNP
44947	85	9	pas	pas	NNP
44947	85	10	être	être	NNP
44947	85	11	trop	trop	NNP
44947	85	12	cuite	cuite	NNP
44947	85	13	,	,	,
44947	85	14	on	on	IN
44947	85	15	garnit	garnit	NNP
44947	85	16	un	un	NNP
44947	85	17	moule	moule	NNP
44947	85	18	à	à	NNP
44947	85	19	charlotte	charlotte	NNP
44947	85	20	do	do	VBP
44947	85	21	nt	not	RB
44947	85	22	les	les	VB
44947	85	23	parois	parois	NNP
44947	85	24	auront	auront	NNP
44947	85	25	été	été	NNP
44947	85	26	revêtues	revêtues	NNP
44947	85	27	d'étroites	d'étroites	NNP
44947	85	28	tranches	tranches	NNP
44947	85	29	de	de	FW
44947	85	30	mie	mie	FW
44947	85	31	de	de	NNP
44947	85	32	pain	pain	NN
44947	85	33	trempées	trempées	NN
44947	85	34	dans	dan	NNS
44947	85	35	du	du	VBP
44947	85	36	beurre	beurre	NNP
44947	85	37	épuré	épuré	NNP
44947	85	38	et	et	NNP
44947	85	39	saupoudré	saupoudré	NNP
44947	85	40	de	de	IN
44947	85	41	sucre	sucre	NNP
44947	85	42	.	.	.
44947	86	1	Ces	Ces	NNP
44947	86	2	tranches	tranche	VBZ
44947	86	3	de	de	IN
44947	86	4	pain	pain	NN
44947	86	5	doivent	doivent	NN
44947	86	6	être	être	NNP
44947	86	7	placées	placées	NNP
44947	86	8	dans	dan	NNS
44947	86	9	le	le	NNP
44947	86	10	moule	moule	NNP
44947	86	11	,	,	,
44947	86	12	se	se	FW
44947	86	13	chevauchant	chevauchant	JJ
44947	86	14	,	,	,
44947	86	15	les	les	FW
44947	86	16	unes	unes	NNP
44947	86	17	sur	sur	NNP
44947	86	18	les	les	NNP
44947	86	19	autres	autre	NNS
44947	86	20	.	.	.
44947	87	1	Garnir	Garnir	NNP
44947	87	2	le	le	NNP
44947	87	3	fond	fond	NNP
44947	87	4	du	du	NNP
44947	87	5	moule	moule	NNP
44947	87	6	d'une	d'une	NNP
44947	87	7	abaisse	abaisse	NNP
44947	87	8	de	de	NNP
44947	87	9	pain	pain	NNP
44947	87	10	de	de	FW
44947	87	11	mie	mie	NNP
44947	87	12	également	également	NNP
44947	87	13	beurrée	beurrée	NNP
44947	87	14	et	et	NNP
44947	87	15	saupoudrée	saupoudrée	NNP
44947	87	16	de	de	NNP
44947	87	17	sucre	sucre	NNP
44947	87	18	.	.	.
44947	88	1	Recouvrir	Recouvrir	NNP
44947	88	2	la	la	NNP
44947	88	3	charlotte	charlotte	NNP
44947	88	4	d'une	d'une	NNP
44947	88	5	abaisse	abaisse	NNP
44947	88	6	prise	prise	NNP
44947	88	7	dans	dan	NNS
44947	88	8	la	la	NNP
44947	88	9	croûte	croûte	NNP
44947	88	10	du	du	NNP
44947	88	11	pain	pain	NN
44947	88	12	de	de	FW
44947	88	13	mie	mie	FW
44947	88	14	afin	afin	FW
44947	88	15	de	de	FW
44947	88	16	la	la	NNP
44947	88	17	protéger	protéger	NNP
44947	88	18	contre	contre	NNP
44947	88	19	l'action	l'action	NNP
44947	88	20	trop	trop	NNP
44947	88	21	vive	vive	NNP
44947	88	22	du	du	NNP
44947	88	23	calorique	calorique	NNP
44947	88	24	.	.	.
44947	89	1	Faire	faire	VB
44947	89	2	cuire	cuire	NN
44947	89	3	la	la	NNP
44947	89	4	charlotte	charlotte	NNP
44947	89	5	au	au	NNP
44947	89	6	four	four	CD
44947	89	7	pendant	pendant	NN
44947	89	8	35	35	CD
44947	89	9	ou	ou	NN
44947	89	10	40	40	CD
44947	89	11	minutes	minute	NNS
44947	89	12	;	;	:
44947	89	13	la	la	NNP
44947	89	14	laisser	laisser	NNP
44947	89	15	reposer	reposer	NNP
44947	89	16	pendant	pendant	NNP
44947	89	17	quelques	quelques	NNP
44947	89	18	minutes	minute	NNS
44947	89	19	à	à	NNP
44947	89	20	l'étuve	l'étuve	NNP
44947	89	21	avant	avant	FW
44947	89	22	de	de	FW
44947	89	23	la	la	NNP
44947	89	24	démouler	démouler	NNP
44947	89	25	,	,	,
44947	89	26	et	et	FW
44947	89	27	la	la	FW
44947	89	28	servir	servir	NNP
44947	89	29	avec	avec	FW
44947	89	30	une	une	NNP
44947	89	31	sauce	sauce	NNP
44947	89	32	à	à	NNP
44947	89	33	l'abricot	l'abricot	NNP
44947	89	34	,	,	,
44947	89	35	parfumée	parfumée	NNP
44947	89	36	au	au	NNP
44947	89	37	Kirsch	Kirsch	NNP
44947	89	38	.	.	.
44947	90	1	Elise	Elise	NNP
44947	90	2	Jusserand	Jusserand	NNP
44947	90	3	_	_	NNP
44947	90	4	Ambassade	Ambassade	NNP
44947	90	5	de	de	IN
44947	90	6	France	France	NNP
44947	90	7	aux	aux	NNP
44947	90	8	Etats	Etats	NNP
44947	90	9	-	-	HYPH
44947	90	10	Unis	Unis	NNP
44947	90	11	.	.	.
44947	90	12	_	_	NNP
44947	90	13	March	March	NNP
44947	90	14	2	2	CD
44947	90	15	,	,	,
44947	90	16	1916	1916	CD
44947	90	17	.	.	.
44947	91	1	Allied	Allied	NNP
44947	91	2	Cookery	Cookery	NNP
44947	91	3	Soups	Soups	NNPS
44947	91	4	BOUILLABAISSE	BOUILLABAISSE	NNP
44947	91	5	(	(	-LRB-
44947	91	6	The	the	DT
44947	91	7	national	national	JJ
44947	91	8	dish	dish	NN
44947	91	9	of	of	IN
44947	91	10	Marseille	Marseille	NNP
44947	91	11	)	)	-RRB-
44947	91	12	Indeed	indeed	RB
44947	91	13	,	,	,
44947	91	14	a	a	DT
44947	91	15	rich	rich	JJ
44947	91	16	and	and	CC
44947	91	17	savory	savory	JJ
44947	91	18	stew	stew	NN
44947	91	19	'	'	``
44947	91	20	tis	tis	XX
44947	91	21	;	;	:
44947	91	22	And	and	CC
44947	91	23	true	true	JJ
44947	91	24	philosophers	philosopher	NNS
44947	91	25	,	,	,
44947	91	26	methinks	methink	NNS
44947	91	27	,	,	,
44947	91	28	Who	who	WP
44947	91	29	love	love	VBP
44947	91	30	all	all	DT
44947	91	31	sorts	sort	NNS
44947	91	32	of	of	IN
44947	91	33	natural	natural	JJ
44947	91	34	beauties	beauty	NNS
44947	91	35	,	,	,
44947	91	36	Should	Should	MD
44947	91	37	love	love	VB
44947	91	38	good	good	JJ
44947	91	39	victuals	victual	NNS
44947	91	40	and	and	CC
44947	91	41	good	good	JJ
44947	91	42	drinks	drink	NNS
44947	91	43	.	.	.
44947	92	1	And	and	CC
44947	92	2	Cordelier	Cordelier	NNP
44947	92	3	or	or	CC
44947	92	4	Benedictine	Benedictine	NNP
44947	92	5	Might	may	MD
44947	92	6	gladly	gladly	RB
44947	92	7	,	,	,
44947	92	8	sure	sure	UH
44947	92	9	,	,	,
44947	92	10	his	-PRON-	PRP$
44947	92	11	lot	lot	NN
44947	92	12	embrace	embrace	NN
44947	92	13	,	,	,
44947	92	14	Nor	nor	CC
44947	92	15	find	find	VBP
44947	92	16	a	a	DT
44947	92	17	fast	fast	JJ
44947	92	18	day	day	NN
44947	92	19	too	too	RB
44947	92	20	afflicting	afflict	VBG
44947	92	21	,	,	,
44947	92	22	Which	which	WDT
44947	92	23	served	serve	VBD
44947	92	24	him	-PRON-	PRP
44947	92	25	up	up	RP
44947	92	26	a	a	DT
44947	92	27	Bouillabaisse	Bouillabaisse	NNP
44947	92	28	.	.	.
44947	93	1	THACKERAY	thackeray	NN
44947	93	2	.	.	.
44947	94	1	Cut	cut	VB
44947	94	2	off	off	RP
44947	94	3	the	the	DT
44947	94	4	best	good	JJS
44947	94	5	parts	part	NNS
44947	94	6	of	of	IN
44947	94	7	3	3	CD
44947	94	8	medium	medium	JJ
44947	94	9	-	-	HYPH
44947	94	10	sized	sized	JJ
44947	94	11	flounders	flounder	NNS
44947	94	12	and	and	CC
44947	94	13	6	6	CD
44947	94	14	butterfish	butterfish	NNS
44947	94	15	and	and	CC
44947	94	16	put	put	VBD
44947	94	17	them	-PRON-	PRP
44947	94	18	aside	aside	RB
44947	94	19	;	;	:
44947	94	20	the	the	DT
44947	94	21	remaining	remain	VBG
44947	94	22	parts	part	NNS
44947	94	23	of	of	IN
44947	94	24	the	the	DT
44947	94	25	fish	fish	NN
44947	94	26	--	--	:
44947	94	27	skin	skin	NN
44947	94	28	,	,	,
44947	94	29	bones	bone	NNS
44947	94	30	,	,	,
44947	94	31	heads	head	NNS
44947	94	32	,	,	,
44947	94	33	etc.--boil	etc.--boil	NNP
44947	94	34	in	in	IN
44947	94	35	water	water	NN
44947	94	36	20	20	CD
44947	94	37	minutes	minute	NNS
44947	94	38	;	;	:
44947	94	39	this	this	DT
44947	94	40	should	should	MD
44947	94	41	make	make	VB
44947	94	42	1	1	CD
44947	94	43	quart	quart	NN
44947	94	44	of	of	IN
44947	94	45	fish	fish	NN
44947	94	46	stock	stock	NN
44947	94	47	when	when	WRB
44947	94	48	strained	strain	VBN
44947	94	49	.	.	.
44947	95	1	Put	put	VB
44947	95	2	3	3	CD
44947	95	3	tablespoons	tablespoon	NNS
44947	95	4	of	of	IN
44947	95	5	olive	olive	JJ
44947	95	6	oil	oil	NN
44947	95	7	in	in	IN
44947	95	8	stew	stew	NNP
44947	95	9	-	-	HYPH
44947	95	10	pan	pan	NN
44947	95	11	,	,	,
44947	95	12	add	add	VB
44947	95	13	4	4	CD
44947	95	14	chopped	chop	VBN
44947	95	15	onions	onion	NNS
44947	95	16	,	,	,
44947	95	17	3	3	CD
44947	95	18	cloves	clove	NNS
44947	95	19	of	of	IN
44947	95	20	chopped	chop	VBN
44947	95	21	garlic	garlic	NN
44947	95	22	,	,	,
44947	95	23	a	a	DT
44947	95	24	few	few	JJ
44947	95	25	sprigs	sprig	NNS
44947	95	26	of	of	IN
44947	95	27	parsley	parsley	NNP
44947	95	28	,	,	,
44947	95	29	1	1	CD
44947	95	30	bayleaf	bayleaf	NNP
44947	95	31	,	,	,
44947	95	32	1/4	1/4	CD
44947	95	33	teaspoon	teaspoon	NN
44947	95	34	fennel	fennel	NN
44947	95	35	,	,	,
44947	95	36	1/4	1/4	CD
44947	95	37	teaspoon	teaspoon	NN
44947	95	38	saffron	saffron	NN
44947	95	39	,	,	,
44947	95	40	1/2	1/2	CD
44947	95	41	teaspoon	teaspoon	NN
44947	95	42	whole	whole	JJ
44947	95	43	black	black	JJ
44947	95	44	pepper	pepper	NN
44947	95	45	ground	ground	NN
44947	95	46	,	,	,
44947	95	47	salt	salt	NN
44947	95	48	,	,	,
44947	95	49	fry	fry	NN
44947	95	50	until	until	IN
44947	95	51	golden	golden	NNP
44947	95	52	brown	brown	NNP
44947	95	53	.	.	.
44947	96	1	Then	then	RB
44947	96	2	add	add	VB
44947	96	3	3	3	CD
44947	96	4	or	or	CC
44947	96	5	4	4	CD
44947	96	6	tomatoes	tomato	NNS
44947	96	7	and	and	CC
44947	96	8	a	a	DT
44947	96	9	pimento	pimento	JJ
44947	96	10	,	,	,
44947	96	11	1/3	1/3	CD
44947	96	12	quart	quart	NN
44947	96	13	of	of	IN
44947	96	14	white	white	JJ
44947	96	15	wine	wine	NN
44947	96	16	,	,	,
44947	96	17	2/3	2/3	CD
44947	96	18	quart	quart	NN
44947	96	19	of	of	IN
44947	96	20	water	water	NN
44947	96	21	,	,	,
44947	96	22	boil	boil	VB
44947	96	23	15	15	CD
44947	96	24	minutes	minute	NNS
44947	96	25	.	.	.
44947	97	1	Strain	strain	VB
44947	97	2	and	and	CC
44947	97	3	return	return	VB
44947	97	4	to	to	IN
44947	97	5	the	the	DT
44947	97	6	kettle	kettle	NN
44947	97	7	;	;	:
44947	97	8	add	add	VB
44947	97	9	the	the	DT
44947	97	10	flounder	flounder	NN
44947	97	11	and	and	CC
44947	97	12	butterfish	butterfish	NNP
44947	97	13	in	in	IN
44947	97	14	pieces	piece	NNS
44947	97	15	as	as	RB
44947	97	16	large	large	JJ
44947	97	17	as	as	IN
44947	97	18	possible	possible	JJ
44947	97	19	,	,	,
44947	97	20	1/2	1/2	CD
44947	97	21	lb	lb	IN
44947	97	22	.	.	.
44947	98	1	of	of	IN
44947	98	2	codfish	codfish	JJ
44947	98	3	tongues	tongue	NNS
44947	98	4	,	,	,
44947	98	5	1	1	CD
44947	98	6	lb	lb	IN
44947	98	7	.	.	.
44947	99	1	of	of	IN
44947	99	2	eel	eel	NN
44947	99	3	;	;	:
44947	99	4	boil	boil	VB
44947	99	5	10	10	CD
44947	99	6	minutes	minute	NNS
44947	99	7	,	,	,
44947	99	8	add	add	VB
44947	99	9	the	the	DT
44947	99	10	fish	fish	NN
44947	99	11	stock	stock	NN
44947	99	12	,	,	,
44947	99	13	1	1	CD
44947	99	14	lb	lb	IN
44947	99	15	.	.	.
44947	100	1	of	of	IN
44947	100	2	scallops	scallops	NNP
44947	100	3	,	,	,
44947	100	4	boil	boil	VBP
44947	100	5	10	10	CD
44947	100	6	more	more	JJR
44947	100	7	minutes	minute	NNS
44947	100	8	.	.	.
44947	101	1	Rub	rub	VB
44947	101	2	together	together	RB
44947	101	3	1	1	CD
44947	101	4	oz	oz	UH
44947	101	5	.	.	.
44947	102	1	of	of	IN
44947	102	2	flour	flour	NN
44947	102	3	and	and	CC
44947	102	4	1	1	CD
44947	102	5	oz	oz	IN
44947	102	6	.	.	.
44947	103	1	of	of	IN
44947	103	2	butter	butter	NN
44947	103	3	;	;	:
44947	103	4	drop	drop	VB
44947	103	5	this	this	DT
44947	103	6	in	in	IN
44947	103	7	the	the	DT
44947	103	8	soup	soup	NN
44947	103	9	in	in	IN
44947	103	10	little	little	JJ
44947	103	11	balls	ball	NNS
44947	103	12	five	five	CD
44947	103	13	minutes	minute	NNS
44947	103	14	before	before	IN
44947	103	15	serving	serve	VBG
44947	103	16	.	.	.
44947	104	1	Then	then	RB
44947	104	2	put	put	VB
44947	104	3	in	in	RP
44947	104	4	1/2	1/2	CD
44947	104	5	lb	lb	IN
44947	104	6	.	.	.
44947	105	1	of	of	IN
44947	105	2	shrimps	shrimps	NNP
44947	105	3	and	and	CC
44947	105	4	1	1	CD
44947	105	5	large	large	JJ
44947	105	6	boiled	boiled	JJ
44947	105	7	lobster	lobster	NN
44947	105	8	cut	cut	VBN
44947	105	9	in	in	IN
44947	105	10	large	large	JJ
44947	105	11	pieces	piece	NNS
44947	105	12	.	.	.
44947	106	1	Rub	rub	VB
44947	106	2	with	with	IN
44947	106	3	garlic	garlic	NN
44947	106	4	some	some	DT
44947	106	5	round	round	JJ
44947	106	6	slices	slice	NNS
44947	106	7	of	of	IN
44947	106	8	bread	bread	NN
44947	106	9	and	and	CC
44947	106	10	serve	serve	VB
44947	106	11	the	the	DT
44947	106	12	Bouillabaisse	Bouillabaisse	NNP
44947	106	13	on	on	IN
44947	106	14	them	-PRON-	PRP
44947	106	15	.	.	.
44947	107	1	This	this	DT
44947	107	2	will	will	MD
44947	107	3	serve	serve	VB
44947	107	4	12	12	CD
44947	107	5	persons	person	NNS
44947	107	6	.	.	.
44947	108	1	One	one	CD
44947	108	2	is	be	VBZ
44947	108	3	not	not	RB
44947	108	4	able	able	JJ
44947	108	5	to	to	TO
44947	108	6	obtain	obtain	VB
44947	108	7	here	here	RB
44947	108	8	the	the	DT
44947	108	9	varieties	variety	NNS
44947	108	10	of	of	IN
44947	108	11	fish	fish	NN
44947	108	12	of	of	IN
44947	108	13	the	the	DT
44947	108	14	Midi	Midi	NNP
44947	108	15	,	,	,
44947	108	16	but	but	CC
44947	108	17	the	the	DT
44947	108	18	above	above	RB
44947	108	19	will	will	MD
44947	108	20	make	make	VB
44947	108	21	an	an	DT
44947	108	22	excellent	excellent	JJ
44947	108	23	substitute	substitute	NN
44947	108	24	.	.	.
44947	109	1	BORCHT	BORCHT	NNP
44947	109	2	(	(	-LRB-
44947	109	3	Russian	Russian	NNP
44947	109	4	)	)	-RRB-
44947	109	5	Make	make	VB
44947	109	6	a	a	DT
44947	109	7	clear	clear	JJ
44947	109	8	,	,	,
44947	109	9	light	light	JJ
44947	109	10	-	-	HYPH
44947	109	11	coloured	coloured	JJ
44947	109	12	,	,	,
44947	109	13	highly	highly	RB
44947	109	14	seasoned	seasoned	JJ
44947	109	15	stock	stock	NN
44947	109	16	of	of	IN
44947	109	17	beef	beef	NN
44947	109	18	and	and	CC
44947	109	19	veal	veal	NN
44947	109	20	or	or	CC
44947	109	21	of	of	IN
44947	109	22	chicken	chicken	NN
44947	109	23	.	.	.
44947	110	1	Strain	strain	VB
44947	110	2	and	and	CC
44947	110	3	remove	remove	VB
44947	110	4	all	all	DT
44947	110	5	fat	fat	JJ
44947	110	6	.	.	.
44947	111	1	A	a	DT
44947	111	2	Russian	russian	JJ
44947	111	3	gourmet	gourmet	NN
44947	111	4	will	will	MD
44947	111	5	say	say	VB
44947	111	6	that	that	IN
44947	111	7	really	really	RB
44947	111	8	good	good	JJ
44947	111	9	Borcht	Borcht	NNP
44947	111	10	should	should	MD
44947	111	11	be	be	VB
44947	111	12	made	make	VBN
44947	111	13	with	with	IN
44947	111	14	2	2	CD
44947	111	15	ducks	duck	NNS
44947	111	16	and	and	CC
44947	111	17	a	a	DT
44947	111	18	chicken	chicken	NN
44947	111	19	in	in	IN
44947	111	20	the	the	DT
44947	111	21	stock	stock	NN
44947	111	22	.	.	.
44947	112	1	Cut	cut	VB
44947	112	2	up	up	RP
44947	112	3	some	some	DT
44947	112	4	red	red	JJ
44947	112	5	beets	beet	NNS
44947	112	6	and	and	CC
44947	112	7	boil	boil	VB
44947	112	8	them	-PRON-	PRP
44947	112	9	in	in	IN
44947	112	10	the	the	DT
44947	112	11	stock	stock	NN
44947	112	12	;	;	:
44947	112	13	about	about	RB
44947	112	14	4	4	CD
44947	112	15	large	large	JJ
44947	112	16	beets	beet	NNS
44947	112	17	to	to	IN
44947	112	18	8	8	CD
44947	112	19	cups	cup	NNS
44947	112	20	of	of	IN
44947	112	21	stock	stock	NN
44947	112	22	.	.	.
44947	113	1	When	when	WRB
44947	113	2	the	the	DT
44947	113	3	beets	beet	NNS
44947	113	4	are	be	VBP
44947	113	5	cooked	cook	VBN
44947	113	6	squeeze	squeeze	RB
44947	113	7	in	in	IN
44947	113	8	enough	enough	JJ
44947	113	9	lemon	lemon	NN
44947	113	10	-	-	HYPH
44947	113	11	juice	juice	NN
44947	113	12	to	to	TO
44947	113	13	give	give	VB
44947	113	14	it	-PRON-	PRP
44947	113	15	a	a	DT
44947	113	16	slightly	slightly	RB
44947	113	17	acid	acid	JJ
44947	113	18	flavour	flavour	NN
44947	113	19	,	,	,
44947	113	20	then	then	RB
44947	113	21	clear	clear	JJ
44947	113	22	by	by	IN
44947	113	23	stirring	stir	VBG
44947	113	24	in	in	IN
44947	113	25	the	the	DT
44947	113	26	whipped	whip	VBN
44947	113	27	white	white	NN
44947	113	28	of	of	IN
44947	113	29	an	an	DT
44947	113	30	egg	egg	NN
44947	113	31	and	and	CC
44947	113	32	bringing	bring	VBG
44947	113	33	it	-PRON-	PRP
44947	113	34	to	to	IN
44947	113	35	the	the	DT
44947	113	36	boiling	boiling	NN
44947	113	37	point	point	NN
44947	113	38	.	.	.
44947	114	1	Strain	strain	VB
44947	114	2	carefully	carefully	RB
44947	114	3	.	.	.
44947	115	1	Serve	serve	VB
44947	115	2	in	in	IN
44947	115	3	cups	cup	NNS
44947	115	4	with	with	IN
44947	115	5	a	a	DT
44947	115	6	spoonful	spoonful	JJ
44947	115	7	of	of	IN
44947	115	8	sour	sour	JJ
44947	115	9	cream	cream	NN
44947	115	10	.	.	.
44947	116	1	If	if	IN
44947	116	2	the	the	DT
44947	116	3	colour	colour	NN
44947	116	4	fails	fail	VBZ
44947	116	5	to	to	TO
44947	116	6	be	be	VB
44947	116	7	bright	bright	JJ
44947	116	8	red	red	JJ
44947	116	9	,	,	,
44947	116	10	a	a	DT
44947	116	11	few	few	JJ
44947	116	12	drops	drop	NNS
44947	116	13	of	of	IN
44947	116	14	vegetable	vegetable	NN
44947	116	15	colouring	colouring	NN
44947	116	16	may	may	MD
44947	116	17	be	be	VB
44947	116	18	added	add	VBN
44947	116	19	.	.	.
44947	117	1	MUSHROOM	MUSHROOM	NNP
44947	117	2	SOUP	SOUP	NNP
44947	117	3	(	(	-LRB-
44947	117	4	French	French	NNP
44947	117	5	)	)	-RRB-
44947	117	6	Three	three	CD
44947	117	7	-	-	HYPH
44947	117	8	quarters	quarter	NNS
44947	117	9	lb	lb	XX
44947	117	10	.	.	.
44947	118	1	of	of	IN
44947	118	2	fresh	fresh	JJ
44947	118	3	mushrooms	mushroom	NNS
44947	118	4	,	,	,
44947	118	5	1	1	CD
44947	118	6	cup	cup	NN
44947	118	7	of	of	IN
44947	118	8	water	water	NN
44947	118	9	,	,	,
44947	118	10	2	2	CD
44947	118	11	tablespoons	tablespoon	NNS
44947	118	12	of	of	IN
44947	118	13	butter	butter	NN
44947	118	14	,	,	,
44947	118	15	2	2	CD
44947	118	16	tablespoons	tablespoon	NNS
44947	118	17	of	of	IN
44947	118	18	flour	flour	NN
44947	118	19	,	,	,
44947	118	20	4	4	CD
44947	118	21	cups	cup	NNS
44947	118	22	of	of	IN
44947	118	23	scalded	scald	VBN
44947	118	24	milk	milk	NN
44947	118	25	,	,	,
44947	118	26	1/2	1/2	CD
44947	118	27	cup	cup	NN
44947	118	28	of	of	IN
44947	118	29	cream	cream	NN
44947	118	30	,	,	,
44947	118	31	a	a	DT
44947	118	32	few	few	JJ
44947	118	33	gratings	grating	NNS
44947	118	34	of	of	IN
44947	118	35	nutmeg	nutmeg	NN
44947	118	36	,	,	,
44947	118	37	salt	salt	NN
44947	118	38	,	,	,
44947	118	39	and	and	CC
44947	118	40	pepper	pepper	NN
44947	118	41	.	.	.
44947	119	1	Put	put	VB
44947	119	2	the	the	DT
44947	119	3	mushrooms	mushroom	NNS
44947	119	4	in	in	IN
44947	119	5	a	a	DT
44947	119	6	stew	stew	NN
44947	119	7	-	-	HYPH
44947	119	8	pan	pan	NN
44947	119	9	with	with	IN
44947	119	10	1	1	CD
44947	119	11	tablespoon	tablespoon	NN
44947	119	12	of	of	IN
44947	119	13	butter	butter	NN
44947	119	14	,	,	,
44947	119	15	a	a	DT
44947	119	16	few	few	JJ
44947	119	17	gratings	grating	NNS
44947	119	18	of	of	IN
44947	119	19	nutmeg	nutmeg	NN
44947	119	20	,	,	,
44947	119	21	salt	salt	NN
44947	119	22	,	,	,
44947	119	23	and	and	CC
44947	119	24	pepper	pepper	NN
44947	119	25	,	,	,
44947	119	26	and	and	CC
44947	119	27	1	1	CD
44947	119	28	cup	cup	NN
44947	119	29	of	of	IN
44947	119	30	water	water	NN
44947	119	31	;	;	:
44947	119	32	cook	cook	VB
44947	119	33	over	over	IN
44947	119	34	a	a	DT
44947	119	35	good	good	JJ
44947	119	36	fire	fire	NN
44947	119	37	20	20	CD
44947	119	38	minutes	minute	NNS
44947	119	39	,	,	,
44947	119	40	then	then	RB
44947	119	41	pass	pass	VB
44947	119	42	through	through	RP
44947	119	43	a	a	DT
44947	119	44	coarse	coarse	JJ
44947	119	45	sieve	sieve	NN
44947	119	46	.	.	.
44947	120	1	Cream	cream	NN
44947	120	2	1	1	CD
44947	120	3	tablespoon	tablespoon	NN
44947	120	4	of	of	IN
44947	120	5	butter	butter	NN
44947	120	6	with	with	IN
44947	120	7	2	2	CD
44947	120	8	tablespoons	tablespoon	NNS
44947	120	9	of	of	IN
44947	120	10	flour	flour	NN
44947	120	11	,	,	,
44947	120	12	add	add	VB
44947	120	13	this	this	DT
44947	120	14	to	to	IN
44947	120	15	4	4	CD
44947	120	16	cups	cup	NNS
44947	120	17	of	of	IN
44947	120	18	scalded	scalded	JJ
44947	120	19	milk	milk	NN
44947	120	20	.	.	.
44947	121	1	When	when	WRB
44947	121	2	this	this	DT
44947	121	3	thickens	thicken	VBZ
44947	121	4	to	to	IN
44947	121	5	a	a	DT
44947	121	6	thin	thin	JJ
44947	121	7	cream	cream	NN
44947	121	8	,	,	,
44947	121	9	add	add	VB
44947	121	10	the	the	DT
44947	121	11	mushrooms	mushroom	NNS
44947	121	12	;	;	:
44947	121	13	just	just	RB
44947	121	14	before	before	IN
44947	121	15	serving	serve	VBG
44947	121	16	add	add	NN
44947	121	17	1/2	1/2	CD
44947	121	18	cup	cup	NN
44947	121	19	of	of	IN
44947	121	20	cream	cream	NN
44947	121	21	.	.	.
44947	122	1	SERBIAN	SERBIAN	NNP
44947	122	2	CHICKEN	CHICKEN	NNP
44947	122	3	SOUP	SOUP	NNP
44947	122	4	Cut	Cut	NNP
44947	122	5	a	a	DT
44947	122	6	fowl	fowl	NN
44947	122	7	in	in	IN
44947	122	8	four	four	CD
44947	122	9	or	or	CC
44947	122	10	five	five	CD
44947	122	11	pieces	piece	NNS
44947	122	12	.	.	.
44947	123	1	Put	put	VB
44947	123	2	in	in	RP
44947	123	3	a	a	DT
44947	123	4	kettle	kettle	NN
44947	123	5	with	with	IN
44947	123	6	about	about	RB
44947	123	7	one	one	CD
44947	123	8	quart	quart	NN
44947	123	9	of	of	IN
44947	123	10	water	water	NN
44947	123	11	to	to	IN
44947	123	12	each	each	DT
44947	123	13	pound	pound	NN
44947	123	14	of	of	IN
44947	123	15	fowl	fowl	NN
44947	123	16	.	.	.
44947	124	1	When	when	WRB
44947	124	2	half	half	RB
44947	124	3	cooked	cook	VBN
44947	124	4	add	add	VBP
44947	124	5	salt	salt	NN
44947	124	6	and	and	CC
44947	124	7	a	a	DT
44947	124	8	carrot	carrot	NN
44947	124	9	,	,	,
44947	124	10	parsnip	parsnip	NN
44947	124	11	,	,	,
44947	124	12	some	some	DT
44947	124	13	celery	celery	NN
44947	124	14	and	and	CC
44947	124	15	parsley	parsley	NN
44947	124	16	,	,	,
44947	124	17	an	an	DT
44947	124	18	onion	onion	NN
44947	124	19	,	,	,
44947	124	20	and	and	CC
44947	124	21	a	a	DT
44947	124	22	few	few	JJ
44947	124	23	whole	whole	JJ
44947	124	24	black	black	JJ
44947	124	25	peppers	pepper	NNS
44947	124	26	.	.	.
44947	125	1	In	in	IN
44947	125	2	a	a	DT
44947	125	3	separate	separate	JJ
44947	125	4	pan	pan	NN
44947	125	5	put	put	VB
44947	125	6	a	a	DT
44947	125	7	tablespoon	tablespoon	NN
44947	125	8	of	of	IN
44947	125	9	lard	lard	NN
44947	125	10	and	and	CC
44947	125	11	1/2	1/2	CD
44947	125	12	tablespoon	tablespoon	NN
44947	125	13	of	of	IN
44947	125	14	flour	flour	NN
44947	125	15	.	.	.
44947	126	1	Stir	stir	VB
44947	126	2	this	this	DT
44947	126	3	until	until	IN
44947	126	4	it	-PRON-	PRP
44947	126	5	is	be	VBZ
44947	126	6	brown	brown	JJ
44947	126	7	and	and	CC
44947	126	8	add	add	VB
44947	126	9	some	some	DT
44947	126	10	paprika	paprika	NNS
44947	126	11	,	,	,
44947	126	12	according	accord	VBG
44947	126	13	to	to	IN
44947	126	14	taste	taste	NN
44947	126	15	.	.	.
44947	127	1	Add	add	VB
44947	127	2	this	this	DT
44947	127	3	to	to	IN
44947	127	4	the	the	DT
44947	127	5	soup	soup	NN
44947	127	6	.	.	.
44947	128	1	Let	let	VB
44947	128	2	it	-PRON-	PRP
44947	128	3	boil	boil	VB
44947	128	4	a	a	DT
44947	128	5	few	few	JJ
44947	128	6	minutes	minute	NNS
44947	128	7	.	.	.
44947	129	1	Just	just	RB
44947	129	2	before	before	IN
44947	129	3	serving	serve	VBG
44947	129	4	the	the	DT
44947	129	5	soup	soup	NN
44947	129	6	stir	stir	NN
44947	129	7	in	in	RP
44947	129	8	well	well	RB
44947	129	9	the	the	DT
44947	129	10	yolk	yolk	NN
44947	129	11	of	of	IN
44947	129	12	an	an	DT
44947	129	13	egg	egg	NN
44947	129	14	beaten	beat	VBN
44947	129	15	with	with	IN
44947	129	16	three	three	CD
44947	129	17	tablespoons	tablespoon	NNS
44947	129	18	of	of	IN
44947	129	19	cream	cream	NN
44947	129	20	.	.	.
44947	130	1	VEGETABLE	VEGETABLE	NNP
44947	130	2	SOUP	SOUP	NNP
44947	130	3	(	(	-LRB-
44947	130	4	Minestrone	Minestrone	NNP
44947	130	5	alla	alla	NN
44947	130	6	Milanese	Milanese	NNP
44947	130	7	)	)	-RRB-
44947	130	8	One	one	CD
44947	130	9	-	-	HYPH
44947	130	10	half	half	NN
44947	130	11	quart	quart	NN
44947	130	12	of	of	IN
44947	130	13	stock	stock	NN
44947	130	14	,	,	,
44947	130	15	2	2	CD
44947	130	16	slices	slice	NNS
44947	130	17	of	of	IN
44947	130	18	lean	lean	JJ
44947	130	19	pork	pork	NN
44947	130	20	,	,	,
44947	130	21	or	or	CC
44947	130	22	a	a	DT
44947	130	23	ham	ham	NN
44947	130	24	bone	bone	NN
44947	130	25	;	;	:
44947	130	26	2	2	CD
44947	130	27	tomatoes	tomato	NNS
44947	130	28	,	,	,
44947	130	29	fresh	fresh	JJ
44947	130	30	or	or	CC
44947	130	31	canned	canned	JJ
44947	130	32	;	;	:
44947	130	33	1	1	CD
44947	130	34	cup	cup	NN
44947	130	35	of	of	IN
44947	130	36	rice	rice	NN
44947	130	37	,	,	,
44947	130	38	2	2	CD
44947	130	39	tablespoons	tablespoon	NNS
44947	130	40	of	of	IN
44947	130	41	dried	dry	VBN
44947	130	42	beans	bean	NNS
44947	130	43	,	,	,
44947	130	44	1	1	CD
44947	130	45	tablespoon	tablespoon	NN
44947	130	46	of	of	IN
44947	130	47	peas	pea	NNS
44947	130	48	,	,	,
44947	130	49	fresh	fresh	JJ
44947	130	50	or	or	CC
44947	130	51	canned	canned	JJ
44947	130	52	;	;	:
44947	130	53	2	2	CD
44947	130	54	onions	onion	NNS
44947	130	55	.	.	.
44947	131	1	Put	put	VB
44947	131	2	into	into	IN
44947	131	3	the	the	DT
44947	131	4	stock	stock	NN
44947	131	5	the	the	DT
44947	131	6	slices	slice	NNS
44947	131	7	of	of	IN
44947	131	8	pork	pork	NN
44947	131	9	,	,	,
44947	131	10	cut	cut	VBN
44947	131	11	into	into	IN
44947	131	12	small	small	JJ
44947	131	13	pieces	piece	NNS
44947	131	14	;	;	:
44947	131	15	or	or	CC
44947	131	16	,	,	,
44947	131	17	if	if	IN
44947	131	18	desired	desire	VBN
44947	131	19	,	,	,
44947	131	20	a	a	DT
44947	131	21	ham	ham	NN
44947	131	22	bone	bone	NN
44947	131	23	may	may	MD
44947	131	24	be	be	VB
44947	131	25	substituted	substitute	VBN
44947	131	26	for	for	IN
44947	131	27	the	the	DT
44947	131	28	pork	pork	NN
44947	131	29	.	.	.
44947	132	1	Add	add	VB
44947	132	2	the	the	DT
44947	132	3	tomatoes	tomato	NNS
44947	132	4	,	,	,
44947	132	5	cut	cut	VBN
44947	132	6	into	into	IN
44947	132	7	small	small	JJ
44947	132	8	pieces	piece	NNS
44947	132	9	also	also	RB
44947	132	10	,	,	,
44947	132	11	the	the	DT
44947	132	12	onions	onion	NNS
44947	132	13	,	,	,
44947	132	14	in	in	IN
44947	132	15	small	small	JJ
44947	132	16	pieces	piece	NNS
44947	132	17	,	,	,
44947	132	18	and	and	CC
44947	132	19	the	the	DT
44947	132	20	rice	rice	NN
44947	132	21	.	.	.
44947	133	1	Boil	boil	VB
44947	133	2	all	all	RB
44947	133	3	together	together	RB
44947	133	4	until	until	IN
44947	133	5	the	the	DT
44947	133	6	rice	rice	NN
44947	133	7	is	be	VBZ
44947	133	8	cooked	cook	VBN
44947	133	9	.	.	.
44947	134	1	Then	then	RB
44947	134	2	add	add	VB
44947	134	3	the	the	DT
44947	134	4	beans	bean	NNS
44947	134	5	and	and	CC
44947	134	6	the	the	DT
44947	134	7	peas	pea	NNS
44947	134	8	and	and	CC
44947	134	9	cook	cook	VB
44947	134	10	a	a	DT
44947	134	11	little	little	JJ
44947	134	12	longer	long	RBR
44947	134	13	.	.	.
44947	135	1	The	the	DT
44947	135	2	soup	soup	NN
44947	135	3	is	be	VBZ
44947	135	4	ready	ready	JJ
44947	135	5	when	when	WRB
44947	135	6	it	-PRON-	PRP
44947	135	7	is	be	VBZ
44947	135	8	thick	thick	JJ
44947	135	9	.	.	.
44947	136	1	If	if	IN
44947	136	2	desired	desire	VBN
44947	136	3	,	,	,
44947	136	4	this	this	DT
44947	136	5	chowder	chowder	NN
44947	136	6	can	can	MD
44947	136	7	be	be	VB
44947	136	8	made	make	VBN
44947	136	9	with	with	IN
44947	136	10	fish	fish	NN
44947	136	11	broth	broth	NN
44947	136	12	instead	instead	RB
44947	136	13	of	of	IN
44947	136	14	the	the	DT
44947	136	15	stock	stock	NN
44947	136	16	,	,	,
44947	136	17	and	and	CC
44947	136	18	with	with	IN
44947	136	19	the	the	DT
44947	136	20	addition	addition	NN
44947	136	21	of	of	IN
44947	136	22	shrimps	shrimp	NNS
44947	136	23	which	which	WDT
44947	136	24	have	have	VBP
44947	136	25	been	be	VBN
44947	136	26	taken	take	VBN
44947	136	27	from	from	IN
44947	136	28	their	-PRON-	PRP$
44947	136	29	shells	shell	NNS
44947	136	30	.	.	.
44947	137	1	This	this	DT
44947	137	2	dish	dish	NN
44947	137	3	can	can	MD
44947	137	4	be	be	VB
44947	137	5	served	serve	VBN
44947	137	6	hot	hot	JJ
44947	137	7	or	or	CC
44947	137	8	cold	cold	JJ
44947	137	9	.	.	.
44947	138	1	LETTUCE	LETTUCE	NNP
44947	138	2	SOUP	SOUP	NNP
44947	138	3	(	(	-LRB-
44947	138	4	Zuppa	Zuppa	NNP
44947	138	5	di	di	NNP
44947	138	6	Lattuga	Lattuga	NNP
44947	138	7	)	)	-RRB-
44947	138	8	One	one	CD
44947	138	9	small	small	JJ
44947	138	10	lettuce	lettuce	NN
44947	138	11	,	,	,
44947	138	12	meat	meat	NN
44947	138	13	stock	stock	NN
44947	138	14	,	,	,
44947	138	15	2	2	CD
44947	138	16	potatoes	potato	NNS
44947	138	17	,	,	,
44947	138	18	the	the	DT
44947	138	19	leaves	leave	NNS
44947	138	20	of	of	IN
44947	138	21	a	a	DT
44947	138	22	head	head	NN
44947	138	23	of	of	IN
44947	138	24	celery	celery	NN
44947	138	25	,	,	,
44947	138	26	2	2	CD
44947	138	27	tablespoons	tablespoon	NNS
44947	138	28	of	of	IN
44947	138	29	peas	pea	NNS
44947	138	30	,	,	,
44947	138	31	fresh	fresh	JJ
44947	138	32	or	or	CC
44947	138	33	canned	canned	JJ
44947	138	34	,	,	,
44947	138	35	1	1	CD
44947	138	36	heaping	heaping	NN
44947	138	37	tablespoon	tablespoon	NN
44947	138	38	of	of	IN
44947	138	39	flour	flour	NN
44947	138	40	.	.	.
44947	139	1	Put	put	VB
44947	139	2	the	the	DT
44947	139	3	potatoes	potato	NNS
44947	139	4	,	,	,
44947	139	5	cold	cold	JJ
44947	139	6	boiled	boil	VBN
44947	139	7	,	,	,
44947	139	8	into	into	IN
44947	139	9	the	the	DT
44947	139	10	stock	stock	NN
44947	139	11	when	when	WRB
44947	139	12	it	-PRON-	PRP
44947	139	13	boils	boil	VBZ
44947	139	14	,	,	,
44947	139	15	add	add	VB
44947	139	16	the	the	DT
44947	139	17	celery	celery	NN
44947	139	18	leaves	leave	NNS
44947	139	19	,	,	,
44947	139	20	the	the	DT
44947	139	21	lettuce	lettuce	NN
44947	139	22	chopped	chop	VBD
44947	139	23	up	up	RP
44947	139	24	,	,	,
44947	139	25	the	the	DT
44947	139	26	peas	pea	NNS
44947	139	27	,	,	,
44947	139	28	and	and	CC
44947	139	29	the	the	DT
44947	139	30	flour	flour	NN
44947	139	31	mixed	mix	VBN
44947	139	32	well	well	RB
44947	139	33	with	with	IN
44947	139	34	a	a	DT
44947	139	35	little	little	JJ
44947	139	36	cold	cold	JJ
44947	139	37	stock	stock	NN
44947	139	38	or	or	CC
44947	139	39	water	water	NN
44947	139	40	.	.	.
44947	140	1	Boil	Boil	NNP
44947	140	2	for	for	IN
44947	140	3	one	one	CD
44947	140	4	hour	hour	NN
44947	140	5	and	and	CC
44947	140	6	a	a	DT
44947	140	7	half	half	NN
44947	140	8	,	,	,
44947	140	9	and	and	CC
44947	140	10	serve	serve	VB
44947	140	11	with	with	IN
44947	140	12	little	little	JJ
44947	140	13	squares	square	NNS
44947	140	14	of	of	IN
44947	140	15	fried	fried	JJ
44947	140	16	bread	bread	NN
44947	140	17	.	.	.
44947	141	1	POT	POT	NNP
44947	141	2	-	-	HYPH
44947	141	3	AU	AU	NNP
44947	141	4	-	-	HYPH
44947	141	5	FEU	FEU	NNP
44947	141	6	(	(	-LRB-
44947	141	7	French	french	JJ
44947	141	8	family	family	NN
44947	141	9	soup	soup	NN
44947	141	10	)	)	-RRB-
44947	141	11	Ingredients.--4	ingredients.--4	XX
44947	141	12	lbs	lbs	NN
44947	141	13	.	.	.
44947	142	1	of	of	IN
44947	142	2	brisket	brisket	NN
44947	142	3	of	of	IN
44947	142	4	beef	beef	NN
44947	142	5	,	,	,
44947	142	6	the	the	DT
44947	142	7	legs	leg	NNS
44947	142	8	and	and	CC
44947	142	9	neck	neck	NN
44947	142	10	of	of	IN
44947	142	11	a	a	DT
44947	142	12	fowl	fowl	NN
44947	142	13	,	,	,
44947	142	14	1/2	1/2	CD
44947	142	15	a	a	DT
44947	142	16	cabbage	cabbage	NN
44947	142	17	,	,	,
44947	142	18	2	2	CD
44947	142	19	leeks	leek	NNS
44947	142	20	,	,	,
44947	142	21	1	1	CD
44947	142	22	large	large	JJ
44947	142	23	onion	onion	NN
44947	142	24	,	,	,
44947	142	25	2	2	CD
44947	142	26	carrots	carrot	NNS
44947	142	27	,	,	,
44947	142	28	a	a	DT
44947	142	29	bouquet	bouquet	NN
44947	142	30	-	-	HYPH
44947	142	31	garni	garni	NN
44947	142	32	(	(	-LRB-
44947	142	33	parsley	parsley	NN
44947	142	34	,	,	,
44947	142	35	thyme	thyme	NNP
44947	142	36	,	,	,
44947	142	37	bay	bay	NN
44947	142	38	-	-	HYPH
44947	142	39	leaf	leaf	NN
44947	142	40	)	)	-RRB-
44947	142	41	,	,	,
44947	142	42	1	1	CD
44947	142	43	dessert	dessert	NN
44947	142	44	-	-	HYPH
44947	142	45	spoonful	spoonful	JJ
44947	142	46	of	of	IN
44947	142	47	chopped	chop	VBN
44947	142	48	parsley	parsley	NN
44947	142	49	,	,	,
44947	142	50	4	4	CD
44947	142	51	cloves	clove	NNS
44947	142	52	,	,	,
44947	142	53	12	12	CD
44947	142	54	peppercorns	peppercorn	NNS
44947	142	55	,	,	,
44947	142	56	1	1	CD
44947	142	57	tablespoonful	tablespoonful	NN
44947	142	58	of	of	IN
44947	142	59	salt	salt	NN
44947	142	60	,	,	,
44947	142	61	1/2	1/2	CD
44947	142	62	lb	lb	IN
44947	142	63	.	.	.
44947	143	1	of	of	IN
44947	143	2	French	french	JJ
44947	143	3	bread	bread	NN
44947	143	4	,	,	,
44947	143	5	6	6	CD
44947	143	6	quarts	quart	NNS
44947	143	7	of	of	IN
44947	143	8	cold	cold	JJ
44947	143	9	water	water	NN
44947	143	10	.	.	.
44947	144	1	Put	put	VB
44947	144	2	the	the	DT
44947	144	3	meat	meat	NN
44947	144	4	and	and	CC
44947	144	5	water	water	NN
44947	144	6	into	into	IN
44947	144	7	a	a	DT
44947	144	8	stock	stock	NN
44947	144	9	-	-	HYPH
44947	144	10	pot	pot	NN
44947	144	11	or	or	CC
44947	144	12	boiling	boiling	NN
44947	144	13	pot	pot	NN
44947	144	14	;	;	:
44947	144	15	let	let	VB
44947	144	16	it	-PRON-	PRP
44947	144	17	come	come	VB
44947	144	18	gently	gently	RB
44947	144	19	to	to	IN
44947	144	20	boiling	boiling	NN
44947	144	21	point	point	NN
44947	144	22	,	,	,
44947	144	23	and	and	CC
44947	144	24	skim	skim	NNP
44947	144	25	well	well	RB
44947	144	26	.	.	.
44947	145	1	Wash	wash	VB
44947	145	2	and	and	CC
44947	145	3	clean	clean	VB
44947	145	4	the	the	DT
44947	145	5	vegetables	vegetable	NNS
44947	145	6	,	,	,
44947	145	7	stick	stick	VB
44947	145	8	the	the	DT
44947	145	9	cloves	clove	NNS
44947	145	10	in	in	IN
44947	145	11	the	the	DT
44947	145	12	onion	onion	NN
44947	145	13	,	,	,
44947	145	14	tie	tie	VB
44947	145	15	up	up	RP
44947	145	16	the	the	DT
44947	145	17	cabbage	cabbage	NN
44947	145	18	and	and	CC
44947	145	19	leeks	leek	NNS
44947	145	20	,	,	,
44947	145	21	and	and	CC
44947	145	22	put	put	VBD
44947	145	23	all	all	DT
44947	145	24	in	in	RB
44947	145	25	with	with	IN
44947	145	26	the	the	DT
44947	145	27	meat	meat	NN
44947	145	28	.	.	.
44947	146	1	Add	add	VB
44947	146	2	the	the	DT
44947	146	3	carrots	carrot	NNS
44947	146	4	cut	cut	VBD
44947	146	5	into	into	IN
44947	146	6	large	large	JJ
44947	146	7	pieces	piece	NNS
44947	146	8	,	,	,
44947	146	9	the	the	DT
44947	146	10	bouquet	bouquet	NN
44947	146	11	-	-	HYPH
44947	146	12	garni	garni	NN
44947	146	13	,	,	,
44947	146	14	peppercorns	peppercorns	NNPS
44947	146	15	,	,	,
44947	146	16	and	and	CC
44947	146	17	salt	salt	NN
44947	146	18	,	,	,
44947	146	19	and	and	CC
44947	146	20	let	let	VB
44947	146	21	the	the	DT
44947	146	22	whole	whole	JJ
44947	146	23	simmer	simmer	NN
44947	146	24	gently	gently	RB
44947	146	25	for	for	IN
44947	146	26	4	4	CD
44947	146	27	hours	hour	NNS
44947	146	28	.	.	.
44947	147	1	Just	just	RB
44947	147	2	before	before	IN
44947	147	3	serving	serve	VBG
44947	147	4	cut	cut	VBN
44947	147	5	the	the	DT
44947	147	6	bread	bread	NN
44947	147	7	into	into	IN
44947	147	8	thin	thin	JJ
44947	147	9	slices	slice	NNS
44947	147	10	,	,	,
44947	147	11	place	place	VB
44947	147	12	them	-PRON-	PRP
44947	147	13	in	in	IN
44947	147	14	a	a	DT
44947	147	15	soup	soup	NN
44947	147	16	tureen	tureen	NN
44947	147	17	,	,	,
44947	147	18	and	and	CC
44947	147	19	add	add	VB
44947	147	20	some	some	DT
44947	147	21	of	of	IN
44947	147	22	the	the	DT
44947	147	23	carrot	carrot	NN
44947	147	24	,	,	,
44947	147	25	leeks	leek	VBZ
44947	147	26	,	,	,
44947	147	27	and	and	CC
44947	147	28	onions	onion	NNS
44947	147	29	cut	cut	VBD
44947	147	30	into	into	IN
44947	147	31	small	small	JJ
44947	147	32	pieces	piece	NNS
44947	147	33	.	.	.
44947	148	1	Remove	remove	VB
44947	148	2	the	the	DT
44947	148	3	meat	meat	NN
44947	148	4	from	from	IN
44947	148	5	the	the	DT
44947	148	6	pot	pot	NN
44947	148	7	,	,	,
44947	148	8	season	season	VB
44947	148	9	the	the	DT
44947	148	10	broth	broth	NN
44947	148	11	to	to	TO
44947	148	12	taste	taste	VB
44947	148	13	,	,	,
44947	148	14	and	and	CC
44947	148	15	strain	strain	VB
44947	148	16	it	-PRON-	PRP
44947	148	17	into	into	IN
44947	148	18	the	the	DT
44947	148	19	soup	soup	NN
44947	148	20	tureen	tureen	NN
44947	148	21	.	.	.
44947	149	1	Sprinkle	sprinkle	VB
44947	149	2	the	the	DT
44947	149	3	chopped	chop	VBN
44947	149	4	parsley	parsley	NN
44947	149	5	on	on	IN
44947	149	6	the	the	DT
44947	149	7	top	top	NN
44947	149	8	,	,	,
44947	149	9	and	and	CC
44947	149	10	serve	serve	VB
44947	149	11	.	.	.
44947	150	1	The	the	DT
44947	150	2	meat	meat	NN
44947	150	3	and	and	CC
44947	150	4	remaining	remain	VBG
44947	150	5	vegetables	vegetable	NNS
44947	150	6	may	may	MD
44947	150	7	be	be	VB
44947	150	8	served	serve	VBN
44947	150	9	as	as	IN
44947	150	10	a	a	DT
44947	150	11	separate	separate	JJ
44947	150	12	course	course	NN
44947	150	13	;	;	:
44947	150	14	they	-PRON-	PRP
44947	150	15	may	may	MD
44947	150	16	also	also	RB
44947	150	17	be	be	VB
44947	150	18	used	use	VBN
44947	150	19	up	up	RP
44947	150	20	in	in	IN
44947	150	21	some	some	DT
44947	150	22	form	form	NN
44947	150	23	for	for	IN
44947	150	24	another	another	DT
44947	150	25	meal	meal	NN
44947	150	26	.	.	.
44947	151	1	Or	or	CC
44947	151	2	the	the	DT
44947	151	3	meat	meat	NN
44947	151	4	and	and	CC
44947	151	5	vegetables	vegetable	NNS
44947	151	6	may	may	MD
44947	151	7	be	be	VB
44947	151	8	served	serve	VBN
44947	151	9	and	and	CC
44947	151	10	the	the	DT
44947	151	11	broth	broth	NN
44947	151	12	put	put	VBD
44947	151	13	aside	aside	RB
44947	151	14	and	and	CC
44947	151	15	used	use	VBN
44947	151	16	on	on	IN
44947	151	17	the	the	DT
44947	151	18	following	follow	VBG
44947	151	19	day	day	NN
44947	151	20	as	as	IN
44947	151	21	"	"	``
44947	151	22	Croute	Croute	NNP
44947	151	23	-	-	HYPH
44947	151	24	au	au	NN
44947	151	25	-	-	HYPH
44947	151	26	pot	pot	NN
44947	151	27	.	.	.
44947	151	28	"	"	''
44947	152	1	ONION	ONION	NNP
44947	152	2	SOUP	SOUP	NNP
44947	152	3	(	(	-LRB-
44947	152	4	Soupe	Soupe	NNP
44947	152	5	à	à	NNP
44947	152	6	l'Oignon	l'Oignon	NNP
44947	152	7	)	)	-RRB-
44947	152	8	Slice	Slice	NNP
44947	152	9	or	or	CC
44947	152	10	chop	chop	VB
44947	152	11	two	two	CD
44947	152	12	medium	medium	JJ
44947	152	13	-	-	HYPH
44947	152	14	sized	sized	JJ
44947	152	15	onions	onion	NNS
44947	152	16	;	;	:
44947	152	17	let	let	VB
44947	152	18	them	-PRON-	PRP
44947	152	19	colour	colour	VB
44947	152	20	an	an	DT
44947	152	21	instant	instant	NN
44947	152	22	in	in	IN
44947	152	23	1	1	CD
44947	152	24	oz	oz	NNP
44947	152	25	.	.	.
44947	153	1	of	of	IN
44947	153	2	butter	butter	NN
44947	153	3	;	;	:
44947	153	4	add	add	VB
44947	153	5	a	a	DT
44947	153	6	tablespoonful	tablespoonful	NN
44947	153	7	of	of	IN
44947	153	8	flour	flour	NN
44947	153	9	;	;	:
44947	153	10	make	make	VB
44947	153	11	a	a	DT
44947	153	12	brown	brown	JJ
44947	153	13	thickening	thickening	NN
44947	153	14	.	.	.
44947	154	1	The	the	DT
44947	154	2	onions	onion	NNS
44947	154	3	must	must	MD
44947	154	4	on	on	IN
44947	154	5	no	no	DT
44947	154	6	account	account	NN
44947	154	7	be	be	VB
44947	154	8	allowed	allow	VBN
44947	154	9	to	to	TO
44947	154	10	burn	burn	VB
44947	154	11	.	.	.
44947	155	1	Add	add	VB
44947	155	2	2	2	CD
44947	155	3	-	-	SYM
44947	155	4	1/2	1/2	CD
44947	155	5	quarts	quart	NNS
44947	155	6	of	of	IN
44947	155	7	water	water	NN
44947	155	8	,	,	,
44947	155	9	salt	salt	NN
44947	155	10	,	,	,
44947	155	11	and	and	CC
44947	155	12	a	a	DT
44947	155	13	pinch	pinch	NN
44947	155	14	of	of	IN
44947	155	15	pepper	pepper	NN
44947	155	16	;	;	:
44947	155	17	stir	stir	VB
44947	155	18	on	on	IN
44947	155	19	the	the	DT
44947	155	20	fire	fire	NN
44947	155	21	until	until	IN
44947	155	22	it	-PRON-	PRP
44947	155	23	boils	boil	VBZ
44947	155	24	;	;	:
44947	155	25	let	let	VB
44947	155	26	it	-PRON-	PRP
44947	155	27	cook	cook	VB
44947	155	28	five	five	CD
44947	155	29	minutes	minute	NNS
44947	155	30	.	.	.
44947	156	1	Cut	cut	VB
44947	156	2	some	some	DT
44947	156	3	slices	slice	NNS
44947	156	4	of	of	IN
44947	156	5	bread	bread	NN
44947	156	6	very	very	RB
44947	156	7	fine	fine	JJ
44947	156	8	(	(	-LRB-
44947	156	9	like	like	IN
44947	156	10	a	a	DT
44947	156	11	leaf	leaf	NN
44947	156	12	)	)	-RRB-
44947	156	13	;	;	:
44947	156	14	dry	dry	VB
44947	156	15	them	-PRON-	PRP
44947	156	16	in	in	IN
44947	156	17	an	an	DT
44947	156	18	open	open	JJ
44947	156	19	oven	oven	NN
44947	156	20	.	.	.
44947	157	1	Place	place	NN
44947	157	2	in	in	IN
44947	157	3	the	the	DT
44947	157	4	tureen	tureen	NN
44947	157	5	a	a	DT
44947	157	6	layer	layer	NN
44947	157	7	of	of	IN
44947	157	8	bread	bread	NN
44947	157	9	,	,	,
44947	157	10	a	a	DT
44947	157	11	layer	layer	NN
44947	157	12	of	of	IN
44947	157	13	grated	grate	VBN
44947	157	14	cheese	cheese	NN
44947	157	15	,	,	,
44947	157	16	until	until	IN
44947	157	17	the	the	DT
44947	157	18	tureen	tureen	NN
44947	157	19	is	be	VBZ
44947	157	20	half	half	RB
44947	157	21	full	full	JJ
44947	157	22	.	.	.
44947	158	1	Pass	pass	VB
44947	158	2	the	the	DT
44947	158	3	soup	soup	NN
44947	158	4	through	through	IN
44947	158	5	a	a	DT
44947	158	6	sieve	sieve	NN
44947	158	7	into	into	IN
44947	158	8	the	the	DT
44947	158	9	tureen	tureen	NN
44947	158	10	.	.	.
44947	159	1	Allow	allow	VB
44947	159	2	a	a	DT
44947	159	3	few	few	JJ
44947	159	4	minutes	minute	NNS
44947	159	5	to	to	TO
44947	159	6	well	well	RB
44947	159	7	soak	soak	VB
44947	159	8	the	the	DT
44947	159	9	bread	bread	NN
44947	159	10	;	;	:
44947	159	11	at	at	IN
44947	159	12	the	the	DT
44947	159	13	same	same	JJ
44947	159	14	time	time	NN
44947	159	15	the	the	DT
44947	159	16	soup	soup	NN
44947	159	17	must	must	MD
44947	159	18	not	not	RB
44947	159	19	be	be	VB
44947	159	20	allowed	allow	VBN
44947	159	21	to	to	TO
44947	159	22	get	get	VB
44947	159	23	cold	cold	JJ
44947	159	24	.	.	.
44947	160	1	If	if	IN
44947	160	2	onions	onion	NNS
44947	160	3	are	be	VBP
44947	160	4	not	not	RB
44947	160	5	objected	object	VBN
44947	160	6	to	to	TO
44947	160	7	do	do	VB
44947	160	8	not	not	RB
44947	160	9	strain	strain	VB
44947	160	10	them	-PRON-	PRP
44947	160	11	off	off	RP
44947	160	12	.	.	.
44947	161	1	SOLDIERS	soldier	NNS
44947	161	2	'	'	POS
44947	161	3	SOUP	SOUP	NNP
44947	161	4	(	(	-LRB-
44947	161	5	Soupe	Soupe	NNP
44947	161	6	à	à	NNP
44947	161	7	la	la	DT
44947	161	8	Bataille	Bataille	NNP
44947	161	9	)	)	-RRB-
44947	161	10	Wash	wash	VB
44947	161	11	well	well	NN
44947	161	12	and	and	CC
44947	161	13	chop	chop	VB
44947	161	14	fine	fine	RB
44947	161	15	a	a	DT
44947	161	16	small	small	JJ
44947	161	17	white	white	JJ
44947	161	18	cabbage	cabbage	NN
44947	161	19	or	or	CC
44947	161	20	lettuce	lettuce	NN
44947	161	21	(	(	-LRB-
44947	161	22	cos	cos	NNP
44947	161	23	preferred	preferred	NNP
44947	161	24	)	)	-RRB-
44947	161	25	,	,	,
44947	161	26	1	1	CD
44947	161	27	carrot	carrot	NN
44947	161	28	,	,	,
44947	161	29	1	1	CD
44947	161	30	turnip	turnip	NN
44947	161	31	,	,	,
44947	161	32	3	3	CD
44947	161	33	leeks	leek	NNS
44947	161	34	,	,	,
44947	161	35	1	1	CD
44947	161	36	head	head	NN
44947	161	37	of	of	IN
44947	161	38	celery	celery	NN
44947	161	39	.	.	.
44947	162	1	Let	let	VB
44947	162	2	these	these	DT
44947	162	3	vegetables	vegetable	NNS
44947	162	4	take	take	VB
44947	162	5	colour	colour	NN
44947	162	6	for	for	IN
44947	162	7	about	about	RB
44947	162	8	three	three	CD
44947	162	9	minutes	minute	NNS
44947	162	10	in	in	IN
44947	162	11	2	2	CD
44947	162	12	ozs	ozs	NN
44947	162	13	.	.	.
44947	163	1	of	of	IN
44947	163	2	good	good	JJ
44947	163	3	fat	fat	NN
44947	163	4	or	or	CC
44947	163	5	butter	butter	NN
44947	163	6	.	.	.
44947	164	1	Add	add	NN
44947	164	2	3	3	CD
44947	164	3	quarts	quart	NNS
44947	164	4	of	of	IN
44947	164	5	water	water	NN
44947	164	6	and	and	CC
44947	164	7	a	a	DT
44947	164	8	pinch	pinch	NN
44947	164	9	of	of	IN
44947	164	10	salt	salt	NN
44947	164	11	;	;	:
44947	164	12	let	let	VB
44947	164	13	it	-PRON-	PRP
44947	164	14	boil	boil	VB
44947	164	15	.	.	.
44947	165	1	Add	add	VB
44947	165	2	five	five	CD
44947	165	3	raw	raw	JJ
44947	165	4	potatoes	potato	NNS
44947	165	5	cut	cut	VBN
44947	165	6	like	like	IN
44947	165	7	the	the	DT
44947	165	8	vegetables	vegetable	NNS
44947	165	9	,	,	,
44947	165	10	a	a	DT
44947	165	11	handful	handful	NN
44947	165	12	of	of	IN
44947	165	13	green	green	JJ
44947	165	14	French	french	JJ
44947	165	15	beans	bean	NNS
44947	165	16	cut	cut	VBD
44947	165	17	up	up	RP
44947	165	18	,	,	,
44947	165	19	the	the	DT
44947	165	20	same	same	JJ
44947	165	21	quantity	quantity	NN
44947	165	22	of	of	IN
44947	165	23	green	green	JJ
44947	165	24	peas	pea	NNS
44947	165	25	.	.	.
44947	166	1	Cook	cook	VB
44947	166	2	over	over	IN
44947	166	3	a	a	DT
44947	166	4	good	good	JJ
44947	166	5	fire	fire	NN
44947	166	6	for	for	IN
44947	166	7	two	two	CD
44947	166	8	hours	hour	NNS
44947	166	9	.	.	.
44947	167	1	The	the	DT
44947	167	2	soup	soup	NN
44947	167	3	should	should	MD
44947	167	4	be	be	VB
44947	167	5	quite	quite	RB
44947	167	6	smooth	smooth	JJ
44947	167	7	;	;	:
44947	167	8	if	if	IN
44947	167	9	it	-PRON-	PRP
44947	167	10	is	be	VBZ
44947	167	11	not	not	RB
44947	167	12	so	so	RB
44947	167	13	,	,	,
44947	167	14	beat	beat	VB
44947	167	15	it	-PRON-	PRP
44947	167	16	well	well	RB
44947	167	17	with	with	IN
44947	167	18	a	a	DT
44947	167	19	whisk	whisk	NN
44947	167	20	;	;	:
44947	167	21	if	if	IN
44947	167	22	too	too	RB
44947	167	23	much	much	JJ
44947	167	24	reduced	reduce	VBN
44947	167	25	add	add	VBP
44947	167	26	more	more	JJR
44947	167	27	water	water	NN
44947	167	28	.	.	.
44947	168	1	Season	season	NN
44947	168	2	to	to	TO
44947	168	3	taste	taste	VB
44947	168	4	;	;	:
44947	168	5	at	at	IN
44947	168	6	the	the	DT
44947	168	7	last	last	JJ
44947	168	8	add	add	VB
44947	168	9	a	a	DT
44947	168	10	little	little	JJ
44947	168	11	chopped	chopped	JJ
44947	168	12	chervil	chervil	NN
44947	168	13	.	.	.
44947	169	1	A	a	DT
44947	169	2	bone	bone	NN
44947	169	3	of	of	IN
44947	169	4	ham	ham	NN
44947	169	5	or	or	CC
44947	169	6	the	the	DT
44947	169	7	remains	remain	NNS
44947	169	8	of	of	IN
44947	169	9	bacon	bacon	NN
44947	169	10	improve	improve	VB
44947	169	11	this	this	DT
44947	169	12	soup	soup	NN
44947	169	13	immensely	immensely	RB
44947	169	14	.	.	.
44947	170	1	STSCHI	STSCHI	NNP
44947	170	2	(	(	-LRB-
44947	170	3	Russian	Russian	NNP
44947	170	4	)	)	-RRB-
44947	170	5	Cut	cut	VB
44947	170	6	up	up	RP
44947	170	7	a	a	DT
44947	170	8	cabbage	cabbage	NN
44947	170	9	,	,	,
44947	170	10	heat	heat	NN
44947	170	11	in	in	IN
44947	170	12	butter	butter	NN
44947	170	13	,	,	,
44947	170	14	and	and	CC
44947	170	15	moisten	moisten	VB
44947	170	16	with	with	IN
44947	170	17	3	3	CD
44947	170	18	tablespoons	tablespoon	NNS
44947	170	19	of	of	IN
44947	170	20	stock	stock	NN
44947	170	21	.	.	.
44947	171	1	Add	add	VB
44947	171	2	2	2	CD
44947	171	3	lbs	lbs	NN
44947	171	4	.	.	.
44947	172	1	of	of	IN
44947	172	2	beef	beef	NN
44947	172	3	brisket	brisket	NN
44947	172	4	,	,	,
44947	172	5	cut	cut	VBN
44947	172	6	into	into	IN
44947	172	7	large	large	JJ
44947	172	8	dice	dice	NN
44947	172	9	,	,	,
44947	172	10	3	3	CD
44947	172	11	pints	pint	NNS
44947	172	12	of	of	IN
44947	172	13	water	water	NN
44947	172	14	,	,	,
44947	172	15	and	and	CC
44947	172	16	cook	cook	NNP
44947	172	17	1	1	CD
44947	172	18	-	-	HYPH
44947	172	19	1/2	1/2	CD
44947	172	20	hours	hour	NNS
44947	172	21	.	.	.
44947	173	1	Chop	chop	VB
44947	173	2	up	up	RB
44947	173	3	2	2	CD
44947	173	4	onions	onion	NNS
44947	173	5	,	,	,
44947	173	6	2	2	CD
44947	173	7	leeks	leek	NNS
44947	173	8	,	,	,
44947	173	9	and	and	CC
44947	173	10	a	a	DT
44947	173	11	parsnip	parsnip	NN
44947	173	12	in	in	IN
44947	173	13	small	small	JJ
44947	173	14	dice	dice	NNS
44947	173	15	,	,	,
44947	173	16	add	add	VB
44947	173	17	2	2	CD
44947	173	18	tablespoons	tablespoon	NNS
44947	173	19	of	of	IN
44947	173	20	sour	sour	JJ
44947	173	21	cream	cream	NN
44947	173	22	and	and	CC
44947	173	23	1	1	CD
44947	173	24	tablespoon	tablespoon	NN
44947	173	25	of	of	IN
44947	173	26	flour	flour	NN
44947	173	27	.	.	.
44947	174	1	Add	add	VB
44947	174	2	this	this	DT
44947	174	3	mixture	mixture	NN
44947	174	4	to	to	IN
44947	174	5	the	the	DT
44947	174	6	soup	soup	NN
44947	174	7	about	about	RB
44947	174	8	1/2	1/2	CD
44947	174	9	hour	hour	NN
44947	174	10	before	before	IN
44947	174	11	serving	serve	VBG
44947	174	12	.	.	.
44947	175	1	Small	small	JJ
44947	175	2	buckwheat	buckwheat	NN
44947	175	3	cakes	cake	NNS
44947	175	4	are	be	VBP
44947	175	5	served	serve	VBN
44947	175	6	with	with	IN
44947	175	7	it	-PRON-	PRP
44947	175	8	.	.	.
44947	176	1	BURAKI	BURAKI	NNP
44947	176	2	(	(	-LRB-
44947	176	3	Russian	Russian	NNP
44947	176	4	)	)	-RRB-
44947	176	5	Cut	Cut	NNP
44947	176	6	in	in	IN
44947	176	7	cubes	cube	NNS
44947	176	8	4	4	CD
44947	176	9	or	or	CC
44947	176	10	5	5	CD
44947	176	11	lbs	lbs	NN
44947	176	12	.	.	.
44947	177	1	of	of	IN
44947	177	2	fat	fat	JJ
44947	177	3	beef	beef	NN
44947	177	4	in	in	IN
44947	177	5	enough	enough	JJ
44947	177	6	water	water	NN
44947	177	7	to	to	TO
44947	177	8	make	make	VB
44947	177	9	a	a	DT
44947	177	10	good	good	JJ
44947	177	11	bouillon	bouillon	NN
44947	177	12	and	and	CC
44947	177	13	boil	boil	VB
44947	177	14	it	-PRON-	PRP
44947	177	15	well	well	RB
44947	177	16	.	.	.
44947	178	1	Cut	cut	VB
44947	178	2	some	some	DT
44947	178	3	raw	raw	JJ
44947	178	4	beets	beet	NNS
44947	178	5	into	into	IN
44947	178	6	small	small	JJ
44947	178	7	thin	thin	JJ
44947	178	8	slices	slice	NNS
44947	178	9	about	about	IN
44947	178	10	an	an	DT
44947	178	11	inch	inch	NN
44947	178	12	long	long	JJ
44947	178	13	,	,	,
44947	178	14	chop	chop	VB
44947	178	15	some	some	DT
44947	178	16	onion	onion	NN
44947	178	17	,	,	,
44947	178	18	and	and	CC
44947	178	19	with	with	IN
44947	178	20	a	a	DT
44947	178	21	tablespoon	tablespoon	NN
44947	178	22	of	of	IN
44947	178	23	butter	butter	NN
44947	178	24	stew	stew	VBZ
44947	178	25	them	-PRON-	PRP
44947	178	26	until	until	IN
44947	178	27	tender	tender	NN
44947	178	28	and	and	CC
44947	178	29	somewhat	somewhat	RB
44947	178	30	brown	brown	JJ
44947	178	31	;	;	:
44947	178	32	add	add	VB
44947	178	33	to	to	IN
44947	178	34	the	the	DT
44947	178	35	beef	beef	NN
44947	178	36	bouillon	bouillon	NNP
44947	178	37	1	1	CD
44947	178	38	spoonful	spoonful	NN
44947	178	39	of	of	IN
44947	178	40	flour	flour	NN
44947	178	41	mixed	mix	VBN
44947	178	42	with	with	IN
44947	178	43	2	2	CD
44947	178	44	spoonsful	spoonsful	NN
44947	178	45	of	of	IN
44947	178	46	vinegar	vinegar	NN
44947	178	47	,	,	,
44947	178	48	the	the	DT
44947	178	49	beets	beet	NNS
44947	178	50	,	,	,
44947	178	51	and	and	CC
44947	178	52	onion	onion	NN
44947	178	53	and	and	CC
44947	178	54	let	let	VB
44947	178	55	all	all	PDT
44947	178	56	this	this	DT
44947	178	57	cook	cook	NN
44947	178	58	in	in	IN
44947	178	59	the	the	DT
44947	178	60	oven	oven	NN
44947	178	61	until	until	IN
44947	178	62	the	the	DT
44947	178	63	beets	beet	NNS
44947	178	64	and	and	CC
44947	178	65	beef	beef	NN
44947	178	66	are	be	VBP
44947	178	67	quite	quite	RB
44947	178	68	tender	tender	JJ
44947	178	69	.	.	.
44947	179	1	It	-PRON-	PRP
44947	179	2	should	should	MD
44947	179	3	be	be	VB
44947	179	4	closely	closely	RB
44947	179	5	covered	cover	VBN
44947	179	6	.	.	.
44947	180	1	Sausages	sausage	NNS
44947	180	2	and	and	CC
44947	180	3	some	some	DT
44947	180	4	pieces	piece	NNS
44947	180	5	of	of	IN
44947	180	6	ham	ham	NN
44947	180	7	may	may	MD
44947	180	8	be	be	VB
44947	180	9	added	add	VBN
44947	180	10	if	if	IN
44947	180	11	wished	wish	VBN
44947	180	12	.	.	.
44947	181	1	Before	before	IN
44947	181	2	you	-PRON-	PRP
44947	181	3	serve	serve	VBP
44947	181	4	the	the	DT
44947	181	5	bouillon	bouillon	NN
44947	181	6	,	,	,
44947	181	7	add	add	VB
44947	181	8	some	some	DT
44947	181	9	sour	sour	JJ
44947	181	10	cream	cream	NN
44947	181	11	.	.	.
44947	182	1	LENTIL	LENTIL	NNP
44947	182	2	SOUP	SOUP	NNP
44947	182	3	(	(	-LRB-
44947	182	4	French	French	NNP
44947	182	5	)	)	-RRB-
44947	182	6	Soak	soak	VB
44947	182	7	overnight	overnight	RB
44947	182	8	1	1	CD
44947	182	9	cup	cup	NN
44947	182	10	of	of	IN
44947	182	11	lentils	lentil	NNS
44947	182	12	;	;	:
44947	182	13	the	the	DT
44947	182	14	next	next	JJ
44947	182	15	day	day	NN
44947	182	16	boil	boil	VB
44947	182	17	them	-PRON-	PRP
44947	182	18	until	until	IN
44947	182	19	tender	tender	NN
44947	182	20	enough	enough	JJ
44947	182	21	to	to	TO
44947	182	22	pass	pass	VB
44947	182	23	them	-PRON-	PRP
44947	182	24	through	through	IN
44947	182	25	a	a	DT
44947	182	26	sieve	sieve	NN
44947	182	27	with	with	IN
44947	182	28	2	2	CD
44947	182	29	onions	onion	NNS
44947	182	30	,	,	,
44947	182	31	2	2	CD
44947	182	32	carrots	carrot	NNS
44947	182	33	,	,	,
44947	182	34	2	2	CD
44947	182	35	leeks	leek	NNS
44947	182	36	,	,	,
44947	182	37	1	1	CD
44947	182	38	quart	quart	NN
44947	182	39	of	of	IN
44947	182	40	water	water	NN
44947	182	41	,	,	,
44947	182	42	1	1	CD
44947	182	43	dessert	dessert	NN
44947	182	44	-	-	HYPH
44947	182	45	spoonful	spoonful	JJ
44947	182	46	of	of	IN
44947	182	47	salt	salt	NN
44947	182	48	.	.	.
44947	183	1	Cut	cut	VB
44947	183	2	some	some	DT
44947	183	3	slices	slice	NNS
44947	183	4	of	of	IN
44947	183	5	bread	bread	NN
44947	183	6	and	and	CC
44947	183	7	place	place	VB
44947	183	8	them	-PRON-	PRP
44947	183	9	in	in	IN
44947	183	10	the	the	DT
44947	183	11	bottom	bottom	NN
44947	183	12	of	of	IN
44947	183	13	a	a	DT
44947	183	14	tureen	tureen	NN
44947	183	15	and	and	CC
44947	183	16	pour	pour	VB
44947	183	17	over	over	IN
44947	183	18	them	-PRON-	PRP
44947	183	19	a	a	DT
44947	183	20	little	little	JJ
44947	183	21	olive	olive	JJ
44947	183	22	oil	oil	NN
44947	183	23	.	.	.
44947	184	1	When	when	WRB
44947	184	2	ready	ready	JJ
44947	184	3	to	to	TO
44947	184	4	serve	serve	VB
44947	184	5	pour	pour	VB
44947	184	6	the	the	DT
44947	184	7	strained	strained	JJ
44947	184	8	soup	soup	NN
44947	184	9	over	over	IN
44947	184	10	the	the	DT
44947	184	11	slices	slice	NNS
44947	184	12	of	of	IN
44947	184	13	bread	bread	NN
44947	184	14	.	.	.
44947	185	1	BLACK	BLACK	NNP
44947	185	2	BEAN	BEAN	NNP
44947	185	3	SOUP	SOUP	NNP
44947	185	4	(	(	-LRB-
44947	185	5	Russian	Russian	NNP
44947	185	6	)	)	-RRB-
44947	185	7	Soak	Soak	NNP
44947	185	8	1	1	CD
44947	185	9	cup	cup	NN
44947	185	10	of	of	IN
44947	185	11	black	black	JJ
44947	185	12	beans	bean	NNS
44947	185	13	in	in	IN
44947	185	14	cold	cold	JJ
44947	185	15	water	water	NN
44947	185	16	several	several	JJ
44947	185	17	hours	hour	NNS
44947	185	18	.	.	.
44947	186	1	Pour	pour	VB
44947	186	2	off	off	IN
44947	186	3	the	the	DT
44947	186	4	water	water	NN
44947	186	5	and	and	CC
44947	186	6	boil	boil	VB
44947	186	7	in	in	IN
44947	186	8	1	1	CD
44947	186	9	quart	quart	NN
44947	186	10	of	of	IN
44947	186	11	fresh	fresh	JJ
44947	186	12	water	water	NN
44947	186	13	until	until	IN
44947	186	14	soft	soft	JJ
44947	186	15	enough	enough	RB
44947	186	16	to	to	TO
44947	186	17	rub	rub	VB
44947	186	18	through	through	RP
44947	186	19	a	a	DT
44947	186	20	strainer	strainer	NN
44947	186	21	;	;	:
44947	186	22	if	if	IN
44947	186	23	it	-PRON-	PRP
44947	186	24	boils	boil	VBZ
44947	186	25	away	away	RB
44947	186	26	,	,	,
44947	186	27	add	add	VB
44947	186	28	more	more	JJR
44947	186	29	water	water	NN
44947	186	30	to	to	TO
44947	186	31	cover	cover	VB
44947	186	32	them	-PRON-	PRP
44947	186	33	.	.	.
44947	187	1	There	there	EX
44947	187	2	should	should	MD
44947	187	3	be	be	VB
44947	187	4	about	about	RB
44947	187	5	1	1	CD
44947	187	6	pint	pint	NN
44947	187	7	when	when	WRB
44947	187	8	strained	strain	VBN
44947	187	9	.	.	.
44947	188	1	Add	add	VB
44947	188	2	the	the	DT
44947	188	3	same	same	JJ
44947	188	4	quantity	quantity	NN
44947	188	5	of	of	IN
44947	188	6	stock	stock	NN
44947	188	7	or	or	CC
44947	188	8	water	water	NN
44947	188	9	and	and	CC
44947	188	10	put	put	VBN
44947	188	11	on	on	RP
44947	188	12	to	to	TO
44947	188	13	boil	boil	VB
44947	188	14	again	again	RB
44947	188	15	.	.	.
44947	189	1	When	when	WRB
44947	189	2	boiling	boil	VBG
44947	189	3	,	,	,
44947	189	4	add	add	VB
44947	189	5	1	1	CD
44947	189	6	tablespoon	tablespoon	NN
44947	189	7	of	of	IN
44947	189	8	corn	corn	NN
44947	189	9	-	-	HYPH
44947	189	10	starch	starch	NN
44947	189	11	in	in	IN
44947	189	12	a	a	DT
44947	189	13	little	little	JJ
44947	189	14	cold	cold	JJ
44947	189	15	water	water	NN
44947	189	16	and	and	CC
44947	189	17	cook	cook	NNP
44947	189	18	5	5	CD
44947	189	19	to	to	TO
44947	189	20	8	8	CD
44947	189	21	minutes	minute	NNS
44947	189	22	.	.	.
44947	190	1	Season	season	NN
44947	190	2	with	with	IN
44947	190	3	salt	salt	NN
44947	190	4	,	,	,
44947	190	5	pepper	pepper	NN
44947	190	6	,	,	,
44947	190	7	a	a	DT
44947	190	8	little	little	JJ
44947	190	9	mustard	mustard	NN
44947	190	10	,	,	,
44947	190	11	juice	juice	NN
44947	190	12	of	of	IN
44947	190	13	1	1	CD
44947	190	14	lemon	lemon	NN
44947	190	15	,	,	,
44947	190	16	or	or	CC
44947	190	17	wine	wine	NN
44947	190	18	;	;	:
44947	190	19	serve	serve	VB
44947	190	20	with	with	IN
44947	190	21	fried	fried	JJ
44947	190	22	bread	bread	NN
44947	190	23	cut	cut	VBN
44947	190	24	in	in	IN
44947	190	25	little	little	JJ
44947	190	26	squares	square	NNS
44947	190	27	and	and	CC
44947	190	28	slices	slice	NNS
44947	190	29	of	of	IN
44947	190	30	hard	hard	JJ
44947	190	31	boiled	boil	VBN
44947	190	32	egg	egg	NN
44947	190	33	or	or	CC
44947	190	34	lemon	lemon	NN
44947	190	35	.	.	.
44947	191	1	FISH	fish	NN
44947	191	2	CHOWDER	CHOWDER	NNP
44947	191	3	(	(	-LRB-
44947	191	4	New	New	NNP
44947	191	5	England	England	NNP
44947	191	6	)	)	-RRB-
44947	191	7	Four	four	CD
44947	191	8	lbs	lbs	NN
44947	191	9	.	.	.
44947	192	1	of	of	IN
44947	192	2	fresh	fresh	JJ
44947	192	3	cod	cod	NN
44947	192	4	or	or	CC
44947	192	5	haddock	haddock	NN
44947	192	6	,	,	,
44947	192	7	2	2	CD
44947	192	8	onions	onion	NNS
44947	192	9	,	,	,
44947	192	10	6	6	CD
44947	192	11	potatoes	potato	NNS
44947	192	12	,	,	,
44947	192	13	1/4	1/4	CD
44947	192	14	lb	lb	IN
44947	192	15	.	.	.
44947	193	1	of	of	IN
44947	193	2	salt	salt	NN
44947	193	3	pork	pork	NN
44947	193	4	,	,	,
44947	193	5	salt	salt	NN
44947	193	6	,	,	,
44947	193	7	pepper	pepper	NN
44947	193	8	.	.	.
44947	194	1	Put	put	VB
44947	194	2	the	the	DT
44947	194	3	onions	onion	NNS
44947	194	4	and	and	CC
44947	194	5	potatoes	potato	NNS
44947	194	6	,	,	,
44947	194	7	sliced	slice	VBN
44947	194	8	in	in	IN
44947	194	9	layers	layer	NNS
44947	194	10	,	,	,
44947	194	11	in	in	IN
44947	194	12	a	a	DT
44947	194	13	kettle	kettle	NN
44947	194	14	,	,	,
44947	194	15	then	then	RB
44947	194	16	a	a	DT
44947	194	17	layer	layer	NN
44947	194	18	of	of	IN
44947	194	19	fish	fish	NN
44947	194	20	until	until	IN
44947	194	21	all	all	DT
44947	194	22	is	be	VBZ
44947	194	23	used	use	VBN
44947	194	24	.	.	.
44947	195	1	Fry	Fry	NNP
44947	195	2	the	the	DT
44947	195	3	pork	pork	NN
44947	195	4	,	,	,
44947	195	5	cut	cut	VBN
44947	195	6	in	in	IN
44947	195	7	small	small	JJ
44947	195	8	pieces	piece	NNS
44947	195	9	,	,	,
44947	195	10	brown	brown	NNP
44947	195	11	,	,	,
44947	195	12	take	take	VB
44947	195	13	the	the	DT
44947	195	14	fat	fat	NN
44947	195	15	and	and	CC
44947	195	16	pour	pour	VB
44947	195	17	over	over	IN
44947	195	18	all	all	DT
44947	195	19	.	.	.
44947	196	1	Cover	cover	VB
44947	196	2	with	with	IN
44947	196	3	boiling	boil	VBG
44947	196	4	water	water	NN
44947	196	5	and	and	CC
44947	196	6	cook	cook	VB
44947	196	7	20	20	CD
44947	196	8	minutes	minute	NNS
44947	196	9	.	.	.
44947	197	1	Then	then	RB
44947	197	2	mix	mix	VB
44947	197	3	2	2	CD
44947	197	4	spoonsful	spoonsful	NN
44947	197	5	of	of	IN
44947	197	6	flour	flour	NN
44947	197	7	with	with	IN
44947	197	8	a	a	DT
44947	197	9	cup	cup	NN
44947	197	10	of	of	IN
44947	197	11	cream	cream	NN
44947	197	12	,	,	,
44947	197	13	stir	stir	VB
44947	197	14	into	into	IN
44947	197	15	the	the	DT
44947	197	16	boiling	boiling	NN
44947	197	17	chowder	chowder	NN
44947	197	18	,	,	,
44947	197	19	boil	boil	VB
44947	197	20	up	up	RP
44947	197	21	,	,	,
44947	197	22	and	and	CC
44947	197	23	serve	serve	VB
44947	197	24	.	.	.
44947	198	1	Clams	clam	NNS
44947	198	2	may	may	MD
44947	198	3	be	be	VB
44947	198	4	substituted	substitute	VBN
44947	198	5	for	for	IN
44947	198	6	fish	fish	NN
44947	198	7	.	.	.
44947	199	1	Fish	fish	NN
44947	199	2	ROAST	roast	NN
44947	199	3	OYSTERS	oyster	NNS
44947	199	4	Arrange	arrange	VBP
44947	199	5	the	the	DT
44947	199	6	oysters	oyster	NNS
44947	199	7	on	on	IN
44947	199	8	the	the	DT
44947	199	9	half	half	JJ
44947	199	10	-	-	HYPH
44947	199	11	shell	shell	NN
44947	199	12	in	in	IN
44947	199	13	a	a	DT
44947	199	14	pan	pan	NN
44947	199	15	of	of	IN
44947	199	16	coarse	coarse	JJ
44947	199	17	salt	salt	NN
44947	199	18	.	.	.
44947	200	1	Squeeze	squeeze	VB
44947	200	2	a	a	DT
44947	200	3	little	little	JJ
44947	200	4	lemon	lemon	NN
44947	200	5	-	-	HYPH
44947	200	6	juice	juice	NN
44947	200	7	over	over	IN
44947	200	8	each	each	DT
44947	200	9	.	.	.
44947	201	1	Sprinkle	sprinkle	VB
44947	201	2	with	with	IN
44947	201	3	very	very	RB
44947	201	4	little	little	JJ
44947	201	5	fine	fine	JJ
44947	201	6	buttered	butter	VBD
44947	201	7	bread	bread	NN
44947	201	8	-	-	HYPH
44947	201	9	crumbs	crumb	NNS
44947	201	10	and	and	CC
44947	201	11	place	place	NN
44947	201	12	on	on	IN
44947	201	13	each	each	DT
44947	201	14	oyster	oyster	JJ
44947	201	15	bits	bit	NNS
44947	201	16	of	of	IN
44947	201	17	butter	butter	NN
44947	201	18	the	the	DT
44947	201	19	size	size	NN
44947	201	20	of	of	IN
44947	201	21	a	a	DT
44947	201	22	pea	pea	NN
44947	201	23	.	.	.
44947	202	1	Put	put	VB
44947	202	2	under	under	IN
44947	202	3	the	the	DT
44947	202	4	grill	grill	NN
44947	202	5	until	until	IN
44947	202	6	lightly	lightly	RB
44947	202	7	browned	brown	VBN
44947	202	8	.	.	.
44947	203	1	The	the	DT
44947	203	2	flame	flame	NN
44947	203	3	must	must	MD
44947	203	4	be	be	VB
44947	203	5	over	over	IN
44947	203	6	the	the	DT
44947	203	7	oysters	oyster	NNS
44947	203	8	and	and	CC
44947	203	9	care	care	NN
44947	203	10	taken	take	VBN
44947	203	11	that	that	IN
44947	203	12	they	-PRON-	PRP
44947	203	13	are	be	VBP
44947	203	14	not	not	RB
44947	203	15	over	over	RB
44947	203	16	-	-	HYPH
44947	203	17	cooked	cook	VBN
44947	203	18	.	.	.
44947	204	1	A.	A.	NNP
44947	205	1	A.	A.	NNP
44947	206	1	B.	B.	NNP
44947	206	2	,	,	,
44947	206	3	Chef	Chef	NNP
44947	206	4	,	,	,
44947	206	5	Mount	Mount	NNP
44947	206	6	Royal	Royal	NNP
44947	206	7	Club	Club	NNP
44947	206	8	.	.	.
44947	207	1	RAIE	RAIE	NNP
44947	207	2	AU	AU	NNP
44947	207	3	BEURRE	BEURRE	NNP
44947	207	4	NOIR	NOIR	NNP
44947	207	5	Boil	Boil	NNP
44947	207	6	a	a	DT
44947	207	7	piece	piece	NN
44947	207	8	of	of	IN
44947	207	9	skate	skate	NN
44947	207	10	slowly	slowly	RB
44947	207	11	in	in	IN
44947	207	12	well	well	RB
44947	207	13	salted	salt	VBN
44947	207	14	water	water	NN
44947	207	15	.	.	.
44947	208	1	When	when	WRB
44947	208	2	done	do	VBN
44947	208	3	,	,	,
44947	208	4	remove	remove	VB
44947	208	5	the	the	DT
44947	208	6	skin	skin	NN
44947	208	7	and	and	CC
44947	208	8	sprinkle	sprinkle	VB
44947	208	9	with	with	IN
44947	208	10	some	some	DT
44947	208	11	blanched	blanch	VBN
44947	208	12	,	,	,
44947	208	13	that	that	RB
44947	208	14	is	is	RB
44947	208	15	,	,	,
44947	208	16	parboiled	parboil	VBN
44947	208	17	,	,	,
44947	208	18	capers	caper	NNS
44947	208	19	.	.	.
44947	209	1	Pour	pour	VB
44947	209	2	over	over	IN
44947	209	3	the	the	DT
44947	209	4	fish	fish	NN
44947	209	5	a	a	DT
44947	209	6	good	good	JJ
44947	209	7	quantity	quantity	NN
44947	209	8	of	of	IN
44947	209	9	butter	butter	NN
44947	209	10	which	which	WDT
44947	209	11	has	have	VBZ
44947	209	12	been	be	VBN
44947	209	13	well	well	RB
44947	209	14	browned	brown	VBN
44947	209	15	in	in	IN
44947	209	16	a	a	DT
44947	209	17	frying	frying	JJ
44947	209	18	pan	pan	NN
44947	209	19	;	;	:
44947	209	20	then	then	RB
44947	209	21	a	a	DT
44947	209	22	little	little	JJ
44947	209	23	boiling	boiling	NN
44947	209	24	vinegar	vinegar	NN
44947	209	25	.	.	.
44947	210	1	Shake	shake	VB
44947	210	2	the	the	DT
44947	210	3	platter	platter	NN
44947	210	4	once	once	RB
44947	210	5	to	to	TO
44947	210	6	mix	mix	VB
44947	210	7	the	the	DT
44947	210	8	sauce	sauce	NN
44947	210	9	together	together	RB
44947	210	10	.	.	.
44947	211	1	It	-PRON-	PRP
44947	211	2	may	may	MD
44947	211	3	not	not	RB
44947	211	4	commonly	commonly	RB
44947	211	5	be	be	VB
44947	211	6	known	know	VBN
44947	211	7	that	that	IN
44947	211	8	the	the	DT
44947	211	9	skate	skate	NN
44947	211	10	,	,	,
44947	211	11	so	so	RB
44947	211	12	neglected	neglect	VBN
44947	211	13	in	in	IN
44947	211	14	this	this	DT
44947	211	15	country	country	NN
44947	211	16	,	,	,
44947	211	17	takes	take	VBZ
44947	211	18	very	very	RB
44947	211	19	well	well	RB
44947	211	20	the	the	DT
44947	211	21	place	place	NN
44947	211	22	of	of	IN
44947	211	23	the	the	DT
44947	211	24	delectable	delectable	JJ
44947	211	25	raie	raie	NN
44947	211	26	of	of	IN
44947	211	27	Europe	Europe	NNP
44947	211	28	.	.	.
44947	212	1	H.	H.	NNP
44947	212	2	S.	S.	NNP
44947	212	3	,	,	,
44947	212	4	Chef	Chef	NNP
44947	212	5	,	,	,
44947	212	6	Ritz	Ritz	NNP
44947	212	7	-	-	HYPH
44947	212	8	Carlton	Carlton	NNP
44947	212	9	Hotel	Hotel	NNP
44947	212	10	.	.	.
44947	213	1	SALMON	SALMON	NNP
44947	213	2	TIDNISH	TIDNISH	NNP
44947	213	3	(	(	-LRB-
44947	213	4	Canadian	canadian	JJ
44947	213	5	)	)	-RRB-
44947	213	6	Scrape	scrape	VB
44947	213	7	the	the	DT
44947	213	8	fish	fish	NN
44947	213	9	and	and	CC
44947	213	10	wash	wash	VB
44947	213	11	it	-PRON-	PRP
44947	213	12	.	.	.
44947	214	1	Rub	rub	VB
44947	214	2	in	in	IN
44947	214	3	a	a	DT
44947	214	4	tablespoon	tablespoon	NN
44947	214	5	of	of	IN
44947	214	6	salt	salt	NN
44947	214	7	;	;	:
44947	214	8	place	place	VB
44947	214	9	the	the	DT
44947	214	10	fish	fish	NN
44947	214	11	in	in	IN
44947	214	12	a	a	DT
44947	214	13	baking	baking	NN
44947	214	14	pan	pan	NN
44947	214	15	and	and	CC
44947	214	16	score	score	VB
44947	214	17	it	-PRON-	PRP
44947	214	18	across	across	IN
44947	214	19	4	4	CD
44947	214	20	or	or	CC
44947	214	21	5	5	CD
44947	214	22	times	time	NNS
44947	214	23	.	.	.
44947	215	1	Mix	mix	VB
44947	215	2	1	1	CD
44947	215	3	cup	cup	NN
44947	215	4	of	of	IN
44947	215	5	fine	fine	JJ
44947	215	6	bread	bread	NN
44947	215	7	-	-	HYPH
44947	215	8	crumbs	crumb	NNS
44947	215	9	,	,	,
44947	215	10	a	a	DT
44947	215	11	dessert	dessert	NN
44947	215	12	-	-	HYPH
44947	215	13	spoon	spoon	NN
44947	215	14	of	of	IN
44947	215	15	minced	mince	VBN
44947	215	16	parsley	parsley	NNP
44947	215	17	,	,	,
44947	215	18	1/8	1/8	CD
44947	215	19	teaspoon	teaspoon	NN
44947	215	20	of	of	IN
44947	215	21	whole	whole	JJ
44947	215	22	black	black	JJ
44947	215	23	pepper	pepper	NN
44947	215	24	ground	ground	NN
44947	215	25	,	,	,
44947	215	26	2	2	CD
44947	215	27	dessert	dessert	NN
44947	215	28	spoons	spoon	NNS
44947	215	29	of	of	IN
44947	215	30	salt	salt	NN
44947	215	31	,	,	,
44947	215	32	milk	milk	NN
44947	215	33	to	to	TO
44947	215	34	moisten	moisten	VB
44947	215	35	well	well	RB
44947	215	36	,	,	,
44947	215	37	rub	rub	VB
44947	215	38	over	over	RP
44947	215	39	the	the	DT
44947	215	40	fish	fish	NN
44947	215	41	,	,	,
44947	215	42	and	and	CC
44947	215	43	put	put	VBD
44947	215	44	good	good	JJ
44947	215	45	-	-	HYPH
44947	215	46	sized	sized	JJ
44947	215	47	lumps	lump	NNS
44947	215	48	of	of	IN
44947	215	49	butter	butter	NN
44947	215	50	in	in	IN
44947	215	51	the	the	DT
44947	215	52	gashes	gash	NNS
44947	215	53	.	.	.
44947	216	1	Cover	cover	VB
44947	216	2	the	the	DT
44947	216	3	bottom	bottom	NN
44947	216	4	of	of	IN
44947	216	5	the	the	DT
44947	216	6	pan	pan	NN
44947	216	7	with	with	IN
44947	216	8	milk	milk	NN
44947	216	9	and	and	CC
44947	216	10	put	put	VBD
44947	216	11	in	in	RP
44947	216	12	a	a	DT
44947	216	13	rather	rather	RB
44947	216	14	hot	hot	JJ
44947	216	15	oven	oven	NN
44947	216	16	,	,	,
44947	216	17	basting	baste	VBG
44947	216	18	every	every	DT
44947	216	19	10	10	CD
44947	216	20	or	or	CC
44947	216	21	15	15	CD
44947	216	22	minutes	minute	NNS
44947	216	23	with	with	IN
44947	216	24	the	the	DT
44947	216	25	milk	milk	NN
44947	216	26	,	,	,
44947	216	27	which	which	WDT
44947	216	28	must	must	MD
44947	216	29	be	be	VB
44947	216	30	renewed	renew	VBN
44947	216	31	in	in	IN
44947	216	32	the	the	DT
44947	216	33	pan	pan	NN
44947	216	34	often	often	RB
44947	216	35	.	.	.
44947	217	1	When	when	WRB
44947	217	2	cooked	cook	VBN
44947	217	3	lift	lift	NN
44947	217	4	from	from	IN
44947	217	5	the	the	DT
44947	217	6	pan	pan	NN
44947	217	7	onto	onto	IN
44947	217	8	a	a	DT
44947	217	9	tin	tin	JJ
44947	217	10	sheet	sheet	NN
44947	217	11	,	,	,
44947	217	12	then	then	RB
44947	217	13	slide	slide	VB
44947	217	14	carefully	carefully	RB
44947	217	15	into	into	IN
44947	217	16	the	the	DT
44947	217	17	dish	dish	NN
44947	217	18	on	on	IN
44947	217	19	which	which	WDT
44947	217	20	it	-PRON-	PRP
44947	217	21	is	be	VBZ
44947	217	22	to	to	TO
44947	217	23	be	be	VB
44947	217	24	served	serve	VBN
44947	217	25	;	;	:
44947	217	26	garnish	garnish	VB
44947	217	27	with	with	IN
44947	217	28	lemon	lemon	NN
44947	217	29	and	and	CC
44947	217	30	hard	hard	RB
44947	217	31	-	-	HYPH
44947	217	32	boiled	boil	VBN
44947	217	33	eggs	egg	NNS
44947	217	34	,	,	,
44947	217	35	the	the	DT
44947	217	36	gravy	gravy	NN
44947	217	37	in	in	IN
44947	217	38	the	the	DT
44947	217	39	pan	pan	NN
44947	217	40	served	serve	VBD
44947	217	41	with	with	IN
44947	217	42	it	-PRON-	PRP
44947	217	43	.	.	.
44947	218	1	A	a	DT
44947	218	2	piece	piece	NN
44947	218	3	of	of	IN
44947	218	4	halibut	halibut	NNP
44947	218	5	may	may	MD
44947	218	6	be	be	VB
44947	218	7	cooked	cook	VBN
44947	218	8	in	in	IN
44947	218	9	the	the	DT
44947	218	10	same	same	JJ
44947	218	11	manner	manner	NN
44947	218	12	.	.	.
44947	219	1	AUBERGINE	AUBERGINE	NNP
44947	219	2	AUX	AUX	NNP
44947	219	3	CREVETTES	CREVETTES	NNP
44947	219	4	Scoop	Scoop	VBZ
44947	219	5	out	out	RB
44947	219	6	one	one	CD
44947	219	7	egg	egg	NN
44947	219	8	-	-	HYPH
44947	219	9	plant	plant	NN
44947	219	10	,	,	,
44947	219	11	leaving	leave	VBG
44947	219	12	shell	shell	NN
44947	219	13	about	about	RB
44947	219	14	half	half	PDT
44947	219	15	an	an	DT
44947	219	16	inch	inch	NN
44947	219	17	thick	thick	JJ
44947	219	18	;	;	:
44947	219	19	parboil	parboil	NN
44947	219	20	this	this	DT
44947	219	21	and	and	CC
44947	219	22	the	the	DT
44947	219	23	shell	shell	NN
44947	219	24	for	for	IN
44947	219	25	ten	ten	CD
44947	219	26	minutes	minute	NNS
44947	219	27	.	.	.
44947	220	1	Chop	chop	VB
44947	220	2	the	the	DT
44947	220	3	pulp	pulp	NN
44947	220	4	and	and	CC
44947	220	5	season	season	NN
44947	220	6	with	with	IN
44947	220	7	salt	salt	NN
44947	220	8	and	and	CC
44947	220	9	pepper	pepper	NN
44947	220	10	.	.	.
44947	221	1	Cut	cut	VB
44947	221	2	up	up	RP
44947	221	3	an	an	DT
44947	221	4	onion	onion	NN
44947	221	5	,	,	,
44947	221	6	brown	brown	JJ
44947	221	7	in	in	IN
44947	221	8	1/4	1/4	CD
44947	221	9	cup	cup	NN
44947	221	10	of	of	IN
44947	221	11	butter	butter	NN
44947	221	12	,	,	,
44947	221	13	add	add	VB
44947	221	14	one	one	CD
44947	221	15	cup	cup	NN
44947	221	16	of	of	IN
44947	221	17	chopped	chopped	JJ
44947	221	18	,	,	,
44947	221	19	cooked	cooked	JJ
44947	221	20	,	,	,
44947	221	21	shrimp	shrimp	NN
44947	221	22	meat	meat	NN
44947	221	23	,	,	,
44947	221	24	fry	fry	NN
44947	221	25	for	for	IN
44947	221	26	five	five	CD
44947	221	27	minutes	minute	NNS
44947	221	28	,	,	,
44947	221	29	then	then	RB
44947	221	30	add	add	VB
44947	221	31	the	the	DT
44947	221	32	chopped	chopped	JJ
44947	221	33	egg	egg	NN
44947	221	34	-	-	HYPH
44947	221	35	plant	plant	NN
44947	221	36	;	;	:
44947	221	37	cook	cook	VB
44947	221	38	all	all	RB
44947	221	39	together	together	RB
44947	221	40	for	for	IN
44947	221	41	ten	ten	CD
44947	221	42	minutes	minute	NNS
44947	221	43	more	more	RBR
44947	221	44	.	.	.
44947	222	1	Add	add	VB
44947	222	2	1	1	CD
44947	222	3	egg	egg	NN
44947	222	4	and	and	CC
44947	222	5	1/2	1/2	CD
44947	222	6	cup	cup	NN
44947	222	7	of	of	IN
44947	222	8	bread	bread	NN
44947	222	9	-	-	HYPH
44947	222	10	crumbs	crumb	NNS
44947	222	11	,	,	,
44947	222	12	fill	fill	VB
44947	222	13	shell	shell	NN
44947	222	14	with	with	IN
44947	222	15	the	the	DT
44947	222	16	mixture	mixture	NN
44947	222	17	,	,	,
44947	222	18	cover	cover	VB
44947	222	19	with	with	IN
44947	222	20	bread	bread	NN
44947	222	21	-	-	HYPH
44947	222	22	crumbs	crumb	NNS
44947	222	23	,	,	,
44947	222	24	dot	dot	VBP
44947	222	25	with	with	IN
44947	222	26	butter	butter	NN
44947	222	27	,	,	,
44947	222	28	and	and	CC
44947	222	29	brown	brown	NNP
44947	222	30	in	in	IN
44947	222	31	the	the	DT
44947	222	32	oven	oven	NN
44947	222	33	.	.	.
44947	223	1	LOBSTER	lobster	NN
44947	223	2	BEAUGENCY	BEAUGENCY	VBN
44947	223	3	(	(	-LRB-
44947	223	4	St.	St.	NNP
44947	223	5	James	James	NNP
44947	223	6	's	's	POS
44947	223	7	Club	Club	NNP
44947	223	8	specialty	specialty	NN
44947	223	9	)	)	-RRB-
44947	223	10	Boil	Boil	NNP
44947	223	11	a	a	DT
44947	223	12	medium	medium	JJ
44947	223	13	-	-	HYPH
44947	223	14	sized	sized	JJ
44947	223	15	lobster	lobster	NN
44947	223	16	for	for	IN
44947	223	17	20	20	CD
44947	223	18	minutes	minute	NNS
44947	223	19	;	;	:
44947	223	20	when	when	WRB
44947	223	21	cool	cool	JJ
44947	223	22	,	,	,
44947	223	23	split	split	VBD
44947	223	24	in	in	IN
44947	223	25	two	two	CD
44947	223	26	.	.	.
44947	224	1	Remove	remove	VB
44947	224	2	flesh	flesh	NN
44947	224	3	from	from	IN
44947	224	4	shells	shell	NNS
44947	224	5	and	and	CC
44947	224	6	cut	cut	VBN
44947	224	7	in	in	IN
44947	224	8	dice	dice	NN
44947	224	9	.	.	.
44947	225	1	Fry	fry	NN
44947	225	2	in	in	IN
44947	225	3	butter	butter	NN
44947	225	4	,	,	,
44947	225	5	add	add	VB
44947	225	6	a	a	DT
44947	225	7	glass	glass	NN
44947	225	8	of	of	IN
44947	225	9	sherry	sherry	NN
44947	225	10	.	.	.
44947	226	1	Add	add	VB
44947	226	2	2	2	CD
44947	226	3	tablespoonsful	tablespoonsful	NN
44947	226	4	of	of	IN
44947	226	5	cream	cream	NN
44947	226	6	sauce	sauce	NN
44947	226	7	and	and	CC
44947	226	8	1/2	1/2	CD
44947	226	9	pint	pint	NN
44947	226	10	of	of	IN
44947	226	11	cream	cream	NN
44947	226	12	,	,	,
44947	226	13	let	let	VB
44947	226	14	it	-PRON-	PRP
44947	226	15	boil	boil	VB
44947	226	16	slowly	slowly	RB
44947	226	17	for	for	IN
44947	226	18	10	10	CD
44947	226	19	minutes	minute	NNS
44947	226	20	;	;	:
44947	226	21	in	in	IN
44947	226	22	the	the	DT
44947	226	23	meantime	meantime	NN
44947	226	24	have	have	VBP
44947	226	25	2	2	CD
44947	226	26	yolks	yolk	NNS
44947	226	27	of	of	IN
44947	226	28	eggs	egg	NNS
44947	226	29	,	,	,
44947	226	30	a	a	DT
44947	226	31	few	few	JJ
44947	226	32	spoonsful	spoonsful	NN
44947	226	33	of	of	IN
44947	226	34	cream	cream	NN
44947	226	35	,	,	,
44947	226	36	an	an	DT
44947	226	37	ounce	ounce	NN
44947	226	38	of	of	IN
44947	226	39	butter	butter	NN
44947	226	40	,	,	,
44947	226	41	mix	mix	VB
44947	226	42	slowly	slowly	RB
44947	226	43	with	with	IN
44947	226	44	the	the	DT
44947	226	45	lobster	lobster	NN
44947	226	46	and	and	CC
44947	226	47	season	season	NN
44947	226	48	to	to	TO
44947	226	49	taste	taste	VB
44947	226	50	.	.	.
44947	227	1	Fill	fill	NN
44947	227	2	shells	shell	VBZ
44947	227	3	to	to	IN
44947	227	4	the	the	DT
44947	227	5	brim	brim	NN
44947	227	6	with	with	IN
44947	227	7	this	this	DT
44947	227	8	preparation	preparation	NN
44947	227	9	and	and	CC
44947	227	10	bake	bake	NN
44947	227	11	in	in	RP
44947	227	12	oven	oven	NNP
44947	227	13	.	.	.
44947	228	1	SCALLOPS	SCALLOPS	NNP
44947	228	2	EN	EN	NNP
44947	228	3	BROCHETTE	BROCHETTE	NNP
44947	228	4	Alternate	alternate	JJ
44947	228	5	scallops	scallop	NNS
44947	228	6	and	and	CC
44947	228	7	thin	thin	JJ
44947	228	8	slices	slice	NNS
44947	228	9	of	of	IN
44947	228	10	bacon	bacon	NN
44947	228	11	on	on	IN
44947	228	12	skewers	skewer	NNS
44947	228	13	;	;	:
44947	228	14	place	place	NN
44947	228	15	upright	upright	JJ
44947	228	16	on	on	IN
44947	228	17	the	the	DT
44947	228	18	rack	rack	NN
44947	228	19	in	in	IN
44947	228	20	the	the	DT
44947	228	21	oven	oven	NN
44947	228	22	;	;	,
44947	228	23	bake	bake	VB
44947	228	24	until	until	IN
44947	228	25	the	the	DT
44947	228	26	scallops	scallop	NNS
44947	228	27	are	be	VBP
44947	228	28	well	well	RB
44947	228	29	browned	brown	VBN
44947	228	30	.	.	.
44947	229	1	Served	serve	VBN
44947	229	2	on	on	IN
44947	229	3	slices	slice	NNS
44947	229	4	of	of	IN
44947	229	5	buttered	butter	VBN
44947	229	6	toast	toast	NN
44947	229	7	.	.	.
44947	230	1	FILET	FILET	NNP
44947	230	2	OF	of	IN
44947	230	3	SOLE	SOLE	NNP
44947	230	4	FLORENTINE	FLORENTINE	NNP
44947	230	5	After	after	IN
44947	230	6	removing	remove	VBG
44947	230	7	the	the	DT
44947	230	8	skin	skin	NN
44947	230	9	put	put	VBD
44947	230	10	the	the	DT
44947	230	11	fish	fish	NN
44947	230	12	in	in	IN
44947	230	13	a	a	DT
44947	230	14	plate	plate	NN
44947	230	15	with	with	IN
44947	230	16	a	a	DT
44947	230	17	slice	slice	NN
44947	230	18	of	of	IN
44947	230	19	onion	onion	NN
44947	230	20	,	,	,
44947	230	21	a	a	DT
44947	230	22	little	little	JJ
44947	230	23	parsley	parsley	NN
44947	230	24	,	,	,
44947	230	25	and	and	CC
44947	230	26	a	a	DT
44947	230	27	spoonful	spoonful	NN
44947	230	28	of	of	IN
44947	230	29	butter	butter	NN
44947	230	30	,	,	,
44947	230	31	1/2	1/2	CD
44947	230	32	cup	cup	NN
44947	230	33	of	of	IN
44947	230	34	white	white	JJ
44947	230	35	wine	wine	NN
44947	230	36	,	,	,
44947	230	37	salt	salt	NN
44947	230	38	,	,	,
44947	230	39	pepper	pepper	NN
44947	230	40	,	,	,
44947	230	41	and	and	CC
44947	230	42	cook	cook	NN
44947	230	43	for	for	IN
44947	230	44	10	10	CD
44947	230	45	minutes	minute	NNS
44947	230	46	slowly	slowly	RB
44947	230	47	;	;	:
44947	230	48	when	when	WRB
44947	230	49	cooked	cook	VBN
44947	230	50	remove	remove	VB
44947	230	51	the	the	DT
44947	230	52	fish	fish	NN
44947	230	53	,	,	,
44947	230	54	take	take	VB
44947	230	55	a	a	DT
44947	230	56	long	long	JJ
44947	230	57	porcelain	porcelain	NN
44947	230	58	dish	dish	NN
44947	230	59	in	in	IN
44947	230	60	which	which	WDT
44947	230	61	you	-PRON-	PRP
44947	230	62	lay	lie	VBD
44947	230	63	some	some	DT
44947	230	64	boiled	boil	VBN
44947	230	65	spinach	spinach	NN
44947	230	66	fried	fry	VBD
44947	230	67	a	a	DT
44947	230	68	minute	minute	NN
44947	230	69	in	in	IN
44947	230	70	butter	butter	NN
44947	230	71	with	with	IN
44947	230	72	a	a	DT
44947	230	73	suspicion	suspicion	NN
44947	230	74	of	of	IN
44947	230	75	minced	mince	VBN
44947	230	76	onion	onion	NN
44947	230	77	.	.	.
44947	231	1	Put	put	VB
44947	231	2	the	the	DT
44947	231	3	fish	fish	NN
44947	231	4	on	on	IN
44947	231	5	top	top	NN
44947	231	6	of	of	IN
44947	231	7	this	this	DT
44947	231	8	spinach	spinach	NN
44947	231	9	,	,	,
44947	231	10	add	add	VB
44947	231	11	the	the	DT
44947	231	12	juice	juice	NN
44947	231	13	of	of	IN
44947	231	14	the	the	DT
44947	231	15	fish	fish	NN
44947	231	16	in	in	IN
44947	231	17	the	the	DT
44947	231	18	plate	plate	NN
44947	231	19	to	to	IN
44947	231	20	a	a	DT
44947	231	21	good	good	JJ
44947	231	22	white	white	JJ
44947	231	23	sauce	sauce	NN
44947	231	24	,	,	,
44947	231	25	a	a	DT
44947	231	26	spoonful	spoonful	NN
44947	231	27	of	of	IN
44947	231	28	grated	grate	VBN
44947	231	29	cheese	cheese	NN
44947	231	30	,	,	,
44947	231	31	a	a	DT
44947	231	32	pinch	pinch	NN
44947	231	33	of	of	IN
44947	231	34	cayenne	cayenne	NN
44947	231	35	,	,	,
44947	231	36	and	and	CC
44947	231	37	cover	cover	VB
44947	231	38	the	the	DT
44947	231	39	fish	fish	NN
44947	231	40	with	with	IN
44947	231	41	this	this	DT
44947	231	42	sauce	sauce	NN
44947	231	43	,	,	,
44947	231	44	put	put	VBN
44947	231	45	in	in	RP
44947	231	46	oven	oven	NNP
44947	231	47	,	,	,
44947	231	48	brown	brown	JJ
44947	231	49	nicely	nicely	RB
44947	231	50	and	and	CC
44947	231	51	serve	serve	VB
44947	231	52	in	in	IN
44947	231	53	the	the	DT
44947	231	54	same	same	JJ
44947	231	55	dish	dish	NN
44947	231	56	.	.	.
44947	232	1	Any	any	DT
44947	232	2	fine	fine	JJ
44947	232	3	white	white	JJ
44947	232	4	fish	fish	NN
44947	232	5	may	may	MD
44947	232	6	be	be	VB
44947	232	7	similarly	similarly	RB
44947	232	8	treated	treat	VBN
44947	232	9	.	.	.
44947	233	1	SALMON	SALMON	NNP
44947	233	2	TERIYAKI	TERIYAKI	NNP
44947	233	3	(	(	-LRB-
44947	233	4	Japanese	japanese	JJ
44947	233	5	)	)	-RRB-
44947	233	6	Mix	mix	VB
44947	233	7	well	well	RB
44947	233	8	together	together	RB
44947	233	9	1/2	1/2	CD
44947	233	10	cup	cup	NN
44947	233	11	of	of	IN
44947	233	12	Japanese	Japanese	NNP
44947	233	13	Shoyu	Shoyu	NNP
44947	233	14	,	,	,
44947	233	15	and	and	CC
44947	233	16	1	1	CD
44947	233	17	tablespoonful	tablespoonful	JJ
44947	233	18	of	of	IN
44947	233	19	Mirin	Mirin	NNP
44947	233	20	;	;	:
44947	233	21	put	put	VB
44947	233	22	a	a	DT
44947	233	23	salmon	salmon	NN
44947	233	24	on	on	IN
44947	233	25	the	the	DT
44947	233	26	grill	grill	NN
44947	233	27	,	,	,
44947	233	28	and	and	CC
44947	233	29	when	when	WRB
44947	233	30	nearly	nearly	RB
44947	233	31	done	do	VBN
44947	233	32	spread	spread	VB
44947	233	33	the	the	DT
44947	233	34	sauce	sauce	NN
44947	233	35	on	on	IN
44947	233	36	the	the	DT
44947	233	37	salmon	salmon	NN
44947	233	38	with	with	IN
44947	233	39	a	a	DT
44947	233	40	brush	brush	NN
44947	233	41	freely	freely	RB
44947	233	42	,	,	,
44947	233	43	then	then	RB
44947	233	44	put	put	VB
44947	233	45	back	back	RB
44947	233	46	on	on	IN
44947	233	47	the	the	DT
44947	233	48	grill	grill	NN
44947	233	49	and	and	CC
44947	233	50	cook	cook	NN
44947	233	51	until	until	IN
44947	233	52	it	-PRON-	PRP
44947	233	53	browns	brown	VBZ
44947	233	54	.	.	.
44947	234	1	When	when	WRB
44947	234	2	that	that	DT
44947	234	3	side	side	NN
44947	234	4	is	be	VBZ
44947	234	5	done	do	VBN
44947	234	6	,	,	,
44947	234	7	cook	cook	VB
44947	234	8	the	the	DT
44947	234	9	other	other	JJ
44947	234	10	side	side	NN
44947	234	11	the	the	DT
44947	234	12	same	same	JJ
44947	234	13	way	way	NN
44947	234	14	.	.	.
44947	235	1	NOTE.--Japanese	NOTE.--Japanese	NNP
44947	235	2	Shoyu	Shoyu	NNP
44947	235	3	is	be	VBZ
44947	235	4	made	make	VBN
44947	235	5	of	of	IN
44947	235	6	wheat	wheat	NN
44947	235	7	and	and	CC
44947	235	8	beans	bean	NNS
44947	235	9	;	;	:
44947	235	10	it	-PRON-	PRP
44947	235	11	may	may	MD
44947	235	12	be	be	VB
44947	235	13	obtained	obtain	VBN
44947	235	14	in	in	IN
44947	235	15	New	New	NNP
44947	235	16	York	York	NNP
44947	235	17	or	or	CC
44947	235	18	in	in	IN
44947	235	19	any	any	DT
44947	235	20	city	city	NN
44947	235	21	where	where	WRB
44947	235	22	there	there	EX
44947	235	23	is	be	VBZ
44947	235	24	a	a	DT
44947	235	25	large	large	JJ
44947	235	26	Japanese	japanese	JJ
44947	235	27	Colony	Colony	NNP
44947	235	28	.	.	.
44947	236	1	Mirin	Mirin	NNP
44947	236	2	is	be	VBZ
44947	236	3	cooking	cook	VBG
44947	236	4	wine	wine	NN
44947	236	5	.	.	.
44947	237	1	These	these	DT
44947	237	2	are	be	VBP
44947	237	3	most	most	RBS
44947	237	4	important	important	JJ
44947	237	5	ingredients	ingredient	NNS
44947	237	6	for	for	IN
44947	237	7	Japanese	japanese	JJ
44947	237	8	cooking	cooking	NN
44947	237	9	.	.	.
44947	238	1	Chinese	chinese	JJ
44947	238	2	sauce	sauce	NN
44947	238	3	may	may	MD
44947	238	4	be	be	VB
44947	238	5	used	use	VBN
44947	238	6	instead	instead	RB
44947	238	7	of	of	IN
44947	238	8	Shoyu	Shoyu	NNP
44947	238	9	which	which	WDT
44947	238	10	may	may	MD
44947	238	11	be	be	VB
44947	238	12	obtained	obtain	VBN
44947	238	13	at	at	IN
44947	238	14	any	any	DT
44947	238	15	Chinese	chinese	JJ
44947	238	16	restaurant	restaurant	NN
44947	238	17	.	.	.
44947	239	1	Sauterne	Sauterne	NNP
44947	239	2	may	may	MD
44947	239	3	be	be	VB
44947	239	4	used	use	VBN
44947	239	5	instead	instead	RB
44947	239	6	of	of	IN
44947	239	7	Mirin	Mirin	NNP
44947	239	8	in	in	IN
44947	239	9	which	which	WDT
44947	239	10	case	case	NN
44947	239	11	add	add	VB
44947	239	12	1	1	CD
44947	239	13	teaspoonful	teaspoonful	NN
44947	239	14	of	of	IN
44947	239	15	sugar	sugar	NN
44947	239	16	.	.	.
44947	240	1	FILET	FILET	NNP
44947	240	2	OF	of	IN
44947	240	3	SOLE	SOLE	NNP
44947	240	4	MARGUERY	MARGUERY	NNP
44947	240	5	Poach	Poach	NNP
44947	240	6	the	the	DT
44947	240	7	filet	filet	NN
44947	240	8	of	of	IN
44947	240	9	sole	sole	NNP
44947	240	10	or	or	CC
44947	240	11	flounder	flounder	NN
44947	240	12	in	in	IN
44947	240	13	fish	fish	NN
44947	240	14	stock	stock	NN
44947	240	15	;	;	:
44947	240	16	pour	pour	VB
44947	240	17	over	over	IN
44947	240	18	the	the	DT
44947	240	19	dish	dish	NN
44947	240	20	a	a	DT
44947	240	21	rich	rich	JJ
44947	240	22	white	white	JJ
44947	240	23	wine	wine	NN
44947	240	24	sauce	sauce	NN
44947	240	25	garnished	garnish	VBN
44947	240	26	with	with	IN
44947	240	27	shrimps	shrimp	NNS
44947	240	28	and	and	CC
44947	240	29	mussels	mussel	NNS
44947	240	30	and	and	CC
44947	240	31	glaze	glaze	VB
44947	240	32	in	in	IN
44947	240	33	a	a	DT
44947	240	34	very	very	RB
44947	240	35	hot	hot	JJ
44947	240	36	oven	oven	NN
44947	240	37	.	.	.
44947	241	1	CODFISH	CODFISH	NNS
44947	241	2	WITH	with	IN
44947	241	3	GREEN	green	JJ
44947	241	4	PEPPERS	pepper	NNS
44947	241	5	(	(	-LRB-
44947	241	6	Italian	Italian	NNP
44947	241	7	)	)	-RRB-
44947	241	8	Remove	remove	VB
44947	241	9	the	the	DT
44947	241	10	skin	skin	NN
44947	241	11	and	and	CC
44947	241	12	bones	bone	NNS
44947	241	13	from	from	IN
44947	241	14	one	one	CD
44947	241	15	-	-	HYPH
44947	241	16	half	half	NN
44947	241	17	pound	pound	NN
44947	241	18	of	of	IN
44947	241	19	salted	salt	VBN
44947	241	20	codfish	codfish	NN
44947	241	21	which	which	WDT
44947	241	22	has	have	VBZ
44947	241	23	been	be	VBN
44947	241	24	soaked	soak	VBN
44947	241	25	.	.	.
44947	242	1	Cut	cut	VB
44947	242	2	the	the	DT
44947	242	3	codfish	codfish	NN
44947	242	4	into	into	IN
44947	242	5	small	small	JJ
44947	242	6	squares	square	NNS
44947	242	7	.	.	.
44947	243	1	Then	then	RB
44947	243	2	dip	dip	VB
44947	243	3	it	-PRON-	PRP
44947	243	4	again	again	RB
44947	243	5	into	into	IN
44947	243	6	fresh	fresh	JJ
44947	243	7	water	water	NN
44947	243	8	,	,	,
44947	243	9	and	and	CC
44947	243	10	put	put	VBD
44947	243	11	the	the	DT
44947	243	12	squares	square	NNS
44947	243	13	onto	onto	IN
44947	243	14	a	a	DT
44947	243	15	napkin	napkin	NN
44947	243	16	to	to	TO
44947	243	17	dry	dry	VB
44947	243	18	.	.	.
44947	244	1	The	the	DT
44947	244	2	fish	fish	NN
44947	244	3	may	may	MD
44947	244	4	either	either	CC
44947	244	5	be	be	VB
44947	244	6	left	leave	VBN
44947	244	7	as	as	IN
44947	244	8	it	-PRON-	PRP
44947	244	9	is	be	VBZ
44947	244	10	,	,	,
44947	244	11	or	or	CC
44947	244	12	,	,	,
44947	244	13	before	before	IN
44947	244	14	proceeding	proceeding	NN
44947	244	15	,	,	,
44947	244	16	you	-PRON-	PRP
44947	244	17	may	may	MD
44947	244	18	roll	roll	VB
44947	244	19	it	-PRON-	PRP
44947	244	20	in	in	IN
44947	244	21	flour	flour	NN
44947	244	22	and	and	CC
44947	244	23	fry	fry	VB
44947	244	24	it	-PRON-	PRP
44947	244	25	in	in	IN
44947	244	26	lard	lard	NN
44947	244	27	or	or	CC
44947	244	28	oil	oil	NN
44947	244	29	.	.	.
44947	245	1	Then	then	RB
44947	245	2	take	take	VB
44947	245	3	two	two	CD
44947	245	4	good	good	JJ
44947	245	5	-	-	HYPH
44947	245	6	sized	sized	JJ
44947	245	7	green	green	JJ
44947	245	8	peppers	pepper	NNS
44947	245	9	,	,	,
44947	245	10	roast	roast	VB
44947	245	11	them	-PRON-	PRP
44947	245	12	on	on	IN
44947	245	13	top	top	NN
44947	245	14	of	of	IN
44947	245	15	the	the	DT
44947	245	16	stove	stove	NN
44947	245	17	,	,	,
44947	245	18	remove	remove	VB
44947	245	19	the	the	DT
44947	245	20	skins	skin	NNS
44947	245	21	and	and	CC
44947	245	22	seeds	seed	NNS
44947	245	23	,	,	,
44947	245	24	wash	wash	VB
44947	245	25	them	-PRON-	PRP
44947	245	26	,	,	,
44947	245	27	dry	dry	VB
44947	245	28	them	-PRON-	PRP
44947	245	29	,	,	,
44947	245	30	and	and	CC
44947	245	31	cut	cut	VBD
44947	245	32	them	-PRON-	PRP
44947	245	33	in	in	IN
44947	245	34	narrow	narrow	JJ
44947	245	35	strips	strip	NNS
44947	245	36	.	.	.
44947	246	1	When	when	WRB
44947	246	2	this	this	DT
44947	246	3	is	be	VBZ
44947	246	4	done	do	VBN
44947	246	5	put	put	VBN
44947	246	6	three	three	CD
44947	246	7	generous	generous	JJ
44947	246	8	tablespoons	tablespoon	NNS
44947	246	9	of	of	IN
44947	246	10	olive	olive	JJ
44947	246	11	-	-	HYPH
44947	246	12	oil	oil	NN
44947	246	13	into	into	IN
44947	246	14	a	a	DT
44947	246	15	saucepan	saucepan	NN
44947	246	16	with	with	IN
44947	246	17	one	one	CD
44947	246	18	onion	onion	NN
44947	246	19	cut	cut	VBN
44947	246	20	up	up	RP
44947	246	21	,	,	,
44947	246	22	and	and	CC
44947	246	23	fry	fry	VB
44947	246	24	the	the	DT
44947	246	25	onion	onion	NN
44947	246	26	over	over	IN
44947	246	27	a	a	DT
44947	246	28	slow	slow	JJ
44947	246	29	fire	fire	NN
44947	246	30	.	.	.
44947	247	1	Take	take	VB
44947	247	2	two	two	CD
44947	247	3	big	big	JJ
44947	247	4	tomatoes	tomato	NNS
44947	247	5	,	,	,
44947	247	6	skin	skin	VB
44947	247	7	them	-PRON-	PRP
44947	247	8	,	,	,
44947	247	9	remove	remove	VB
44947	247	10	the	the	DT
44947	247	11	seeds	seed	NNS
44947	247	12	and	and	CC
44947	247	13	hard	hard	JJ
44947	247	14	parts	part	NNS
44947	247	15	,	,	,
44947	247	16	and	and	CC
44947	247	17	cut	cut	VB
44947	247	18	them	-PRON-	PRP
44947	247	19	into	into	IN
44947	247	20	small	small	JJ
44947	247	21	pieces	piece	NNS
44947	247	22	.	.	.
44947	248	1	When	when	WRB
44947	248	2	the	the	DT
44947	248	3	onion	onion	NN
44947	248	4	has	have	VBZ
44947	248	5	taken	take	VBN
44947	248	6	a	a	DT
44947	248	7	good	good	JJ
44947	248	8	colour	colour	NN
44947	248	9	,	,	,
44947	248	10	add	add	VB
44947	248	11	the	the	DT
44947	248	12	tomatoes	tomato	NNS
44947	248	13	,	,	,
44947	248	14	then	then	RB
44947	248	15	add	add	VB
44947	248	16	the	the	DT
44947	248	17	peppers	pepper	NNS
44947	248	18	and	and	CC
44947	248	19	a	a	DT
44947	248	20	little	little	JJ
44947	248	21	salt	salt	NN
44947	248	22	and	and	CC
44947	248	23	pepper	pepper	NN
44947	248	24	.	.	.
44947	249	1	If	if	IN
44947	249	2	the	the	DT
44947	249	3	sauce	sauce	NN
44947	249	4	is	be	VBZ
44947	249	5	too	too	RB
44947	249	6	thick	thick	JJ
44947	249	7	,	,	,
44947	249	8	add	add	VB
44947	249	9	a	a	DT
44947	249	10	little	little	JJ
44947	249	11	water	water	NN
44947	249	12	.	.	.
44947	250	1	When	when	WRB
44947	250	2	the	the	DT
44947	250	3	peppers	pepper	NNS
44947	250	4	are	be	VBP
44947	250	5	half	half	RB
44947	250	6	cooked	cook	VBN
44947	250	7	,	,	,
44947	250	8	add	add	VB
44947	250	9	some	some	DT
44947	250	10	chopped	chop	VBN
44947	250	11	-	-	HYPH
44947	250	12	up	up	RP
44947	250	13	parsley	parsley	NN
44947	250	14	and	and	CC
44947	250	15	the	the	DT
44947	250	16	codfish	codfish	NN
44947	250	17	.	.	.
44947	251	1	Cover	cover	VB
44947	251	2	up	up	RP
44947	251	3	the	the	DT
44947	251	4	saucepan	saucepan	NN
44947	251	5	and	and	CC
44947	251	6	let	let	VB
44947	251	7	it	-PRON-	PRP
44947	251	8	simmer	simmer	VB
44947	251	9	until	until	IN
44947	251	10	the	the	DT
44947	251	11	fish	fish	NN
44947	251	12	is	be	VBZ
44947	251	13	cooked	cook	VBN
44947	251	14	.	.	.
44947	252	1	HERRING	HERRING	NNP
44947	252	2	ROES	roe	NNS
44947	252	3	,	,	,
44947	252	4	BAKED	BAKED	NNP
44947	252	5	(	(	-LRB-
44947	252	6	Manx	Manx	NNP
44947	252	7	)	)	-RRB-
44947	252	8	Eight	eight	CD
44947	252	9	fresh	fresh	JJ
44947	252	10	soft	soft	JJ
44947	252	11	roes	roe	NNS
44947	252	12	,	,	,
44947	252	13	3	3	CD
44947	252	14	tablespoonsful	tablespoonsful	NN
44947	252	15	of	of	IN
44947	252	16	thick	thick	JJ
44947	252	17	brown	brown	JJ
44947	252	18	sauce	sauce	NN
44947	252	19	,	,	,
44947	252	20	1	1	CD
44947	252	21	tablespoonful	tablespoonful	JJ
44947	252	22	of	of	IN
44947	252	23	lemon	lemon	NN
44947	252	24	-	-	HYPH
44947	252	25	juice	juice	NN
44947	252	26	,	,	,
44947	252	27	a	a	DT
44947	252	28	few	few	JJ
44947	252	29	drops	drop	NNS
44947	252	30	of	of	IN
44947	252	31	anchovy	anchovy	JJ
44947	252	32	essence	essence	NN
44947	252	33	,	,	,
44947	252	34	1	1	CD
44947	252	35	-	-	SYM
44947	252	36	1/2	1/2	CD
44947	252	37	ozs	ozs	NN
44947	252	38	.	.	.
44947	253	1	of	of	IN
44947	253	2	butter	butter	NNP
44947	253	3	,	,	,
44947	253	4	4	4	CD
44947	253	5	coarsely	coarsely	RB
44947	253	6	chopped	chop	VBN
44947	253	7	button	button	NN
44947	253	8	mushrooms	mushroom	NNS
44947	253	9	,	,	,
44947	253	10	1	1	CD
44947	253	11	very	very	RB
44947	253	12	finely	finely	RB
44947	253	13	chopped	chop	VBN
44947	253	14	shallot	shallot	NN
44947	253	15	,	,	,
44947	253	16	1/2	1/2	CD
44947	253	17	a	a	DT
44947	253	18	teaspoonful	teaspoonful	NN
44947	253	19	of	of	IN
44947	253	20	finely	finely	RB
44947	253	21	chopped	chop	VBN
44947	253	22	parsley	parsley	NN
44947	253	23	,	,	,
44947	253	24	lightly	lightly	RB
44947	253	25	browned	brown	VBN
44947	253	26	breadcrumbs	breadcrumb	NNS
44947	253	27	,	,	,
44947	253	28	8	8	CD
44947	253	29	round	round	NN
44947	253	30	or	or	CC
44947	253	31	oval	oval	NNP
44947	253	32	china	china	NNP
44947	253	33	or	or	CC
44947	253	34	paper	paper	NNP
44947	253	35	soufflé	soufflé	NNP
44947	253	36	cases	case	NNS
44947	253	37	.	.	.
44947	254	1	Brush	brush	VB
44947	254	2	the	the	DT
44947	254	3	inside	inside	NN
44947	254	4	of	of	IN
44947	254	5	the	the	DT
44947	254	6	cases	case	NNS
44947	254	7	with	with	IN
44947	254	8	clarified	clarified	JJ
44947	254	9	butter	butter	NN
44947	254	10	.	.	.
44947	255	1	Heat	heat	NN
44947	255	2	1	1	CD
44947	255	3	oz	oz	IN
44947	255	4	.	.	.
44947	256	1	of	of	IN
44947	256	2	butter	butter	NN
44947	256	3	in	in	IN
44947	256	4	a	a	DT
44947	256	5	small	small	JJ
44947	256	6	stew	stew	NN
44947	256	7	-	-	HYPH
44947	256	8	pan	pan	NN
44947	256	9	,	,	,
44947	256	10	put	put	VBN
44947	256	11	in	in	IN
44947	256	12	the	the	DT
44947	256	13	mushrooms	mushroom	NNS
44947	256	14	,	,	,
44947	256	15	shallot	shallot	NN
44947	256	16	,	,	,
44947	256	17	and	and	CC
44947	256	18	parsley	parsley	NNP
44947	256	19	,	,	,
44947	256	20	fry	fry	NNP
44947	256	21	lightly	lightly	RB
44947	256	22	,	,	,
44947	256	23	then	then	RB
44947	256	24	drain	drain	VB
44947	256	25	off	off	RP
44947	256	26	the	the	DT
44947	256	27	butter	butter	NN
44947	256	28	into	into	IN
44947	256	29	a	a	DT
44947	256	30	sauté	sauté	JJ
44947	256	31	pan	pan	NN
44947	256	32	.	.	.
44947	257	1	Add	add	VB
44947	257	2	the	the	DT
44947	257	3	brown	brown	JJ
44947	257	4	sauce	sauce	NN
44947	257	5	,	,	,
44947	257	6	lemon	lemon	NN
44947	257	7	-	-	HYPH
44947	257	8	juice	juice	NN
44947	257	9	,	,	,
44947	257	10	and	and	CC
44947	257	11	anchovy	anchovy	JJ
44947	257	12	essence	essence	NN
44947	257	13	to	to	IN
44947	257	14	the	the	DT
44947	257	15	mushrooms	mushroom	NNS
44947	257	16	,	,	,
44947	257	17	etc	etc	FW
44947	257	18	.	.	FW
44947	257	19	,	,	,
44947	257	20	season	season	NN
44947	257	21	to	to	TO
44947	257	22	taste	taste	VB
44947	257	23	,	,	,
44947	257	24	and	and	CC
44947	257	25	when	when	WRB
44947	257	26	hot	hot	JJ
44947	257	27	pour	pour	VBP
44947	257	28	a	a	DT
44947	257	29	small	small	JJ
44947	257	30	teaspoonful	teaspoonful	JJ
44947	257	31	into	into	IN
44947	257	32	each	each	DT
44947	257	33	paper	paper	NN
44947	257	34	case	case	NN
44947	257	35	.	.	.
44947	258	1	Re	Re	NNS
44947	258	2	-	-	VBG
44947	258	3	heat	heat	VB
44947	258	4	the	the	DT
44947	258	5	butter	butter	NN
44947	258	6	in	in	IN
44947	258	7	the	the	DT
44947	258	8	sauté	sauté	JJ
44947	258	9	pan	pan	NN
44947	258	10	,	,	,
44947	258	11	toss	toss	VB
44947	258	12	the	the	DT
44947	258	13	roes	roe	NNS
44947	258	14	gently	gently	RB
44947	258	15	over	over	IN
44947	258	16	the	the	DT
44947	258	17	fire	fire	NN
44947	258	18	until	until	IN
44947	258	19	lightly	lightly	RB
44947	258	20	browned	brown	VBN
44947	258	21	,	,	,
44947	258	22	then	then	RB
44947	258	23	place	place	VB
44947	258	24	one	one	CD
44947	258	25	in	in	IN
44947	258	26	each	each	DT
44947	258	27	case	case	NN
44947	258	28	,	,	,
44947	258	29	and	and	CC
44947	258	30	cover	cover	VB
44947	258	31	them	-PRON-	PRP
44947	258	32	with	with	IN
44947	258	33	the	the	DT
44947	258	34	remainder	remainder	NN
44947	258	35	of	of	IN
44947	258	36	the	the	DT
44947	258	37	sauce	sauce	NN
44947	258	38	.	.	.
44947	259	1	Add	add	VB
44947	259	2	a	a	DT
44947	259	3	thin	thin	JJ
44947	259	4	layer	layer	NN
44947	259	5	of	of	IN
44947	259	6	bread	bread	NN
44947	259	7	-	-	HYPH
44947	259	8	crumbs	crumb	NNS
44947	259	9	,	,	,
44947	259	10	on	on	IN
44947	259	11	the	the	DT
44947	259	12	top	top	JJ
44947	259	13	place	place	NN
44947	259	14	2	2	CD
44947	259	15	or	or	CC
44947	259	16	3	3	CD
44947	259	17	morsels	morsel	NNS
44947	259	18	of	of	IN
44947	259	19	butter	butter	NN
44947	259	20	,	,	,
44947	259	21	and	and	CC
44947	259	22	bake	bake	VB
44947	259	23	in	in	RP
44947	259	24	a	a	DT
44947	259	25	quick	quick	JJ
44947	259	26	oven	oven	NN
44947	259	27	for	for	IN
44947	259	28	6	6	CD
44947	259	29	or	or	CC
44947	259	30	7	7	CD
44947	259	31	minutes	minute	NNS
44947	259	32	.	.	.
44947	260	1	Serve	serve	VB
44947	260	2	as	as	RB
44947	260	3	hot	hot	JJ
44947	260	4	as	as	IN
44947	260	5	possible	possible	JJ
44947	260	6	.	.	.
44947	261	1	CREAMED	CREAMED	NNP
44947	261	2	FISH	fish	NN
44947	261	3	One	one	CD
44947	261	4	and	and	CC
44947	261	5	a	a	DT
44947	261	6	half	half	NN
44947	261	7	cups	cup	NNS
44947	261	8	of	of	IN
44947	261	9	flaked	flake	VBN
44947	261	10	halibut	halibut	NNP
44947	261	11	,	,	,
44947	261	12	or	or	CC
44947	261	13	any	any	DT
44947	261	14	cold	cold	JJ
44947	261	15	boiled	boil	VBN
44947	261	16	fish	fish	NN
44947	261	17	.	.	.
44947	262	1	2	2	CD
44947	262	2	cups	cup	NNS
44947	262	3	milk	milk	NN
44947	262	4	,	,	,
44947	262	5	1/4	1/4	CD
44947	262	6	cup	cup	NN
44947	262	7	butter	butter	NN
44947	262	8	,	,	,
44947	262	9	1	1	CD
44947	262	10	tablespoon	tablespoon	NN
44947	262	11	of	of	IN
44947	262	12	flour	flour	NN
44947	262	13	,	,	,
44947	262	14	bit	bit	NN
44947	262	15	of	of	IN
44947	262	16	bayleaf	bayleaf	NNP
44947	262	17	,	,	,
44947	262	18	dash	dash	NN
44947	262	19	of	of	IN
44947	262	20	mace	mace	NN
44947	262	21	,	,	,
44947	262	22	sprig	sprig	NNP
44947	262	23	of	of	IN
44947	262	24	parsley	parsley	NNP
44947	262	25	,	,	,
44947	262	26	1	1	CD
44947	262	27	small	small	JJ
44947	262	28	onion	onion	NN
44947	262	29	,	,	,
44947	262	30	1/2	1/2	CD
44947	262	31	cup	cup	NN
44947	262	32	of	of	IN
44947	262	33	buttered	butter	VBN
44947	262	34	bread	bread	NN
44947	262	35	-	-	HYPH
44947	262	36	crumbs	crumb	NNS
44947	262	37	,	,	,
44947	262	38	salt	salt	NN
44947	262	39	,	,	,
44947	262	40	pepper	pepper	NN
44947	262	41	,	,	,
44947	262	42	1	1	CD
44947	262	43	tablespoon	tablespoon	NN
44947	262	44	of	of	IN
44947	262	45	sherry	sherry	NNP
44947	262	46	.	.	.
44947	263	1	Scald	Scald	NNP
44947	263	2	the	the	DT
44947	263	3	milk	milk	NN
44947	263	4	with	with	IN
44947	263	5	the	the	DT
44947	263	6	onion	onion	NN
44947	263	7	,	,	,
44947	263	8	bay	bay	NN
44947	263	9	-	-	HYPH
44947	263	10	leaf	leaf	NN
44947	263	11	,	,	,
44947	263	12	mace	mace	NN
44947	263	13	,	,	,
44947	263	14	and	and	CC
44947	263	15	parsley	parsley	NN
44947	263	16	;	;	:
44947	263	17	remove	remove	VB
44947	263	18	the	the	DT
44947	263	19	seasonings	seasoning	NNS
44947	263	20	,	,	,
44947	263	21	melt	melt	VB
44947	263	22	the	the	DT
44947	263	23	butter	butter	NN
44947	263	24	,	,	,
44947	263	25	add	add	VB
44947	263	26	the	the	DT
44947	263	27	flour	flour	NN
44947	263	28	,	,	,
44947	263	29	salt	salt	NN
44947	263	30	,	,	,
44947	263	31	pepper	pepper	NN
44947	263	32	,	,	,
44947	263	33	and	and	CC
44947	263	34	gradually	gradually	RB
44947	263	35	the	the	DT
44947	263	36	milk	milk	NN
44947	263	37	.	.	.
44947	264	1	Put	put	VB
44947	264	2	the	the	DT
44947	264	3	fish	fish	NN
44947	264	4	in	in	IN
44947	264	5	a	a	DT
44947	264	6	deep	deep	JJ
44947	264	7	buttered	buttered	NN
44947	264	8	dish	dish	NN
44947	264	9	(	(	-LRB-
44947	264	10	or	or	CC
44947	264	11	in	in	IN
44947	264	12	individual	individual	JJ
44947	264	13	dishes	dish	NNS
44947	264	14	)	)	-RRB-
44947	264	15	.	.	.
44947	265	1	Pour	pour	VB
44947	265	2	over	over	IN
44947	265	3	it	-PRON-	PRP
44947	265	4	the	the	DT
44947	265	5	sauce	sauce	NN
44947	265	6	and	and	CC
44947	265	7	cover	cover	VB
44947	265	8	with	with	IN
44947	265	9	the	the	DT
44947	265	10	buttered	buttered	NN
44947	265	11	crumbs	crumb	NNS
44947	265	12	.	.	.
44947	266	1	Just	just	RB
44947	266	2	before	before	IN
44947	266	3	taking	take	VBG
44947	266	4	from	from	IN
44947	266	5	the	the	DT
44947	266	6	oven	oven	NN
44947	266	7	make	make	VB
44947	266	8	an	an	DT
44947	266	9	opening	opening	NN
44947	266	10	in	in	IN
44947	266	11	the	the	DT
44947	266	12	crust	crust	NN
44947	266	13	of	of	IN
44947	266	14	crumbs	crumb	NNS
44947	266	15	and	and	CC
44947	266	16	put	put	VBD
44947	266	17	in	in	RP
44947	266	18	a	a	DT
44947	266	19	tablespoon	tablespoon	NN
44947	266	20	of	of	IN
44947	266	21	sherry	sherry	NN
44947	266	22	.	.	.
44947	267	1	MOUSSELINE	MOUSSELINE	NNP
44947	267	2	OF	of	IN
44947	267	3	FISH	FISH	NNS
44947	267	4	One	one	CD
44947	267	5	lb	lb	IN
44947	267	6	.	.	.
44947	268	1	of	of	IN
44947	268	2	raw	raw	NNP
44947	268	3	halibut	halibut	NNP
44947	268	4	chopped	chop	VBD
44947	268	5	very	very	RB
44947	268	6	finely	finely	RB
44947	268	7	(	(	-LRB-
44947	268	8	any	any	DT
44947	268	9	firm	firm	JJ
44947	268	10	white	white	JJ
44947	268	11	fish	fish	NN
44947	268	12	can	can	MD
44947	268	13	be	be	VB
44947	268	14	used	use	VBN
44947	268	15	)	)	-RRB-
44947	268	16	.	.	.
44947	269	1	Mix	mix	VB
44947	269	2	the	the	DT
44947	269	3	whites	white	NNS
44947	269	4	of	of	IN
44947	269	5	4	4	CD
44947	269	6	eggs	egg	NNS
44947	269	7	beaten	beat	VBN
44947	269	8	stiff	stiff	JJ
44947	269	9	,	,	,
44947	269	10	1	1	CD
44947	269	11	cup	cup	NN
44947	269	12	of	of	IN
44947	269	13	bread	bread	NN
44947	269	14	-	-	HYPH
44947	269	15	crumbs	crumb	NNS
44947	269	16	,	,	,
44947	269	17	very	very	RB
44947	269	18	fine	fine	JJ
44947	269	19	,	,	,
44947	269	20	1	1	CD
44947	269	21	cup	cup	NN
44947	269	22	of	of	IN
44947	269	23	cream	cream	NN
44947	269	24	,	,	,
44947	269	25	1/4	1/4	CD
44947	269	26	lb	lb	IN
44947	269	27	.	.	.
44947	270	1	of	of	IN
44947	270	2	almonds	almond	NNS
44947	270	3	cut	cut	VBN
44947	270	4	in	in	IN
44947	270	5	fine	fine	JJ
44947	270	6	strips	strip	NNS
44947	270	7	,	,	,
44947	270	8	a	a	DT
44947	270	9	pinch	pinch	NN
44947	270	10	of	of	IN
44947	270	11	mace	mace	NN
44947	270	12	,	,	,
44947	270	13	a	a	DT
44947	270	14	little	little	JJ
44947	270	15	bit	bit	NN
44947	270	16	of	of	IN
44947	270	17	onion	onion	NN
44947	270	18	juice	juice	NN
44947	270	19	or	or	CC
44947	270	20	,	,	,
44947	270	21	if	if	IN
44947	270	22	preferred	prefer	VBN
44947	270	23	,	,	,
44947	270	24	1/4	1/4	CD
44947	270	25	teaspoonful	teaspoonful	JJ
44947	270	26	of	of	IN
44947	270	27	lemon	lemon	NN
44947	270	28	-	-	HYPH
44947	270	29	juice	juice	NN
44947	270	30	,	,	,
44947	270	31	salt	salt	NN
44947	270	32	and	and	CC
44947	270	33	pepper	pepper	NN
44947	270	34	.	.	.
44947	271	1	Steam	steam	NN
44947	271	2	in	in	IN
44947	271	3	a	a	DT
44947	271	4	mould	mould	NN
44947	271	5	or	or	CC
44947	271	6	bake	bake	VB
44947	271	7	in	in	RP
44947	271	8	a	a	DT
44947	271	9	pan	pan	NN
44947	271	10	of	of	IN
44947	271	11	water	water	NN
44947	271	12	or	or	CC
44947	271	13	in	in	IN
44947	271	14	individual	individual	JJ
44947	271	15	moulds	mould	NNS
44947	271	16	for	for	IN
44947	271	17	three	three	CD
44947	271	18	-	-	HYPH
44947	271	19	quarters	quarter	NNS
44947	271	20	of	of	IN
44947	271	21	an	an	DT
44947	271	22	hour	hour	NN
44947	271	23	.	.	.
44947	272	1	Serve	serve	VB
44947	272	2	with	with	IN
44947	272	3	a	a	DT
44947	272	4	rich	rich	JJ
44947	272	5	cream	cream	NN
44947	272	6	,	,	,
44947	272	7	or	or	CC
44947	272	8	mushroom	mushroom	NN
44947	272	9	,	,	,
44947	272	10	or	or	CC
44947	272	11	lobster	lobster	NN
44947	272	12	sauce	sauce	NN
44947	272	13	.	.	.
44947	273	1	This	this	DT
44947	273	2	is	be	VBZ
44947	273	3	good	good	JJ
44947	273	4	cold	cold	NN
44947	273	5	in	in	IN
44947	273	6	summer	summer	NN
44947	273	7	with	with	IN
44947	273	8	a	a	DT
44947	273	9	cucumber	cucumber	NN
44947	273	10	sauce	sauce	NN
44947	273	11	or	or	CC
44947	273	12	light	light	NN
44947	273	13	mayonnaise	mayonnaise	NN
44947	273	14	.	.	.
44947	274	1	HADDOCK	HADDOCK	NNP
44947	274	2	MOBILE	MOBILE	VBD
44947	274	3	Bone	Bone	NNP
44947	274	4	a	a	DT
44947	274	5	good	good	JJ
44947	274	6	sized	sized	JJ
44947	274	7	haddock	haddock	NN
44947	274	8	and	and	CC
44947	274	9	cut	cut	VBD
44947	274	10	in	in	IN
44947	274	11	pieces	piece	NNS
44947	274	12	4	4	CD
44947	274	13	inches	inch	NNS
44947	274	14	square	square	JJ
44947	274	15	,	,	,
44947	274	16	place	place	VB
44947	274	17	them	-PRON-	PRP
44947	274	18	side	side	NN
44947	274	19	by	by	IN
44947	274	20	side	side	NN
44947	274	21	in	in	IN
44947	274	22	a	a	DT
44947	274	23	deep	deep	JJ
44947	274	24	buttered	butter	VBN
44947	274	25	pan	pan	NN
44947	274	26	,	,	,
44947	274	27	add	add	VB
44947	274	28	salt	salt	NN
44947	274	29	and	and	CC
44947	274	30	pepper	pepper	NN
44947	274	31	;	;	:
44947	274	32	arrange	arrange	NN
44947	274	33	1	1	CD
44947	274	34	lb	lb	RB
44947	274	35	.	.	.
44947	275	1	of	of	IN
44947	275	2	tomatoes	tomato	NNS
44947	275	3	,	,	,
44947	275	4	cut	cut	VBN
44947	275	5	in	in	IN
44947	275	6	thick	thick	JJ
44947	275	7	slices	slice	NNS
44947	275	8	,	,	,
44947	275	9	on	on	IN
44947	275	10	the	the	DT
44947	275	11	pieces	piece	NNS
44947	275	12	of	of	IN
44947	275	13	fish	fish	NN
44947	275	14	,	,	,
44947	275	15	cover	cover	VBP
44947	275	16	with	with	IN
44947	275	17	a	a	DT
44947	275	18	thick	thick	JJ
44947	275	19	layer	layer	NN
44947	275	20	of	of	IN
44947	275	21	biscuit	biscuit	NN
44947	275	22	crumbs	crumb	NNS
44947	275	23	,	,	,
44947	275	24	put	put	VB
44947	275	25	good	good	JJ
44947	275	26	sized	sized	JJ
44947	275	27	lumps	lump	NNS
44947	275	28	of	of	IN
44947	275	29	butter	butter	NN
44947	275	30	at	at	IN
44947	275	31	frequent	frequent	JJ
44947	275	32	intervals	interval	NNS
44947	275	33	on	on	IN
44947	275	34	the	the	DT
44947	275	35	crumbs	crumb	NNS
44947	275	36	,	,	,
44947	275	37	baste	baste	VBZ
44947	275	38	it	-PRON-	PRP
44947	275	39	often	often	RB
44947	275	40	with	with	IN
44947	275	41	1/4	1/4	CD
44947	275	42	of	of	IN
44947	275	43	a	a	DT
44947	275	44	cup	cup	NN
44947	275	45	of	of	IN
44947	275	46	butter	butter	NN
44947	275	47	in	in	IN
44947	275	48	a	a	DT
44947	275	49	cup	cup	NN
44947	275	50	of	of	IN
44947	275	51	water	water	NN
44947	275	52	.	.	.
44947	276	1	Serve	serve	VB
44947	276	2	with	with	IN
44947	276	3	a	a	DT
44947	276	4	thin	thin	JJ
44947	276	5	tomato	tomato	NN
44947	276	6	sauce	sauce	NN
44947	276	7	.	.	.
44947	277	1	KEDGAREE	KEDGAREE	NNP
44947	277	2	Put	Put	NNP
44947	277	3	1	1	CD
44947	277	4	oz	oz	UH
44947	277	5	.	.	.
44947	278	1	of	of	IN
44947	278	2	butter	butter	NN
44947	278	3	in	in	IN
44947	278	4	a	a	DT
44947	278	5	stew	stew	NN
44947	278	6	-	-	HYPH
44947	278	7	pan	pan	NN
44947	278	8	;	;	:
44947	278	9	when	when	WRB
44947	278	10	melted	melt	VBN
44947	278	11	,	,	,
44947	278	12	add	add	VB
44947	278	13	4	4	CD
44947	278	14	oz	oz	NNP
44947	278	15	.	.	.
44947	279	1	of	of	IN
44947	279	2	boiled	boil	VBN
44947	279	3	rice	rice	NN
44947	279	4	(	(	-LRB-
44947	279	5	cold	cold	JJ
44947	279	6	)	)	-RRB-
44947	279	7	,	,	,
44947	279	8	stir	stir	VB
44947	279	9	for	for	IN
44947	279	10	a	a	DT
44947	279	11	minute	minute	NN
44947	279	12	,	,	,
44947	279	13	then	then	RB
44947	279	14	add	add	VB
44947	279	15	8	8	CD
44947	279	16	or	or	CC
44947	279	17	10	10	CD
44947	279	18	oz	oz	NN
44947	279	19	.	.	.
44947	280	1	of	of	IN
44947	280	2	cooked	cook	VBN
44947	280	3	white	white	JJ
44947	280	4	fish	fish	NN
44947	280	5	which	which	WDT
44947	280	6	should	should	MD
44947	280	7	be	be	VB
44947	280	8	flaked	flake	VBN
44947	280	9	and	and	CC
44947	280	10	free	free	JJ
44947	280	11	from	from	IN
44947	280	12	bones	bone	NNS
44947	280	13	,	,	,
44947	280	14	then	then	RB
44947	280	15	add	add	VB
44947	280	16	any	any	DT
44947	280	17	kind	kind	NN
44947	280	18	of	of	IN
44947	280	19	fish	fish	NN
44947	280	20	sauce	sauce	NN
44947	280	21	with	with	IN
44947	280	22	the	the	DT
44947	280	23	cut	cut	VB
44947	280	24	-	-	HYPH
44947	280	25	up	up	RP
44947	280	26	whites	white	NNS
44947	280	27	of	of	IN
44947	280	28	2	2	CD
44947	280	29	eggs	egg	NNS
44947	280	30	hard	hard	RB
44947	280	31	boiled	boil	VBN
44947	280	32	,	,	,
44947	280	33	and	and	CC
44947	280	34	when	when	WRB
44947	280	35	quite	quite	RB
44947	280	36	hot	hot	JJ
44947	280	37	,	,	,
44947	280	38	pile	pile	VBP
44947	280	39	on	on	IN
44947	280	40	a	a	DT
44947	280	41	hot	hot	JJ
44947	280	42	dish	dish	NN
44947	280	43	and	and	CC
44947	280	44	sprinkle	sprinkle	VB
44947	280	45	over	over	IN
44947	280	46	it	-PRON-	PRP
44947	280	47	the	the	DT
44947	280	48	2	2	CD
44947	280	49	yolks	yolk	NNS
44947	280	50	of	of	IN
44947	280	51	the	the	DT
44947	280	52	eggs	egg	NNS
44947	280	53	which	which	WDT
44947	280	54	have	have	VBP
44947	280	55	been	be	VBN
44947	280	56	passed	pass	VBN
44947	280	57	through	through	IN
44947	280	58	a	a	DT
44947	280	59	sieve	sieve	NN
44947	280	60	.	.	.
44947	281	1	This	this	DT
44947	281	2	is	be	VBZ
44947	281	3	a	a	DT
44947	281	4	good	good	JJ
44947	281	5	breakfast	breakfast	NN
44947	281	6	dish	dish	NN
44947	281	7	.	.	.
44947	282	1	PICKLED	PICKLED	NNP
44947	282	2	SALMON	SALMON	NNP
44947	282	3	Salmon	Salmon	NNP
44947	282	4	,	,	,
44947	282	5	1/2	1/2	CD
44947	282	6	oz	oz	UH
44947	282	7	.	.	.
44947	283	1	of	of	IN
44947	283	2	whole	whole	JJ
44947	283	3	pepper	pepper	NN
44947	283	4	,	,	,
44947	283	5	1/2	1/2	CD
44947	283	6	oz	oz	UH
44947	283	7	.	.	.
44947	284	1	of	of	IN
44947	284	2	whole	whole	JJ
44947	284	3	allspice	allspice	NN
44947	284	4	,	,	,
44947	284	5	1	1	CD
44947	284	6	teaspoonful	teaspoonful	NN
44947	284	7	of	of	IN
44947	284	8	salt	salt	NN
44947	284	9	,	,	,
44947	284	10	2	2	CD
44947	284	11	bay	bay	NN
44947	284	12	-	-	HYPH
44947	284	13	leaves	leave	NNS
44947	284	14	,	,	,
44947	284	15	equal	equal	JJ
44947	284	16	quantities	quantity	NNS
44947	284	17	of	of	IN
44947	284	18	vinegar	vinegar	NN
44947	284	19	and	and	CC
44947	284	20	the	the	DT
44947	284	21	liquor	liquor	NN
44947	284	22	in	in	IN
44947	284	23	which	which	WDT
44947	284	24	the	the	DT
44947	284	25	fish	fish	NN
44947	284	26	was	be	VBD
44947	284	27	boiled	boil	VBN
44947	284	28	.	.	.
44947	285	1	After	after	IN
44947	285	2	the	the	DT
44947	285	3	fish	fish	NN
44947	285	4	comes	come	VBZ
44947	285	5	from	from	IN
44947	285	6	table	table	NN
44947	285	7	and	and	CC
44947	285	8	the	the	DT
44947	285	9	bones	bone	NNS
44947	285	10	have	have	VBP
44947	285	11	been	be	VBN
44947	285	12	removed	remove	VBN
44947	285	13	,	,	,
44947	285	14	lay	lay	VB
44947	285	15	it	-PRON-	PRP
44947	285	16	in	in	IN
44947	285	17	a	a	DT
44947	285	18	deep	deep	JJ
44947	285	19	dish	dish	NN
44947	285	20	.	.	.
44947	286	1	Boil	boil	VB
44947	286	2	the	the	DT
44947	286	3	liquor	liquor	NN
44947	286	4	and	and	CC
44947	286	5	vinegar	vinegar	VB
44947	286	6	with	with	IN
44947	286	7	the	the	DT
44947	286	8	other	other	JJ
44947	286	9	ingredients	ingredient	NNS
44947	286	10	for	for	IN
44947	286	11	10	10	CD
44947	286	12	minutes	minute	NNS
44947	286	13	,	,	,
44947	286	14	let	let	VB
44947	286	15	them	-PRON-	PRP
44947	286	16	stand	stand	VB
44947	286	17	to	to	TO
44947	286	18	get	get	VB
44947	286	19	cold	cold	JJ
44947	286	20	,	,	,
44947	286	21	then	then	RB
44947	286	22	pour	pour	VB
44947	286	23	them	-PRON-	PRP
44947	286	24	over	over	IN
44947	286	25	the	the	DT
44947	286	26	salmon	salmon	NN
44947	286	27	,	,	,
44947	286	28	and	and	CC
44947	286	29	in	in	IN
44947	286	30	12	12	CD
44947	286	31	hours	hour	NNS
44947	286	32	it	-PRON-	PRP
44947	286	33	will	will	MD
44947	286	34	be	be	VB
44947	286	35	ready	ready	JJ
44947	286	36	for	for	IN
44947	286	37	use	use	NN
44947	286	38	.	.	.
44947	287	1	Meats	meat	NNS
44947	287	2	and	and	CC
44947	287	3	Entrées	entrées	VB
44947	287	4	RUSSIAN	russian	JJ
44947	287	5	PIROG	pirog	NN
44947	287	6	KULBAK	KULBAK	NNP
44947	287	7	Dissolve	Dissolve	NNP
44947	287	8	in	in	IN
44947	287	9	a	a	DT
44947	287	10	pint	pint	NN
44947	287	11	of	of	IN
44947	287	12	tepid	tepid	JJ
44947	287	13	salted	salt	VBN
44947	287	14	water	water	NN
44947	287	15	,	,	,
44947	287	16	1	1	CD
44947	287	17	yeast	yeast	NN
44947	287	18	-	-	HYPH
44947	287	19	cake	cake	NN
44947	287	20	mixed	mix	VBN
44947	287	21	with	with	IN
44947	287	22	enough	enough	JJ
44947	287	23	flour	flour	NN
44947	287	24	to	to	TO
44947	287	25	make	make	VB
44947	287	26	rather	rather	RB
44947	287	27	a	a	DT
44947	287	28	stiff	stiff	JJ
44947	287	29	dough	dough	NN
44947	287	30	and	and	CC
44947	287	31	let	let	VB
44947	287	32	it	-PRON-	PRP
44947	287	33	rise	rise	VB
44947	287	34	until	until	IN
44947	287	35	double	double	PDT
44947	287	36	its	-PRON-	PRP$
44947	287	37	size	size	NN
44947	287	38	.	.	.
44947	288	1	Add	add	VB
44947	288	2	to	to	IN
44947	288	3	this	this	DT
44947	288	4	2	2	CD
44947	288	5	eggs	egg	NNS
44947	288	6	and	and	CC
44947	288	7	1/2	1/2	CD
44947	288	8	lb	lb	IN
44947	288	9	.	.	.
44947	289	1	of	of	IN
44947	289	2	butter	butter	NN
44947	289	3	.	.	.
44947	290	1	Knead	Knead	NNP
44947	290	2	thoroughly	thoroughly	RB
44947	290	3	.	.	.
44947	291	1	Put	put	VB
44947	291	2	the	the	DT
44947	291	3	paste	paste	NN
44947	291	4	in	in	IN
44947	291	5	a	a	DT
44947	291	6	warm	warm	JJ
44947	291	7	place	place	NN
44947	291	8	and	and	CC
44947	291	9	let	let	VB
44947	291	10	it	-PRON-	PRP
44947	291	11	rise	rise	VB
44947	291	12	again	again	RB
44947	291	13	to	to	TO
44947	291	14	double	double	VB
44947	291	15	its	-PRON-	PRP$
44947	291	16	size	size	NN
44947	291	17	.	.	.
44947	292	1	Roll	roll	VB
44947	292	2	it	-PRON-	PRP
44947	292	3	out	out	RP
44947	292	4	about	about	RB
44947	292	5	1/2	1/2	CD
44947	292	6	inch	inch	NN
44947	292	7	thick	thick	JJ
44947	292	8	and	and	CC
44947	292	9	put	put	VBN
44947	292	10	in	in	RP
44947	292	11	a	a	DT
44947	292	12	buttered	butter	VBN
44947	292	13	pie	pie	NN
44947	292	14	dish	dish	NN
44947	292	15	;	;	:
44947	292	16	cover	cover	VB
44947	292	17	with	with	IN
44947	292	18	cold	cold	JJ
44947	292	19	boiled	boil	VBN
44947	292	20	rice	rice	NN
44947	292	21	,	,	,
44947	292	22	then	then	RB
44947	292	23	thin	thin	JJ
44947	292	24	slices	slice	NNS
44947	292	25	of	of	IN
44947	292	26	smoked	smoke	VBN
44947	292	27	roe	roe	NN
44947	292	28	or	or	CC
44947	292	29	smoked	smoke	VBN
44947	292	30	fish	fish	NN
44947	292	31	;	;	:
44947	292	32	sprinkle	sprinkle	VB
44947	292	33	over	over	IN
44947	292	34	some	some	DT
44947	292	35	pepper	pepper	NN
44947	292	36	and	and	CC
44947	292	37	nutmeg	nutmeg	NN
44947	292	38	.	.	.
44947	293	1	The	the	DT
44947	293	2	other	other	JJ
44947	293	3	half	half	NN
44947	293	4	of	of	IN
44947	293	5	the	the	DT
44947	293	6	dough	dough	NN
44947	293	7	is	be	VBZ
44947	293	8	to	to	TO
44947	293	9	be	be	VB
44947	293	10	lapped	lap	VBN
44947	293	11	over	over	IN
44947	293	12	the	the	DT
44947	293	13	filling	filling	NN
44947	293	14	and	and	CC
44947	293	15	in	in	IN
44947	293	16	giving	give	VBG
44947	293	17	to	to	IN
44947	293	18	the	the	DT
44947	293	19	Pirog	Pirog	NNP
44947	293	20	the	the	DT
44947	293	21	form	form	NN
44947	293	22	of	of	IN
44947	293	23	a	a	DT
44947	293	24	loaf	loaf	NN
44947	293	25	close	close	VBP
44947	293	26	the	the	DT
44947	293	27	edges	edge	NNS
44947	293	28	with	with	IN
44947	293	29	the	the	DT
44947	293	30	white	white	NN
44947	293	31	of	of	IN
44947	293	32	an	an	DT
44947	293	33	egg	egg	NN
44947	293	34	.	.	.
44947	294	1	When	when	WRB
44947	294	2	closed	close	VBN
44947	294	3	,	,	,
44947	294	4	spread	spread	VB
44947	294	5	it	-PRON-	PRP
44947	294	6	over	over	RP
44947	294	7	with	with	IN
44947	294	8	beaten	beat	VBN
44947	294	9	egg	egg	NN
44947	294	10	and	and	CC
44947	294	11	bread	bread	NN
44947	294	12	-	-	HYPH
44947	294	13	crumbs	crumb	NNS
44947	294	14	.	.	.
44947	295	1	Bake	bake	VB
44947	295	2	it	-PRON-	PRP
44947	295	3	a	a	DT
44947	295	4	light	light	JJ
44947	295	5	brown	brown	NN
44947	295	6	.	.	.
44947	296	1	CARBONADE	carbonade	NN
44947	296	2	FLAMANDE	flamande	NN
44947	296	3	In	in	IN
44947	296	4	1	1	CD
44947	296	5	tablespoonful	tablespoonful	JJ
44947	296	6	of	of	IN
44947	296	7	good	good	JJ
44947	296	8	drippings	dripping	NNS
44947	296	9	brown	brown	NNP
44947	296	10	2	2	CD
44947	296	11	lbs	lbs	NN
44947	296	12	.	.	.
44947	297	1	of	of	IN
44947	297	2	round	round	NNP
44947	297	3	steak	steak	NNP
44947	297	4	(	(	-LRB-
44947	297	5	or	or	CC
44947	297	6	any	any	DT
44947	297	7	good	good	JJ
44947	297	8	part	part	NN
44947	297	9	of	of	IN
44947	297	10	the	the	DT
44947	297	11	beef	beef	NN
44947	297	12	)	)	-RRB-
44947	297	13	.	.	.
44947	298	1	Remove	remove	VB
44947	298	2	the	the	DT
44947	298	3	steak	steak	NN
44947	298	4	and	and	CC
44947	298	5	brown	brown	JJ
44947	298	6	6	6	CD
44947	298	7	chopped	chop	VBN
44947	298	8	onions	onion	NNS
44947	298	9	in	in	IN
44947	298	10	the	the	DT
44947	298	11	same	same	JJ
44947	298	12	fat	fat	NN
44947	298	13	.	.	.
44947	299	1	Replace	replace	VB
44947	299	2	the	the	DT
44947	299	3	steak	steak	NN
44947	299	4	in	in	IN
44947	299	5	the	the	DT
44947	299	6	casserole	casserole	NN
44947	299	7	,	,	,
44947	299	8	add	add	VB
44947	299	9	1	1	CD
44947	299	10	small	small	JJ
44947	299	11	clove	clove	NN
44947	299	12	of	of	IN
44947	299	13	garlic	garlic	NN
44947	299	14	,	,	,
44947	299	15	salt	salt	NN
44947	299	16	,	,	,
44947	299	17	and	and	CC
44947	299	18	pepper	pepper	NN
44947	299	19	.	.	.
44947	300	1	Cover	cover	VB
44947	300	2	over	over	RP
44947	300	3	with	with	IN
44947	300	4	1	1	CD
44947	300	5	or	or	CC
44947	300	6	2	2	CD
44947	300	7	slices	slice	NNS
44947	300	8	of	of	IN
44947	300	9	bread	bread	NN
44947	300	10	that	that	WDT
44947	300	11	have	have	VBP
44947	300	12	been	be	VBN
44947	300	13	spread	spread	VBN
44947	300	14	with	with	IN
44947	300	15	French	french	JJ
44947	300	16	mustard	mustard	NN
44947	300	17	.	.	.
44947	301	1	Add	Add	NNP
44947	301	2	1	1	CD
44947	301	3	-	-	SYM
44947	301	4	1/2	1/2	CD
44947	301	5	cups	cup	NNS
44947	301	6	of	of	IN
44947	301	7	water	water	NN
44947	301	8	and	and	CC
44947	301	9	cook	cook	NN
44947	301	10	,	,	,
44947	301	11	closely	closely	RB
44947	301	12	covered	cover	VBN
44947	301	13	,	,	,
44947	301	14	slowly	slowly	RB
44947	301	15	,	,	,
44947	301	16	3	3	CD
44947	301	17	or	or	CC
44947	301	18	4	4	CD
44947	301	19	hours	hour	NNS
44947	301	20	.	.	.
44947	302	1	Just	just	RB
44947	302	2	before	before	IN
44947	302	3	removing	remove	VBG
44947	302	4	from	from	IN
44947	302	5	the	the	DT
44947	302	6	oven	oven	NN
44947	302	7	,	,	,
44947	302	8	add	add	VB
44947	302	9	1	1	CD
44947	302	10	small	small	JJ
44947	302	11	dessert	dessert	NN
44947	302	12	-	-	HYPH
44947	302	13	spoonful	spoonful	JJ
44947	302	14	of	of	IN
44947	302	15	vinegar	vinegar	NN
44947	302	16	and	and	CC
44947	302	17	I	-PRON-	PRP
44947	302	18	teaspoonful	teaspoonful	JJ
44947	302	19	of	of	IN
44947	302	20	sugar	sugar	NN
44947	302	21	to	to	IN
44947	302	22	the	the	DT
44947	302	23	gravy	gravy	NN
44947	302	24	.	.	.
44947	303	1	BLANQUETTE	blanquette	NN
44947	303	2	OF	of	IN
44947	303	3	VEAL	VEAL	NNP
44947	303	4	(	(	-LRB-
44947	303	5	French	French	NNP
44947	303	6	)	)	-RRB-
44947	303	7	Take	take	VB
44947	303	8	3	3	CD
44947	303	9	lbs	lbs	NN
44947	303	10	.	.	.
44947	304	1	of	of	IN
44947	304	2	veal	veal	NN
44947	304	3	,	,	,
44947	304	4	cut	cut	VBD
44947	304	5	it	-PRON-	PRP
44947	304	6	in	in	IN
44947	304	7	squares	square	NNS
44947	304	8	(	(	-LRB-
44947	304	9	about	about	RB
44947	304	10	2	2	CD
44947	304	11	inches	inch	NNS
44947	304	12	)	)	-RRB-
44947	304	13	.	.	.
44947	305	1	As	as	IN
44947	305	2	this	this	DT
44947	305	3	dish	dish	NN
44947	305	4	is	be	VBZ
44947	305	5	supposed	suppose	VBN
44947	305	6	to	to	TO
44947	305	7	be	be	VB
44947	305	8	very	very	RB
44947	305	9	white	white	JJ
44947	305	10	,	,	,
44947	305	11	it	-PRON-	PRP
44947	305	12	is	be	VBZ
44947	305	13	sometimes	sometimes	RB
44947	305	14	soaked	soak	VBN
44947	305	15	half	half	PDT
44947	305	16	an	an	DT
44947	305	17	hour	hour	NN
44947	305	18	in	in	IN
44947	305	19	tepid	tepid	NN
44947	305	20	water	water	NN
44947	305	21	.	.	.
44947	306	1	Put	put	VB
44947	306	2	the	the	DT
44947	306	3	pieces	piece	NNS
44947	306	4	of	of	IN
44947	306	5	veal	veal	NN
44947	306	6	into	into	IN
44947	306	7	a	a	DT
44947	306	8	saucepan	saucepan	NN
44947	306	9	;	;	:
44947	306	10	cover	cover	VB
44947	306	11	with	with	IN
44947	306	12	water	water	NN
44947	306	13	;	;	:
44947	306	14	add	add	VB
44947	306	15	a	a	DT
44947	306	16	large	large	JJ
44947	306	17	pinch	pinch	NN
44947	306	18	of	of	IN
44947	306	19	salt	salt	NN
44947	306	20	,	,	,
44947	306	21	let	let	VB
44947	306	22	it	-PRON-	PRP
44947	306	23	boil	boil	VB
44947	306	24	,	,	,
44947	306	25	skim	skim	NNP
44947	306	26	.	.	.
44947	307	1	Add	add	NN
44947	307	2	1	1	CD
44947	307	3	onion	onion	NN
44947	307	4	stuck	stick	VBD
44947	307	5	with	with	IN
44947	307	6	cloves	clove	NNS
44947	307	7	,	,	,
44947	307	8	1	1	CD
44947	307	9	carrot	carrot	NN
44947	307	10	cut	cut	NN
44947	307	11	in	in	IN
44947	307	12	half	half	NN
44947	307	13	,	,	,
44947	307	14	a	a	DT
44947	307	15	cupful	cupful	NN
44947	307	16	of	of	IN
44947	307	17	white	white	JJ
44947	307	18	wine	wine	NN
44947	307	19	,	,	,
44947	307	20	a	a	DT
44947	307	21	bouquet	bouquet	NN
44947	307	22	of	of	IN
44947	307	23	laurel	laurel	NN
44947	307	24	thyme	thyme	NNS
44947	307	25	,	,	,
44947	307	26	parsley	parsley	NN
44947	307	27	,	,	,
44947	307	28	and	and	CC
44947	307	29	cook	cook	VB
44947	307	30	half	half	PDT
44947	307	31	an	an	DT
44947	307	32	hour	hour	NN
44947	307	33	.	.	.
44947	308	1	Strain	strain	VB
44947	308	2	the	the	DT
44947	308	3	meat	meat	NN
44947	308	4	and	and	CC
44947	308	5	save	save	VB
44947	308	6	the	the	DT
44947	308	7	stock	stock	NN
44947	308	8	.	.	.
44947	309	1	With	with	IN
44947	309	2	2	2	CD
44947	309	3	oz	oz	NNP
44947	309	4	.	.	.
44947	310	1	of	of	IN
44947	310	2	butter	butter	NN
44947	310	3	and	and	CC
44947	310	4	2	2	CD
44947	310	5	oz	oz	NN
44947	310	6	.	.	.
44947	311	1	of	of	IN
44947	311	2	flour	flour	NN
44947	311	3	make	make	VBP
44947	311	4	a	a	DT
44947	311	5	white	white	JJ
44947	311	6	sauce	sauce	NN
44947	311	7	;	;	:
44947	311	8	moisten	moisten	VB
44947	311	9	it	-PRON-	PRP
44947	311	10	with	with	IN
44947	311	11	veal	veal	NN
44947	311	12	stock	stock	NN
44947	311	13	,	,	,
44947	311	14	stir	stir	VBP
44947	311	15	over	over	IN
44947	311	16	the	the	DT
44947	311	17	fire	fire	NN
44947	311	18	.	.	.
44947	312	1	The	the	DT
44947	312	2	sauce	sauce	NN
44947	312	3	must	must	MD
44947	312	4	be	be	VB
44947	312	5	perfectly	perfectly	RB
44947	312	6	smooth	smooth	JJ
44947	312	7	and	and	CC
44947	312	8	not	not	RB
44947	312	9	thick	thick	JJ
44947	312	10	.	.	.
44947	313	1	Add	add	VB
44947	313	2	the	the	DT
44947	313	3	meat	meat	NN
44947	313	4	without	without	IN
44947	313	5	the	the	DT
44947	313	6	vegetables	vegetable	NNS
44947	313	7	,	,	,
44947	313	8	continue	continue	VB
44947	313	9	to	to	TO
44947	313	10	cook	cook	VB
44947	313	11	it	-PRON-	PRP
44947	313	12	until	until	IN
44947	313	13	the	the	DT
44947	313	14	meat	meat	NN
44947	313	15	is	be	VBZ
44947	313	16	tender	tender	JJ
44947	313	17	.	.	.
44947	314	1	The	the	DT
44947	314	2	sauce	sauce	NN
44947	314	3	should	should	MD
44947	314	4	be	be	VB
44947	314	5	reduced	reduce	VBN
44947	314	6	by	by	IN
44947	314	7	one	one	CD
44947	314	8	half	half	NN
44947	314	9	.	.	.
44947	315	1	Thicken	thicken	NN
44947	315	2	at	at	IN
44947	315	3	the	the	DT
44947	315	4	last	last	JJ
44947	315	5	moment	moment	NN
44947	315	6	with	with	IN
44947	315	7	3	3	CD
44947	315	8	yolks	yolk	NNS
44947	315	9	of	of	IN
44947	315	10	eggs	egg	NNS
44947	315	11	,	,	,
44947	315	12	1	1	CD
44947	315	13	oz	oz	IN
44947	315	14	.	.	.
44947	316	1	of	of	IN
44947	316	2	butter	butter	NN
44947	316	3	,	,	,
44947	316	4	and	and	CC
44947	316	5	the	the	DT
44947	316	6	juice	juice	NN
44947	316	7	of	of	IN
44947	316	8	a	a	DT
44947	316	9	lemon	lemon	NN
44947	316	10	.	.	.
44947	317	1	Arrange	arrange	VB
44947	317	2	the	the	DT
44947	317	3	meat	meat	NN
44947	317	4	on	on	IN
44947	317	5	the	the	DT
44947	317	6	dish	dish	NN
44947	317	7	with	with	IN
44947	317	8	the	the	DT
44947	317	9	sauce	sauce	NN
44947	317	10	.	.	.
44947	318	1	This	this	DT
44947	318	2	dish	dish	NN
44947	318	3	is	be	VBZ
44947	318	4	sometimes	sometimes	RB
44947	318	5	garnished	garnish	VBN
44947	318	6	with	with	IN
44947	318	7	small	small	JJ
44947	318	8	round	round	JJ
44947	318	9	balls	ball	NNS
44947	318	10	of	of	IN
44947	318	11	veal	veal	NN
44947	318	12	made	make	VBN
44947	318	13	of	of	IN
44947	318	14	raw	raw	JJ
44947	318	15	minced	mince	VBN
44947	318	16	veal	veal	NN
44947	318	17	seasoned	season	VBN
44947	318	18	with	with	IN
44947	318	19	salt	salt	NN
44947	318	20	,	,	,
44947	318	21	and	and	CC
44947	318	22	pepper	pepper	NN
44947	318	23	,	,	,
44947	318	24	boiled	boil	VBN
44947	318	25	about	about	RB
44947	318	26	1/2	1/2	CD
44947	318	27	an	an	DT
44947	318	28	hour	hour	NN
44947	318	29	with	with	IN
44947	318	30	the	the	DT
44947	318	31	other	other	JJ
44947	318	32	veal	veal	NN
44947	318	33	,	,	,
44947	318	34	and	and	CC
44947	318	35	then	then	RB
44947	318	36	fried	fry	VBN
44947	318	37	in	in	IN
44947	318	38	butter	butter	NN
44947	318	39	.	.	.
44947	319	1	The	the	DT
44947	319	2	balls	ball	NNS
44947	319	3	should	should	MD
44947	319	4	be	be	VB
44947	319	5	only	only	RB
44947	319	6	as	as	RB
44947	319	7	big	big	JJ
44947	319	8	as	as	IN
44947	319	9	marbles	marble	NNS
44947	319	10	.	.	.
44947	320	1	BLANQUETTE	blanquette	NN
44947	320	2	OF	of	IN
44947	320	3	CHICKEN	CHICKEN	NNS
44947	320	4	(	(	-LRB-
44947	320	5	French	French	NNP
44947	320	6	)	)	-RRB-
44947	320	7	One	one	CD
44947	320	8	cold	cold	JJ
44947	320	9	cooked	cooked	JJ
44947	320	10	chicken	chicken	NN
44947	320	11	or	or	CC
44947	320	12	fowl	fowl	NN
44947	320	13	,	,	,
44947	320	14	4	4	CD
44947	320	15	fresh	fresh	JJ
44947	320	16	mushrooms	mushroom	NNS
44947	320	17	,	,	,
44947	320	18	the	the	DT
44947	320	19	yolks	yolk	NNS
44947	320	20	of	of	IN
44947	320	21	2	2	CD
44947	320	22	eggs	egg	NNS
44947	320	23	,	,	,
44947	320	24	1	1	CD
44947	320	25	pint	pint	NN
44947	320	26	of	of	IN
44947	320	27	chicken	chicken	NN
44947	320	28	broth	broth	NN
44947	320	29	,	,	,
44947	320	30	salt	salt	NN
44947	320	31	and	and	CC
44947	320	32	pepper	pepper	NN
44947	320	33	to	to	IN
44947	320	34	taste	taste	NN
44947	320	35	.	.	.
44947	321	1	Peel	peel	VB
44947	321	2	the	the	DT
44947	321	3	mushrooms	mushroom	NNS
44947	321	4	,	,	,
44947	321	5	cut	cut	VBD
44947	321	6	them	-PRON-	PRP
44947	321	7	into	into	IN
44947	321	8	pieces	piece	NNS
44947	321	9	,	,	,
44947	321	10	and	and	CC
44947	321	11	simmer	simmer	NN
44947	321	12	in	in	IN
44947	321	13	the	the	DT
44947	321	14	broth	broth	NN
44947	321	15	until	until	IN
44947	321	16	tender	tender	NN
44947	321	17	.	.	.
44947	322	1	Add	add	VB
44947	322	2	the	the	DT
44947	322	3	chicken	chicken	NN
44947	322	4	sliced	slice	VBN
44947	322	5	into	into	IN
44947	322	6	thin	thin	JJ
44947	322	7	delicate	delicate	JJ
44947	322	8	pieces	piece	NNS
44947	322	9	.	.	.
44947	323	1	Cook	cook	VB
44947	323	2	gently	gently	RB
44947	323	3	until	until	IN
44947	323	4	heated	heated	JJ
44947	323	5	when	when	WRB
44947	323	6	the	the	DT
44947	323	7	beaten	beat	VBN
44947	323	8	yolks	yolk	NNS
44947	323	9	of	of	IN
44947	323	10	eggs	egg	NNS
44947	323	11	should	should	MD
44947	323	12	be	be	VB
44947	323	13	stirred	stir	VBN
44947	323	14	in	in	IN
44947	323	15	gradually	gradually	RB
44947	323	16	.	.	.
44947	324	1	As	as	RB
44947	324	2	soon	soon	RB
44947	324	3	as	as	IN
44947	324	4	the	the	DT
44947	324	5	sauce	sauce	NN
44947	324	6	is	be	VBZ
44947	324	7	smooth	smooth	JJ
44947	324	8	and	and	CC
44947	324	9	creamy	creamy	JJ
44947	324	10	,	,	,
44947	324	11	season	season	NN
44947	324	12	with	with	IN
44947	324	13	salt	salt	NN
44947	324	14	and	and	CC
44947	324	15	pepper	pepper	NN
44947	324	16	and	and	CC
44947	324	17	a	a	DT
44947	324	18	few	few	JJ
44947	324	19	drops	drop	NNS
44947	324	20	of	of	IN
44947	324	21	lemon	lemon	NN
44947	324	22	-	-	HYPH
44947	324	23	juice	juice	NN
44947	324	24	.	.	.
44947	325	1	STRACOTTO	STRACOTTO	NNP
44947	325	2	Place	Place	NNP
44947	325	3	in	in	IN
44947	325	4	a	a	DT
44947	325	5	stewpan	stewpan	NN
44947	325	6	5	5	CD
44947	325	7	or	or	CC
44947	325	8	6	6	CD
44947	325	9	lbs	lbs	NN
44947	325	10	.	.	.
44947	326	1	of	of	IN
44947	326	2	the	the	DT
44947	326	3	round	round	NN
44947	326	4	of	of	IN
44947	326	5	beef	beef	NN
44947	326	6	.	.	.
44947	327	1	Cover	cover	VB
44947	327	2	with	with	IN
44947	327	3	water	water	NN
44947	327	4	and	and	CC
44947	327	5	allow	allow	VB
44947	327	6	to	to	IN
44947	327	7	simmer	simmer	NNP
44947	327	8	until	until	IN
44947	327	9	the	the	DT
44947	327	10	scum	scum	NN
44947	327	11	rises	rise	VBZ
44947	327	12	.	.	.
44947	328	1	Skim	Skim	NNP
44947	328	2	and	and	CC
44947	328	3	add	add	VB
44947	328	4	a	a	DT
44947	328	5	quart	quart	NN
44947	328	6	of	of	IN
44947	328	7	tomatoes	tomato	NNS
44947	328	8	(	(	-LRB-
44947	328	9	some	some	DT
44947	328	10	people	people	NNS
44947	328	11	like	like	IN
44947	328	12	also	also	RB
44947	328	13	a	a	DT
44947	328	14	clove	clove	NN
44947	328	15	of	of	IN
44947	328	16	garlic	garlic	NN
44947	328	17	)	)	-RRB-
44947	328	18	,	,	,
44947	328	19	5	5	CD
44947	328	20	or	or	CC
44947	328	21	6	6	CD
44947	328	22	onions	onion	NNS
44947	328	23	,	,	,
44947	328	24	some	some	DT
44947	328	25	stalks	stalk	NNS
44947	328	26	of	of	IN
44947	328	27	celery	celery	NN
44947	328	28	,	,	,
44947	328	29	1	1	CD
44947	328	30	or	or	CC
44947	328	31	2	2	CD
44947	328	32	carrots	carrot	NNS
44947	328	33	cut	cut	VBN
44947	328	34	in	in	IN
44947	328	35	small	small	JJ
44947	328	36	pieces	piece	NNS
44947	328	37	,	,	,
44947	328	38	salt	salt	NN
44947	328	39	,	,	,
44947	328	40	and	and	CC
44947	328	41	pepper	pepper	NN
44947	328	42	.	.	.
44947	329	1	Let	let	VB
44947	329	2	it	-PRON-	PRP
44947	329	3	cook	cook	VB
44947	329	4	slowly	slowly	RB
44947	329	5	closely	closely	RB
44947	329	6	covered	cover	VBN
44947	329	7	about	about	RB
44947	329	8	5	5	CD
44947	329	9	hours	hour	NNS
44947	329	10	.	.	.
44947	330	1	An	an	DT
44947	330	2	hour	hour	NN
44947	330	3	before	before	IN
44947	330	4	serving	serve	VBG
44947	330	5	remove	remove	VB
44947	330	6	the	the	DT
44947	330	7	beef	beef	NN
44947	330	8	(	(	-LRB-
44947	330	9	which	which	WDT
44947	330	10	is	be	VBZ
44947	330	11	to	to	TO
44947	330	12	be	be	VB
44947	330	13	placed	place	VBN
44947	330	14	in	in	IN
44947	330	15	a	a	DT
44947	330	16	covered	covered	JJ
44947	330	17	dish	dish	NN
44947	330	18	at	at	IN
44947	330	19	the	the	DT
44947	330	20	side	side	NN
44947	330	21	of	of	IN
44947	330	22	the	the	DT
44947	330	23	stove	stove	NN
44947	330	24	)	)	-RRB-
44947	330	25	and	and	CC
44947	330	26	strain	strain	VB
44947	330	27	the	the	DT
44947	330	28	gravy	gravy	NN
44947	330	29	.	.	.
44947	331	1	Cook	cook	VB
44947	331	2	one	one	CD
44947	331	3	cup	cup	NN
44947	331	4	of	of	IN
44947	331	5	rice	rice	NN
44947	331	6	in	in	IN
44947	331	7	this	this	DT
44947	331	8	gravy	gravy	NN
44947	331	9	.	.	.
44947	332	1	When	when	WRB
44947	332	2	the	the	DT
44947	332	3	rice	rice	NN
44947	332	4	is	be	VBZ
44947	332	5	cooked	cook	VBN
44947	332	6	replace	replace	VB
44947	332	7	the	the	DT
44947	332	8	beef	beef	NN
44947	332	9	in	in	IN
44947	332	10	the	the	DT
44947	332	11	stewpan	stewpan	NN
44947	332	12	and	and	CC
44947	332	13	warm	warm	VB
44947	332	14	it	-PRON-	PRP
44947	332	15	.	.	.
44947	333	1	Add	add	VB
44947	333	2	1/2	1/2	CD
44947	333	3	cup	cup	NN
44947	333	4	grated	grate	VBD
44947	333	5	cheese	cheese	NN
44947	333	6	and	and	CC
44947	333	7	2	2	CD
44947	333	8	tablespoons	tablespoon	NNS
44947	333	9	of	of	IN
44947	333	10	butter	butter	NN
44947	333	11	to	to	IN
44947	333	12	the	the	DT
44947	333	13	rice	rice	NN
44947	333	14	and	and	CC
44947	333	15	pour	pour	VB
44947	333	16	around	around	IN
44947	333	17	the	the	DT
44947	333	18	beef	beef	NN
44947	333	19	on	on	IN
44947	333	20	a	a	DT
44947	333	21	platter	platter	NN
44947	333	22	.	.	.
44947	334	1	DUCK	DUCK	NNP
44947	334	2	ST	ST	NNP
44947	334	3	.	.	.
44947	334	4	ALBANS	ALBANS	NNP
44947	334	5	(	(	-LRB-
44947	334	6	English	English	NNP
44947	334	7	)	)	-RRB-
44947	334	8	Roast	roast	VB
44947	334	9	a	a	DT
44947	334	10	fat	fat	JJ
44947	334	11	duck	duck	NN
44947	334	12	.	.	.
44947	335	1	When	when	WRB
44947	335	2	cold	cold	JJ
44947	335	3	carve	carve	VBP
44947	335	4	the	the	DT
44947	335	5	breast	breast	NN
44947	335	6	in	in	IN
44947	335	7	thin	thin	JJ
44947	335	8	slices	slice	NNS
44947	335	9	.	.	.
44947	336	1	Lay	lay	VB
44947	336	2	these	these	DT
44947	336	3	carefully	carefully	RB
44947	336	4	aside	aside	RB
44947	336	5	.	.	.
44947	337	1	Break	break	VB
44947	337	2	off	off	RP
44947	337	3	the	the	DT
44947	337	4	breastbone	breastbone	NN
44947	337	5	and	and	CC
44947	337	6	cover	cover	VB
44947	337	7	the	the	DT
44947	337	8	carcass	carcass	NN
44947	337	9	smoothly	smoothly	RB
44947	337	10	with	with	IN
44947	337	11	the	the	DT
44947	337	12	liver	liver	NN
44947	337	13	farce	farce	NN
44947	337	14	.	.	.
44947	338	1	Replace	replace	VB
44947	338	2	the	the	DT
44947	338	3	sliced	sliced	JJ
44947	338	4	fillets	fillet	NNS
44947	338	5	,	,	,
44947	338	6	using	use	VBG
44947	338	7	a	a	DT
44947	338	8	little	little	JJ
44947	338	9	of	of	IN
44947	338	10	the	the	DT
44947	338	11	farce	farce	NN
44947	338	12	to	to	TO
44947	338	13	bind	bind	VB
44947	338	14	them	-PRON-	PRP
44947	338	15	back	back	RB
44947	338	16	into	into	IN
44947	338	17	place	place	NN
44947	338	18	on	on	IN
44947	338	19	the	the	DT
44947	338	20	duck	duck	NN
44947	338	21	.	.	.
44947	339	1	Coat	coat	VB
44947	339	2	the	the	DT
44947	339	3	whole	whole	JJ
44947	339	4	well	well	NN
44947	339	5	with	with	IN
44947	339	6	half	half	RB
44947	339	7	set	set	VBN
44947	339	8	aspic	aspic	NN
44947	339	9	jelly	jelly	NNP
44947	339	10	.	.	.
44947	340	1	FARCE.--1	FARCE.--1	VBG
44947	340	2	lb	lb	RB
44947	340	3	.	.	.
44947	341	1	of	of	IN
44947	341	2	calf	calf	NNP
44947	341	3	's	's	POS
44947	341	4	liver	liver	NN
44947	341	5	,	,	,
44947	341	6	2	2	CD
44947	341	7	ozs	ozs	NN
44947	341	8	.	.	.
44947	342	1	of	of	IN
44947	342	2	butter	butter	NN
44947	342	3	,	,	,
44947	342	4	1	1	CD
44947	342	5	slice	slice	NN
44947	342	6	of	of	IN
44947	342	7	bacon	bacon	NN
44947	342	8	,	,	,
44947	342	9	a	a	DT
44947	342	10	slice	slice	NN
44947	342	11	of	of	IN
44947	342	12	onion	onion	NN
44947	342	13	,	,	,
44947	342	14	1	1	CD
44947	342	15	carrot	carrot	NNP
44947	342	16	sliced	slice	VBD
44947	342	17	.	.	.
44947	343	1	Fry	fry	VB
44947	343	2	these	these	DT
44947	343	3	carefully	carefully	RB
44947	343	4	and	and	CC
44947	343	5	pound	pound	VB
44947	343	6	in	in	IN
44947	343	7	a	a	DT
44947	343	8	mortar	mortar	NN
44947	343	9	.	.	.
44947	344	1	Pass	pass	VB
44947	344	2	through	through	IN
44947	344	3	a	a	DT
44947	344	4	wire	wire	NN
44947	344	5	sieve	sieve	NN
44947	344	6	.	.	.
44947	345	1	Then	then	RB
44947	345	2	put	put	VB
44947	345	3	in	in	RP
44947	345	4	a	a	DT
44947	345	5	basin	basin	NN
44947	345	6	and	and	CC
44947	345	7	whisk	whisk	NN
44947	345	8	in	in	IN
44947	345	9	1/2	1/2	CD
44947	345	10	pint	pint	NN
44947	345	11	of	of	IN
44947	345	12	aspic	aspic	NNP
44947	345	13	jelly	jelly	NNP
44947	345	14	and	and	CC
44947	345	15	a	a	DT
44947	345	16	small	small	JJ
44947	345	17	teacupful	teacupful	JJ
44947	345	18	of	of	IN
44947	345	19	very	very	RB
44947	345	20	thick	thick	JJ
44947	345	21	cream	cream	NN
44947	345	22	.	.	.
44947	346	1	Season	season	NN
44947	346	2	with	with	IN
44947	346	3	cayenne	cayenne	NN
44947	346	4	pepper	pepper	NN
44947	346	5	and	and	CC
44947	346	6	salt	salt	NN
44947	346	7	.	.	.
44947	347	1	Grapefruit	Grapefruit	NNP
44947	347	2	and	and	CC
44947	347	3	orange	orange	JJ
44947	347	4	salad	salad	NN
44947	347	5	is	be	VBZ
44947	347	6	served	serve	VBN
44947	347	7	with	with	IN
44947	347	8	this	this	DT
44947	347	9	.	.	.
44947	348	1	BONED	BONED	NNP
44947	348	2	TURKEY	TURKEY	NNP
44947	348	3	(	(	-LRB-
44947	348	4	English	English	NNP
44947	348	5	)	)	-RRB-
44947	348	6	Bone	bone	NN
44947	348	7	a	a	DT
44947	348	8	raw	raw	JJ
44947	348	9	turkey	turkey	NN
44947	348	10	,	,	,
44947	348	11	spread	spread	VBD
44947	348	12	it	-PRON-	PRP
44947	348	13	flat	flat	JJ
44947	348	14	on	on	IN
44947	348	15	a	a	DT
44947	348	16	board	board	NN
44947	348	17	,	,	,
44947	348	18	season	season	NN
44947	348	19	,	,	,
44947	348	20	and	and	CC
44947	348	21	cover	cover	VB
44947	348	22	with	with	IN
44947	348	23	good	good	JJ
44947	348	24	fresh	fresh	JJ
44947	348	25	sausage	sausage	NN
44947	348	26	meat	meat	NN
44947	348	27	.	.	.
44947	349	1	Lay	lay	VB
44947	349	2	a	a	DT
44947	349	3	well	well	RB
44947	349	4	-	-	HYPH
44947	349	5	boiled	boil	VBN
44947	349	6	tongue	tongue	NN
44947	349	7	down	down	IN
44947	349	8	the	the	DT
44947	349	9	centre	centre	NN
44947	349	10	and	and	CC
44947	349	11	2	2	CD
44947	349	12	long	long	JJ
44947	349	13	strips	strip	NNS
44947	349	14	of	of	IN
44947	349	15	fat	fat	NN
44947	349	16	bacon	bacon	NN
44947	349	17	or	or	CC
44947	349	18	ham	ham	NN
44947	349	19	,	,	,
44947	349	20	almonds	almond	VBZ
44947	349	21	,	,	,
44947	349	22	hard	hard	RB
44947	349	23	-	-	HYPH
44947	349	24	boiled	boil	VBN
44947	349	25	egg	egg	NN
44947	349	26	,	,	,
44947	349	27	salt	salt	NN
44947	349	28	,	,	,
44947	349	29	pepper	pepper	NN
44947	349	30	,	,	,
44947	349	31	and	and	CC
44947	349	32	sprinkle	sprinkle	VB
44947	349	33	over	over	IN
44947	349	34	a	a	DT
44947	349	35	tablespoonful	tablespoonful	NN
44947	349	36	of	of	IN
44947	349	37	brandy	brandy	NN
44947	349	38	.	.	.
44947	350	1	Roll	roll	VB
44947	350	2	up	up	RP
44947	350	3	carefully	carefully	RB
44947	350	4	,	,	,
44947	350	5	taking	take	VBG
44947	350	6	care	care	NN
44947	350	7	the	the	DT
44947	350	8	various	various	JJ
44947	350	9	strips	strip	NNS
44947	350	10	are	be	VBP
44947	350	11	not	not	RB
44947	350	12	displaced	displace	VBN
44947	350	13	.	.	.
44947	351	1	Tie	tie	NN
44947	351	2	firmly	firmly	RB
44947	351	3	in	in	IN
44947	351	4	a	a	DT
44947	351	5	greased	greased	JJ
44947	351	6	cloth	cloth	NN
44947	351	7	and	and	CC
44947	351	8	sew	sew	VB
44947	351	9	up	up	RP
44947	351	10	.	.	.
44947	352	1	Boil	Boil	NNP
44947	352	2	gently	gently	RB
44947	352	3	2	2	CD
44947	352	4	hours	hour	NNS
44947	352	5	for	for	IN
44947	352	6	a	a	DT
44947	352	7	large	large	JJ
44947	352	8	fowl	fowl	NN
44947	352	9	and	and	CC
44947	352	10	2	2	CD
44947	352	11	-	-	SYM
44947	352	12	1/2	1/2	CD
44947	352	13	hours	hour	NNS
44947	352	14	for	for	IN
44947	352	15	a	a	DT
44947	352	16	turkey	turkey	NN
44947	352	17	.	.	.
44947	353	1	When	when	WRB
44947	353	2	boiled	boil	VBD
44947	353	3	the	the	DT
44947	353	4	cloth	cloth	NN
44947	353	5	may	may	MD
44947	353	6	need	need	VB
44947	353	7	to	to	TO
44947	353	8	be	be	VB
44947	353	9	tightened	tighten	VBN
44947	353	10	a	a	DT
44947	353	11	little	little	JJ
44947	353	12	.	.	.
44947	354	1	Lay	lay	VB
44947	354	2	a	a	DT
44947	354	3	light	light	JJ
44947	354	4	weight	weight	NN
44947	354	5	on	on	IN
44947	354	6	the	the	DT
44947	354	7	top	top	NN
44947	354	8	and	and	CC
44947	354	9	when	when	WRB
44947	354	10	quite	quite	RB
44947	354	11	cold	cold	JJ
44947	354	12	glaze	glaze	NN
44947	354	13	with	with	IN
44947	354	14	a	a	DT
44947	354	15	meat	meat	NN
44947	354	16	glaze	glaze	NN
44947	354	17	and	and	CC
44947	354	18	then	then	RB
44947	354	19	a	a	DT
44947	354	20	good	good	JJ
44947	354	21	coating	coating	NN
44947	354	22	of	of	IN
44947	354	23	half	half	NN
44947	354	24	set	set	VBN
44947	354	25	aspic	aspic	JJ
44947	354	26	.	.	.
44947	355	1	Decorate	decorate	NN
44947	355	2	with	with	IN
44947	355	3	chopped	chop	VBN
44947	355	4	aspic	aspic	NN
44947	355	5	.	.	.
44947	356	1	CHICKEN	CHICKEN	NNS
44947	356	2	AND	and	CC
44947	356	3	CABBAGE	cabbage	NN
44947	356	4	(	(	-LRB-
44947	356	5	A	a	DT
44947	356	6	dish	dish	NN
44947	356	7	of	of	IN
44947	356	8	Auvergne	Auvergne	NNP
44947	356	9	)	)	-RRB-
44947	356	10	Put	put	VBP
44947	356	11	about	about	RB
44947	356	12	1/4	1/4	CD
44947	356	13	of	of	IN
44947	356	14	a	a	DT
44947	356	15	lb	lb	XX
44947	356	16	.	.	.
44947	357	1	of	of	IN
44947	357	2	salt	salt	NN
44947	357	3	pork	pork	NN
44947	357	4	,	,	,
44947	357	5	cut	cut	VBN
44947	357	6	in	in	IN
44947	357	7	slices	slice	NNS
44947	357	8	,	,	,
44947	357	9	in	in	IN
44947	357	10	the	the	DT
44947	357	11	bottom	bottom	NN
44947	357	12	of	of	IN
44947	357	13	a	a	DT
44947	357	14	kettle	kettle	NN
44947	357	15	;	;	:
44947	357	16	when	when	WRB
44947	357	17	a	a	DT
44947	357	18	little	little	RB
44947	357	19	melted	melted	JJ
44947	357	20	put	put	NN
44947	357	21	in	in	IN
44947	357	22	a	a	DT
44947	357	23	fowl	fowl	NN
44947	357	24	or	or	CC
44947	357	25	a	a	DT
44947	357	26	chicken	chicken	NN
44947	357	27	or	or	CC
44947	357	28	two	two	CD
44947	357	29	partridges	partridge	NNS
44947	357	30	stuffed	stuff	VBN
44947	357	31	as	as	IN
44947	357	32	for	for	IN
44947	357	33	roasting	roast	VBG
44947	357	34	.	.	.
44947	358	1	Put	put	VB
44947	358	2	in	in	RP
44947	358	3	1	1	CD
44947	358	4	large	large	JJ
44947	358	5	clove	clove	NN
44947	358	6	of	of	IN
44947	358	7	garlic	garlic	NN
44947	358	8	and	and	CC
44947	358	9	3	3	CD
44947	358	10	large	large	JJ
44947	358	11	onions	onion	NNS
44947	358	12	sliced	slice	VBN
44947	358	13	,	,	,
44947	358	14	salt	salt	NN
44947	358	15	and	and	CC
44947	358	16	pepper	pepper	NN
44947	358	17	.	.	.
44947	359	1	Dredge	dredge	NN
44947	359	2	with	with	IN
44947	359	3	flour	flour	NN
44947	359	4	,	,	,
44947	359	5	put	put	VBN
44947	359	6	in	in	RP
44947	359	7	a	a	DT
44947	359	8	little	little	JJ
44947	359	9	water	water	NN
44947	359	10	,	,	,
44947	359	11	and	and	CC
44947	359	12	cover	cover	VB
44947	359	13	closely	closely	RB
44947	359	14	.	.	.
44947	360	1	Dredge	Dredge	NNP
44947	360	2	and	and	CC
44947	360	3	baste	baste	VB
44947	360	4	the	the	DT
44947	360	5	fowl	fowl	NN
44947	360	6	every	every	DT
44947	360	7	15	15	CD
44947	360	8	minutes	minute	NNS
44947	360	9	,	,	,
44947	360	10	adding	add	VBG
44947	360	11	water	water	NN
44947	360	12	each	each	DT
44947	360	13	time	time	NN
44947	360	14	.	.	.
44947	361	1	Have	have	VBP
44947	361	2	a	a	DT
44947	361	3	cabbage	cabbage	NN
44947	361	4	ready	ready	JJ
44947	361	5	cut	cut	VBN
44947	361	6	into	into	IN
44947	361	7	four	four	CD
44947	361	8	pieces	piece	NNS
44947	361	9	and	and	CC
44947	361	10	put	put	VBD
44947	361	11	in	in	IN
44947	361	12	the	the	DT
44947	361	13	kettle	kettle	NN
44947	361	14	1	1	CD
44947	361	15	hour	hour	NN
44947	361	16	before	before	IN
44947	361	17	the	the	DT
44947	361	18	fowl	fowl	NN
44947	361	19	is	be	VBZ
44947	361	20	cooked	cook	VBN
44947	361	21	.	.	.
44947	362	1	A	a	DT
44947	362	2	fowl	fowl	NN
44947	362	3	will	will	MD
44947	362	4	take	take	VB
44947	362	5	not	not	RB
44947	362	6	less	less	JJR
44947	362	7	than	than	IN
44947	362	8	3	3	CD
44947	362	9	hours	hour	NNS
44947	362	10	and	and	CC
44947	362	11	allow	allow	VB
44947	362	12	2	2	CD
44947	362	13	hours	hour	NNS
44947	362	14	for	for	IN
44947	362	15	a	a	DT
44947	362	16	chicken	chicken	NN
44947	362	17	.	.	.
44947	363	1	LEG	LEG	NNP
44947	363	2	-	-	HYPH
44947	363	3	OF	OF	NNP
44947	363	4	-	-	HYPH
44947	363	5	MUTTON	MUTTON	NNP
44947	363	6	PIE	PIE	NNP
44947	363	7	(	(	-LRB-
44947	363	8	Canadian	Canadian	NNP
44947	363	9	)	)	-RRB-
44947	363	10	Butter	butter	VB
44947	363	11	a	a	DT
44947	363	12	pie	pie	NN
44947	363	13	dish	dish	NN
44947	363	14	,	,	,
44947	363	15	place	place	NN
44947	363	16	in	in	IN
44947	363	17	the	the	DT
44947	363	18	bottom	bottom	NN
44947	363	19	a	a	DT
44947	363	20	few	few	JJ
44947	363	21	slices	slice	NNS
44947	363	22	of	of	IN
44947	363	23	fried	fry	VBN
44947	363	24	salt	salt	NN
44947	363	25	pork	pork	NN
44947	363	26	and	and	CC
44947	363	27	then	then	RB
44947	363	28	slices	slice	NNS
44947	363	29	of	of	IN
44947	363	30	mutton	mutton	NN
44947	363	31	cut	cut	VBN
44947	363	32	from	from	IN
44947	363	33	the	the	DT
44947	363	34	leg	leg	NN
44947	363	35	;	;	:
44947	363	36	on	on	IN
44947	363	37	top	top	NN
44947	363	38	of	of	IN
44947	363	39	this	this	DT
44947	363	40	,	,	,
44947	363	41	lay	lay	VB
44947	363	42	slices	slice	NNS
44947	363	43	of	of	IN
44947	363	44	cooked	cook	VBN
44947	363	45	potatoes	potato	NNS
44947	363	46	,	,	,
44947	363	47	season	season	NN
44947	363	48	each	each	DT
44947	363	49	layer	layer	NN
44947	363	50	with	with	IN
44947	363	51	salt	salt	NN
44947	363	52	and	and	CC
44947	363	53	pepper	pepper	NN
44947	363	54	,	,	,
44947	363	55	minced	mince	VBD
44947	363	56	parsley	parsley	NNP
44947	363	57	and	and	CC
44947	363	58	onions	onion	NNS
44947	363	59	fried	fry	VBN
44947	363	60	in	in	IN
44947	363	61	butter	butter	NN
44947	363	62	;	;	:
44947	363	63	pour	pour	VB
44947	363	64	over	over	IN
44947	363	65	some	some	DT
44947	363	66	clear	clear	JJ
44947	363	67	gravy	gravy	NN
44947	363	68	.	.	.
44947	364	1	Moisten	moisten	VB
44947	364	2	the	the	DT
44947	364	3	edge	edge	NN
44947	364	4	of	of	IN
44947	364	5	the	the	DT
44947	364	6	dish	dish	NN
44947	364	7	,	,	,
44947	364	8	lay	lie	VBD
44947	364	9	a	a	DT
44947	364	10	narrow	narrow	JJ
44947	364	11	band	band	NN
44947	364	12	of	of	IN
44947	364	13	paste	paste	NN
44947	364	14	,	,	,
44947	364	15	moisten	moisten	NNP
44947	364	16	,	,	,
44947	364	17	and	and	CC
44947	364	18	cover	cover	VB
44947	364	19	the	the	DT
44947	364	20	whole	whole	NN
44947	364	21	with	with	IN
44947	364	22	puff	puff	NN
44947	364	23	-	-	HYPH
44947	364	24	paste	paste	NN
44947	364	25	,	,	,
44947	364	26	bake	bake	VBP
44947	364	27	in	in	IN
44947	364	28	moderate	moderate	JJ
44947	364	29	oven	oven	NNP
44947	364	30	1	1	CD
44947	364	31	hour	hour	NN
44947	364	32	and	and	CC
44947	364	33	20	20	CD
44947	364	34	minutes	minute	NNS
44947	364	35	.	.	.
44947	365	1	RUSSIAN	RUSSIAN	NNP
44947	365	2	STEAKS	STEAKS	NNP
44947	365	3	Chop	Chop	NNP
44947	365	4	1	1	CD
44947	365	5	lb	lb	XX
44947	365	6	.	.	.
44947	366	1	of	of	IN
44947	366	2	round	round	NNP
44947	366	3	steak	steak	NNP
44947	366	4	or	or	CC
44947	366	5	any	any	DT
44947	366	6	good	good	JJ
44947	366	7	part	part	NN
44947	366	8	of	of	IN
44947	366	9	the	the	DT
44947	366	10	beef	beef	NN
44947	366	11	,	,	,
44947	366	12	season	season	NN
44947	366	13	with	with	IN
44947	366	14	salt	salt	NN
44947	366	15	and	and	CC
44947	366	16	pepper	pepper	NN
44947	366	17	.	.	.
44947	367	1	Add	add	VB
44947	367	2	by	by	IN
44947	367	3	degrees	degree	NNS
44947	367	4	with	with	IN
44947	367	5	a	a	DT
44947	367	6	wooden	wooden	JJ
44947	367	7	spoon	spoon	NN
44947	367	8	1/4	1/4	CD
44947	367	9	lb	lb	IN
44947	367	10	.	.	.
44947	368	1	of	of	IN
44947	368	2	butter	butter	NN
44947	368	3	.	.	.
44947	369	1	Roll	roll	VB
44947	369	2	into	into	IN
44947	369	3	fat	fat	JJ
44947	369	4	balls	ball	NNS
44947	369	5	and	and	CC
44947	369	6	place	place	NN
44947	369	7	in	in	IN
44947	369	8	a	a	DT
44947	369	9	very	very	RB
44947	369	10	hot	hot	JJ
44947	369	11	frying	frying	JJ
44947	369	12	pan	pan	NN
44947	369	13	.	.	.
44947	370	1	Give	give	VB
44947	370	2	3	3	CD
44947	370	3	minutes	minute	NNS
44947	370	4	to	to	IN
44947	370	5	each	each	DT
44947	370	6	side	side	NN
44947	370	7	.	.	.
44947	371	1	Serve	serve	VB
44947	371	2	with	with	IN
44947	371	3	the	the	DT
44947	371	4	following	follow	VBG
44947	371	5	sauce	sauce	NN
44947	371	6	:	:	:
44947	371	7	Mix	mix	VB
44947	371	8	together	together	RB
44947	371	9	2	2	CD
44947	371	10	tablespoonsful	tablespoonsful	NN
44947	371	11	of	of	IN
44947	371	12	oil	oil	NN
44947	371	13	and	and	CC
44947	371	14	1	1	CD
44947	371	15	of	of	IN
44947	371	16	butter	butter	NN
44947	371	17	,	,	,
44947	371	18	1	1	CD
44947	371	19	-	-	SYM
44947	371	20	1/2	1/2	CD
44947	371	21	tablespoons	tablespoon	NNS
44947	371	22	of	of	IN
44947	371	23	flour	flour	NN
44947	371	24	,	,	,
44947	371	25	add	add	VB
44947	371	26	2	2	CD
44947	371	27	teaspoonsful	teaspoonsful	NN
44947	371	28	of	of	IN
44947	371	29	onion	onion	NN
44947	371	30	juice	juice	NN
44947	371	31	,	,	,
44947	371	32	1	1	CD
44947	371	33	teaspoonful	teaspoonful	NN
44947	371	34	of	of	IN
44947	371	35	grated	grate	VBN
44947	371	36	horse	horse	NN
44947	371	37	-	-	HYPH
44947	371	38	radish	radish	NN
44947	371	39	,	,	,
44947	371	40	1/4	1/4	CD
44947	371	41	teaspoonful	teaspoonful	NN
44947	371	42	of	of	IN
44947	371	43	mixed	mixed	JJ
44947	371	44	mustard	mustard	NN
44947	371	45	,	,	,
44947	371	46	salt	salt	NN
44947	371	47	and	and	CC
44947	371	48	pepper	pepper	NN
44947	371	49	,	,	,
44947	371	50	then	then	RB
44947	371	51	gradually	gradually	RB
44947	371	52	1	1	CD
44947	371	53	-	-	SYM
44947	371	54	1/2	1/2	CD
44947	371	55	cups	cup	NNS
44947	371	56	of	of	IN
44947	371	57	stock	stock	NN
44947	371	58	(	(	-LRB-
44947	371	59	one	one	PRP
44947	371	60	can	can	MD
44947	371	61	use	use	VB
44947	371	62	water	water	NN
44947	371	63	instead	instead	RB
44947	371	64	)	)	-RRB-
44947	371	65	,	,	,
44947	371	66	and	and	CC
44947	371	67	cook	cook	VB
44947	371	68	3	3	CD
44947	371	69	minutes	minute	NNS
44947	371	70	,	,	,
44947	371	71	then	then	RB
44947	371	72	take	take	VB
44947	371	73	from	from	IN
44947	371	74	the	the	DT
44947	371	75	fire	fire	NN
44947	371	76	and	and	CC
44947	371	77	add	add	VB
44947	371	78	1/4	1/4	CD
44947	371	79	of	of	IN
44947	371	80	a	a	DT
44947	371	81	cup	cup	NN
44947	371	82	of	of	IN
44947	371	83	cream	cream	NN
44947	371	84	and	and	CC
44947	371	85	I	-PRON-	PRP
44947	371	86	teaspoonful	teaspoonful	JJ
44947	371	87	of	of	IN
44947	371	88	lemon	lemon	NN
44947	371	89	-	-	HYPH
44947	371	90	juice	juice	NN
44947	371	91	.	.	.
44947	372	1	ANOTHER	another	DT
44947	372	2	RUSSIAN	russian	JJ
44947	372	3	METHOD	method	NN
44947	372	4	FOR	for	IN
44947	372	5	BEEFSTEAKS	BEEFSTEAKS	NNP
44947	372	6	Cut	Cut	NNP
44947	372	7	the	the	DT
44947	372	8	steaks	steak	NNS
44947	372	9	thin	thin	RB
44947	372	10	,	,	,
44947	372	11	season	season	VB
44947	372	12	them	-PRON-	PRP
44947	372	13	with	with	IN
44947	372	14	salt	salt	NN
44947	372	15	and	and	CC
44947	372	16	paprika	paprika	NNP
44947	372	17	.	.	.
44947	373	1	Colour	colour	VB
44947	373	2	the	the	DT
44947	373	3	steaks	steak	NNS
44947	373	4	in	in	IN
44947	373	5	2	2	CD
44947	373	6	oz	oz	NNP
44947	373	7	.	.	.
44947	374	1	of	of	IN
44947	374	2	butter	butter	NN
44947	374	3	,	,	,
44947	374	4	but	but	CC
44947	374	5	they	-PRON-	PRP
44947	374	6	must	must	MD
44947	374	7	not	not	RB
44947	374	8	be	be	VB
44947	374	9	completely	completely	RB
44947	374	10	cooked	cook	VBN
44947	374	11	.	.	.
44947	375	1	Chop	chop	VB
44947	375	2	up	up	RP
44947	375	3	finely	finely	RB
44947	375	4	2	2	CD
44947	375	5	onions	onion	NNS
44947	375	6	,	,	,
44947	375	7	place	place	VB
44947	375	8	half	half	NN
44947	375	9	of	of	IN
44947	375	10	the	the	DT
44947	375	11	onions	onion	NNS
44947	375	12	in	in	IN
44947	375	13	a	a	DT
44947	375	14	casserole	casserole	NN
44947	375	15	that	that	WDT
44947	375	16	can	can	MD
44947	375	17	be	be	VB
44947	375	18	sent	send	VBN
44947	375	19	to	to	IN
44947	375	20	table	table	NN
44947	375	21	.	.	.
44947	376	1	Arrange	arrange	VB
44947	376	2	the	the	DT
44947	376	3	steaks	steak	NNS
44947	376	4	upon	upon	IN
44947	376	5	it	-PRON-	PRP
44947	376	6	.	.	.
44947	377	1	Sprinkle	sprinkle	VB
44947	377	2	them	-PRON-	PRP
44947	377	3	with	with	IN
44947	377	4	the	the	DT
44947	377	5	remainder	remainder	NN
44947	377	6	of	of	IN
44947	377	7	the	the	DT
44947	377	8	onions	onion	NNS
44947	377	9	.	.	.
44947	378	1	Throw	throw	VB
44947	378	2	the	the	DT
44947	378	3	gravy	gravy	NN
44947	378	4	from	from	IN
44947	378	5	the	the	DT
44947	378	6	pan	pan	NN
44947	378	7	,	,	,
44947	378	8	with	with	IN
44947	378	9	stock	stock	NN
44947	378	10	or	or	CC
44947	378	11	water	water	NN
44947	378	12	added	add	VBD
44947	378	13	,	,	,
44947	378	14	to	to	TO
44947	378	15	allow	allow	VB
44947	378	16	the	the	DT
44947	378	17	steaks	steak	NNS
44947	378	18	to	to	TO
44947	378	19	be	be	VB
44947	378	20	half	half	RB
44947	378	21	covered	cover	VBN
44947	378	22	.	.	.
44947	379	1	Cook	cook	VB
44947	379	2	in	in	IN
44947	379	3	the	the	DT
44947	379	4	oven	oven	JJ
44947	379	5	1	1	CD
44947	379	6	or	or	CC
44947	379	7	2	2	CD
44947	379	8	hours	hour	NNS
44947	379	9	in	in	IN
44947	379	10	tightly	tightly	RB
44947	379	11	covered	cover	VBN
44947	379	12	casserole	casserole	NN
44947	379	13	.	.	.
44947	380	1	Before	before	IN
44947	380	2	serving	serve	VBG
44947	380	3	pour	pour	NN
44947	380	4	over	over	IN
44947	380	5	1	1	CD
44947	380	6	cupful	cupful	NN
44947	380	7	of	of	IN
44947	380	8	sour	sour	JJ
44947	380	9	cream	cream	NN
44947	380	10	.	.	.
44947	381	1	STEWED	STEWED	NNP
44947	381	2	KIDNEYS	KIDNEYS	NNP
44947	381	3	(	(	-LRB-
44947	381	4	English	English	NNP
44947	381	5	)	)	-RRB-
44947	381	6	Take	take	VB
44947	381	7	away	away	RB
44947	381	8	the	the	DT
44947	381	9	skin	skin	NN
44947	381	10	from	from	IN
44947	381	11	three	three	CD
44947	381	12	lamb	lamb	NNP
44947	381	13	kidneys	kidney	NNS
44947	381	14	;	;	:
44947	381	15	split	split	VBD
44947	381	16	them	-PRON-	PRP
44947	381	17	lengthwise	lengthwise	RB
44947	381	18	in	in	IN
44947	381	19	halves	half	NNS
44947	381	20	;	;	:
44947	381	21	take	take	VB
44947	381	22	out	out	RP
44947	381	23	the	the	DT
44947	381	24	white	white	JJ
44947	381	25	nerve	nerve	NN
44947	381	26	from	from	IN
44947	381	27	the	the	DT
44947	381	28	centre	centre	NN
44947	381	29	,	,	,
44947	381	30	and	and	CC
44947	381	31	cut	cut	VBD
44947	381	32	each	each	DT
44947	381	33	half	half	NN
44947	381	34	into	into	IN
44947	381	35	small	small	JJ
44947	381	36	slices	slice	NNS
44947	381	37	.	.	.
44947	382	1	Put	put	VB
44947	382	2	3	3	CD
44947	382	3	ozs	ozs	NN
44947	382	4	.	.	.
44947	383	1	of	of	IN
44947	383	2	oil	oil	NN
44947	383	3	in	in	IN
44947	383	4	a	a	DT
44947	383	5	pan	pan	NN
44947	383	6	,	,	,
44947	383	7	colour	colour	NN
44947	383	8	in	in	IN
44947	383	9	it	-PRON-	PRP
44947	383	10	a	a	DT
44947	383	11	small	small	JJ
44947	383	12	chopped	chopped	JJ
44947	383	13	onion	onion	NN
44947	383	14	,	,	,
44947	383	15	add	add	VB
44947	383	16	the	the	DT
44947	383	17	sliced	sliced	JJ
44947	383	18	kidneys	kidney	NNS
44947	383	19	,	,	,
44947	383	20	salt	salt	NN
44947	383	21	,	,	,
44947	383	22	pepper	pepper	NN
44947	383	23	.	.	.
44947	384	1	Stir	stir	VB
44947	384	2	with	with	IN
44947	384	3	a	a	DT
44947	384	4	spoon	spoon	NN
44947	384	5	briskly	briskly	RB
44947	384	6	over	over	IN
44947	384	7	a	a	DT
44947	384	8	good	good	JJ
44947	384	9	fire	fire	NN
44947	384	10	until	until	IN
44947	384	11	all	all	PDT
44947	384	12	the	the	DT
44947	384	13	pieces	piece	NNS
44947	384	14	are	be	VBP
44947	384	15	equally	equally	RB
44947	384	16	coloured	coloured	JJ
44947	384	17	;	;	:
44947	384	18	sprinkle	sprinkle	VB
44947	384	19	with	with	IN
44947	384	20	a	a	DT
44947	384	21	tablespoonful	tablespoonful	NN
44947	384	22	of	of	IN
44947	384	23	flour	flour	NN
44947	384	24	;	;	:
44947	384	25	mix	mix	VB
44947	384	26	and	and	CC
44947	384	27	stir	stir	VB
44947	384	28	well	well	RB
44947	384	29	.	.	.
44947	385	1	Add	add	VB
44947	385	2	a	a	DT
44947	385	3	cupful	cupful	NN
44947	385	4	of	of	IN
44947	385	5	wine	wine	NN
44947	385	6	and	and	CC
44947	385	7	one	one	CD
44947	385	8	of	of	IN
44947	385	9	gravy	gravy	NN
44947	385	10	,	,	,
44947	385	11	stir	stir	VB
44947	385	12	until	until	IN
44947	385	13	boiling	boil	VBG
44947	385	14	.	.	.
44947	386	1	Cook	cook	VB
44947	386	2	two	two	CD
44947	386	3	minutes	minute	NNS
44947	386	4	longer	long	RBR
44947	386	5	;	;	:
44947	386	6	taste	taste	VB
44947	386	7	if	if	IN
44947	386	8	well	well	RB
44947	386	9	seasoned	seasoned	JJ
44947	386	10	;	;	:
44947	386	11	at	at	IN
44947	386	12	the	the	DT
44947	386	13	last	last	JJ
44947	386	14	add	add	NN
44947	386	15	the	the	DT
44947	386	16	juice	juice	NN
44947	386	17	of	of	IN
44947	386	18	half	half	PDT
44947	386	19	a	a	DT
44947	386	20	lemon	lemon	NN
44947	386	21	and	and	CC
44947	386	22	chopped	chop	VBN
44947	386	23	parsley	parsley	NN
44947	386	24	.	.	.
44947	387	1	NOTE.--Mushrooms	NOTE.--Mushrooms	NNP
44947	387	2	stewed	stew	VBD
44947	387	3	with	with	IN
44947	387	4	the	the	DT
44947	387	5	kidneys	kidney	NNS
44947	387	6	are	be	VBP
44947	387	7	an	an	DT
44947	387	8	improvement	improvement	NN
44947	387	9	.	.	.
44947	388	1	CHICKEN	CHICKEN	NNP
44947	388	2	(	(	-LRB-
44947	388	3	Serbian	Serbian	NNP
44947	388	4	)	)	-RRB-
44947	388	5	Put	put	VB
44947	388	6	a	a	DT
44947	388	7	good	good	JJ
44947	388	8	slice	slice	NN
44947	388	9	of	of	IN
44947	388	10	salt	salt	NN
44947	388	11	pork	pork	NN
44947	388	12	into	into	IN
44947	388	13	a	a	DT
44947	388	14	saucepan	saucepan	NN
44947	388	15	.	.	.
44947	389	1	When	when	WRB
44947	389	2	it	-PRON-	PRP
44947	389	3	has	have	VBZ
44947	389	4	fried	fry	VBN
44947	389	5	a	a	DT
44947	389	6	little	little	JJ
44947	389	7	add	add	VB
44947	389	8	some	some	DT
44947	389	9	chopped	chop	VBN
44947	389	10	parsley	parsley	NN
44947	389	11	root	root	NN
44947	389	12	,	,	,
44947	389	13	carrot	carrot	NN
44947	389	14	,	,	,
44947	389	15	onion	onion	NN
44947	389	16	,	,	,
44947	389	17	and	and	CC
44947	389	18	a	a	DT
44947	389	19	small	small	JJ
44947	389	20	clove	clove	NN
44947	389	21	of	of	IN
44947	389	22	garlic	garlic	NN
44947	389	23	.	.	.
44947	390	1	Joint	joint	VB
44947	390	2	the	the	DT
44947	390	3	fowl	fowl	NN
44947	390	4	and	and	CC
44947	390	5	place	place	VB
44947	390	6	it	-PRON-	PRP
44947	390	7	in	in	IN
44947	390	8	the	the	DT
44947	390	9	pan	pan	NN
44947	390	10	,	,	,
44947	390	11	add	add	VB
44947	390	12	salt	salt	NN
44947	390	13	and	and	CC
44947	390	14	pepper	pepper	NN
44947	390	15	.	.	.
44947	391	1	Cook	cook	VB
44947	391	2	in	in	IN
44947	391	3	the	the	DT
44947	391	4	oven	oven	JJ
44947	391	5	about	about	IN
44947	391	6	one	one	CD
44947	391	7	hour	hour	NN
44947	391	8	,	,	,
44947	391	9	then	then	RB
44947	391	10	add	add	VB
44947	391	11	3	3	CD
44947	391	12	or	or	CC
44947	391	13	4	4	CD
44947	391	14	peeled	peel	VBD
44947	391	15	tomatoes	tomato	NNS
44947	391	16	with	with	IN
44947	391	17	the	the	DT
44947	391	18	seeds	seed	NNS
44947	391	19	removed	remove	VBN
44947	391	20	.	.	.
44947	392	1	Continue	continue	VB
44947	392	2	to	to	TO
44947	392	3	add	add	VB
44947	392	4	in	in	IN
44947	392	5	the	the	DT
44947	392	6	pan	pan	NN
44947	392	7	enough	enough	JJ
44947	392	8	water	water	NN
44947	392	9	to	to	TO
44947	392	10	baste	baste	VB
44947	392	11	the	the	DT
44947	392	12	fowl	fowl	NN
44947	392	13	frequently	frequently	RB
44947	392	14	.	.	.
44947	393	1	Cook	cook	VB
44947	393	2	until	until	IN
44947	393	3	the	the	DT
44947	393	4	fowl	fowl	NN
44947	393	5	is	be	VBZ
44947	393	6	tender	tender	JJ
44947	393	7	and	and	CC
44947	393	8	serve	serve	VB
44947	393	9	with	with	IN
44947	393	10	rice	rice	NN
44947	393	11	to	to	TO
44947	393	12	which	which	WDT
44947	393	13	minced	mince	VBN
44947	393	14	cooked	cooked	JJ
44947	393	15	ham	ham	NNP
44947	393	16	or	or	CC
44947	393	17	bacon	bacon	NN
44947	393	18	has	have	VBZ
44947	393	19	been	be	VBN
44947	393	20	added	add	VBN
44947	393	21	.	.	.
44947	394	1	Pour	pour	VB
44947	394	2	the	the	DT
44947	394	3	gravy	gravy	NN
44947	394	4	in	in	IN
44947	394	5	the	the	DT
44947	394	6	pan	pan	NN
44947	394	7	over	over	IN
44947	394	8	the	the	DT
44947	394	9	chicken	chicken	NN
44947	394	10	.	.	.
44947	395	1	BAKED	BAKED	NNP
44947	395	2	HAM	HAM	NNP
44947	395	3	(	(	-LRB-
44947	395	4	York	York	NNP
44947	395	5	fashion	fashion	NN
44947	395	6	)	)	-RRB-
44947	395	7	Soak	soak	VB
44947	395	8	overnight	overnight	RB
44947	395	9	;	;	:
44947	395	10	in	in	IN
44947	395	11	the	the	DT
44947	395	12	morning	morning	NN
44947	395	13	scrub	scrub	VBD
44947	395	14	it	-PRON-	PRP
44947	395	15	and	and	CC
44947	395	16	trim	trim	VB
44947	395	17	away	away	RP
44947	395	18	any	any	DT
44947	395	19	rusty	rusty	JJ
44947	395	20	part	part	NN
44947	395	21	;	;	:
44947	395	22	wipe	wipe	NN
44947	395	23	dry	dry	JJ
44947	395	24	;	;	:
44947	395	25	cover	cover	VB
44947	395	26	the	the	DT
44947	395	27	ham	ham	NN
44947	395	28	with	with	IN
44947	395	29	a	a	DT
44947	395	30	stiff	stiff	JJ
44947	395	31	paste	paste	NN
44947	395	32	of	of	IN
44947	395	33	bread	bread	NN
44947	395	34	dough	dough	NN
44947	395	35	an	an	DT
44947	395	36	inch	inch	NN
44947	395	37	thick	thick	JJ
44947	395	38	and	and	CC
44947	395	39	lay	lie	VBD
44947	395	40	upside	upside	RB
44947	395	41	down	down	RB
44947	395	42	in	in	IN
44947	395	43	a	a	DT
44947	395	44	dripping	dripping	JJ
44947	395	45	pan	pan	NN
44947	395	46	with	with	IN
44947	395	47	a	a	DT
44947	395	48	little	little	JJ
44947	395	49	water	water	NN
44947	395	50	;	;	:
44947	395	51	allow	allow	VB
44947	395	52	in	in	IN
44947	395	53	baking	bake	VBG
44947	395	54	25	25	CD
44947	395	55	minutes	minute	NNS
44947	395	56	to	to	IN
44947	395	57	the	the	DT
44947	395	58	pound	pound	NN
44947	395	59	;	;	:
44947	395	60	baste	baste	NNP
44947	395	61	a	a	DT
44947	395	62	few	few	JJ
44947	395	63	times	time	NNS
44947	395	64	and	and	CC
44947	395	65	keep	keep	VB
44947	395	66	water	water	NN
44947	395	67	in	in	IN
44947	395	68	the	the	DT
44947	395	69	pan	pan	NN
44947	395	70	.	.	.
44947	396	1	When	when	WRB
44947	396	2	a	a	DT
44947	396	3	skewer	skewer	NN
44947	396	4	will	will	MD
44947	396	5	pierce	pierce	VB
44947	396	6	the	the	DT
44947	396	7	thickest	thick	JJS
44947	396	8	part	part	NN
44947	396	9	plunge	plunge	VBP
44947	396	10	the	the	DT
44947	396	11	ham	ham	NN
44947	396	12	for	for	IN
44947	396	13	1	1	CD
44947	396	14	minute	minute	NN
44947	396	15	in	in	IN
44947	396	16	cold	cold	JJ
44947	396	17	water	water	NN
44947	396	18	;	;	:
44947	396	19	remove	remove	VB
44947	396	20	the	the	DT
44947	396	21	crust	crust	NN
44947	396	22	and	and	CC
44947	396	23	outside	outside	JJ
44947	396	24	skin	skin	NN
44947	396	25	,	,	,
44947	396	26	sprinkle	sprinkle	VB
44947	396	27	with	with	IN
44947	396	28	brown	brown	JJ
44947	396	29	sugar	sugar	NN
44947	396	30	and	and	CC
44947	396	31	fine	fine	JJ
44947	396	32	cracker	cracker	NN
44947	396	33	crumbs	crumb	VBZ
44947	396	34	,	,	,
44947	396	35	and	and	CC
44947	396	36	stick	stick	VB
44947	396	37	with	with	IN
44947	396	38	cloves	clove	NNS
44947	396	39	and	and	CC
44947	396	40	brown	brown	NNP
44947	396	41	in	in	IN
44947	396	42	the	the	DT
44947	396	43	oven	oven	NN
44947	396	44	.	.	.
44947	397	1	Serve	serve	VB
44947	397	2	with	with	IN
44947	397	3	a	a	DT
44947	397	4	mustard	mustard	NN
44947	397	5	sauce	sauce	NN
44947	397	6	or	or	CC
44947	397	7	white	white	JJ
44947	397	8	wine	wine	NN
44947	397	9	sauce	sauce	NN
44947	397	10	if	if	IN
44947	397	11	eaten	eat	VBN
44947	397	12	hot	hot	JJ
44947	397	13	.	.	.
44947	398	1	RILLETTES	RILLETTES	NNP
44947	398	2	DE	DE	NNP
44947	398	3	TOURS	TOURS	NNP
44947	398	4	(	(	-LRB-
44947	398	5	Cretons	Cretons	NNP
44947	398	6	Canadiens	Canadiens	NNPS
44947	398	7	)	)	-RRB-
44947	398	8	Three	three	CD
44947	398	9	lbs	lbs	NN
44947	398	10	.	.	.
44947	399	1	shoulder	shoulder	NN
44947	399	2	of	of	IN
44947	399	3	fresh	fresh	JJ
44947	399	4	pork	pork	NN
44947	399	5	,	,	,
44947	399	6	3	3	CD
44947	399	7	lbs	lbs	NN
44947	399	8	.	.	.
44947	400	1	cutlets	cutlet	NNS
44947	400	2	of	of	IN
44947	400	3	pork	pork	NN
44947	400	4	,	,	,
44947	400	5	1	1	CD
44947	400	6	filet	filet	NN
44947	400	7	of	of	IN
44947	400	8	pork	pork	NN
44947	400	9	,	,	,
44947	400	10	2	2	CD
44947	400	11	pork	pork	NN
44947	400	12	kidneys	kidney	NNS
44947	400	13	,	,	,
44947	400	14	2	2	CD
44947	400	15	lbs	lbs	NN
44947	400	16	.	.	.
44947	401	1	of	of	IN
44947	401	2	kidney	kidney	NNP
44947	401	3	fat	fat	NNP
44947	401	4	,	,	,
44947	401	5	1	1	CD
44947	401	6	pint	pint	NN
44947	401	7	of	of	IN
44947	401	8	water	water	NN
44947	401	9	,	,	,
44947	401	10	3	3	CD
44947	401	11	tablespoons	tablespoon	NNS
44947	401	12	of	of	IN
44947	401	13	salt	salt	NN
44947	401	14	,	,	,
44947	401	15	pepper	pepper	NN
44947	401	16	,	,	,
44947	401	17	and	and	CC
44947	401	18	4	4	CD
44947	401	19	onions	onion	NNS
44947	401	20	minced	mince	VBN
44947	401	21	fine	fine	RB
44947	401	22	with	with	IN
44947	401	23	the	the	DT
44947	401	24	pork	pork	NN
44947	401	25	fat	fat	NN
44947	401	26	.	.	.
44947	402	1	Chop	chop	VB
44947	402	2	the	the	DT
44947	402	3	meat	meat	NN
44947	402	4	into	into	IN
44947	402	5	small	small	JJ
44947	402	6	dice	dice	NNS
44947	402	7	,	,	,
44947	402	8	mince	mince	VB
44947	402	9	the	the	DT
44947	402	10	fat	fat	NN
44947	402	11	and	and	CC
44947	402	12	kidneys	kidney	VBZ
44947	402	13	very	very	RB
44947	402	14	fine	fine	RB
44947	402	15	;	;	:
44947	402	16	let	let	VB
44947	402	17	all	all	DT
44947	402	18	boil	boil	VB
44947	402	19	gently	gently	RB
44947	402	20	for	for	IN
44947	402	21	4	4	CD
44947	402	22	hours	hour	NNS
44947	402	23	.	.	.
44947	403	1	About	about	RB
44947	403	2	1/2	1/2	CD
44947	403	3	hour	hour	NN
44947	403	4	before	before	IN
44947	403	5	removing	remove	VBG
44947	403	6	from	from	IN
44947	403	7	the	the	DT
44947	403	8	fire	fire	NN
44947	403	9	,	,	,
44947	403	10	add	add	VB
44947	403	11	1	1	CD
44947	403	12	teaspoonful	teaspoonful	NN
44947	403	13	of	of	IN
44947	403	14	mixed	mixed	JJ
44947	403	15	spices	spice	NNS
44947	403	16	and	and	CC
44947	403	17	1/4	1/4	CD
44947	403	18	lb	lb	IN
44947	403	19	.	.	.
44947	404	1	fresh	fresh	JJ
44947	404	2	mushrooms	mushroom	NNS
44947	404	3	cut	cut	VBD
44947	404	4	in	in	IN
44947	404	5	large	large	JJ
44947	404	6	pieces	piece	NNS
44947	404	7	.	.	.
44947	405	1	Line	line	VB
44947	405	2	a	a	DT
44947	405	3	mould	mould	NN
44947	405	4	with	with	IN
44947	405	5	half	half	RB
44947	405	6	-	-	HYPH
44947	405	7	set	set	NN
44947	405	8	aspic	aspic	NN
44947	405	9	;	;	:
44947	405	10	when	when	WRB
44947	405	11	set	set	VBN
44947	405	12	,	,	,
44947	405	13	pour	pour	VBP
44947	405	14	in	in	IN
44947	405	15	the	the	DT
44947	405	16	mixture	mixture	NN
44947	405	17	,	,	,
44947	405	18	pour	pour	VBP
44947	405	19	over	over	IN
44947	405	20	more	more	JJR
44947	405	21	aspic	aspic	JJ
44947	405	22	.	.	.
44947	406	1	This	this	DT
44947	406	2	is	be	VBZ
44947	406	3	excellent	excellent	JJ
44947	406	4	for	for	IN
44947	406	5	a	a	DT
44947	406	6	cold	cold	JJ
44947	406	7	supper	supper	NN
44947	406	8	or	or	CC
44947	406	9	can	can	MD
44947	406	10	be	be	VB
44947	406	11	used	use	VBN
44947	406	12	as	as	IN
44947	406	13	_	_	NNP
44947	406	14	pâté	pâté	NNP
44947	406	15	de	de	NNP
44947	406	16	foie	foie	NNP
44947	406	17	gras	gras	NNP
44947	406	18	_	_	NNP
44947	406	19	,	,	,
44947	406	20	and	and	CC
44947	406	21	it	-PRON-	PRP
44947	406	22	may	may	MD
44947	406	23	be	be	VB
44947	406	24	moulded	mould	VBN
44947	406	25	in	in	IN
44947	406	26	buttered	butter	VBN
44947	406	27	dishes	dish	NNS
44947	406	28	without	without	IN
44947	406	29	the	the	DT
44947	406	30	aspic	aspic	NNP
44947	406	31	.	.	.
44947	407	1	A	a	DT
44947	407	2	SERBIAN	serbian	JJ
44947	407	3	DISH	DISH	NNS
44947	407	4	OF	of	IN
44947	407	5	RICE	rice	NN
44947	407	6	AND	and	CC
44947	407	7	MUTTON	MUTTON	NNP
44947	407	8	Cut	Cut	NNP
44947	407	9	5	5	CD
44947	407	10	onions	onion	NNS
44947	407	11	very	very	RB
44947	407	12	fine	fine	JJ
44947	407	13	,	,	,
44947	407	14	and	and	CC
44947	407	15	1/4	1/4	CD
44947	407	16	lb	lb	IN
44947	407	17	.	.	.
44947	408	1	of	of	IN
44947	408	2	lean	lean	NNP
44947	408	3	salt	salt	NN
44947	408	4	pork	pork	NN
44947	408	5	,	,	,
44947	408	6	in	in	IN
44947	408	7	thin	thin	JJ
44947	408	8	slices	slice	NNS
44947	408	9	.	.	.
44947	409	1	Put	put	VB
44947	409	2	these	these	DT
44947	409	3	into	into	IN
44947	409	4	a	a	DT
44947	409	5	deep	deep	JJ
44947	409	6	pot	pot	NN
44947	409	7	to	to	TO
44947	409	8	cook	cook	VB
44947	409	9	until	until	IN
44947	409	10	the	the	DT
44947	409	11	onions	onion	NNS
44947	409	12	are	be	VBP
44947	409	13	a	a	DT
44947	409	14	golden	golden	JJ
44947	409	15	brown	brown	NN
44947	409	16	.	.	.
44947	410	1	Add	add	VB
44947	410	2	2	2	CD
44947	410	3	lbs	lbs	NN
44947	410	4	.	.	.
44947	411	1	of	of	IN
44947	411	2	lamb	lamb	NNP
44947	411	3	or	or	CC
44947	411	4	mutton	mutton	NNP
44947	411	5	cut	cut	VBD
44947	411	6	in	in	IN
44947	411	7	pieces	piece	NNS
44947	411	8	,	,	,
44947	411	9	add	add	VB
44947	411	10	salt	salt	NN
44947	411	11	,	,	,
44947	411	12	pepper	pepper	NN
44947	411	13	,	,	,
44947	411	14	and	and	CC
44947	411	15	3	3	CD
44947	411	16	pimentos	pimento	NNS
44947	411	17	;	;	:
44947	411	18	just	just	RB
44947	411	19	cover	cover	VB
44947	411	20	the	the	DT
44947	411	21	meat	meat	NN
44947	411	22	with	with	IN
44947	411	23	water	water	NN
44947	411	24	and	and	CC
44947	411	25	cook	cook	VB
44947	411	26	gently	gently	RB
44947	411	27	about	about	IN
44947	411	28	an	an	DT
44947	411	29	hour	hour	NN
44947	411	30	,	,	,
44947	411	31	then	then	RB
44947	411	32	add	add	VB
44947	411	33	1/2	1/2	CD
44947	411	34	cup	cup	NN
44947	411	35	of	of	IN
44947	411	36	rice	rice	NN
44947	411	37	;	;	:
44947	411	38	cover	cover	VB
44947	411	39	tightly	tightly	RB
44947	411	40	and	and	CC
44947	411	41	let	let	VB
44947	411	42	it	-PRON-	PRP
44947	411	43	stew	stew	VB
44947	411	44	20	20	CD
44947	411	45	minutes	minute	NNS
44947	411	46	more	more	JJR
44947	411	47	.	.	.
44947	412	1	BAKED	BAKED	NNP
44947	412	2	EGGS	EGGS	NNP
44947	412	3	(	(	-LRB-
44947	412	4	Bonhomme	Bonhomme	NNP
44947	412	5	)	)	-RRB-
44947	412	6	Put	Put	VBD
44947	412	7	in	in	RP
44947	412	8	a	a	DT
44947	412	9	basin	basin	NN
44947	412	10	2	2	CD
44947	412	11	dessert	dessert	NN
44947	412	12	-	-	HYPH
44947	412	13	spoonfuls	spoonful	NNS
44947	412	14	of	of	IN
44947	412	15	flour	flour	NN
44947	412	16	,	,	,
44947	412	17	a	a	DT
44947	412	18	pinch	pinch	NN
44947	412	19	of	of	IN
44947	412	20	salt	salt	NN
44947	412	21	(	(	-LRB-
44947	412	22	or	or	CC
44947	412	23	sugar	sugar	NN
44947	412	24	if	if	IN
44947	412	25	preferred	prefer	VBN
44947	412	26	)	)	-RRB-
44947	412	27	;	;	:
44947	412	28	break	break	VB
44947	412	29	into	into	IN
44947	412	30	it	-PRON-	PRP
44947	412	31	6	6	CD
44947	412	32	whole	whole	JJ
44947	412	33	eggs	egg	NNS
44947	412	34	;	;	:
44947	412	35	beat	beat	VB
44947	412	36	them	-PRON-	PRP
44947	412	37	up	up	RP
44947	412	38	with	with	IN
44947	412	39	a	a	DT
44947	412	40	pint	pint	NN
44947	412	41	of	of	IN
44947	412	42	milk	milk	NN
44947	412	43	.	.	.
44947	413	1	Pour	pour	VB
44947	413	2	this	this	DT
44947	413	3	into	into	IN
44947	413	4	a	a	DT
44947	413	5	buttered	butter	VBN
44947	413	6	dish	dish	NN
44947	413	7	,	,	,
44947	413	8	bake	bake	NN
44947	413	9	in	in	IN
44947	413	10	a	a	DT
44947	413	11	moderate	moderate	JJ
44947	413	12	oven	oven	NN
44947	413	13	.	.	.
44947	414	1	When	when	WRB
44947	414	2	the	the	DT
44947	414	3	eggs	egg	NNS
44947	414	4	have	have	VBP
44947	414	5	acquired	acquire	VBN
44947	414	6	a	a	DT
44947	414	7	good	good	JJ
44947	414	8	colour	colour	NN
44947	414	9	serve	serve	VBP
44947	414	10	directly	directly	RB
44947	414	11	.	.	.
44947	415	1	If	if	IN
44947	415	2	this	this	DT
44947	415	3	dish	dish	NN
44947	415	4	has	have	VBZ
44947	415	5	been	be	VBN
44947	415	6	flavoured	flavour	VBN
44947	415	7	with	with	IN
44947	415	8	salt	salt	NN
44947	415	9	send	send	NN
44947	415	10	grated	grate	VBN
44947	415	11	Parmesan	Parmesan	NNP
44947	415	12	or	or	CC
44947	415	13	Gruyère	Gruyère	NNP
44947	415	14	cheese	cheese	NN
44947	415	15	to	to	TO
44947	415	16	table	table	VB
44947	415	17	with	with	IN
44947	415	18	it	-PRON-	PRP
44947	415	19	.	.	.
44947	416	1	TRIPE	TRIPE	NNP
44947	416	2	(	(	-LRB-
44947	416	3	Tripe	tripe	NN
44947	416	4	à	à	CD
44947	416	5	la	la	JJ
44947	416	6	Poulette	Poulette	NNP
44947	416	7	)	)	-RRB-
44947	416	8	Cut	Cut	VBD
44947	416	9	in	in	IN
44947	416	10	filets	filet	NNS
44947	416	11	or	or	CC
44947	416	12	small	small	JJ
44947	416	13	squares	square	NNS
44947	416	14	2	2	CD
44947	416	15	lbs	lbs	NN
44947	416	16	.	.	.
44947	417	1	of	of	IN
44947	417	2	tripe	tripe	NN
44947	417	3	well	well	RB
44947	417	4	boiled	boil	VBN
44947	417	5	.	.	.
44947	418	1	Chop	chop	NN
44947	418	2	1	1	CD
44947	418	3	onion	onion	NN
44947	418	4	finely	finely	RB
44947	418	5	;	;	:
44947	418	6	put	put	VB
44947	418	7	it	-PRON-	PRP
44947	418	8	in	in	IN
44947	418	9	a	a	DT
44947	418	10	stew	stew	NN
44947	418	11	-	-	HYPH
44947	418	12	pan	pan	NN
44947	418	13	with	with	IN
44947	418	14	1	1	CD
44947	418	15	-	-	SYM
44947	418	16	1/2	1/2	CD
44947	418	17	ozs	ozs	NN
44947	418	18	.	.	.
44947	419	1	of	of	IN
44947	419	2	butter	butter	NN
44947	419	3	;	;	,
44947	419	4	colour	colour	NN
44947	419	5	lightly	lightly	RB
44947	419	6	;	;	:
44947	419	7	mix	mix	VB
44947	419	8	in	in	IN
44947	419	9	a	a	DT
44947	419	10	good	good	JJ
44947	419	11	dessert	dessert	NN
44947	419	12	-	-	HYPH
44947	419	13	spoonful	spoonful	JJ
44947	419	14	of	of	IN
44947	419	15	flour	flour	NN
44947	419	16	;	;	:
44947	419	17	moisten	moisten	VB
44947	419	18	with	with	IN
44947	419	19	stock	stock	NN
44947	419	20	and	and	CC
44947	419	21	half	half	PDT
44947	419	22	a	a	DT
44947	419	23	glass	glass	NN
44947	419	24	of	of	IN
44947	419	25	white	white	JJ
44947	419	26	wine	wine	NN
44947	419	27	to	to	TO
44947	419	28	make	make	VB
44947	419	29	a	a	DT
44947	419	30	thin	thin	JJ
44947	419	31	sauce	sauce	NN
44947	419	32	;	;	:
44947	419	33	season	season	NN
44947	419	34	with	with	IN
44947	419	35	salt	salt	NN
44947	419	36	,	,	,
44947	419	37	pepper	pepper	NN
44947	419	38	,	,	,
44947	419	39	and	and	CC
44947	419	40	nutmeg	nutmeg	NNP
44947	419	41	.	.	.
44947	420	1	Add	add	VB
44947	420	2	the	the	DT
44947	420	3	tripe	tripe	NN
44947	420	4	;	;	,
44947	420	5	cook	cook	VB
44947	420	6	for	for	IN
44947	420	7	an	an	DT
44947	420	8	hour	hour	NN
44947	420	9	;	;	:
44947	420	10	the	the	DT
44947	420	11	sauce	sauce	NN
44947	420	12	must	must	MD
44947	420	13	be	be	VB
44947	420	14	reduced	reduce	VBN
44947	420	15	one	one	CD
44947	420	16	-	-	HYPH
44947	420	17	half	half	NN
44947	420	18	.	.	.
44947	421	1	At	at	IN
44947	421	2	the	the	DT
44947	421	3	moment	moment	NN
44947	421	4	of	of	IN
44947	421	5	serving	serve	VBG
44947	421	6	thicken	thicken	NN
44947	421	7	the	the	DT
44947	421	8	ragoût	ragoût	NN
44947	421	9	with	with	IN
44947	421	10	two	two	CD
44947	421	11	yolks	yolk	NNS
44947	421	12	of	of	IN
44947	421	13	eggs	egg	NNS
44947	421	14	mixed	mix	VBN
44947	421	15	with	with	IN
44947	421	16	the	the	DT
44947	421	17	juice	juice	NN
44947	421	18	of	of	IN
44947	421	19	a	a	DT
44947	421	20	lemon	lemon	NN
44947	421	21	,	,	,
44947	421	22	1	1	CD
44947	421	23	oz	oz	UH
44947	421	24	.	.	.
44947	422	1	of	of	IN
44947	422	2	fresh	fresh	JJ
44947	422	3	butter	butter	NN
44947	422	4	,	,	,
44947	422	5	and	and	CC
44947	422	6	chopped	chop	VBD
44947	422	7	parsley	parsley	NN
44947	422	8	.	.	.
44947	423	1	Garnish	garnish	VB
44947	423	2	the	the	DT
44947	423	3	tripe	tripe	NN
44947	423	4	on	on	IN
44947	423	5	the	the	DT
44947	423	6	dish	dish	NN
44947	423	7	with	with	IN
44947	423	8	six	six	CD
44947	423	9	croûtons	croûton	NNS
44947	423	10	of	of	IN
44947	423	11	bread	bread	NN
44947	423	12	cut	cut	VBN
44947	423	13	in	in	IN
44947	423	14	shape	shape	NN
44947	423	15	of	of	IN
44947	423	16	half	half	PDT
44947	423	17	a	a	DT
44947	423	18	heart	heart	NN
44947	423	19	and	and	CC
44947	423	20	fried	fry	VBN
44947	423	21	in	in	IN
44947	423	22	butter	butter	NN
44947	423	23	.	.	.
44947	424	1	TRIPE	TRIPE	NNP
44947	424	2	(	(	-LRB-
44947	424	3	Italian	Italian	NNP
44947	424	4	)	)	-RRB-
44947	424	5	Two	two	CD
44947	424	6	pounds	pound	NNS
44947	424	7	of	of	IN
44947	424	8	tripe	tripe	NN
44947	424	9	well	well	RB
44947	424	10	cooked	cooked	JJ
44947	424	11	;	;	:
44947	424	12	cut	cut	VBN
44947	424	13	in	in	IN
44947	424	14	thin	thin	JJ
44947	424	15	strips	strip	NNS
44947	424	16	,	,	,
44947	424	17	put	put	VBD
44947	424	18	them	-PRON-	PRP
44947	424	19	in	in	IN
44947	424	20	a	a	DT
44947	424	21	stew	stew	NN
44947	424	22	-	-	HYPH
44947	424	23	pan	pan	NN
44947	424	24	with	with	IN
44947	424	25	2	2	CD
44947	424	26	ozs	ozs	NN
44947	424	27	.	.	.
44947	425	1	of	of	IN
44947	425	2	butter	butter	NN
44947	425	3	,	,	,
44947	425	4	3	3	CD
44947	425	5	ozs	ozs	NN
44947	425	6	.	.	.
44947	426	1	of	of	IN
44947	426	2	chopped	chop	VBN
44947	426	3	mushrooms	mushroom	NNS
44947	426	4	,	,	,
44947	426	5	salt	salt	NN
44947	426	6	,	,	,
44947	426	7	pepper	pepper	NN
44947	426	8	,	,	,
44947	426	9	half	half	PDT
44947	426	10	a	a	DT
44947	426	11	tumblerful	tumblerful	NN
44947	426	12	of	of	IN
44947	426	13	good	good	JJ
44947	426	14	gravy	gravy	NN
44947	426	15	or	or	CC
44947	426	16	stock	stock	NN
44947	426	17	;	;	:
44947	426	18	cover	cover	NN
44947	426	19	,	,	,
44947	426	20	and	and	CC
44947	426	21	let	let	VB
44947	426	22	all	all	DT
44947	426	23	cook	cook	VB
44947	426	24	until	until	IN
44947	426	25	the	the	DT
44947	426	26	liquid	liquid	NN
44947	426	27	is	be	VBZ
44947	426	28	entirely	entirely	RB
44947	426	29	reduced	reduce	VBN
44947	426	30	.	.	.
44947	427	1	Spread	Spread	VBN
44947	427	2	upon	upon	IN
44947	427	3	a	a	DT
44947	427	4	fireproof	fireproof	JJ
44947	427	5	dish	dish	NN
44947	427	6	that	that	WDT
44947	427	7	has	have	VBZ
44947	427	8	been	be	VBN
44947	427	9	well	well	RB
44947	427	10	buttered	butter	VBN
44947	427	11	,	,	,
44947	427	12	a	a	DT
44947	427	13	layer	layer	NN
44947	427	14	of	of	IN
44947	427	15	tripe	tripe	NN
44947	427	16	,	,	,
44947	427	17	a	a	DT
44947	427	18	layer	layer	NN
44947	427	19	of	of	IN
44947	427	20	tomato	tomato	NN
44947	427	21	sauce	sauce	NN
44947	427	22	rather	rather	RB
44947	427	23	thick	thick	JJ
44947	427	24	;	;	:
44947	427	25	sprinkle	sprinkle	VB
44947	427	26	each	each	DT
44947	427	27	layer	layer	NN
44947	427	28	with	with	IN
44947	427	29	grated	grate	VBN
44947	427	30	cheese	cheese	NN
44947	427	31	;	;	:
44947	427	32	finish	finish	NN
44947	427	33	with	with	IN
44947	427	34	the	the	DT
44947	427	35	tomato	tomato	NN
44947	427	36	.	.	.
44947	428	1	Sprinkle	sprinkle	VB
44947	428	2	the	the	DT
44947	428	3	top	top	NN
44947	428	4	with	with	IN
44947	428	5	grated	grate	VBN
44947	428	6	cheese	cheese	NN
44947	428	7	and	and	CC
44947	428	8	bread	bread	NN
44947	428	9	-	-	HYPH
44947	428	10	crumbs	crumb	NNS
44947	428	11	,	,	,
44947	428	12	then	then	RB
44947	428	13	pour	pour	VB
44947	428	14	over	over	RP
44947	428	15	a	a	DT
44947	428	16	little	little	JJ
44947	428	17	butter	butter	NN
44947	428	18	melted	melt	VBN
44947	428	19	to	to	IN
44947	428	20	oil	oil	NN
44947	428	21	.	.	.
44947	429	1	Put	put	VB
44947	429	2	the	the	DT
44947	429	3	dish	dish	NN
44947	429	4	in	in	IN
44947	429	5	the	the	DT
44947	429	6	oven	oven	NN
44947	429	7	for	for	IN
44947	429	8	fifteen	fifteen	CD
44947	429	9	minutes	minute	NNS
44947	429	10	.	.	.
44947	430	1	TIMBALE	TIMBALE	NNP
44947	430	2	OF	of	IN
44947	430	3	PARTRIDGES	PARTRIDGES	NNP
44947	430	4	(	(	-LRB-
44947	430	5	French	French	NNP
44947	430	6	)	)	-RRB-
44947	430	7	Mince	mince	VB
44947	430	8	the	the	DT
44947	430	9	raw	raw	JJ
44947	430	10	flesh	flesh	NN
44947	430	11	of	of	IN
44947	430	12	two	two	CD
44947	430	13	partridges	partridge	NNS
44947	430	14	,	,	,
44947	430	15	season	season	NN
44947	430	16	,	,	,
44947	430	17	cut	cut	VBD
44947	430	18	some	some	DT
44947	430	19	truffles	truffle	NNS
44947	430	20	in	in	IN
44947	430	21	small	small	JJ
44947	430	22	squares	square	NNS
44947	430	23	,	,	,
44947	430	24	ornament	ornament	JJ
44947	430	25	with	with	IN
44947	430	26	them	-PRON-	PRP
44947	430	27	a	a	DT
44947	430	28	buttered	butter	VBN
44947	430	29	timbale	timbale	NN
44947	430	30	-	-	HYPH
44947	430	31	mould	mould	NN
44947	430	32	,	,	,
44947	430	33	half	half	NN
44947	430	34	fill	fill	VB
44947	430	35	it	-PRON-	PRP
44947	430	36	with	with	IN
44947	430	37	the	the	DT
44947	430	38	farce	farce	NN
44947	430	39	,	,	,
44947	430	40	make	make	VB
44947	430	41	a	a	DT
44947	430	42	hollow	hollow	NN
44947	430	43	in	in	IN
44947	430	44	the	the	DT
44947	430	45	centre	centre	NN
44947	430	46	of	of	IN
44947	430	47	it	-PRON-	PRP
44947	430	48	allowing	allow	VBG
44947	430	49	the	the	DT
44947	430	50	farce	farce	NN
44947	430	51	to	to	TO
44947	430	52	cover	cover	VB
44947	430	53	the	the	DT
44947	430	54	sides	side	NNS
44947	430	55	of	of	IN
44947	430	56	the	the	DT
44947	430	57	mould	mould	NN
44947	430	58	to	to	IN
44947	430	59	the	the	DT
44947	430	60	top	top	NN
44947	430	61	.	.	.
44947	431	1	Have	have	VBP
44947	431	2	ready	ready	JJ
44947	431	3	a	a	DT
44947	431	4	small	small	JJ
44947	431	5	ragoût	ragoût	NN
44947	431	6	of	of	IN
44947	431	7	partridges	partridge	NNS
44947	431	8	,	,	,
44947	431	9	with	with	IN
44947	431	10	slices	slice	NNS
44947	431	11	of	of	IN
44947	431	12	foie	foie	NNP
44947	431	13	gras	gra	NNS
44947	431	14	or	or	CC
44947	431	15	truffles	truffle	NNS
44947	431	16	;	;	:
44947	431	17	the	the	DT
44947	431	18	sauce	sauce	NN
44947	431	19	should	should	MD
44947	431	20	be	be	VB
44947	431	21	thick	thick	JJ
44947	431	22	,	,	,
44947	431	23	pour	pour	VB
44947	431	24	it	-PRON-	PRP
44947	431	25	into	into	IN
44947	431	26	the	the	DT
44947	431	27	empty	empty	JJ
44947	431	28	centre	centre	NN
44947	431	29	of	of	IN
44947	431	30	the	the	DT
44947	431	31	mould	mould	NNP
44947	431	32	,	,	,
44947	431	33	cover	cover	VB
44947	431	34	the	the	DT
44947	431	35	whole	whole	NN
44947	431	36	with	with	IN
44947	431	37	the	the	DT
44947	431	38	remainder	remainder	NN
44947	431	39	of	of	IN
44947	431	40	the	the	DT
44947	431	41	farce	farce	NN
44947	431	42	,	,	,
44947	431	43	then	then	RB
44947	431	44	with	with	IN
44947	431	45	a	a	DT
44947	431	46	buttered	butter	VBN
44947	431	47	paper	paper	NN
44947	431	48	.	.	.
44947	432	1	Poach	Poach	NNP
44947	432	2	the	the	DT
44947	432	3	timbale	timbale	NN
44947	432	4	in	in	IN
44947	432	5	a	a	DT
44947	432	6	covered	cover	VBN
44947	432	7	bain	bain	NN
44947	432	8	-	-	HYPH
44947	432	9	marie	marie	NN
44947	432	10	for	for	IN
44947	432	11	thirty	thirty	CD
44947	432	12	minutes	minute	NNS
44947	432	13	in	in	IN
44947	432	14	boiling	boil	VBG
44947	432	15	water	water	NN
44947	432	16	.	.	.
44947	433	1	Turn	turn	VB
44947	433	2	it	-PRON-	PRP
44947	433	3	upon	upon	IN
44947	433	4	a	a	DT
44947	433	5	dish	dish	NN
44947	433	6	and	and	CC
44947	433	7	pour	pour	VB
44947	433	8	Madeira	madeira	NN
44947	433	9	sauce	sauce	NN
44947	433	10	round	round	NN
44947	433	11	.	.	.
44947	434	1	STEWED	STEWED	NNP
44947	434	2	HARE	HARE	NNP
44947	434	3	(	(	-LRB-
44947	434	4	Belgian	Belgian	NNP
44947	434	5	)	)	-RRB-
44947	434	6	After	after	IN
44947	434	7	having	have	VBG
44947	434	8	emptied	empty	VBN
44947	434	9	the	the	DT
44947	434	10	hare	hare	NN
44947	434	11	put	put	VBN
44947	434	12	aside	aside	RB
44947	434	13	the	the	DT
44947	434	14	liver	liver	NN
44947	434	15	,	,	,
44947	434	16	carefully	carefully	RB
44947	434	17	separated	separate	VBN
44947	434	18	from	from	IN
44947	434	19	the	the	DT
44947	434	20	gall	gall	NN
44947	434	21	,	,	,
44947	434	22	and	and	CC
44947	434	23	the	the	DT
44947	434	24	blood	blood	NN
44947	434	25	in	in	IN
44947	434	26	a	a	DT
44947	434	27	basin	basin	NN
44947	434	28	;	;	:
44947	434	29	add	add	VB
44947	434	30	to	to	IN
44947	434	31	it	-PRON-	PRP
44947	434	32	a	a	DT
44947	434	33	few	few	JJ
44947	434	34	drops	drop	NNS
44947	434	35	of	of	IN
44947	434	36	vinegar	vinegar	NN
44947	434	37	to	to	TO
44947	434	38	prevent	prevent	VB
44947	434	39	it	-PRON-	PRP
44947	434	40	curdling	curdle	VBG
44947	434	41	.	.	.
44947	435	1	Cut	cut	VB
44947	435	2	the	the	DT
44947	435	3	hare	hare	NN
44947	435	4	into	into	IN
44947	435	5	pieces	piece	NNS
44947	435	6	of	of	IN
44947	435	7	medium	medium	JJ
44947	435	8	size	size	NN
44947	435	9	;	;	,
44947	435	10	warm	warm	JJ
44947	435	11	3	3	CD
44947	435	12	ozs	ozs	NN
44947	435	13	.	.	.
44947	436	1	of	of	IN
44947	436	2	butter	butter	NN
44947	436	3	in	in	IN
44947	436	4	a	a	DT
44947	436	5	stew	stew	NN
44947	436	6	-	-	HYPH
44947	436	7	pan	pan	NN
44947	436	8	,	,	,
44947	436	9	add	add	VB
44947	436	10	to	to	IN
44947	436	11	1/4	1/4	CD
44947	436	12	lb	lb	IN
44947	436	13	.	.	.
44947	437	1	of	of	IN
44947	437	2	lean	lean	NNP
44947	437	3	bacon	bacon	NNP
44947	437	4	cut	cut	VBN
44947	437	5	in	in	IN
44947	437	6	dice	dice	NN
44947	437	7	,	,	,
44947	437	8	colour	colour	VB
44947	437	9	them	-PRON-	PRP
44947	437	10	in	in	IN
44947	437	11	the	the	DT
44947	437	12	butter	butter	NN
44947	437	13	,	,	,
44947	437	14	add	add	VB
44947	437	15	3	3	CD
44947	437	16	ozs	ozs	NN
44947	437	17	.	.	.
44947	438	1	of	of	IN
44947	438	2	flour	flour	NN
44947	438	3	,	,	,
44947	438	4	make	make	VB
44947	438	5	it	-PRON-	PRP
44947	438	6	all	all	DT
44947	438	7	into	into	IN
44947	438	8	a	a	DT
44947	438	9	brown	brown	JJ
44947	438	10	thickening	thickening	NN
44947	438	11	,	,	,
44947	438	12	and	and	CC
44947	438	13	put	put	VBD
44947	438	14	in	in	IN
44947	438	15	the	the	DT
44947	438	16	pieces	piece	NNS
44947	438	17	of	of	IN
44947	438	18	hare	hare	NNP
44947	438	19	;	;	:
44947	438	20	moisten	moisten	RB
44947	438	21	with	with	IN
44947	438	22	a	a	DT
44947	438	23	bottle	bottle	NN
44947	438	24	of	of	IN
44947	438	25	red	red	JJ
44947	438	26	wine	wine	NN
44947	438	27	and	and	CC
44947	438	28	a	a	DT
44947	438	29	quart	quart	NN
44947	438	30	of	of	IN
44947	438	31	stock	stock	NN
44947	438	32	,	,	,
44947	438	33	salt	salt	NN
44947	438	34	,	,	,
44947	438	35	and	and	CC
44947	438	36	pepper	pepper	NN
44947	438	37	.	.	.
44947	439	1	Stir	stir	VB
44947	439	2	without	without	IN
44947	439	3	leaving	leave	VBG
44947	439	4	it	-PRON-	PRP
44947	439	5	,	,	,
44947	439	6	with	with	IN
44947	439	7	a	a	DT
44947	439	8	wooden	wooden	JJ
44947	439	9	spoon	spoon	NN
44947	439	10	,	,	,
44947	439	11	until	until	IN
44947	439	12	it	-PRON-	PRP
44947	439	13	boils	boil	VBZ
44947	439	14	;	;	:
44947	439	15	the	the	DT
44947	439	16	sauce	sauce	NN
44947	439	17	should	should	MD
44947	439	18	cover	cover	VB
44947	439	19	the	the	DT
44947	439	20	meat	meat	NN
44947	439	21	and	and	CC
44947	439	22	not	not	RB
44947	439	23	be	be	VB
44947	439	24	too	too	RB
44947	439	25	thick	thick	JJ
44947	439	26	;	;	:
44947	439	27	add	add	VB
44947	439	28	a	a	DT
44947	439	29	bouquet	bouquet	NN
44947	439	30	of	of	IN
44947	439	31	herbs	herb	NNS
44947	439	32	,	,	,
44947	439	33	an	an	DT
44947	439	34	onion	onion	NN
44947	439	35	with	with	IN
44947	439	36	cloves	clove	NNS
44947	439	37	in	in	IN
44947	439	38	it	-PRON-	PRP
44947	439	39	.	.	.
44947	440	1	Cover	cover	VB
44947	440	2	the	the	DT
44947	440	3	stew	stew	NN
44947	440	4	-	-	HYPH
44947	440	5	pan	pan	NN
44947	440	6	and	and	CC
44947	440	7	leave	leave	VB
44947	440	8	it	-PRON-	PRP
44947	440	9	to	to	TO
44947	440	10	stew	stew	VB
44947	440	11	until	until	IN
44947	440	12	the	the	DT
44947	440	13	hare	hare	NN
44947	440	14	is	be	VBZ
44947	440	15	tender	tender	JJ
44947	440	16	.	.	.
44947	441	1	A	a	DT
44947	441	2	young	young	JJ
44947	441	3	hare	hare	NN
44947	441	4	will	will	MD
44947	441	5	take	take	VB
44947	441	6	from	from	IN
44947	441	7	an	an	DT
44947	441	8	hour	hour	NN
44947	441	9	and	and	CC
44947	441	10	a	a	DT
44947	441	11	quarter	quarter	NN
44947	441	12	to	to	IN
44947	441	13	an	an	DT
44947	441	14	hour	hour	NN
44947	441	15	and	and	CC
44947	441	16	a	a	DT
44947	441	17	half	half	NN
44947	441	18	,	,	,
44947	441	19	an	an	DT
44947	441	20	old	old	JJ
44947	441	21	one	one	NN
44947	441	22	may	may	MD
44947	441	23	cook	cook	VB
44947	441	24	for	for	IN
44947	441	25	three	three	CD
44947	441	26	hours	hour	NNS
44947	441	27	without	without	IN
44947	441	28	becoming	become	VBG
44947	441	29	tender	tender	NN
44947	441	30	.	.	.
44947	442	1	The	the	DT
44947	442	2	sauce	sauce	NN
44947	442	3	should	should	MD
44947	442	4	by	by	IN
44947	442	5	this	this	DT
44947	442	6	time	time	NN
44947	442	7	be	be	VB
44947	442	8	reduced	reduce	VBN
44947	442	9	to	to	IN
44947	442	10	half	half	DT
44947	442	11	;	;	:
44947	442	12	take	take	VB
44947	442	13	out	out	RP
44947	442	14	the	the	DT
44947	442	15	onion	onion	NN
44947	442	16	and	and	CC
44947	442	17	herbs	herb	NNS
44947	442	18	,	,	,
44947	442	19	taste	taste	VBP
44947	442	20	if	if	IN
44947	442	21	sufficiently	sufficiently	RB
44947	442	22	seasoned	seasoned	JJ
44947	442	23	;	;	:
44947	442	24	mix	mix	VB
44947	442	25	the	the	DT
44947	442	26	blood	blood	NN
44947	442	27	with	with	IN
44947	442	28	a	a	DT
44947	442	29	teacupful	teacupful	JJ
44947	442	30	of	of	IN
44947	442	31	thick	thick	JJ
44947	442	32	cream	cream	NN
44947	442	33	,	,	,
44947	442	34	throw	throw	VB
44947	442	35	over	over	RP
44947	442	36	the	the	DT
44947	442	37	hare	hare	NN
44947	442	38	;	;	:
44947	442	39	shake	shake	VB
44947	442	40	the	the	DT
44947	442	41	stew	stew	NNP
44947	442	42	-	-	HYPH
44947	442	43	pan	pan	NN
44947	442	44	briskly	briskly	RB
44947	442	45	to	to	TO
44947	442	46	allow	allow	VB
44947	442	47	all	all	DT
44947	442	48	to	to	TO
44947	442	49	mix	mix	VB
44947	442	50	well	well	RB
44947	442	51	,	,	,
44947	442	52	but	but	CC
44947	442	53	it	-PRON-	PRP
44947	442	54	must	must	MD
44947	442	55	not	not	RB
44947	442	56	boil	boil	VB
44947	442	57	;	;	:
44947	442	58	at	at	IN
44947	442	59	the	the	DT
44947	442	60	last	last	JJ
44947	442	61	moment	moment	NN
44947	442	62	add	add	VB
44947	442	63	the	the	DT
44947	442	64	liver	liver	NN
44947	442	65	,	,	,
44947	442	66	which	which	WDT
44947	442	67	has	have	VBZ
44947	442	68	been	be	VBN
44947	442	69	sliced	slice	VBN
44947	442	70	and	and	CC
44947	442	71	sautéd	sautéd	NN
44947	442	72	(	(	-LRB-
44947	442	73	shaken	shake	VBN
44947	442	74	)	)	-RRB-
44947	442	75	for	for	IN
44947	442	76	two	two	CD
44947	442	77	minutes	minute	NNS
44947	442	78	in	in	IN
44947	442	79	hot	hot	JJ
44947	442	80	butter	butter	NN
44947	442	81	over	over	IN
44947	442	82	the	the	DT
44947	442	83	fire	fire	NN
44947	442	84	.	.	.
44947	443	1	Arrange	arrange	NN
44947	443	2	in	in	IN
44947	443	3	an	an	DT
44947	443	4	entree	entree	JJ
44947	443	5	dish	dish	NN
44947	443	6	,	,	,
44947	443	7	pour	pour	VB
44947	443	8	the	the	DT
44947	443	9	sauce	sauce	NN
44947	443	10	over	over	IN
44947	443	11	and	and	CC
44947	443	12	garnish	garnish	VB
44947	443	13	round	round	NN
44947	443	14	with	with	IN
44947	443	15	croûtons	croûton	NNS
44947	443	16	of	of	IN
44947	443	17	fried	fried	JJ
44947	443	18	bread	bread	NN
44947	443	19	.	.	.
44947	444	1	NOTE.--This	note.--this	DT
44947	444	2	dish	dish	NN
44947	444	3	may	may	MD
44947	444	4	be	be	VB
44947	444	5	rendered	render	VBN
44947	444	6	more	more	RBR
44947	444	7	highly	highly	RB
44947	444	8	flavoured	flavour	VBN
44947	444	9	,	,	,
44947	444	10	if	if	IN
44947	444	11	desired	desire	VBN
44947	444	12	,	,	,
44947	444	13	by	by	IN
44947	444	14	steeping	steep	VBG
44947	444	15	the	the	DT
44947	444	16	pieces	piece	NNS
44947	444	17	of	of	IN
44947	444	18	hare	hare	NN
44947	444	19	for	for	IN
44947	444	20	some	some	DT
44947	444	21	hours	hour	NNS
44947	444	22	in	in	IN
44947	444	23	the	the	DT
44947	444	24	following	follow	VBG
44947	444	25	marinade	marinade	NN
44947	444	26	or	or	CC
44947	444	27	pickle	pickle	NN
44947	444	28	:	:	:
44947	444	29	a	a	DT
44947	444	30	bottle	bottle	NN
44947	444	31	of	of	IN
44947	444	32	red	red	JJ
44947	444	33	wine	wine	NN
44947	444	34	,	,	,
44947	444	35	a	a	DT
44947	444	36	cupful	cupful	NN
44947	444	37	of	of	IN
44947	444	38	vinegar	vinegar	NN
44947	444	39	,	,	,
44947	444	40	salt	salt	NN
44947	444	41	,	,	,
44947	444	42	pepper	pepper	NN
44947	444	43	,	,	,
44947	444	44	a	a	DT
44947	444	45	bouquet	bouquet	NN
44947	444	46	of	of	IN
44947	444	47	herbs	herb	NNS
44947	444	48	,	,	,
44947	444	49	and	and	CC
44947	444	50	an	an	DT
44947	444	51	onion	onion	NN
44947	444	52	stuck	stick	VBD
44947	444	53	with	with	IN
44947	444	54	cloves	clove	NNS
44947	444	55	.	.	.
44947	445	1	Leave	leave	VB
44947	445	2	the	the	DT
44947	445	3	hare	hare	NN
44947	445	4	in	in	IN
44947	445	5	this	this	DT
44947	445	6	preparation	preparation	NN
44947	445	7	four	four	CD
44947	445	8	or	or	CC
44947	445	9	five	five	CD
44947	445	10	hours	hour	NNS
44947	445	11	,	,	,
44947	445	12	then	then	RB
44947	445	13	when	when	WRB
44947	445	14	the	the	DT
44947	445	15	thickening	thickening	NN
44947	445	16	is	be	VBZ
44947	445	17	made	make	VBN
44947	445	18	,	,	,
44947	445	19	put	put	VBN
44947	445	20	in	in	IN
44947	445	21	the	the	DT
44947	445	22	hare	hare	NN
44947	445	23	with	with	IN
44947	445	24	this	this	DT
44947	445	25	marinade	marinade	NN
44947	445	26	,	,	,
44947	445	27	then	then	RB
44947	445	28	the	the	DT
44947	445	29	stock	stock	NN
44947	445	30	,	,	,
44947	445	31	and	and	CC
44947	445	32	finish	finish	VB
44947	445	33	as	as	IN
44947	445	34	above	above	RB
44947	445	35	.	.	.
44947	446	1	Small	small	JJ
44947	446	2	button	button	NN
44947	446	3	onions	onion	NNS
44947	446	4	or	or	CC
44947	446	5	mushrooms	mushroom	NNS
44947	446	6	may	may	MD
44947	446	7	be	be	VB
44947	446	8	added	add	VBN
44947	446	9	before	before	IN
44947	446	10	the	the	DT
44947	446	11	hare	hare	NN
44947	446	12	is	be	VBZ
44947	446	13	tender	tender	JJ
44947	446	14	;	;	:
44947	446	15	if	if	IN
44947	446	16	onions	onion	NNS
44947	446	17	are	be	VBP
44947	446	18	cooked	cook	VBN
44947	446	19	with	with	IN
44947	446	20	it	-PRON-	PRP
44947	446	21	they	-PRON-	PRP
44947	446	22	must	must	MD
44947	446	23	be	be	VB
44947	446	24	previously	previously	RB
44947	446	25	boiled	boil	VBN
44947	446	26	for	for	IN
44947	446	27	a	a	DT
44947	446	28	few	few	JJ
44947	446	29	minutes	minute	NNS
44947	446	30	.	.	.
44947	447	1	INDIAN	INDIAN	NNP
44947	447	2	PILAU	PILAU	NNP
44947	447	3	(	(	-LRB-
44947	447	4	English	English	NNP
44947	447	5	)	)	-RRB-
44947	447	6	Six	six	CD
44947	447	7	onions	onion	NNS
44947	447	8	,	,	,
44947	447	9	4	4	CD
44947	447	10	ozs	ozs	NN
44947	447	11	.	.	.
44947	448	1	butter	butter	NN
44947	448	2	,	,	,
44947	448	3	2	2	CD
44947	448	4	Indian	indian	JJ
44947	448	5	mangoes	mango	NNS
44947	448	6	,	,	,
44947	448	7	a	a	DT
44947	448	8	chicken	chicken	NN
44947	448	9	.	.	.
44947	449	1	Peel	peel	VB
44947	449	2	and	and	CC
44947	449	3	chop	chop	VB
44947	449	4	the	the	DT
44947	449	5	onions	onion	NNS
44947	449	6	,	,	,
44947	449	7	and	and	CC
44947	449	8	put	put	VBD
44947	449	9	them	-PRON-	PRP
44947	449	10	into	into	IN
44947	449	11	a	a	DT
44947	449	12	stew	stew	NN
44947	449	13	-	-	HYPH
44947	449	14	pan	pan	NN
44947	449	15	with	with	IN
44947	449	16	the	the	DT
44947	449	17	butter	butter	NN
44947	449	18	,	,	,
44947	449	19	and	and	CC
44947	449	20	mangoes	mango	NNS
44947	449	21	cut	cut	VBD
44947	449	22	into	into	IN
44947	449	23	shreds	shred	NNS
44947	449	24	;	;	:
44947	449	25	on	on	IN
44947	449	26	the	the	DT
44947	449	27	top	top	NN
44947	449	28	of	of	IN
44947	449	29	these	these	DT
44947	449	30	ingredients	ingredient	NNS
44947	449	31	place	place	VBP
44947	449	32	the	the	DT
44947	449	33	joints	joint	NNS
44947	449	34	of	of	IN
44947	449	35	a	a	DT
44947	449	36	chicken	chicken	NN
44947	449	37	previously	previously	RB
44947	449	38	fried	fry	VBN
44947	449	39	in	in	IN
44947	449	40	butter	butter	NN
44947	449	41	,	,	,
44947	449	42	and	and	CC
44947	449	43	let	let	VB
44947	449	44	this	this	DT
44947	449	45	stew	stew	NN
44947	449	46	over	over	IN
44947	449	47	a	a	DT
44947	449	48	slow	slow	JJ
44947	449	49	fire	fire	NN
44947	449	50	for	for	IN
44947	449	51	about	about	RB
44947	449	52	1	1	CD
44947	449	53	hour	hour	NN
44947	449	54	.	.	.
44947	450	1	When	when	WRB
44947	450	2	done	do	VBN
44947	450	3	arrange	arrange	NN
44947	450	4	the	the	DT
44947	450	5	pieces	piece	NNS
44947	450	6	of	of	IN
44947	450	7	chicken	chicken	NN
44947	450	8	on	on	IN
44947	450	9	the	the	DT
44947	450	10	rice	rice	NN
44947	450	11	lightly	lightly	RB
44947	450	12	piled	pile	VBN
44947	450	13	in	in	RP
44947	450	14	a	a	DT
44947	450	15	dish	dish	NN
44947	450	16	;	;	:
44947	450	17	stir	stir	VB
44947	450	18	the	the	DT
44947	450	19	sauce	sauce	NN
44947	450	20	to	to	TO
44947	450	21	mix	mix	VB
44947	450	22	it	-PRON-	PRP
44947	450	23	,	,	,
44947	450	24	and	and	CC
44947	450	25	pour	pour	VB
44947	450	26	it	-PRON-	PRP
44947	450	27	over	over	IN
44947	450	28	the	the	DT
44947	450	29	pilau	pilau	NN
44947	450	30	.	.	.
44947	451	1	Serve	serve	VB
44947	451	2	very	very	RB
44947	451	3	hot	hot	JJ
44947	451	4	.	.	.
44947	452	1	RICE	rice	NN
44947	452	2	FOR	for	IN
44947	452	3	PILAU.--Wash	pilau.--wash	NN
44947	452	4	and	and	CC
44947	452	5	parboil	parboil	NN
44947	452	6	for	for	IN
44947	452	7	5	5	CD
44947	452	8	minutes	minute	NNS
44947	452	9	1/2	1/2	CD
44947	452	10	lb	lb	XX
44947	452	11	.	.	.
44947	453	1	of	of	IN
44947	453	2	rice	rice	NN
44947	453	3	,	,	,
44947	453	4	then	then	RB
44947	453	5	drain	drain	VB
44947	453	6	it	-PRON-	PRP
44947	453	7	free	free	JJ
44947	453	8	from	from	IN
44947	453	9	water	water	NN
44947	453	10	;	;	:
44947	453	11	put	put	VB
44947	453	12	it	-PRON-	PRP
44947	453	13	into	into	IN
44947	453	14	a	a	DT
44947	453	15	stew	stew	NN
44947	453	16	-	-	HYPH
44947	453	17	pan	pan	NN
44947	453	18	with	with	IN
44947	453	19	2	2	CD
44947	453	20	ozs	ozs	NN
44947	453	21	.	.	.
44947	454	1	of	of	IN
44947	454	2	butter	butter	NN
44947	454	3	,	,	,
44947	454	4	and	and	CC
44947	454	5	stir	stir	VB
44947	454	6	,	,	,
44947	454	7	over	over	IN
44947	454	8	the	the	DT
44947	454	9	fire	fire	NN
44947	454	10	until	until	IN
44947	454	11	the	the	DT
44947	454	12	rice	rice	NN
44947	454	13	acquires	acquire	VBZ
44947	454	14	equally	equally	RB
44947	454	15	in	in	IN
44947	454	16	every	every	DT
44947	454	17	grain	grain	NN
44947	454	18	a	a	DT
44947	454	19	light	light	JJ
44947	454	20	fawn	fawn	NN
44947	454	21	colour	colour	NN
44947	454	22	,	,	,
44947	454	23	then	then	RB
44947	454	24	add	add	VB
44947	454	25	a	a	DT
44947	454	26	1/2	1/2	CD
44947	454	27	pint	pint	NN
44947	454	28	of	of	IN
44947	454	29	stock	stock	NN
44947	454	30	,	,	,
44947	454	31	cayenne	cayenne	NN
44947	454	32	pepper	pepper	NN
44947	454	33	,	,	,
44947	454	34	and	and	CC
44947	454	35	a	a	DT
44947	454	36	very	very	RB
44947	454	37	little	little	JJ
44947	454	38	curry	curry	NN
44947	454	39	powder	powder	NN
44947	454	40	;	;	:
44947	454	41	put	put	VB
44947	454	42	the	the	DT
44947	454	43	lid	lid	NN
44947	454	44	on	on	IN
44947	454	45	the	the	DT
44947	454	46	stew	stew	NN
44947	454	47	-	-	HYPH
44947	454	48	pan	pan	NN
44947	454	49	,	,	,
44947	454	50	and	and	CC
44947	454	51	set	set	VBD
44947	454	52	the	the	DT
44947	454	53	rice	rice	NN
44947	454	54	to	to	TO
44947	454	55	boil	boil	VB
44947	454	56	,	,	,
44947	454	57	or	or	CC
44947	454	58	rather	rather	RB
44947	454	59	simmer	simmer	JJ
44947	454	60	,	,	,
44947	454	61	very	very	RB
44947	454	62	gently	gently	RB
44947	454	63	over	over	IN
44947	454	64	a	a	DT
44947	454	65	slow	slow	JJ
44947	454	66	fire	fire	NN
44947	454	67	till	till	IN
44947	454	68	done	do	VBN
44947	454	69	.	.	.
44947	455	1	Stir	stir	VB
44947	455	2	it	-PRON-	PRP
44947	455	3	lightly	lightly	RB
44947	455	4	with	with	IN
44947	455	5	a	a	DT
44947	455	6	fork	fork	NN
44947	455	7	,	,	,
44947	455	8	to	to	TO
44947	455	9	detach	detach	VB
44947	455	10	the	the	DT
44947	455	11	grains	grain	NNS
44947	455	12	.	.	.
44947	456	1	A	a	DT
44947	456	2	few	few	JJ
44947	456	3	raisins	raisin	NNS
44947	456	4	added	add	VBN
44947	456	5	are	be	VBP
44947	456	6	an	an	DT
44947	456	7	improvement	improvement	NN
44947	456	8	.	.	.
44947	457	1	STUFFED	STUFFED	JJR
44947	457	2	BEEF	beef	NN
44947	457	3	STEAKS	STEAKS	NNP
44947	457	4	(	(	-LRB-
44947	457	5	Sicilian	sicilian	JJ
44947	457	6	fashion	fashion	NN
44947	457	7	)	)	-RRB-
44947	457	8	Take	take	VB
44947	457	9	three	three	CD
44947	457	10	-	-	HYPH
44947	457	11	quarters	quarter	NNS
44947	457	12	of	of	IN
44947	457	13	a	a	DT
44947	457	14	pound	pound	NN
44947	457	15	of	of	IN
44947	457	16	beef	beef	NN
44947	457	17	,	,	,
44947	457	18	two	two	CD
44947	457	19	ounces	ounce	NNS
44947	457	20	of	of	IN
44947	457	21	ham	ham	NN
44947	457	22	,	,	,
44947	457	23	one	one	CD
44947	457	24	tablespoon	tablespoon	NN
44947	457	25	of	of	IN
44947	457	26	butter	butter	NN
44947	457	27	,	,	,
44947	457	28	some	some	DT
44947	457	29	bread	bread	NN
44947	457	30	,	,	,
44947	457	31	some	some	DT
44947	457	32	parsley	parsley	NN
44947	457	33	,	,	,
44947	457	34	and	and	CC
44947	457	35	a	a	DT
44947	457	36	piece	piece	NN
44947	457	37	of	of	IN
44947	457	38	onion	onion	NN
44947	457	39	.	.	.
44947	458	1	Chop	chop	VB
44947	458	2	the	the	DT
44947	458	3	onion	onion	NN
44947	458	4	fine	fine	NN
44947	458	5	and	and	CC
44947	458	6	put	put	VBD
44947	458	7	it	-PRON-	PRP
44947	458	8	in	in	IN
44947	458	9	a	a	DT
44947	458	10	saucepan	saucepan	NN
44947	458	11	with	with	IN
44947	458	12	the	the	DT
44947	458	13	butter	butter	NN
44947	458	14	.	.	.
44947	459	1	When	when	WRB
44947	459	2	it	-PRON-	PRP
44947	459	3	is	be	VBZ
44947	459	4	coloured	colour	VBN
44947	459	5	,	,	,
44947	459	6	put	put	VBN
44947	459	7	in	in	IN
44947	459	8	the	the	DT
44947	459	9	parsley	parsley	NN
44947	459	10	and	and	CC
44947	459	11	the	the	DT
44947	459	12	ham	ham	NNP
44947	459	13	cut	cut	VBD
44947	459	14	up	up	RP
44947	459	15	into	into	IN
44947	459	16	little	little	JJ
44947	459	17	pieces	piece	NNS
44947	459	18	,	,	,
44947	459	19	at	at	IN
44947	459	20	the	the	DT
44947	459	21	same	same	JJ
44947	459	22	time	time	NN
44947	459	23	add	add	VB
44947	459	24	the	the	DT
44947	459	25	bread	bread	NN
44947	459	26	cut	cut	VBN
44947	459	27	up	up	RP
44947	459	28	into	into	IN
44947	459	29	three	three	CD
44947	459	30	or	or	CC
44947	459	31	four	four	CD
44947	459	32	small	small	JJ
44947	459	33	dice	dice	NNS
44947	459	34	,	,	,
44947	459	35	salt	salt	NN
44947	459	36	,	,	,
44947	459	37	pepper	pepper	NN
44947	459	38	,	,	,
44947	459	39	and	and	CC
44947	459	40	a	a	DT
44947	459	41	dash	dash	NN
44947	459	42	of	of	IN
44947	459	43	nutmeg	nutmeg	NN
44947	459	44	.	.	.
44947	460	1	Mix	mix	VB
44947	460	2	all	all	RB
44947	460	3	together	together	RB
44947	460	4	well	well	RB
44947	460	5	.	.	.
44947	461	1	Cut	cut	VB
44947	461	2	the	the	DT
44947	461	3	meat	meat	NN
44947	461	4	into	into	IN
44947	461	5	six	six	CD
44947	461	6	slices	slice	NNS
44947	461	7	,	,	,
44947	461	8	pound	pound	VB
44947	461	9	them	-PRON-	PRP
44947	461	10	to	to	TO
44947	461	11	flatten	flatten	VB
44947	461	12	out	out	RP
44947	461	13	;	;	:
44947	461	14	salt	salt	NN
44947	461	15	slightly	slightly	RB
44947	461	16	,	,	,
44947	461	17	and	and	CC
44947	461	18	when	when	WRB
44947	461	19	the	the	DT
44947	461	20	other	other	JJ
44947	461	21	ingredients	ingredient	NNS
44947	461	22	are	be	VBP
44947	461	23	cooked	cook	VBN
44947	461	24	,	,	,
44947	461	25	put	put	VB
44947	461	26	a	a	DT
44947	461	27	portion	portion	NN
44947	461	28	on	on	IN
44947	461	29	each	each	DT
44947	461	30	slice	slice	NN
44947	461	31	of	of	IN
44947	461	32	meat	meat	NN
44947	461	33	.	.	.
44947	462	1	Then	then	RB
44947	462	2	roll	roll	VB
44947	462	3	up	up	RP
44947	462	4	the	the	DT
44947	462	5	meat	meat	NN
44947	462	6	like	like	IN
44947	462	7	sausages	sausage	NNS
44947	462	8	,	,	,
44947	462	9	put	put	VBD
44947	462	10	them	-PRON-	PRP
44947	462	11	on	on	IN
44947	462	12	skewers	skewer	NNS
44947	462	13	,	,	,
44947	462	14	alternating	alternate	VBG
44947	462	15	with	with	IN
44947	462	16	a	a	DT
44947	462	17	piece	piece	NN
44947	462	18	of	of	IN
44947	462	19	fried	fried	JJ
44947	462	20	bread	bread	NN
44947	462	21	of	of	IN
44947	462	22	the	the	DT
44947	462	23	same	same	JJ
44947	462	24	size	size	NN
44947	462	25	.	.	.
44947	463	1	Butter	butter	NN
44947	463	2	well	well	RB
44947	463	3	,	,	,
44947	463	4	roll	roll	VBP
44947	463	5	in	in	IN
44947	463	6	fresh	fresh	JJ
44947	463	7	bread	bread	NN
44947	463	8	-	-	HYPH
44947	463	9	crumbs	crumb	NNS
44947	463	10	,	,	,
44947	463	11	and	and	CC
44947	463	12	broil	broil	VB
44947	463	13	on	on	IN
44947	463	14	the	the	DT
44947	463	15	gridiron	gridiron	NN
44947	463	16	over	over	IN
44947	463	17	a	a	DT
44947	463	18	slow	slow	JJ
44947	463	19	fire	fire	NN
44947	463	20	.	.	.
44947	464	1	PODVARAK	PODVARAK	NNP
44947	464	2	(	(	-LRB-
44947	464	3	Serbian	Serbian	NNP
44947	464	4	)	)	-RRB-
44947	464	5	Put	Put	VBD
44947	464	6	in	in	RP
44947	464	7	a	a	DT
44947	464	8	pan	pan	NN
44947	464	9	3	3	CD
44947	464	10	tablespoons	tablespoon	NNS
44947	464	11	of	of	IN
44947	464	12	lard	lard	NN
44947	464	13	;	;	:
44947	464	14	when	when	WRB
44947	464	15	it	-PRON-	PRP
44947	464	16	is	be	VBZ
44947	464	17	hot	hot	JJ
44947	464	18	add	add	NN
44947	464	19	3	3	CD
44947	464	20	lbs	lbs	NN
44947	464	21	.	.	.
44947	465	1	of	of	IN
44947	465	2	sauerkraut	sauerkraut	NNP
44947	465	3	.	.	.
44947	466	1	Place	place	VB
44947	466	2	a	a	DT
44947	466	3	piece	piece	NN
44947	466	4	of	of	IN
44947	466	5	ribs	rib	NNS
44947	466	6	of	of	IN
44947	466	7	pork	pork	NN
44947	466	8	or	or	CC
44947	466	9	a	a	DT
44947	466	10	small	small	JJ
44947	466	11	turkey	turkey	NN
44947	466	12	in	in	IN
44947	466	13	the	the	DT
44947	466	14	pan	pan	NN
44947	466	15	and	and	CC
44947	466	16	bake	bake	VB
44947	466	17	in	in	IN
44947	466	18	the	the	DT
44947	466	19	oven	oven	NN
44947	466	20	until	until	IN
44947	466	21	the	the	DT
44947	466	22	meat	meat	NN
44947	466	23	is	be	VBZ
44947	466	24	cooked	cook	VBN
44947	466	25	.	.	.
44947	467	1	RIBS	RIBS	NNP
44947	467	2	OF	of	IN
44947	467	3	PORK	PORK	NNP
44947	467	4	IN	in	IN
44947	467	5	CASSEROLE	CASSEROLE	NNP
44947	467	6	UYNVECHE	UYNVECHE	NNS
44947	467	7	(	(	-LRB-
44947	467	8	Serbian	Serbian	NNP
44947	467	9	)	)	-RRB-
44947	467	10	Fry	Fry	NNP
44947	467	11	3	3	CD
44947	467	12	sliced	slice	VBD
44947	467	13	onions	onion	NNS
44947	467	14	in	in	IN
44947	467	15	1	1	CD
44947	467	16	tablespoon	tablespoon	NN
44947	467	17	of	of	IN
44947	467	18	lard	lard	NN
44947	467	19	.	.	.
44947	468	1	Mix	mix	VB
44947	468	2	this	this	DT
44947	468	3	with	with	IN
44947	468	4	1	1	CD
44947	468	5	lb	lb	RB
44947	468	6	.	.	.
44947	469	1	of	of	IN
44947	469	2	rice	rice	NNP
44947	469	3	.	.	.
44947	470	1	Remove	remove	VB
44947	470	2	the	the	DT
44947	470	3	seeds	seed	NNS
44947	470	4	and	and	CC
44947	470	5	cut	cut	VBD
44947	470	6	in	in	IN
44947	470	7	halves	half	NNS
44947	470	8	3	3	CD
44947	470	9	green	green	JJ
44947	470	10	peppers	pepper	NNS
44947	470	11	.	.	.
44947	471	1	Add	add	VB
44947	471	2	these	these	DT
44947	471	3	to	to	IN
44947	471	4	the	the	DT
44947	471	5	rice	rice	NN
44947	471	6	;	;	:
44947	471	7	also	also	RB
44947	471	8	3	3	CD
44947	471	9	or	or	CC
44947	471	10	4	4	CD
44947	471	11	sliced	sliced	JJ
44947	471	12	tomatoes	tomato	NNS
44947	471	13	and	and	CC
44947	471	14	2	2	CD
44947	471	15	potatoes	potato	NNS
44947	471	16	sliced	slice	VBN
44947	471	17	.	.	.
44947	472	1	Place	place	VB
44947	472	2	this	this	DT
44947	472	3	rice	rice	NN
44947	472	4	mixture	mixture	NN
44947	472	5	in	in	IN
44947	472	6	a	a	DT
44947	472	7	casserole	casserole	NN
44947	472	8	and	and	CC
44947	472	9	put	put	VBN
44947	472	10	on	on	RP
44947	472	11	top	top	NN
44947	472	12	a	a	DT
44947	472	13	piece	piece	NN
44947	472	14	of	of	IN
44947	472	15	ribs	rib	NNS
44947	472	16	of	of	IN
44947	472	17	pork	pork	NN
44947	472	18	of	of	IN
44947	472	19	about	about	RB
44947	472	20	2	2	CD
44947	472	21	lbs	lbs	NN
44947	472	22	.	.	.
44947	473	1	Pour	pour	VB
44947	473	2	in	in	IN
44947	473	3	water	water	NN
44947	473	4	enough	enough	RB
44947	473	5	to	to	TO
44947	473	6	well	well	RB
44947	473	7	cover	cover	VB
44947	473	8	the	the	DT
44947	473	9	rice	rice	NN
44947	473	10	.	.	.
44947	474	1	Bake	bake	VB
44947	474	2	in	in	IN
44947	474	3	the	the	DT
44947	474	4	oven	oven	NN
44947	474	5	.	.	.
44947	475	1	SALMIS	SALMIS	NNP
44947	475	2	DE	DE	NNP
44947	475	3	LAPIN	LAPIN	NNP
44947	475	4	(	(	-LRB-
44947	475	5	French	French	NNP
44947	475	6	)	)	-RRB-
44947	475	7	Cut	cut	VB
44947	475	8	up	up	RP
44947	475	9	your	-PRON-	PRP$
44947	475	10	rabbit	rabbit	NN
44947	475	11	into	into	IN
44947	475	12	neat	neat	JJ
44947	475	13	pieces	piece	NNS
44947	475	14	,	,	,
44947	475	15	removing	remove	VBG
44947	475	16	as	as	RB
44947	475	17	much	much	JJ
44947	475	18	of	of	IN
44947	475	19	the	the	DT
44947	475	20	bone	bone	NN
44947	475	21	as	as	IN
44947	475	22	possible	possible	JJ
44947	475	23	.	.	.
44947	476	1	Have	have	VB
44947	476	2	an	an	DT
44947	476	3	iron	iron	NN
44947	476	4	saucepan	saucepan	NN
44947	476	5	ready	ready	JJ
44947	476	6	,	,	,
44947	476	7	in	in	IN
44947	476	8	which	which	WDT
44947	476	9	you	-PRON-	PRP
44947	476	10	have	have	VBP
44947	476	11	put	put	VBN
44947	476	12	a	a	DT
44947	476	13	good	good	JJ
44947	476	14	quarter	quarter	NN
44947	476	15	of	of	IN
44947	476	16	a	a	DT
44947	476	17	pound	pound	NN
44947	476	18	of	of	IN
44947	476	19	fat	fat	JJ
44947	476	20	bacon	bacon	NN
44947	476	21	.	.	.
44947	477	1	Put	put	VB
44947	477	2	in	in	RP
44947	477	3	your	-PRON-	PRP$
44947	477	4	pieces	piece	NNS
44947	477	5	of	of	IN
44947	477	6	rabbit	rabbit	NN
44947	477	7	,	,	,
44947	477	8	which	which	WDT
44947	477	9	you	-PRON-	PRP
44947	477	10	fry	fry	VBP
44947	477	11	until	until	IN
44947	477	12	they	-PRON-	PRP
44947	477	13	become	become	VBP
44947	477	14	a	a	DT
44947	477	15	nice	nice	JJ
44947	477	16	golden	golden	NNP
44947	477	17	brown	brown	NN
44947	477	18	,	,	,
44947	477	19	and	and	CC
44947	477	20	which	which	WDT
44947	477	21	the	the	DT
44947	477	22	French	french	JJ
44947	477	23	call	call	NN
44947	477	24	doré	doré	NN
44947	477	25	;	;	:
44947	477	26	just	just	RB
44947	477	27	before	before	IN
44947	477	28	they	-PRON-	PRP
44947	477	29	are	be	VBP
44947	477	30	this	this	DT
44947	477	31	colour	colour	NN
44947	477	32	add	add	VB
44947	477	33	2	2	CD
44947	477	34	tablespoonsful	tablespoonsful	NN
44947	477	35	of	of	IN
44947	477	36	rum	rum	NN
44947	477	37	,	,	,
44947	477	38	or	or	CC
44947	477	39	of	of	IN
44947	477	40	cognac	cognac	NN
44947	477	41	,	,	,
44947	477	42	according	accord	VBG
44947	477	43	to	to	IN
44947	477	44	taste	taste	NN
44947	477	45	,	,	,
44947	477	46	also	also	RB
44947	477	47	2	2	CD
44947	477	48	échalotes	échalote	NNS
44947	477	49	cut	cut	VBD
44947	477	50	up	up	RP
44947	477	51	into	into	IN
44947	477	52	very	very	RB
44947	477	53	small	small	JJ
44947	477	54	pieces	piece	NNS
44947	477	55	,	,	,
44947	477	56	which	which	WDT
44947	477	57	you	-PRON-	PRP
44947	477	58	must	must	MD
44947	477	59	see	see	VB
44947	477	60	do	do	VB
44947	477	61	not	not	RB
44947	477	62	burn	burn	VB
44947	477	63	.	.	.
44947	478	1	FOR	for	IN
44947	478	2	THE	the	DT
44947	478	3	GRAVY.--Take	gravy.--take	NN
44947	478	4	the	the	DT
44947	478	5	trimmings	trimming	NNS
44947	478	6	of	of	IN
44947	478	7	the	the	DT
44947	478	8	rabbit	rabbit	NN
44947	478	9	,	,	,
44947	478	10	the	the	DT
44947	478	11	head	head	NN
44947	478	12	,	,	,
44947	478	13	and	and	CC
44947	478	14	liver	liver	NN
44947	478	15	,	,	,
44947	478	16	and	and	CC
44947	478	17	pound	pound	VB
44947	478	18	them	-PRON-	PRP
44947	478	19	all	all	DT
44947	478	20	up	up	RP
44947	478	21	in	in	IN
44947	478	22	a	a	DT
44947	478	23	mortar	mortar	NN
44947	478	24	.	.	.
44947	479	1	When	when	WRB
44947	479	2	pounded	pound	VBN
44947	479	3	,	,	,
44947	479	4	add	add	VB
44947	479	5	a	a	DT
44947	479	6	heaping	heaping	NN
44947	479	7	spoonful	spoonful	NN
44947	479	8	of	of	IN
44947	479	9	flour	flour	NN
44947	479	10	and	and	CC
44947	479	11	pound	pound	VB
44947	479	12	it	-PRON-	PRP
44947	479	13	in	in	RP
44947	479	14	.	.	.
44947	480	1	Now	now	RB
44947	480	2	measure	measure	VB
44947	480	3	out	out	RP
44947	480	4	a	a	DT
44947	480	5	pint	pint	NN
44947	480	6	and	and	CC
44947	480	7	a	a	DT
44947	480	8	half	half	NN
44947	480	9	of	of	IN
44947	480	10	white	white	JJ
44947	480	11	ordinary	ordinary	JJ
44947	480	12	wine	wine	NN
44947	480	13	(	(	-LRB-
44947	480	14	hock	hock	NN
44947	480	15	)	)	-RRB-
44947	480	16	,	,	,
44947	480	17	to	to	TO
44947	480	18	which	which	WDT
44947	480	19	you	-PRON-	PRP
44947	480	20	will	will	MD
44947	480	21	add	add	VB
44947	480	22	a	a	DT
44947	480	23	good	good	JJ
44947	480	24	breakfastcupful	breakfastcupful	NN
44947	480	25	of	of	IN
44947	480	26	good	good	JJ
44947	480	27	bouillon	bouillon	NN
44947	480	28	,	,	,
44947	480	29	or	or	CC
44947	480	30	gravy	gravy	NN
44947	480	31	.	.	.
44947	481	1	Into	into	IN
44947	481	2	this	this	DT
44947	481	3	put	put	NN
44947	481	4	what	what	WP
44947	481	5	you	-PRON-	PRP
44947	481	6	have	have	VBP
44947	481	7	already	already	RB
44947	481	8	pounded	pound	VBN
44947	481	9	up	up	RP
44947	481	10	and	and	CC
44947	481	11	mix	mix	VB
44947	481	12	it	-PRON-	PRP
44947	481	13	in	in	RP
44947	481	14	,	,	,
44947	481	15	then	then	RB
44947	481	16	pass	pass	VB
44947	481	17	it	-PRON-	PRP
44947	481	18	all	all	DT
44947	481	19	through	through	IN
44947	481	20	a	a	DT
44947	481	21	sieve	sieve	NN
44947	481	22	(	(	-LRB-
44947	481	23	passoire	passoire	NN
44947	481	24	)	)	-RRB-
44947	481	25	.	.	.
44947	482	1	When	when	WRB
44947	482	2	ready	ready	JJ
44947	482	3	pour	pour	VBP
44947	482	4	it	-PRON-	PRP
44947	482	5	over	over	IN
44947	482	6	the	the	DT
44947	482	7	pieces	piece	NNS
44947	482	8	of	of	IN
44947	482	9	rabbit	rabbit	NN
44947	482	10	,	,	,
44947	482	11	now	now	RB
44947	482	12	that	that	IN
44947	482	13	they	-PRON-	PRP
44947	482	14	are	be	VBP
44947	482	15	become	become	VBN
44947	482	16	of	of	IN
44947	482	17	a	a	DT
44947	482	18	golden	golden	JJ
44947	482	19	colour	colour	NN
44947	482	20	,	,	,
44947	482	21	and	and	CC
44947	482	22	let	let	VB
44947	482	23	it	-PRON-	PRP
44947	482	24	simmer	simmer	VB
44947	482	25	with	with	IN
44947	482	26	them	-PRON-	PRP
44947	482	27	in	in	IN
44947	482	28	a	a	DT
44947	482	29	covered	cover	VBN
44947	482	30	saucepan	saucepan	NN
44947	482	31	by	by	IN
44947	482	32	the	the	DT
44947	482	33	side	side	NN
44947	482	34	of	of	IN
44947	482	35	the	the	DT
44947	482	36	fire	fire	NN
44947	482	37	for	for	IN
44947	482	38	a	a	DT
44947	482	39	good	good	JJ
44947	482	40	two	two	CD
44947	482	41	hours	hour	NNS
44947	482	42	and	and	CC
44947	482	43	more	more	JJR
44947	482	44	,	,	,
44947	482	45	so	so	IN
44947	482	46	as	as	IN
44947	482	47	to	to	TO
44947	482	48	have	have	VB
44947	482	49	it	-PRON-	PRP
44947	482	50	very	very	RB
44947	482	51	tender	tender	JJ
44947	482	52	.	.	.
44947	483	1	Salt	salt	NN
44947	483	2	and	and	CC
44947	483	3	pepper	pepper	NN
44947	483	4	to	to	TO
44947	483	5	taste	taste	NN
44947	483	6	.	.	.
44947	484	1	Bouquet	bouquet	VB
44947	484	2	garni	garni	NN
44947	484	3	--	--	:
44947	484	4	which	which	WDT
44947	484	5	means	mean	VBZ
44947	484	6	thyme	thyme	NNS
44947	484	7	,	,	,
44947	484	8	and	and	CC
44947	484	9	if	if	IN
44947	484	10	one	one	NN
44947	484	11	likes	like	VBZ
44947	484	12	the	the	DT
44947	484	13	flavour	flavour	NN
44947	484	14	,	,	,
44947	484	15	a	a	DT
44947	484	16	leaf	leaf	NN
44947	484	17	of	of	IN
44947	484	18	bay	bay	NNP
44947	484	19	laurel	laurel	NNP
44947	484	20	--	--	:
44947	484	21	but	but	CC
44947	484	22	for	for	IN
44947	484	23	the	the	DT
44947	484	24	latter	latter	JJ
44947	484	25	just	just	RB
44947	484	26	to	to	TO
44947	484	27	let	let	VB
44947	484	28	it	-PRON-	PRP
44947	484	29	be	be	VB
44947	484	30	in	in	IN
44947	484	31	an	an	DT
44947	484	32	instant	instant	NN
44947	484	33	only	only	RB
44947	484	34	,	,	,
44947	484	35	as	as	IN
44947	484	36	it	-PRON-	PRP
44947	484	37	has	have	VBZ
44947	484	38	such	such	PDT
44947	484	39	a	a	DT
44947	484	40	strong	strong	JJ
44947	484	41	flavour	flavour	NN
44947	484	42	.	.	.
44947	485	1	Many	many	JJ
44947	485	2	prefer	prefer	VBP
44947	485	3	just	just	RB
44947	485	4	the	the	DT
44947	485	5	thyme	thyme	NNS
44947	485	6	,	,	,
44947	485	7	which	which	WDT
44947	485	8	is	be	VBZ
44947	485	9	more	more	RBR
44947	485	10	delicate	delicate	JJ
44947	485	11	.	.	.
44947	486	1	Half	half	PDT
44947	486	2	an	an	DT
44947	486	3	hour	hour	NN
44947	486	4	before	before	IN
44947	486	5	the	the	DT
44947	486	6	rabbit	rabbit	NN
44947	486	7	is	be	VBZ
44947	486	8	cooked	cook	VBN
44947	486	9	,	,	,
44947	486	10	add	add	VB
44947	486	11	a	a	DT
44947	486	12	good	good	JJ
44947	486	13	spoonful	spoonful	NN
44947	486	14	of	of	IN
44947	486	15	vinegar[1	vinegar[1	NNP
44947	486	16	]	]	-RRB-
44947	486	17	;	;	:
44947	486	18	two	two	CD
44947	486	19	,	,	,
44947	486	20	should	should	MD
44947	486	21	the	the	DT
44947	486	22	vinegar	vinegar	NN
44947	486	23	not	not	RB
44947	486	24	be	be	VB
44947	486	25	strong	strong	JJ
44947	486	26	.	.	.
44947	487	1	Add	add	VB
44947	487	2	a	a	DT
44947	487	3	piece	piece	NN
44947	487	4	of	of	IN
44947	487	5	butter	butter	NN
44947	487	6	of	of	IN
44947	487	7	the	the	DT
44947	487	8	size	size	NN
44947	487	9	of	of	IN
44947	487	10	a	a	DT
44947	487	11	walnut	walnut	NN
44947	487	12	whilst	whilst	IN
44947	487	13	it	-PRON-	PRP
44947	487	14	is	be	VBZ
44947	487	15	simmering	simmer	VBG
44947	487	16	or	or	CC
44947	487	17	stewing	stew	VBG
44947	487	18	by	by	IN
44947	487	19	the	the	DT
44947	487	20	side	side	NN
44947	487	21	of	of	IN
44947	487	22	the	the	DT
44947	487	23	fire	fire	NN
44947	487	24	.	.	.
44947	488	1	FOOTNOTE	FOOTNOTE	NNS
44947	488	2	:	:	:
44947	488	3	[	[	-LRB-
44947	488	4	1	1	LS
44947	488	5	]	]	-RRB-
44947	488	6	The	the	DT
44947	488	7	vinegar	vinegar	NN
44947	488	8	is	be	VBZ
44947	488	9	quite	quite	RB
44947	488	10	optional	optional	JJ
44947	488	11	.	.	.
44947	489	1	SHEEP	SHEEP	NNP
44947	489	2	'S	'S	NNP
44947	489	3	HEAD	HEAD	NNP
44947	489	4	(	(	-LRB-
44947	489	5	Scotch	Scotch	NNP
44947	489	6	)	)	-RRB-
44947	489	7	Choose	choose	VB
44947	489	8	a	a	DT
44947	489	9	nice	nice	JJ
44947	489	10	sheep	sheep	NN
44947	489	11	's	's	POS
44947	489	12	head	head	NN
44947	489	13	,	,	,
44947	489	14	get	get	VB
44947	489	15	it	-PRON-	PRP
44947	489	16	slightly	slightly	RB
44947	489	17	singed	singe	VBN
44947	489	18	,	,	,
44947	489	19	then	then	RB
44947	489	20	have	have	VB
44947	489	21	it	-PRON-	PRP
44947	489	22	sawn	saw	VBN
44947	489	23	up	up	RP
44947	489	24	the	the	DT
44947	489	25	middle	middle	JJ
44947	489	26	,	,	,
44947	489	27	steep	steep	VB
44947	489	28	it	-PRON-	PRP
44947	489	29	all	all	DT
44947	489	30	night	night	NN
44947	489	31	with	with	IN
44947	489	32	a	a	DT
44947	489	33	little	little	JJ
44947	489	34	soda	soda	NN
44947	489	35	in	in	IN
44947	489	36	the	the	DT
44947	489	37	water	water	NN
44947	489	38	,	,	,
44947	489	39	then	then	RB
44947	489	40	clean	clean	VB
44947	489	41	it	-PRON-	PRP
44947	489	42	thoroughly	thoroughly	RB
44947	489	43	,	,	,
44947	489	44	take	take	VB
44947	489	45	out	out	RP
44947	489	46	the	the	DT
44947	489	47	brains	brain	NNS
44947	489	48	,	,	,
44947	489	49	put	put	VBN
44947	489	50	on	on	RP
44947	489	51	with	with	IN
44947	489	52	cold	cold	JJ
44947	489	53	water	water	NN
44947	489	54	,	,	,
44947	489	55	slowly	slowly	RB
44947	489	56	bring	bring	VBP
44947	489	57	to	to	TO
44947	489	58	boil	boil	VB
44947	489	59	,	,	,
44947	489	60	and	and	CC
44947	489	61	boil	boil	VB
44947	489	62	slowly	slowly	RB
44947	489	63	for	for	IN
44947	489	64	three	three	CD
44947	489	65	hours	hour	NNS
44947	489	66	.	.	.
44947	490	1	Boil	Boil	NNP
44947	490	2	the	the	DT
44947	490	3	brains	brain	NNS
44947	490	4	in	in	IN
44947	490	5	a	a	DT
44947	490	6	cloth	cloth	NN
44947	490	7	for	for	IN
44947	490	8	a	a	DT
44947	490	9	quarter	quarter	NN
44947	490	10	of	of	IN
44947	490	11	an	an	DT
44947	490	12	hour	hour	NN
44947	490	13	,	,	,
44947	490	14	then	then	RB
44947	490	15	mince	mince	VB
44947	490	16	small	small	JJ
44947	490	17	,	,	,
44947	490	18	make	make	VB
44947	490	19	a	a	DT
44947	490	20	white	white	JJ
44947	490	21	sauce	sauce	NN
44947	490	22	,	,	,
44947	490	23	stir	stir	VBP
44947	490	24	in	in	IN
44947	490	25	the	the	DT
44947	490	26	minced	mince	VBN
44947	490	27	brains	brain	NNS
44947	490	28	,	,	,
44947	490	29	lay	lie	VBD
44947	490	30	the	the	DT
44947	490	31	head	head	NN
44947	490	32	flat	flat	RB
44947	490	33	on	on	IN
44947	490	34	a	a	DT
44947	490	35	dish	dish	NN
44947	490	36	and	and	CC
44947	490	37	pour	pour	NN
44947	490	38	sauce	sauce	NN
44947	490	39	over	over	RB
44947	490	40	.	.	.
44947	491	1	Decorate	decorate	NN
44947	491	2	with	with	IN
44947	491	3	a	a	DT
44947	491	4	few	few	JJ
44947	491	5	small	small	JJ
44947	491	6	bits	bit	NNS
44947	491	7	of	of	IN
44947	491	8	parsley	parsley	NN
44947	491	9	.	.	.
44947	492	1	MACARONI	MACARONI	NNP
44947	492	2	PIE	PIE	NNP
44947	492	3	(	(	-LRB-
44947	492	4	Italian	Italian	NNP
44947	492	5	)	)	-RRB-
44947	492	6	Three	three	CD
44947	492	7	-	-	HYPH
44947	492	8	quarters	quarter	NNS
44947	492	9	lb	lb	XX
44947	492	10	.	.	.
44947	493	1	of	of	IN
44947	493	2	cold	cold	JJ
44947	493	3	beef	beef	NN
44947	493	4	,	,	,
44947	493	5	or	or	CC
44947	493	6	mutton	mutton	NN
44947	493	7	,	,	,
44947	493	8	1/2	1/2	CD
44947	493	9	an	an	DT
44947	493	10	onion	onion	NN
44947	493	11	,	,	,
44947	493	12	3	3	CD
44947	493	13	or	or	CC
44947	493	14	4	4	CD
44947	493	15	tomatoes	tomato	NNS
44947	493	16	,	,	,
44947	493	17	1/4	1/4	CD
44947	493	18	lb	lb	IN
44947	493	19	.	.	.
44947	494	1	of	of	IN
44947	494	2	macaroni	macaroni	NNP
44947	494	3	,	,	,
44947	494	4	bread	bread	NN
44947	494	5	-	-	HYPH
44947	494	6	crumbs	crumb	NNS
44947	494	7	,	,	,
44947	494	8	grated	grate	VBD
44947	494	9	cheese	cheese	NN
44947	494	10	,	,	,
44947	494	11	stock	stock	NN
44947	494	12	,	,	,
44947	494	13	salt	salt	NN
44947	494	14	,	,	,
44947	494	15	pepper	pepper	NN
44947	494	16	,	,	,
44947	494	17	nutmeg	nutmeg	NN
44947	494	18	.	.	.
44947	495	1	Cut	cut	VB
44947	495	2	the	the	DT
44947	495	3	beef	beef	NN
44947	495	4	or	or	CC
44947	495	5	mutton	mutton	NN
44947	495	6	into	into	IN
44947	495	7	thin	thin	JJ
44947	495	8	slices	slice	NNS
44947	495	9	,	,	,
44947	495	10	peel	peel	VB
44947	495	11	the	the	DT
44947	495	12	onion	onion	NN
44947	495	13	and	and	CC
44947	495	14	slice	slice	VB
44947	495	15	it	-PRON-	PRP
44947	495	16	thinly	thinly	RB
44947	495	17	,	,	,
44947	495	18	slice	slice	VB
44947	495	19	the	the	DT
44947	495	20	tomatoes	tomato	NNS
44947	495	21	,	,	,
44947	495	22	and	and	CC
44947	495	23	boil	boil	VB
44947	495	24	the	the	DT
44947	495	25	macaroni	macaroni	NN
44947	495	26	in	in	IN
44947	495	27	slightly	slightly	RB
44947	495	28	salted	salt	VBN
44947	495	29	water	water	NN
44947	495	30	until	until	IN
44947	495	31	tender	tender	NN
44947	495	32	.	.	.
44947	496	1	Cool	cool	UH
44947	496	2	and	and	CC
44947	496	3	drain	drain	VB
44947	496	4	the	the	DT
44947	496	5	macaroni	macaroni	NN
44947	496	6	,	,	,
44947	496	7	and	and	CC
44947	496	8	cut	cut	VBD
44947	496	9	it	-PRON-	PRP
44947	496	10	up	up	RP
44947	496	11	into	into	IN
44947	496	12	small	small	JJ
44947	496	13	pieces	piece	NNS
44947	496	14	.	.	.
44947	497	1	Line	line	VB
44947	497	2	a	a	DT
44947	497	3	buttered	butter	VBN
44947	497	4	baking	baking	NN
44947	497	5	-	-	HYPH
44947	497	6	dish	dish	NN
44947	497	7	with	with	IN
44947	497	8	macaroni	macaroni	NNP
44947	497	9	,	,	,
44947	497	10	and	and	CC
44947	497	11	arrange	arrange	VB
44947	497	12	the	the	DT
44947	497	13	meat	meat	NN
44947	497	14	,	,	,
44947	497	15	onion	onion	NN
44947	497	16	,	,	,
44947	497	17	and	and	CC
44947	497	18	tomato	tomato	NNP
44947	497	19	slices	slice	NNS
44947	497	20	in	in	IN
44947	497	21	layers	layer	NNS
44947	497	22	on	on	IN
44947	497	23	the	the	DT
44947	497	24	baking	baking	NN
44947	497	25	-	-	HYPH
44947	497	26	dish	dish	NN
44947	497	27	.	.	.
44947	498	1	Season	season	NN
44947	498	2	with	with	IN
44947	498	3	salt	salt	NN
44947	498	4	,	,	,
44947	498	5	pepper	pepper	NN
44947	498	6	,	,	,
44947	498	7	and	and	CC
44947	498	8	nutmeg	nutmeg	NNP
44947	498	9	,	,	,
44947	498	10	pour	pour	VBP
44947	498	11	over	over	IN
44947	498	12	a	a	DT
44947	498	13	little	little	JJ
44947	498	14	stock	stock	NN
44947	498	15	,	,	,
44947	498	16	and	and	CC
44947	498	17	cover	cover	VB
44947	498	18	the	the	DT
44947	498	19	top	top	NN
44947	498	20	with	with	IN
44947	498	21	macaroni	macaroni	NNP
44947	498	22	.	.	.
44947	499	1	Sprinkle	sprinkle	VB
44947	499	2	over	over	IN
44947	499	3	some	some	DT
44947	499	4	bread	bread	NN
44947	499	5	-	-	HYPH
44947	499	6	crumbs	crumb	NNS
44947	499	7	,	,	,
44947	499	8	and	and	CC
44947	499	9	grated	grate	VBN
44947	499	10	cheese	cheese	NN
44947	499	11	,	,	,
44947	499	12	and	and	CC
44947	499	13	bake	bake	VB
44947	499	14	for	for	IN
44947	499	15	about	about	RB
44947	499	16	20	20	CD
44947	499	17	minutes	minute	NNS
44947	499	18	in	in	IN
44947	499	19	a	a	DT
44947	499	20	hot	hot	JJ
44947	499	21	oven	oven	NN
44947	499	22	.	.	.
44947	500	1	KIDNEY	kidney	NN
44947	500	2	AND	and	CC
44947	500	3	MUSHROOMS	MUSHROOMS	NNP
44947	500	4	(	(	-LRB-
44947	500	5	English	English	NNP
44947	500	6	)	)	-RRB-
44947	500	7	Take	take	VB
44947	500	8	some	some	DT
44947	500	9	sheep	sheep	NN
44947	500	10	's	's	POS
44947	500	11	kidneys	kidney	NNS
44947	500	12	,	,	,
44947	500	13	skin	skin	NN
44947	500	14	,	,	,
44947	500	15	halve	halve	NN
44947	500	16	,	,	,
44947	500	17	and	and	CC
44947	500	18	core	core	VB
44947	500	19	them	-PRON-	PRP
44947	500	20	,	,	,
44947	500	21	sprinkle	sprinkle	VB
44947	500	22	each	each	DT
44947	500	23	piece	piece	NN
44947	500	24	with	with	IN
44947	500	25	pepper	pepper	NN
44947	500	26	,	,	,
44947	500	27	salt	salt	NN
44947	500	28	,	,	,
44947	500	29	and	and	CC
44947	500	30	sauté	sauté	VB
44947	500	31	them	-PRON-	PRP
44947	500	32	in	in	IN
44947	500	33	butter	butter	NN
44947	500	34	till	till	IN
44947	500	35	a	a	DT
44947	500	36	good	good	JJ
44947	500	37	brown	brown	NN
44947	500	38	;	;	:
44947	500	39	have	have	VBP
44947	500	40	a	a	DT
44947	500	41	large	large	JJ
44947	500	42	mushroom	mushroom	NN
44947	500	43	peeled	peel	VBD
44947	500	44	and	and	CC
44947	500	45	cored	core	VBN
44947	500	46	for	for	IN
44947	500	47	each	each	DT
44947	500	48	half	half	NN
44947	500	49	kidney	kidney	NN
44947	500	50	,	,	,
44947	500	51	fry	fry	NN
44947	500	52	in	in	IN
44947	500	53	the	the	DT
44947	500	54	same	same	JJ
44947	500	55	fat	fat	NN
44947	500	56	as	as	IN
44947	500	57	the	the	DT
44947	500	58	kidney	kidney	NN
44947	500	59	;	;	:
44947	500	60	lay	lie	VBD
44947	500	61	the	the	DT
44947	500	62	mushrooms	mushroom	NNS
44947	500	63	in	in	IN
44947	500	64	a	a	DT
44947	500	65	hot	hot	JJ
44947	500	66	dish	dish	NN
44947	500	67	,	,	,
44947	500	68	on	on	IN
44947	500	69	each	each	DT
44947	500	70	put	put	VBN
44947	500	71	a	a	DT
44947	500	72	piece	piece	NN
44947	500	73	of	of	IN
44947	500	74	tomato	tomato	NNP
44947	500	75	heated	heat	VBD
44947	500	76	in	in	IN
44947	500	77	the	the	DT
44947	500	78	oven	oven	NN
44947	500	79	,	,	,
44947	500	80	then	then	RB
44947	500	81	a	a	DT
44947	500	82	half	half	NN
44947	500	83	kidney	kidney	NN
44947	500	84	,	,	,
44947	500	85	put	put	VB
44947	500	86	a	a	DT
44947	500	87	little	little	JJ
44947	500	88	pat	pat	NN
44947	500	89	of	of	IN
44947	500	90	butter	butter	NN
44947	500	91	on	on	IN
44947	500	92	each	each	DT
44947	500	93	,	,	,
44947	500	94	and	and	CC
44947	500	95	serve	serve	VB
44947	500	96	with	with	IN
44947	500	97	either	either	CC
44947	500	98	a	a	DT
44947	500	99	pile	pile	NN
44947	500	100	of	of	IN
44947	500	101	mashed	mash	VBN
44947	500	102	potatoes	potato	NNS
44947	500	103	or	or	CC
44947	500	104	spinach	spinach	NN
44947	500	105	in	in	IN
44947	500	106	centre	centre	NN
44947	500	107	of	of	IN
44947	500	108	dish	dish	NN
44947	500	109	.	.	.
44947	501	1	Curries	curry	NNS
44947	501	2	INDIAN	INDIAN	NNP
44947	501	3	CURRY	curry	VBP
44947	501	4	Most	Most	JJS
44947	501	5	of	of	IN
44947	501	6	the	the	DT
44947	501	7	curry	curry	NN
44947	501	8	powder	powder	NN
44947	501	9	or	or	CC
44947	501	10	paste	paste	NN
44947	501	11	to	to	TO
44947	501	12	be	be	VB
44947	501	13	found	find	VBN
44947	501	14	in	in	IN
44947	501	15	this	this	DT
44947	501	16	part	part	NN
44947	501	17	of	of	IN
44947	501	18	the	the	DT
44947	501	19	world	world	NN
44947	501	20	is	be	VBZ
44947	501	21	a	a	DT
44947	501	22	mixture	mixture	NN
44947	501	23	of	of	IN
44947	501	24	1/4	1/4	CD
44947	501	25	of	of	IN
44947	501	26	dried	dry	VBN
44947	501	27	chilli	chilli	NNP
44947	501	28	,	,	,
44947	501	29	1/4	1/4	CD
44947	501	30	coriander	coriander	NN
44947	501	31	,	,	,
44947	501	32	1/2	1/2	CD
44947	501	33	dagatafolum	dagatafolum	NN
44947	501	34	;	;	:
44947	501	35	but	but	CC
44947	501	36	the	the	DT
44947	501	37	native	native	JJ
44947	501	38	curry	curry	NN
44947	501	39	cook	cook	NN
44947	501	40	uses	use	VBZ
44947	501	41	a	a	DT
44947	501	42	much	much	RB
44947	501	43	larger	large	JJR
44947	501	44	variety	variety	NN
44947	501	45	of	of	IN
44947	501	46	spices	spice	NNS
44947	501	47	and	and	CC
44947	501	48	likes	like	VBZ
44947	501	49	to	to	TO
44947	501	50	grind	grind	VB
44947	501	51	them	-PRON-	PRP
44947	501	52	himself	-PRON-	PRP
44947	501	53	fresh	fresh	JJ
44947	501	54	daily	daily	RB
44947	501	55	between	between	IN
44947	501	56	two	two	CD
44947	501	57	stones	stone	NNS
44947	501	58	.	.	.
44947	502	1	The	the	DT
44947	502	2	spices	spice	NNS
44947	502	3	commonly	commonly	RB
44947	502	4	used	use	VBN
44947	502	5	are	be	VBP
44947	502	6	:	:	:
44947	502	7	Red	Red	NNP
44947	502	8	chilli	chilli	NN
44947	502	9	(	(	-LRB-
44947	502	10	roasted	roasted	JJ
44947	502	11	)	)	-RRB-
44947	502	12	Coriander	coriander	NN
44947	502	13	seed	seed	NN
44947	502	14	(	(	-LRB-
44947	502	15	roasted	roasted	JJ
44947	502	16	)	)	-RRB-
44947	502	17	"	"	``
44947	502	18	"	"	``
44947	502	19	(	(	-LRB-
44947	502	20	fresh	fresh	JJ
44947	502	21	)	)	-RRB-
44947	502	22	Cinnamon	Cinnamon	NNP
44947	502	23	Nutmeg	Nutmeg	NNP
44947	502	24	Baked	Baked	NNP
44947	502	25	garlic	garlic	NN
44947	502	26	Scraped	Scraped	NNP
44947	502	27	cocoanut	cocoanut	NN
44947	502	28	Dagatafolum	Dagatafolum	NNP
44947	502	29	Caraway	Caraway	NNP
44947	502	30	seed	seed	NN
44947	502	31	Yellow	Yellow	NNP
44947	502	32	pimentos	pimentos	VBP
44947	502	33	Red	red	JJ
44947	502	34	pimentos	pimentos	NN
44947	502	35	Cardamon	Cardamon	NNP
44947	502	36	seeds	seed	VBZ
44947	502	37	Curcuma	Curcuma	NNP
44947	502	38	(	(	-LRB-
44947	502	39	saffron	saffron	NN
44947	502	40	root	root	NN
44947	502	41	)	)	-RRB-
44947	502	42	A	a	DT
44947	502	43	FRICASSEE	fricassee	NN
44947	502	44	OF	of	IN
44947	502	45	CHICKEN	CHICKEN	NNS
44947	502	46	(	(	-LRB-
44947	502	47	Ceylon	Ceylon	NNP
44947	502	48	style	style	NN
44947	502	49	)	)	-RRB-
44947	502	50	Cut	cut	NN
44947	502	51	2	2	CD
44947	502	52	good	good	JJ
44947	502	53	-	-	HYPH
44947	502	54	sized	sized	JJ
44947	502	55	chickens	chicken	NNS
44947	502	56	in	in	IN
44947	502	57	8	8	CD
44947	502	58	pieces	piece	NNS
44947	502	59	.	.	.
44947	503	1	Season	season	NN
44947	503	2	with	with	IN
44947	503	3	salt	salt	NN
44947	503	4	and	and	CC
44947	503	5	pepper	pepper	NN
44947	503	6	;	;	,
44947	503	7	put	put	VBN
44947	503	8	in	in	IN
44947	503	9	a	a	DT
44947	503	10	saucepan	saucepan	NN
44947	503	11	with	with	IN
44947	503	12	about	about	RB
44947	503	13	1	1	CD
44947	503	14	quart	quart	NN
44947	503	15	of	of	IN
44947	503	16	cocoanut	cocoanut	NN
44947	503	17	milk	milk	NN
44947	503	18	;	;	:
44947	503	19	add	add	VB
44947	503	20	to	to	IN
44947	503	21	this	this	DT
44947	503	22	a	a	DT
44947	503	23	little	little	JJ
44947	503	24	cinnamon	cinnamon	NN
44947	503	25	,	,	,
44947	503	26	1/4	1/4	CD
44947	503	27	teaspoon	teaspoon	NN
44947	503	28	fresh	fresh	JJ
44947	503	29	coriander	coriander	NN
44947	503	30	,	,	,
44947	503	31	1/4	1/4	CD
44947	503	32	teaspoon	teaspoon	NN
44947	503	33	of	of	IN
44947	503	34	powdered	powder	VBN
44947	503	35	saffron	saffron	NN
44947	503	36	,	,	,
44947	503	37	a	a	DT
44947	503	38	little	little	JJ
44947	503	39	red	red	JJ
44947	503	40	pimento	pimento	NNS
44947	503	41	,	,	,
44947	503	42	and	and	CC
44947	503	43	boil	boil	VB
44947	503	44	until	until	IN
44947	503	45	tender	tender	NN
44947	503	46	;	;	:
44947	503	47	at	at	IN
44947	503	48	the	the	DT
44947	503	49	last	last	JJ
44947	503	50	minute	minute	NN
44947	503	51	thicken	thicken	NN
44947	503	52	the	the	DT
44947	503	53	sauce	sauce	NN
44947	503	54	with	with	IN
44947	503	55	4	4	CD
44947	503	56	yolks	yolk	NNS
44947	503	57	of	of	IN
44947	503	58	eggs	egg	NNS
44947	503	59	mixed	mix	VBN
44947	503	60	well	well	RB
44947	503	61	with	with	IN
44947	503	62	1/2	1/2	CD
44947	503	63	pint	pint	NN
44947	503	64	cocoanut	cocoanut	NNP
44947	503	65	cream	cream	NN
44947	503	66	;	;	:
44947	503	67	keep	keep	VB
44947	503	68	hot	hot	JJ
44947	503	69	but	but	CC
44947	503	70	do	do	VBP
44947	503	71	not	not	RB
44947	503	72	boil	boil	VB
44947	503	73	,	,	,
44947	503	74	as	as	IN
44947	503	75	the	the	DT
44947	503	76	richness	richness	NN
44947	503	77	of	of	IN
44947	503	78	the	the	DT
44947	503	79	ingredients	ingredient	NNS
44947	503	80	would	would	MD
44947	503	81	make	make	VB
44947	503	82	it	-PRON-	PRP
44947	503	83	curdle	curdle	VB
44947	503	84	.	.	.
44947	504	1	As	as	IN
44947	504	2	this	this	DT
44947	504	3	curry	curry	NN
44947	504	4	is	be	VBZ
44947	504	5	not	not	RB
44947	504	6	hot	hot	JJ
44947	504	7	it	-PRON-	PRP
44947	504	8	is	be	VBZ
44947	504	9	served	serve	VBN
44947	504	10	with	with	IN
44947	504	11	a	a	DT
44947	504	12	sambo	sambo	NN
44947	504	13	which	which	WDT
44947	504	14	consists	consist	VBZ
44947	504	15	of	of	IN
44947	504	16	small	small	JJ
44947	504	17	dishes	dish	NNS
44947	504	18	on	on	IN
44947	504	19	one	one	CD
44947	504	20	tray	tray	NN
44947	504	21	containing	contain	VBG
44947	504	22	such	such	JJ
44947	504	23	savories	savory	NNS
44947	504	24	as	as	IN
44947	504	25	plain	plain	RB
44947	504	26	scraped	scrape	VBN
44947	504	27	cocoanut	cocoanut	NN
44947	504	28	,	,	,
44947	504	29	pimento	pimento	IN
44947	504	30	paste	paste	NN
44947	504	31	,	,	,
44947	504	32	and	and	CC
44947	504	33	chopped	chop	VBD
44947	504	34	onion	onion	NN
44947	504	35	with	with	IN
44947	504	36	a	a	DT
44947	504	37	red	red	JJ
44947	504	38	pepper	pepper	NN
44947	504	39	sauce	sauce	NN
44947	504	40	.	.	.
44947	505	1	To	to	TO
44947	505	2	obtain	obtain	VB
44947	505	3	cocoanut	cocoanut	NN
44947	505	4	cream	cream	NN
44947	505	5	,	,	,
44947	505	6	use	use	VB
44947	505	7	the	the	DT
44947	505	8	same	same	JJ
44947	505	9	process	process	NN
44947	505	10	as	as	IN
44947	505	11	that	that	DT
44947	505	12	for	for	IN
44947	505	13	ordinary	ordinary	JJ
44947	505	14	cream;--as	cream;--as	NNP
44947	505	15	for	for	IN
44947	505	16	the	the	DT
44947	505	17	milk	milk	NN
44947	505	18	:	:	:
44947	505	19	have	have	VB
44947	505	20	3	3	CD
44947	505	21	fresh	fresh	JJ
44947	505	22	cocoanuts	cocoanut	NNS
44947	505	23	scraped	scrape	VBD
44947	505	24	very	very	RB
44947	505	25	fine	fine	JJ
44947	505	26	to	to	TO
44947	505	27	which	which	WDT
44947	505	28	you	-PRON-	PRP
44947	505	29	add	add	VBP
44947	505	30	3	3	CD
44947	505	31	pints	pint	NNS
44947	505	32	of	of	IN
44947	505	33	water	water	NN
44947	505	34	,	,	,
44947	505	35	stir	stir	VB
44947	505	36	together	together	RB
44947	505	37	for	for	IN
44947	505	38	a	a	DT
44947	505	39	few	few	JJ
44947	505	40	moments	moment	NNS
44947	505	41	,	,	,
44947	505	42	then	then	RB
44947	505	43	strain	strain	VB
44947	505	44	,	,	,
44947	505	45	let	let	VB
44947	505	46	this	this	DT
44947	505	47	milk	milk	NN
44947	505	48	stand	stand	VB
44947	505	49	for	for	IN
44947	505	50	3	3	CD
44947	505	51	hours	hour	NNS
44947	505	52	to	to	TO
44947	505	53	obtain	obtain	VB
44947	505	54	the	the	DT
44947	505	55	cream	cream	NN
44947	505	56	.	.	.
44947	506	1	A	a	DT
44947	506	2	SIMPLER	SIMPLER	NNP
44947	506	3	INDIAN	indian	NN
44947	506	4	CURRY	CURRY	VBD
44947	506	5	One	one	CD
44947	506	6	lb	lb	IN
44947	506	7	.	.	.
44947	507	1	of	of	IN
44947	507	2	beef	beef	NNP
44947	507	3	,	,	,
44947	507	4	mutton	mutton	NN
44947	507	5	,	,	,
44947	507	6	fish	fish	NN
44947	507	7	,	,	,
44947	507	8	or	or	CC
44947	507	9	vegetables	vegetable	NNS
44947	507	10	,	,	,
44947	507	11	as	as	IN
44947	507	12	desired	desire	VBN
44947	507	13	.	.	.
44947	508	1	One	one	CD
44947	508	2	tablespoon	tablespoon	NN
44947	508	3	of	of	IN
44947	508	4	curry	curry	NN
44947	508	5	powder	powder	NN
44947	508	6	,	,	,
44947	508	7	1	1	CD
44947	508	8	heaping	heaping	NN
44947	508	9	tablespoon	tablespoon	NN
44947	508	10	of	of	IN
44947	508	11	butter	butter	NN
44947	508	12	,	,	,
44947	508	13	1	1	CD
44947	508	14	onion	onion	NN
44947	508	15	,	,	,
44947	508	16	1/2	1/2	CD
44947	508	17	fresh	fresh	JJ
44947	508	18	cocoanut	cocoanut	NN
44947	508	19	,	,	,
44947	508	20	juice	juice	NN
44947	508	21	of	of	IN
44947	508	22	half	half	PDT
44947	508	23	a	a	DT
44947	508	24	lemon	lemon	NN
44947	508	25	,	,	,
44947	508	26	salt	salt	NN
44947	508	27	to	to	IN
44947	508	28	taste	taste	NN
44947	508	29	.	.	.
44947	509	1	Curry	Curry	NNP
44947	509	2	powder	powder	NN
44947	509	3	to	to	TO
44947	509	4	be	be	VB
44947	509	5	mixed	mix	VBN
44947	509	6	in	in	IN
44947	509	7	2	2	CD
44947	509	8	ozs	ozs	NN
44947	509	9	.	.	.
44947	510	1	of	of	IN
44947	510	2	water	water	NN
44947	510	3	.	.	.
44947	511	1	Onion	onion	NN
44947	511	2	to	to	TO
44947	511	3	be	be	VB
44947	511	4	finely	finely	RB
44947	511	5	chopped	chop	VBN
44947	511	6	.	.	.
44947	512	1	Cocoanut	cocoanut	NN
44947	512	2	to	to	TO
44947	512	3	be	be	VB
44947	512	4	scraped	scrape	VBN
44947	512	5	and	and	CC
44947	512	6	soaked	soak	VBN
44947	512	7	in	in	IN
44947	512	8	a	a	DT
44947	512	9	teacup	teacup	NN
44947	512	10	of	of	IN
44947	512	11	boiling	boiling	NN
44947	512	12	water	water	NN
44947	512	13	,	,	,
44947	512	14	then	then	RB
44947	512	15	squeezed	squeeze	VBD
44947	512	16	,	,	,
44947	512	17	and	and	CC
44947	512	18	the	the	DT
44947	512	19	milk	milk	NN
44947	512	20	(	(	-LRB-
44947	512	21	or	or	CC
44947	512	22	the	the	DT
44947	512	23	liquid	liquid	NN
44947	512	24	)	)	-RRB-
44947	512	25	to	to	TO
44947	512	26	be	be	VB
44947	512	27	put	put	VBN
44947	512	28	in	in	IN
44947	512	29	the	the	DT
44947	512	30	curry	curry	NN
44947	512	31	.	.	.
44947	513	1	First	first	RB
44947	513	2	cook	cook	VB
44947	513	3	the	the	DT
44947	513	4	butter	butter	NN
44947	513	5	till	till	IN
44947	513	6	it	-PRON-	PRP
44947	513	7	bubbles	bubble	VBZ
44947	513	8	,	,	,
44947	513	9	put	put	VBN
44947	513	10	in	in	IN
44947	513	11	the	the	DT
44947	513	12	onion	onion	NN
44947	513	13	and	and	CC
44947	513	14	let	let	VB
44947	513	15	it	-PRON-	PRP
44947	513	16	brown	brown	VB
44947	513	17	,	,	,
44947	513	18	add	add	VB
44947	513	19	the	the	DT
44947	513	20	curry	curry	NN
44947	513	21	powder	powder	NN
44947	513	22	,	,	,
44947	513	23	and	and	CC
44947	513	24	let	let	VB
44947	513	25	that	that	DT
44947	513	26	cook	cook	VB
44947	513	27	a	a	DT
44947	513	28	few	few	JJ
44947	513	29	minutes	minute	NNS
44947	513	30	;	;	:
44947	513	31	if	if	IN
44947	513	32	it	-PRON-	PRP
44947	513	33	becomes	become	VBZ
44947	513	34	too	too	RB
44947	513	35	dry	dry	JJ
44947	513	36	and	and	CC
44947	513	37	sticks	stick	VBZ
44947	513	38	to	to	IN
44947	513	39	the	the	DT
44947	513	40	pan	pan	NN
44947	513	41	add	add	VB
44947	513	42	a	a	DT
44947	513	43	little	little	JJ
44947	513	44	hot	hot	JJ
44947	513	45	water	water	NN
44947	513	46	.	.	.
44947	514	1	Then	then	RB
44947	514	2	put	put	VBN
44947	514	3	in	in	RP
44947	514	4	the	the	DT
44947	514	5	meat	meat	NN
44947	514	6	(	(	-LRB-
44947	514	7	raw	raw	NNP
44947	514	8	)	)	-RRB-
44947	514	9	,	,	,
44947	514	10	cut	cut	VBN
44947	514	11	in	in	IN
44947	514	12	small	small	JJ
44947	514	13	pieces	piece	NNS
44947	514	14	,	,	,
44947	514	15	fish	fish	NN
44947	514	16	,	,	,
44947	514	17	or	or	CC
44947	514	18	vegetables	vegetable	NNS
44947	514	19	,	,	,
44947	514	20	and	and	CC
44947	514	21	fry	fry	VB
44947	514	22	them	-PRON-	PRP
44947	514	23	,	,	,
44947	514	24	add	add	VB
44947	514	25	salt	salt	NN
44947	514	26	,	,	,
44947	514	27	and	and	CC
44947	514	28	if	if	IN
44947	514	29	dry	dry	JJ
44947	514	30	,	,	,
44947	514	31	add	add	VB
44947	514	32	a	a	DT
44947	514	33	little	little	RB
44947	514	34	more	more	JJR
44947	514	35	water	water	NN
44947	514	36	,	,	,
44947	514	37	let	let	VB
44947	514	38	all	all	DT
44947	514	39	simmer	simmer	NN
44947	514	40	till	till	IN
44947	514	41	meat	meat	NN
44947	514	42	is	be	VBZ
44947	514	43	thoroughly	thoroughly	RB
44947	514	44	done	do	VBN
44947	514	45	;	;	:
44947	514	46	when	when	WRB
44947	514	47	about	about	RB
44947	514	48	half	half	NN
44947	514	49	done	do	VBN
44947	514	50	,	,	,
44947	514	51	add	add	VB
44947	514	52	the	the	DT
44947	514	53	cocoanut	cocoanut	NN
44947	514	54	milk	milk	NN
44947	514	55	and	and	CC
44947	514	56	the	the	DT
44947	514	57	lemon	lemon	NN
44947	514	58	-	-	HYPH
44947	514	59	juice	juice	NN
44947	514	60	.	.	.
44947	515	1	If	if	IN
44947	515	2	not	not	RB
44947	515	3	convenient	convenient	JJ
44947	515	4	to	to	TO
44947	515	5	use	use	VB
44947	515	6	the	the	DT
44947	515	7	cocoanut	cocoanut	NN
44947	515	8	milk	milk	NN
44947	515	9	,	,	,
44947	515	10	ordinary	ordinary	JJ
44947	515	11	milk	milk	NN
44947	515	12	can	can	MD
44947	515	13	be	be	VB
44947	515	14	used	use	VBN
44947	515	15	,	,	,
44947	515	16	and	and	CC
44947	515	17	the	the	DT
44947	515	18	mixture	mixture	NN
44947	515	19	thickened	thicken	VBD
44947	515	20	with	with	IN
44947	515	21	a	a	DT
44947	515	22	little	little	JJ
44947	515	23	flour	flour	NN
44947	515	24	.	.	.
44947	516	1	Cocoanut	cocoanut	JJ
44947	516	2	milk	milk	NN
44947	516	3	thickens	thicken	NNS
44947	516	4	without	without	IN
44947	516	5	flour	flour	NN
44947	516	6	.	.	.
44947	517	1	When	when	WRB
44947	517	2	the	the	DT
44947	517	3	butter	butter	NN
44947	517	4	separates	separate	VBZ
44947	517	5	and	and	CC
44947	517	6	shows	show	VBZ
44947	517	7	itself	-PRON-	PRP
44947	517	8	in	in	IN
44947	517	9	the	the	DT
44947	517	10	gravy	gravy	NN
44947	517	11	,	,	,
44947	517	12	the	the	DT
44947	517	13	curry	curry	NN
44947	517	14	is	be	VBZ
44947	517	15	ready	ready	JJ
44947	517	16	for	for	IN
44947	517	17	serving	serve	VBG
44947	517	18	.	.	.
44947	518	1	Curry	Curry	NNP
44947	518	2	should	should	MD
44947	518	3	be	be	VB
44947	518	4	served	serve	VBN
44947	518	5	with	with	IN
44947	518	6	plain	plain	JJ
44947	518	7	boiled	boil	VBN
44947	518	8	rice	rice	NN
44947	518	9	.	.	.
44947	519	1	Pass	pass	VB
44947	519	2	rice	rice	NN
44947	519	3	first	first	RB
44947	519	4	,	,	,
44947	519	5	then	then	RB
44947	519	6	curry	curry	VB
44947	519	7	.	.	.
44947	520	1	If	if	IN
44947	520	2	Indian	indian	JJ
44947	520	3	chutney	chutney	NN
44947	520	4	is	be	VBZ
44947	520	5	served	serve	VBN
44947	520	6	with	with	IN
44947	520	7	curry	curry	NN
44947	520	8	it	-PRON-	PRP
44947	520	9	is	be	VBZ
44947	520	10	a	a	DT
44947	520	11	great	great	JJ
44947	520	12	addition	addition	NN
44947	520	13	.	.	.
44947	521	1	A	a	DT
44947	521	2	banana	banana	NN
44947	521	3	may	may	MD
44947	521	4	be	be	VB
44947	521	5	cut	cut	VBN
44947	521	6	up	up	RP
44947	521	7	in	in	IN
44947	521	8	pieces	piece	NNS
44947	521	9	about	about	IN
44947	521	10	half	half	JJ
44947	521	11	-	-	HYPH
44947	521	12	inch	inch	NN
44947	521	13	thick	thick	JJ
44947	521	14	,	,	,
44947	521	15	and	and	CC
44947	521	16	added	add	VBD
44947	521	17	to	to	IN
44947	521	18	the	the	DT
44947	521	19	curry	curry	NN
44947	521	20	mixture	mixture	NN
44947	521	21	while	while	IN
44947	521	22	cooking	cooking	NN
44947	521	23	,	,	,
44947	521	24	and	and	CC
44947	521	25	is	be	VBZ
44947	521	26	a	a	DT
44947	521	27	pleasant	pleasant	JJ
44947	521	28	addition	addition	NN
44947	521	29	to	to	IN
44947	521	30	the	the	DT
44947	521	31	flavour	flavour	NN
44947	521	32	.	.	.
44947	522	1	ANOTHER	another	DT
44947	522	2	CURRY	CURRY	NNP
44947	522	3	SAUCE	sauce	NN
44947	522	4	Chop	chop	NN
44947	522	5	1	1	CD
44947	522	6	onion	onion	NN
44947	522	7	and	and	CC
44947	522	8	1	1	CD
44947	522	9	apple	apple	NN
44947	522	10	and	and	CC
44947	522	11	cook	cook	VB
44947	522	12	them	-PRON-	PRP
44947	522	13	in	in	IN
44947	522	14	1	1	CD
44947	522	15	oz	oz	NNP
44947	522	16	.	.	.
44947	523	1	of	of	IN
44947	523	2	butter	butter	NN
44947	523	3	about	about	RB
44947	523	4	10	10	CD
44947	523	5	minutes	minute	NNS
44947	523	6	,	,	,
44947	523	7	but	but	CC
44947	523	8	do	do	VBP
44947	523	9	not	not	RB
44947	523	10	let	let	VB
44947	523	11	them	-PRON-	PRP
44947	523	12	brown	brown	VB
44947	523	13	.	.	.
44947	524	1	Add	add	NN
44947	524	2	1	1	CD
44947	524	3	dessert	dessert	NN
44947	524	4	-	-	HYPH
44947	524	5	spoonful	spoonful	JJ
44947	524	6	of	of	IN
44947	524	7	mild	mild	JJ
44947	524	8	curry	curry	NN
44947	524	9	powder	powder	NN
44947	524	10	,	,	,
44947	524	11	the	the	DT
44947	524	12	grated	grate	VBN
44947	524	13	rind	rind	NN
44947	524	14	and	and	CC
44947	524	15	juice	juice	NN
44947	524	16	of	of	IN
44947	524	17	1/2	1/2	CD
44947	524	18	a	a	DT
44947	524	19	lemon	lemon	NN
44947	524	20	,	,	,
44947	524	21	1/2	1/2	CD
44947	524	22	pint	pint	NN
44947	524	23	of	of	IN
44947	524	24	water	water	NN
44947	524	25	or	or	CC
44947	524	26	stock	stock	NN
44947	524	27	,	,	,
44947	524	28	some	some	DT
44947	524	29	salt	salt	NN
44947	524	30	,	,	,
44947	524	31	and	and	CC
44947	524	32	1	1	CD
44947	524	33	tablespoonful	tablespoonful	JJ
44947	524	34	of	of	IN
44947	524	35	seedless	seedless	NN
44947	524	36	raisins	raisin	NNS
44947	524	37	,	,	,
44947	524	38	and	and	CC
44947	524	39	simmer	simmer	VB
44947	524	40	until	until	IN
44947	524	41	the	the	DT
44947	524	42	onion	onion	NN
44947	524	43	is	be	VBZ
44947	524	44	quite	quite	RB
44947	524	45	tender	tender	JJ
44947	524	46	.	.	.
44947	525	1	Unless	unless	IN
44947	525	2	added	add	VBN
44947	525	3	to	to	TO
44947	525	4	rice	rice	NN
44947	525	5	or	or	CC
44947	525	6	paste	paste	NN
44947	525	7	put	put	VBN
44947	525	8	in	in	IN
44947	525	9	1	1	CD
44947	525	10	dessert	dessert	NN
44947	525	11	-	-	HYPH
44947	525	12	spoonful	spoonful	JJ
44947	525	13	of	of	IN
44947	525	14	flour	flour	NN
44947	525	15	after	after	IN
44947	525	16	the	the	DT
44947	525	17	onion	onion	NN
44947	525	18	and	and	CC
44947	525	19	apple	apple	NN
44947	525	20	have	have	VBP
44947	525	21	cooked	cook	VBN
44947	525	22	about	about	RB
44947	525	23	10	10	CD
44947	525	24	minutes	minute	NNS
44947	525	25	.	.	.
44947	526	1	Pastes	Pastes	NNPS
44947	526	2	,	,	,
44947	526	3	Cheese	Cheese	NNP
44947	526	4	,	,	,
44947	526	5	Etc	etc	FW
44947	526	6	.	.	.
44947	527	1	MACARONI	MACARONI	NNP
44947	527	2	WITH	with	IN
44947	527	3	CHEESE	CHEESE	NNP
44947	527	4	(	(	-LRB-
44947	527	5	Italian	Italian	NNP
44947	527	6	)	)	-RRB-
44947	527	7	Into	into	IN
44947	527	8	2	2	CD
44947	527	9	-	-	SYM
44947	527	10	1/2	1/2	CD
44947	527	11	quarts	quart	NNS
44947	527	12	of	of	IN
44947	527	13	boiling	boiling	NN
44947	527	14	water	water	NN
44947	527	15	,	,	,
44947	527	16	well	well	RB
44947	527	17	salted	salted	JJ
44947	527	18	,	,	,
44947	527	19	throw	throw	VBP
44947	527	20	1/2	1/2	CD
44947	527	21	lb	lb	XX
44947	527	22	.	.	.
44947	528	1	of	of	IN
44947	528	2	macaroni	macaroni	NNP
44947	528	3	broken	break	VBN
44947	528	4	up	up	RP
44947	528	5	into	into	IN
44947	528	6	pieces	piece	NNS
44947	528	7	.	.	.
44947	529	1	Let	let	VB
44947	529	2	it	-PRON-	PRP
44947	529	3	boil	boil	VB
44947	529	4	25	25	CD
44947	529	5	minutes	minute	NNS
44947	529	6	,	,	,
44947	529	7	then	then	RB
44947	529	8	drain	drain	VB
44947	529	9	it	-PRON-	PRP
44947	529	10	upon	upon	IN
44947	529	11	a	a	DT
44947	529	12	sieve	sieve	NN
44947	529	13	;	;	:
44947	529	14	replace	replace	VB
44947	529	15	in	in	IN
44947	529	16	a	a	DT
44947	529	17	stewpan	stewpan	NN
44947	529	18	with	with	IN
44947	529	19	3	3	CD
44947	529	20	ozs	ozs	NN
44947	529	21	.	.	.
44947	530	1	of	of	IN
44947	530	2	fresh	fresh	JJ
44947	530	3	butter	butter	NN
44947	530	4	cut	cut	NN
44947	530	5	in	in	IN
44947	530	6	small	small	JJ
44947	530	7	pieces	piece	NNS
44947	530	8	,	,	,
44947	530	9	2	2	CD
44947	530	10	ozs	ozs	NN
44947	530	11	.	.	.
44947	531	1	of	of	IN
44947	531	2	grated	grate	VBN
44947	531	3	cheese	cheese	NN
44947	531	4	,	,	,
44947	531	5	and	and	CC
44947	531	6	a	a	DT
44947	531	7	pinch	pinch	NN
44947	531	8	of	of	IN
44947	531	9	pepper	pepper	NN
44947	531	10	;	;	:
44947	531	11	mix	mix	VB
44947	531	12	all	all	DT
44947	531	13	with	with	IN
44947	531	14	a	a	DT
44947	531	15	fork	fork	NN
44947	531	16	.	.	.
44947	532	1	The	the	DT
44947	532	2	macaroni	macaroni	NN
44947	532	3	must	must	MD
44947	532	4	not	not	RB
44947	532	5	be	be	VB
44947	532	6	broken	break	VBN
44947	532	7	.	.	.
44947	533	1	Add	add	VB
44947	533	2	1/2	1/2	CD
44947	533	3	cup	cup	NN
44947	533	4	of	of	IN
44947	533	5	cream	cream	NN
44947	533	6	.	.	.
44947	534	1	Serve	serve	VB
44947	534	2	hot	hot	JJ
44947	534	3	.	.	.
44947	535	1	NOTE:--Macaroni	note:--macaroni	DT
44947	535	2	should	should	MD
44947	535	3	be	be	VB
44947	535	4	tender	tender	JJ
44947	535	5	but	but	CC
44947	535	6	not	not	RB
44947	535	7	pasty	pasty	VB
44947	535	8	;	;	:
44947	535	9	it	-PRON-	PRP
44947	535	10	should	should	MD
44947	535	11	possess	possess	VB
44947	535	12	a	a	DT
44947	535	13	certain	certain	JJ
44947	535	14	crispness	crispness	NN
44947	535	15	;	;	:
44947	535	16	obtain	obtain	VB
44947	535	17	this	this	DT
44947	535	18	by	by	IN
44947	535	19	passing	pass	VBG
44947	535	20	cold	cold	JJ
44947	535	21	water	water	NN
44947	535	22	over	over	IN
44947	535	23	it	-PRON-	PRP
44947	535	24	when	when	WRB
44947	535	25	it	-PRON-	PRP
44947	535	26	is	be	VBZ
44947	535	27	in	in	IN
44947	535	28	the	the	DT
44947	535	29	sieve	sieve	NN
44947	535	30	and	and	CC
44947	535	31	quickly	quickly	RB
44947	535	32	returning	return	VBG
44947	535	33	it	-PRON-	PRP
44947	535	34	to	to	IN
44947	535	35	the	the	DT
44947	535	36	saucepan	saucepan	NN
44947	535	37	.	.	.
44947	536	1	MACARONI	MACARONI	NNP
44947	536	2	(	(	-LRB-
44947	536	3	Milanaise	Milanaise	NNP
44947	536	4	)	)	-RRB-
44947	536	5	Break	break	VB
44947	536	6	up	up	RB
44947	536	7	1/2	1/2	CD
44947	536	8	lb	lb	IN
44947	536	9	.	.	.
44947	537	1	macaroni	macaroni	VB
44947	537	2	into	into	IN
44947	537	3	pieces	piece	NNS
44947	537	4	about	about	IN
44947	537	5	1/4	1/4	CD
44947	537	6	of	of	IN
44947	537	7	an	an	DT
44947	537	8	inch	inch	NN
44947	537	9	long	long	RB
44947	537	10	.	.	.
44947	538	1	Boil	Boil	NNP
44947	538	2	in	in	IN
44947	538	3	salted	salted	JJ
44947	538	4	water	water	NN
44947	538	5	25	25	CD
44947	538	6	minutes	minute	NNS
44947	538	7	.	.	.
44947	539	1	Drain	drain	VB
44947	539	2	on	on	IN
44947	539	3	a	a	DT
44947	539	4	sieve	sieve	NN
44947	539	5	.	.	.
44947	540	1	Put	put	VB
44947	540	2	it	-PRON-	PRP
44947	540	3	back	back	RB
44947	540	4	in	in	IN
44947	540	5	the	the	DT
44947	540	6	stewpan	stewpan	NN
44947	540	7	with	with	IN
44947	540	8	a	a	DT
44947	540	9	cupful	cupful	NN
44947	540	10	of	of	IN
44947	540	11	tomato	tomato	NN
44947	540	12	sauce	sauce	NN
44947	540	13	and	and	CC
44947	540	14	2	2	CD
44947	540	15	oz	oz	IN
44947	540	16	.	.	.
44947	541	1	of	of	IN
44947	541	2	ham	ham	NNP
44947	541	3	cut	cut	VBN
44947	541	4	into	into	IN
44947	541	5	dice	dice	NN
44947	541	6	.	.	.
44947	542	1	Let	let	VB
44947	542	2	it	-PRON-	PRP
44947	542	3	simmer	simmer	VB
44947	542	4	a	a	DT
44947	542	5	few	few	JJ
44947	542	6	minutes	minute	NNS
44947	542	7	,	,	,
44947	542	8	then	then	RB
44947	542	9	add	add	VB
44947	542	10	2	2	CD
44947	542	11	-	-	SYM
44947	542	12	1/2	1/2	CD
44947	542	13	oz	oz	UH
44947	542	14	.	.	.
44947	543	1	of	of	IN
44947	543	2	butter	butter	NNP
44947	543	3	and	and	CC
44947	543	4	the	the	DT
44947	543	5	same	same	JJ
44947	543	6	of	of	IN
44947	543	7	grated	grate	VBN
44947	543	8	cheese	cheese	NN
44947	543	9	.	.	.
44947	544	1	POLENTA	polenta	NN
44947	544	2	WITH	with	IN
44947	544	3	CHEESE	CHEESE	NNP
44947	544	4	(	(	-LRB-
44947	544	5	Italian	Italian	NNP
44947	544	6	)	)	-RRB-
44947	544	7	Add	add	VB
44947	544	8	to	to	IN
44947	544	9	1	1	CD
44947	544	10	-	-	SYM
44947	544	11	1/2	1/2	CD
44947	544	12	pints	pint	NNS
44947	544	13	of	of	IN
44947	544	14	salted	salt	VBN
44947	544	15	,	,	,
44947	544	16	boiling	boil	VBG
44947	544	17	water	water	NN
44947	544	18	,	,	,
44947	544	19	1/2	1/2	CD
44947	544	20	lb	lb	IN
44947	544	21	.	.	.
44947	545	1	of	of	IN
44947	545	2	Indian	indian	JJ
44947	545	3	meal	meal	NN
44947	545	4	,	,	,
44947	545	5	sprinkling	sprinkle	VBG
44947	545	6	it	-PRON-	PRP
44947	545	7	in	in	IN
44947	545	8	a	a	DT
44947	545	9	little	little	JJ
44947	545	10	at	at	IN
44947	545	11	a	a	DT
44947	545	12	time	time	NN
44947	545	13	.	.	.
44947	546	1	Let	let	VB
44947	546	2	it	-PRON-	PRP
44947	546	3	cook	cook	VB
44947	546	4	until	until	IN
44947	546	5	thick	thick	JJ
44947	546	6	.	.	.
44947	547	1	With	with	IN
44947	547	2	a	a	DT
44947	547	3	tablespoon	tablespoon	NN
44947	547	4	form	form	NN
44947	547	5	it	-PRON-	PRP
44947	547	6	into	into	IN
44947	547	7	small	small	JJ
44947	547	8	lumps	lump	NNS
44947	547	9	;	;	:
44947	547	10	arrange	arrange	VB
44947	547	11	them	-PRON-	PRP
44947	547	12	on	on	IN
44947	547	13	a	a	DT
44947	547	14	dish	dish	NN
44947	547	15	,	,	,
44947	547	16	sprinkle	sprinkle	VB
44947	547	17	them	-PRON-	PRP
44947	547	18	with	with	IN
44947	547	19	grated	grate	VBN
44947	547	20	cheese	cheese	NN
44947	547	21	,	,	,
44947	547	22	and	and	CC
44947	547	23	pour	pour	VB
44947	547	24	over	over	IN
44947	547	25	them	-PRON-	PRP
44947	547	26	some	some	DT
44947	547	27	butter	butter	NN
44947	547	28	cooked	cook	VBN
44947	547	29	brown	brown	JJ
44947	547	30	,	,	,
44947	547	31	but	but	CC
44947	547	32	not	not	RB
44947	547	33	burnt	burn	VBN
44947	547	34	.	.	.
44947	548	1	Put	put	VB
44947	548	2	the	the	DT
44947	548	3	dish	dish	NN
44947	548	4	in	in	IN
44947	548	5	the	the	DT
44947	548	6	oven	oven	NN
44947	548	7	a	a	DT
44947	548	8	few	few	JJ
44947	548	9	minutes	minute	NNS
44947	548	10	to	to	TO
44947	548	11	melt	melt	VB
44947	548	12	the	the	DT
44947	548	13	cheese	cheese	NN
44947	548	14	before	before	IN
44947	548	15	serving	serve	VBG
44947	548	16	.	.	.
44947	549	1	LENTIL	lentil	NN
44947	549	2	CROQUETTES	croquette	NNS
44947	549	3	Put	put	VBP
44947	549	4	in	in	RP
44947	549	5	cold	cold	JJ
44947	549	6	water	water	NN
44947	549	7	1/2	1/2	CD
44947	549	8	a	a	DT
44947	549	9	cup	cup	NN
44947	549	10	of	of	IN
44947	549	11	dried	dry	VBN
44947	549	12	beans	bean	NNS
44947	549	13	or	or	CC
44947	549	14	lentils	lentil	NNS
44947	549	15	and	and	CC
44947	549	16	let	let	VB
44947	549	17	soak	soak	NN
44947	549	18	overnight	overnight	RB
44947	549	19	.	.	.
44947	550	1	Boil	Boil	NNP
44947	550	2	them	-PRON-	PRP
44947	550	3	1	1	CD
44947	550	4	-	-	SYM
44947	550	5	1/2	1/2	CD
44947	550	6	hours	hour	NNS
44947	550	7	or	or	CC
44947	550	8	until	until	IN
44947	550	9	tender	tender	NN
44947	550	10	.	.	.
44947	551	1	Pass	pass	VB
44947	551	2	them	-PRON-	PRP
44947	551	3	through	through	IN
44947	551	4	a	a	DT
44947	551	5	sieve	sieve	NN
44947	551	6	;	;	:
44947	551	7	add	add	VB
44947	551	8	1/2	1/2	CD
44947	551	9	of	of	IN
44947	551	10	a	a	DT
44947	551	11	cup	cup	NN
44947	551	12	of	of	IN
44947	551	13	fine	fine	JJ
44947	551	14	bread	bread	NN
44947	551	15	-	-	HYPH
44947	551	16	crumbs	crumb	NNS
44947	551	17	and	and	CC
44947	551	18	3	3	CD
44947	551	19	tablespoons	tablespoon	NNS
44947	551	20	of	of	IN
44947	551	21	cream	cream	NN
44947	551	22	or	or	CC
44947	551	23	butter	butter	NN
44947	551	24	,	,	,
44947	551	25	1	1	CD
44947	551	26	egg	egg	NN
44947	551	27	,	,	,
44947	551	28	a	a	DT
44947	551	29	grated	grate	VBN
44947	551	30	onion	onion	NN
44947	551	31	,	,	,
44947	551	32	a	a	DT
44947	551	33	pimento	pimento	JJ
44947	551	34	chopped	chop	VBN
44947	551	35	,	,	,
44947	551	36	a	a	DT
44947	551	37	little	little	JJ
44947	551	38	mace	mace	NN
44947	551	39	or	or	CC
44947	551	40	nutmeg	nutmeg	NN
44947	551	41	,	,	,
44947	551	42	1	1	CD
44947	551	43	teaspoon	teaspoon	NN
44947	551	44	of	of	IN
44947	551	45	salt	salt	NN
44947	551	46	,	,	,
44947	551	47	and	and	CC
44947	551	48	a	a	DT
44947	551	49	pinch	pinch	NN
44947	551	50	of	of	IN
44947	551	51	cayenne	cayenne	NN
44947	551	52	.	.	.
44947	552	1	Make	make	VB
44947	552	2	into	into	IN
44947	552	3	croquettes	croquette	NNS
44947	552	4	and	and	CC
44947	552	5	roll	roll	VB
44947	552	6	in	in	IN
44947	552	7	bread	bread	NN
44947	552	8	-	-	HYPH
44947	552	9	crumbs	crumb	NNS
44947	552	10	,	,	,
44947	552	11	then	then	RB
44947	552	12	beaten	beat	VBD
44947	552	13	egg	egg	NN
44947	552	14	and	and	CC
44947	552	15	bread	bread	NN
44947	552	16	-	-	HYPH
44947	552	17	crumbs	crumb	NNS
44947	552	18	,	,	,
44947	552	19	and	and	CC
44947	552	20	fry	fry	VB
44947	552	21	in	in	IN
44947	552	22	oil	oil	NN
44947	552	23	or	or	CC
44947	552	24	butter	butter	NN
44947	552	25	.	.	.
44947	553	1	If	if	IN
44947	553	2	baked	bake	VBN
44947	553	3	in	in	IN
44947	553	4	the	the	DT
44947	553	5	oven	oven	NN
44947	553	6	in	in	IN
44947	553	7	a	a	DT
44947	553	8	loaf	loaf	NN
44947	553	9	,	,	,
44947	553	10	baste	baste	VBZ
44947	553	11	occasionally	occasionally	RB
44947	553	12	with	with	IN
44947	553	13	oil	oil	NN
44947	553	14	or	or	CC
44947	553	15	butter	butter	NN
44947	553	16	.	.	.
44947	554	1	Serve	serve	VB
44947	554	2	with	with	IN
44947	554	3	a	a	DT
44947	554	4	tomato	tomato	NN
44947	554	5	or	or	CC
44947	554	6	horse	horse	NN
44947	554	7	-	-	HYPH
44947	554	8	radish	radish	NN
44947	554	9	sauce	sauce	NN
44947	554	10	.	.	.
44947	555	1	This	this	DT
44947	555	2	is	be	VBZ
44947	555	3	a	a	DT
44947	555	4	nourishing	nourishing	JJ
44947	555	5	substitute	substitute	NN
44947	555	6	for	for	IN
44947	555	7	meat	meat	NN
44947	555	8	.	.	.
44947	556	1	RISOTTO	RISOTTO	NNP
44947	556	2	Colour	Colour	NNP
44947	556	3	for	for	IN
44947	556	4	an	an	DT
44947	556	5	instant	instant	NN
44947	556	6	in	in	IN
44947	556	7	butter	butter	NN
44947	556	8	a	a	DT
44947	556	9	chopped	chop	VBN
44947	556	10	onion	onion	NN
44947	556	11	,	,	,
44947	556	12	add	add	VB
44947	556	13	to	to	IN
44947	556	14	it	-PRON-	PRP
44947	556	15	1/2	1/2	CD
44947	556	16	lb	lb	IN
44947	556	17	.	.	.
44947	557	1	of	of	IN
44947	557	2	rice	rice	NNP
44947	557	3	;	;	:
44947	557	4	stir	stir	VB
44947	557	5	an	an	DT
44947	557	6	instant	instant	NN
44947	557	7	over	over	IN
44947	557	8	the	the	DT
44947	557	9	fire	fire	NN
44947	557	10	until	until	IN
44947	557	11	it	-PRON-	PRP
44947	557	12	begins	begin	VBZ
44947	557	13	to	to	TO
44947	557	14	frizzle	frizzle	VB
44947	557	15	,	,	,
44947	557	16	but	but	CC
44947	557	17	do	do	VBP
44947	557	18	not	not	RB
44947	557	19	colour	colour	VB
44947	557	20	;	;	:
44947	557	21	add	add	VB
44947	557	22	stock	stock	NN
44947	557	23	to	to	IN
44947	557	24	3	3	CD
44947	557	25	times	time	NNS
44947	557	26	the	the	DT
44947	557	27	quantity	quantity	NN
44947	557	28	of	of	IN
44947	557	29	rice	rice	NN
44947	557	30	,	,	,
44947	557	31	a	a	DT
44947	557	32	cupful	cupful	NN
44947	557	33	of	of	IN
44947	557	34	tomato	tomato	NN
44947	557	35	sauce	sauce	NN
44947	557	36	,	,	,
44947	557	37	a	a	DT
44947	557	38	pinch	pinch	NN
44947	557	39	of	of	IN
44947	557	40	saffron	saffron	NN
44947	557	41	,	,	,
44947	557	42	one	one	CD
44947	557	43	of	of	IN
44947	557	44	pepper	pepper	NN
44947	557	45	,	,	,
44947	557	46	let	let	VB
44947	557	47	it	-PRON-	PRP
44947	557	48	boil	boil	VB
44947	557	49	,	,	,
44947	557	50	cover	cover	VB
44947	557	51	the	the	DT
44947	557	52	saucepan	saucepan	NN
44947	557	53	,	,	,
44947	557	54	and	and	CC
44947	557	55	let	let	VB
44947	557	56	it	-PRON-	PRP
44947	557	57	cook	cook	VB
44947	557	58	by	by	IN
44947	557	59	the	the	DT
44947	557	60	side	side	NN
44947	557	61	of	of	IN
44947	557	62	the	the	DT
44947	557	63	fire	fire	NN
44947	557	64	for	for	IN
44947	557	65	20	20	CD
44947	557	66	minutes	minute	NNS
44947	557	67	.	.	.
44947	558	1	If	if	IN
44947	558	2	the	the	DT
44947	558	3	rice	rice	NN
44947	558	4	becomes	become	VBZ
44947	558	5	dry	dry	JJ
44947	558	6	before	before	IN
44947	558	7	it	-PRON-	PRP
44947	558	8	is	be	VBZ
44947	558	9	sufficiently	sufficiently	RB
44947	558	10	tender	tender	JJ
44947	558	11	add	add	VB
44947	558	12	a	a	DT
44947	558	13	little	little	RB
44947	558	14	more	more	JJR
44947	558	15	stock	stock	NN
44947	558	16	.	.	.
44947	559	1	Place	place	VB
44947	559	2	the	the	DT
44947	559	3	saucepan	saucepan	NN
44947	559	4	on	on	IN
44947	559	5	the	the	DT
44947	559	6	corner	corner	NN
44947	559	7	of	of	IN
44947	559	8	the	the	DT
44947	559	9	stove	stove	NN
44947	559	10	away	away	RB
44947	559	11	from	from	IN
44947	559	12	the	the	DT
44947	559	13	hot	hot	JJ
44947	559	14	fire	fire	NN
44947	559	15	,	,	,
44947	559	16	then	then	RB
44947	559	17	add	add	VB
44947	559	18	to	to	IN
44947	559	19	the	the	DT
44947	559	20	rice	rice	NN
44947	559	21	2	2	CD
44947	559	22	ozs	ozs	NN
44947	559	23	.	.	.
44947	560	1	of	of	IN
44947	560	2	grated	grate	VBN
44947	560	3	Parmesan	Parmesan	NNP
44947	560	4	cheese	cheese	NN
44947	560	5	and	and	CC
44947	560	6	the	the	DT
44947	560	7	same	same	JJ
44947	560	8	amount	amount	NN
44947	560	9	of	of	IN
44947	560	10	butter	butter	NN
44947	560	11	.	.	.
44947	561	1	Arrange	arrange	VB
44947	561	2	the	the	DT
44947	561	3	rice	rice	NN
44947	561	4	on	on	IN
44947	561	5	a	a	DT
44947	561	6	dish	dish	NN
44947	561	7	and	and	CC
44947	561	8	pour	pour	VB
44947	561	9	over	over	IN
44947	561	10	it	-PRON-	PRP
44947	561	11	some	some	DT
44947	561	12	good	good	JJ
44947	561	13	gravy	gravy	NN
44947	561	14	and	and	CC
44947	561	15	serve	serve	VB
44947	561	16	very	very	RB
44947	561	17	hot	hot	JJ
44947	561	18	.	.	.
44947	562	1	The	the	DT
44947	562	2	brown	brown	JJ
44947	562	3	rice	rice	NN
44947	562	4	now	now	RB
44947	562	5	procurable	procurable	VBP
44947	562	6	in	in	IN
44947	562	7	most	most	RBS
44947	562	8	large	large	JJ
44947	562	9	cities	city	NNS
44947	562	10	is	be	VBZ
44947	562	11	liked	like	VBN
44947	562	12	by	by	IN
44947	562	13	gourmets	gourmet	NNS
44947	562	14	cooked	cook	VBN
44947	562	15	in	in	IN
44947	562	16	this	this	DT
44947	562	17	manner	manner	NN
44947	562	18	and	and	CC
44947	562	19	served	serve	VBD
44947	562	20	with	with	IN
44947	562	21	partridge	partridge	NN
44947	562	22	and	and	CC
44947	562	23	other	other	JJ
44947	562	24	game	game	NN
44947	562	25	.	.	.
44947	563	1	RISOTTO	risotto	NN
44947	563	2	MILANAISE	MILANAISE	NNP
44947	563	3	Fry	Fry	NNP
44947	563	4	a	a	DT
44947	563	5	tablespoon	tablespoon	NN
44947	563	6	of	of	IN
44947	563	7	minced	mince	VBN
44947	563	8	onion	onion	NN
44947	563	9	in	in	IN
44947	563	10	a	a	DT
44947	563	11	good	good	JJ
44947	563	12	bit	bit	NN
44947	563	13	of	of	IN
44947	563	14	butter	butter	NN
44947	563	15	;	;	:
44947	563	16	when	when	WRB
44947	563	17	slightly	slightly	RB
44947	563	18	browned	brown	VBN
44947	563	19	,	,	,
44947	563	20	add	add	VB
44947	563	21	4	4	CD
44947	563	22	or	or	CC
44947	563	23	5	5	CD
44947	563	24	tomatoes	tomato	NNS
44947	563	25	and	and	CC
44947	563	26	1	1	CD
44947	563	27	pimento	pimento	NNS
44947	563	28	;	;	:
44947	563	29	after	after	IN
44947	563	30	cooking	cook	VBG
44947	563	31	pass	pass	VBP
44947	563	32	through	through	IN
44947	563	33	a	a	DT
44947	563	34	sieve	sieve	NN
44947	563	35	and	and	CC
44947	563	36	replace	replace	VB
44947	563	37	in	in	IN
44947	563	38	the	the	DT
44947	563	39	casserole	casserole	NN
44947	563	40	with	with	IN
44947	563	41	pepper	pepper	NN
44947	563	42	,	,	,
44947	563	43	salt	salt	NN
44947	563	44	,	,	,
44947	563	45	and	and	CC
44947	563	46	a	a	DT
44947	563	47	dash	dash	NN
44947	563	48	of	of	IN
44947	563	49	cinnamon	cinnamon	NN
44947	563	50	,	,	,
44947	563	51	2	2	CD
44947	563	52	or	or	CC
44947	563	53	3	3	CD
44947	563	54	chicken	chicken	NN
44947	563	55	livers	liver	NNS
44947	563	56	,	,	,
44947	563	57	or	or	CC
44947	563	58	some	some	DT
44947	563	59	beef	beef	NN
44947	563	60	cut	cut	VBN
44947	563	61	into	into	IN
44947	563	62	small	small	JJ
44947	563	63	pieces	piece	NNS
44947	563	64	.	.	.
44947	564	1	Add	add	NN
44947	564	2	1	1	CD
44947	564	3	cup	cup	NN
44947	564	4	of	of	IN
44947	564	5	rice	rice	NN
44947	564	6	and	and	CC
44947	564	7	1	1	CD
44947	564	8	qt	qt	UH
44947	564	9	.	.	.
44947	565	1	of	of	IN
44947	565	2	stock	stock	NN
44947	565	3	or	or	CC
44947	565	4	,	,	,
44947	565	5	lacking	lack	VBG
44947	565	6	stock	stock	NN
44947	565	7	,	,	,
44947	565	8	water	water	NN
44947	565	9	will	will	MD
44947	565	10	do	do	VB
44947	565	11	;	;	:
44947	565	12	boil	boil	VB
44947	565	13	until	until	IN
44947	565	14	the	the	DT
44947	565	15	rice	rice	NN
44947	565	16	is	be	VBZ
44947	565	17	tender	tender	JJ
44947	565	18	,	,	,
44947	565	19	when	when	WRB
44947	565	20	add	add	VB
44947	565	21	1/4	1/4	CD
44947	565	22	lb	lb	IN
44947	565	23	.	.	.
44947	566	1	of	of	IN
44947	566	2	cheese	cheese	NN
44947	566	3	grated	grate	VBD
44947	566	4	.	.	.
44947	567	1	RAVIOLI	RAVIOLI	NNP
44947	567	2	Prepare	prepare	VB
44947	567	3	a	a	DT
44947	567	4	paste	paste	NN
44947	567	5	made	make	VBN
44947	567	6	of	of	IN
44947	567	7	4/5	4/5	CD
44947	567	8	of	of	IN
44947	567	9	a	a	DT
44947	567	10	lb	lb	XX
44947	567	11	.	.	.
44947	568	1	of	of	IN
44947	568	2	flour	flour	NN
44947	568	3	,	,	,
44947	568	4	a	a	DT
44947	568	5	pinch	pinch	NN
44947	568	6	of	of	IN
44947	568	7	salt	salt	NN
44947	568	8	,	,	,
44947	568	9	5	5	CD
44947	568	10	eggs	egg	NNS
44947	568	11	,	,	,
44947	568	12	2	2	CD
44947	568	13	spoonfuls	spoonful	NNS
44947	568	14	of	of	IN
44947	568	15	water	water	NN
44947	568	16	.	.	.
44947	569	1	Cover	cover	VB
44947	569	2	with	with	IN
44947	569	3	a	a	DT
44947	569	4	cloth	cloth	NN
44947	569	5	and	and	CC
44947	569	6	let	let	VB
44947	569	7	stand	stand	VB
44947	569	8	at	at	RB
44947	569	9	least	least	RBS
44947	569	10	15	15	CD
44947	569	11	minutes	minute	NNS
44947	569	12	.	.	.
44947	570	1	Make	make	VB
44947	570	2	a	a	DT
44947	570	3	farce	farce	NN
44947	570	4	with	with	IN
44947	570	5	cooked	cooked	JJ
44947	570	6	chicken	chicken	NN
44947	570	7	or	or	CC
44947	570	8	veal	veal	NN
44947	570	9	minced	mince	VBN
44947	570	10	--	--	:
44947	570	11	about	about	RB
44947	570	12	2	2	CD
44947	570	13	cups--1	cups--1	VBZ
44947	570	14	tablespoonful	tablespoonful	JJ
44947	570	15	of	of	IN
44947	570	16	finely	finely	RB
44947	570	17	minced	mince	VBN
44947	570	18	cooked	cooked	JJ
44947	570	19	ham	ham	NNP
44947	570	20	,	,	,
44947	570	21	1/2	1/2	CD
44947	570	22	of	of	IN
44947	570	23	a	a	DT
44947	570	24	calf	calf	NN
44947	570	25	's	's	POS
44947	570	26	brain	brain	NN
44947	570	27	cooked	cook	VBN
44947	570	28	,	,	,
44947	570	29	yolks	yolk	NNS
44947	570	30	of	of	IN
44947	570	31	2	2	CD
44947	570	32	eggs	egg	NNS
44947	570	33	,	,	,
44947	570	34	a	a	DT
44947	570	35	dash	dash	NN
44947	570	36	of	of	IN
44947	570	37	nutmeg	nutmeg	NNP
44947	570	38	,	,	,
44947	570	39	1	1	CD
44947	570	40	dessert	dessert	NN
44947	570	41	-	-	HYPH
44947	570	42	spoon	spoon	NN
44947	570	43	of	of	IN
44947	570	44	grated	grate	VBN
44947	570	45	Parmesan	Parmesan	NNP
44947	570	46	cheese	cheese	NN
44947	570	47	.	.	.
44947	571	1	Take	take	VB
44947	571	2	1/2	1/2	CD
44947	571	3	the	the	DT
44947	571	4	paste	paste	NN
44947	571	5	,	,	,
44947	571	6	roll	roll	VB
44947	571	7	out	out	RP
44947	571	8	thin	thin	RB
44947	571	9	into	into	IN
44947	571	10	a	a	DT
44947	571	11	large	large	JJ
44947	571	12	square	square	NN
44947	571	13	;	;	:
44947	571	14	place	place	VB
44947	571	15	a	a	DT
44947	571	16	ball	ball	NN
44947	571	17	of	of	IN
44947	571	18	the	the	DT
44947	571	19	farce	farce	NN
44947	571	20	every	every	DT
44947	571	21	2	2	CD
44947	571	22	-	-	SYM
44947	571	23	1/2	1/2	CD
44947	571	24	inches	inch	NNS
44947	571	25	apart	apart	RB
44947	571	26	about	about	IN
44947	571	27	the	the	DT
44947	571	28	size	size	NN
44947	571	29	of	of	IN
44947	571	30	a	a	DT
44947	571	31	walnut	walnut	NN
44947	571	32	,	,	,
44947	571	33	moisten	moisten	VBN
44947	571	34	with	with	IN
44947	571	35	a	a	DT
44947	571	36	brush	brush	NN
44947	571	37	the	the	DT
44947	571	38	paste	paste	NN
44947	571	39	between	between	IN
44947	571	40	the	the	DT
44947	571	41	balls	ball	NNS
44947	571	42	of	of	IN
44947	571	43	farce	farce	NN
44947	571	44	.	.	.
44947	572	1	Roll	roll	VB
44947	572	2	the	the	DT
44947	572	3	rest	rest	NN
44947	572	4	of	of	IN
44947	572	5	the	the	DT
44947	572	6	paste	paste	NN
44947	572	7	and	and	CC
44947	572	8	place	place	VB
44947	572	9	it	-PRON-	PRP
44947	572	10	over	over	IN
44947	572	11	the	the	DT
44947	572	12	farce	farce	NN
44947	572	13	;	;	:
44947	572	14	press	press	NN
44947	572	15	edges	edge	NNS
44947	572	16	together	together	RB
44947	572	17	and	and	CC
44947	572	18	between	between	IN
44947	572	19	each	each	DT
44947	572	20	ball	ball	NN
44947	572	21	.	.	.
44947	573	1	Cut	cut	VB
44947	573	2	with	with	IN
44947	573	3	a	a	DT
44947	573	4	round	round	JJ
44947	573	5	cutter	cutter	NN
44947	573	6	or	or	CC
44947	573	7	into	into	IN
44947	573	8	squares	square	NNS
44947	573	9	as	as	IN
44947	573	10	preferred	prefer	VBN
44947	573	11	and	and	CC
44947	573	12	cook	cook	NN
44947	573	13	in	in	IN
44947	573	14	boiling	boil	VBG
44947	573	15	water	water	NN
44947	573	16	7	7	CD
44947	573	17	or	or	CC
44947	573	18	8	8	CD
44947	573	19	minutes	minute	NNS
44947	573	20	,	,	,
44947	573	21	drain	drain	VB
44947	573	22	them	-PRON-	PRP
44947	573	23	and	and	CC
44947	573	24	sprinkle	sprinkle	VB
44947	573	25	with	with	IN
44947	573	26	grated	grate	VBN
44947	573	27	Parmesan	Parmesan	NNP
44947	573	28	cheese	cheese	NN
44947	573	29	.	.	.
44947	574	1	Put	put	VB
44947	574	2	on	on	RP
44947	574	3	a	a	DT
44947	574	4	dish	dish	NN
44947	574	5	and	and	CC
44947	574	6	pour	pour	VB
44947	574	7	a	a	DT
44947	574	8	tomato	tomato	NN
44947	574	9	sauce	sauce	NN
44947	574	10	around	around	IN
44947	574	11	them	-PRON-	PRP
44947	574	12	.	.	.
44947	575	1	EGG	EGG	NNP
44947	575	2	COQUILLES	COQUILLES	NNP
44947	575	3	,	,	,
44947	575	4	WITH	with	IN
44947	575	5	SPINACH	SPINACH	NNP
44947	575	6	(	(	-LRB-
44947	575	7	French	french	JJ
44947	575	8	)	)	-RRB-
44947	575	9	One	one	CD
44947	575	10	-	-	HYPH
44947	575	11	half	half	NN
44947	575	12	lb	lb	RB
44947	575	13	.	.	.
44947	576	1	of	of	IN
44947	576	2	prepared	prepared	JJ
44947	576	3	and	and	CC
44947	576	4	seasoned	seasoned	JJ
44947	576	5	spinach	spinach	NN
44947	576	6	,	,	,
44947	576	7	1	1	CD
44947	576	8	breakfastcupful	breakfastcupful	NN
44947	576	9	of	of	IN
44947	576	10	cream	cream	NN
44947	576	11	,	,	,
44947	576	12	6	6	CD
44947	576	13	eggs	egg	NNS
44947	576	14	,	,	,
44947	576	15	pepper	pepper	NN
44947	576	16	,	,	,
44947	576	17	and	and	CC
44947	576	18	salt	salt	NN
44947	576	19	.	.	.
44947	577	1	Have	have	VBP
44947	577	2	6	6	CD
44947	577	3	very	very	RB
44947	577	4	small	small	JJ
44947	577	5	coquille	coquille	NNS
44947	577	6	or	or	CC
44947	577	7	marmit	marmit	JJ
44947	577	8	pots	pot	NNS
44947	577	9	,	,	,
44947	577	10	or	or	CC
44947	577	11	china	china	NNP
44947	577	12	soufflé	soufflé	NNP
44947	577	13	cases	case	NNS
44947	577	14	,	,	,
44947	577	15	butter	butter	VB
44947	577	16	them	-PRON-	PRP
44947	577	17	,	,	,
44947	577	18	and	and	CC
44947	577	19	put	put	VBD
44947	577	20	1	1	CD
44947	577	21	tablespoonful	tablespoonful	JJ
44947	577	22	of	of	IN
44947	577	23	spinach	spinach	NN
44947	577	24	in	in	IN
44947	577	25	each	each	DT
44947	577	26	.	.	.
44947	578	1	Upon	upon	IN
44947	578	2	this	this	DT
44947	578	3	put	put	NN
44947	578	4	about	about	RB
44947	578	5	1	1	CD
44947	578	6	dessert	dessert	NN
44947	578	7	-	-	HYPH
44947	578	8	spoonful	spoonful	JJ
44947	578	9	of	of	IN
44947	578	10	cream	cream	NN
44947	578	11	.	.	.
44947	579	1	Break	break	NN
44947	579	2	1	1	CD
44947	579	3	egg	egg	NN
44947	579	4	in	in	IN
44947	579	5	each	each	DT
44947	579	6	,	,	,
44947	579	7	season	season	NN
44947	579	8	with	with	IN
44947	579	9	salt	salt	NN
44947	579	10	and	and	CC
44947	579	11	pepper	pepper	NN
44947	579	12	,	,	,
44947	579	13	and	and	CC
44947	579	14	bake	bake	VB
44947	579	15	carefully	carefully	RB
44947	579	16	in	in	IN
44947	579	17	a	a	DT
44947	579	18	moderately	moderately	RB
44947	579	19	heated	heat	VBN
44947	579	20	oven	oven	NN
44947	579	21	for	for	IN
44947	579	22	8	8	CD
44947	579	23	minutes	minute	NNS
44947	579	24	.	.	.
44947	580	1	Serve	serve	VB
44947	580	2	quickly	quickly	RB
44947	580	3	.	.	.
44947	581	1	PIROG	PIROG	NNP
44947	581	2	OF	of	IN
44947	581	3	MUSHROOMS	MUSHROOMS	NNP
44947	581	4	Boil	Boil	NNP
44947	581	5	mushrooms	mushroom	NNS
44947	581	6	until	until	IN
44947	581	7	they	-PRON-	PRP
44947	581	8	are	be	VBP
44947	581	9	tender	tender	JJ
44947	581	10	,	,	,
44947	581	11	chop	chop	VB
44947	581	12	them	-PRON-	PRP
44947	581	13	and	and	CC
44947	581	14	mix	mix	VB
44947	581	15	them	-PRON-	PRP
44947	581	16	in	in	IN
44947	581	17	the	the	DT
44947	581	18	pan	pan	NN
44947	581	19	with	with	IN
44947	581	20	butter	butter	NN
44947	581	21	,	,	,
44947	581	22	pepper	pepper	NN
44947	581	23	and	and	CC
44947	581	24	salt	salt	NN
44947	581	25	.	.	.
44947	582	1	Roll	roll	VB
44947	582	2	out	out	RP
44947	582	3	the	the	DT
44947	582	4	paste	paste	NN
44947	582	5	,	,	,
44947	582	6	put	put	VBN
44947	582	7	on	on	RP
44947	582	8	one	one	CD
44947	582	9	side	side	NN
44947	582	10	of	of	IN
44947	582	11	the	the	DT
44947	582	12	dough	dough	NN
44947	582	13	cold	cold	JJ
44947	582	14	boiled	boil	VBN
44947	582	15	rice	rice	NN
44947	582	16	,	,	,
44947	582	17	then	then	RB
44947	582	18	the	the	DT
44947	582	19	mushrooms	mushroom	NNS
44947	582	20	,	,	,
44947	582	21	hashed	hash	VBD
44947	582	22	meat	meat	NN
44947	582	23	of	of	IN
44947	582	24	boiled	boil	VBN
44947	582	25	veal	veal	NN
44947	582	26	,	,	,
44947	582	27	chopped	chop	VBD
44947	582	28	hard	hard	RB
44947	582	29	-	-	HYPH
44947	582	30	boiled	boil	VBN
44947	582	31	eggs	egg	NNS
44947	582	32	,	,	,
44947	582	33	chopped	chop	VBN
44947	582	34	onions	onion	NNS
44947	582	35	,	,	,
44947	582	36	pepper	pepper	NN
44947	582	37	,	,	,
44947	582	38	salt	salt	NN
44947	582	39	,	,	,
44947	582	40	and	and	CC
44947	582	41	nutmeg	nutmeg	NNP
44947	582	42	.	.	.
44947	583	1	When	when	WRB
44947	583	2	filling	filling	NN
44947	583	3	is	be	VBZ
44947	583	4	placed	place	VBN
44947	583	5	on	on	IN
44947	583	6	half	half	NN
44947	583	7	of	of	IN
44947	583	8	the	the	DT
44947	583	9	dough	dough	NN
44947	583	10	lap	lap	VB
44947	583	11	the	the	DT
44947	583	12	other	other	JJ
44947	583	13	half	half	NN
44947	583	14	over	over	IN
44947	583	15	it	-PRON-	PRP
44947	583	16	,	,	,
44947	583	17	close	close	VB
44947	583	18	the	the	DT
44947	583	19	edges	edge	NNS
44947	583	20	with	with	IN
44947	583	21	the	the	DT
44947	583	22	white	white	NN
44947	583	23	of	of	IN
44947	583	24	an	an	DT
44947	583	25	egg	egg	NN
44947	583	26	,	,	,
44947	583	27	spread	spread	VBN
44947	583	28	over	over	IN
44947	583	29	some	some	DT
44947	583	30	beaten	beat	VBN
44947	583	31	egg	egg	NN
44947	583	32	,	,	,
44947	583	33	and	and	CC
44947	583	34	bake	bake	VB
44947	583	35	in	in	RP
44947	583	36	the	the	DT
44947	583	37	oven	oven	JJ
44947	583	38	light	light	NN
44947	583	39	brown	brown	NNP
44947	583	40	.	.	.
44947	584	1	PASTE	PASTE	NNP
44947	584	2	FOR	for	IN
44947	584	3	RUSSIAN	RUSSIAN	NNP
44947	584	4	PIROG	PIROG	NNP
44947	584	5	One	one	CD
44947	584	6	cup	cup	NN
44947	584	7	of	of	IN
44947	584	8	milk	milk	NN
44947	584	9	,	,	,
44947	584	10	3	3	CD
44947	584	11	eggs	egg	NNS
44947	584	12	,	,	,
44947	584	13	1	1	CD
44947	584	14	-	-	SYM
44947	584	15	1/2	1/2	CD
44947	584	16	cups	cup	NNS
44947	584	17	of	of	IN
44947	584	18	butter	butter	NN
44947	584	19	,	,	,
44947	584	20	a	a	DT
44947	584	21	little	little	JJ
44947	584	22	salt	salt	NN
44947	584	23	mixed	mix	VBN
44947	584	24	with	with	IN
44947	584	25	flour	flour	NN
44947	584	26	to	to	TO
44947	584	27	make	make	VB
44947	584	28	a	a	DT
44947	584	29	soft	soft	JJ
44947	584	30	dough	dough	NN
44947	584	31	.	.	.
44947	585	1	Knead	knead	VB
44947	585	2	it	-PRON-	PRP
44947	585	3	thoroughly	thoroughly	RB
44947	585	4	,	,	,
44947	585	5	first	first	RB
44947	585	6	with	with	IN
44947	585	7	hands	hand	NNS
44947	585	8	and	and	CC
44947	585	9	then	then	RB
44947	585	10	half	half	PDT
44947	585	11	an	an	DT
44947	585	12	hour	hour	NN
44947	585	13	more	more	RBR
44947	585	14	with	with	IN
44947	585	15	a	a	DT
44947	585	16	wooden	wooden	JJ
44947	585	17	spoon	spoon	NN
44947	585	18	.	.	.
44947	586	1	EGGS	EGGS	NNP
44947	586	2	ROMANOFF	ROMANOFF	NNP
44947	586	3	Cover	cover	VBP
44947	586	4	hard	hard	RB
44947	586	5	-	-	HYPH
44947	586	6	boiled	boil	VBN
44947	586	7	eggs	egg	NNS
44947	586	8	with	with	IN
44947	586	9	a	a	DT
44947	586	10	stiff	stiff	JJ
44947	586	11	mayonnaise	mayonnaise	NN
44947	586	12	.	.	.
44947	587	1	Put	put	VB
44947	587	2	a	a	DT
44947	587	3	little	little	JJ
44947	587	4	highly	highly	RB
44947	587	5	flavoured	flavour	VBN
44947	587	6	aspic	aspic	JJ
44947	587	7	jelly	jelly	RB
44947	587	8	in	in	IN
44947	587	9	the	the	DT
44947	587	10	bottom	bottom	NN
44947	587	11	of	of	IN
44947	587	12	individual	individual	JJ
44947	587	13	moulds	mould	NNS
44947	587	14	.	.	.
44947	588	1	When	when	WRB
44947	588	2	the	the	DT
44947	588	3	jelly	jelly	NN
44947	588	4	is	be	VBZ
44947	588	5	firm	firm	JJ
44947	588	6	add	add	VB
44947	588	7	a	a	DT
44947	588	8	spoonful	spoonful	NN
44947	588	9	of	of	IN
44947	588	10	caviare	caviare	NN
44947	588	11	and	and	CC
44947	588	12	place	place	VB
44947	588	13	the	the	DT
44947	588	14	mayonnaised	mayonnaised	JJ
44947	588	15	egg	egg	NN
44947	588	16	on	on	IN
44947	588	17	the	the	DT
44947	588	18	top	top	NN
44947	588	19	.	.	.
44947	589	1	Pour	pour	VB
44947	589	2	in	in	IN
44947	589	3	more	more	JJR
44947	589	4	jelly	jelly	RB
44947	589	5	.	.	.
44947	590	1	When	when	WRB
44947	590	2	it	-PRON-	PRP
44947	590	3	is	be	VBZ
44947	590	4	cold	cold	JJ
44947	590	5	turn	turn	NN
44947	590	6	from	from	IN
44947	590	7	the	the	DT
44947	590	8	mould	mould	NN
44947	590	9	and	and	CC
44947	590	10	serve	serve	VB
44947	590	11	on	on	IN
44947	590	12	a	a	DT
44947	590	13	garniture	garniture	NN
44947	590	14	of	of	IN
44947	590	15	lettuce	lettuce	NN
44947	590	16	.	.	.
44947	591	1	This	this	DT
44947	591	2	is	be	VBZ
44947	591	3	good	good	JJ
44947	591	4	for	for	IN
44947	591	5	a	a	DT
44947	591	6	cold	cold	JJ
44947	591	7	supper	supper	NN
44947	591	8	.	.	.
44947	592	1	OEUFS	OEUFS	NNP
44947	592	2	POCHÉS	POCHÉS	NNP
44947	592	3	IVANHOE	IVANHOE	VBD
44947	592	4	Cook	Cook	NNP
44947	592	5	a	a	DT
44947	592	6	piece	piece	NN
44947	592	7	of	of	IN
44947	592	8	finnan	finnan	NNP
44947	592	9	haddie	haddie	NNP
44947	592	10	in	in	IN
44947	592	11	milk	milk	NN
44947	592	12	,	,	,
44947	592	13	then	then	RB
44947	592	14	add	add	VB
44947	592	15	2	2	CD
44947	592	16	tablespoons	tablespoon	NNS
44947	592	17	of	of	IN
44947	592	18	sauce	sauce	NN
44947	592	19	(	(	-LRB-
44947	592	20	a	a	DT
44947	592	21	good	good	JJ
44947	592	22	cream	cream	NN
44947	592	23	sauce	sauce	NN
44947	592	24	)	)	-RRB-
44947	592	25	with	with	IN
44947	592	26	a	a	DT
44947	592	27	few	few	JJ
44947	592	28	fresh	fresh	JJ
44947	592	29	mushrooms	mushroom	NNS
44947	592	30	,	,	,
44947	592	31	salt	salt	NN
44947	592	32	,	,	,
44947	592	33	pepper	pepper	NN
44947	592	34	,	,	,
44947	592	35	a	a	DT
44947	592	36	bit	bit	NN
44947	592	37	of	of	IN
44947	592	38	cayenne	cayenne	NN
44947	592	39	,	,	,
44947	592	40	and	and	CC
44947	592	41	1	1	CD
44947	592	42	tablespoon	tablespoon	NN
44947	592	43	of	of	IN
44947	592	44	Parmesan	Parmesan	NNP
44947	592	45	cheese	cheese	NN
44947	592	46	.	.	.
44947	593	1	Put	put	VB
44947	593	2	this	this	DT
44947	593	3	through	through	IN
44947	593	4	a	a	DT
44947	593	5	fine	fine	JJ
44947	593	6	sieve	sieve	NN
44947	593	7	,	,	,
44947	593	8	and	and	CC
44947	593	9	in	in	IN
44947	593	10	nests	nest	NNS
44947	593	11	of	of	IN
44947	593	12	this	this	DT
44947	593	13	paste	paste	NN
44947	593	14	on	on	IN
44947	593	15	slices	slice	NNS
44947	593	16	of	of	IN
44947	593	17	toast	toast	NN
44947	593	18	,	,	,
44947	593	19	slip	slip	VB
44947	593	20	poached	poached	JJ
44947	593	21	eggs	egg	NNS
44947	593	22	.	.	.
44947	594	1	Sprinkle	sprinkle	VB
44947	594	2	with	with	IN
44947	594	3	grated	grate	VBN
44947	594	4	cheese	cheese	NN
44947	594	5	and	and	CC
44947	594	6	place	place	NN
44947	594	7	for	for	IN
44947	594	8	a	a	DT
44947	594	9	moment	moment	NN
44947	594	10	in	in	IN
44947	594	11	a	a	DT
44947	594	12	hot	hot	JJ
44947	594	13	oven	oven	NN
44947	594	14	to	to	TO
44947	594	15	glaze	glaze	VB
44947	594	16	.	.	.
44947	595	1	CHEESE	cheese	NN
44947	595	2	PUFFS	puffs	NN
44947	595	3	Bring	bring	VBP
44947	595	4	to	to	IN
44947	595	5	a	a	DT
44947	595	6	boil	boil	NN
44947	595	7	2/3	2/3	CD
44947	595	8	of	of	IN
44947	595	9	a	a	DT
44947	595	10	cup	cup	NN
44947	595	11	of	of	IN
44947	595	12	water	water	NN
44947	595	13	,	,	,
44947	595	14	1	1	CD
44947	595	15	-	-	SYM
44947	595	16	1/2	1/2	CD
44947	595	17	oz	oz	UH
44947	595	18	.	.	.
44947	596	1	of	of	IN
44947	596	2	butter	butter	NNP
44947	596	3	,	,	,
44947	596	4	a	a	DT
44947	596	5	pinch	pinch	NN
44947	596	6	of	of	IN
44947	596	7	salt	salt	NN
44947	596	8	,	,	,
44947	596	9	a	a	DT
44947	596	10	pinch	pinch	NN
44947	596	11	of	of	IN
44947	596	12	pepper	pepper	NN
44947	596	13	,	,	,
44947	596	14	then	then	RB
44947	596	15	add	add	VB
44947	596	16	1/4	1/4	CD
44947	596	17	of	of	IN
44947	596	18	a	a	DT
44947	596	19	lb	lb	XX
44947	596	20	.	.	.
44947	597	1	of	of	IN
44947	597	2	flour	flour	NN
44947	597	3	and	and	CC
44947	597	4	stir	stir	VB
44947	597	5	to	to	IN
44947	597	6	a	a	DT
44947	597	7	smooth	smooth	JJ
44947	597	8	paste	paste	NN
44947	597	9	,	,	,
44947	597	10	then	then	RB
44947	597	11	stir	stir	VB
44947	597	12	in	in	RP
44947	597	13	,	,	,
44947	597	14	one	one	CD
44947	597	15	at	at	IN
44947	597	16	a	a	DT
44947	597	17	time	time	NN
44947	597	18	,	,	,
44947	597	19	3	3	CD
44947	597	20	eggs	egg	NNS
44947	597	21	,	,	,
44947	597	22	3	3	CD
44947	597	23	-	-	SYM
44947	597	24	1/2	1/2	CD
44947	597	25	oz	oz	UH
44947	597	26	.	.	.
44947	598	1	of	of	IN
44947	598	2	grated	grate	VBN
44947	598	3	cheese	cheese	NN
44947	598	4	(	(	-LRB-
44947	598	5	Parmesan	Parmesan	NNP
44947	598	6	preferred	prefer	VBN
44947	598	7	)	)	-RRB-
44947	598	8	.	.	.
44947	599	1	Add	add	VB
44947	599	2	1/4	1/4	CD
44947	599	3	teaspoon	teaspoon	NN
44947	599	4	of	of	IN
44947	599	5	English	English	NNP
44947	599	6	mustard	mustard	NN
44947	599	7	;	;	:
44947	599	8	when	when	WRB
44947	599	9	all	all	DT
44947	599	10	is	be	VBZ
44947	599	11	well	well	RB
44947	599	12	mixed	mixed	JJ
44947	599	13	,	,	,
44947	599	14	drop	drop	VB
44947	599	15	by	by	IN
44947	599	16	tablespoonfuls	tablespoonful	NNS
44947	599	17	on	on	IN
44947	599	18	a	a	DT
44947	599	19	baking	baking	NN
44947	599	20	tin	tin	NN
44947	599	21	and	and	CC
44947	599	22	place	place	NN
44947	599	23	on	on	IN
44947	599	24	top	top	NN
44947	599	25	of	of	IN
44947	599	26	each	each	DT
44947	599	27	a	a	DT
44947	599	28	slice	slice	NN
44947	599	29	of	of	IN
44947	599	30	Gruyère	Gruyère	NNP
44947	599	31	cheese	cheese	NN
44947	599	32	.	.	.
44947	600	1	Put	put	VB
44947	600	2	in	in	RP
44947	600	3	a	a	DT
44947	600	4	moderate	moderate	JJ
44947	600	5	oven	oven	NN
44947	600	6	increasing	increase	VBG
44947	600	7	the	the	DT
44947	600	8	heat	heat	NN
44947	600	9	gradually	gradually	RB
44947	600	10	.	.	.
44947	601	1	Cook	cook	VB
44947	601	2	from	from	IN
44947	601	3	15	15	CD
44947	601	4	to	to	TO
44947	601	5	20	20	CD
44947	601	6	minutes	minute	NNS
44947	601	7	.	.	.
44947	602	1	Serve	serve	VB
44947	602	2	hot	hot	JJ
44947	602	3	.	.	.
44947	603	1	MOSKVA	moskva	NN
44947	603	2	CHEESECAKES	CHEESECAKES	NNP
44947	603	3	Line	line	NN
44947	603	4	tartlet	tartlet	NN
44947	603	5	moulds	mould	NNS
44947	603	6	with	with	IN
44947	603	7	short	short	JJ
44947	603	8	paste	paste	NN
44947	603	9	.	.	.
44947	604	1	Take	take	VB
44947	604	2	2	2	CD
44947	604	3	tablespoons	tablespoon	NNS
44947	604	4	of	of	IN
44947	604	5	thick	thick	JJ
44947	604	6	white	white	JJ
44947	604	7	sauce	sauce	NN
44947	604	8	,	,	,
44947	604	9	well	well	RB
44947	604	10	seasoned	seasoned	JJ
44947	604	11	,	,	,
44947	604	12	add	add	VB
44947	604	13	a	a	DT
44947	604	14	good	good	JJ
44947	604	15	pinch	pinch	NN
44947	604	16	of	of	IN
44947	604	17	cayenne	cayenne	NN
44947	604	18	pepper	pepper	NN
44947	604	19	,	,	,
44947	604	20	bring	bring	VB
44947	604	21	it	-PRON-	PRP
44947	604	22	to	to	IN
44947	604	23	a	a	DT
44947	604	24	boil	boil	NN
44947	604	25	,	,	,
44947	604	26	add	add	VB
44947	604	27	2	2	CD
44947	604	28	yolks	yolk	NNS
44947	604	29	of	of	IN
44947	604	30	eggs	egg	NNS
44947	604	31	,	,	,
44947	604	32	4	4	CD
44947	604	33	tablespoons	tablespoon	NNS
44947	604	34	of	of	IN
44947	604	35	grated	grate	VBN
44947	604	36	cheese	cheese	NN
44947	604	37	.	.	.
44947	605	1	Again	again	RB
44947	605	2	bring	bring	VB
44947	605	3	to	to	IN
44947	605	4	a	a	DT
44947	605	5	boil	boil	NN
44947	605	6	and	and	CC
44947	605	7	remove	remove	VB
44947	605	8	from	from	IN
44947	605	9	the	the	DT
44947	605	10	fire	fire	NN
44947	605	11	,	,	,
44947	605	12	add	add	VB
44947	605	13	1	1	CD
44947	605	14	white	white	NN
44947	605	15	of	of	IN
44947	605	16	egg	egg	NN
44947	605	17	beaten	beat	VBN
44947	605	18	stiff	stiff	JJ
44947	605	19	.	.	.
44947	606	1	Fill	fill	VB
44947	606	2	the	the	DT
44947	606	3	tartlet	tartlet	NN
44947	606	4	moulds	mould	VBZ
44947	606	5	with	with	IN
44947	606	6	this	this	DT
44947	606	7	mixture	mixture	NN
44947	606	8	,	,	,
44947	606	9	put	put	VBN
44947	606	10	in	in	RP
44947	606	11	a	a	DT
44947	606	12	hot	hot	JJ
44947	606	13	oven	oven	NN
44947	606	14	for	for	IN
44947	606	15	10	10	CD
44947	606	16	minutes	minute	NNS
44947	606	17	,	,	,
44947	606	18	serve	serve	VB
44947	606	19	immediately	immediately	RB
44947	606	20	.	.	.
44947	607	1	CHEESE	cheese	NN
44947	607	2	FRITTERS	fritter	NNS
44947	607	3	Boil	Boil	NNP
44947	607	4	1/2	1/2	CD
44947	607	5	pint	pint	NN
44947	607	6	of	of	IN
44947	607	7	water	water	NN
44947	607	8	,	,	,
44947	607	9	1	1	CD
44947	607	10	oz	oz	UH
44947	607	11	.	.	.
44947	608	1	of	of	IN
44947	608	2	butter	butter	NN
44947	608	3	,	,	,
44947	608	4	pinch	pinch	NN
44947	608	5	of	of	IN
44947	608	6	salt	salt	NN
44947	608	7	,	,	,
44947	608	8	pepper	pepper	NN
44947	608	9	.	.	.
44947	609	1	Remove	remove	VB
44947	609	2	from	from	IN
44947	609	3	fire	fire	NN
44947	609	4	and	and	CC
44947	609	5	add	add	VB
44947	609	6	3	3	CD
44947	609	7	oz	oz	NNP
44947	609	8	.	.	.
44947	610	1	flour	flour	NN
44947	610	2	.	.	.
44947	611	1	Stir	stir	VB
44947	611	2	until	until	IN
44947	611	3	a	a	DT
44947	611	4	smooth	smooth	JJ
44947	611	5	paste	paste	NN
44947	611	6	is	be	VBZ
44947	611	7	made	make	VBN
44947	611	8	,	,	,
44947	611	9	then	then	RB
44947	611	10	add	add	VB
44947	611	11	3	3	CD
44947	611	12	oz	oz	NNP
44947	611	13	.	.	.
44947	612	1	of	of	IN
44947	612	2	grated	grate	VBN
44947	612	3	cheese	cheese	NN
44947	612	4	and	and	CC
44947	612	5	1	1	CD
44947	612	6	oz	oz	UH
44947	612	7	.	.	.
44947	613	1	chopped	chop	VBN
44947	613	2	cooked	cooked	JJ
44947	613	3	ham	ham	NNP
44947	613	4	;	;	:
44947	613	5	when	when	WRB
44947	613	6	the	the	DT
44947	613	7	mixture	mixture	NN
44947	613	8	is	be	VBZ
44947	613	9	half	half	RB
44947	613	10	cold	cold	JJ
44947	613	11	add	add	NN
44947	613	12	3	3	CD
44947	613	13	eggs	egg	NNS
44947	613	14	,	,	,
44947	613	15	one	one	CD
44947	613	16	by	by	IN
44947	613	17	one	one	CD
44947	613	18	,	,	,
44947	613	19	stirring	stir	VBG
44947	613	20	well	well	RB
44947	613	21	.	.	.
44947	614	1	Drop	drop	VB
44947	614	2	by	by	IN
44947	614	3	spoonfuls	spoonful	NNS
44947	614	4	into	into	IN
44947	614	5	hot	hot	JJ
44947	614	6	,	,	,
44947	614	7	not	not	RB
44947	614	8	boiling	boil	VBG
44947	614	9	fat	fat	NN
44947	614	10	;	;	:
44947	614	11	increase	increase	VB
44947	614	12	the	the	DT
44947	614	13	temperature	temperature	NN
44947	614	14	of	of	IN
44947	614	15	the	the	DT
44947	614	16	fat	fat	NN
44947	614	17	,	,	,
44947	614	18	turning	turn	VBG
44947	614	19	the	the	DT
44947	614	20	fritters	fritter	NNS
44947	614	21	often	often	RB
44947	614	22	.	.	.
44947	615	1	When	when	WRB
44947	615	2	golden	golden	JJ
44947	615	3	brown	brown	JJ
44947	615	4	drain	drain	NN
44947	615	5	and	and	CC
44947	615	6	serve	serve	VBP
44947	615	7	.	.	.
44947	616	1	CHEESE	cheese	NN
44947	616	2	PUDDING	pudding	NN
44947	616	3	(	(	-LRB-
44947	616	4	A	a	DT
44947	616	5	simple	simple	JJ
44947	616	6	and	and	CC
44947	616	7	nutritious	nutritious	JJ
44947	616	8	Welsh	Welsh	NNP
44947	616	9	dish	dish	NN
44947	616	10	)	)	-RRB-
44947	616	11	Chop	chop	NN
44947	616	12	1/2	1/2	CD
44947	616	13	lb	lb	XX
44947	616	14	.	.	.
44947	617	1	of	of	IN
44947	617	2	cheese	cheese	NNP
44947	617	3	.	.	.
44947	618	1	Toast	toast	NN
44947	618	2	and	and	CC
44947	618	3	butter	butter	NN
44947	618	4	four	four	CD
44947	618	5	slices	slice	NNS
44947	618	6	of	of	IN
44947	618	7	bread	bread	NN
44947	618	8	.	.	.
44947	619	1	Put	put	VB
44947	619	2	two	two	CD
44947	619	3	slices	slice	NNS
44947	619	4	in	in	IN
44947	619	5	the	the	DT
44947	619	6	bottom	bottom	NN
44947	619	7	of	of	IN
44947	619	8	a	a	DT
44947	619	9	dish	dish	NN
44947	619	10	,	,	,
44947	619	11	cover	cover	VB
44947	619	12	with	with	IN
44947	619	13	half	half	PDT
44947	619	14	the	the	DT
44947	619	15	cheese	cheese	NN
44947	619	16	,	,	,
44947	619	17	sprinkle	sprinkle	VB
44947	619	18	a	a	DT
44947	619	19	little	little	JJ
44947	619	20	salt	salt	NN
44947	619	21	and	and	CC
44947	619	22	pepper	pepper	NN
44947	619	23	,	,	,
44947	619	24	put	put	VBN
44947	619	25	in	in	IN
44947	619	26	the	the	DT
44947	619	27	dish	dish	NN
44947	619	28	the	the	DT
44947	619	29	other	other	JJ
44947	619	30	two	two	CD
44947	619	31	slices	slice	NNS
44947	619	32	of	of	IN
44947	619	33	buttered	butter	VBN
44947	619	34	bread	bread	NN
44947	619	35	and	and	CC
44947	619	36	cover	cover	VB
44947	619	37	with	with	IN
44947	619	38	the	the	DT
44947	619	39	remaining	remain	VBG
44947	619	40	cheese	cheese	NN
44947	619	41	.	.	.
44947	620	1	Pour	pour	VB
44947	620	2	over	over	IN
44947	620	3	1	1	CD
44947	620	4	pint	pint	NN
44947	620	5	of	of	IN
44947	620	6	milk	milk	NN
44947	620	7	,	,	,
44947	620	8	let	let	VB
44947	620	9	it	-PRON-	PRP
44947	620	10	stand	stand	VB
44947	620	11	for	for	IN
44947	620	12	five	five	CD
44947	620	13	minutes	minute	NNS
44947	620	14	,	,	,
44947	620	15	then	then	RB
44947	620	16	bake	bake	VB
44947	620	17	in	in	RP
44947	620	18	a	a	DT
44947	620	19	warm	warm	JJ
44947	620	20	oven	oven	JJ
44947	620	21	20	20	CD
44947	620	22	minutes	minute	NNS
44947	620	23	.	.	.
44947	621	1	CHICORY	CHICORY	NNP
44947	621	2	OR	or	CC
44947	621	3	ENDIVE	ENDIVE	NNP
44947	621	4	Chicory	Chicory	NNP
44947	621	5	or	or	CC
44947	621	6	endive	endive	JJ
44947	621	7	is	be	VBZ
44947	621	8	scalded	scald	VBN
44947	621	9	the	the	DT
44947	621	10	same	same	JJ
44947	621	11	as	as	IN
44947	621	12	spinach	spinach	NN
44947	621	13	,	,	,
44947	621	14	but	but	CC
44947	621	15	needs	need	VBZ
44947	621	16	a	a	DT
44947	621	17	little	little	RB
44947	621	18	longer	long	JJR
44947	621	19	time	time	NN
44947	621	20	in	in	IN
44947	621	21	the	the	DT
44947	621	22	boiling	boiling	NN
44947	621	23	water	water	NN
44947	621	24	.	.	.
44947	622	1	It	-PRON-	PRP
44947	622	2	is	be	VBZ
44947	622	3	prepared	prepare	VBN
44947	622	4	the	the	DT
44947	622	5	same	same	JJ
44947	622	6	in	in	IN
44947	622	7	brown	brown	JJ
44947	622	8	butter	butter	NN
44947	622	9	,	,	,
44947	622	10	gravy	gravy	NN
44947	622	11	,	,	,
44947	622	12	or	or	CC
44947	622	13	cream	cream	NN
44947	622	14	.	.	.
44947	623	1	STEWED	stewed	VB
44947	623	2	COS	COS	NNP
44947	623	3	LETTUCES	lettuce	NNS
44947	623	4	(	(	-LRB-
44947	623	5	French	French	NNP
44947	623	6	)	)	-RRB-
44947	623	7	Take	take	VB
44947	623	8	off	off	RP
44947	623	9	the	the	DT
44947	623	10	outer	outer	JJ
44947	623	11	leaves	leave	NNS
44947	623	12	;	;	:
44947	623	13	wash	wash	VB
44947	623	14	them	-PRON-	PRP
44947	623	15	carefully	carefully	RB
44947	623	16	,	,	,
44947	623	17	keeping	keep	VBG
44947	623	18	them	-PRON-	PRP
44947	623	19	as	as	RB
44947	623	20	whole	whole	JJ
44947	623	21	as	as	IN
44947	623	22	possible	possible	JJ
44947	623	23	;	;	:
44947	623	24	boil	boil	VB
44947	623	25	for	for	IN
44947	623	26	ten	ten	CD
44947	623	27	minutes	minute	NNS
44947	623	28	in	in	IN
44947	623	29	boiling	boil	VBG
44947	623	30	salted	salt	VBN
44947	623	31	water	water	NN
44947	623	32	;	;	:
44947	623	33	pour	pour	VB
44947	623	34	cold	cold	JJ
44947	623	35	water	water	NN
44947	623	36	through	through	IN
44947	623	37	them	-PRON-	PRP
44947	623	38	;	;	:
44947	623	39	drain	drain	VB
44947	623	40	.	.	.
44947	624	1	Extract	extract	VB
44947	624	2	the	the	DT
44947	624	3	water	water	NN
44947	624	4	from	from	IN
44947	624	5	them	-PRON-	PRP
44947	624	6	by	by	IN
44947	624	7	pressing	press	VBG
44947	624	8	each	each	DT
44947	624	9	lettuce	lettuce	NN
44947	624	10	lightly	lightly	RB
44947	624	11	with	with	IN
44947	624	12	two	two	CD
44947	624	13	hands	hand	NNS
44947	624	14	;	;	:
44947	624	15	split	split	VBD
44947	624	16	them	-PRON-	PRP
44947	624	17	in	in	IN
44947	624	18	halves	half	NNS
44947	624	19	lengthwise	lengthwise	RB
44947	624	20	;	;	:
44947	624	21	take	take	VB
44947	624	22	off	off	RP
44947	624	23	the	the	DT
44947	624	24	stalk	stalk	NN
44947	624	25	;	;	:
44947	624	26	sprinkle	sprinkle	VB
44947	624	27	with	with	IN
44947	624	28	salt	salt	NN
44947	624	29	and	and	CC
44947	624	30	pepper	pepper	NN
44947	624	31	.	.	.
44947	625	1	Put	put	VB
44947	625	2	them	-PRON-	PRP
44947	625	3	in	in	IN
44947	625	4	a	a	DT
44947	625	5	stew	stew	NN
44947	625	6	-	-	HYPH
44947	625	7	pan	pan	NN
44947	625	8	,	,	,
44947	625	9	placing	place	VBG
44947	625	10	each	each	DT
44947	625	11	half	half	NN
44947	625	12	lettuce	lettuce	NN
44947	625	13	partly	partly	RB
44947	625	14	over	over	IN
44947	625	15	the	the	DT
44947	625	16	other	other	JJ
44947	625	17	round	round	NN
44947	625	18	the	the	DT
44947	625	19	pan	pan	NN
44947	625	20	.	.	.
44947	626	1	The	the	DT
44947	626	2	latter	latter	NN
44947	626	3	must	must	MD
44947	626	4	be	be	VB
44947	626	5	well	well	RB
44947	626	6	buttered	butter	VBN
44947	626	7	before	before	IN
44947	626	8	putting	put	VBG
44947	626	9	in	in	RP
44947	626	10	the	the	DT
44947	626	11	lettuces	lettuce	NNS
44947	626	12	,	,	,
44947	626	13	or	or	CC
44947	626	14	in	in	IN
44947	626	15	place	place	NN
44947	626	16	of	of	IN
44947	626	17	butter	butter	NN
44947	626	18	some	some	DT
44947	626	19	very	very	RB
44947	626	20	good	good	JJ
44947	626	21	gravy	gravy	NN
44947	626	22	from	from	IN
44947	626	23	which	which	WDT
44947	626	24	all	all	DT
44947	626	25	grease	grease	NN
44947	626	26	has	have	VBZ
44947	626	27	been	be	VBN
44947	626	28	taken	take	VBN
44947	626	29	.	.	.
44947	627	1	Add	add	VB
44947	627	2	stock	stock	NN
44947	627	3	to	to	IN
44947	627	4	half	half	PDT
44947	627	5	the	the	DT
44947	627	6	height	height	NN
44947	627	7	of	of	IN
44947	627	8	the	the	DT
44947	627	9	lettuces	lettuce	NNS
44947	627	10	;	;	:
44947	627	11	cover	cover	VB
44947	627	12	and	and	CC
44947	627	13	cook	cook	VB
44947	627	14	them	-PRON-	PRP
44947	627	15	gently	gently	RB
44947	627	16	for	for	IN
44947	627	17	an	an	DT
44947	627	18	hour	hour	NN
44947	627	19	.	.	.
44947	628	1	The	the	DT
44947	628	2	lettuces	lettuce	NNS
44947	628	3	should	should	MD
44947	628	4	be	be	VB
44947	628	5	tender	tender	JJ
44947	628	6	and	and	CC
44947	628	7	the	the	DT
44947	628	8	liquid	liquid	NN
44947	628	9	much	much	RB
44947	628	10	reduced	reduce	VBD
44947	628	11	.	.	.
44947	629	1	NOTE.--Lettuces	note.--lettuce	NNS
44947	629	2	may	may	MD
44947	629	3	be	be	VB
44947	629	4	cooked	cook	VBN
44947	629	5	in	in	IN
44947	629	6	the	the	DT
44947	629	7	same	same	JJ
44947	629	8	manner	manner	NN
44947	629	9	with	with	IN
44947	629	10	a	a	DT
44947	629	11	little	little	JJ
44947	629	12	lean	lean	JJ
44947	629	13	bacon	bacon	NN
44947	629	14	,	,	,
44947	629	15	ham	ham	NN
44947	629	16	,	,	,
44947	629	17	or	or	CC
44947	629	18	sausage	sausage	NN
44947	629	19	;	;	:
44947	629	20	in	in	IN
44947	629	21	the	the	DT
44947	629	22	latter	latter	JJ
44947	629	23	case	case	NN
44947	629	24	water	water	NN
44947	629	25	may	may	MD
44947	629	26	be	be	VB
44947	629	27	used	use	VBN
44947	629	28	instead	instead	RB
44947	629	29	of	of	IN
44947	629	30	stock	stock	NN
44947	629	31	.	.	.
44947	630	1	They	-PRON-	PRP
44947	630	2	can	can	MD
44947	630	3	be	be	VB
44947	630	4	served	serve	VBN
44947	630	5	as	as	IN
44947	630	6	a	a	DT
44947	630	7	vegetable	vegetable	NN
44947	630	8	or	or	CC
44947	630	9	for	for	IN
44947	630	10	garnishing	garnish	VBG
44947	630	11	.	.	.
44947	631	1	ASPARAGUS	ASPARAGUS	NNP
44947	631	2	(	(	-LRB-
44947	631	3	French	French	NNP
44947	631	4	)	)	-RRB-
44947	631	5	One	one	CD
44947	631	6	bundle	bundle	NN
44947	631	7	or	or	CC
44947	631	8	100	100	CD
44947	631	9	heads	head	NNS
44947	631	10	of	of	IN
44947	631	11	asparagus	asparagus	NN
44947	631	12	,	,	,
44947	631	13	1	1	CD
44947	631	14	pint	pint	NN
44947	631	15	of	of	IN
44947	631	16	milk	milk	NN
44947	631	17	(	(	-LRB-
44947	631	18	or	or	CC
44947	631	19	equal	equal	JJ
44947	631	20	quantities	quantity	NNS
44947	631	21	of	of	IN
44947	631	22	milk	milk	NN
44947	631	23	and	and	CC
44947	631	24	water	water	NN
44947	631	25	)	)	-RRB-
44947	631	26	,	,	,
44947	631	27	1	1	CD
44947	631	28	head	head	NN
44947	631	29	of	of	IN
44947	631	30	lettuce	lettuce	NN
44947	631	31	finely	finely	RB
44947	631	32	shredded	shred	VBN
44947	631	33	and	and	CC
44947	631	34	cut	cut	VBN
44947	631	35	into	into	IN
44947	631	36	short	short	JJ
44947	631	37	lengths	length	NNS
44947	631	38	,	,	,
44947	631	39	1	1	CD
44947	631	40	medium	medium	JJ
44947	631	41	-	-	HYPH
44947	631	42	sized	sized	JJ
44947	631	43	onion	onion	NN
44947	631	44	par	par	NN
44947	631	45	-	-	HYPH
44947	631	46	boiled	boiled	JJ
44947	631	47	and	and	CC
44947	631	48	finely	finely	RB
44947	631	49	chopped	chop	VBN
44947	631	50	,	,	,
44947	631	51	1	1	CD
44947	631	52	bay	bay	NN
44947	631	53	leaf	leaf	NN
44947	631	54	,	,	,
44947	631	55	one	one	CD
44947	631	56	sprig	sprig	NN
44947	631	57	of	of	IN
44947	631	58	thyme	thyme	NNS
44947	631	59	,	,	,
44947	631	60	1	1	CD
44947	631	61	-	-	SYM
44947	631	62	1/2	1/2	CD
44947	631	63	oz	oz	UH
44947	631	64	.	.	.
44947	632	1	of	of	IN
44947	632	2	butter	butter	NN
44947	632	3	,	,	,
44947	632	4	2	2	CD
44947	632	5	tablespoonsful	tablespoonsful	NN
44947	632	6	of	of	IN
44947	632	7	flour	flour	NN
44947	632	8	,	,	,
44947	632	9	the	the	DT
44947	632	10	yolks	yolk	NNS
44947	632	11	of	of	IN
44947	632	12	2	2	CD
44947	632	13	eggs	egg	NNS
44947	632	14	,	,	,
44947	632	15	1	1	CD
44947	632	16	teaspoonful	teaspoonful	NN
44947	632	17	of	of	IN
44947	632	18	lemon	lemon	NN
44947	632	19	-	-	HYPH
44947	632	20	juice	juice	NN
44947	632	21	,	,	,
44947	632	22	salt	salt	NN
44947	632	23	and	and	CC
44947	632	24	pepper	pepper	NN
44947	632	25	,	,	,
44947	632	26	croûtes	croûte	VBZ
44947	632	27	of	of	IN
44947	632	28	buttered	butter	VBN
44947	632	29	toast	toast	NN
44947	632	30	or	or	CC
44947	632	31	fried	fry	VBN
44947	632	32	bread	bread	NN
44947	632	33	,	,	,
44947	632	34	chopped	chop	VBD
44947	632	35	parsley	parsley	NN
44947	632	36	,	,	,
44947	632	37	strips	strip	NNS
44947	632	38	of	of	IN
44947	632	39	cucumber	cucumber	NN
44947	632	40	.	.	.
44947	633	1	Wash	wash	VB
44947	633	2	and	and	CC
44947	633	3	trim	trim	VB
44947	633	4	the	the	DT
44947	633	5	asparagus	asparagus	NN
44947	633	6	,	,	,
44947	633	7	and	and	CC
44947	633	8	tie	tie	VB
44947	633	9	it	-PRON-	PRP
44947	633	10	into	into	IN
44947	633	11	3	3	CD
44947	633	12	or	or	CC
44947	633	13	4	4	CD
44947	633	14	bundles	bundle	NNS
44947	633	15	.	.	.
44947	634	1	Bring	bring	VB
44947	634	2	the	the	DT
44947	634	3	milk	milk	NN
44947	634	4	to	to	IN
44947	634	5	boiling	boiling	NN
44947	634	6	point	point	NN
44947	634	7	,	,	,
44947	634	8	put	put	VBN
44947	634	9	in	in	IN
44947	634	10	the	the	DT
44947	634	11	asparagus	asparagus	NN
44947	634	12	,	,	,
44947	634	13	lettuce	lettuce	NN
44947	634	14	,	,	,
44947	634	15	onion	onion	NN
44947	634	16	,	,	,
44947	634	17	bay	bay	NN
44947	634	18	-	-	HYPH
44947	634	19	leaf	leaf	NN
44947	634	20	,	,	,
44947	634	21	thyme	thyme	NNS
44947	634	22	,	,	,
44947	634	23	and	and	CC
44947	634	24	salt	salt	NN
44947	634	25	,	,	,
44947	634	26	and	and	CC
44947	634	27	simmer	simmer	NN
44947	634	28	gently	gently	RB
44947	634	29	for	for	IN
44947	634	30	about	about	RB
44947	634	31	20	20	CD
44947	634	32	minutes	minute	NNS
44947	634	33	.	.	.
44947	635	1	Drain	drain	VB
44947	635	2	the	the	DT
44947	635	3	asparagus	asparagus	NN
44947	635	4	well	well	RB
44947	635	5	,	,	,
44947	635	6	cut	cut	VBD
44947	635	7	off	off	RP
44947	635	8	the	the	DT
44947	635	9	points	point	NNS
44947	635	10	and	and	CC
44947	635	11	the	the	DT
44947	635	12	edible	edible	JJ
44947	635	13	parts	part	NNS
44947	635	14	of	of	IN
44947	635	15	the	the	DT
44947	635	16	stalks	stalk	NNS
44947	635	17	,	,	,
44947	635	18	and	and	CC
44947	635	19	keep	keep	VB
44947	635	20	them	-PRON-	PRP
44947	635	21	hot	hot	JJ
44947	635	22	.	.	.
44947	636	1	Strain	strain	VB
44947	636	2	the	the	DT
44947	636	3	milk	milk	NN
44947	636	4	and	and	CC
44947	636	5	return	return	VB
44947	636	6	it	-PRON-	PRP
44947	636	7	to	to	IN
44947	636	8	the	the	DT
44947	636	9	stew	stew	NN
44947	636	10	-	-	HYPH
44947	636	11	pan	pan	NN
44947	636	12	,	,	,
44947	636	13	add	add	VB
44947	636	14	the	the	DT
44947	636	15	butter	butter	NN
44947	636	16	and	and	CC
44947	636	17	flour	flour	NN
44947	636	18	previously	previously	RB
44947	636	19	kneaded	knead	VBN
44947	636	20	together	together	RB
44947	636	21	,	,	,
44947	636	22	and	and	CC
44947	636	23	stir	stir	VB
44947	636	24	until	until	IN
44947	636	25	a	a	DT
44947	636	26	smooth	smooth	JJ
44947	636	27	sauce	sauce	NN
44947	636	28	is	be	VBZ
44947	636	29	obtained	obtain	VBN
44947	636	30	.	.	.
44947	637	1	Beat	beat	VB
44947	637	2	the	the	DT
44947	637	3	yolks	yolk	NNS
44947	637	4	of	of	IN
44947	637	5	eggs	egg	NNS
44947	637	6	slightly	slightly	RB
44947	637	7	,	,	,
44947	637	8	add	add	VB
44947	637	9	them	-PRON-	PRP
44947	637	10	to	to	IN
44947	637	11	the	the	DT
44947	637	12	sauce	sauce	NN
44947	637	13	,	,	,
44947	637	14	and	and	CC
44947	637	15	stir	stir	VB
44947	637	16	until	until	IN
44947	637	17	they	-PRON-	PRP
44947	637	18	thicken	thicken	VBP
44947	637	19	,	,	,
44947	637	20	but	but	CC
44947	637	21	do	do	VBP
44947	637	22	not	not	RB
44947	637	23	allow	allow	VB
44947	637	24	the	the	DT
44947	637	25	sauce	sauce	NN
44947	637	26	to	to	TO
44947	637	27	boil	boil	VB
44947	637	28	,	,	,
44947	637	29	or	or	CC
44947	637	30	the	the	DT
44947	637	31	yolks	yolk	NNS
44947	637	32	may	may	MD
44947	637	33	curdle	curdle	VB
44947	637	34	.	.	.
44947	638	1	Season	season	NN
44947	638	2	to	to	TO
44947	638	3	taste	taste	VB
44947	638	4	,	,	,
44947	638	5	and	and	CC
44947	638	6	add	add	VB
44947	638	7	the	the	DT
44947	638	8	lemon	lemon	NN
44947	638	9	-	-	HYPH
44947	638	10	juice	juice	NN
44947	638	11	.	.	.
44947	639	1	Pile	pile	VB
44947	639	2	the	the	DT
44947	639	3	asparagus	asparagus	NN
44947	639	4	on	on	IN
44947	639	5	the	the	DT
44947	639	6	croûtes	croûte	NNS
44947	639	7	,	,	,
44947	639	8	cover	cover	VBP
44947	639	9	with	with	IN
44947	639	10	sauce	sauce	NN
44947	639	11	,	,	,
44947	639	12	garnish	garnish	VBP
44947	639	13	with	with	IN
44947	639	14	strips	strip	NNS
44947	639	15	of	of	IN
44947	639	16	cucumber	cucumber	NN
44947	639	17	,	,	,
44947	639	18	and	and	CC
44947	639	19	a	a	DT
44947	639	20	little	little	JJ
44947	639	21	chopped	chop	VBN
44947	639	22	parsley	parsley	NN
44947	639	23	,	,	,
44947	639	24	and	and	CC
44947	639	25	serve	serve	VB
44947	639	26	as	as	IN
44947	639	27	a	a	DT
44947	639	28	vegetable	vegetable	JJ
44947	639	29	entremet	entremet	NN
44947	639	30	or	or	CC
44947	639	31	as	as	IN
44947	639	32	an	an	DT
44947	639	33	entrée	entrée	NN
44947	639	34	for	for	IN
44947	639	35	a	a	DT
44947	639	36	vegetarian	vegetarian	JJ
44947	639	37	dinner	dinner	NN
44947	639	38	.	.	.
44947	640	1	CELERY	celery	VB
44947	640	2	CROQUETTES	croquette	NNS
44947	640	3	Two	two	CD
44947	640	4	heads	head	NNS
44947	640	5	of	of	IN
44947	640	6	celery	celery	NN
44947	640	7	,	,	,
44947	640	8	stock	stock	NN
44947	640	9	,	,	,
44947	640	10	1	1	CD
44947	640	11	oz	oz	IN
44947	640	12	.	.	.
44947	641	1	of	of	IN
44947	641	2	butter	butter	NNP
44947	641	3	,	,	,
44947	641	4	1	1	CD
44947	641	5	oz	oz	IN
44947	641	6	.	.	.
44947	642	1	of	of	IN
44947	642	2	flour	flour	NN
44947	642	3	,	,	,
44947	642	4	1	1	CD
44947	642	5	shallot	shallot	NN
44947	642	6	,	,	,
44947	642	7	1	1	CD
44947	642	8	gill	gill	NN
44947	642	9	of	of	IN
44947	642	10	milk	milk	NN
44947	642	11	,	,	,
44947	642	12	seasoning	seasoning	NN
44947	642	13	,	,	,
44947	642	14	2	2	CD
44947	642	15	yolks	yolk	NNS
44947	642	16	of	of	IN
44947	642	17	eggs	egg	NNS
44947	642	18	,	,	,
44947	642	19	egg	egg	NN
44947	642	20	and	and	CC
44947	642	21	bread	bread	NN
44947	642	22	-	-	HYPH
44947	642	23	crumbs	crumb	NNS
44947	642	24	,	,	,
44947	642	25	fat	fat	NN
44947	642	26	for	for	IN
44947	642	27	frying	frying	NN
44947	642	28	.	.	.
44947	643	1	Trim	trim	VB
44947	643	2	and	and	CC
44947	643	3	wash	wash	VB
44947	643	4	the	the	DT
44947	643	5	celery	celery	NN
44947	643	6	,	,	,
44947	643	7	and	and	CC
44947	643	8	cut	cut	VBN
44947	643	9	into	into	IN
44947	643	10	short	short	JJ
44947	643	11	pieces	piece	NNS
44947	643	12	,	,	,
44947	643	13	blanch	blanch	VB
44947	643	14	them	-PRON-	PRP
44947	643	15	in	in	IN
44947	643	16	salted	salt	VBN
44947	643	17	water	water	NN
44947	643	18	,	,	,
44947	643	19	and	and	CC
44947	643	20	drain	drain	VB
44947	643	21	,	,	,
44947	643	22	then	then	RB
44947	643	23	cook	cook	VB
44947	643	24	till	till	IN
44947	643	25	tender	tender	NN
44947	643	26	in	in	IN
44947	643	27	well	well	RB
44947	643	28	-	-	HYPH
44947	643	29	seasoned	season	VBN
44947	643	30	stock	stock	NN
44947	643	31	.	.	.
44947	644	1	Drain	drain	VB
44947	644	2	the	the	DT
44947	644	3	cooked	cooked	JJ
44947	644	4	celery	celery	NN
44947	644	5	,	,	,
44947	644	6	and	and	CC
44947	644	7	chop	chop	VB
44947	644	8	it	-PRON-	PRP
44947	644	9	rather	rather	RB
44947	644	10	finely	finely	RB
44947	644	11	.	.	.
44947	645	1	Melt	melt	VB
44947	645	2	the	the	DT
44947	645	3	butter	butter	NN
44947	645	4	in	in	IN
44947	645	5	a	a	DT
44947	645	6	stew	stew	NN
44947	645	7	-	-	HYPH
44947	645	8	pan	pan	NN
44947	645	9	,	,	,
44947	645	10	add	add	VB
44947	645	11	the	the	DT
44947	645	12	shallot	shallot	NN
44947	645	13	(	(	-LRB-
44947	645	14	chopped	chop	VBN
44947	645	15	)	)	-RRB-
44947	645	16	,	,	,
44947	645	17	and	and	CC
44947	645	18	fry	fry	VB
44947	645	19	a	a	DT
44947	645	20	little	little	JJ
44947	645	21	,	,	,
44947	645	22	stir	stir	NN
44947	645	23	in	in	IN
44947	645	24	the	the	DT
44947	645	25	flour	flour	NN
44947	645	26	,	,	,
44947	645	27	blend	blend	VB
44947	645	28	these	these	DT
44947	645	29	together	together	RB
44947	645	30	,	,	,
44947	645	31	and	and	CC
44947	645	32	gradually	gradually	RB
44947	645	33	add	add	VB
44947	645	34	a	a	DT
44947	645	35	gill	gill	NN
44947	645	36	of	of	IN
44947	645	37	milk	milk	NN
44947	645	38	.	.	.
44947	646	1	Stir	stir	VB
44947	646	2	till	till	IN
44947	646	3	it	-PRON-	PRP
44947	646	4	boils	boil	VBZ
44947	646	5	,	,	,
44947	646	6	and	and	CC
44947	646	7	put	put	VBD
44947	646	8	in	in	RP
44947	646	9	the	the	DT
44947	646	10	chopped	chop	VBN
44947	646	11	celery	celery	NN
44947	646	12	.	.	.
44947	647	1	Season	season	NN
44947	647	2	with	with	IN
44947	647	3	salt	salt	NN
44947	647	4	and	and	CC
44947	647	5	pepper	pepper	NN
44947	647	6	,	,	,
44947	647	7	and	and	CC
44947	647	8	cook	cook	NN
44947	647	9	for	for	IN
44947	647	10	15	15	CD
44947	647	11	minutes	minute	NNS
44947	647	12	,	,	,
44947	647	13	add	add	VB
44947	647	14	the	the	DT
44947	647	15	egg	egg	NN
44947	647	16	-	-	HYPH
44947	647	17	yolks	yolk	NNS
44947	647	18	at	at	IN
44947	647	19	the	the	DT
44947	647	20	last	last	JJ
44947	647	21	.	.	.
44947	648	1	Spread	spread	VB
44947	648	2	the	the	DT
44947	648	3	mixture	mixture	NN
44947	648	4	on	on	IN
44947	648	5	a	a	DT
44947	648	6	dish	dish	NN
44947	648	7	and	and	CC
44947	648	8	let	let	VB
44947	648	9	it	-PRON-	PRP
44947	648	10	get	get	VB
44947	648	11	cold	cold	JJ
44947	648	12	.	.	.
44947	649	1	Make	make	VB
44947	649	2	up	up	RP
44947	649	3	into	into	IN
44947	649	4	croquettes	croquette	NNS
44947	649	5	--	--	:
44947	649	6	cork	cork	NN
44947	649	7	or	or	CC
44947	649	8	ball	ball	NN
44947	649	9	shapes	shape	NNS
44947	649	10	--	--	:
44947	649	11	egg	egg	NN
44947	649	12	and	and	CC
44947	649	13	crumb	crumb	VBD
44947	649	14	them	-PRON-	PRP
44947	649	15	,	,	,
44947	649	16	fry	fry	VBP
44947	649	17	in	in	IN
44947	649	18	hot	hot	JJ
44947	649	19	fat	fat	NN
44947	649	20	to	to	IN
44947	649	21	a	a	DT
44947	649	22	golden	golden	JJ
44947	649	23	colour	colour	NN
44947	649	24	,	,	,
44947	649	25	drain	drain	VB
44947	649	26	them	-PRON-	PRP
44947	649	27	on	on	IN
44947	649	28	a	a	DT
44947	649	29	cloth	cloth	NN
44947	649	30	or	or	CC
44947	649	31	paper	paper	NN
44947	649	32	,	,	,
44947	649	33	and	and	CC
44947	649	34	dish	dish	VB
44947	649	35	up	up	RP
44947	649	36	.	.	.
44947	650	1	RAGOÛT	ragoût	NN
44947	650	2	OF	of	IN
44947	650	3	CELERY	CELERY	NNP
44947	650	4	Two	two	CD
44947	650	5	or	or	CC
44947	650	6	3	3	CD
44947	650	7	heads	head	NNS
44947	650	8	of	of	IN
44947	650	9	celery	celery	NN
44947	650	10	,	,	,
44947	650	11	1	1	CD
44947	650	12	pint	pint	NN
44947	650	13	of	of	IN
44947	650	14	white	white	JJ
44947	650	15	stock	stock	NN
44947	650	16	,	,	,
44947	650	17	1/2	1/2	CD
44947	650	18	pint	pint	NN
44947	650	19	of	of	IN
44947	650	20	milk	milk	NN
44947	650	21	,	,	,
44947	650	22	2	2	CD
44947	650	23	tablespoonsful	tablespoonsful	NN
44947	650	24	of	of	IN
44947	650	25	cream	cream	NN
44947	650	26	,	,	,
44947	650	27	1	1	CD
44947	650	28	medium	medium	JJ
44947	650	29	-	-	HYPH
44947	650	30	sized	sized	JJ
44947	650	31	Spanish	spanish	JJ
44947	650	32	onion	onion	NN
44947	650	33	,	,	,
44947	650	34	24	24	CD
44947	650	35	button	button	NN
44947	650	36	onions	onion	NNS
44947	650	37	,	,	,
44947	650	38	1	1	CD
44947	650	39	dessert	dessert	NN
44947	650	40	-	-	HYPH
44947	650	41	spoonful	spoonful	JJ
44947	650	42	of	of	IN
44947	650	43	finely	finely	RB
44947	650	44	chopped	chop	VBN
44947	650	45	parsley	parsley	NN
44947	650	46	,	,	,
44947	650	47	2	2	CD
44947	650	48	ozs	ozs	NN
44947	650	49	.	.	.
44947	651	1	of	of	IN
44947	651	2	butter	butter	NN
44947	651	3	,	,	,
44947	651	4	2	2	CD
44947	651	5	ozs	ozs	NN
44947	651	6	.	.	.
44947	652	1	of	of	IN
44947	652	2	flour	flour	NN
44947	652	3	,	,	,
44947	652	4	salt	salt	NN
44947	652	5	,	,	,
44947	652	6	and	and	CC
44947	652	7	pepper	pepper	NN
44947	652	8	.	.	.
44947	653	1	Wash	wash	VB
44947	653	2	and	and	CC
44947	653	3	trim	trim	VB
44947	653	4	the	the	DT
44947	653	5	celery	celery	NN
44947	653	6	,	,	,
44947	653	7	cut	cut	VB
44947	653	8	each	each	DT
44947	653	9	stick	stick	NN
44947	653	10	into	into	IN
44947	653	11	pieces	piece	NNS
44947	653	12	about	about	IN
44947	653	13	2	2	CD
44947	653	14	inches	inch	NNS
44947	653	15	long	long	JJ
44947	653	16	,	,	,
44947	653	17	cover	cover	VB
44947	653	18	with	with	IN
44947	653	19	cold	cold	JJ
44947	653	20	water	water	NN
44947	653	21	,	,	,
44947	653	22	bring	bring	VB
44947	653	23	to	to	IN
44947	653	24	the	the	DT
44947	653	25	boil	boil	NN
44947	653	26	,	,	,
44947	653	27	and	and	CC
44947	653	28	pour	pour	VB
44947	653	29	the	the	DT
44947	653	30	water	water	NN
44947	653	31	away	away	RB
44947	653	32	.	.	.
44947	654	1	Put	put	VB
44947	654	2	in	in	IN
44947	654	3	the	the	DT
44947	654	4	stock	stock	NN
44947	654	5	,	,	,
44947	654	6	the	the	DT
44947	654	7	Spanish	spanish	JJ
44947	654	8	onion	onion	NN
44947	654	9	finely	finely	RB
44947	654	10	chopped	chop	VBN
44947	654	11	,	,	,
44947	654	12	season	season	NN
44947	654	13	with	with	IN
44947	654	14	salt	salt	NN
44947	654	15	and	and	CC
44947	654	16	pepper	pepper	NN
44947	654	17	,	,	,
44947	654	18	and	and	CC
44947	654	19	cook	cook	VB
44947	654	20	gently	gently	RB
44947	654	21	for	for	IN
44947	654	22	about	about	RB
44947	654	23	1/2	1/2	CD
44947	654	24	an	an	DT
44947	654	25	hour	hour	NN
44947	654	26	.	.	.
44947	655	1	Meanwhile	meanwhile	RB
44947	655	2	,	,	,
44947	655	3	skin	skin	VB
44947	655	4	the	the	DT
44947	655	5	onions	onion	NNS
44947	655	6	,	,	,
44947	655	7	fry	fry	VB
44947	655	8	them	-PRON-	PRP
44947	655	9	in	in	IN
44947	655	10	hot	hot	JJ
44947	655	11	butter	butter	NN
44947	655	12	,	,	,
44947	655	13	but	but	CC
44947	655	14	very	very	RB
44947	655	15	slowly	slowly	RB
44947	655	16	,	,	,
44947	655	17	to	to	TO
44947	655	18	prevent	prevent	VB
44947	655	19	them	-PRON-	PRP
44947	655	20	taking	take	VBG
44947	655	21	colour	colour	NN
44947	655	22	,	,	,
44947	655	23	drain	drain	VB
44947	655	24	well	well	RB
44947	655	25	from	from	IN
44947	655	26	fat	fat	NN
44947	655	27	,	,	,
44947	655	28	and	and	CC
44947	655	29	keep	keep	VB
44947	655	30	them	-PRON-	PRP
44947	655	31	hot	hot	JJ
44947	655	32	.	.	.
44947	656	1	Add	add	VB
44947	656	2	the	the	DT
44947	656	3	flour	flour	NN
44947	656	4	to	to	IN
44947	656	5	the	the	DT
44947	656	6	butter	butter	NN
44947	656	7	,	,	,
44947	656	8	and	and	CC
44947	656	9	fry	fry	VB
44947	656	10	for	for	IN
44947	656	11	a	a	DT
44947	656	12	few	few	JJ
44947	656	13	minutes	minute	NNS
44947	656	14	without	without	IN
44947	656	15	browning	brown	VBG
44947	656	16	.	.	.
44947	657	1	Take	take	VB
44947	657	2	up	up	RP
44947	657	3	the	the	DT
44947	657	4	celery	celery	NN
44947	657	5	,	,	,
44947	657	6	add	add	VB
44947	657	7	the	the	DT
44947	657	8	strained	strain	VBN
44947	657	9	stock	stock	NN
44947	657	10	to	to	IN
44947	657	11	the	the	DT
44947	657	12	milk	milk	NN
44947	657	13	,	,	,
44947	657	14	pour	pour	VB
44947	657	15	both	both	DT
44947	657	16	on	on	RP
44947	657	17	to	to	IN
44947	657	18	the	the	DT
44947	657	19	roux	roux	NN
44947	657	20	or	or	CC
44947	657	21	mixture	mixture	NN
44947	657	22	of	of	IN
44947	657	23	flour	flour	NN
44947	657	24	and	and	CC
44947	657	25	butter	butter	NN
44947	657	26	,	,	,
44947	657	27	and	and	CC
44947	657	28	stir	stir	VB
44947	657	29	until	until	IN
44947	657	30	boiling	boil	VBG
44947	657	31	.	.	.
44947	658	1	Season	season	NN
44947	658	2	to	to	TO
44947	658	3	taste	taste	VB
44947	658	4	,	,	,
44947	658	5	add	add	VB
44947	658	6	the	the	DT
44947	658	7	cream	cream	NN
44947	658	8	and	and	CC
44947	658	9	1/2	1/2	CD
44947	658	10	the	the	DT
44947	658	11	parsley	parsley	NN
44947	658	12	,	,	,
44947	658	13	arrange	arrange	VB
44947	658	14	the	the	DT
44947	658	15	celery	celery	NN
44947	658	16	in	in	IN
44947	658	17	a	a	DT
44947	658	18	circle	circle	NN
44947	658	19	on	on	IN
44947	658	20	a	a	DT
44947	658	21	hot	hot	JJ
44947	658	22	dish	dish	NN
44947	658	23	,	,	,
44947	658	24	pour	pour	VB
44947	658	25	over	over	IN
44947	658	26	the	the	DT
44947	658	27	sauce	sauce	NN
44947	658	28	,	,	,
44947	658	29	pile	pile	VB
44947	658	30	the	the	DT
44947	658	31	onions	onion	NNS
44947	658	32	high	high	RB
44947	658	33	in	in	IN
44947	658	34	the	the	DT
44947	658	35	centre	centre	NN
44947	658	36	,	,	,
44947	658	37	sprinkle	sprinkle	VB
44947	658	38	over	over	IN
44947	658	39	them	-PRON-	PRP
44947	658	40	the	the	DT
44947	658	41	remainder	remainder	NN
44947	658	42	of	of	IN
44947	658	43	the	the	DT
44947	658	44	parsley	parsley	NN
44947	658	45	,	,	,
44947	658	46	and	and	CC
44947	658	47	serve	serve	VB
44947	658	48	.	.	.
44947	659	1	The	the	DT
44947	659	2	celery	celery	NN
44947	659	3	may	may	MD
44947	659	4	also	also	RB
44947	659	5	be	be	VB
44947	659	6	served	serve	VBN
44947	659	7	on	on	IN
44947	659	8	croûtes	croûte	NNS
44947	659	9	of	of	IN
44947	659	10	fried	fried	JJ
44947	659	11	or	or	CC
44947	659	12	toasted	toast	VBN
44947	659	13	bread	bread	NN
44947	659	14	arranged	arrange	VBN
44947	659	15	in	in	IN
44947	659	16	rows	row	NNS
44947	659	17	with	with	IN
44947	659	18	the	the	DT
44947	659	19	onions	onion	NNS
44947	659	20	piled	pile	VBN
44947	659	21	between	between	IN
44947	659	22	them	-PRON-	PRP
44947	659	23	.	.	.
44947	660	1	A	a	DT
44947	660	2	nice	nice	JJ
44947	660	3	change	change	NN
44947	660	4	may	may	MD
44947	660	5	be	be	VB
44947	660	6	made	make	VBN
44947	660	7	by	by	IN
44947	660	8	substituting	substitute	VBG
44947	660	9	mushrooms	mushroom	NNS
44947	660	10	for	for	IN
44947	660	11	the	the	DT
44947	660	12	onions	onion	NNS
44947	660	13	.	.	.
44947	661	1	STUFFED	stuffed	NN
44947	661	2	ONIONS	ONIONS	NNP
44947	661	3	(	(	-LRB-
44947	661	4	Italian	italian	JJ
44947	661	5	)	)	-RRB-
44947	661	6	Remove	remove	VB
44947	661	7	from	from	IN
44947	661	8	6	6	CD
44947	661	9	onions	onion	NNS
44947	661	10	the	the	DT
44947	661	11	centres	centre	NNS
44947	661	12	with	with	IN
44947	661	13	an	an	DT
44947	661	14	apple	apple	NN
44947	661	15	-	-	HYPH
44947	661	16	corer	corer	NN
44947	661	17	and	and	CC
44947	661	18	fill	fill	VB
44947	661	19	them	-PRON-	PRP
44947	661	20	up	up	RP
44947	661	21	with	with	IN
44947	661	22	the	the	DT
44947	661	23	following	follow	VBG
44947	661	24	stuffing	stuffing	NN
44947	661	25	:	:	:
44947	661	26	One	one	CD
44947	661	27	tablespoon	tablespoon	NN
44947	661	28	of	of	IN
44947	661	29	grated	grate	VBN
44947	661	30	Parmesan	Parmesan	NNP
44947	661	31	cheese	cheese	NN
44947	661	32	mixed	mix	VBN
44947	661	33	with	with	IN
44947	661	34	2	2	CD
44947	661	35	hard	hard	RB
44947	661	36	-	-	HYPH
44947	661	37	boiled	boil	VBN
44947	661	38	eggs	egg	NNS
44947	661	39	and	and	CC
44947	661	40	chopped	chop	VBD
44947	661	41	parsley	parsley	NN
44947	661	42	.	.	.
44947	662	1	Boil	boil	VB
44947	662	2	them	-PRON-	PRP
44947	662	3	first	first	RB
44947	662	4	,	,	,
44947	662	5	then	then	RB
44947	662	6	roll	roll	VB
44947	662	7	them	-PRON-	PRP
44947	662	8	in	in	IN
44947	662	9	flour	flour	NN
44947	662	10	and	and	CC
44947	662	11	fry	fry	VB
44947	662	12	them	-PRON-	PRP
44947	662	13	in	in	IN
44947	662	14	olive	olive	JJ
44947	662	15	-	-	HYPH
44947	662	16	oil	oil	NN
44947	662	17	or	or	CC
44947	662	18	butter	butter	NN
44947	662	19	.	.	.
44947	663	1	Then	then	RB
44947	663	2	put	put	VB
44947	663	3	them	-PRON-	PRP
44947	663	4	in	in	IN
44947	663	5	a	a	DT
44947	663	6	baking	baking	NN
44947	663	7	-	-	HYPH
44947	663	8	dish	dish	NN
44947	663	9	with	with	IN
44947	663	10	1/2	1/2	CD
44947	663	11	tablespoon	tablespoon	NN
44947	663	12	of	of	IN
44947	663	13	grated	grate	VBN
44947	663	14	Parmesan	Parmesan	NNP
44947	663	15	cheese	cheese	NN
44947	663	16	and	and	CC
44947	663	17	1	1	CD
44947	663	18	tablespoon	tablespoon	NN
44947	663	19	of	of	IN
44947	663	20	melted	melted	JJ
44947	663	21	butter	butter	NN
44947	663	22	.	.	.
44947	664	1	Put	put	VB
44947	664	2	them	-PRON-	PRP
44947	664	3	in	in	IN
44947	664	4	the	the	DT
44947	664	5	oven	oven	NN
44947	664	6	and	and	CC
44947	664	7	bake	bake	VB
44947	664	8	until	until	IN
44947	664	9	golden	golden	NNP
44947	664	10	.	.	.
44947	665	1	ONIONS	onions	JJ
44947	665	2	(	(	-LRB-
44947	665	3	Venetian	venetian	JJ
44947	665	4	style	style	NN
44947	665	5	)	)	-RRB-
44947	665	6	Remove	remove	VB
44947	665	7	the	the	DT
44947	665	8	centres	centre	NNS
44947	665	9	of	of	IN
44947	665	10	6	6	CD
44947	665	11	small	small	JJ
44947	665	12	onions	onion	NNS
44947	665	13	.	.	.
44947	666	1	Boil	boil	VB
44947	666	2	them	-PRON-	PRP
44947	666	3	for	for	IN
44947	666	4	a	a	DT
44947	666	5	few	few	JJ
44947	666	6	moments	moment	NNS
44947	666	7	,	,	,
44947	666	8	drain	drain	VB
44947	666	9	them	-PRON-	PRP
44947	666	10	,	,	,
44947	666	11	and	and	CC
44947	666	12	stuff	stuff	VB
44947	666	13	them	-PRON-	PRP
44947	666	14	with	with	IN
44947	666	15	the	the	DT
44947	666	16	following	follow	VBG
44947	666	17	:	:	:
44947	666	18	Take	take	VB
44947	666	19	a	a	DT
44947	666	20	piece	piece	NN
44947	666	21	of	of	IN
44947	666	22	bread	bread	NN
44947	666	23	,	,	,
44947	666	24	dip	dip	VB
44947	666	25	it	-PRON-	PRP
44947	666	26	in	in	IN
44947	666	27	milk	milk	NN
44947	666	28	,	,	,
44947	666	29	squeeze	squeeze	VB
44947	666	30	out	out	RP
44947	666	31	the	the	DT
44947	666	32	milk	milk	NN
44947	666	33	,	,	,
44947	666	34	and	and	CC
44947	666	35	mix	mix	VB
44947	666	36	the	the	DT
44947	666	37	bread	bread	NN
44947	666	38	with	with	IN
44947	666	39	1	1	CD
44947	666	40	tablespoon	tablespoon	NN
44947	666	41	of	of	IN
44947	666	42	grated	grate	VBN
44947	666	43	Parmesan	Parmesan	NNP
44947	666	44	cheese	cheese	NN
44947	666	45	,	,	,
44947	666	46	the	the	DT
44947	666	47	yolks	yolk	NNS
44947	666	48	of	of	IN
44947	666	49	2	2	CD
44947	666	50	hard	hard	RB
44947	666	51	-	-	HYPH
44947	666	52	boiled	boil	VBN
44947	666	53	eggs	egg	NNS
44947	666	54	.	.	.
44947	667	1	Mix	mix	VB
44947	667	2	well	well	RB
44947	667	3	together	together	RB
44947	667	4	,	,	,
44947	667	5	then	then	RB
44947	667	6	add	add	VB
44947	667	7	some	some	DT
44947	667	8	fine	fine	RB
44947	667	9	-	-	HYPH
44947	667	10	chopped	chop	VBN
44947	667	11	parsley	parsley	NN
44947	667	12	,	,	,
44947	667	13	a	a	DT
44947	667	14	pinch	pinch	NN
44947	667	15	of	of	IN
44947	667	16	sugar	sugar	NN
44947	667	17	,	,	,
44947	667	18	salt	salt	NN
44947	667	19	,	,	,
44947	667	20	and	and	CC
44947	667	21	pepper	pepper	NN
44947	667	22	,	,	,
44947	667	23	and	and	CC
44947	667	24	the	the	DT
44947	667	25	yolk	yolk	NN
44947	667	26	of	of	IN
44947	667	27	1	1	CD
44947	667	28	raw	raw	JJ
44947	667	29	egg	egg	NN
44947	667	30	;	;	:
44947	667	31	mix	mix	VB
44947	667	32	again	again	RB
44947	667	33	well	well	RB
44947	667	34	,	,	,
44947	667	35	and	and	CC
44947	667	36	then	then	RB
44947	667	37	stuff	stuff	VB
44947	667	38	the	the	DT
44947	667	39	onions	onion	NNS
44947	667	40	with	with	IN
44947	667	41	the	the	DT
44947	667	42	mixture	mixture	NN
44947	667	43	.	.	.
44947	668	1	Dip	dip	VB
44947	668	2	them	-PRON-	PRP
44947	668	3	in	in	IN
44947	668	4	flour	flour	NN
44947	668	5	and	and	CC
44947	668	6	in	in	IN
44947	668	7	egg	egg	NN
44947	668	8	,	,	,
44947	668	9	and	and	CC
44947	668	10	fry	fry	VB
44947	668	11	them	-PRON-	PRP
44947	668	12	in	in	IN
44947	668	13	lard	lard	NN
44947	668	14	.	.	.
44947	669	1	Put	put	VB
44947	669	2	them	-PRON-	PRP
44947	669	3	on	on	IN
44947	669	4	a	a	DT
44947	669	5	platter	platter	NN
44947	669	6	and	and	CC
44947	669	7	serve	serve	VB
44947	669	8	with	with	IN
44947	669	9	a	a	DT
44947	669	10	piquante	piquante	NN
44947	669	11	sauce	sauce	NN
44947	669	12	made	make	VBN
44947	669	13	as	as	IN
44947	669	14	follows	follow	VBZ
44947	669	15	:	:	:
44947	669	16	Chop	chop	VB
44947	669	17	up	up	RP
44947	669	18	fine	fine	RB
44947	669	19	some	some	DT
44947	669	20	pickles	pickle	NNS
44947	669	21	,	,	,
44947	669	22	capers	caper	NNS
44947	669	23	,	,	,
44947	669	24	and	and	CC
44947	669	25	peppers	pepper	NNS
44947	669	26	,	,	,
44947	669	27	and	and	CC
44947	669	28	1/2	1/2	CD
44947	669	29	cup	cup	NN
44947	669	30	of	of	IN
44947	669	31	water	water	NN
44947	669	32	.	.	.
44947	670	1	When	when	WRB
44947	670	2	these	these	DT
44947	670	3	are	be	VBP
44947	670	4	cooked	cook	VBN
44947	670	5	,	,	,
44947	670	6	add	add	VB
44947	670	7	1	1	CD
44947	670	8	tablespoon	tablespoon	NN
44947	670	9	of	of	IN
44947	670	10	butter	butter	NN
44947	670	11	and	and	CC
44947	670	12	cook	cook	VB
44947	670	13	a	a	DT
44947	670	14	little	little	JJ
44947	670	15	while	while	NN
44947	670	16	longer	long	RBR
44947	670	17	,	,	,
44947	670	18	then	then	RB
44947	670	19	pour	pour	VB
44947	670	20	over	over	IN
44947	670	21	the	the	DT
44947	670	22	onions	onion	NNS
44947	670	23	and	and	CC
44947	670	24	serve	serve	VB
44947	670	25	.	.	.
44947	671	1	FRIED	FRIED	NNP
44947	671	2	PUMPKIN	PUMPKIN	NNP
44947	671	3	OR	or	CC
44947	671	4	SQUASH	SQUASH	NNP
44947	671	5	(	(	-LRB-
44947	671	6	Italian	Italian	NNP
44947	671	7	)	)	-RRB-
44947	671	8	Take	take	VB
44947	671	9	a	a	DT
44947	671	10	slice	slice	NN
44947	671	11	of	of	IN
44947	671	12	pumpkin	pumpkin	NN
44947	671	13	or	or	CC
44947	671	14	squash	squash	NN
44947	671	15	,	,	,
44947	671	16	remove	remove	VB
44947	671	17	the	the	DT
44947	671	18	rind	rind	NN
44947	671	19	and	and	CC
44947	671	20	the	the	DT
44947	671	21	seeds	seed	NNS
44947	671	22	.	.	.
44947	672	1	Cut	cut	VB
44947	672	2	it	-PRON-	PRP
44947	672	3	into	into	IN
44947	672	4	fine	fine	JJ
44947	672	5	strips	strip	NNS
44947	672	6	.	.	.
44947	673	1	Roll	roll	VB
44947	673	2	in	in	IN
44947	673	3	flour	flour	NN
44947	673	4	and	and	CC
44947	673	5	dip	dip	NN
44947	673	6	in	in	IN
44947	673	7	egg	egg	NN
44947	673	8	,	,	,
44947	673	9	and	and	CC
44947	673	10	fry	fry	VB
44947	673	11	in	in	IN
44947	673	12	boiling	boil	VBG
44947	673	13	lard	lard	NN
44947	673	14	or	or	CC
44947	673	15	olive	olive	NN
44947	673	16	-	-	HYPH
44947	673	17	oil	oil	NN
44947	673	18	.	.	.
44947	674	1	If	if	IN
44947	674	2	desired	desire	VBN
44947	674	3	as	as	IN
44947	674	4	garnishing	garnish	VBG
44947	674	5	for	for	IN
44947	674	6	meat	meat	NN
44947	674	7	,	,	,
44947	674	8	cut	cut	VB
44947	674	9	the	the	DT
44947	674	10	pumpkin	pumpkin	NN
44947	674	11	exceedingly	exceedingly	RB
44947	674	12	fine	fine	JJ
44947	674	13	,	,	,
44947	674	14	roll	roll	VBP
44947	674	15	in	in	IN
44947	674	16	flour	flour	NN
44947	674	17	,	,	,
44947	674	18	but	but	CC
44947	674	19	not	not	RB
44947	674	20	in	in	IN
44947	674	21	egg	egg	NN
44947	674	22	,	,	,
44947	674	23	and	and	CC
44947	674	24	fry	fry	NN
44947	674	25	.	.	.
44947	675	1	CUCUMBERS	CUCUMBERS	NNP
44947	675	2	(	(	-LRB-
44947	675	3	Italian	Italian	NNP
44947	675	4	)	)	-RRB-
44947	675	5	Peel	peel	VB
44947	675	6	and	and	CC
44947	675	7	boil	boil	VB
44947	675	8	3	3	CD
44947	675	9	or	or	CC
44947	675	10	4	4	CD
44947	675	11	cucumbers	cucumber	NNS
44947	675	12	in	in	IN
44947	675	13	salted	salted	JJ
44947	675	14	water	water	NN
44947	675	15	for	for	IN
44947	675	16	5	5	CD
44947	675	17	minutes	minute	NNS
44947	675	18	.	.	.
44947	676	1	Drain	drain	VB
44947	676	2	and	and	CC
44947	676	3	cut	cut	VB
44947	676	4	them	-PRON-	PRP
44947	676	5	into	into	IN
44947	676	6	pieces	piece	NNS
44947	676	7	1	1	CD
44947	676	8	inch	inch	NN
44947	676	9	thick	thick	JJ
44947	676	10	and	and	CC
44947	676	11	put	put	VBD
44947	676	12	them	-PRON-	PRP
44947	676	13	in	in	IN
44947	676	14	a	a	DT
44947	676	15	frying	frying	JJ
44947	676	16	-	-	HYPH
44947	676	17	pan	pan	NN
44947	676	18	with	with	IN
44947	676	19	1	1	CD
44947	676	20	ounce	ounce	NN
44947	676	21	of	of	IN
44947	676	22	butter	butter	NN
44947	676	23	,	,	,
44947	676	24	a	a	DT
44947	676	25	little	little	JJ
44947	676	26	flour	flour	NN
44947	676	27	,	,	,
44947	676	28	and	and	CC
44947	676	29	1/2	1/2	CD
44947	676	30	pint	pint	NN
44947	676	31	of	of	IN
44947	676	32	stock	stock	NN
44947	676	33	;	;	:
44947	676	34	stir	stir	VB
44947	676	35	well	well	RB
44947	676	36	,	,	,
44947	676	37	and	and	CC
44947	676	38	add	add	VB
44947	676	39	some	some	DT
44947	676	40	salt	salt	NN
44947	676	41	and	and	CC
44947	676	42	pepper	pepper	NN
44947	676	43	.	.	.
44947	677	1	Reduce	reduce	VB
44947	677	2	for	for	IN
44947	677	3	about	about	RB
44947	677	4	15	15	CD
44947	677	5	minutes	minute	NNS
44947	677	6	,	,	,
44947	677	7	stirring	stir	VBG
44947	677	8	until	until	IN
44947	677	9	it	-PRON-	PRP
44947	677	10	boils	boil	VBZ
44947	677	11	;	;	:
44947	677	12	add	add	VB
44947	677	13	1	1	CD
44947	677	14	teaspoon	teaspoon	NN
44947	677	15	of	of	IN
44947	677	16	chopped	chop	VBN
44947	677	17	parsley	parsley	NN
44947	677	18	,	,	,
44947	677	19	1/2	1/2	CD
44947	677	20	a	a	DT
44947	677	21	teaspoon	teaspoon	NN
44947	677	22	of	of	IN
44947	677	23	grated	grate	VBN
44947	677	24	nutmeg	nutmeg	NNP
44947	677	25	,	,	,
44947	677	26	1/2	1/2	CD
44947	677	27	a	a	DT
44947	677	28	cup	cup	NN
44947	677	29	of	of	IN
44947	677	30	cream	cream	NN
44947	677	31	,	,	,
44947	677	32	and	and	CC
44947	677	33	the	the	DT
44947	677	34	beaten	beat	VBN
44947	677	35	-	-	HYPH
44947	677	36	up	up	RP
44947	677	37	yolks	yolk	NNS
44947	677	38	of	of	IN
44947	677	39	2	2	CD
44947	677	40	eggs	egg	NNS
44947	677	41	.	.	.
44947	678	1	Put	put	VB
44947	678	2	on	on	RP
44947	678	3	the	the	DT
44947	678	4	fire	fire	NN
44947	678	5	again	again	RB
44947	678	6	for	for	IN
44947	678	7	3	3	CD
44947	678	8	or	or	CC
44947	678	9	4	4	CD
44947	678	10	minutes	minute	NNS
44947	678	11	.	.	.
44947	679	1	Do	do	VB
44947	679	2	not	not	RB
44947	679	3	let	let	VB
44947	679	4	boil	boil	VB
44947	679	5	,	,	,
44947	679	6	and	and	CC
44947	679	7	serve	serve	VB
44947	679	8	hot	hot	JJ
44947	679	9	.	.	.
44947	680	1	SARMA	SARMA	NNP
44947	680	2	(	(	-LRB-
44947	680	3	Serbian	Serbian	NNP
44947	680	4	)	)	-RRB-
44947	680	5	Put	put	VB
44947	680	6	a	a	DT
44947	680	7	cabbage	cabbage	NN
44947	680	8	in	in	IN
44947	680	9	boiling	boil	VBG
44947	680	10	water	water	NN
44947	680	11	.	.	.
44947	681	1	Let	let	VB
44947	681	2	it	-PRON-	PRP
44947	681	3	stand	stand	VB
44947	681	4	while	while	IN
44947	681	5	preparing	prepare	VBG
44947	681	6	the	the	DT
44947	681	7	rest	rest	NN
44947	681	8	of	of	IN
44947	681	9	the	the	DT
44947	681	10	dish	dish	NN
44947	681	11	.	.	.
44947	682	1	Fry	fry	NN
44947	682	2	4	4	CD
44947	682	3	onions	onion	NNS
44947	682	4	in	in	IN
44947	682	5	1	1	CD
44947	682	6	tablespoon	tablespoon	NN
44947	682	7	of	of	IN
44947	682	8	lard	lard	NN
44947	682	9	.	.	.
44947	683	1	Mix	mix	VB
44947	683	2	2	2	CD
44947	683	3	lbs	lbs	NN
44947	683	4	.	.	.
44947	684	1	of	of	IN
44947	684	2	chopped	chop	VBN
44947	684	3	pork	pork	NN
44947	684	4	and	and	CC
44947	684	5	2	2	CD
44947	684	6	lbs	lbs	NN
44947	684	7	.	.	.
44947	685	1	of	of	IN
44947	685	2	chopped	chopped	JJ
44947	685	3	beef	beef	NN
44947	685	4	with	with	IN
44947	685	5	the	the	DT
44947	685	6	onions	onion	NNS
44947	685	7	.	.	.
44947	686	1	Stir	stir	VB
44947	686	2	into	into	IN
44947	686	3	this	this	DT
44947	686	4	4	4	CD
44947	686	5	raw	raw	JJ
44947	686	6	eggs	egg	NNS
44947	686	7	.	.	.
44947	687	1	Add	add	VB
44947	687	2	1/2	1/2	CD
44947	687	3	lb	lb	XX
44947	687	4	.	.	.
44947	688	1	of	of	IN
44947	688	2	rice	rice	NN
44947	688	3	,	,	,
44947	688	4	salt	salt	NN
44947	688	5	and	and	CC
44947	688	6	pepper	pepper	NN
44947	688	7	.	.	.
44947	689	1	Remove	remove	VB
44947	689	2	the	the	DT
44947	689	3	cabbage	cabbage	NN
44947	689	4	from	from	IN
44947	689	5	the	the	DT
44947	689	6	water	water	NN
44947	689	7	,	,	,
44947	689	8	tear	tear	VB
44947	689	9	off	off	RP
44947	689	10	the	the	DT
44947	689	11	leaves	leave	NNS
44947	689	12	and	and	CC
44947	689	13	put	put	VBD
44947	689	14	into	into	IN
44947	689	15	each	each	DT
44947	689	16	leaf	leaf	NN
44947	689	17	two	two	CD
44947	689	18	tablespoonsful	tablespoonsful	JJ
44947	689	19	of	of	IN
44947	689	20	the	the	DT
44947	689	21	meat	meat	NN
44947	689	22	and	and	CC
44947	689	23	rice	rice	NN
44947	689	24	mixture	mixture	NN
44947	689	25	,	,	,
44947	689	26	wrapping	wrap	VBG
44947	689	27	it	-PRON-	PRP
44947	689	28	so	so	IN
44947	689	29	that	that	IN
44947	689	30	the	the	DT
44947	689	31	contents	content	NNS
44947	689	32	should	should	MD
44947	689	33	not	not	RB
44947	689	34	come	come	VB
44947	689	35	out	out	RP
44947	689	36	.	.	.
44947	690	1	Put	put	VB
44947	690	2	a	a	DT
44947	690	3	little	little	JJ
44947	690	4	sauerkraut	sauerkraut	NN
44947	690	5	in	in	IN
44947	690	6	a	a	DT
44947	690	7	pot	pot	NN
44947	690	8	,	,	,
44947	690	9	then	then	RB
44947	690	10	a	a	DT
44947	690	11	layer	layer	NN
44947	690	12	of	of	IN
44947	690	13	the	the	DT
44947	690	14	filled	fill	VBN
44947	690	15	cabbage	cabbage	NN
44947	690	16	leaves	leave	NNS
44947	690	17	,	,	,
44947	690	18	continue	continue	VB
44947	690	19	doing	do	VBG
44947	690	20	this	this	DT
44947	690	21	until	until	IN
44947	690	22	the	the	DT
44947	690	23	pot	pot	NN
44947	690	24	is	be	VBZ
44947	690	25	filled	fill	VBN
44947	690	26	.	.	.
44947	691	1	Cook	cook	VB
44947	691	2	slowly	slowly	RB
44947	691	3	about	about	RB
44947	691	4	1	1	CD
44947	691	5	hour	hour	NN
44947	691	6	.	.	.
44947	692	1	Make	make	VB
44947	692	2	a	a	DT
44947	692	3	sauce	sauce	NN
44947	692	4	putting	put	VBG
44947	692	5	1	1	CD
44947	692	6	tablespoon	tablespoon	NN
44947	692	7	of	of	IN
44947	692	8	lard	lard	NN
44947	692	9	in	in	IN
44947	692	10	a	a	DT
44947	692	11	saucepan	saucepan	NN
44947	692	12	on	on	IN
44947	692	13	the	the	DT
44947	692	14	fire	fire	NN
44947	692	15	,	,	,
44947	692	16	and	and	CC
44947	692	17	add	add	VB
44947	692	18	a	a	DT
44947	692	19	chopped	chop	VBN
44947	692	20	onion	onion	NN
44947	692	21	.	.	.
44947	693	1	When	when	WRB
44947	693	2	a	a	DT
44947	693	3	golden	golden	JJ
44947	693	4	brown	brown	NN
44947	693	5	,	,	,
44947	693	6	add	add	VB
44947	693	7	1	1	CD
44947	693	8	tablespoonful	tablespoonful	NN
44947	693	9	of	of	IN
44947	693	10	browned	brown	VBN
44947	693	11	flour	flour	NN
44947	693	12	and	and	CC
44947	693	13	paprika	paprika	NNP
44947	693	14	to	to	TO
44947	693	15	taste	taste	VB
44947	693	16	.	.	.
44947	694	1	Add	add	VB
44947	694	2	a	a	DT
44947	694	3	cup	cup	NN
44947	694	4	of	of	IN
44947	694	5	water	water	NN
44947	694	6	.	.	.
44947	695	1	Pour	pour	VB
44947	695	2	this	this	DT
44947	695	3	sauce	sauce	NN
44947	695	4	into	into	IN
44947	695	5	the	the	DT
44947	695	6	pot	pot	NN
44947	695	7	and	and	CC
44947	695	8	cook	cook	NN
44947	695	9	about	about	RB
44947	695	10	half	half	PDT
44947	695	11	an	an	DT
44947	695	12	hour	hour	NN
44947	695	13	longer	long	RBR
44947	695	14	.	.	.
44947	696	1	Some	some	DT
44947	696	2	sour	sour	JJ
44947	696	3	cream	cream	NN
44947	696	4	may	may	MD
44947	696	5	be	be	VB
44947	696	6	added	add	VBN
44947	696	7	if	if	IN
44947	696	8	liked	like	VBN
44947	696	9	on	on	IN
44947	696	10	serving	serve	VBG
44947	696	11	.	.	.
44947	697	1	POLENTA	polenta	JJ
44947	697	2	PASTICCIATA	PASTICCIATA	NNP
44947	697	3	(	(	-LRB-
44947	697	4	Italian	Italian	NNP
44947	697	5	)	)	-RRB-
44947	697	6	Three	three	CD
44947	697	7	-	-	HYPH
44947	697	8	quarters	quarter	NNS
44947	697	9	of	of	IN
44947	697	10	a	a	DT
44947	697	11	cup	cup	NN
44947	697	12	of	of	IN
44947	697	13	Indian	indian	JJ
44947	697	14	meal	meal	NN
44947	697	15	and	and	CC
44947	697	16	1	1	CD
44947	697	17	quart	quart	NN
44947	697	18	of	of	IN
44947	697	19	milk	milk	NN
44947	697	20	.	.	.
44947	698	1	Boil	boil	VB
44947	698	2	the	the	DT
44947	698	3	milk	milk	NN
44947	698	4	,	,	,
44947	698	5	and	and	CC
44947	698	6	add	add	VB
44947	698	7	the	the	DT
44947	698	8	Indian	indian	JJ
44947	698	9	meal	meal	NN
44947	698	10	,	,	,
44947	698	11	a	a	DT
44947	698	12	little	little	JJ
44947	698	13	at	at	IN
44947	698	14	a	a	DT
44947	698	15	time	time	NN
44947	698	16	,	,	,
44947	698	17	when	when	WRB
44947	698	18	milk	milk	NN
44947	698	19	is	be	VBZ
44947	698	20	boiling	boil	VBG
44947	698	21	.	.	.
44947	699	1	Cook	cook	VB
44947	699	2	for	for	IN
44947	699	3	one	one	CD
44947	699	4	-	-	HYPH
44947	699	5	half	half	NN
44947	699	6	an	an	DT
44947	699	7	hour	hour	NN
44947	699	8	,	,	,
44947	699	9	stirring	stir	VBG
44947	699	10	constantly	constantly	RB
44947	699	11	.	.	.
44947	700	1	Add	add	VB
44947	700	2	salt	salt	NN
44947	700	3	just	just	RB
44947	700	4	before	before	IN
44947	700	5	taking	take	VBG
44947	700	6	off	off	RP
44947	700	7	the	the	DT
44947	700	8	fire	fire	NN
44947	700	9	.	.	.
44947	701	1	The	the	DT
44947	701	2	Indian	indian	JJ
44947	701	3	meal	meal	NN
44947	701	4	should	should	MD
44947	701	5	be	be	VB
44947	701	6	stiff	stiff	JJ
44947	701	7	when	when	WRB
44947	701	8	finished	finish	VBN
44947	701	9	.	.	.
44947	702	1	Turn	turn	VB
44947	702	2	it	-PRON-	PRP
44947	702	3	onto	onto	IN
44947	702	4	the	the	DT
44947	702	5	bread	bread	NN
44947	702	6	-	-	HYPH
44947	702	7	board	board	NN
44947	702	8	,	,	,
44947	702	9	and	and	CC
44947	702	10	spread	spread	VBD
44947	702	11	it	-PRON-	PRP
44947	702	12	out	out	RP
44947	702	13	to	to	IN
44947	702	14	the	the	DT
44947	702	15	thickness	thickness	NN
44947	702	16	of	of	IN
44947	702	17	two	two	CD
44947	702	18	fingers	finger	NNS
44947	702	19	.	.	.
44947	703	1	While	while	IN
44947	703	2	it	-PRON-	PRP
44947	703	3	is	be	VBZ
44947	703	4	cooking	cook	VBG
44947	703	5	prepare	prepare	VB
44947	703	6	a	a	DT
44947	703	7	meat	meat	NN
44947	703	8	sauce	sauce	NN
44947	703	9	,	,	,
44947	703	10	and	and	CC
44947	703	11	a	a	DT
44947	703	12	Béchamel	Béchamel	NNP
44947	703	13	sauce	sauce	NN
44947	703	14	as	as	IN
44947	703	15	follows	follow	VBZ
44947	703	16	:	:	:
44947	703	17	MEAT	meat	NN
44947	703	18	SAUCE	sauce	NN
44947	703	19	Take	take	VB
44947	703	20	a	a	DT
44947	703	21	small	small	JJ
44947	703	22	piece	piece	NN
44947	703	23	of	of	IN
44947	703	24	beef	beef	NN
44947	703	25	,	,	,
44947	703	26	a	a	DT
44947	703	27	small	small	JJ
44947	703	28	piece	piece	NN
44947	703	29	of	of	IN
44947	703	30	ham	ham	NN
44947	703	31	,	,	,
44947	703	32	fat	fat	NN
44947	703	33	and	and	CC
44947	703	34	lean	lean	JJ
44947	703	35	,	,	,
44947	703	36	1	1	CD
44947	703	37	tablespoon	tablespoon	NN
44947	703	38	of	of	IN
44947	703	39	butter	butter	NN
44947	703	40	,	,	,
44947	703	41	a	a	DT
44947	703	42	small	small	JJ
44947	703	43	piece	piece	NN
44947	703	44	of	of	IN
44947	703	45	onion	onion	NN
44947	703	46	,	,	,
44947	703	47	a	a	DT
44947	703	48	small	small	JJ
44947	703	49	piece	piece	NN
44947	703	50	of	of	IN
44947	703	51	carrot	carrot	NNP
44947	703	52	,	,	,
44947	703	53	a	a	DT
44947	703	54	small	small	JJ
44947	703	55	piece	piece	NN
44947	703	56	of	of	IN
44947	703	57	celery	celery	NN
44947	703	58	,	,	,
44947	703	59	a	a	DT
44947	703	60	pinch	pinch	NN
44947	703	61	of	of	IN
44947	703	62	flour	flour	NN
44947	703	63	,	,	,
44947	703	64	1/2	1/2	CD
44947	703	65	cup	cup	NN
44947	703	66	of	of	IN
44947	703	67	bouillon	bouillon	NN
44947	703	68	(	(	-LRB-
44947	703	69	or	or	CC
44947	703	70	water	water	NN
44947	703	71	)	)	-RRB-
44947	703	72	,	,	,
44947	703	73	pepper	pepper	NN
44947	703	74	.	.	.
44947	704	1	Cut	cut	VB
44947	704	2	the	the	DT
44947	704	3	meat	meat	NN
44947	704	4	into	into	IN
44947	704	5	small	small	JJ
44947	704	6	dice	dice	NNS
44947	704	7	;	;	:
44947	704	8	chop	chop	VB
44947	704	9	up	up	RP
44947	704	10	fine	fine	RB
44947	704	11	together	together	RB
44947	704	12	the	the	DT
44947	704	13	ham	ham	NN
44947	704	14	,	,	,
44947	704	15	onion	onion	NN
44947	704	16	,	,	,
44947	704	17	carrot	carrot	NN
44947	704	18	,	,	,
44947	704	19	and	and	CC
44947	704	20	celery	celery	NN
44947	704	21	.	.	.
44947	705	1	Put	put	VB
44947	705	2	these	these	DT
44947	705	3	into	into	IN
44947	705	4	a	a	DT
44947	705	5	saucepan	saucepan	NN
44947	705	6	with	with	IN
44947	705	7	the	the	DT
44947	705	8	butter	butter	NN
44947	705	9	,	,	,
44947	705	10	and	and	CC
44947	705	11	when	when	WRB
44947	705	12	the	the	DT
44947	705	13	meat	meat	NN
44947	705	14	is	be	VBZ
44947	705	15	brown	brown	JJ
44947	705	16	,	,	,
44947	705	17	add	add	VB
44947	705	18	the	the	DT
44947	705	19	pinch	pinch	NN
44947	705	20	of	of	IN
44947	705	21	flour	flour	NN
44947	705	22	,	,	,
44947	705	23	and	and	CC
44947	705	24	the	the	DT
44947	705	25	bouillon	bouillon	NN
44947	705	26	a	a	DT
44947	705	27	little	little	JJ
44947	705	28	at	at	IN
44947	705	29	a	a	DT
44947	705	30	time	time	NN
44947	705	31	,	,	,
44947	705	32	and	and	CC
44947	705	33	cook	cook	VB
44947	705	34	for	for	IN
44947	705	35	about	about	RB
44947	705	36	one	one	CD
44947	705	37	-	-	HYPH
44947	705	38	half	half	NN
44947	705	39	an	an	DT
44947	705	40	hour	hour	NN
44947	705	41	.	.	.
44947	706	1	This	this	DT
44947	706	2	sauce	sauce	NN
44947	706	3	should	should	MD
44947	706	4	not	not	RB
44947	706	5	be	be	VB
44947	706	6	strained	strain	VBN
44947	706	7	.	.	.
44947	707	1	BÉCHAMEL	BÉCHAMEL	NNP
44947	707	2	SAUCE	SAUCE	NNP
44947	707	3	Take	take	NN
44947	707	4	1	1	CD
44947	707	5	tablespoon	tablespoon	NN
44947	707	6	of	of	IN
44947	707	7	flour	flour	NN
44947	707	8	,	,	,
44947	707	9	and	and	CC
44947	707	10	1	1	CD
44947	707	11	-	-	HYPH
44947	707	12	1/2	1/2	CD
44947	707	13	tablespoon	tablespoon	NN
44947	707	14	of	of	IN
44947	707	15	butter	butter	NN
44947	707	16	.	.	.
44947	708	1	Put	put	VB
44947	708	2	them	-PRON-	PRP
44947	708	3	into	into	IN
44947	708	4	a	a	DT
44947	708	5	saucepan	saucepan	NN
44947	708	6	and	and	CC
44947	708	7	stir	stir	VB
44947	708	8	with	with	IN
44947	708	9	a	a	DT
44947	708	10	wooden	wooden	JJ
44947	708	11	spoon	spoon	NN
44947	708	12	until	until	IN
44947	708	13	they	-PRON-	PRP
44947	708	14	have	have	VBP
44947	708	15	become	become	VBN
44947	708	16	a	a	DT
44947	708	17	golden	golden	JJ
44947	708	18	-	-	HYPH
44947	708	19	brown	brown	JJ
44947	708	20	colour	colour	NN
44947	708	21	.	.	.
44947	709	1	Then	then	RB
44947	709	2	add	add	VB
44947	709	3	,	,	,
44947	709	4	a	a	DT
44947	709	5	little	little	JJ
44947	709	6	at	at	IN
44947	709	7	a	a	DT
44947	709	8	time	time	NN
44947	709	9	,	,	,
44947	709	10	1	1	CD
44947	709	11	pint	pint	NN
44947	709	12	milk	milk	NN
44947	709	13	;	;	,
44947	709	14	stir	stir	VB
44947	709	15	constantly	constantly	RB
44947	709	16	until	until	IN
44947	709	17	the	the	DT
44947	709	18	sauce	sauce	NN
44947	709	19	is	be	VBZ
44947	709	20	as	as	RB
44947	709	21	thick	thick	JJ
44947	709	22	as	as	IN
44947	709	23	custard	custard	NN
44947	709	24	,	,	,
44947	709	25	and	and	CC
44947	709	26	is	be	VBZ
44947	709	27	white	white	JJ
44947	709	28	in	in	IN
44947	709	29	colour	colour	NN
44947	709	30	.	.	.
44947	710	1	Now	now	RB
44947	710	2	take	take	VB
44947	710	3	the	the	DT
44947	710	4	cold	cold	JJ
44947	710	5	Indian	indian	JJ
44947	710	6	meal	meal	NN
44947	710	7	and	and	CC
44947	710	8	cut	cut	VBD
44947	710	9	it	-PRON-	PRP
44947	710	10	into	into	IN
44947	710	11	squares	square	NNS
44947	710	12	about	about	IN
44947	710	13	two	two	CD
44947	710	14	inches	inch	NNS
44947	710	15	across	across	RB
44947	710	16	.	.	.
44947	711	1	Take	take	VB
44947	711	2	a	a	DT
44947	711	3	baking	baking	NN
44947	711	4	-	-	HYPH
44947	711	5	dish	dish	NN
44947	711	6	of	of	IN
44947	711	7	medium	medium	JJ
44947	711	8	depth	depth	NN
44947	711	9	,	,	,
44947	711	10	butter	butter	NN
44947	711	11	well	well	RB
44947	711	12	,	,	,
44947	711	13	then	then	RB
44947	711	14	put	put	VBD
44947	711	15	in	in	RP
44947	711	16	a	a	DT
44947	711	17	layer	layer	NN
44947	711	18	of	of	IN
44947	711	19	squares	square	NNS
44947	711	20	of	of	IN
44947	711	21	Indian	indian	JJ
44947	711	22	meal	meal	NN
44947	711	23	close	close	RB
44947	711	24	together	together	RB
44947	711	25	,	,	,
44947	711	26	to	to	TO
44947	711	27	entirely	entirely	RB
44947	711	28	cover	cover	VB
44947	711	29	the	the	DT
44947	711	30	bottom	bottom	NN
44947	711	31	of	of	IN
44947	711	32	the	the	DT
44947	711	33	dish	dish	NN
44947	711	34	.	.	.
44947	712	1	Sprinkle	sprinkle	VB
44947	712	2	over	over	IN
44947	712	3	it	-PRON-	PRP
44947	712	4	grated	grate	VBD
44947	712	5	cheese	cheese	NN
44947	712	6	;	;	:
44947	712	7	then	then	RB
44947	712	8	pour	pour	VB
44947	712	9	on	on	IN
44947	712	10	the	the	DT
44947	712	11	top	top	JJ
44947	712	12	enough	enough	JJ
44947	712	13	meat	meat	NN
44947	712	14	sauce	sauce	NN
44947	712	15	to	to	TO
44947	712	16	cover	cover	VB
44947	712	17	the	the	DT
44947	712	18	layer	layer	NN
44947	712	19	(	(	-LRB-
44947	712	20	about	about	RB
44947	712	21	2	2	CD
44947	712	22	tablespoons	tablespoon	NNS
44947	712	23	)	)	-RRB-
44947	712	24	,	,	,
44947	712	25	then	then	RB
44947	712	26	on	on	IN
44947	712	27	the	the	DT
44947	712	28	top	top	NN
44947	712	29	of	of	IN
44947	712	30	this	this	DT
44947	712	31	add	add	VB
44947	712	32	a	a	DT
44947	712	33	layer	layer	NN
44947	712	34	of	of	IN
44947	712	35	Béchamel	Béchamel	NNP
44947	712	36	sauce	sauce	NN
44947	712	37	.	.	.
44947	713	1	Then	then	RB
44947	713	2	put	put	VB
44947	713	3	another	another	DT
44947	713	4	layer	layer	NN
44947	713	5	of	of	IN
44947	713	6	the	the	DT
44947	713	7	squares	square	NNS
44947	713	8	of	of	IN
44947	713	9	Indian	indian	JJ
44947	713	10	meal	meal	NN
44947	713	11	,	,	,
44947	713	12	sprinkle	sprinkle	VB
44947	713	13	with	with	IN
44947	713	14	grated	grate	VBN
44947	713	15	cheese	cheese	NN
44947	713	16	as	as	IN
44947	713	17	before	before	RB
44947	713	18	,	,	,
44947	713	19	add	add	VB
44947	713	20	meat	meat	NN
44947	713	21	sauce	sauce	NN
44947	713	22	,	,	,
44947	713	23	then	then	RB
44947	713	24	Béchamel	Béchamel	NNP
44947	713	25	sauce	sauce	NN
44947	713	26	,	,	,
44947	713	27	and	and	CC
44947	713	28	continue	continue	VB
44947	713	29	in	in	IN
44947	713	30	this	this	DT
44947	713	31	way	way	NN
44947	713	32	until	until	IN
44947	713	33	the	the	DT
44947	713	34	baking	baking	NN
44947	713	35	-	-	HYPH
44947	713	36	dish	dish	NN
44947	713	37	is	be	VBZ
44947	713	38	full	full	JJ
44947	713	39	,	,	,
44947	713	40	having	have	VBG
44947	713	41	for	for	IN
44947	713	42	the	the	DT
44947	713	43	top	top	JJ
44947	713	44	layer	layer	NN
44947	713	45	the	the	DT
44947	713	46	Béchamel	Béchamel	NNP
44947	713	47	sauce	sauce	NN
44947	713	48	.	.	.
44947	714	1	Put	put	VB
44947	714	2	the	the	DT
44947	714	3	dish	dish	NN
44947	714	4	into	into	IN
44947	714	5	a	a	DT
44947	714	6	moderate	moderate	JJ
44947	714	7	oven	oven	NN
44947	714	8	,	,	,
44947	714	9	and	and	CC
44947	714	10	bake	bake	VB
44947	714	11	until	until	IN
44947	714	12	a	a	DT
44947	714	13	golden	golden	JJ
44947	714	14	brown	brown	NN
44947	714	15	.	.	.
44947	715	1	FRIED	FRIED	NNP
44947	715	2	BREAD	BREAD	NNP
44947	715	3	WITH	with	IN
44947	715	4	RAISINS	raisin	NNS
44947	715	5	(	(	-LRB-
44947	715	6	Italian	italian	JJ
44947	715	7	)	)	-RRB-
44947	715	8	Take	take	VB
44947	715	9	some	some	DT
44947	715	10	rather	rather	RB
44947	715	11	stale	stale	JJ
44947	715	12	bread	bread	NN
44947	715	13	,	,	,
44947	715	14	cut	cut	VBD
44947	715	15	it	-PRON-	PRP
44947	715	16	into	into	IN
44947	715	17	slices	slice	NNS
44947	715	18	,	,	,
44947	715	19	removing	remove	VBG
44947	715	20	the	the	DT
44947	715	21	crust	crust	NN
44947	715	22	.	.	.
44947	716	1	Fry	fry	PRP
44947	716	2	the	the	DT
44947	716	3	bread	bread	NN
44947	716	4	in	in	IN
44947	716	5	lard	lard	NN
44947	716	6	,	,	,
44947	716	7	and	and	CC
44947	716	8	then	then	RB
44947	716	9	arrange	arrange	VB
44947	716	10	it	-PRON-	PRP
44947	716	11	on	on	IN
44947	716	12	a	a	DT
44947	716	13	platter	platter	NN
44947	716	14	;	;	:
44947	716	15	meanwhile	meanwhile	RB
44947	716	16	prepare	prepare	VBP
44947	716	17	the	the	DT
44947	716	18	raisins	raisin	NNS
44947	716	19	as	as	IN
44947	716	20	follows	follow	VBZ
44947	716	21	:	:	:
44947	716	22	Take	take	VB
44947	716	23	a	a	DT
44947	716	24	small	small	JJ
44947	716	25	saucepan	saucepan	NN
44947	716	26	and	and	CC
44947	716	27	put	put	VB
44947	716	28	into	into	IN
44947	716	29	it	-PRON-	PRP
44947	716	30	2	2	CD
44947	716	31	tablespoons	tablespoon	NNS
44947	716	32	of	of	IN
44947	716	33	raisins	raisin	NNS
44947	716	34	,	,	,
44947	716	35	a	a	DT
44947	716	36	slice	slice	NN
44947	716	37	of	of	IN
44947	716	38	raw	raw	JJ
44947	716	39	ham	ham	NN
44947	716	40	chopped	chop	VBN
44947	716	41	into	into	IN
44947	716	42	small	small	JJ
44947	716	43	pieces	piece	NNS
44947	716	44	,	,	,
44947	716	45	and	and	CC
44947	716	46	a	a	DT
44947	716	47	leaf	leaf	NN
44947	716	48	of	of	IN
44947	716	49	sage	sage	NN
44947	716	50	,	,	,
44947	716	51	also	also	RB
44947	716	52	chopped	chop	VBD
44947	716	53	up	up	RP
44947	716	54	,	,	,
44947	716	55	1	1	CD
44947	716	56	tablespoon	tablespoon	NN
44947	716	57	of	of	IN
44947	716	58	granulated	granulate	VBN
44947	716	59	sugar	sugar	NN
44947	716	60	,	,	,
44947	716	61	and	and	CC
44947	716	62	2	2	CD
44947	716	63	tablespoons	tablespoon	NNS
44947	716	64	of	of	IN
44947	716	65	vinegar	vinegar	NN
44947	716	66	.	.	.
44947	717	1	Put	put	VB
44947	717	2	these	these	DT
44947	717	3	ingredients	ingredient	NNS
44947	717	4	on	on	IN
44947	717	5	the	the	DT
44947	717	6	fire	fire	NN
44947	717	7	,	,	,
44947	717	8	and	and	CC
44947	717	9	as	as	RB
44947	717	10	soon	soon	RB
44947	717	11	as	as	IN
44947	717	12	you	-PRON-	PRP
44947	717	13	have	have	VBP
44947	717	14	a	a	DT
44947	717	15	syrup	syrup	NN
44947	717	16	pour	pour	VB
44947	717	17	the	the	DT
44947	717	18	raisins	raisin	NNS
44947	717	19	on	on	IN
44947	717	20	the	the	DT
44947	717	21	pieces	piece	NNS
44947	717	22	of	of	IN
44947	717	23	fried	fried	JJ
44947	717	24	bread	bread	NN
44947	717	25	,	,	,
44947	717	26	and	and	CC
44947	717	27	the	the	DT
44947	717	28	sauce	sauce	NN
44947	717	29	around	around	RB
44947	717	30	.	.	.
44947	718	1	POLENTA	polenta	JJ
44947	718	2	CROQUETTES	croquette	NNS
44947	718	3	(	(	-LRB-
44947	718	4	Italian	italian	JJ
44947	718	5	)	)	-RRB-
44947	718	6	Boil	Boil	NNP
44947	718	7	1/2	1/2	CD
44947	718	8	cup	cup	NN
44947	718	9	of	of	IN
44947	718	10	corn	corn	NN
44947	718	11	-	-	HYPH
44947	718	12	meal	meal	NN
44947	718	13	,	,	,
44947	718	14	and	and	CC
44947	718	15	before	before	IN
44947	718	16	removing	remove	VBG
44947	718	17	from	from	IN
44947	718	18	the	the	DT
44947	718	19	fire	fire	NN
44947	718	20	add	add	VB
44947	718	21	a	a	DT
44947	718	22	piece	piece	NN
44947	718	23	of	of	IN
44947	718	24	butter	butter	NN
44947	718	25	and	and	CC
44947	718	26	a	a	DT
44947	718	27	little	little	JJ
44947	718	28	grated	grated	JJ
44947	718	29	cheese	cheese	NN
44947	718	30	and	and	CC
44947	718	31	mix	mix	VB
44947	718	32	well	well	RB
44947	718	33	.	.	.
44947	719	1	Take	take	VB
44947	719	2	it	-PRON-	PRP
44947	719	3	then	then	RB
44947	719	4	by	by	IN
44947	719	5	spoonfuls	spoonful	NNS
44947	719	6	and	and	CC
44947	719	7	spread	spread	VBD
44947	719	8	it	-PRON-	PRP
44947	719	9	on	on	IN
44947	719	10	a	a	DT
44947	719	11	marble	marble	NN
44947	719	12	-	-	HYPH
44947	719	13	top	top	JJ
44947	719	14	table	table	NN
44947	719	15	.	.	.
44947	720	1	These	these	DT
44947	720	2	spoonfuls	spoonful	NNS
44947	720	3	should	should	MD
44947	720	4	form	form	VB
44947	720	5	little	little	JJ
44947	720	6	balls	ball	NNS
44947	720	7	about	about	IN
44947	720	8	the	the	DT
44947	720	9	size	size	NN
44947	720	10	of	of	IN
44947	720	11	a	a	DT
44947	720	12	hen	hen	NN
44947	720	13	's	's	POS
44947	720	14	egg	egg	NN
44947	720	15	.	.	.
44947	721	1	On	on	IN
44947	721	2	each	each	DT
44947	721	3	of	of	IN
44947	721	4	these	these	DT
44947	721	5	croquettes	croquette	NNS
44947	721	6	place	place	VBP
44947	721	7	a	a	DT
44947	721	8	very	very	RB
44947	721	9	thin	thin	JJ
44947	721	10	slice	slice	NN
44947	721	11	of	of	IN
44947	721	12	Gruyère	Gruyère	NNP
44947	721	13	cheese	cheese	NN
44947	721	14	,	,	,
44947	721	15	so	so	IN
44947	721	16	that	that	IN
44947	721	17	the	the	DT
44947	721	18	cheese	cheese	NN
44947	721	19	will	will	MD
44947	721	20	adhere	adhere	VB
44947	721	21	to	to	IN
44947	721	22	the	the	DT
44947	721	23	corn	corn	NN
44947	721	24	-	-	HYPH
44947	721	25	meal	meal	NN
44947	721	26	.	.	.
44947	722	1	Then	then	RB
44947	722	2	allow	allow	VB
44947	722	3	them	-PRON-	PRP
44947	722	4	to	to	TO
44947	722	5	cool	cool	VB
44947	722	6	,	,	,
44947	722	7	and	and	CC
44947	722	8	when	when	WRB
44947	722	9	cold	cold	JJ
44947	722	10	dip	dip	NN
44947	722	11	into	into	IN
44947	722	12	egg	egg	NN
44947	722	13	;	;	:
44947	722	14	then	then	RB
44947	722	15	into	into	IN
44947	722	16	bread	bread	NN
44947	722	17	-	-	HYPH
44947	722	18	crumbs	crumb	NNS
44947	722	19	,	,	,
44947	722	20	and	and	CC
44947	722	21	fry	fry	VB
44947	722	22	in	in	IN
44947	722	23	boiling	boil	VBG
44947	722	24	lard	lard	NN
44947	722	25	.	.	.
44947	723	1	RICE	RICE	VBN
44947	723	2	WITH	with	IN
44947	723	3	MUSHROOMS	MUSHROOMS	NNP
44947	723	4	(	(	-LRB-
44947	723	5	Italian	Italian	NNP
44947	723	6	)	)	-RRB-
44947	723	7	Five	five	CD
44947	723	8	or	or	CC
44947	723	9	six	six	CD
44947	723	10	mushrooms	mushroom	NNS
44947	723	11	and	and	CC
44947	723	12	3/4	3/4	CD
44947	723	13	of	of	IN
44947	723	14	a	a	DT
44947	723	15	cup	cup	NN
44947	723	16	of	of	IN
44947	723	17	rice	rice	NN
44947	723	18	.	.	.
44947	724	1	Chop	chop	VB
44947	724	2	up	up	RP
44947	724	3	a	a	DT
44947	724	4	little	little	JJ
44947	724	5	onion	onion	NN
44947	724	6	,	,	,
44947	724	7	parsley	parsley	NN
44947	724	8	,	,	,
44947	724	9	celery	celery	NN
44947	724	10	,	,	,
44947	724	11	and	and	CC
44947	724	12	carrot	carrot	NN
44947	724	13	together	together	RB
44947	724	14	,	,	,
44947	724	15	and	and	CC
44947	724	16	put	put	VBD
44947	724	17	them	-PRON-	PRP
44947	724	18	on	on	IN
44947	724	19	the	the	DT
44947	724	20	fire	fire	NN
44947	724	21	with	with	IN
44947	724	22	2	2	CD
44947	724	23	tablespoons	tablespoon	NNS
44947	724	24	of	of	IN
44947	724	25	good	good	JJ
44947	724	26	olive	olive	JJ
44947	724	27	-	-	HYPH
44947	724	28	oil	oil	NN
44947	724	29	.	.	.
44947	725	1	When	when	WRB
44947	725	2	this	this	DT
44947	725	3	sauce	sauce	NN
44947	725	4	is	be	VBZ
44947	725	5	coloured	colour	VBN
44947	725	6	,	,	,
44947	725	7	add	add	VB
44947	725	8	2	2	CD
44947	725	9	tablespoons	tablespoon	NNS
44947	725	10	of	of	IN
44947	725	11	tomato	tomato	NNP
44947	725	12	paste	paste	NN
44947	725	13	,	,	,
44947	725	14	thinned	thin	VBD
44947	725	15	with	with	IN
44947	725	16	hot	hot	JJ
44947	725	17	water	water	NN
44947	725	18	.	.	.
44947	726	1	Season	season	NN
44947	726	2	with	with	IN
44947	726	3	salt	salt	NN
44947	726	4	and	and	CC
44947	726	5	pepper	pepper	NN
44947	726	6	.	.	.
44947	727	1	Cut	cut	VB
44947	727	2	the	the	DT
44947	727	3	mushrooms	mushroom	NNS
44947	727	4	into	into	IN
44947	727	5	small	small	JJ
44947	727	6	pieces	piece	NNS
44947	727	7	,	,	,
44947	727	8	and	and	CC
44947	727	9	add	add	VB
44947	727	10	them	-PRON-	PRP
44947	727	11	to	to	IN
44947	727	12	the	the	DT
44947	727	13	sauce	sauce	NN
44947	727	14	.	.	.
44947	728	1	Cook	cook	VB
44947	728	2	for	for	IN
44947	728	3	20	20	CD
44947	728	4	minutes	minute	NNS
44947	728	5	over	over	IN
44947	728	6	a	a	DT
44947	728	7	medium	medium	JJ
44947	728	8	fire	fire	NN
44947	728	9	.	.	.
44947	729	1	Put	put	VB
44947	729	2	on	on	RP
44947	729	3	one	one	CD
44947	729	4	side	side	NN
44947	729	5	and	and	CC
44947	729	6	prepare	prepare	VB
44947	729	7	the	the	DT
44947	729	8	rice	rice	NN
44947	729	9	as	as	IN
44947	729	10	follows	follow	VBZ
44947	729	11	:	:	:
44947	729	12	Fry	fry	PRP
44947	729	13	the	the	DT
44947	729	14	rice	rice	NN
44947	729	15	with	with	IN
44947	729	16	a	a	DT
44947	729	17	lump	lump	NN
44947	729	18	of	of	IN
44947	729	19	butter	butter	NN
44947	729	20	until	until	IN
44947	729	21	dry	dry	JJ
44947	729	22	;	;	:
44947	729	23	then	then	RB
44947	729	24	add	add	VB
44947	729	25	hot	hot	JJ
44947	729	26	water	water	NN
44947	729	27	,	,	,
44947	729	28	a	a	DT
44947	729	29	little	little	JJ
44947	729	30	at	at	IN
44947	729	31	a	a	DT
44947	729	32	time	time	NN
44947	729	33	,	,	,
44947	729	34	and	and	CC
44947	729	35	boil	boil	VB
44947	729	36	gently	gently	RB
44947	729	37	.	.	.
44947	730	1	When	when	WRB
44947	730	2	the	the	DT
44947	730	3	rice	rice	NN
44947	730	4	is	be	VBZ
44947	730	5	half	half	RB
44947	730	6	cooked	cooked	JJ
44947	730	7	(	(	-LRB-
44947	730	8	after	after	IN
44947	730	9	about	about	IN
44947	730	10	10	10	CD
44947	730	11	minutes	minute	NNS
44947	730	12	)	)	-RRB-
44947	730	13	add	add	VBP
44947	730	14	the	the	DT
44947	730	15	mushrooms	mushroom	NNS
44947	730	16	and	and	CC
44947	730	17	sauce	sauce	NN
44947	730	18	,	,	,
44947	730	19	and	and	CC
44947	730	20	cook	cook	NN
44947	730	21	for	for	IN
44947	730	22	another	another	DT
44947	730	23	10	10	CD
44947	730	24	minutes	minute	NNS
44947	730	25	.	.	.
44947	731	1	Add	Add	NNP
44947	731	2	grated	grate	VBD
44947	731	3	Parmesan	Parmesan	NNP
44947	731	4	cheese	cheese	NN
44947	731	5	before	before	IN
44947	731	6	serving	serve	VBG
44947	731	7	.	.	.
44947	732	1	TIMBALES	timbales	NN
44947	732	2	OF	of	IN
44947	732	3	BREAD	bread	NN
44947	732	4	WITH	with	IN
44947	732	5	PARMESAN	PARMESAN	NNP
44947	732	6	SAUCE	SAUCE	NNP
44947	732	7	Soak	Soak	NNP
44947	732	8	half	half	PDT
44947	732	9	an	an	DT
44947	732	10	hour	hour	NN
44947	732	11	2	2	CD
44947	732	12	cups	cup	NNS
44947	732	13	bread	bread	NN
44947	732	14	-	-	HYPH
44947	732	15	crumbs	crumb	NNS
44947	732	16	in	in	IN
44947	732	17	1	1	CD
44947	732	18	cup	cup	NN
44947	732	19	thin	thin	JJ
44947	732	20	cream	cream	NN
44947	732	21	(	(	-LRB-
44947	732	22	milk	milk	NN
44947	732	23	will	will	MD
44947	732	24	do	do	VB
44947	732	25	with	with	IN
44947	732	26	butter	butter	NN
44947	732	27	added	add	VBN
44947	732	28	)	)	-RRB-
44947	732	29	.	.	.
44947	733	1	To	to	IN
44947	733	2	this	this	DT
44947	733	3	add	add	NN
44947	733	4	grated	grate	VBD
44947	733	5	rind	rind	RB
44947	733	6	half	half	JJ
44947	733	7	lemon	lemon	NN
44947	733	8	;	;	:
44947	733	9	1	1	CD
44947	733	10	tablespoon	tablespoon	NN
44947	733	11	minced	mince	VBD
44947	733	12	parsley	parsley	NNP
44947	733	13	;	;	:
44947	733	14	1	1	CD
44947	733	15	tablespoon	tablespoon	NN
44947	733	16	minced	mince	VBD
44947	733	17	chives	chive	NNS
44947	733	18	;	;	:
44947	733	19	1	1	CD
44947	733	20	teaspoon	teaspoon	NN
44947	733	21	salt	salt	NN
44947	733	22	;	;	:
44947	733	23	pepper	pepper	NN
44947	733	24	;	;	:
44947	733	25	yolks	yolk	NNS
44947	733	26	two	two	CD
44947	733	27	eggs	egg	NNS
44947	733	28	.	.	.
44947	734	1	Fill	Fill	NNP
44947	734	2	buttered	butter	VBD
44947	734	3	timbale	timbale	JJ
44947	734	4	moulds	mould	NNS
44947	734	5	or	or	CC
44947	734	6	one	one	CD
44947	734	7	large	large	JJ
44947	734	8	mould	mould	NN
44947	734	9	with	with	IN
44947	734	10	this	this	DT
44947	734	11	mixture	mixture	NN
44947	734	12	,	,	,
44947	734	13	cover	cover	VB
44947	734	14	with	with	IN
44947	734	15	buttered	butter	VBN
44947	734	16	paper	paper	NN
44947	734	17	,	,	,
44947	734	18	and	and	CC
44947	734	19	bake	bake	VB
44947	734	20	20	20	CD
44947	734	21	minutes	minute	NNS
44947	734	22	in	in	IN
44947	734	23	moderate	moderate	JJ
44947	734	24	oven	oven	NN
44947	734	25	in	in	IN
44947	734	26	a	a	DT
44947	734	27	pan	pan	NN
44947	734	28	half	half	NN
44947	734	29	filled	fill	VBN
44947	734	30	with	with	IN
44947	734	31	hot	hot	JJ
44947	734	32	water	water	NN
44947	734	33	.	.	.
44947	735	1	Remove	remove	VB
44947	735	2	from	from	IN
44947	735	3	moulds	mould	NNS
44947	735	4	and	and	CC
44947	735	5	pour	pour	VB
44947	735	6	cheese	cheese	NN
44947	735	7	sauce	sauce	NN
44947	735	8	around	around	IN
44947	735	9	it	-PRON-	PRP
44947	735	10	.	.	.
44947	736	1	Sauces	sauce	NNS
44947	736	2	CHEESE	CHEESE	NNP
44947	736	3	SAUCE	sauce	NN
44947	736	4	Put	put	NN
44947	736	5	2	2	CD
44947	736	6	tablespoons	tablespoon	NNS
44947	736	7	butter	butter	NN
44947	736	8	on	on	IN
44947	736	9	fire	fire	NN
44947	736	10	.	.	.
44947	737	1	Add	add	NN
44947	737	2	2	2	CD
44947	737	3	tablespoons	tablespoon	NNS
44947	737	4	flour	flour	NN
44947	737	5	and	and	CC
44947	737	6	blend	blend	NN
44947	737	7	to	to	IN
44947	737	8	a	a	DT
44947	737	9	paste	paste	NN
44947	737	10	.	.	.
44947	738	1	Add	add	VB
44947	738	2	1/2	1/2	CD
44947	738	3	teaspoon	teaspoon	NN
44947	738	4	salt	salt	NN
44947	738	5	and	and	CC
44947	738	6	a	a	DT
44947	738	7	dash	dash	NN
44947	738	8	of	of	IN
44947	738	9	cayenne	cayenne	NN
44947	738	10	.	.	.
44947	739	1	Then	then	RB
44947	739	2	add	add	VB
44947	739	3	gradually	gradually	RB
44947	739	4	1	1	CD
44947	739	5	cup	cup	NN
44947	739	6	milk	milk	NN
44947	739	7	.	.	.
44947	740	1	Cook	cook	VB
44947	740	2	five	five	CD
44947	740	3	minutes	minute	NNS
44947	740	4	,	,	,
44947	740	5	then	then	RB
44947	740	6	add	add	VB
44947	740	7	1	1	CD
44947	740	8	cup	cup	NN
44947	740	9	grated	grate	VBN
44947	740	10	cheese	cheese	NN
44947	740	11	.	.	.
44947	741	1	Do	do	VB
44947	741	2	not	not	RB
44947	741	3	allow	allow	VB
44947	741	4	it	-PRON-	PRP
44947	741	5	to	to	TO
44947	741	6	boil	boil	VB
44947	741	7	after	after	IN
44947	741	8	adding	add	VBG
44947	741	9	the	the	DT
44947	741	10	cheese	cheese	NN
44947	741	11	but	but	CC
44947	741	12	serve	serve	VB
44947	741	13	at	at	IN
44947	741	14	once	once	RB
44947	741	15	.	.	.
44947	742	1	TOMATO	TOMATO	NNP
44947	742	2	SAUCE	SAUCE	NNP
44947	742	3	(	(	-LRB-
44947	742	4	Italian	Italian	NNP
44947	742	5	)	)	-RRB-
44947	742	6	Take	take	VB
44947	742	7	3	3	CD
44947	742	8	chopped	chop	VBN
44947	742	9	shallots	shallot	NNS
44947	742	10	,	,	,
44947	742	11	put	put	VBD
44947	742	12	them	-PRON-	PRP
44947	742	13	in	in	IN
44947	742	14	a	a	DT
44947	742	15	stew	stew	NN
44947	742	16	-	-	HYPH
44947	742	17	pan	pan	NN
44947	742	18	with	with	IN
44947	742	19	a	a	DT
44947	742	20	tablespoonful	tablespoonful	JJ
44947	742	21	of	of	IN
44947	742	22	olive	olive	NN
44947	742	23	oil	oil	NN
44947	742	24	,	,	,
44947	742	25	salt	salt	NN
44947	742	26	,	,	,
44947	742	27	pepper	pepper	NN
44947	742	28	,	,	,
44947	742	29	a	a	DT
44947	742	30	dash	dash	NN
44947	742	31	of	of	IN
44947	742	32	ground	ground	NN
44947	742	33	ginger	ginger	NN
44947	742	34	,	,	,
44947	742	35	a	a	DT
44947	742	36	very	very	RB
44947	742	37	little	little	JJ
44947	742	38	ground	ground	NN
44947	742	39	nutmeg	nutmeg	NN
44947	742	40	.	.	.
44947	743	1	Let	let	VB
44947	743	2	the	the	DT
44947	743	3	shallots	shallot	NNS
44947	743	4	take	take	VB
44947	743	5	a	a	DT
44947	743	6	good	good	JJ
44947	743	7	colour	colour	NN
44947	743	8	without	without	IN
44947	743	9	burning	burn	VBG
44947	743	10	;	;	:
44947	743	11	add	add	VB
44947	743	12	6	6	CD
44947	743	13	tomatoes	tomato	NNS
44947	743	14	skinned	skin	VBN
44947	743	15	and	and	CC
44947	743	16	all	all	PDT
44947	743	17	the	the	DT
44947	743	18	pits	pit	NNS
44947	743	19	well	well	RB
44947	743	20	squeezed	squeeze	VBD
44947	743	21	out	out	RP
44947	743	22	.	.	.
44947	744	1	Let	let	VB
44947	744	2	them	-PRON-	PRP
44947	744	3	cook	cook	VB
44947	744	4	very	very	RB
44947	744	5	gently	gently	RB
44947	744	6	until	until	IN
44947	744	7	all	all	PDT
44947	744	8	the	the	DT
44947	744	9	moisture	moisture	NN
44947	744	10	has	have	VBZ
44947	744	11	disappeared	disappear	VBN
44947	744	12	.	.	.
44947	745	1	They	-PRON-	PRP
44947	745	2	should	should	MD
44947	745	3	take	take	VB
44947	745	4	the	the	DT
44947	745	5	consistency	consistency	NN
44947	745	6	of	of	IN
44947	745	7	jam	jam	NNP
44947	745	8	.	.	.
44947	746	1	This	this	DT
44947	746	2	sauce	sauce	NN
44947	746	3	may	may	MD
44947	746	4	be	be	VB
44947	746	5	eaten	eat	VBN
44947	746	6	hot	hot	JJ
44947	746	7	or	or	CC
44947	746	8	cold	cold	JJ
44947	746	9	.	.	.
44947	747	1	ANOTHER	another	DT
44947	747	2	TOMATO	TOMATO	NNP
44947	747	3	SAUCE	SAUCE	VBD
44947	747	4	Cut	cut	NN
44947	747	5	in	in	IN
44947	747	6	two	two	CD
44947	747	7	5	5	CD
44947	747	8	or	or	CC
44947	747	9	6	6	CD
44947	747	10	tomatoes	tomato	NNS
44947	747	11	,	,	,
44947	747	12	squeeze	squeeze	VB
44947	747	13	out	out	RP
44947	747	14	the	the	DT
44947	747	15	seeds	seed	NNS
44947	747	16	,	,	,
44947	747	17	put	put	VBN
44947	747	18	in	in	RP
44947	747	19	a	a	DT
44947	747	20	stew	stew	NN
44947	747	21	-	-	HYPH
44947	747	22	pan	pan	NN
44947	747	23	with	with	IN
44947	747	24	1	1	CD
44947	747	25	cup	cup	NN
44947	747	26	of	of	IN
44947	747	27	stock	stock	NN
44947	747	28	;	;	:
44947	747	29	salt	salt	NN
44947	747	30	and	and	CC
44947	747	31	pepper	pepper	NN
44947	747	32	,	,	,
44947	747	33	a	a	DT
44947	747	34	bit	bit	NN
44947	747	35	of	of	IN
44947	747	36	tarragon	tarragon	NNP
44947	747	37	,	,	,
44947	747	38	laurel	laurel	NNP
44947	747	39	thyme	thyme	NNP
44947	747	40	,	,	,
44947	747	41	parsley	parsley	NN
44947	747	42	,	,	,
44947	747	43	a	a	DT
44947	747	44	chopped	chop	VBN
44947	747	45	onion	onion	NN
44947	747	46	,	,	,
44947	747	47	and	and	CC
44947	747	48	a	a	DT
44947	747	49	dash	dash	NN
44947	747	50	of	of	IN
44947	747	51	cinnamon	cinnamon	NN
44947	747	52	.	.	.
44947	748	1	Cook	cook	VB
44947	748	2	until	until	IN
44947	748	3	the	the	DT
44947	748	4	moisture	moisture	NN
44947	748	5	has	have	VBZ
44947	748	6	disappeared	disappear	VBN
44947	748	7	,	,	,
44947	748	8	then	then	RB
44947	748	9	pass	pass	VB
44947	748	10	through	through	RP
44947	748	11	a	a	DT
44947	748	12	sieve	sieve	NN
44947	748	13	.	.	.
44947	749	1	Prepare	prepare	VB
44947	749	2	a	a	DT
44947	749	3	white	white	JJ
44947	749	4	thickening	thickening	NN
44947	749	5	with	with	IN
44947	749	6	1	1	CD
44947	749	7	oz	oz	NNP
44947	749	8	.	.	.
44947	750	1	of	of	IN
44947	750	2	butter	butter	NNP
44947	750	3	,	,	,
44947	750	4	the	the	DT
44947	750	5	same	same	JJ
44947	750	6	of	of	IN
44947	750	7	flour	flour	NN
44947	750	8	.	.	.
44947	751	1	Add	add	VB
44947	751	2	the	the	DT
44947	751	3	purée	purée	NN
44947	751	4	of	of	IN
44947	751	5	tomatoes	tomato	NNS
44947	751	6	to	to	IN
44947	751	7	it	-PRON-	PRP
44947	751	8	;	;	:
44947	751	9	thin	thin	JJ
44947	751	10	the	the	DT
44947	751	11	sauce	sauce	NN
44947	751	12	with	with	IN
44947	751	13	stock	stock	NN
44947	751	14	.	.	.
44947	752	1	Let	let	VB
44947	752	2	it	-PRON-	PRP
44947	752	3	cook	cook	VB
44947	752	4	10	10	CD
44947	752	5	to	to	TO
44947	752	6	15	15	CD
44947	752	7	minutes	minute	NNS
44947	752	8	and	and	CC
44947	752	9	finish	finish	VB
44947	752	10	with	with	IN
44947	752	11	a	a	DT
44947	752	12	pinch	pinch	NN
44947	752	13	of	of	IN
44947	752	14	sugar	sugar	NN
44947	752	15	and	and	CC
44947	752	16	1	1	CD
44947	752	17	oz	oz	UH
44947	752	18	.	.	.
44947	753	1	of	of	IN
44947	753	2	butter	butter	NN
44947	753	3	.	.	.
44947	754	1	MUSTARD	MUSTARD	NNP
44947	754	2	SAUCE	SAUCE	VBN
44947	754	3	Two	two	CD
44947	754	4	tablespoons	tablespoon	NNS
44947	754	5	of	of	IN
44947	754	6	butter	butter	NN
44947	754	7	,	,	,
44947	754	8	1	1	CD
44947	754	9	-	-	SYM
44947	754	10	1/2	1/2	CD
44947	754	11	tablespoons	tablespoon	NNS
44947	754	12	of	of	IN
44947	754	13	flour	flour	NN
44947	754	14	,	,	,
44947	754	15	1	1	CD
44947	754	16	cup	cup	NN
44947	754	17	of	of	IN
44947	754	18	scalded	scald	VBN
44947	754	19	milk	milk	NN
44947	754	20	,	,	,
44947	754	21	1/4	1/4	CD
44947	754	22	teaspoon	teaspoon	NN
44947	754	23	of	of	IN
44947	754	24	salt	salt	NN
44947	754	25	,	,	,
44947	754	26	1/2	1/2	CD
44947	754	27	teaspoon	teaspoon	NN
44947	754	28	of	of	IN
44947	754	29	mustard	mustard	NN
44947	754	30	,	,	,
44947	754	31	1/2	1/2	CD
44947	754	32	teaspoon	teaspoon	NN
44947	754	33	of	of	IN
44947	754	34	vinegar	vinegar	NN
44947	754	35	.	.	.
44947	755	1	Blend	blend	VB
44947	755	2	the	the	DT
44947	755	3	butter	butter	NN
44947	755	4	and	and	CC
44947	755	5	flour	flour	NN
44947	755	6	in	in	IN
44947	755	7	a	a	DT
44947	755	8	saucepan	saucepan	NN
44947	755	9	and	and	CC
44947	755	10	pour	pour	VB
44947	755	11	on	on	IN
44947	755	12	the	the	DT
44947	755	13	milk	milk	NN
44947	755	14	little	little	JJ
44947	755	15	by	by	IN
44947	755	16	little	little	JJ
44947	755	17	,	,	,
44947	755	18	then	then	RB
44947	755	19	add	add	VB
44947	755	20	the	the	DT
44947	755	21	salt	salt	NN
44947	755	22	,	,	,
44947	755	23	mustard	mustard	NN
44947	755	24	,	,	,
44947	755	25	and	and	CC
44947	755	26	vinegar	vinegar	NN
44947	755	27	.	.	.
44947	756	1	A	a	DT
44947	756	2	spoonful	spoonful	NN
44947	756	3	of	of	IN
44947	756	4	mixed	mixed	JJ
44947	756	5	capers	caper	NNS
44947	756	6	is	be	VBZ
44947	756	7	sometimes	sometimes	RB
44947	756	8	added	add	VBN
44947	756	9	.	.	.
44947	757	1	A	a	DT
44947	757	2	MEAT	MEAT	NNP
44947	757	3	SAUCE	SAUCE	VBN
44947	757	4	(	(	-LRB-
44947	757	5	Italian	Italian	NNP
44947	757	6	)	)	-RRB-
44947	757	7	Put	put	VB
44947	757	8	into	into	IN
44947	757	9	a	a	DT
44947	757	10	saucepan	saucepan	NN
44947	757	11	1	1	CD
44947	757	12	pound	pound	NN
44947	757	13	of	of	IN
44947	757	14	beef	beef	NN
44947	757	15	and	and	CC
44947	757	16	1/2	1/2	CD
44947	757	17	an	an	DT
44947	757	18	onion	onion	NN
44947	757	19	chopped	chop	VBD
44947	757	20	up	up	RP
44947	757	21	with	with	IN
44947	757	22	3	3	CD
44947	757	23	ounces	ounce	NNS
44947	757	24	of	of	IN
44947	757	25	lard	lard	NN
44947	757	26	,	,	,
44947	757	27	some	some	DT
44947	757	28	parsley	parsley	NN
44947	757	29	,	,	,
44947	757	30	salt	salt	NN
44947	757	31	,	,	,
44947	757	32	pepper	pepper	NN
44947	757	33	,	,	,
44947	757	34	1	1	CD
44947	757	35	clove	clove	NN
44947	757	36	,	,	,
44947	757	37	and	and	CC
44947	757	38	a	a	DT
44947	757	39	very	very	RB
44947	757	40	small	small	JJ
44947	757	41	slice	slice	NN
44947	757	42	of	of	IN
44947	757	43	ham	ham	NN
44947	757	44	.	.	.
44947	758	1	Fry	fry	PRP
44947	758	2	these	these	DT
44947	758	3	over	over	IN
44947	758	4	a	a	DT
44947	758	5	hot	hot	JJ
44947	758	6	fire	fire	NN
44947	758	7	for	for	IN
44947	758	8	a	a	DT
44947	758	9	few	few	JJ
44947	758	10	minutes	minute	NNS
44947	758	11	,	,	,
44947	758	12	moving	move	VBG
44947	758	13	them	-PRON-	PRP
44947	758	14	continually	continually	RB
44947	758	15	,	,	,
44947	758	16	and	and	CC
44947	758	17	when	when	WRB
44947	758	18	the	the	DT
44947	758	19	onion	onion	NN
44947	758	20	is	be	VBZ
44947	758	21	browned	brown	VBN
44947	758	22	add	add	VBP
44947	758	23	4	4	CD
44947	758	24	tablespoons	tablespoon	NNS
44947	758	25	of	of	IN
44947	758	26	red	red	JJ
44947	758	27	wine	wine	NN
44947	758	28	,	,	,
44947	758	29	and	and	CC
44947	758	30	4	4	CD
44947	758	31	tablespoons	tablespoon	NNS
44947	758	32	of	of	IN
44947	758	33	tomato	tomato	NN
44947	758	34	sauce	sauce	NN
44947	758	35	(	(	-LRB-
44947	758	36	or	or	CC
44947	758	37	tomato	tomato	NNP
44947	758	38	paste	paste	NN
44947	758	39	)	)	-RRB-
44947	758	40	.	.	.
44947	759	1	When	when	WRB
44947	759	2	this	this	DT
44947	759	3	sauce	sauce	NN
44947	759	4	begins	begin	VBZ
44947	759	5	to	to	TO
44947	759	6	sputter	sputter	VB
44947	759	7	add	add	VB
44947	759	8	,	,	,
44947	759	9	little	little	JJ
44947	759	10	by	by	IN
44947	759	11	little	little	JJ
44947	759	12	,	,	,
44947	759	13	some	some	DT
44947	759	14	boiling	boiling	NN
44947	759	15	water	water	NN
44947	759	16	.	.	.
44947	760	1	Stick	stick	VB
44947	760	2	a	a	DT
44947	760	3	fork	fork	NN
44947	760	4	into	into	IN
44947	760	5	the	the	DT
44947	760	6	meat	meat	NN
44947	760	7	from	from	IN
44947	760	8	time	time	NN
44947	760	9	to	to	IN
44947	760	10	time	time	NN
44947	760	11	to	to	TO
44947	760	12	allow	allow	VB
44947	760	13	the	the	DT
44947	760	14	juices	juice	NNS
44947	760	15	to	to	TO
44947	760	16	escape	escape	VB
44947	760	17	.	.	.
44947	761	1	Take	take	VB
44947	761	2	a	a	DT
44947	761	3	little	little	JJ
44947	761	4	of	of	IN
44947	761	5	the	the	DT
44947	761	6	sauce	sauce	NN
44947	761	7	in	in	IN
44947	761	8	a	a	DT
44947	761	9	spoon	spoon	NN
44947	761	10	,	,	,
44947	761	11	and	and	CC
44947	761	12	when	when	WRB
44947	761	13	it	-PRON-	PRP
44947	761	14	looks	look	VBZ
44947	761	15	a	a	DT
44947	761	16	good	good	JJ
44947	761	17	golden	golden	JJ
44947	761	18	colour	colour	NN
44947	761	19	,	,	,
44947	761	20	and	and	CC
44947	761	21	there	there	EX
44947	761	22	is	be	VBZ
44947	761	23	a	a	DT
44947	761	24	sufficient	sufficient	JJ
44947	761	25	quantity	quantity	NN
44947	761	26	to	to	TO
44947	761	27	cover	cover	VB
44947	761	28	the	the	DT
44947	761	29	meat	meat	NN
44947	761	30	,	,	,
44947	761	31	put	put	VBD
44947	761	32	the	the	DT
44947	761	33	covered	covered	JJ
44947	761	34	saucepan	saucepan	NN
44947	761	35	at	at	IN
44947	761	36	the	the	DT
44947	761	37	back	back	NN
44947	761	38	of	of	IN
44947	761	39	the	the	DT
44947	761	40	stove	stove	NN
44947	761	41	and	and	CC
44947	761	42	allow	allow	VB
44947	761	43	it	-PRON-	PRP
44947	761	44	to	to	IN
44947	761	45	simmer	simmer	VB
44947	761	46	until	until	IN
44947	761	47	the	the	DT
44947	761	48	meat	meat	NN
44947	761	49	is	be	VBZ
44947	761	50	thoroughly	thoroughly	RB
44947	761	51	cooked	cook	VBN
44947	761	52	.	.	.
44947	762	1	Then	then	RB
44947	762	2	take	take	VB
44947	762	3	out	out	RP
44947	762	4	the	the	DT
44947	762	5	meat	meat	NN
44947	762	6	,	,	,
44947	762	7	slice	slice	VB
44947	762	8	it	-PRON-	PRP
44947	762	9	,	,	,
44947	762	10	prepare	prepare	VB
44947	762	11	macaroni	macaroni	NNP
44947	762	12	,	,	,
44947	762	13	or	or	CC
44947	762	14	any	any	DT
44947	762	15	paste	paste	NN
44947	762	16	you	-PRON-	PRP
44947	762	17	desire	desire	VBP
44947	762	18	,	,	,
44947	762	19	and	and	CC
44947	762	20	serve	serve	VB
44947	762	21	it	-PRON-	PRP
44947	762	22	with	with	IN
44947	762	23	the	the	DT
44947	762	24	meat	meat	NN
44947	762	25	,	,	,
44947	762	26	and	and	CC
44947	762	27	the	the	DT
44947	762	28	sauce	sauce	NN
44947	762	29	poured	pour	VBD
44947	762	30	over	over	RP
44947	762	31	all	all	DT
44947	762	32	,	,	,
44947	762	33	and	and	CC
44947	762	34	the	the	DT
44947	762	35	addition	addition	NN
44947	762	36	of	of	IN
44947	762	37	butter	butter	NN
44947	762	38	and	and	CC
44947	762	39	grated	grate	VBN
44947	762	40	cheese	cheese	NN
44947	762	41	.	.	.
44947	763	1	ANOTHER	another	JJ
44947	763	2	MEAT	MEAT	NNP
44947	763	3	SAUCE	SAUCE	VBN
44947	763	4	(	(	-LRB-
44947	763	5	Italian	Italian	NNP
44947	763	6	)	)	-RRB-
44947	763	7	Chop	chop	VB
44947	763	8	up	up	RP
44947	763	9	some	some	DT
44947	763	10	ham	ham	NN
44947	763	11	fat	fat	NN
44947	763	12	with	with	IN
44947	763	13	a	a	DT
44947	763	14	little	little	JJ
44947	763	15	onion	onion	NN
44947	763	16	,	,	,
44947	763	17	celery	celery	NN
44947	763	18	,	,	,
44947	763	19	carrot	carrot	NNP
44947	763	20	,	,	,
44947	763	21	and	and	CC
44947	763	22	parsley	parsley	NNP
44947	763	23	.	.	.
44947	764	1	Add	add	VB
44947	764	2	a	a	DT
44947	764	3	small	small	JJ
44947	764	4	piece	piece	NN
44947	764	5	of	of	IN
44947	764	6	beef	beef	NN
44947	764	7	and	and	CC
44947	764	8	cook	cook	NN
44947	764	9	until	until	IN
44947	764	10	beef	beef	NN
44947	764	11	is	be	VBZ
44947	764	12	well	well	RB
44947	764	13	coloured	colour	VBN
44947	764	14	.	.	.
44947	765	1	Then	then	RB
44947	765	2	add	add	VB
44947	765	3	1	1	CD
44947	765	4	-	-	SYM
44947	765	5	1/2	1/2	CD
44947	765	6	tablespoons	tablespoon	NNS
44947	765	7	of	of	IN
44947	765	8	red	red	JJ
44947	765	9	wine	wine	NN
44947	765	10	(	(	-LRB-
44947	765	11	or	or	CC
44947	765	12	white	white	JJ
44947	765	13	)	)	-RRB-
44947	765	14	,	,	,
44947	765	15	cook	cook	NN
44947	765	16	until	until	IN
44947	765	17	wine	wine	NN
44947	765	18	is	be	VBZ
44947	765	19	absorbed	absorb	VBN
44947	765	20	,	,	,
44947	765	21	then	then	RB
44947	765	22	add	add	VB
44947	765	23	1	1	CD
44947	765	24	tablespoon	tablespoon	NN
44947	765	25	of	of	IN
44947	765	26	tomato	tomato	FW
44947	765	27	paste	paste	NN
44947	765	28	diluted	dilute	VBN
44947	765	29	with	with	IN
44947	765	30	water	water	NN
44947	765	31	,	,	,
44947	765	32	or	or	CC
44947	765	33	4	4	CD
44947	765	34	fresh	fresh	JJ
44947	765	35	tomatoes	tomato	NNS
44947	765	36	,	,	,
44947	765	37	and	and	CC
44947	765	38	boil	boil	VB
44947	765	39	15	15	CD
44947	765	40	minutes	minute	NNS
44947	765	41	.	.	.
44947	766	1	LOMBARDA	LOMBARDA	NNP
44947	766	2	SAUCE	SAUCE	NNP
44947	766	3	Put	put	NN
44947	766	4	2	2	CD
44947	766	5	cups	cup	NNS
44947	766	6	of	of	IN
44947	766	7	white	white	JJ
44947	766	8	sauce	sauce	NN
44947	766	9	and	and	CC
44947	766	10	1	1	CD
44947	766	11	of	of	IN
44947	766	12	chicken	chicken	NN
44947	766	13	stock	stock	NN
44947	766	14	into	into	IN
44947	766	15	a	a	DT
44947	766	16	saucepan	saucepan	NN
44947	766	17	,	,	,
44947	766	18	reduce	reduce	VB
44947	766	19	,	,	,
44947	766	20	and	and	CC
44947	766	21	add	add	VB
44947	766	22	3	3	CD
44947	766	23	yolks	yolk	NNS
44947	766	24	of	of	IN
44947	766	25	eggs	egg	NNS
44947	766	26	mixed	mix	VBN
44947	766	27	with	with	IN
44947	766	28	2	2	CD
44947	766	29	ounces	ounce	NNS
44947	766	30	of	of	IN
44947	766	31	butter	butter	NN
44947	766	32	and	and	CC
44947	766	33	the	the	DT
44947	766	34	juice	juice	NN
44947	766	35	of	of	IN
44947	766	36	1/2	1/2	CD
44947	766	37	a	a	DT
44947	766	38	lemon	lemon	NN
44947	766	39	.	.	.
44947	767	1	Before	before	IN
44947	767	2	it	-PRON-	PRP
44947	767	3	boils	boil	VBZ
44947	767	4	take	take	VBP
44947	767	5	the	the	DT
44947	767	6	saucepan	saucepan	NN
44947	767	7	off	off	IN
44947	767	8	the	the	DT
44947	767	9	fire	fire	NN
44947	767	10	and	and	CC
44947	767	11	add	add	VB
44947	767	12	1	1	CD
44947	767	13	cup	cup	NN
44947	767	14	of	of	IN
44947	767	15	thick	thick	JJ
44947	767	16	tomato	tomato	NN
44947	767	17	sauce	sauce	NN
44947	767	18	,	,	,
44947	767	19	strain	strain	VBP
44947	767	20	,	,	,
44947	767	21	and	and	CC
44947	767	22	just	just	RB
44947	767	23	before	before	IN
44947	767	24	serving	serve	VBG
44947	767	25	add	add	NN
44947	767	26	1	1	CD
44947	767	27	tablespoon	tablespoon	NN
44947	767	28	of	of	IN
44947	767	29	sweet	sweet	JJ
44947	767	30	herbs	herb	NNS
44947	767	31	minced	mince	VBD
44947	767	32	fine	fine	RB
44947	767	33	.	.	.
44947	768	1	HORSE	horse	NN
44947	768	2	-	-	HYPH
44947	768	3	RADISH	radish	JJ
44947	768	4	SAUCE	sauce	NN
44947	768	5	Cook	Cook	NNP
44947	768	6	about	about	RB
44947	768	7	half	half	PDT
44947	768	8	an	an	DT
44947	768	9	hour	hour	NN
44947	768	10	in	in	IN
44947	768	11	a	a	DT
44947	768	12	double	double	JJ
44947	768	13	boiler	boiler	NN
44947	768	14	1	1	CD
44947	768	15	-	-	SYM
44947	768	16	1/2	1/2	CD
44947	768	17	cups	cup	NNS
44947	768	18	of	of	IN
44947	768	19	milk	milk	NN
44947	768	20	,	,	,
44947	768	21	1	1	CD
44947	768	22	dessert	dessert	NN
44947	768	23	-	-	HYPH
44947	768	24	spoon	spoon	NN
44947	768	25	of	of	IN
44947	768	26	sugar	sugar	NN
44947	768	27	,	,	,
44947	768	28	1/3	1/3	CD
44947	768	29	cup	cup	NN
44947	768	30	of	of	IN
44947	768	31	bread	bread	NN
44947	768	32	-	-	HYPH
44947	768	33	crumbs	crumb	NNS
44947	768	34	,	,	,
44947	768	35	and	and	CC
44947	768	36	1/3	1/3	CD
44947	768	37	cup	cup	NN
44947	768	38	of	of	IN
44947	768	39	grated	grate	VBN
44947	768	40	horse	horse	NN
44947	768	41	-	-	HYPH
44947	768	42	radish	radish	NN
44947	768	43	root	root	NN
44947	768	44	,	,	,
44947	768	45	1/4	1/4	CD
44947	768	46	cup	cup	NN
44947	768	47	of	of	IN
44947	768	48	butter	butter	NN
44947	768	49	,	,	,
44947	768	50	half	half	PDT
44947	768	51	a	a	DT
44947	768	52	teaspoon	teaspoon	NN
44947	768	53	of	of	IN
44947	768	54	salt	salt	NN
44947	768	55	.	.	.
44947	769	1	GNOCCHI	GNOCCHI	NNP
44947	769	2	DI	DI	NNP
44947	769	3	SEMOLINA	semolina	NN
44947	769	4	One	one	CD
44947	769	5	pint	pint	NN
44947	769	6	of	of	IN
44947	769	7	milk	milk	NN
44947	769	8	,	,	,
44947	769	9	2	2	CD
44947	769	10	eggs	egg	NNS
44947	769	11	,	,	,
44947	769	12	1/2	1/2	CD
44947	769	13	cup	cup	NN
44947	769	14	of	of	IN
44947	769	15	farina	farina	NNP
44947	769	16	,	,	,
44947	769	17	butter	butter	NN
44947	769	18	and	and	CC
44947	769	19	cheese	cheese	NN
44947	769	20	.	.	.
44947	770	1	Put	put	VB
44947	770	2	the	the	DT
44947	770	3	milk	milk	NN
44947	770	4	on	on	RP
44947	770	5	,	,	,
44947	770	6	and	and	CC
44947	770	7	when	when	WRB
44947	770	8	it	-PRON-	PRP
44947	770	9	boils	boil	VBZ
44947	770	10	add	add	VB
44947	770	11	salt	salt	NN
44947	770	12	.	.	.
44947	771	1	Take	take	VB
44947	771	2	a	a	DT
44947	771	3	wooden	wooden	JJ
44947	771	4	spoon	spoon	NN
44947	771	5	and	and	CC
44947	771	6	,	,	,
44947	771	7	stirring	stir	VBG
44947	771	8	constantly	constantly	RB
44947	771	9	,	,	,
44947	771	10	add	add	VB
44947	771	11	the	the	DT
44947	771	12	farina	farina	NN
44947	771	13	little	little	JJ
44947	771	14	by	by	IN
44947	771	15	little	little	JJ
44947	771	16	.	.	.
44947	772	1	Cook	cook	VB
44947	772	2	for	for	IN
44947	772	3	10	10	CD
44947	772	4	minutes	minute	NNS
44947	772	5	,	,	,
44947	772	6	stirring	stir	VBG
44947	772	7	constantly	constantly	RB
44947	772	8	.	.	.
44947	773	1	Take	take	VB
44947	773	2	off	off	RP
44947	773	3	the	the	DT
44947	773	4	fire	fire	NN
44947	773	5	and	and	CC
44947	773	6	break	break	VB
44947	773	7	into	into	IN
44947	773	8	the	the	DT
44947	773	9	farina	farina	NN
44947	773	10	2	2	CD
44947	773	11	eggs	egg	NNS
44947	773	12	;	;	:
44947	773	13	mix	mix	VB
44947	773	14	very	very	RB
44947	773	15	quickly	quickly	RB
44947	773	16	,	,	,
44947	773	17	so	so	IN
44947	773	18	that	that	IN
44947	773	19	the	the	DT
44947	773	20	egg	egg	NN
44947	773	21	will	will	MD
44947	773	22	not	not	RB
44947	773	23	have	have	VB
44947	773	24	time	time	NN
44947	773	25	to	to	TO
44947	773	26	set	set	VB
44947	773	27	.	.	.
44947	774	1	Spread	spread	VB
44947	774	2	the	the	DT
44947	774	3	farina	farina	NN
44947	774	4	about	about	IN
44947	774	5	on	on	IN
44947	774	6	a	a	DT
44947	774	7	marble	marble	NN
44947	774	8	slab	slab	NN
44947	774	9	about	about	RB
44947	774	10	1/2	1/2	CD
44947	774	11	inch	inch	NN
44947	774	12	thick	thick	JJ
44947	774	13	.	.	.
44947	775	1	Allow	allow	VB
44947	775	2	it	-PRON-	PRP
44947	775	3	to	to	TO
44947	775	4	cool	cool	VB
44947	775	5	,	,	,
44947	775	6	then	then	RB
44947	775	7	cut	cut	VB
44947	775	8	it	-PRON-	PRP
44947	775	9	into	into	IN
44947	775	10	squares	square	NNS
44947	775	11	or	or	CC
44947	775	12	diamonds	diamond	NNS
44947	775	13	about	about	RB
44947	775	14	2	2	CD
44947	775	15	or	or	CC
44947	775	16	3	3	CD
44947	775	17	inches	inch	NNS
44947	775	18	across	across	RB
44947	775	19	.	.	.
44947	776	1	Butter	butter	NN
44947	776	2	well	well	RB
44947	776	3	a	a	DT
44947	776	4	baking	baking	NN
44947	776	5	-	-	HYPH
44947	776	6	dish	dish	NN
44947	776	7	,	,	,
44947	776	8	and	and	CC
44947	776	9	put	put	VBD
44947	776	10	in	in	IN
44947	776	11	the	the	DT
44947	776	12	bottom	bottom	NN
44947	776	13	a	a	DT
44947	776	14	layer	layer	NN
44947	776	15	of	of	IN
44947	776	16	the	the	DT
44947	776	17	squares	square	NNS
44947	776	18	of	of	IN
44947	776	19	farina	farina	NNP
44947	776	20	;	;	:
44947	776	21	sprinkle	sprinkle	VB
44947	776	22	over	over	IN
44947	776	23	a	a	DT
44947	776	24	little	little	JJ
44947	776	25	grated	grated	JJ
44947	776	26	cheese	cheese	NN
44947	776	27	,	,	,
44947	776	28	and	and	CC
44947	776	29	here	here	RB
44947	776	30	and	and	CC
44947	776	31	there	there	RB
44947	776	32	a	a	DT
44947	776	33	small	small	JJ
44947	776	34	lump	lump	NN
44947	776	35	of	of	IN
44947	776	36	butter	butter	NN
44947	776	37	.	.	.
44947	777	1	Then	then	RB
44947	777	2	put	put	VB
44947	777	3	in	in	RP
44947	777	4	another	another	DT
44947	777	5	layer	layer	NN
44947	777	6	of	of	IN
44947	777	7	the	the	DT
44947	777	8	squares	square	NNS
44947	777	9	of	of	IN
44947	777	10	farina	farina	NNP
44947	777	11	;	;	:
44947	777	12	add	add	VB
44947	777	13	cheese	cheese	NN
44947	777	14	and	and	CC
44947	777	15	butter	butter	NN
44947	777	16	as	as	IN
44947	777	17	before	before	RB
44947	777	18	.	.	.
44947	778	1	Continue	continue	VB
44947	778	2	in	in	IN
44947	778	3	this	this	DT
44947	778	4	way	way	NN
44947	778	5	until	until	IN
44947	778	6	your	-PRON-	PRP$
44947	778	7	baking	baking	NN
44947	778	8	-	-	HYPH
44947	778	9	dish	dish	NN
44947	778	10	is	be	VBZ
44947	778	11	full	full	JJ
44947	778	12	,	,	,
44947	778	13	having	have	VBG
44947	778	14	on	on	IN
44947	778	15	the	the	DT
44947	778	16	top	top	JJ
44947	778	17	layer	layer	NN
44947	778	18	butter	butter	NN
44947	778	19	and	and	CC
44947	778	20	cheese	cheese	NN
44947	778	21	.	.	.
44947	779	1	Bake	bake	VB
44947	779	2	in	in	IN
44947	779	3	a	a	DT
44947	779	4	hot	hot	JJ
44947	779	5	oven	oven	NN
44947	779	6	until	until	IN
44947	779	7	a	a	DT
44947	779	8	brown	brown	JJ
44947	779	9	crust	crust	NN
44947	779	10	forms	form	NNS
44947	779	11	.	.	.
44947	780	1	Serve	serve	VB
44947	780	2	in	in	IN
44947	780	3	the	the	DT
44947	780	4	baking	baking	NN
44947	780	5	-	-	HYPH
44947	780	6	dish	dish	NN
44947	780	7	.	.	.
44947	781	1	Salads	salad	NNS
44947	781	2	ITALIAN	italian	JJ
44947	781	3	SALAD	SALAD	NNP
44947	781	4	Cut	Cut	NNP
44947	781	5	1	1	CD
44947	781	6	carrot	carrot	NN
44947	781	7	and	and	CC
44947	781	8	1	1	CD
44947	781	9	turnip	turnip	NN
44947	781	10	into	into	IN
44947	781	11	slices	slice	NNS
44947	781	12	,	,	,
44947	781	13	and	and	CC
44947	781	14	cook	cook	VB
44947	781	15	them	-PRON-	PRP
44947	781	16	in	in	IN
44947	781	17	boiling	boil	VBG
44947	781	18	soup	soup	NN
44947	781	19	.	.	.
44947	782	1	When	when	WRB
44947	782	2	cold	cold	JJ
44947	782	3	,	,	,
44947	782	4	mix	mix	VB
44947	782	5	them	-PRON-	PRP
44947	782	6	with	with	IN
44947	782	7	2	2	CD
44947	782	8	cold	cold	JJ
44947	782	9	boiled	boil	VBN
44947	782	10	potatoes	potato	NNS
44947	782	11	and	and	CC
44947	782	12	1	1	CD
44947	782	13	beet	beet	NN
44947	782	14	cut	cut	VBN
44947	782	15	into	into	IN
44947	782	16	strips	strip	NNS
44947	782	17	.	.	.
44947	783	1	Add	add	VB
44947	783	2	a	a	DT
44947	783	3	very	very	RB
44947	783	4	little	little	JJ
44947	783	5	chopped	chopped	JJ
44947	783	6	leeks	leek	NNS
44947	783	7	or	or	CC
44947	783	8	onions	onion	NNS
44947	783	9	,	,	,
44947	783	10	pour	pour	VB
44947	783	11	some	some	DT
44947	783	12	sauce	sauce	NN
44947	783	13	,	,	,
44947	783	14	"	"	''
44947	783	15	Lombardo	Lombardo	NNP
44947	783	16	,	,	,
44947	783	17	"	"	''
44947	783	18	over	over	IN
44947	783	19	the	the	DT
44947	783	20	salad	salad	NN
44947	783	21	,	,	,
44947	783	22	and	and	CC
44947	783	23	garnish	garnish	VBP
44947	783	24	with	with	IN
44947	783	25	watercress	watercress	NN
44947	783	26	.	.	.
44947	784	1	Boiled	boil	VBN
44947	784	2	Jerusalem	Jerusalem	NNP
44947	784	3	artichokes	artichoke	VBZ
44947	784	4	cut	cut	VBN
44947	784	5	into	into	IN
44947	784	6	slices	slice	NNS
44947	784	7	are	be	VBP
44947	784	8	a	a	DT
44947	784	9	good	good	JJ
44947	784	10	addition	addition	NN
44947	784	11	.	.	.
44947	785	1	LETTUCE	LETTUCE	NNP
44947	785	2	SALAD	SALAD	NNP
44947	785	3	Mix	Mix	NNP
44947	785	4	one	one	CD
44947	785	5	spoonful	spoonful	NN
44947	785	6	of	of	IN
44947	785	7	thick	thick	JJ
44947	785	8	mayonnaise	mayonnaise	NN
44947	785	9	,	,	,
44947	785	10	1/2	1/2	CD
44947	785	11	spoonful	spoonful	JJ
44947	785	12	of	of	IN
44947	785	13	chilli	chilli	JJ
44947	785	14	sauce	sauce	NN
44947	785	15	,	,	,
44947	785	16	a	a	DT
44947	785	17	little	little	JJ
44947	785	18	finely	finely	RB
44947	785	19	hashed	hash	VBN
44947	785	20	pimento	pimento	NNP
44947	785	21	,	,	,
44947	785	22	a	a	DT
44947	785	23	sprinkling	sprinkling	NN
44947	785	24	of	of	IN
44947	785	25	finely	finely	RB
44947	785	26	hashed	hash	VBN
44947	785	27	chives	chive	NNS
44947	785	28	,	,	,
44947	785	29	add	add	VB
44947	785	30	a	a	DT
44947	785	31	few	few	JJ
44947	785	32	drops	drop	NNS
44947	785	33	of	of	IN
44947	785	34	tarragon	tarragon	NNP
44947	785	35	vinegar	vinegar	NNP
44947	785	36	,	,	,
44947	785	37	1	1	CD
44947	785	38	teaspoon	teaspoon	NN
44947	785	39	of	of	IN
44947	785	40	A.	a.	NN
44947	785	41	I.	i.	NN
44947	785	42	sauce	sauce	NN
44947	785	43	,	,	,
44947	785	44	and	and	CC
44947	785	45	a	a	DT
44947	785	46	little	little	JJ
44947	785	47	paprika	paprika	NNS
44947	785	48	.	.	.
44947	786	1	Cut	cut	VB
44947	786	2	a	a	DT
44947	786	3	firm	firm	JJ
44947	786	4	head	head	NN
44947	786	5	of	of	IN
44947	786	6	tennis	tennis	NN
44947	786	7	-	-	HYPH
44947	786	8	ball	ball	NN
44947	786	9	lettuce	lettuce	NN
44947	786	10	in	in	IN
44947	786	11	4	4	CD
44947	786	12	parts	part	NNS
44947	786	13	.	.	.
44947	787	1	Put	put	VB
44947	787	2	one	one	CD
44947	787	3	part	part	NN
44947	787	4	on	on	IN
44947	787	5	a	a	DT
44947	787	6	plate	plate	NN
44947	787	7	and	and	CC
44947	787	8	pour	pour	VB
44947	787	9	the	the	DT
44947	787	10	dressing	dressing	NN
44947	787	11	over	over	IN
44947	787	12	it	-PRON-	PRP
44947	787	13	.	.	.
44947	788	1	This	this	DT
44947	788	2	recipe	recipe	NN
44947	788	3	is	be	VBZ
44947	788	4	enough	enough	JJ
44947	788	5	for	for	IN
44947	788	6	1	1	CD
44947	788	7	person	person	NN
44947	788	8	.	.	.
44947	789	1	SANDWICH	SANDWICH	NNP
44947	789	2	DRESSING	DRESSING	NNP
44947	789	3	Cream	Cream	NNP
44947	789	4	1/2	1/2	CD
44947	789	5	lb	lb	XX
44947	789	6	.	.	.
44947	790	1	of	of	IN
44947	790	2	butter	butter	NN
44947	790	3	and	and	CC
44947	790	4	add	add	VB
44947	790	5	to	to	IN
44947	790	6	it	-PRON-	PRP
44947	790	7	1	1	CD
44947	790	8	dessert	dessert	NN
44947	790	9	-	-	HYPH
44947	790	10	spoonful	spoonful	JJ
44947	790	11	of	of	IN
44947	790	12	mixed	mixed	JJ
44947	790	13	mustard	mustard	NN
44947	790	14	,	,	,
44947	790	15	3	3	CD
44947	790	16	tablespoons	tablespoon	NNS
44947	790	17	of	of	IN
44947	790	18	olive	olive	NN
44947	790	19	oil	oil	NN
44947	790	20	,	,	,
44947	790	21	a	a	DT
44947	790	22	little	little	JJ
44947	790	23	salt	salt	NN
44947	790	24	,	,	,
44947	790	25	and	and	CC
44947	790	26	the	the	DT
44947	790	27	yolk	yolk	NN
44947	790	28	of	of	IN
44947	790	29	1	1	CD
44947	790	30	egg	egg	NN
44947	790	31	;	;	:
44947	790	32	one	one	PRP
44947	790	33	may	may	MD
44947	790	34	add	add	VB
44947	790	35	to	to	IN
44947	790	36	this	this	DT
44947	790	37	1/4	1/4	CD
44947	790	38	cup	cup	NN
44947	790	39	of	of	IN
44947	790	40	very	very	RB
44947	790	41	thick	thick	JJ
44947	790	42	cream	cream	NN
44947	790	43	.	.	.
44947	791	1	Mix	mix	VB
44947	791	2	thoroughly	thoroughly	RB
44947	791	3	and	and	CC
44947	791	4	set	set	VB
44947	791	5	away	away	RB
44947	791	6	to	to	IN
44947	791	7	cool	cool	JJ
44947	791	8	.	.	.
44947	792	1	To	to	TO
44947	792	2	make	make	VB
44947	792	3	sandwiches	sandwich	NNS
44947	792	4	,	,	,
44947	792	5	spread	spread	VB
44947	792	6	the	the	DT
44947	792	7	bread	bread	NN
44947	792	8	with	with	IN
44947	792	9	this	this	DT
44947	792	10	mixture	mixture	NN
44947	792	11	and	and	CC
44947	792	12	put	put	VBD
44947	792	13	in	in	RP
44947	792	14	very	very	RB
44947	792	15	finely	finely	RB
44947	792	16	chopped	chop	VBN
44947	792	17	ham	ham	NN
44947	792	18	,	,	,
44947	792	19	or	or	CC
44947	792	20	chicken	chicken	NN
44947	792	21	and	and	CC
44947	792	22	celery	celery	NN
44947	792	23	,	,	,
44947	792	24	or	or	CC
44947	792	25	cream	cream	NN
44947	792	26	cheese	cheese	NN
44947	792	27	and	and	CC
44947	792	28	chopped	chop	VBN
44947	792	29	nuts	nut	NNS
44947	792	30	,	,	,
44947	792	31	or	or	CC
44947	792	32	green	green	JJ
44947	792	33	peppers	pepper	NNS
44947	792	34	and	and	CC
44947	792	35	mustard	mustard	NN
44947	792	36	and	and	CC
44947	792	37	cress	cress	NN
44947	792	38	,	,	,
44947	792	39	or	or	CC
44947	792	40	lettuce	lettuce	NN
44947	792	41	,	,	,
44947	792	42	or	or	CC
44947	792	43	"	"	``
44947	792	44	Indian	indian	JJ
44947	792	45	relish	relish	NN
44947	792	46	,	,	,
44947	792	47	"	"	''
44947	792	48	or	or	CC
44947	792	49	cucumber	cucumber	NN
44947	792	50	,	,	,
44947	792	51	or	or	CC
44947	792	52	tomato	tomato	NN
44947	792	53	or	or	CC
44947	792	54	anything	anything	NN
44947	792	55	else	else	RB
44947	792	56	you	-PRON-	PRP
44947	792	57	happen	happen	VBP
44947	792	58	to	to	TO
44947	792	59	have	have	VB
44947	792	60	and	and	CC
44947	792	61	may	may	MD
44947	792	62	like	like	VB
44947	792	63	.	.	.
44947	793	1	SALAD	SALAD	NNP
44947	793	2	DRESSING	DRESSING	NNP
44947	793	3	(	(	-LRB-
44947	793	4	For	for	IN
44947	793	5	grapefruit	grapefruit	JJ
44947	793	6	or	or	CC
44947	793	7	orange	orange	NN
44947	793	8	)	)	-RRB-
44947	793	9	Mix	mix	VB
44947	793	10	well	well	RB
44947	793	11	2	2	CD
44947	793	12	tablespoonfuls	tablespoonful	NNS
44947	793	13	of	of	IN
44947	793	14	Escoffier	Escoffier	NNP
44947	793	15	Sauce	Sauce	NNP
44947	793	16	Diable	Diable	NNP
44947	793	17	and	and	CC
44947	793	18	1	1	CD
44947	793	19	tablespoonful	tablespoonful	JJ
44947	793	20	of	of	IN
44947	793	21	Escoffier	Escoffier	NNP
44947	793	22	Sauce	Sauce	NNP
44947	793	23	Robert	Robert	NNP
44947	793	24	and	and	CC
44947	793	25	then	then	RB
44947	793	26	add	add	VB
44947	793	27	olive	olive	NN
44947	793	28	oil	oil	NN
44947	793	29	,	,	,
44947	793	30	a	a	DT
44947	793	31	little	little	JJ
44947	793	32	at	at	IN
44947	793	33	a	a	DT
44947	793	34	time	time	NN
44947	793	35	.	.	.
44947	794	1	When	when	WRB
44947	794	2	it	-PRON-	PRP
44947	794	3	becomes	become	VBZ
44947	794	4	thick	thick	JJ
44947	794	5	,	,	,
44947	794	6	season	season	NN
44947	794	7	with	with	IN
44947	794	8	salt	salt	NN
44947	794	9	and	and	CC
44947	794	10	pepper	pepper	NN
44947	794	11	and	and	CC
44947	794	12	vinegar	vinegar	NN
44947	794	13	.	.	.
44947	795	1	CHEESE	cheese	NN
44947	795	2	DRESSING	dress	VBG
44947	795	3	One	one	CD
44947	795	4	quarter	quarter	NN
44947	795	5	of	of	IN
44947	795	6	a	a	DT
44947	795	7	lb	lb	XX
44947	795	8	.	.	.
44947	796	1	of	of	IN
44947	796	2	Roquefort	Roquefort	NNP
44947	796	3	cheese	cheese	NN
44947	796	4	and	and	CC
44947	796	5	2	2	CD
44947	796	6	tablespoons	tablespoon	NNS
44947	796	7	of	of	IN
44947	796	8	thick	thick	JJ
44947	796	9	cream	cream	NN
44947	796	10	mixed	mix	VBN
44947	796	11	to	to	IN
44947	796	12	a	a	DT
44947	796	13	smooth	smooth	JJ
44947	796	14	paste	paste	NN
44947	796	15	;	;	:
44947	796	16	stir	stir	NN
44947	796	17	in	in	IN
44947	796	18	,	,	,
44947	796	19	little	little	JJ
44947	796	20	by	by	IN
44947	796	21	little	little	JJ
44947	796	22	,	,	,
44947	796	23	enough	enough	JJ
44947	796	24	olive	olive	NN
44947	796	25	oil	oil	NN
44947	796	26	to	to	TO
44947	796	27	give	give	VB
44947	796	28	the	the	DT
44947	796	29	consistency	consistency	NN
44947	796	30	of	of	IN
44947	796	31	mayonnaise	mayonnaise	NN
44947	796	32	;	;	,
44947	796	33	season	season	NN
44947	796	34	with	with	IN
44947	796	35	tarragon	tarragon	NNP
44947	796	36	vinegar	vinegar	NN
44947	796	37	,	,	,
44947	796	38	salt	salt	NN
44947	796	39	,	,	,
44947	796	40	and	and	CC
44947	796	41	pepper	pepper	NN
44947	796	42	.	.	.
44947	797	1	This	this	DT
44947	797	2	is	be	VBZ
44947	797	3	especially	especially	RB
44947	797	4	good	good	JJ
44947	797	5	for	for	IN
44947	797	6	string	string	NN
44947	797	7	beans	bean	NNS
44947	797	8	,	,	,
44947	797	9	lettuce	lettuce	NN
44947	797	10	,	,	,
44947	797	11	or	or	CC
44947	797	12	endive	endive	JJ
44947	797	13	.	.	.
44947	798	1	One	one	PRP
44947	798	2	may	may	MD
44947	798	3	fill	fill	VB
44947	798	4	celery	celery	JJ
44947	798	5	stalks	stalk	NNS
44947	798	6	with	with	IN
44947	798	7	this	this	DT
44947	798	8	dressing	dressing	NN
44947	798	9	made	make	VBN
44947	798	10	into	into	IN
44947	798	11	a	a	DT
44947	798	12	thick	thick	JJ
44947	798	13	paste	paste	NN
44947	798	14	.	.	.
44947	799	1	Vegetables	vegetable	VBZ
44947	799	2	POTATO	potato	NN
44947	799	3	CAKES	cake	NNS
44947	799	4	(	(	-LRB-
44947	799	5	Russian	Russian	NNP
44947	799	6	)	)	-RRB-
44947	799	7	Peel	peel	VB
44947	799	8	and	and	CC
44947	799	9	grate	grate	VB
44947	799	10	6	6	CD
44947	799	11	raw	raw	JJ
44947	799	12	potatoes	potato	NNS
44947	799	13	,	,	,
44947	799	14	season	season	NN
44947	799	15	with	with	IN
44947	799	16	salt	salt	NN
44947	799	17	and	and	CC
44947	799	18	pepper	pepper	NN
44947	799	19	,	,	,
44947	799	20	1	1	CD
44947	799	21	egg	egg	NN
44947	799	22	.	.	.
44947	800	1	Mix	mix	VB
44947	800	2	all	all	RB
44947	800	3	together	together	RB
44947	800	4	.	.	.
44947	801	1	Drop	drop	VB
44947	801	2	onto	onto	IN
44947	801	3	a	a	DT
44947	801	4	well	well	RB
44947	801	5	-	-	HYPH
44947	801	6	buttered	butter	VBN
44947	801	7	griddle	griddle	NN
44947	801	8	,	,	,
44947	801	9	spoonsful	spoonsful	JJ
44947	801	10	of	of	IN
44947	801	11	the	the	DT
44947	801	12	mixture	mixture	NN
44947	801	13	,	,	,
44947	801	14	leaving	leave	VBG
44947	801	15	space	space	NN
44947	801	16	between	between	IN
44947	801	17	to	to	TO
44947	801	18	flatten	flatten	VB
44947	801	19	them	-PRON-	PRP
44947	801	20	;	;	:
44947	801	21	continue	continue	VB
44947	801	22	to	to	TO
44947	801	23	add	add	VB
44947	801	24	a	a	DT
44947	801	25	little	little	JJ
44947	801	26	butter	butter	NN
44947	801	27	to	to	IN
44947	801	28	the	the	DT
44947	801	29	griddle	griddle	NN
44947	801	30	.	.	.
44947	802	1	Cook	cook	VB
44947	802	2	a	a	DT
44947	802	3	golden	golden	JJ
44947	802	4	brown	brown	NN
44947	802	5	on	on	IN
44947	802	6	both	both	DT
44947	802	7	sides	side	NNS
44947	802	8	.	.	.
44947	803	1	Arrange	arrange	NN
44947	803	2	in	in	IN
44947	803	3	a	a	DT
44947	803	4	crown	crown	NN
44947	803	5	on	on	IN
44947	803	6	a	a	DT
44947	803	7	dish	dish	NN
44947	803	8	with	with	IN
44947	803	9	a	a	DT
44947	803	10	sprig	sprig	NN
44947	803	11	of	of	IN
44947	803	12	parsley	parsley	NNP
44947	803	13	in	in	IN
44947	803	14	the	the	DT
44947	803	15	centre	centre	NN
44947	803	16	.	.	.
44947	804	1	PETITS	PETITS	NNP
44947	804	2	POIS	POIS	NNP
44947	804	3	Fry	Fry	NNP
44947	804	4	some	some	DT
44947	804	5	finely	finely	RB
44947	804	6	shredded	shred	VBN
44947	804	7	onion	onion	NN
44947	804	8	in	in	IN
44947	804	9	about	about	RB
44947	804	10	a	a	DT
44947	804	11	tablespoonful	tablespoonful	NN
44947	804	12	of	of	IN
44947	804	13	oil	oil	NN
44947	804	14	,	,	,
44947	804	15	with	with	IN
44947	804	16	salt	salt	NN
44947	804	17	,	,	,
44947	804	18	pepper	pepper	NN
44947	804	19	,	,	,
44947	804	20	and	and	CC
44947	804	21	a	a	DT
44947	804	22	sprig	sprig	NN
44947	804	23	of	of	IN
44947	804	24	tarragon	tarragon	NNP
44947	804	25	.	.	.
44947	805	1	Lay	lay	VB
44947	805	2	the	the	DT
44947	805	3	heart	heart	NN
44947	805	4	and	and	CC
44947	805	5	best	good	JJS
44947	805	6	leaves	leave	NNS
44947	805	7	of	of	IN
44947	805	8	a	a	DT
44947	805	9	head	head	NN
44947	805	10	of	of	IN
44947	805	11	lettuce	lettuce	NN
44947	805	12	at	at	IN
44947	805	13	the	the	DT
44947	805	14	bottom	bottom	NN
44947	805	15	of	of	IN
44947	805	16	a	a	DT
44947	805	17	stew	stew	NN
44947	805	18	-	-	HYPH
44947	805	19	pan	pan	NN
44947	805	20	with	with	IN
44947	805	21	a	a	DT
44947	805	22	quart	quart	NN
44947	805	23	of	of	IN
44947	805	24	very	very	RB
44947	805	25	young	young	JJ
44947	805	26	peas	pea	NNS
44947	805	27	.	.	.
44947	806	1	Add	add	VB
44947	806	2	a	a	DT
44947	806	3	pint	pint	NN
44947	806	4	of	of	IN
44947	806	5	stock	stock	NN
44947	806	6	.	.	.
44947	807	1	Stew	Stew	NNP
44947	807	2	gently	gently	RB
44947	807	3	.	.	.
44947	808	1	A	a	DT
44947	808	2	little	little	JJ
44947	808	3	sugar	sugar	NN
44947	808	4	is	be	VBZ
44947	808	5	always	always	RB
44947	808	6	an	an	DT
44947	808	7	improvement	improvement	NN
44947	808	8	to	to	IN
44947	808	9	peas	pea	NNS
44947	808	10	.	.	.
44947	809	1	STRING	string	NN
44947	809	2	BEANS	bean	NNS
44947	809	3	Cut	Cut	VBZ
44947	809	4	off	off	RP
44947	809	5	the	the	DT
44947	809	6	ends	end	NNS
44947	809	7	of	of	IN
44947	809	8	the	the	DT
44947	809	9	string	string	NN
44947	809	10	beans	bean	NNS
44947	809	11	,	,	,
44947	809	12	slice	slice	VB
44947	809	13	them	-PRON-	PRP
44947	809	14	in	in	IN
44947	809	15	three	three	CD
44947	809	16	parts	part	NNS
44947	809	17	,	,	,
44947	809	18	cook	cook	VB
44947	809	19	them	-PRON-	PRP
44947	809	20	until	until	IN
44947	809	21	three	three	CD
44947	809	22	quarters	quarter	NNS
44947	809	23	done	do	VBN
44947	809	24	,	,	,
44947	809	25	then	then	RB
44947	809	26	put	put	VB
44947	809	27	them	-PRON-	PRP
44947	809	28	into	into	IN
44947	809	29	cold	cold	JJ
44947	809	30	water	water	NN
44947	809	31	and	and	CC
44947	809	32	dry	dry	VB
44947	809	33	them	-PRON-	PRP
44947	809	34	.	.	.
44947	810	1	Cook	cook	VB
44947	810	2	an	an	DT
44947	810	3	onion	onion	NN
44947	810	4	in	in	IN
44947	810	5	butter	butter	NN
44947	810	6	and	and	CC
44947	810	7	put	put	VBD
44947	810	8	the	the	DT
44947	810	9	beans	bean	NNS
44947	810	10	into	into	IN
44947	810	11	a	a	DT
44947	810	12	pan	pan	NN
44947	810	13	and	and	CC
44947	810	14	simmer	simmer	VB
44947	810	15	half	half	PDT
44947	810	16	an	an	DT
44947	810	17	hour	hour	NN
44947	810	18	.	.	.
44947	811	1	Shake	shake	VB
44947	811	2	at	at	IN
44947	811	3	intervals	interval	NNS
44947	811	4	but	but	CC
44947	811	5	do	do	VBP
44947	811	6	not	not	RB
44947	811	7	stir	stir	VB
44947	811	8	them	-PRON-	PRP
44947	811	9	.	.	.
44947	812	1	Take	take	VB
44947	812	2	out	out	RP
44947	812	3	and	and	CC
44947	812	4	pour	pour	VB
44947	812	5	over	over	IN
44947	812	6	a	a	DT
44947	812	7	little	little	JJ
44947	812	8	stock	stock	NN
44947	812	9	thickened	thicken	VBN
44947	812	10	with	with	IN
44947	812	11	a	a	DT
44947	812	12	very	very	RB
44947	812	13	little	little	JJ
44947	812	14	flour	flour	NN
44947	812	15	and	and	CC
44947	812	16	cream	cream	NN
44947	812	17	.	.	.
44947	813	1	Peas	pea	NNS
44947	813	2	may	may	MD
44947	813	3	be	be	VB
44947	813	4	done	do	VBN
44947	813	5	in	in	IN
44947	813	6	the	the	DT
44947	813	7	same	same	JJ
44947	813	8	way	way	NN
44947	813	9	.	.	.
44947	814	1	RED	red	JJ
44947	814	2	CABBAGE	cabbage	NN
44947	814	3	(	(	-LRB-
44947	814	4	Flemish	flemish	JJ
44947	814	5	)	)	-RRB-
44947	814	6	Chop	Chop	NNP
44947	814	7	4	4	CD
44947	814	8	onions	onion	NNS
44947	814	9	and	and	CC
44947	814	10	cook	cook	NN
44947	814	11	in	in	IN
44947	814	12	1	1	CD
44947	814	13	tablespoonful	tablespoonful	NN
44947	814	14	of	of	IN
44947	814	15	butter	butter	NN
44947	814	16	,	,	,
44947	814	17	add	add	VB
44947	814	18	1	1	CD
44947	814	19	large	large	JJ
44947	814	20	red	red	JJ
44947	814	21	cabbage	cabbage	NN
44947	814	22	chopped	chop	VBN
44947	814	23	.	.	.
44947	815	1	Cover	cover	VB
44947	815	2	this	this	DT
44947	815	3	with	with	IN
44947	815	4	6	6	CD
44947	815	5	chopped	chop	VBN
44947	815	6	apples	apple	NNS
44947	815	7	,	,	,
44947	815	8	next	next	RB
44947	815	9	add	add	VB
44947	815	10	1	1	CD
44947	815	11	tablespoonful	tablespoonful	JJ
44947	815	12	of	of	IN
44947	815	13	rice	rice	NN
44947	815	14	,	,	,
44947	815	15	2	2	CD
44947	815	16	cups	cup	NNS
44947	815	17	of	of	IN
44947	815	18	water	water	NN
44947	815	19	,	,	,
44947	815	20	1	1	CD
44947	815	21	dessert	dessert	NN
44947	815	22	-	-	HYPH
44947	815	23	spoonful	spoonful	JJ
44947	815	24	of	of	IN
44947	815	25	vinegar	vinegar	NN
44947	815	26	,	,	,
44947	815	27	1	1	CD
44947	815	28	teaspoonful	teaspoonful	JJ
44947	815	29	of	of	IN
44947	815	30	sugar	sugar	NN
44947	815	31	,	,	,
44947	815	32	1	1	CD
44947	815	33	-	-	SYM
44947	815	34	1/2	1/2	CD
44947	815	35	teaspoonfuls	teaspoonful	NNS
44947	815	36	of	of	IN
44947	815	37	salt	salt	NN
44947	815	38	,	,	,
44947	815	39	pepper	pepper	NN
44947	815	40	.	.	.
44947	816	1	Do	do	VB
44947	816	2	not	not	RB
44947	816	3	stir	stir	VB
44947	816	4	but	but	CC
44947	816	5	cook	cook	VB
44947	816	6	slowly	slowly	RB
44947	816	7	4	4	CD
44947	816	8	hours	hour	NNS
44947	816	9	or	or	CC
44947	816	10	longer	long	RBR
44947	816	11	removing	remove	VBG
44947	816	12	the	the	DT
44947	816	13	cover	cover	NN
44947	816	14	occasionally	occasionally	RB
44947	816	15	to	to	TO
44947	816	16	let	let	VB
44947	816	17	out	out	RP
44947	816	18	the	the	DT
44947	816	19	steam	steam	NN
44947	816	20	.	.	.
44947	817	1	CABBAGE	cabbage	NN
44947	817	2	WITH	with	IN
44947	817	3	CHEESE	CHEESE	NNP
44947	817	4	SAUCE	SAUCE	VBN
44947	817	5	Cabbage	cabbage	NN
44947	817	6	,	,	,
44947	817	7	cauliflower	cauliflower	NN
44947	817	8	,	,	,
44947	817	9	or	or	CC
44947	817	10	cucumbers	cucumber	NNS
44947	817	11	boiled	boil	VBN
44947	817	12	in	in	IN
44947	817	13	salted	salt	VBN
44947	817	14	water	water	NN
44947	817	15	are	be	VBP
44947	817	16	excellent	excellent	JJ
44947	817	17	served	serve	VBN
44947	817	18	with	with	IN
44947	817	19	cheese	cheese	NN
44947	817	20	sauce	sauce	NN
44947	817	21	.	.	.
44947	818	1	(	(	-LRB-
44947	818	2	See	see	VB
44947	818	3	Sauces	Sauces	NNPS
44947	818	4	.	.	.
44947	818	5	)	)	-RRB-
44947	819	1	GLAZED	GLAZED	NNP
44947	819	2	ONIONS	ONIONS	NNP
44947	819	3	Boil	Boil	NNP
44947	819	4	onions	onion	NNS
44947	819	5	in	in	IN
44947	819	6	water	water	NN
44947	819	7	until	until	IN
44947	819	8	they	-PRON-	PRP
44947	819	9	are	be	VBP
44947	819	10	half	half	RB
44947	819	11	cooked	cook	VBN
44947	819	12	,	,	,
44947	819	13	then	then	RB
44947	819	14	strain	strain	VB
44947	819	15	.	.	.
44947	820	1	Put	put	VB
44947	820	2	them	-PRON-	PRP
44947	820	3	in	in	IN
44947	820	4	the	the	DT
44947	820	5	stew	stew	NN
44947	820	6	-	-	HYPH
44947	820	7	pan	pan	NN
44947	820	8	with	with	IN
44947	820	9	a	a	DT
44947	820	10	piece	piece	NN
44947	820	11	of	of	IN
44947	820	12	butter	butter	NN
44947	820	13	,	,	,
44947	820	14	a	a	DT
44947	820	15	pinch	pinch	NN
44947	820	16	of	of	IN
44947	820	17	powdered	powdered	JJ
44947	820	18	sugar	sugar	NN
44947	820	19	,	,	,
44947	820	20	salt	salt	NN
44947	820	21	,	,	,
44947	820	22	and	and	CC
44947	820	23	a	a	DT
44947	820	24	cupful	cupful	NN
44947	820	25	of	of	IN
44947	820	26	stock	stock	NN
44947	820	27	;	;	:
44947	820	28	let	let	VB
44947	820	29	them	-PRON-	PRP
44947	820	30	finish	finish	VB
44947	820	31	cooking	cooking	NN
44947	820	32	.	.	.
44947	821	1	The	the	DT
44947	821	2	liquid	liquid	NN
44947	821	3	will	will	MD
44947	821	4	be	be	VB
44947	821	5	reduced	reduce	VBN
44947	821	6	and	and	CC
44947	821	7	the	the	DT
44947	821	8	onions	onion	NNS
44947	821	9	coloured	colour	VBN
44947	821	10	.	.	.
44947	822	1	Young	young	JJ
44947	822	2	carrots	carrot	NNS
44947	822	3	are	be	VBP
44947	822	4	glazed	glaze	VBN
44947	822	5	in	in	IN
44947	822	6	the	the	DT
44947	822	7	same	same	JJ
44947	822	8	way	way	NN
44947	822	9	.	.	.
44947	823	1	SPINACH	SPINACH	NNP
44947	823	2	SOUFFLÉ	SOUFFLÉ	NNP
44947	823	3	(	(	-LRB-
44947	823	4	Italian	Italian	NNP
44947	823	5	)	)	-RRB-
44947	823	6	Boil	boil	VB
44947	823	7	some	some	DT
44947	823	8	spinach	spinach	NN
44947	823	9	in	in	IN
44947	823	10	salted	salted	JJ
44947	823	11	water	water	NN
44947	823	12	.	.	.
44947	824	1	When	when	WRB
44947	824	2	cooked	cook	VBN
44947	824	3	drain	drain	NN
44947	824	4	and	and	CC
44947	824	5	chop	chop	VB
44947	824	6	it	-PRON-	PRP
44947	824	7	.	.	.
44947	825	1	There	there	EX
44947	825	2	should	should	MD
44947	825	3	be	be	VB
44947	825	4	about	about	RB
44947	825	5	2	2	CD
44947	825	6	cupfuls	cupful	NNS
44947	825	7	when	when	WRB
44947	825	8	chopped	chop	VBN
44947	825	9	.	.	.
44947	826	1	Put	put	VB
44947	826	2	into	into	IN
44947	826	3	a	a	DT
44947	826	4	saucepan	saucepan	NN
44947	826	5	on	on	IN
44947	826	6	the	the	DT
44947	826	7	fire	fire	NN
44947	826	8	2	2	CD
44947	826	9	tablespoonsful	tablespoonsful	NN
44947	826	10	of	of	IN
44947	826	11	butter	butter	NN
44947	826	12	and	and	CC
44947	826	13	1	1	CD
44947	826	14	-	-	SYM
44947	826	15	1/2	1/2	CD
44947	826	16	level	level	NN
44947	826	17	tablespoonsful	tablespoonsful	JJ
44947	826	18	of	of	IN
44947	826	19	flour	flour	NN
44947	826	20	.	.	.
44947	827	1	When	when	WRB
44947	827	2	these	these	DT
44947	827	3	are	be	VBP
44947	827	4	blended	blend	VBN
44947	827	5	add	add	VB
44947	827	6	the	the	DT
44947	827	7	2	2	CD
44947	827	8	cupfuls	cupful	NNS
44947	827	9	of	of	IN
44947	827	10	spinach	spinach	NN
44947	827	11	and	and	CC
44947	827	12	one	one	CD
44947	827	13	cup	cup	NN
44947	827	14	of	of	IN
44947	827	15	cream	cream	NN
44947	827	16	.	.	.
44947	828	1	Cook	cook	VB
44947	828	2	five	five	CD
44947	828	3	minutes	minute	NNS
44947	828	4	,	,	,
44947	828	5	stirring	stir	VBG
44947	828	6	carefully	carefully	RB
44947	828	7	.	.	.
44947	829	1	Then	then	RB
44947	829	2	mix	mix	VB
44947	829	3	into	into	IN
44947	829	4	this	this	DT
44947	829	5	the	the	DT
44947	829	6	yolks	yolk	NNS
44947	829	7	of	of	IN
44947	829	8	3	3	CD
44947	829	9	eggs	egg	NNS
44947	829	10	and	and	CC
44947	829	11	remove	remove	VB
44947	829	12	the	the	DT
44947	829	13	saucepan	saucepan	NN
44947	829	14	at	at	IN
44947	829	15	once	once	RB
44947	829	16	from	from	IN
44947	829	17	the	the	DT
44947	829	18	fire	fire	NN
44947	829	19	.	.	.
44947	830	1	When	when	WRB
44947	830	2	the	the	DT
44947	830	3	mixture	mixture	NN
44947	830	4	is	be	VBZ
44947	830	5	cool	cool	JJ
44947	830	6	stir	stir	NN
44947	830	7	into	into	IN
44947	830	8	it	-PRON-	PRP
44947	830	9	the	the	DT
44947	830	10	3	3	CD
44947	830	11	whites	white	NNS
44947	830	12	of	of	IN
44947	830	13	eggs	egg	NNS
44947	830	14	,	,	,
44947	830	15	well	well	RB
44947	830	16	beaten	beat	VBN
44947	830	17	.	.	.
44947	831	1	Pour	pour	VB
44947	831	2	into	into	IN
44947	831	3	a	a	DT
44947	831	4	buttered	butter	VBN
44947	831	5	soufflé	soufflé	NN
44947	831	6	dish	dish	NN
44947	831	7	,	,	,
44947	831	8	or	or	CC
44947	831	9	individual	individual	JJ
44947	831	10	dishes	dish	NNS
44947	831	11	,	,	,
44947	831	12	and	and	CC
44947	831	13	bake	bake	VB
44947	831	14	about	about	RB
44947	831	15	twenty	twenty	CD
44947	831	16	minutes	minute	NNS
44947	831	17	in	in	IN
44947	831	18	a	a	DT
44947	831	19	moderate	moderate	JJ
44947	831	20	oven	oven	NN
44947	831	21	.	.	.
44947	832	1	Puddings	pudding	NNS
44947	832	2	,	,	,
44947	832	3	Cakes	Cakes	NNPS
44947	832	4	,	,	,
44947	832	5	Etc	etc	FW
44947	832	6	.	.	.
44947	833	1	FRENCH	FRENCH	NNS
44947	833	2	PANCAKES	pancakes	NN
44947	833	3	Mix	mix	NN
44947	833	4	1	1	CD
44947	833	5	teaspoonful	teaspoonful	NN
44947	833	6	of	of	IN
44947	833	7	flour	flour	NN
44947	833	8	and	and	CC
44947	833	9	1	1	CD
44947	833	10	teaspoonful	teaspoonful	JJ
44947	833	11	of	of	IN
44947	833	12	sifted	sifted	JJ
44947	833	13	sugar	sugar	NN
44947	833	14	with	with	IN
44947	833	15	1/2	1/2	CD
44947	833	16	pint	pint	NN
44947	833	17	of	of	IN
44947	833	18	cream	cream	NN
44947	833	19	or	or	CC
44947	833	20	rich	rich	JJ
44947	833	21	milk	milk	NN
44947	833	22	.	.	.
44947	834	1	Beat	beat	NN
44947	834	2	3	3	CD
44947	834	3	eggs	egg	NNS
44947	834	4	separately	separately	RB
44947	834	5	and	and	CC
44947	834	6	stir	stir	VB
44947	834	7	into	into	IN
44947	834	8	the	the	DT
44947	834	9	cream	cream	NN
44947	834	10	.	.	.
44947	835	1	Bake	bake	VB
44947	835	2	in	in	RP
44947	835	3	a	a	DT
44947	835	4	quick	quick	JJ
44947	835	5	oven	oven	NN
44947	835	6	in	in	IN
44947	835	7	3	3	CD
44947	835	8	large	large	JJ
44947	835	9	saucers	saucer	NNS
44947	835	10	.	.	.
44947	836	1	When	when	WRB
44947	836	2	brown	brown	JJ
44947	836	3	,	,	,
44947	836	4	place	place	VB
44947	836	5	one	one	CD
44947	836	6	cake	cake	NN
44947	836	7	on	on	IN
44947	836	8	top	top	NN
44947	836	9	of	of	IN
44947	836	10	the	the	DT
44947	836	11	other	other	JJ
44947	836	12	and	and	CC
44947	836	13	spread	spread	VBD
44947	836	14	jam	jam	NN
44947	836	15	between	between	IN
44947	836	16	.	.	.
44947	837	1	CRÊPES	crêpes	JJ
44947	837	2	SUZETTE	SUZETTE	NNP
44947	837	3	Mix	mix	VBP
44947	837	4	well	well	RB
44947	837	5	1	1	CD
44947	837	6	lb	lb	RB
44947	837	7	.	.	.
44947	838	1	of	of	IN
44947	838	2	flour	flour	NN
44947	838	3	,	,	,
44947	838	4	5	5	CD
44947	838	5	ozs	ozs	NN
44947	838	6	.	.	.
44947	839	1	of	of	IN
44947	839	2	powdered	powdered	JJ
44947	839	3	sugar	sugar	NN
44947	839	4	,	,	,
44947	839	5	a	a	DT
44947	839	6	pinch	pinch	NN
44947	839	7	of	of	IN
44947	839	8	salt	salt	NN
44947	839	9	,	,	,
44947	839	10	10	10	CD
44947	839	11	eggs	egg	NNS
44947	839	12	;	;	:
44947	839	13	add	add	VB
44947	839	14	1/4	1/4	CD
44947	839	15	pint	pint	NN
44947	839	16	of	of	IN
44947	839	17	cream	cream	NN
44947	839	18	,	,	,
44947	839	19	1/4	1/4	CD
44947	839	20	pint	pint	NN
44947	839	21	of	of	IN
44947	839	22	milk	milk	NN
44947	839	23	,	,	,
44947	839	24	2	2	CD
44947	839	25	spoonsful	spoonsful	NN
44947	839	26	of	of	IN
44947	839	27	whipped	whip	VBN
44947	839	28	cream	cream	NN
44947	839	29	,	,	,
44947	839	30	a	a	DT
44947	839	31	liqueur	liqueur	NN
44947	839	32	glass	glass	NN
44947	839	33	Curaçoa	Curaçoa	NNP
44947	839	34	and	and	CC
44947	839	35	a	a	DT
44947	839	36	few	few	JJ
44947	839	37	drops	drop	NNS
44947	839	38	of	of	IN
44947	839	39	essence	essence	NN
44947	839	40	of	of	IN
44947	839	41	mandarines	mandarine	NNS
44947	839	42	.	.	.
44947	840	1	Three	three	CD
44947	840	2	or	or	CC
44947	840	3	4	4	CD
44947	840	4	tablespoons	tablespoon	NNS
44947	840	5	of	of	IN
44947	840	6	this	this	DT
44947	840	7	mixture	mixture	NN
44947	840	8	are	be	VBP
44947	840	9	enough	enough	JJ
44947	840	10	for	for	IN
44947	840	11	one	one	CD
44947	840	12	pancake	pancake	NN
44947	840	13	.	.	.
44947	841	1	Cook	cook	VB
44947	841	2	in	in	IN
44947	841	3	a	a	DT
44947	841	4	pan	pan	NN
44947	841	5	and	and	CC
44947	841	6	when	when	WRB
44947	841	7	brown	brown	JJ
44947	841	8	on	on	IN
44947	841	9	both	both	DT
44947	841	10	sides	side	NNS
44947	841	11	put	put	VBP
44947	841	12	in	in	RP
44947	841	13	a	a	DT
44947	841	14	hot	hot	JJ
44947	841	15	covered	covered	JJ
44947	841	16	dish	dish	NN
44947	841	17	.	.	.
44947	842	1	SAUCE	SAUCE	VBN
44947	842	2	FOR	for	IN
44947	842	3	CRÊPES	CRÊPES	NNP
44947	842	4	SUZETTE	SUZETTE	NNP
44947	842	5	Cream	Cream	NNP
44947	842	6	1/4	1/4	CD
44947	842	7	lb	lb	IN
44947	842	8	.	.	.
44947	843	1	of	of	IN
44947	843	2	butter	butter	NN
44947	843	3	,	,	,
44947	843	4	add	add	VB
44947	843	5	1/4	1/4	CD
44947	843	6	lb	lb	IN
44947	843	7	.	.	.
44947	844	1	of	of	IN
44947	844	2	powdered	powdered	JJ
44947	844	3	sugar	sugar	NN
44947	844	4	,	,	,
44947	844	5	3	3	CD
44947	844	6	liqueur	liqueur	JJ
44947	844	7	glasses	glass	NNS
44947	844	8	of	of	IN
44947	844	9	Curaçoa	Curaçoa	NNP
44947	844	10	,	,	,
44947	844	11	1	1	CD
44947	844	12	liqueur	liqueur	NN
44947	844	13	glass	glass	NN
44947	844	14	of	of	IN
44947	844	15	essence	essence	NN
44947	844	16	of	of	IN
44947	844	17	mandarines	mandarine	NNS
44947	844	18	,	,	,
44947	844	19	the	the	DT
44947	844	20	juice	juice	NN
44947	844	21	of	of	IN
44947	844	22	1/2	1/2	CD
44947	844	23	a	a	DT
44947	844	24	lemon	lemon	NN
44947	844	25	,	,	,
44947	844	26	and	and	CC
44947	844	27	1/8	1/8	CD
44947	844	28	of	of	IN
44947	844	29	an	an	DT
44947	844	30	oz	oz	NN
44947	844	31	.	.	.
44947	845	1	of	of	IN
44947	845	2	hazelnut	hazelnut	NNP
44947	845	3	milk	milk	NN
44947	845	4	(	(	-LRB-
44947	845	5	_	_	NNP
44947	845	6	Noisette	Noisette	NNP
44947	845	7	de	de	NNP
44947	845	8	beurre	beurre	NNP
44947	845	9	d'aveline	d'aveline	NNP
44947	845	10	_	_	NNP
44947	845	11	)	)	-RRB-
44947	845	12	.	.	.
44947	846	1	Put	put	VB
44947	846	2	one	one	CD
44947	846	3	spoonful	spoonful	NN
44947	846	4	of	of	IN
44947	846	5	the	the	DT
44947	846	6	sauce	sauce	NN
44947	846	7	in	in	IN
44947	846	8	a	a	DT
44947	846	9	chafing	chafe	VBG
44947	846	10	dish	dish	NN
44947	846	11	,	,	,
44947	846	12	and	and	CC
44947	846	13	when	when	WRB
44947	846	14	the	the	DT
44947	846	15	sauce	sauce	NN
44947	846	16	is	be	VBZ
44947	846	17	hot	hot	JJ
44947	846	18	,	,	,
44947	846	19	put	put	VBN
44947	846	20	in	in	IN
44947	846	21	a	a	DT
44947	846	22	pancake	pancake	NN
44947	846	23	,	,	,
44947	846	24	fold	fold	VB
44947	846	25	it	-PRON-	PRP
44947	846	26	over	over	RP
44947	846	27	twice	twice	RB
44947	846	28	,	,	,
44947	846	29	turn	turn	VB
44947	846	30	it	-PRON-	PRP
44947	846	31	in	in	IN
44947	846	32	the	the	DT
44947	846	33	sauce	sauce	NN
44947	846	34	,	,	,
44947	846	35	and	and	CC
44947	846	36	serve	serve	VB
44947	846	37	very	very	RB
44947	846	38	hot	hot	JJ
44947	846	39	.	.	.
44947	847	1	Prepare	prepare	VB
44947	847	2	each	each	DT
44947	847	3	pancake	pancake	NN
44947	847	4	separately	separately	RB
44947	847	5	in	in	IN
44947	847	6	this	this	DT
44947	847	7	manner	manner	NN
44947	847	8	.	.	.
44947	848	1	ANOTHER	another	DT
44947	848	2	SUZETTE	SUZETTE	NNP
44947	848	3	PANCAKE	pancake	NN
44947	848	4	Mix	mix	NN
44947	848	5	3	3	CD
44947	848	6	cups	cup	NNS
44947	848	7	of	of	IN
44947	848	8	flour	flour	NN
44947	848	9	,	,	,
44947	848	10	1	1	CD
44947	848	11	-	-	SYM
44947	848	12	1/2	1/2	CD
44947	848	13	tablespoons	tablespoon	NNS
44947	848	14	of	of	IN
44947	848	15	baking	bake	VBG
44947	848	16	powder	powder	NN
44947	848	17	,	,	,
44947	848	18	1/4	1/4	CD
44947	848	19	cup	cup	NN
44947	848	20	of	of	IN
44947	848	21	sugar	sugar	NN
44947	848	22	,	,	,
44947	848	23	and	and	CC
44947	848	24	1	1	CD
44947	848	25	teaspoon	teaspoon	NN
44947	848	26	of	of	IN
44947	848	27	salt	salt	NN
44947	848	28	.	.	.
44947	849	1	Add	add	NN
44947	849	2	2	2	CD
44947	849	3	cups	cup	NNS
44947	849	4	of	of	IN
44947	849	5	milk	milk	NN
44947	849	6	slowly	slowly	RB
44947	849	7	,	,	,
44947	849	8	then	then	RB
44947	849	9	a	a	DT
44947	849	10	well	well	RB
44947	849	11	-	-	HYPH
44947	849	12	beaten	beat	VBN
44947	849	13	egg	egg	NN
44947	849	14	,	,	,
44947	849	15	and	and	CC
44947	849	16	2	2	CD
44947	849	17	tablespoonsful	tablespoonsful	JJ
44947	849	18	of	of	IN
44947	849	19	melted	melted	JJ
44947	849	20	butter	butter	NN
44947	849	21	.	.	.
44947	850	1	Cook	cook	VB
44947	850	2	in	in	IN
44947	850	3	the	the	DT
44947	850	4	same	same	JJ
44947	850	5	manner	manner	NN
44947	850	6	as	as	IN
44947	850	7	the	the	DT
44947	850	8	first	first	JJ
44947	850	9	Suzette	Suzette	NNP
44947	850	10	pancake	pancake	NN
44947	850	11	with	with	IN
44947	850	12	the	the	DT
44947	850	13	following	follow	VBG
44947	850	14	sauce	sauce	NN
44947	850	15	:	:	:
44947	850	16	Cream	cream	NN
44947	850	17	together	together	RB
44947	850	18	1/4	1/4	CD
44947	850	19	cup	cup	NN
44947	850	20	of	of	IN
44947	850	21	brown	brown	JJ
44947	850	22	sugar	sugar	NN
44947	850	23	and	and	CC
44947	850	24	1/2	1/2	CD
44947	850	25	cup	cup	NN
44947	850	26	of	of	IN
44947	850	27	butter	butter	NN
44947	850	28	,	,	,
44947	850	29	add	add	VB
44947	850	30	the	the	DT
44947	850	31	juice	juice	NN
44947	850	32	of	of	IN
44947	850	33	1/2	1/2	CD
44947	850	34	orange	orange	NN
44947	850	35	and	and	CC
44947	850	36	1	1	CD
44947	850	37	pony	pony	NN
44947	850	38	of	of	IN
44947	850	39	Curaçoa	Curaçoa	NNP
44947	850	40	and	and	CC
44947	850	41	1	1	CD
44947	850	42	pony	pony	NN
44947	850	43	of	of	IN
44947	850	44	brandy	brandy	NN
44947	850	45	.	.	.
44947	851	1	Serve	serve	VB
44947	851	2	from	from	IN
44947	851	3	the	the	DT
44947	851	4	chafing	chafe	VBG
44947	851	5	dish	dish	NN
44947	851	6	as	as	IN
44947	851	7	described	describe	VBN
44947	851	8	for	for	IN
44947	851	9	the	the	DT
44947	851	10	first	first	JJ
44947	851	11	Crepe	Crepe	NNP
44947	851	12	Suzette	Suzette	NNP
44947	851	13	.	.	.
44947	852	1	KISEL	KISEL	NNP
44947	852	2	(	(	-LRB-
44947	852	3	Russian	russian	JJ
44947	852	4	)	)	-RRB-
44947	852	5	Mix	mix	VB
44947	852	6	three	three	CD
44947	852	7	cups	cup	NNS
44947	852	8	of	of	IN
44947	852	9	any	any	DT
44947	852	10	kind	kind	NN
44947	852	11	of	of	IN
44947	852	12	fruit	fruit	NN
44947	852	13	syrup	syrup	NN
44947	852	14	,	,	,
44947	852	15	add	add	VB
44947	852	16	a	a	DT
44947	852	17	little	little	JJ
44947	852	18	water	water	NN
44947	852	19	if	if	IN
44947	852	20	the	the	DT
44947	852	21	syrup	syrup	NN
44947	852	22	is	be	VBZ
44947	852	23	very	very	RB
44947	852	24	thick	thick	JJ
44947	852	25	,	,	,
44947	852	26	sugar	sugar	NN
44947	852	27	and	and	CC
44947	852	28	vanilla	vanilla	NN
44947	852	29	according	accord	VBG
44947	852	30	to	to	IN
44947	852	31	taste	taste	NN
44947	852	32	,	,	,
44947	852	33	and	and	CC
44947	852	34	1/2	1/2	CD
44947	852	35	cup	cup	NN
44947	852	36	of	of	IN
44947	852	37	potato	potato	NN
44947	852	38	flour	flour	NN
44947	852	39	.	.	.
44947	853	1	Cook	cook	VB
44947	853	2	them	-PRON-	PRP
44947	853	3	in	in	IN
44947	853	4	a	a	DT
44947	853	5	double	double	JJ
44947	853	6	boiler	boiler	NN
44947	853	7	until	until	IN
44947	853	8	a	a	DT
44947	853	9	very	very	RB
44947	853	10	thick	thick	JJ
44947	853	11	cream	cream	NN
44947	853	12	.	.	.
44947	854	1	Served	serve	VBN
44947	854	2	hot	hot	JJ
44947	854	3	or	or	CC
44947	854	4	cold	cold	JJ
44947	854	5	with	with	IN
44947	854	6	cream	cream	NN
44947	854	7	and	and	CC
44947	854	8	powdered	powdered	JJ
44947	854	9	sugar	sugar	NN
44947	854	10	.	.	.
44947	855	1	CARROT	CARROT	NNP
44947	855	2	PUDDING	pudding	NN
44947	855	3	Mix	mix	NN
44947	855	4	1	1	CD
44947	855	5	cup	cup	NN
44947	855	6	of	of	IN
44947	855	7	grated	grate	VBN
44947	855	8	carrots	carrot	NNS
44947	855	9	,	,	,
44947	855	10	1	1	CD
44947	855	11	cup	cup	NN
44947	855	12	of	of	IN
44947	855	13	bread	bread	NN
44947	855	14	-	-	HYPH
44947	855	15	crumbs	crumb	NNS
44947	855	16	,	,	,
44947	855	17	1	1	CD
44947	855	18	cup	cup	NN
44947	855	19	of	of	IN
44947	855	20	minced	mince	VBN
44947	855	21	suet	suet	NN
44947	855	22	,	,	,
44947	855	23	1	1	CD
44947	855	24	cup	cup	NN
44947	855	25	of	of	IN
44947	855	26	currants	currant	NNS
44947	855	27	,	,	,
44947	855	28	1	1	CD
44947	855	29	cup	cup	NN
44947	855	30	of	of	IN
44947	855	31	chopped	chop	VBN
44947	855	32	raisins	raisin	NNS
44947	855	33	,	,	,
44947	855	34	1	1	CD
44947	855	35	cup	cup	NN
44947	855	36	of	of	IN
44947	855	37	flour	flour	NN
44947	855	38	,	,	,
44947	855	39	1	1	CD
44947	855	40	cup	cup	NN
44947	855	41	of	of	IN
44947	855	42	milk	milk	NN
44947	855	43	,	,	,
44947	855	44	1	1	CD
44947	855	45	teaspoon	teaspoon	NN
44947	855	46	of	of	IN
44947	855	47	salt	salt	NN
44947	855	48	,	,	,
44947	855	49	1/4	1/4	CD
44947	855	50	of	of	IN
44947	855	51	a	a	DT
44947	855	52	teaspoon	teaspoon	NN
44947	855	53	of	of	IN
44947	855	54	soda	soda	NN
44947	855	55	.	.	.
44947	856	1	Steam	steam	NN
44947	856	2	4	4	CD
44947	856	3	hours	hour	NNS
44947	856	4	,	,	,
44947	856	5	the	the	DT
44947	856	6	longer	long	JJR
44947	856	7	the	the	DT
44947	856	8	better	well	JJR
44947	856	9	.	.	.
44947	857	1	Serve	serve	VB
44947	857	2	with	with	IN
44947	857	3	the	the	DT
44947	857	4	following	follow	VBG
44947	857	5	sauce	sauce	NN
44947	857	6	:	:	:
44947	857	7	1/4	1/4	CD
44947	857	8	cup	cup	NN
44947	857	9	of	of	IN
44947	857	10	butter	butter	NN
44947	857	11	,	,	,
44947	857	12	1	1	CD
44947	857	13	cup	cup	NN
44947	857	14	of	of	IN
44947	857	15	powdered	powdered	JJ
44947	857	16	sugar	sugar	NN
44947	857	17	,	,	,
44947	857	18	1/2	1/2	CD
44947	857	19	cup	cup	NN
44947	857	20	of	of	IN
44947	857	21	cream	cream	NN
44947	857	22	,	,	,
44947	857	23	2	2	CD
44947	857	24	tablespoons	tablespoon	NNS
44947	857	25	of	of	IN
44947	857	26	sherry	sherry	NN
44947	857	27	or	or	CC
44947	857	28	1	1	CD
44947	857	29	teaspoonful	teaspoonful	NN
44947	857	30	of	of	IN
44947	857	31	vanilla	vanilla	NN
44947	857	32	.	.	.
44947	858	1	The	the	DT
44947	858	2	butter	butter	NN
44947	858	3	must	must	MD
44947	858	4	be	be	VB
44947	858	5	worked	work	VBN
44947	858	6	soft	soft	RB
44947	858	7	before	before	IN
44947	858	8	adding	add	VBG
44947	858	9	the	the	DT
44947	858	10	sugar	sugar	NN
44947	858	11	gradually	gradually	RB
44947	858	12	,	,	,
44947	858	13	then	then	RB
44947	858	14	the	the	DT
44947	858	15	cream	cream	NN
44947	858	16	and	and	CC
44947	858	17	flavouring	flavouring	NN
44947	858	18	,	,	,
44947	858	19	little	little	JJ
44947	858	20	by	by	IN
44947	858	21	little	little	JJ
44947	858	22	,	,	,
44947	858	23	to	to	TO
44947	858	24	prevent	prevent	VB
44947	858	25	separating	separating	NN
44947	858	26	.	.	.
44947	859	1	OLD	old	JJ
44947	859	2	ENGLISH	ENGLISH	NNP
44947	859	3	PLUM	PLUM	NNP
44947	859	4	PUDDING	pudding	NN
44947	859	5	Two	two	CD
44947	859	6	lbs	lbs	NN
44947	859	7	.	.	.
44947	860	1	raisins	raisin	NNS
44947	860	2	stoned	stone	VBD
44947	860	3	,	,	,
44947	860	4	2	2	CD
44947	860	5	lbs	lbs	NN
44947	860	6	.	.	.
44947	861	1	currants	currant	NNS
44947	861	2	,	,	,
44947	861	3	1	1	CD
44947	861	4	-	-	SYM
44947	861	5	1/2	1/2	CD
44947	861	6	lbs	lbs	NN
44947	861	7	.	.	.
44947	862	1	Sultanas	Sultanas	NNP
44947	862	2	,	,	,
44947	862	3	1	1	CD
44947	862	4	lb	lb	IN
44947	862	5	.	.	.
44947	863	1	mixed	mixed	JJ
44947	863	2	peel	peel	NN
44947	863	3	chopped	chop	VBD
44947	863	4	fine	fine	JJ
44947	863	5	,	,	,
44947	863	6	2	2	CD
44947	863	7	lbs	lbs	NN
44947	863	8	.	.	.
44947	864	1	brown	brown	NNP
44947	864	2	sugar	sugar	NNP
44947	864	3	,	,	,
44947	864	4	2	2	CD
44947	864	5	lbs	lbs	NN
44947	864	6	.	.	.
44947	865	1	breadcrumbs	breadcrumbs	NNP
44947	865	2	,	,	,
44947	865	3	2	2	CD
44947	865	4	lbs	lbs	NN
44947	865	5	.	.	.
44947	866	1	chopped	chop	VBN
44947	866	2	suet	suet	NN
44947	866	3	,	,	,
44947	866	4	1	1	CD
44947	866	5	-	-	SYM
44947	866	6	1/2	1/2	CD
44947	866	7	lemons	lemon	NNS
44947	866	8	grated	grate	VBN
44947	866	9	with	with	IN
44947	866	10	the	the	DT
44947	866	11	juice	juice	NN
44947	866	12	,	,	,
44947	866	13	4	4	CD
44947	866	14	ozs	ozs	NN
44947	866	15	.	.	.
44947	867	1	chopped	chopped	JJ
44947	867	2	almonds	almond	VBZ
44947	867	3	blanched	blanch	VBN
44947	867	4	,	,	,
44947	867	5	2	2	CD
44947	867	6	nutmegs	nutmeg	NNS
44947	867	7	grated	grate	VBN
44947	867	8	,	,	,
44947	867	9	1/2	1/2	CD
44947	867	10	teaspoon	teaspoon	NN
44947	867	11	of	of	IN
44947	867	12	mixed	mix	VBN
44947	867	13	spice	spice	NN
44947	867	14	,	,	,
44947	867	15	1/4	1/4	CD
44947	867	16	teaspoon	teaspoon	NN
44947	867	17	crushed	crush	VBN
44947	867	18	clove	clove	NN
44947	867	19	,	,	,
44947	867	20	pinch	pinch	NN
44947	867	21	of	of	IN
44947	867	22	salt	salt	NN
44947	867	23	,	,	,
44947	867	24	6	6	CD
44947	867	25	eggs	egg	NNS
44947	867	26	whisked	whisk	VBN
44947	867	27	,	,	,
44947	867	28	1/4	1/4	CD
44947	867	29	pint	pint	NN
44947	867	30	(	(	-LRB-
44947	867	31	generous	generous	JJ
44947	867	32	)	)	-RRB-
44947	867	33	brandy	brandy	NN
44947	867	34	.	.	.
44947	868	1	Mix	mix	VB
44947	868	2	all	all	RB
44947	868	3	together	together	RB
44947	868	4	thoroughly	thoroughly	RB
44947	868	5	,	,	,
44947	868	6	boil	boil	VB
44947	868	7	12	12	CD
44947	868	8	hours	hour	NNS
44947	868	9	,	,	,
44947	868	10	the	the	DT
44947	868	11	longer	long	JJR
44947	868	12	the	the	DT
44947	868	13	better	well	JJR
44947	868	14	on	on	IN
44947	868	15	the	the	DT
44947	868	16	first	first	JJ
44947	868	17	day	day	NN
44947	868	18	and	and	CC
44947	868	19	2	2	CD
44947	868	20	hours	hour	NNS
44947	868	21	just	just	RB
44947	868	22	before	before	IN
44947	868	23	serving	serve	VBG
44947	868	24	.	.	.
44947	869	1	This	this	DT
44947	869	2	is	be	VBZ
44947	869	3	the	the	DT
44947	869	4	secret	secret	NN
44947	869	5	for	for	IN
44947	869	6	making	make	VBG
44947	869	7	it	-PRON-	PRP
44947	869	8	black	black	JJ
44947	869	9	and	and	CC
44947	869	10	light	light	NN
44947	869	11	.	.	.
44947	870	1	This	this	DT
44947	870	2	makes	make	VBZ
44947	870	3	about	about	RB
44947	870	4	1	1	CD
44947	870	5	two	two	CD
44947	870	6	-	-	HYPH
44947	870	7	quart	quart	NN
44947	870	8	and	and	CC
44947	870	9	5	5	CD
44947	870	10	one	one	CD
44947	870	11	-	-	HYPH
44947	870	12	quart	quart	NN
44947	870	13	puddings	pudding	NNS
44947	870	14	.	.	.
44947	871	1	This	this	DT
44947	871	2	recipe	recipe	NN
44947	871	3	makes	make	VBZ
44947	871	4	excellent	excellent	JJ
44947	871	5	plum	plum	NN
44947	871	6	cake	cake	NN
44947	871	7	,	,	,
44947	871	8	black	black	JJ
44947	871	9	and	and	CC
44947	871	10	rich	rich	JJ
44947	871	11	,	,	,
44947	871	12	by	by	IN
44947	871	13	substituting	substitute	VBG
44947	871	14	flour	flour	NN
44947	871	15	for	for	IN
44947	871	16	the	the	DT
44947	871	17	crumbs	crumb	NNS
44947	871	18	and	and	CC
44947	871	19	lard	lard	NN
44947	871	20	for	for	IN
44947	871	21	the	the	DT
44947	871	22	suet	suet	NN
44947	871	23	.	.	.
44947	872	1	BANANA	banana	NN
44947	872	2	TRIFLE	trifle	NN
44947	872	3	Put	put	VBP
44947	872	4	thin	thin	JJ
44947	872	5	slices	slice	NNS
44947	872	6	of	of	IN
44947	872	7	bread	bread	NN
44947	872	8	and	and	CC
44947	872	9	butter	butter	NN
44947	872	10	into	into	IN
44947	872	11	a	a	DT
44947	872	12	glass	glass	NN
44947	872	13	dish	dish	NN
44947	872	14	,	,	,
44947	872	15	then	then	RB
44947	872	16	cut	cut	VB
44947	872	17	3	3	CD
44947	872	18	or	or	CC
44947	872	19	4	4	CD
44947	872	20	bananas	banana	NNS
44947	872	21	into	into	IN
44947	872	22	round	round	JJ
44947	872	23	slices	slice	NNS
44947	872	24	and	and	CC
44947	872	25	place	place	VB
44947	872	26	them	-PRON-	PRP
44947	872	27	on	on	IN
44947	872	28	the	the	DT
44947	872	29	top	top	NN
44947	872	30	of	of	IN
44947	872	31	bread	bread	NN
44947	872	32	and	and	CC
44947	872	33	butter	butter	NN
44947	872	34	.	.	.
44947	873	1	Make	make	VB
44947	873	2	a	a	DT
44947	873	3	pint	pint	NN
44947	873	4	of	of	IN
44947	873	5	sweet	sweet	JJ
44947	873	6	custard	custard	NN
44947	873	7	well	well	RB
44947	873	8	flavoured	flavour	VBN
44947	873	9	with	with	IN
44947	873	10	Madeira	Madeira	NNP
44947	873	11	and	and	CC
44947	873	12	pour	pour	VB
44947	873	13	over	over	RP
44947	873	14	.	.	.
44947	874	1	Beat	beat	VB
44947	874	2	stiff	stiff	JJ
44947	874	3	1/2	1/2	CD
44947	874	4	pint	pint	NN
44947	874	5	of	of	IN
44947	874	6	cream	cream	NN
44947	874	7	and	and	CC
44947	874	8	put	put	VBN
44947	874	9	on	on	IN
44947	874	10	top	top	NN
44947	874	11	of	of	IN
44947	874	12	the	the	DT
44947	874	13	trifle	trifle	NN
44947	874	14	when	when	WRB
44947	874	15	cold	cold	JJ
44947	874	16	.	.	.
44947	875	1	CREAM	cream	NN
44947	875	2	TART	TART	VBD
44947	875	3	Make	make	VBP
44947	875	4	a	a	DT
44947	875	5	puff	puff	NN
44947	875	6	paste	paste	NN
44947	875	7	and	and	CC
44947	875	8	cut	cut	VBD
44947	875	9	it	-PRON-	PRP
44947	875	10	into	into	IN
44947	875	11	3	3	CD
44947	875	12	round	round	JJ
44947	875	13	pieces	piece	NNS
44947	875	14	;	;	:
44947	875	15	it	-PRON-	PRP
44947	875	16	must	must	MD
44947	875	17	be	be	VB
44947	875	18	very	very	RB
44947	875	19	thin	thin	JJ
44947	875	20	and	and	CC
44947	875	21	a	a	DT
44947	875	22	few	few	JJ
44947	875	23	holes	hole	NNS
44947	875	24	pierced	pierce	VBN
44947	875	25	to	to	TO
44947	875	26	keep	keep	VB
44947	875	27	it	-PRON-	PRP
44947	875	28	from	from	IN
44947	875	29	rising	rise	VBG
44947	875	30	too	too	RB
44947	875	31	high	high	JJ
44947	875	32	.	.	.
44947	876	1	Make	make	VB
44947	876	2	a	a	DT
44947	876	3	cream	cream	NN
44947	876	4	filling	fill	VBG
44947	876	5	and	and	CC
44947	876	6	spread	spread	VBD
44947	876	7	over	over	IN
44947	876	8	each	each	DT
44947	876	9	piece	piece	NN
44947	876	10	,	,	,
44947	876	11	placing	place	VBG
44947	876	12	one	one	CD
44947	876	13	on	on	IN
44947	876	14	top	top	NN
44947	876	15	of	of	IN
44947	876	16	the	the	DT
44947	876	17	other	other	JJ
44947	876	18	.	.	.
44947	877	1	On	on	IN
44947	877	2	the	the	DT
44947	877	3	top	top	JJ
44947	877	4	layer	layer	NN
44947	877	5	sprinkle	sprinkle	VB
44947	877	6	chopped	chop	VBN
44947	877	7	pistachio	pistachio	NNP
44947	877	8	nuts	nut	NNS
44947	877	9	(	(	-LRB-
44947	877	10	or	or	CC
44947	877	11	any	any	DT
44947	877	12	chopped	chop	VBN
44947	877	13	nuts	nut	NNS
44947	877	14	)	)	-RRB-
44947	877	15	on	on	IN
44947	877	16	the	the	DT
44947	877	17	cream	cream	NN
44947	877	18	as	as	IN
44947	877	19	a	a	DT
44947	877	20	frosting	frosting	NN
44947	877	21	.	.	.
44947	878	1	Filling	fill	VBG
44947	878	2	:	:	:
44947	878	3	Mix	mix	VB
44947	878	4	2/3	2/3	CD
44947	878	5	of	of	IN
44947	878	6	a	a	DT
44947	878	7	cup	cup	NN
44947	878	8	of	of	IN
44947	878	9	fine	fine	JJ
44947	878	10	sugar	sugar	NN
44947	878	11	with	with	IN
44947	878	12	1/3	1/3	CD
44947	878	13	of	of	IN
44947	878	14	a	a	DT
44947	878	15	cup	cup	NN
44947	878	16	of	of	IN
44947	878	17	flour	flour	NN
44947	878	18	,	,	,
44947	878	19	add	add	VB
44947	878	20	the	the	DT
44947	878	21	yolks	yolk	NNS
44947	878	22	of	of	IN
44947	878	23	3	3	CD
44947	878	24	eggs	egg	NNS
44947	878	25	and	and	CC
44947	878	26	1	1	CD
44947	878	27	whole	whole	JJ
44947	878	28	egg	egg	NN
44947	878	29	,	,	,
44947	878	30	1	1	CD
44947	878	31	cup	cup	NN
44947	878	32	of	of	IN
44947	878	33	scalded	scald	VBN
44947	878	34	milk	milk	NN
44947	878	35	,	,	,
44947	878	36	1/4	1/4	CD
44947	878	37	of	of	IN
44947	878	38	a	a	DT
44947	878	39	teaspoonful	teaspoonful	NN
44947	878	40	of	of	IN
44947	878	41	salt	salt	NN
44947	878	42	,	,	,
44947	878	43	cook	cook	VB
44947	878	44	in	in	IN
44947	878	45	double	double	JJ
44947	878	46	boiler	boiler	NN
44947	878	47	15	15	CD
44947	878	48	minutes	minute	NNS
44947	878	49	.	.	.
44947	879	1	Add	add	NN
44947	879	2	2	2	CD
44947	879	3	tablespoons	tablespoon	NNS
44947	879	4	of	of	IN
44947	879	5	butter	butter	NN
44947	879	6	,	,	,
44947	879	7	2	2	CD
44947	879	8	tablespoons	tablespoon	NNS
44947	879	9	of	of	IN
44947	879	10	either	either	DT
44947	879	11	cocoanut	cocoanut	NN
44947	879	12	or	or	CC
44947	879	13	almond	almond	JJ
44947	879	14	macaroons	macaroon	NNS
44947	879	15	,	,	,
44947	879	16	crumbed	crumb	VBN
44947	879	17	,	,	,
44947	879	18	2/3	2/3	CD
44947	879	19	teaspoonful	teaspoonful	NN
44947	879	20	of	of	IN
44947	879	21	vanilla	vanilla	NN
44947	879	22	,	,	,
44947	879	23	and	and	CC
44947	879	24	1/2	1/2	CD
44947	879	25	teaspoonful	teaspoonful	JJ
44947	879	26	of	of	IN
44947	879	27	lemon	lemon	NN
44947	879	28	extract	extract	NN
44947	879	29	.	.	.
44947	880	1	This	this	DT
44947	880	2	may	may	MD
44947	880	3	be	be	VB
44947	880	4	put	put	VBN
44947	880	5	between	between	IN
44947	880	6	simply	simply	RB
44947	880	7	two	two	CD
44947	880	8	crusts	crust	NNS
44947	880	9	,	,	,
44947	880	10	a	a	DT
44947	880	11	bottom	bottom	NN
44947	880	12	and	and	CC
44947	880	13	a	a	DT
44947	880	14	top	top	NN
44947	880	15	,	,	,
44947	880	16	and	and	CC
44947	880	17	served	serve	VBD
44947	880	18	in	in	IN
44947	880	19	a	a	DT
44947	880	20	pie	pie	NN
44947	880	21	plate	plate	NN
44947	880	22	.	.	.
44947	881	1	CHOCOLATE	chocolate	NN
44947	881	2	PUDDING	pudding	NN
44947	881	3	(	(	-LRB-
44947	881	4	French	French	NNP
44947	881	5	)	)	-RRB-
44947	881	6	Grate	grate	VB
44947	881	7	1/4	1/4	CD
44947	881	8	pound	pound	NN
44947	881	9	of	of	IN
44947	881	10	chocolate	chocolate	NN
44947	881	11	.	.	.
44947	882	1	In	in	IN
44947	882	2	a	a	DT
44947	882	3	separate	separate	JJ
44947	882	4	basin	basin	NN
44947	882	5	soften	soften	VBD
44947	882	6	1/2	1/2	CD
44947	882	7	pound	pound	NN
44947	882	8	of	of	IN
44947	882	9	butter	butter	NN
44947	882	10	at	at	IN
44947	882	11	the	the	DT
44947	882	12	entrance	entrance	NN
44947	882	13	of	of	IN
44947	882	14	the	the	DT
44947	882	15	oven	oven	NN
44947	882	16	;	;	:
44947	882	17	work	work	VB
44947	882	18	it	-PRON-	PRP
44947	882	19	well	well	RB
44947	882	20	with	with	IN
44947	882	21	a	a	DT
44947	882	22	spoon	spoon	NN
44947	882	23	for	for	IN
44947	882	24	5	5	CD
44947	882	25	minutes	minute	NNS
44947	882	26	;	;	:
44947	882	27	add	add	VB
44947	882	28	little	little	JJ
44947	882	29	by	by	IN
44947	882	30	little	little	JJ
44947	882	31	to	to	IN
44947	882	32	it	-PRON-	PRP
44947	882	33	1	1	CD
44947	882	34	whole	whole	JJ
44947	882	35	egg	egg	NN
44947	882	36	,	,	,
44947	882	37	5	5	CD
44947	882	38	yolks	yolk	NNS
44947	882	39	,	,	,
44947	882	40	and	and	CC
44947	882	41	the	the	DT
44947	882	42	grated	grate	VBN
44947	882	43	chocolate	chocolate	NN
44947	882	44	,	,	,
44947	882	45	1/4	1/4	CD
44947	882	46	lb	lb	IN
44947	882	47	.	.	.
44947	883	1	of	of	IN
44947	883	2	white	white	JJ
44947	883	3	powdered	powdered	JJ
44947	883	4	sugar	sugar	NN
44947	883	5	,	,	,
44947	883	6	and	and	CC
44947	883	7	a	a	DT
44947	883	8	dessert	dessert	NN
44947	883	9	-	-	HYPH
44947	883	10	spoonful	spoonful	JJ
44947	883	11	of	of	IN
44947	883	12	dried	dry	VBN
44947	883	13	bread	bread	NN
44947	883	14	pounded	pound	VBD
44947	883	15	.	.	.
44947	884	1	Beat	beat	VB
44947	884	2	up	up	RP
44947	884	3	to	to	IN
44947	884	4	a	a	DT
44947	884	5	froth	froth	NN
44947	884	6	with	with	IN
44947	884	7	5	5	CD
44947	884	8	whites	white	NNS
44947	884	9	of	of	IN
44947	884	10	eggs	egg	NNS
44947	884	11	,	,	,
44947	884	12	add	add	VB
44947	884	13	them	-PRON-	PRP
44947	884	14	delicately	delicately	RB
44947	884	15	and	and	CC
44947	884	16	gently	gently	RB
44947	884	17	to	to	IN
44947	884	18	the	the	DT
44947	884	19	mixture	mixture	NN
44947	884	20	with	with	IN
44947	884	21	two	two	CD
44947	884	22	dessert	dessert	NN
44947	884	23	-	-	HYPH
44947	884	24	spoonfuls	spoonful	NNS
44947	884	25	of	of	IN
44947	884	26	dried	dry	VBN
44947	884	27	and	and	CC
44947	884	28	sifted	sift	VBN
44947	884	29	flour	flour	NN
44947	884	30	.	.	.
44947	885	1	Pour	pour	VB
44947	885	2	into	into	IN
44947	885	3	a	a	DT
44947	885	4	mould	mould	NN
44947	885	5	that	that	WDT
44947	885	6	has	have	VBZ
44947	885	7	been	be	VBN
44947	885	8	buttered	butter	VBN
44947	885	9	and	and	CC
44947	885	10	sprinkled	sprinkle	VBN
44947	885	11	with	with	IN
44947	885	12	baked	baked	JJ
44947	885	13	bread	bread	NN
44947	885	14	-	-	HYPH
44947	885	15	crumbs	crumb	NNS
44947	885	16	.	.	.
44947	886	1	Boil	Boil	NNP
44947	886	2	in	in	IN
44947	886	3	a	a	DT
44947	886	4	stew	stew	NN
44947	886	5	-	-	HYPH
44947	886	6	pan	pan	NN
44947	886	7	,	,	,
44947	886	8	the	the	DT
44947	886	9	water	water	NN
44947	886	10	to	to	TO
44947	886	11	reach	reach	VB
44947	886	12	half	half	JJ
44947	886	13	-	-	HYPH
44947	886	14	way	way	NN
44947	886	15	up	up	IN
44947	886	16	the	the	DT
44947	886	17	mould	mould	NN
44947	886	18	;	;	:
44947	886	19	leave	leave	VB
44947	886	20	the	the	DT
44947	886	21	stew	stew	NNP
44947	886	22	-	-	HYPH
44947	886	23	pan	pan	NN
44947	886	24	open	open	JJ
44947	886	25	,	,	,
44947	886	26	and	and	CC
44947	886	27	boil	boil	VB
44947	886	28	from	from	IN
44947	886	29	35	35	CD
44947	886	30	to	to	IN
44947	886	31	45	45	CD
44947	886	32	minutes	minute	NNS
44947	886	33	.	.	.
44947	887	1	This	this	DT
44947	887	2	pudding	pudding	NN
44947	887	3	may	may	MD
44947	887	4	also	also	RB
44947	887	5	be	be	VB
44947	887	6	baked	bake	VBN
44947	887	7	.	.	.
44947	888	1	Serve	serve	VB
44947	888	2	with	with	IN
44947	888	3	cream	cream	NN
44947	888	4	and	and	CC
44947	888	5	chocolate	chocolate	NN
44947	888	6	sauce	sauce	NN
44947	888	7	.	.	.
44947	889	1	SAUCE	SAUCE	NNP
44947	889	2	CRÊME	CRÊME	NNP
44947	889	3	AU	AU	NNP
44947	889	4	CHOCOLAT.--Dissolve	CHOCOLAT.--Dissolve	NNP
44947	889	5	a	a	DT
44947	889	6	tablet	tablet	NN
44947	889	7	of	of	IN
44947	889	8	chocolate	chocolate	NN
44947	889	9	in	in	IN
44947	889	10	2	2	CD
44947	889	11	dessert	dessert	NN
44947	889	12	-	-	HYPH
44947	889	13	spoonfuls	spoonful	NNS
44947	889	14	of	of	IN
44947	889	15	hot	hot	JJ
44947	889	16	water	water	NN
44947	889	17	;	;	:
44947	889	18	add	add	VB
44947	889	19	2	2	CD
44947	889	20	ozs	ozs	NN
44947	889	21	.	.	.
44947	890	1	of	of	IN
44947	890	2	powdered	powdered	JJ
44947	890	3	sugar	sugar	NN
44947	890	4	and	and	CC
44947	890	5	3	3	CD
44947	890	6	yolks	yolk	NNS
44947	890	7	of	of	IN
44947	890	8	eggs	egg	NNS
44947	890	9	,	,	,
44947	890	10	working	work	VBG
44947	890	11	the	the	DT
44947	890	12	mixture	mixture	NN
44947	890	13	for	for	IN
44947	890	14	an	an	DT
44947	890	15	instant	instant	NN
44947	890	16	with	with	IN
44947	890	17	the	the	DT
44947	890	18	spoon	spoon	NN
44947	890	19	,	,	,
44947	890	20	then	then	RB
44947	890	21	add	add	VB
44947	890	22	very	very	RB
44947	890	23	gradually	gradually	RB
44947	890	24	1/4	1/4	CD
44947	890	25	pint	pint	NN
44947	890	26	of	of	IN
44947	890	27	hot	hot	JJ
44947	890	28	milk	milk	NN
44947	890	29	.	.	.
44947	891	1	Stir	stir	VB
44947	891	2	over	over	IN
44947	891	3	the	the	DT
44947	891	4	fire	fire	NN
44947	891	5	until	until	IN
44947	891	6	it	-PRON-	PRP
44947	891	7	commences	commence	VBZ
44947	891	8	to	to	IN
44947	891	9	thicken	thicken	NN
44947	891	10	and	and	CC
44947	891	11	stick	stick	VB
44947	891	12	to	to	IN
44947	891	13	the	the	DT
44947	891	14	spoon	spoon	NN
44947	891	15	;	;	:
44947	891	16	it	-PRON-	PRP
44947	891	17	must	must	MD
44947	891	18	not	not	RB
44947	891	19	boil	boil	VB
44947	891	20	.	.	.
44947	892	1	Pass	pass	VB
44947	892	2	it	-PRON-	PRP
44947	892	3	through	through	IN
44947	892	4	a	a	DT
44947	892	5	hair	hair	NN
44947	892	6	-	-	HYPH
44947	892	7	sieve	sieve	NN
44947	892	8	.	.	.
44947	893	1	FRIED	FRIED	NNP
44947	893	2	APPLES	APPLES	NNP
44947	893	3	(	(	-LRB-
44947	893	4	New	New	NNP
44947	893	5	England	England	NNP
44947	893	6	)	)	-RRB-
44947	893	7	Cut	Cut	NNP
44947	893	8	4	4	CD
44947	893	9	or	or	CC
44947	893	10	5	5	CD
44947	893	11	apples	apple	NNS
44947	893	12	of	of	IN
44947	893	13	fine	fine	JJ
44947	893	14	flavour	flavour	NN
44947	893	15	into	into	IN
44947	893	16	quarters	quarter	NNS
44947	893	17	,	,	,
44947	893	18	then	then	RB
44947	893	19	divide	divide	VB
44947	893	20	again	again	RB
44947	893	21	until	until	IN
44947	893	22	the	the	DT
44947	893	23	pieces	piece	NNS
44947	893	24	are	be	VBP
44947	893	25	about	about	RB
44947	893	26	1	1	CD
44947	893	27	inch	inch	NN
44947	893	28	in	in	IN
44947	893	29	width	width	NN
44947	893	30	--	--	:
44947	893	31	do	do	VB
44947	893	32	not	not	RB
44947	893	33	remove	remove	VB
44947	893	34	the	the	DT
44947	893	35	skin	skin	NN
44947	893	36	.	.	.
44947	894	1	Throw	throw	VB
44947	894	2	into	into	IN
44947	894	3	cold	cold	JJ
44947	894	4	water	water	NN
44947	894	5	.	.	.
44947	895	1	Put	put	VB
44947	895	2	into	into	IN
44947	895	3	a	a	DT
44947	895	4	saucepan	saucepan	NN
44947	895	5	1	1	CD
44947	895	6	teaspoonful	teaspoonful	NN
44947	895	7	of	of	IN
44947	895	8	lard	lard	NN
44947	895	9	.	.	.
44947	896	1	When	when	WRB
44947	896	2	this	this	DT
44947	896	3	is	be	VBZ
44947	896	4	hot	hot	JJ
44947	896	5	heap	heap	NNS
44947	896	6	all	all	PDT
44947	896	7	the	the	DT
44947	896	8	apples	apple	NNS
44947	896	9	into	into	IN
44947	896	10	the	the	DT
44947	896	11	pan	pan	NN
44947	896	12	;	;	:
44947	896	13	spread	spread	VBD
44947	896	14	over	over	IN
44947	896	15	the	the	DT
44947	896	16	apples	apple	NNS
44947	896	17	1	1	CD
44947	896	18	cup	cup	NNP
44947	896	19	darkest	darkest	NNP
44947	896	20	brown	brown	JJ
44947	896	21	sugar	sugar	NN
44947	896	22	;	;	:
44947	896	23	cover	cover	VB
44947	896	24	closely	closely	RB
44947	896	25	.	.	.
44947	897	1	Cook	cook	VB
44947	897	2	rather	rather	RB
44947	897	3	slowly	slowly	RB
44947	897	4	about	about	RB
44947	897	5	15	15	CD
44947	897	6	minutes	minute	NNS
44947	897	7	;	;	:
44947	897	8	then	then	RB
44947	897	9	turn	turn	VB
44947	897	10	each	each	DT
44947	897	11	piece	piece	NN
44947	897	12	with	with	IN
44947	897	13	a	a	DT
44947	897	14	fork	fork	NN
44947	897	15	.	.	.
44947	898	1	Cover	cover	VB
44947	898	2	closely	closely	RB
44947	898	3	again	again	RB
44947	898	4	and	and	CC
44947	898	5	cook	cook	VB
44947	898	6	15	15	CD
44947	898	7	minutes	minute	NNS
44947	898	8	more	more	JJR
44947	898	9	.	.	.
44947	899	1	The	the	DT
44947	899	2	apples	apple	NNS
44947	899	3	should	should	MD
44947	899	4	keep	keep	VB
44947	899	5	their	-PRON-	PRP$
44947	899	6	shape	shape	NN
44947	899	7	and	and	CC
44947	899	8	look	look	VB
44947	899	9	clear	clear	JJ
44947	899	10	with	with	IN
44947	899	11	a	a	DT
44947	899	12	rich	rich	JJ
44947	899	13	syrup	syrup	NN
44947	899	14	.	.	.
44947	900	1	ORANGE	ORANGE	NNP
44947	900	2	PUDDING	PUDDING	NNP
44947	900	3	(	(	-LRB-
44947	900	4	French	French	NNP
44947	900	5	)	)	-RRB-
44947	900	6	Put	put	VB
44947	900	7	into	into	IN
44947	900	8	an	an	DT
44947	900	9	enamel	enamel	NNP
44947	900	10	saucepan	saucepan	NNP
44947	900	11	1/4	1/4	CD
44947	900	12	lb	lb	IN
44947	900	13	.	.	.
44947	901	1	of	of	IN
44947	901	2	butter	butter	NNP
44947	901	3	,	,	,
44947	901	4	the	the	DT
44947	901	5	same	same	JJ
44947	901	6	of	of	IN
44947	901	7	white	white	JJ
44947	901	8	sugar	sugar	NN
44947	901	9	,	,	,
44947	901	10	a	a	DT
44947	901	11	dessert	dessert	NN
44947	901	12	-	-	HYPH
44947	901	13	spoonful	spoonful	JJ
44947	901	14	of	of	IN
44947	901	15	flour	flour	NN
44947	901	16	,	,	,
44947	901	17	seven	seven	CD
44947	901	18	yolks	yolk	NNS
44947	901	19	of	of	IN
44947	901	20	eggs	egg	NNS
44947	901	21	,	,	,
44947	901	22	the	the	DT
44947	901	23	juice	juice	NN
44947	901	24	of	of	IN
44947	901	25	an	an	DT
44947	901	26	orange	orange	NN
44947	901	27	,	,	,
44947	901	28	the	the	DT
44947	901	29	same	same	JJ
44947	901	30	of	of	IN
44947	901	31	lemon	lemon	NN
44947	901	32	,	,	,
44947	901	33	and	and	CC
44947	901	34	the	the	DT
44947	901	35	grated	grate	VBN
44947	901	36	rind	rind	NN
44947	901	37	of	of	IN
44947	901	38	an	an	DT
44947	901	39	orange	orange	NN
44947	901	40	.	.	.
44947	902	1	Stir	stir	VB
44947	902	2	all	all	RB
44947	902	3	over	over	IN
44947	902	4	a	a	DT
44947	902	5	slow	slow	JJ
44947	902	6	fire	fire	NN
44947	902	7	as	as	IN
44947	902	8	you	-PRON-	PRP
44947	902	9	would	would	MD
44947	902	10	an	an	DT
44947	902	11	ordinary	ordinary	JJ
44947	902	12	custard	custard	NN
44947	902	13	,	,	,
44947	902	14	not	not	RB
44947	902	15	allowing	allow	VBG
44947	902	16	it	-PRON-	PRP
44947	902	17	to	to	TO
44947	902	18	boil	boil	VB
44947	902	19	,	,	,
44947	902	20	nor	nor	CC
44947	902	21	must	must	MD
44947	902	22	there	there	EX
44947	902	23	be	be	VB
44947	902	24	any	any	DT
44947	902	25	lumps	lump	NNS
44947	902	26	.	.	.
44947	903	1	Pour	pour	VB
44947	903	2	this	this	DT
44947	903	3	custard	custard	NN
44947	903	4	into	into	IN
44947	903	5	a	a	DT
44947	903	6	basin	basin	NN
44947	903	7	of	of	IN
44947	903	8	earthenware	earthenware	NN
44947	903	9	--	--	:
44947	903	10	it	-PRON-	PRP
44947	903	11	must	must	MD
44947	903	12	not	not	RB
44947	903	13	be	be	VB
44947	903	14	put	put	VBN
44947	903	15	into	into	IN
44947	903	16	any	any	DT
44947	903	17	tin	tin	JJ
44947	903	18	vessel	vessel	NN
44947	903	19	;	;	:
44947	903	20	mix	mix	VB
44947	903	21	with	with	IN
44947	903	22	the	the	DT
44947	903	23	seven	seven	CD
44947	903	24	whites	white	NNS
44947	903	25	of	of	IN
44947	903	26	eggs	egg	NNS
44947	903	27	beaten	beat	VBN
44947	903	28	to	to	IN
44947	903	29	a	a	DT
44947	903	30	firm	firm	JJ
44947	903	31	froth	froth	NN
44947	903	32	,	,	,
44947	903	33	pour	pour	VBP
44947	903	34	into	into	IN
44947	903	35	a	a	DT
44947	903	36	plain	plain	JJ
44947	903	37	earthenware	earthenware	NN
44947	903	38	mould	mould	NN
44947	903	39	,	,	,
44947	903	40	and	and	CC
44947	903	41	cook	cook	NN
44947	903	42	in	in	IN
44947	903	43	the	the	DT
44947	903	44	oven	oven	NN
44947	903	45	for	for	IN
44947	903	46	30	30	CD
44947	903	47	to	to	TO
44947	903	48	35	35	CD
44947	903	49	minutes	minute	NNS
44947	903	50	.	.	.
44947	904	1	The	the	DT
44947	904	2	mould	mould	NN
44947	904	3	must	must	MD
44947	904	4	be	be	VB
44947	904	5	placed	place	VBN
44947	904	6	in	in	IN
44947	904	7	a	a	DT
44947	904	8	bain	bain	NN
44947	904	9	-	-	HYPH
44947	904	10	marie	marie	NN
44947	904	11	--	--	:
44947	904	12	that	that	DT
44947	904	13	is	be	VBZ
44947	904	14	to	to	TO
44947	904	15	say	say	VB
44947	904	16	,	,	,
44947	904	17	in	in	IN
44947	904	18	a	a	DT
44947	904	19	deep	deep	JJ
44947	904	20	dish	dish	NN
44947	904	21	or	or	CC
44947	904	22	vessel	vessel	NN
44947	904	23	half	half	NN
44947	904	24	full	full	JJ
44947	904	25	of	of	IN
44947	904	26	boiling	boil	VBG
44947	904	27	water	water	NN
44947	904	28	.	.	.
44947	905	1	This	this	DT
44947	905	2	pudding	pudding	NN
44947	905	3	must	must	MD
44947	905	4	be	be	VB
44947	905	5	served	serve	VBN
44947	905	6	quickly	quickly	RB
44947	905	7	,	,	,
44947	905	8	and	and	CC
44947	905	9	with	with	IN
44947	905	10	a	a	DT
44947	905	11	custard	custard	NN
44947	905	12	flavoured	flavour	VBN
44947	905	13	with	with	IN
44947	905	14	orange	orange	NN
44947	905	15	.	.	.
44947	906	1	OAT	OAT	NNP
44947	906	2	CAKES	CAKES	NNP
44947	906	3	(	(	-LRB-
44947	906	4	Scotch	Scotch	NNP
44947	906	5	)	)	-RRB-
44947	906	6	Two	two	CD
44947	906	7	lbs	lbs	NN
44947	906	8	.	.	.
44947	907	1	of	of	IN
44947	907	2	oatmeal	oatmeal	NNP
44947	907	3	,	,	,
44947	907	4	6	6	CD
44947	907	5	ozs	ozs	NN
44947	907	6	.	.	.
44947	908	1	of	of	IN
44947	908	2	flour	flour	NN
44947	908	3	,	,	,
44947	908	4	2	2	CD
44947	908	5	ozs	ozs	NN
44947	908	6	.	.	.
44947	909	1	of	of	IN
44947	909	2	sugar	sugar	NNP
44947	909	3	,	,	,
44947	909	4	1/2	1/2	CD
44947	909	5	lb	lb	IN
44947	909	6	.	.	.
44947	910	1	of	of	IN
44947	910	2	butter	butter	NN
44947	910	3	and	and	CC
44947	910	4	lard	lard	NN
44947	910	5	,	,	,
44947	910	6	1/2	1/2	CD
44947	910	7	oz	oz	UH
44947	910	8	.	.	.
44947	911	1	of	of	IN
44947	911	2	carbonate	carbonate	NN
44947	911	3	of	of	IN
44947	911	4	soda	soda	NN
44947	911	5	,	,	,
44947	911	6	1/4	1/4	CD
44947	911	7	oz	oz	IN
44947	911	8	.	.	.
44947	912	1	of	of	IN
44947	912	2	tartaric	tartaric	NNP
44947	912	3	acid	acid	NN
44947	912	4	,	,	,
44947	912	5	a	a	DT
44947	912	6	little	little	JJ
44947	912	7	salt	salt	NN
44947	912	8	,	,	,
44947	912	9	milk	milk	NN
44947	912	10	.	.	.
44947	913	1	Weigh	weigh	VB
44947	913	2	the	the	DT
44947	913	3	flour	flour	NN
44947	913	4	and	and	CC
44947	913	5	meal	meal	NN
44947	913	6	onto	onto	IN
44947	913	7	the	the	DT
44947	913	8	board	board	NN
44947	913	9	,	,	,
44947	913	10	take	take	VB
44947	913	11	the	the	DT
44947	913	12	soda	soda	NN
44947	913	13	,	,	,
44947	913	14	acid	acid	NN
44947	913	15	,	,	,
44947	913	16	and	and	CC
44947	913	17	salt	salt	NN
44947	913	18	,	,	,
44947	913	19	and	and	CC
44947	913	20	rub	rub	VB
44947	913	21	these	these	DT
44947	913	22	ingredients	ingredient	NNS
44947	913	23	through	through	IN
44947	913	24	a	a	DT
44947	913	25	fine	fine	JJ
44947	913	26	hair	hair	NN
44947	913	27	sieve	sieve	VB
44947	913	28	onto	onto	IN
44947	913	29	the	the	DT
44947	913	30	flour	flour	NN
44947	913	31	and	and	CC
44947	913	32	meal	meal	NN
44947	913	33	;	;	:
44947	913	34	then	then	RB
44947	913	35	add	add	VB
44947	913	36	the	the	DT
44947	913	37	sugar	sugar	NN
44947	913	38	and	and	CC
44947	913	39	fat	fat	NN
44947	913	40	,	,	,
44947	913	41	and	and	CC
44947	913	42	rub	rub	VB
44947	913	43	together	together	RB
44947	913	44	until	until	IN
44947	913	45	smooth	smooth	JJ
44947	913	46	;	;	:
44947	913	47	make	make	VB
44947	913	48	a	a	DT
44947	913	49	bay	bay	NN
44947	913	50	or	or	CC
44947	913	51	hole	hole	NN
44947	913	52	in	in	IN
44947	913	53	the	the	DT
44947	913	54	centre	centre	NN
44947	913	55	and	and	CC
44947	913	56	work	work	VB
44947	913	57	into	into	IN
44947	913	58	a	a	DT
44947	913	59	smooth	smooth	JJ
44947	913	60	paste	paste	NN
44947	913	61	with	with	IN
44947	913	62	milk	milk	NN
44947	913	63	,	,	,
44947	913	64	taking	take	VBG
44947	913	65	care	care	NN
44947	913	66	not	not	RB
44947	913	67	to	to	TO
44947	913	68	have	have	VB
44947	913	69	it	-PRON-	PRP
44947	913	70	too	too	RB
44947	913	71	dry	dry	JJ
44947	913	72	or	or	CC
44947	913	73	tight	tight	JJ
44947	913	74	,	,	,
44947	913	75	or	or	CC
44947	913	76	considerable	considerable	JJ
44947	913	77	trouble	trouble	NN
44947	913	78	will	will	MD
44947	913	79	be	be	VB
44947	913	80	experienced	experience	VBN
44947	913	81	in	in	IN
44947	913	82	rolling	roll	VBG
44947	913	83	out	out	RP
44947	913	84	the	the	DT
44947	913	85	cakes	cake	NNS
44947	913	86	,	,	,
44947	913	87	as	as	IN
44947	913	88	they	-PRON-	PRP
44947	913	89	will	will	MD
44947	913	90	be	be	VB
44947	913	91	found	find	VBN
44947	913	92	very	very	RB
44947	913	93	short	short	JJ
44947	913	94	.	.	.
44947	914	1	Having	have	VBG
44947	914	2	wet	wet	JJ
44947	914	3	the	the	DT
44947	914	4	paste	paste	NN
44947	914	5	take	take	VB
44947	914	6	small	small	JJ
44947	914	7	pieces	piece	NNS
44947	914	8	about	about	IN
44947	914	9	the	the	DT
44947	914	10	size	size	NN
44947	914	11	of	of	IN
44947	914	12	an	an	DT
44947	914	13	egg	egg	NN
44947	914	14	,	,	,
44947	914	15	and	and	CC
44947	914	16	roll	roll	VB
44947	914	17	these	these	DT
44947	914	18	out	out	RP
44947	914	19	thin	thin	JJ
44947	914	20	and	and	CC
44947	914	21	round	round	JJ
44947	914	22	with	with	IN
44947	914	23	a	a	DT
44947	914	24	small	small	JJ
44947	914	25	rolling	rolling	NN
44947	914	26	-	-	HYPH
44947	914	27	pin	pin	NN
44947	914	28	,	,	,
44947	914	29	dusting	dust	VBG
44947	914	30	the	the	DT
44947	914	31	board	board	NN
44947	914	32	with	with	IN
44947	914	33	a	a	DT
44947	914	34	mixture	mixture	NN
44947	914	35	partly	partly	RB
44947	914	36	of	of	IN
44947	914	37	oatmeal	oatmeal	NN
44947	914	38	and	and	CC
44947	914	39	flour	flour	NN
44947	914	40	.	.	.
44947	915	1	When	when	WRB
44947	915	2	rolled	roll	VBN
44947	915	3	down	down	RP
44947	915	4	thin	thin	JJ
44947	915	5	enough	enough	RB
44947	915	6	,	,	,
44947	915	7	take	take	VB
44947	915	8	a	a	DT
44947	915	9	sharp	sharp	JJ
44947	915	10	knife	knife	NN
44947	915	11	and	and	CC
44947	915	12	cut	cut	VBD
44947	915	13	them	-PRON-	PRP
44947	915	14	in	in	IN
44947	915	15	four	four	CD
44947	915	16	,	,	,
44947	915	17	place	place	VB
44947	915	18	them	-PRON-	PRP
44947	915	19	on	on	IN
44947	915	20	clean	clean	JJ
44947	915	21	,	,	,
44947	915	22	flat	flat	JJ
44947	915	23	tins	tin	NNS
44947	915	24	,	,	,
44947	915	25	and	and	CC
44947	915	26	bake	bake	VB
44947	915	27	in	in	RP
44947	915	28	a	a	DT
44947	915	29	warm	warm	JJ
44947	915	30	oven	oven	NN
44947	915	31	.	.	.
44947	916	1	These	these	DT
44947	916	2	cakes	cake	NNS
44947	916	3	require	require	VBP
44947	916	4	very	very	RB
44947	916	5	careful	careful	JJ
44947	916	6	handling	handling	NN
44947	916	7	or	or	CC
44947	916	8	they	-PRON-	PRP
44947	916	9	will	will	MD
44947	916	10	break	break	VB
44947	916	11	all	all	DT
44947	916	12	to	to	IN
44947	916	13	pieces	piece	NNS
44947	916	14	.	.	.
44947	917	1	TEA	TEA	NNP
44947	917	2	-	-	HYPH
44947	917	3	CAKES	CAKES	NNP
44947	917	4	(	(	-LRB-
44947	917	5	HOT	HOT	NNP
44947	917	6	)	)	-RRB-
44947	917	7	(	(	-LRB-
44947	917	8	Scotch	scotch	NN
44947	917	9	)	)	-RRB-
44947	917	10	One	one	CD
44947	917	11	-	-	HYPH
44947	917	12	half	half	NN
44947	917	13	lb	lb	RB
44947	917	14	.	.	.
44947	918	1	flour	flour	NN
44947	918	2	,	,	,
44947	918	3	1/4	1/4	CD
44947	918	4	lb	lb	IN
44947	918	5	.	.	.
44947	919	1	butter	butter	NN
44947	919	2	,	,	,
44947	919	3	1	1	CD
44947	919	4	oz	oz	IN
44947	919	5	.	.	.
44947	920	1	sugar	sugar	NNP
44947	920	2	,	,	,
44947	920	3	1	1	CD
44947	920	4	saltspoon	saltspoon	NN
44947	920	5	salt	salt	NN
44947	920	6	,	,	,
44947	920	7	1	1	CD
44947	920	8	teaspoon	teaspoon	NN
44947	920	9	baking	baking	NN
44947	920	10	-	-	HYPH
44947	920	11	powder	powder	NNP
44947	920	12	,	,	,
44947	920	13	1	1	CD
44947	920	14	egg	egg	NN
44947	920	15	,	,	,
44947	920	16	and	and	CC
44947	920	17	some	some	DT
44947	920	18	sweet	sweet	JJ
44947	920	19	milk	milk	NN
44947	920	20	.	.	.
44947	921	1	Make	make	VB
44947	921	2	the	the	DT
44947	921	3	ingredients	ingredient	NNS
44947	921	4	into	into	IN
44947	921	5	a	a	DT
44947	921	6	nice	nice	JJ
44947	921	7	soft	soft	JJ
44947	921	8	dough	dough	NN
44947	921	9	with	with	IN
44947	921	10	the	the	DT
44947	921	11	milk	milk	NN
44947	921	12	,	,	,
44947	921	13	cut	cut	VBN
44947	921	14	into	into	IN
44947	921	15	rounds	round	NNS
44947	921	16	about	about	RB
44947	921	17	1/2	1/2	CD
44947	921	18	an	an	DT
44947	921	19	inch	inch	NN
44947	921	20	thick	thick	JJ
44947	921	21	,	,	,
44947	921	22	and	and	CC
44947	921	23	bake	bake	VB
44947	921	24	for	for	IN
44947	921	25	10	10	CD
44947	921	26	minutes	minute	NNS
44947	921	27	in	in	IN
44947	921	28	a	a	DT
44947	921	29	quick	quick	JJ
44947	921	30	oven	oven	NN
44947	921	31	;	;	,
44947	921	32	split	split	VBD
44947	921	33	open	open	JJ
44947	921	34	with	with	IN
44947	921	35	your	-PRON-	PRP$
44947	921	36	fingers	finger	NNS
44947	921	37	,	,	,
44947	921	38	butter	butter	NN
44947	921	39	,	,	,
44947	921	40	and	and	CC
44947	921	41	eat	eat	VB
44947	921	42	hot	hot	JJ
44947	921	43	.	.	.
44947	922	1	TEA	tea	JJ
44947	922	2	PANCAKES	PANCAKES	NNP
44947	922	3	(	(	-LRB-
44947	922	4	Scotch	Scotch	NNP
44947	922	5	)	)	-RRB-
44947	922	6	Two	two	CD
44947	922	7	eggs	egg	NNS
44947	922	8	,	,	,
44947	922	9	1	1	CD
44947	922	10	lump	lump	NN
44947	922	11	of	of	IN
44947	922	12	butter	butter	NN
44947	922	13	,	,	,
44947	922	14	1/2	1/2	CD
44947	922	15	teacup	teacup	NN
44947	922	16	sugar	sugar	NN
44947	922	17	,	,	,
44947	922	18	1	1	CD
44947	922	19	heaping	heap	VBG
44947	922	20	teaspoon	teaspoon	NN
44947	922	21	carbonate	carbonate	NN
44947	922	22	of	of	IN
44947	922	23	soda	soda	NN
44947	922	24	,	,	,
44947	922	25	1	1	CD
44947	922	26	lb	lb	IN
44947	922	27	.	.	.
44947	923	1	of	of	IN
44947	923	2	flour	flour	NN
44947	923	3	,	,	,
44947	923	4	salt	salt	NN
44947	923	5	,	,	,
44947	923	6	1	1	CD
44947	923	7	heaping	heaping	NN
44947	923	8	teaspoon	teaspoon	NN
44947	923	9	cream	cream	NN
44947	923	10	of	of	IN
44947	923	11	tartar	tartar	NN
44947	923	12	,	,	,
44947	923	13	1	1	CD
44947	923	14	pint	pint	NN
44947	923	15	milk	milk	NN
44947	923	16	(	(	-LRB-
44947	923	17	or	or	CC
44947	923	18	milk	milk	NN
44947	923	19	and	and	CC
44947	923	20	water	water	NN
44947	923	21	)	)	-RRB-
44947	923	22	.	.	.
44947	924	1	Rub	rub	VB
44947	924	2	together	together	RB
44947	924	3	the	the	DT
44947	924	4	dry	dry	JJ
44947	924	5	ingredients	ingredient	NNS
44947	924	6	.	.	.
44947	925	1	Beat	beat	VB
44947	925	2	up	up	RP
44947	925	3	eggs	egg	NNS
44947	925	4	and	and	CC
44947	925	5	mix	mix	VB
44947	925	6	well	well	RB
44947	925	7	with	with	IN
44947	925	8	the	the	DT
44947	925	9	milk	milk	NN
44947	925	10	,	,	,
44947	925	11	beating	beat	VBG
44947	925	12	both	both	CC
44947	925	13	together	together	RB
44947	925	14	also	also	RB
44947	925	15	.	.	.
44947	926	1	Then	then	RB
44947	926	2	dredge	dredge	VB
44947	926	3	in	in	RP
44947	926	4	gradually	gradually	RB
44947	926	5	with	with	IN
44947	926	6	the	the	DT
44947	926	7	hand	hand	NN
44947	926	8	the	the	DT
44947	926	9	dry	dry	JJ
44947	926	10	ingredients	ingredient	NNS
44947	926	11	,	,	,
44947	926	12	stirring	stir	VBG
44947	926	13	all	all	PDT
44947	926	14	the	the	DT
44947	926	15	time	time	NN
44947	926	16	.	.	.
44947	927	1	Heat	heat	NN
44947	927	2	griddle	griddle	NN
44947	927	3	well	well	RB
44947	927	4	,	,	,
44947	927	5	rub	rub	VB
44947	927	6	over	over	RP
44947	927	7	till	till	IN
44947	927	8	quite	quite	RB
44947	927	9	greasy	greasy	JJ
44947	927	10	with	with	IN
44947	927	11	a	a	DT
44947	927	12	piece	piece	NN
44947	927	13	of	of	IN
44947	927	14	bacon	bacon	NN
44947	927	15	fat	fat	NN
44947	927	16	.	.	.
44947	928	1	Drop	drop	VB
44947	928	2	the	the	DT
44947	928	3	mixture	mixture	NN
44947	928	4	on	on	IN
44947	928	5	griddle	griddle	NN
44947	928	6	in	in	IN
44947	928	7	spoonfuls	spoonful	NNS
44947	928	8	from	from	IN
44947	928	9	a	a	DT
44947	928	10	tablespoon	tablespoon	NN
44947	928	11	.	.	.
44947	929	1	A	a	DT
44947	929	2	minute	minute	NN
44947	929	3	or	or	CC
44947	929	4	two	two	CD
44947	929	5	will	will	MD
44947	929	6	brown	brown	VB
44947	929	7	them	-PRON-	PRP
44947	929	8	.	.	.
44947	930	1	Then	then	RB
44947	930	2	turn	turn	VB
44947	930	3	over	over	RP
44947	930	4	and	and	CC
44947	930	5	cook	cook	VB
44947	930	6	other	other	JJ
44947	930	7	side	side	NN
44947	930	8	.	.	.
44947	931	1	CANADIAN	CANADIAN	NNP
44947	931	2	WAR	WAR	NNP
44947	931	3	CAKE	CAKE	NNS
44947	931	4	Two	two	CD
44947	931	5	cups	cup	NNS
44947	931	6	brown	brown	JJ
44947	931	7	sugar	sugar	NN
44947	931	8	,	,	,
44947	931	9	2	2	CD
44947	931	10	cups	cup	NNS
44947	931	11	hot	hot	JJ
44947	931	12	water	water	NN
44947	931	13	,	,	,
44947	931	14	2	2	CD
44947	931	15	tablespoons	tablespoon	NNS
44947	931	16	lard	lard	NN
44947	931	17	,	,	,
44947	931	18	1	1	CD
44947	931	19	lb	lb	IN
44947	931	20	.	.	.
44947	932	1	raisins	raisin	NNS
44947	932	2	,	,	,
44947	932	3	cut	cut	VBN
44947	932	4	once	once	RB
44947	932	5	,	,	,
44947	932	6	1	1	CD
44947	932	7	teaspoon	teaspoon	NN
44947	932	8	salt	salt	NN
44947	932	9	,	,	,
44947	932	10	1	1	CD
44947	932	11	teaspoon	teaspoon	NN
44947	932	12	cinnamon	cinnamon	NN
44947	932	13	,	,	,
44947	932	14	1	1	CD
44947	932	15	teaspoon	teaspoon	NN
44947	932	16	cloves	clove	NNS
44947	932	17	.	.	.
44947	933	1	Boil	boil	VB
44947	933	2	these	these	DT
44947	933	3	ingredients	ingredient	NNS
44947	933	4	5	5	CD
44947	933	5	minutes	minute	NNS
44947	933	6	after	after	IN
44947	933	7	they	-PRON-	PRP
44947	933	8	begin	begin	VBP
44947	933	9	to	to	TO
44947	933	10	bubble	bubble	VB
44947	933	11	.	.	.
44947	934	1	When	when	WRB
44947	934	2	cold	cold	JJ
44947	934	3	add	add	NN
44947	934	4	1	1	CD
44947	934	5	teaspoon	teaspoon	NN
44947	934	6	soda	soda	NN
44947	934	7	dissolved	dissolve	VBN
44947	934	8	in	in	IN
44947	934	9	1	1	CD
44947	934	10	teaspoon	teaspoon	NN
44947	934	11	hot	hot	JJ
44947	934	12	water	water	NN
44947	934	13	,	,	,
44947	934	14	and	and	CC
44947	934	15	3	3	CD
44947	934	16	cups	cup	NNS
44947	934	17	of	of	IN
44947	934	18	flour	flour	NN
44947	934	19	.	.	.
44947	935	1	Bake	bake	VB
44947	935	2	in	in	RP
44947	935	3	2	2	CD
44947	935	4	loaves	loaf	NNS
44947	935	5	,	,	,
44947	935	6	45	45	CD
44947	935	7	minutes	minute	NNS
44947	935	8	in	in	IN
44947	935	9	a	a	DT
44947	935	10	slow	slow	JJ
44947	935	11	oven	oven	NN
44947	935	12	.	.	.
44947	936	1	SERBIAN	serbian	JJ
44947	936	2	CAKE	CAKE	NNS
44947	936	3	Mix	mix	VBP
44947	936	4	together	together	RB
44947	936	5	the	the	DT
44947	936	6	yolks	yolk	NNS
44947	936	7	of	of	IN
44947	936	8	8	8	CD
44947	936	9	eggs	egg	NNS
44947	936	10	,	,	,
44947	936	11	1	1	CD
44947	936	12	cup	cup	NN
44947	936	13	of	of	IN
44947	936	14	sugar	sugar	NN
44947	936	15	,	,	,
44947	936	16	7	7	CD
44947	936	17	tablespoons	tablespoon	NNS
44947	936	18	of	of	IN
44947	936	19	pounded	pound	VBN
44947	936	20	hazelnuts	hazelnut	NNS
44947	936	21	,	,	,
44947	936	22	1	1	CD
44947	936	23	cup	cup	NN
44947	936	24	flour	flour	NN
44947	936	25	.	.	.
44947	937	1	Add	add	VB
44947	937	2	the	the	DT
44947	937	3	beaten	beat	VBN
44947	937	4	whites	white	NNS
44947	937	5	of	of	IN
44947	937	6	the	the	DT
44947	937	7	eggs	egg	NNS
44947	937	8	.	.	.
44947	938	1	Cook	cook	VB
44947	938	2	this	this	DT
44947	938	3	in	in	IN
44947	938	4	shallow	shallow	JJ
44947	938	5	pans	pan	NNS
44947	938	6	and	and	CC
44947	938	7	put	put	VBD
44947	938	8	between	between	IN
44947	938	9	the	the	DT
44947	938	10	layers	layer	NNS
44947	938	11	and	and	CC
44947	938	12	on	on	IN
44947	938	13	the	the	DT
44947	938	14	top	top	NN
44947	938	15	a	a	DT
44947	938	16	cream	cream	NN
44947	938	17	made	make	VBN
44947	938	18	as	as	IN
44947	938	19	follows	follow	VBZ
44947	938	20	:	:	:
44947	938	21	Boil	Boil	NNP
44947	938	22	10	10	CD
44947	938	23	minutes	minute	NNS
44947	938	24	1/4	1/4	CD
44947	938	25	lb	lb	XX
44947	938	26	.	.	.
44947	939	1	pounded	pound	VBD
44947	939	2	nuts	nut	NNS
44947	939	3	with	with	IN
44947	939	4	1	1	CD
44947	939	5	cup	cup	NN
44947	939	6	of	of	IN
44947	939	7	milk	milk	NN
44947	939	8	.	.	.
44947	940	1	Put	put	VB
44947	940	2	aside	aside	RB
44947	940	3	to	to	IN
44947	940	4	cool	cool	JJ
44947	940	5	.	.	.
44947	941	1	Cream	cream	NN
44947	941	2	1/4	1/4	CD
44947	941	3	lb	lb	IN
44947	941	4	.	.	.
44947	942	1	butter	butter	NN
44947	942	2	,	,	,
44947	942	3	add	add	VB
44947	942	4	2	2	CD
44947	942	5	tablespoons	tablespoon	NNS
44947	942	6	of	of	IN
44947	942	7	rum	rum	NN
44947	942	8	and	and	CC
44947	942	9	1	1	CD
44947	942	10	teaspoon	teaspoon	NN
44947	942	11	vanilla	vanilla	NN
44947	942	12	.	.	.
44947	943	1	Mix	mix	VB
44947	943	2	this	this	DT
44947	943	3	with	with	IN
44947	943	4	the	the	DT
44947	943	5	boiled	boil	VBN
44947	943	6	milk	milk	NN
44947	943	7	and	and	CC
44947	943	8	nuts	nut	NNS
44947	943	9	.	.	.
44947	944	1	Add	add	VB
44947	944	2	fine	fine	JJ
44947	944	3	sugar	sugar	NN
44947	944	4	until	until	IN
44947	944	5	stiff	stiff	JJ
44947	944	6	enough	enough	RB
44947	944	7	to	to	TO
44947	944	8	put	put	VB
44947	944	9	between	between	IN
44947	944	10	the	the	DT
44947	944	11	layers	layer	NNS
44947	944	12	of	of	IN
44947	944	13	cake	cake	NN
44947	944	14	and	and	CC
44947	944	15	then	then	RB
44947	944	16	add	add	VB
44947	944	17	more	more	JJR
44947	944	18	sugar	sugar	NN
44947	944	19	to	to	TO
44947	944	20	make	make	VB
44947	944	21	it	-PRON-	PRP
44947	944	22	stiff	stiff	JJ
44947	944	23	enough	enough	RB
44947	944	24	for	for	IN
44947	944	25	the	the	DT
44947	944	26	top	top	NN
44947	944	27	.	.	.
44947	945	1	Sprinkle	sprinkle	VB
44947	945	2	the	the	DT
44947	945	3	top	top	NN
44947	945	4	and	and	CC
44947	945	5	sides	side	NNS
44947	945	6	of	of	IN
44947	945	7	the	the	DT
44947	945	8	cake	cake	NN
44947	945	9	with	with	IN
44947	945	10	chopped	chop	VBN
44947	945	11	nuts	nut	NNS
44947	945	12	.	.	.
44947	946	1	RAVIOLI	RAVIOLI	NNP
44947	946	2	DOLCE	DOLCE	NNP
44947	946	3	Take	take	VBP
44947	946	4	1/2	1/2	CD
44947	946	5	pound	pound	NN
44947	946	6	of	of	IN
44947	946	7	flour	flour	NN
44947	946	8	,	,	,
44947	946	9	1	1	CD
44947	946	10	tablespoon	tablespoon	NN
44947	946	11	of	of	IN
44947	946	12	butter	butter	NN
44947	946	13	,	,	,
44947	946	14	and	and	CC
44947	946	15	2	2	CD
44947	946	16	tablespoons	tablespoon	NNS
44947	946	17	of	of	IN
44947	946	18	lard	lard	NN
44947	946	19	.	.	.
44947	947	1	Work	work	VB
44947	947	2	this	this	DT
44947	947	3	into	into	IN
44947	947	4	a	a	DT
44947	947	5	paste	paste	NN
44947	947	6	and	and	CC
44947	947	7	roll	roll	VB
44947	947	8	out	out	RP
44947	947	9	thin	thin	RB
44947	947	10	.	.	.
44947	948	1	Take	take	VB
44947	948	2	1/2	1/2	CD
44947	948	3	pound	pound	NN
44947	948	4	of	of	IN
44947	948	5	curds	curd	NNS
44947	948	6	,	,	,
44947	948	7	add	add	VB
44947	948	8	1	1	CD
44947	948	9	egg	egg	NN
44947	948	10	,	,	,
44947	948	11	and	and	CC
44947	948	12	the	the	DT
44947	948	13	yolk	yolk	NN
44947	948	14	of	of	IN
44947	948	15	a	a	DT
44947	948	16	second	second	JJ
44947	948	17	egg	egg	NN
44947	948	18	,	,	,
44947	948	19	2	2	CD
44947	948	20	tablespoons	tablespoon	NNS
44947	948	21	of	of	IN
44947	948	22	granulated	granulate	VBN
44947	948	23	sugar	sugar	NN
44947	948	24	,	,	,
44947	948	25	a	a	DT
44947	948	26	few	few	JJ
44947	948	27	drops	drop	NNS
44947	948	28	of	of	IN
44947	948	29	extract	extract	NN
44947	948	30	of	of	IN
44947	948	31	vanilla	vanilla	NN
44947	948	32	.	.	.
44947	949	1	Mix	mix	VB
44947	949	2	well	well	RB
44947	949	3	together	together	RB
44947	949	4	and	and	CC
44947	949	5	add	add	VB
44947	949	6	to	to	IN
44947	949	7	the	the	DT
44947	949	8	paste	paste	NN
44947	949	9	as	as	IN
44947	949	10	for	for	IN
44947	949	11	other	other	JJ
44947	949	12	ravioli	ravioli	NNS
44947	949	13	.	.	.
44947	950	1	Then	then	RB
44947	950	2	fry	fry	VB
44947	950	3	in	in	IN
44947	950	4	lard	lard	NN
44947	950	5	until	until	IN
44947	950	6	a	a	DT
44947	950	7	golden	golden	JJ
44947	950	8	brown	brown	NN
44947	950	9	.	.	.
44947	951	1	Serve	serve	VB
44947	951	2	with	with	IN
44947	951	3	powdered	powdered	JJ
44947	951	4	sugar	sugar	NN
44947	951	5	.	.	.
44947	952	1	CHESTNUTS	CHESTNUTS	NNP
44947	952	2	(	(	-LRB-
44947	952	3	Italian	Italian	NNP
44947	952	4	)	)	-RRB-
44947	952	5	Take	take	VB
44947	952	6	40	40	CD
44947	952	7	chestnuts	chestnut	NNS
44947	952	8	and	and	CC
44947	952	9	roast	roast	VB
44947	952	10	or	or	CC
44947	952	11	boil	boil	VB
44947	952	12	them	-PRON-	PRP
44947	952	13	over	over	IN
44947	952	14	a	a	DT
44947	952	15	slow	slow	JJ
44947	952	16	fire	fire	NN
44947	952	17	.	.	.
44947	953	1	Remove	remove	VB
44947	953	2	the	the	DT
44947	953	3	shells	shell	NNS
44947	953	4	carefully	carefully	RB
44947	953	5	,	,	,
44947	953	6	put	put	VBD
44947	953	7	them	-PRON-	PRP
44947	953	8	in	in	IN
44947	953	9	a	a	DT
44947	953	10	bowl	bowl	NN
44947	953	11	,	,	,
44947	953	12	and	and	CC
44947	953	13	pour	pour	VB
44947	953	14	over	over	IN
44947	953	15	them	-PRON-	PRP
44947	953	16	1/2	1/2	CD
44947	953	17	a	a	DT
44947	953	18	glass	glass	NN
44947	953	19	of	of	IN
44947	953	20	rum	rum	NN
44947	953	21	and	and	CC
44947	953	22	3	3	CD
44947	953	23	tablespoons	tablespoon	NNS
44947	953	24	of	of	IN
44947	953	25	powdered	powdered	JJ
44947	953	26	sugar	sugar	NN
44947	953	27	.	.	.
44947	954	1	Set	Set	VBN
44947	954	2	fire	fire	NN
44947	954	3	to	to	IN
44947	954	4	the	the	DT
44947	954	5	rum	rum	NN
44947	954	6	and	and	CC
44947	954	7	baste	baste	VB
44947	954	8	the	the	DT
44947	954	9	chestnuts	chestnut	NNS
44947	954	10	constantly	constantly	RB
44947	954	11	as	as	RB
44947	954	12	long	long	RB
44947	954	13	as	as	IN
44947	954	14	the	the	DT
44947	954	15	rum	rum	NN
44947	954	16	will	will	MD
44947	954	17	burn	burn	VB
44947	954	18	,	,	,
44947	954	19	turning	turn	VBG
44947	954	20	the	the	DT
44947	954	21	chestnuts	chestnut	NNS
44947	954	22	about	about	IN
44947	954	23	so	so	RB
44947	954	24	they	-PRON-	PRP
44947	954	25	will	will	MD
44947	954	26	absorb	absorb	VB
44947	954	27	the	the	DT
44947	954	28	rum	rum	NN
44947	954	29	and	and	CC
44947	954	30	become	become	VB
44947	954	31	coloured	coloured	JJ
44947	954	32	.	.	.
44947	955	1	GNOCCHI	gnocchi	JJ
44947	955	2	OF	of	IN
44947	955	3	MILK	MILK	NNP
44947	955	4	One	one	CD
44947	955	5	cup	cup	NN
44947	955	6	of	of	IN
44947	955	7	milk	milk	NN
44947	955	8	,	,	,
44947	955	9	1	1	CD
44947	955	10	level	level	NN
44947	955	11	tablespoon	tablespoon	NN
44947	955	12	of	of	IN
44947	955	13	powdered	powder	VBN
44947	955	14	starch	starch	NN
44947	955	15	,	,	,
44947	955	16	1/2	1/2	CD
44947	955	17	teaspoon	teaspoon	NN
44947	955	18	of	of	IN
44947	955	19	vanilla	vanilla	NN
44947	955	20	,	,	,
44947	955	21	2	2	CD
44947	955	22	yolks	yolk	NNS
44947	955	23	of	of	IN
44947	955	24	eggs	egg	NNS
44947	955	25	;	;	:
44947	955	26	2	2	CD
44947	955	27	tablespoons	tablespoon	NNS
44947	955	28	of	of	IN
44947	955	29	sugar	sugar	NN
44947	955	30	.	.	.
44947	956	1	Put	put	VB
44947	956	2	all	all	PDT
44947	956	3	these	these	DT
44947	956	4	ingredients	ingredient	NNS
44947	956	5	together	together	RB
44947	956	6	into	into	IN
44947	956	7	a	a	DT
44947	956	8	saucepan	saucepan	NN
44947	956	9	and	and	CC
44947	956	10	mix	mix	VB
44947	956	11	together	together	RB
44947	956	12	with	with	IN
44947	956	13	a	a	DT
44947	956	14	wooden	wooden	JJ
44947	956	15	spoon	spoon	NN
44947	956	16	for	for	IN
44947	956	17	a	a	DT
44947	956	18	few	few	JJ
44947	956	19	minutes	minute	NNS
44947	956	20	.	.	.
44947	957	1	Then	then	RB
44947	957	2	put	put	VB
44947	957	3	on	on	RP
44947	957	4	the	the	DT
44947	957	5	back	back	NN
44947	957	6	of	of	IN
44947	957	7	the	the	DT
44947	957	8	stove	stove	NN
44947	957	9	where	where	WRB
44947	957	10	it	-PRON-	PRP
44947	957	11	is	be	VBZ
44947	957	12	not	not	RB
44947	957	13	too	too	RB
44947	957	14	hot	hot	JJ
44947	957	15	,	,	,
44947	957	16	and	and	CC
44947	957	17	cook	cook	VB
44947	957	18	until	until	IN
44947	957	19	the	the	DT
44947	957	20	mixture	mixture	NN
44947	957	21	has	have	VBZ
44947	957	22	become	become	VBN
44947	957	23	stiff	stiff	JJ
44947	957	24	.	.	.
44947	958	1	Cook	cook	VB
44947	958	2	a	a	DT
44947	958	3	few	few	JJ
44947	958	4	minutes	minute	NNS
44947	958	5	longer	long	RBR
44947	958	6	;	;	:
44947	958	7	then	then	RB
44947	958	8	turn	turn	VB
44947	958	9	out	out	RP
44947	958	10	onto	onto	IN
44947	958	11	a	a	DT
44947	958	12	bread	bread	NN
44947	958	13	-	-	HYPH
44947	958	14	board	board	NN
44947	958	15	and	and	CC
44947	958	16	spread	spread	VBD
44947	958	17	to	to	IN
44947	958	18	a	a	DT
44947	958	19	thickness	thickness	NN
44947	958	20	of	of	IN
44947	958	21	an	an	DT
44947	958	22	inch	inch	NN
44947	958	23	.	.	.
44947	959	1	When	when	WRB
44947	959	2	cold	cold	JJ
44947	959	3	cut	cut	NN
44947	959	4	into	into	IN
44947	959	5	diamonds	diamond	NNS
44947	959	6	or	or	CC
44947	959	7	squares	square	NNS
44947	959	8	.	.	.
44947	960	1	Butter	butter	VB
44947	960	2	a	a	DT
44947	960	3	baking	baking	NN
44947	960	4	-	-	HYPH
44947	960	5	dish	dish	NN
44947	960	6	,	,	,
44947	960	7	and	and	CC
44947	960	8	put	put	VBD
44947	960	9	the	the	DT
44947	960	10	squares	square	NNS
44947	960	11	into	into	IN
44947	960	12	it	-PRON-	PRP
44947	960	13	overlapping	overlap	VBG
44947	960	14	each	each	DT
44947	960	15	other	other	JJ
44947	960	16	.	.	.
44947	961	1	Add	add	VB
44947	961	2	a	a	DT
44947	961	3	few	few	JJ
44947	961	4	dabs	dab	NNS
44947	961	5	of	of	IN
44947	961	6	butter	butter	NN
44947	961	7	here	here	RB
44947	961	8	and	and	CC
44947	961	9	there	there	RB
44947	961	10	.	.	.
44947	962	1	Put	put	VB
44947	962	2	another	another	DT
44947	962	3	layer	layer	NN
44947	962	4	of	of	IN
44947	962	5	the	the	DT
44947	962	6	squares	square	NNS
44947	962	7	in	in	IN
44947	962	8	the	the	DT
44947	962	9	dish	dish	NN
44947	962	10	,	,	,
44947	962	11	more	more	JJR
44947	962	12	dabs	dab	NNS
44947	962	13	of	of	IN
44947	962	14	butter	butter	NN
44947	962	15	,	,	,
44947	962	16	and	and	CC
44947	962	17	so	so	RB
44947	962	18	on	on	RB
44947	962	19	until	until	IN
44947	962	20	the	the	DT
44947	962	21	dish	dish	NN
44947	962	22	is	be	VBZ
44947	962	23	full	full	JJ
44947	962	24	.	.	.
44947	963	1	Brown	Brown	NNP
44947	963	2	in	in	IN
44947	963	3	the	the	DT
44947	963	4	oven	oven	NN
44947	963	5	.	.	.
44947	964	1	ALMOND	almond	NN
44947	964	2	PUDDING	pudding	NN
44947	964	3	(	(	-LRB-
44947	964	4	Italian	Italian	NNP
44947	964	5	)	)	-RRB-
44947	964	6	Two	two	CD
44947	964	7	ozs	ozs	NN
44947	964	8	.	.	.
44947	965	1	of	of	IN
44947	965	2	ground	ground	NNP
44947	965	3	almonds	almond	VBZ
44947	965	4	,	,	,
44947	965	5	sugar	sugar	VBP
44947	965	6	to	to	TO
44947	965	7	taste	taste	VB
44947	965	8	,	,	,
44947	965	9	3	3	CD
44947	965	10	eggs	egg	NNS
44947	965	11	,	,	,
44947	965	12	1/2	1/2	CD
44947	965	13	pint	pint	NN
44947	965	14	of	of	IN
44947	965	15	cream	cream	NN
44947	965	16	,	,	,
44947	965	17	1	1	CD
44947	965	18	dessert	dessert	NN
44947	965	19	-	-	HYPH
44947	965	20	spoonful	spoonful	JJ
44947	965	21	of	of	IN
44947	965	22	orange	orange	NN
44947	965	23	-	-	HYPH
44947	965	24	juice	juice	NN
44947	965	25	,	,	,
44947	965	26	blanched	blanch	VBD
44947	965	27	almonds	almond	NNS
44947	965	28	,	,	,
44947	965	29	shredded	shred	VBN
44947	965	30	candied	candy	VBN
44947	965	31	peel	peel	NN
44947	965	32	.	.	.
44947	966	1	Separate	separate	VB
44947	966	2	the	the	DT
44947	966	3	yolks	yolk	NNS
44947	966	4	of	of	IN
44947	966	5	the	the	DT
44947	966	6	eggs	egg	NNS
44947	966	7	,	,	,
44947	966	8	add	add	VB
44947	966	9	1	1	CD
44947	966	10	tablespoonful	tablespoonful	NN
44947	966	11	of	of	IN
44947	966	12	castor	castor	NN
44947	966	13	-	-	HYPH
44947	966	14	sugar	sugar	NN
44947	966	15	,	,	,
44947	966	16	the	the	DT
44947	966	17	ground	ground	NN
44947	966	18	almonds	almond	VBZ
44947	966	19	,	,	,
44947	966	20	and	and	CC
44947	966	21	the	the	DT
44947	966	22	cream	cream	NN
44947	966	23	gradually	gradually	RB
44947	966	24	.	.	.
44947	967	1	Whisk	whisk	VB
44947	967	2	the	the	DT
44947	967	3	whites	white	NNS
44947	967	4	stiffly	stiffly	NN
44947	967	5	,	,	,
44947	967	6	stir	stir	VB
44947	967	7	them	-PRON-	PRP
44947	967	8	lightly	lightly	RB
44947	967	9	in	in	RB
44947	967	10	,	,	,
44947	967	11	and	and	CC
44947	967	12	add	add	VB
44947	967	13	more	more	JJR
44947	967	14	sugar	sugar	NN
44947	967	15	if	if	IN
44947	967	16	necessary	necessary	JJ
44947	967	17	.	.	.
44947	968	1	Have	have	VBP
44947	968	2	ready	ready	JJ
44947	968	3	a	a	DT
44947	968	4	mould	mould	NN
44947	968	5	well	well	RB
44947	968	6	buttered	butter	VBN
44947	968	7	and	and	CC
44947	968	8	lightly	lightly	RB
44947	968	9	covered	cover	VBN
44947	968	10	with	with	IN
44947	968	11	shredded	shredded	JJ
44947	968	12	almonds	almond	NNS
44947	968	13	and	and	CC
44947	968	14	candied	candy	VBN
44947	968	15	peel	peel	NN
44947	968	16	,	,	,
44947	968	17	then	then	RB
44947	968	18	pour	pour	VB
44947	968	19	in	in	IN
44947	968	20	the	the	DT
44947	968	21	mixture	mixture	NN
44947	968	22	.	.	.
44947	969	1	Steam	steam	NN
44947	969	2	gently	gently	RB
44947	969	3	for	for	IN
44947	969	4	1	1	CD
44947	969	5	-	-	SYM
44947	969	6	1/2	1/2	CD
44947	969	7	hours	hour	NNS
44947	969	8	,	,	,
44947	969	9	and	and	CC
44947	969	10	serve	serve	VB
44947	969	11	with	with	IN
44947	969	12	a	a	DT
44947	969	13	suitable	suitable	JJ
44947	969	14	sauce	sauce	NN
44947	969	15	.	.	.
44947	970	1	CHESTNUT	CHESTNUT	NNS
44947	970	2	FRITTERS	fritter	NNS
44947	970	3	(	(	-LRB-
44947	970	4	Italian	italian	JJ
44947	970	5	)	)	-RRB-
44947	970	6	Take	take	VB
44947	970	7	20	20	CD
44947	970	8	chestnuts	chestnut	NNS
44947	970	9	and	and	CC
44947	970	10	roast	roast	VB
44947	970	11	them	-PRON-	PRP
44947	970	12	on	on	IN
44947	970	13	a	a	DT
44947	970	14	slow	slow	JJ
44947	970	15	fire	fire	NN
44947	970	16	.	.	.
44947	971	1	Remove	remove	VB
44947	971	2	the	the	DT
44947	971	3	shells	shell	NNS
44947	971	4	and	and	CC
44947	971	5	put	put	VBD
44947	971	6	them	-PRON-	PRP
44947	971	7	into	into	IN
44947	971	8	a	a	DT
44947	971	9	saucepan	saucepan	NN
44947	971	10	with	with	IN
44947	971	11	1	1	CD
44947	971	12	level	level	NN
44947	971	13	tablespoon	tablespoon	NN
44947	971	14	of	of	IN
44947	971	15	powdered	powdered	JJ
44947	971	16	sugar	sugar	NN
44947	971	17	and	and	CC
44947	971	18	1/2	1/2	CD
44947	971	19	glass	glass	NN
44947	971	20	of	of	IN
44947	971	21	milk	milk	NN
44947	971	22	and	and	CC
44947	971	23	a	a	DT
44947	971	24	little	little	JJ
44947	971	25	vanilla	vanilla	NN
44947	971	26	.	.	.
44947	972	1	Cover	cover	VB
44947	972	2	the	the	DT
44947	972	3	saucepan	saucepan	NN
44947	972	4	and	and	CC
44947	972	5	let	let	VB
44947	972	6	it	-PRON-	PRP
44947	972	7	cook	cook	VB
44947	972	8	slowly	slowly	RB
44947	972	9	for	for	IN
44947	972	10	more	more	JJR
44947	972	11	than	than	IN
44947	972	12	a	a	DT
44947	972	13	half	half	JJ
44947	972	14	-	-	HYPH
44947	972	15	hour	hour	NN
44947	972	16	.	.	.
44947	973	1	Then	then	RB
44947	973	2	drain	drain	VB
44947	973	3	the	the	DT
44947	973	4	chestnuts	chestnut	NNS
44947	973	5	and	and	CC
44947	973	6	pass	pass	VB
44947	973	7	them	-PRON-	PRP
44947	973	8	through	through	IN
44947	973	9	a	a	DT
44947	973	10	sieve	sieve	NN
44947	973	11	.	.	.
44947	974	1	Put	put	VB
44947	974	2	them	-PRON-	PRP
44947	974	3	back	back	RB
44947	974	4	in	in	IN
44947	974	5	a	a	DT
44947	974	6	bowl	bowl	NN
44947	974	7	with	with	IN
44947	974	8	one	one	CD
44947	974	9	tablespoon	tablespoon	NN
44947	974	10	of	of	IN
44947	974	11	butter	butter	NN
44947	974	12	,	,	,
44947	974	13	the	the	DT
44947	974	14	yolks	yolk	NNS
44947	974	15	of	of	IN
44947	974	16	3	3	CD
44947	974	17	eggs	egg	NNS
44947	974	18	,	,	,
44947	974	19	and	and	CC
44947	974	20	mix	mix	VB
44947	974	21	well	well	RB
44947	974	22	without	without	IN
44947	974	23	cooking	cooking	NN
44947	974	24	.	.	.
44947	975	1	Allow	allow	VB
44947	975	2	them	-PRON-	PRP
44947	975	3	to	to	TO
44947	975	4	cool	cool	VB
44947	975	5	,	,	,
44947	975	6	and	and	CC
44947	975	7	then	then	RB
44947	975	8	take	take	VB
44947	975	9	a	a	DT
44947	975	10	small	small	JJ
44947	975	11	portion	portion	NN
44947	975	12	at	at	IN
44947	975	13	a	a	DT
44947	975	14	time	time	NN
44947	975	15	,	,	,
44947	975	16	the	the	DT
44947	975	17	size	size	NN
44947	975	18	of	of	IN
44947	975	19	a	a	DT
44947	975	20	nut	nut	NN
44947	975	21	,	,	,
44947	975	22	roll	roll	VB
44947	975	23	them	-PRON-	PRP
44947	975	24	,	,	,
44947	975	25	dip	dip	VB
44947	975	26	them	-PRON-	PRP
44947	975	27	in	in	IN
44947	975	28	egg	egg	NN
44947	975	29	,	,	,
44947	975	30	and	and	CC
44947	975	31	in	in	IN
44947	975	32	bread	bread	NN
44947	975	33	-	-	HYPH
44947	975	34	crumbs	crumb	NNS
44947	975	35	,	,	,
44947	975	36	and	and	CC
44947	975	37	fry	fry	VB
44947	975	38	in	in	IN
44947	975	39	butter	butter	NN
44947	975	40	and	and	CC
44947	975	41	lard	lard	NN
44947	975	42	,	,	,
44947	975	43	a	a	DT
44947	975	44	few	few	JJ
44947	975	45	at	at	IN
44947	975	46	a	a	DT
44947	975	47	time	time	NN
44947	975	48	.	.	.
44947	976	1	Serve	serve	VB
44947	976	2	hot	hot	JJ
44947	976	3	with	with	IN
44947	976	4	powdered	powdered	JJ
44947	976	5	sugar	sugar	NN
44947	976	6	.	.	.
44947	977	1	CHESTNUT	CHESTNUT	NNS
44947	977	2	CREAM	cream	NN
44947	977	3	(	(	-LRB-
44947	977	4	A	a	DT
44947	977	5	favourite	favourite	JJ
44947	977	6	Florentine	Florentine	NNP
44947	977	7	pudding	pudding	NN
44947	977	8	)	)	-RRB-
44947	977	9	Cut	Cut	NNP
44947	977	10	1	1	CD
44947	977	11	lb	lb	RB
44947	977	12	.	.	.
44947	978	1	of	of	IN
44947	978	2	chestnuts	chestnut	NNS
44947	978	3	lightly	lightly	RB
44947	978	4	with	with	IN
44947	978	5	a	a	DT
44947	978	6	knife	knife	NN
44947	978	7	;	;	:
44947	978	8	put	put	VB
44947	978	9	them	-PRON-	PRP
44947	978	10	in	in	IN
44947	978	11	a	a	DT
44947	978	12	saucepan	saucepan	NN
44947	978	13	and	and	CC
44947	978	14	cover	cover	NN
44947	978	15	with	with	IN
44947	978	16	cold	cold	JJ
44947	978	17	water	water	NN
44947	978	18	;	;	:
44947	978	19	boil	boil	VB
44947	978	20	5	5	CD
44947	978	21	minutes	minute	NNS
44947	978	22	.	.	.
44947	979	1	The	the	DT
44947	979	2	outer	outer	JJ
44947	979	3	and	and	CC
44947	979	4	inner	inner	JJ
44947	979	5	skins	skin	NNS
44947	979	6	should	should	MD
44947	979	7	now	now	RB
44947	979	8	peel	peel	VB
44947	979	9	easily	easily	RB
44947	979	10	.	.	.
44947	980	1	Cover	cover	VB
44947	980	2	the	the	DT
44947	980	3	peeled	peel	VBN
44947	980	4	chestnuts	chestnut	NNS
44947	980	5	with	with	IN
44947	980	6	milk	milk	NN
44947	980	7	,	,	,
44947	980	8	add	add	VB
44947	980	9	a	a	DT
44947	980	10	little	little	JJ
44947	980	11	vanilla	vanilla	NN
44947	980	12	,	,	,
44947	980	13	let	let	VB
44947	980	14	them	-PRON-	PRP
44947	980	15	boil	boil	VB
44947	980	16	in	in	IN
44947	980	17	a	a	DT
44947	980	18	covered	cover	VBN
44947	980	19	pan	pan	NN
44947	980	20	until	until	IN
44947	980	21	tender	tender	NN
44947	980	22	and	and	CC
44947	980	23	the	the	DT
44947	980	24	milk	milk	NN
44947	980	25	reduced	reduce	VBN
44947	980	26	.	.	.
44947	981	1	Now	now	RB
44947	981	2	crush	crush	VB
44947	981	3	the	the	DT
44947	981	4	chestnuts	chestnut	NNS
44947	981	5	in	in	IN
44947	981	6	the	the	DT
44947	981	7	saucepan	saucepan	NN
44947	981	8	and	and	CC
44947	981	9	add	add	VB
44947	981	10	1/4	1/4	CD
44947	981	11	lb	lb	IN
44947	981	12	.	.	.
44947	982	1	powdered	powdered	JJ
44947	982	2	sugar	sugar	NN
44947	982	3	.	.	.
44947	983	1	If	if	IN
44947	983	2	the	the	DT
44947	983	3	purée	purée	NN
44947	983	4	is	be	VBZ
44947	983	5	too	too	RB
44947	983	6	thick	thick	JJ
44947	983	7	add	add	VB
44947	983	8	a	a	DT
44947	983	9	little	little	JJ
44947	983	10	milk	milk	NN
44947	983	11	,	,	,
44947	983	12	but	but	CC
44947	983	13	it	-PRON-	PRP
44947	983	14	should	should	MD
44947	983	15	be	be	VB
44947	983	16	stiff	stiff	JJ
44947	983	17	enough	enough	RB
44947	983	18	to	to	TO
44947	983	19	form	form	VB
44947	983	20	into	into	IN
44947	983	21	a	a	DT
44947	983	22	border	border	NN
44947	983	23	around	around	IN
44947	983	24	the	the	DT
44947	983	25	dish	dish	NN
44947	983	26	in	in	IN
44947	983	27	which	which	WDT
44947	983	28	it	-PRON-	PRP
44947	983	29	is	be	VBZ
44947	983	30	to	to	TO
44947	983	31	be	be	VB
44947	983	32	served	serve	VBN
44947	983	33	.	.	.
44947	984	1	In	in	IN
44947	984	2	the	the	DT
44947	984	3	centre	centre	NN
44947	984	4	of	of	IN
44947	984	5	the	the	DT
44947	984	6	dish	dish	NNP
44947	984	7	heap	heap	NN
44947	984	8	whipped	whip	VBN
44947	984	9	cream	cream	NN
44947	984	10	lightly	lightly	RB
44947	984	11	sweetened	sweeten	VBN
44947	984	12	and	and	CC
44947	984	13	flavoured	flavour	VBN
44947	984	14	with	with	IN
44947	984	15	vanilla	vanilla	NN
44947	984	16	.	.	.
44947	985	1	The	the	DT
44947	985	2	chestnut	chestnut	NN
44947	985	3	border	border	NN
44947	985	4	may	may	MD
44947	985	5	be	be	VB
44947	985	6	made	make	VBN
44947	985	7	in	in	IN
44947	985	8	an	an	DT
44947	985	9	ornamental	ornamental	JJ
44947	985	10	form	form	NN
44947	985	11	by	by	IN
44947	985	12	a	a	DT
44947	985	13	pastry	pastry	NN
44947	985	14	bag	bag	NN
44947	985	15	and	and	CC
44947	985	16	tube	tube	NN
44947	985	17	.	.	.
44947	986	1	TAPIOCA	TAPIOCA	NNP
44947	986	2	PUDDING	pudding	NN
44947	986	3	(	(	-LRB-
44947	986	4	French	French	NNP
44947	986	5	)	)	-RRB-
44947	986	6	Boil	Boil	NNP
44947	986	7	1	1	CD
44947	986	8	-	-	SYM
44947	986	9	1/2	1/2	CD
44947	986	10	pints	pint	NNS
44947	986	11	of	of	IN
44947	986	12	milk	milk	NN
44947	986	13	with	with	IN
44947	986	14	3	3	CD
44947	986	15	oz	oz	NNP
44947	986	16	.	.	.
44947	987	1	of	of	IN
44947	987	2	sugar	sugar	NNP
44947	987	3	and	and	CC
44947	987	4	two	two	CD
44947	987	5	even	even	JJ
44947	987	6	tablespoons	tablespoon	NNS
44947	987	7	of	of	IN
44947	987	8	butter	butter	NN
44947	987	9	.	.	.
44947	988	1	Stir	stir	VB
44947	988	2	in	in	IN
44947	988	3	gradually	gradually	RB
44947	988	4	3	3	CD
44947	988	5	oz	oz	IN
44947	988	6	.	.	.
44947	989	1	of	of	IN
44947	989	2	fine	fine	JJ
44947	989	3	tapioca	tapioca	NN
44947	989	4	.	.	.
44947	990	1	Place	place	VB
44947	990	2	the	the	DT
44947	990	3	saucepan	saucepan	NN
44947	990	4	on	on	IN
44947	990	5	a	a	DT
44947	990	6	slow	slow	JJ
44947	990	7	fire	fire	NN
44947	990	8	and	and	CC
44947	990	9	simmer	simmer	NN
44947	990	10	15	15	CD
44947	990	11	minutes	minute	NNS
44947	990	12	.	.	.
44947	991	1	Pour	pour	VB
44947	991	2	the	the	DT
44947	991	3	mixture	mixture	NN
44947	991	4	into	into	IN
44947	991	5	a	a	DT
44947	991	6	basin	basin	NN
44947	991	7	and	and	CC
44947	991	8	add	add	VB
44947	991	9	1/2	1/2	CD
44947	991	10	cup	cup	NN
44947	991	11	stoned	stone	VBD
44947	991	12	raisins	raisin	NNS
44947	991	13	,	,	,
44947	991	14	the	the	DT
44947	991	15	grated	grate	VBN
44947	991	16	rind	rind	NN
44947	991	17	of	of	IN
44947	991	18	1	1	CD
44947	991	19	lemon	lemon	NN
44947	991	20	,	,	,
44947	991	21	1	1	CD
44947	991	22	-	-	SYM
44947	991	23	1/2	1/2	CD
44947	991	24	oz	oz	UH
44947	991	25	.	.	.
44947	992	1	finely	finely	RB
44947	992	2	cut	cut	VBN
44947	992	3	candied	candied	JJ
44947	992	4	orange	orange	NN
44947	992	5	-	-	HYPH
44947	992	6	peel	peel	NN
44947	992	7	,	,	,
44947	992	8	one	one	CD
44947	992	9	whole	whole	JJ
44947	992	10	egg	egg	NN
44947	992	11	,	,	,
44947	992	12	3	3	CD
44947	992	13	yolks	yolk	NNS
44947	992	14	;	;	:
44947	992	15	mix	mix	VB
44947	992	16	all	all	RB
44947	992	17	together	together	RB
44947	992	18	.	.	.
44947	993	1	Beat	beat	VB
44947	993	2	the	the	DT
44947	993	3	3	3	CD
44947	993	4	whites	white	NNS
44947	993	5	stiff	stiff	JJ
44947	993	6	and	and	CC
44947	993	7	add	add	VB
44947	993	8	to	to	IN
44947	993	9	the	the	DT
44947	993	10	mixture	mixture	NN
44947	993	11	.	.	.
44947	994	1	Pour	pour	VB
44947	994	2	into	into	IN
44947	994	3	a	a	DT
44947	994	4	mould	mould	NN
44947	994	5	which	which	WDT
44947	994	6	has	have	VBZ
44947	994	7	been	be	VBN
44947	994	8	buttered	butter	VBN
44947	994	9	and	and	CC
44947	994	10	well	well	RB
44947	994	11	sprinkled	sprinkle	VBN
44947	994	12	with	with	IN
44947	994	13	powdered	powdered	JJ
44947	994	14	sugar	sugar	NN
44947	994	15	and	and	CC
44947	994	16	steam	steam	NN
44947	994	17	45	45	CD
44947	994	18	minutes	minute	NNS
44947	994	19	.	.	.
44947	995	1	Serve	serve	VB
44947	995	2	with	with	IN
44947	995	3	any	any	DT
44947	995	4	sweet	sweet	JJ
44947	995	5	sauce	sauce	NN
44947	995	6	.	.	.
44947	996	1	With	with	IN
44947	996	2	a	a	DT
44947	996	3	larger	large	JJR
44947	996	4	quantity	quantity	NN
44947	996	5	of	of	IN
44947	996	6	raisins	raisin	NNS
44947	996	7	this	this	DT
44947	996	8	resembles	resemble	VBZ
44947	996	9	an	an	DT
44947	996	10	old	old	JJ
44947	996	11	time	time	NN
44947	996	12	"	"	``
44947	996	13	Whisper	Whisper	NNP
44947	996	14	Pudding	Pudding	NNP
44947	996	15	.	.	.
44947	996	16	"	"	''
44947	997	1	So	so	RB
44947	997	2	called	call	VBN
44947	997	3	because	because	IN
44947	997	4	the	the	DT
44947	997	5	plums	plum	NNS
44947	997	6	were	be	VBD
44947	997	7	close	close	JJ
44947	997	8	together	together	RB
44947	997	9	.	.	.
44947	998	1	GINGER	GINGER	NNP
44947	998	2	ICE	ICE	NNP
44947	998	3	-	-	HYPH
44947	998	4	CREAM	CREAM	NNP
44947	998	5	(	(	-LRB-
44947	998	6	Canadian	Canadian	NNP
44947	998	7	)	)	-RRB-
44947	998	8	Make	make	VB
44947	998	9	a	a	DT
44947	998	10	pint	pint	NN
44947	998	11	of	of	IN
44947	998	12	custard	custard	NN
44947	998	13	.	.	.
44947	999	1	When	when	WRB
44947	999	2	it	-PRON-	PRP
44947	999	3	is	be	VBZ
44947	999	4	cold	cold	JJ
44947	999	5	add	add	NN
44947	999	6	1/2	1/2	CD
44947	999	7	pint	pint	NN
44947	999	8	unsweetened	unsweetened	JJ
44947	999	9	condensed	condense	VBN
44947	999	10	milk	milk	NN
44947	999	11	,	,	,
44947	999	12	1/2	1/2	CD
44947	999	13	pint	pint	NN
44947	999	14	unsweetened	unsweetened	JJ
44947	999	15	condensed	condense	VBN
44947	999	16	cream	cream	NN
44947	999	17	,	,	,
44947	999	18	2	2	CD
44947	999	19	tablespoons	tablespoon	NNS
44947	999	20	of	of	IN
44947	999	21	chopped	chop	VBN
44947	999	22	preserved	preserve	VBN
44947	999	23	Canton	Canton	NNP
44947	999	24	ginger	ginger	NN
44947	999	25	,	,	,
44947	999	26	and	and	CC
44947	999	27	4	4	CD
44947	999	28	tablespoons	tablespoon	NNS
44947	999	29	of	of	IN
44947	999	30	the	the	DT
44947	999	31	syrup	syrup	NN
44947	999	32	from	from	IN
44947	999	33	the	the	DT
44947	999	34	ginger	ginger	NN
44947	999	35	jar	jar	NN
44947	999	36	.	.	.
44947	1000	1	Freeze	freeze	VB
44947	1000	2	.	.	.
44947	1001	1	ALMOND	ALMOND	NNP
44947	1001	2	CAKE	CAKE	NNS
44947	1001	3	(	(	-LRB-
44947	1001	4	Canadian	Canadian	NNP
44947	1001	5	)	)	-RRB-
44947	1001	6	The	the	DT
44947	1001	7	ingredients	ingredient	NNS
44947	1001	8	are	be	VBP
44947	1001	9	:	:	:
44947	1001	10	Whites	white	NNS
44947	1001	11	of	of	IN
44947	1001	12	10	10	CD
44947	1001	13	eggs	egg	NNS
44947	1001	14	,	,	,
44947	1001	15	1	1	CD
44947	1001	16	cup	cup	NN
44947	1001	17	of	of	IN
44947	1001	18	flour	flour	NN
44947	1001	19	,	,	,
44947	1001	20	1	1	CD
44947	1001	21	-	-	SYM
44947	1001	22	1/2	1/2	CD
44947	1001	23	cups	cup	NNS
44947	1001	24	of	of	IN
44947	1001	25	sugar	sugar	NN
44947	1001	26	,	,	,
44947	1001	27	1	1	CD
44947	1001	28	teaspoonful	teaspoonful	NN
44947	1001	29	of	of	IN
44947	1001	30	cream	cream	NN
44947	1001	31	tartar	tartar	NN
44947	1001	32	;	;	:
44947	1001	33	the	the	DT
44947	1001	34	method	method	NN
44947	1001	35	of	of	IN
44947	1001	36	mixing	mix	VBG
44947	1001	37	similar	similar	JJ
44947	1001	38	to	to	IN
44947	1001	39	angel	angel	NN
44947	1001	40	cake	cake	NN
44947	1001	41	.	.	.
44947	1002	1	Bake	bake	VB
44947	1002	2	in	in	IN
44947	1002	3	3	3	CD
44947	1002	4	layers	layer	NNS
44947	1002	5	.	.	.
44947	1003	1	For	for	IN
44947	1003	2	the	the	DT
44947	1003	3	filling	filling	NN
44947	1003	4	:	:	:
44947	1003	5	Yolks	yolk	NNS
44947	1003	6	of	of	IN
44947	1003	7	4	4	CD
44947	1003	8	eggs	egg	NNS
44947	1003	9	,	,	,
44947	1003	10	1	1	CD
44947	1003	11	tablespoon	tablespoon	NN
44947	1003	12	of	of	IN
44947	1003	13	sugar	sugar	NN
44947	1003	14	,	,	,
44947	1003	15	2	2	CD
44947	1003	16	teaspoons	teaspoon	NNS
44947	1003	17	of	of	IN
44947	1003	18	corn	corn	NN
44947	1003	19	-	-	HYPH
44947	1003	20	starch	starch	NN
44947	1003	21	mixed	mix	VBN
44947	1003	22	in	in	IN
44947	1003	23	enough	enough	JJ
44947	1003	24	milk	milk	NN
44947	1003	25	to	to	IN
44947	1003	26	moisten	moisten	NNP
44947	1003	27	,	,	,
44947	1003	28	1	1	CD
44947	1003	29	pint	pint	NN
44947	1003	30	of	of	IN
44947	1003	31	cream	cream	NN
44947	1003	32	.	.	.
44947	1004	1	Heat	heat	VB
44947	1004	2	the	the	DT
44947	1004	3	cream	cream	NN
44947	1004	4	in	in	IN
44947	1004	5	a	a	DT
44947	1004	6	double	double	JJ
44947	1004	7	boiler	boiler	NN
44947	1004	8	,	,	,
44947	1004	9	then	then	RB
44947	1004	10	add	add	VB
44947	1004	11	other	other	JJ
44947	1004	12	ingredients	ingredient	NNS
44947	1004	13	,	,	,
44947	1004	14	stir	stir	VB
44947	1004	15	constantly	constantly	RB
44947	1004	16	and	and	CC
44947	1004	17	do	do	VBP
44947	1004	18	not	not	RB
44947	1004	19	let	let	VB
44947	1004	20	it	-PRON-	PRP
44947	1004	21	thicken	thicken	VB
44947	1004	22	too	too	RB
44947	1004	23	much	much	RB
44947	1004	24	;	;	:
44947	1004	25	add	add	VB
44947	1004	26	a	a	DT
44947	1004	27	few	few	JJ
44947	1004	28	drops	drop	NNS
44947	1004	29	of	of	IN
44947	1004	30	almond	almond	NN
44947	1004	31	flavouring	flavouring	NN
44947	1004	32	and	and	CC
44947	1004	33	1/2	1/2	CD
44947	1004	34	cup	cup	NN
44947	1004	35	of	of	IN
44947	1004	36	chopped	chopped	JJ
44947	1004	37	almonds	almond	NNS
44947	1004	38	.	.	.
44947	1005	1	For	for	IN
44947	1005	2	the	the	DT
44947	1005	3	frosting	frosting	NN
44947	1005	4	:	:	:
44947	1005	5	White	White	NNP
44947	1005	6	of	of	IN
44947	1005	7	1	1	CD
44947	1005	8	egg	egg	NNP
44947	1005	9	beaten	beat	VBN
44947	1005	10	stiff	stiff	JJ
44947	1005	11	,	,	,
44947	1005	12	1	1	CD
44947	1005	13	cup	cup	NN
44947	1005	14	of	of	IN
44947	1005	15	sugar	sugar	NN
44947	1005	16	with	with	IN
44947	1005	17	enough	enough	JJ
44947	1005	18	water	water	NN
44947	1005	19	to	to	TO
44947	1005	20	melt	melt	VB
44947	1005	21	it	-PRON-	PRP
44947	1005	22	.	.	.
44947	1006	1	Boil	Boil	NNP
44947	1006	2	2	2	CD
44947	1006	3	minutes	minute	NNS
44947	1006	4	.	.	.
44947	1007	1	Stir	stir	VB
44947	1007	2	half	half	NN
44947	1007	3	of	of	IN
44947	1007	4	it	-PRON-	PRP
44947	1007	5	into	into	IN
44947	1007	6	the	the	DT
44947	1007	7	egg	egg	NN
44947	1007	8	,	,	,
44947	1007	9	let	let	VB
44947	1007	10	the	the	DT
44947	1007	11	remainder	remainder	NN
44947	1007	12	boil	boil	VB
44947	1007	13	thick	thick	JJ
44947	1007	14	.	.	.
44947	1008	1	Add	add	VB
44947	1008	2	all	all	DT
44947	1008	3	together	together	RB
44947	1008	4	and	and	CC
44947	1008	5	beat	beat	VB
44947	1008	6	to	to	IN
44947	1008	7	the	the	DT
44947	1008	8	right	right	JJ
44947	1008	9	consistency	consistency	NN
44947	1008	10	;	;	:
44947	1008	11	flavour	flavour	NN
44947	1008	12	with	with	IN
44947	1008	13	sherry	sherry	NN
44947	1008	14	or	or	CC
44947	1008	15	Madeira	madeira	NN
44947	1008	16	.	.	.
44947	1009	1	QUEEN	QUEEN	NNP
44947	1009	2	CAKES	CAKES	NNP
44947	1009	3	(	(	-LRB-
44947	1009	4	English	English	NNP
44947	1009	5	)	)	-RRB-
44947	1009	6	Melt	Melt	NNP
44947	1009	7	4	4	CD
44947	1009	8	oz	oz	UH
44947	1009	9	.	.	.
44947	1010	1	of	of	IN
44947	1010	2	butter	butter	NN
44947	1010	3	,	,	,
44947	1010	4	then	then	RB
44947	1010	5	add	add	VB
44947	1010	6	4	4	CD
44947	1010	7	oz	oz	IN
44947	1010	8	.	.	.
44947	1011	1	of	of	IN
44947	1011	2	corn	corn	NN
44947	1011	3	flour	flour	NN
44947	1011	4	,	,	,
44947	1011	5	4	4	CD
44947	1011	6	oz	oz	IN
44947	1011	7	.	.	.
44947	1012	1	flour	flour	NN
44947	1012	2	,	,	,
44947	1012	3	6	6	CD
44947	1012	4	oz	oz	IN
44947	1012	5	.	.	.
44947	1013	1	sugar	sugar	NNP
44947	1013	2	,	,	,
44947	1013	3	3	3	CD
44947	1013	4	eggs	egg	NNS
44947	1013	5	,	,	,
44947	1013	6	1/8	1/8	CD
44947	1013	7	of	of	IN
44947	1013	8	a	a	DT
44947	1013	9	teaspoonful	teaspoonful	JJ
44947	1013	10	of	of	IN
44947	1013	11	lemon	lemon	NN
44947	1013	12	-	-	HYPH
44947	1013	13	juice	juice	NN
44947	1013	14	,	,	,
44947	1013	15	1/8	1/8	CD
44947	1013	16	of	of	IN
44947	1013	17	a	a	DT
44947	1013	18	teaspoonful	teaspoonful	JJ
44947	1013	19	of	of	IN
44947	1013	20	lemon	lemon	NN
44947	1013	21	extract	extract	NN
44947	1013	22	,	,	,
44947	1013	23	1	1	CD
44947	1013	24	small	small	JJ
44947	1013	25	teaspoonful	teaspoonful	JJ
44947	1013	26	of	of	IN
44947	1013	27	baking	bake	VBG
44947	1013	28	powder	powder	NN
44947	1013	29	.	.	.
44947	1014	1	Beat	beat	VB
44947	1014	2	well	well	RB
44947	1014	3	for	for	IN
44947	1014	4	10	10	CD
44947	1014	5	minutes	minute	NNS
44947	1014	6	and	and	CC
44947	1014	7	then	then	RB
44947	1014	8	bake	bake	VB
44947	1014	9	in	in	RP
44947	1014	10	well	well	RB
44947	1014	11	-	-	HYPH
44947	1014	12	buttered	butter	VBN
44947	1014	13	patty	patty	NNP
44947	1014	14	pans	pan	NNS
44947	1014	15	in	in	IN
44947	1014	16	a	a	DT
44947	1014	17	warm	warm	JJ
44947	1014	18	oven	oven	NN
44947	1014	19	.	.	.
44947	1015	1	FRANCESCAS	francesca	NNS
44947	1015	2	Mix	mix	VBP
44947	1015	3	together	together	RB
44947	1015	4	2	2	CD
44947	1015	5	eggs	egg	NNS
44947	1015	6	,	,	,
44947	1015	7	1	1	CD
44947	1015	8	cup	cup	NN
44947	1015	9	of	of	IN
44947	1015	10	sugar	sugar	NN
44947	1015	11	,	,	,
44947	1015	12	1/2	1/2	CD
44947	1015	13	cup	cup	NN
44947	1015	14	of	of	IN
44947	1015	15	butter	butter	NN
44947	1015	16	,	,	,
44947	1015	17	1/2	1/2	CD
44947	1015	18	cup	cup	NN
44947	1015	19	of	of	IN
44947	1015	20	flour	flour	NN
44947	1015	21	(	(	-LRB-
44947	1015	22	scant	scant	JJ
44947	1015	23	)	)	-RRB-
44947	1015	24	,	,	,
44947	1015	25	2	2	CD
44947	1015	26	squares	square	NNS
44947	1015	27	of	of	IN
44947	1015	28	melted	melt	VBN
44947	1015	29	bitter	bitter	JJ
44947	1015	30	chocolate	chocolate	NN
44947	1015	31	,	,	,
44947	1015	32	and	and	CC
44947	1015	33	1	1	CD
44947	1015	34	cup	cup	NN
44947	1015	35	of	of	IN
44947	1015	36	chopped	chopped	JJ
44947	1015	37	(	(	-LRB-
44947	1015	38	not	not	RB
44947	1015	39	too	too	RB
44947	1015	40	finely	finely	RB
44947	1015	41	)	)	-RRB-
44947	1015	42	walnuts	walnut	NNS
44947	1015	43	.	.	.
44947	1016	1	Bake	bake	VB
44947	1016	2	on	on	RP
44947	1016	3	well	well	RB
44947	1016	4	-	-	HYPH
44947	1016	5	buttered	butter	VBN
44947	1016	6	paper	paper	NN
44947	1016	7	in	in	IN
44947	1016	8	moderate	moderate	JJ
44947	1016	9	oven	oven	NN
44947	1016	10	.	.	.
44947	1017	1	Cut	cut	NN
44947	1017	2	in	in	IN
44947	1017	3	squares	square	NNS
44947	1017	4	while	while	IN
44947	1017	5	hot	hot	JJ
44947	1017	6	.	.	.
44947	1018	1	OAT	OAT	NNP
44947	1018	2	CAKES	CAKES	NNP
44947	1018	3	(	(	-LRB-
44947	1018	4	Canadian	Canadian	NNP
44947	1018	5	)	)	-RRB-
44947	1018	6	Cream	cream	NN
44947	1018	7	1	1	CD
44947	1018	8	cup	cup	NN
44947	1018	9	of	of	IN
44947	1018	10	sugar	sugar	NN
44947	1018	11	with	with	IN
44947	1018	12	1	1	CD
44947	1018	13	tablespoonful	tablespoonful	JJ
44947	1018	14	of	of	IN
44947	1018	15	butter	butter	NN
44947	1018	16	,	,	,
44947	1018	17	add	add	VB
44947	1018	18	2	2	CD
44947	1018	19	cups	cup	NNS
44947	1018	20	of	of	IN
44947	1018	21	rolled	roll	VBN
44947	1018	22	oats	oats	NNP
44947	1018	23	,	,	,
44947	1018	24	a	a	DT
44947	1018	25	few	few	JJ
44947	1018	26	drops	drop	NNS
44947	1018	27	of	of	IN
44947	1018	28	bitter	bitter	JJ
44947	1018	29	almond	almond	NN
44947	1018	30	,	,	,
44947	1018	31	2	2	CD
44947	1018	32	scant	scant	JJ
44947	1018	33	teaspoons	teaspoon	NNS
44947	1018	34	of	of	IN
44947	1018	35	baking	bake	VBG
44947	1018	36	powder	powder	NN
44947	1018	37	,	,	,
44947	1018	38	then	then	RB
44947	1018	39	the	the	DT
44947	1018	40	yolks	yolk	NNS
44947	1018	41	of	of	IN
44947	1018	42	2	2	CD
44947	1018	43	eggs	egg	NNS
44947	1018	44	,	,	,
44947	1018	45	lastly	lastly	RB
44947	1018	46	the	the	DT
44947	1018	47	whites	white	NNS
44947	1018	48	beaten	beat	VBD
44947	1018	49	stiff	stiff	JJ
44947	1018	50	.	.	.
44947	1019	1	Drop	drop	VB
44947	1019	2	on	on	IN
44947	1019	3	buttered	buttered	JJ
44947	1019	4	paper	paper	NN
44947	1019	5	and	and	CC
44947	1019	6	bake	bake	NN
44947	1019	7	until	until	IN
44947	1019	8	a	a	DT
44947	1019	9	good	good	JJ
44947	1019	10	brown	brown	NN
44947	1019	11	.	.	.
44947	1020	1	GATEAU	GATEAU	NNP
44947	1020	2	POLONAIS	POLONAIS	NNP
44947	1020	3	Proportions	Proportions	NNPS
44947	1020	4	:	:	:
44947	1020	5	1/4	1/4	CD
44947	1020	6	lb	lb	IN
44947	1020	7	.	.	.
44947	1021	1	of	of	IN
44947	1021	2	almonds	almond	NNS
44947	1021	3	,	,	,
44947	1021	4	1/4	1/4	CD
44947	1021	5	lb	lb	IN
44947	1021	6	.	.	.
44947	1022	1	of	of	IN
44947	1022	2	sifted	sifted	JJ
44947	1022	3	sugar	sugar	NN
44947	1022	4	,	,	,
44947	1022	5	2	2	CD
44947	1022	6	tablespoons	tablespoon	NNS
44947	1022	7	of	of	IN
44947	1022	8	orange	orange	NN
44947	1022	9	water	water	NN
44947	1022	10	,	,	,
44947	1022	11	2	2	CD
44947	1022	12	dessert	dessert	NN
44947	1022	13	-	-	HYPH
44947	1022	14	spoons	spoon	NNS
44947	1022	15	of	of	IN
44947	1022	16	water	water	NN
44947	1022	17	.	.	.
44947	1023	1	Pound	pound	VB
44947	1023	2	the	the	DT
44947	1023	3	almonds	almond	NNS
44947	1023	4	,	,	,
44947	1023	5	moistening	moisten	VBG
44947	1023	6	them	-PRON-	PRP
44947	1023	7	with	with	IN
44947	1023	8	the	the	DT
44947	1023	9	water	water	NN
44947	1023	10	and	and	CC
44947	1023	11	orange	orange	NN
44947	1023	12	water	water	NN
44947	1023	13	;	;	:
44947	1023	14	mix	mix	VB
44947	1023	15	in	in	IN
44947	1023	16	the	the	DT
44947	1023	17	sugar	sugar	NN
44947	1023	18	.	.	.
44947	1024	1	Take	take	VB
44947	1024	2	1/2	1/2	CD
44947	1024	3	lb	lb	XX
44947	1024	4	.	.	.
44947	1025	1	of	of	IN
44947	1025	2	puff	puff	NNP
44947	1025	3	paste	paste	NN
44947	1025	4	,	,	,
44947	1025	5	divide	divide	VB
44947	1025	6	it	-PRON-	PRP
44947	1025	7	into	into	IN
44947	1025	8	two	two	CD
44947	1025	9	parts	part	NNS
44947	1025	10	one	one	CD
44947	1025	11	a	a	DT
44947	1025	12	little	little	RB
44947	1025	13	larger	large	JJR
44947	1025	14	than	than	IN
44947	1025	15	the	the	DT
44947	1025	16	other	other	JJ
44947	1025	17	.	.	.
44947	1026	1	Roll	roll	VB
44947	1026	2	the	the	DT
44947	1026	3	smaller	small	JJR
44947	1026	4	piece	piece	NN
44947	1026	5	to	to	IN
44947	1026	6	the	the	DT
44947	1026	7	thickness	thickness	NN
44947	1026	8	of	of	IN
44947	1026	9	1/8	1/8	CD
44947	1026	10	inch	inch	NN
44947	1026	11	,	,	,
44947	1026	12	lay	lay	VB
44947	1026	13	it	-PRON-	PRP
44947	1026	14	at	at	IN
44947	1026	15	the	the	DT
44947	1026	16	bottom	bottom	NN
44947	1026	17	of	of	IN
44947	1026	18	a	a	DT
44947	1026	19	round	round	JJ
44947	1026	20	baking	baking	NN
44947	1026	21	sheet	sheet	NN
44947	1026	22	,	,	,
44947	1026	23	spread	spread	VBD
44947	1026	24	on	on	IN
44947	1026	25	it	-PRON-	PRP
44947	1026	26	the	the	DT
44947	1026	27	almond	almond	JJ
44947	1026	28	paste	paste	NN
44947	1026	29	to	to	IN
44947	1026	30	within	within	IN
44947	1026	31	1/2	1/2	CD
44947	1026	32	inch	inch	NN
44947	1026	33	of	of	IN
44947	1026	34	the	the	DT
44947	1026	35	border	border	NN
44947	1026	36	,	,	,
44947	1026	37	moisten	moisten	VB
44947	1026	38	the	the	DT
44947	1026	39	border	border	NN
44947	1026	40	;	;	:
44947	1026	41	roll	roll	VB
44947	1026	42	the	the	DT
44947	1026	43	other	other	JJ
44947	1026	44	piece	piece	NN
44947	1026	45	of	of	IN
44947	1026	46	pastry	pastry	NN
44947	1026	47	to	to	TO
44947	1026	48	twice	twice	PDT
44947	1026	49	the	the	DT
44947	1026	50	thickness	thickness	NN
44947	1026	51	of	of	IN
44947	1026	52	the	the	DT
44947	1026	53	lower	low	JJR
44947	1026	54	piece	piece	NN
44947	1026	55	,	,	,
44947	1026	56	place	place	VB
44947	1026	57	it	-PRON-	PRP
44947	1026	58	over	over	IN
44947	1026	59	the	the	DT
44947	1026	60	almonds	almond	NNS
44947	1026	61	,	,	,
44947	1026	62	join	join	VB
44947	1026	63	by	by	IN
44947	1026	64	pressing	press	VBG
44947	1026	65	lightly	lightly	RB
44947	1026	66	on	on	IN
44947	1026	67	the	the	DT
44947	1026	68	edges	edge	NNS
44947	1026	69	of	of	IN
44947	1026	70	the	the	DT
44947	1026	71	two	two	CD
44947	1026	72	pieces	piece	NNS
44947	1026	73	of	of	IN
44947	1026	74	pastry	pastry	NN
44947	1026	75	;	;	:
44947	1026	76	brush	brush	NN
44947	1026	77	over	over	IN
44947	1026	78	the	the	DT
44947	1026	79	top	top	NN
44947	1026	80	with	with	IN
44947	1026	81	yolk	yolk	NNP
44947	1026	82	of	of	IN
44947	1026	83	egg	egg	NN
44947	1026	84	.	.	.
44947	1027	1	Bake	bake	VB
44947	1027	2	in	in	IN
44947	1027	3	a	a	DT
44947	1027	4	good	good	JJ
44947	1027	5	oven	oven	NN
44947	1027	6	from	from	IN
44947	1027	7	25	25	CD
44947	1027	8	to	to	TO
44947	1027	9	30	30	CD
44947	1027	10	minutes	minute	NNS
44947	1027	11	;	;	:
44947	1027	12	an	an	DT
44947	1027	13	instant	instant	NN
44947	1027	14	before	before	IN
44947	1027	15	taking	take	VBG
44947	1027	16	out	out	RP
44947	1027	17	,	,	,
44947	1027	18	powder	powder	VB
44947	1027	19	some	some	DT
44947	1027	20	sugar	sugar	NN
44947	1027	21	on	on	IN
44947	1027	22	the	the	DT
44947	1027	23	top	top	NN
44947	1027	24	to	to	TO
44947	1027	25	glaze	glaze	VB
44947	1027	26	it	-PRON-	PRP
44947	1027	27	.	.	.
44947	1028	1	ANISE	ANISE	NNP
44947	1028	2	CAKES	CAKES	NNP
44947	1028	3	(	(	-LRB-
44947	1028	4	French	French	NNP
44947	1028	5	)	)	-RRB-
44947	1028	6	Beat	beat	VB
44947	1028	7	well	well	RB
44947	1028	8	together	together	RB
44947	1028	9	1/2	1/2	CD
44947	1028	10	lb	lb	XX
44947	1028	11	.	.	.
44947	1029	1	flour	flour	NN
44947	1029	2	,	,	,
44947	1029	3	1/2	1/2	CD
44947	1029	4	lb	lb	IN
44947	1029	5	.	.	.
44947	1030	1	sugar	sugar	NNP
44947	1030	2	,	,	,
44947	1030	3	and	and	CC
44947	1030	4	3	3	CD
44947	1030	5	eggs	egg	NNS
44947	1030	6	.	.	.
44947	1031	1	Add	add	VB
44947	1031	2	aniseed	anisee	VBD
44947	1031	3	to	to	TO
44947	1031	4	taste	taste	VB
44947	1031	5	.	.	.
44947	1032	1	Drop	drop	VB
44947	1032	2	on	on	IN
44947	1032	3	buttered	buttered	JJ
44947	1032	4	pans	pan	NNS
44947	1032	5	,	,	,
44947	1032	6	making	make	VBG
44947	1032	7	small	small	JJ
44947	1032	8	round	round	JJ
44947	1032	9	cakes	cake	NNS
44947	1032	10	and	and	CC
44947	1032	11	bake	bake	VBP
44947	1032	12	slowly	slowly	RB
44947	1032	13	.	.	.
44947	1033	1	GORDON	GORDON	NNP
44947	1033	2	HIGHLANDER	HIGHLANDER	NNP
44947	1033	3	GINGERBREAD	GINGERBREAD	NNP
44947	1033	4	Put	put	VBP
44947	1033	5	in	in	RP
44947	1033	6	a	a	DT
44947	1033	7	mixing	mix	VBG
44947	1033	8	bowl	bowl	NN
44947	1033	9	1/2	1/2	CD
44947	1033	10	a	a	DT
44947	1033	11	lb	lb	XX
44947	1033	12	.	.	.
44947	1034	1	of	of	IN
44947	1034	2	flour	flour	NN
44947	1034	3	,	,	,
44947	1034	4	2	2	CD
44947	1034	5	oz	oz	IN
44947	1034	6	.	.	.
44947	1035	1	of	of	IN
44947	1035	2	brown	brown	NNP
44947	1035	3	sugar	sugar	NN
44947	1035	4	,	,	,
44947	1035	5	2	2	CD
44947	1035	6	oz	oz	IN
44947	1035	7	.	.	.
44947	1036	1	peel	peel	NN
44947	1036	2	,	,	,
44947	1036	3	3/4	3/4	CD
44947	1036	4	of	of	IN
44947	1036	5	an	an	DT
44947	1036	6	egg	egg	NN
44947	1036	7	or	or	CC
44947	1036	8	1	1	CD
44947	1036	9	small	small	JJ
44947	1036	10	egg	egg	NN
44947	1036	11	,	,	,
44947	1036	12	well	well	RB
44947	1036	13	beaten	beat	VBN
44947	1036	14	,	,	,
44947	1036	15	1/2	1/2	CD
44947	1036	16	teaspoonful	teaspoonful	JJ
44947	1036	17	of	of	IN
44947	1036	18	soda	soda	NN
44947	1036	19	mixed	mix	VBN
44947	1036	20	with	with	IN
44947	1036	21	1/4	1/4	CD
44947	1036	22	of	of	IN
44947	1036	23	a	a	DT
44947	1036	24	cup	cup	NN
44947	1036	25	of	of	IN
44947	1036	26	milk	milk	NN
44947	1036	27	,	,	,
44947	1036	28	1/4	1/4	CD
44947	1036	29	oz	oz	IN
44947	1036	30	.	.	.
44947	1037	1	each	each	DT
44947	1037	2	of	of	IN
44947	1037	3	ginger	ginger	NN
44947	1037	4	,	,	,
44947	1037	5	mace	mace	NN
44947	1037	6	,	,	,
44947	1037	7	and	and	CC
44947	1037	8	cinnamon	cinnamon	NN
44947	1037	9	,	,	,
44947	1037	10	then	then	RB
44947	1037	11	beat	beat	VBD
44947	1037	12	into	into	IN
44947	1037	13	this	this	DT
44947	1037	14	slowly	slowly	RB
44947	1037	15	3	3	CD
44947	1037	16	oz	oz	IN
44947	1037	17	.	.	.
44947	1038	1	of	of	IN
44947	1038	2	butter	butter	NN
44947	1038	3	that	that	WDT
44947	1038	4	has	have	VBZ
44947	1038	5	been	be	VBN
44947	1038	6	warmed	warm	VBN
44947	1038	7	in	in	IN
44947	1038	8	1/2	1/2	CD
44947	1038	9	pint	pint	NN
44947	1038	10	of	of	IN
44947	1038	11	molasses	molasse	NNS
44947	1038	12	.	.	.
44947	1039	1	Bake	bake	VB
44947	1039	2	very	very	RB
44947	1039	3	slowly	slowly	RB
44947	1039	4	in	in	IN
44947	1039	5	a	a	DT
44947	1039	6	tin	tin	NN
44947	1039	7	lined	line	VBN
44947	1039	8	with	with	IN
44947	1039	9	buttered	butter	VBN
44947	1039	10	paper	paper	NN
44947	1039	11	.	.	.
44947	1040	1	SCOTCH	SCOTCH	NNP
44947	1040	2	SHORT	SHORT	NNP
44947	1040	3	BREAD	BREAD	NNP
44947	1040	4	Beat	Beat	NNP
44947	1040	5	to	to	IN
44947	1040	6	a	a	DT
44947	1040	7	cream	cream	NN
44947	1040	8	1/2	1/2	CD
44947	1040	9	lb	lb	IN
44947	1040	10	.	.	.
44947	1041	1	of	of	IN
44947	1041	2	butter	butter	NNP
44947	1041	3	and	and	CC
44947	1041	4	1	1	CD
44947	1041	5	lb	lb	RB
44947	1041	6	.	.	.
44947	1042	1	of	of	IN
44947	1042	2	flour	flour	NN
44947	1042	3	and	and	CC
44947	1042	4	5	5	CD
44947	1042	5	oz	oz	CD
44947	1042	6	.	.	.
44947	1043	1	of	of	IN
44947	1043	2	sugar	sugar	NNP
44947	1043	3	(	(	-LRB-
44947	1043	4	fine	fine	JJ
44947	1043	5	)	)	-RRB-
44947	1043	6	,	,	,
44947	1043	7	add	add	VB
44947	1043	8	4	4	CD
44947	1043	9	oz	oz	NNP
44947	1043	10	.	.	.
44947	1044	1	ground	ground	NN
44947	1044	2	almonds	almond	VBZ
44947	1044	3	,	,	,
44947	1044	4	mixing	mix	VBG
44947	1044	5	all	all	DT
44947	1044	6	thoroughly	thoroughly	RB
44947	1044	7	together	together	RB
44947	1044	8	.	.	.
44947	1045	1	Roll	roll	VB
44947	1045	2	out	out	RP
44947	1045	3	into	into	IN
44947	1045	4	3	3	CD
44947	1045	5	cakes	cake	NNS
44947	1045	6	about	about	RB
44947	1045	7	1/2	1/2	CD
44947	1045	8	inch	inch	NN
44947	1045	9	thick	thick	JJ
44947	1045	10	.	.	.
44947	1046	1	Ornament	ornament	JJ
44947	1046	2	around	around	IN
44947	1046	3	the	the	DT
44947	1046	4	edges	edge	NNS
44947	1046	5	and	and	CC
44947	1046	6	prick	prick	VB
44947	1046	7	the	the	DT
44947	1046	8	top	top	NN
44947	1046	9	with	with	IN
44947	1046	10	a	a	DT
44947	1046	11	fork	fork	NN
44947	1046	12	.	.	.
44947	1047	1	Bake	bake	VB
44947	1047	2	in	in	IN
44947	1047	3	a	a	DT
44947	1047	4	moderate	moderate	JJ
44947	1047	5	oven	oven	NN
44947	1047	6	until	until	IN
44947	1047	7	a	a	DT
44947	1047	8	nice	nice	JJ
44947	1047	9	brown	brown	NN
44947	1047	10	,	,	,
44947	1047	11	about	about	RB
44947	1047	12	20	20	CD
44947	1047	13	to	to	TO
44947	1047	14	30	30	CD
44947	1047	15	minutes	minute	NNS
44947	1047	16	.	.	.
44947	1048	1	CRAMIQUE	CRAMIQUE	NNP
44947	1048	2	(	(	-LRB-
44947	1048	3	Belgium	Belgium	NNP
44947	1048	4	)	)	-RRB-
44947	1048	5	Mix	mix	VBP
44947	1048	6	together	together	RB
44947	1048	7	1/4	1/4	CD
44947	1048	8	of	of	IN
44947	1048	9	a	a	DT
44947	1048	10	cup	cup	NN
44947	1048	11	of	of	IN
44947	1048	12	sugar	sugar	NN
44947	1048	13	,	,	,
44947	1048	14	1/3	1/3	CD
44947	1048	15	of	of	IN
44947	1048	16	a	a	DT
44947	1048	17	cup	cup	NN
44947	1048	18	of	of	IN
44947	1048	19	butter	butter	NN
44947	1048	20	,	,	,
44947	1048	21	1	1	CD
44947	1048	22	cup	cup	NN
44947	1048	23	of	of	IN
44947	1048	24	milk	milk	NN
44947	1048	25	,	,	,
44947	1048	26	1/2	1/2	CD
44947	1048	27	teaspoonful	teaspoonful	JJ
44947	1048	28	of	of	IN
44947	1048	29	salt	salt	NN
44947	1048	30	,	,	,
44947	1048	31	1	1	CD
44947	1048	32	yeast	yeast	NN
44947	1048	33	cake	cake	NN
44947	1048	34	dissolved	dissolve	VBN
44947	1048	35	in	in	IN
44947	1048	36	1/2	1/2	CD
44947	1048	37	a	a	DT
44947	1048	38	cup	cup	NN
44947	1048	39	of	of	IN
44947	1048	40	warm	warm	JJ
44947	1048	41	water	water	NN
44947	1048	42	,	,	,
44947	1048	43	2	2	CD
44947	1048	44	pounded	pound	VBD
44947	1048	45	cardamon	cardamon	NN
44947	1048	46	seeds	seed	NNS
44947	1048	47	,	,	,
44947	1048	48	and	and	CC
44947	1048	49	let	let	VB
44947	1048	50	rise	rise	VB
44947	1048	51	.	.	.
44947	1049	1	When	when	WRB
44947	1049	2	light	light	NN
44947	1049	3	add	add	VB
44947	1049	4	1	1	CD
44947	1049	5	cup	cup	NN
44947	1049	6	of	of	IN
44947	1049	7	seeded	seeded	JJ
44947	1049	8	raisins	raisin	NNS
44947	1049	9	and	and	CC
44947	1049	10	enough	enough	JJ
44947	1049	11	flour	flour	NN
44947	1049	12	to	to	TO
44947	1049	13	make	make	VB
44947	1049	14	a	a	DT
44947	1049	15	stiff	stiff	JJ
44947	1049	16	batter	batter	NN
44947	1049	17	.	.	.
44947	1050	1	Let	let	VB
44947	1050	2	this	this	DT
44947	1050	3	rise	rise	NN
44947	1050	4	until	until	IN
44947	1050	5	it	-PRON-	PRP
44947	1050	6	is	be	VBZ
44947	1050	7	twice	twice	PDT
44947	1050	8	the	the	DT
44947	1050	9	size	size	NN
44947	1050	10	,	,	,
44947	1050	11	then	then	RB
44947	1050	12	shape	shape	VB
44947	1050	13	in	in	IN
44947	1050	14	a	a	DT
44947	1050	15	round	round	JJ
44947	1050	16	loaf	loaf	NN
44947	1050	17	and	and	CC
44947	1050	18	bake	bake	NN
44947	1050	19	.	.	.
44947	1051	1	Brush	brush	VB
44947	1051	2	over	over	IN
44947	1051	3	the	the	DT
44947	1051	4	top	top	NN
44947	1051	5	with	with	IN
44947	1051	6	the	the	DT
44947	1051	7	yolk	yolk	NN
44947	1051	8	of	of	IN
44947	1051	9	an	an	DT
44947	1051	10	egg	egg	NN
44947	1051	11	.	.	.
44947	1052	1	GAUFRES	gaufre	NNS
44947	1052	2	1/2	1/2	CD
44947	1052	3	lb	lb	XX
44947	1052	4	.	.	.
44947	1053	1	flour	flour	NN
44947	1053	2	,	,	,
44947	1053	3	1/4	1/4	CD
44947	1053	4	lb	lb	IN
44947	1053	5	.	.	.
44947	1054	1	sugar	sugar	NNP
44947	1054	2	,	,	,
44947	1054	3	a	a	DT
44947	1054	4	little	little	JJ
44947	1054	5	salt	salt	NN
44947	1054	6	,	,	,
44947	1054	7	1/4	1/4	CD
44947	1054	8	lb	lb	IN
44947	1054	9	.	.	.
44947	1055	1	butter	butter	NN
44947	1055	2	,	,	,
44947	1055	3	2	2	CD
44947	1055	4	whole	whole	JJ
44947	1055	5	eggs	egg	NNS
44947	1055	6	,	,	,
44947	1055	7	1	1	CD
44947	1055	8	yolk	yolk	NN
44947	1055	9	,	,	,
44947	1055	10	1	1	CD
44947	1055	11	teaspoonful	teaspoonful	JJ
44947	1055	12	brandy	brandy	NN
44947	1055	13	,	,	,
44947	1055	14	1	1	CD
44947	1055	15	teaspoonful	teaspoonful	JJ
44947	1055	16	warm	warm	JJ
44947	1055	17	water	water	NN
44947	1055	18	,	,	,
44947	1055	19	1/2	1/2	CD
44947	1055	20	pint	pint	NN
44947	1055	21	milk	milk	NN
44947	1055	22	.	.	.
44947	1056	1	Mix	mix	VB
44947	1056	2	all	all	DT
44947	1056	3	in	in	IN
44947	1056	4	basin	basin	NN
44947	1056	5	to	to	IN
44947	1056	6	a	a	DT
44947	1056	7	liquid	liquid	JJ
44947	1056	8	paste	paste	NN
44947	1056	9	,	,	,
44947	1056	10	beat	beat	VBD
44947	1056	11	well	well	RB
44947	1056	12	until	until	IN
44947	1056	13	creamy	creamy	NNP
44947	1056	14	.	.	.
44947	1057	1	Heat	heat	VB
44947	1057	2	the	the	DT
44947	1057	3	waffle	waffle	NN
44947	1057	4	irons	iron	NNS
44947	1057	5	,	,	,
44947	1057	6	butter	butter	VB
44947	1057	7	them	-PRON-	PRP
44947	1057	8	lightly	lightly	RB
44947	1057	9	,	,	,
44947	1057	10	pour	pour	VBP
44947	1057	11	into	into	IN
44947	1057	12	the	the	DT
44947	1057	13	middle	middle	NN
44947	1057	14	a	a	DT
44947	1057	15	teaspoonful	teaspoonful	NN
44947	1057	16	of	of	IN
44947	1057	17	the	the	DT
44947	1057	18	mixture	mixture	NN
44947	1057	19	;	;	:
44947	1057	20	cook	cook	VB
44947	1057	21	to	to	IN
44947	1057	22	a	a	DT
44947	1057	23	golden	golden	JJ
44947	1057	24	brown	brown	NN
44947	1057	25	on	on	IN
44947	1057	26	both	both	DT
44947	1057	27	sides	side	NNS
44947	1057	28	of	of	IN
44947	1057	29	the	the	DT
44947	1057	30	cakes	cake	NNS
44947	1057	31	.	.	.
44947	1058	1	When	when	WRB
44947	1058	2	done	do	VBN
44947	1058	3	,	,	,
44947	1058	4	should	should	MD
44947	1058	5	be	be	VB
44947	1058	6	quite	quite	RB
44947	1058	7	thin	thin	JJ
44947	1058	8	like	like	IN
44947	1058	9	an	an	DT
44947	1058	10	ice	ice	NN
44947	1058	11	cream	cream	NN
44947	1058	12	wafer	wafer	NN
44947	1058	13	.	.	.
44947	1059	1	These	these	DT
44947	1059	2	are	be	VBP
44947	1059	3	delicious	delicious	JJ
44947	1059	4	but	but	CC
44947	1059	5	it	-PRON-	PRP
44947	1059	6	is	be	VBZ
44947	1059	7	necessary	necessary	JJ
44947	1059	8	to	to	TO
44947	1059	9	have	have	VB
44947	1059	10	the	the	DT
44947	1059	11	proper	proper	JJ
44947	1059	12	irons	iron	NNS
44947	1059	13	.	.	.
44947	1060	1	PETS	PETS	NNP
44947	1060	2	DE	DE	NNP
44947	1060	3	NONNE	NONNE	NNP
44947	1060	4	Proportions	Proportions	NNPS
44947	1060	5	:	:	:
44947	1060	6	2	2	CD
44947	1060	7	-	-	SYM
44947	1060	8	1/2	1/2	CD
44947	1060	9	cups	cup	NNS
44947	1060	10	water	water	NN
44947	1060	11	,	,	,
44947	1060	12	3	3	CD
44947	1060	13	oz	oz	IN
44947	1060	14	.	.	.
44947	1061	1	butter	butter	NN
44947	1061	2	,	,	,
44947	1061	3	1	1	CD
44947	1061	4	-	-	SYM
44947	1061	5	1/4	1/4	CD
44947	1061	6	oz	oz	UH
44947	1061	7	.	.	.
44947	1062	1	sugar	sugar	NNP
44947	1062	2	,	,	,
44947	1062	3	a	a	DT
44947	1062	4	pinch	pinch	NN
44947	1062	5	salt	salt	NN
44947	1062	6	,	,	,
44947	1062	7	grated	grate	VBD
44947	1062	8	rind	rind	NN
44947	1062	9	1	1	CD
44947	1062	10	lemon	lemon	NN
44947	1062	11	,	,	,
44947	1062	12	1/2	1/2	CD
44947	1062	13	lb	lb	IN
44947	1062	14	.	.	.
44947	1063	1	flour	flour	NN
44947	1063	2	,	,	,
44947	1063	3	4	4	CD
44947	1063	4	whole	whole	JJ
44947	1063	5	eggs	egg	NNS
44947	1063	6	.	.	.
44947	1064	1	Boil	boil	VB
44947	1064	2	together	together	RB
44947	1064	3	the	the	DT
44947	1064	4	water	water	NN
44947	1064	5	,	,	,
44947	1064	6	butter	butter	NN
44947	1064	7	,	,	,
44947	1064	8	sugar	sugar	NN
44947	1064	9	,	,	,
44947	1064	10	and	and	CC
44947	1064	11	salt	salt	NN
44947	1064	12	for	for	IN
44947	1064	13	two	two	CD
44947	1064	14	minutes	minute	NNS
44947	1064	15	.	.	.
44947	1065	1	When	when	WRB
44947	1065	2	the	the	DT
44947	1065	3	liquid	liquid	NN
44947	1065	4	is	be	VBZ
44947	1065	5	boiling	boil	VBG
44947	1065	6	remove	remove	VB
44947	1065	7	the	the	DT
44947	1065	8	stewpan	stewpan	NN
44947	1065	9	from	from	IN
44947	1065	10	fire	fire	NN
44947	1065	11	and	and	CC
44947	1065	12	add	add	VB
44947	1065	13	the	the	DT
44947	1065	14	flour	flour	NN
44947	1065	15	all	all	RB
44947	1065	16	at	at	IN
44947	1065	17	once	once	RB
44947	1065	18	,	,	,
44947	1065	19	then	then	RB
44947	1065	20	the	the	DT
44947	1065	21	lemon	lemon	NN
44947	1065	22	peel	peel	NN
44947	1065	23	.	.	.
44947	1066	1	When	when	WRB
44947	1066	2	half	half	NN
44947	1066	3	cool	cool	JJ
44947	1066	4	add	add	VBP
44947	1066	5	the	the	DT
44947	1066	6	eggs	egg	NNS
44947	1066	7	one	one	CD
44947	1066	8	by	by	IN
44947	1066	9	one	one	CD
44947	1066	10	.	.	.
44947	1067	1	Drop	drop	VB
44947	1067	2	by	by	IN
44947	1067	3	spoonfuls	spoonful	NNS
44947	1067	4	in	in	IN
44947	1067	5	hot	hot	JJ
44947	1067	6	frying	fry	VBG
44947	1067	7	fat	fat	NN
44947	1067	8	,	,	,
44947	1067	9	which	which	WDT
44947	1067	10	must	must	MD
44947	1067	11	not	not	RB
44947	1067	12	be	be	VB
44947	1067	13	too	too	RB
44947	1067	14	hot	hot	JJ
44947	1067	15	.	.	.
44947	1068	1	When	when	WRB
44947	1068	2	a	a	DT
44947	1068	3	golden	golden	JJ
44947	1068	4	brown	brown	JJ
44947	1068	5	remove	remove	VBP
44947	1068	6	from	from	IN
44947	1068	7	fire	fire	NN
44947	1068	8	,	,	,
44947	1068	9	drain	drain	VBP
44947	1068	10	,	,	,
44947	1068	11	and	and	CC
44947	1068	12	roll	roll	VB
44947	1068	13	in	in	RP
44947	1068	14	fine	fine	JJ
44947	1068	15	sugar	sugar	NN
44947	1068	16	.	.	.
44947	1069	1	BRIOCHE	BRIOCHE	NNP
44947	1069	2	DE	DE	NNP
44947	1069	3	LA	LA	NNP
44947	1069	4	LUNE	LUNE	NNP
44947	1069	5	Dissolve	Dissolve	NNP
44947	1069	6	2	2	CD
44947	1069	7	yeast	yeast	NN
44947	1069	8	cakes	cake	NNS
44947	1069	9	in	in	IN
44947	1069	10	1	1	CD
44947	1069	11	cup	cup	NN
44947	1069	12	of	of	IN
44947	1069	13	warm	warm	JJ
44947	1069	14	water	water	NN
44947	1069	15	;	;	:
44947	1069	16	mix	mix	VB
44947	1069	17	this	this	DT
44947	1069	18	into	into	IN
44947	1069	19	1/4	1/4	CD
44947	1069	20	lb	lb	IN
44947	1069	21	.	.	.
44947	1070	1	of	of	IN
44947	1070	2	flour	flour	NN
44947	1070	3	,	,	,
44947	1070	4	a	a	DT
44947	1070	5	pinch	pinch	NN
44947	1070	6	of	of	IN
44947	1070	7	salt	salt	NN
44947	1070	8	,	,	,
44947	1070	9	1	1	CD
44947	1070	10	even	even	RB
44947	1070	11	tablespoon	tablespoon	NN
44947	1070	12	of	of	IN
44947	1070	13	sugar	sugar	NN
44947	1070	14	and	and	CC
44947	1070	15	2	2	CD
44947	1070	16	pounded	pound	VBD
44947	1070	17	cardamon	cardamon	NN
44947	1070	18	seeds	seed	NNS
44947	1070	19	.	.	.
44947	1071	1	Put	put	VB
44947	1071	2	2	2	CD
44947	1071	3	dessert	dessert	NN
44947	1071	4	-	-	HYPH
44947	1071	5	spoonsful	spoonsful	JJ
44947	1071	6	of	of	IN
44947	1071	7	warm	warm	JJ
44947	1071	8	water	water	NN
44947	1071	9	in	in	IN
44947	1071	10	a	a	DT
44947	1071	11	bowl	bowl	NN
44947	1071	12	and	and	CC
44947	1071	13	place	place	VB
44947	1071	14	the	the	DT
44947	1071	15	dough	dough	NN
44947	1071	16	in	in	IN
44947	1071	17	it	-PRON-	PRP
44947	1071	18	and	and	CC
44947	1071	19	put	put	VBN
44947	1071	20	in	in	RP
44947	1071	21	a	a	DT
44947	1071	22	very	very	RB
44947	1071	23	warm	warm	JJ
44947	1071	24	place	place	NN
44947	1071	25	to	to	TO
44947	1071	26	rise	rise	VB
44947	1071	27	.	.	.
44947	1072	1	Then	then	RB
44947	1072	2	work	work	VB
44947	1072	3	soft	soft	JJ
44947	1072	4	3/4	3/4	CD
44947	1072	5	of	of	IN
44947	1072	6	a	a	DT
44947	1072	7	lb	lb	XX
44947	1072	8	.	.	.
44947	1073	1	of	of	IN
44947	1073	2	butter	butter	NN
44947	1073	3	and	and	CC
44947	1073	4	mix	mix	VB
44947	1073	5	into	into	IN
44947	1073	6	it	-PRON-	PRP
44947	1073	7	8	8	CD
44947	1073	8	eggs	egg	NNS
44947	1073	9	and	and	CC
44947	1073	10	3/4	3/4	CD
44947	1073	11	of	of	IN
44947	1073	12	a	a	DT
44947	1073	13	lb	lb	XX
44947	1073	14	.	.	.
44947	1074	1	of	of	IN
44947	1074	2	flour	flour	NN
44947	1074	3	by	by	IN
44947	1074	4	degrees	degree	NNS
44947	1074	5	so	so	IN
44947	1074	6	that	that	IN
44947	1074	7	a	a	DT
44947	1074	8	smooth	smooth	JJ
44947	1074	9	paste	paste	NN
44947	1074	10	is	be	VBZ
44947	1074	11	obtained	obtain	VBN
44947	1074	12	;	;	:
44947	1074	13	when	when	WRB
44947	1074	14	the	the	DT
44947	1074	15	paste	paste	NN
44947	1074	16	is	be	VBZ
44947	1074	17	smooth	smooth	JJ
44947	1074	18	and	and	CC
44947	1074	19	shining	shine	VBG
44947	1074	20	add	add	NN
44947	1074	21	to	to	IN
44947	1074	22	it	-PRON-	PRP
44947	1074	23	the	the	DT
44947	1074	24	yeast	yeast	NN
44947	1074	25	,	,	,
44947	1074	26	butter	butter	NN
44947	1074	27	,	,	,
44947	1074	28	and	and	CC
44947	1074	29	1	1	CD
44947	1074	30	dessert	dessert	NN
44947	1074	31	-	-	HYPH
44947	1074	32	spoonful	spoonful	JJ
44947	1074	33	of	of	IN
44947	1074	34	cream	cream	NN
44947	1074	35	.	.	.
44947	1075	1	Leave	leave	VB
44947	1075	2	in	in	IN
44947	1075	3	gentle	gentle	JJ
44947	1075	4	temperature	temperature	NN
44947	1075	5	4	4	CD
44947	1075	6	or	or	CC
44947	1075	7	5	5	CD
44947	1075	8	hours	hour	NNS
44947	1075	9	or	or	CC
44947	1075	10	until	until	IN
44947	1075	11	the	the	DT
44947	1075	12	dough	dough	NN
44947	1075	13	has	have	VBZ
44947	1075	14	risen	rise	VBN
44947	1075	15	to	to	TO
44947	1075	16	twice	twice	PDT
44947	1075	17	its	-PRON-	PRP$
44947	1075	18	size	size	NN
44947	1075	19	.	.	.
44947	1076	1	Roll	roll	VB
44947	1076	2	out	out	RP
44947	1076	3	on	on	IN
44947	1076	4	a	a	DT
44947	1076	5	board	board	NN
44947	1076	6	1/4	1/4	CD
44947	1076	7	of	of	IN
44947	1076	8	an	an	DT
44947	1076	9	inch	inch	NN
44947	1076	10	thick	thick	JJ
44947	1076	11	,	,	,
44947	1076	12	spread	spread	VBN
44947	1076	13	thinly	thinly	RB
44947	1076	14	with	with	IN
44947	1076	15	softened	soften	VBN
44947	1076	16	butter	butter	NN
44947	1076	17	,	,	,
44947	1076	18	then	then	RB
44947	1076	19	turn	turn	VB
44947	1076	20	the	the	DT
44947	1076	21	edges	edge	NNS
44947	1076	22	over	over	RP
44947	1076	23	to	to	IN
44947	1076	24	the	the	DT
44947	1076	25	center	center	NN
44947	1076	26	to	to	TO
44947	1076	27	make	make	VB
44947	1076	28	3	3	CD
44947	1076	29	layers	layer	NNS
44947	1076	30	.	.	.
44947	1077	1	Roll	roll	VB
44947	1077	2	out	out	RP
44947	1077	3	1/2	1/2	CD
44947	1077	4	an	an	DT
44947	1077	5	inch	inch	NN
44947	1077	6	thick	thick	JJ
44947	1077	7	.	.	.
44947	1078	1	Cut	cut	VB
44947	1078	2	into	into	IN
44947	1078	3	small	small	JJ
44947	1078	4	squares	square	NNS
44947	1078	5	.	.	.
44947	1079	1	With	with	IN
44947	1079	2	a	a	DT
44947	1079	3	wet	wet	JJ
44947	1079	4	finger	finger	NN
44947	1079	5	make	make	VBP
44947	1079	6	a	a	DT
44947	1079	7	hole	hole	NN
44947	1079	8	in	in	IN
44947	1079	9	the	the	DT
44947	1079	10	center	center	NN
44947	1079	11	of	of	IN
44947	1079	12	each	each	DT
44947	1079	13	;	;	:
44947	1079	14	into	into	IN
44947	1079	15	this	this	DT
44947	1079	16	hole	hole	NN
44947	1079	17	put	put	VBD
44947	1079	18	a	a	DT
44947	1079	19	piece	piece	NN
44947	1079	20	of	of	IN
44947	1079	21	the	the	DT
44947	1079	22	dough	dough	NN
44947	1079	23	in	in	IN
44947	1079	24	the	the	DT
44947	1079	25	shape	shape	NN
44947	1079	26	of	of	IN
44947	1079	27	a	a	DT
44947	1079	28	little	little	JJ
44947	1079	29	pear	pear	NN
44947	1079	30	;	;	:
44947	1079	31	brush	brush	VB
44947	1079	32	the	the	DT
44947	1079	33	top	top	NN
44947	1079	34	lightly	lightly	RB
44947	1079	35	with	with	IN
44947	1079	36	the	the	DT
44947	1079	37	yolk	yolk	NNP
44947	1079	38	of	of	IN
44947	1079	39	egg	egg	NN
44947	1079	40	.	.	.
44947	1080	1	Let	let	VB
44947	1080	2	it	-PRON-	PRP
44947	1080	3	rise	rise	VB
44947	1080	4	again	again	RB
44947	1080	5	and	and	CC
44947	1080	6	then	then	RB
44947	1080	7	bake	bake	VB
44947	1080	8	in	in	RP
44947	1080	9	a	a	DT
44947	1080	10	moderate	moderate	JJ
44947	1080	11	oven	oven	NN
44947	1080	12	about	about	IN
44947	1080	13	20	20	CD
44947	1080	14	minutes	minute	NNS
44947	1080	15	.	.	.
44947	1081	1	VICTORIA	VICTORIA	NNP
44947	1081	2	SCONES	SCONES	NNP
44947	1081	3	(	(	-LRB-
44947	1081	4	English	English	NNP
44947	1081	5	)	)	-RRB-
44947	1081	6	Two	two	CD
44947	1081	7	cups	cup	NNS
44947	1081	8	of	of	IN
44947	1081	9	flour	flour	NN
44947	1081	10	,	,	,
44947	1081	11	4	4	CD
44947	1081	12	teaspoonsful	teaspoonsful	NN
44947	1081	13	of	of	IN
44947	1081	14	baking	baking	NN
44947	1081	15	powder	powder	NN
44947	1081	16	,	,	,
44947	1081	17	2	2	CD
44947	1081	18	teaspoonsful	teaspoonsful	NN
44947	1081	19	of	of	IN
44947	1081	20	sugar	sugar	NN
44947	1081	21	,	,	,
44947	1081	22	1/2	1/2	CD
44947	1081	23	teaspoon	teaspoon	NN
44947	1081	24	of	of	IN
44947	1081	25	salt	salt	NN
44947	1081	26	,	,	,
44947	1081	27	4	4	CD
44947	1081	28	tablespoonsful	tablespoonsful	NN
44947	1081	29	of	of	IN
44947	1081	30	butter	butter	NN
44947	1081	31	,	,	,
44947	1081	32	2	2	CD
44947	1081	33	eggs	egg	NNS
44947	1081	34	,	,	,
44947	1081	35	1/3	1/3	CD
44947	1081	36	cup	cup	NN
44947	1081	37	of	of	IN
44947	1081	38	cream	cream	NN
44947	1081	39	.	.	.
44947	1082	1	Mix	mix	VB
44947	1082	2	and	and	CC
44947	1082	3	sift	sift	VB
44947	1082	4	together	together	RB
44947	1082	5	flour	flour	NN
44947	1082	6	,	,	,
44947	1082	7	baking	baking	NN
44947	1082	8	powder	powder	NN
44947	1082	9	,	,	,
44947	1082	10	sugar	sugar	NN
44947	1082	11	,	,	,
44947	1082	12	and	and	CC
44947	1082	13	salt	salt	NN
44947	1082	14	.	.	.
44947	1083	1	Rub	rub	VB
44947	1083	2	in	in	IN
44947	1083	3	butter	butter	NN
44947	1083	4	,	,	,
44947	1083	5	add	add	VB
44947	1083	6	beaten	beat	VBN
44947	1083	7	eggs	egg	NNS
44947	1083	8	and	and	CC
44947	1083	9	cream	cream	NN
44947	1083	10	.	.	.
44947	1084	1	Roll	roll	VB
44947	1084	2	out	out	RP
44947	1084	3	on	on	IN
44947	1084	4	floured	floured	JJ
44947	1084	5	board	board	NN
44947	1084	6	3/4	3/4	CD
44947	1084	7	in	in	IN
44947	1084	8	.	.	.
44947	1085	1	thick	thick	JJ
44947	1085	2	,	,	,
44947	1085	3	cut	cut	VBD
44947	1085	4	out	out	RP
44947	1085	5	with	with	IN
44947	1085	6	a	a	DT
44947	1085	7	small	small	JJ
44947	1085	8	biscuit	biscuit	NN
44947	1085	9	cutter	cutter	NN
44947	1085	10	,	,	,
44947	1085	11	and	and	CC
44947	1085	12	brush	brush	VB
44947	1085	13	over	over	RP
44947	1085	14	with	with	IN
44947	1085	15	white	white	NNP
44947	1085	16	of	of	IN
44947	1085	17	egg	egg	NN
44947	1085	18	.	.	.
44947	1086	1	Bake	bake	VB
44947	1086	2	in	in	IN
44947	1086	3	a	a	DT
44947	1086	4	hot	hot	JJ
44947	1086	5	oven	oven	JJ
44947	1086	6	15	15	CD
44947	1086	7	minutes	minute	NNS
44947	1086	8	.	.	.
44947	1087	1	NUT	NUT	NNP
44947	1087	2	BREAD	BREAD	NNP
44947	1087	3	(	(	-LRB-
44947	1087	4	New	New	NNP
44947	1087	5	England	England	NNP
44947	1087	6	)	)	-RRB-
44947	1087	7	Mix	Mix	NNP
44947	1087	8	3	3	CD
44947	1087	9	cups	cup	NNS
44947	1087	10	of	of	IN
44947	1087	11	flour	flour	NN
44947	1087	12	with	with	IN
44947	1087	13	4	4	CD
44947	1087	14	teaspoonsful	teaspoonsful	NN
44947	1087	15	of	of	IN
44947	1087	16	baking	bake	VBG
44947	1087	17	powder	powder	NN
44947	1087	18	and	and	CC
44947	1087	19	1	1	CD
44947	1087	20	teaspoonful	teaspoonful	NN
44947	1087	21	of	of	IN
44947	1087	22	salt	salt	NN
44947	1087	23	.	.	.
44947	1088	1	In	in	IN
44947	1088	2	another	another	DT
44947	1088	3	bowl	bowl	NN
44947	1088	4	beat	beat	VB
44947	1088	5	together	together	RB
44947	1088	6	1/2	1/2	CD
44947	1088	7	cup	cup	NN
44947	1088	8	of	of	IN
44947	1088	9	sugar	sugar	NN
44947	1088	10	,	,	,
44947	1088	11	1	1	CD
44947	1088	12	egg	egg	NN
44947	1088	13	,	,	,
44947	1088	14	1	1	CD
44947	1088	15	cup	cup	NN
44947	1088	16	of	of	IN
44947	1088	17	milk	milk	NN
44947	1088	18	,	,	,
44947	1088	19	and	and	CC
44947	1088	20	1	1	CD
44947	1088	21	cup	cup	NN
44947	1088	22	of	of	IN
44947	1088	23	English	english	JJ
44947	1088	24	walnuts	walnut	NNS
44947	1088	25	broken	break	VBN
44947	1088	26	in	in	IN
44947	1088	27	pieces	piece	NNS
44947	1088	28	.	.	.
44947	1089	1	Add	add	VB
44947	1089	2	the	the	DT
44947	1089	3	dry	dry	JJ
44947	1089	4	ingredients	ingredient	NNS
44947	1089	5	to	to	IN
44947	1089	6	this	this	DT
44947	1089	7	mixture	mixture	NN
44947	1089	8	and	and	CC
44947	1089	9	let	let	VB
44947	1089	10	rise	rise	VB
44947	1089	11	20	20	CD
44947	1089	12	minutes	minute	NNS
44947	1089	13	,	,	,
44947	1089	14	then	then	RB
44947	1089	15	bake	bake	VB
44947	1089	16	in	in	RP
44947	1089	17	a	a	DT
44947	1089	18	loaf	loaf	NN
44947	1089	19	30	30	CD
44947	1089	20	to	to	TO
44947	1089	21	40	40	CD
44947	1089	22	minutes	minute	NNS
44947	1089	23	.	.	.
44947	1090	1	BRAN	bran	JJ
44947	1090	2	MUFFINS	MUFFINS	NNP
44947	1090	3	(	(	-LRB-
44947	1090	4	New	New	NNP
44947	1090	5	England	England	NNP
44947	1090	6	)	)	-RRB-
44947	1090	7	Mix	Mix	NNP
44947	1090	8	2	2	CD
44947	1090	9	cups	cup	NNS
44947	1090	10	of	of	IN
44947	1090	11	bran	bran	NN
44947	1090	12	,	,	,
44947	1090	13	1	1	CD
44947	1090	14	cup	cup	NN
44947	1090	15	of	of	IN
44947	1090	16	flour	flour	NN
44947	1090	17	,	,	,
44947	1090	18	1	1	CD
44947	1090	19	cup	cup	NN
44947	1090	20	of	of	IN
44947	1090	21	milk	milk	NN
44947	1090	22	,	,	,
44947	1090	23	1/2	1/2	CD
44947	1090	24	cup	cup	NN
44947	1090	25	molasses	molasse	NNS
44947	1090	26	,	,	,
44947	1090	27	1	1	CD
44947	1090	28	teaspoon	teaspoon	NN
44947	1090	29	of	of	IN
44947	1090	30	soda	soda	NN
44947	1090	31	,	,	,
44947	1090	32	and	and	CC
44947	1090	33	a	a	DT
44947	1090	34	pinch	pinch	NN
44947	1090	35	of	of	IN
44947	1090	36	salt	salt	NN
44947	1090	37	.	.	.
44947	1091	1	Bake	bake	VB
44947	1091	2	20	20	CD
44947	1091	3	minutes	minute	NNS
44947	1091	4	.	.	.
44947	1092	1	To	to	IN
44947	1092	2	this	this	DT
44947	1092	3	may	may	MD
44947	1092	4	be	be	VB
44947	1092	5	added	add	VBN
44947	1092	6	some	some	DT
44947	1092	7	chopped	chop	VBN
44947	1092	8	nuts	nut	NNS
44947	1092	9	and	and	CC
44947	1092	10	raisins	raisin	NNS
44947	1092	11	.	.	.
44947	1093	1	SCOTCH	SCOTCH	NNP
44947	1093	2	SCONES	SCONES	NNP
44947	1093	3	Mix	Mix	NNP
44947	1093	4	3	3	CD
44947	1093	5	teaspoons	teaspoon	NNS
44947	1093	6	of	of	IN
44947	1093	7	baking	bake	VBG
44947	1093	8	powder	powder	NN
44947	1093	9	with	with	IN
44947	1093	10	3	3	CD
44947	1093	11	cups	cup	NNS
44947	1093	12	of	of	IN
44947	1093	13	flour	flour	NN
44947	1093	14	.	.	.
44947	1094	1	Rub	Rub	NNP
44947	1094	2	in	in	IN
44947	1094	3	1	1	CD
44947	1094	4	tablespoon	tablespoon	NN
44947	1094	5	of	of	IN
44947	1094	6	butter	butter	NN
44947	1094	7	,	,	,
44947	1094	8	add	add	VB
44947	1094	9	1	1	CD
44947	1094	10	cup	cup	NN
44947	1094	11	of	of	IN
44947	1094	12	currants	currant	NNS
44947	1094	13	or	or	CC
44947	1094	14	raisins	raisin	NNS
44947	1094	15	,	,	,
44947	1094	16	1	1	CD
44947	1094	17	beaten	beat	VBN
44947	1094	18	egg	egg	NN
44947	1094	19	,	,	,
44947	1094	20	and	and	CC
44947	1094	21	enough	enough	JJ
44947	1094	22	milk	milk	NN
44947	1094	23	to	to	TO
44947	1094	24	make	make	VB
44947	1094	25	a	a	DT
44947	1094	26	paste	paste	NN
44947	1094	27	to	to	TO
44947	1094	28	roll	roll	VB
44947	1094	29	out	out	RP
44947	1094	30	.	.	.
44947	1095	1	Cut	cut	VB
44947	1095	2	into	into	IN
44947	1095	3	squares	square	NNS
44947	1095	4	or	or	CC
44947	1095	5	rounds	round	NNS
44947	1095	6	and	and	CC
44947	1095	7	bake	bake	VB
44947	1095	8	in	in	RP
44947	1095	9	a	a	DT
44947	1095	10	quick	quick	JJ
44947	1095	11	oven	oven	NN
44947	1095	12	.	.	.
44947	1096	1	BLINNI	BLINNI	NNP
44947	1096	2	(	(	-LRB-
44947	1096	3	Russian	russian	JJ
44947	1096	4	)	)	-RRB-
44947	1096	5	Mix	mix	VB
44947	1096	6	together	together	RB
44947	1096	7	2	2	CD
44947	1096	8	-	-	SYM
44947	1096	9	1/2	1/2	CD
44947	1096	10	cups	cup	NNS
44947	1096	11	of	of	IN
44947	1096	12	tepid	tepid	NN
44947	1096	13	milk	milk	NN
44947	1096	14	,	,	,
44947	1096	15	4	4	CD
44947	1096	16	cups	cup	NNS
44947	1096	17	of	of	IN
44947	1096	18	flour	flour	NN
44947	1096	19	with	with	IN
44947	1096	20	1/2	1/2	CD
44947	1096	21	a	a	DT
44947	1096	22	yeast	yeast	NN
44947	1096	23	cake	cake	NN
44947	1096	24	and	and	CC
44947	1096	25	put	put	VBD
44947	1096	26	in	in	RP
44947	1096	27	a	a	DT
44947	1096	28	warm	warm	JJ
44947	1096	29	place	place	NN
44947	1096	30	to	to	TO
44947	1096	31	rise	rise	VB
44947	1096	32	6	6	CD
44947	1096	33	or	or	CC
44947	1096	34	8	8	CD
44947	1096	35	hours	hour	NNS
44947	1096	36	.	.	.
44947	1097	1	One	one	CD
44947	1097	2	hour	hour	NN
44947	1097	3	before	before	IN
44947	1097	4	cooking	cooking	NN
44947	1097	5	add	add	NN
44947	1097	6	2	2	CD
44947	1097	7	cups	cup	NNS
44947	1097	8	of	of	IN
44947	1097	9	warm	warm	JJ
44947	1097	10	milk	milk	NN
44947	1097	11	and	and	CC
44947	1097	12	1	1	CD
44947	1097	13	tablespoon	tablespoon	NN
44947	1097	14	of	of	IN
44947	1097	15	salt	salt	NN
44947	1097	16	.	.	.
44947	1098	1	Fry	fry	NN
44947	1098	2	like	like	IN
44947	1098	3	ordinary	ordinary	JJ
44947	1098	4	pan	pan	NN
44947	1098	5	cakes	cake	NNS
44947	1098	6	.	.	.
44947	1099	1	Serve	serve	VB
44947	1099	2	very	very	RB
44947	1099	3	hot	hot	JJ
44947	1099	4	one	one	CD
44947	1099	5	on	on	IN
44947	1099	6	top	top	NN
44947	1099	7	of	of	IN
44947	1099	8	the	the	DT
44947	1099	9	other	other	JJ
44947	1099	10	,	,	,
44947	1099	11	well	well	RB
44947	1099	12	buttered	butter	VBN
44947	1099	13	.	.	.
44947	1100	1	Blinni	Blinni	NNP
44947	1100	2	are	be	VBP
44947	1100	3	spread	spread	VBN
44947	1100	4	with	with	IN
44947	1100	5	soured	soured	JJ
44947	1100	6	cream	cream	NN
44947	1100	7	,	,	,
44947	1100	8	and	and	CC
44947	1100	9	smoked	smoke	VBN
44947	1100	10	salmon	salmon	NN
44947	1100	11	or	or	CC
44947	1100	12	caviare	caviare	NN
44947	1100	13	is	be	VBZ
44947	1100	14	usually	usually	RB
44947	1100	15	served	serve	VBN
44947	1100	16	with	with	IN
44947	1100	17	them	-PRON-	PRP
44947	1100	18	.	.	.
44947	1101	1	BAKED	BAKED	NNP
44947	1101	2	HOMINY	HOMINY	NNP
44947	1101	3	(	(	-LRB-
44947	1101	4	New	New	NNP
44947	1101	5	England	England	NNP
44947	1101	6	)	)	-RRB-
44947	1101	7	A	a	DT
44947	1101	8	good	good	JJ
44947	1101	9	way	way	NN
44947	1101	10	to	to	TO
44947	1101	11	prepare	prepare	VB
44947	1101	12	any	any	DT
44947	1101	13	cereal	cereal	NN
44947	1101	14	for	for	IN
44947	1101	15	children	child	NNS
44947	1101	16	.	.	.
44947	1102	1	Put	put	VB
44947	1102	2	a	a	DT
44947	1102	3	pint	pint	NN
44947	1102	4	of	of	IN
44947	1102	5	milk	milk	NN
44947	1102	6	with	with	IN
44947	1102	7	2	2	CD
44947	1102	8	teaspoons	teaspoon	NNS
44947	1102	9	of	of	IN
44947	1102	10	sugar	sugar	NN
44947	1102	11	and	and	CC
44947	1102	12	one	one	CD
44947	1102	13	of	of	IN
44947	1102	14	salt	salt	NN
44947	1102	15	in	in	IN
44947	1102	16	a	a	DT
44947	1102	17	saucepan	saucepan	NN
44947	1102	18	on	on	IN
44947	1102	19	the	the	DT
44947	1102	20	fire	fire	NN
44947	1102	21	--	--	:
44947	1102	22	when	when	WRB
44947	1102	23	at	at	IN
44947	1102	24	the	the	DT
44947	1102	25	boiling	boiling	NN
44947	1102	26	point	point	NN
44947	1102	27	add	add	VB
44947	1102	28	6	6	CD
44947	1102	29	oz	oz	NNP
44947	1102	30	.	.	.
44947	1103	1	of	of	IN
44947	1103	2	hominy	hominy	NNP
44947	1103	3	;	;	:
44947	1103	4	let	let	VB
44947	1103	5	it	-PRON-	PRP
44947	1103	6	cook	cook	VB
44947	1103	7	about	about	RB
44947	1103	8	ten	ten	CD
44947	1103	9	minutes	minute	NNS
44947	1103	10	.	.	.
44947	1104	1	Remove	remove	VB
44947	1104	2	the	the	DT
44947	1104	3	saucepan	saucepan	NN
44947	1104	4	from	from	IN
44947	1104	5	the	the	DT
44947	1104	6	fire	fire	NN
44947	1104	7	,	,	,
44947	1104	8	add	add	VB
44947	1104	9	a	a	DT
44947	1104	10	tablespoonful	tablespoonful	NN
44947	1104	11	of	of	IN
44947	1104	12	butter	butter	NN
44947	1104	13	and	and	CC
44947	1104	14	three	three	CD
44947	1104	15	eggs	egg	NNS
44947	1104	16	.	.	.
44947	1105	1	Pour	pour	VB
44947	1105	2	this	this	DT
44947	1105	3	into	into	IN
44947	1105	4	a	a	DT
44947	1105	5	baking	bake	VBG
44947	1105	6	pan	pan	NN
44947	1105	7	and	and	CC
44947	1105	8	bake	bake	VB
44947	1105	9	about	about	RB
44947	1105	10	20	20	CD
44947	1105	11	minutes	minute	NNS
44947	1105	12	.	.	.
44947	1106	1	Baked	bake	VBN
44947	1106	2	hominy	hominy	NNP
44947	1106	3	may	may	MD
44947	1106	4	be	be	VB
44947	1106	5	served	serve	VBN
44947	1106	6	with	with	IN
44947	1106	7	meats	meat	NNS
44947	1106	8	or	or	CC
44947	1106	9	fish	fish	NN
44947	1106	10	.	.	.
44947	1107	1	MARRONS	MARRONS	NNP
44947	1107	2	GLACÉS	GLACÉS	NNP
44947	1107	3	Put	put	VB
44947	1107	4	the	the	DT
44947	1107	5	chestnuts	chestnut	NNS
44947	1107	6	on	on	IN
44947	1107	7	the	the	DT
44947	1107	8	fire	fire	NN
44947	1107	9	in	in	IN
44947	1107	10	cold	cold	JJ
44947	1107	11	water	water	NN
44947	1107	12	,	,	,
44947	1107	13	boil	boil	VB
44947	1107	14	5	5	CD
44947	1107	15	minutes	minute	NNS
44947	1107	16	,	,	,
44947	1107	17	take	take	VB
44947	1107	18	them	-PRON-	PRP
44947	1107	19	out	out	RP
44947	1107	20	,	,	,
44947	1107	21	and	and	CC
44947	1107	22	while	while	IN
44947	1107	23	hot	hot	JJ
44947	1107	24	strip	strip	NN
44947	1107	25	them	-PRON-	PRP
44947	1107	26	of	of	IN
44947	1107	27	their	-PRON-	PRP$
44947	1107	28	outer	outer	JJ
44947	1107	29	and	and	CC
44947	1107	30	inner	inner	JJ
44947	1107	31	skins	skin	NNS
44947	1107	32	.	.	.
44947	1108	1	Put	put	VB
44947	1108	2	them	-PRON-	PRP
44947	1108	3	in	in	IN
44947	1108	4	a	a	DT
44947	1108	5	big	big	JJ
44947	1108	6	saucepan	saucepan	NN
44947	1108	7	containing	contain	VBG
44947	1108	8	a	a	DT
44947	1108	9	syrup	syrup	NN
44947	1108	10	of	of	IN
44947	1108	11	the	the	DT
44947	1108	12	proportion	proportion	NN
44947	1108	13	of	of	IN
44947	1108	14	1/2	1/2	CD
44947	1108	15	lb	lb	IN
44947	1108	16	.	.	.
44947	1109	1	of	of	IN
44947	1109	2	sugar	sugar	NN
44947	1109	3	to	to	IN
44947	1109	4	1	1	CD
44947	1109	5	quart	quart	NN
44947	1109	6	water	water	NN
44947	1109	7	and	and	CC
44947	1109	8	1	1	CD
44947	1109	9	teaspoonful	teaspoonful	NN
44947	1109	10	of	of	IN
44947	1109	11	butter	butter	NN
44947	1109	12	,	,	,
44947	1109	13	when	when	WRB
44947	1109	14	they	-PRON-	PRP
44947	1109	15	come	come	VBP
44947	1109	16	to	to	IN
44947	1109	17	the	the	DT
44947	1109	18	boiling	boiling	NN
44947	1109	19	point	point	NN
44947	1109	20	remove	remove	VB
44947	1109	21	to	to	IN
44947	1109	22	the	the	DT
44947	1109	23	back	back	NN
44947	1109	24	of	of	IN
44947	1109	25	the	the	DT
44947	1109	26	stove	stove	NN
44947	1109	27	.	.	.
44947	1110	1	Use	use	VB
44947	1110	2	a	a	DT
44947	1110	3	large	large	JJ
44947	1110	4	quantity	quantity	NN
44947	1110	5	of	of	IN
44947	1110	6	the	the	DT
44947	1110	7	syrup	syrup	NN
44947	1110	8	to	to	IN
44947	1110	9	the	the	DT
44947	1110	10	quantity	quantity	NN
44947	1110	11	of	of	IN
44947	1110	12	chestnuts	chestnut	NNS
44947	1110	13	.	.	.
44947	1111	1	This	this	DT
44947	1111	2	syrup	syrup	NN
44947	1111	3	should	should	MD
44947	1111	4	diminish	diminish	VB
44947	1111	5	very	very	RB
44947	1111	6	slowly	slowly	RB
44947	1111	7	.	.	.
44947	1112	1	When	when	WRB
44947	1112	2	it	-PRON-	PRP
44947	1112	3	has	have	VBZ
44947	1112	4	become	become	VBN
44947	1112	5	very	very	RB
44947	1112	6	thick	thick	JJ
44947	1112	7	take	take	VB
44947	1112	8	out	out	RP
44947	1112	9	the	the	DT
44947	1112	10	chestnuts	chestnut	NNS
44947	1112	11	and	and	CC
44947	1112	12	drain	drain	VB
44947	1112	13	them	-PRON-	PRP
44947	1112	14	,	,	,
44947	1112	15	add	add	VB
44947	1112	16	a	a	DT
44947	1112	17	little	little	JJ
44947	1112	18	vanilla	vanilla	NN
44947	1112	19	to	to	IN
44947	1112	20	the	the	DT
44947	1112	21	syrup	syrup	NN
44947	1112	22	.	.	.
44947	1113	1	Now	now	RB
44947	1113	2	pour	pour	VB
44947	1113	3	boiling	boil	VBG
44947	1113	4	water	water	NN
44947	1113	5	over	over	IN
44947	1113	6	the	the	DT
44947	1113	7	chestnuts	chestnut	NNS
44947	1113	8	to	to	TO
44947	1113	9	remove	remove	VB
44947	1113	10	the	the	DT
44947	1113	11	syrup	syrup	NN
44947	1113	12	which	which	WDT
44947	1113	13	covers	cover	VBZ
44947	1113	14	them	-PRON-	PRP
44947	1113	15	.	.	.
44947	1114	1	Dry	Dry	VBD
44947	1114	2	them	-PRON-	PRP
44947	1114	3	well	well	RB
44947	1114	4	.	.	.
44947	1115	1	Beat	beat	VB
44947	1115	2	the	the	DT
44947	1115	3	thick	thick	JJ
44947	1115	4	syrup	syrup	NN
44947	1115	5	until	until	IN
44947	1115	6	it	-PRON-	PRP
44947	1115	7	is	be	VBZ
44947	1115	8	opaque	opaque	JJ
44947	1115	9	,	,	,
44947	1115	10	then	then	RB
44947	1115	11	roll	roll	VB
44947	1115	12	the	the	DT
44947	1115	13	dry	dry	JJ
44947	1115	14	chestnuts	chestnut	NNS
44947	1115	15	in	in	IN
44947	1115	16	it	-PRON-	PRP
44947	1115	17	;	;	:
44947	1115	18	remove	remove	VB
44947	1115	19	with	with	IN
44947	1115	20	a	a	DT
44947	1115	21	skimmer	skimmer	NN
44947	1115	22	and	and	CC
44947	1115	23	let	let	VB
44947	1115	24	them	-PRON-	PRP
44947	1115	25	dry	dry	VB
44947	1115	26	on	on	IN
44947	1115	27	a	a	DT
44947	1115	28	sieve	sieve	NN
44947	1115	29	.	.	.
44947	1116	1	Prunes	prune	NNS
44947	1116	2	may	may	MD
44947	1116	3	be	be	VB
44947	1116	4	treated	treat	VBN
44947	1116	5	in	in	IN
44947	1116	6	the	the	DT
44947	1116	7	same	same	JJ
44947	1116	8	way	way	NN
44947	1116	9	.	.	.
44947	1117	1	SMALL	small	JJ
44947	1117	2	CUCUMBER	CUCUMBER	NNP
44947	1117	3	PICKLES	pickle	NNS
44947	1117	4	Put	put	NN
44947	1117	5	1	1	CD
44947	1117	6	pint	pint	NN
44947	1117	7	of	of	IN
44947	1117	8	salt	salt	NN
44947	1117	9	on	on	IN
44947	1117	10	1/2	1/2	CD
44947	1117	11	of	of	IN
44947	1117	12	a	a	DT
44947	1117	13	bushel	bushel	NN
44947	1117	14	of	of	IN
44947	1117	15	small	small	JJ
44947	1117	16	green	green	JJ
44947	1117	17	cucumbers	cucumber	NNS
44947	1117	18	,	,	,
44947	1117	19	cover	cover	VB
44947	1117	20	them	-PRON-	PRP
44947	1117	21	with	with	IN
44947	1117	22	boiling	boil	VBG
44947	1117	23	water	water	NN
44947	1117	24	,	,	,
44947	1117	25	and	and	CC
44947	1117	26	let	let	VB
44947	1117	27	them	-PRON-	PRP
44947	1117	28	stand	stand	VB
44947	1117	29	over	over	IN
44947	1117	30	night	night	NN
44947	1117	31	.	.	.
44947	1118	1	Drain	drain	VB
44947	1118	2	off	off	IN
44947	1118	3	the	the	DT
44947	1118	4	water	water	NN
44947	1118	5	and	and	CC
44947	1118	6	put	put	VBD
44947	1118	7	them	-PRON-	PRP
44947	1118	8	on	on	IN
44947	1118	9	the	the	DT
44947	1118	10	stove	stove	NN
44947	1118	11	,	,	,
44947	1118	12	a	a	DT
44947	1118	13	gallon	gallon	NN
44947	1118	14	at	at	IN
44947	1118	15	a	a	DT
44947	1118	16	time	time	NN
44947	1118	17	,	,	,
44947	1118	18	in	in	IN
44947	1118	19	cold	cold	JJ
44947	1118	20	vinegar	vinegar	NN
44947	1118	21	,	,	,
44947	1118	22	to	to	TO
44947	1118	23	which	which	WDT
44947	1118	24	add	add	VB
44947	1118	25	a	a	DT
44947	1118	26	lump	lump	NN
44947	1118	27	of	of	IN
44947	1118	28	alum	alum	NN
44947	1118	29	the	the	DT
44947	1118	30	size	size	NN
44947	1118	31	of	of	IN
44947	1118	32	a	a	DT
44947	1118	33	small	small	JJ
44947	1118	34	hickory	hickory	JJ
44947	1118	35	nut	nut	NN
44947	1118	36	.	.	.
44947	1119	1	Let	let	VB
44947	1119	2	them	-PRON-	PRP
44947	1119	3	come	come	VB
44947	1119	4	to	to	IN
44947	1119	5	a	a	DT
44947	1119	6	boil	boil	NN
44947	1119	7	,	,	,
44947	1119	8	then	then	RB
44947	1119	9	take	take	VB
44947	1119	10	out	out	RP
44947	1119	11	and	and	CC
44947	1119	12	place	place	VB
44947	1119	13	in	in	IN
44947	1119	14	a	a	DT
44947	1119	15	stone	stone	NN
44947	1119	16	jar	jar	NN
44947	1119	17	.	.	.
44947	1120	1	Have	have	VB
44947	1120	2	on	on	IN
44947	1120	3	the	the	DT
44947	1120	4	stove	stove	NN
44947	1120	5	a	a	DT
44947	1120	6	gallon	gallon	NN
44947	1120	7	of	of	IN
44947	1120	8	the	the	DT
44947	1120	9	best	good	JJS
44947	1120	10	cider	cider	NN
44947	1120	11	vinegar	vinegar	NN
44947	1120	12	,	,	,
44947	1120	13	to	to	TO
44947	1120	14	which	which	WDT
44947	1120	15	add	add	VB
44947	1120	16	about	about	RB
44947	1120	17	2	2	CD
44947	1120	18	lbs	lbs	NN
44947	1120	19	.	.	.
44947	1121	1	of	of	IN
44947	1121	2	brown	brown	NNP
44947	1121	3	sugar	sugar	NN
44947	1121	4	,	,	,
44947	1121	5	let	let	VB
44947	1121	6	come	come	VB
44947	1121	7	to	to	IN
44947	1121	8	a	a	DT
44947	1121	9	good	good	JJ
44947	1121	10	boil	boil	NN
44947	1121	11	.	.	.
44947	1122	1	Take	take	VB
44947	1122	2	out	out	RP
44947	1122	3	the	the	DT
44947	1122	4	seeds	seed	NNS
44947	1122	5	of	of	IN
44947	1122	6	4	4	CD
44947	1122	7	red	red	JJ
44947	1122	8	peppers	pepper	NNS
44947	1122	9	and	and	CC
44947	1122	10	2	2	CD
44947	1122	11	green	green	JJ
44947	1122	12	peppers	pepper	NNS
44947	1122	13	,	,	,
44947	1122	14	cut	cut	VBD
44947	1122	15	them	-PRON-	PRP
44947	1122	16	in	in	IN
44947	1122	17	rings	ring	NNS
44947	1122	18	,	,	,
44947	1122	19	cut	cut	VBN
44947	1122	20	in	in	IN
44947	1122	21	pieces	piece	NNS
44947	1122	22	1	1	CD
44947	1122	23	horse	horse	NN
44947	1122	24	-	-	HYPH
44947	1122	25	radish	radish	NN
44947	1122	26	root	root	NN
44947	1122	27	,	,	,
44947	1122	28	pour	pour	NN
44947	1122	29	boiling	boil	VBG
44947	1122	30	water	water	NN
44947	1122	31	over	over	IN
44947	1122	32	them	-PRON-	PRP
44947	1122	33	,	,	,
44947	1122	34	and	and	CC
44947	1122	35	let	let	VB
44947	1122	36	stand	stand	VB
44947	1122	37	15	15	CD
44947	1122	38	minutes	minute	NNS
44947	1122	39	;	;	:
44947	1122	40	drain	drain	VB
44947	1122	41	off	off	RP
44947	1122	42	,	,	,
44947	1122	43	add	add	VB
44947	1122	44	1/2	1/2	CD
44947	1122	45	cup	cup	NN
44947	1122	46	of	of	IN
44947	1122	47	white	white	NNP
44947	1122	48	mustard	mustard	NNP
44947	1122	49	seed	seed	NN
44947	1122	50	,	,	,
44947	1122	51	a	a	DT
44947	1122	52	few	few	JJ
44947	1122	53	whole	whole	JJ
44947	1122	54	cloves	clove	NNS
44947	1122	55	,	,	,
44947	1122	56	and	and	CC
44947	1122	57	some	some	DT
44947	1122	58	cinnamon	cinnamon	JJ
44947	1122	59	sticks	stick	NNS
44947	1122	60	.	.	.
44947	1123	1	Then	then	RB
44947	1123	2	put	put	VB
44947	1123	3	all	all	DT
44947	1123	4	of	of	IN
44947	1123	5	this	this	DT
44947	1123	6	mixture	mixture	NN
44947	1123	7	on	on	IN
44947	1123	8	the	the	DT
44947	1123	9	pickles	pickle	NNS
44947	1123	10	,	,	,
44947	1123	11	cover	cover	VB
44947	1123	12	them	-PRON-	PRP
44947	1123	13	with	with	IN
44947	1123	14	boiling	boil	VBG
44947	1123	15	vinegar	vinegar	NN
44947	1123	16	,	,	,
44947	1123	17	and	and	CC
44947	1123	18	put	put	VB
44947	1123	19	away	away	RB
44947	1123	20	.	.	.
44947	1124	1	Two	two	CD
44947	1124	2	or	or	CC
44947	1124	3	three	three	CD
44947	1124	4	cloves	clove	NNS
44947	1124	5	of	of	IN
44947	1124	6	garlic	garlic	NN
44947	1124	7	put	put	VBN
44947	1124	8	in	in	IN
44947	1124	9	the	the	DT
44947	1124	10	jar	jar	NN
44947	1124	11	are	be	VBP
44947	1124	12	an	an	DT
44947	1124	13	addition	addition	NN
44947	1124	14	.	.	.
44947	1125	1	PRESERVED	preserve	VBN
44947	1125	2	STRAWBERRIES	STRAWBERRIES	NNP
44947	1125	3	(	(	-LRB-
44947	1125	4	French	French	NNP
44947	1125	5	)	)	-RRB-
44947	1125	6	These	these	DT
44947	1125	7	berries	berry	NNS
44947	1125	8	will	will	MD
44947	1125	9	remain	remain	VB
44947	1125	10	whole	whole	JJ
44947	1125	11	.	.	.
44947	1126	1	Prepare	prepare	VB
44947	1126	2	a	a	DT
44947	1126	3	basin	basin	NN
44947	1126	4	of	of	IN
44947	1126	5	lime	lime	NN
44947	1126	6	water	water	NN
44947	1126	7	.	.	.
44947	1127	1	When	when	WRB
44947	1127	2	the	the	DT
44947	1127	3	lime	lime	NN
44947	1127	4	water	water	NN
44947	1127	5	is	be	VBZ
44947	1127	6	cool	cool	JJ
44947	1127	7	put	put	VBN
44947	1127	8	in	in	IN
44947	1127	9	the	the	DT
44947	1127	10	strawberries	strawberry	NNS
44947	1127	11	and	and	CC
44947	1127	12	let	let	VB
44947	1127	13	them	-PRON-	PRP
44947	1127	14	stand	stand	VB
44947	1127	15	1/4	1/4	CD
44947	1127	16	of	of	IN
44947	1127	17	an	an	DT
44947	1127	18	hour	hour	NN
44947	1127	19	,	,	,
44947	1127	20	then	then	RB
44947	1127	21	rinse	rinse	VB
44947	1127	22	them	-PRON-	PRP
44947	1127	23	an	an	DT
44947	1127	24	instant	instant	NN
44947	1127	25	in	in	IN
44947	1127	26	fresh	fresh	JJ
44947	1127	27	water	water	NN
44947	1127	28	,	,	,
44947	1127	29	drain	drain	VB
44947	1127	30	them	-PRON-	PRP
44947	1127	31	,	,	,
44947	1127	32	taking	take	VBG
44947	1127	33	care	care	NN
44947	1127	34	not	not	RB
44947	1127	35	to	to	TO
44947	1127	36	bruise	bruise	VB
44947	1127	37	the	the	DT
44947	1127	38	fruit	fruit	NN
44947	1127	39	.	.	.
44947	1128	1	Take	take	VB
44947	1128	2	an	an	DT
44947	1128	3	equal	equal	JJ
44947	1128	4	amount	amount	NN
44947	1128	5	of	of	IN
44947	1128	6	sugar	sugar	NN
44947	1128	7	to	to	IN
44947	1128	8	the	the	DT
44947	1128	9	amount	amount	NN
44947	1128	10	of	of	IN
44947	1128	11	berries	berry	NNS
44947	1128	12	.	.	.
44947	1129	1	To	to	IN
44947	1129	2	each	each	DT
44947	1129	3	pound	pound	NN
44947	1129	4	of	of	IN
44947	1129	5	sugar	sugar	NN
44947	1129	6	,	,	,
44947	1129	7	add	add	VB
44947	1129	8	1	1	CD
44947	1129	9	cup	cup	NN
44947	1129	10	of	of	IN
44947	1129	11	water	water	NN
44947	1129	12	,	,	,
44947	1129	13	boil	boil	VBP
44947	1129	14	until	until	IN
44947	1129	15	a	a	DT
44947	1129	16	very	very	RB
44947	1129	17	thick	thick	JJ
44947	1129	18	syrup	syrup	NN
44947	1129	19	,	,	,
44947	1129	20	then	then	RB
44947	1129	21	add	add	VB
44947	1129	22	the	the	DT
44947	1129	23	berries	berry	NNS
44947	1129	24	.	.	.
44947	1130	1	Cook	Cook	NNP
44947	1130	2	5	5	CD
44947	1130	3	minutes	minute	NNS
44947	1130	4	,	,	,
44947	1130	5	pour	pour	VBP
44947	1130	6	into	into	IN
44947	1130	7	sterilized	sterilize	VBN
44947	1130	8	jars	jar	NNS
44947	1130	9	and	and	CC
44947	1130	10	seal	seal	NN
44947	1130	11	.	.	.
44947	1131	1	RHUBARB	RHUBARB	NNP
44947	1131	2	JELLY	JELLY	NNP
44947	1131	3	(	(	-LRB-
44947	1131	4	English	English	NNP
44947	1131	5	)	)	-RRB-
44947	1131	6	Rhubarb	Rhubarb	NNP
44947	1131	7	,	,	,
44947	1131	8	sugar	sugar	NN
44947	1131	9	,	,	,
44947	1131	10	and	and	CC
44947	1131	11	1	1	CD
44947	1131	12	teaspoonful	teaspoonful	JJ
44947	1131	13	powdered	powdered	JJ
44947	1131	14	alum	alum	NN
44947	1131	15	.	.	.
44947	1132	1	Wash	wash	VB
44947	1132	2	and	and	CC
44947	1132	3	cut	cut	VB
44947	1132	4	the	the	DT
44947	1132	5	rhubarb	rhubarb	NN
44947	1132	6	in	in	IN
44947	1132	7	small	small	JJ
44947	1132	8	pieces	piece	NNS
44947	1132	9	;	;	:
44947	1132	10	wash	wash	VB
44947	1132	11	again	again	RB
44947	1132	12	,	,	,
44947	1132	13	and	and	CC
44947	1132	14	boil	boil	VB
44947	1132	15	it	-PRON-	PRP
44947	1132	16	over	over	IN
44947	1132	17	a	a	DT
44947	1132	18	slow	slow	JJ
44947	1132	19	fire	fire	NN
44947	1132	20	with	with	IN
44947	1132	21	a	a	DT
44947	1132	22	breakfastcupful	breakfastcupful	NN
44947	1132	23	of	of	IN
44947	1132	24	water	water	NN
44947	1132	25	till	till	IN
44947	1132	26	well	well	RB
44947	1132	27	cooked	cooked	JJ
44947	1132	28	and	and	CC
44947	1132	29	all	all	PDT
44947	1132	30	the	the	DT
44947	1132	31	juice	juice	NN
44947	1132	32	extracted	extract	VBD
44947	1132	33	;	;	:
44947	1132	34	let	let	VB
44947	1132	35	it	-PRON-	PRP
44947	1132	36	drip	drip	VB
44947	1132	37	all	all	DT
44947	1132	38	night	night	NN
44947	1132	39	through	through	IN
44947	1132	40	a	a	DT
44947	1132	41	jelly	jelly	JJ
44947	1132	42	bag	bag	NN
44947	1132	43	;	;	:
44947	1132	44	to	to	IN
44947	1132	45	each	each	DT
44947	1132	46	good	good	JJ
44947	1132	47	1/2	1/2	CD
44947	1132	48	pint	pint	NN
44947	1132	49	of	of	IN
44947	1132	50	juice	juice	NN
44947	1132	51	add	add	VBP
44947	1132	52	1	1	CD
44947	1132	53	lb	lb	RB
44947	1132	54	.	.	.
44947	1133	1	of	of	IN
44947	1133	2	sugar	sugar	NNP
44947	1133	3	,	,	,
44947	1133	4	and	and	CC
44947	1133	5	add	add	VB
44947	1133	6	the	the	DT
44947	1133	7	alum	alum	NN
44947	1133	8	to	to	IN
44947	1133	9	the	the	DT
44947	1133	10	whole	whole	NN
44947	1133	11	;	;	:
44947	1133	12	stir	stir	VB
44947	1133	13	till	till	IN
44947	1133	14	it	-PRON-	PRP
44947	1133	15	comes	come	VBZ
44947	1133	16	to	to	IN
44947	1133	17	the	the	DT
44947	1133	18	boil	boil	NN
44947	1133	19	,	,	,
44947	1133	20	and	and	CC
44947	1133	21	let	let	VB
44947	1133	22	it	-PRON-	PRP
44947	1133	23	boil	boil	VB
44947	1133	24	for	for	IN
44947	1133	25	10	10	CD
44947	1133	26	minutes	minute	NNS
44947	1133	27	;	;	:
44947	1133	28	pour	pour	VBP
44947	1133	29	into	into	IN
44947	1133	30	pots	pot	NNS
44947	1133	31	.	.	.
44947	1134	1	TOMATO	TOMATO	NNP
44947	1134	2	SOUP	SOUP	NNP
44947	1134	3	FOR	for	IN
44947	1134	4	CANNING	CANNING	NNP
44947	1134	5	(	(	-LRB-
44947	1134	6	New	New	NNP
44947	1134	7	England	England	NNP
44947	1134	8	)	)	-RRB-
44947	1134	9	Put	Put	VBD
44947	1134	10	in	in	RP
44947	1134	11	a	a	DT
44947	1134	12	preserving	preserve	VBG
44947	1134	13	kettle	kettle	NN
44947	1134	14	1/2	1/2	CD
44947	1134	15	bushel	bushel	NN
44947	1134	16	of	of	IN
44947	1134	17	ripe	ripe	JJ
44947	1134	18	tomatoes	tomato	NNS
44947	1134	19	,	,	,
44947	1134	20	2	2	CD
44947	1134	21	bunches	bunche	NNS
44947	1134	22	of	of	IN
44947	1134	23	celery	celery	NN
44947	1134	24	(	(	-LRB-
44947	1134	25	leaves	leave	NNS
44947	1134	26	and	and	CC
44947	1134	27	all	all	DT
44947	1134	28	)	)	-RRB-
44947	1134	29	,	,	,
44947	1134	30	30	30	CD
44947	1134	31	sprays	spray	NNS
44947	1134	32	of	of	IN
44947	1134	33	parsley	parsley	NN
44947	1134	34	,	,	,
44947	1134	35	4	4	CD
44947	1134	36	or	or	CC
44947	1134	37	5	5	CD
44947	1134	38	sweet	sweet	JJ
44947	1134	39	green	green	JJ
44947	1134	40	peppers	pepper	NNS
44947	1134	41	,	,	,
44947	1134	42	20	20	CD
44947	1134	43	onions	onion	NNS
44947	1134	44	,	,	,
44947	1134	45	1	1	CD
44947	1134	46	clove	clove	NN
44947	1134	47	of	of	IN
44947	1134	48	garlic	garlic	NN
44947	1134	49	,	,	,
44947	1134	50	12	12	CD
44947	1134	51	whole	whole	JJ
44947	1134	52	cloves	clove	NNS
44947	1134	53	,	,	,
44947	1134	54	1/2	1/2	CD
44947	1134	55	stick	stick	NN
44947	1134	56	of	of	IN
44947	1134	57	cinnamon	cinnamon	NN
44947	1134	58	,	,	,
44947	1134	59	30	30	CD
44947	1134	60	bay	bay	NN
44947	1134	61	leaves	leave	NNS
44947	1134	62	,	,	,
44947	1134	63	1	1	CD
44947	1134	64	teaspoonful	teaspoonful	JJ
44947	1134	65	of	of	IN
44947	1134	66	whole	whole	JJ
44947	1134	67	black	black	JJ
44947	1134	68	pepper	pepper	NN
44947	1134	69	;	;	,
44947	1134	70	boil	boil	VB
44947	1134	71	this	this	DT
44947	1134	72	4	4	CD
44947	1134	73	hours	hour	NNS
44947	1134	74	,	,	,
44947	1134	75	strain	strain	VB
44947	1134	76	through	through	IN
44947	1134	77	a	a	DT
44947	1134	78	sieve	sieve	NN
44947	1134	79	,	,	,
44947	1134	80	and	and	CC
44947	1134	81	add	add	VB
44947	1134	82	1	1	CD
44947	1134	83	-	-	SYM
44947	1134	84	1/2	1/2	CD
44947	1134	85	cups	cup	NNS
44947	1134	86	of	of	IN
44947	1134	87	flour	flour	NN
44947	1134	88	,	,	,
44947	1134	89	one	one	CD
44947	1134	90	cup	cup	NN
44947	1134	91	of	of	IN
44947	1134	92	sugar	sugar	NNP
44947	1134	93	,	,	,
44947	1134	94	1	1	CD
44947	1134	95	lb	lb	IN
44947	1134	96	.	.	.
44947	1135	1	of	of	IN
44947	1135	2	butter	butter	NN
44947	1135	3	,	,	,
44947	1135	4	and	and	CC
44947	1135	5	5	5	CD
44947	1135	6	tablespoonsful	tablespoonsful	JJ
44947	1135	7	of	of	IN
44947	1135	8	salt	salt	NN
44947	1135	9	.	.	.
44947	1136	1	Cook	cook	NN
44947	1136	2	1/2	1/2	CD
44947	1136	3	hour	hour	NN
44947	1136	4	longer	long	RBR
44947	1136	5	and	and	CC
44947	1136	6	seal	seal	VB
44947	1136	7	in	in	RP
44947	1136	8	sterilized	sterilize	VBN
44947	1136	9	jars	jar	NNS
44947	1136	10	.	.	.
44947	1137	1	This	this	DT
44947	1137	2	is	be	VBZ
44947	1137	3	a	a	DT
44947	1137	4	good	good	JJ
44947	1137	5	soup	soup	NN
44947	1137	6	and	and	CC
44947	1137	7	will	will	MD
44947	1137	8	keep	keep	VB
44947	1137	9	all	all	DT
44947	1137	10	winter	winter	NN
44947	1137	11	.	.	.
44947	1138	1	BUDO	BUDO	NNP
44947	1138	2	CUP	CUP	NNP
44947	1138	3	To	to	IN
44947	1138	4	1	1	CD
44947	1138	5	pint	pint	NN
44947	1138	6	bottle	bottle	NN
44947	1138	7	of	of	IN
44947	1138	8	dry	dry	JJ
44947	1138	9	ginger	ginger	NN
44947	1138	10	ale	ale	NN
44947	1138	11	,	,	,
44947	1138	12	add	add	VB
44947	1138	13	1	1	CD
44947	1138	14	pint	pint	NN
44947	1138	15	bottle	bottle	NN
44947	1138	16	of	of	IN
44947	1138	17	grape	grape	NN
44947	1138	18	juice	juice	NN
44947	1138	19	,	,	,
44947	1138	20	juice	juice	NN
44947	1138	21	of	of	IN
44947	1138	22	1	1	CD
44947	1138	23	orange	orange	NN
44947	1138	24	,	,	,
44947	1138	25	1	1	CD
44947	1138	26	lemon	lemon	NN
44947	1138	27	,	,	,
44947	1138	28	2	2	CD
44947	1138	29	tablespoonsful	tablespoonsful	NN
44947	1138	30	of	of	IN
44947	1138	31	Jamaica	Jamaica	NNP
44947	1138	32	rum	rum	NN
44947	1138	33	,	,	,
44947	1138	34	and	and	CC
44947	1138	35	1	1	CD
44947	1138	36	bottle	bottle	NN
44947	1138	37	of	of	IN
44947	1138	38	effervescent	effervescent	NN
44947	1138	39	water	water	NN
44947	1138	40	.	.	.
44947	1139	1	*	*	NFP
44947	1139	2	*	*	NFP
44947	1139	3	*	*	NFP
44947	1139	4	*	*	NFP
44947	1139	5	*	*	NFP
44947	1139	6	Transcriber	Transcriber	NNP
44947	1139	7	's	's	POS
44947	1139	8	note	note	NN
44947	1139	9	:	:	:
44947	1139	10	Varied	varied	JJ
44947	1139	11	hyphenation	hyphenation	NN
44947	1139	12	was	be	VBD
44947	1139	13	retained	retain	VBN
44947	1139	14	.	.	.
44947	1140	1	This	this	DT
44947	1140	2	text	text	NN
44947	1140	3	uses	use	VBZ
44947	1140	4	the	the	DT
44947	1140	5	spelling	spelling	NN
44947	1140	6	of	of	IN
44947	1140	7	Curaçoa	Curaçoa	NNP
44947	1140	8	in	in	IN
44947	1140	9	place	place	NN
44947	1140	10	of	of	IN
44947	1140	11	the	the	DT
44947	1140	12	more	more	RBR
44947	1140	13	usual	usual	JJ
44947	1140	14	Curaçao	Curaçao	NNP
44947	1140	15	.	.	.
44947	1141	1	Page	page	NN
44947	1141	2	16	16	CD
44947	1141	3	,	,	,
44947	1141	4	"	"	``
44947	1141	5	excelent	excelent	NN
44947	1141	6	"	"	''
44947	1141	7	changed	change	VBD
44947	1141	8	to	to	IN
44947	1141	9	"	"	``
44947	1141	10	excellent	excellent	JJ
44947	1141	11	"	"	''
44947	1141	12	(	(	-LRB-
44947	1141	13	make	make	VB
44947	1141	14	an	an	DT
44947	1141	15	excellent	excellent	NN
44947	1141	16	)	)	-RRB-
44947	1141	17	Page	page	NN
44947	1141	18	71	71	CD
44947	1141	19	,	,	,
44947	1141	20	"	"	``
44947	1141	21	Bechamel	Bechamel	NNP
44947	1141	22	"	"	''
44947	1141	23	changed	change	VBD
44947	1141	24	to	to	IN
44947	1141	25	"	"	``
44947	1141	26	Béchamel	Béchamel	NNP
44947	1141	27	"	"	''
44947	1141	28	(	(	-LRB-
44947	1141	29	layer	layer	NN
44947	1141	30	of	of	IN
44947	1141	31	Béchamel	Béchamel	NNP
44947	1141	32	)	)	-RRB-